REC: Brown Sugar Brownies

My grandma used to make me devils food cake with penuche frosting. i
loved it so much, she started to make it without a cake, and spread it
in a pan like fudge. Yum!

My grandma used to make me devils food cake with penuche frosting. i
loved it so much, she started to make it without a cake, and spread it
in a pan like fudge. Yum!

You are one evil [censored], Wayne!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed 09 Mar 2005 08:52:54p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

You are one evil [censored], Wayne!

Carol

You need these, admit it!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 08:52:54p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

You are one evil [censored], Wayne!

Carol

You need these, admit it!

Fortunately, I don't have brown sugar, powdered sugar, or wheat germ. But
someday I will. <sigh>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed 09 Mar 2005 09:49:34p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 08:52:54p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

You are one evil [censored], Wayne!

Carol

You need these, admit it!

Fortunately, I don't have brown sugar, powdered sugar, or wheat germ.
But someday I will. <sigh>

Carol

Seriously, Carol, these are delicious. Years ago when I worked in downtown
Cleveland, I'd walk to the bakery and buy one or two a couple of times a
week. A lot of people were devastated when this local bakery chain closed
its doors, and I worked on this recipe for several years before I got it
right. Fond memories!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 09:49:34p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 08:52:54p, Damsel in dis Dress wrote in
rec.food.cooking:

> You are one evil [censored], Wayne!
>
> Carol

You need these, admit it!

Fortunately, I don't have brown sugar, powdered sugar, or wheat germ.
But someday I will. <sigh>

Carol

Seriously, Carol, these are delicious. Years ago when I worked in downtown
Cleveland, I'd walk to the bakery and buy one or two a couple of times a
week. A lot of people were devastated when this local bakery chain closed
its doors, and I worked on this recipe for several years before I got it
right. Fond memories!

You developed this recipe on your own? Holy cow! I can improvise when I
cook, but my baking variations are generally using a different extract,
using cocoa instead of chocolate, butter instead of whatever else. I
admire the heck out of your ability to accomplish this!

My mom called similar ones Blonde Brownies. I like them, but haven't had
them since I was a little girl. The spice cake that my grandmother made
for my dad's birthdays had penuche frosting, and I love that, too.

You don't think the Brownie Gods would object if I used light brown sugar
instead of dark, do you?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed 09 Mar 2005 10:12:38p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 09:49:34p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,
wrote:

>On Wed 09 Mar 2005 08:52:54p, Damsel in dis Dress wrote in
>rec.food.cooking:
>
>> You are one evil [censored], Wayne!
>>
>> Carol
>
>You need these, admit it!

Fortunately, I don't have brown sugar, powdered sugar, or wheat germ.
But someday I will. <sigh>

Carol

Seriously, Carol, these are delicious. Years ago when I worked in
downtown Cleveland, I'd walk to the bakery and buy one or two a couple
of times a week. A lot of people were devastated when this local bakery
chain closed its doors, and I worked on this recipe for several years
before I got it right. Fond memories!

You developed this recipe on your own? Holy cow! I can improvise when
I cook, but my baking variations are generally using a different
extract, using cocoa instead of chocolate, butter instead of whatever
else. I admire the heck out of your ability to accomplish this!

Actually, yes, but it's a simple recipe. If you've baked a long time, the
proportions pretty much fall into place.

Quoted message said:

My mom called similar ones Blonde Brownies. I like them, but haven't
had them since I was a little girl. The spice cake that my grandmother
made for my dad's birthdays had penuche frosting, and I love that, too.

I haven't thought of a spice cake in a long time and I really like them.
We used to put raisins in them.

Quoted message said:

You don't think the Brownie Gods would object if I used light brown
sugar instead of dark, do you?

Sure you can, but the texture and flavor may be a little bit different.
Over the years I think that both light and dark brown sugar have become
"lighter", with less molasses added. I almost never used to use dark brown
sugar, but now I use it whenever brown sugar is called for.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 10:12:38p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,
wrote:

You developed this recipe on your own? Holy cow! I can improvise when
I cook, but my baking variations are generally using a different
extract, using cocoa instead of chocolate, butter instead of whatever
else. I admire the heck out of your ability to accomplish this!

Actually, yes, but it's a simple recipe. If you've baked a long time, the
proportions pretty much fall into place.

