Braille Monitor                                                                  November 1985

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Recipes

CHOCOLATE CHIP CAKE

by Debbie Butler

(Note: Debbie Butler is one of the leaders of the National Federation of the Blind of Virginia.)

1 box Devil's Food Cake mix with pudding 1/4 cup oil

2 eggs

1 1/2 cups water

1 6-ounce bag chocolate chips

Mix all ingredients well and pour into greased nine by thirteen-inch pan or tube pan. Bake in preheated 375 degree oven for thirty minutes, or until toothpick inserted in center comes out clean.

CREME DE MENTHE BROWNIES

by Debbie Butler

FIRST LAYER:

1 cup sugar

1/2 cup butter

4 eggs, beaten

1 cup flour

1/2 teaspoon salt

1 teaspoon vanilla

1 16-ounce can Hershey syrup

1/2 cup nuts

Mix all ingredients well. Put in greased nine by thirteen-inch pan, and bake at 350 degrees for thirty minutes.

Let cool completely.

MIDDLE LAYER:

Mix together 2 cups Confectioner's sugar, 1/2 cup butter, and 2 tablespoons creme de menthe. Spread over cooled cake layer. Chill for about an hour before putting top layer on.

TOP LAYER:

Melt 6 ounces of chocolate chips and 6 tablespoons of butter together. Cool slightly and spread over creme de menthe layer. Cover and refrigerate brownies.

YOGURT PIE

by Debbie Butler

Dissolve 1 3-ounce package strawberry jello in 1 1/4 cups boiling water. Beat in 1 8-ounce package strawberry yogurt and 1/4 cup honey. Chill until almost set. Beat and add 1 pint strawberries. Pour into a 9-inch graham cracker crust and refrigerate.