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Peanut Butter Brownies
----- Original Message -----
From: Courtney
To: phaedrus
Sent: Thursday, September 26, 2002 4:26 PM
Subject: peanut butter craving
Hello,
I cannot find a recipe for peanut butter brownies with a
peanut butter frosting. I made it once or twice from a
recipe on the inside of a jar of Laura Scudder's peanut
butter, and have lost the recipe since. I have been having
cravings for these brownies and have tried to make them from
memory, but they never turn out the way I remember.
Can you help me find the recipe? Or maybe one that's close enough
(this one had lots of confectioner's sugar)?
Thanks a bunch,
Courtney
Hi Courtney,
No luck with that particular recipe. Try the one below.
Phaed
Chewy Peanut Butter Brownies
Ingredients
1/2 cup peanut butter
1/3 cup butter, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions
1 Preheat oven to 350 degrees F (175 degrees C ). Grease 1 9x9 inch
baking pan.
2 In a medium bowl, cream peanut butter and margarine. Gradually add
brown sugar, white sugar, eggs, and vanilla and mix until fluffy.
Combine flour, baking powder, and salt, then stir into the peanut
butter mixture until well blended.
3 Spread evenly into prepared pan and bake in preheated oven for 30 to
35 minutes or until it springs back when touched.
4 Allow them to cool in the pan. Do not cut.
5 Make Peanut Butter Frosting below
6 Spread evenly over the cooled brownies. Chill until set and cut into
squares.
Peanut Butter Frosting
Ingredients
1 cup peanut butter chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
Directions
1 Bake brownies. Allow them to cool in the pan. Do not cut.
2 In a medium saucepan over low heat, melt peanut butter chips
and butter together, stirring frequently until smooth. Remove
from heat and stir in the sweetened condensed milk. Spread evenly
over the cooled brownies. Chill until set and cut into squares.
____________________________________________________________
Hi Courtney,
I stumbled across a couple more brownie recipes that might interest you. The second one in
particular sounds like what you describe. Lots of powdered sugar.
Phaed
Peanut Butter Topped Brownies
Ingredients :
1 c. butter or margarine
5 blocks (5 oz.) baking chocolate,
broken into pieces
4 eggs
2 tsp. vanilla extract
2 c. sugar
1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped nuts
Frosting:
2 c. confectioners' sugar
1/2 c. peanut butter
1 tsp. vanilla extract
6 tbsp. milk
Preparation :
Brownies: Heat oven to 350 degrees. Grease 9x13x2 inch pan.
Melt the butter in a small saucepan over low heat. Remove from
heat; add baking chocolate and stir until melted. Set aside to
cool. In a small mixer bowl, beat eggs and vanilla slightly;
gradually add sugar, beating well. Add cooled chocolate mixture.
Combine flour, baking powder and salt; blend into chocolate mixture.
Stir in nuts. Pour into pan, bake 30 to 35 minutes or until
brownies begin to pull away from sides of pan. Cool completely in
pan. Makes about 32 brownies. Frost with Peanut Butter Frosting.
FROSTING: In small mixer bowl, combine all ingredients; beat until
smooth.
----------------------------------
Peanut Butter Brownies
Ingredients :
1/2 c. margarine
1/2 c. peanut butter
1/2 c. brown sugar
1/2 c. sugar
1 egg
1 c. flour
1/2 tsp. soda
1 tsp. vanilla
1/2 tsp. salt
Frosting:
1/4 c. butter
1/4 c. milk
1/2 box (8 oz.) powdered sugar
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. peanut butter
Preparation :
Mix in order given. Bake at 325 degrees for 15 to 17 minutes.
(Double this for a cookie sheet.) Bring milk and sugar to boil, mix
with other ingredients. Spread frosting on brownies while still
warm.
----- Original Message -----
From: Lee
To: phaedrus
Sent: Thursday, September 26, 2002 9:46 AM
Subject: Question
we are having a difference of opinion as to who said
"shoot if you must this old gray head --but save your
countrys flag instead"
Thanks
Gloria
Hi Gloria,
Nice to get something other than a recipe request for a change.
