FUDGE-TOPPED BROWNIES

 Once again this past Sunday I found myself in a familiar situation of not having all of the ingredients for the recipe I had planned to make to take to Hillcrest Thrift Shop and once again I had to try to find something else to make that would be fast and easy. I settled on this recipe I had loose in a recipe-to-try folder.

It was fairly fast and definitely easy and most importantly a big hit at the thrift shop. It was supposed to make 36 to 40 brownies in just a 9 x 13 - inch pan. That read "rich" to me so I didn't cut them into my usual 24 servings. I figured if anyone wanted some extra "rich" they could just take two pieces. I ended up taking Friend Fran five brownies since I did have a few extras. I was running late because I was waiting on the gas technician to come check for a gas link in the laundry room so I missed the first morning break the volunteers usually take. One volunteer remarked that the icing was thicker than usual and another volunteer told her that was the fudge. It is important to serve the brownies at room temperature so the fudge isn't too hard. I chilled the pan in the refrigerator overnight and that was a little too long.

FUDGE-TOPPED BROWNIES 

1     cup butter, melted

2     cups sugar

1     cup unsifted flour

2/3  cup cocoa

1/2  teaspoon baking powder

2     eggs

1/2  cup milk

3     teaspoons vanilla extract, divided

1     cup chopped nuts, optional (I did omit.)

1     (12-ounce) package semi-sweet chocolate chips (I used mini-chocolate chips)

1      (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch pan.

In a large mixing bowl, combine the butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1-1/2 teaspoons vanilla; beat well.

(I just combined the dry ingredients with a whisk,

then the wet ingredients, and

finally mixed the two together with a spatula, but

did end up beating the batter on medium for a bit.) Stir in nuts, if you are using them.

Spread batter in the baking pan.

Bake 40 minutes or until brownies begin to pull away from the sides of the pan.

Just before the brownies are done, melt the chocolate chips with the sweetened condensed milk and the vanilla extract. You can do this either in a heavy saucepan over low heat or in a microwave safe bowl in the microwave stopping to stir every 20 seconds until melted.

(I did the latter and heated it for a total of 40 seconds stirring after each 20 seconds.

I stirred the mixture after the second time until

all of the mini-chips had melted.

Then I added the vanilla extract.)

Immediately spread over hot brownies. Cool. Chill.

Cut into bars. 

Store covered at room temperature.

PINEAPPLE COFFEE CAKE

 For our special Saturday morning treat a few days ago, I made this Pineapple Coffee Cake. It was bigger than I usually prepare for just the two of us, but since our Handyman Jay was coming over to remove our old water heater and install a new one, I knew he would want some. As it was, I gave him a wide strip all the way across the pan to take home to share with his daughter. He said she might not get any, but I'm sure he was just kidding. 

It is a specialty at the Rogers House in Lincoln, Nebraska. I'm not sure it is still open as it didn't come up when I googled it, but it was listed in my The American Country Inn and Bed & Breakfast Cookbook. I chose it because I had most of a can of crushed pineapple left from another recipe that didn't turn out very well.

(If you have little ones, they will love watching what happens to the sour cream after you add the baking soda.)

For a Printable Copy of the Recipe only click here.

PINEAPPLE COFFEE CAKE

1/2     cup butter (1 stick), softened

1        cup brown sugar sugar, firmly packed

2        eggs

1        teaspoon baking soda

1        cup sour cream

2        cups flour

1/4     teaspoon salt

1        teaspoon baking powder

1        teaspoon vanilla extract

1        cup drained crushed pineapple

     *     *     *

1/4     cup sugar

1/3     cup brown sugar, firmly packed

1/2     cup chopped walnuts

1/4     teaspoon cinnamon

1/4     teaspoon nutmeg

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Prepare the batter by creaming together the butter and brown sugar.

Add the eggs and beat well.

Combine the soda with the sour cream.

Mix together the flour, salt, and baking powder with a whisk.

Add flour mixture and

the sour cream mixture alternately beginning and ending with the flour mixture.

Add the vanilla and mix well. (Make sure you scrape the sides of the bowl often.)

Stir in the crushed pineapple.

Spread batter in the prepared pan.

Make a topping by combining the sugar, brown sugar, walnuts, cinnamon, and nutmeg.

