Archive for February, 2008



Doesn’t this brownie look fudgy and delicious?  Aside from the scary fat content, this brownie is not as bad for you as it could be.  Once again, it is a recipe from the King Arthur Flour Whole Grain Baking cookbook,  the Double Fudge Brownies on page 341.  The only changes I made were because I did not have enough fako eggo (like Eggbeaters) to equal the 4 eggs it called for, so I used what I had, about 2 eggs worth, and filled the rest of the measuring cup with buttermilk.  Then I added 1/4 tsp of baking soda in addition to the baking powder the recipe called for when I was mixing the batter.  And I used the recipe variation that suggested using applesauce for half the fat and used Smart Balance for the fat I did use.  All in all, a luscious whole grain brownie.  I left them covered in the pan overnight, and this morning, when I was putting them in a proper container, they were even more moist and dense.  The spouse was complaining about the lack of chocolate desserts in the house and this should please him very much.


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Haven’t been doing much sewing lately because I am in a knitting phase, but I am planning some new sewing projects.  In the meantime, here is a picture of some of my cookbooks.  I just thought they were pretty on the shelf.  I have more cookbooks in the living room, in the bedroom, and in the hall.  Oh, and some in the girls’ room, too.  They are sort of organized by catagory, but I do rely on my memory a lot to tell me where a particular book is.  Doesn’t always work though.


This week I discovered that if you use Smart Balance margarine in my mom’s frosting recipe, it makes frosting soup.  This soupy icing tastes great on cinnamon rolls though, so not a total loss.  Now I am wondering how you could make a low or no cholesterol frosting except for the egg white based 7-minute frosting.  I am going to have to experiment with the 7-minute frosting to make different flavors.

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Torte Thursday

Here is a recipe for a cake filling that Grandma G. got from the Home Service Bureau of the electric company.  She has added a note in her handwriting on how to change the flavor to chocolate.  This was originally the filling for a Vienna Torte which was made up of lemon-flavored sponge cake layers, this filling, and a crushed almond brittle or crushed English toffee sprinkled on top.


2 cups milk (this would be whole milk, of course, since the concept of cholesterol hadn’t been invented yet)

1/3 cup sugar

1/3 cup all purpose flour

1/4 tsp salt

1 cup butter

1 cup sugar

1 tsp vanilla

1.  Scald milk.  Combine 1/3 cup sugar, flour and salt.  Add to milk.  Cook slowly until thick.  Cool to room temperature.

2.  Cream butter.  Add 1 cup sugar gradually and cream well.

3.  Add room temperature filling to cream mixture.  Beat until light and fluffy.  Add vanilla.

4.  Spread between layers and on top and sides of cake.

5.  For chocolate filling, substitute 1/2 cup sugar for the 1 cup amount and add 3 ounces of sweet chocolate melted.

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