Remembering the Fourth of July on Rough River Lake . . .

The Fourth of July is the holiday when I most miss my parents. Most people would probably choose Thanksgiving or Christmas, but not me. The Fourth of July always found us on Rough River Lake for at least two days; more often than not, we managed to stretch the holiday to three days. My heart aches just a little when July looms.

By early July, Kentucky temperatures would rise to the 80s and low 90s, warming the clear lake water to where it was refreshing (and not bracing as mentioned in an earlier post). The sun would sparkle across the water, the warm wind blowing through my hair as our ski boat flew across the water (my Daddy at the helm, a silly hat covering his head).  We’d spend countless hours on the lake (we’re talking 9-10 hours a day) water skiing and swimming.

The best part of boating in those days was the group of families (and the slew of kids) who spent those idyllic summer days with us.  Danny and Suzanne Schapmire, Kenny and Sandy Baughn, Bill and Phyllis Vincent, J.B. and Delores Eskridge, Joey Triplett.  Every family brought their best homemade goodies that when piled together, created lunches for the ages. Some brought desserts like oatmeal cookies and cherry cream-cheese pies; others’ favorites included bean salad, Watergate salad (Google it), cold fried chicken and cole slaw. My Mommy’s contributions were always blonde brownies, tuna fish salad and pimento cheese spread – sometimes she’d add in this wonderfully decadent banana pudding (with real homemade custard).

These foods are seared into my summer memories.  Even now, when the Fourth of July rolls around, I reach for my Mommy’s recipe box and make a few of her favorites.  This afternoon, I made blonde brownies – they are simple, don’t require a mixer and just melt in your mouth.

Here’s how to do it (the recipe also halves well – just bake in a small square pan).  I will warn you, it’s important to be careful with the measurements – if you put in too much brown sugar, they get runny; if you’re heavy-handed with the flour, they’ll be dry and cake-like. Here goes . . .

Blonde brownies

1 stick unsalted butter
2 eggs
2 cups of brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup chopped pecans or coconut

Melt the butter, cool slightly. Then mix all ingredients together by hand.  Put in light metal 9x13” baking dish. Bake at 350 degrees for 20-25 minutes or until the brownies start to pull back from the side of the pan and are a golden brown along the edges. Don’t over-bake or they’ll be dry and lifeless. Place baking dish on a wire rack until completely cool. Slice and enjoy (they also are wonderful with vanilla ice cream).