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« Valley Food Home

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have



Published: Wed, February 8, 2017 @ 12:00 a.m.

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

AKRON CHILDREN’S HOSPITAL “HUGS AND KISSES, HOPES AND WISHES”

Cream Cheese Brownies

by THERESA D’ANGELO

1recipe of your favorite brownies

Filling:

8ounces Philadelphia Cream Cheese

1/2cup granulated sugar

1/2teaspoon vanilla extract

1large egg

112-ounce bag chocolate chips (optional)

Mix your favorite brownie recipe. Place 1/2 of brownie mixture in greased 9 by 13-inch pan. Mix the filling until creamy, cover mixture with filling and top with remaining brownie mixture and sprinkle with chocolate chips. Bake at 350 degrees for 30 to 35 minutes.

CARAMEL CHOCOLATE SQUARES

by SUE SWICK

114-ounce bag of caramels

1/3cup milk

1(2 layer) German chocolate cake mix

11/2sticks melted butter

1/3cup evaporated milk

2cups chocolate chips

1cup chopped pecans (optional)

Butter and flour 9 by 13-inch pan. Melt caramels with milk in saucepan over low heat, stir constantly. Remove from heat. Combine cake mix, butter and evaporated milk. Mix with wooden spoon until dough holds together. Press half of dough in the bottom of the pan. Bake for 6 minutes. Remove from oven, sprinkle with chocolate chips and pecans. Pour caramel over chocolate layer. Crumble remaining dough over the top. Bake for 18 minutes. Refrigerate immediately for 30 minutes. Cut into squares.

NANNIE’S SHORTBREAD

by AMBER GALLO

2cups all purpose flour

2sticks butter, softened (1 cup)

3/4cup confectioners’ sugar

1 1/2teaspoons vanilla extract

In medium bowl mix together all ingredients by hand until smooth and dough holds together. Divide dough in half and press each half into ungreased 8- inch round pans. Spread dough evenly by hand. Use tines of fork to decorate the edges-cut into 8 wedges with a sharp knife. Bake 20 minutes (until edges are light brown) at 350 degrees and remove from oven. Re-cut wedges, let cool in pan for 30 minutes. Remove and cool completely on rack. Store in a cool, dry place in airtight container.

HOW TO ORDER

Each book costs $20 and may be purchased by calling Akron Children’s Development Office at 330-746-9122 or emailing jstock@chmca.org.


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