Disappearing Marshmallow Brownies
By Nell Wallace, 1966
Brownies are one America’s favorite desserts. If you are throwing a party and you need guests, offering them free brownies is one way to get them to come. This recipe for Disappearing Marshmallow Brownies is the perfect recipe to make the perfect brownie. Offer these at your next gathering and your guests will leave with a very satisfied appetite.
“This recipe was adapted from the winner in Pillsbury’s 17th Bake Off. I found it in a sack of flour. I alway double it and use a 9 x13 pan. I’ve overbaked it and underbaked it, but it always disappears!” – Nell Wallace
- 1/2 C butterscotch pieces
- 1/4 C butter or margarine
- 3/4 C all purpose flour
- 1/3 C packed brown sugar
- 1 t baking powder
- 1/4 t salt
- 1/2 t vanilla
- 1 egg
- 1 C miniature marshmallows
- 1 C (6 oz. pkg.) semi-sweet chocolate pieces
- 1/4 C chopped nuts
Melt butterscotch pieces and butter in 3 qt. heavy sauce pan over medium heat, stirring constantly. (It will burn easily.) Remove from heat; cool to lukewarm. Lightly spoon flour into measuring cup. Level off, add dry ingredients, vanilla, and egg to butterscotch mixture in saucepan; mix well. Fold into butterscotch batter, marshmallows, chocolate pieces and nuts. Mix just till combined, about 5 strokes. Spread in greased pan. 350′ for 20-25 minutes. DO NOT OVER BAKE. Center will be jiggly, but becomes firm upon cooling.
“These have been used over and over for cubs, boy scouts, Weblos, 4-H, etc. and are always the favorite treat on the plate.” – Nell Wallace
Let us know how this recipe worked out for you! Send us your response to our Twitter or Instagram, @eatbkyrd.
Turkey Chile Casserole
By April Smith, 1968
This turkey chile casserole recipe has been around since 1968. I think by this time it is safe to say it is timeless! Classic recipes like this are hardly heard of very often. Check it out and let us know how it works for you!
“I found this in a 1968 issue of Sunset and have been using it regularly ever since. It is a great way to use left-over turkey.” – April Smith
- 4 C diced, cooked turkey
- 4 oz. green chiles (discard seeds) finely chopped.
- 1 medium-sized onion, finely chopped
- 10 1/2 oz. of cream of chicken.
- 9 corn tortillas.
- 4 T soft butter
- 1 lb. sharp cheddar cheese, shredded.
- 1 C regular strength chicken broth
Combine the turkey, chiles, onion, and chicken soup. Spread tortillas with butter, cut each in half, and arrange 6 halves over the bottom of a 9 x 13 in. baking pan. Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Repeat layers of tortillas, turkey, and cheese two more times. Carefully pour over the chicken broth. Cover and bake in a 350′ oven for 25-30 minutes. Cut in squares with a sharp knife and use a spatula to remove each serving. (Sometimes I make this in a smaller, deeper casserole–it’s less firm, but also good.)
Makes 6-8 servings.
Let us know how this turkey chile casserole recipe worked for you by letting us know through Twitter, @eatbkyrd, or through Instagram, also @eatbkyrd.
Persimmons- Diospyros kaki- may be native to China, but lately California’s persimmons are all the rage. Hot summers help bring deep flavor to this berry, usually the size of an apricot. Light yellows to dark orange-reds, the entire fruit is edible Read More…