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Cover; refrigerate leftovers.
10 to 12 servings.
ZWIEBACK CRUST
Crush 6 slices Zwieback
toast and combine with 1
tablespoon sugar and 1
tablespoon melted margarine.
Press mixture onto bottom of
9-inch spring-form pan.
COCOA BROWNIES
2 eggs
1 cup sugar
1/2 cup butter or
margarine, melted
1 teaspoon vanilla
extract
% cup all-purpose flour
6 tablespoons
unsweetened cocoa
% teaspoon baking
powder
1 /4 teaspoon salt
% cup chopped nuts
(optional)
Heat oven to 350°. Grease
8-inch square baking pan. In
small mixer bowl, beat eggs
well; gradually add sugar,
beating until thick and lemon
colored. Blend in butter and
vanilla.
Combine flour, cocoa, bak-
ing powder and salt; add to
egg mixture, blending well.
Stir in nuts, if desired. Spread
batter into prepared pan.
Bake 20 to 25 minutes, or
just until brownies begin to
pull away from sides of pan.
Cool completely.
Cut into squares. 16
brownies.
- CHOCOLATE-ORANGE
PUDDING CAKE
1 cup all-purpose flour
3 /4 cup granulated sugar
3 tablespoons plus % cup
unsweetened cocoa,
divided
2 teaspoons baking
powder
% teaspoon salt
% cup milk _
2 tablespoons vegetable
oil
1 teaspoon vanilla
extract
% cup chopped nuts,
divided
3/4 cup packed light
brown sugar
11/4 cups. boiling water
1 /4 to % teaspoon grated
orange peel
Vanilla ice cream
In large bowl, stir together
flour, sugar, 3 tablespoons
cocoa, baking powder and
salt. Stir in milk, oil, vanilla
and 1/4 cup nuts. Spread bat-
ter in 2 or 2 1/2 quart
microwave-safe casserole.
In a small bowl, combine
brown sugar, Y4 cup cocoa, re-
maining Y4 cup nuts, water
and orange peel. Pour liquid

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552-8850
HRS: Mon: Sat. 10-6 • Thurs. 10-7 • Sun. 12-4

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