Honey oat whole wheat bread -- dairy-free and egg-free with oil-free option

5 1/3 cups of very warm water

1/4 cup yeast

1/4 cup ground flax seed

2 Tbsp. chia seeds

1 1/3 cups rolled oats (quick is fine too) - you can add another 1 cup to 1 1/3 cup oats if you subtract that amount from the total whole wheat flour

1/4 to 3/4 cup oil (we like coconut oil) OR 1/4 to 3/4 cup of applesauce

1 1/3 cups granulated sugar OR 1 cup honey (we use raw honey)

4 tsp. salt 

3/4 cup gluten (spoon loosely into measuring cup and level off with straight edge of knife)

12 cups whole wheat flour 

1.  In a heavy-duty mixer, add warm water, yeast, ground flax seed, chia seeds, and rolled oats.   

2.  Add oil (or applesauce), sugar (or honey) and salt and mix on low just a swish or two around.  Let this mixture sit for 5-8 minutes so the yeast can activate. (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3/4 cup gluten and while the mixer is going on low-medium, add 6 of the cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with back of knife.

4.  Let knead for 8 minutes on medium.

5.  Add the remaining 6 cups of flour one cup at a time.  You may need to increase the speed to be able to handle it all.  Knead for another 8 minutes.  

6.  Remove dough.  Divide in 4 equal portions.  Shape into loaves and place in 4 greased loaf pans.

7.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on oven, and 10 minutes later it's perfect to go in.  

8.  Bake 30-35 minutes at 350°F.

9.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the tops of loaves if desired.  

10.  Let cool 1-2 hours before slicing.  Hahahaha!  Yeah right.  

But seriously, if you do wait the cooling time, the rest of the loaf that is cut and you don't eat immediately, won't dry out.  

Annnnd if you're like us, a whole loaf will be gone in no time.  

These loaves freeze well.  Make sure they're fully cooled before freezing.  :) 

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

Honey oat whole wheat -- single loaf recipe

1 1/3 cups of very warm water (110° Fahrenheit)

1 tbsp yeast

1 tbsp ground flax seed

1 1/2 tsp chia seeds

1/3 cup rolled oats (quick is fine too) - you can add another 1/3 cup oats if you subtract 1/3 cup from the total whole wheat flour

1 to 3 tbsp oil (we like coconut oil) OR 1 to 3 tbsp of applesauce

1/3 cup granulated sugar OR 1/4 cup honey (we use raw honey)

1 tsp salt 

3 tbsp gluten

3 cups whole wheat flour 

1.  In a mixing bowl, add very warm water (110°F), yeast, ground flax seed, chia seeds, and rolled oats.

2.  Add oil (or applesauce), sugar (or honey) and salt and give just a swish or two around with a wooden spoon.  Let this mixture sit for 5-8 minutes so the yeast can activate.  (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3 tbsp gluten and while the mixer is going on low-medium, add 1 1/2 cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with straight edge of knife.

4.  Beat with mixer (or wooden spoon) for 7-8 minutes.

5.  With a wooden spoon, beat in the remaining 1 1/2 cups of flour one-half cup at a time.  

6. Turn out dough onto floured surface and knead for 8 minutes by hand.

7.  Shape into loaf and place in a well-greased loaf pan.

8.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on the oven, and 10 minutes later it's perfect to go in.

9.  Bake 30-35 minutes at 350°F. 

10.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the top of loaf if desired.  

11.  Let cool 1-2 hours before slicing.  

UPDATE:  If you have a bread machine, I highly recommend using it to knead your bread and do its first rise.

Just dump all the ingredients in and press dough setting.

When it is done, form into loaf-shape and put in greased pan.  Let rise 30 minutes covered.  Bake 30-35 minutes at 350°F.

Cool on cooling rack out of pan.

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

Biscuits Supreme- cheap, easy, delicious

I have been baking the following biscuits since middle school.  They are SO good and so cheap to make yourself.  Don't overbake, as with any biscuit recipe, or they'll be dry and crumbly.

Bun is the expert at this recipe.  I wouldn't be surprised if he has it memorized.  He whips them up to make biscuits and gravy for the whole family.   Yum!

