Sent: Friday, May 01, 2015 10:29 AM
Subject: Peanut butter chocolate chip brownie recipe.
Hi Uncle Phaedrus,
I hope you can help me find a lost recipe for peanut butter brownies with chocolate chips.
The recipe was in either a Woman's Day or McCall's magazine probably close to 35 years ago.
It was included in an article about cookies that would mail well to your college student.
The recipe did not contain cream cheese, the brownie was moist and close to a cake like texture.
Thank you for your assistance. Sincerely, Diane.
I had no success in finding a peanut butter brownies recipe that mentioned
either Woman's Day or McCall's. There are no searchable databases of recipes
from those magazines that go back so many years. I'll post this request on
my site. Perhaps one of my readers can help.
I did find a peanut butter brownie recipe with chocolate chips that did not
have cream cheese. See below.
Peanut Butter Brownies
1/2 cup margarine
1/2 cup peanut butter
1 cup brown sugar, packed
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
Preheat oven to 350°F. Grease well a 9 in. square pan. Have margarine and peanut butter at room temperature.
Cream margarine and peanut butter, gradually adding sugar. Beat till fluffy. Blend in vanilla and eggs one at
a time, beating well after each addition. Sift flour, baking powder and salt. Add to creamed mixture. Fold in
chocolate chips. Bake 350°F for 30-35 minutes.
Subject: Peanut butter chocolate chip brownies
Date: Thursday, June 11, 2015 9:02 AM
I hope you are well.
In response to: http://hungrybrowser.com/phaedrus/m0608M15.htm#1
I'm pretty sure this is what the requester is seeking. I found recipe below
from a newspaper article from 1988, titled "Sweets you can mail to your
sweetie," about mailing treats to family members. The article specifically
mentions college students. The author was the editor in chief of
Chocolatier magazine at the time, and the article featured in St. Louis
Dispatch's "Everyday Magazine." The other treats in the article include "my
mom's oatmeal cookies," "fudgy food processor brownies," and "apricot pine
nut blond brownies," and "tropical cookies."
Marbled Peanut Butter Brownies
6 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 tablespoons vegetable oil
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped unsalted peanuts (optional)
3 ounces milk chocolate, chopped into 1/4-inch pieces (optional)
Line a 9-by-13-inch baking pan with aluminum foil so foil extends 2 inches
beyond two short sides of pan. Lightly butter bottom and sides of
foil-lined pan. In top of double boiler over hot (not simmering) water,
melt chocolates. Remove top of pan from bottom; cool chocolate slightly. In
large bowl, combine sugars, peanut butter, butter and oil; beat 2 to 3
minutes until light and fluffy. Add eggs, one at a time, beating well after
each addition. Beat in vanilla. Beat in flour and salt just until combined.
Stir 1 cup batter into cooled chocolate mixture. If desired, stir peanuts
and chopped milk chocolate into remaining batter. Transfer batter to
prepared baking pan; spread evenly with spatula. Spoon chocolate mixture
over batter. With table knife or metal spatula, make zigzag through layers
to create marbled effect. Bake in a preheated 350-degree oven 33 to 35
minutes, or until cake tester or toothpick inserted 2 inches from center
comes out slightly moist. Cool brownies in pan on wire rack 30 minutes.
Using two ends of foil as handles, lift brownies out of pan. Cool brownies
on foil at least 2 hours. Invert brownies and gently peel off foil. Invert
again and cut into bars.
Yield: 20 bars.
In case that's not the one, here are two other options:
Marbled Peanut Butter Brownies, from Woman's Day magazine, 1978
2/3 cup all-purpose or whole-wheat flour, lightly spooned into cup
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
3 squares (1 ounce each) semisweet chocolate or 1/2 cup semisweet chocolate
pieces, melted and cooled
Mix well flour, baking powder and salt; set aside. In small bowl of mixer
cream peanut butter, butter and brown sugar until light. Add eggs and
vanilla; beat until fluffy. Stir in flour mixture just to blend. Spread in
greased 8-inch square baking pan. Drizzle on chocolate, then with table
knife swirl into batter to marbleize. Bake in preheated 350 degree F oven
25 to 30 minutes or until pick inserted in center comes out clean. Cool in
pan on rack. Cut in 24 bars.
