Chocolate Cigarettes

Old Fashion Buttermilk Brownies With Buttermilk Chocolate Frosting

Author: Grandma Linda

Sometimes the best new recipes are the ones we pull from the past. Such is the case with these delicious old fashion Buttermilk Brownies with a Buttermilk Chocolate Frosting from my old recipe collection. Make these for a family treat, take them to family reunions, office pitch-ins, church potlucks, where ever you share them, you are sure to get rave reviews. Make them for your special someone just to let them know how much you care!

This recipe is from an old church group cookbook from a Midwestern state.

• 1 stick oleo
  
• 1 cup water
  
• 1/4 cup cocoa
  
• 1/2 cup canola oil
• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 tsp salt
• 1 tsp soda
• 1 tsp vanilla
• 1/2 cup buttermilk
• 2 eggs

Preheat oven to 400 degrees.

In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.

Chocolate Buttermilk Frosting

• 1 stick oleo
• 1/2 cup cocoa
• 1/3 cup buttermilk
• 1 lb powdered sugar
• 1 cup chopped pecans
• 1 tsp vanilla

In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.

Enjoy!

Article Source: http://www.articlesbase.com/chocolate-articles/old-fashion-buttermilk-brownies-with-buttermilk-chocolate-frosting-743248.html

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

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Scrumptious Chocolate Fudge, Fillings, and more:

Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.

Chocolate Frosting

• 4 teaspoonfuls of Baker's Cocoa,
• 2 tablespoonfuls of cold water,
• 3 tablespoonfuls of hot water,
• 1/2 a teaspoonful of vanilla,
• About 1 1/3 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.

If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut nicely.

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