[/size]
Actually we’re more hopsters (as in hops for brewing beer). 8)
[/size] Listen pal!! Mock not…lest ye be mockerededededd or wotever An’ anyway, I don’t need a Stockport SK* Q post code. Anything addressed to:
Baron Vic-K
Gat*,
Chea***, CHESHIRE,
finds me. Once a member of The Cheshire Set…always a member of The Cheshire Set It’s wot I am.
Vic (Baron d’Gat***)
Vic, Vic, Vic, my old Lord Lieutenant of Cheshire In Exile, it’s OK, I feel your pain. Losing Stockport was a bad, bad thing. One doesn’t like to see one’s ancestral home annexed by an evil foreign power.
Are the food (well, I say ‘food’) parcels still getting through?
That globular fella is what’s known as a troll. A quick search reveals that the travels the boards, leaving inane comments throughout on anything and everything. Please do not feed the trolls.
3/4 cup margarine/butter, melted (that’s 1.5 sticks, if your stick is 1/2 a cup.)
1 1/2 teaspoon vanilla
3/4 c. flour
1/2 teaspoon baking powder
1 cup sugar
3 eggs
1/2 c unsweetened powdered cocoa (cheap cocoa makes the baby Jesus cry.)
pinch salt.
Couple handfuls of good chocolate chips
Blend melted margarine/butter, sugar, vanilla. (Use a spoon…mixer makes it too tough.) Add in the eggs and beat well. Sift in flour, cocoa, baking powder, and salt gradually. Mix in your chocolate chips. Spread into a greased 8x8x2 pan and bake for 40-45 minutes at 350. (That’s F, not C…) It’s done when it starts to pull away from the side of the pan.
3/4 cup margarine/butter, melted (that’s 1.5 sticks, if your stick is 1/2 a cup.)
1 1/2 teaspoon vanilla
3/4 c. flour
1/2 teaspoon baking powder
1 cup sugar
3 eggs
1/2 c unsweetened powdered cocoa (cheap cocoa makes the baby Jesus cry.)
pinch salt.
Couple handfuls of good chocolate chips
Can of squirty cream
Blend melted margarine/butter, sugar, vanilla. (Use a spoon…mixer makes it too tough.) Add in the eggs and beat well. Sift in flour, cocoa, baking powder, and salt gradually. Mix in your chocolate chips. Spread into a greased 8x8x2 pan and bake for 40-45 minutes at 350. (That’s F, not C…) It’s done when it starts to pull away from the side of the pan.
Serve with squirty cream.
1/2 cup (1 stick) butter or margarine , melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
CREAMY BROWNIE FROSTING (recipe follows)
Directions
1 Heat oven to 350°F. Grease 9-inch square baking pan.
2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
beat to spreading consistency. About 1 cup frosting.