BYU Mint Brownies

Just got an email from BYU Alumni Association and they had a link to BYU's famous mint chocolate brownies. I just had to post it.

MAKES ONE 9-BY-13 PAN OF BROWNIES.

PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

German Pancakes

I got this recipe from Jamie Gardiner and it is one of our favorites. It is super easy to make too.

German Pancakes

6 eggs
1 cup milk
1/2 tsp. salt
1 cup flour
6 Tbs. butter

Melt butter in pan as stove is heating up to 400 degrees. In a blender beat together eggs and milk. Add flour and salt and continue to beat until it is all mixed together. Pour on top of melted butter in 9X13 pan and cook for 20min.


(I have also used a whisk to make it before I knew you were supposed to use a blender.)

Mom's Apple Pie

We had a holiday recipe exchange night for Enrichment on Thursday. When I was thinking about what dish I could make that reminded me of the holidays, my first thought was pistachio pudding dessert. After much debate I decided to make the classic apple pie and save the pistachio dessert for another night. My mom shared this recipe with me after I had a family of my own. I usually just make it during the holidays but I should really try to make it more often because it is one of our families favorites.

Apple Pie

1 Tbsp. lemon juice

1/2 cup sugar

1 tsp. cinnamon

sliced apples (use about 4 apples)

Mix

1/2 cup flour

1/2 cup sugar

1 tsp. cinnamon

4 Tbsp. butter

Mix until crumbly

Add apple mixture to pie crust. Sprinkle with crumb mixture. Bake for 40-50 min at 350.

I recently learned this tip:

Lightly beat 1 egg white, then brush it over the inside of uncooked pie shell before adding fruit mixture. Will keep crust from getting soggy.

Andes Mint Cookies

I finally tried this recipe that I got off of Becky Higgins Blog. Although I had to travel to three different stores until I finally found Andes Mints, it was well worth it. After taste testing many cookies I decided they taste like Thin Mints Girl Scout cookies. You will just have to try them and taste for yourself but they are super easy to make.


ANDES MINT COOKIES

3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. semi-sweet chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.