Kitchen or the Egg

Some recipes I’ve made recently that I thought I’d share, for brownies, pie crust, and coleslaw. And dogfood. I’ve started making homemade raw dogfood for Easy!

Moosewood Fudge Brownies
Rich, moist, fudgy brownies that are quick to make, and fast to bake!

1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 cup lightly packed brown sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

Preheat the oven to 350.
Butter an 8- or 9-inch square baking pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients (if mixing by hand, beat the eggs with a fork in a separate bowl). When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by hand or with an electric mixer. Add the eggs (just crack them directly into the pot if using an electric mixer). Stire in the flour, and mix until the batter is thoroughly blended and smooth.

Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan and are fudgy in the center. For more cakelike brownies, bake an additional 5 minutes.

Easy Pie Crust
The. Perfect. Pie. Crust. No rolling, no ice water, even-I-can-do-this pie crust. It’s the only one I use. I got it from the Internet after Googling “easy pie crust” and never looked back. For quiche, it gets filled “raw” then baked all together. For Mike’s birthday sweet potato pie, or the pumpkin pie I did this weekend, it gets pre-baked.

1/2 cup (1 stick) melted butter (I microwave the butter right in the plate to melt, then just add everything else on top of it and mix it)
1/4 cup milk
1/2 tsp. salt
1 1/2 cups flour

Mix in pie plate. Press dough out and up side of plate, shape over rim, with water around edge to help adhere (I never do this). Bake in a 350 degree oven until golden brown for pie shell or can be used for custard-type pie or crust with crumb topping for top crust.

Kind-Of-Like-LB’s Coleslaw
My best friend Linda Brook is one of the best cooks I know. This is a delicious attempt to copy her cole slaw.

- a small head of cabbage
- a few carrots
- shred it all
- add around a tablespoon of mayo
- add around a tablespoon of Bragg’s Apple Cider Vinegar
- add around a teaspoon of lemon juice
- feel free to add as much salt, pepper, and herbs/spices as you like: parsley, dill, etc.
- mix and expect the world to want seconds and thirds!

Raw Dogfood
I’ve been dancing with the idea of making our own dogfood for a long time, and I’m finally trying it out. I’m going with the raw diet, based on the information on this website: pet-grub.com. 12-year old Easy loves it, but I think he’s a little suspicious! : )

- 2 parts ground raw meat (chicken, beef), around 1 pound
- 1 part ground raw veggies (broccoli, carrots, cauliflower), around 1/2-1 cup
- a few soft-boiled eggs (one for every 10-15 pound of body weight)
- some water

Mix and serve! Woof!

This entry was posted on Sunday, October 26th, 2008 at 8:39 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.