My first cookbook at the ripe old age of 3 was the Betty Crocker's Cookbook for Boys and Girls, a first edition. We had a little people size table with four chairs, a miniature china dish set, silverplate flatware and a nice tablecloth with candlestick and a vase. In my mother's kitchen we both had a set of children's size Revere Ware pots and pans along with a set of small size baking pans. It must have been my Mother's Suzuki method of teaching us how to cook and dine. I enjoyed cooking from this book because it was my first but I didn't like all the recipes that called for package mixes. So, after a deep conversation with my Mom about you can't call it cooking if you open up a package she agreed to get me The Joy of Cooking. Butterscotch brownies and miniature pies were my specialty... |
Butterscotch Brownies
from the Betty Crocker's Cookbook for Boys and Girls
1/4 cup shortening
1 cup light brown sugar (packed)
1 egg
3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts
Heat oven to 350°F degrees. Grease an 8-inch square pan.
In a saucepan melt shortening over low heat. Take from the heat and stir in the brown sugar. Set aside to cool. Into the cooled sugar and shortening stir in the egg. Add the sifted flour, baking powder, and salt and blend well. Then stir in the vanilla and chopped nuts.
Spread in pan. Bake 25 minutes, only until a toothpick stuck in center comes out clean. Do not overbake.
Cool in the pan and cut into squares.
Makes 16 2-inch squares.