Biscuits Supreme

Preparation time:  8 minutes
Baking time:  10 to 12 minutes
Makes:  16 medium-sized biscuits

2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening or lard
2/3 cup milk

1.  Preheat oven to 450 degrees Fahrenheit.  (high-altitude 475 degrees).
2.  Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening until mixture resembles coarse crumbs.
3.  Add milk all at once; stir only until dough follows fork around bowl.
4.  Turn out on lightly floured board; knead gently 1/2 minute.  Seriously-- only 30 seconds.
5.  Pat or roll 1/2-inch thick.  Cut with biscuit cutter.
6.  Bake on an ungreased cookie sheet 10 to 12 minutes, or until golden on top.

VARIATIONS:  (1) Add 1 cup grated cheese to dry ingredients before adding milk.  (2) Use buttermilk instead of milk and use less salt.

Grandma’s Ranch Style Dressing Mix

If you have a sensitivity to preservatives or just like to save money making your own mixes, you'll enjoy this dressing mix.  We use it in Instant Pot recipes, crockpot recipes, or even mix it with Greek yogurt and use as salad dressing.  

Grandma’s Ranch Style Dressing Mix

2 tsp. garlic powder

8 tsp. onion powder

4 tsp. dried basil leaves

4 tsp. dried parsley leaves

1/2 tsp. pepper

4 tsp. salt

Mix and store.  Use a scant 2 T. in a recipe in place of 1 packet ranch dressing mix.  

If you use this, let us know how you liked it!

Chicken Bacon Cream Cheese Wreath

If you've made one crescent roll wreath, you can make them all.  They're very simple and the variations are endless.  They make great party foods. 

I honestly can't tell the difference between the well-known brand of crescent rolls and store-brand.  So buy whichever brand is cheapest. 

You can fry up bacon and crumble it, or if you're like me, you can buy a big ole' bag of Bacon Crumbles from Costco and keep it on hand in your freezer for recipes like this one. 

I'll try to make this again soon and take more pictures to add to this post. 

Chicken Bacon Cream Cheese Wreath
12 servings

2 - 8 oz. packages crescent rolls
8 oz. cream cheese - softened at room temperature
2 1/2 cups cooked chopped chicken
1/2 cup bacon crumbles
1/2 cup shredded cheddar
1/8 tsp. garlic
2 tsp. dill weed
2 tbsp. dried minced onion

1.  Preheat oven to 375º F.

2.  Unroll both cans of dough; separate into 16 triangles.  On ungreased cookie sheet or pizza stone (or pizza pan like I used today), arrange triangles in a ring so shorts sides of triangles form a 5-inch circle in center.  Dough will overlap.  Dough ring should look like the sun. 

3.  Mix remaining ingredients together in a bowl.

4.  Spoon chicken bacon cream cheese mixture on the half of each triangle closest to center of ring. 

5.  Fold crescent roll points over filling and tuck under wide ends (on the inside of the 5-inch circle). 

6.  Bake for 18-24 minutes or until golden brown.

Cheesy Chicken Potato Casserole

frozen cubed potatoes

 I added chopped cauliflower in with the cubed potatoes to give my family a little more vegetables with dinner.  If you do this, chop the cauliflower smaller than the potatoes as it takes longer to soften.

 Stir the potatoes into the chicken, onion, cheese, seasonings, Greek yogurt (or sour cream), and cream soup mixture that's been warmed on the stove.

 Divide into greased pans.

Top with more cheese.

Bake for 30-40 minutes at 375 degrees Fahrenheit.

 

 If you have an aluminum pan, you might want to poke your finger in the middle of the casserole to be sure it's heated through. 

Feed your hungry tribe! 

Cheesy Chicken Potato Casserole

• 2 lbs. frozen cubed hashbrowns
• 1 pint plain Greek yogurt or sour cream 
• 1 can cream of chicken soup (or mushroom or celery)
• 1 small onion finely chopped (or 1/4 cup dried minced onion)
• 1 cup grated cheddar cheese plus 1/2 cup to sprinkle on top if desired
• 1 can 12.5 ounce chicken including the water/broth
• 2 cloves of minced garlic or 1/4 tsp. garlic powder 
• 1/4 tsp. celery seed

Preheat oven to 375 degrees Fahrenheit.  Grease a 9x13 pan.

In a 3 qt. saucepan on medium heat, warm together everything EXCEPT the cheese and potatoes.  Combine sauce mixture with potatoes and cheese.  Pour into 9x13 pan.  Sprinkle with additional 1/2 cup cheese if desired.

Bake for 30-40 minutes.  Let cool 5 minutes before serving.

This makes one 9x13 pan.  If you have a mega-sized family like us, you might want to double the recipe and make 2 9x13 pans.  Even if you don't have a large family, it's always nice to have easy yummy leftovers. 

