In article <[email hidden]>,
(Kevin & Amanda) said:Hello: Thank you for the nice welcome Melba. I just
noticed the link on the discussion links page and decided
to see what this group is all about. Do recipes get posted
to the group? Again thank you for the welcome and have a
nice sunny day. Amanda
Recipes? Whatever for? Oh, I'm KIDDING. Yeah, actually
recipes do sometimes get posted. Many people have posted
here for years and feel like they "know" each other (not in
the Biblical sense, although I can't say that with 100%
accuracy), and there's a lot of informality and teasing
among The Cabal (TINC).
And some inside jokes like j/lnghlm (I don't think that's
right -- someone will correct me in a moment) and the
Legend of St. Frogthroid (that's not right, either --
where's Miche or Squeaks?). I cry for happy that in our
midst you have become.
If, however, you're looking for actual recipes without any
extraneous verbage, try rec.food.recipes. That's a
moderated group -- posts are screened before they go to
the distributive newsservers. You can post a request to
r.f.recipes and then people post recipes in response to
the requests.
Don't be insulted if you post somewhere and no one responds.
There are the vagaries of cyberspace -- and sometimes people
just don't have the information.
And be prepared for some to make complimentary and/or smarmy
remarks about any recipe you might post. Key To Remember:
It's Just A Newsgroup.
If you've just found us, you need to have this recipe
-- I am personally acquainted with the woman who made
these famous:
{ Exported from MasterCook Mac }
Barb Schaller's Famous Orgasmic Chocolate Brownies
Recipe By: Barb Schaller Serving Size: 24 Preparation Time:
0:45 Categories: Bars
Amount Measure Ingredient Preparation Method 1 cup unsalted
butter (8 oz.) 4 ounces unsweetened baking chocolate 2 cups
granulated sugar (15 oz.) 4 eggs 2 teaspoons vanilla extract
1 teaspoon almond extract 1 cup chopped nuts, optional
(walnuts or pecans) 1 1/3 cups cake flour (6 oz.) 1 teaspoon
baking powder
1/2 teaspoon salt
Move oven rack to center and preheat oven to 350? F. Line a
9x13" metal baking pan with parchment paper.
In microwave oven, on medium-high power, melt butter and
chocolate in 2-quart microwave-safe bowl, about 3 minutes.
Stir until smooth. Mix in granulated sugar, then beat in
eggs, one at a time, with wire whisk.
Mix in vanilla and almond. Stir in nuts. Combine cake flour,
baking powder, and salt and fold into chocolate. Spread
batter in 9x13" pan lined with baking parchment and bake in
preheated oven at 350?F for about 33-35 minutes. Do not
overbake; toothpick may have fudgy crumbs on it, but not wet
batter. Cool pan on wire rack for 15 minutes before removing
(if you wish) brownies from pan.
----------
Notes: Please, keep the moaning down; it annoys the
neighbors. I use the baking parchment so the whole can be
removed from the pan for easy transport to a lucky
recipient. May want to support the bottom with cardboard.
First Place, Plain Brownies, 1997 and 2002 Minnesota State
Fairs. Adapted from recipe in Cook's Illustrated magazine,
March/April 1994. Please note that I do use real chocolate,
unsalted butter and cake flour. If you do not, don't
complain to me about it. In fact, don't complain to me about
it anyway.
Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam Lady
Burnsville, Minnesota
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."