I was on Facebook yesterday morning when I came across this post by my cousin Steve Kowalczyk. I don’t think Steve likes to cook or bake but I think he likes eating brownies so I decided to try the recipe.
Below is the actual post:
Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix! Be sure to save this by clicking “SHARE”! You will be able to find it on your own timeline later! So simple, so easy. Not just frugal but cuts out the unknown ingredients. 1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes in an 8×8 or 9×9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time – depends on your oven, check after 12-15 minutes of baking and remove when brownies are done! Put mix in plastic bags or mason jars.
LOVE THIS TIP and want to hear more? Be sure to LIKE my page so get some fabulous recipes, cooking tips and super secret FAN SALES! Also visit my website at www.pamperedchef.biz/rachaeloSee More
I was confident that if Steve posted it on his timeline that it must be good and it is. And I made three batches of the dry ingredients and stored two of them in one of my new jars.
Of course I needed to change the recipe a little so below is my recipe.
1 Cup Sugar
1/2 Cup All-Purpose Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
the following can be added with the wet ingredients:
1/2 Cup chopped nuts (I used walnuts)
1/4 Cup chocolate buttons or chips or chunks
1/4 Cup desiccated coconut
At Baking Time Add:
1/2 Cup Vegetable Oil
1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8×8 or 9×9 pan. Remove when brownies are done!
Put dry mix in plastic bags or mason jars.
Thanks Steve it is a very easy recipe, it came out moist and chewy and was a hit with Joe and our friends Libby and David.
We found the most beautiful looking crab meat at the mercado a few weeks back. It was over a pound actually 1.15 lb for $7. I went on-line and found what looked to be an excellent Crab Cake recipe and they turned out great.
I know all you great cooks out there may notice I did overcrowd the pan but it did not hurt the taste of these beauties. These are the best crab cakes I have ever eaten.
Recipe: Mrs. Duvall’s Crab Cakes (this is the Actor Robert Duvall’s Mother)
1/4 cup mayonnaise
1/4 cup minced onion
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crab-meat, picked over
1 cup finely crushed soda crackers
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges, for serving
In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crab-meat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
Make Ahead: The crab cakes can be prepared but not cooked and refrigerated overnight.
I only made 11 but they were big and wonderful. There were a few left over so Joe put them away and the next day for lunch I popped them back in a dry pan and just heated them through and served with cocktail sauce and they were ever better than the first day. Next time I would combine all the ingredients early in the morning and let it sit all day then make the patties. Also my cayenne pepper has no heat so I would add red pepper flakes or aji to them as well. Enjoy!