2. In 3-quart saucepan, melt butter over low heat. Remove from heat and sir in sugar. Stir in eggs, one at a time, until well blended; add vanilla. Stir flour mixture into sugar mixture until blended. Stir in nuts, if using. Spread batter evenly in prepared pan.

3. Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.

4. When cool cut into 4 strips, then cut each strip crosswise into 4 pieces.

1/2 cup all-purpose flour                                                                  Each brownie: about 132 calories, 2 g protein,

1/2 cup unsweetened cocoa                                                            7 g total fat

1/4 teaspoon salt

1/2 cup butter or margarine (1 stick)

I cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup walnuts (4 ounces) coarsely chopped

2 In medium bowl, combine 1 2 cups flour and 1/2 cup confectioners’ sugar. With pastry blender or two knifes used scissor-fashion, cut in butter until mixture resembles coarse crumbs.

3. Sprinkle dough evenly into prepared pan. WIth floured hand, pat dough firmly onto bottom. Bake until lightly browned, 15 to 17 minutes.

4. Meanwhile, from lemons, grate 1 teaspoon rind and squeeze 1/3 cup juice. In large bowl, with mixer at high speed, beat eggs until thick and lemon-colored, about 3 minutes. Reduce speed to low; add lemon peel and jusice, granulated sugar, baking powder, salt, and remaining 3 tablespoons of flour. Beat until blended, scraping bowl occasionally. Pour lemon filling over warm crust.

5. Bake until filling is just set and golden around edges, about 15 minutes. Tranfer pan to wire rack. Sift remaining 1 tablespoon confectioners’ sugar over warm filling. Cool completely in pan on wire rack.

6. When cool, lift pastry with foil out of pan and place on cutting board; peel away foil from sides. Cut lenghtwise into 3 striops, then cut each stripo crosswise into 12 pieces.

Prep: 10 minutes  Bake: 30 minutes  Makes 24 Blondies                                  Each Blondie: 160 calories, 2 g protein,

1 cup all- purpose flour                                                                                       8 g total fat

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons butter or margarine

1 3/4 cups packed light brown sugar

2 teaspoons vanilla extract

2 large eggs

1 2 cup pecans, coarsely chopped

1. Preheat oven to 350 degrees f. Grease 13” by 9” baking pan> In small bowl, combine flour baking powder, and salt

2. In 3-quart saucepan, melt butter over low heat. Remove from heat. With wooden spoon, stir in drown sugar and vanilla. Beat in eggs until well blended Stir flour mixture into sugar mixture just until blended. Stir in pecans. Spread batter evenly in prepared pan.

3. Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes. Do not overbake Blondies will firm as they cool. Cool completely in pan on wire rack.

4. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Cocoa Brownies

Prep: 10 minutes  Bake: 25 minutes  Makes: 16 Brownies

1/2 cup all-purpose flour                                                                  Each brownie: about 132 calories, 2 g protein,

1/2 cup unsweetened cocoa                                                            7 g total fat

1/4 teaspoon salt

1/2 cup butter or margarine (1 stick)

I cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup walnuts (4 ounces) coarsely chopped

1. Preheat oven to 350 degrees f. Grease 9- inch square baking pan. In bowl, combine flour cocoa, baking powder, and salt.

2. In 3-quart saucepan, melt butter over low heat. Remove from heat and sir in sugar. Stir in eggs, one at a time, until well blended; add vanilla. Stir flour mixture into sugar mixture until blended. Stir in nuts, if using. Spread batter evenly in prepared pan.

3. Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.

4. When cool cut into 4 strips, then cut each strip crosswise into 4 pieces.

Fresh lemon bars

Prep: 15 minutes  Bake: 30 minutes  Makes: 36 Bars

1 2 cups plus 3 teablespoons all-purpose flour                                     Each bar: about 95 calories, 1 g protien, 4g total

1/21 cup plus 1 tablespoon confectioners’ sugar                                   fat

3/4 butter or margarine (1 2 sticks), cut into small pieces

2 large lemons

3 large eggs

1 cup granulated sugar 1/2 teaspoon baking powder

1/2 teaspoon salt

2. In 2-quart saucepan, melt butter over low heat. Remove from heat. With wooden spoon, stir in sugar egg whites, corn syrup, espresso, and vanilla until blended. Stir sugar mixture into flour mixture just until blended  ( do not over mix). Pour batter into prepared pan.

3 Bake until tooth pick inserted in center comes out almost clean, 18 to 22 minutes. Cool brownies completely in pan on wire rack.

4. When cool, cut brownies into 4 stripes, the cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried; repeat as necessary.

Prep: 15 minutes  Bake: 18 minutes  Creates: 16 Brownies                                        Each brownie: About 103 calories, 2 g protein, 19

1 teaspoon instant espresso-coffee powder                                                                  carbohydrate, 3 g total fat 88 mg sodium.

1 teaspoon hot water

3/4 cup of all -purpose flour

1/2 cup unsweeted cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons butter or margarine

3.4 cup sugar

2large egg whites

1/4 teaspoon vanilla extract

i will get back to this when i have my recipie sheat

thanks,

uurika