Happy Labor Day Everyone!

This should be your ambition: to live a quiet life, minding your own business and doing your own work.

1 Thessalonians 4:11 TLB

(I keep this tucked in my pocket at work and it has been very helpful over the years.)

The base of this recipe comes from the “Joy of Cooking”. I received it from my Aunt Bernice as a wedding shower gift 25 years ago. I love the inscription inside….

A well prepared meal, graciously served will be helpful to Todd’s Air Force career.

This note will make a few of you gasp, but my Aunt was correct in coaching me. She was a great cook, I can still taste and see her crepes stacked 12 high with chocolate in between each one.  She was a Nurse anesthetist in the  Navy and married in her 50’s to our beloved Uncle Fred.  If you do not own the “Joy of Cooking” click on the GFCF Lady link on this website and order one from Amazon.

Turn to page 701 and use Brownies Cockaigne as your guide.  Preheat the oven to 350 degrees and get started early in the morning.  We have had over 70 days over 100 degrees and today is our first day we have been able to open the windows here in Texas.  (I have made dinner very early each morning and setting in the fridge given the extreme heat later in the day.)

In a double boiler melt 1 stick of unsalted butter, 4 tbsp. of evoo, 12 tbsp. of Hershey’s Unsweetened Cocoa and whisk till smooth.  Set aside to cool.

Beat 4 eggs and 1/4 ts. salt till light and frothy.

Add 1/2 cup of sugar, 1 and 1/2 cups of brown sugar and blend gently with a spatula.

Add 1 cup of flour, folding in carefully and taking the time not to over mix.

Bake in a 9 * 13 for 22-25 minutes.

The taste is not sweet and is a delightfully dark.

Serve in very small square servings with petite glasses of milk on a serving tray for your guests or family.