Thursday, July 9, 2009

Old Fashioned Donuts (if you can figure out the recipe)

Donuts seem to be a favorite recipe in the first half of the 1900’s. Everyone had a donut recipe. I think my favorite one (as far as written presentation goes) was found in my Grandma Hazel’s Recipe Journal. The journal features hand written recipes from her circle of women friends, probably from the Starr Church Community.


One cup sugar, one cup milk

Two eggs beaten fine as silk

Salt and nutmeg, lemon will do

Of baking powder, teaspoons two

Lightly stir the flour in

Roll on pie board, not too thin

Cut in diamonds, twists, or rings

Drop with care, the doughy things

Into fat that briskly swells

Evenly the spongy cells

Watch with care, the time for turning

Fry them brown, just short of burning

Roll in sugar, serve when cool

Price a quarter for this rule

Recipe Credit: Edna Bundt

Monday, July 6, 2009

Rolo Brownies

These Rolo brownies are the best and great to share with a group (since they are far too dangerous to have sitting around the house). They are also best when they are still warm and served with a scoop of vanilla ice cream. My friend Kristen Scheer brought a version of these to a potluck we had at our home several months ago. Her original recipe came from the Pampered Chef, she had substituted pretzels for salted nuts. I took it a step further and removed the chocolate chips. Check out the original recipe Warm Nutty Caramel Brownies at the Pampered Chef web site.

Try out the brownie pan I suggested on June 29 and test out my version of this recipe.

Rolo Brownies

1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
¾ cup packed brown sugar, divided
1 cup chopped pretzels
5 rolls of Rolos, divided (about 40 pieces)

Preheat oven to 375°F. Grease Brownie tray. Combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Pour batter into brownie pan, spreading evenly.

Chop pretzels. Combine half of the pretzels and remaining ½ cup brown sugar; sprinkle evenly over
brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.

Meanwhile, cut 16 caramels into quarters.

Remove brownies from oven and place on a cooling rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining pretzals over brownies. Cut into squares; serve warm with ice cream, if desired.

Recipe Credit: Arrion Rathsack, Kristen Scheer, and The Pampered Chef