Blondies Cookies This caramel version of a brownie is one of our best sellers.
2 C. all purpose flour
2 C. brown sugar
1 tsp. baking powder
2 eggs
1/2 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
1/2 C. chopped nuts
1 C. margarine
1 C. white chocolate chips
Mix
dry ingredients together in a bowl. Cream butter and brown sugar until
smooth and creamy in large mixer, with paddle attachment. Add eggs and
vanilla, continue mixing. Add dry ingredients. Add white nuts and
chocolate chips and mix only until incorporated. Do not over mix. Place
in greased and lined 9" x 13" (quarter sheet) pan. Bake at 325*F for
25-35 minutes until done but still soft in middle. Cool completely in
pan. Ice with caramel icing and sprinkle chopped pecans over icing. Cut
into 2-inch squares.
Makes 24 squares.
Seafood Gumbo Savory Treats This is a late summer lunch special, when fresh okra is in abundance
2 sm. onions, chopped
1 tsp. black pepper
4 stalks celery, chopped
1 tsp, salt
1/4 C. vegetable Oil
1 T. file powder (dried sassafras)
1/4 C. flour, all purpose
1 lb. medium shrimp, peeled and deveined
2 C. water
1 lb. chicken tenders, chopped
4 fresh tomatoes, diced
1 T. Tabasco Sauce
2 lbs. fresh okra, sliced
1 T. Worcestershire Sauce
2 cloves garlic, minced
Saute
onions and celery in vegetable oil. Add flour and cook to a dark roux.
Add water and tomatoes, bring mixture to a boil. Add okra, garlic,
pepper, salt, file powder, Tabasco sauce and Worcestershire sauce. Cook
shrimp, catfish and chicken trim separately, then add to gumbo.