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Brownies: Butter vs. Margarine
I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and
girls! One with nuts, one without) The recipe I use is basically Barb's, minus the baking soda. Which means each pan uses half a pound (2 sticks) of butter and 4 ounces of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things, too). Butter is nearly $4 a pound this week!!!! I know what to expect with cookies when subbing margarine for butter...cookies with butter tend to be flatter, a little crisper, margarine in cookies yields a higher, slightly more tender cookie. Butter flavor Crisco is actually my choice for chocolate chip and oatmeal raisin cookies, because I like a taller,crunchy cookie and that yields the best result for my taste. But brownies? I had no idea what the difference would be, texture-wise, between the two fats. My thought to economize slightly on the brownies was to use 1 stick of butter and one stick of margarine per pan. (rather than 2 sticks of butter). I searched and searched on the web and couldn't find any documentation on this subject: the effects of butter vs. margarine on brownies. Plenty on cookies, but nothing on Brownies. So after nearly an hour of Googling...I decided to do something drastic. I made a half-batch of my regular brownie recipe, and used half butter and half margarine. They are in the oven, about half-way done. First thoughts: 1. No discernible difference in the melting of the chocolate using 50% butter/50% margarine vs. all butter. 2. After adding the sugar, I tasted the melted chocolate/fat/sugar combo (as I always do because it's irresistible to me!) and it tasted yummy. Maybe a little bit greasier, but not necessarily in a bad way. 3. The mixture was not a terribly thick layer in the pan. Thing is, I used a half recipe and a 9x9" pan. I usually use a 9 x 13" pan and a full recipe. Soo....I am not comparing apples to apples. And thinner is not necessarily worse, in fact, with such a rich fudgy brownie, smaller may be more desirable. I used walnuts in this batch, because I figure my office mates will be the beneficiaries of this little experiment, and I know my boss likes nuts. Thing is, many of the people who will be eating these on Saturday have eaten my brownies before and they are looking forward to "Sheryl's Brownies". I have a reputation to uphold! They have to be as good, or better, than the ones I've made before. I'll let you know how these turn out. I'm getting itchy...I wanna try 'em! -- --- Love like you've never been hurt Live like there's no tomorrow And dance like there's nobody watching |
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In article >, Sheryl Rosen
> wrote: > I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys > and > girls! One with nuts, one without) > > The recipe I use is basically Barb's, minus the baking soda. Pssst -- that recipe doesn't have any baking soda in it. It does use baking powder, though. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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In article >, Sheryl Rosen
> wrote: > Anyway, I forgot to add it once, and I liked the result. Very fudgey! > So I omit it. Describe fudgy for me. (This ought to be interesting). I went to a Tastefully Simple party once and they had these fudgy brownies and I thought they were icky and underbaked - the consistency of thick-enough-to-hold-its-shape batter - like raw. Is that what you're talking about? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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On Thu, 11 Aug 2005 08:30:43 -0500, Melba's Jammin'
> wrote: >In article >, Sheryl Rosen > wrote: > >> Anyway, I forgot to add it once, and I liked the result. Very fudgey! >> So I omit it. > >Describe fudgy for me. (This ought to be interesting). I went to a >Tastefully Simple party once and they had these fudgy brownies and I >thought they were icky and underbaked - the consistency of >thick-enough-to-hold-its-shape batter - like raw. Is that what you're >talking about? >-- >-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a >couple pictures added to the 7/29 note on 8/5) I too prefer fudgy brownies to cakey ones. Fudgy is just what it sounds like -- with a chewy consistency (like fudge, duh!) rather than a crumbly one. Your recipe tends to be on the cakey side of the brownie spectrum, IMO&E, which is groovalacious if you like cakey brownies. And yours <grovel> is the only, the ONLY, cakey brownie recipe I like :-) How'd I do? Now stop bugging Margaret and making her sound like a lush, she's merely a woman of grace and style :-) TammyM |
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TammyM wrote: > > > Now stop bugging Margaret and making her sound like a lush, she's > merely a woman of grace and style :-) > > TammyM \ Thank you, Tammy. I'll drink to that!!!!! |
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On Thu 11 Aug 2005 02:30:06p, Margaret Suran wrote in rec.food.cooking:
