Recipes For 2003

Raspberry Brownies

1 package of your favorite brownie mix
1/4 cup + 2 tablespoons seedless raspberry jam
2 tablespoons + 1 teaspoon raspberry liqueur
1 cup chopped almonds
10 ounces finest white chocolate

Pre-heat oven according to package instructions.

To mix brownies: Pour mix in to a large bowl. In another bowl pour in required oil. In a liquid measure cup put 2 tablespoons raspberry liqueur and enough water to fill the required amount of water on the package instructions. To this add the eggs—the number for the texture desired—and ¼ cup raspberry jam. Whisk to blend and add to brownie mixture. Incorporate according to package instructions. When blended add the chopped almonds. Stir to blend.

Spread brownie mixture in pan and bake according to package instructions.

When brownies are baked, remove from oven to a cooling rack. After a few minutes, loosen brownies, with a knife, from the sides of the pan. Allow to cool completely.

When cool. Remove brownies from pan by turning pan upside down on a rack.

In the top of a double boiler, over simmering water, melt the white chocolate, stirring occasionally until smooth. Remove the top of double boiler and insert a cup holding the remaining jam and liqueur (remove pan from heat). Allow this to heat while spreading white chocolate.