Checkout with Food Editor Laurin Stamm|Brownie recipe for swim trip proves delicious

Published 12:00 am Wednesday, March 18, 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

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of The Cypress House, April 25, 1979:


The swim team takes off this weekend for its first overnight meet, so we are busy cooking and preparing nourishing and filling foods for the weekend.

One of the essentials is a big batch of chocolate brownies. And we have a new recipe that is easy and delicious.

It appeared in an advertisement recently and the picture accompanying it looked so good I couldn’t resist trying the recipe.


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 baking 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 the mixture is well-blended; remove from the heat.

Add the biscuit mix, condensed milk and egg. Stir well. Stir in the nuts.

Grease the sides and bottom of a 13 x 9 x 2-inch baking pan.

Pour the brownie mixture into the pan.

Bake in a preheated oven at 350° for 20 to 25 minutes.


Break out

the baby backs

Though they are best cooked slowly, baby back ribs require little hands-on time. And the combination of slow cooking and a vibrant sauce packs intense flavor.

But you don’t need to wait for grilling season. Outdoor barbecue is the traditional approach for baby back ribs, there are versions from the oven.

Most roasted rib recipes are as simple as cutting the racks of ribs, dousing them with a sauce, then popping them in the oven. If you have time to let them marinate a bit before cooking, all the better.

Baby back ribs would be a tough midweek meal, but they are perfect for weekends and special occasions. And because they are cut from the loin, they are leaner and more tender than other ribs.