4 new walnut brownie desserts from the sixties - including a retro ribbon loaf cake

6 chocolaty walnut brownie desserts from the sixties – including a retro ribbon loaf cake

4 new walnut brownie desserts

You make these exciting new desserts with Betty Crocker Brownie Mix and Diamond Walnuts. They’re quick! They’re easy! And you’ll love the homemade flavor of chocolately-good brownies.

4 walnutty brownie desserts 1960

Walnutty Brownie Ribbon Cake (loaf) recipe

Line a 15-1/2″ x 10-1/2″ x 1″ jelly roll pan with aluminum foil, extending foil 2″ on both ends of pan; grease.

Prepare Betty Crocker Brownie Mix as directed on package for fudgy brownies, adding 1/2 cup chopped Diamond Walnuts. Spread batter in pan. Bake 15-20 minutes at 350 degrees F. Cool in pan 15 minutes.

With aid of foil, lift brownies out in one piece. Cut into 5 strips, each 10″ x 3″. Whip 2 cups of whipping cream with 1/4 cup sifted confectioners’ sugar. Spread 1/2 cup cream on each brownie. Stack strips, cream sides up; frost with rest of cream.

Chill 6 hours or overnight. Top with walnuts. Serves 12.

Frosted layered sandwich loaf (1965)

4 new walnut brownie desserts from the sixties - including a retro ribbon loaf cake

Walnutty brownie cupcakes recipe

Make cake-like brownies as directed on package, adding 1 cup chopped walnuts. Set paper baking cups in 12 muffin cups; fill 3/4 full. Bake 30 to 35 minutes at 350 degrees F. Top with whipped cream and walnuts.

Walnutty brownie clusters recipe

Follow directions for drop cookies on package, adding 2 cups coarsely-broken walnuts. When baked and still warm, frost with your favorite chocolate frosting. Serve topped with walnut quarters.

Walnutty brownie pie à la mode

Make cake-like brownies as directed on package, adding 1/2 cup chopped walnuts. Spread in greased 9″ round layer pan. Bake 25-30 minutes at 350 degrees F. Serve with ice cream, chocolate syrup and walnuts.

4 wonderful walnut recipes: Pie, bread, squares & chocolate chip cookies (1978)

More chocolate walnut brownie dessert recipes (1965)

Whether you’re entertaining casually or going the full glamour route, you’ll be pleased with these desserts made with rich, chocolatey brownie mix and crunchy California walnuts.

The two are a naturally wonderful flavor team because the tender brownies are set off perfectly by the crisp texture and fresh flavor of the walnuts.

The fanciest of these recipes, designed to star at a bridge, dessert or luncheon party, both looks and tastes unusually “partyish.” And what’s more, it gives you the chance to be creative in varying the recipe.

The second is a quick but festive and rich dessert. And the third is famous chocolate brownies, made simply in a few minutes then topped with lots of crisp chopped walnuts, or with showy walnut halves.

An impressive looking layered refrigerator cake is made with brownie mix baked in layer cake pans. then filled and frosted with whipped cream combined with any of a number of good things. such as canned, crushed pineapple. toasted coconut, creme de menthe or even crush peppermint candy. It chills in the refrigerator for several hours to give the flavors a chance to blend.

Walnut brownie refrigerator cake

2 packages (one-pound each) brownie mix
1-1/2 cups California walnuts, chopped
1 pint (2 cups) whipping cream
2 tablespoons powdered sugar
3/4 cup crushed canned pineapple, well-drained
Toasted coconut
California walnuts for decorating

Directions

Prepare brownie mix as directed on package for cake-like brownies. Grease four 9- inch layer pans and line with waxed paper. Grease paper and pan sides well. Turn brownie batter into pans, spreading evenly. Sprinkle walnuts over hatter. Bake at 350 degrees 10 to 20 minutes, or until top springs back when touched lightly. Let cool on racks for 10 minutes. Turn out of pans and peel off paper. Cool layers completely. Whip cream until very thick; add sugar and whip until stiff.

Fold in well-drained canned pineapple. Spread cream on top of each brownie layer, reserving sufficient cream for decorating top layer.

Chill at least four hours or overnight. At serving time, decorate center of top layer with additional chopped California walnuts. Makes 16 servings.

Recipe variations

1. Substitute 1/3 cup crushed peppermint candy for the pineapple; add enough red food coloring to tint to color desired.

2. Gradually add 1/4 cup creme de menthe to whipped cream just before it reaches stiff stage. Tint to color tone desired with green food coloring.

3. Just before whipped cream reaches stiff stage add two to four drops mint flavoring. Tint with green food coloring to tone desired. Garnish top of cake with mint sprigs 4 or candy mint “leaves.”

Double chocolate walnut refrigerator loaf

One 1-pound package brownie mix
1/2 cup California walnuts, chopped

Frosting and filling

1 12-ounce package (2 cups) semi-sweet chocolate morsels (or 2 6-ounce packages)
1-1/2 cups whipping cream
Additional California walnuts, chopped or halves

Line a 15-1/2 x 10-1/2 x 1-inch jelly roll pan with aluminum foil, extending foil two inches on both ends of pan. Grease. Prepare brownie mix as directed on package for fudgy brownies. Add chopped walnuts.

Spread batter in pan. Bake at 350 degrees 15 to 20 minutes. Cool in pan 15 minutes. With aid of aluminum foil, lift brownies out in one piece. cut in five strips, each 1ox3- inches. Spread 1/2 cup cream on each brownie. Stack strips, cream sides up. Frost top and sides with remaining chocolate frosting. Chill six hours or overnight. Top with California walnut halves or sprinkle top with chopped walnuts. Makes twelve servings.

To prepare frosting, melt chocolate over hot water. Cool slightly. Whip cream until stiff and fold in warm chocolate. If chocolate should set into little flakes before all is added to cream, Simply set over water and warm a bit before adding remainder to cream. Mixture should be smooth and dark. Makes enough for between layers, top and sides of walnut brownie loaf.

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