MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Katharine Hepburn's Favorite Brownies
Categories: Cookies, Desserts, Chocolate, Nuts
Yield: 16 servings

1/2 c Butter
1/2 c Cocoa
1 c Sugar
2 Eggs
1 ts Vanilla extract
1/4 c A-P flour
pn Salt
1 c Walnuts or pecans

According to some sources I found online, Ms. Hepburn’s
original recipe that appeared in the August 1975 edition
of Ladies’ Home Journal called for 2 ounces of
unsweetened baking chocolate instead of cocoa.

Melt butter and cocoa in a small pan over medium-low
heat.

Stir in sugar until smooth.

Off of the heat, stir in eggs and vanilla. (Do this
quickly - don’t let the eggs stand after adding to the
mixture, or they may begin to scramble.)

Next comes the flour and salt. Then, when they’re fully
incorporated, fold in the nuts.

Spread in a greased 8" square pan.

Bake @ 325ºF/165ºC for 30 minutes, then live happily
ever after (be careful not to overbake, or brownies will
become dry). "They should be moist, not cakey!" Kate
reputedly told her neighbor.

Christine Rukavena

Makes: 16 brownies

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sara Lee Pound Cake
Categories: Cakes, Desserts, Dairy
Yield: 9 servings

1/2 c (113g) butter; room temp
1 1/2 (300g) cups sugar
3 lg Eggs
1 1/2 (180g) cups A-P flour
1/2 c (116g) whipping cream
1 ts Pure vanilla extract

In the bowl of a stand mixer, cream together the
softened butter and sugar until pale, light and fluffy;
a minimum of 5 minutes. It takes longer than you think
to cream butter and sugar the right way!

Beat in the eggs, one at a time, on your mixer's lowest
setting. Stir in the vanilla.

Gradually add in the flour and whipping cream in
alternating amounts until fully incorporated. The
finished batter should be smooth, creamy, and have an
almost mousse-like consistency.

Transfer the batter to a 9" X 5" loaf pan lined that's
been with parchment and sprayed with cooking spray.

Place the pan into a COLD oven. Do not preheat! Then set
the oven to 325oF/165oC and bake for 60-75 minutes.

When the pound cake is golden and fully set, remove and
let cool for 5-10 minutes in the pan. Then, transfer to
a wire rack to finish cooling before slicing and
serving, as desired.

Editor's Tip: To accurately test the doneness of a pound
cake, insert an instant-read thermometer into the
center. The pound cake is fully baked when it reaches an
internal temp of 210oF/99oC.

Makes: 9 slices

RECIPE FROM: https://www.tasteofhome.com

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