FAN MAIL AND A RECIPE

We got a great note with a recipe from a truly wonderful person the other day. Here’s what she had to say:

Hello, Kosher Nexus people!! I love your critiques; the KN is one of the best ways to learn about the latest kosher offerings and your style makes me laugh aloud!

HOWEVER (You knew that was coming!), who needs the latest brownie mix when you have the following easy recipe? Whether it’s pareve or dairy depends on the type of shortening used. When using margarine, just make sure it’s used for baking. I use Mother’s or Migdal stick margarine for pareve, and Imperial or butter for dairy. I hope you’re able to share this with your readers.

L’Shalom, Pessafayga

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Share with our readers? You bet!

My Mom’s Brownies
Pre-heat over to 325. Use an 8 x 8 pan.

2/3 c. all-purpose flour
6 TBsp. cocoa
Combine these in a bowl and set aside.

1 c. (1 stick) shortening, softened at room temperature
1 c. sugar
2 eggs
Beat the shortening well. Gradually add sugar and beat in until well combined. Add the eggs. Beat in. Gradually beat in the flour/cocoa mixture.. Spread mixture in a pan. Bake for 30 minutes or until done (Test the middle).
Makes 16-25 squares, depending how you cut it.