> > > Sheryl Rosen wrote: >> Melba's Jammin' at wrote on 8/10/05 9:56 PM: >> >> >>>In article >, Sheryl Rosen > wrote: >>> >>> >>>>I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys >>>>and girls! One with nuts, one without) >>>> >>>>The recipe I use is basically Barb's, minus the baking soda. >>> >>>Pssst -- that recipe doesn't have any baking soda in it. It does use >>>baking powder, though. >> >> I know....I always, always always type the wrong word. I was even >> thinking powder, yet, my fingers banged out "soda". Mental block.... >> >> Anyway, I forgot to add it once, and I liked the result. Very fudgey! >> So I omit it. >> >> They came out awesome. >> And the Red Sox just had a 9 run 8th inning! >> My boys are on ESPN tonight! >> My team is winning, they are 5.5 games ahead of the 2nd place team, >> there are 3 Jews on the field right now wearing red socks (Daddy would >> be SO proud!) my brownies came out awesome...My Life is GOOD!!!! >> --- >> Love like you've never been hurt >> Live like there's no tomorrow >> And dance like there's nobody watching >> > Who are the three Jewish Red Sox? I didn't know that they had even > one Jew on their team.  ) I asked my friend, David H, but he didn't> know who they are. He will ask in Shul tomorrow night. > > The air conditioning in our building is out. It is the second hottest > day of the year and I do not know what to cook. Most likely, I will > only heat up the boiled beef with potatoes and vegetables and ice > coffee and a Baba au Rum for Marcel. I will have a cold sandwich, > bologna on toasted nine grain bread. It is hot in my apartment. I am > having a nice glass of Scotch, with lots and lots of ice. Oh, Margaret, I'm so sorry about your air conditioning. I wish I could send you some nice 77° air from my house! Try your best to stay cool, and I hope they get it fixed very soon. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 3:09:01 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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In article >,
Margaret Suran > wrote: snip > > The air conditioning in our building is out. It is the second hottest > day of the year and I do not know what to cook. Most likely, I will > only heat up the boiled beef with potatoes and vegetables and ice > coffee and a Baba au Rum for Marcel. I will have a cold sandwich, > bologna on toasted nine grain bread. It is hot in my apartment. I am > having a nice glass of Scotch, with lots and lots of ice. I wish I could send you (and my mother upstate) some of this 70? air. Walking has been very nice the last couple of days. Alas, we're supposed to warm back up tomorrow. OB Food: Dinner tonight will be grilled sesame chicken wings, rice, mango relish, and a vegetable to be determined. Cindy -- C.J. Fuller Delete the obvious to email me |
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On Thu, 11 Aug 2005 17:30:06 -0400, Margaret Suran
> connected the dots and wrote: ~The air conditioning in our building is out. It is the second hottest ~day of the year and I do not know what to cook. Most likely, I will ~only heat up the boiled beef with potatoes and vegetables and ice ~coffee and a Baba au Rum for Marcel. I will have a cold sandwich, ~bologna on toasted nine grain bread. It is hot in my apartment. I am ~ having a nice glass of Scotch, with lots and lots of ice. We have no AC ever, just fans. Tonight was tuna on salad with crackers and toast. DH and DD decided it was ok to heat up the kitchen. I let them clean up. Oddly, a hot shower will help you cool off. But icy cold Scotch probably doesn't hurt. Be careful to have it with a side of water if you drink it neat--the heat will dehydrate you quickly. Hugs and a speedy repair, maxine in ri |
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In article >, Margaret Suran
> wrote: (snip) > The air conditioning in our building is out. Uffda! > It is the second hottest day of the year and I do not know what to > cook. COOK? I'd be making a reservation! Take care of you. > Most likely, I will only heat up the boiled beef with potatoes and > vegetables and ice coffee and a Baba au Rum for Marcel. I will have > a cold sandwich, bologna on toasted nine grain bread. It is hot in > my apartment. I am having a nice glass of Scotch, with lots and lots > of ice. Right. Are you sure that's not a nice cube of ice with lots and lots of Scotch? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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Margaret Suran wrote: > > The air conditioning in our building is out. It is the second hottest > day of the year and I do not know what to cook. Most likely, I will > only heat up the boiled beef with potatoes and vegetables and ice > coffee and a Baba au Rum for Marcel. I will have a cold sandwich, > bologna on toasted nine grain bread. It is hot in my apartment. No A/C sounds like the perfect excuse to go out for Chinese. > I am having a nice glass of Scotch, with lots and lots of ice. Wouldn't that be a glass of nice Scotch... ok, a big glass of nice Scotch.  Sheldon |
