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On 12 Aug 2005 06:38:50 -0700, wrote:
>
>Alexis wrote:
>> Hairy wrote:>
>> > Her first post in this thread, apparently. Her expressed intent was to save
>> > less than 2 dollars by substituting two sticks of margarine for two sticks
>> > of butter. She then baked a half batch of brownies to see if it would work
>> > as well. All things considered, how much did she save?
>> >
>> > Dave
>>
>>
>> Short term perhaps not much, but long term her savings could be
>> significant -- especially if she bakes brownies frequently. Watch the
>> pennies and the pounds take care of themselves.
>>
>> Alexis
>
>Exactly!
>I'm changing the way I make brownies for the long haul. If the texture
>and flavor doesn't suffer by using half butter/half margarine--why not?
>If they were not as good, I'd go back to butter, no problem.
>
>Fact is, I knew the flavor wouldn't suffer, it was the texture I was
>concerned about. They are just as fudgey and in fact, chewier, with
>the margarine. That's how I like brownies. Not cakey. Chewy.
>
>I brought my experiment into work. I just said I was trying out a new
>recipe, I didn't specify what was different. My boss had 3 yesterday
>and I sent some home for his family. He deemed the new recipe "a
>keeper". And I love what he said about brownies...."Brownies should
>make you lick your fingers....when I want cake, I'll have cake. These
>are exactly what a brownie should be".
My sentiments exactly, Sheryl! I can't abide most cakey brownies, but
I can become quite, erm, possessive in the company of chewy ones :-)
TammyM
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