Warning: count(): Parameter must be an array or an object that implements Countable in /home/n502zqcxbk0x/public_html/wp-content/plugins/really-simple-facebook-twitter-share-buttons/really-simple-facebook-twitter-share-buttons.php on line 514
April 5, 1956, Wausau Daily Record Herald; Wausau, Wisconsin
From far left: my mom, my aunt, my grandma, and my uncle
I’d like to start a new series in the month of December. I’m going to share a favorite family recipe every Monday. Let’s start with my grandmother. I think Grandma Roth is a great cook, but she doesn’t do it very often. Plain and simple, she doesn’t enjoy cooking. Grandma told me that she finds it annoying when she works over the stove for hours only to see her food to be gone in minutes. She always said that the best thing to have for dinner is reservations. Oddly, when her children were young, she told me only went out to dinner twice per year so there must have been a lot of home cooking at one time. One of the few times she went out for dinner was for her husband’s company’s annual dinner! I’m not sure when the other time was…it might have been for her wedding anniversary, but I can’t be sure because her wedding anniversary falls over Thanksgiving and I can’t imagine her going out for dinner over the holidays. Happy 62nd wedding anniversary, (Great) Grandma!
I don’t know why she was featured in the paper (above), but in that article she shared a recipe for lemon chiffon pudding. I don’t think she ever prepared that for me, but she did make brownies on special occasions. These ARE the best brownies ever. As a family we actually make them very infrequently so I haven’t tried making a gluten free version yet. Years ago I begged Grandma for the recipe. I’m sharing the recipe with you today for you to enjoy. If you want to share it, do please attribute it to her.
Grandma Roth’s Brownie Recipe
3/4 cup butter
3 squares chocolate
4 eggs, well beaten
1 3/4 cups sugar
1 1/4 cups flour
Preheat oven to 300 degrees. Melt together butter and chocolate. Add beaten eggs. Spread batter about 1/2 inch thick in an 8 by 12 or 9 by 13 pan. Bake in a slow oven for about 30-35 minutes. Sprinkle with powdered sugar. Note: make sure you use a rectangular pan or they won’t turn out right.
Copyright – @Grandma Roth — Don’t mess with Grandma!