With Love From
Darling's Kitchen

6. Happy Birthday AMERICA !

PART 3 of 3

Dear Fans,

This is the third in our series of 4th of July Celebration. There are many recipes to choose from.  Depending on the number and tastes of your guests, choose any combination from the different categories.  There are enough choices to please every taste and there are so many recipes to share that I will send them in separate emails.

For more 4th of July Recipes, click on this linkhttp://www.rennydarling.com/july4.menu.html

The Recipes
Breads
Hot Garlic  Cheese Breads
Parmesan, Herb & Onion Cheese Bread

Cookies
Best Apricot Walnut Squares
Butterscotch & Chocolate Chip Blondies
Rocky Road Brownie Bars
Double Chocolate Fudge Brownies
Bittersweet Double Chocolate Brownies

 

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Best Apricot Walnut Squares

         1         package (6 ounces) dried apricots
         1/2      cup sugar

         1         cup butter, softened
         1         cup sugar
         1/2      cup brown sugar
         2         teaspoons vanilla

         3         eggs

         2 1/4      cups flour
         1/2         teaspoon baking powder
         1/2         teaspoon baking soda
         1/4         teaspoon salt (optional)
         1            cup chopped walnuts

In a food processor, finely chop apricots with sugar.  In the large bowl of an electric mixer, cream butter with sugars and vanilla.  Beat in eggs until nicely blended. Beat in apricot mixture and remaining ingredients until blended.

Spread batter (it will be thick) into a greased 10x15-inch jellyroll pan and bake at 375° for about 20 to 22 minutes, or until top is lightly browned.  Do not overbake.  Allow to cool in pan. When cool, cut into 1 1/2-inch squares and please use a sharp knife. Sprinkle with a little sifted powdered sugar or for a more festive appearance, brush tops with a little Apricot Glaze.  Yields about 60 cookies.

Apricot Glaze:
         3         tablespoons minced dried apricots
         3         tablespoons orange juice
         1         cup sifted powdered sugar

Stir together all the ingredients until blended.  Brush cookies with glaze and allow glaze to dry.

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Bittersweet Double Chocolate Brownies

         4         ounces semi-sweet chocolate
         1/4      cup butter, (1/2 stick)

         1         cup brown sugar
         1         cup sugar
         4         eggs
                    pinch of salt
        
         3/4      cup flour
         1/4      cup cocoa
         1         cup chopped walnuts
         1         cup semi-sweet chocolate chips

In the top of a double boiler, over hot, not boiling water, melt together the chocolate and butter.  Beat together sugars, eggs and salt until mixture is very thick.  Beat in chocolate mixture.  Beat in flour and cocoa until blended.  Stir in walnuts and chocolate chips. 

Spread batter evenly in a lightly greased 9x13-inch baking pan and bake at 350° for 25 to 30 minutes, or until batter is just set and looks a little dry around the edges.  (My perfect time is exactly 28 minutes for my oven.  But oven temperatures vary and you will have to experiment to find your perfect time.)  Allow brownies to cool in pan.  Refrigerating them for 30 minutes will make cutting easier.  Cut into 1 1/2-inch squares.  Yields 48 brownies.

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Butterscotch & Chocolate Chip Blondies

These crisp and crunchy bars are great with milk.  Notice that they do not contain any eggs.   A non-stick baker is important as these can stick to the pan.

         1         cup butter, softened
         2         cups brown sugar
         1/2         cup sour cream
         2         teaspoons vanilla

         2          cups flour
         1         teaspoon baking powder
         3/4         cup chopped walnuts
         1         cup butterscotch chips
         1/2         cup semi-sweet chocolate chips

In the large bowl of an electric mixer, beat together first 4 ingredients until blended.  Mix together the remaining ingredients and stir into the butter mixture until blended.  Do not overmix.

Spread batter evenly into a greased 10x15-inch non-stick baking pan and bake at 325° for about 30 minutes, or until top is browned.  Allow to cool in pan.  When cool, cut into 1 1/2-inch squares to serve.  A sprinkling of sifted powdered sugar is nice if you want to dress them up a bit. Yields 60 cookies.

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Rocky Road Brownie Bars

1     cup butter, softened
2     cups sugar
4     eggs
1/2  cup sour cream
2     teaspoons vanilla

1 1/2    cups flour
1/2       cup cocoa
1          teaspoon baking powder
3/4      cup chopped walnuts
3/4      cup semi-sweet chocolate chips
3/4      cup miniature marshmallows

In the large bowl of an electric mixer, beat together first 5 ingredients until blended.  Stir together the remaining ingredients, add to butter mixture all at once, and stir until blended.  Do not overmix.

Spread batter evenly into a greased 10x15-inch baking pan and bake at 350° for about 30 minutes or until top looks dry and a cake tester, inserted in center, comes out clean.   Do not overbake.  Allow to cool in pan.  When cool, cut into squares to serve.  Yields 48 cookies.

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Double Chocolate Fudge Brownies

And yet another decadent brownie that will please the most exacting chocolate lover.  These are very dense, deep, dark and delicious.

         3/4      cup butter (1 1/2 sticks)
         3         ounces unsweetened chocolate
         3         ounces semi-sweet chocolate chips (1/2 cup)

         6          eggs
         2 1/2    cups sugar
         3          teaspoons vanilla

         l 1/2    cups sifted flour
         l          cup coarsely chopped walnuts
         l          cup semi-sweet chocolate chips

In the top of a double boiler, over hot, not simmering water, melt chocolates with butter.  Allow to cool slightly.  In the large bowl of an electric mixer, beat eggs with sugar and vanilla until mixture is nicely blended.  Beat in chocolate mixture, just until blended.  Beat in flour until blended.  Stir in walnuts and chocolate chips.  Do not overmix.

Grease bottom of a 9x13-inch baking pan and spread batter evenly.  Bake at 350° for 30 to 35 minutes.  Do not overbake.  Allow to cool in pan and then refrigerate. (This will make cutting easier.)  To serve, sprinkle with a little powdered sugar and cut into 1 1/2-inch squares.  Yields 48 cookies.

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Hot Garlic Cheese Bread

            12      slices thinly sliced French bread (about 1/4-inch thick)
            1         egg, beaten
            6         tablespoons grated Parmesan cheese
            1/4      teaspoon garlic powder

Place bread in 1 layer on a cookie sheet.  Beat together egg, cheese and garlic powder until blended.  Brush mixture on top of bread slices.  Bake in a 350° oven for 10 minutes or until topping is starting to bubble.  Broil for a few seconds to brown tops.  Serve at once.  Yields 12 slices.

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Parmesan, Herb & Onion Cheese Bread

This is a nice "conversation" bread that puts everyone in a good mood.  It is very attractive served on a large platter.  Cut it into squares or wedges or let everyone tear off a piece or two.

         3         cups self-rising flour
         1         teaspoon baking powder
         1/3      cup grated Parmesan cheese
         2         tablespoons sugar
         1         teaspoon dried dill weed
         1/2      cup chopped green onions
                     pinch of salt

         3/4       cup milk
         1          cup sour cream
         1/2       cup butter, melted

Beat together first group of ingredients until blended. Beat in remaining ingredients until blended, about 1 minute. Do not overbeat.  Spread batter evenly into an oiled 12-inch round baking pan.  Brush top with a little oil and sprinkle with additional grated Parmesan cheese.

Bake in a 350° oven for about 40 to 45 minutes, or until top is golden brown.  Cut into wedges (squares or diamonds) to serve.  Also excellent with soups or salads.  Yields about 12 servings.

God Bless America
Enjoy with Love,
Renny Darling


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