Find the mint

Nancy Young said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

Karen

Nancy Young said:

This is verbatim from the inside of a box of
Land O Lakes butter.

A fudgy brownie, layered with mint butter cream
and drizzled with chocolate.

Buttercream Brownies

Preparation time: 30 minutes Baking time: 25 minutes

Brownie: 1/2 cup Land O Lakes Butter*
2 (1-ounce) squares unsweetened baking
chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs

Filling: 2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons Land O Lakes butter, softened*
1 teaspoon vanilla

Drizzle: 1 (1-ounce) square unsweetened baking
chocolate, melted

Heat oven to 350F. Melt 1/2 cup butter and 2 squares
chocolate in 2 quart saucepan over medium heat, stirring
constantly, until smooth (4 to 6 minutes). Stir in all remaining
brownie ingredients until well mixed. Spread into greased
8-inch square baking pan.

Bake for 25 to 30 minutes or until brownie begins to pull
away from sides of pan. Cool completely.

Combine all filling ingredients in a small bowl. Beat at medium
speed, scraping bowl often, until creamy. Spread over cooled
bars. Drizzle with melted chocolate. Cool completely; cut into
bars. Cover; store refrigerated.

25 brownies

Sounds yummy. Especially since there was no mint involved.

Quoted message said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Why would you want to make such a substitution?

--Bryan

"Karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

I was wondering that myself!

Soft Baking Butter. (laugh)

nancy

"Karen" <[email hidden]> wrote

Quoted message said:

What is LoL soft baking butter anyway?

Oh, I get it ... the butter in the brownie part, not the
filling part. The filling that goes on top. ?

nancy

Nancy Young said:

This is verbatim from the inside of a box of
Land O Lakes butter.

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
-L.

"-L." <[email hidden]> wrote

Quoted message said:

Nancy Young said:

This is verbatim from the inside of a box of
Land O Lakes butter.

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Heh. And I read it over because I thought I must have
missed it somehow. Now I'm thinking it reminds me of a
dessert I had somewhere, I might just make these no mint
mint brownies.

nancy

"BoboBonobo" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Why would you want to make such a substitution?

I leave such matters to the bakers around here.

nancy

Nancy Young said:

"-L." <[email hidden]> wrote

Quoted message said:

Nancy Young said:

This is verbatim from the inside of a box of
Land O Lakes butter.

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Heh. And I read it over because I thought I must have
missed it somehow. Now I'm thinking it reminds me of a
dessert I had somewhere, I might just make these no mint
mint brownies.

nancy

Okay, I can't stand it anymore. You guys are driving me nuts.
Here's a recipe for nearly the same thing, from over 30 years ago.
I have no idea where it came from otrher than my recipe box.
(BTW I prefer the middle layer with Kahlua instead of mint.)

Chocolate Mint Brownie Squares

Bottom layer:
1 c. sugar
1/2 c. softened margarine or butter
4 eggs, beaten
1 c. flour
1 tsp. vanilla
1/2 rsp salt
16 oz Hershey's chocolate syrup

Mint layer:
2 cups confectioners sugar
3 Tbsp. creme de menthe
1/2 c. softened butter

Glaze:
6 oz. chocolate chips
6 Tbsp. butter

Mix ingredients for bottom layer, pour into greased and floured 10x16
jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.

Mix mint ingredients well, spread over cooled bottom layer until very
smooth.

Melt glaze ingredients, cool slightly, spread over mint layer.
Cool and cut into suqares.

gloria p

Puester said:

Nancy Young said:

"-L." <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

>This is verbatim from the inside of a box of
>Land O Lakes butter.
>

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Heh. And I read it over because I thought I must have
missed it somehow. Now I'm thinking it reminds me of a
dessert I had somewhere, I might just make these no mint
mint brownies.

nancy

Okay, I can't stand it anymore. You guys are driving me nuts.
Here's a recipe for nearly the same thing, from over 30 years ago.
I have no idea where it came from otrher than my recipe box.
(BTW I prefer the middle layer with Kahlua instead of mint.)

Chocolate Mint Brownie Squares

Bottom layer:
1 c. sugar
1/2 c. softened margarine or butter

MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.

Quoted message said:

4 eggs, beaten
1 c. flour
1 tsp. vanilla
1/2 rsp salt
16 oz Hershey's chocolate syrup

Mint layer:
2 cups confectioners sugar
3 Tbsp. creme de menthe
1/2 c. softened butter

Glaze:
6 oz. chocolate chips
6 Tbsp. butter

Mix ingredients for bottom layer, pour into greased and floured 10x16
jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.

Mix mint ingredients well, spread over cooled bottom layer until very
smooth.

Melt glaze ingredients, cool slightly, spread over mint layer.
Cool and cut into suqares.

gloria p

--Bryan

BoboBonobo said:

MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.

--Bryan

Then evidently my interventional cardiologist is a freaking idiot, but
I'll take his advice over yours, thanks.

gloria p

Chocolate Peppermint Bars (from Colorado Cache Cookbook)
Makes 24-30 bars (?)

Layer #1
2 oz. unsweetened chocolate1/2 cup butter
2 eggs
1 cup sugar
1/2 cup sifted flour
1/2 c. chopped nuts (optional)

Melt chocolate and butter. Cteam eggs and sugar. Add flour and
chocolate mixture. Mix well. Pour into 8x8 inch pan, bake at 350 deg.
for 20 minutes, turn off oven, leave pan in oven 5 more mintues.