I've been baking for nearly half a century. Creativity in that department
doesn't come naturally for me, like cooking does. Funny, because my mom
taught me to bake from the time I was very small, but I didn't learn to
cook until after I was 20.

Quoted message said:

Quoted message said:

My mom called similar ones Blonde Brownies. I like them, but haven't
had them since I was a little girl. The spice cake that my grandmother
made for my dad's birthdays had penuche frosting, and I love that, too.

I haven't thought of a spice cake in a long time and I really like them.
We used to put raisins in them.

Have you tried dates? I'm posting Gramma's recipe at the end of this post,
so keep reading!

Quoted message said:

Quoted message said:

You don't think the Brownie Gods would object if I used light brown
sugar instead of dark, do you?

Sure you can, but the texture and flavor may be a little bit different.
Over the years I think that both light and dark brown sugar have become
"lighter", with less molasses added. I almost never used to use dark brown
sugar, but now I use it whenever brown sugar is called for.

Boy, I didn't realize that I feared change as much as I do! I do love
molasses, but have always preferred my brown sugar to be mild (is that even
a valid sentence?). I'll try it with dark and see what the Crashman and I
think of it.

Here's the recipe. I haven't divided this into a specified number of
servings, so the nutritional numbers at the bottom are for the entire cake.

* Exported from MasterCook *

Spice Cake

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup shortening
1/4 cup butter
1 1/2 cups brown sugar
2 large eggs -- beaten
1 cup milk
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup dates -- chopped
1/2 cup nuts -- chopped

1. Cream shortening, butter, and sugar. Gradually add eggs.
2. Sift flour, soda, salt, and spice and alternate with milk.
3. Add dates and nuts.
4. Bake in 9-inch layers at 350F for 30 minutes.
5. Frost with Penuche Frosting.

Source:
"Eva Blanche Zastera"

- - - - - - - - - - - - - - - - - - -

Per serving: 3809 Calories (kcal); 158g Total Fat; (36% calories from fat);
61g Protein; 563g Carbohydrate; 531mg Cholesterol; 2596mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2
Fruit; 29 Fat; 14 Other Carbohydrates

On Thu 10 Mar 2005 05:45:09a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Wed 09 Mar 2005 10:12:38p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,
wrote:

You developed this recipe on your own? Holy cow! I can improvise
when I cook, but my baking variations are generally using a different
extract, using cocoa instead of chocolate, butter instead of whatever
else. I admire the heck out of your ability to accomplish this!

Actually, yes, but it's a simple recipe. If you've baked a long time,
the proportions pretty much fall into place.

I've been baking for nearly half a century. Creativity in that
department doesn't come naturally for me, like cooking does. Funny,
because my mom taught me to bake from the time I was very small, but I
didn't learn to cook until after I was 20.

Quoted message said:

Quoted message said:

My mom called similar ones Blonde Brownies. I like them, but haven't
had them since I was a little girl. The spice cake that my
grandmother made for my dad's birthdays had penuche frosting, and I
love that, too.

I haven't thought of a spice cake in a long time and I really like them.
We used to put raisins in them.

Have you tried dates? I'm posting Gramma's recipe at the end of this
post, so keep reading!

Quoted message said:

Quoted message said:

You don't think the Brownie Gods would object if I used light brown
sugar instead of dark, do you?

Sure you can, but the texture and flavor may be a little bit different.
Over the years I think that both light and dark brown sugar have
become "lighter", with less molasses added. I almost never used to use
dark brown sugar, but now I use it whenever brown sugar is called for.

Boy, I didn't realize that I feared change as much as I do! I do love
molasses, but have always preferred my brown sugar to be mild (is that
even a valid sentence?). I'll try it with dark and see what the
Crashman and I think of it.

Almost everybody fears change in one thing or another. <g> Glad you'll
give it a shot. That's part of what makes it so "butterscotchy" <is that a
word>?

Quoted message said:

Here's the recipe. I haven't divided this into a specified number of
servings, so the nutritional numbers at the bottom are for the entire
cake.

Oh, thankee thankee! This looks wonderful! No, I've never tried dates,
but I do love them, and will try them in the cake. I've used dates in
cookies and date bars (of course). Since this is your mother's recipe,
it's bound to be good. I've tried a couple of hers that you have posted on
your website. She must have been a very good cook!

See my note at the bottom about nutrition.

Quoted message said:

* Exported from MasterCook *

Spice Cake

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup shortening
1/4 cup butter
1 1/2 cups brown sugar
2 large eggs -- beaten
1 cup milk
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup dates -- chopped
1/2 cup nuts -- chopped

1. Cream shortening, butter, and sugar. Gradually add eggs.
2. Sift flour, soda, salt, and spice and alternate with milk.
3. Add dates and nuts.
4. Bake in 9-inch layers at 350F for 30 minutes.
5. Frost with Penuche Frosting.

Source:
"Eva Blanche Zastera"

- - - - - - - - - - - - - - - - - -
-

Per serving: 3809 Calories (kcal); 158g Total Fat; (36% calories from
fat); 61g Protein; 563g Carbohydrate; 531mg Cholesterol; 2596mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2
Fruit; 29 Fat; 14 Other Carbohydrates

It's probably good that you didn't portion this. I'm likely to eat all
3809 calories at one sitting! <vbg>

Have a great day! I'm off to work. :-(

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Thu 10 Mar 2005 05:45:09a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Quoted message said:

I haven't thought of a spice cake in a long time and I really like them.
We used to put raisins in them.

Quoted message said:

> You don't think the Brownie Gods would object if I used light brown
> sugar instead of dark, do you?

Sure you can, but the texture and flavor may be a little bit different.
Over the years I think that both light and dark brown sugar have
become "lighter", with less molasses added. I almost never used to use
dark brown sugar, but now I use it whenever brown sugar is called for.

Boy, I didn't realize that I feared change as much as I do! I do love
molasses, but have always preferred my brown sugar to be mild (is that
even a valid sentence?). I'll try it with dark and see what the
Crashman and I think of it.

Almost everybody fears change in one thing or another. <g> Glad you'll
give it a shot. That's part of what makes it so "butterscotchy" <is that a
word>?

It is now! LOL!

Quoted message said:

Quoted message said:

Here's the recipe.

* Exported from MasterCook *

Spice Cake

Quoted message said:

Oh, thankee thankee! This looks wonderful! No, I've never tried dates,
but I do love them, and will try them in the cake. I've used dates in
cookies and date bars (of course). Since this is your mother's recipe,
it's bound to be good.

It's my dad's mother's recipe. She made it for Dad for his birthdays.
When I found out about that old tradition, I started baking them for him,
too.

Quoted message said:

I've tried a couple of hers that you have posted on
your website. She must have been a very good cook!

Yeah, she was. I miss her. Which recipes have you tried?

Quoted message said:

Quoted message said:

I haven't divided this into a specified number of
servings, so the nutritional numbers at the bottom are for the entire
cake.

Quoted message said:

Quoted message said:

Per serving: 3809 Calories (kcal); 158g Total Fat; (36% calories from
fat); 61g Protein; 563g Carbohydrate; 531mg Cholesterol; 2596mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2
Fruit; 29 Fat; 14 Other Carbohydrates

It's probably good that you didn't portion this. I'm likely to eat all
3809 calories at one sitting! <vbg>

I'm that way, too, but I honestly can't do that with this cake. It's dense
and very rich.

Quoted message said:

Have a great day! I'm off to work. :-(

Hurry home, dear!
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress said:

Here's the recipe. I haven't divided this into a specified number of
servings, so the nutritional numbers at the bottom are for the entire cake.

* Exported from MasterCook *

Spice Cake

Mmmm... this sounds good! I'm saving this one for future reference...
I don't have any dates or nuts in the cupboard but we can always buy
them 🙂

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

On Thu 10 Mar 2005 06:30:32a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Thu 10 Mar 2005 05:45:09a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

>I haven't thought of a spice cake in a long time and I really like
>them.
> We used to put raisins in them.

>> You don't think the Brownie Gods would object if I used light brown
>> sugar instead of dark, do you?
>
>Sure you can, but the texture and flavor may be a little bit
>different.
> Over the years I think that both light and dark brown sugar have
>become "lighter", with less molasses added. I almost never used to
>use dark brown sugar, but now I use it whenever brown sugar is called
>for.

Boy, I didn't realize that I feared change as much as I do! I do love
molasses, but have always preferred my brown sugar to be mild (is that
even a valid sentence?). I'll try it with dark and see what the
Crashman and I think of it.

