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Peanut Butter Brownies

  ----- Original Message ----- 
  From: Courtney 
  To: phaedrus
  Sent: Thursday, September 26, 2002 4:26 PM
  Subject: peanut butter craving 


  I cannot find a recipe for peanut butter brownies with a 
  peanut butter frosting.  I made it once or twice from a 
  recipe on the inside of a jar of Laura Scudder's peanut 
  butter, and have lost the recipe since.  I have been having 
  cravings for these brownies and have tried to make them from 
  memory, but they never turn out the way I remember.

  Can you help me find the recipe?  Or maybe one that's close enough 
  (this one had lots of confectioner's sugar)?

  Thanks a bunch,

  Hi Courtney,

  No luck with that particular recipe. Try the one below.


  Chewy Peanut Butter Brownies 
  1/2 cup peanut butter 
  1/3 cup butter, softened 
  2/3 cup white sugar 
  1/2 cup packed brown sugar 
  2 egg 
  1/2 teaspoon vanilla extract 
  1 cup all-purpose flour 
  1 teaspoon baking powder 
  1/4 teaspoon salt 

  1 Preheat oven to 350 degrees F (175 degrees C ). Grease 1 9x9 inch 
    baking pan. 
  2 In a medium bowl, cream peanut butter and margarine. Gradually add 
    brown sugar, white sugar, eggs, and vanilla and mix until fluffy. 
    Combine flour, baking powder, and salt, then stir into the peanut 
    butter mixture until well blended. 
  3 Spread evenly into prepared pan and bake in preheated oven for 30 to 
    35 minutes or until it springs back when touched.  
  4 Allow them to cool in the pan. Do not cut. 
  5 Make Peanut Butter Frosting below
  6 Spread evenly over the cooled brownies. Chill until set and cut into 

  Peanut Butter Frosting 
  1 cup peanut butter chips 
  1/2 cup butter 
  1 (14 ounce) can sweetened condensed milk 

  1 Bake brownies. Allow them to cool in the pan. Do not cut. 
  2 In a medium saucepan over low heat, melt peanut butter chips 
    and butter together, stirring frequently until smooth. Remove 
	from heat and stir in the sweetened condensed milk. Spread evenly 
	over the cooled brownies. Chill until set and cut into squares. 


Hi Courtney,

I stumbled across a couple more brownie recipes that might interest you. The second one in particular sounds like what you describe. Lots of powdered sugar.


  Peanut  Butter  Topped  Brownies

   Ingredients : 
   1 c. butter or margarine
   5 blocks (5 oz.) baking chocolate,
      broken into pieces
   4 eggs
   2 tsp. vanilla extract
   2 c. sugar
   1 c. flour
   1/2 tsp. baking powder
   1/2 tsp. salt
   1 c. chopped nuts
   2 c. confectioners' sugar
   1/2 c. peanut butter
   1 tsp. vanilla extract
   6 tbsp. milk

   Preparation : 
     Brownies:  Heat oven to 350 degrees.  Grease 9x13x2 inch pan. 
   Melt the butter in a small saucepan over low heat.  Remove from
   heat; add baking chocolate and stir until melted.  Set aside to
   cool.  In a small mixer bowl, beat eggs and vanilla slightly;
   gradually add sugar, beating well.  Add cooled chocolate mixture. 
   Combine flour, baking powder and salt; blend into chocolate mixture.
    Stir in nuts.  Pour into pan, bake 30 to 35 minutes or until
   brownies begin to pull away from sides of pan.  Cool completely in
   pan.  Makes about 32 brownies.  Frost with Peanut Butter Frosting.  
    FROSTING:  In small mixer bowl, combine all ingredients; beat until
   Peanut  Butter  Brownies

   Ingredients : 
   1/2 c. margarine
   1/2 c. peanut butter
   1/2 c. brown sugar
   1/2 c. sugar
   1 egg
   1 c. flour
   1/2 tsp. soda
   1 tsp. vanilla
   1/2 tsp. salt
   1/4 c. butter
   1/4 c. milk
   1/2 box (8 oz.) powdered sugar
   1/2 tsp. salt
   1/2 tsp. vanilla
   1/4 c. peanut butter

   Preparation : 
      Mix in order given.  Bake at 325 degrees for 15 to 17 minutes.
   (Double this for a cookie sheet.)  Bring milk and sugar to boil, mix
   with other ingredients.  Spread frosting on brownies while still

"Shoot if You Must..."

  ----- Original Message ----- 
  From: Lee 
  To: phaedrus
  Sent: Thursday, September 26, 2002 9:46 AM
  Subject: Question

  we are having a difference of opinion as to who said
  "shoot if you must this old gray head --but save your 
  countrys flag instead"

Hi Gloria,

Nice to get something other than a recipe request for a change.

"Perhaps the most famous Civil War hero in Frederick, Maryland, or more correctly heroine, was Barbara Fritchie, a middle-aged woman who was feisty enough to tell invading Confederate troops, "Shoot if you must this old gray head, but spare your country's flag". The troops didn't shoot"


Red Pepper Soup

  ----- Original Message ----- 
  From: Jim 
  To: phaedrus
  Sent: Thursday, September 26, 2002 7:18 AM

  I am looking for a recipe for cold red pepper soup. Main ingredients 
  are red peppers and leeks.

  thanks    Jim

Hello Jim,

Below are the recipe that I have.


