StitchinGrandma
11-30-2007, 07:47 PM
So those in other countries can share in the recipes being posted and they can also share some of theirs, below are a few sites to use for converting to metric and visa versa.
http://www.exploratorium.edu/cooking/convert/measurements.html
http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html
http://www.pastrywiz.com/conversion.htm
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This is a recipe I'm known for everywhere. So many renamed these as Vicki's Famous Brownies. :p I sent four huge pans of these with my oldest son on a school field trip and from that point on for everything his buddy's would always ask, "Is your Mom sending brownies again?" " Can your Mom make me some of her awesome brownies for my birthday for me?" roflmao.
These are awesome just as the name implies and came from an old, old Hershey's paperback cookbook I found in a box of cookbooks bought at an auction years ago. No one in my family can eat any other brownies now because they just aren't as good. Heed my warning! Do not make anything less than double of this recipe! Trust me. I always quadruple the recipe and that makes about 2 large cake pans full. I actually make them in those large 1/4 sheet sized aluminum pans with lids you can buy at places restaurant supply type stores such as Gordon Food Service, or even Sam's and your local grocery stores now carry them in two packs as well. The reason is that one pan is always going out my door for someone.
The Best Brownies
1/2 c vegetable oil
1 c sugar
1 t vanilla
2 eggs
1/2 c all purpose flour
1/3 c Hershey's Cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in a greased 9" square pan. Bake at 350 degrees for 20-25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired; cut into squares. Makes 16 brownies.
NOTE: I never mix like as the directions state! I dump everything into a bowl and use my electric mixer and mix until well blended and then throw into the pan and bake. Turns out perfect every time. Also, I normally double or triple this recipe ~ they go FAST!!!
Chocolate Buttercream Frosting
Hershey's Cocoa
Light flavor 2T, 1/4 c
Medium flavor 1/4 c, 1/2 c
Dark flavor 1/3 c, 3/4 c
Powdered sugar 1 c, 2 2/3c
Butter or margarine 3 T, 6 T
Milk or water 2 T, 4-5 T
Vanilla 1/2 t, 1 t
The first measurements are for 1 cup of frosting, the second is for 2 cups frosting. Choose amount of cocoa for flavor you prefer and combine with powdered sugar. Cream butter with 1/2 cup cocoa mixture in a small bowl. Blend in vanilla. For a glossier frosting, add 1 T corn syrup.
One cup frosts an 8" or 9" square or round cake or pan of brownies or top of a 13x9 cake or pan of brownies. Two cups fills and frosts an 8" or 9" two layer cake or frosts 30 cupcakes.
NOTE: I always use the medium flavor and use the 2 cup frosting measurements because I make such a large batch of brownies. Also, I only use margarine and it's perfect.Oh yea, almost forgot, I just dump everything into a bowl and mix till well blended. I don't follow the recipe directions either.
BIG BATCH
Brownies (x4)
This makes two nice sized pans full - 1/4 sheet each
3 c vegetable oil
6 c sugar
2 T vanilla
12 eggs
3 c all purpose flour
2 c Hershey's Cocoa
1 1/2 t baking powder
1 1/2 t salt
3 c chopped nuts (optional)
Frosting (x4)
Hershey's Cocoa Medium flavor 1 c
Powdered sugar 10 2/3c
Butter or margarine 3 sticks
Milk or water 1 c
Vanilla 4 t
http://www.exploratorium.edu/cooking/convert/measurements.html
http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html
http://www.pastrywiz.com/conversion.htm
*******************
This is a recipe I'm known for everywhere. So many renamed these as Vicki's Famous Brownies. :p I sent four huge pans of these with my oldest son on a school field trip and from that point on for everything his buddy's would always ask, "Is your Mom sending brownies again?" " Can your Mom make me some of her awesome brownies for my birthday for me?" roflmao.
These are awesome just as the name implies and came from an old, old Hershey's paperback cookbook I found in a box of cookbooks bought at an auction years ago. No one in my family can eat any other brownies now because they just aren't as good. Heed my warning! Do not make anything less than double of this recipe! Trust me. I always quadruple the recipe and that makes about 2 large cake pans full. I actually make them in those large 1/4 sheet sized aluminum pans with lids you can buy at places restaurant supply type stores such as Gordon Food Service, or even Sam's and your local grocery stores now carry them in two packs as well. The reason is that one pan is always going out my door for someone.
The Best Brownies
1/2 c vegetable oil
1 c sugar
1 t vanilla
2 eggs
1/2 c all purpose flour
1/3 c Hershey's Cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in a greased 9" square pan. Bake at 350 degrees for 20-25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired; cut into squares. Makes 16 brownies.
NOTE: I never mix like as the directions state! I dump everything into a bowl and use my electric mixer and mix until well blended and then throw into the pan and bake. Turns out perfect every time. Also, I normally double or triple this recipe ~ they go FAST!!!
Chocolate Buttercream Frosting
Hershey's Cocoa
Light flavor 2T, 1/4 c
Medium flavor 1/4 c, 1/2 c
Dark flavor 1/3 c, 3/4 c
Powdered sugar 1 c, 2 2/3c
Butter or margarine 3 T, 6 T
Milk or water 2 T, 4-5 T
Vanilla 1/2 t, 1 t
The first measurements are for 1 cup of frosting, the second is for 2 cups frosting. Choose amount of cocoa for flavor you prefer and combine with powdered sugar. Cream butter with 1/2 cup cocoa mixture in a small bowl. Blend in vanilla. For a glossier frosting, add 1 T corn syrup.
One cup frosts an 8" or 9" square or round cake or pan of brownies or top of a 13x9 cake or pan of brownies. Two cups fills and frosts an 8" or 9" two layer cake or frosts 30 cupcakes.
NOTE: I always use the medium flavor and use the 2 cup frosting measurements because I make such a large batch of brownies. Also, I only use margarine and it's perfect.Oh yea, almost forgot, I just dump everything into a bowl and mix till well blended. I don't follow the recipe directions either.
BIG BATCH
Brownies (x4)
This makes two nice sized pans full - 1/4 sheet each
3 c vegetable oil
6 c sugar
2 T vanilla
12 eggs
3 c all purpose flour
2 c Hershey's Cocoa
1 1/2 t baking powder
1 1/2 t salt
3 c chopped nuts (optional)
Frosting (x4)
Hershey's Cocoa Medium flavor 1 c
Powdered sugar 10 2/3c
Butter or margarine 3 sticks
Milk or water 1 c
Vanilla 4 t