Favorite recipe, and relate it to Thanksgiving if you can, is this week's Think Write Thursday topic.
First off, I have a problem with the concept of favorite. I don't have favorites. Of anything. I just don't see grey when it comes to like. I either like or I don't, and liking one thing does not mean I like it better than something else I like. So I can't pick just one recipe, especially for Thanksgiving or Christmas dinners. It's the total meal I look at.
For my ideal Thanksgiving dinner, the menu consists of turkey of course and it's gravy, bread stuffing (with onion, sausage, apple, and walnuts), mashed potatoes (real potatoes mashed not whipped with lots of butter and a hint of cream - milk if the cream disappears before I mash), mashed butternut squash, apple salad, green bean casserole, hot dinner rolls dripping with butter, creamed onions, homemade whole berry cranberry sauce, an assortment of salted nuts, sweet pickles, and at least 2 pies: pumpkin and mincemeat. That to me is Thanksgiving. And it should be repeated for Christmas. That I have been able to enjoy feasts like these is something for which I am very grateful.
All that said, there is a brownie recipe that just begs me to share, Good Housekeeping Fudge Brownies. If you like fudge brownies rather than cake brownies (and oh boy, do I), this you need to try. I copy/pasted the recipe from Epicurean but for me, butter never margarine and leave out the walnuts.
- 1 cup margarine or butter(2 sticks)
- 6 1-oz. squares unsweetened chocolate
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 8-oz. can walnuts(2 cups), coarsely chopped
ABOUT 2 HOURS BEFORE SERVING OR EARLY IN DAY:
1.Preheat oven to 350 degrees F. Line 9""x9"" metal baking pan with foil; grease foil.
2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolate, stirring frequently. Remove saucepan from heat. With wooden spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and walnuts. Spread batter evenly in pan.
3. Bake 45 to 55 minutes until toothpick inserted 2 inches from edge comes out clean. Cool brownies in pan on wire rack.
4. When cold, cut brownies into 4 strips, then cut each strip into 4 pieces. Store in tightly covered container.
Makes 16 brownies. Each brownie: About 385calories, 26 g fat, 53 mg cholesterol, 235 mg sodium.