This week, we lost a very dear member of our family. My Grandma Kay passed away. I have been so fortunate to be able to have learned so many valuable lessons in the kitchen from my Grandma. Grandma was the head cook at the local Senior Citizen's Center and I always enjoyed watching her cook there. If she had time, she would let me stand on the chair next to her as she was throwing things into the pot. I do believe I inherited the "throw it in the pot" method from Grandma Kay. Throw it in... taste it.... add something.... add something else... simmer...eat! And you guys wonder why it's so hard for me to share recipes for dinner... I don't use recipes :) I have spent alot of time talking with my Grandma about canning and I now carry on her traditions of bottling hot vegetables, salsa, & dill pickles. I loved sharing them with her and Grandpa and seeing her smile and tell me they looked just like hers.... And she loved dill pickles! :)
When I knew I was making a trip to Malad, I liked to take treats out to Grandma and Grandpa, as she wasn't baking much anymore and they enjoyed their occasional treats... these brownies are one of those treats I've made since I was a little girl and have shared them many times with my Grandma and Grandpa. I will certainly miss Grandma Kay, our phone conversations and her cooking expertise. I am grateful to have had her in my life...
|My Grandma with her youngest great-grandchild, my brother's baby... Dane in January 2011|
Tea's BEST Brownies
From Cupboard to Cupboard
2 cubes soft butter
2 cups sugar
2 tsp vanilla
1 tsp salt
1 1/2 cups flour
1/2 c cocoa
1 cup semi-sweet chocolate chips
Cream butter and sugar together. Add eggs and vanilla. Mix well. Add dry ingredients and mix until combined. Add chocolate chips. Pour into a greased 9x13 pan. Bake in a preheated 350 degree oven for 30-35 minutes. Let cool completely before cutting!
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