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In this Issue:
EVENTS FOR 2002 POSTED TO WEB SITE
The EVENTS page on our web site has been updated for Cooking Classes.
COOKING CLASS
The following class will be held, at our store, on the dates indicated. Classes are free, but space is limited! Reservations are required! Call 770-516-5000 (xt10) to reserve your seats (Grown-ups only, no child care/play areas available).
Getting Started Saturday December 7, 2002 10:00AM - 1:30PM
Cooking Under Pressure Tuesday December 10, 2002 10:00AM - 1:30PM
Go to www.breadbeckers.com/classes.htm to see the class outline.
| 1/2 cup peanut butter | 1 cup freshly milled hard white wheat flour |
| 1/2 cup butter | 1- 1/2 tsp. baking powder |
| 1- 1/2 cup Sucanat | 1/2 tsp. salt |
| 2 eggs | 1 tsp. vanilla |
Melt butter and peanut butter together. Add the remaining ingredients and stir until well blended. Press into a greased 9"x13" pan. Bake in preheated 350F oven for 25-30 minutes. Cool and cut into squares. Makes about 2 dozen. 1/2 cup of cocoa may be added for an extra rich brownie.
To the above recipe, substitute ½ cup baker’s cocoa for the 1/2 cup peanut butter. Sucanat with Honey may be used instead of the regular Sucanat. For an even softer brownie, you may substitute 1-1/2 cups of soft white wheat flour for the hard white wheat.
To substitute carob for cocoa, use 1/2 cup carob powder and reduce the Sucanat to 1 cup.
Use an 8-1/2" x 11" pan OR double the recipe for a 9" x 13" pan; bake as above.
Past issues of eBread can be found on our web site at www.breadbeckers.com/ebread.htm