World Famous Recipes

Hepburn’s Brownies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 eggs, lightly beaten
1/2 tsp vanilla
1/4 cup flour
1/4 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Butter and flour an 8x8x2 inch square baking pan. Set aside. Melt the butter and chocolate in a heavy medium saucepan over very low heat, whisking until smooth. Remove from heat and add the sugar, eggs, and vanilla. Whisk until well blended. Whisk in the flour and salt just until blended. Stir in the walnuts.

Transfer the batter to the prepared pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the center comes out sticky, with just a few crumbs clinging to it, but is not wet. Do Not Overbake. Cool completely in the pan on a wire rack.

Chill if you have the time. Cut into squares. If chilled, let stand at room temperature before serving. Yield: 12 brownies.

Brownie Crunch

Servings: 12

3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
5 TB unsweetened cocoa
1 cup granulated sugar
1/2 cup light cream cheese, softened
2 large eggs, divided into yolks and whites
1 tsp. vanilla extract
1/2 cup crispy rice cereal
2 TB powdered sugar
1 TB butter, melted

Preheat oven to 350° F.

Place 2 sheets of nonstick aluminum foil in bottom and up sides of
a 9″ square baking pan, or place regular foil in pan and coat it with
cooking spray.

Sift flour, baking powder, salt and cocoa together in a medium bowl.

Cream granulated sugar and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture.

Whisk egg whites until soft peaks begin to form; fold egg whites into brownie mix and then spread brownie batter evenly in prepared pan.

Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes.

Cool completely and cut into 12 pieces.

Sweet Potato Pie With Walnut Crunch Topping

1 9″ unbaked pie crust
2 16 oz. cans sweet potatoes, drained
1/2 cup packed brown sugar
1/2 cup milk
2 eggs
2 T butter or margarine
2 T lemon juice
3/4 tsp salt
1/4 tsp ground cinnamon

Walnut crunch topping:
2 T butter or margarine
1 cup chopped walnuts
1/2 cup packed brown sugar

In large bowl with potato masher, mix sweet potatoes with the remaining pie ingredients until smooth; spoon mixture into pie crust.

Bake 45 minutes at 400°F or until knife inserted comes out clean. Remove to wire rack to cool.

Prepare walnut topping; In pan over low heat, melt butter. Remove from heat, stir in walnuts and brown sugar.

Preheat broiler; spoon walnut crunch topping evenly over pie. Broil for 2 minutes. Cool on rack.

Coffee-Toffee Cake with Caramel Frosting

Quick and easy, this homey cake is rich in coffee, toffee and caramel
flavors.

1/4 cup instant coffee granules
1/4 cups boiling water
1 box Betty Crocker® SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely
chopped

1. Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray.
2. In small cup, dissolve coffee granules in boiling water.
3. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

High Altitude (3500-6500 ft):
Bake 33 to 38 minutes.

Variation: For an Irish Cream Cake, substitute 1/4 cup Irish cream liqueur for the caramel topping.
Prep: 15 min
Start To Finish: 2 hr
15 servings

Coconut Bars

1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
4 Tbs (60 ml) butter
1 cup (250 ml) light brown sugar
1 egg, lightly beaten
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) coconut
1/2 cup (125 ml) chopped pecans or walnuts

Combine the flour and baking powder in a mixing bowl. Melt the butter
in a saucepan over low heat. Remove from the heat and stir in brown
sugar, egg, and vanilla. Add the to the flour mixture and stir to
combine thoroughly. Stir in the coconut and nuts. Press into a
lightly greased 8×8 inch (20×20 cm) baking pan and bake in a preheated 350F (180C) oven for 25 minutes. Cool and cut into bars. Serves 8 to 12.