Wendy Warren

My Favorite Recipes

These decadently rich brownies are the perfect accompaniment to a stormy coast writing retreat…or a summer day at Darla's farm…a Friday brainstorming session at Su's…a sleepover at Ginger's…a gab fest at Barnes & Noble… Get the picture? The Ladies NEED their chocolate. You will, too, when you try these. Save a few for the men in your life.

You can halve this recipe and bake in an 8X8 pan…but do you really want to?

Ingredients:
4 squares (4 oz) unsweetened Bakers' chocolate
2 sticks unsalted butter
2C sugar
4 eggs
1 tsp vanilla or almond extract
½ C flour
good quality unsweetened cocoa for dusting

Method:
Grease a 9x13" pan and preheat your oven to 325. Melt the butter and chocolate in the top of a double boiler…or in a heavy pan on a very low flame (be really careful not to let the chocolate burn). Remove from heat. Don't lick yet; it's bitter. Add the sugar and beat. Okay, now lick. Add the eggs one at a time, beating well after each addition. (Raw eggs-no more tasting!) Add vanilla extract. Add flour and stir well until blended. Pour batter into pan. Bake 25-30 minutes, depending on whether you halved the recipe. Definitely check after 25 minutes. Yummy chocolate brownie should cling to a toothpick inserted in the center of the pan, so don't over bake.

Note: When brownies have cooled, sift the unsweetened cocoa lightly right on top of them. Refrigerate for a couple of hours, at least. But if you can't stand it, cut the edges off with a sharp knife and tell yourself they were too well-baked to serve, anyway. Okay, after your masterpiece has chilled and hardened, brush any extra cocoa on top of the brownies into the sink. You can use a pastry brush. (Fingers work in a pinch. Tongues leave an imprint.) Cut and enjoy. These brownies freeze beautifully because they are sooooo fudgy. You can also smoosh leftovers with your favorite liqueur-raspberry, hazelnut, Grand Marnier and Vandermint have all been tested and approved-then roll the mixture into balls and toss the balls in chopped nuts, cocoa or coconut. Oh, my gosh, we have to go make some right now…


QUICHE ME

This is a tofu recipe--stay with me now--that will make you reconsider the high-fat cheesy, egg-and-cream-laden (and, okay, really scrumptious) traditional quiche. Even my friends who wouldn't consider buying a tub of tofu love this dish.

Ingredients:

1 whole-grain pie crust (Spelt and wheat varieties are available now in the frozen foods section of healthfood and some conventional markets.)

1 lb, 4 oz extra-firm tofu
1/4 C grated Gouda or cheddar cheese, divided
2 T almond butter, cashew butter or tahini
2 T lemon juice or apple cider vinegar
1-1 1/2 T Braggs Aminos or low-sodium soy sauce
1 tsp honey
1 C. steamed broccoli
1/2 C mushrooms, sliced
1/3 C Kalamata olives, sliced
1 onion, diced
1 clove garlic, minced
1 T extra-virgin olive oil

Method:
Prebake pie crust according to recipe or package directions. Let cool.

Saute onion and garlic in olive oil until onion is translucent. Add mushrooms and olives and saute until mushrooms are tender. Set mixture aside.

Puree tofu, almond butter, lemon juice or vinegar, Braggs Aminos and honey in blender or food processor until very smooth. Place this mixture in a bowl and combine with steamed broccoli and sauteed vegetables. Stir in half the cheese. Spoon into pie shell and bake uncovered for 20 minutes. Top with remaining cheese and return to oven for 10 more minutes. Allow quiche to cool slightly so that it sets before serving. Makes great leftovers and freezes well, so I usually make two!