Posted on 06/08/2016 4:23:46 PM PDT by Jamestown1630
Delia’s a great cook and also has an engaging personality.
Her faith must play a big part in all she does.
I also use the apple corer/slicer to make thick julienne potatoes.
I hope it works well for you.
RASPBERRY SWIRL BROWNIES
BATTER Stir 50 strokes 19.8 oz fave brownie mix, 8 tb melted butter,
1/3 c water, 2 lge eggs, tsp vanilla (batter lightens in texture). Pour into
lightly sprayed 13x9" pan, smooth top.
FINAL Drop tsp/fulls 1/2 c seedless raspberry jam on top; swirl jam into
batter. Scatter 1/4 c semi/choco/chips over top. Or drizzle w/ melted white
chocolate, if you have it.
Bake til outer 2" forms crust; feels slightly firm 350 deg 23-27 mins; wire rack 30 mins. Slice.
SERVE garnished ww/ fresh berries.
NOTE Can foil/freeze 6 months - thaw on counter overnight.
LOL!
Well, at least nowadays, with phones, Kindles, etc., and portable Internet, waiting-time is never wasted. I used to carry books around, or hope there was something interesting in the doctor’s or the car mechanic’s waiting room.
Oh wow! I bet it does! If I could afford the calories, I’d do that a LOT! (But I can have smidges from time to time! :-D)
Love the idea! Thanks again!
Baked Carrot Fritters
Combine 2 c mashed cooked carrots, 1 1/2 c soft breadcrumbs, cup
shredded sharp Cheddar. s/p, dash hot sauce. Fold in stiff egg white. Form
patties; roll in coarse-crushed cornflakes. Bake on lightly greased baking
sheet 375 deg 30 min.
I made the Raspberry Swirl Brownies on Sunday and they were so moist and delicious! Raspberry and chocolate is a delightful combination. Thank you for posting the recipe! I’m going to add it to my collection.
So glad you liked the Raspberry Brownies, R/R.
It really is a special recipe.
Even if you lose the recipe, it’s right here, forever, thanks to JT’s wonderful thread
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