Recipes from Dianne Mott Davidson's "Dying for Chocolate"

a.  Scout's Brownies

1 cup unsalted butter
3-1/2 oz unswetened choco
3 tbps dark unswetened cocoa
1-1/2 AP flour
1/2 tsp baking powder
` tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 cup choco chips

Preheat oven to 350 deg . Melt butter with unsweetened choco, stirring occasionally.  Cool

Sift together cocoa, four, bp and salt. Add beaten eggs to this mixture, followd by vanilla and cooled choco-butter mixture.  Stir in dry ingredients until combined. 

Bake at 350 deg on a 9'' x 13'' pan for 30-40 mins

32 brownies

b.  Lethal Layer

1/2 cup unsalted butter
1/s cup dark brown sugar
1 cup AP flour
1 cup pecans
2 eggs
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
additional all-purpose flour
1 cup choco chips

Preheat oven to 375 deg.  Combine first thre ingredients until crumbly.  Pat this crust into a greased 9 by 13 inch pan, and bake for 10 mins.  Cool.

Spread pecans evenly on cooled crust.  Beat eggs with sugar, and add vanilla. 

Put salt and baking powder into bottom of 1/4 cup measure, and fill the rest with flour.  Stir into egg mixture, and pour over crust.  Sprinkly choco chips evenly

Bake at 375 deg for 20 mins

32 bars

c.  Montessori Muffins

2 cups WW flour
2 tsps baking powder
1/2 tsp salk
1 cup pitted pruns
1 beaten egg
1/4 cup oil
1/2 cup molasss
1-1/2 cups milk

Preheat oven to 400 deg.  Combine flour, bp, salt and prunes.  Stir egg, oil, molasses, milk in another bowl, and combine both

Spoon into greased muffin tin for 20-30 mins

12 muffins

d.  Strawberry Super Pie

Crust

3/4 cup melted butter
1-1/2 cups APF
1 tbps sugar
3/4 pecans

Topping

2 lbs strawberries
1/2 cup water
1 cup sugar
3 tbps cornstarch

Filling

1-1/4 cups whipping cream
1/4 lb cream cheese, softenend
3/4 tsp vanilla extract

Preheat oven to 375 degrees.  For crust, mix melted butter with flour, confectioners sugar and pecans.  Press into buttered 10'' pie plate, and bake for 25 mins.  Cool completely. 

Start topping by mashing strawberries into 1 cup.  Cut tops of remaining berries, and set aside.  Place mashed berries in a saucepan and add water.  Mix sugar and cornstarch into crushed berry mixture, and bring to boil, stirring.  Boil until thickened, and cool

For silling, whip cream until stiff.  In another bowl, beat cream cheese with vanilla and sugar.  Carefully  fold whipped cream into cream cheese mixture.  Spread on cool crust and refrigerate.

When crushed berry mixture is cool, pie can be assembled.  Stand whole or halved berries on top of cream filling, cut side down.  When entire filling is covered with berries, carefullu spoon cooled crushed berry micture over all. Cream filling should not be seen between berries.  Once the crevices have been filled, do not overload with berry mixture. 

8-10 large servings