Monday, 26 November 2012

1993 - Bar None

When I arrived at Lisa's house for our "bar" session, we realized we didn't have enough eggs. So, her oldest daughter, Michelle, and I went Krogering. Even though we were in a rush, we opened the carton for an inspection, making sure none of the eggs were cracked. They looked fine - in fact, to our delight, they all had little red stars on them! I complained later to Lisa that eggs at her Kroger were quite expensive and she pointed out that I had bought Eggsland's Best brand and that's why they had stars stamped on their shells. I had no idea the "nutritionally superior" dairy product even existed. So, next time, I will have to pay attention and just buy regular large eggs at regular prices and to heck with superior nutrition - they're for baked goods, after all.  

Since we were making Peanut Butter Fingers and Barb's Brownies, we bought disposable aluminum pans too. They made both these treats easy to store and retrieve from the freezer. Chocoholics that we are, we used 12 ounces of chocolate chips on each pan of Fingers (instead of the 6 ounces called for in the recipe). We made two 13x9-inch pans each; but did we make enough? Another old favorite from Grandma Baker's freezer, they go fast.

I got the brownie recipe from Barbara Doussard, the lady who works with me in the TV bureau at the newspaper. She brought them into work once and they were just perfect — moist and chewy, with no need for frosting. Between greedy bites and moans of pleasure, I asked her for the recipe.

Peanut Butter Fingers

Preheat oven to 350 degrees Fahrenheit.

Cream, till light and fluffy:
1/2 c oleo (that's Grandma Baker's way of saying margarine)

Add, and cream well:
1/2 c granulated sugar 
1/2 c light brown sugar

Blend in:
1 egg
1/3 c peanut butter
1/2 tsp soda
1/4 tsp salt
1/2 tsp vanilla

Stir in and mix well:
1 c flour
1 c quick-cooking oats

Spread into greased 13x9-inch baking pan. 
Bake for 20-25 minutes.
While still warm, sprinkle with 6-oz pkg (1 c) chocolate chips.
Let stand 5 minutes. Slice into rectangles (fingers) and serve.

• • • • •

Barb's Brownies

Preheat oven to 350 degrees Fahrenheit.

Melt, then set aside to cool:
2 squares semi-sweet baking chocolate
1 stick butter or margarine

Beat until pale yellow:
2 eggs
1 c  sugar

Add and blend until smooth:
1/2 c flour
dash salt

Add and blend:
1/2 tsp vanilla

Pour into greased 8x8- or 9x9-inch baking pan.
Bake for 25 minutes. Cool and slice into one dozen square brownies.

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