Posted on: Wednesday, September 15, 2004

FOOD FOR THOUGHT
Site serves up school recipes

By Wanda A. Adams
Advertiser Food Editor

You gotta admire the Kamehameha Schools 'ohana: They are on it when it comes to school recipes.

Within minutes of reading Wednesday's plea for the KS cafeteria's haole brownies, Nohea Goo had e-mailed me the Web address for KS foodservice, where several recipes popular with KS students can be found, including the blonde brownies. Tanya Aribon was minutes behind with the recipe. E-mails and calls kept coming all week — thanks, readers.

The Web address is kapalama.ksbe.edu/foodservices/recipes/
index.html. Sorry, the peach cobbler with hard sauce that someone requested earlier is not on the site; I'm going to check past KS band fund-raiser recipe books but if anyone has it, send it along.

I didn't test this recipe; I'm trusting those cafeteria ladies (and gentlemen). Mahalo plenty and imua Kamehameha!

Haole Brownies: Cream together 2 1/2 cups brown sugar, 2 cups granulated sugar, 1/2 teaspoon salt, 2 1/2 sticks butter (or margarine) and 1 level tablespoon baking powder.

Add and mix in 4 cups all-purpose flour until incorporated. Add and mix in 6 large eggs until creamy. Add and mix in 1 1/2 cups diced walnuts.

Mix on low with paddle for 30 seconds if using KitchenAid-style mixer. If not available, then mix with wooden spoon to incorporate, but if mixing by hand, add eggs before the flour. (A hand-held mixer may not be powerful enough for this heavy batter, but try if you like.) DO NOT OVERBEAT!

Scrape down sides of bowl and then mix on medium speed for 2 minutes or by spoon for 5 minutes.

Grease two 13-by-9-by-2-inch pans and preheat oven to 375-400 degrees. (Note: If pan sizes are different, pour batter to a maximum of three-quarters of an inch deep.)

Divide mix evenly into pans and place on bottom rack and bake. Brownies will rise gradually for about 25 minutes and then flatten.

Wait for 3 minutes after they have flattened completely, then remove from oven and place on rack to cool.

When warm to the touch, cut to desired size.

Makes 48 2-by-2-inch brownies.

• Per serving (1 brownie): 190 calories, 8 g total fat, 3.5 g saturated fat, 40 mg cholesterol, 115 mg sodium, 28 g carbohydrates, less than 1 g fiber, 20 g sugar, 2 g protein.

If you missed last week's column, it was a list of recipes readers are eager to find — you can go back and look at it here: