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By MARY ALICE HOLT
Mary Iseler of Elizabethtown sent me a recipe recently that is my current favorite. I think I probably turned up my nose when I saw the name – Zucchini Brownies. I couldn’t imagine anything stranger. But I have loved the other recipes that Mary has sent me, so I gave the brownies a try.
What a winner. I loved them. In fact, I made them four times within a three-day span.
First, I made them for the food picture. The newsroom folks always get to try out the goodies after Jill Pickett has taken the picture, and these were a hit. The next day was the rummage and bake sale for Warm Blessings Soup Kitchen, so I made some zucchini brownies for that event. The day after that my church was having a work day, painting the building in Radcliff. So I made the recipe again for us to enjoy when we got to take a break. The fourth time I made the recipe was to share with my family and grandkids, and yes, they loved them.
Mary says the recipe came from her own mother. She had made them for Mary’s wedding (Mary had requested several family members to bring homemade cookies). Mary’s co-workers thought they were very good and wanted the recipe, so her mother sent it. She says she has no clue where the recipe originally came from, but it was after she had left home.
This will definitely be on my long list of “The Best” recipes. And this leads me to another subject — this column.
I have enjoyed doing the My Kitchen, Your Recipe column for several years, but I’m ready for a change. I would like to share my all-time favorite recipes with you, those recipes that I think are “The Best.” I’ve got a long list of recipes on my computer here at work that I call “The Best;” many of these recipes ran in The News-Enterprise 20 or so years ago when I first started doing a column, and they’re the ones that are most requested by readers who lost the recipes over the years.
Those recipes include Helen Goldsmith’s Ham and Cheese Party Sandwiches, Larry McGill’s Beef Brisket, Mary Beason’s Salmon Patties, Karen Himmelheber’s Frozen Bread Dough Coffeecake and the list goes on and on. They’re wonderful recipes. And I did in fact just add Mary Iseler’s Zucchini Brownies to “The Best” list.
The list also includes some recipes I’ve had for years but never have been printed. They’re just recipes I love and will always be making at home. They’re my favorite recipes.
Since I made the decision to change the column a few weeks ago, I have received a few more recipes from readers for the My Kitchen, Your Recipe column, and I will hold on to them and insert them in with columns on my favorite recipes at appropriate times.
Mary Alice can be reached at 505-1751 or at email@example.com.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup cocoa
½ teaspoon salt
1 cup vegetable oil
1¾ cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 cups grated zucchini
½ cup buttermilk
1 cup chocolate chips
¾ cup chopped walnuts
Sift flour, baking soda, cinnamon, cocoa and salt together. Beat oil, sugar, eggs and vanilla in mixer bowl until smooth. Add sifted flour mixture, zucchini and buttermilk.
Beat for two minutes, scraping the bowl occasionally. Spoon into a greased and floured 10-by-15-inch baking pan; sprinkle with chocolate chips and walnuts.
Bake in preheated 350 degree oven for 25 to 30 minutes or until brownies test done. After baking, cool and cut into bars. Mary says she uses a 9-by-12-inch pan for approximately 37 minutes. Mary also says that when she doesn’t have buttermilk, she uses regular milk soured with some vinegar. (I’ve never done that but have heard of the tip before).
Mary Alice notes: I used my food processor to “grate” the zucchini and I used a 9-by-13-inch pan and baked it about 35 minutes. Also, I used Ghirardelli Milk Chocolate Chips, which I think are heavenly. I always preferred semi-sweet chocolate to milk chocolate, but then I tasted the Ghirardelli Milk Chocolate Chips and I was hooked. They’re the best.