Fiddlehead brownies

This is my favorite version of the classic brownie. It comes from the fiddlehead restraunt in Juneau, Alaska. Bake up a batch and call the neighbors, Its a restraunt version so there is plenty to go around.

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Fiddlehead Brownies

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1 cup butter ( 2 cubes)

6 oz unsweetened milk chocolate (1 cup cocoa + 4 TBS butter)

7 eggs

1 tsp salt

3 1/2 cups sugar

2 tsp vanilla

2 cups flour

2 cups chopped nuts

Preheat oven to 325o F Lightly oil and flour 12x17 inch jelly roll pan. In a small pan over low heat, or in a glass bowl in the microwave, melt together butter and chocolate. Cool slightly. In large bowl beat eggs and salt until foamy. Add sugar slowly, beating until light and fluffy. Add Vanilla. Using large spoon, stir chocolate mixture into eggs until mixture is marbled. Stir in Flour and add nuts. Mixjust until blended. Do not overmix. Pour into prepared pan and spread evenly. Bake 30 minutes or until knife inserted in center comes out clean and edges are slightly puffed and cracked. Let cool 10 minutes. makes 48 2x2inch brownies.

Super Sugar Cookies

Super Sugar Cookies come from my high school cooking class. Every year on Valentines Day our class would make these and sell them to students to send messages of love to people through out the school. I spent most of the day frosting and delivering cookies making sure that all my friends didn't get left out of the cookie festivity. By the end of the day we were sick from so much sugar but didn't ever get tired of these soft yummy cookies...

Super Sugar Cookies

1 cup Sugar

1/2 cup Butter

2 tsp Cream of Tartar

3 cups Flour

1/2 cup Milk

1 tsp Baking Soda

1/8 tsp salt

1 egg

Cream sugar and butter. Add egg and mix well. Add dry ingredients and milk. Chill 30 minutes to an hour. Roll out. Cut into shapes. Bake 350 6-8 minutes. Frost as desired.