Resurrection Rolls - a simple Easter lesson and treat

I'm making these tonight with my Activity Girls (8-11 year olds) at church.  We made them in homeschool today so I could time how long it takes.  Everyone 6-17 years enjoyed making (and eating) them. 

 The butter represents the oils of embalming.  

The cinnamon and sugar represent the spices used to anoint the body. 

 All wrapped up in the crescent roll dough and ready to go in the oven (the tomb).

 Tater felt the need to roll his after pinching the dough closed.  Maybe that's why his didn't split open.

 Some were not sealed well and the marshmallow leaked out.  

This is our first pan.  We did two pans.

 This one was perfectly sealed!

 The tomb is empty!

Another perfect one!

• 1 tube refrigerated crescent rolls (8 count)
• 8 large marshmallows
• 1/4 cup melted butter
• 1- 1 1/2 tbsp. cinnamon
• 2 tbsp. sugar
• paper cupcake liners

1. Preheat oven to 350 degrees. 
2. Combine cinnamon and sugar in a small bowl.
3. Separate crescent rolls into triangles and give each person one. The crescent roll represents the cloth that Jesus was wrapped in after he died.
4. Give each person a large marshmallow. The marshmallow represents Jesus’ body. 
5. Have each person dip their marshmallow into the melted butter. The melted butter represents the oils of embalming. 
6. Then dip the buttered the marshmallow into the cinnamon sugar. The cinnamon sugar represents the spices used to anoint the body. 
7. Wrap the coated marshmallow tightly into the crescent roll. Pinch the sides to make a good seal.  Don’t roll up like a regular crescent roll.  This represents the wrapping of Jesus’ body after death.
8. When they're done forming their roll, place inside a paper cupcake liner and on a jelly roll pan (a baking sheet with edges).  
9. Bake for 10-12 minutes.  The oven represents the tomb Jesus was buried in. 
10. When the rolls have cooled slightly, everyone can open their rolls (cloth) and discover that Jesus is no longer there, for HE IS RISEN!

A favorite snack to keep our family regular without meds

Homemade air-popped popcorn is a great way to stay regular without costly or nasty tasting medicines.  

This is our favorite recipe.

1/2 cup unpopped kernels, popped = approx. 12-14 cups popcorn

1/4-1/3 cup unflavored coconut oil, melted

1/2 tsp. salt

1/4 tsp. garlic powder

2-3 tbsp. nutritional yeast 

Pour the melted oil onto the popped popcorn.  Sprinkle the salt, garlic powder, and nutritional yeast over the popcorn.  Stir & serve!

Mom's Granola and Nikki's variation of Mom's Granola (and it's gluten free)

Mom's Granola
This is how my mom's original recipe reads in her published recipe book.  I've loved this recipe since I was a child.

Makes about 7 1/4 cups cereal.
Preparation time:  7 minutes
Baking time:  40 minutes

4 cups rolled oats
3/4 cup wheat germ
1 cup blanched slivered almonds
1/2 cup flaked coconut
1 teaspoon cinnamon
1/2 cup (1 cube) butter or margarine
1/4 teaspoon salt
1/2 cup brown sugar (dissolved in melted butter)
1/2 teaspoon vanilla

1. Preheat oven to 325 degrees Fahrenheit (high-altitude 350 degrees).
2.  Mix, oats, wheat germ, almonds, coconut, and cinnamon together in a large bowl.
3.  In a small saucepan, or in a glass bowl in the microwave, metl butter with salt and brown sugar, until sugar dissolves.  Add vanilla to dissoled sugar mixture; pour over mixture and stir until well coated.
4.  Lightly grease 9-by-13-inch and spread mixture in pan.
5.  Bake for approximately 40 minutes, stirring occasionally to prevent burning, until mixture begins to turn golden.
6.  Cool completely; store in an air-tight container.
7.  Serve cold with milk.

VARIATIONS:  (1) Substitute vegetable oil for butter; and honey for sugar.  (2) Omit any ingredient you dislike (with the exception of the oats!).

TIP:  If you like raisins, currants, or chopped dates, stir 1/2 cup to 1 cup of one or more after baking so they won't dry out.

These are the ingredients and amounts we use for really yummy gluten-free granola-- and we usually quadruple it.

