[CnD] Some suggestions

Lori Scharff loris1 at optonline.net
Sun Feb 5 17:14:36 GMT 2012


I would still add the shortening. Microwaving the  shortening/butter with
the chips your looking for a spreadable mixture. So, the way you melt it
should not matter.
Regarding paraffin  it really would depend on what you are making. For
example, in candy such as pepermint patty the paraffin is more for looks-and
in my view gives the end product a different flavor/texture. The V
paraffin gives the outer side a shiney coating. Guess it looks nice. (smile)
Lor


-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Nancy Martin
Sent: Saturday, February 04, 2012 8:40 PM
To: cookinginthedark at acbradio.org
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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