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In article >, zxcvbob
> wrote: (serious snippage) > I made a big pan of brownies this early morning -- before I had any > coffee or anything. As I was taking them out of the oven, I saw the > bottle of vanilla extract (imitation) on the counter and realized I had > left it out. The brownies were good anyway, but they would have been a > lot better with the vanilla. > > I made the batter without nuts, then sprinkled chopped walnuts over half > the pan and smoothed them in a little with the rubber spatula. That way > I had both boy brownies and girl brownies with just one batch. > > Bob LOL! Bob, you and I think too much alike sometimes! When I was baking Fair brownies last Sunday morning at 0-dark-hundred, I considered doing exactly that -- I have to provide them with four pieces (about 1/6 of a pan) and I thought I could do both the Plain Brownies and the Chocolate Brownies with Nuts and/or Frosting in the same pan and get away with it. Then I decided to futz with the latter entry and that's how the CCAB came about. That's my story and I'm sticking to it. -- -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05, including the Blue Ribbon Brownie Recipe and a sad note added this evening, 8/27/05. |
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"Sheryl Rosen" > wrote in message ... > > I dunno...when it comes to brownies, I am a purist. I don't want > cherries, I > don't almond flavoring, I don't want coffee flavoring...I don't even > want > PEANUT BUTTER! And I LOVE peanut butter with chocolate!!!! > > I just want pure, deep, rich chocolate flavor, unadulterated by > anything but > the occasional crunch of a toasted walnut or pecan! > > I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream, > in > fact, but chocolate accents are good (fudge swirl, chocolate candies, > choc. > covered nuts, etc). I don't like chocolate in pancakes or muffins. I > don't > like chocolate chips in banana bread. I don't really like chocolate > milk or > hot cocoa, either. When I crave chocolate, it's not just the flavor I > crave, > it's the texture, I think. too. Fudgy brownies are probably my very > favorite > way to eat chocolate. My sentiments almost exactly, Sheryl. I do like a good chocolate birthday cake with chocolate frosting (in fact, I prefer it over white or yellow cake), but am not one for fancy-schmancy decadent Death-By-Chocolate type desserts. But it is fun to read about Barb's new blue ribbon winners, and I'd *love* to taste them! Chris |
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On Sun, 28 Aug 2005 05:22:44 GMT, Chris wrote:
> My sentiments almost exactly, Sheryl. I do like a good chocolate > birthday cake with chocolate frosting (in fact, I prefer it over white > or yellow cake), but am not one for fancy-schmancy decadent > Death-By-Chocolate type desserts. I'm just the opposite. I can take or leave cake, but give me a chocolate decadence ASAP and I'll put it out of its misery. |
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On Sun 28 Aug 2005 12:09:55a, sf wrote in rec.food.cooking:
> On Sun, 28 Aug 2005 05:22:44 GMT, Chris wrote: > >> My sentiments almost exactly, Sheryl. I do like a good chocolate >> birthday cake with chocolate frosting (in fact, I prefer it over white >> or yellow cake), but am not one for fancy-schmancy decadent >> Death-By-Chocolate type desserts. > > I'm just the opposite. I can take or leave cake, but give me a > chocolate decadence ASAP and I'll put it out of its misery. I'd much rather have a pie any day than a cake, although I do like some "specialty" cakes. Our family had some traditional cakes that are rarely made today; Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes, Fresh Coconut Cake (unlike any other I've ever had), and Fresh Orange Cake. All of those are labor intensive and I rarely make them. Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake are my two favorite chocolate cakes, and they're easy to make. Pies of almost any type; fresh fruit, chocolate, banana, and coconut cream pies, chess pie, pecan pie, etc. To me, all pies are easy to make. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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Wayne Boatwright wrote: > > I'd much rather have a pie any day than a cake, although I do like some > "specialty" cakes. Smae here. Cake? Ho hum! > Our family had some traditional cakes that are rarely > made today; Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes, Ok, what are these? > Fresh Coconut Cake (unlike any other I've ever had), Sounds delicioso! > and Fresh Orange Cake. > All of those are labor intensive and I rarely make them. > > Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake are > my two favorite chocolate cakes, and they're easy to make. > > Pies of almost any type; fresh fruit, chocolate, banana, and coconut cream > pies, chess pie, pecan pie, etc. To me, all pies are easy to make. What is chess pie? I would take a piece of pie - any kind - over any cake except for maybe Carrot (a good home-made one with walnuts and lots of spice) or Italian Wedding Cake. Other than that, I don't care if I ever eat cake. Cookies, OTOH... -L. |
