This is verbatim from the inside of a box of
Land O Lakes butter.

A fudgy brownie, layered with mint butter cream
and drizzled with chocolate.

Buttercream Brownies

Preparation time: 30 minutes Baking time: 25 minutes

Brownie: 1/2 cup Land O Lakes Butter*
2 (1-ounce) squares unsweetened baking
chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs

Filling: 2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons Land O Lakes butter, softened*
1 teaspoon vanilla

Drizzle: 1 (1-ounce) square unsweetened baking
chocolate, melted

Heat oven to 350F. Melt 1/2 cup butter and 2 squares
chocolate in 2 quart saucepan over medium heat, stirring
constantly, until smooth (4 to 6 minutes). Stir in all remaining
brownie ingredients until well mixed. Spread into greased
8-inch square baking pan.

Bake for 25 to 30 minutes or until brownie begins to pull
away from sides of pan. Cool completely.

Combine all filling ingredients in a small bowl. Beat at medium
speed, scraping bowl often, until creamy. Spread over cooled
bars. Drizzle with melted chocolate. Cool completely; cut into
bars. Cover; store refrigerated.

25 brownies

*Substitute Land O Lakes Soft baking butter with canola oil.

Nancy Young wrote:

> *Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

Karen

"Karen" > wrote in message
ups.com...
>
> Nancy Young wrote:
>
>> *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Typo'?
>
> What is LoL soft baking butter anyway?

I was wondering that myself!

Soft Baking Butter. (laugh)

nancy

"Karen" > wrote

> What is LoL soft baking butter anyway?

Oh, I get it ... the butter in the brownie part, not the
filling part. The filling that goes on top. ?

nancy

Karen wrote:
> Nancy Young wrote:
>
> > *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Typo'?
>
> What is LoL soft baking butter anyway?
>
> Karen

Land O Lakes has a product - soft baking butter -- that is part butter,
part canola oil. It's soft from the fridge (for people who can't leave
a stick on the counter for a while). I think that's what they're
talking about.

Still don't know where the mint is, though.

> wrote in message
oups.com...
>
> Karen wrote:
>> Nancy Young wrote:
>>
>> > *Substitute Land O Lakes Soft baking butter with canola oil.
>>
>> Typo'?
>>
>> What is LoL soft baking butter anyway?

> Land O Lakes has a product - soft baking butter -- that is part butter,
> part canola oil. It's soft from the fridge (for people who can't leave
> a stick on the counter for a while). I think that's what they're
> talking about.

OHH! Gotcha, that explains the awkward wording, too.
Thank you.

nancy

Nancy Young wrote:
> This is verbatim from the inside of a box of
> Land O Lakes butter.
>
> A fudgy brownie, layered with mint butter cream
> and drizzled with chocolate.
>
> Buttercream Brownies
>
> Preparation time: 30 minutes Baking time: 25 minutes
>
> Brownie: 1/2 cup Land O Lakes Butter*
> 2 (1-ounce) squares unsweetened baking
> chocolate
> 1 cup sugar
> 3/4 cup all-purpose flour
> 2 eggs
>
> Filling: 2 cups powdered sugar
> 1 (3-ounce) package cream cheese, softened
> 3 tablespoons Land O Lakes butter, softened*
> 1 teaspoon vanilla
>
> Drizzle: 1 (1-ounce) square unsweetened baking
> chocolate, melted
>
> Heat oven to 350F. Melt 1/2 cup butter and 2 squares
> chocolate in 2 quart saucepan over medium heat, stirring
> constantly, until smooth (4 to 6 minutes). Stir in all remaining
> brownie ingredients until well mixed. Spread into greased
> 8-inch square baking pan.
>
> Bake for 25 to 30 minutes or until brownie begins to pull
> away from sides of pan. Cool completely.
>
> Combine all filling ingredients in a small bowl. Beat at medium
> speed, scraping bowl often, until creamy. Spread over cooled
> bars. Drizzle with melted chocolate. Cool completely; cut into
> bars. Cover; store refrigerated.
>
> 25 brownies

Sounds yummy. Especially since there was no mint involved.
>
> *Substitute Land O Lakes Soft baking butter with canola oil.

