Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Tuesday, December 13, 2011

What the egg lady left behind

Long years ago, when the milkman still drove through the neighborhood delivering dairy products, there was also an egg lady.  At least, there was in our neighborhood.  In fact, the egg lady continued to deliver eggs to us long after we fetched our milk from the supermarket.  Mrs. Bennett always gathered the freshest, largest, best eggs one could ever hope to have, and she delivered right to the side door of our house.

Better than the eggs, though, Mrs. Bennett left a handful of dangerously decadent dessert recipes with the Bat.  The aforeposted Illini Bars, for example, came from her recipe files.  And, now, more of her chocolate treats must be made known to the general populace.

Today, we have brownie drops, aka, "those awesome little chocolate cookies with the chocolate mini-chips and the frosting that's probably going to kill me..." (this is the double recipe she recommends).

Brownie Drops

1 cup butter or oleo
3  1-oz. squares unsweetened chocolate
2 cups brown sugar
1 cup buttermilk
2 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon NaCl (salt)
1 12-oz bag of chocolate mini-chips

Preheat oven to 350.

Melt the butter and unsweetened chocolate squares.

Add sugar, buttermilk, egg and vanilla.  Mix thoroughly.

Sift together dry ingredients.  Add to chocolate mixture.  Stir in chocolate chips.  Drop by tablespoons onto greased cookie sheet.  Bake 10-12 minutes.  While still warm, frost with chocolate glaze (recipe below).

Makes 10 dozen.

Chocolate glaze:

Melt 1 square of unsweetened chocolate  and 4 Tablespoons butter or oleo.  Blend in 2 cups powdered sugar, 2 Tablespoons hot water, and 1 teaspoon vanilla.

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