I found Nik's recipe from episode 416 of his show: Brownies In looking for the ultimate in brownie points, I thought we'd share the best brownie recipe we've ever come upon. It comes to us thanks to Sarah Shuken, a friend, who also works for L-Eat Catering. Sarah was graciously honest in informing us that her Mom gets the big brownie points for this one, as it is her scrumptious recipe. We decided to make a double recipe because it's so good and so easy. Ingredients: 2 cups sweet butter 2 cups white sugar 2 cups brown sugar 1 1/3 cup cocoa powder 4 eggs 2 cups all-purpose flour 3 tsp baking powder 3 tsp vanilla extract handful of macadamia nuts handful of pecans Method: Melt butter in a saucepan. Add sugar to mixing bowl and then pour in butter. Add brown sugar and cocoa powder. Stir together well, making sure to get out the lumps of the cocoa powder (*it can be quite bitter if you bake it with the lumps). Add eggs and continue to stir. Add flour, and baking powder. Fold all of it together. Add vanilla. Grease 9" x 13" baking pan with butter (*a great trick is to use the wrapper from a stick of butter). Transfer mix into baking pan and spread it out, making sure it reaches the sides and is as even and level as possible. Garnish the top with nuts, alternating between macadamia nuts and pecans, using them for portion-sizing. Bake at 350� for 40-45 minutes. When it's done, it will start to pull away from the sides and it might start to crack; however, the middle should be loose so that your brownies will be nice and chewy. Remove from pan and allow it to cool completely. Cut and enjoy!

I just did a search and found lots of pumpkin cheesecake brownie recipes. Try again! There were good ones.

",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO.

1._______________________________________________________ Kitchen Delight Chocolate Chip Cookies Posted by: Patty_WV (My Page) on Wed, Nov 13, 02 at 11:57 Kitchen Delight Chocolate Chip Cookies 1 cup shortening,or 3/4 cup butter,1 cup packed light brown sugar,1/2 sugar,1 tsp.vanilla,2 eggs,2 1/4 cups flour,1 tsp.baking soda,1 tsp.salt,2 cups chocolate chips,1 cup chopped nuts(opt) Cream shortening or butter,brown sugar, and vanilla until light and fluffy.Add eggs and beat well. Combine flour,baking soda,and salt.Add to creamed mixture. Stir in chips and nuts.Drop by teaspoonfuls onto ungreased cookie sheet.Bake at 325 degrees for 8-10 minutes. Makes 6 dozen Note:I use the butter flavor Crisco for shortening. My aunt gave me this recipe shortly after I got married 27 years ago.It came from a bag of chocolate chips.It's the only chocolate chip cookie recipe I ever use. 2.__________________________________________________________ Decadent Brownies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Patty, Now that I know I am posting the recipes to the right thread, I have a few more that you can add to the one above. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Decadent Brownies ================= 1 Cup butter, 20 Ounces chocolate, 1-1/2 Cups sugar, Pinch of salt, 4 eggs, 1 Cup flour, vanilla to taste, 1 Cup toasted pecans Melt chocolate and butter in microwave bowl Beat in sugar and salt, Beat in eggs, add vanilla, Mix in flour, Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake Should still be soft in the middle Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze 3.__________________________________________________________ Best Oatmeal Cookies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Source: from newspapper many years ago Best Oatmeal Cookies ==================== 1 Cup butter 1 cup sugar, 1/2 cup packed brown sugar, 1 egg, 2 teaspoons vanilla, 1 2/3 cup flour, 3/4 Teaspoon baking soda, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, dash nutmeg, 1 1/2 cups rolled oats Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack 4.__________________________________________________________ Graham Cracker Chewies Recipe from the Nantucket Open House Cookbook. Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Here are a couple of recipes that have become very popular on the Cooking/Recipe forum that you can add to the Archive. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Graham Cracker Chewies ====================== These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 cup butter, at room temperature, 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar, 1/2 cup chopped pecans, 1/3 cup graham cracker crumbs, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 2 large eggs beaten, . Preheat oven to 350 Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table 5.__________________________________________________________ Silly Toffee Squares Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Source: Patty Silly Toffee Squares 1/2 flour, 3/4 cup rice krispies cereal, 1/4 tsp baking soda, pinch salt, 1/3 cup packed brown sugar, 1/3 cup butter melted, 1 can sweetened condensed milk, 1/2 c butter, 1/2 c firmly packed brown sugar, 1/2 cup chocolate chips semi sweet, 1 1/4 cup Rice Krispies cereal, caramel layer. Chill and cut into squares. Combine first 6 ingredients and press into 8" square pan and bake at 350 for 10 minutes In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a boil and simmer for 5 minutes, stirring continuously. (this burns easily so watch carefully) Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. 6._______________________________________________________ PEANUT BUTTER COOKIES Posted by: chery2 on Sat, Nov 15, 03 I may be a slow learner, but I finally caught on to the fact that using sweetened condensed milk in a recipe covers the duties of lots of ingredients. You gotta love recipes of no more than 4 ingredients that turn out GREAT. For instance... PEANUT BUTTER COOKIES 3/4 c. pb, 1 can scm, 2 1/2 c. flour, 1 t. vnla, Mix all ingredients. Roll into 1-in. balls. Shake in bag w/ gran. sugar. Flatten on cookie sheet by making a cris-cross pattern w/ fork. Bake @ 350 for 6-8 minutes. [At first I didn't like these. They looked like little biscuits and didn't flatten during baking. But DH said they're the best ever. SIL likes them w/ a choc. chip in the middle; also likes that they're bite size. 7.________________________________________________________ MACAROONS Posted by: chery2 on Sat, Nov 15, 03 1 bag or can of sweetened coconut [about 13 oz], 1 can scm, 1 t. van [careful! changes shade of cookies], You can add other ingredients: baking chips, crushed mint, whatever. Recipe on back of coc. bag. Makes a ton of little ones. 350 for 8 minutes. chery-va 8._________________________________________________________ Lebkuchen Bars Posted by: Roselin32 on Sat, Nov 15, 03 RECIPE: Lebkuchen Bars Posted by Roselin32 on Wed, Oct 22, 03 A Christmas favorite in our home. 1 tsp cinnamon, l teaspoon ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 2 1/2 c unsifted flour, 1/2 tsp baking powder, 1/2 c ground almonds, 1 tsp grated lemon rind, 2 eggs, 3/4 c sugar, 3/4 c honey, 1/2 c milk, Almond Glaze, 1 c confectioner's sugar, 1/2 tsp almond extract, 1 tsp rum, 1-2T water, Sift together spices, salt, flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon forms when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture and beat until smooth. Spread the batter in an 11x17" greased jelly roll pan. Bake in a preheated 400° oven for12-15 minutes until the cake is done. While still warm turn the cake out onto a rack. Mix the confectioner's sugar, almond extrac, rum and water. Beat until it is smooth and of a glaze consistency, adding more water if necessary. Spread on warm cake. Cut into bars while still warm. Yields: 2-3 dozen. RL`