Recipes for May 6

Blonde Butterscotch Brownies

1/2 c. butter, softened

1 1/2 c. packed brown sugar

2 eggs

1 1/2 c. flour

1 tsp. vanilla

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped nuts, optional

2/3 c. butterscotch chips or more

1/2 c. chocolate chips or more

Preheat the oven to 350 degrees. Mix all the ingredients. Spread in sprayed 13 x 9 inch pan. Sprinkle with an additional 1/2 c. chocolate and/or butterscotch chips. Bake 25-30 minutes.

Mary Soyring

Cloquet

Chocolate Bundt Cake

1 pkg. butter fudge or devil's food cake mix

1/3 c. brown sugar, packed

4 eggs, beaten

1- 8 oz. carton sour cream

1/2 c. warm water

1/2 c. salad oil

1-12 oz. pkg. chocolate chips

Melt half the chocolate chips in the warm water and salad oil in a large glass measuring cup in microwave. Mix remaining ingredients together, stirring constantly, while adding the hot melted chocolate mixture. Pour into a greased and lightly floured Bundt pan. Bake for 1 hour at 350 degrees. Cool completely before removing from pan.

Jeanne Devaney Carroll

Duluth

This cake is so rich it can be served without frosting. It can also be frosted or glazed or served with whipped cream and fresh raspberries or strawberries.

Oreo Cookie Dessert

1 pkg. Oreo cookies

½ c. butter, melted

½ gallon vanilla ice cream

1 can evaporated milk

1 c. granulated sugar

2 oz. or squares of unsweetened chocolate

½ c. butter

Smash cookies and mix with the melted butter. Press into a 9 x 13-inch pan. Freeze. Spread vanilla ice cream on frozen crust. Freeze. Cook the evaporated milk, sugar, unsweetened chocolate and butter for 10-15 minutes then pour onto frozen ice cream layer. Freeze.

Brenda VanDell

Esko

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