Double Chocolate Almond Brownies

Double Chocolate Almond Brownies are gluten-free. 

Recipe came from the Blue Diamond Almond Flour Bag.

1/2 cup butter
4 oz semi-sweet chocolate*
1/4 cup packed brown sugar
1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 1/2 cups Blue Diamond Almond Flour
2/3 cup chocolate chips**
1/2 cup chopped almonds**

1. Preheat oven to 350 degrees F and lightly butter an 8-inch baking pan (square/glass).
2. Melt butter and chocolate in a medium saucepan over very low heat.
3. Stir in sugars and vanilla; set aside to cool.
4. Add eggs and beat well to incorporate. Stir in almond flour and mix well. Then stir in chocolate chips and almonds.
5. Spread evenly in prepared pan; bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool completely before cutting into squares.

*or:
        8 teaspoons butter (2 Tablespoons + 2 teaspoons or 2 2/3 Tablespoons)
        4 Tablespoons cocoa 
        14 teaspoons sugar (4 Tablespoons + 2 teaspoons)

        Melt all the butter and stir in cocoa and sugar.

**or:
        2/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
        1/2 cup semi-sweet chocolate chips

Rhubarb Lassi

For the Rhubarb Sauce:

2 1/2 cups chopped rhubarb
1 cup sugar

1 Tablespoon lemon zest
2 Tablespoons lemon juice
pinch salt

In a pot, bring rhubarb and sugar to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat. Stir in zest, juice and salt. Let the mixture cool for awhile, then blend until smooth. Pour into an ice cube tray and freeze. This will make 14 ice cubes for our tray. 

To make the Rhubarb Lassi:

In a blender, put:

7 iced rhubarb sauce cubes

1 cup plain full fat yogurt (Greek yogurt will make this a little thicker)

1/2 cup milk

4 teaspoons honey

Blend and enjoy!

This also makes a good fruit dip. Dad's tried watermelon. I think it would be good with strawberries. :)

Ambrosia

 Ambrosia

1 can (15 ounces) mandarin oranges, well-drained
1 can (8 ounces) pineapple tidbits, well-drained
1 cup miniature marshmallows (Grandma Carlene likes the colored marshmallows)
1 cup sweetened shredded coconut
1 cup sour cream

In a large bowl, combine first 4 ingredients. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Finnan Haddie - but with Cod

Finnan Haddie - but with Cod

2 pounds smoked cod

1 cup whole milk

1 cup water

1/4 cup butter

3 Tablespoons all-purpose flour

2 cups heavy cream

freshly ground black pepper to taste or a couple of shakes of tabasco

1/8 teaspoon nutmeg

1 Tablespoon roasted red pepper, small dice

4 hard-cooked eggs, sliced 

bread crumbs

12 bread triangles fried in anchovy butter (see recipe below)

Soak smoked cod in water to cover for an hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat, and let stand for 10 to 15 minutes. When cooled, remove skin and bones, reserving the stock.

Melt the butter in a heavy-bottomed saucepan.  Stir in the flour, and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside.

Break the cod into pieces and fold into the sauce.  Simmer gently over low heat for a few minutes until the fish is warmed.  Pour the mixture into a shallow casserole; cover with the red pepper and sliced hard-cooked eggs, and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs, and place under a hot broiler to brown. Serve with the anchovy toast. (Serves 4)

Anchovy Butter (from "The Nero Wolfe Cookbook" by Rex Stout)

Mash eight fillets of anchovies with the juice of 1 lemon (or 1 ounce of cognac) in a mortar until all the liquid has been incorporated.  Mix in 1 tablespoon chopped fresh parsley. Add the mixture to 1 cup of softened sweet butter, and beat well to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.

Pineapple Casserole

 2-3 cans large chunk pineapple, drained

1 cup sugar

8 Tablespoons flour

1 stick butter, melted

1 stack ritz crackers, crushed*

2 cups sharp cheddar cheese, grated

For Pineapple Casserole, combine pineapple, sugar, and flour. Pour into a shallow baking dish. Combine melted butter and crackers. Top pineapple mixture with  alternate layers of cheese and cracker mixture.

Bake at 350 degrees for 30 minutes.

*Stacks used to be taller, try for about 150 grams for a 3 can pineapple recipe

Grandma Carlene's Hamburger Stroganoff

 

Notes: ground chuck is hamburger; "undil. Crm. Chkn" means condensed cream of chicken soup straight from the can; garlic glove should be garlic clove 😁; Accent - optional.

Anchovy Butter

To make 1 1/4 cups of anchovy butter, process eight fillets of anchovies with the juice of 1 lemon in a food processor* until all the liquid has been incorporated.  Add 1 cup softened unsalted butter. Process until smooth, scraping down as necessary, to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.

*or in a mortar

Optional: 1 Tablespoon chopped fresh parsley

Anchovy Butter recipe adapted from the Nero Wolfe Cookbook