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Brownie recipe from Baker's chocolate?
My mom used to make brownies from a recipe that was on
the back of the box of Baker's chocolate ten or fifteen years ago. She is upset because she lost the recipe, and says that the recipe which is on the box now is not the same. Does anyone know this recipe? She says that it uses 2 squares of chocolate and an 8x8 inch pan, and that it calls for an "odd" amount of sugar like 2/3 cup or 3/4 cup. If anyone could e-mail me this recipe, it would make my mom very happy. Thanks a lot. Dave Palmer |
Dave Palmer wrote:
> My mom used to make brownies from a recipe that was on > the back of the box of Baker's chocolate ten or fifteen > years ago. She is upset because she lost the recipe, > and says that the recipe which is on the box now is not > the same. > > Does anyone know this recipe? She says that it uses > 2 squares of chocolate and an 8x8 inch pan, and that > it calls for an "odd" amount of sugar like 2/3 cup > or 3/4 cup. > > If anyone could e-mail me this recipe, it would make > my mom very happy. Thanks a lot. > > > Dave Palmer Are you sure it wasn't the _Better Homes and Gardens_ Cookbook recipe from the same time period? It calls for 2 squares of Baker's chocolate, and it makes an 8x8" pan. IIRC, the only "odd" measurements are 1/3 cup butter, and the recipe has no baking soda nor baking powder. I can look up the recipe and post it if you want. My brownie recipe is modified from the BH&G a little, but I have a 20 year old BH&G cookbook and can post the original. I'll also check some chocolate boxes that have been in the pantry way too long.... Best regards, Bob |
Dave Palmer wrote:
> My mom used to make brownies from a recipe that was on > the back of the box of Baker's chocolate ten or fifteen > years ago. She is upset because she lost the recipe, > and says that the recipe which is on the box now is not > the same. > > Does anyone know this recipe? She says that it uses > 2 squares of chocolate and an 8x8 inch pan, and that > it calls for an "odd" amount of sugar like 2/3 cup > or 3/4 cup. > > If anyone could e-mail me this recipe, it would make > my mom very happy. Thanks a lot. > > > Dave Palmer Are you sure it wasn't the _Better Homes and Gardens_ Cookbook recipe from the same time period? It calls for 2 squares of Baker's chocolate, and it makes an 8x8" pan. IIRC, the only "odd" measurements are 1/3 cup butter, and the recipe has no baking soda nor baking powder. I can look up the recipe and post it if you want. My brownie recipe is modified from the BH&G a little, but I have a 20 year old BH&G cookbook and can post the original. I'll also check some chocolate boxes that have been in the pantry way too long.... Best regards, Bob |
Dave Palmer wrote:
> My mom used to make brownies from a recipe that was on > the back of the box of Baker's chocolate ten or fifteen > years ago. She is upset because she lost the recipe, > and says that the recipe which is on the box now is not > the same. > > Does anyone know this recipe? She says that it uses > 2 squares of chocolate and an 8x8 inch pan, and that > it calls for an "odd" amount of sugar like 2/3 cup > or 3/4 cup. > > If anyone could e-mail me this recipe, it would make > my mom very happy. Thanks a lot. > > > Dave Palmer Are you sure it wasn't the _Better Homes and Gardens_ Cookbook recipe from the same time period? It calls for 2 squares of Baker's chocolate, and it makes an 8x8" pan. IIRC, the only "odd" measurements are 1/3 cup butter, and the recipe has no baking soda nor baking powder. I can look up the recipe and post it if you want. My brownie recipe is modified from the BH&G a little, but I have a 20 year old BH&G cookbook and can post the original. I'll also check some chocolate boxes that have been in the pantry way too long.... Best regards, Bob |
On 6 Nov 2004 16:11:05 -0800, (Dave Palmer) wrote:
>My mom used to make brownies from a recipe that was on >the back of the box of Baker's chocolate ten or fifteen >years ago. She is upset because she lost the recipe, >and says that the recipe which is on the box now is not >the same. > >Does anyone know this recipe? She says that it uses >2 squares of chocolate and an 8x8 inch pan, and that >it calls for an "odd" amount of sugar like 2/3 cup >or 3/4 cup. > >If anyone could e-mail me this recipe, it would make >my mom very happy. Thanks a lot. > > >Dave Palmer I found this Baker's Chocolate Brownies recipe at the Food Down Under website: http://fooddownunder.com/cgi-bin/recipe.cgi?r=16993 2 oz unsweetened chocolate 1/3 cup shortening 2/3 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 2 x eggs 1 cup granulated sugar 1 tsp vanilla 1/2 cup chopped nuts "Melt chocolate with shortening over low heat-a double boiler works better for this. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in the sugar. Blend in the chocolate mixture and vanilla. Add flour mixture and blend well, stir in nuts. Spread in a greased 8-inch square pan. Bake 350: for 25 minutes (for moist, chewy brownies); or about 30 minutes or until tester comes out clean when inserted in the center of the brownies (this will be cakelike brownies). Cool in the pan, then cut into squares. NOTES : Recipe may be doubled, bake in a greased 9x13" pan at 350: for 25-30 minutes." It uses the 2 squares of chocolate and the 8x8 pan but no "odd" amount of sugar. Rusty Barton Sacramento, CA |
On 6 Nov 2004 16:11:05 -0800, (Dave Palmer) wrote:
>My mom used to make brownies from a recipe that was on >the back of the box of Baker's chocolate ten or fifteen >years ago. She is upset because she lost the recipe, >and says that the recipe which is on the box now is not >the same. > >Does anyone know this recipe? She says that it uses >2 squares of chocolate and an 8x8 inch pan, and that >it calls for an "odd" amount of sugar like 2/3 cup >or 3/4 cup. > >If anyone could e-mail me this recipe, it would make >my mom very happy. Thanks a lot. > > >Dave Palmer I found this Baker's Chocolate Brownies recipe at the Food Down Under website: http://fooddownunder.com/cgi-bin/recipe.cgi?r=16993 2 oz unsweetened chocolate 1/3 cup shortening 2/3 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 2 x eggs 1 cup granulated sugar 1 tsp vanilla 1/2 cup chopped nuts "Melt chocolate with shortening over low heat-a double boiler works better for this. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in the sugar. Blend in the chocolate mixture and vanilla. Add flour mixture and blend well, stir in nuts. Spread in a greased 8-inch square pan. Bake 350: for 25 minutes (for moist, chewy brownies); or about 30 minutes or until tester comes out clean when inserted in the center of the brownies (this will be cakelike brownies). Cool in the pan, then cut into squares. NOTES : Recipe may be doubled, bake in a greased 9x13" pan at 350: for 25-30 minutes." It uses the 2 squares of chocolate and the 8x8 pan but no "odd" amount of sugar. Rusty Barton Sacramento, CA |
On 6 Nov 2004 16:11:05 -0800, (Dave Palmer) wrote:
>My mom used to make brownies from a recipe that was on >the back of the box of Baker's chocolate ten or fifteen >years ago. She is upset because she lost the recipe, >and says that the recipe which is on the box now is not >the same. > >Does anyone know this recipe? She says that it uses >2 squares of chocolate and an 8x8 inch pan, and that >it calls for an "odd" amount of sugar like 2/3 cup >or 3/4 cup. > >If anyone could e-mail me this recipe, it would make >my mom very happy. Thanks a lot. > > >Dave Palmer I found this Baker's Chocolate Brownies recipe at the Food Down Under website: http://fooddownunder.com/cgi-bin/recipe.cgi?r=16993 2 oz unsweetened chocolate 1/3 cup shortening 2/3 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 2 x eggs 1 cup granulated sugar 1 tsp vanilla 1/2 cup chopped nuts "Melt chocolate with shortening over low heat-a double boiler works better for this. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in the sugar. Blend in the chocolate mixture and vanilla. Add flour mixture and blend well, stir in nuts. Spread in a greased 8-inch square pan. Bake 350: for 25 minutes (for moist, chewy brownies); or about 30 minutes or until tester comes out clean when inserted in the center of the brownies (this will be cakelike brownies). Cool in the pan, then cut into squares. NOTES : Recipe may be doubled, bake in a greased 9x13" pan at 350: for 25-30 minutes." It uses the 2 squares of chocolate and the 8x8 pan but no "odd" amount of sugar. Rusty Barton Sacramento, CA |
On 2004-11-07, Rusty Barton > wrote:
> 2 x eggs Is that xtra large eggs or divorced eggs? nb |
On 2004-11-07, Rusty Barton > wrote:
> 2 x eggs Is that xtra large eggs or divorced eggs? nb |
On 2004-11-07, Rusty Barton > wrote:
> 2 x eggs Is that xtra large eggs or divorced eggs? nb |
notbob > wrote in news:MPsjd.57390$HA.48663@attbi_s01:
> On 2004-11-07, Rusty Barton > wrote: > >> 2 x eggs > > Is that xtra large eggs or divorced eggs? > > nb You probably know that some recipe software uses "x" in the Units column if nothing else is present; e.g., cups, teaspooons, etc. More common is either a blank or the unit "ea". -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
notbob > wrote in news:MPsjd.57390$HA.48663@attbi_s01:
> On 2004-11-07, Rusty Barton > wrote: > >> 2 x eggs > > Is that xtra large eggs or divorced eggs? > > nb You probably know that some recipe software uses "x" in the Units column if nothing else is present; e.g., cups, teaspooons, etc. More common is either a blank or the unit "ea". -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
notbob > wrote in news:MPsjd.57390$HA.48663@attbi_s01:
> On 2004-11-07, Rusty Barton > wrote: > >> 2 x eggs > > Is that xtra large eggs or divorced eggs? > > nb You probably know that some recipe software uses "x" in the Units column if nothing else is present; e.g., cups, teaspooons, etc. More common is either a blank or the unit "ea". -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
On 2004-11-07, Wayne Boatwright > wrote:
> You probably know that some recipe software uses "x" in the Units column if > nothing else is present; e.g., cups, teaspooons, etc. More common is either > a blank or the unit "ea". As I don't use recipe software, just a simple text editor, I didn't know. But, I know now. Thank you. :) nb |
On 2004-11-07, Wayne Boatwright > wrote:
> You probably know that some recipe software uses "x" in the Units column if > nothing else is present; e.g., cups, teaspooons, etc. More common is either > a blank or the unit "ea". As I don't use recipe software, just a simple text editor, I didn't know. But, I know now. Thank you. :) nb |
notbob > wrote in
news:Tuwjd.582128$8_6.89958@attbi_s04: > On 2004-11-07, Wayne Boatwright > wrote: > >> You probably know that some recipe software uses "x" in the Units >> column if nothing else is present; e.g., cups, teaspooons, etc. More >> common is either a blank or the unit "ea". > > As I don't use recipe software, just a simple text editor, I didn't > know. But, I know now. Thank you. :) > > nb I understand, and that explains a lot. For many years I refused to use recipe software. My recipe collection was typed on letter-sized paper, put in plastic protector sheets, and filed in numerous 3-inch binders. When I began collecting recipes on the Internet I was overwhelmed with the volume and almost "forced" to use recipe software. I found that many software packages were designed (poorly, IMHO) in such a way that they will not accept a null or missing value in their fields. The Units field is often one of them, and is probably one of the most noticable, since there is almost always a Quantity and Ingredient, but frequently no Unit. Cheers! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
notbob > wrote in
news:Tuwjd.582128$8_6.89958@attbi_s04: > On 2004-11-07, Wayne Boatwright > wrote: > >> You probably know that some recipe software uses "x" in the Units >> column if nothing else is present; e.g., cups, teaspooons, etc. More >> common is either a blank or the unit "ea". > > As I don't use recipe software, just a simple text editor, I didn't > know. But, I know now. Thank you. :) > > nb I understand, and that explains a lot. For many years I refused to use recipe software. My recipe collection was typed on letter-sized paper, put in plastic protector sheets, and filed in numerous 3-inch binders. When I began collecting recipes on the Internet I was overwhelmed with the volume and almost "forced" to use recipe software. I found that many software packages were designed (poorly, IMHO) in such a way that they will not accept a null or missing value in their fields. The Units field is often one of them, and is probably one of the most noticable, since there is almost always a Quantity and Ingredient, but frequently no Unit. Cheers! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
notbob > wrote in
news:Tuwjd.582128$8_6.89958@attbi_s04: > On 2004-11-07, Wayne Boatwright > wrote: > >> You probably know that some recipe software uses "x" in the Units >> column if nothing else is present; e.g., cups, teaspooons, etc. More >> common is either a blank or the unit "ea". > > As I don't use recipe software, just a simple text editor, I didn't > know. But, I know now. Thank you. :) > > nb I understand, and that explains a lot. For many years I refused to use recipe software. My recipe collection was typed on letter-sized paper, put in plastic protector sheets, and filed in numerous 3-inch binders. When I began collecting recipes on the Internet I was overwhelmed with the volume and almost "forced" to use recipe software. I found that many software packages were designed (poorly, IMHO) in such a way that they will not accept a null or missing value in their fields. The Units field is often one of them, and is probably one of the most noticable, since there is almost always a Quantity and Ingredient, but frequently no Unit. Cheers! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
In article >, Wayne Boatwright
> wrote: > since there is almost always a Quantity and Ingredient, but > frequently no Unit. What happened to your unit, Wayne? "-) > Cheers! -- -Barb, <www.jamlady.eboard.com> Updated 11-10-04, The Butter Dish. "There is no indigestion worse than that which comes from having to eat your own words." |
On Wed, 10 Nov 2004 16:15:45 -0600, Melba's Jammin'
> wrote: >In article >, Wayne Boatwright > wrote: > >> since there is almost always a Quantity and Ingredient, but >> frequently no Unit. > >What happened to your unit, Wayne? "-) > >> Cheers! it was downsized. your pal, blake |
blake murphy > wrote in
: > On Wed, 10 Nov 2004 16:15:45 -0600, Melba's Jammin' > > wrote: > >>In article >, Wayne Boatwright > wrote: >> >>> since there is almost always a Quantity and Ingredient, but >>> frequently no Unit. >> >>What happened to your unit, Wayne? "-) >> >>> Cheers! > > it was downsized. Ouch! > your pal, > blake > -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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