Several years ago, after Hurricane Sandy devastated so much of the East Coast, help began to pour in immediately. But here in the farther inland parts of the U.S., we were left wondering what we could do, other than donate money?
In times of disaster, we all wish we were able to do more. Many people don’t want to give to a nebulous charity, fearing scams of all sorts.
One of my publishers friends, Rebecca Vickery, came up with the idea of a recipe book. The authors that wrote for her three imprints were asked if they wanted to contribute recipes to go in the book. The proceeds from the sales of the book would go to one of two charities, which we voted on. By a large margin, Save the Children was our choice.
The book was a work of love that we all participated in, some with more than one recipe. It was filled with quite a variety, and even though on the cover it says, “Featuring favorite holiday recipes by various authors”, there are several in this book that I have made all through the year. Who can wait for the holidays to have some of these scrumptious treats–especially now when we are at home more and more?
I’m sharing my contributions with you today, but there are plenty more where this came from in this little gem of a book—many of them easy and geared for our hectic lifestyles. I’ve been cooking a lot more lately with the COVID-19 pandemic going on, so I’m always on the lookout for new and different recipes!
I can certainly vouch for the two below—Blonde Brownies has been a staple in our family since I was born. It was on a “Brownie” recipe sheet when both of my sisters belonged to a troop, and my mom was a leader. This recipe is one of those that doesn’t last long around our house—the ingredients are items you usually keep stocked, and it’s easy to make. Same with the Hello Dolly Bars.
Though the book is out of print, it’s still available in limited quantities on Amazon from 3rd party sellers.
BLONDE BROWNIES
4 eggs
1 tsp. Vanilla
1½ cups flour
2 ½ cups brown sugar
½ tsp. salt
1 cup chopped nuts (optional)
½ cup (OR MORE!) choc. Chips
Preheat oven to 350 F.
Beat eggs well. Add brown sugar gradually, beating until well mixed. Add vanilla, flour, salt and mix well. Add chopped nuts and mix. Pour into a greased, 9×13 pan and sprinkle chocolate chips over top of the batter. Bake in a 350 degree oven for 30-40 minutes (depending on your oven). This makes a 9×13 pan of brownies. You can half this recipe for an 8×8 pan, and reduce cooking time to 25 minutes.
HELLO DOLLY BARS
½ cup butter
1 ½ cup graham cracker crumbs
1 six oz. package chocolate chips (I always add extra!)
1 can Eagle Brand milk (sweetened condensed milk)
1 1/3 cups shredded coconut
1 cup chopped nuts
Pour melted butter into a 9×13 pan. Cover evenly with the following: graham cracker crumbs (press down to soak up the butter), nuts, chocolate chips, coconut. Pour milk on top. Bake at 350 F. until lightly brown or chips have melted (about 25 minutes). Cool before cutting.
(You can also add some butterscotch chips along with the chocolate chips for variation.)
Cheryl’s Amazon Author Page:
Blonde brownies are my go-to comfort food! I can eat them any time of the day or night! Do you have a favorite recipe you love to make? PLEASE SHARE!