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Sheldon wrote: > Margaret Suran wrote: > >>The air conditioning in our building is out. It is the second hottest >>day of the year and I do not know what to cook. Most likely, I will >>only heat up the boiled beef with potatoes and vegetables and ice >>coffee and a Baba au Rum for Marcel. I will have a cold sandwich, >>bologna on toasted nine grain bread. It is hot in my apartment. > > > No A/C sounds like the perfect excuse to go out for Chinese. > > >>I am having a nice glass of Scotch, with lots and lots of ice. > > > Wouldn't that be a glass of nice Scotch... ok, a big glass of nice > Scotch. > > Sheldon > For more years than I want to count, there has not been a really good Chinese restaurant in my immediate neighborhood. There were so many when I first moved here in 1977. There was a wonderful little inexpensive Mama/Papa one right across the street, The Szechuan Kitchen, but the building was torn down and a high rise was built. The new rent would have been much too high for the owners of that place and they moved into another building, into a place that only has a kitchen and a counter for ordering and paying, where they cook a limited amount of their most popular dishes for take-out and for delivery only. I order from them at times, but I really prefer to go out for dinner. Shun Lee West, both the regular restaurant and their Dim Sum Cafe are still my favorites, but they are on the other side of the city. They are worth the trip, but I rarely go there now. As for the nice glass of Scotch, everything about it was nice. ) |
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"Sheryl Rosen" > wrote in message ... >I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and > girls! One with nuts, one without) > > The recipe I use is basically Barb's, minus the baking soda. > Which means each pan uses half a pound (2 sticks) of butter and 4 ounces > of > unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things, > too). > > Butter is nearly $4 a pound this week!!!! > > I know what to expect with cookies when subbing margarine for > butter...cookies with butter tend to be flatter, a little crisper, > margarine > in cookies yields a higher, slightly more tender cookie. Butter flavor > Crisco is actually my choice for chocolate chip and oatmeal raisin > cookies, > because I like a taller,crunchy cookie and that yields the best result for > my taste. But brownies? I had no idea what the difference would be, > texture-wise, between the two fats. > I almost always use margarine to make brownies. I can't tell any difference because the chocolate overpowers any subtle difference in taste -- but I always make sure the label says "margarine" and that it has 100 calories per tablespoon. Parkay, Bluebonnet, and most of the other brands that used to be margarine are now "spread" with anywhere from 65 to 90 calories per Tbsp, and that's enough difference in moisture and fat content to screw up baked goods. Be careful with the salt. If you use salted margarine (and almost all of it is salted) the brownies will probably be too salty if you add any additional salt. HTH, :-) Bob |
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"Sheryl Rosen" > wrote in message ... > I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and > girls! One with nuts, one without) > > The recipe I use is basically Barb's, minus the baking soda. > Which means each pan uses half a pound (2 sticks) of butter and 4 ounces of > unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things, > too). > > Butter is nearly $4 a pound this week!!!! > > I know what to expect with cookies when subbing margarine for > butter...cookies with butter tend to be flatter, a little crisper, margarine > in cookies yields a higher, slightly more tender cookie. Butter flavor > Crisco is actually my choice for chocolate chip and oatmeal raisin cookies, > because I like a taller,crunchy cookie and that yields the best result for > my taste. But brownies? I had no idea what the difference would be, > texture-wise, between the two fats. > > My thought to economize slightly on the brownies was to use 1 stick of > butter and one stick of margarine per pan. (rather than 2 sticks of butter). > > I searched and searched on the web and couldn't find any documentation on > this subject: the effects of butter vs. margarine on brownies. Plenty on > cookies, but nothing on Brownies. > > So after nearly an hour of Googling...I decided to do something drastic. > I made a half-batch of my regular brownie recipe, and used half butter and > half margarine. > > They are in the oven, about half-way done. > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas that is 1 or 2 cents per gallon cheaper than local.:-) Dave |
