Bear Valley Ski Club Recipes
We have a new feature on our club's website -- recipes! Need some new ideas for dinner after a day playing in the snow?
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Easy Brownies
INGREDIENTS:
| 1 cup | flour |
| 1 cup | sugar |
| 1 stick | butter or margarine (melted) |
| 1 can | (16 oz.) Hershey's syrup |
| 4 | eggs |
| 1/2 cup | chopped nuts (optional - pecan or walnut) |
| 1/2 tsp | salt |
TOPPING:
| 3/4 cup | sugar |
| 3 Tbsp | milk |
| 3 Tbsp | butter or margarine |
| 1/2 cup | semi-sweet chocolate chips |
Preheat oven to 350. Butter a 9 x 13 baking pan. Mix all above ingredients in the Cuisinart mixer
or by hand. Pour into prepared pan. Bake for 30 minutes.
When the brownies are almost done, prepare the topping as follows: In a small saucepan,
place the sugar, milk and butter. Bring this mixture to a boil and boil for 30 seconds.
Take off the heat and add ½ cup chocolate chips stirring until almost melted.
Pour on top of the brownies, spread and cool. When completely cool, cut in squares and enjoy!
For extra goodness, sprinkle white chocolate chips or Heath’s Toffee Chips on top of the frosting!
Submitted by Nancy Deuell
Mauritzio's Spaghetti Sauce
This recipe is from an Italian friend, Mauritzio, who made this sauce for us many years ago. It's a favorite of ours for ski weekends. The deli at Big Trees Market has shrimp meat and fake crabmeat that work well in this recipe.
| 3-4 | cloves garlic, minced |
| 3 Tbsp | olive oil |
| red pepper flakes, optional | |
| 1/4 lb | shrimp meat, diced |
| 1/4 lb | flaked crabmeat |
| 1 cup | sour cream |
| 2 Tbsp | tomato paste |
| 2 tsp | brandy, optional |
In a large fry pan over medium heat, saute garlic and pepper flakes in olive oil for a few seconds until fragrant; do not brown the garlic. Add shrimp and crabmeat and heat, stirring until mixture comes together. Turn heat down, add sour cream and heat. Add tomato paste and optional brandy.
Serve over 8 ounces hot spaghetti with garlic bread, green salad, and your favorite vino. Leftovers, if any, are great on crackers!
Serves 4.
Submitted by Ric Havens