Kapalama  Brownies

Cream together:

• 2 1/2 cups brown sugar
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 2 1/2 sticks softened butter (or margarine)
• 1 level tablespoon baking powder
• [1 tsp. vanilla* (not in original recipe)]

Add and mix in 4 cups [3-3/4 cups pre-sifted with baking powder] 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 Kitchen Aid-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 [just until all ingredients are incorporated] or by spoon for 5 minutes.

Grease two 13-by-9-by-2-inch pans and preheat oven to 375-400 [325 for “hot” oven] 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 [25-30 minutes]. 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.

1 ½ cup sugar
1 ½ vanilla bean
4 Anjou pears peeled
1/3 cup Arborio rice

 Salt

2 cups milk

2 tbs. heavy cream

½ c finely chopped pistachio nuts

 Combine 8 cups water, 1 ¼ cup sugar vanilla bean and pears in a pot. Cover with parchment. Bring to a simmer and cook partially covered, turning occasionally.

 Serves 4

Combine ¾ cup water, rice and pinch salt in pan. Bring to a simmer and stir until water is mostly absorbed, Add 1 cup milk and

 remaining vanilla return to simmer and cook until liquid is mostly absorbed then add remaining ¼ cup sugar and remaining 1 cup milk.

 Cook until liquid is absorbed. Remove from heat and add cream.