Sprinkle the topping over the batter.

Bake for 25 to 30 minutes.

(I added a powdered sugar/milk glaze and drizzled over the top of it.)

HAM with CHERRY SAUCE

 It is hard to believe it will be Easter Sunday. Staying in for the past 12 months during this pandemic, the holidays come and it doesn't feel right. Since we are both fully vaccinated and restrictions are being lifted everywhere, we feel safer getting out - still wearing our masks when out though and practicing social distancing and being safe.

This Sunday our church is gathering in a park on Missouri River nearby for services. That will be good to worship with friends keeping our distance, of course, and wearing our masks. The United Methodist Church is ensuring that we follow John Wesley's belief to do no harm. Our church has several thousands in membership but is finally going to start back in-person worship on Sunday mornings along with continuing the on-line streaming of the services on April 11. The two services will be limited to 150 at each service and people must pre-register online. We had a "soft opening" last Sunday for a practice run before April 11. Wayne and I were part of the Hospitality Team. It was exciting to be a part of worship again inside the church building.

I started this post sorta talking about Easter and got off track. I'm good at "bird walking" which is what we called it when I was teaching. This is an Easter post though so I guess I had better get on track.

When I was growing up, we always had ham on Easter Sunday. When I made this cherry sauce a couple of weeks ago, I couldn't help but think of those days so long ago. I didn't cook a whole ham or half a ham. I had bought a small ham piece last month and we sliced it into 1 inch slices and I froze them to use later. But I am including the directions for cooking a 6 to 8 pound bone-in ham.

HAM with CHERRY SAUCE

1     fully cooked bone-in ham (6 to 8 pounds)

1     cup packed brown sugar

3     tablespoons maple syrup

1     teaspoon ground mustard

     *     *     *

1/2  cup sugar

3     tablespoons cornstarch

1     cup cold water

1     can (16 ounces) pitted dark sweet cherries, undrained

2     tablespoons lemon juice

1     teaspoon almond extract

Preheat oven to 325 degrees F.

Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. 

Combine the brown sugar, syrup, and mustard; rub over ham and press into cuts.

Cover and bake for 1-3/4 to 2 hours or until a meat thermometer reads 140 degrees and ham is heated through.

For cherry sauce,

in a saucepan, combine the sugar, cornstarch, and

water until

smooth.

Add cherries.

Bring to a boil; cook and stir for 2 minutes or

until thickened. Remove from the heat; stir in lemon juice and extract.

Serve with ham.

  

AIR FRYER PORK CHOPS

 It's always fun to turn the kitchen over to Hubby Wayne...well usually it is. No seriously, he's not a bad cook at all. He always cooks fish if we have fish and he likes to grill. He is quickly becoming a fast fan of the Air Fryer. 

He tried this recipe for cooking pork chops in the Air Fryer and thinks it is the only way to pork chops now. They are so juicy cooked in the Air Fryer. The recipe if for two pork chops but because our porkchops are so thick, he cooked one and we halved it. He used half of the rub and we saved the other half in a ziplock bag to use at a later date.

AIR FRYER PORK CHOPS

2       center-cut, bone - in or boneless, 1-1/2 to 2 - inches thick

2       tablespoons brown sugar

1       tablespoon paprika

1-1/2 teaspoon ground black pepper

1       teaspoon ground mustard

1/2    teaspoon onion powder

1/4    teaspoon garlic powder

1-2    tablespoons olive oil

Preheat air fryer to 400 degrees for 5 minutes.

Meanwhile rinse pork chops with cool water and pat dry completely with a paper towel.

In a small bowl, mix together all of the dry ingredients.

He only used half of the rub and we saved the rest for another time.

Pour the olive oil in a small bowl and

coat both sides of the pork chops with olive oil.

Rub in the mix, rubbing in well and liberally.

Use most of the rub mix for the two pork chops.

Wayne rubbed it even on the sides of the pork chops.

When he was finished, he coated the top and bottom with the rest of the olive oil.

Spray the bottom of the air fryer's basket with non-stick cooking spray. 

Place the chops in the air fryer basket and cook for 12 minutes at 400 degrees F,

flipping the chops at 6 minutes. Temperature should be 160 degrees F.

Serve immediately.