Layer #2
1 1/2 cups powdered sugar
3 Tbsp. butter or margarine
2-3 Tbsp cream
1 tsp. peppermint extract
Note: This layer can be tinted red or green.

Cream butter and sugar, blend in cream and extract. Spread on cooled
first layer, Refrigerate till chilled.

Layer #3
3 oz. unsweetened chocolate
3 Tbsp, butter

Melt together and pour over chilled peppermint layer. Chill. Cut into
small squares.

gloria p

BoboBonobo said:

http://www.mercola.com/2002/jul/27/trans_fat.htm

That's the current thinking. New studies may show the opposite next
year. I love how people have jumped on this "now we KNOW margarine is
worse" bandwagon. It's something you'd like to hear, so it must be the
TRUTH!!!!

We'll see. The best idea is probably (or maybe not) to avoid either.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

BoboBonobo said:

http://www.mercola.com/2002/jul/27/trans_fat.htm

That's the current thinking. New studies may show the opposite next
year. I love how people have jumped on this "now we KNOW margarine is
worse" bandwagon. It's something you'd like to hear, so it must be the
TRUTH!!!!

The research is very clear, and has been for some time.
Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

Quoted message said:

We'll see. The best idea is probably (or maybe not) to avoid either.

Well, I'm not saying butterfat is good for your blood lipids. It is
not. It's nowhere near as bad as hydrogenated oils, but it's not good
for you. Too high in palmitic acid. Ah, but aesthetically, it is very
good.

Quoted message said:

Brian

--Bryan

BoboBonobo said:

Default User said:

BoboBonobo said:

http://www.mercola.com/2002/jul/27/trans_fat.htm

That's the current thinking. New studies may show the opposite next
year. I love how people have jumped on this "now we KNOW margarine
is worse" bandwagon. It's something you'd like to hear, so it must
be the TRUTH!!!!

The research is very clear, and has been for some time.
Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

The studies I've read are pretty much trending that way, but we've seem
major reversals in the thinking in the past. I'm not at all convinced
that there's really that much difference.

Quoted message said:

Well, I'm not saying butterfat is good for your blood lipids. It is
not. It's nowhere near as bad as hydrogenated oils, but it's not good
for you. Too high in palmitic acid. Ah, but aesthetically, it is
very good.

No doubt. I've switched from margarine use to a much reduced use of
real butter, and much leaner beef with the fats mostly replaced by
canola or EVOO in cooking. We'll see.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Karen said:

Nancy Young said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

Karen

Land O Lakes has a product - soft baking butter -- that is part butter,
part canola oil. It's soft from the fridge (for people who can't leave
a stick on the counter for a while). I think that's what they're
talking about.

Still don't know where the mint is, though.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Karen said:

Nancy Young said:

*Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

Quoted message said:

Land O Lakes has a product - soft baking butter -- that is part butter,
part canola oil. It's soft from the fridge (for people who can't leave
a stick on the counter for a while). I think that's what they're
talking about.

OHH! Gotcha, that explains the awkward wording, too.
Thank you.

nancy

Default User said:

BoboBonobo said:

Default User said:

BoboBonobo wrote:

> http://www.mercola.com/2002/jul/27/trans_fat.htm

That's the current thinking. New studies may show the opposite next
year. I love how people have jumped on this "now we KNOW margarine
is worse" bandwagon. It's something you'd like to hear, so it must
be the TRUTH!!!!

The research is very clear, and has been for some time.
Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

The studies I've read are pretty much trending that way, but we've seem
major reversals in the thinking in the past. I'm not at all convinced
that there's really that much difference.

Quoted message said:

Well, I'm not saying butterfat is good for your blood lipids. It is
not. It's nowhere near as bad as hydrogenated oils, but it's not good
for you. Too high in palmitic acid. Ah, but aesthetically, it is
very good.

No doubt. I've switched from margarine use to a much reduced use of
real butter, and much leaner beef with the fats mostly replaced by
canola or EVOO in cooking. We'll see.

Olive oil, great. High polyunsaturate oils like canola, not so great.
Ideally you could switch from canola to ELOO.

Quoted message said:

Brian

--Bryan

BoboBonobo said:

Default User wrote:

Quoted message said:

Quoted message said:

No doubt. I've switched from margarine use to a much reduced use of
real butter, and much leaner beef with the fats mostly replaced by
canola or EVOO in cooking. We'll see.

Olive oil, great. High polyunsaturate oils like canola, not so great.

It's not "highly" polyunsaturated, it's similar to peanut oil, about a
60/40 split mono/poly.

Quoted message said:

Ideally you could switch from canola to ELOO.

Nah.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User said:

BoboBonobo said:

Default User wrote:

Quoted message said:

Quoted message said:

No doubt. I've switched from margarine use to a much reduced use of
real butter, and much leaner beef with the fats mostly replaced by
canola or EVOO in cooking. We'll see.

Olive oil, great. High polyunsaturate oils like canola, not so great.

It's not "highly" polyunsaturated, it's similar to peanut oil, about a
60/40 split mono/poly.

I stand corrected.

Quoted message said:

Quoted message said:

Ideally you could switch from canola to ELOO.

Nah.

Brian

--Bryan