1992 3rd Place: Chocolate Mint Sticks
 

* Exported from BigOven *

1992 3rd Place: Chocolate Mint Sticks

Recipe By :
Serving Size :36
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 c Butter --softened
2 c Granulated sugar
4 Eggs
2 ts Vanilla
4 oz Unsweetened chocolate
Melted
1 c Unsifted all-purpose flour
3/4 c Chopped pecans or walnuts
2 c Confectioners' sugar
4 tb Butter or margarine
Softened
2 tb Milk
1/2 ts Peppermint extract
1 2 Drop green food
Coloring --if desired
2 oz Sweetened chocolate
2 tb Butter or margarine

Preparation time: 25 minutes Cooking time: 30 minutes 1. Heat oven to 350
degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer, cream
the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add
the chocolate and mix well. Stop the mixer and fold in the flour then the
nuts. 3. Transfer batter to prepared pan. Bake just until a toothpick
inserted in the center comes out clean, 30 minutes. Cool completely. 4. For
the filling, mix all ingredients until smooth. Spread in an even layer over
the cooled brownies. 5. For the glaze, melt chocolate with butter; mix
well. Pour over filling and gently tilt pan so glaze covers the entire
surface. Refrigerate until glaze is set; cut into squares or sticks. For
holiday cookie trays, cut the brownies into small squares and decorate them
with holiday finery. Jill Kaltenhaler of Homewood, Illinois from the
Chicago Tribune fifth annual Food Guide Holiday Cookie Contest December 3,
1992 From: Fred Ball Date: 27 Feb 99


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982415.bd6c46bb44f41f77fcfadbd86d435232@t eranews...
> * Exported from BigOven *
>
> 1992 3rd Place: Chocolate Mint Sticks
>
> Recipe By :
> Serving Size :36
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Butter --softened
> 2 c Granulated sugar
> 4 Eggs
> 2 ts Vanilla
> 4 oz Unsweetened chocolate
> Melted
> 1 c Unsifted all-purpose flour
> 3/4 c Chopped pecans or walnuts
> 2 c Confectioners' sugar
> 4 tb Butter or margarine
> Softened
> 2 tb Milk
> 1/2 ts Peppermint extract
> 1 2 Drop green food
> Coloring --if desired
> 2 oz Sweetened chocolate
> 2 tb Butter or margarine
>
> Preparation time: 25 minutes Cooking time: 30 minutes 1. Heat oven to 350
> degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer,
> cream the butter, granulated sugar, eggs and vanilla until light, 2
> minutes. Add the chocolate and mix well. Stop the mixer and fold in the
> flour then the nuts. 3. Transfer batter to prepared pan. Bake just until
> a toothpick inserted in the center comes out clean, 30 minutes. Cool
> completely. 4. For the filling, mix all ingredients until smooth. Spread
> in an even layer over the cooled brownies. 5. For the glaze, melt
> chocolate with butter; mix well. Pour over filling and gently tilt pan so
> glaze covers the entire surface. Refrigerate until glaze is set; cut into
> squares or sticks. For holiday cookie trays, cut the brownies into small
> squares and decorate them with holiday finery. Jill Kaltenhaler of
> Homewood, Illinois from the Chicago Tribune fifth annual Food Guide
> Holiday Cookie Contest December 3, 1992 From: Fred Ball Date: 27 Feb 99
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102982415.bd6c46bb44f41f77fcfadbd86d435232@t eranews...
> * Exported from BigOven *
>
> 1992 3rd Place: Chocolate Mint Sticks
>
> Recipe By :
> Serving Size :36
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Butter --softened
> 2 c Granulated sugar
> 4 Eggs
> 2 ts Vanilla
> 4 oz Unsweetened chocolate
> Melted
> 1 c Unsifted all-purpose flour
> 3/4 c Chopped pecans or walnuts
> 2 c Confectioners' sugar
> 4 tb Butter or margarine
> Softened
> 2 tb Milk
> 1/2 ts Peppermint extract
> 1 2 Drop green food
> Coloring --if desired
> 2 oz Sweetened chocolate
> 2 tb Butter or margarine
>
> Preparation time: 25 minutes Cooking time: 30 minutes 1. Heat oven to 350
> degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer,
> cream the butter, granulated sugar, eggs and vanilla until light, 2
> minutes. Add the chocolate and mix well. Stop the mixer and fold in the
> flour then the nuts. 3. Transfer batter to prepared pan. Bake just until
> a toothpick inserted in the center comes out clean, 30 minutes. Cool
> completely. 4. For the filling, mix all ingredients until smooth. Spread
> in an even layer over the cooled brownies. 5. For the glaze, melt
> chocolate with butter; mix well. Pour over filling and gently tilt pan so
> glaze covers the entire surface. Refrigerate until glaze is set; cut into
> squares or sticks. For holiday cookie trays, cut the brownies into small
> squares and decorate them with holiday finery. Jill Kaltenhaler of
> Homewood, Illinois from the Chicago Tribune fifth annual Food Guide
> Holiday Cookie Contest December 3, 1992 From: Fred Ball Date: 27 Feb 99
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>