Texas Sheet cake (brownie)

Here is my recipe for Texas Sheet cake.

2 Cups sugar
2 cups flour
1 cup butter (two sticks)
1 cup water or Postum type drink (pero, caffix, Roma etc Postum is no longer sold so I make do with something else.)
1/4 cup unsweetened cocoa
1 dash salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
4 teaspoons vanilla

Preheat oven to 400
Butter an 11 x 17 jelly roll pan
Mix sugar and flour in a bowl. In a saucepan (large enough to make frosting later) bring to boil the butter, water/postum mix, cocoa and salt. Pour cocoa mixture over flour mixture and stir until combined.

Beat in buttermilk, baking soda, eggs and vanilla. (It is thin not thick like other brownie recipes) Pour into baking pan and bake for 15 minutes. The center is barely set, so very soft. Do not overbake, the center is slightly puffed but will fall if not overbaked when cool.

Frosting

1/2 cup butter
6 tablespoons milk, (I use whole milk)
1/4 cup unsweetened cocoa
3 1/2 cups confectioners' sugar
1 teaspoon vanilla

In the same pan that you cooked the chocolate mixture for the brownie bring to a boil butter, milk and cocoa. Remove from heat and add powdered sugar, and vanilla. Stir until nice and smooth. Pour and spread carefully over the brownie immediately after removing it from the oven. The frosting melts into the cake. Cool and refrigerate if needed.

Enjoy this easy to make and very chocolatey brownie. A favorite at any family gathering.

Mock Mince Pie

This is a recipe I found in my grandmothers old Better Homes and Garden cookbook. I'm not a mince pie person, but when I saw this recipe I knew that it was a good one and anyone that likes mince or raisin pie it is a keeper. Be prepared, it is very, very rich and a very small sliver is plenty.

Prepare your favorite pastry of a 2 crust 9 inch pie.

In a bowl, mix together 1 1/3 cups sugar, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp ground ginger.

Add 1 1/2 cups finely chopped pared apple, 1 cup raisins, 1/2 cup canned jellied cranberry sauce, broken up, 1/3 c coarsely chopped walnuts, 1 tsp grated orange peel (make sure you use a fresh orange not dried), 1/2 tsp grated lemon peel (fresh like the orange peel) and 1/2 cup lemon juice (fresh not the bottled stuff). Mix well

Line 9 inch pie plate with pastry: fill. Dot with butter. Adjust top crust over filling, tucking edge under rim of bottom crust; seal. Crimp edge. Cut design in top crust for escape of steam.

Bake at 400 for 30 to 35 minutes or till browned. Serve warm. Top with shredded or think slices of Cheddar or sharp cheese if desired.

I made this for Christmas and for those of my family that enjoy mince meat it was a hit. Enjoy.

Coconut Pineapple Chicken

Soak 4 to 5 chicken breasts in 1/2 cup pineapple juice. (I used skinless chicken thighs.) Put one or 2 tablespoons oil in skillet. (I used coconut oil) Add 1/3 red onion and 1 or 2 tablespoons garlic, lightly saute. Add 1 can chopped pineapple and chicken. Cook chicken, then add 1 can coconut milk. Cook but don't boil. Get it thick on medium

I found this recipe to have lots of potential. It is still a bit flat and could use some perfecting in seasoning. It needs salt, pepper, and probably more pineapple juice. You could use curry, lemon grass, or other Thia spices. I also thought the addition of crystalized ginger would be excellent.

Moroccan Lamb and Lemon Tagine

I found this recipe in a Costco magazine article by Bruce Aidells, I adapted it using more fresh ingredients rather than the dried in the magazine.

3 pounds boneless leg of lamb, cut into 2 inch chunks
1 1/2 cups finely diced onions
1 tablespoon minced garlic
1 1/2 teaspoons ground ginger (Used fresh grated ginger)
1 Tablespoon paprika
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
Pinch of saffron (optional, I had some in stock)
1 tsp dried mint (I used 1 tbsp fresh mint)
1/4 cup chopped fresh cilantro stems (save leaves for garnish) (This is the only ingredient I was unsure about because I have always been told that cilantro stems are bitter)
1 1/2 cups water
3 carrots, peeled and cut into 1 1/2 inch chunks
1 fresh lemon cut into eighths lengthwise and seeded
1/2 cup fresh lemon juice, plus more to taste
20 kalamata or mild green olives, well washed and pitted
2 cups crookneck squash, or yellow zucchini, cut into 1 1/2 inch chunks or whole okra (or combination of all three) I used the zucchini.
Cilantro leaves for garnish

Combine the first 12 ingredients in a large heavy pot with a lid or a Dutch oven. Add the water: bring to a boil. Reduce the heat to a simmer, cover the pot and cook for 1 to 1 1/2 hours or until the lamb is tender. Add more water if needed.

Add the carrots and lemon wedges, making sure they are covered with liquid (add more water, if needed) and cook for 10 more minutes. Add lemon juice, olives and squash, and cook covered for 10 to 15 minutes more or until the carrots and squash are tender. Remove the solids from the pot with a slotted spoon, leaving the liquid behind.

Arrange the meat and vegetables in a shallow serving dish or deep platter. Degrease the sauce and reduce it by boiling to concentrate the flavors. It should have a soup-like consistency. Taste for salkt, pepper and lemon, and adjust as desired. Pour the sauce over the meat and vegetables. Garnish with cilantro leaves. Serves 6 to 8