Company coming and need a quick and easy dessert? Quick Saucepan Brownies to the rescue! All ingredients are mixed by hand right in the pan… no electric mixer or separate bowl needed.
These are very good with a scoop of ice cream while they are still warm and topped off with a drizzle of chocolate syrup. We sprinkled ours with powdered sugar… these are very rich brownies – no icing needed.
- 1/2 C margarine (Land o Lakes)
- 1 C sugar
- 3 T cocoa
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 1 C flour
Melt margarine in saucepan and remove from heat. Add the rest if ingredients in order given and stir after each addition. Make sure the batter has cooled down before adding eggs. Pour in greased 8″ x 8″ pan
and bake in preheated 350º oven for 12-15 min. or until a toothpick comes out clean.
Recipe may be doubled and baked in a 9″ x 13″ cake pan. Increase baking time to 30-35 minutes.
Melt the margarine
Pour in the sugar
Stir in the cocoa
Add the eggs and stir
Add the flour
Pour the batter into a greased cake pan
In the cake pan and ready for the oven
Sprinkle with powdered sugar
These lemon squares are addictive! You can’t eat just one. The tartness of the lemon and sweetness from the sugar make these a winner.
- 1/2 C Land o Lakes margarine
- 1/3 C powdered sugar
- 1 1/3 C flour
- 3 eggs
- 1 1/2 C sugar
- 3 T flour
- juice of 1 lemon
- grated rind of 1 lemon
Cut margarine and let sit for 15 minutes or so to soften. Add the powdered sugar and flour and blend like pie crust with pie cutter. Press evenly into 9×13 cake pan and bake for 15 minutes in 350º oven until delicately brown. While crust is baking, beat the eggs and add sugar, flour, grated rind and the juice from one lemon. Pour this on hot crust and bake another 15 minutes or until delicately brown. Remove from oven and dust with powdered sugar. Cool and cut into squares. The center will be soft until cool.
Cut margarine and let sit for 15 minutes to soften
Cut the four and powdered sugar into the margarine using a pasty cutter
Crust will resemble pie dough
Now dump the crust into a 9″x13″ cake pan
Pat the crust evenly on the bottom of cake pan and bake 15 minutes in 350º oven
Prepare the top while crust is baking. Blend 3 eggs with electric mixer
Add sugar, flour, grated lemon rind and lemon juice to eggs and beat with mixer. Pour onto hot bottom crust and bake another 15 minutes in 350º oven
Take out of oven and sprinkle with powdered sugar
Cool and cut into squares
This was my husbands choice for our Sunday dessert and I can’t take credit for this because he made it! We have family for dinner every Sunday and it is so much fun deciding what I am going to cook up to surprise them with. They’re our guinea pigs for new recipes and we welcome their comments!
- 1 1/4 stick butter or margarine (10 Tablespoons)
- 1 1/4 C sugar
- 3 eggs, separated
- 1 1/2 C flour
- 1/2 whipping cream
- 3 T unsweetened powdered cocoa
- 1 tsp vanilla
- 1 pint whipping cream
- 4 T strawberry jam
- 1-2 T sugar
15-20 Fresh strawberries
Cream the butter then add sugar. Add one egg yolk at a time and mix. Then add the flour, cocoa, whipping cream and vanilla and mix thouroughly. Whip the egg whites with a metal wisk until frothy and fold into cake batter.
Grease side of springform pan and line bottom with baking paper. Pour the batter in the pan, spread evenly and bake in a 350º oven for 50 minutes.
Cool for 10 minutes and remove cake and place on wire rack to cool.
When cake is cool, cut cake into 3 even slices. Whip the whipping cream and add the strawberry jam to half of the whipped cream and blend. Spread this on bottom and middle layers. Mix the sugar in the remaining whipped cream and spread one the sides and top of cake. Decorate the cake top with the fresh strawberries and serve.
Cut baking paper to fit bottom of springform pan and grease the sides
Cream butter then add the sugar and blend. Add rest of ingredients except the egg white and blend with mixer.
Whip egg whites with wire wisk until frothy and fold into batter
Pour batter into springform pan and spread evenly. Bake in 350º oven for 50 minutes
Spread the strawberry filled whipping cream between layers
Place top layer on cake and spread the remaining whipping cream on side and top of cake
Decorate top of cake with fresh strawberries
Cut and serve