|Food of Japan|
|by Shirley Booth|
This cookery book provides a history of Japanese food, its styles and traditions, from Imperial cooking to temple cooking to the food of the Yatai...
1 - 10 of 13 for equal brownies
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33% calorie reduction ... recipe. Combine flour, Equal®, semi sweet ... wire rack. Makes 16 servings. * May substitute 24 packets Equal® sweetener. Equal
Heat oven to ... To serve, cut brownies into bars or ... used the eggs instead of egg produce and added 1/2 cup chocolate chips and 1/2 cup chopped nuts.)
Combine butter, sugar substitute, eggs and vanilla. Sift together cocoa, flour, salt, and baking powder. Add liquid mixture and stir until well ...
Heat butter, chocolate, ... 350°F oven until brownies are firm to ... or at room temperature. Makes 16 brownies. Serving Size: One brownie. Yield: 16.
Sift together dry ingredients into a bowl. Add butter, egg, and vanilla; mix. Bake in 8 inch pan sprayed with Pam at 350 degrees for 30-35 minutes.
Combine ingredients. Place in 8 or 9 inch square pan. Bake 15 minutes at 350 degrees.
Cream butter and sweetener. Add eggs and mix well.. Add melted chocolate. Beat until smooth. Add flour, baking powder, salt and vanilla. Mix well. ...
Melt butter and chocolate in saucepan over low heat. Stir in the sugar. Pour in the egg substitute and blend thoroughly with wooden spoon or spatula. ...
Mix all ingredients ... pan with Pam. Add batter and bake at 350 degrees for approximately 25 minutes. Do not overbake. Makes 16 small or 9 large brownies.
Heat butter and cocoa in saucepan until melted. Place in bowl with sugar and mix well. Add egg substitute, 1/4 at a time, beating well after each ...
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