Column from May 7, 2009

Feeding a crowd

The Othello Sandhill Crane Festival committee had a wrap-up meeting last week. The date has been set for next year’s event (March 26 to 28).

I’ve been involved in the festival for many years. I started just reporting on the event and the committee must have thought I should be a part of it since I was already there, anyway.

This year, the economy did have an effect on attendance. Some callers said they couldn’t afford to travel over the mountains. Others phoned at the last minute to say they were able to make it after all.

Most of the attendees were from the eastern side of the state, especially Spokane. They could show up the day of the festival and drive back home that evening, making it more economically feasible for those folks.

Still, a great time was had by all. Evaluation questionnaires came back with positive feedback. The majority rated the bus trips, lectures, banquet and children’s activities as “excellent.”

Dixie Fultz, the committee chair, does a great job heading up the festival. However, it is a lot of work and she is looking for someone who would like to work as a co-chair.

That person must be organized and have the time to devote to helping make the festival a success.

Anyone interested in the position or who knows of someone to recommend can contact me at 855-6677 or Dixie at 488-5061, evenings.

One of the fun things we do at the wrap-up meeting each year is have a potluck. It gives us a chance to visit and informally discuss how we thought the event went.

I have lots of good recipes that work well for potlucks. This year, I was busy and cheated by buying an already-made cake.

This is one of my favorite desserts. The recipe makes enough to serve 48 people.

Texas brownies

2 cups all-purpose flour

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

1/2 cup shortening

1 cup strong brewed coffee or water

1/4 cup dark unsweetened cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Frosting:

1/2 cup (1 stick) butter or margarine

2 tablespoons dark cocoa

1/4 cup milk

3-1/2 cups unsifted powdered sugar

1 teaspoon vanilla

In a large mixing bowl, combine the flour and sugar.

In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla

Mix well, using a wooden spoon or high speed on electric mixer.

Pour into well-buttered 17-/12 by 11-inch jelly roll pan.

Bake at 400 degrees for 20 minutes or until browning test done in the center.

While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring.

Mix in the powdered sugar and vanilla until frosting is smooth.

Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tip: If you don’t have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice mixed into 1/2 cup milk. Or use powdered buttermilk. Mix according to package directions.