Why would you want to make such a substitution?

--Bryan

"BoboBonobo" > wrote

> Nancy Young wrote:

>> *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Why would you want to make such a substitution?

I leave such matters to the bakers around here.

nancy

On Thu, 12 Jan 2006, Nancy Young wrote:

>
> "BoboBonobo" > wrote
>
> > Nancy Young wrote:
>
> >> *Substitute Land O Lakes Soft baking butter with canola oil.
> >
> > Why would you want to make such a substitution?
>
> I leave such matters to the bakers around here.
>
> nancy
>

tee hee hee. I noticed that. With all the other items in there, somebody
is going to worry about a little butter?

Besides, if it is made with oil,
it's not "butter" - no matter what Land O Lakes wants to call it. Makes me
wonder what else Land O Lakes calls "butter". I think I'll read the fine
print on the package more closely.

And then...

If you cut 25 brownies out of an 8" square pan, I don't think you have to
worry about any of the ingredients! Those recipe folks haven't
ever had to feed my bunch. Fork??? Here's a toothpick.

Elaine

One time on Usenet, Elaine Parrish > said:
> On Thu, 12 Jan 2006, Nancy Young wrote:
> > "BoboBonobo" > wrote
> > > Nancy Young wrote:

> > >> *Substitute Land O Lakes Soft baking butter with canola oil.
> > >
> > > Why would you want to make such a substitution?
> >
> > I leave such matters to the bakers around here.

> tee hee hee. I noticed that. With all the other items in there, somebody
> is going to worry about a little butter?
>
> Besides, if it is made with oil,
> it's not "butter" - no matter what Land O Lakes wants to call it. Makes me
> wonder what else Land O Lakes calls "butter". I think I'll read the fine
> print on the package more closely.

<snip>

There is no fine print -- it says in bold letters on the packaging
that Land O' Lake soft baking butter is a mixture of butter and canola
oil:

http://www.landolakes.com/products/P...tCategoryID=10

And it's quite tasty...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Nancy Young wrote:
> This is verbatim from the inside of a box of
> Land O Lakes butter.
>

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
-L.

"-L." > wrote

> Nancy Young wrote:
>> This is verbatim from the inside of a box of
>> Land O Lakes butter.
>>
>
> I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Heh. And I read it over because I thought I must have
missed it somehow. Now I'm thinking it reminds me of a
dessert I had somewhere, I might just make these no mint
mint brownies.

nancy

Nancy Young wrote:
> "-L." > wrote
>
>
>>Nancy Young wrote:
>>
>>>This is verbatim from the inside of a box of
>>>Land O Lakes butter.
>>>
>>
>>I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
>
>
> Heh. And I read it over because I thought I must have
> missed it somehow. Now I'm thinking it reminds me of a
> dessert I had somewhere, I might just make these no mint
> mint brownies.
>
> nancy
>
>


Okay, I can't stand it anymore. You guys are driving me nuts.
Here's a recipe for nearly the same thing, from over 30 years ago.
I have no idea where it came from otrher than my recipe box.
(BTW I prefer the middle layer with Kahlua instead of mint.)

Chocolate Mint Brownie Squares

Bottom layer:
1 c. sugar
1/2 c. softened margarine or butter
4 eggs, beaten
1 c. flour
1 tsp. vanilla
1/2 rsp salt
16 oz Hershey's chocolate syrup

Mint layer:
2 cups confectioners sugar
3 Tbsp. creme de menthe
1/2 c. softened butter

Glaze:
6 oz. chocolate chips
6 Tbsp. butter

Mix ingredients for bottom layer, pour into greased and floured 10x16
jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.

