I wanted to bake brownies. I did not need to make brownies. I do not need to eat brownies. But I wanted to make brownies. I knew that the Betty Crocker’s Cookbook uses chocolate squares instead of cocoa, so I thought maybe these won’t turn out good (or should this be well?)and I wouldn’t feel compelled to eat them. Well…it is the rare brownie that cannot be eaten. And these are very edible!
Just uploading the photo made me go get a couple to nibble on.
So Hubby asked if I would put Walnuts in the brownies. Sure. While getting the ingredients together I found a bag of green and red M&Ms that I did not use for Christmas baking. I asked Hubby if he minded those in his brownies as well. So these brownies are loaded. I used the Fudgy Brownie variation, also on Page 271.
2 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 cup flour (I used whole wheat pastry flour; you know, to be healthy.)
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup M&Ms
Melt chocolate and butter together. Mix in sugar, eggs, and vanilla. Whisk this for a time, preferable 3 minutes, but I didn’t do that long. Supposedly that will help get the meringue crackly top surface. Stir in remaining ingredients. Spread into prepared pan and bake.
Preheat the oven to 350 F prior to mixing the batter. This variation called for a 9×9 inch pan or 12×7.5 inch pan. Neither of which I have. My brain had a glitch and I used a 13×9 pan. I’m not sure why I thought that was a good idea but by the time I had sprayed it and lined in with foil and sprayed the foil again, it was too late to turn back. I have 8×8 and a 10×6 but my brain was not working on this one. I figured they would be very thin (there is no rising agent in fudgy brownies) and I would bake them for the least time. I baked them for about 19 minutes.
They did turn out thin. They did turn out fudgy. They did not have that shiny crackly top. Remember to remove them from the foil while still warm; I have brownie chunks along with my nicely squared brownies.
To be fair my 1978 edition of Betty Crocker’s Cookbook has no mention of quinoa anywhere in it. Not that quinoa was not known but it was not the superfood in popular cooking at that time. We older people struggled to learn how to pronounce the word.
I was actually looking for a recipe for sausages and rice that did not have tomatoes. We had been eating out at an Italian restaurant weekly and I wanted something differently seasoned. I also wanted something with vegetables. The following meal is inspired by Betty’s Rice and Corn Bake, page 109. That recipe is basically rice, corn, cheese, eggs, and milk. Mine is a little different.
2/3rd pound chicken sausage link cut into 1 inch pieces and sauted. The sausage I had was flavored with spinach.
2 cups frozen mixed vegetables; I thought about using only corn but I like color in my foods.
4 cups cooked quinoa; I had thought about using brown rice; maybe next time.
1 cup shredded cheddar cheese
1/2 cup milk
3/4 tsp dry mustard
salt and pepper to taste
1 tomato, sliced
Cook the quinoa as directed by the package. I cooked what I thought was the amount for 4 servings: 1 cup quinoa in 2 cups of water. Cook the sausages in a bit of oil. Heat oven to 350 F.
Now combine. First mix the vegetables, quinoa, and sausages in greased 2 quart casserole or baking pan. Sprinkle cheese on top. Combine eggs, milk, and seasonings. Pour this over the food in the pan. Place slices of tomato on top. Now bake for 40-45 minutes.
This made for a tasty and filling dinner. Hubby and I like to have “dinner in a bowl”. I deliberately arranged the tomato slices to make four servings. This was a lot of food and I wanted to insure two meals.
After thoughts: This is a lot of quinoa. I should have cooked 1/2 the amount. Actually I think brown rice may be a better choice for more appealing texture.
Happy New Year to all. I hope to write more, play Solitaire less, Facebook even less, and maintain Faith, Hope, and Love for all.
My sister had an idea a few years ago to cook through a cookbook in a year. I never could choose which of my 50+ books to use, but this year I will use Betty Crocker as my go-to book. This does not mean I will cook each and every recipe, nor each recipe exactly, but will use this standard American Cookbook as the first source of inspiration. For example, if I want to make to make pork chops I will peruse this book’s recipes to determine how to fix them. So I did make a breaded pork chop and Betty instructed to bake them on a rack in the baking pan in the oven. I did and they turned out nicely. I failed to take a picture so you must take my word for it.
Hubby was grilling ribs. Cole slaw is a nice side dish. I bought a package of broccoli slaw to use. I made a combination of Betty’s Coleslaw and her Old-Fashioned Cabbage Salad from page 138, plus ingredients from a variation.
1/2 package broccoli slaw
1 apple cored and diced
1/4 shredded cheddar cheese
2 Tablespoons dried cranberries
1/3 cup white wine vinegar
3 Tablespoons olive oil
1 Tablespoon sugar
pinch of celery salt
a few grinds of black peppercorns
My go-to pumpkin pie is Betty’s. I have made it before https://mykitchenmythoughts.com/2017/03/14/pi-day/. The problem I had this time is that the crust did not seem to bake through on the bottom. The edges were beautiful. What did I do wrong? I have never pre-baked the crust for pumpkin pie.
Hoppin’ John is on page 226. I did not use this recipe because this traditional New Year’s Day meal is made of rice, black-eyed peas, and pork in many different proportions and variations. I used bacon and added onion and spinach. The sprinkling of red pepper flakes was the only real thing I took from Betty.