This week several of my friends and I were discussing the important properties of brownies. My comments about a box mix being, in my opinion, the better of the brownies I have made in recent years was challenged. Kathy S. claimed her brownies were chocolaty and chewy and from scratch. Not to be left out, several of the girls agreed to test them for her if she made some for us. Yup, they were very good. I’m sharing the recipe with you. Thanks Kathy! Also had a request for Rice Pudding. So good and hearty for a winter treat. Thanks you, it was good to hear from you, Michael.
Kathy’s Fudgy Brownies
4 squares baker’s unsweetened chocolate
1/ 2 cup butter
2 cups sugar
4 eggs, beaten
1 cup sifted flour
1 teaspoon vanilla
1 cup coarsely chopped walnuts (optional)
Directions: Melt chocolate and butter together over hot water. Cool slightly. Gradually add sugar to eggs, beating thoroughly after each. Blend in chocolate mixture, stir in flour, add vanilla and nuts. Spread into greased 9-inch square pan. Bake in slow oven, 325 degrees for approx 40 minutes. Cool in pan. Makes about 2 dozen brownies.
Rice Pudding
3 Beaten eggs
2 cups Half and Half {whole milk and cream)
1/ 2 cup sugar
3/ 4 cup golden raisins
1 tsp real vanilla
Cinnamon to taste (reader recommends 1/ 2 tsp)
Directions: Mix together in a greased baking dish all except cinnamon . Bake at 325 degrees for 25 minutes, stir in cinnamon and bake for 20 minutes more. Remove from oven and stir in 1/ 4 cup half and half. Let cool slightly and enjoy!
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
