Yesterday morning, as I was debating which fall dessert recipe to post for today, Alexandra came up to me and said, “Mom, when are you going to make that snack again?”
“You know…The One. In the bag. The one you made us.”
Well, that narrows it right down, right?
Actually, the thing that clued me in was when she said, “In the bag,” because this particular snack was so yummy I cut them up and put them in baggies for the kids to take in their lunches the day after I first made them. They all loved them and I knew this new recipe was a keeper for sure.
So there it was. The snack. In the bag.
That’s what I should have called today’s post.
I tried this recipe a couple of weeks back when I was absolutely starving late one night and even though I was so starving, by the time it finished I was too tired to eat anything and I went to bed. It’s from a cookbook that Alexandra actually got for me for Christmas at last year’s Holiday Shoppe at school and it is the first recipe I’ve tried from it. The cookbook is called “Home Cookin’” and is an AT&T employee cookbook. The recipe is credited to Joan E. Dill.
Although it says “Brownies,” they are actually not chocolate based.
And yes, I still made them.
It also said in the recipe, “or Apple” so I actually did both. I used craisins and apples.
I’m going to make them again this weekend probably because Alex is having a serious craving for them, apparently.
CRANBERRY BROWNIES (or APPLE)
1 stick butter
1 cup sugar
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. vanilla
1 to 1 1/2 cups cranberries or cut up, peeled apple
1/4 c. water
Cream butter and sugar.
Beat in egg.
Sift flour, soda, baking powder and cinnamon together.
Add to creamed mixture with vanilla and blend well.
Add water, as needed to help, as mixture will be thick.
Mix in cranberries (and/or apples).
Spread in greased , floured 8×8 baking dish.
Bake at 350 degrees for 35-40 minutes until center is set.