Text 4470, 85 rader
Skriven 2010-12-03 00:18:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Hominy
==============
 -=> On 12-01-10  22:03,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about sweets  was: brussels spr <=-

 NB> About the only veggie I've really never liked is canned hominy. 
 NB> That's also the only food that Daddy didn't enforce the house rule
 NB> about always having a no-thank-you portion of everything being
 NB> served... he couldn't eat it either...  Maybe properly mixed in
 NB> something or other I'd be able to eat it, nowadays... but I wouldn't
 NB> count on it... (G) 

I've had it, and can tolerate it -- but don't really care if I never get
any.

How are you about grits?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deep Dark Chocolate Fudge Biscuits
 Categories: Chocolate, Cookie
      Yield: 1 servings
 
  7 1/2 oz Plain flour
      2 oz Cocoa powder
      1 ts Bicarbonate of soda
      1 ts Salt
      8 oz Plain chocolate, broken into
    1/2 oz Pieces
      4 oz Unsweetened chocolate,
           -broken into 1/2 oz. pieces
     12 oz Soft light brown sugar
      6 oz Unsalted butter
      3    Eggs
      1 ts Pure vanilla essence
  1 1/2 lb Plain chocolate chips if
           -making the Absolutely Deep
           -Dark
 
  (Including the recipe for Absolutely Deep Dark)
  
  Preheat the oven to 325 F.
  Sift together the flour, cocoa powder, soda, and salt onto the
  greaseproof paper. Set aside.
  Heat 1 inch of water in the bottom of a double boiler over medium
  heat. Place the plain and the unsweetened chocolates in the top half
  of the double boiler. Tightly cover the top with a cling film and
  allow to heat for 12 to 15 minutes. Remove from the heat and stir
  until smooth. Keep at room temperature until needed.
  Place the soft light brown sugar and butter in the bowl of an electric
  mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down
  the bowl and beat on high for an additional 30 seconds. Scrape down
  the bowl. Add the eggs, one at a time, while beating on medium, and
  stopping to scrape down the bowl after incorporating each addition.
  Add the vanilla essence and beat on medium for 30 seconds. Add the
  melted chocolate and beat on low for 10 seconds more. Scrape down the
  bowl and beat for an additional 30 seconds. Add the sifted flour,
  cocoa powder, and soda (also add the chocolate chips if making the
  Absolutely Deep Dark Chocolate Fudge Biscuits), and beat on low
  ujntil thoroughly combined, about 20 to 30 seconds. Remove the bowl
  from the mixer and mix thoroughly with a rubber spatula.
  Portion 6 to 8 biscuits per baking sheet by dropping 2 level tbls. of
  batter per biscuit onto each of the 2 baking sheets. Place the
  biscuits on the top and middle shelves of the preheated oven and bake
  for 18 to 20 minutes, totating the sheets from top to bottom about
  halfway through the baking time. Allow the biscuits to cool 5 to 6
  minutes on the baking sheets. Transfer the biscuits to a cooling rack
  to thoroughly cool before
  
  storing in a sealed plastic container. Repeat this procedure till all
  the biscuits have been baked. Makes 3 to 3 1/2 dozen biscuits.
  
  From the book "Death By Chocolate" By Marcel Desaulniers
  
  AR/94
  
  From: April Roche                     Date: 17 Apr 94
 
MMMMM


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