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"Hairy" > wrote in message ... > > "Sheryl Rosen" > wrote in message > ... >> I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys >> and >> girls! One with nuts, one without) >> >> The recipe I use is basically Barb's, minus the baking soda. >> Which means each pan uses half a pound (2 sticks) of butter and 4 ounces > of >> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other >> things, >> too). >> >> Butter is nearly $4 a pound this week!!!! >> >> I know what to expect with cookies when subbing margarine for >> butter...cookies with butter tend to be flatter, a little crisper, > margarine >> in cookies yields a higher, slightly more tender cookie. Butter flavor >> Crisco is actually my choice for chocolate chip and oatmeal raisin > cookies, >> because I like a taller,crunchy cookie and that yields the best result >> for >> my taste. But brownies? I had no idea what the difference would be, >> texture-wise, between the two fats. >> >> My thought to economize slightly on the brownies was to use 1 stick of >> butter and one stick of margarine per pan. (rather than 2 sticks of > butter). >> >> I searched and searched on the web and couldn't find any documentation on >> this subject: the effects of butter vs. margarine on brownies. Plenty on >> cookies, but nothing on Brownies. >> >> So after nearly an hour of Googling...I decided to do something drastic. >> I made a half-batch of my regular brownie recipe, and used half butter >> and >> half margarine. >> >> They are in the oven, about half-way done. >> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas that > is 1 or 2 cents per gallon cheaper than local.:-) > > Dave > While taking that drive of 40 miles onto a casino where they can spend that 1 or 2 cents saving - stopping by for the cheapest meal on the way -- we all have our foibles. Tee-hee Dee Dee |
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Dee Randall wrote on 11 Aug 2005 in rec.food.cooking
> > "Hairy" > wrote in message > ... > > > > "Sheryl Rosen" > wrote in message > > ... > >> I have to make 2 13x9" pans of brownies Saturday. (As Barb > >> says---boys and > >> girls! One with nuts, one without) > >> > >> The recipe I use is basically Barb's, minus the baking soda. > >> Which means each pan uses half a pound (2 sticks) of butter and 4 > >> ounces > > of > >> unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few > >> other things, > >> too). > >> > >> Butter is nearly $4 a pound this week!!!! > >> > >> I know what to expect with cookies when subbing margarine for > >> butter...cookies with butter tend to be flatter, a little > >> crisper, > > margarine > >> in cookies yields a higher, slightly more tender cookie. Butter > >> flavor Crisco is actually my choice for chocolate chip and > >> oatmeal raisin > > cookies, > >> because I like a taller,crunchy cookie and that yields the best > >> result for > >> my taste. But brownies? I had no idea what the difference would > >> be, texture-wise, between the two fats. > >> > >> My thought to economize slightly on the brownies was to use 1 > >> stick of butter and one stick of margarine per pan. (rather than > >> 2 sticks of > > butter). > >> > >> I searched and searched on the web and couldn't find any > >> documentation on this subject: the effects of butter vs. > >> margarine on brownies. Plenty on cookies, but nothing on > >> Brownies. > >> > >> So after nearly an hour of Googling...I decided to do something > >> drastic. I made a half-batch of my regular brownie recipe, and > >> used half butter and > >> half margarine. > >> > >> They are in the oven, about half-way done. > >> > > > > You remind me of my elderly inlaws. They'll drive 40 miles to buy > > gas that is 1 or 2 cents per gallon cheaper than local.:-) > > > > Dave > > > While taking that drive of 40 miles onto a casino where they can > spend that 1 or 2 cents saving - stopping by for the cheapest meal > on the way -- we all have our foibles. Tee-hee > Dee Dee > > > > Sure. (How come your postdisappears when I reply?) {Mystically Exported from MasterCook Mac } Barb Schaller's Famous Orgasmic Chocolate Brownies Recipe By: Barb Schaller Serving Size: 24 Preparation Time: 0:45 Categories: Bars Amount Measure Ingredient Preparation Method 1 cup unsalted butter (8 oz.) 4 ounces unsweetened baking chocolate 2 cups granulated sugar (15 oz.) 4 eggs 2 teaspoons vanilla extract 1 teaspoon almond extract 1 cup chopped nuts, optional (walnuts or pecans) 1 1/3 cups cake flour (6 oz.) 1 teaspoon baking powder 1/2 teaspoon salt Move oven rack to center and preheat oven to 350? F. Line a 9x13" metal baking pan with parchment paper. In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk. Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking powder, and salt and fold into chocolate. Spread batter in 9x13" pan lined with baking parchment and bake in preheated oven at 350?F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter. Cool pan on wire rack for 15 minutes before removing (if you wish) brownies from pan. ---------- Notes: Please, keep the moaning down; it annoys the neighbors. I use the baking parchment so the whole can be removed from the pan for easy transport to a lucky recipient. May want to support the bottom with cardboard. First Place, Plain Brownies, 1997 and 2002 Minnesota State Fairs. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter and cake flour. If you do not, don't complain to me about it. In fact, don't complain to me about it anyway. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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In article >, "Hairy"
> wrote: > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas > that is 1 or 2 cents per gallon cheaper than local.:-) > Dave Bet you didn't know they moved in across the street from me -- 30 years ago. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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In article >, "Hairy"
