4th of July Organic Brownies

9 ounces of organic semi-sweet chocolate chips

4 ounces of organic butter - 1 stick

3/4 cup organic sugar

2 ounces organic white flour

a pinch of salt

scant 1/2 tsp baking powder

2 organic free-range eggs

scant 1/2 teaspoon vanilla (optional)

3 tablespoons brandy

4 ounces of organic walnuts, well chopped

Preheat oven to 367 degrees.

Grease a 9x9 baking pan, and put into a big piece of parchment paper.

Put the chocolate chips and butter into a porcelain dish and zap for about 1 1/2 minutes. Stir go mix well, making sure the chips are reasonably melted.

Stir in the sugar.

Then stir in the flour.

Then stir in the eggs, one at a time.

Add the vanilla and brandy.

Add walnuts.

Pour into the pan and bake for about 30 minutes.

Brownies

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1 stick butter

2 squares chocolate

1 cup sugar

1/2 cup flour

1 teaspoon baking soda

1 tablespoon brandy or 1 teaspoon vanilla

2 eggs

1 cup chopped nuts, pecans or walnuts

Grease and paper and grease an 8x8 pan.  I make the paper big enough to stick up above the pan so I can use it to lift the brownies out.

Preheat the oven to 350 degrees.

Put the butter and chocolate and sugar in a large microwavable bowl and put into the microwave for about 1 1/2 to 2 minutes.  What you are going for is melted butter and chocolate.  Take it from the microwave and give a good stir to make sure the stuff is melted.

Combine the flour and soda and stir into the melted mixture.  Then stir in the flavoring and eggs.  Stirring well, then stir in the nuts.  Pour into the prepared pan and bake for about 35 minutes.  The time depends on how you like your brownies - gooey or cake-like.

As soon as the brownies are cool enough lift up by the paper and place on a cutting board. I then cut the edges off, cutting as little as possible off.  Then I cut the brownies into 36 pieces and place them into small cupcake papers.   I buy the papers at the wholesale grocery store at about 500 for $3.50.

Texas Hold'em Sheet Cake

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The family loves this recipe, but I have a tendency to keep losing it. Hopefully this is the right one. There are so many of them out there. It could be that it is supposed to have coffee in it. I'm just not sure. But later when I make this one again I'll decide if it is the right one.

Cake:

2 sticks butter
1 cup water
4 tbsp cocoa
2 cups flour - 9.5 ounces

2 cups sugar
scant 
1/2 tsp salt

2 eggs
1/2 pint buttermilk

1 tsp baking soda

Frosting:
1 stick butter

1/4 cup cocoa
1/2 cup rich milk
 or cream
1 box icing sugar, 16 ounces
2 Tbl brandy
1 cup chopped nuts

Put the butter, water and cocoa into a saucepan and bring to a boil. 

While this is coming to a boil, grease, paper, and grease a 11x15 inch cake pan.
Combine the sugar, flour, salt, and soda in a large bowl and stir in the boiled mixture.
Beat in the eggs one at a time, and then stir in the buttermilk.
Pour into the prepared pan and bake at 350 degrees for 30 minutes or so.

This cake can also be bakes in a bigger sheet pan, and then not baked as long.

Make frosting as soon as the cake is done.
Boil butter, cocoa and milk.
Remove and add powdered sugar, vanilla and nuts.
Mix until smooth. Spread on cake while still warm.

Cool down and cut into squares.

Note: I actually think that there is a little too much frosting in this recipe, but I haven't yet worked out what it should be. But here a guestiment: 6 Tbls butter, 3 Tbls cocoa, 1/3 cup milk or cream, 12 ounces icing sugar, 1-2 Tbls brandy, and 1 cup chopped nuts.

Jan Hagel

1 cup butter, cold and diced up
1 cup sugar
1 egg, separated
2 cups flour
1/2 teaspoon cinnamon
1 tablespoon water
1/2 cup very finely chopped walnuts or pecans or almonds

Preheat oven to 375 degrees.
Line a 10 x 15 baking pan with parchment that sticks up a bit.
Combine the dry ingredients in a food processor.
Add the egg yolk and mix well.
Add the chilled diced butter and mix until like cornmeal.
Dump the mixture into the pan, spread around evenly, and pat down.
Combine the egg white and the water and mix until frothy.
Spread over the dough and sprinkle on the nuts.
Bake for about 20 to 25 minutes.
Remove promptly from the pan, lifting by the excess parchment that is sticking up, and place onto a cutting board. Cut into strips, or any shape you like. A pizza cutter can be handy here. The reason for lifting out of the pan is because cutting the cookies in the pan ruins the pan.

Rice Krispies Treats

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1/4 cup butter
10 ounce package marshmallows
6 cups rice krispies

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the rice krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered spoon, or a buttered hand, press the mixture evenly into a 13 x 9 inch pan which has been buttered or lined with wax paper.
Cut into squares when cool.


Lemon Squares

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For some unknown reason I have a great deal of trouble getting these done right. But despite that fact they are simple enough to make. I've forgotten the eggs, and I've forgotten the lemon juice or the lemon zest. But when I get them right they are a big hit.


CRUST:

1/2 cup (1 stick) butter, diced
1/4 cup icing sugar
1 cup unbleached flour
1/8 teaspoon salt
1 tsp lemon zest

FILLING:

1 scant cup sugar
2 eggs
1/3 cup fresh lemon juice
1 tablespoons grated lemon zest
2 tablespoons unbleached flour

TOPPING:

Icing sugar (I think Americans say confectioner's sugar or powdered sugar)

Preheat to 350 degrees.

Grease with butter a 8 x 8 inch pan. I use a loose-bottom pan, which makes it much easier to get the final product out of the pan for cutting. If you don't have a loose-bottom pan I would recommend putting parchment paper in the pan with the sides sticking up on two ends. That way you can just lift the whole thing out of the pan. I do this with brownies. But there again, if you don't have parchment paper you can't do that.

CRUST: In a food processor mix the sugar, flour, and salt. Add the butter, cut into small pieces and pulse until the mixture looks like cornmeal. Pour this cornmeal-like mixture into the pan and press into the bottom of the pan. Don't press too hard. Bake for about 20 minutes, or until lightly browned. Reduce the oven temperature to 325 degrees.

While the crust is baking, mix up the filling

FILLING: In a bowl beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour using a whisk. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangles and dust with icing sugar. I like to use a large pizza cutter to cut the cookies.