Leola's Brownies

With over 16 different recipes in her collection, it's clear Mom had a love for brownies.  I'm not sure which was her favorite, but a few are a bit tattered and stained (always a good indication of a winner).  So today I'm starting a blog "series" in which I will make and publish one brownie recipe a week.  I may gain ten pounds in the process, but I'm willing to make that sacrifice in the name of culinary curiosity. Which is better, cake-like or fudge-like brownies?  Could zucchini or low-fat brownies actually taste good?   How about rocky-road brownies?  Or two-tone brownies?  Stay tuned.

Here is brownie recipe #1, courtesy of Leola Ord.  It's a yummy cake-like brownie with a marshmallow topping followed by a rich chocolate icing.  Be warned:  you have to wait 8 hours after frosting the brownies to let the marshmallow set.  This could be a problem if you're having a major chocolate craving and can't wait to dig in!

   1 cup margarine
   1/3 cup cocoa
   2 cups sugar
   4 eggs
   1 1/2 cups flour
   2 teaspoons baking powder
   1 teaspoon vanilla
   1 cup chopped nuts
    mini-marshmallows (about 2 cups)

Beat together margarine, cocoa and sugar.  Add the eggs one at a time, beating well.  Add flour, baking powder, vanilla and nuts.

Spread into a greased 9 x 13 pan and bake at 350 degrees for 30-35 minutes.  (Note:  I needed to bake mine for an extra five minutes or so.)  When done pile marshmallows over the top.  Put back in oven just until melted, about three minutes.  Cool 1 hour.

Icing

1/2 cup margarine
1/3 cup cocoa
2 cups powdered sugar
1 teaspoon vanilla
evaporated milk, enough to make a proper consistency

Beat all ingredients until smooth.  Frost over  marshmallows.  Let set 8 hours before serving.

Banana Pudding Dessert

This is recipe that Mom made often when we were growing up.  I always thought it was complicated because it was made from scratch, but it's not.  The cream sauce can also be used for a Trifle type dessert.

6 Tablespoons flour
1/2 cup sugar
1/2 teaspoon salt
2 eggs yolks
2 Tablespoons melted butter
3 cups milk
1 teaspoon vanilla

sliced bananas
vanilla wafers

Combine flour, sugar and salt.  Set aside.  In a medium saucepan combine egg yolks, milk and butter.  Add flour mixture.  Cook over medium heat, stirring constantly with a wire whisk.  Cook until sauce thickens (about 10 minutes).  Stir in vanilla.  Let cool.  Layer vanilla wafers, banana slices, then cream sauce in a bowl.   Top with more vanilla wafers. Chill.

Creamed Eggs

I found a good recipe for using up the leftover Easter ham and hard-boiled eggs.  I'm pretty sure Mom got it from a package of Pepperidge Farm Patty Shells.

1 package Pepperidge Farm Patty Shells
1 cup cooked ham, cut in julienne strips
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup sliced green onion
2 tablespoons flour
2 cups milk
4 hard cooked eggs, sliced
1 1/2 cups cooked asparagus, cut into 1 inch pieces

Prepare Patty Shells according to package directions.  Meanwhile, brown ham in butter in saucepan.  Add green pepper and onion and cook several minutes, stirring frequently until vegetables are tender.  Add flour and cook, stirring until bubbling and smooth.  Remove from heat and stir in milk.  Add eggs and asparagus and reheat.  Spoon into hot Patty Shells.  Makes six servings.

When I made this I added the milk very slowly over medium heat, stirring constantly with a wire whisk until the sauce thickened.

Peanut Butter Chocolate Chip Cupcakes

I don't know where this recipe came from, but anything with peanut butter and chocolate is a winner in my book. The recipe only makes 12 cupcakes, so you might want to double it.

1 cup flour

1 1/2 teaspoons baking powder
pinch of salt
1/2 cup dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter
1 large egg
1/2 cup milk
1/2 cup chocolate chips

In a bowl whisk together flour, baking powder and a pinch of salt.  In another bowl cream together brown sugar, peanut butter and butter.  Add egg and beat well.  Add flour mixture alternately with milk, beating well after each addition.  Stir in 1/2 cup chocolate chips.  Spoon into cupcake pans.  Bake at 350 degrees for 20 to 25 minutes.

Frosting:

Melt 3/4 cup chocolate chips over warm water (I just microwaved them for 30 seconds).  Beat in 1/4 cup heavy cream and whisk until cool and fluffy.
Note:  This frosting is semi-sweet.  If you want a sweeter frosting use milk chocolate chips, or try the chocolate frosting recipe from the February 13, 2011 post (Chocolate Cake).

Shrimp Creole

This recipe came from the chef of the M.S. Skyward, the Norwegian cruise ship of Mom's first Caribbean voyage.  It makes me wonder if she attended one of those on-board cooking demonstrations or just asked the chef for the recipe.  It is easy to see why this became one her favorite dishes.  It tastes wonderful and can be made in just minutes.

1 lb. raw shrimp, peeled and cleaned
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup tomatoes, chopped
1 tablespoon shallots, sliced
1 bay leaf
salt & pepper
1 can tomato paste
juice of 1/2 lemon
2 cups water
2 tablespoons butter
1 tablespoon cornstarch
a few drops of tobasco

Melt butter in large pan.  Add onions, celery, shallots, and green pepper.  Saute for about 15 minutes.  Add shrimp, tomato paste and water.  Let simmer a few minutes.  Add tomatoes.  Dissolve cornstarch in a little water.  Stir into sauce.  Add lemon juice and season with salt, pepper and tobasco.  Serve over hot rice.

Chocolate Crackles

This recipe came from Ruth's daughter-in-law, Julie Bryan, a fellow chocoholic and cookie lover.  These are great for dipping in milk.

1 1/2 cups brown sugar
3/4 cup margarine
2 Tablespoons water
2 cups semi-sweet chocolate chips

Heat all of the above until melted.  Add 2 eggs one at a time, beating well after each.

Sift together 3 cups flour, 1 1/4 teaspoon baking soda and 1/2 teaspoon salt.   Combine with chocolate mixture and let stand for 5 to 10 minutes.  Roll into small balls and coat in sugar.
Bake at 350 degrees for 11 minutes.

Orange Nut Bread

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup orange juice
3/4 cup oil
Grated peel or one orange
1/2 cup chopped nuts

Combine flour, baking powder, salt, baking soda and sugar in bowl.  Beat eggs in large bowl.  Add milk, orange juice, oil and grated orange peel.  Add flour mixture to egg mixture, mixing well.  Stir in nuts.  Pour into greased 9-inch loaf pan and bake at 350 degrees for one hour or until wood toothpick inserted in center comes out clean.  Makes one loaf.