The American Recipe Project Blog

Today’s gloomy weather made me want to curl up on my couch with a hot cup of coffee and a little something sweet. I wasn’t in the mood for chocolate (shocking, I know). I needed butter. And brown sugar. And maybe pecans. Comfort food, in other words. I happened to come across a recipe from my Great Aunt May May called Brown Sugar Pecan Rounds. Let me tell you, these sugary, buttery cookies (are rounds cookies?) did the trick.

Brown Sugar Pecan Rounds

Recipe by Emily’s Great Aunt May May

Ingredients

• 1/2 c. unsalted butter, softened
• 1 1/4 c. brown sugar, packed
• 1 egg
• 1 1/4 cup Gold Medal flour
• 1/4 t. baking soda
• 1/8 t. salt
• 1/2 c. chopped pecans

Directions

Heat oven to 350 F. Mix butter, brown sugar, and egg in large mixing bowl. Stir in remaining ingredients. Drop dough by teaspoons about two inches apart onto ungreased baking sheet. Bake 12-15 minutes. Makes 3 dozen.

Just wanted to thank everyone who came out to our screening last night for our debut webisode, and were honored to take home the Rule Boston Camera Award presented by filmmaker Jennifer Fox! It was an exciting night, there were excellent cupcakes, and we can’t wait to tell you more about the launch of our site in a little less than 2 weeks!

When I first came across the recipe card for “Ute Brownies” in my Grandmother Marcia’s notebook, I immediately wondered: How was she connected to the Ute tribe? And how did the Ute people and brownies have anything in common? That’s what happens when you thumb through recipe cards from a loved one who is no longer here. You have questions, and you hope to find answers.

I asked my mother if she remembered “Ute brownies.” She told me that Ute, pronounced “Ooo-da,” was the daughter of Grandmother Marcia’s friend, Mrs. Partain. I never met Mrs. Partain, but I did meet her recipe for cheese grits—one of my all-time favorite recipes. (I’ll tell you about cheese grits another day.)

Mrs. Partain’s husband used to take my mother and Ute to the local drugstore in Paragould, Arkansas called, “Highway Sundries.” This was the type of place that had an original soda fountain with a marble bar. He’d give the girls a quarter for a coke (which was a lot of money in the 1950s).  They’d sip their cokes while seated in the tiny chairs that were popular in soda fountains back in those days.

I’m not sure if my mom and Ute ever nibbled on Mrs. Partain’s brownies while at Highway Sundries, but I’d imagine the brownies would pair well with a fresh coke.

I made the brownies tonight, and let me tell you: Mrs. Partain didn’t disappoint. These brownies are luscious, melt-in-your mouth brownies—the best kind. The recipe requires a few simple ingredients and about 30 minutes of your time. Word of caution: you may be inspired to eat all of the brownies yourself. Be careful.

Ute Brownies

Recipe by Ute’s mother, Mrs. Partain, my Grandmother Marcia’s friend

Ingredients

•  3/4 cup flour
• 1 cup sugar
• 5 tablespoons cocoa
• 1/2 teaspoon salt
• 1/2 cup shortening (soft)
• 2 unbeaten eggs
• 1 teaspoon vanilla
• 1 cup pecans

Directions

Preheat over to 350 F.

Put everything in the mixer except pecans and beat on “speed three” for 2 minutes. Put in nuts and beat for one minute.

Bake for 30 minutes in 8 inch pan. Let stand a little while before cutting. Dust with confectioners’ sugar.