Almost everybody fears change in one thing or another. <g> Glad you'll
give it a shot. That's part of what makes it so "butterscotchy" <is
that a word>?

It is now! LOL!

Quoted message said:

Quoted message said:

Here's the recipe.

* Exported from MasterCook *

Spice Cake

Quoted message said:

Oh, thankee thankee! This looks wonderful! No, I've never tried dates,
but I do love them, and will try them in the cake. I've used dates in
cookies and date bars (of course). Since this is your mother's recipe,
it's bound to be good.

It's my dad's mother's recipe. She made it for Dad for his birthdays.
When I found out about that old tradition, I started baking them for
him, too.

Quoted message said:

I've tried a couple of hers that you have posted on your website. She
must have been a very good cook!

Yeah, she was. I miss her. Which recipes have you tried?

IIRC, these three, Sour Cream Apple Pie, Cranberry Bread, and Drunken
Chicken, and I think a recipe for meatballs, but I must not have saved that
one.

Quoted message said:

Quoted message said:

Quoted message said:

I haven't divided this into a specified number of
servings, so the nutritional numbers at the bottom are for the entire
cake.

Quoted message said:

Quoted message said:

Per serving: 3809 Calories (kcal); 158g Total Fat; (36% calories from
fat); 61g Protein; 563g Carbohydrate; 531mg Cholesterol; 2596mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 8 1/2
Fruit; 29 Fat; 14 Other Carbohydrates

It's probably good that you didn't portion this. I'm likely to eat all
3809 calories at one sitting! <vbg>

I'm that way, too, but I honestly can't do that with this cake. It's
dense and very rich.

Quoted message said:

Have a great day! I'm off to work. :-(

Hurry home, dear!
Carol

C Ya later!

Wayne Boatwright said:

On Thu 10 Mar 2005 06:30:32a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Thu 10 Mar 2005 05:45:09a, Damsel in dis Dress wrote in
rec.food.cooking:

>>I haven't thought of a spice cake in a long time and I really like
>>them.
> Here's the recipe.
> Spice Cake

Quoted message said:

Oh, thankee thankee! This looks wonderful! No, I've never tried dates,
but I do love them, and will try them in the cake. I've used dates in
cookies and date bars (of course). Since this is your mother's recipe,
it's bound to be good.

Quoted message said:

I've tried a couple of hers that you have posted on your website. She
must have been a very good cook!

Yeah, she was. I miss her. Which recipes have you tried?

IIRC, these three, Sour Cream Apple Pie, Cranberry Bread, and Drunken
Chicken, and I think a recipe for meatballs, but I must not have saved that
one.

Porcupine meatballs, or Norwegian meatballs? I'll be happy to post either
or both of them.

That Sour Cream Apple Pie is legendary, isn't it? The Sour Cream Rhubarb
(with or without strawberries) is excellent, too.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu 10 Mar 2005 10:43:03a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 10 Mar 2005 06:30:32a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]>, if that's their real name,
wrote:

>On Thu 10 Mar 2005 05:45:09a, Damsel in dis Dress wrote in
>rec.food.cooking:
>
>>>I haven't thought of a spice cake in a long time and I really like
>>>them.
>> Here's the recipe.
>> Spice Cake

>Oh, thankee thankee! This looks wonderful! No, I've never tried
>dates, but I do love them, and will try them in the cake. I've used
>dates in cookies and date bars (of course). Since this is your
>mother's recipe, it's bound to be good.

>I've tried a couple of hers that you have posted on your website.
>She must have been a very good cook!

Yeah, she was. I miss her. Which recipes have you tried?

IIRC, these three, Sour Cream Apple Pie, Cranberry Bread, and Drunken
Chicken, and I think a recipe for meatballs, but I must not have saved
that one.

Porcupine meatballs, or Norwegian meatballs? I'll be happy to post
either or both of them.

Oh, that would be the Norwegian Meatballs. And yes, I wold love to have it
again. thanks!

Quoted message said:

That Sour Cream Apple Pie is legendary, isn't it? The Sour Cream
Rhubarb (with or without strawberries) is excellent, too.

Same recipe for the Rhubarb as for the Apple? I'll have to give that a try
now that fresh young rhubarb will soon be in the stores.

Thanks, Carol!

Wayne