1 cup butter
1 cup water
1/2 cup unsweetened cocoa powder
2 cups self-rising flour
2 cups sugar
1 t. baking soda
1/2 t salt
3 slightly beaten large eggs
1/2 cup buttermilk**
1 1/2 t vanilla
1 1/2 cups broken walnuts (optional)
Combine first three ingredients and bring to a boil, always stirring. set aside. Mix flour, sugar, baking soda, and salt in one container. Mix eggs, buttermilk, and vanilla in another container. Slowly combine, alternating the dry and wet ingredients, until just blended. DO NOT OVERHANDLE!
Add walnuts if desired. Grease two 9" x 9" x 2" greased pans.
Spread brownie mixture evenly in the pans. Bake at 350 degrees for 15-20 minutes. Be careful not to overbake. Cool completely before cutting brownies. Frost with chocolate frosting if desired.
** If you do not have buttermilk, add 1 to 2 t vinegar to milk and let stand for five minutes as a substitute.
Fresh Strawberry and Banana Omelets
1 cup fresh strawberries, hulled and sliced
1 banana, sliced
1 1/2 Tablespoons sugar
1/4 teaspoon grated lemon peel
1 Tablespoon fresh lemon juice
4 eggs
1/4 teaspoon salt
1/4 cup water
2 Tablespoons butter, divided
Combine strawberries, banana, sugar, lemon peel and juice in medium bowl; mix lightly. Cover;let stand 15 minutes. Meanwhile, mix eggs, salt and water with fork in small bowl. Heat 1 Tablespoon butter in 8-inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of
water. Pour in half of egg mixture(about 1/2 cup). Mixture should set at edges at once. With back of spatula, carefully push cooked portions of edges toward center so that uncooked portions begin to flow to bottom. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy looking, spoon 1/2 cup fruit mixture over half of omelet. With spatula, fold in half; turn onto heated platter. Keep warm. Repeat with remaining egg mixture. Makes 2 servings.
Mix sugar, margarine and milk in saucepan. Bring to a good boil: cook for 5 minutes, stirring constantly.
Remove from heat and stir in marshmallows. Stir in pecans and gelatin when marshmallows have melted, mix thoroughly. Pour into buttered dish; cool completely and cut into squares. Store in airtight container. This fudge will keep fresh for a long time.
