Melba’s Swap Shop
It’s never too late to brag on Mom and her good cooking
DEAR MELBA: I hope we can still brag on our mothers for being good cooks. My mom, Johanne Havyack, used to always have these brownies ready for me as an after-school snack.
She was a wonderful cook. She came to the United States from Germany at the age of 6. She grew up to be a hardworking, loving person. She is now in Heaven with her mom and my dad. She was loved by many. And, we all love her brownies.
Mom’s Easy Double Chocolate Chip Brownies
2 cups semisweet chocolate chips, divided
1/2 cup butter or margarine, cut into pieces
11/4 cups all-purpose flour
1 cup sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped nuts
•Preheat oven to 350 degrees. Grease 9 by 13 inch pan. In large saucepan, over low heat, melt 1-cup chocolate chips, stirring until smooth.
•Remove from heat, and add eggs; stir well.
•Add flour, sugar, soda and vanilla, and stir well.
•Stir in remaining 1-cup chips and nuts.
•Spread in prepared pan, and bake 18 to 22 minutes, until a toothpick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack. Yield: 2 dozen servings.
— Sandra Warren, Oklahoma City
DEAR MELBA: At a luncheon a few weeks ago, somehow Peanut Butter Pie entered the conversation. As I am not native to the Oklahoma City area, I was remembering a restaurant back home in Long Beach, Calif., that had Peanut Butter Pie on the menu. I’ve asked several people if they had any idea where it would be served locally. I was surprised at the number of people who had never heard of it. Can you help? I’ve had it served with both meringue and with creme topping. I’d appreciate learning of a restaurant that serves it. Thanks.
— Luke Zamberlin, Oklahoma City
This is not the answer to your question, but it made me hungry for Peanut Butter Pie. I’m sure readers will know restaurants where Peanut Butter Pie is served, but we might make one while we wait.
This recipe was shared years ago, and I know it’s good, because I’ve made it.
Chocolate Pie Crust
21/3 cups chocolate cookie crumbs
5 tablespoons melted butter or margarine Mix crumbs and butter. Press into bottom and on sides of 9-inch pie pan. Chill.
Dan’s Fluffy Peanut Butter Pie
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter, smooth or crunchy
3 tablespoons lemon juice
1 teaspoon vanilla
1 container (4 ounces) prepared whipped topping
1 to 2 teaspoons chocolate syrup
1 (9 inch) chocolate pie crust
•In large bowl of electric mixer, beat cream cheese until fluffy. Beat in sweetened condensed milk and peanut butter until well mixed.
•Stir in lemon juice and vanilla. Fold in whipped topping. Spread mixture in chocolate pie crust. Drizzle chocolate syrup over top of pie and gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers — if there are any.
DEAR MELBA: This is one of my favorite chuckles: A gracious lady was mailing an old family Bible to her brother in another part of the country. “Is there anything breakable in here?” asked the postal clerk. “Only the Ten Commandments,” answered the lady.
— Karen Bishop, Oklahoma City
If you have a problem other readers might help solve or an idea you’d like to share, e-mail firstname.lastname@example.org or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.