Great Recipe Posts of 2004
Due to popular demand, okay, nobody asked, below are a few links and peeks into the subject matter of Grandmother’s great 2004 cooking posts.
Below, the famous deviled egg post. Famous for, if nothing else, that its contents were discussed during my evening writing class. My students read it and while they won’t say they loved it, damn if they didn’t read every word.
As well they should, for preparing deviled eggs is an art and one of Grandmother’s few cooking items requested by friends and family.
The other recipe featured is Beanie Salade, a dish my mother taught me involving green beans, onions and sour cream.
Famous Deviled Egg Post
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On this post we have a description of one of the more miserable recipe failures in which I have ever participated. It’s a biscuit recipe and I tried it. I got gooey and icky and had to throw it away.
The championship chocolate chip recipe was not such a champion and who’d of thought, a cake made out of rotten bananas.
Recipe Critique on Cookies and rotten banana cake
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This post features Grandmother’s attempt to make one of those “impossible” pies invented and promoted by Bisquick, always an ingredient in these things.
Also, a lemonade cake with raves, a noodle recipe more for kids than Grandmother and a Greek dish that disappointed.
Recipe Critique on an “Impossible” pie
1 comment:
Dear Grandmother,
These brownies make a big batch and freeze well in ziplock bags to pull out for, "someone special". I am writing my own cookbook in large print, so that when I'm senile, I'll remember. I have about 100 recipes now. Laughs, Darlene Jones
BROWNIES *****
Bake at 350 degrees for 37 minutes, 9x13" greased and floured pan.
4 squares (1 ounce each) unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups all-purpose flour*
1 cup chopped nuts
Procedure
Heat oven to 350 degrees. Heat chocolate and shortening in a non stick 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread mix in a greased and floured 9" x 13" pan.
Bake until brownies begin to pull away from sides of pan, 37 minutes. Cool slightly. Frost with “Glossy Chocolate Frosting”. Makes 24 bars.
* If using self-rising flour, omit baking powder and salt.
GLOSSY CHOCOLATE FROSTING
3 tablespoons shortening
3 squares (1 ounce each) unsweetened chocolate
2 cups powdered sugar
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
Heat shortening and chocolate in saucepan over low heat until melted. Stir in remaining ingredients; Beat until smooth let cool about 3 minutes then spread on brownies. Stir in ½ cup finely chopped nuts if desired.
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