[CnD] Some suggestions

Charles Rivard wee1sman at fidnet.com
Sun Feb 5 02:59:15 GMT 2012


The paraffin makes the candy shinier, and, from what I recollect, the 
paraffin, mixed with chocolate, sets up better and firmer.

---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message ----- 
From: "Nancy Martin" <nancyam1111 at att.net>
To: <cookinginthedark at acbradio.org>
Sent: Saturday, February 04, 2012 7:40 PM
Subject: Re: [CnD] Some suggestions


> Hi everyone,
> All this talk about adding things to brownies brings up a question. In the
> Our Special cookbook there is a recipe for chocolate butterscotch 
> brownies.
> It is brownie batter topped with a marshmallow layer then topped with
> butterscotch chips. Here's my dilemma: the recipe says to melt the chips
> with a tablespoon of shortening and top the cake. This book was compiled
> prior to microwaves playing such a big role in cooking. Do I still need to
> use the shortening? Also, what about candy recipes that call for paraffin?
> I've heard two differing opinions: one says to add the paraffin, another
> says I don't need it. Which is right?
> Thanks in advance,
> Nancy Martin
> Oklahoma
>
> -----Original Message-----
> From: cookinginthedark-bounces at acbradio.org
> [mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Nicole Massey
> Sent: Saturday, February 04, 2012 12:23 PM
> To: cookinginthedark at acbradio.org; 'Lois'
> Subject: Re: [CnD] Some suggestions
>
> Yep, or junior mints would work too. In fact there's probably a few 
> candies
> that would work for this, like heath bars. It probably needs to be a 
> thinner
> candy bar.
>
> Now I'm thinking about this with a layer of Hershey's Cookies & Cream 
> white
> chocolate candy bars in it. Mmmmm.
>
> -----Original Message-----
> From: cookinginthedark-bounces at acbradio.org
> [mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Lois
> Sent: Saturday, February 04, 2012 12:18 PM
> To: cookinginthedark at acbradio.org
> Subject: Re: [CnD] Some suggestions
>
> How about pepperment paddies? Put half of the brownie mix in a pan then 
> put
> pepperment paddies on it and then the rest of the brownie mix and then 
> cook
> it.
>
> Lois
>  ----- Original Message ----- 
>  From: Nicole Massey
>  To: cookinginthedark at acbradio.org ; 'Rhonda Scott'
>  Sent: Saturday, February 04, 2012 11:57 AM
>  Subject: Re: [CnD] Some suggestions
>
>
>  I'd think that dried cherries, raisins, or other dried fruit might be an
>  interesting thing to add, too. Chocolate, white chocolate, or peanut
> butter
>  chips might be interesting, and mini-marshmallows might be good too,
>  especially if you put half the mix in the pan put in a layer of them, 
> then
>  the other half of the mix. And let's not forget caramel.
>
>  -----Original Message-----
>  From: cookinginthedark-bounces at acbradio.org
>  [mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Rhonda Scott
>  Sent: Saturday, February 04, 2012 11:48 AM
>  To: cookinginthedark at acbradio.org
>  Subject: Re: [CnD] Some suggestions
>
>  Hi Allison,
>
>  I don't have the article you asked for, but have added nuts and chocolate
>  chips to brownie mixes before to make them tastier. I have also mixed in
>  half a cup of peanut butter before.
>
>  Rhonda
>
>  ----- Original Message ----- 
>  From: "Allison Fallin" <afallin at cox.net>
>  To: <cookinginthedark at acbradio.org>
>  Sent: Thursday, February 02, 2012 8:13 PM
>  Subject: [CnD] Some suggestions
>
>
>  Hello,
>  I have a box of brownie  mix and want to make the brownies a little more
>  special to take to a church lunch.  I remember reading an article
> somewhere
>  with suggestions for additions  to brownies.  Does anyone have it?
>  Allison Fallin
>
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