Nikki's variation of Mom's Granola

4 1/2 cups GF rolled oats
2/3 - 3/4 cup ground flax (instead of wheat germ)
1 cup chopped raw almonds and sometimes chopped walnuts, pecans, sunflower seeds, or cashews
1/2 cup flaked coconut
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 cup (1 cube) real butter
1/4 teaspoon salt
1/2 cup dark brown sugar or raw honey
1/2 teaspoon vanilla
1/2 cup of raisins (added after baking)

1. Preheat oven to 325 degrees Fahrenheit (high-altitude 350 degrees).
2.  Mix, oats, wheat germ, almonds, coconut, and cinnamon together in a large bowl.
3.  In a small saucepan, or in a glass bowl in the microwave, metl butter with salt and brown sugar, until sugar dissolves.  Add vanilla to dissoled sugar mixture; pour over mixture and stir until well coated.
4.  Lightly grease 9-by-13-inch and spread mixture in pan.
5.  Bake for approximately 40 minutes, stirring occasionally to prevent burning, until mixture begins to turn golden.
6.  Cool completely; add raisins and store in an air-tight container.
7.  Serve cold with milk.

Stuffed mushrooms to die for!

This recipe makes a TON of filling.  It overfills all the mushroom caps and then I feed the remaining filling to my kids that don't like mushrooms.  They don't know there are mushroom stems in it.  ;)

1 lb. mushrooms 

1 lb. Jimmy Dean sausage (I use the natural one without msg)

8 oz. full-fat cream cheese 

2 Tbsp. Italian seasoning 

Handful of shredded mozzarella optional 

Wipe dirt off mushrooms with paper towel.  (Do not rinse mushrooms.)

Pop the stems out of the mushrooms and chop (the stems) finely.  Set aside the mushroom caps on a baking sheet.  

Sauté mushroom stems, sausage, and Italian seasoning until sausage is no longer pink.

Turn off heat and stir in 8 oz. cream cheese until melted.  Stir in mozzarella cheese if you're adding it.

Stuff mushroom caps with filling.  And then add more.  Basically add as much as you can to the top without the mushrooms falling over.

The higher you stack the filling, the better!

Ready to go in!

Bake at 375 for about 20 minutes.

Enjoy!  Try to share.  Sharing is nice.  

For those of you without 8 kids to share the remaining filling with, I recommend these amounts:

1 lb. mushrooms 

1/2 lb. pork sausage (like Jimmy Dean)

4 oz. full-fat cream cheese 

1 Tbsp. Italian seasoning 

2 oz. shredded mozzarella is optional-- 

I made it for years without mozzarella and we loved it.  

I typically only use it if I have it on hand.

Hope you like it!

The bread that Grandma loved to bake

This is a recipe for the bread that my Grandma loved to bake.  Even though she was my paternal grandmother, this recipe is from my mom.

Grandma wrote me letters for the last 13 years of her life in thick black, sometimes blue Sharpie marker (once in red) on yellow legal pads.  I had to read them out loud to understand them.  She didn't number her pages and they were sometimes out of order.  One thing that really stuck in my mind was how much she loved to cook and bake for friends and family.  She often sent me recipes that she clipped from newspapers.

In more than a couple letters she told me to practice, practice, practice, and learn how to bake bread just like my mom.  Grandma told me several times that her favorite bread recipe was Mom's half-white and half-whole wheat bread.  She would bake it in pineapple cans.

But you can totally bake this in bread pans in the oven.

Grandma's favorite bread recipe

Makes 2 small loaves

1 package or 1 tablespoon active-dry or instant yeast
1/2 cup nonfat dry milk
1/4 cup sugar
1 1/2 teaspoons salt
6 to 6 1/2 cups flour, half whole wheat, half white (or as desired)
3 to 4 tablespoons vegetable oil
2 1/4 cups very warm tap water

1.  Mix yeast, nonfat dry milk, sugar, salt, and about 2 cups of flour together.  Add vegetable oil and water; blend with electric mixer on low speed for about 5 minutes.  Slowly mix in more flour with wooden spoon until too stiff to stir.

2.  Knead dough 8 to 10 minutes, until smooth, and elastic.  Place in lightly greased bowl; turn to coat top; cover with plastic wrap.  Let rise until double in bulk, about 45 minutes.  (High-altitude rises quicker--don't let overrise!)

3.  Shape into 2 loaves for 8-by-4-inch pans.  Grease pans.  Push dough into loaf pans; pull out and turn over (greasing tops).  Press back into pans.  Let rise until double in bulk, about 40 minutes.  (High-altitude rises faster-- don't let overrise!)

