Tuesday, April 24, 2007

Recipes!

OK, as promised, here they are.

First, the brownies. This recipe is from the latest Reader's Digest.

Mix 1 cup soft butter (I just went ahead and melted it), 2 cups sugar, 1/3 cup cocoa. Stir in 4 eggs. Add 1 1/2 cups flour, 2 tsp vanilla, 1/4 tsp salt, and 1 1/2 cups chopped nuts (optional - I opted out).

Stir; pour into greased, 1" deep baking sheet. Bake at 350 for 20 minutes, or until done. Cover with 1lb mini marshmallows, bake for 3 minutes more.

Add frosting: 1 2/3 cups powdered sugar, 1/2 cup softened butter, 1/3 cup cocoa, 1/3 cup canned evaporated milk. (I would double this. I don't know if my pan was too big or what, but the frosting didn't come close to covering the whole thing)

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And now on to the Blueberry Boy-Bait. This one is from Cook's Country (an offshoot of Cook's Illustrated).

Before we begin, I have to let you know I give this my absolute highest praise, as far as coffee cakes go. This was soft and fluffy and amazing. When Ethan tasted it, words failed him. He just grinned and laughed, and finally after three more bites, he muffledly said through his mouthful, "Thank you for this cake, Mommy!"

Cake
2 cups plus 1 tsp all purpose flour
1 tbsp baking powder
1 tsp salt
16 tbsp (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not let them thaw)

Topping
1/2 cup blueberries, fresh or frozen (if frozen, do not let them thaw)
1/4 cup granulated sugar
1/2 tsp cinnamon

Preheat oven to 350. Grease and flour 13x9" baking pan.

Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on med-hi speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in 1/3 of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1tsp of flour. Using rubber spatula, gently fold blueberries into cake batter. Spread batter into prepared pan.

Scatter remaining 1/2 cup blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.

Bake 45-50 minutes (do the toothpick test to check doneness).

Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temp. Will last three days, if stored at room temperature in an airtight container.

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