Icing: In a small pot, combine brown sugar,

evaporated milk, and margarine. Cook over mod-

low heat, stirring until the sugar is dissolved.

Continue to cook until it registers 238f on a candy

thermometer. Transfer to a bowl, eat until it cools to

a spreading consistency. Frost the layers.

after each egg. Stir in vanilla and chocolate mixture.

Add flour and pinch of salt. Stir well. Stir in walnuts.

Pour into a greased and floured 13x9x2 pan and

bake in cardboard oven at 350 for 30-4- minutes.

Let cool completely before cutting into squares.

BLACK WALNUT BRITTLE

JAVA COFFEE CAKE WITH

ESPRESSO GLAZE

cups sugar

tsp salt

cup light corn syrup

cups raw black walnuts

/2 cups water

Cake:

cups flour

tsp baking powder

/2 tsp baking soda

/4 tsp salt

/4 cups margarine, softened

cup sugar

large eggs

tsp vanilla

cup sour cream

tbs instant espresso, dissolved in 1 tbs hot water

Glaze:

tbs strong brewed coffee

tsp baking soda

Combine all ingredients except baking soda and

walnuts in a large skillet. Stir with wooden spoon

until well blended. Cook over medium high heat until

syrup comes to a full rolling boil. Add walnuts to

syrup mixture. Cook 10-11 minutes or until syrup

begins to turn golden. Remove from heat and stir in

baking soda. Pour onto two well-greased cookie

sheets evenly. Spread brittle to desired thickness

and allow to cool. Remove from sheet and break

into pieces by striking with the (back of a knife.

Store in zip-lock bags.

1/2 tsp instant espresso powder

/4 cups powdered sugar

In a medium pot, mix together flour, baking powder,

soda, and salt. In a large pot, add sugar to the

margarine slowly, and cream together. Add eggs,

one at a time, beating well after each. Beat in the

vanilla. Add the flour mixture alternately with the

sour cream. Begin and end with the flour. Blend

well after each addition. Transfer about 1/3 batter to

small pot and blend in espresso mixture

thoroughly. Spoon 1/2 plain batter into a well

greased Dutch oven. Spoon coffee batter over the

plain, spreading evenly. Spoon remaining plain

batter and spread evenly. Bake at 350 for 1 hour.

Let cool for 30minutes, then turn out to cool

completely. Mix glaze ingredients together and pour

over cake. Let stand for 10 minutes to let glaze set.

Serve warm.

FUDGE BROWNIES

oz unsweetened chocolate

cup margarine, softened

cups sugar

large eggs

tsp vanilla

cup flour

/4 cups walnuts, chopped

pinch salt

In a small pot, melt the chocolate and 1/2 cups

margarine over low heat, stirring constantly until

smooth. Let cool completely. In a medium pot,

cream together the remaining margarine and sugar

until smooth. Add eggs, one at a time, and mix well

The Geezer Cookbook

-- 54 --

Dwayne Pritchett