Guida-Guida Brownies

Guida-Guida, my mother, always made the best BROWNIES!!! The ingredients and the directions are simple. Everyone loves them…

Guida-Guida, my mother, always made the best BROWNIES!!! The ingredients and the directions are simple. Everyone loves them. Over the years, I have made her recipe thousands of times…often upon request. So treat yourself…and your friends and family if you choose to share.


  • 1 stick of butter
  • 2 squares of baking chocolate (1 ounce each)
  • 1 1/4 C granulated sugar
  • 1 C flour
  • 2 eggs
  • 1 tsp vanilla
  • Pinch of salt- maybe 1/4 tsp
  • 1 cup diced walnuts (optional but we always add them unless folks have an allergy issue)
  • 1. In a decent size saucepan on a low heat, melt the butter and chocolate squares. Then turn off the heat.
  • 2. In that same pan, stir in the sugar and egg to the melted mixture. Add the vanilla and salt.
  • 3. Slowly mix in the flour until it is all combined, and add the diced nuts.
  • 4. Bake at 300″ or 325″ for 25-30 minutes in a buttered and floured 8×8″ pan. Watch that you do not overcook them and be mindful that they will continue to “firm up” after you have removed them from the oven. A clean toothpick test in the center will definitely tell you if they are done, but, of course this will vary with each oven. We like them fudgy so I try to watch the cooking time.
  • See…easy! And they freeze really well! For a real treat, try pairing the GUIDA-GUIDA BROWNIES with any of the Two Amigos red wines or maybe the TAW Wee Moor? Remember, Guido is offering $10 shipping on ALL wine orders through the end of December 2012…..such a deal!

Smoked Salmon Spread

So many of us are enjoying wonderful white wines at this time of the year! Our spring shipments to both our La Familia and GlenLyon wine clubs included Chardonnay, which is a beautiful pairing with this Smoked Salmon Spread recipe. One of our Wine Room managers, Nancy Fine, has altered this recipe from San Francisco A La Carte. It is easy and fabulous! In Nancy’s words’, “This hors d’oeuvre is a hit every time!”


  • 1/2 lb. Smoked salmon
  • 3-4 Shallots, finely chopped
  • 2 T capers
  • 2 Tsp chopped fresh dill
  • 1/2 Cup sour cream
  • 1/2 Cup mayonnaise
  • Freshly ground black pepper
  • Chopped parsley
  • Crackers, such as Triscuits or pumpernickel bread


  • Chop the salmon and mix with the minced shallots, capers, dill, sour cream and mayonnaise. Blend well and spoon into serving bowl.
  • Top with pepper and chopped parsley.
  • Cover and chill. Serve with crackers or pumpernickel bread.
  • Serves 6-8 as an appetizer