G & I anticipated getting up to a very rainy Saturday, but by morning the predicted “spring storms” were looming, but not yet here. At 8:00 am, we decided to rush to get the final load of dirt into our raised bed garden, mow the “little house” yard, add another load of dirt to fill in an area in the front yard, finish planting the coleus, and pot the begonias …. We were absolutely sure that at any moment the heavens would open up. Four hours later and with barely a sprinkle, we were admiring our raised beds that were now ready to plant, the mown lawn, the beds full of color and the flowering pots. And, still no significant rain, so off to the garden store to select our squash, zucchini, peppers, eggplant and cucumbers for planting. The rain is still coming … but, not yet, so it’s back to the planting because by the middle of the summer, I will be able to make delicious vegetable pies & quiche with my very own homegrown veggies. Between the morning yard work and the afternoon planting, I did manage to make a batch of very chocolaty brownies – no pie crust involved – but, worth sharing the recipe:
Boston Cooking School Brownies – makes 9 large brownies – this recipe for gooey, yummy brownies was originally published in Fannie Merritt Farmer’s The Boston Cooking-School Cook Book [Little, Brown, 1911]
- 16 tbsp. butter, plus more for greasing
- 4 oz. unsweetened chocolate
- 2 cups sugar
- 2 eggs, beaten
- 1 ½ tsp. vanilla extract [real not imitation]
- 1 cup roughly chopped pecans or walnuts [optional]
- 1 cup flour [White Lily, of course]
Heat oven to 325 F. Grease an 8 x 8 “ baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside. [I use a glazed ceramic baking dish greased with the butter, but not with the parchment paper]
Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add the nuts & flour and stir until incorporated.
Pour batter into the baking dish and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut & enjoy!
These brownies remind me of my maternal grandmother. They smell like fudge and Nana made fudge every Sunday when all of the family gathered at her & Pappy’s house for dinner. She also baked a very similar brownie and served it with homemade vanilla ice cream. I’m thinking that Apple Dumplings will be next … these are the ultimate for a pie crust lover and if you can find Devon Clotted Cream … wow!