Peanut Butter Brownies, from an old, unlabeled 1970s magazine clipping
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. packed light brown sugar
1 c. creamy peanut butter
1/2 c. margarine or butter
3 large eggs
2 tsp. vanilla extract
3 squares semisweet chocolate
1 square unsweetened chocolate
1 package semisweet-chocolate pieces
DirectionsPreheat oven to 350 degrees F. In medium bowl, mix flour, baking
powder, and salt.In large bowl, with mixer at medium speed, beat brown
sugar, peanut butter, and margarine or butter until smooth, about 2
minutes. Reduce speed to low. Beat in eggs and vanilla; beat until smooth.
Beat in flour mixture just until combined (dough will be stiff).Place
one-third of dough (about 1 3/4 cups) in another large bowl. Stir in melted
chocolate until blended; fold in 3/4 cup semisweet-chocolate pieces.Pat
half of remaining peanut-butter dough into ungreased 13" by 9" metal baking
pan. In random pattern, drop chocolate dough and remaining peanut-butter
dough on top of peanut-butter layer; pat down with hand. Sprinkle with
remaining chocolate pieces.Bake 25 to 30 minutes until toothpick inserted
in center comes out clean. Cool in pan on rack.
Thank you so much!!!! The 3rd recipe is the one !!!
Sent: Wednesday, May 06, 2015 11:06 AM
Subject: recipe for buche de noel
I am looking for a recipe that appeared in the Cincinnati Enquirer in early December 2012 or 2013.
It is a recipe for a Christmas Log . The cake part contains ground pistachios and the filling has
an orange flavoring. I have tried to find it in their archives but have been unsuccessful.
Can you find this recipe for me?
The only buche de noel recipe that I can find from the Cincinnati Enquirer is this one, in their paid archives:
Cincinnati Enquirer Dec. 20, 2011 Buche de Noel
Sorry, I can’t retrieve it or even verify if it has pistachios and orange flavoring.
I searched for any buche de noel recipes with pistachios and orange flavoring, but had no success.
I’ll post this on my site in case a reader can help.
Many of the newspapers around the country that have online archives have begun to charge for article retrieval.
As well, the big newspaper archive sites that have archives from a variety of newspapers are subscription only.
So far, I have not found it practical to make such investments.
From: Hayden Lloyd
Sent: Monday, June 08, 2015 3:02 PM
Subject: Cincinnati Enquirer Buche de Noel
Dear Uncle Phaedrus,
Hello. How are you? I am fine.
This recipe is for Mary, from Wednesday, May 06, 2015 11:06 AM
Subject: recipe for buche de noel (from "The Cincinnati Enquirer")
YULE LOG (Mindy Ware, Polly Campbell, “Cincinnati Enquirer”- 2010)
Pistachio Cake(Mindy Ware)
21/3 cup cake flour
21/3 teaspoon baking powder
1/2 cup chopped pistachios
1 tablespoon all-purpose flour
1 3/4 cup sugar
5 egg yolks
1/4 cup pistachio paste (find at Sur La Table)
1/4 cup ground pistachios
6 tablespoons canola oil
2/3 cup milk
5 egg whites
1/2 teaspoon salt
Preheat oven to 350 degrees. Line a large jelly-roll pan or rimmed baking sheet (at least 17½ x 11½ inches) with parchment paper,
lightly buttered and floured, or, better, a Sil-Pat silicone baking sheet. Sift cake flour and baking powder together into a medium bowl.
Mix chopped nuts with all-purpose flour in a small bowl. Mix sugar, yolks, paste and ground pistachios in an electric mixer on high 10 minutes.
Add oil, mix three more minutes, reduce speed to low, add in flour mixture, then milk. Increase speed to medium; beat three minutes.
In a clean bowl, whisk egg whites and salt to soft peaks. Fold egg whites into batter 1/3 at a time. Stir in chopped nuts.
Spread evenly onto the prepared baking sheet.
Bake for 15 minutes, or until lightly brown on top and the middle springs back when lightly touched. Start checking at 10 minutes,
because it’s important not to over-bake or it will crack when you roll it. Remove from oven and put pan on a cooling rack. Let cool.
Chocolate Ganache(Mindy Ware)
7 ounces bittersweet chocolate, chopped
7 ounces butter (14 tablespoons)
2/3 cup heavy cream
Combine butter and chocolate in a heatproof bowl. Bring cream to a boil. Pour over chocolate and butter. Whisk until combined. Refrigerate
Remove the cake, still on its parchment paper or Sil-Pat, from the pan. Very carefully, slice off the top ¼-inch crust of the cake.
Using an offset spatula, spread with an even layer of the orange butter cream Roll the cake up from the short edge, peeling it off
the paper as you go. Don’t worry too much about cracks; just try to keep it all in one piece.
Cut a piece, on the diagonal, off the end of the cake. Save. Refrigerate the rolled cake for at least 30 minutes before icing.
Spread the chocolate ganache all over the cake. Cover the piece you cut off with ganache as well, and attach it to the cake with ganache,
so it looks like a cut-off branch. Using a fork, rough the chocolate all over so it looks like bark. On the diagonally cut-off end,
use a fork to create tree “rings.” Use real or holly leaves, candy as holly berries, and other woodland-type decorations.
It requires some care: You start with a French sponge cake, baked in a jelly-roll pan, which you fill with the buttercream,
made by beating hot syrup into egg yolks and adding butter. Rolling is a little tricky; on the other hand, any mistakes are
covered with chocolate ganache. You can decorate with meringue mushrooms, or real holly leaves, sprinkle with powdered sugar snow.
Make the filling and ganache several days ahead, then bring them to room temperature while you make the cake. Then fill, roll and frost it.
You can do that the day before you serve it.
Ware created chocolate “bark” to attach to the tree in shaggy pieces. To see that recipe, go to www.cincinnati.com/blogs/dining
Grand Marnier French Butter Cream(Mindy Ware)
1 pound sugar (2 cups)
4 ounces water (½ cup)
6 ounces egg yolks (¾ cup or about 9 yolks)
1 pound, plus 4 ounces butter (5 sticks), each stick cut into about 4 pieces, at soft room temperature
2 ounces Grand Marnier or other orange-flavored liqueur
1 teaspoon orange extract
Combine sugar and water in a heavy saucepan and swirl to dissolve. Boil without stirring until the mixture reaches 240 degrees on
a candy thermometer. Meanwhile, beat yolks in a mixer until light. As soon as syrup reaches temperature, slowly pour it into the
yolks with the mixer running. Stand back to avoid being splashed. Beat mixture until it has cooled to room temperature and become
beautifully creamy and fluffy. Add in butter one piece at a time, letting it incorporate before adding the next. Add in liqueur
and extract. Refrigerate until ready to use, but bring to room temperature before spreading on cake.
Serve and enjoy.
Attached, also, is the photo of the finished cake from that Cincinnati Enquirer article, 2010.
Hope you enjoy it.
Oh, FANTASTIC!!! This is exactly the recipe I had been looking for. Thank you so much. It's delicious!!!
For the tripe fans:
2 lbs fresh honeycomb tripe
2 TBSP butter
2 onions, chopped
1 TBSP green pepper, minced
1 carrot, chopped fine
2 TBSP flour
2 cups hot water
1/2 tsp Worcestershire sauce
Salt & Pepper
Wash Tripe well in cold water. Dry and cut in 2-inch strips. Melt butter or other fat, add onions and green pepper and
cook until soft. Add tripe and cook for 5 minutes. Pour into a casserole, add carrot and salt and pepper to taste.
Blend in the flour and add the hot water. Place in a 300°F oven and cook for 1 1/2 hours. Add Worcestershire sauce and serve.