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#21
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OT Looking for a recipe- please help?
Yes the butter is melted, and gets added with the dry ingredients.
So sorry I left that out! It had to happen sometime posting a recipe I s'pose. Still makes one feel a bit of a twit though. NightMist On Fri, 6 Jul 2007 08:24:30 +1200, "nzlstar*" wrote: is it melted butter? and is it added with the vanilla, milk and oil? i have heaps of lemons ripe now, would more zest in place of the oil? they sound lemonisciously divine. move over lemon sponge pudding, here comes nightmists lemon brownies, or should that be lemon yellowies. would be yellower if we added a bit of food colouring, lol. do you ice these? yellow lemon icing would make them yellowies or just yellows...lemon yellows! ok now 'yellow' is starting to look misspelled. snorfle'n in a wet south pacific, jeanne -- Vote B'fly for President '08 san-fran at ihug dot co dot nz nzlstar on webshots "NightMist" wrote... Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. "Leslie & The Furbabies in MO." wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! |
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#22
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OT Looking for a recipe- please help?
a twit? you cant be a twit.
you worked out a new recipe with lemon rather than cocoa in it. good grief, i'm impressed with your baking prowess. i couldnt of done that. Great Job!! got anymore of these new baking ideas worked out yet? oh, did you ice these? jeanne -- Vote B'fly for President '08 san-fran at ihug dot co dot nz nzlstar on webshots "NightMist" wrote... Yes the butter is melted, and gets added with the dry ingredients. So sorry I left that out! It had to happen sometime posting a recipe I s'pose. Still makes one feel a bit of a twit though. NightMist "nzlstar*" wrote: is it melted butter? and is it added with the vanilla, milk and oil? i have heaps of lemons ripe now, would more zest in place of the oil? they sound lemonisciously divine. move over lemon sponge pudding, here comes nightmists lemon brownies, or should that be lemon yellowies. would be yellower if we added a bit of food colouring, lol. do you ice these? yellow lemon icing would make them yellowies or just yellows...lemon yellows! ok now 'yellow' is starting to look misspelled. "NightMist" wrote... Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. |
#23
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OT Looking for a recipe- please help?
In article ,
"Leslie & The Furbabies in MO." wrote: NightMist- That sounds *exactly* like what I am looking for! I'm guessing the cake flour has some leavening in it? (My fave brownie recipe doesn't have baking powder or soda, either.) I don't have cake flour here, so I'll have to use regular flour and hope for the best. THANK YOU! Leslie- who will be baking in the morning! & The Furbabies in MO. Leslie, if you don't have cake flour, use this: Put 2 level tablespoons of cornstarch in a 1 cup measuring cup. Then fill the cup with sifted bread flour or all-purpose flour. This makes the equivalent of 1 cup of unsifted cake flour. Sift 3 times before using. Good luck! I *love* lemon bars -- now I may have to make some ... . "NightMist" wrote in message ... On Wed, 4 Jul 2007 21:10:08 -0500, "Leslie & The Furbabies in MO." wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? DD2 id super fond of lemony things, and I sort of messed around with one of my favorite brownie recipes until I came up with this when she asked me for lemon bars. At the time I was informed that these are Not lemon bars, but not being a lemon fan I had no clue. Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. Dunno if this will suit, but what you want is almost exactly why DD said these were not lemon bars. Of course their not being lemon bars did not keep them from vanishing quick as a wink. NightMist -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! -- Sandy in Henderson, near Las Vegas sfoster 1 (at) embarqmail (dot) com (remove/change the obvious) http://www.sandymike.net |
#24
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OT Looking for a recipe- please help?
