Yield: 24 Servings
|Grease for the pan|
|1 cup||Sifted all-purpose flour|
|⅓ cup||Solid white vegetable shortening|
|½ cup||Firmly packed dark brown sugar|
|2 tablespoons||All-purpose flour|
|½ cup||Chocolate malted milk powder|
|½ teaspoon||Baking powder|
|2||Eggs (graded large)|
|1 cup||Grated coconut|
|1 cup||Chopped nuts|
From: Kosher Cookery, Classic And Contemporary By Francis R. AvRutick (1991) Makes 24 two inch squares Two favorites, malted milk and brownies, are combined to make these holiday treats. There is no chocolate to melt. The secret ingredient is the chocolate-flavored malted milk powder.
Preheat the oven to 375 deg.F. Lightly grease an 8 x 12 inch pan.
With a pastry blender, combine the cup of flour, shortening, and brown sugar until crumbly. Pat the mixture into the prepared pan. Bake for 10 minutes. Do not turn off the oven.
Into a small mixing bowl, sift together the 2 tablespoons flour, malted milk powder, baking powder, and salt. In a medium bowl, with an electric mixer, beat the eggs very well. Gradually beat in the sugar. toss the coconut and nuts with the sifted dry ingredients. Add to the beaten egg mixture. Blend well. Pour the batter into the baked crumb mixture. Bake for 25 minutes. Cool then cut into 2 inch squares.
Note: These dainties may be cut and served finger-fashion. Or cut into large squares and top with a dollop of whipped cream or a scoop of ice cream.
Posted to JEWISH-FOOD digest V97 #044 From: LeiG@...
Date: Fri, 4 Oct 1996 18:51:38 -0400