Mix mint ingredients well, spread over cooled bottom layer until very
smooth.

Melt glaze ingredients, cool slightly, spread over mint layer.
Cool and cut into suqares.

gloria p

Puester wrote:
> Nancy Young wrote:
> > "-L." > wrote
> >
> >
> >>Nancy Young wrote:
> >>
> >>>This is verbatim from the inside of a box of
> >>>Land O Lakes butter.
> >>>
> >>
> >>I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
> >
> >
> > Heh. And I read it over because I thought I must have
> > missed it somehow. Now I'm thinking it reminds me of a
> > dessert I had somewhere, I might just make these no mint
> > mint brownies.
> >
> > nancy
> >
> >
>
>
> Okay, I can't stand it anymore. You guys are driving me nuts.
> Here's a recipe for nearly the same thing, from over 30 years ago.
> I have no idea where it came from otrher than my recipe box.
> (BTW I prefer the middle layer with Kahlua instead of mint.)
>
> Chocolate Mint Brownie Squares
>
> Bottom layer:
> 1 c. sugar
> 1/2 c. softened margarine or butter

MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.

> 4 eggs, beaten
> 1 c. flour
> 1 tsp. vanilla
> 1/2 rsp salt
> 16 oz Hershey's chocolate syrup
>
> Mint layer:
> 2 cups confectioners sugar
> 3 Tbsp. creme de menthe
> 1/2 c. softened butter
>
> Glaze:
> 6 oz. chocolate chips
> 6 Tbsp. butter
>
> Mix ingredients for bottom layer, pour into greased and floured 10x16
> jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.
>
> Mix mint ingredients well, spread over cooled bottom layer until very
> smooth.
>
> Melt glaze ingredients, cool slightly, spread over mint layer.
> Cool and cut into suqares.
>
> gloria p

--Bryan

BoboBonobo wrote:

> MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.
>
>
> --Bryan
>


Then evidently my interventional cardiologist is a freaking idiot, but
I'll take his advice over yours, thanks.

gloria p

In article . com>,
"BoboBonobo" > wrote:

> MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.

Yikes. Forget your meds today?

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/

Chocolate Peppermint Bars (from Colorado Cache Cookbook)
Makes 24-30 bars (?)

Layer #1
2 oz. unsweetened chocolate1/2 cup butter
2 eggs
1 cup sugar
1/2 cup sifted flour
1/2 c. chopped nuts (optional)

Melt chocolate and butter. Cteam eggs and sugar. Add flour and
chocolate mixture. Mix well. Pour into 8x8 inch pan, bake at 350 deg.
for 20 minutes, turn off oven, leave pan in oven 5 more mintues.

Layer #2
1 1/2 cups powdered sugar
3 Tbsp. butter or margarine
2-3 Tbsp cream
1 tsp. peppermint extract
Note: This layer can be tinted red or green.

Cream butter and sugar, blend in cream and extract. Spread on cooled
first layer, Refrigerate till chilled.

Layer #3
3 oz. unsweetened chocolate
3 Tbsp, butter

Melt together and pour over chilled peppermint layer. Chill. Cut into
small squares.

gloria p

"-L." > writes:
>Nancy Young wrote:

>> This is verbatim from the inside of a box of
>> Land O Lakes butter.

>I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Too funny! That reminds me of a recipe I got in a Ragu pamphlet sent
to me in the mail. The recipe was called "No Boil Ravioli" and was
advertised as being great for kids, presumably because of no boiling.
The first step? Boil some water...

Stacia

One time on Usenet, "Nancy Young" > said:

> This is verbatim from the inside of a box of
> Land O Lakes butter.
>
> A fudgy brownie, layered with mint butter cream

<snip yummy-sounding recipe>

Heh, someone in their proofreading department screwed up. I wonder
what the missing mint ingredient is -- extract? Leaves? Hmmmm...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~