Barb's Orgasmic Cookies - recipe?

In article <[email hidden]>,

(Finocchio568) said:

Hello,

Can someone please re-post the recipe for Barb's Orgasmic
Cookies that I've been reading about?

Quoted message said:

Thanks!

Brownies, finocchio, brownies!

{ Exported from MasterCook Mac }

Barb Schaller's Famous Orgasmic Chocolate Brownies

Recipe By: Barb Schaller Serving Size: 24 Preparation Time:
0:45 Categories: Bars

Amount Measure Ingredient Preparation Method 1 cup unsalted
butter (8 oz.) 4 ounces unsweetened baking chocolate 2 cups
granulated sugar (15 oz.) 4 eggs 2 teaspoons vanilla extract
1 teaspoon almond extract 1 cup chopped nuts, optional
(walnuts or pecans) 1 1/3 cups cake flour (6 oz.) 1 teaspoon
baking powder
1/2 teaspoon salt

Move oven rack to center and preheat oven to 350° F. Line a
9x13" metal baking pan with parchment paper.

In microwave oven, on medium-high power, melt butter and
chocolate in 2-quart microwave-safe bowl, about 3 minutes.
Stir until smooth. Mix in granulated sugar, then beat in
eggs, one at a time, with wire whisk.

Mix in vanilla and almond. Stir in nuts. Combine cake flour,
baking powder, and salt and fold into chocolate. Spread
batter in 9x13" pan lined with baking parchment and bake in
preheated oven at 350°F for about 33-35 minutes. Do not
overbake; toothpick may have fudgy crumbs on it, but not wet
batter. Cool pan on wire rack for 15 minutes before removing
(if you wish) brownies from pan. ‹‹‹‹‹ Notes: Please, keep
the moaning down; it annoys the neighbors. I use the baking
parchment so the whole can be removed from the pan for easy
transport to a lucky recipient. May want to support the
bottom with cardboard.

Note II: May want to reduce the amount of the almond extract
- I like it; apparently some do not. I never measure either
the extracts.

First Place, Plain Brownies, 1997 and 2002 Minnesota State
Fairs. Adapted from recipe in Cook's Illustrated magazine,
March/April 1994. Please note that I do use real chocolate,
unsalted butter and cake flour. If you do not, don't
complain to me about it. In fact, don't complain to me about
it anyway. And I don't believe the nutritional analysis at
the bottom of this page!

Barb Schaller
M.A. Gedney Company's State Fair Peach Raspberry Jam Lady
Burnsville, Minnesota
_____
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .

"Finocchio568" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello,

Can someone please re-post the recipe for Barb's Orgasmic
Cookies that

I've

Quoted message said:

been reading about?

Thanks!

my week-end is Wednesday - Thursday...think I'll make some
and take them to the mechanic & his crew who manage to keep
my old vehicles running..

Harriet & critters

Hark! I heard Melba's Jammin' <[email hidden]> say:

Quoted message said:

In article <[email hidden]>,
[email hidden] (Finocchio568) wrote:

Quoted message said:

Quoted message said:

Hello,

Can someone please re-post the recipe for Barb's
Orgasmic Cookies that I've been reading about?

Quoted message said:

Thanks!

Brownies, finocchio, brownies!

<snip recipe>

Dang, I was hoping you had a cookie recipe that's as
"orgasmic" as your brownies, Barb... ;-)

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

In article <[email hidden]>, [email hidden]

(byakee) said:

Hark! I heard Melba's Jammin'
<[email hidden]> say:

Quoted message said:

In article <20040621124448.23846.00000393@mb-
m28.aol.com>, [email hidden] (Finocchio568) wrote:

Quoted message said:

Quoted message said:

Hello,

Can someone please re-post the recipe for Barb's
Orgasmic Cookies that I've been reading about?

Quoted message said:

Thanks!

Brownies, finocchio, brownies!

<snip recipe>

Dang, I was hoping you had a cookie recipe that's as
"orgasmic" as your brownies, Barb... ;-)

Look, a girl can only do so much, OK? "-)
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .

In article <[email hidden]>, paul cooke

Quoted message said:

Melba's Jammin said:

1 1/3 cups  cake flour  (6 oz.)

what's this in English terms???

"plain" flour or "self-raising" flour???

Excerpt from the r.f.cooking FAQ file:

1.1 Flours

US all-purpose flour and UK plain-flour can be substituted
for one another without adjustment. US cake flour is lighter
than these. It is not used much anymore, but if it does come
up, you can substitute all-purpose/plain flour by removing
three tablespoons per cup of flour and replacing it with
corn starch or potato flour.

Self-raising flour contains 1 1/2 teaspoons baking powder
and 1/2 teaspoon salt for each cup of flour. Some brands in
some regions don't contain salt.

US whole wheat flour is interchangeable with UK
wholemeal flour.

Substitution charts I'm familiar with would have you, for
one cup cake flour, simply remove 2 tbsp plain flour from
the measured cup of same and not add anything else to it.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .

In article <[email hidden]>, paul cooke

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, paul

cooke said:

Melba's Jammin' wrote:

> 1 1/3 cups  cake flour  (6 oz.)

what's this in English terms???

"plain" flour or "self-raising" flour???

Excerpt from the r.f.cooking FAQ file:

1.1 Flours

US all-purpose flour and UK plain-flour can be
substituted for one another without adjustment. US cake
flour is lighter than these. It is not used much
anymore, but if it does come up, you can substitute all-
purpose/plain flour by removing three tablespoons per
cup of flour and replacing it with corn starch or potato
flour.

Self-raising flour contains 1 1/2 teaspoons baking
powder and 1/2 teaspoon salt for each cup of flour. Some
brands in some regions don't contain salt.

US whole wheat flour is interchangeable with UK
wholemeal flour.

Substitution charts I'm familiar with would have you,
for one cup cake flour, simply remove 2 tbsp plain flour
from the measured cup of same and not add anything else
to it.

thanks 🙂

You're welcome.

Quoted message said:

far more usefull answer than the one from the troll

Troll? I must've missed that one. Only saw Sheldon's reply
(which was an accurate description of cake flour, but not
really the answer to yoru question).
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .

Melba's Jammin said:

You're welcome.

Quoted message said:

far more usefull answer than the one from the troll

Troll?  I must've missed that one.  Only saw Sheldon's re-
ply (which was an accurate description of cake flour, but
not really the answer to yoru question).

the troll... have you seen some of its other posts in
here??? the ones about moslems?

such as this one:

Message-ID:<[email hidden]>

--
Use Linux - Computer power for the people: Down with
cybercrud...

paul cooke said:

Melba's Jammin said:

You're welcome.

Quoted message said:

far more usefull answer than the one from the troll

Troll?  I must've missed that one.  Only saw Sheldon's r-
eply (which was an accurate description of cake flour,
but not really the answer to yoru question).

the troll... have you seen some of its other posts in
here??? the ones about moslems?

such as this one:

Message-ID:<[email hidden]>

You must be new around here. 🙂 He doesn't exactly qualify
as a troll (although I admit that's more or less what I
personally think of him) because he does, from time to time,
post something on topic and useful. Surprisingly, he even
has some supporters who seem to enjoy his rather foul
mouthed rantings and will come to his defense. Most of us
just have him kill filed though; rec.food.cooking is a much
nicer place when all his messages are deleted. Now if we
could just get people to stop quoting the old [censored], we'd
be in good shape...

Regards, Tracy R.

In article <[email hidden]>, paul cooke

Quoted message said:

Melba's Jammin said:

You're welcome.

Quoted message said:

far more usefull answer than the one from the troll

Troll?  I must've missed that one.  Only saw Sheldon's -
reply (which  was an accurate description of cake flour,
but not really the answer to yoru question).

the troll... have you seen some of its other posts in
here??? the ones about moslems?

Quoted message said:

such as this one:

Message-ID:<[email hidden]>

Ye gods! Nope, I missed that one. Ignored the thread based
on the subject - didn't notice who started it. Jeez.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 2 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .