t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

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= TIFFANY RECOMMENDS

Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tüffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Best Brownies

   

2/3 cup all-purpose flour
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1/2 tsp salt
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1/2 tsp baking powder
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4 oz (125 g) bittersweet or semisweet chocolate
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2 oz (50 g) unsweetened chocolate
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1/2 cup plus 2 tbsp butter
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1 1/4 cups granulated sugar
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2 tsp vanilla extract
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3 large eggs
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3/4 cup chopped walnuts, pecans or chocolate chips (optional)
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Preheat oven to 325F. Butter or spray an 8-inch baking pan; line bottom
with parchment paper. Blend flour, salt and baking powder in small bowl.
Set aside. Melt chocolate and butter in mixing bowl over pan of simmering
water or in double boiler. (Chocolate may also be melted in microwave
oven.) Remove from heat and whisk in sugar and vanilla. Whisk in eggs one
at a time, fully incorporating each one before adding the next. Continue
to whisk until mixture is completely smooth and glossy. Add dry
ingredients and whisk until just incorporated. Stir in nuts or chocolate
chips (if using). Pour batter into prepared pan, smoothing top. Bake 35 to
40 minutes or until a cake tester comes out with wet crumbs. (If toothpick
comes out clean, brownies are overbaked.) Cool in pan for 5 minutes, then
loosen batter from sides and remove to wire rack. Let cool completely,
about 3 hours. Cut brownies into 16 squares.

To store, wrap in plastic wrap, then foil and refrigerate for up to 5
days.

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