| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 1/3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter or margarine

1 cup baking cocoa

4 large eggs, beaten

2 cups granulated sugar

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 cup chopped maraschino cherries

1/2 cup chopped nuts

Icing (recipe follows)

1. Combine flour, baking powder and salt; set aside. In a large saucepan, melt butter. Remove from the heat and stir in cocoa until smooth. Blend in eggs, sugar and extracts. Stir in flour mixture, cherries and nuts.
2. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350°F (175°C) degrees for 35 minutes or until brownies test done.

Icing:

1/4 cup butter or margarine

1 teaspoon vanilla extract

2 cups confectioner's (powdered) sugar

6 tablespoons baking cocoa

1/4 cup milk

1/4 chopped nuts

1. For icing, blend butter, vanilla, sugar, cocoa and milk until smooth; spread over hot brownies. Sprinkle with nuts, cool.

Makes 3 dozen bars.