Text 14938, 101 rader
Skriven 2008-10-11 14:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd foods 40
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> And a (pig's) head for unexpected unwanted guests.

 JW> wouldn't deter a Bodle, a Sacerdote or a Weller.

 ML> Would a Bodle, Sacerdote, or Weller be an unwanted guest?

At some houses, I suspect... yes.
 
 JW> My 3 year old granddaughter Alexandra loves to help bake.

 ML> I guess with grandpa's attitude helping instill the love of
 ML> food in the younger generation, that's not a big surprise.

I find that most kids want to cook or at least help bake sweet
things, given the chance. Lexi and Neekha are so proficient that I
am amazed and saddened by the sight of a 10 year old visitor who
can't make a peanut butter sandwich as she had never been given the
opportunity before.

Lexi can make milkshakes and assemble sandwiches. If some one reads
her an ingredient list she can mix cookie or cake batter.
       
And Neekha can construct a simple meal on her own.

 ML> How is Neekha?

A royal pain in the butt at times. She is only nine but has hit
puberty (she does everything early; she walked and talked at eight
months and was toilet trained at twelve months) and acts like a
teenager: sullen, bitchy, willful, angry at the world. She still has
her sweet moments too though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dulce De Leche Brownies
Categories: Chocolate, Bars
  Servings: 12

      8 TB salted or unsalted
           butter, cut into pieces
      6 oz bittersweet or
           semisweet chocolate, finely
           chopped
    1/4 c  unsweetened Dutch-process
           -cocoa powder
      3 lg eggs
      1 c  sugar
      1 ts vanilla extract
      1 c  flour
      1 c  toasted pecans or
           walnuts, coarsely chopped
      1 c  Dulce de Leche (or Cajeta)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil
that covers the bottom and reaches up the sides. If it doesn't reach
all the way up and over all four sides, cross another sheet of foil
over it, making a large cross with edges that overhang the sides.
Grease the bottom and sides of the foil with a bit of butter or
non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and
stir constantly over very low heat until the chocolate is melted.
Remove from heat and whisk in the cocoa powder until smooth. Add in
the eggs one at a time, then stir in the sugar, vanilla, then the
flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun
part.

Drop one-third of the Dulce de Leche, evenly spaced, over the
brownie batter, then drag a knife through to swirl it slightly.
Spread the remaining brownie batter over, then drop spoonfuls of the
remaining Dulce de Leche in dollops over the top of the brownie
batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center
feels just-slightly firm. Remove from the oven and cool completely.

Storage: These brownies actually become better the second day, and
will keep well for up to 3 days.

Throw a sealed can of condensed milk into a pressure cooker on high
for twenty-minutes (20-min.) and you have dulce de leche.  Cover the
can with cold water before you close the lid!

From: Andy To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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