BROWNIES with CHOCOLATE FUDGE FROSTING

BROWNIES with CHOCOLATE FUDGE FROSTING
recipe from Mary Kate & Kathy Kearney

BROWNIES:

Melt together in a medium saucepan:
2/3 cup butter
4 1oz squares of unsweetened chocolate

let cool slightly then gradually add:
2 cups sugar, stirring well after each addition.

Add one at time stirring well after each: 4 eggs

Add 1 cup flour

Optional: 1 cup walnuts or 1 bag chocolate chips or both!

Pour into a greased and floured 9x13 pan and bake at 325 for 25-30 minutes

Let cool


CHOCOLATE FUDGE FROSTING:

Melt together in a medium saucepan:
3 TBS butter and 1 1oz square of unsweetened chocolate

Add: 1/2 cup packed brown sugar, 1/4 cup water, 1/2 tsp salt

Bring to a boil and cook for 3 minutes stirring constantly.

Remove from heat

Stir in: 1 tsp vanilla

Let cool

Stir in 2 cups powdered sugar. You may add more sugar if too runny or add a tiny bit of milk if too thick.

Frost the cool brownies, cut and enjoy

Almond Cake

ALMOND CAKE
recipe from Sherry McKinnon
makes 2 one-layer cakes; recipe cannot be divided - so plan to give one away or freeze for later.

Cream together:
1 cup butter (room temperature)
2 cups sugar

Add and mix:
3 eggs

Add:
1 tsp salt
1 tsp real Almond Extract

Stir in:
2 cups flour

Divide mixture in half, flatten each half into a greased 9 inch pie pan. Sprinkle with slivered or chopped almonds. Lightly press almonds into the surface of the cake.

Bake at 350 for 30 - 40 minutes or until golden on top.

Enjoy!