{"id":182,"date":"2013-03-02T16:04:43","date_gmt":"2013-03-02T16:04:43","guid":{"rendered":"http:\/\/www.tildenave.com\/?page_id=182"},"modified":"2023-05-04T15:02:55","modified_gmt":"2023-05-04T15:02:55","slug":"ritas-brownies","status":"publish","type":"page","link":"https:\/\/www.tildenave.com\/?page_id=182","title":{"rendered":"Rita&#8217;s Brownies"},"content":{"rendered":"<p><strong><em>Creator:\u00a0<\/em><\/strong><\/p>\n<p>Rita Murray<\/p>\n<p><strong><em>In Advance:<\/em><\/strong><\/p>\n<p>Preheat oven to 350\u00ba<\/p>\n<p><strong><em>Ingredients:<\/em><\/strong><\/p>\n<p><strong><em><\/em><\/strong>In a saucepan melt:<\/p>\n<ul>\n<li>4 squares unsweetened chocolate<\/li>\n<li>1\/2 cup crisco<\/li>\n<li>1 stick imperial margarine ( this brand works best ) or butter<\/li>\n<li>Add 2 cups sugar and mix well.<\/li>\n<li>Add four eggs, one at a time, mixing with electric beater<\/li>\n<li>Add 1 1\/2 cups minus 2 TB Swans Down Self-rising flour ( green box) discontinued <strong>OR<\/strong> 1 \u00bd cups minus 2 TBS Swans Down cake flour ( red box)\u00a0 plus 2 \u00bc tsp baking powder and \u00be tsp salt.<\/li>\n<li>Beat in 2 tsp vanilla<\/li>\n<\/ul>\n<p><em><strong>Recipe:<\/strong><\/em><\/p>\n<ol>\n<li>Lightly grease a 9&#215;13 pan with crisco and line with waxed paper.<\/li>\n<li>Bake brownies for 25 minutes.The center will be barely set<\/li>\n<li>Cool on rack for 10 minutes, then turn over onto another rack and CAREFULLY\u00a0 peel off waxed paper. Flip back to the other rack so that the top side is up and the rack doesn&#8217;t leave marks on the top.<\/li>\n<li>When cool, cut with plastic knife.\u00a0 Store covered or they&#8217;ll dry out.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creator:\u00a0 Rita Murray In Advance: Preheat oven to 350\u00ba Ingredients: In a saucepan melt: 4 squares unsweetened chocolate 1\/2 cup crisco 1 stick imperial margarine ( this brand works best ) or butter Add 2 cups sugar and mix well. &hellip; <a href=\"https:\/\/www.tildenave.com\/?page_id=182\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":36,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-182","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=182"}],"version-history":[{"count":3,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/182\/revisions"}],"predecessor-version":[{"id":184,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/182\/revisions\/184"}],"up":[{"embeddable":true,"href":"https:\/\/www.tildenave.com\/index.php?rest_route=\/wp\/v2\/pages\/36"}],"wp:attachment":[{"href":"https:\/\/www.tildenave.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}