"Perhaps the most famous Civil War hero in Frederick, Maryland, or more correctly heroine, was Barbara Fritchie, a middle-aged woman who was feisty enough to tell invading Confederate troops, "Shoot if you must this old gray head, but spare your country's flag". The troops didn't shoot"
Phaed
----- Original Message -----
From: Jim
To: phaedrus
Sent: Thursday, September 26, 2002 7:18 AM
I am looking for a recipe for cold red pepper soup. Main ingredients
are red peppers and leeks.
thanks Jim
Hello Jim,
Below are the recipe that I have.
Phaed
Cold Red Pepper Soup
List of Ingredients
1/2 stick sweet butter
2 TBS light oil
4 C chopped leeks, white part only
6 large red bell peppers, seeded and sliced
5 C chicken broth
2 C. buttermilk
Salt and White pepper
Recipe
Melt butter and oil together in large frying pan. Add leeks and peppers.
Cover, reduce heat and sauté until vegetables are soft - about 20 minutes.
Check occasionally to prevent scorching. Add chicken broth and salt to
taste. Simmer, partially covered, over low heat until vegetables are very
soft. Blend pepper mixture in food processor or blender until smooth.
Strain through a food mill into a large bowl to get out all the skin.
(This is the time consuming part). Stir in buttermilk and white pepper to
taste. Chill this very well - you can make it a couple of days ahead, but
taste before serving - you may want to add more buttermilk.
Buttermilk haters - you will LOVE it in this! Garnish with chopped
chives. Serves 7 or 8.
-------------------------
Red Pepper Soup
Ingredients :
1/2 c. unsalted butter or margarine
2 tbsp. oil
4 c. chopped leeks
6 lg. sweet red peppers, seeded and sliced
3 c. chicken broth
Salt
6 c. buttermilk
White pepper
Chopped chives (optional)
Lemon slices
Caviar (optional)
10 to 12 green, yellow or red
peppers, capped and hollowed out
Preparation :
Melt butter with oil in large skillet. Add leeks and red
peppers. Reduce heat and cook, covered, 20 minutes or until
vegetables are tender. Check occasionally to prevent scorching.
Add chicken broth and season to taste with salt. Simmer, partially
covered, over low heat 30 minutes, or until vegetables are very
tender. Blend pepper mixture in food processor or blender until
smooth. Strain into large bowl. Stir in buttermilk and white
pepper to taste. Garnish with chives and thin slice of lemon with
small dab of caviar centered on lemon slice. For single servings,
ladle soup into pepper shells. Makes 10 to 12 servings.
----------------------------------
Red Pepper Soup
Ingredients :
1 tbsp. vegetable oil
1 med. onion, finely chopped
3 lg. red peppers, deseeded and finely chopped
3 c. chicken stock
1 c. tomato juice
Salt and pepper
Chopped parsley to garnish
Preparation :
Heat oil in a medium-sized pan, add the onion and cook for a few
minutes until soft and transparent. Transfer the onion to a blender
or food processor together with the chopped red peppers and a little
of the stock. Blend until smooth. Return to the pan and add the
rest of the stock and the tomato juice and season to taste. Bring
to the boil and simmer for 15 minutes.
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Chilled Red Pepper And Tomato Soup
Ingredients :
8 red peppers
4 tbsp. butter
6 med. green onions or 1 lg. onion, finely chopped
2 (28 oz.) cans of Italian plum tomatoes
2 c. dry red wine
2 c. tomato juice
Preparation :
Preheat broiler. Arrange peppers on broiler pan. Roast, turning
until blackened on all sides. Transfer to a plastic bag and steam
10 minutes. Peel peppers, discard seeds and veins. Puree 6
peppers. Slice remaining 2 peppers into fine julienne, reserve for
garnish. Melt butter in large saucepan. Add onions and saute 5
minutes. Puree tomatoes (and liquid) in processor. Add to onions.
