Saturday, October 22, 2005
Grape Leaves Stuffed with Rice, Currants, and Herbs
October 2005 Supper Club, Recipe from Nan
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside. Set large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.
Yield: 8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)
NUTRITION PER SERVING
CALORIES 88(12% from fat); FAT 1.8g (sat 0.2g,mono 0.4g,poly 0.9g); PROTEIN 2.7g; CHOLESTEROL 0.0mg; CALCIUM 72mg; SODIUM 500mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 16.5g
Joanne Weir
Cooking Light, SEPTEMBER 2005
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside. Set large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.
Yield: 8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)
NUTRITION PER SERVING
CALORIES 88(12% from fat); FAT 1.8g (sat 0.2g,mono 0.4g,poly 0.9g); PROTEIN 2.7g; CHOLESTEROL 0.0mg; CALCIUM 72mg; SODIUM 500mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 16.5g
Joanne Weir
Cooking Light, SEPTEMBER 2005
Spicy Sweet Potato Wedges
October 2005 Supper Club, Recipe from Nan
These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.
6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
Yield: 8 servings (serving size: 3 wedges)
NUTRITION PER SERVING
CALORIES 153(2% from fat); FAT 0.4g (sat 0.1g,mono 0.0g,poly 0.2g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 166mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 35.5g
Kathryn Conrad
Cooking Light, OCTOBER 2004
These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.
6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
Yield: 8 servings (serving size: 3 wedges)
NUTRITION PER SERVING
CALORIES 153(2% from fat); FAT 0.4g (sat 0.1g,mono 0.0g,poly 0.2g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 166mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 35.5g
Kathryn Conrad
Cooking Light, OCTOBER 2004
Friday, October 21, 2005
Red Radish Salad
September 2005 Supper Club, Recipe from Julie
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
Stuffed Garlic Bread
September 2005 Supper Club, Recipe from Julie
1 unsliced loaf french bread
6 tablespoons butter
1 whole head of fresh garlic -- peeled and chopped fine
7 teaspoons sesame seeds
1/4 cup parmesan cheese -- grated
1 1/2 cup sour cream
2 cups monterey jack cheese -- cut into 1" cubes
2 teaspoons lemon pepper
2 teaspoons parsley
2 cups chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
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NOTES : This recipe was posted by Peggy/OR over at Gail's Recipe Swap. It got rave reviews.
1 unsliced loaf french bread
6 tablespoons butter
1 whole head of fresh garlic -- peeled and chopped fine
7 teaspoons sesame seeds
1/4 cup parmesan cheese -- grated
1 1/2 cup sour cream
2 cups monterey jack cheese -- cut into 1" cubes
2 teaspoons lemon pepper
2 teaspoons parsley
2 cups chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
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NOTES : This recipe was posted by Peggy/OR over at Gail's Recipe Swap. It got rave reviews.
Mini Pumpkin Tarts
September 2005 Supper Club, Recipe from Julie
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)
Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.
Makes 45 tarts.
Description:
"very pretty and easy dessert"
Source:
"Family Fun Magazine, October 2005"
Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)
Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.
Makes 45 tarts.
Description:
"very pretty and easy dessert"
Source:
"Family Fun Magazine, October 2005"
Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.
Harvest Pumpkin Bars
October 2005 Supper Club, Recipe from Jessica
For the bars
1/3 cup canola oil
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour, sifted
For the frosting
1/2 cup cream cheese, softened
3 tablespoons butter, softened
1 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla
Finely diced crystallized ginger
Preheat oven to 350. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.
Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.
Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.
For the bars
1/3 cup canola oil
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour, sifted
For the frosting
1/2 cup cream cheese, softened
3 tablespoons butter, softened
1 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla
Finely diced crystallized ginger
Preheat oven to 350. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.
Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.
Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.
Camembert with Bleu Cheese, Figs and Port Sauce
October 2005, Recipe from Jessica
1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar
2 tablespoons (1/4 stick) butter
1/3 cup crumbled bleu cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
Bon Appétit
December 1998
1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar
2 tablespoons (1/4 stick) butter
1/3 cup crumbled bleu cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
Bon Appétit
December 1998
Avocado and Crabmeat Salsa
Served October 2005, Recipe from Christie
1 avocado, peeled, seeded and chopped into ½ inch cubes
1 lime juiced
¼ cup diced red pepper
¼ cup diced red onion
¼ cup diced red or yellow tomato
½ cup fresh lump crabmeat
1 tbsp olive oil
In a bowl, combine the avocado, limejuice, red pepper, red onion, tomato, crabmeat and olive oil. Season to taste with cayenne pepper, salt and black pepper.
1 avocado, peeled, seeded and chopped into ½ inch cubes
1 lime juiced
¼ cup diced red pepper
¼ cup diced red onion
¼ cup diced red or yellow tomato
½ cup fresh lump crabmeat
1 tbsp olive oil
In a bowl, combine the avocado, limejuice, red pepper, red onion, tomato, crabmeat and olive oil. Season to taste with cayenne pepper, salt and black pepper.
Wednesday, October 19, 2005
No Bake Rum Balls
Served October 2005, Recipe from Julie
Rated 3 stars by Supper Club Members (taken from average of 7 votes)
2-1/2 cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum
In a medium-sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Rated 3 stars by Supper Club Members (taken from average of 7 votes)
2-1/2 cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum
In a medium-sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Cheddar and Black Bean Bolos
Served October 2005, Recipe from Julie
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
1 cup flour
1/4 cup cornmeal
6 tablespoons butter
16 oz canned black beans, drained and rinsed
4 cups lowfat cheddar cheese, shredded
2 eggs, beaten
1 tablespoon milk
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon black pepper
hot mustard for dipping
Heat oven to 400. Mix flour and cornmeal. Cut in butter. Spread beans on paper towels to dry. Add with cheese-pepper to flour. Mix and form into 1" balls. Place on sprayed sheet, bake 20 minutes. Serve with mustard.
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
1 cup flour
1/4 cup cornmeal
6 tablespoons butter
16 oz canned black beans, drained and rinsed
4 cups lowfat cheddar cheese, shredded
2 eggs, beaten
1 tablespoon milk
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon black pepper
hot mustard for dipping
Heat oven to 400. Mix flour and cornmeal. Cut in butter. Spread beans on paper towels to dry. Add with cheese-pepper to flour. Mix and form into 1" balls. Place on sprayed sheet, bake 20 minutes. Serve with mustard.
Butterscotch Apple Pecan Crisp
Served October 2005, Recipe from Julie
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
2 1/2 pounds apples -- peeled & chopped
12 oz. pkg. butterscotch morsels
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter
1 cup pecans, chopped
3/4 cup quick oats
Preheat oven to 375. Place apples in a 13x9x2-inch baking pan. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; sprinkle over apples. Bake in oven for 20 minutes.
TOPPING: In a medium bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake for 30 to 40 minutes until apples are tender.
Rated 4 stars by Supper Club Members (taken from average of 7 votes)
2 1/2 pounds apples -- peeled & chopped
12 oz. pkg. butterscotch morsels
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter
1 cup pecans, chopped
3/4 cup quick oats
Preheat oven to 375. Place apples in a 13x9x2-inch baking pan. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; sprinkle over apples. Bake in oven for 20 minutes.
TOPPING: In a medium bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake for 30 to 40 minutes until apples are tender.
Creamy Potato & Leek Soup
Served October 2005, Recipe from Zarina
Rated 5 stars by Supper Club Members (taken from average of 7 votes)
6 potatoes, peeled and cubed
2 (14 oz) cans of chicken broth
2 leeks chopped (don't use real hard, dark pieces)
2 teaspoons butter
1-1/2 cups heavy whipping cream
In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. Meanwhile, in a skillet over medium heat, saute the leeks in butter for 5-10 minutes or until tender. Add the leeks and cream to the potatoes and stir well. Mash potatoes with a potato masher to slightly thicken soup, if desired. Ladle into bowls to serve. Yield: 4 servings
Rated 5 stars by Supper Club Members (taken from average of 7 votes)
6 potatoes, peeled and cubed
2 (14 oz) cans of chicken broth
2 leeks chopped (don't use real hard, dark pieces)
2 teaspoons butter
1-1/2 cups heavy whipping cream
In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. Meanwhile, in a skillet over medium heat, saute the leeks in butter for 5-10 minutes or until tender. Add the leeks and cream to the potatoes and stir well. Mash potatoes with a potato masher to slightly thicken soup, if desired. Ladle into bowls to serve. Yield: 4 servings
Best Ever Bourbon Brownies
October 2005, Recipe from Nan
Rated 4 stars by Supper Club Members (out of 7 votes)
1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 to 3 tablespoons bourbon
Icing:
3 tablespoons butter, softened
1-1/2 cups sifted powdered sugar
1 to 3 teaspoons milk (more if needed)
1/4 teaspoons vanilla
1 oz. semisweet chocolate, melted
Preheat oven to 350. Grease 8x8x2 pan; set aside. In medium saucepan, combine 1/3 cup butter, granulated sugar and water. Cook and stir over med heat just until mixture boils. Remove from heat. Add 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with spoon just until combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter in prepared pan. Bake about 20 minutes or until edges are set and begin to pull away from sides of pan. Using fork, prick warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.
For frosting: in small bowl, beat 3 tablespoons butter with electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies. Drizzle melted chocolate over frosting. Cut into bars.
Rated 4 stars by Supper Club Members (out of 7 votes)
1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 to 3 tablespoons bourbon
Icing:
3 tablespoons butter, softened
1-1/2 cups sifted powdered sugar
1 to 3 teaspoons milk (more if needed)
1/4 teaspoons vanilla
1 oz. semisweet chocolate, melted
Preheat oven to 350. Grease 8x8x2 pan; set aside. In medium saucepan, combine 1/3 cup butter, granulated sugar and water. Cook and stir over med heat just until mixture boils. Remove from heat. Add 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with spoon just until combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter in prepared pan. Bake about 20 minutes or until edges are set and begin to pull away from sides of pan. Using fork, prick warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.
For frosting: in small bowl, beat 3 tablespoons butter with electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies. Drizzle melted chocolate over frosting. Cut into bars.
