Vintage BYU Mint Brownies

[Made at the BYU Courgareat starting in the 1950’s by the Courgareat “Pastry Angel” Eliza Wall Wardle]

8 eggs

2 cups sugar

2 cups butter

8 squares unsweetened chocolate (melted)

3-1/2 cups sifted flour

4 teaspoons vanilla extract

2 cups chopped nuts

Beat eggs and sugar until fluffy. Add butter and mix well. Add melted and cooled chocolate. Stir flour, vanilla and nuts into mixture until evenly blended. Pour batter into greased jelly roll pan.

Frosting

2-1/2 cups powdered sugar

1/2 cup butter

1-2 teaspoons milk

1 teaspoon mint flavoring

green food coloring

3 squares unsweetened chocolate (melted)

Stir powdered sugar, butter and milk together and divide frosting into 1/3 and 2/3 amounts. Add 1 teaspoon mint flavoring and few drops green food coloring to 1/3 and frost brownies with the green frosting. Refrigerate until frosting has set. Add 3 squares chocolate, melted, to the 2/3 amount of frosting. Spread over mint frosted layer after it has set.

--Printed in Provo Daily Herald on Sept. 22, 2009, pages B12 & B11.

Peanut Brittle

2 cups sugar

1 cup white corn syrup

1/2 cup water

Cook to a hard crack stage, about 10 minutes. Add 2 pats butter, 2 cups peanuts, raw only, 1 tsp vanilla, cook until nuts show white spots, 1 TBS baking soda, stir fast and pour out onto cookie sheet that has been buttered. Let stand for one hour, break and enjoy.

-Gerrie Grundy

BAKED POTATO SOUP
(Yield: 5-6 servings)

2 large baking potatoes
6 Tbs thinly sliced green onion (about 3)
3 Tbs butter
3 Tbs flour
2 tsp snipped fresh dill or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 cups milk
1 1/4 cups shredded American cheese
4 slices of bacon, crisp-cooked, drained,and crumbled

1. Bake potatoes at 425 degrees for 40-60 minutes (or until tender). Scoop out white portion of each potato. Break up any large pieces. Discard skins.
2. In a large saucepan cook 3 Tbs of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese. Stir until cheese melts
3. Pour into bowls and top each serving with the remaining cheese, green onion, and the bacon.

NOTE: I didn't feel like this recipe called for enough salt, so you may want to "salt to taste"

-Julie Snelders

Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen