Jane Durham's Cake-like Brownies

Jane served these at our book club in April of 2016. These are now the Count of Monte Cristo Brownies. These are not my favorite brownies for flavor; rather they are good for cutting out shapes. I also used these for Duncan's Arrow of Light ceremony. 

2 Cups of Sugar
1 Square of Butter
4 Squares of Chocolate; 4 Ounces (melted over water)
4 Eggs
1 1/2 Cup Flour
1/4 Teaspoon of Salt
1/2 Cup of Milk (hold up better with skim milk, taste better with whole milk)
2 Teaspoons of Vanilla

1. Cream sugar and shortening
2. Add well-beaten eggs and chocolate
3. Add flour and salt combination alternately with milk
4. Add vanilla last
5. Bake at 325 for 25-30 minutes
6. Sprinkle with powdered sugar

Kimberly Brubaker's Oven-Roasted Red Potatoes

Made by Kimberly Brubaker for family dinner on conference Sunday in April 2016. Dad liked them so much he signed up to make them for the May family dinner. 

Garlic Roasted Potatoes
Prep 10 min ∙ Cook 1 hr ∙ Makes Yield : 8 servings
Ingredients

• 3 pounds small red potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions
​Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley and serve hot.