Categorized | Recipes

Posted on 05 August 2011 by KWBG

Peanut Butter Fudge Brownie Bars by CK
1 cup butter, melted
1 ½ cups sugar
2 eggs
1 tsp vanilla
1 ¼ cups flour
2/3 cup cocoa
¼ cup milk
1 ¼ cups chopped pecans
½ cup butter
10 oz pkg Peanut Butter Chips
14 oz sweetened condensed milk
¼ cup semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine 1 cup melted butter, sugar, eggs and vanilla; beat well. Add flour, coca and milk; beat until blended. Stir in 1 cup pecans. Pour into greased 9×13 pan. Bake for 25-30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. In medium saucepan over low heat, melt ½ cup putter and peanut butter chips, stirring constantly. Stir in sweetened condensed milk until smooth; pour over baked layer. Place chocolate chips in a small microwave safe bowl. Microwave on high for 45 seconds or until chips are just melted; stir. Drizzle bars with melted chocolate; sprinkle with remaining pecans. Refrigerate 1 hour or until firm.




Messy Berries by BDM

Meringue:
Preheat oven to 175˚ Line large baking sheet with foil
Beat with an electric mixer until they turn white and hold soft peaks:
2 large egg whites, at room temperature
¼ t vinegar
Still beating, add 1/3 c granulated sugar a bit at a time. Keep beating, gradually adding ¼ c powdered sugar. Drop rounded teaspoons onto the baking sheet. Bake for 1 ½ hours. Turn off oven, DO NOT OPEN, and leave for 2 hours

Berries:
Bring 2 c of mixed berries (strawberries – hulled and sliced, blueberries, raspberries,) ½ c sugar and 1 T lemon juice to a simmer in a medium saucepan. Turn into a medium bowl and stir in 2 c more of mixed berries. Refrigerate.

Whipped cream:
When ready to serve, whip 1 c heavy cream and 1 t vanilla to soft peaks

Assemble:
In glass serving dish, layer whipped cream, crushed meringue puffs, and berries, repeating until full. Can cover and refrigerate several hours.

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