Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (21771)	11/3/2008 6:57:23 PM
From: sandintoes	1 Recommendation Read Replies (1) \| Respond to of 25073

I saw this and decided I'd make this as a "take along" to some Thanksgiving parties. Orange-Kissed Chocolate Brownies Makes: 32 bars Prep: 40 min. Chill: 1 hr. Bake: 25 min. Cool: 15 Ingredients 4 eggs 2 cups sugar 1-1/4 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 1 cup butter, melted 1/4 cup butter, softened 1 teaspoon finely shredded orange peel 3-1/2 cups powdered sugar 2 to 3 tablespoons orange juice 4 ounces semisweet chocolate 1/2 cup butter 2 tablespoons light-color corn syrup Directions 1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly grease foil. Set aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes 2. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack. 3. Meanwhile, for frosting: In a large bowl, combine the 1/4 cup butter and the orange peel. Beat on medium speed until smooth. Add 1 cup of the powdered sugar and 1 tablespoon of the orange juice, beating until combined. Beat in the remaining 2 1/2 cups powdered sugar and enough of the remaining 1 to 2 tablespoons orange juice to make a frosting of spreading consistency. Spread frosting evenly over cooled brownies. Cover and chill for 30 minutes. 4. Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat; stir in corn syrup. Cool for 15 minutes. 5. Slowly pour melted chocolate mixture over the frosted brownies. Tilt pan gently to spread chocolate over the whole top. Chill about 30 minutes or until chocolate is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 32 bars. 6. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 5 days or freeze for up to 3 months. To serve, thaw bars if frozen. Let refrigerated bars stand at room temperature about 15 minutes before serving.

To: Neeka who wrote (21771)	11/3/2008 8:16:39 PM
From: William H Huebl	1 Recommendation Read Replies (1) \| Respond to of 25073

Had pea soup tonight.... 1/2 lb dry split peas soaked 2 hours 1 small onion, diced 1 med carrot, shredded 1 oz ham bits 3 cups stock 3 cups water 1 ham bouillon cube 1/2 tsp curry powder; optional 1 small garlic clove, mashed Cook split peas with stock and water overnight on low in crockpot. Add rest in morning and let cook the rest of the day. Strain and reserve ham bit... blend strainings and add back to strained pea soup with ham bits. Serve.... yum.