Just made a batch of chocolate-orange brownies. I've earned them.
Tomorrow, I'll be working on smoking the brisket. Crash keeps taking falls
and landing on that hip, and it's hard for him to do the things that need
to be done. Tomorrow night, the bleep hits the fan when dozens of auctions
come down on eBay. I have maybe 1/3 of the boxes and packing materials
that I'm gonna need. Trying to worry about that when the time comes.
Anyway, here's the recipe. It'll be at least a week before I can spend any
real time in the newsgroup. (These are really good brownies!)

* Exported from MasterCook *

Damsel's Fudge Brownies

Recipe By amsel in dis Dress
Serving Size : 48 Preparation Time :0:20
Categories : brownies chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks unsalted butter -- softened (10 ounces)
2 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
2 cups flour

Heat oven to 350°F. Butter bottom only of 9x13-inch rectangular baking pan.
Set aside.

Cream together the butter and sugar. Add eggs, one at a time, mixing well
after each addition. Stir in vanilla. Add baking powder, salt, cocoa, and
flour; mix just until all ingredients are moistened and mixture is smooth -
do not over-mix.

Spread batter into prepared baking pan. Bake for about 40 minutes or until
brownies just begin to pull away from sides of pan. Cool completely.

Cut into bars and serve.

Source:
"adapted from a recipe by Land O'Lakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 110 Calories (kcal); 5g Total Fat; (42% calories from fat); 1g
Protein; 15g Carbohydrate; 29mg Cholesterol; 38mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates

I love brownies and I love orange, but I've never considered anything
more exotic than vanilla - so this sounds interesting. I've taken
candied orange peels & dipped them into chocolate - how different can
this be?

I'm sorry to hear Crash isn't doing well. I was thinking about him
today and assumed he was doing better. Give him another hug from me!

