Butterscotch Brownies (Jane)

8 tablespoons (1 stick) unsalted butter, softened
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 tablespoon molasses
2 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup pecans, broken or coarsely chopped
1/2 cup butterscotch chips (optional)


1. Heat oven to 350 degrees. Butter an 8-inch square baking pan.

2. Beat the butter and sugars in the bowl of an electric mixer or with a wooden spoon until cream and smooth, about 3 minutes. Beat in the vanilla and molasses. Add the eggs one at a time, beating well after each addition. Beat mixture on high speed (or vigorously by hand) until it is very smooth.

3. In a small bowl, whisk together the flour and salt. Add the flour mixture to the butter/sugar mixture and stir on low speed or by hand until incorporated. Use a rubber spatula to scrape down sides of bowl and finish mixing batter. Stir in nuts and optional chips. Transfer batter to buttered pan. Spread top with a spatula to make it smooth and even.

4. Bake for 30 to 35 minutes, turning pan halfway through. Start checking after 23 minutes. When done, the center of the mixture whould be firm but still moist, the top will be cracked, and the sides will start to pull away from the pan. Let cool in pan and then cut into squares.

Makes 16 squares.

A personal note: When making bar cookies (like brownies) I usually line the bottom and sides of pans with foil letting there be an overhang on at least two sides making handles. I would then butter the foil if the recipe calls for buttering the pan. After baking I let the bars cool in the pan and then lift the entire pan of bars out (using the foil handles) before cutting.

Simple Crusty Bread (Jane)

In a large bowl or plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons kosher salt into 3 cups lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel (or parchment paper) sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well-browned about 30 minutes. Cool completely. Yields 4 loaves.