MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Brownie Pudding
Categories: Desserts, Chocolate, Puddings, I scream
Yield: 6 servings

1/2 lb Unsalted butter; extra for
- buttering the dish
4 XL eggs; room temp
2 c Sugar
3/4 c Good cocoa powder
1/2 c A-P flour
Seeds scraped from 1 vanilla
Bean
1 tb Framboise liqueur; opt
Vanilla ice cream; to serve

Set the oven @ 325ºF/165ºC.

Lightly butter a 2 qt (9" X 12" X 2") oval baking dish.
Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle
attachment, beat the eggs and sugar on medium-high speed
for 5 to 10 minutes, until very thick and light yellow.
Meanwhile, sift the cocoa powder and flour together and
set aside.

When the egg and sugar mixture is ready, reduce the
speed to low and add the vanilla seeds, framboise, if
using, and the cocoa powder and flour mixture. Mix only
until combined. With mixer still on low, slowly pour in
the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and
place it in a larger baking pan. Add enough of the
hottest tap water to the pan to come halfway up the side
of the dish and bake for exactly 1 hour. A cake tester
inserted 2 inches from the side will come out 3/4 clean.
The center will appear very under-baked; this dessert is
between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Ina Garten, Off in Boob Tube Land

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Penuche
Categories: Candy, Nuts, Snacks
Yield: 36 servings

1 c (packed) brown sugar
2 c Sugar
1 c Milk
3 tb Butter
1 1/2 ts Good vanilla
Pecans; coarse chopped

In a 3 quart saucepan combine the sugars and milk. Bring
to a boil over medium heat, stirring constantly.
Continue cooking without stirring until the mixture
reaches the soft-ball stage (238ºF/114ºC on a candy
thermometer).

Remove from heat. Add the butter and vanilla, but do not
stir. Let the mixture cool without stirring until it
reaches 110ºF/43ºC. and the outside of the pan feels
lukewarm, about 40 minutes. While the mixture is
cooling, butter and 8" square pan.

With a wooden spoon beat the mixture until it becomes
thick and begins to lose its gloss. Quickly stir in the
pecans, and pour into the pan. Don't scrape the sides,
since they may be sugary. Cut with a sharp knife into
1-1/2" squares.

by Patty Ward

Makes: 3 dozen

RECIPE FROM: https://www.justapinch.com

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