Thanks for the update

```````````````

On Tue, 16 Aug 2005 02:29:10 -0500, Damsel wrote:

> Just made a batch of chocolate-orange brownies. I've earned them.
> Tomorrow, I'll be working on smoking the brisket. Crash keeps taking falls
> and landing on that hip, and it's hard for him to do the things that need
> to be done. Tomorrow night, the bleep hits the fan when dozens of auctions
> come down on eBay. I have maybe 1/3 of the boxes and packing materials
> that I'm gonna need. Trying to worry about that when the time comes.
> Anyway, here's the recipe. It'll be at least a week before I can spend any
> real time in the newsgroup. (These are really good brownies!)
>
> * Exported from MasterCook *
>
> Damsel's Fudge Brownies
>
> Recipe By amsel in dis Dress
> Serving Size : 48 Preparation Time :0:20
> Categories : brownies chocolate
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 sticks unsalted butter -- softened (10 ounces)
> 2 1/2 cups sugar
> 4 large eggs
> 1 teaspoon vanilla extract
> 1 teaspoon orange extract
> 1 teaspoon baking powder
> 1/2 teaspoon salt
> 2/3 cup cocoa
> 2 cups flour
>
> Heat oven to 350°F. Butter bottom only of 9x13-inch rectangular baking pan.
> Set aside.
>
> Cream together the butter and sugar. Add eggs, one at a time, mixing well
> after each addition. Stir in vanilla. Add baking powder, salt, cocoa, and
> flour; mix just until all ingredients are moistened and mixture is smooth -
> do not over-mix.
>
> Spread batter into prepared baking pan. Bake for about 40 minutes or until
> brownies just begin to pull away from sides of pan. Cool completely.
>
> Cut into bars and serve.
>
> Source:
> "adapted from a recipe by Land O'Lakes"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per serving: 110 Calories (kcal); 5g Total Fat; (42% calories from fat); 1g
> Protein; 15g Carbohydrate; 29mg Cholesterol; 38mg Sodium
> Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
> Fat; 1/2 Other Carbohydrates

sf wrote:

> I love brownies and I love orange, but I've never considered anything
> more exotic than vanilla - so this sounds interesting. I've taken
> candied orange peels & dipped them into chocolate - how different can
> this be?

Ben & Jerry's used to make a "Mandarin Chocolate" ice cream, which was
chocolate ice cream with an orange flavor. I have their cookbook at home;
I'll have to check where the orange flavor came from. I think it was Gran
Marnier or Triple Sec.

It was AWESOME! Sadly, they don't make it anymore, though you can ask them
to "resurrect" it:

http://www.benjerry.com/our_company/.../resurrect.cfm

Bob

On Tue 16 Aug 2005 02:20:02a, Bob wrote in rec.food.cooking:

> sf wrote:
>
>> I love brownies and I love orange, but I've never considered anything
>> more exotic than vanilla - so this sounds interesting. I've taken
>> candied orange peels & dipped them into chocolate - how different can
>> this be?
>
> Ben & Jerry's used to make a "Mandarin Chocolate" ice cream, which was
> chocolate ice cream with an orange flavor. I have their cookbook at
> home; I'll have to check where the orange flavor came from. I think it
> was Gran Marnier or Triple Sec.
>
> It was AWESOME! Sadly, they don't make it anymore, though you can ask
> them to "resurrect" it:
>
> http://www.benjerry.com/our_company/.../resurrect.cfm
>
> Bob

Baskin-Robbins used to make a 'Mandarin Chocolate" sorbet year ago that
was also excellent. They rotate their flavors, but I don't know if it's
still in the rotation.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Damsel wrote:
<snip>
>
> * Exported from MasterCook *
>
> Damsel's Fudge Brownies
>
> Recipe By amsel in dis Dress
> Serving Size : 48 Preparation Time :0:20
> Categories : brownies chocolate
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 sticks unsalted butter -- softened (10 ounces)
> 2 1/2 cups sugar
> 4 large eggs
> 1 teaspoon vanilla extract
> 1 teaspoon orange extract
> 1 teaspoon baking powder
> 1/2 teaspoon salt
> 2/3 cup cocoa
> 2 cups flour
>

Is that Dutch processed cocoa or regular? Since you're using baking
powder, I was worried you might need the acid in the cocoa so it should
be regular but wasn't sure.

On 16 Aug 2005 04:20:02 -0500, Bob wrote:

> sf wrote:
>
> > I love brownies and I love orange, but I've never considered anything
> > more exotic than vanilla - so this sounds interesting. I've taken
> > candied orange peels & dipped them into chocolate - how different can
> > this be?
>
> Ben & Jerry's used to make a "Mandarin Chocolate" ice cream, which was
> chocolate ice cream with an orange flavor. I have their cookbook at home;
> I'll have to check where the orange flavor came from. I think it was Gran
> Marnier or Triple Sec.
>
> It was AWESOME! Sadly, they don't make it anymore, though you can ask them
> to "resurrect" it:
>
> http://www.benjerry.com/our_company/.../resurrect.cfm
>
<sob> I thought you were going to post that recipe from your
cookbook!

Wayne Boatwright wrote:
>
> Baskin-Robbins used to make a 'Mandarin Chocolate" sorbet year ago that
> was also excellent. They rotate their flavors, but I don't know if it's
> still in the rotation.
>
Oh god, that would be worth driving by BR for. I LOVED that
and have not had it for MANY years.

--
Jean B.

said:

> Is that Dutch processed cocoa or regular? Since you're using baking
> powder, I was worried you might need the acid in the cocoa so it should
> be regular but wasn't sure.

I usually use Hershey's, but found a very good price on Saco (the powdered
buttermilk people). It's a combination of regular and dutched cocoa.

I didn't use enough orange extract this time, because Crash asked me to go
light on it. Can't taste it at all in this batch.

Carol

sf > said:

> I love brownies and I love orange, but I've never considered anything
> more exotic than vanilla - so this sounds interesting. I've taken
