Subject: Bangor Brownies
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 13 2002 - 06:50:19 EDT
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FOOD FUNNY
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Thanks to reader Daniel Norris for sending us this one:
A hobo comes up to the front door of a neat looking farmhouse and raps
gently on the door. When the farm owner answers, the hobo asks him,
"Please, sir, could you give me something to eat? I haven't had a
good meal in several days."
The owner says, "I have made a fortune in my lifetime by supplying
goods for people. I've never given anything away for nothing.
However, if you go around the back, you will see a gallon of paint and
a clean paint brush. If you will paint my porch, I will give you a
good meal."
So the hobo goes around back and a while later he again knocks on the
door. The owner says, "Finished already? Good. Come on in. Sit
down. The cook will bring your meal right in."
The hobo says, "Thank you very much, sir. But there's something that
I think you should know. It's not a Porsche you got there. It's a
BMW."
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TODAY'S RECIPE
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The first recipe for brownies in print was in the 1906 edition Fanny
Farmer's "The Boston Cooking-School Cook Book," but they didn't become
really popular until the 1930s. According to a 1979 Betty Crocker's
cookbook, the original brownies were made by a housewife in Bangor,
Maine when the chocolate cake she baked refused to rise. Rather than
throw it out, she cut it into bars and it was a hit. Here is the
recipe I have adapted from "Betty Crocker's Baking Classics" (1979):
Bangor Brownies
3 oz (80 g) semi-sweet chocolate, melted
1 egg
1 cup (250 ml) brown sugar
1 cup (250 ml) chopped walnuts
3/4 cups (180 ml) all-purpose flour
4 Tbs (60 ml) soft butter
1/4 tsp (1 ml) salt
Combine all ingredients in a bowl and mix to combine thoroughly.
Spread evenly in a buttered 8-inch (20 cm) square baking pan and bake
in a preheated 350F (180C) oven for 25 minutes. Cool before cutting
into 2-inch (5 cm) squares. Serves 6 to 8.
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