Bobby Fashingbauer's Brownies

Bobby Fashingbauer's Brownies

Mom says: She baked these from 1940s on, they were one of her specialties.

2 squares chocolate
1 cup sugar
3 eggs, separated
1/2 cup margarine
1/4 cup milk
salt
1 teaspoon vanilla
3/4 cup flour
nuts

For 9 x 13 pan.

Important note: Egg whites are beaten stiff and folded in last. Yolks are added with sugar and margarine.

(No baking temp or time given...I guess just use regular brownie time/temp...350 for 30 minutes or until done?)

Evelyn Coda's Brownies

Evelyn Coda's Brownies
Mom writes: This recipe is from Evelyn Coda, the night nurse in charge at St. Luke's Hospital when I worked there in 1970-71. The brownies are very good and easy to make and so is the frosting -- it's one of my favorites. (Mom recopied it over numerous times in her recipe box.)

1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 can Hershey's syrup (16 oz.)

Mix and bake for 30 minutes in a greased (bottom only) 9 x 13 pan at 350.

FROSTING: 1 c sugar, 4 T milk (I use 1/4 c), 4 T margarine. Mix in saucepan. Boil 1/2 min. Turn off heat and add 3/4 c (6 oz) chocolate chips. Allow to melt and then spread.

Superb Krispie Treats, from Erin

Superb Krispie Treats, from Erin

Erin notes that these do not get gooey like regular Rice Krispie bars.

2 cups butterscotch chips

1 cup peanut butter

8 cups Rice Krispies

2 cups chocolate chips

4 tablespoons butter

2 tablespoons water

1 cup powdered sugar

Melt butterscotch chips, add peanut butter. Mix in Rice Krispies. Press 1/2 of mixture into 9 x 13 pan. Melt chocolate chips, add butter, water, and powdered sugar. Spread chocolate mixture over 1/2 Krispie mixture in pan. Add rest of Krispie mixture. Press into pan and cover and refrigerate until firm.

Special K Bars, from Sam

Special K Bars, from Sam

1 cup white sugar
1 cup white syrup
1 1/2 cup peanut butter
1 tsp vanilla
6 cups Special K cereal
1 pkg chocolate chips
1 pkg butterscotch chips

Bring sugar and syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir well – add cereal and flatten out in a buttered jelly roll pan. (Butter and use your hands for spreading the cereal.)

Melt chocolate and butterscotch chips over warm water in a double boiler (or put a smaller pan on top of a larger one) —do not let water boil under chips or the frosting will crumble and you won’t be able to spread it.

Can use 9x13 pan but bars will be thicker.

Nut Goodie Bars, from Anne

Nut Goodie Bars, from Anne

From a student of Anne’s, Molly Ginther. Nut Goodies are a St. Paul-made candy bar and can be hard to find outside the Upper Midwest. These are a good substitute!

12 ounces butterscotch chips
12 ounces chocolate chips
1/2 cup butter
3/4 cup peanut butter
package miniature marshmallows
8 ounces Spanish peanuts

Melt both kinds of chips, butter, peanut butter over hot water. Butter 9 x 13 pan. Pour small amount of chocolate mixture on bottom of pan. Add layer of mini marshmallows. Sprinkle on peanuts. Add remainder of chocolate mixture. Cool. Store in fridge.