Thursday, June 28, 2012

Lori's Brownies

                                                                         
I was 11 years old when I first began to make these brownies. I found them in the only cookbook that my dad owned, a 1961 version of a large coffee table sized Time-Life cook Book. It had many sections in it, including a kids section, and this recipe was in the kids' section. I asked dad if I could make these brownies and he said, yes, write down the ingredients you need for when we go shopping. From then on, anytime I wanted to make a recipe, I made sure to write down the ingredients I would need so I could buy them whenever we went grocery shopping and then I was able to make/bake whatever I wished to try out. That is how I learned to bake/cook, besides watching my grandma and mother-in-law when they cooked. You can learn a lot just by watching others cook.
These are easy, crackly on top, chocolatey, without being too chocolatey, and takes literally less than 5 minutes to throw together, unless you need time to chop the nuts.
These were my kids' favorites when they were small. If it ever cools off again, I will have to make a pan for Bob and I to share.

Lori's Brownies
                                               Preheat oven 300 degrees F
2 squares unsweetened chocolate
1/4 cup real butter
1 cup sugar
2 eggs
1/2 tsp. vanilla
2/3 cup flour
dash of salt
1/2 cup chopped nuts, optional*
Powdered sugar, optional*

Melt the chocolate in a mixing bowl over hot water. Remove from heat. Add the butter and stir till melted. Cool for 5 minutes.*
Add sugar, eggs, vanilla, and beat thoroughly.
Mix in the flour and salt; blend well.
Stir in nutmeats, if used.
Grease an 8" square pan and pour in brownie batter, using the spoon to level the top.
Bake in a slow oven (300 degrees F) for 40 minutes.
Cool completely and cut into squares. Dust with powdered sugar, if desired

Tips:

*I have never melted the chocolate in a bowl over hot water. I have always melted the chocolate and
  butter together in a snall saucepan over very low heat.
*While butter and chocolate is melting, measure out all other ingredients and butter the pan; set the
  pan aside till needed.
*Walnuts taste best, but pecans can also be used.
*You can use a doily over the brownies to make a pretty, lacey design with the powdered sugar.

Chocolate Fudge Pie




This is a rich, fudge-like pie that should be served in small sections. I got this recipe out of the paper years ago, tried it, and liked it, but I only make it occasionally as it is truly rich! If you love chocolate fudge, you will love this pie. It is not a traditional chocolate pie as it is not like a pudding, but more like fudge poured into a pie shell. This makes an awesome dessert for a light luncheon or dinner. It is also a fine pie to make for showers of all kinds.

Chocolate Fudge Pie

2 cups sugar
4 Tbls. unbleached flour
4 Tbls. unsweetened cocoa
2 cups whole milk or evaporated milk*
2 eggs
2 tsp. vanilla
1- 9" baked pie crust*

In a 3 quart saucepan, combine the sugar, flour, and cocoa; add eggs, and a little milk and mix well. Add rest of milk and vanilla;  blend well. Cook over medium low heat till thick, watching not to scorch. Pour filling into baked pie shell, smoothing top. Cool and garnish with some real whipped cream and chocolate curls, if desired.

Tips:

*The evaporated milk would make a richer pie.
*You can use a regular pie crust, a graham cracker crust, or a cookie crust.