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Fannie Farmer's 1896 Brownies
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In our quest to find the perfect best brownie recipe, we ran across this one in Fannie Farmers 1896 cookbook. Is it the first written brownie recipe? Not sure about that, but it is different than what we would call a brownie today.
What we need to remember is that in 1896 chocolate wasn't widely available, and these were probably called brownies because of the colour of the molasses. Eventually chocolate would be added, molasses would be removed and the modern brownie would be born.
This recipe however would live on as what we would today call the Blondie.
This is a slightly modified version of the 1896 brownie recipe in Fannie Farmers cookbook.
Ingredients:
1/3 cup (75 mL) butter at room temp
1/3 cup (75 mL) powdered icing sugar
1/3 cup (75 mL) cooking or fancy molasses
1 egg
7/8 cup (240 mL) bread flour
1 cup (250 mL) chopped pecans
Method:
Pre heat oven to 350ºF (180ºC)
Mix ingredients in order, then bake 15-20 minutes in small shallow tart tins.
Makes about 4.
Let cool on rack before serving.
You can easily sub darker molasses or Maple syrup for the fancy molasses if you wish.
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Irish Stout Cake - Recipe - LeGourmetTV
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Full of flavour, not too sweet, with just the right amount of fruit... This is not your run of the mill cake.
Ingredients
3½ cups (875 mL / 450g) all-purpose flour
1 tsp (5 mL) grated nutmeg
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) baking powder
Pinch of salt
1 cup (250 mL / 225g) butter
1 cup packed (250 mL / 250g) brown sugar
2½ cups (625 mL / 375g) golden raisins (sultanas)
½ cup (125 mL / 75g) currants
½ cup (125 mL / 75g) chopped candied peel
2 eggs
1 (12-ounce/330ml) bottle of stout
Method:
Preheat the oven to 350°F (180°C).
Line the sides and bottom of an 9-inch (23 cm) high-sided quick release round cake pan with parchment paper (or use a non-stick like ours).
Sift together flour, nutmeg, spice, baking powder, and salt. Rub in the butter until it looks like small crumbs, then stir in the brown sugar, raisins, currants, and candied peel.
In another bowl whisk together the eggs and the porter. Pour into the dry ingredients and mix well. (You'll need a really big bowl)
Pour into the prepared pan.
Bake for about 2 hours. The cake is done when a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for about 20 minutes before releasing and fully cooling on a wire rack.
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10 Foods Only America Was Crazy Enough To Invent
These are the top 10 Foods Only America Was Crazy Enough To Invent. So whether it’s sweet or salty, let’s get a taste of the top 10 Distinctly American treats.
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???? 10 Foods Only America Was CRAZY Enough To Invent (Part 2)
???? 10 Foods Only America Was Crazy Enough To Invent (Part 3)
Comment #AmericanFood #American #Food if you want to eat all of the food in this list of top 10 Distinctly American treats.
TIMESTAMPS:
0:28 The Greatest Thing Since... Sliced Bread
1:52 White Lightening - Alabama White Sauce
3:14 Frozen Alaska, Akutaq
4:23 Spirit Of Kentucky Bourbon
5:50 Brownies - A Movable Treat
7:22 Yes Virginia - There Is A Ham
8:41 Get Down In The Mud - Mississippi Mud Pie
10:06 Louis Lunch (Hamburger)
11:45 We're Talking About Sandwiches, Right? Cubano , Cuban Sandwich
13:06 M&M's Melt In Your Mouth
SUMMARIES:
- Bread has probably been around for 30,000 years, but for most of that time people had to tear or cut off each individual piece of bread. Actual loaves of sliced bread didn't come about until 1928. A jeweler living in Missouri named Otto Rohwedder worked for years to build a practical machine that could mechanically cut loaves of bread.
- There are a lot of barbecue recipes that call for you to simply brush the white sauce onto the chicken during the last few minutes of grilling. Regardless of how you decide to enjoy this spicy condiment, Alabama White Sauce is a tasty American treat worth trying.
