"Wayne Boatwright" > wrote in message
...
> On Sun 28 Aug 2005 10:31:31a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in
>>> rec.food.cooking:
>>>
>>>> Wayne...on triming posts....you're back sliding...Please trim.
>>>
>>> Ok, fine. But there are often plenty of other posts here where the
>>> original content is but a fraction of the total line count. Funny
>>> how
>>> only a few are
>>> worthy of "warnings".
>>
>> Yes I am one of the advantaged few too)
>
> Good fortune smiles on us! :-)

Yes indeed The sun shines on the righteous

"S'mee [AKA Jani]" > wrote in message
...
> One time on Usenet, Wayne Boatwright > said:
>> On Sun 28 Aug 2005 10:31:31a, Ophelia wrote in rec.food.cooking:
>> > "Wayne Boatwright" > wrote in message
>> > ...
>> >> On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in
>> >> rec.food.cooking:
>
>> >>> Wayne...on triming posts....you're back sliding...Please trim.
>
>> >> Ok, fine. But there are often plenty of other posts here where
>> >> the
>> >> original content is but a fraction of the total line count. Funny
>> >> how
>> >> only a few are worthy of "warnings".
>
>> > Yes I am one of the advantaged few too)
>
>> Good fortune smiles on us! :-)
>
> You could look at it this way -- someone is reading your posts and
> cares about how you do Usenet. Better than being ignored... :-)

LOL nice one Jani:))))

In article >, Wayne Boatwright
> wrote:
(snippage)
>
> BTW, unrelated, but have you every thought of doing a photo board of
> all your ribbons together? I think that would be super. Maybe too
> many for one board, but you could do one each for blue, red, etc. I
> think everyone would love to see them on your site.

LOL!! I'd have to find them first! I think they're in a cardboard file
thing in a closet here. I do have a bunch hanging on pegs below a shelf
unit. I keep the Bigass Gedney rosettes out because I haul them to
promotional appearances. The others are out because I haven't put them
into the files -- I gotta find 'em first. :-0)
--
-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.

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

On Sun 28 Aug 2005 06:30:25p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
> (snippage)
>>
>> BTW, unrelated, but have you every thought of doing a photo board of
>> all your ribbons together? I think that would be super. Maybe too
>> many for one board, but you could do one each for blue, red, etc. I
>> think everyone would love to see them on your site.
>
> LOL!! I'd have to find them first! I think they're in a cardboard file
> thing in a closet here. I do have a bunch hanging on pegs below a shelf
> unit. I keep the Bigass Gedney rosettes out because I haul them to
> promotional appearances. The others are out because I haven't put them
> into the files -- I gotta find 'em first. :-0)

Well, if I know you, you probably won't ever find the time to look. :-) I
don't think I've ever known anyone who stays as busy as you do, Barb.
That's probably a good thing! Me, a lot of times I'd just as soon sit here
like a lump. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

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!

"Wayne Boatwright" > wrote in message
...
> On Sun 28 Aug 2005 06:30:25p, Melba's Jammin' wrote in
> rec.food.cooking:
>
>> In article >, Wayne
>> Boatwright
>> > wrote:
>> (snippage)
>>>
>>> BTW, unrelated, but have you every thought of doing a photo board of
>>> all your ribbons together? I think that would be super. Maybe too
>>> many for one board, but you could do one each for blue, red, etc. I
>>> think everyone would love to see them on your site.
>>
>> LOL!! I'd have to find them first! I think they're in a cardboard
>> file
>> thing in a closet here. I do have a bunch hanging on pegs below a
>> shelf
>> unit. I keep the Bigass Gedney rosettes out because I haul them to
>> promotional appearances. The others are out because I haven't put
>> them
>> into the files -- I gotta find 'em first. :-0)
>
> Well, if I know you, you probably won't ever find the time to look.
> :-) I
> don't think I've ever known anyone who stays as busy as you do, Barb.
> That's probably a good thing! Me, a lot of times I'd just as soon sit
> here
> like a lump. :-)

O sits like a lump next to Wayne and watches Barb running around)

In article >, "Segue"
> wrote:
(snpipage)
>
> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>
> Please can you share this one??!

Pectin (used for making jam and jelly) products have recipes for Cherry
Jam. I use the Ball Fruit Jell powder pectin. Supermarket should have
pectin.
>
> Thanks,
>
> Segue
--
-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.

In article >, Wayne Boatwright
> wrote:

> On Sun 28 Aug 2005 06:30:25p, Melba's Jammin' wrote in rec.food.cooking:
>
> > In article >, Wayne Boatwright
> > > wrote:
> > (snippage)
> >>
> >> BTW, unrelated, but have you every thought of doing a photo board
> >> of all your ribbons together?

> > LOL!! I'd have to find them first! I think they're in a cardboard
> > file thing in a closet here.

> Well, if I know you, you probably won't ever find the time to look.
> :-) I don't think I've ever known anyone who stays as busy as you
> do, Barb. That's probably a good thing! Me, a lot of times I'd just
> as soon sit here like a lump. :-)

Oh, puh-leeze!! I'm a slug! I **** away entirely too much time in
front of this screen when I could be doing something useful. I've never
been very disciplined about "work."
--
-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.

On Mon 29 Aug 2005 02:17:39a, Ophelia wrote in rec.food.cooking:

>> Well, if I know you, you probably won't ever find the time to look.
>> :-) I
>> don't think I've ever known anyone who stays as busy as you do, Barb.
>> That's probably a good thing! Me, a lot of times I'd just as soon sit
>> here like a lump. :-)
>
> O sits like a lump next to Wayne and watches Barb running around)

Then I'll be in good company!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Mon 29 Aug 2005 04:57:46a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, "Segue"
> > wrote:
> (snpipage)
>>
>> > 1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)
>>
>> Please can you share this one??!
>
> Pectin (used for making jam and jelly) products have recipes for Cherry
> Jam. I use the Ball Fruit Jell powder pectin. Supermarket should have
> pectin.

I used to be able to buy frozen unsweetened sour cherries by the bag in the
supermarket. Haven't seen them in years. Back in OH, I also had a source
for 3-gallon cans of fresh, pitted, not-frozen sour cherries, which I would
divide up in batches for pies or jam and freeze. Nowadays, here in AZ, I
can only find canned sour cherries. I almost never buy them unless I need
a cherry pie "fix".

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On 28 Aug 2005 14:49:53 +0200, Wayne Boatwright
> wrote:

>>
>> 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
>
>Always remember, A Pie is a Serving! :-)

My kids told a lady in the grocery store that "those cookies" ( the
frozen dough and the prepared deli baked oes ) were for people who
didn't have aunts who loved them, otherwise they'd get REAL cookies...

Ditto microwave pancakes/waffles...how long does it take to mix up
pancake batter?

Jeanne
who didn't realize that REAL food spoiled kids

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/

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/

In article >,
Jeanne Burton > wrote:

> My kids told a lady in the grocery store that "those cookies" ( the
> frozen dough and the prepared deli baked oes ) were for people who
> didn't have aunts who loved them, otherwise they'd get REAL cookies...

The only cookies I buy at the store are those Nabisco Famous
Chocolate Cookies for crusts, and Graham Crackers. I have a recipe for
graham crackers somewhere, but I haven't made them yet. I like to know
what kind of garbage we're eating, and mine taste better.

> Ditto microwave pancakes/waffles...how long does it take to mix up
> pancake batter?

This cracks me up. People don't even know what real waffles and
pancakes taste like anymore.

> Jeanne
> who didn't realize that REAL food spoiled kids

My MIL laughed when she asked the kids what kind of birthday cake
they wanted, each one had very specific requests, what kind of cake,
filling, frosting, etc, and things like blueberry cake with whipped
cream and lemon filling or carrot cake with cream cheese frosting. She
said our kids were sophisticates, usually she heard other kids say
things like pink or Thomas the Tank Engine or chocolate.

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/

"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

Ranee Mueller > wrote in news:raneemdonot-
:

> 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.

For a number of years, from when I was about 12 if I remember rightly (I
may not!), I always had a Sara Lee apple danish for my birthday cake.

Rhonda Anderson
Cranebrook, NSW, Australia