By Teri Cayton
The Parsons Advocate
The countdown continues to spring with only 41 days left of winter. We had the groundhog, “French Creek Freddie”, come out of his burrow and he predicted an early spring. I like to hear that, it can’t come soon enough. Momma Said, “Wishful thinking and hope keep the dream alive.”
It has just been a dirty winter, wet conditions, mud and just plain yucky. The ground has not frozen and we have not gotten any snow. I am sure the snow at the ski resorts is not the best but they have the snow guns to make snow if the temperature gets low enough. I hope their season is not ruined with this crazy weather.
I just have to change the subject in the middle of this rant. I went to the local drug store the other day and asked the clerk for camphor. They looked at me like I was crazy. I told them it was in a small brown bottle and was usually with the alcohol. They had never heard of it. So I go to WalMart and asked the pharmacist for camphor and she did not know what it was. I asked three people before I found someone who knew what it was.
That was the go to for skinned knees, cuts and bug bites. Mom used to make it by the gallon. All the people I asked were in their late 20’s and early 30’s and it is sad that society has slid so far in so short a time. Momma Said, “The old ways are dying at an alarming rate.” I think when my generation is 20 years older nobody will know anything about how to take care of themselves. We as a society are going to tech ourselves to death. I miss my youth and I feel sorry for the children of today.
RASPBERRY CREAM CHEESE BROWNIES
Ingredients
- 4 oz. unsweetened chocolate baking squares
- ½ cup butter
- 2 1/3 cups sugar
- 1 tsp. vanilla
- 5 large eggs
- 1 cup flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- 8 oz. softened cream cheese
- ¾ cup raspberry jam
Directions
1 – Preheat oven to 350 degrees. Melt butter and chocolate in microwave. When smooth add 2 cups sugar and the vanilla.
2 – Beat in 4 eggs with mixer. Add the flour, salt, and baking powder- stir this in by hand.
3 – Pour half of the batter into a greased 9 x 13 pan. In a small bowl, combine cream cheese, 1/3 cup of sugar, and 1 egg. Mix well and spread over batter in pan. Cover with the raspberry jam.
4 – Spoon the remainder of the brownie batter over the jam. Bake for 35-40 minutes.
