Disappearing Brownies

I made these along with the Blonde Brownies for scout camp and they did indeed disappear.

1/2 cup butterscotch bits (more commonly known as butterscotch chips nowadays)
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 cup miniature marshmallows
1 cup semisweet chocolate pieces
1/4 cup chopped nuts

Melt butterscotch bits and butter in heavy saucepan over medium heat and cool to lukewarm.  Combine flour, brown sugar, baking powder and salt.  Stir into butterscotch mixture and then add egg and vanilla.  Mix well.  Fold in marshmallows, chocolate pieces and nuts just until blended.  Pour into well-greased 8-inch square pan.  Bake at 350 degrees 20 to 25 minutes.  Center will be soft but will become firm upon cooling.  Cut into squares.  Makes sixteen 2-inch cookies.

Blonde Brownies

Apparently real Blonde Brownies are not made by baking chocolate chip cookie dough in a pan, something I've done in the past when crunched for time.  In this recipe the dough is made using cake flour and the chocolate chips are sprinkled on the top just before baking.  I made a big pan of these yesterday for my husband to take up to scout camp last night with instructions to take pictures of the boys eating them.  They were wolfed down so fast he didn't even get the chance to snap one photo.  I don't know if that speaks to the quality of the brownies or to the quality of the food at scout camp!
This recipe came from the LA Times under the heading "Cooky Jar Favorite."

1 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup brown sugar, packed
1 egg, slightly beaten
1 teaspoon vanilla
1 cup chocolate chips

Sift together flour, baking powder, soda and salt.  Add nuts and mix well.  Melt butter in saucepan, remove from heat and mix in sugar.  Cool slightly and blend in egg and vanilla.  Add flour mixture a small amount at a time, mixing well after each addition.  Turn into greased 9-inch square pan.  Sprinkle chocolate chips over top and bake at 350 degrees for 20 to 25 minutes.  (Do not overbake.)  Cool in pan and cut into 1 1/2 inch x 2 1/4 bars.  Makes 2 dozen bars.

Ruth's Brownies

The second recipe in our series looks to be well used, so I believe this is the brownie recipe we grew up on.  It's quite good and proves why brownies should be a bar cookie, not a gooey blob of fudge.

1/2 cup shortening
2 squares (1 ounce each) unsweetened chocolate

2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts (optional)

Melt shortening and chocolate together over very low heat, stirring constantly; cool.  Beat eggs until light, then stir in sugar.  Add chocolate mixture and vanilla.  Add sifted dry ingredients, mixing well.  Add nuts.  Bake in greased 8x8 pan at 350 degrees for 30 to 40 minutes.  Cool.

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).