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FUDGE BROWNIES
1
cup
nuts
3/4
cup
sugar
Y3
cup
butter
2 tablespoons
water
1 package (6 ounces)
semi-sweet
chocolate
morsels
1
teaspoon vanilla
2
eggs
%cup
flour
1/4
teaspoon
baking soda
Lock bowl in
position
and insert STEEL Blade.
Process
nuts at
Medium
speed using Momentary action, to chop. Remove from bowl and set
aside.
Stir sugar,
butter
and water together in a small saucepan. Bring to boil
stirring constantly. Lock processor bowl
in
position and
insert
STEEL
Blade.
Pour
in
chocolate
morsels; pour in
hot sugar
mixture
and cover.
Process
at
Medium speed for
about
12 seconds
or
until chocolate
is
dissolved.
Add
eggs
through the
chute,
one at
a time
processing at
same speed.
Scrape mixture down from sides
of bowl.
Then add
flour,
soda and chopped
nuts.
Process at Medium speed for about 10 seconds or until blended.
Pour batter into greased 8-inch square baking pan. Bake
at
325°F. for
30 minutes. Makes 16 squares.
BREADS
PROCESSOR LOAF BREAD
1
cup
lukewarm water
3 cups
flour
(1
05°
to
115°F.)
1112 teaspoons salt
1 package
active
dry yeast
1
1
12 tablespoons sugar
Combine
warm
water,
yeast, and sugar
in
small
bowl.
Set aside.
Lock
bowl in position and insert STEEL Blade. Place flour and
salt
in bowl. Add
yeast mixture through
chute.
Process
at
High speed until dough forms a
ball. Remove dough and divide in half. Break each half
in 3 or
4 pieces.
Press against STEEL Blade and process at High speed until dough forms
a ball. Break
apart
and
repeat.
Repeat the process
for
the other half of
the
dough. Combine
the two kneaded
portions
and
place
in a buttered
bowl.
Turn
dough
in
bowl
to
butter
all
sides.
Cover
until doubled
and let
rise about
one hour.
Punch
down. Shape
into
a loaf, place in
greased
9 x 5 x 3-inch
loaf pan.
Cover,
let rise until doubled about 45 minutes. Bake in preheated
425°F.
oven 25 to
30 minutes
or until golden brown. Makes one
loaf.
Variations:
Whole
Wheat- Use 2 cups white
flour
and 1 cup whole wheat
flour.
Herb-
Add 2 teaspoons dried celery flakes, 2 teaspoons dried
parsley flakes,
1/4
teaspoon
dried thyme to flour
and substitute
seasoned
salt
for regular
salt.
27
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