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On Sun 28 Aug 2005 12:39:02a, -L. wrote in rec.food.cooking:
> > Wayne Boatwright wrote: >> >> I'd much rather have a pie any day than a cake, although I do like some >> "specialty" cakes. > > Smae here. Cake? Ho hum! > >> Our family had some traditional cakes that are rarely made today; >> Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes, > > Ok, what are these? First off, these are typically Southern cakes, the cake layers themselves rather simple white or yellow cake. The unique quality of each is dependent on the rich fillings. Amalgamation Cake is made with white cake layers, the rich filling is made with egg yolks, sugar, butter, and obscene amounts of coarsely chopped pecans, raisins, and coconut. The frosting is like an Italian meringue, made with just egg whites, sugar, and water. Lord Baltimore cake is made with yellow cake layers. The filling and frosting is, again, rather like an Italian meringue, with the additions of orange juice, lemon juice, quartered candied cherries, crumbled macaroons, coarsely chopped pecans, and coarsely chopped blanched almonds. Lady Baltimore cake is made with white cake layers. The filling and frosting, once again, is rather like an Italian meringue, with the additions of chopped pecans, chopped figs, raisins, candied cherries, and candied pineapple, all cut in small pieces. >> Fresh Coconut Cake (unlike any other I've ever had), > > Sounds delicioso! The fresh coconut cakes my grandmothers and mother made used yellow cake layers. The filling is actually a rather soupy mess made with the grated flesh of two fresh coconuts, sugar, whole milk, and a dozen or so whole standard size marshmallows. The mixture is cooked slowly at first to melt the marshmallows, then cooked at higher heat for a few minutes until very slightly thickened. The cake is baked in 4 layers and stacked alternatively with generous spoonings of the hot filling. The filling layers are a good 3/8" thick of very moist coconut, and the syrup soaks into the cake layers making a very moist cake. The frosting, once again, is like an Italian meringue. All the above cakes are baked in 4 layers. >> and Fresh Orange Cake. >> All of those are labor intensive and I rarely make them. >> >> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake >> are my two favorite chocolate cakes, and they're easy to make. >> >> Pies of almost any type; fresh fruit, chocolate, banana, and coconut >> cream pies, chess pie, pecan pie, etc. To me, all pies are easy to >> make. > > What is chess pie? Chess pie is sometimes referred to as Transparent Custard Pie, but it is far richer than a regular egg custard pie. The recipe I use contains a stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk, and a spoonful each of flour and cornmeal. It's a killer! > I would take a piece of pie - any kind - over any cake except for maybe > Carrot (a good home-made one with walnuts and lots of spice) or Italian > Wedding Cake. Other than that, I don't care if I ever eat cake. I love Italian Wedding Cake if it's a good one. Some bakeries are making poor imitations these days. I used to love carrot cake, but I must have had a few pieces that weren't very good, as I don't care for it much anymore. > Cookies, OTOH... Oh, don't get me started on cookies! :-) -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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"Wayne Boatwright" > wrote in message ... > On Sun 28 Aug 2005 12:39:02a, -L. wrote in rec.food.cooking: > >> >> Wayne Boatwright wrote: >>> >>> I'd much rather have a pie any day than a cake, although I do like some >>> "specialty" cakes. >> >> Smae here. Cake? Ho hum! >> >>> Our family had some traditional cakes that are rarely made today; >>> Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes, >> >> Ok, what are these? > > First off, these are typically Southern cakes, the cake layers themselves > rather simple white