> wrote: > "Sheryl Rosen" > wrote in message > ... > > I have to make 2 13x9" pans of brownies Saturday. (As Barb > > says---boys and girls! One with nuts, one without) > > > > The recipe I use is basically Barb's, minus the baking soda. Which > > means each pan uses half a pound (2 sticks) of butter and 4 ounces > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few > > other things, too). > > > > Butter is nearly $4 a pound this week!!!! > > > > I know what to expect with cookies when subbing margarine for > > butter...cookies with butter tend to be flatter, a little crisper, > > margarine in cookies yields a higher, slightly more tender cookie. > > Butter flavor Crisco is actually my choice for chocolate chip and > > oatmeal raisin cookies, because I like a taller,crunchy cookie and > > that yields the best result for my taste. But brownies? I had no > > idea what the difference would be, texture-wise, between the two > > fats. > > > > My thought to economize slightly on the brownies was to use 1 stick > > of butter and one stick of margarine per pan. (rather than 2 sticks > > of butter). > > > > I searched and searched on the web and couldn't find any > > documentation on this subject: the effects of butter vs. margarine > > on brownies. Plenty on cookies, but nothing on Brownies. > > > > So after nearly an hour of Googling...I decided to do something > > drastic. I made a half-batch of my regular brownie recipe, and used > > half butter and half margarine. > > > > They are in the oven, about half-way done. > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas > that is 1 or 2 cents per gallon cheaper than local.:-) > > Dave Huh? What'd she say to make you say that? What'd I miss? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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On Thu, 11 Aug 2005 08:35:34 -0500, Melba's Jammin'
> connected the dots and wrote: ~In article >, "Hairy" > wrote: ~ ~> "Sheryl Rosen" > wrote in message ~> ... ~> > I have to make 2 13x9" pans of brownies Saturday. (As Barb ~> > says---boys and girls! One with nuts, one without) ~> > ~> > The recipe I use is basically Barb's, minus the baking soda. Which ~> > means each pan uses half a pound (2 sticks) of butter and 4 ounces ~> > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few ~> > other things, too). ~> > ~> > Butter is nearly $4 a pound this week!!!! ~> > ~> > I know what to expect with cookies when subbing margarine for ~> > butter...cookies with butter tend to be flatter, a little crisper, ~> > margarine in cookies yields a higher, slightly more tender cookie. ~> > Butter flavor Crisco is actually my choice for chocolate chip and ~> > oatmeal raisin cookies, because I like a taller,crunchy cookie and ~> > that yields the best result for my taste. But brownies? I had no ~> > idea what the difference would be, texture-wise, between the two ~> > fats. ~> > ~> > My thought to economize slightly on the brownies was to use 1 stick ~> > of butter and one stick of margarine per pan. (rather than 2 sticks ~> > of butter). ~> > ~> > I searched and searched on the web and couldn't find any ~> > documentation on this subject: the effects of butter vs. margarine ~> > on brownies. Plenty on cookies, but nothing on Brownies. ~> > ~> > So after nearly an hour of Googling...I decided to do something ~> > drastic. I made a half-batch of my regular brownie recipe, and used ~> > half butter and half margarine. ~> > ~> > They are in the oven, about half-way done. ~ ~> You remind me of my elderly inlaws. They'll drive 40 miles to buy gas ~> that is 1 or 2 cents per gallon cheaper than local.:-) ~ ~> ~> Dave ~ ~Huh? What'd she say to make you say that? What'd I miss? I think it was Sheryl's "!!!! at the price of butter. Especially since you warn folks not to substitute. I played around with your recipe after a few batches, and came up with an almond version folks who've tasted them like a lot. maxine in ri |
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In article >, group wrote:
> On Thu, 11 Aug 2005 08:35:34 -0500, Melba's Jammin' > > connected the dots and wrote: > > ~In article >, "Hairy" > > wrote: (snippage) > ~> > They are in the oven, about half-way done. > ~ > ~> You remind me of my elderly inlaws. They'll drive 40 miles to buy > gas > ~> that is 1 or 2 cents per gallon cheaper than local.:-) > ~> > ~> Dave > ~ > ~Huh? What'd she say to make you say that? What'd I miss? > > I think it was Sheryl's "!!!! at the price of butter. Especially > since you warn folks not to substitute. OK. No, I just say not to complain to me about it if you do and the brownies don't turn out. I've been caught making them with a stick of margarine when I'm shy on butter. The earth is still spinning. :-0) 99% of the time, though, I do use unsalted butter. It was $2.79/lb. at the supermarket when I bought a pound yesterday. :-0) > > I played around with your recipe after a few batches, and came up with > an almond version folks who've tasted them like a lot. Well, let's hear it, Voman. > maxine in ri -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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On Fri, 12 Aug 2005 12:56:10 -0500, Melba's Jammin'