4.  Bake at 350 degrees (high-altitude 375 degrees) for about 30 to 35 minutes, or until loaves are hollow sounding when tapped on bottom, and bottom of pans sizzle when touched lightly with a damp finger.

Grandma's favorite bread recipe adapted for the bread machine

Makes 1 small loaf.

1 cup plus 1 tablespoon very warm tap water
3 1/4 cups flour, half whole wheat, half white (or as desired)
1 teaspoon salt
1 tablespoon sugar
1/4 cup nonfat dry milk
2 teaspoons active-dry or instant yeast
1 1/2 to 2 tablespoons vegetable oil

1.  Place warm water in bread machine.
2.  Add dry ingreidents, yeast, and oil.
3.  Let bread machine knead per bread machine instructions.
4.  Let rise in bread machine and bake in bread machine, or remove from machine, shape into 1 loaf, and follow instructions above from step #3 but for one loaf.

Rachel's 3 ingredient PB cookies dairy-free and gluten-free

I got a new recipe from my baby sister, Rachel, today.  I know she found it on Pinterest, but my family is calling them:  

(See the little hand trying to get another?)

Rachel's 3 ingredient PB cookies 

1 egg

1 cup peanut butter

1 cup sugar 

Bake for 12-15 minutes at 350°F.  

Notes:

They don't spread much, so you could put them closer than I did.  

This recipe makes about 18 cookies.  But I don't know anyone that bakes just 18 cookies.  

Double it or triple it.  

They'd probably freeze well too-- if you could stop your family from inhaling them.  

Without chocolate chips, they are 128 calories each.  

You can visit Rachel at http://rachandjaseohana.blogspot.com/ and thank her for surfing Pinterest and finding this gem and passing it on to me because I passed it on to you.  

My 4-year old convinced me to put chocolate chips in them.  In retrospect I think they were perfect without.  They'd probably be great with crunchy peanut butter.  

My 3 youngest, Squdge (5), Peach (4), and Biscuit (2) fought over space on the stepstool.

(not baked yet)

They watched silently as I pressed down the cookies with a fork, "Fork impressions are the universal sign of peanut butter cookies," I said.  

"Ohhh," they said in unison taking it all in.

You've gotta start young to train up the next generation of bakers.  ;)  

Easy Peasy Cheeseball

Cheeseball is a family favorite around the holidays.  It's super simple and taste worlds better than store-bought cheeseballs.

Ingredients

8 oz. cream cheese

2 1/2 oz. - 4 oz. finely grated cheddar cheese or colby jack (more for a firmer cheeseball, less for a softer one)

1/8 tsp. liquid smoke

2 T. dried chopped chives or chopped olives optional

chopped walnuts or pecans (or just some more grated cheese if you have allergies)

crackers like Wheat Thins, Triscuits, or Ritz crackers, or our new fave Mary's Gone Crackers

1. I place the 8 oz. block of cream cheese in my glass oatmeal bowl. (Use at least a four cup capacity bowl.)
2. Poke a finger hole about 1/2 inch into the cream cheese. 
3. Pour the liquid smoke in the hole.
4. Sprinkle the chopped chives or olives over the cream cheese.
5. Grate the cheese directly into the bowl.
6. Squish it all up until the ingredients are pretty evenly distributed throughout. 
7. Shape it into a ball. Coat it with chopped walnuts.
8. Wrap in plastic wrap and place in fridge.  

Place 8 oz. cream cheese in a 1 qt. bowl.  Poke a finger hole about 1/2 inch into the cream cheese.  (I made a cheeseball right before this one.  That's why the bowl isn't washed out.)

Pour 1/8 tsp. to 1/4 tsp. liquid smoke in the hole.  If you pour too much, just use a corner of a paper towel to soak some up.  I probably have 1/2 teaspoon here, but we don't mind it strong.  ;)

Grate the cheese directly into the bowl on the cream cheese.

Squish it all up until ingredients are evenly distributed.  I use my hands 9/10 times.  It works much better than a wooden spoon.

You might need more cheese if you want a bigger cheeseball.

So grate more on top and then squish it up again.

Shape in a ball and roll in more grated cheese or chopped nuts.
We typically use walnuts, but we like pecans too.

Wrap in plastic wrap and place in fridge until time to eat.  I usually hide it.  Everyone in my family loves it and past experiences have shown that it won't survive until party time whole if they know it's there.

Enjoy!

Grandma's Ice-Box Cookies

My Grandma loved to bake.  She loved people with her food.  Maybe that's where I get it from.  This recipe intrigued me as a child because of the name "ice-box cookies" and the rectangular shape she often made them.