or yellow cake. The unique quality of each is > dependent on the rich fillings. > > Amalgamation Cake is made with white cake layers, the rich filling is made > with egg yolks, sugar, butter, and obscene amounts of coarsely chopped > pecans, raisins, and coconut. The frosting is like an Italian meringue, > made with just egg whites, sugar, and water. > > Lord Baltimore cake is made with yellow cake layers. The filling and > frosting is, again, rather like an Italian meringue, with the additions of > orange juice, lemon juice, quartered candied cherries, crumbled macaroons, > coarsely chopped pecans, and coarsely chopped blanched almonds. > > Lady Baltimore cake is made with white cake layers. The filling and > frosting, once again, is rather like an Italian meringue, with the > additions of chopped pecans, chopped figs, raisins, candied cherries, and > candied pineapple, all cut in small pieces. > >>> Fresh Coconut Cake (unlike any other I've ever had), >> >> Sounds delicioso! > > The fresh coconut cakes my grandmothers and mother made used yellow cake > layers. The filling is actually a rather soupy mess made with the grated > flesh of two fresh coconuts, sugar, whole milk, and a dozen or so whole > standard size marshmallows. The mixture is cooked slowly at first to melt > the marshmallows, then cooked at higher heat for a few minutes until very > slightly thickened. The cake is baked in 4 layers and stacked > alternatively with generous spoonings of the hot filling. The filling > layers are a good 3/8" thick of very moist coconut, and the syrup soaks > into the cake layers making a very moist cake. The frosting, once again, > is like an Italian meringue. > > All the above cakes are baked in 4 layers. > >>> and Fresh Orange Cake. >>> All of those are labor intensive and I rarely make them. >>> >>> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake >>> are my two favorite chocolate cakes, and they're easy to make. >>> >>> Pies of almost any type; fresh fruit, chocolate, banana, and coconut >>> cream pies, chess pie, pecan pie, etc. To me, all pies are easy to >>> make. >> >> What is chess pie? > > Chess pie is sometimes referred to as Transparent Custard Pie, but it is > far richer than a regular egg custard pie. The recipe I use contains a > stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk, > and a spoonful each of flour and cornmeal. It's a killer! > > >> I would take a piece of pie - any kind - over any cake except for maybe >> Carrot (a good home-made one with walnuts and lots of spice) or Italian >> Wedding Cake. Other than that, I don't care if I ever eat cake. > > I love Italian Wedding Cake if it's a good one. Some bakeries are making > poor imitations these days. I used to love carrot cake, but I must have > had a few pieces that weren't very good, as I don't care for it much > anymore. > >> Cookies, OTOH... > > Oh, don't get me started on cookies! :-) > > -- > Wayne Boatwright *¿* Three things I usually don't prepare within a 6-month period: Pie, Cake, and Cookies. I'm always picking up packages of them at the grocery/Costco/BJ's and setting them down after I look at the ingredients, saying, "I can make them if I want them," not wanting to eat the hydrogentated oils. About the only thing I've bought in the last year has been Costco's Palmier leaf cookies (all butter) and the Bon-something chocolate brownies (just couldn't resist any longer.) They probably have oil in them. Haven't bought a second package though. I love pie, cake and cookies, but I have no self-control. Dee Dee |
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In article >,
Wayne Boatwright > wrote: > Chess pie is sometimes referred to as Transparent Custard Pie, but it is > far richer than a regular egg custard pie. The recipe I use contains a > stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk, > and a spoonful each of flour and cornmeal. It's a killer! There are only a few custards I like, but I made a brown sugar pie (Mennonite recipe) that was so good. I want one right now. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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On 28 Aug 2005 09:30:50 +0200, Wayne Boatwright wrote:
> I'd much rather have a pie any day than a cake, although I do like some > "specialty" cakes. My grandmother used to laugh because I was the only kid she knew who asked for a birthday pie. |
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On Sun 28 Aug 2005 11:03:20a, sf wrote in rec.food.cooking:
