Digest Number 289

[Guest guest]

Yes, but at least the rum extract flavor stuff is a tiny bottle and won't

tempt your good for nothing husband to get blind drunk and wreck the house.

...

 

oh.

 

 

On Saturday, March 8, 2003, at 08:32 AM,

wrote:

 

> Message: 5

> Fri, 07 Mar 2003 16:17:31 -0000

> " ~ P_T ~ " <patchouli_troll

> Re: rum flavoring

>

> Oh yeah, I forgot about that stuff.

> But kind of the same thing to me as buying a

> bottle or rum I'd not have any other use for, so

> I just used a bit of molasses; worked fine. Thanks.

>

> ~ PT ~

>

> The gem cannot be polished without friction,

> nor man perfected without trials.

> ~ Chinese Proverb

> ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~>

> , The Stewarts <stews9@c...>

> wrote:

>> Molasses would serve, and you can also buy rum flavor where you'd

> get

>> vanilla extract, etc.

>>

Why should I fear death? If I am, death is not. If

death is, I am not. Why should I fear that which

cannot exist when I do?

-Epicurus, philosopher (c.341-270 BCE)

[Guest guest]

Okay here are some recipes I promised. These are tried and true. Hope you guys

like them.

Chocolate Cookie Bars

 

 

You will need: pre-heat oven to 350 F

 

 

 

1 medium pot

 

1 large bowl

 

1 9x13 un-greased pan

 

 

 

1 ½ C Brown Sugar

 

1 tsb soy margarine

 

½ C French Vanilla creamer (Silk)

 

2 ¼ C Chocolate chips (Tropical Source)

 

3 C (mixed) chopped and whole nuts (optional)

 

2 tsp Vanilla extract

 

½ C water

 

2 C flour (all purpose)

 

½ tsp baking powder

 

1/8 tsp salt

 

In a medium pot bring to a sugar and margarine to 210 F. Reduce heat and add

creamer. Boil for 2mins. Turn off heat and add chocolate chips, nuts, vanilla

and water. In large bowl sift together flour, salt and baking powder. Add

mixture from pot to flour mixture folding together until mixed. Do Not over

mix. Bake for 20 minutes, cool and cut.

 

 

 

Variation:

 

Before baking I topped these with toffee, white chocolate and chocolate chips

for my husband’s co-workers. The chocolate can also be added immediately after

these come from the oven.

 

 

 

 

 

Dark Chocolate Cake

 

 

 

You will need: pre-heat oven to 350 F

 

 

 

2 9in. cake pans sprayed and dusted (flour or cocoa powder)

 

 

 

2 C Sugar

 

1 ¾ C Flour

 

1 ½ tsp Baking Soda

 

1 ½ tsp Baking Powder

 

1 tsp Salt

 

¾ C Cocoa Powder

 

½ tsp Cinnamon

 

1 C Milk

 

½ C Oil

 

1 Tbs Vanilla

 

2 Large Eggs (or equivalent)

 

1 C water (boiling)

 

 

 

In a mixing bowl with a whip on low speed mix dry ingredients. Add milk, oil,

and vanilla until all combines. Make sure to scrape side and bottom of bowl.

Add eggs (or replacer). Pour boiling water into mixture stirring quickly until

all is mixed well. Pour batter into pans and place in oven immediately. Bake

for 30-40 minutes or until toothpick comes out clean when inserted in the middle

of cakes. Cool and remove from pans. Cut each layer in half so that you now

have four layers.

 

 

 

 

 

 

 

“Butter” Cream Frosting

 

 

 

2/3 C Soy Margarine

 

4 C Powdered Sugar

 

1 tsp Vanilla Extract (Chocolate extract can also be used)

 

2-4 Tbs Soy Milk

 

 

 

In a bowl beat margarine until light and fluffy. (color will change to pale

yellow) Gradually add powdered sugar scraping sides and bottom of bowl. Add

vanilla and beat for one minute. Add milk a tablespoon at a time to get desired

spreading consistency.

 

Use to frost cake layers.

 

 

 

For Chocolate “Butter” Cream Add 2oz. ¼ c melted chocolate before adding sugar.

 

 

 

 

 

 

 

Chocolate Ganache

 

 

 

2 C Chocolate chips

 

1 C Heavy Cream

 

 

 

Heat in microwave or double boiler until chocolate is melted. Be careful not to

burn chocolate in microwave.

 

 

 

 

 

 

 

 

 

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[Guest guest]

i'm still around and kicking. someone invited me to the group. don