Fudge Sauce

This is another recipe from Aunt Esther Lee. It is killer over ice cream and a fudge brownie.

Bring to a boil -
1 can Eagle Brand Sweetened Condensed Milk
1 cup water
1/2 cup corn syrup
1 cube butter or margarine
1/2 tsp salt

Remove from heat and add -
2 cup chocolate chips
1 T. vanilla

Mix well until chips are melted. Stores well in the refrigerator.

Brownies # 2

This recipe uses Mapleine which has a really interesting history. You can check it out at:
http://www.historylink.org/index.cfm?DisplayPage=output.cfm&File_Id=2006

• 3/4 cup sifted flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 squares baking chocolate
• 1/2 cup butter
• 2 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 1/4 tsp mapleine
• 3 T. milk
• 1 cup chopped nuts

1. Sift flour, baking powder and salt.
2. Melt chocolate over hot water and combine with butter.
3. Beat eggs and blend in sugar.
4. Add flavorings, milk and chocolate mixture.
5. Stir in flour and chopped nuts.
6. Bake in greased shallow pan (about 8 x 11 in.) for 30 minutes in moderate oven (350 degrees)

Brownies # 1

"Everybody loves brownies, especially the wonderfully fudgy kind you make with Eagle Brand."

375 degree oven
Makes 1 dozen 2' x 2 2/3" bars

6 oz semi-sweet chocolate chips
2/3 cup (1/2 15 oz. can) Eagle Brand Sweetened Condensed Milk
Dash of Salt
1 tsp vanilla extract
1 cup walnuts, chopped

Melt chocolate over hot, not boiling, water.
Stir in Eagle Brand Sweetened Condense Milk and remove from heat.
Stir in salt, vanilla and walnuts
Turn into well-greased 8 x 8 x 2 inch pan
Bake in moderate oven (375 degrees) for 25 minutes.
While brownies are warm, cut into bars; when cool, remove from pan.