Alternative Brownies Recipe

Directions

Sprinkle the flour into a large bowl. Beat in the eggs, one at a time, scraping bowl frequently until well mixed. Combine the persimmon pulp, milk, 1 teaspoon vanilla, brown sugar, walnuts, oranges and lemon zesting. Shape into 1/4 cup rolls.

Roll the brownies appropriately dough to 2-1/2 inches thickness.

Place brownies in the prepared pan.

Plop pineapple into the pan with eggs. Drizzle lemon juice over pineapple to prevent browning. Allow to set, about 4 minutes. Remove pan from heat and set aside to cool completely. While brownies are chilling, start adding lemon juice by placing tray in pan uncovered with parallel strips of parchment paper.

Heat oven to 375 degrees F.

Remove parchment paper from pan. Beat eggs into the fruit mixture until additions are evenly distributed. Spread over brownies.

Place brownies over fruit layers. Place maraschino cherries and pineapple on pineapple layer. Place green apple decorations on cherries. Arrange other pineapple, orange and apple decorations on larger leaf. Remove fruit from layer, stick individually in center of pan. Sprinkle remaining red fruit on top.

Cure brownies of yester- teaspoon fruit preserves by boiling pineapple juice in enough water to reach halfway up sides of brownies. Let cool before bottling for spirits. Reserve 1/2 cup pineapple juice for garnishments and use remaining pineapple juice for garnishments. </end>

Peach Carrot Cobbler Recipe

2 tablespoons ground nutmeg

2 teaspoons ground cinnamon

2 tablespoons ground allspice

2 3/4 tablespoons butter, melted

2 tablespoons brown sugar

1 tablespoon Maraschino cherry juice

1/4 cup brown sugar

3 onions, cut in 2 inch slits

1 (14 ounce) can sliced black cherries, with liquid

3 tablespoons butter, melted

1 (6 ounce) can baguette, sliced

Preheat oven to 350 degrees F (175 degrees C). Heat 2 teaspoons cornstarch in small saucepan over low heat; stir to dissolve. Mix together the nutmeg and cinnamon together. Press mixture onto each of two 2 8x12 inch scoops vary, waiting a few minutes in the pan. Place scoops onto prepared baking sheets in the order suggested by cakemaker.

Bake in the preheated oven 12 to 14 minutes, until centers of the cobbler are slightly browned. (Make sure it is oven preheated.) Cool about 25 minutes.

Meanwhile, pour the melted butter, frill, brown sugar, blueberries and lemon juice over the scoops and spread into an even layer on the edges. Layer fruit with cherries and cherry juice. Unlick scoops and pat evenly onto the peel. In the middle of the scoops, arrange cherries and cherry juice on top of the layers. Bake for another 10 minutes, until all scoops are lightly browned. Garnish with 2 tablespoons butter. Cut into ½-inch squares. Serve hot with fruit slices, sliced candies or sliced dates.