Question about mock brownies
Hi all,
I made these last night and attempted to serve them to my husband -
what a hoot! He ate it, but told me to skip dessert from now on! Ah
well, I tried! (I topped it with a bit of FF cool whip instead of the
reccommended icing)
My question is, can anyone suggest a way to make it “moister” - it was
really dry and crumbly, although I didn’t mind the taste at all! I
don’t think I overcooked it, as I pulled it from the over the minute
the top firmed up.
Do you think adding applesauce would help (P2) ?
Tonight I’m venturing into the world of French Onion Soup - I’ll post
if it works out! I’m trying a lower sodium version with parmasean
crisps instead of the crouton…we’ll see! LOL
Thanks! 
Kim
January 19th, 2007 at 10:53 am
Made it, LOVED IT!
French onion soup - lower sodium
2 large yellow onions (your looking for about 1.5 pounds of onion
total)
2 TBSP worchestershire sauce
2 TBSP I can’t belive its not butter
1 packet of splenda
4 cans low sodium beef stock (10 oz) (I used the low sodium bullion
cubes by Herb-Ox and about 6 cups of water instead)
Part skim mozz cheese or low fat swiss (shredded)
Preheat oven to 325. Quarter the onions and then slice thinly. In
roasting pan, add butter, worch. sauce and splenda. Put in oven to
melt butter (about 1 minute) Stir well and then toss onions with
butter mixture and return to oven. Roast - stirring EVERY HALF HOUR -
for 2 hours - onions will come out wilted and golden brown. Don’t let
them burn! Add beef stock to large pot and add roasted onions.
Simmer for 30 minutes to 1 hour. To serve, I shredded cheese in
bottom of bowl and poured soup over top and let it sit to melt the
cheese, instead of putting the bowls in the oven and risking burns and
spills…)
My husband added a toasted slice of a whole wheat baguette to his and
enjoyed his as well.