For a short time only I am offering my Kindle Edition of Gayle’s Legacy for $4.99. This edition includes all the pictures, the stories and the hints everyone has so enjoyed in the paper editions. Plus you will find it handy to take into the kitchen with you so you can follow the recipe in larger type as you cook. More and more lately I’m using my Kindle edition instead of my paper copy to help me cook. Try it yourself or gift it to a friend who needs a little help in the kitchen.

What you need:
Brownie:
9 x 13 baking pan, sprayed with PAM
1 cup white sugar
1 cube (½ cup) of softened butter or margarine
4 eggs
1 cup flour
1 16oz can of Hersey’s chocolate syrup
1 cup of coarsely chopped nuts (optional)


Icing:
1 ½ cups white sugar
6 tablespoons of softened butter or margarine
6 tablespoons of milk
1 cup of semi-sweet chocolate chips (8oz)
½ teaspoon of vanilla


How to assemble:
Brownie:
Cream the butter and sugar together to start the brownies
Add the eggs and beat
Stir in the flour
Add the Hershey’s syrup and mix well
Add the walnuts
Pour in the prepared baking pan
Bake for 30 to 35 minutes at 350
Remove from oven and cool in pan
While the brownies are cooling begin the icing:


Icing:
Place sugar, butter and milk in a 1 ½ quart sauce pan and bring to a boil
Boil one minute stirring constantly
Remove from the flame
Beat in the chocolate chips and the vanilla
Continue beating until mixture is creamy
Pour over pan of warm brownies and spread evenly
Let cool until frosting sets
Serve


Notes:
If these last long enough they freeze beautifully.

What you need:
3/4 cup + 2 tablespoons flour
½ teaspoon salt
6 tablespoons unsalted butter cut into cubes
3/4 cup water
4 large eggs
4 ounces Gruyere cheese, coarsely grated


How to Assemble:
Preheat oven to 400 and set top rack at lower third of oven
Sift flour and set it aside
Combine salt, butter and water in a 1 ½ quart saucepan
Over medium heat bring mixture to rolling boil.
Immediately remove from fire and stir well
Add the flour all at once, stirring vigorously with a wooden spoon until a stiff paste comes together in a ball
Return to medium heat, stirring quickly for about 10 seconds to eliminate extra moisture
The paste should be smooth, thick and glossy
Put paste in large mixing bowl and cool for about 10 minutes
Using an electric mixer add the eggs and cheese slowly until completely incorporated into the dough
Spray a baking sheet(s) with PAM
Using teaspoons drop dough in 1 inch balls on cookie sheet leaving ½ inch between each one
Dip a pastry brush into a small amount of water and brush the tops of the puffs, this will smooth the dough
Bake 20 to 25 minutes until golden brown
Remove sheet to cooling rack and put next sheet in the oven to bake
Cool about 10 minutes and serve


Alternate:
Substitute Cheddar or Swiss cheese for a different flavor
Add ½ pound of crisp, drained and crumbled bacon
Add ½ cup of finely chopped chives, either fresh or the
equivalent freeze dried
Add ½ cup of finely chopped ham
Add herbs of your choice


If you are making ahead:
Cool completely
Pack loosely in zip lock freezer bags and freeze
Before serving place on cookie sheet frozen
Bake for about 8 minutes at 325
Serve immediately

What you need:
1 pound elbow macaroni boiled 20 minutes until tender, then drained (Add salt and little oil to the water before boiling)
1 pound of your favorite cheese, approximately 3 cups grated
2 cups low fat sour cream
1/4 cup dried onion flakes
½ cup skim milk (approximate)
1 teaspoon salt
1 teaspoon coarsely ground pepper


How to assemble:
While the macaroni is boiling, grate the cheese
In a large bowl mix the sour cream, milk, cheese, onion and salt and pepper. When macaroni is drained, add it to the cheese mixture and stir well. (If mixture is dry add more milk) Pour into baking containers, pre sprayed with Pam. Bake at 350 for 45 to 60 minutes, it should be bubbly and the top brown and crispy.


Hints:
This is good as a main course with a big green salad and a vegetable (feeds 4 to 5) or it goes very well as a side dish with a main course (serves 6 to 7).
If freezing this dish for another day do it before you bake it .


Notes:
This also can be layered with slices of ham.
My sister Connie pours a large can of stewed tomatoes over the dish after it comes out of the oven and before she serves it. I would be shot if I did that to my family but I have served stewed tomatoes with it and tried spooning them over my serving. It was delicious.