- A frozen American treat known as Akutaq, an Eskimo word that means something mixed. It is also known as Alaskan ice cream, Eskimo ice cream, and native ice cream. Regardless of what you call it this traditional frozen dessert is essentially the northern regions' version of ice cream.
- The exact origins of Bourbon whiskey are not clear, and several people have been identified as possible inventors, but actual proof to support these candidates is hard to come by. In 1964 the U.S. congress passed a resolution declaring Bourbon whiskey to be a distinctive product of the United States and directed federal agencies to stop importation of similar foreign products.
- Brownies with chocolate frosting are often called Texas brownies and they are a popular variation of this enduring American treat. A newer variation of this dessert is the brookie, a brownie with a layer of chocolate chip cookie. Brownies are like pizza, even if its less than terrific it's usually still worth eating.
- As its name suggests the Virginia Ham originated in the commonwealth of Virginia. Ham, which is defined as the meat from the upper hinds legs of pigs, has been a popular food in America since settlers in the 17th century brought domesticated pigs with them from Europe. A Virginia Ham, also known as a country ham, is created through a curing process that covers the meat with salt to draw as much moisture out of it as possible to slow down the process of decay.
- There are many variations of this sweet southern treat, but the core ingredients of Mississippi Mud Pie are the trinity of baked goods: chocolate, butter and sugar. The peculiar name of this delicious dessert is taken from the dense, dark mud that is found along the banks of the Mississippi River.
- Louis' Lunch, the inventor of the hamburger, has long stuck to a basic menu that offers only the classic burger, sides of potato salad, potato chips, fresh baked pies and a small selection soft drinks. So if you're in the New Haven area and you're in the mood to try the original hamburger you need to eat Louis' lunch.
- Some food historians believe the Cubano sandwich may have actually originated back in Cuba, but the disagreement seems destined to continue. The Cuban sandwich is a slightly exotic take on the tasty, but basic ham and cheese sandwich.
- M&Ms have been melting in our mouths and not in our hands since 1941. The candy coating was inspired by a process used during World War II to allow soldiers to have chocolate that was less likely to melt into a brown glob in their ruck sacks.
All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).
???? How To Make Cinnamon Blondies Squares Recipe
We're not saying that these are a substitute for brownies, but... Cinnamon Blondies... The original 'Brownie' before chocolate muscled in and took over. Often they are called 'Blonde Brownies' or Blondie Brownies'.
Ingredients
1 cup (250 mL) all purpose flour
1 Tbsp (15 mL) ground cinnamon
½ tsp (2 mL) baking powder
pinch salt
1 cup (250 mL) packed brown sugar
¼ cup (60 mL) butter, melted
1 egg
2 tsp (10 mL) pure vanilla extract
½ cup (125 mL) chocolate chips
½ cup (125 mL) chopped pecans
Method:
Preheat oven to 350°F (180ºC) Line 8 square baking pan with parchment.
Mix flour, cinnamon, baking powder and salt in a bowl, then set aside.
In a large bowl mix brown sugar, butter, egg and vanilla until well blended. Add in the flour mixture and mix just until moist. Stir in chocolate chips and pecans. Spread into prepared baking pan.
Bake for 20 to 22 minutes or until cake tester inserted in centre comes out almost clean. Cool in pan on wire rack then cut into 12 bars. (or as many / few as you'd like)
- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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Making Hong Kong Egg Tarts:
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Cottage Pudding How to Cook Guide Recipe
COTTAGE PUDDING
4 level tablespoonfuls of butter, 2 eggs, 1 cup of sugar, 3/4 a cup of milk.
Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce.
Cottage Pudding is a traditional American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or one of a variety of fruit flavors such as lemon or strawberry.
History
One typical recipe is from Recipes Tried and True, a collection of recipes compiled in 1894 by the Ladies' Aid Society of the First Presbyterian Church in Marion, Ohio.Cottage Pudding can be baked over a fruit base, with a resulting dessert similar to a fruit cobbler, as in the recipe for Apple Pan Dowdy in The Fannie Farmer Cookbook.
See also
List of desserts
References