Clipped From The Salt Lake Tribune

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BROWNIE BETTY CROCKER 1. tfGUlAR MbWNtIS Preheat oven to 350*. Melt together oter hot water 4 MMTOT mwMtaMil dnohta 14 «*.) Silt together end stir in uptcifMtfGOlDMEDMHwr IN,. 4 •Ittp. *•* 1 fwm br»b«t ml* Spread In oblong pan, 1» x »'.i x 2 in, well greased wlin SNOWDRIFT. Bake 35 mln. in moderate oven (3SO*). Chewy, chocolatey, mett-in-your-mouth Brownies are favorites with folks of all ages. And now Betty Crocker's easy variations turn Brownies into 5 different elegant desserts. Snowdrift and Gold Medal Flour make an ideal combination for your Brownies. Delicate, creamy white, all-vegetable Snowdrift helps you make sure that every Brownie is rich 'n tender and grand tasting. Snowdrift is made of costlier oil You see, the Wesson Oil People use finer, costlier vegetable oil in Snowdrift—yel you pay no more. You can taste the difference Snowdrift. makes in «U your baking— all your frying. So be sure to use Snowdrift and treat your family to the best. Wonderful for mailinf- to Servicemen, youngsters.away at school and friends everywhere. Snowdrift Brownies keep their shape and freshness—but they disappear fast on arrival! A slight imprint will be felt when top Is touched lightly with finger. Coo! slightly-cut into 33 squares. TIPS: For Brownies with shiny tope, beat in sugar and eggi thoroughly, with rotary better. U oren-glase baking dish is used. lower the temperature to 325*. •_'/ you vie COLD «TD*L 5e!/ JJiifnjr Flour (sold in port* o/ the South.), vmit baking powder ex& tall. 3. TSA MOWNtiS Use half of the Regular Browr.te recipe. (Nuts mutt be fttely chopped. Make thinner Brownifs by spreading the worm batter in fnx> oblong pans 13 x 9'i x 2 in.. well sreanwJ with SNOWDRIFT. Sprinkle with *i cup Manched »nd Cnely sliced almends or green pistachio nuts. Bake 7 to * minutes. Cut immediately into (quarts or di&monds. Hemove from pan white warm. 3. IKOWNHS A IA KOBE Bake Broiroies in two »-lnrh pie pans, well greaaed with SNOWDRIFT and cut Into pie-shaped wedcea. Top with ice cream, also chocolate saoce, if desired. 4. CHOCOlATI-fftOSnO MOWNtU Use half the Regular Brownie recipe. Spread batter in a square pan. 8 x • x 2 0-, well grewied with SKOWDRHT. Bake as for basic recipe. Before cutting, spread with Slarle'i: Chocolate /<*•/»: Melt over hot •ester. 1 tbsp. butter and 1 rquare unsweetened chocotate (1 ot). Blend in l',i tt*p. warm water. Stir and teat in about 1 cup si/ted confectioner?' sugar (until icing spreads easily*. O.. lr>-. tTO~r»»T" M OMnnrki »! C***-* Wl.. 1«c. 9. wOteiM MOWtfflS Make half of the Regular Brownie recipe, txcept use 1 whole egg and I egg yolk. Sate extra white for the meringue topping. Spread batter in a square pun. » * » x !^i liu well ±re»e<I with SNOWDRIFT. Before baking. spread over the batter the following meringue: Beat until frothy throughout, 1 ess wfiiti-. Beat in graduUly 1 cup brown sugar (packed in cup) and <i tsp. vanilla. Continue beating until very stiff. Fold in -i cup chopped nuts. Bake Mine as Regu> Ur Bro'.rnie recipe.

Clipped from
  1. The Salt Lake Tribune,
  2. 23 Sep 1951, Sun,
  3. Page 123

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