Jackies Famous Parve Brownies Food

ALICE PIKE'S FAMOUS BROWNIES

Steps:

• For Brownies: In mixing bowl or food processor blend well, butter, sugar, cocoa, eggs and vanilla.
• Combine flour, baking powder and salt.
• Add to cocoa mix.
• Bake in greased 8x8 square pan for 20-25 min at 350.
• Make them gooey-moist by taking them out just after the middle has puffed up or risen (which is the only way!) Leaving them in longer will give you a cake-like brownie.
• Meanwhile make icing.
• Allow to cool before icing or you can dust with icing sugar (shaken through a sieve).
• They are even good naked.
• For Chocolate Butter Icing: Cream butter with cocoa and 2 cups of icing sugar.
• Beat in 2 tsp vanilla, 2 TBSP milk and 1 cup of icing sugar.
• If needed, gradually add 1-2 TBSP milk until desired spreading consistency.
• Makes enough icing for 2 batches of brownies.
• Will keep in the fridge for a week.

SHRIMP ON A STICK

Steps:

• Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
• Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
• Add shrimp to bag.
• Seal tightly and shake to coat thoroughly.
• Refrigerate 2 to 3 hours, but no longer than 4 hours.
• Preheat grill to high.
• Thread wooden skewers, alternating shrimp and pineapple.
• Place on the grill rack 4 to 5 inches from heat source.
• Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.