Ready for dessert?

Today's post is about the dessert I prepared and served to the adult day care at our church.  The recipe comes from that periodic insert in our daily newspaper - DASH - from a few months ago.  Most of the cooking I do is actually from "scratch."  However, this recipe looked especially interesting to me since it combines two of my favorite flavors - raspberry and chocolate!

Just out of the oven!

RASPBERRY BROWNIES

1 (19.9-oz) box Duncan Hines Chewy Fudge Brownie Mix
1 (3.13-oz) package chocolate pudding mix (I used instant.)
3 eggs
1/4 cup water
1/2 cup vegetable oil
1 cup raspberry jam (I used seedless.)
1/2 pint fresh raspberries

- Preheat oven to 350 degrees F.
- Coat a 9-by-13-inch baking pan with cooking spray.
- In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil.  Beat well.  Transfer to baking pan.  Drop jam 1 spoonful at a time onto batter.  Swirl using a table knife.
- Bake for 28 minutes or until done.  Cool in pan.  Cut into 24 brownies.  Top with raspberries.

I made a trial recipe using seedless preserves, and the jam definitely is the better choice.  I also was able to cut more than 24 out of the pan.  They have a really good chocolate flavor, and the raspberry jam adds a special flavor.  Since the recipe I was using specified a particular brand, that is the one I used.  All brands are not alike, and as this had been printed with the Duncan Hines brand, I just didn't feel that I needed to experiment with another.

The original pan I made using preserves served us well for dessert over the week-end when we had company, and there were enough extra for me to freeze in order to serve them to my Bridge Club tomorrow!

I still haven't given the recipe for the biscuits.  It was a new one that I had never made before.  That will be coming up next.  Then - on to the recipes for my Fair entries!  It will be a very busy week-end of cooking!  Until next time.....

Thank you so much for reading.  I truly appreciate your comments.