Old Fashion Brownies

My Grandmother use to make the BEST brownies. I have made them for years and just realized that there is no copy on this Blog. Holy Brownie they are gone before they can even cool. 

Well let us get straight to the recipe

Ingredients - Preheat your oven to 350 degrees

• 1  1/4 cup of flour
• 1/2 cup of unsweetened cocoa powder
• 2 egg
• 1 cup granulated sugar
• 1 stick butter soften
• 1/2 cup of walnuts (yes I used more)
• 1/4 teaspoon salt

Use soften butter I leave mine out overnight. You can melt it in the microwave personally I am pretty old-school. Also I sift the flour, cocoa, and salt together. 

Start by mixing the butter and the sugar in a bowl. Once they are mixed well set them aside. Add the cocoa mix sift it into the mixture.

Now beat your eggs in a separate vehicle and then add that to the sugar mix . I just use the measuring cup to beat my eggs by hand.

I do not take my Kitchen Aid out for this recipe. I find doing it the way my grandma would have makes it a more loving and emotional process every time.

Add your flour with salt and stir together. 

The mixture should be very thick. It will be super thick that is ok that is what makes them so gooey. Now last but not least add your walnuts. Yes, I add a lot but we love the crunch with the gooey.

Alrighty you are ready to put them into the pan. I spray a 8 x 8 pan and also line it with parchment paper this makes it easy to take them out once cooled. When there are some left I wrap them in that parchment paper with some aluminum to seal.

Pop your browns right into a hot oven. 350 degrees. Bake for 45 minutes and check them by poking a toothpick through the middle that comes out clean. 

 

Once cooled cut and serve. 

Grandma's Bread Pudding

This Bread pudding at first I said wait a minute I use way more fattening stuff in mine but I did by the book and it turned out really well.

I did however grab a sauce off the internet but did not add the Rum or Whiskey it called out for. If I was going to put it in well to buy a whole bottle of booze for 2 tablespoons hummm not quite what I thought , well truth be told I would just drink the whiskey and forget the pudding.

Now I know I like to bake it the exact way it is in the book but there are exemptions. First I had to toss in a few raisins. I love raisin so there.


Also, the recipe called out for smashing the bread until it is pulverized. I left some piece's a bit larger than called for not to many just a few.

Cookery for Today...........1932

Bread Pudding

3 cups of stale but not dry bread
1 quart milk
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1 teaspoon vanilla




Soak the bread in the milk until it is very soft, then mash it fine.









Heat together until nearly boiling. Beat the egg until light and add to them the sugar, salt and vanilla.




When well mixed, stir this into the bread and milk, pour the whole into a earthenware baking-dish.

Set in a pan of water, and bake three-fourth of an hour in a rather slow oven.







This book did not have a sauce recipe so I grabbed one from All Recipe

Vanilla Sauce

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth.












Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes.


Stir in the vanilla extract.









Pour sauce over warm bread pudding, or serve on the side in a bowl.