Text 12378, 134 rader
Skriven 2014-04-21 05:11:00 av Dave Drum (75607.cooking)
     Kommentar till en text av Fred a Ball
Ärende: Koo-Kee #1
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: SSC Brownies
 Categories: Cookies, Snacks, Chocolate
      Yield: 15 servings
 
           Unsalted butter for
           - greasing
      1 c  Cold unsalted butter; in
        sm Cubes
     12 oz (375 g) semisweet chocolate
           - chips; plus 6 oz (185 g)
      4 oz (125 g) bittersweet
           - chocolate; chopped
      3 lg Eggs
      8 oz (250 g) sugar
      1 tb Pure vanilla extract
      4 oz (125 g) all-purpose flour
      1 ts Baking powder
    1/2 ts Kosher salt
  1 1/2 oz (45 g) crisped rice cereal;
           - (opt)
 
  People always ask what makes these brownies so good. The
  answer is simple: crunchy, crispy rice cereal (thank you,
  Claude)! These brownies freeze well, staying fresh tightly
  wrapped in the freezer for up to 1 month, and thaw quickly
  for an almost-instant homemade dessert. Keep a stash
  handy.
  
  Preheat the oven to 375°F/190°C. Lightly spray or grease
  a 9" X 12" (23-by-30-cm) baking pan with cooking spray
  or butter.
  
  Combine the butter, the 2 cups chocolate chips, and the
  bittersweet chocolate in a metal bowl or the top pan of a
  double boiler and place over (not touching) simmering
  water. Heat, stirring, until all of the chocolate is
  melted and the mixture is smooth. Remove from the heat and
  let cool until still warm but not too hot to touch, about
  5 minutes.
  
  In a large bowl, combine the eggs, sugar, and vanilla and
  stir until well blended. Pour the egg mixture slowly into
  the warm chocolate mixture, stirring until thoroughly
  combined. Let cool to room temperature, about 15 minutes.
  
  In a medium bowl, stir together the flour, baking powder,
  salt, the remaining 1 cup chocolate chips, and the crisped
  rice cereal, if using. Add to the cooled chocolate mixture
  and stir just until combined. Be careful not to overmix.
  Pour the batter into the prepared pan and smooth the top
  with a rubber spatula.
  
  Bake just until a toothpick inserted into the center comes
  out clean, about 35-40 minutes. Be careful not to
  overbake. Transfer to a wire rack and let cool completely
  in the pan, then refrigerate until well chilled, about 4
  hours. Cut into bars and serve. Store leftover bars in an
  airtight container at room temperature for up to 3 days.
  
  by Susie Cover; The Supper Club
  
  Epicurious | August 2011
  
  Yield: Makes 15 large or 30 small brownies
  
  MM Format by Dave Drum - 21 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemongrass Bars w/Coconut Shortbread Crust
 Categories: Snacks, Desserts, Pastry, Citrus
      Yield: 24 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All-purpose flour
      1 c  Sweetened shredded coconut
    1/2 c  Powdered sugar
    1/2 c  + 3 tb unsalted butter; room
           - temp

MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Sugar
      3    Lemongrass stalks; bottom 4"
           - only, tough outer layer
           - removed, fine chopped
      5 tb Fresh lemon juice
      3 lg Eggs
    1/4 c  All purpose flour
           Powdered sugar
 
  FOR CRUST: Preheat oven to 350øF/175øC. Butter 13 x 9 x 2-
  inch metal baking pan. Using electric mixer, beat flour,
  coconut, powdered sugar, and 1/2 teaspoon salt in large bowl
  until well blended, 30 seconds. Add butter; beat on low
  speed until moist clumps form. Press dough onto bottom and
  1/2 inch up sides of pan. Bake crust until golden (edges
  will be darker), about 25 minutes.
  
  FOR FILLING: Meanwhile, place sugar and lemongrass in
  processor; pulse until lemongrass is finely ground, about 1
  minute. Add lemon juice; process until well blended, about
  30 seconds. Add eggs; process to blend, 10 to 15 seconds.
  Add flour and pinch of salt; pulse until smooth.
  
  Reduce oven temperature to 325øF/163øC. Pour filling over
  hot crust; bake until filling is firm, 22 to 23 minutes.
  Cool in pan on rack.
  
  Cut lemongrass bars lengthwise into 4 strips,
  then crosswise into 6 pieces. Dust bars with powdered
  sugar and serve.
  
  by Ivy Manning
  
  Bon Appétit | March 2011
  
  Yield: Makes 24
  
  MM Format by Dave Drum - 15 March 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The only way to entertain some people is to listen to them. -- Kin Hubbard
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