> On 28 Aug 2005 09:30:50 +0200, Wayne Boatwright wrote: > >> I'd much rather have a pie any day than a cake, although I do like some >> "specialty" cakes. > > My grandmother used to laugh because I was the only kid she knew who > asked for a birthday pie. > Oh, me too! If there was a party where people would expect a birthday cake, there was a cake, but there was also a pie for me, usually cherry. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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In article >,
sf > wrote: > My grandmother used to laugh because I was the only kid she knew who > asked for a birthday pie. Rich got cherry pie for his birthday once, and the kids have had things like strawberry shortcake. I love good homemade cake, will pass on most box mixes (the chocolate just tastes brown), but I do love pie. Something about the crisp crust and the soft fruit. MMMM. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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"Ranee Mueller" > wrote in message ... > In article >, > sf > wrote: > >> My grandmother used to laugh because I was the only kid she knew who >> asked for a birthday pie. > * My birthday's in May and there's nothing better than rhubarb pie with a little birthday candle wax on the crust! Pablo |
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On Sun, 28 Aug 2005 00:09:55 -0700, sf > wrote:
>On Sun, 28 Aug 2005 05:22:44 GMT, Chris wrote: > >> My sentiments almost exactly, Sheryl. I do like a good chocolate >> birthday cake with chocolate frosting (in fact, I prefer it over white >> or yellow cake), but am not one for fancy-schmancy decadent >> Death-By-Chocolate type desserts. > >I'm just the opposite. I can take or leave cake, but give me a >chocolate decadence ASAP and I'll put it out of its misery. > I don't even know what chocolate decadence is. Am I deprived? I generally prefer other things to chocolate desserts. I like vanilla-based ice cream. I prefer fruit pies. Fave cake is carrot cake. I like a bit of chocolate in candy form though, like REALLY good dark chocolate or Kay's truffles, and brownies are deeeeeee-vine. TammyM |
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Tammy wrote:
> I don't even know what chocolate decadence is. Am I deprived? There doesn't appear to be a "standard" definition of chocolate decadence, but it generally means a flourless (or nearly flourless) chocolate torte. It's very dense and intensely chocolatey. I follow the chocolate torte recipe in _The Cake Bible_ and serve it with whipped cream and some kind of dessert sauce: Raspberry sauce, orange sauce, cherry sauce, apricot sauce, and coffee syrup all work well. Praline liqueur, brandy (or a Brandy Alexander), or Kahlua are also nice accompaniments. Bob |
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On Sun, 28 Aug 2005 20:37:27 GMT, TammyM wrote:
> On Sun, 28 Aug 2005 00:09:55 -0700, sf > wrote: > > >I'm just the opposite. I can take or leave cake, but give me a > >chocolate decadence and I'll put it out of its misery ASAP. > > > I don't even know what chocolate decadence is. Am I deprived? > > I generally prefer other things to chocolate desserts. I like > vanilla-based ice cream. I prefer fruit pies. Fave cake is carrot > cake. I like a bit of chocolate in candy form though, like REALLY > good dark chocolate or Kay's truffles, and brownies are deeeeeee-vine. > In that case, Chocolate Decadence is calling your name! It's simple... I have good one somewhere, but hubby put away the folders of recipes I kept in the kitchen and doesn't remember where he put them. What was he thinking? They were in a drawer for cripes sake! Any, I googled the recipe and like any other cake, there are lots of variations... but this one is simple, to the point and similar to mine: http://www.thatsmyhome.com/sweetspot/decadence.htm Chocolate Decadence 1 pound dark chocolate (Chocolate chips will also work in this recipe) 5 ounces butter 4 eggs 1 T. sugar 1 T. flour Melt butter and add chocolate. Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take 8-10 minutes. Fold in the flour. Add chocolate mixture. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.) Prepare a 9-inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425°F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan. To serve, remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, top with chocolate shavings and serve the chocolate sauce and whipped cream on the side. Enjoy! |
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On Sat 27 Aug 2005 07:19:59p, Sheryl Rosen wrote in rec.food.cooking:
