Delicious recipes straight from the kitchens of your favorite Tule authors.
Hello Tuligans!
I have two delicious recipes I am excited to share with you. One is an appetizer – easily one of the easiest things to make! And the other is the recipe to the greatest brownies. Both can be kept in the freezer and enjoyed when company comes over at the holidays. The appetizer recipe is so simple it’s ridiculous. But they are always gobbled down and the first to disappear during a gathering. And the Katharine Hepburn brownies are so good that rumors in the New York Times recipe section claim they’ve been used for seduction. Just saying!
Enjoy!
xoxo – Sarah Vance-Tompkins
Ha’ Penny Appetizer
Ingredients:
1 cup flour
1/2 cup butter
1/2 cup grated sharp cheese (1 regular-sized bag)
1 envelope Campbell’s onion soup mix.
Directions:
1. Pre heat oven to 350 degrees.
2. Mix together in a bowl.
3. Form dough into log/rolls that are an inch to 3/4 inch in diameter.
4. Wrap in sheets of foil and freeze.
5. When ready to use, slice 3/8 inch thick and place the coins on a cookie sheet.
6. Bake 10-12 minutes. Serve warm (with a glass of red wine!).
Katharine Hepburn Brownies
Ingredients:
1/2 cup Hershey’s unsweetened cocoa powder
1 stick unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt
1 cup roughly chopped walnuts or pecans (optional)
Directions:
1. Pre-heat over to 325 degrees.
2. Melt butter in a heavy saucepan over medium low heat. Add the cocoa powder, whisking constantly until blended and the mixture is shiny.
3. Remove from the heat.
4. Stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well.
5. Pour into a well-buttered 8-inch square baking pan.
6. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Cool completely and cut into squares.
These brownies are very fudgy and may be somewhat difficult to slice cleanly but worth the effort because they are absolutely delicious!
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