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Carolyn's 7-Layer Brownies

The tastiest treat in our cookie exchange, other than my stars, of course, were these fabulous 7 Layer Brownies:

1. Melt 1 stick of butter in 9"x13" pan, then add the following layers:
2. 1 cup of graham cracker crumbs
3. 1 cup of grated coconut
4. 3/4 of a 12 oz bag of chocolate chips
5. 3/4 of a 12 oz bag of butterscotch chips
6. 1 cup chopped nuts (Carolyn used pecans)
7. Pour 1 can of sweetened condensed milk over the top

Bake at 350 degrees for 30 minutes. Refrigerate for nugget style brownies.

I mean, how can any recipe that starts off with melting an entire stick of butter *not* be fabulous???

Pound Cake French Toast

This is a  fast and easy dessert that sends your guests home with a warm happy feeling (and the impression you slaved over it.)

Pound Cake French Toast

1 slice pound cake* about 1/2 inch thick per person having dessert
2 eggs
2 TBSP half and half
1 TBSP grand marnier**
1 square dark chocolate per slice of pound cake
butter
powdered sugar
real maple syrup

In a wide bowl, whisk together the eggs, half and half, and grand marnier. Melt butter (1-2 tsp) over medium heat in a pan large enough for both slices of cake. Grate chocolate squares and keep chocolate close by. Lay each slice of cake in the bowl, coating each side with the egg mixture. Place coated cake in the pan. When first side is lightly browned, turn over. Sprinkle the chocolate on the top of the cake and cook until done. Serve with sifted powdered sugar and maple syrup on top.

* You may use previously frozen pound cake if your neighborhood bakery ruins their pound cakes with raisins and such.

** I suppose you could substitute orange juice, but I wouldn't. And don't even think of using cheap triple sec; it'll ruin everything. Pony up the $3 for the single serving size of the grand marnier at your friendly neighborhood bodega.