For brownies:
cream butter and sugar
For jam:
In small saucepan
For brownies:
Melt one stick
oiler, melt chocolate and butter for brownies.
Cool 10 minutes.
For Brownies:
Preheat oven to 350F (325F for glass or dark pan). Liberally
For brownies: Preheat oven to 350\u00b0F
hips (reserve remaining chocolate chips for glaze). Spread batter in pan
aking dish (preferably metal).
For brownies: mix the flour, cinnamon and
For Brownies: In mixing bowl or food
he glaze over the cool brownies and refrigerate until glaze is
nch square baking pan.
For Brownies: Stir butter and cocoa in
For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark
For brownies, melt shortening and chocolate.
Cream butter and sugar together; add persimmon pulp, buttermilk and eggs.
Then add dry ingredients and mix well.
Pour into 10x12 baking dish and bake at 350 degrees for 45 minutes.
Top with icing when cooled.
To prepare icing: Cream butter and cream cheese together; add vanilla, cream and then add powdered sugar.
Spread on brownies, sprinkle with pecans.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
wirl through batters with knife for marbled design.
Bake 45
hour before serving.
For brownies, cut into 6 rows by
hrough brownie batter with knife for marbled design.
Bake 30
For the dry mix: Combine all