Next dumb question- why does a recipe call for *unsalted* butter and then
three lines down as for 1/4 tsp. salt to be added? Sheesh! Can I use regular butter and skip the added salt? Leslie & The Furbabies in MO. "Sandy" wrote in message ... In article , "Leslie & The Furbabies in MO." wrote: NightMist- That sounds *exactly* like what I am looking for! I'm guessing the cake flour has some leavening in it? (My fave brownie recipe doesn't have baking powder or soda, either.) I don't have cake flour here, so I'll have to use regular flour and hope for the best. THANK YOU! Leslie- who will be baking in the morning! & The Furbabies in MO. Leslie, if you don't have cake flour, use this: Put 2 level tablespoons of cornstarch in a 1 cup measuring cup. Then fill the cup with sifted bread flour or all-purpose flour. This makes the equivalent of 1 cup of unsifted cake flour. Sift 3 times before using. Good luck! I *love* lemon bars -- now I may have to make some ... . "NightMist" wrote in message ... On Wed, 4 Jul 2007 21:10:08 -0500, "Leslie & The Furbabies in MO." wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? DD2 id super fond of lemony things, and I sort of messed around with one of my favorite brownie recipes until I came up with this when she asked me for lemon bars. At the time I was informed that these are Not lemon bars, but not being a lemon fan I had no clue. Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. Dunno if this will suit, but what you want is almost exactly why DD said these were not lemon bars. Of course their not being lemon bars did not keep them from vanishing quick as a wink. NightMist -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! -- Sandy in Henderson, near Las Vegas sfoster 1 (at) embarqmail (dot) com (remove/change the obvious) http://www.sandymike.net |
#25
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OT Looking for a recipe- please help?
"Leslie & The Furbabies in MO." wrote:
Next dumb question- why does a recipe call for *unsalted* butter and then three lines down as for 1/4 tsp. salt to be added? Sheesh! Can I use regular butter and skip the added salt? Leslie & The Furbabies in MO. Oooh! I know this one! That way you will know exactly how much salt is in the recipe (and I just read somewhere that better butter is used for the unslated variety). Mary |
#26
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OT Looking for a recipe- please help?
Nope no leavening in the flour.
My favorite brownie recipe is an _old_ brownie recipe. From back when folk used the equivilent of washing soda when they needed leavening, and tried very hard not to need it. Cake flour is just soft wheat flour. The lower gluten stuff that is best for things like bicuits and pastries. In this recipe it just makes them a little more cakey and a little less bready. You can use all purpose just fine, I often do. NightMist On Thu, 5 Jul 2007 01:59:12 -0500, "Leslie & The Furbabies in MO." wrote: NightMist- That sounds *exactly* like what I am looking for! I'm guessing the cake flour has some leavening in it? (My fave brownie recipe doesn't have baking powder or soda, either.) I don't have cake flour here, so I'll have to use regular flour and hope for the best. THANK YOU! Leslie- who will be baking in the morning! & The Furbabies in MO. "NightMist" wrote in message ... On Wed, 4 Jul 2007 21:10:08 -0500, "Leslie & The Furbabies in MO." wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? DD2 id super fond of lemony things, and I sort of messed around with one of my favorite brownie recipes until I came up with this when she asked me for lemon bars. At the time I was informed that these are Not lemon bars, but not being a lemon fan I had no clue. Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. Dunno if this will suit, but what you want is almost exactly why DD said these were not lemon bars. Of course their not being lemon bars did not keep them from vanishing quick as a wink. NightMist -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! |
#27
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OT better butter
Joining in with Mary, yes indeed it is important (with some recipes) to be
able to control the amount of salt; with some I reckon it might not matter. Recently I baked a batch of chocolate chip cookies from a new recipe that didn't quite taste right and discovered that it did not include any salt. I didn't have to throw them out but they were 'second best' for sure. FWIW, my rather uppity cooking magazine says that the very pricey extra creamy butter is nothing special and that they didn't notice any improvement by using it. Polly "Mary in Rock Island IL" wrote Oooh! I know this one! That way you will know exactly how much salt is in the recipe (and I just read somewhere that better butter is used for the unsalted variety). Mary |
#28
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OT Looking for a recipe- please help?
