BROWNIES Step-By-Step

Ingredients
3 oz butter
3 oz chocolate (bittersweet)
1+1/2 cup (10.5 oz) sugar
3 eggs
2/3 cup (3.3 oz) flour
Preparation
Preheat the oven to 350°F. Butter one 9” square baking pan.


















In a small saucepan, melt chocolate with butter, remove from heat, add sugar, and mix with a fork.














Add eggs, mix again with fork only until smooth, without whipping.














Just until eggs are incorporated.














Add flour, mix only until all flour is incorporated.














It will look nice and smooth without much work.














Pour into the prepared pan.














Bake 35 minutes or until the cake just starts showing cracks in the surface. For less fudgy, more cake-like brownies, let the cracks open wide.
Cool in pan 30 minutes, cut into squares. Serve with ice cream or whipped cream. For variety, add nuts to the batter, or sprinkle cherries or raspberries over the batter. They will sink in during baking.

RASPBERRY PRESERVES

This is a step-by-step recipe for raspberry preserves, using the quick-boil method.



Add fresh raspberries to a large pot with 1 cup of water per one gallon of raspberries.
Bring to rapid boil and cook for 5 minutes.



Run twice through the chinois sieve. Some pits will slip through. If you are very particular and want to remove all of the pits, squeeze through a cheesecloth instead.



Measure the resulting mush, return to pot and add one cup of sugar per two cups of raspberry mush.



Bring to rapid boil, and stirring often, cook for 5 minutes, or until a thermometer reads 220°F (jelling point).



Pour into clean jars, top with lids and let cool in room temperature without crowding the jars.

Summer LETTUCE WRAPS with Shrimp, Corn and Tomatoes

Easy to prepare, and you can easily make different variations of vegetables and herbs.

Here is a step-by-step recipe:



1. Choose two ripe tomatoes, heirlooms would be best.



2. Chop the tomatoes and sprinkle with 1/4 teaspoon sugar, which improves the flavor of tomatoes.



3. Chop up about 2 tablespoons of cilantro.



4. Combine the tomatoes, cilantro and 1 teaspoon of crushed pepper, let stand.



5. Roast four corn ears on a grill or under the broil for 5 minutes or until brown edges appear.



6. Cut the corn off the cob, and combine with the tomato mix



7. Wash and pat dry several large butter lettuce leaves.



8. Drizzle skewered shrimp with sesame oil and BBQ sauce or Hoisin sauce and place under broil for about 3 minutes on each side.



9. Shrimp will flake easily with fork when done. Don't over do it unless you like rubber shrimp.



10. Arrange the tomato-corn salad and four shrimp on each leaf, roll up and enjoy.