|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
1 - 10 of 19 for iowa brownies
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Cream butter and ... thin and glossy. When brownies are done, frost immediately, spreading frosting with wet knife. Score in squares before frosting sets.
Combine all ingredients ... Pour quickly over brownies and spread evenly ... for 20 to 30 minutes. Do not overbake. Cool completely in pan before frosting.
CAKE: Cream together butter and sugar until fluffy. Beat in syrup, then eggs, one at a time. Beat in flour gradually, fold in nuts. Bake at 350 ...
1. Cream butter and sugar until fluffy. 2. Add eggs, one at a time and beat well after each. 3. Add Hershey syrup and mix well. 4. Blend in flour, ...
Cream together butter and sugar. Add eggs, one at a time. Beat well after each egg. Add remaining ingredients. Bake in a greased jelly roll pan for ...
Combine together butter and sugar until fluffy. Beat in syrup then eggs. Beat in flour, then fold in nuts. Pour into greased pan. Bake at 350 degrees ...
Cream together butter ... thin and glossy. Frost brownies quickly with wet knife. Trim with nut halves if desired, sticking them on with bits of frosting.
Cream butter and ... first 3 in saucepan and bring to boil. Boil 1 minute; remove from heat. Add chips and stir until dissolved. Quickly spread on brownies.
Mix well and bake at 350 degrees for 25 minutes. Combine first three ingredients and boil one minute, then add 1/2 cup chocolate chips.
Cream butter and sugar until fluffy. Add eggs one at a time. Add syrup and beat until smooth. Add flour and nuts. Pour into greased sheet pan 15 x 10 ...
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