LOOKING for: Cake/brownie recipe posted by Ginger in 1998-9

12 years ago

I know this is a long shot. I have been away from That Home Site since about 2002. There was a post by this wonderful woman named Ginger and I believe she was from the Caribbean. This recipe was a brownie recipe for a blond brownie with a kind of caramel frosting. She also had this cake recipe that took forever to make but was so good it made your tongue want to slap your face. It had walnuts in it and I believe apple, but I may be wrong. My sister made both of these and before she passed we couldn't find the recipe. I'd love to remake them for her kids this Christmas, but am unable to find it. I'm hoping one of you lovely ladies remember or know her, or even have one of these. Thanks in advance! Any help or direction you could give is greatly appreciated.

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Comments (6)

Jaktup
Original Author
12 years ago
I have found Ginger on another post and emailed her, thanks.
dawnp
12 years ago
Would you please post the recipes here when you get them? I miss seeing Ginger here! Both recipes sound wonderful!

Dawn
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Blueiris, these are the ultimate brownies, according to my family and friends. They are rich and good even without the ganache. 1 cup butter 4 ounces (4 squares) unsweetened chocolate 2 cups sugar 4 eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup sour cream (this is optional, make them even more moist) 1 tablespoon instant (espresso) coffee granules (this just makes the chocolate taste more like chocolate, you canÂt really taste it. You can leave this out.) 1 cup semi-sweet chocolate chips (6 ounces) 3/4 cup heavy whipping cream 6 ounces chocolate chips (semi-sweet) 1 teaspoon vanilla extract 1 tablespoon salted butter 1/2 cup chopped pecans or almonds (optional) Preheat oven to 350Â°. Prepare 9X13-inch baking pan: Grease with butter or spraying with cooking spray, lay a sheet of parchment over bottom and allow to overlap pan on 2 sides, grease again. Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Combine flour, baking powder and salt and stir into chocolate mixture just till flour is mixed in. Gently stir in sour cream, instant coffee and 1 cup chocolate chips. Spread in prepared pan and bake 30 to 35 minutes just until brownies begin to pull away from the sides. Do not over bake. Cool on rack for 20 minutes; remove from pan and cool completely on rack. After brownies are cooled, prepare Ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add 6 ounces chocolate chips, 1 tablespoon butter and 1 teaspoon vanilla. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally until you can pour it and it coats your finger. Meanwhile, cut brownies and place on a rack. Pour Ganache over all or if Ganache is cooled longer and thickened to spreading consistency, frost cooled brownies while they are still in the pan. If desired, press chopped pecans into the Ganache. I like the texture of these after they have been refrigerated overnight. Very easy to make a half recipe using a square baking dish. Marilyn
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l recipe for an 8x8 baking dish Hersheys best Brownies 8x8 pan recipe ½ cup butter, margarine or butter crisco 1 cup sugar 1 teaspoon vanilla extract 2 eggs ½ cup flour ⅓ cup cocoa powder ¼ teaspoon salt ½ cup walnuts (optional) Heat oven to 350. Grease 8x8 baking dish Stir together butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt, gradually add to egg mixture, beating until well blended. Stir in nute if desired. Spread batter evenly into prepared dish. Bake 20-25 minutes or until brownies begin to pull away from sides of dish. Cool completely in dish on wire rack. Prepare creamy Brownie Frosting, spread over brownies. Cut into squares. About 18 brownies. Creamy Brownie Frosting 3 tablespoons butter, margarine or butter crisco 3 tablespoons cocoa powder 1 tablespoon corn syrup or honey ½ teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk, beat to spreading consistency. About 1 cup frosting.
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LOOKING for: Ginger...I need your help please!
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Comments (1)
Well, I guess I did OK. I'm not much of a photographer, but it did turn out pretty and the crumbs taste great. Thanks Ginger. Sally
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Jaktup
Original Author
12 years ago
She has already found the cake recipe for me! Here it is:

APPLE CAKE WITH HOT CARAMEL RUM SAUCE
Caramel Rum Sauce
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy cream
1 stick butter
1/4 cup dark rum

2 sticks butter, softened
1 cup sugar
2 eggs, well beaten
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 tsp cinnamon
1 tsp grated nutmeg
1 tsp baking soda
1/2 tsp salt
3 medium apples, peeled, cored & chopped
3/4 cup coarsely chopped pecans

Make the sauce: combine the sugars & cream in the top part of a double boiler & cook over simmering water, stirring occasionally for 1 1/2 hours. Add the butter & cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten.) Remove from the heat, add the rum & beat until smooth.
Make the cake: Preheat oven to 350. Grease a 10" pie plate or 9" square baking pan. Cream the butter & sugar together until light & fluffy; beat in the eggs & vanilla until well mixed. Whisk together the flour, cinnamon, nutmeg, soda & salt: blend into the butter mixture. Stir in the apples & pecans. Spoon the batter evenly into the prepared pan & bake about 45 minutes or until golden brown. Serve w/the warm sauce.

[This message originated at GardenWeb]
I remember that it is a little tedious to make, but OH MY!!! It is SO good!
dawnp
12 years ago
Thank you! It looks yummy! I am saving it and would love to have the other recipe too!

Please tell her we miss seeing her here! I am glad to know that she is alive and well!
iris_gal
12 years ago
Is this it?

RE: LOOKING for: Bar Cookies
Posted by ginger_st_thomas (My Page) on Mon, Apr 24, 06 at 20:46

TOFFEE PECAN BROWNIES

4 oz unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups packed light brown sugar
1 T. cinnamon
1/4 tsp salt
3 eggs
1 tsp vanilla
3/4 cup flour
1 cup chopped Heath bars

Brown Sugar Topping:
1 cup packed light brown sugar
1/4 cup whipping cream
1 TBL unsalted butter
3/4 tsp vanilla
1/2 cup chopped pecans

Preheat oven to 325 degrees; line 8x8" baking pan with foil, extending foil over the sides.

Combine choc. & butter in saucepan & cook over low heat til blended, stirring constantly.
Cool 5 minutes. Whisk in sugar, cinnamon & salt. Whisk in eggs 1 at a time; stir in vanilla.
Whisk 2 min. or til smooth. Add flour, whisking just til blended. Stir in chopped candy bars
(I chilled the candy & chopped them in a processor.)
Bake for 35 min. or til toothpick inserted in cnt. comes out with a few moist crumbs attached.
Cool in the pan on a wire rack.

For topping, bring sugar, cream & butter to a boil, whisking constantly until smooth.
Remove from heat. Stir in the vanilla. Let stand 10 min.
Whisk til of spreading consistency. Stir in the pecans. Spread over the brownies.
Let stand 1 hour or until set.
Serve cold or at room temperature. Store, covered in the refrigerator.~~From Down by the Water.
Jaktup
Original Author
12 years ago
Iris, you may have found it! I'm going to try it. If it isn't the same one, it looks like another keeper anyway!

My other sister says that the cake is not the one I posted. It was a Maple Walnut Cake with 3 layers to it. I will keep looking. I seem to have misplaced my 1956 Betty Crocker Cookbook, I really think I had both of them tucked into it.

LOOKING for: Cake/brownie recipe posted by Ginger in 1998-9

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Jaktup
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LOOKING for: Cake/brownie recipe posted by Ginger in 1998-9

Comments (6)

JaktupOriginal Author

dawnp

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JaktupOriginal Author

dawnp

iris_gal

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