> connected the dots and wrote: ~In article >, group wrote: ~ ~> On Thu, 11 Aug 2005 08:35:34 -0500, Melba's Jammin' ~> > connected the dots and wrote: ~> ~> ~In article >, "Hairy" ~> > wrote: ~(snippage) ~> ~> > They are in the oven, about half-way done. ~> ~ ~> ~> You remind me of my elderly inlaws. They'll drive 40 miles to buy ~> gas ~> ~> that is 1 or 2 cents per gallon cheaper than local.:-) ~ ~> ~> ~> ~> Dave ~> ~ ~> ~Huh? What'd she say to make you say that? What'd I miss? ~> ~> I think it was Sheryl's "!!!! at the price of butter. Especially ~> since you warn folks not to substitute. ~ ~OK. ~No, I just say not to complain to me about it if you do and the brownies ~don't turn out. I've been caught making them with a stick of margarine ~when I'm shy on butter. The earth is still spinning. :-0) 99% of the ~time, though, I do use unsalted butter. It was $2.79/lb. at the ~supermarket when I bought a pound yesterday. :-0) ~> ~> I played around with your recipe after a few batches, and came up with ~> an almond version folks who've tasted them like a lot. ~ ~Well, let's hear it, Voman. ~ ~> maxine in ri You mean...share??8-0 Found it! originally typed into the old computer, and lost with the hard drive. I think it's a combination of the KA Whole Wheat flour brownies and yours. Or maybe it's just mine. Definately time to type it in again. The only copy I still have has been drizzled over. Chocolate Almond Brownies 1 cup whole wheat flour 2 cups ganulated sugar 3/4 cup unsweetened cocoa powder 1/2 cup coarse ground almonds 1/2 cup fine ground almonds 1/4 teaspoon salt, optional 1 stick butter, melted 1/4 cup vegetable oil 3 large eggs 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven to 350F In a large glass bowl, melt butter mixed with oil in the microwave, about 5 minutes on half-power. maxine in ri Add flour, sugar, cocoa, ground almonds and salt. Stir to combine. Add eggs, one at a time, stirring after each addition. Add extracts, stir until mixed Scrape batter into 9" x 9" pan greased or lined with parchment paper. Bake 30 minutes. Allow them to cool, then store in refrigerator for an hour before cutting. If you like them less fudgy, add 5-10 minutes to the baking time. |
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"Melba's Jammin'" > wrote in message ... > In article >, "Hairy" > > wrote: > > > "Sheryl Rosen" > wrote in message > > ... > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb > > > says---boys and girls! One with nuts, one without) > > > > > > The recipe I use is basically Barb's, minus the baking soda. Which > > > means each pan uses half a pound (2 sticks) of butter and 4 ounces > > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few > > > other things, too). > > > > > > Butter is nearly $4 a pound this week!!!! > > > > > > I know what to expect with cookies when subbing margarine for > > > butter...cookies with butter tend to be flatter, a little crisper, > > > margarine in cookies yields a higher, slightly more tender cookie. > > > Butter flavor Crisco is actually my choice for chocolate chip and > > > oatmeal raisin cookies, because I like a taller,crunchy cookie and > > > that yields the best result for my taste. But brownies? I had no > > > idea what the difference would be, texture-wise, between the two > > > fats. > > > > > > My thought to economize slightly on the brownies was to use 1 stick > > > of butter and one stick of margarine per pan. (rather than 2 sticks > > > of butter). > > > > > > I searched and searched on the web and couldn't find any > > > documentation on this subject: the effects of butter vs. margarine > > > on brownies. Plenty on cookies, but nothing on Brownies. > > > > > > So after nearly an hour of Googling...I decided to do something > > > drastic. I made a half-batch of my regular brownie recipe, and used > > > half butter and half margarine. > > > > > > They are in the oven, about half-way done. > > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas > > that is 1 or 2 cents per gallon cheaper than local.:-) > > > > > Dave > > Huh? What'd she say to make you say that? What'd I miss? > > Barb 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 |
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Hairy wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, "Hairy" > > > wrote: > > > > > "Sheryl Rosen" > wrote in message > > > ... > > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb > > > > says---boys and girls! One with nuts, one without) > > > > > > > > The recipe I use is basically Barb's, minus the baking soda. Which > > > > means each pan uses half a pound (2 sticks) of butter and 4 ounces > > > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few > > > > other things, too). > > > > > > > > Butter is nearly $4 a pound this week!!!! > > > > > > > > I know what to expect with cookies when subbing margarine for > > > > butter...cookies with butter tend to be flatter, a little crisper, > > > > margarine in cookies yields a higher, slightly more tender cookie. > > > > Butter flavor Crisco is actually my choice for