Checkout with food editor Laurin Stamm|A new recipe for brownies gets attention of food editor
Published 12:00 am Wednesday, February 11, 2009
In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.
Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes from The Kitchen of the Cypress House, and perhaps a newly discovered one every now and then.
From the Kitchen of The Cypress House, April 25, 1979:
The swim team takes off this weekend for its first overnight meet, so we’re busy cooking and preparing nourishing and filling foods for the weekend.
One of the essentials is a big batch of chocolate brownies. Thought you might like this for your file.
Moist ‘n’ Chewy Brownies
1 (6-ounce) package semi-sweet chocolate chips
1/4 cup butter or margarine
2 cups biscuit-making mix
1 can sweetened condensed milk
1 egg, beaten
1 cup chopped pecans
Melt the chips and butter in a large saucepan over very low heat or in a double boiler. Stir occasionally until well blended; remove from the heat. Add the biscuit mix, condensed milk and egg; stir well. Stir in the nuts.
Grease side and bottom of a 13 x 9 x 2-inch baking pan. Pour brownie mixture into dish. Bake in preheated oven 350 degrees for 20 to 35 minutes.