The Ferguson Recipes

Microwave Texas Brownies
Minchi
Miso Eggplant Puree
Moist Oatmeal Pancakes
More Kitchen Tips
Moroccan Bouillabaisse
Mozzarella Delight
Mrs. Collins' Kansas City Potato Rolls
Mrs. Louis Goddard's Cherry Bread
Mushroom Bisque
Mustard Dill Sauce
My #1 Tip for Battered Fried Food
My Best Pancakes So Far
My Mother's Old Fashion Bread Pudding
My Sciabica's Dressing
Nancy's Dill Dip for Vegetables
Nancy's Microwave Caramel Corn
New England Clam Chowder - The Fish Market
No Bake Blueberry Lemon Curd Cheesecake With Mascarpone
No Milk Cake

Ingredients
2 cups all-purpose flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup strong brewed coffee
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Directions
Mix flour and sugar.
Set aside.
Mix butter, shortening, cocoa and coffee and cook on high about 2 minutes or until boiling.
Pour boiling mixture over flour and sugar mixture.
Blend together.
NOTE: You should probably allow this to cool somewhat before you add the eggs.
Add buttermilk, vanilla, eggs and baking soda. Mix well.
Put in a microwave safe dish and cook on High for 18 minutes, turning dish once every 4 minutes.
Editor's Note: This recipe was written at a time when microwave ovens were not as powerful as they are today. "High for 18 minutes" strikes me as a bit much, so you might want to experiment and keep a close eye on things.

๐Ÿง‘โ€๐Ÿณ The Cook:  Trish Glaze ๐Ÿ”‘ Keywords: brownies, desserts, microwave, sweets
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๐Ÿ“š Cookbooks: The Sears Sun, The TFR Cookbook
Recipe #65 was added on April 22, 2006 and last updated on March 17, 2025.
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