chocolate chip and > > > > oatmeal raisin cookies, because I like a taller,crunchy cookie and > > > > that yields the best result for my taste. But brownies? I had no > > > > idea what the difference would be, texture-wise, between the two > > > > fats. > > > > > > > > My thought to economize slightly on the brownies was to use 1 stick > > > > of butter and one stick of margarine per pan. (rather than 2 sticks > > > > of butter). > > > > > > > > I searched and searched on the web and couldn't find any > > > > documentation on this subject: the effects of butter vs. margarine > > > > on brownies. Plenty on cookies, but nothing on Brownies. > > > > > > > > So after nearly an hour of Googling...I decided to do something > > > > drastic. I made a half-batch of my regular brownie recipe, and used > > > > half butter and half margarine. > > > > > > > > They are in the oven, about half-way done. > > > > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas > > > that is 1 or 2 cents per gallon cheaper than local.:-) > > > > > > > > Dave > > > > Huh? What'd she say to make you say that? What'd I miss? > > > > Barb > > 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 |
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On Thu 11 Aug 2005 08:22:43p, Alexis wrote in rec.food.cooking:
> > Hairy wrote: >> "Melba's Jammin'" > wrote in message >> ... >> > In article >, "Hairy" >> > > wrote: >> > >> > > "Sheryl Rosen" > wrote in message >> > > ... >> > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb >> > > > says---boys and girls! One with nuts, one without) >> > > > >> > > > The recipe I use is basically Barb's, minus the baking soda. >> > > > Which means each pan uses half a pound (2 sticks) of butter and 4 >> > > > ounces of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and >> > > > a few other things, too). >> > > > >> > > > Butter is nearly $4 a pound this week!!!! >> > > > >> > > > I know what to expect with cookies when subbing margarine for >> > > > butter...cookies with butter tend to be flatter, a little >> > > > crisper, margarine in cookies yields a higher, slightly more >> > > > tender cookie. Butter flavor Crisco is actually my choice for >> > > > chocolate chip and oatmeal raisin cookies, because I like a >> > > > taller,crunchy cookie and that yields the best result for my >> > > > taste. But brownies? I had no idea what the difference would >> > > > be, texture-wise, between the two fats. >> > > > >> > > > My thought to economize slightly on the brownies was to use 1 >> > > > stick of butter and one stick of margarine per pan. (rather than >> > > > 2 sticks of butter). >> > > > >> > > > I searched and searched on the web and couldn't find any >> > > > documentation on this subject: the effects of butter vs. >> > > > margarine on brownies. Plenty on cookies, but nothing on >> > > > Brownies. >> > > > >> > > > So after nearly an hour of Googling...I decided to do something >> > > > drastic. I made a half-batch of my regular brownie recipe, and >> > > > used half butter and half margarine. >> > > > >> > > > They are in the oven, about half-way done. >> > >> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy >> > > gas that is 1 or 2 cents per gallon cheaper than local.:-) >> > >> > > >> > > Dave >> > >> > Huh? What'd she say to make you say that? What'd I miss? >> > >> > Barb >> >> 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 I wish that could be said of my weight! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 8:26:22 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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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". Good enough for me!!!! |
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On 11 Aug 2005 20:22:43 -0700, "Alexis" >
connected the dots and wrote: ~ ~Hairy wrote: ~> "Melba's Jammin'" > wrote in message ~> ... ~> > In article >, "Hairy" ~> > > wrote: ~> > ~> > > "Sheryl Rosen" > wrote in message ~> > > ... ~> > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb ~> > > > says---boys and girls! One with nuts, one without) ~> > > > ~> > > > The recipe I use is basically Barb's, minus the baking soda. Which ~> > > > means each pan uses half a pound (2 sticks) of butter and 4 ounces ~> > > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few ~> > > > other things, too). ~> > > > ~> > > > Butter is nearly $4 a pound this week!!!! ~> > > > ~> > > > I know what to expect with cookies when subbing margarine for ~> > > > butter...cookies with butter tend to be flatter, a little crisper, ~> > > > margarine in cookies yields a higher, slightly more tender cookie. ~> > > > Butter flavor Crisco is actually my choice for chocolate chip and ~> > > > oatmeal raisin cookies, because I like a taller,crunchy cookie and ~> > > > that yields the best result for my taste. But brownies? I had no ~> > > > idea what the difference would be, texture-wise, between the two ~> > > > fats. ~> > > > ~> > > > My thought to economize slightly on the brownies was to use 1 stick ~> > > > of butter and one stick of margarine per pan. (rather than 2 sticks ~> > > > of butter). ~> > > > ~> > > > I searched and searched on the web