> TammyM at wrote on 8/27/05 4:07 PM: > >> >> Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just >> give it a shot.... >> >> TammyM > > If you do Frangelico, use broken hazelnuts instead of almonds. > I don't think of cherry and hazelnuts together--cherries and almond, > yes. What fruit goes with hazelnuts? Hmmm....Dunno. > Might be good with cherries. > > I dunno...when it comes to brownies, I am a purist. I don't want > cherries, I don't almond flavoring, I don't want coffee flavoring...I > don't even want PEANUT BUTTER! And I LOVE peanut butter with > chocolate!!!! > > I just want pure, deep, rich chocolate flavor, unadulterated by anything > but the occasional crunch of a toasted walnut or pecan! > > I love chocolate, but not in EVERYTHING. I prefer vanilla ice cream, in > fact, but chocolate accents are good (fudge swirl, chocolate candies, > choc. covered nuts, etc). I don't like chocolate in pancakes or > muffins. I don't like chocolate chips in banana bread. I don't really > like chocolate milk or hot cocoa, either. When I crave chocolate, it's > not just the flavor I crave, it's the texture, I think. too. Fudgy > brownies are probably my very favorite way to eat chocolate. Followed > closely by chocolate candy...like a Hershey's Kiss, or a chocolate bar > with almonds, I'm very big on pure chocolate plus either some kind of > nuts or peanut butter. Chocolate plus ONE thing. Nuts. OR peanut butter. > OR coconut. Or cookie of some sort (like a Kit Kat) Or Caramel. Ok, > exceptions to this would be a Snickers, or one of those new Take 5 bars > (wow, if that wasn't invented by a woman with PMS I don't know what > was!!!! Salty pretzel, topped with sweet caramel, peanut butter, chopped > peanuts for more salt and crunch, all topped off with a layer of rich > milk chocolate! Salty, sweet and crunchy all in one!!!). And Almond > Joy. But otherwise, I tend to go simple when it comes to chocolate. > > This seems to be more and more as I get older. I also no longer like > "everything" pizza. I'm more appreciative now of a single topping (two > at the most, because I'm indecisive) pizza. > > Anyway, I wouldn't turn down one of Barb's amazing Chocolate Cherry > Amaretto Brownies, I'm certain they would be delicious. I know I would > like them. But I'd probably have just one and go back to the basic boy > brownies. (with nuts). I just feel like brownies with walnuts are > perfect without all the other stuff. Quite a few folks may share your preferences, Sheryl, myself included. I might want to eat one of those Chocolate Cherry Amaretto Brownies, but I wouldn't want a pan full. Still, I applaud Barb's efforts and innovative experiments and, for her at least, it certainly pays off. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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In article >, Wayne Boatwright
> wrote: (serious snipped) > > brownies. (with nuts). I just feel like brownies with walnuts are > > perfect without all the other stuff. > Quite a few folks may share your preferences, Sheryl, myself included. I > might want to eat one of those Chocolate Cherry Amaretto Brownies, but I > wouldn't want a pan full. Still, I applaud Barb's efforts and innovative > experiments and, for her at least, it certainly pays off. That's rich. I'll get $6.00 for first place. In this particular case, I know that that doesn't cover the cost of the ingredients, much less petrol for hauling them to the fairgrounds. Good thing I don't do it for the money. -- -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05, including the Blue Ribbon Brownie Recipe and a sad note added this evening, 8/27/05. |
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On Sun 28 Aug 2005 06:08:28a, Melba's Jammin' wrote in rec.food.cooking:
>> Quite a few folks may share your preferences, Sheryl, myself included. I >> might want to eat one of those Chocolate Cherry Amaretto Brownies, but I >> wouldn't want a pan full. Still, I applaud Barb's efforts and innovative >> experiments and, for her at least, it certainly pays off. > > That's rich. I'll get $6.00 for first place. In this particular case, > I know that that doesn't cover the cost of the ingredients, much less > petrol for hauling them to the fairgrounds. Good thing I don't do it > for the money. Barb, you know I didn't mean "for the money". I guess one could say, "What price a ribbon?", blue or otherwise. You've many accomplishments, and you've probably been amply rewarded in every way but money. Congratulations are always in order. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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