Blend in wine and pureed peppers. Bring to a boil and simmer 20
minutes. Let cool. Cover and refrigerate several hours before
serving. Garnish with reserved red pepper julienne. Serves 8.
----- Original Message -----
From: Judy
To: phaedrus
Sent: Friday, September 27, 2002 5:16 AM
Subject: Seeking Pickled Green Tomatoe recipe
Hello,
I was in Southern Missouri and was served a meal of catfish.
The side dish was navy beans and the garnishes were, onions,
tomatoes and pickled green tomatoes.
Do you have a recipe for pickled green tomatoes?
Thank you. Judy
Hello Judy,
Yes, I have several of them See below.
Phaed
Tomato Pickles
Ingredients :
1 peck green tomatoes, sliced
5 onions, sliced
1 head cauliflower
4 green peppers
3/4 c. salt
Vinegar syrup
Preparation :
Mix tomatoes, onions, cauliflower and peppers together. Cover
with salt and let stand overnight. Drain and cook in vinegar syrup
for 1/2 to 1 hour slowly. Pack in sterile jars.
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Green Tomato Pickles
Ingredients :
1 gallon chopped green tomatoes
1/2 gallon chopped onion
5 c. sugar
3 c. white vinegar, 4 or 5%, (not apple cider)
1/2 c. chopped hot peppers
1/4 c. salt
1 tsp. black pepper
Preparation :
Mix all; let come to a boil. Cut off fire and jar while hot and
seal. Makes about 7 pints. Put jars where you can put cloth over
them so they will seal better.
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Green Tomato Pickles
Ingredients :
1 peck green tomatoes
3 lbs. onions
6 c. sugar
3 c. vinegar
1 c. water
Pickling spice
1/2 c. salt
Preparation :
Slice tomatoes and onions. Sprinkle with salt and let set
overnight. Drain liquid and cook with remaining ingredients. Seal
in jars while hot.
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Green Tomato Pickles
Ingredients :
1 gal. (16 c.) green tomatoes, sliced
1/4 c. salt
1/2 tsp. powdered alum
3 c. vinegar
1 c. water
4 c. sugar
1 tsp. mixed spices
1 tsp. celery seed
1/2 tsp. cinnamon
1/2 tsp. all spice
Preparation :
Sprinkle sliced tomatoes with salt and let stand over night.
Drain. Dissolve alum in 2 quarts boiling water and pour over
tomatoes. Let stand for 20 minutes, drain and cover with cold water
and drain. Combine vinegar, water, sugar and spices (in a bag) and
bring to boil. Pour over tomatoes and let stand overnight. Drain
and bring the solution to a boil and pour back over the tomatoes.
Let stand over night. On the third morning bring tomatoes and
solution to a boil. Pack in sterilized jars and seal at once.
----------------------------------
Green Tomato Pickles
Ingredients :
7 1/2 lbs. green tomatoes
6 good sized onions
3/4 c. pickling salt
1/2 lemon
2 sweet red peppers
2 1/2 c. brown sugar
3 c. white vinegar (5% acidity)
1 tbsp. celery seed
1 tbsp. whole allspice
1 tbsp. mustard seed
1 tbsp. whole cloves
1 tbsp. dry mustard
1 tbsp. peppercorns
Preparation :
Slice tomatoes, crossways. Slice onions into thin rings.
Sprinkle salt over alternate layers of tomatoes and onions in
earthenware dish. Let stand overnight, 60 degrees. Drain off
brine. Rinse vegetables in cold water; drain. Slice lemon thinly
(no seeds). Wash peppers, slice thinly crossways. Tie all spices
in double cheesecloth, add bag and sugar to vinegar. Bring to boil.
Add tomatoes, onions, lemon and peppers. Cook 30 minutes, stirring
gently. Remove spice bag. Pack pickles in hot jars and cover with
hot liquid, with 1/2" headroom. Adjust lids. Process 212 degree
bath for 10 minutes. Yield: 6 pints.
