| BOOKS and COOKS HOMEPAGE PEOPLE
Books and Cooks participants, email addresses and homepages where available.
PREVIOUS DISCUSSIONS and RATING SYSTEM
Check out some of the books we've discussed in the past, as well as our rating system and
ratings for those books.
RECIPROCITY
There are lots of other book groups out there. On this page find some links to bookgroups
we've had e-contact with.
BOOK LINKS
Check out this pile of book-related links.
RECIPES
Recipes of various items that have been served at meetings
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Served with Cavedweller.
IRISH BROWNIES
4 squares (1 oz each) semisweet baking chocolate
1/2 cup butter or margarine
1/2 cup sugar
2 large eggs
1/4 cup Irish cream liqueur
1 cup all-purpose flour
1/2 teaspoon baking powder
Irish Cream Frosting (recipe follows)
Preheat oven to 350F. Melt chocolate and butter in medium, heavy saucepan over low heat,
stirring constantly. Stir in sugar. Beat in eggs one at a time with ire whisk. Whisk in
Irish cream. Whisk combined flour and baking powder until just blended. Spread batter
evenly into greased 8-inch square baking pan. Bake 22 to 25 minutes or until center is
set. Remove pan to wire rack; cool completely before frosting. Spread Irish Cream Frosting
over cooled brownies. Chill at least 1 hour until frosting is set.
IRISH CREAM FROSTING
1/4 cup cream cheese, softened
2 tablespoons butter or margarine, softened
2 tablespoons Irish cream liqueur (or more, depending on your taste ;-) )
1 1/2 cups powdered sugar
Beat cream cheese and butter in small bowl with electric mixer until smooth. Beat in Irish
cream. Gradually beat in powdered sugar until smooth. Makes about 2/3 cup.
Lyn's notes: These are very rich brownies. They usually come out a little bit dry for my
taste, but still go very well with the frosting (which makes the whole recipe.) I also use
more then just 2 tbsp of Irish cream in the frosting, and of course I can never wait until
the brownies are chilled before frosting/eating. :) Does anyone ever follow those rules?
Last updated: November 21, 2000.
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