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WANTS
Your Child's Bar/Bat Mitzvah

Brownies Guarantee
Real Eating Enjoyment

Picture in The Jewish Now

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

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Share the joy of your child's bar/bat
mitzvah with the entire community
and receive a FREE gift!

With all of the preparations for your child's special day, don't overlook history. That's what you'll be
making when your child's bar/bat mitzvah picture runs in the editorial columns of The Jewisli
News. And we're happy to provide your child with a free portrait (a black and white one for us and
a full-color one for you) with our congratulations.

To receive our gift, just make an appointment with Leo Knight Photography at 810-352-7030 or
Goldenberg Photography at 810-350-2420 approximately three months in advance of the bar/bat
mitzvah date.

Or, arrange to have your own photographer send us a black and white portrait. Either way, you'll be
making history!

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THE JE\Vi § R i f-1 NEWS

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For Additional Information
Call:

(313) 261-9292

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elcome to Brownie Cen- make sure that you use a mi-
tral. Please make sure crowave or double boiler and not
that you check your in- direct heat to melt it.
hibitions and calorie
7. Bake your brownies in the
counting conscious at the door. If center of the oven. This allows for
your belt buckle has been loosen the best circulation of air.
and your taste buds are tingling
8. Be as accurate as you can on
you are ready to experience the the timing. A few minutes either
ultimate in eating enjoyment.
way can make the difference be-
A good brownie is a thing of tween a gooey mess, a rock hard
beauty. And beauty, as we all disaster and a perfect brownie.
know, is truly in the eyes (and
9. Grease or line the pan with
mouth) of the beholder. A brown- parchment paper. It makes for a
ie can be chocolate or not, plain much easier removal.
or frosted, with nuts or without.
10. Let the brownies cool to
However, which ever type you room temperature before remov-
prefer you can be guaranteed that ing and cutting. They will fall
within 15 minutes of taking them apart unless they have had time
out of the oven they'll be gone.
to set up.
Everyone loves to make brown-
ies; they're easy, take very little EILEEN'S FAVORITE
time and clean up is usually a BROWNIES
ounces semi-sweet chocolate
snap. Novice cooks, however, of- 8 1/2
cup unsalted butter
ten think that it's just a matter 2 large eggs, at room
of throwing a few ingredients into
temperature
a bowl, beating it a few times, 1/4 teaspoon salt
pouring it in a pan and baking it 2/3 cup sugar
for 20 minutes or so. WRONG!!! 1 teaspoon vanilla
cup unsifted flour
Even though a brownie is easy to 1 1/4
to 1 1/4 cup finely chopped
make, you need to take just as
walnuts
much care as if you were creat-
ing the most intricate of desserts.
Measuring, mixing, pan size and
baking time all play an im-
portant part in
the making of the
brownie. Rather
than throw a
whole lot of techni-
cal terms at you
about flour to liquid c=.=:*;;; ■
ratio and rising agents I decid-
ed to compile a quick list of
"Brownie Basics" to help you on Pre heat oven to 375. Melt to-
the road to brownie baking per- gether the chocolate and butter.
fection.
Beat with a wooden spoon until
1. Make sure you're using the smooth. Let cool to room tem-
right size pan for the recipe. If the perature. In an electric mixer,
recipe calls for an 8X8 or 9X9 or beat the eggs until they are thick
9X13 don't substitute if at all pos- and light in color. Add salt, and
sible. Pan size has a direct effect gradually add sugar while beat-
on the texture and thickness of a ing. Continue beating for about
brownie.
8 minutes or until the consisten-
2. Pre heat the oven. If the cy of soft peaked whipped cream.
brownie goes into a cool oven it Beat in vanilla. Remove the mix-
won't rise enough.
ing bowl, with the egg mixture in
3. Sift flour if the recipe calls it, from the mixer stand. Pour the
for it. Brownie recipes are very cooled chocolate mixture around
sensitive to the amount of flour. the circumference of the eggs and
Too much or too little will effect gently fold it in. Fold in flour. Fold
the out come.
in nuts.
4. Butter and margarine are
Grease of line 8X8 pan. Bake
NOT interchangeable. You can in the center of the oven for about
use either in most recipes but the 30 minutes or until a tooth pick
taste will be noticeably different. comes out barely moist. Cool in
Butter and margarine both have pan for at least 1 hour (I usual-
a higher liquid content than sol- ly make these in the morning and
id shortening and cannot be sub- let them set for at least 5 hours).
stituted for it.
These taste best at room tem-
5. Use large eggs, they are the perature. These freeze well and
size that work best with most taste great with a chocolate frost-
recipes.
ing. Makes 16 to 20 bars.
6. Chocolate burns easily so BROWNIES page
124