Cooke Livestock

GRANT & SHARON
COOKE

Box 127 Blackie
Alberta, Canada T0L 0J0

ph  (403) 684-3377
fax  (403) 684-3847

email
blackangus@cookelivestock.com

Visit Cooke's Miniature Donkeys at
www.miniaturedonkeys.com

RECIPEs

Some of our favorite recipes - you are sure to enjoy!

Circle C Red Ribbon Brownies
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1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
4 - 1 ounce squares of chocolate, melted and slightly cooled*
1 cup flour 1 cup chopped walnuts or pecans (optional)

Grease a 9" X 13" pan and preheat oven to 350. Cream butter, sugar, and vanilla; beat in eggs. Beat well until light and fluffy, about four minutes. Blend in melted chocolate. Stir in flour and nuts. Pour into greased pan, and bake for 30 minutes or until an inserted toothpick comes out clean. Cool and cut into squares or cool and ice with chocolate icing.

*The easiest way to melt your chocolate is to put the squares in a microwavable container with a tablespoon or two of the butter (just take it from the 1 cup you will be using from the recipe, it won't make a difference) Then melt on medium heat, stirring often so as not to burn the chocolate.

Easy Chocolate Icing
(Sandra and Krista's choice)

1/2 cup butter or margarine
3 cups icing sugar
1/3 cup Fry's Cocoa Powder
2 teaspoons vanilla
2-3 tablespoons milk or cream.
Blend butter or margarine and two cups of the icing sugar. Gradually add the remaining icing sugar, cocoa, vanilla and milk. Beat on medium speed until light at fluffy, adding more milk if icing seems to stiff. Frost brownies (or cake) immediately.

Sharon's Icing

Use same recipie as above. However I like a dark chocolate icing, so I melt the butter and the cocoa powder together in the microwave and stir to blend. Then add this to the icing sugar and other ingredients and mix well. Spread on hot or cool cake. This icing will be softer, but when it cools on the brownies or cake it will firm up and be like a fudge icing.


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Recipe from Cooke Livestock - www.blackanguscookelivestock.com

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