and couldn't find any ~> > > > documentation on this subject: the effects of butter vs. margarine ~> > > > on brownies. Plenty on cookies, but nothing on Brownies. ~> > > > ~> > > > So after nearly an hour of Googling...I decided to do something ~> > > > drastic. I made a half-batch of my regular brownie recipe, and used ~> > > > half butter and half margarine. ~> > > > ~> > > > They are in the oven, about half-way done. ~> > ~> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas ~> > > that is 1 or 2 cents per gallon cheaper than local.:-) ~> > ~> > > ~> > > Dave ~> > ~> > Huh? What'd she say to make you say that? What'd I miss? ~> > ~> > Barb ~> ~> 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 If you're making a lot of batches of brownie, the pounds sure will take care of themselves...and you! maxine in ri |
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When I bake chocolate chip cookies, which I haven't done all summer because we don't have air conditioning, just fans, I always use 1 stick of butter and 1 stick of margarine. I like they way they turn out. |
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On 10-Aug-2005, Sheryl Rosen > wrote: > I have to make 2 13x9" pans of brownies Saturday. (As Barb says---boys and > girls! One with nuts, one without) > > The recipe I use is basically Barb's, minus the baking soda. > Which means each pan uses half a pound (2 sticks) of butter and 4 ounces of > unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few other things, > too). > > Butter is nearly $4 a pound this week!!!! > > I know what to expect with cookies when subbing margarine for > butter...cookies with butter tend to be flatter, a little crisper, margarine > in cookies yields a higher, slightly more tender cookie. Butter flavor > Crisco is actually my choice for chocolate chip and oatmeal raisin cookies, > because I like a taller,crunchy cookie and that yields the best result for > my taste. But brownies? I had no idea what the difference would be, > texture-wise, between the two fats. > > My thought to economize slightly on the brownies was to use 1 stick of > butter and one stick of margarine per pan. (rather than 2 sticks of butter). > > I searched and searched on the web and couldn't find any documentation on > this subject: the effects of butter vs. margarine on brownies. Plenty on > cookies, but nothing on Brownies. > > So after nearly an hour of Googling...I decided to do something drastic. > I made a half-batch of my regular brownie recipe, and used half butter and > half margarine. > > They are in the oven, about half-way done. > > First thoughts: > 1. No discernible difference in the melting of the chocolate using 50% > butter/50% margarine vs. all butter. > > 2. After adding the sugar, I tasted the melted chocolate/fat/sugar combo (as > I always do because it's irresistible to me!) and it tasted yummy. Maybe a > little bit greasier, but not necessarily in a bad way. > > 3. The mixture was not a terribly thick layer in the pan. Thing is, I used > a half recipe and a 9x9" pan. I usually use a 9 x 13" pan and a full > recipe. Soo....I am not comparing apples to apples. And thinner is not > necessarily worse, in fact, with such a rich fudgy brownie, smaller may be > more desirable. > > I used walnuts in this batch, because I figure my office mates will be the > beneficiaries of this little experiment, and I know my boss likes nuts. > > Thing is, many of the people who will be eating these on Saturday have eaten > my brownies before and they are looking forward to "Sheryl's Brownies". I > have a reputation to uphold! They have to be as good, or better, than the > ones I've made before. > > I'll let you know how these turn out. I'm getting itchy...I wanna try 'em! > > -- > --- > Love like you've never been hurt > Live like there's no tomorrow > And dance like there's nobody watching ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are like Lay's Potato Chips. Nobody can eat just one. It's just possible that Hershey's knows what to do with chocolate. the controversy between butter and margerine. The saturated fat in butter melts at 55°F while the hydrogenated fat in margerine melts at 115°F. The human body operates at 98.6°F. Maybe there's a biologist out there that can tell us what is going on. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made these a few times. I've never had better. Best Brownies (From Hershey's Kitchens) Ingredients: * 1/2 cup (1 stick) butter or margarine, melted * 1 cup sugar * 1 teaspoon vanilla extract * 2 eggs * 1/2 cup all-purpose flour * 1/3 cup HERSHEY'S Cocoa * 1/4 teaspoon baking powder * 1/4 teaspoon salt * 1/2 cup chopped nuts (optional) * CREAMY BROWNIE FROSTING (recipe follows) Directions: 1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies. CREAMY BROWNIE FROSTING 3 tablespoons butter or margarine, softened 3 tablespoons HERSHEY'S Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting. Hershey's Kitchens Recipes for every occasion -- The Brick said that (Don't bother to agree with me, I have already changed my mind.) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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