Yield approximately 12 dozen small cookies.  (small cookies means you can eat a lot more)
Preparation time:  13 to 18 minutes
Freezing time:  6 hours or overnight
Baking time:  15 minutes
These are one of our family's FAVORITE cookies!

1 cup (2 cubes) butter or margarine
1 cup shortening
4 large eggs
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
5 cups flour (high-altitude add 1/4 cup flour plus 3 Tablespoons more flour)
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup chopped nuts (optional)

1.  Cream butter or margarine with shortening.  Add eggs and sugars and cream again.
2.  Sift dry ingredients together; stir into sugar mixture.  Stir in nuts.  (really it's better with nuts!)
3.  Pour into a wax paper lined 9-by-13-inch pan.  Cover with wax paper.  Flatten into shape.
4.  Place in freezer 6 hours or overnight.
5.  Slice frozen cookie dough into 4 strips and wrap each individually in waxed paper.  Return to freezer until ready for use.
6.  When ready to bake, preheat oven to 300 degrees (high-altitude 325 degrees).  Remove only 1 strip at a time.  Slice about 3/16-inch thick for each cookie, placing about 2 inches apart on ungreased cookie sheet.
7.  Bake until golden brown, about 15 minutes.  Remove immediately from cookie sheets while hot or cookies will break.

Homemade Cream cheese brownies

BROWNIES

Yields 24 brownies.

Preparation time:  8 to 10 minutes

Baking time:  25 to 30 minutes

3/4 cup shortening, butter, or margarine

4 eggs

1/2 teaspoon salt

2 cups sugar

1 teaspoon vanilla

3/4 cup powdered cocoa

1 cup sifted all-purpose flour (high-altitude 1 1/4 cups)

1 cup chopped pecans or walnuts optional

1.  Preheat oven 350 degrees (high-altitude 375 degrees).

2.  Melt shortening, butter, or margarine; cool to room temperature.  

3.  Beat eggs with salt until light and foamy in texture.  Gradually beat in sugar and vanilla.  Continue beating until well creamed.  

4.  With a few strokes of a wooden spoon, stir melted shortening into eggs and sugar.  Sift powdered cocoa with flour; gently stir flour and cocoa into other ingredients; then stir in nuts.  

5.  Pour mixture into a greased 9-by-13-inch pan.  

6.  Bake for about 25 to 30 minutes in the center of the oven.  When cool cut into 24 pieces.

NOTE:  For a chewier brownie bake for about 35 minutes.  Be careful not to cook too long.  It dries it out a little more when baked longer.  

CREAM CHEESE FILLED BROWNIES

Yields 24 brownies.

Preparation time:  15 minutes 

Baking time:  30-40 minutes

Brownie recipe (above) + 1/4 cup all-purpose flour

Filling:

two 8-ounce packages cream cheese, softened at room temperature

2 eggs

1 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon cream of tartar

2 teaspoons vanilla 

1.  Preheat oven to 350 degrees (high-altitude 375).

2.  Make brownies as above, adding in an additional 1/4 cup flour (totaling 1 1/4 cups flour or 1 1/2 cups at high-altitude), keeping in mixing bowl; set aside.  

3.  In another small mixing bowl, beat cream cheese until smooth.  Add eggs, beat again until smooth; add sugar, cornstarch, cream of tartar, and vanilla and beat until smooth.

4.  Place a small amount of brownie batter in lightly greased pan; spread filling mixture evenly over top. 

Carefully spoon remaining brownie mixture over filling, being careful not to mix filling with brownie batter. 

5.  Bake for approximately 30-40 minutes.  Be sure not to under-bake these brownies, or they will be soggy from the filling.

Brownie mix on left (with added flour) and cream cheese filling on right

Place a small amount of brownie batter in lightly greased pan-- basically just a thin, thin layer to cover the bottom of pan.

Add the cream cheese filling.  Yummmm!

Don't drool in the pan.

Spread filling mixture evenly over top. 

 Be sure to wash spatula if you can't resist licking it at this point. ;)

Carefully spoon remaining brownie mixture over filling.  It's thick.  Take your time.

I like to use an off-set spatula to gently spread it out.  Take your time with this step.

Be careful not to mix filling with brownie batter.

Let brownies cool completely before cutting.  

Take a close-up of the brownies so you can remember its rich decadent smell.

Enjoy!

P.S.  These freeze well.  I've done it twice.  They also taste great frozen.  ahem.