When I was a kid, I spent as many weeks at summer church camp as I was eligible for and worked at some of the others. I loved camp. One night of each of the weeks I spent at camp, my mom would come visit camp and take in the evening services. When she came, she would always bring a box of fresh baked blond brownies for me to eat and share with my friends. On one of those occasions, she entrusted the box to a faculty member who assured her he would give them to me first thing the next morning. That night, after "lights out" for us kids, the faculty had a meeting in the dining hall. You guessed it; the group became aware of my box of brownies, was tempted and then gave in to that temptation. There was not even a crumb left the next morning. They apologized profusely and gave me free access to anything I wanted from the canteen the rest of the week. I smile when I reflect back on that incident, but back then I remember being a little miffed. Needless to say, this recipe came from Mom. I think of her every time I bake them, and recall they were among the many things she did to let me know I was special to her.
Mix dry ingredients:
1 C. sifted flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
Mix the following then add the above dry ingredients:
1/3 C. butter
1 C. firmly packed brown sugar
1 tsp. vanilla
Add the following:
1/2 C. chopped nuts
1/2 C. chocolate chips, butterscotch chips or other
Spread in greased 8x8x2 inch pan; bake in 350° oven for 25 to 30 minutes. (I always double the recipe and spread in a 13x9 inch pan sprayed with pam, then bake until it's done.) "Until it's done" is one of those ambiguous instructions I hate, but it's the best I can do.
Please submit a favorite recipe to: firstname.lastname@example.org