----------------------------------
Green Tomato Pickles
Ingredients :
1 peck green tomatoes
3 green peppers
3 red peppers
3 onions, sliced
1 tsp. cloves
2 tsp. cinnamon
3 lbs. sugar
1 qt. weak vinegar
Preparation :
Wash and slice tomatoes and sprinkle with salt. Let stand
overnight. Drain and cook in weak vinegar until tender. Mix sugar
with vinegar; bring to a boil. Add tomatoes and peppers which have
been cut up and onions. Bring to a boil and pour into jars.
----------------------------------
Aunt Mamie's Pickles Tomatoes
Ingredients :
Dishpan of green tomatoes
1 qt. vinegar
1 qt. water
2 1/2 lbs. sugar
Hot pepper
Pickling spice
Preparation :
Get firm green tomatoes and cut in quarters. Soak overnight in
pickling salt solution. Drain. Mix sugar, vinegar and water. Let
come to a boil and add tomatoes. Get them hot through and through,
turning twice. pack in jars and coer with juice. Add pod of pepper
and 1 teaspoon of pickling spice to each jar. Process according to
canning directions found on canning jars.
----------------------------------
Green Tomato Pickles
Ingredients :
1 gallon green tomatoes
6 onions
1/2 c. salt
1 1/2 c. sugar
4 c. vinegar
1 tbsp. ground mustard
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. allspice
Preparation :
Slice tomatoes and onions. Then sprinkle with salt. Let sit
overnight. Then drain. Boil sugar and seasonings together with
vinegar for 5 minutes. Add tomatoes and onions and simmer for 30
minutes. pack in hot jars and seal.
----- Original Message -----
From: Grace
To: phaedrus
Sent: Friday, September 27, 2002 8:49 PM
Subject: lost reipe for spicy pecans
> Dear Uncle Phaedrus
> I love that you do this! I am searching for a recipe that I had
> In the 1990s (origin unknown, but I think I hand copied from it
> somewhere) It was for savory spiced pecans. It had A-1 steak
> sauce and melted butter mixed into pecans and slow baked. Once
> removed from the oven, dry spices were mixed into the pecans.
> It is delicious and would I love to find it again.
> Thanks in advance for your efforts.
> Grace.
Hello Grace,
I could not locate such a recipe using A-1. There are similar recipes using
worcestershire sauce, though. See below.
Phaed
Spiced Pecans
Ingredients :
3 tbsp. butter
3 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1 lb. pecan halves
Preparation :
Preheat oven to 300 degrees. Melt butter in heavy skillet. Stir
in remaining ingredients to pecans. Toss until nuts are well
coated. Place in single layer on cookie sheet. Bake 20 to 25
minutes, stirring occasionally until nuts are brown and crisp.
Makes one pound.
----------------------------------
COCKTAIL SPICED PECANS
Ingredients :
6 tbsp. butter
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 clove garlic, finely minced
(optional)
1 lb. shelled pecan halves
Preparation :
Preheat oven to 325 degrees. Melt butter and add Tabasco,
Worcestershire, and garlic. Heat briefly. Scatter the pecans in
one layer on a jelly roll pan and spoon the butter over them. Bake
20 to 30 minutes, shaking the pan and stirring the pecans often.
Serve hot or cold.
----------------------------------
SPICED HOLIDAY PECANS
Ingredients :
3 tbsp. butter
2 tsp. salt
1/4 tsp. cayenne
3 tbsp. Worcestershire sauce
1/2 tsp. cinnamon (opt.)
Dash of Tabasco
4 c. pecans
Preparation :
Preheat oven to 300 degrees. Melt butter. Add seasonings. Put
pecans in a large bowl. Gently toss in butter until all nuts are
coated. Spread on a large cookie sheet. Turn once after 15
minutes. Watch them closely because they burn easily.
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