Brownies: then and now (cannabis, of course)
6 years ago
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- 6 years ago
- 6 years ago
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RECIPE: Toffee Pecan Brownies
Comments (2)Well, OF COURSE they are good-they have whipping cream in them!! So, that being the case, I will print out the recipe and need to make some cookies for our Rose Society meeting this week and this just might work! Thanks. RL`...See MoreCalzones for Brownies
Comments (14)Nancy, I'm so glad the recipes worked well for you! The girls are all so cute, and they look like they were having a great time! I'll bet you had a great time too! I used to love doing stuff with my son and his friends when he was young. Now I'm going to have to make some calzones, just looking at those pictures made me hungery - the girls did a great job. By the way, your daughter is a real cutie! Joanne...See Morecrisis brownie advice
Comments (14)Well, this is my first attempt, so I'll let you know how it goes. I've looked at many recipes, so am combining the methods of a couple and, of course, cheating by using a mix. I hope they are edible. If I were only making brownies, I'd just do it right, but I am making appetizers for 250 people (not all the appetizers, but a couple different kinds) and babysitting my 2 year old grandson until 7:30 tonight - so I do have a time crunch as the event is at 6 pm tomorrow. I also am going to make that tiered cake replica out of watermelon that was posted recently. It's going to be a late night and a long day tomorrow! I'm using this method, but am using melted candy caramels instead of making my own. I think if they are ooey gooey enough people will like them, even if not homemade. Here is a link that might be useful: Turtle Brownies with Sea Salt...See MoreFailed brownies and scallopped potatoes
Comments (10)My take is on the pototoes...milk will curdle when boiled...that's all that happened..if using milk instead of the "Fuller" fat...I make a white sauce with flour and butter/oil on the stove top..using milk as a thickener..and bring and there is no need to "boil" it to thicken..if your roux was properly cooked through...the "sauce" will thicken just as you start pouring in the liquid... And the brownies..here's my never fail recipe.. I use butter instead of oil now..and cut the sugar to 1.5 cups..with no ill effects. Brownies 2 1/4 c white sugar 2/3 c cocoa 1/2 c chopped nuts or chips or both (optional) 1 1/4 c flour 1 t baking powder 1 t salt 1/2 c oil 4 eggs 1 t of vanilla or other flavoring In a large bowl beat oil and sugar, add eggs and vanilla. In a seperate bowl mix dry ingredients, add to wet. Mix until completely blended. Fold in nuts and/or chips. Bake in lightly greased 9x13 pan at 350F for about 30 minutes, until set all the way through. Mix dry ingredients thoroughly. Add 1/2 c oil and 4 slightly beaten eggs. Mix until completely blended. Spread batter in lightly greased 9x13 pan. Bake at 350F for 30 minutes or until set. Cool in pan....See More- 6 years agolast modified: 6 years ago
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fawnridge (Ricky)Original Author