cooking redux
May. 31st, 2004 07:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
celticdragonflyUpdate - I did go ahead and make a loaf of pumpkin bread. Well, WE made a loaf of pumpkin bread, as when Jamie got hungry I had ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
selenite take over the work under my direction.
And the barbequed beef should be ready Real Soon Now.
jfsnyder requested the recipe for the Aunt Barb's Bars, and having called home and asked Dad if he thought it was okay, I'm going to post it. (Not my recipe, after all. Aunt Barb, Barb Butcher, an amazing lady, my great-aunt.)
Mix together
2 1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tbsp instant coffee. (1 tbsp if it's freeze-dried)
In another bowl, cream 1 cup butter, 1 cup brown sugar. [1]
Add 1 tsp almond extract.
Add dry ingredients, mix well.
Stir in 12 oz chocolate chips. [2]
Grease pan, put dough in pan, tamp it down. [3]
Bake at 350 degrees for 20-25 minutes.
Frosting - mix together
2 cups confectioners sugar
pinch of salt
1 tsp vanilla
enough milk to make a thin drizzle-type frosting.
Let the bars cool a bit, then make the frosting and pour it/spoon it over the top. Leave it out until the frosting has completely set, then cover and refrigerate the bars. Don't slice them until after they've completely cooled. It will take a big strong knife.
[1] This recipe got much better afterselenite bought me the electric hand mixer, bless him.
[2] In theory, you can choose to use either 6 oz or 12. I have NO idea how it comes out with 6 oz.
[3] Probably one of those 8x8 pans. I generally double the recipe and use a 13x9
In other news, while hunting around for my black lace-up vest, which remains missing, we found the windchimes we bought at the gift shop at the Baton Rouge zoo, that we got in hopes of a house we could hang them at, back when we visited my parents in Dec '02. They're now hanging in the oak sapling in the backyard.
selenite take over the work under my direction.And the barbequed beef should be ready Real Soon Now.
jfsnyder requested the recipe for the Aunt Barb's Bars, and having called home and asked Dad if he thought it was okay, I'm going to post it. (Not my recipe, after all. Aunt Barb, Barb Butcher, an amazing lady, my great-aunt.)Mix together
2 1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tbsp instant coffee. (1 tbsp if it's freeze-dried)
In another bowl, cream 1 cup butter, 1 cup brown sugar. [1]
Add 1 tsp almond extract.
Add dry ingredients, mix well.
Stir in 12 oz chocolate chips. [2]
Grease pan, put dough in pan, tamp it down. [3]
Bake at 350 degrees for 20-25 minutes.
Frosting - mix together
2 cups confectioners sugar
pinch of salt
1 tsp vanilla
enough milk to make a thin drizzle-type frosting.
Let the bars cool a bit, then make the frosting and pour it/spoon it over the top. Leave it out until the frosting has completely set, then cover and refrigerate the bars. Don't slice them until after they've completely cooled. It will take a big strong knife.
[1] This recipe got much better after
selenite bought me the electric hand mixer, bless him.[2] In theory, you can choose to use either 6 oz or 12. I have NO idea how it comes out with 6 oz.
[3] Probably one of those 8x8 pans. I generally double the recipe and use a 13x9
In other news, while hunting around for my black lace-up vest, which remains missing, we found the windchimes we bought at the gift shop at the Baton Rouge zoo, that we got in hopes of a house we could hang them at, back when we visited my parents in Dec '02. They're now hanging in the oak sapling in the backyard.
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Aunt Barb's Bars
Date: 2004-05-31 08:45 pm (UTC)Mom
Re: Aunt Barb's Bars
Date: 2004-05-31 09:16 pm (UTC)I miss Ham Carolina. Tried making it with Cream of Onion soup for Karl, but he didn't care for it. I ought to come up with a list of family recipes I don't get often and see if we can make them together next time I'm home - and any Karl doesn't care for, he can go make a sandwich! 'Cause it just doesn't make sense to make most of these for just one person.
What were some of the other recipes?
Spoon Tease!
Date: 2004-06-01 11:02 am (UTC)So, are you going to share the Ham recipe, or will we have to perish of anticipation?
I offer my best and simplest chocolate treat as an offering in kind:
SELENE’S DREADED CHOCOLATE MOUSSE
1 cup butter [unsalted, 2 sticks, room temperature]
1-1/2 cups sugar
4 oz. chocolate [unsweetened, melted]
1 tsp. vanilla [or another flavor - mint, orange, brandy, etc?]
4 eggs [these will be raw so know and trust your source]
Cream butter and sugar, mix in chocolate and vanilla.
Using a mixer set to high, blend in the eggs, taking five full minutes to incorporate each egg. Don’t skimp, this is the secret of the texture.
Turn into a baked pie crust or a bunch of little serving cups.
Chill and devour!
Re: Spoon Tease!
Date: 2004-06-01 11:17 am (UTC)With the raw eggs, assuming refrigeration, how long is it safe to keep this? It didn't all get eaten last time because I got worried about this. Next time I must make it when I'll have lots of people around to help eat it up at once.
I have happily gone and gotten sunburned field heralding for this stuff. (Okay, I didn't realize I could sunburn in January, but still.)
Posting recipe in a new post.
Re: Spoon Tease!
Date: 2004-06-01 11:36 am (UTC)And I'll not let you out there without sunscreen again.
Re: Spoon Tease!
Date: 2004-06-01 01:37 pm (UTC)