So I stayed inside and simply enjoyed the view. I love looking out of my kitchen windows. No roads or privacy fences. Just trees and who knows what else.
But it was gameday and I was in search of a quick dessert for me and my guys. But what? I wasn't in the mood for chocolate (did I really say that?). I wanted something more substantial than cookies, plus I didn't want a huge batch of anything because yours truly would eat all the leftovers. I was in one of those moods where I had no idea what I was hungry for.
Then a taste popped into my mind. Something I hadn't had in years. Something I used to make when I was a kid. It was easy. Check. I had all of the ingredients. Check. It only made an 8x8 pan. Score!
When I was growing up, back before the internet and Food Network, if I wanted to make something, my search started, and usually ended, with Mom's Betty Crocker Cookbook. So, just like I did back then, I reached for Betty and quickly located these quick and easy Butterscotch Brownies. Though I think I prefer the name blond brownies. Whatever you call them, they're yummy.
Here's what you'll need:
- 1/4 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 - 3/4 cup chopped pecans
Preheat your oven to 350 degrees.
Melt shortening, either on the stove or in the microwave on a low setting. You don't want it to get hot. To the shortening, add the brown sugar, egg and vanilla and mix well.
Blend in flour, baking powder and salt.
Then add your pecans.
And stir to combine.
Spread the mixture into a greased 8x8 baking pan.
Yes, it will be thick, so take your time.
Bake 25 minutes. Remove from oven and allow to cool slightly. You want the brownies to be warm when you cut them, not hot like mine were.
They'll come out prettier if you wait until they're warm. But either way, they'll still taste delicious. This was exactly the flavor a was looking for. And that crunch of pecan... YUM!
I am contemplating something for the next time I make these small-portion babies. What if I substituted butter for the shortening? They're both fats, so I don't think it would change the texture. The flavor, though... Well, it would definitely be more buttery. And that's not a bad thing.
I'll keep you posted.
So teams for the "BIG GAME" have been decided--the New England Patriots and the Philadelphia Eagles. Though I don't really care as much about the teams as I do the actual game and, of course, THE FOOD. Whether my Cowboys are in the mix or not, it's still party time. Not to mention the one day when people actually look forward to the commercials. As I recall, last year's were kind of lame, so I'm hoping for better things in 2018.
Now it's your turn. Did you do much cooking/baking when you were young? Did you have a go-to cookbook? How about a favorite recipe? If so, when was the last time you revisited that recipe?
Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com