Chocolate Brownie Fruit Pizza Recipe
1 pk Fudge brownie mix (12.9 or 15 oz)
1 pk Cream cheese, softened (8 oz.)
1 cn Eagle Brand Sweetened Condensed Milk (14 oz.)
1/2 c Frozen pineapple or orange juice concentrate
1 ts Vanilla extract
Assorted fresh or canned fruit (strawberries, bananas, kiwi, orange, pineapple, etc)
Preheat oven to 350 degrees. Prepare brownie mix as package directs. On greased pizza pan or baking sheet, spread batter into 12-inch circle. Bake 15 to 20 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Just before serving, spoon filling over cooled brownie crust. Arrange fruit on top. Refrigerate leftovers. Makes one 12 inch pizza
Brownie Ice Cream Loaf
1 1/2 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt
1 c Margarine
1 c Cocoa
2 c Sugar
4 ea Eggs
1 1/2 ts Vanilla
1 c Nuts, chopped
4 c Strawberry Ice Cream, soft
1 x FRY's Chocolate Sauce
Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.
Brownie Mix
6 c Unbleached Flour
4 ts Salt
1 cn (8 oz) Unsweetened Cocoa
4 ts Baking Powder
8 c Sugar
2 c Vegetable Shortening
Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 17 cups of mix.
Brownie Mounds
3 1/2 c Sifted flour
1 ts Baking powder
1/2 ts Salt
2/3 c margarine
1 1/2 c Sugar
2/3 c Karo light corn syrup
2 Eggs
6 oz Unsweetened chocolate, melted
2 ts Vanilla
1 1/2 c Coarsely chopped nuts.
Sift flour, baking powder, and salt together. Mix Mazola margarine and sugar. Stir in Karo syrup, eggs, flour, chocolate, vanilla, and nuts. Drop by heaping tb onto greased baking sheet. Bake in 350 F oven 10 to 12 minutes.
Brownie Oatmeal Cookies
2/3 c Whole wheat flour
1/3 c Sugar
1 c Quick cooking rolled oats
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/4 ts Salt, (optional)
1 ea Powdered egg substitute, (1 1/2 tsp mixed with 3Tbs Water)
1/3 c Corn syrup, light or dark (or substitute honey)
1 ts Vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
Brownie Oatmeal Gems
8 oz Semi sweet Chocolate
1/4 c Margarine or butter
2/3 c Corn syrup light
2 Eggs; slightly beaten
1/4 ts Salt
4 c Oats old fashioned
2/3 c Brown sugar; firm pack
1 c Walnuts; coarsely chopped
In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in corn syrup, eggs and salt. In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake at 350 degrees F for 15 minutes. Cookie will not change much during baking. Cool 5 minutes on cookie sheet. Remove; cool completely. For Chocolate Dipped Gems:Dip half of each cookie in 4 oz. melted semi sweet or German chocolate.
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