In article , Elizabeth
Young wrote: Leslie, I'll bet that NightMist's version here does not use any leavening. Beating the eggs to death will add texture and maybe some height. Part of the texture of brownies comes from the chocolate but it seems like NightMist's one ought to do it. Another secret is to let the eggs come to room temperature .. then beat the everlovin' out of them and let them sit for about 10 minutes. If you do both of those steps, they'll practically double in height and volume! My Gramma used to always do that for her corn bread and it was AWESOME!!!! To this day, corn bread and pinto beans is, to me, the ultimate comfort food! liz young in very hot hot hot california Leslie & The Furbabies in MO. wrote: NightMist- That sounds *exactly* like what I am looking for! I'm guessing the cake flour has some leavening in it? (My fave brownie recipe doesn't have baking powder or soda, either.) I don't have cake flour here, so I'll have to use regular flour and hope for the best. THANK YOU! Leslie- who will be baking in the morning! & The Furbabies in MO. "NightMist" wrote in message ... On Wed, 4 Jul 2007 21:10:08 -0500, "Leslie & The Furbabies in MO." wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? DD2 id super fond of lemony things, and I sort of messed around with one of my favorite brownie recipes until I came up with this when she asked me for lemon bars. At the time I was informed that these are Not lemon bars, but not being a lemon fan I had no clue. Lemon brownies 2 beaten eggs 3/4 cup sugar 1 tsp vanilla 2 tablespoons butter 1/4 cup milk 1/4 tsp salt 1 cup cake flour grated zest of one lemon lemon flavoring oil(1) Beat eggs til thick Add sugar gradually, then vanilla, lemon oil, and milk, continue beating until sugar is partly dissolved. Add salt, flour and zest. spread in a greased and lined 7x11 inch pan, and bake at 350F for half an hour or til done. (1) a few drops to 1/4 tsp depending on it's strength and your tastes, 4-5 drops of loran is what I started with. I imagine you could use extract if you put it in after the dry ingredients. Yes I know there is no baking powder or soda. It doesn't need any. Dunno if this will suit, but what you want is almost exactly why DD said these were not lemon bars. Of course their not being lemon bars did not keep them from vanishing quick as a wink. NightMist -- I'm a little teapot, short and stout here is my handle, here is my...other...handle? Bloody Hell!! I'm a sugar bowl! -- Connie Check out my quilt labels & applique designs at: http://home-and-garden.webshots.com/...59716832ejTfNZ |
#29
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OT Looking for a recipe- please help?
In article , Mary in Rock
Island IL wrote: "Leslie & The Furbabies in MO." wrote: Next dumb question- why does a recipe call for *unsalted* butter and then three lines down as for 1/4 tsp. salt to be added? Sheesh! Can I use regular butter and skip the added salt? Leslie & The Furbabies in MO. Oooh! I know this one! That way you will know exactly how much salt is in the recipe (and I just read somewhere that better butter is used for the unslated variety). Mary Yep! And it also matters *when* you put the salt in ... it's like chemistry ... with each add-in, there's a reaction ... As anyone who's ever made home-made Gumbo knows, you never put the okra in until last - it hampers the rest of the veggies from cooking and makes'em all too soft and salty! -- Connie Check out my quilt labels & applique designs at: http://home-and-garden.webshots.com/...59716832ejTfNZ |
#30
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OT Looking for a recipe- please help?
Here's a really easy one:
http://www.cdkitchen.com/recipes/recs/184/Angel-Food-Lemon-Bars83825.shtml. Just a package of angel food cake mix, a can of lemon pie filling, and some coconut. I've never made them, but I have eaten them and I think they have the texture you are looking for. Julia in MN Leslie & The Furbabies in MO. wrote: What I want is a lemon bar that is the texture and heavy, moist chewiness of a brownie. I have recipes for lemon pudding cake, lemon pound cake, lemon dump cake, lemon bars with a filling like a lemon meringue pie and a bunch of other lemon cake type recipes. But I *want* one with the rough texture and heavy moistness of a brownie- but no chocolate, of course! (I adore chocolate, but right now it's lemon that I want!) Can anybody help me out with a recipe? Leslie- craving..... & The Sweet-Toothed Furbabies in MO. -- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/ |
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