Thursday, February 23, 2012

MIL'S SPINACH BROWNIES

Mil’s Spinach Brownies



This was, without a doubt, one of my favorite recipes of Mother’s friend, Mil. 


She lived in a modern day cabin, in a thick woods, with her comforting colonial antiques everywhere.


She had a twinkle in her eye and a quick wit. We miss her but have her recipes and our treasured memories.

 Her collection of brass candlesticks sat on the massive mantle over the large brick fireplace. There were hooked rugs and a harvest table resting on glazed red brick floors.

She was an excellent cook and always had little goodies like this ready when company stopped by.

If I know I’m having company, I make them ahead and freeze them. Take out a few and reheat them and they taste like they were just whipped together.

      1-cup all-purpose flour
        1-teaspoon salt
        1-teaspoon baking soda
        2 eggs beaten
        1-cup milk
        ½-stick unsalted butter, melted
        ½-cup chopped onion
        1-pound sharp cheddar cheese, grated
        1 (10-ounce package) frozen chopped spinach, thawed and drained.

Mix flour, salt and baking soda in a bowl.
Mix eggs, milk, and butter in another bowl.
Add egg mixture to flour mixture and mix well.
Add onion, cheese and spinach. Mix well.
Spread mixture in a greased 11x8 inch pan.
Bake at 350 (375 convection) for 30-35 minutes.
Cut into squares and serve warm.


To save for later, cut in squares and put in a plastic container with waxed paper between the layers. Either freeze or keep in the refrigerator for a few days. If frozen, reheat in a 350-degree oven for 10 minutes. Makes about 30 squares.


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