These brownies are the BEST and ALWAYS turn out yummy! This recipe is from my grandmother which I've altered ever so slightly by adding a little olive oil in the final step to make them even more deliciously moist! Enjoy!
Ingredients:
3 oz. unsweetened chocolate or 6 Tbsp. cocoa
1 stick unsalted butter
3/4 cup sifted flour
1/2 tsp. baking powder
pinch salt
2 eggs
1 1/4 cups sugar
1 tsp. vanilla
1Tbsp. olive oil
Preheat oven to 350 degrees. Grease an 8 x 8 pyrex pan and set aside.
Melt butter with cocoa on low heat. Let cool. In one bowl, combine sifted flour, baking powder and salt, and set aside. In mixer, beat eggs with sugar a little at a time and blend for 2-3 minutes. Take chocolate mixture and stir in vanilla. Pour entire chocolate mixture into eggs and sugar mixture and mix until blended. Add flour mixture and blend. Now, while on low setting add olive oil until everything is smooth. Pour into your prepared pan and bake for 30 minutes at 350. Let cool on a rack and watch these sink down into the pan and create the yummiest brownies ever! Yields 16 brownies.
My Boys!
They are my best taste testers!
WELCOME TO MILLIE'S CAFE
Sunday, February 28, 2010
Thursday, February 18, 2010
Cream of Tomato Soup
This soup is so easy and so impressive because it's beautiful in color, texture and it tastes delicious! You will want to make grilled cheese sandwiches to accompany it!! I tested it out on our friends along with their 3 year old son and our 1 year old son. They both loved it, so suffice it to say, this is a soup for all ages!
Ingredients:
2- 28 oz. cans of stewed or whole tomatoes OR 8-10 med. to large fresh tomatoes blanched and seeded
2 Tbsp. tomato paste
2-3 cups of vegetable stock
4 Tbsp. olive oil
2 Tbsp. butter
2 carrots roughly chopped
1 shallot
2 garlic cloves
1 bay leaf
4 Tbsp. flour or cornstarch
2 Tbsp. brown sugar OR honey
1/4 cup cream
salt & pepper to taste
In a large soup pot on medium heat add the olive oil and saute the grated carrots, shallot, garlic, salt & pepper until tender, about 5 minutes. Add the butter until melted, then add the flour and stir until blended. To that add the tomato paste and brown sugar and stir all of this together to create a rough thick paste for the rest of our ingredients. Add the tomatoes and stir until well blended. Add 2 cups of the vegetable stock to start. If it seems too thick at this point, add the additional cup of stock. Throw in the bay leaf and turn to low heat cooking slowly for an hour and stirring occasionally. Take off the heat and let sit in the pot for an hour. Take out the bay leaf and blend the soup in a blender and return back to the soup pot and reheat. A few minutes before serving, stir in the cream, more salt & pepper to taste if needed and heat for an additional minute. This soup will easily feed 8 people. Enjoy!
Ingredients:
2- 28 oz. cans of stewed or whole tomatoes OR 8-10 med. to large fresh tomatoes blanched and seeded
2 Tbsp. tomato paste
2-3 cups of vegetable stock
4 Tbsp. olive oil
2 Tbsp. butter
2 carrots roughly chopped
1 shallot
2 garlic cloves
1 bay leaf
4 Tbsp. flour or cornstarch
2 Tbsp. brown sugar OR honey
1/4 cup cream
salt & pepper to taste
In a large soup pot on medium heat add the olive oil and saute the grated carrots, shallot, garlic, salt & pepper until tender, about 5 minutes. Add the butter until melted, then add the flour and stir until blended. To that add the tomato paste and brown sugar and stir all of this together to create a rough thick paste for the rest of our ingredients. Add the tomatoes and stir until well blended. Add 2 cups of the vegetable stock to start. If it seems too thick at this point, add the additional cup of stock. Throw in the bay leaf and turn to low heat cooking slowly for an hour and stirring occasionally. Take off the heat and let sit in the pot for an hour. Take out the bay leaf and blend the soup in a blender and return back to the soup pot and reheat. A few minutes before serving, stir in the cream, more salt & pepper to taste if needed and heat for an additional minute. This soup will easily feed 8 people. Enjoy!
Roasted Red Pepper Dip
This recipe happened on a whim when I needed a quick appetizer before our neighbors came over for dinner. These were the ingredients I had and as it so happened, it had a wonderful pink color to it which was a perfect addition to our Valentines Day theme dinner. Enjoy!
Ingredients:
Roasted Red Pepper - 2 full peppers marinated from a jar
8 oz. sour cream
1/4 cup feta cheese
1/4 tsp. onion powder
dash paprika
dash of fresh grated garlic
salt & pepper to taste
Juice of 1/2 a lime & dash of lime zest
In a small quisinart blend all ingredients. Serve in a chilled bowl with rice crackers or your favorite bread on the side.
Ingredients:
Roasted Red Pepper - 2 full peppers marinated from a jar
8 oz. sour cream
1/4 cup feta cheese
1/4 tsp. onion powder
dash paprika
dash of fresh grated garlic
salt & pepper to taste
Juice of 1/2 a lime & dash of lime zest
In a small quisinart blend all ingredients. Serve in a chilled bowl with rice crackers or your favorite bread on the side.
Subscribe to:
Posts (Atom)
Clary Lake where I grew up!