> candied orange peels & dipped them into chocolate - how different can
> this be?

Barb Schaller's secret ingredient is almond extract. If you make brownies
with almond, sprinkle almond slices on top and press them in gently so they
get baked into the top of the brownies.

> I'm sorry to hear Crash isn't doing well. I was thinking about him
> today and assumed he was doing better. Give him another hug from me!

It's extremely frustrating. One minute he's standing there and the next
minute he just tips over. We're calling tomorrow to see about getting his
ears tested. Maybe it's an equilibrium problem. Who knows?

He's in so much pain, he's excited about having the other hip and the knees
done. He's lived with this for so long. Then .... we're having his back
checked out.

> Thanks for the update

You betcha!
Carol

On Tue 16 Aug 2005 05:18:52p, Damsel wrote in rec.food.cooking:

> sf > said:
>
>> I love brownies and I love orange, but I've never considered anything
>> more exotic than vanilla - so this sounds interesting. I've taken
>> candied orange peels & dipped them into chocolate - how different can
>> this be?
>
> Barb Schaller's secret ingredient is almond extract. If you make
> brownies with almond, sprinkle almond slices on top and press them in
> gently so they get baked into the top of the brownies.
>
>> I'm sorry to hear Crash isn't doing well. I was thinking about him
>> today and assumed he was doing better. Give him another hug from me!
>
> It's extremely frustrating. One minute he's standing there and the next
> minute he just tips over. We're calling tomorrow to see about getting
> his ears tested. Maybe it's an equilibrium problem. Who knows?
>
> He's in so much pain, he's excited about having the other hip and the
> knees done. He's lived with this for so long. Then .... we're having
> his back checked out.
>
>> Thanks for the update
>
> You betcha!
> Carol
>

I'm not making light of this, Carol, but it sounds like a lower body
transplant might be easier. I can't imagine having to go through so many
surgeries. :-(

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright > said:

> On Tue 16 Aug 2005 05:18:52p, Damsel wrote in rec.food.cooking:
>
> > It's extremely frustrating. One minute he's standing there and the next
> > minute he just tips over. We're calling tomorrow to see about getting
> > his ears tested. Maybe it's an equilibrium problem. Who knows?
> >
> > He's in so much pain, he's excited about having the other hip and the
> > knees done. He's lived with this for so long. Then .... we're having
> > his back checked out.
>
> I'm not making light of this, Carol, but it sounds like a lower body
> transplant might be easier. I can't imagine having to go through so many
> surgeries. :-(

No kidding. He suffered a very serious injury 20 years ago, and the
after-effects are becoming unbearable. I wish there were something I could
do to help.

Carol

Damsel wrote:
> Just made a batch of chocolate-orange brownies. I've earned them.

What happened to the South Beach diet?

Jill

"jmcquown" > said:

> Damsel wrote:
> > Just made a batch of chocolate-orange brownies. I've earned them.
>
> What happened to the South Beach diet?

We're not all perfect.

Carol

I wonder how it would coume out if instead of orange extract, you used
Grand marnier?


The reply-to email address is .
This is an address I ignore.
To reply via email, remove 2002 and change yahoo to
interaccess,

**
Thaddeus L. Olczyk, PhD

There is a difference between
*thinking* you know something,
and *knowing* you know something.

TLOlczyk > said:

> I wonder how it would coume out if instead of orange extract, you used
> Grand marnier?

Probably REALLY good!

Carol

On Wed, 17 Aug 2005 17:23:40 GMT, TLOlczyk wrote:

> I wonder how it would coume out if instead of orange extract, you used
> Grand marnier?

<waving wildly>
I volunteer to be your test taster!

Damsel wrote:

> > I wonder how it would coume out if instead of orange extract, you used
> > Grand marnier?
>
> Probably REALLY good!

I did this last year for a friend's birthday. I baked brownies in a
springform pan, let them cool, and removed from the pan. Then I poked
holes in the brownie round and poured a few tablespoons of Grand
Marnier over it. I spread a layer of apricot preserves on top, and
frosted with dark chocolate buttercream.

My friend and I each had a slice that evening. He said he finished the
torte by noon the next day.

Derek

said:

> I did this last year for a friend's birthday. I baked brownies in a
> springform pan, let them cool, and removed from the pan. Then I poked
> holes in the brownie round and poured a few tablespoons of Grand
> Marnier over it. I spread a layer of apricot preserves on top, and
> frosted with dark chocolate buttercream.
>
> My friend and I each had a slice that evening. He said he finished the
> torte by noon the next day.

You are an evil genius!

Carol

On Wed, 17 Aug 2005 23:58:06 -0500, Damsel wrote:

> said:
>
> > I did this last year for a friend's birthday. I baked brownies in a
> > springform pan, let them cool, and removed from the pan. Then I poked
> > holes in the brownie round and poured a few tablespoons of Grand
> > Marnier over it. I spread a layer of apricot preserves on top, and
> > frosted with dark chocolate buttercream.
> >
> > My friend and I each had a slice that evening. He said he finished the
> > torte by noon the next day.
>
> You are an evil genius!
>
Brownies do not a torte make... but it sounded good anyway.

In article >,
wrote:

> I wonder how it would coume out if instead of orange extract, you used
> Grand marnier?

Just keep in mind that you'll probably use more Grand Marnier than you
would extract and that that much more liquid may affect baking time --
or something.
--
-Barb, <http://www.jamlady.eboard.com> 8/18/05, The Minnesota Pickle! Pictures
are there, too.