Text 20147, 88 rader
Skriven 2012-01-20 09:21:58 av Dave Drum (1:18/200.0)
  Kommentar till text 20125 av Dale Shipp (1:261/1466.0)
Ärende: I scream
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Blue Bunny, Edy's/Dreyer's, Breyer's, Turkey Hill are all brands I
 DD> have tried and enjoy. There are also some "no sugar" I screams which
 DD> are not not (ahem) nearly so good as the no-sugar-added ones. At 0400
 DD> my  recall is not functioning except to remind me that no-sugar
 DD> I scream is *NOT* a winner, nor an experience I wish to repeat.   Bv)=

 DS> I've yet to try a low-sugar, or no-sugar ice cream that I would not put
 DS> into the same category as low-fat cheese --- namely I'd rather do
 DS> without.

It's probably something on which everyone's mileage varies. I haven't tasted
any difference between Edy's and/or Blue Bunny No-Sugar-Added and fully leaded
I screams. No-Sugar-Added, Reduced Fat, however taste "off" and the mouth-feel
is not that of real I scream. No Sugar I scream could save a lot of transport
cost if they just binned it right at the factory. Horrid sh*t.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tin Roof Brownie Sundae
 Categories: I scream, Nuts, Chocolate, Desserts
      Yield: 8 Servings
 
      3 oz Semisweet chocolate
    1/4 c  Butter; softened
    1/4 c  Crunchy peanut butter
      1 c  Packed brown sugar
      2 lg Eggs
      1 ts Vanilla
    3/4 c  All-purpose flour
    1/4 ts Salt
    1/2 c  Unsalted peanuts; toasted

MMMMM----------------------CHOCOLATE SAUCE---------------------------
    1/2 c  Butter
    1/2 c  Packed brown sugar
    1/2 c  Granulated sugar
    1/2 c  Unsweetened cocoa powder
      1 c  Whipping cream
        pn Salt
      2 ts Vanilla

MMMMM--------------------------GARNISH-------------------------------
      2 c  Ice cream
    1/2 c  Unsalted peanuts; toasted
 
  PEANUT BUTTER BROWNIE: In top of double boiler over hot
  (not boiling) water, melt chocolate with 1 tbsp of the
  butter. Let cool slightly. In bowl, beat remaining butter,
  peanut butter and sugar. Stir in melted chocolate. Beat
  in eggs, 1 at a time, and vanilla. In separate bowl, stir
  together flour and salt; stir into batter. Add nuts and
  stir to blend evenly.
  
  Transfer to greased 9" pie plate or quiche dish. Bake in
  350øF/175øC oven for about 25 minutes or until done. Let
  cool on rack. (can be made ahead)
  
  CHOCOLATE SAUCE: In heavy saucepan, melt butter over low
  heat. In bowl, blend together brown and white sugars and
  cocoa; stir into butter. Blend in cream and salt. Bring
  to boil over medium heat, stirring often. Reduce heat
  and simmer for 5 minutes or until slightly thickened.
  Remove from heat, stir in vanilla. Let cool.
  
  Serve immediately or store in refrigerator for up to 1
  week.
  
  GARNISH: About 15 minutes before serving, transfer ice
  cream to refrigerator to soften. Cut brownie into 8
  wedges. Place brownie wedge on each serving plate; top
  with scoop of ice cream, drizzle with chocolate sauce
  and sprinkle on peanuts.
  
  Makes 8 servings.
  
  Recipe from: Sharon Stevens
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I don't trust a really sane person - Lyle Alzado (1949- 1992)
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