1/2 cup Coconut Flakes
3/4 cup Pecans -- chopped
2 cups Brown Sugar, packed
2 cups Flour
1 1/2 tablespoons Baking Powder
1/4 teaspoon Salt
In a large bowl, combine flour, salt & baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Butterscotch Brownies
Empty jar of cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 3/4 cup softened butter or margarine. Stir in 2 eggs and 2 teaspoons of vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Spread batter into a sprayed 9 x 13 inch cake pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1-1/2 inch squares. Cool completely in pan.
Yield: 2 dozen brownies.
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