  Cold Red Pepper Soup

  List of Ingredients
  1/2 stick sweet butter
  2 TBS light oil
  4 C chopped leeks, white part only
  6 large red bell peppers, seeded and sliced
  5 C chicken broth
  2 C. buttermilk
  Salt and White pepper


  Melt butter and oil together in large frying pan. Add leeks and peppers. 
  Cover, reduce heat and sauté until vegetables are soft - about 20 minutes. 
  Check occasionally to prevent scorching. Add chicken broth and salt to 
  taste. Simmer, partially covered, over low heat until vegetables are very 
  soft. Blend pepper mixture in food processor or blender until smooth. 
  Strain through a food mill into a large bowl to get out all the skin. 
  (This is the time consuming part). Stir in buttermilk and white pepper to 
  taste. Chill this very well - you can make it a couple of days ahead, but 
  taste before serving - you may want to add more buttermilk.

  Buttermilk haters - you will LOVE it in this! Garnish with chopped 
  chives.  Serves 7 or 8.
  Red  Pepper  Soup           

   Ingredients : 
   1/2 c. unsalted butter or margarine
   2 tbsp. oil
   4 c. chopped leeks
   6 lg. sweet red peppers, seeded and sliced
   3 c. chicken broth
   6 c. buttermilk
   White pepper
   Chopped chives (optional)
   Lemon slices
   Caviar (optional)
   10 to 12 green, yellow or red
      peppers, capped and hollowed out

   Preparation : 
      Melt butter with oil in large skillet.  Add leeks and red
   peppers.  Reduce heat and cook, covered, 20 minutes or until
   vegetables are tender.  Check occasionally to prevent scorching. 
   Add chicken broth and season to taste with salt.  Simmer, partially
   covered, over low heat 30 minutes, or until vegetables are very
   tender.  Blend pepper mixture in food processor or blender until
   smooth.  Strain into large bowl.  Stir in buttermilk and white
   pepper to taste.  Garnish with chives and thin slice of lemon with
   small dab of caviar centered on lemon slice.  For single servings,
   ladle soup into pepper shells.  Makes 10 to 12 servings. 
   Red  Pepper  Soup

   Ingredients : 
   1 tbsp. vegetable oil
   1 med. onion, finely chopped
   3 lg. red peppers, deseeded and finely chopped
   3 c. chicken stock
   1 c. tomato juice
   Salt and pepper
   Chopped parsley to garnish

   Preparation : 
      Heat oil in a medium-sized pan, add the onion and cook for a few
   minutes until soft and transparent.  Transfer the onion to a blender
   or food processor together with the chopped red peppers and a little
   of the stock.  Blend until smooth.  Return to the pan and add the
   rest of the stock and the tomato juice and season to taste.  Bring
   to the boil and simmer for 15 minutes. 
   Chilled  Red  Pepper  And  Tomato  Soup

   Ingredients : 
   8 red peppers
   4 tbsp. butter
   6 med. green onions or 1 lg. onion, finely chopped
   2 (28 oz.) cans of Italian plum tomatoes
   2 c. dry red wine
   2 c. tomato juice

   Preparation : 
      Preheat broiler.  Arrange peppers on broiler pan.  Roast, turning
   until blackened on all sides.  Transfer to a plastic bag and steam
   10 minutes.  Peel peppers, discard seeds and veins.  Puree 6
   peppers.  Slice remaining 2 peppers into fine julienne, reserve for
   garnish.  Melt butter in large saucepan.  Add onions and saute 5
   minutes.  Puree tomatoes (and liquid) in processor.  Add to onions. 
   Blend in wine and pureed peppers.  Bring to a boil and simmer 20
   minutes.  Let cool.  Cover and refrigerate several hours before
   serving. Garnish with reserved red pepper julienne.  Serves 8. 

Pickled Green Tomatoes

  ----- Original Message ----- 
  From: Judy
  To: phaedrus
  Sent: Friday, September 27, 2002 5:16 AM
  Subject: Seeking Pickled Green Tomatoe recipe


  I was in Southern Missouri and was served a meal of catfish. 
  The side dish was navy beans and the garnishes were, onions, 
  tomatoes and pickled green tomatoes. 

  Do you have a recipe for pickled green tomatoes? 
  Thank you. Judy 

Hello Judy,

Yes, I have several of them See below.


  Tomato  Pickles

   Ingredients : 
   1 peck green tomatoes, sliced
   5 onions, sliced
   1 head cauliflower
   4 green peppers
   3/4 c. salt
   Vinegar syrup

   Preparation : 
     Mix tomatoes, onions, cauliflower and peppers together.  Cover
   with salt and let stand overnight.  Drain and cook in vinegar syrup
   for 1/2 to 1 hour slowly.  Pack in sterile jars.  
   Green  Tomato  Pickles

   Ingredients : 
   1 gallon chopped green tomatoes
   1/2 gallon chopped onion
   5 c. sugar
   3 c. white vinegar, 4 or 5%, (not apple cider)
   1/2 c. chopped hot peppers
   1/4 c. salt
   1 tsp. black pepper

   Preparation : 
     Mix all; let come to a boil.  Cut off fire and jar while hot and
   seal.  Makes about 7 pints.  Put jars where you can put cloth over
   them so they will seal better.   
   Green  Tomato  Pickles

   Ingredients : 
   1 peck green tomatoes
   3 lbs. onions
   6 c. sugar
   3 c. vinegar
   1 c. water
   Pickling spice
   1/2 c. salt

   Preparation : 
     Slice tomatoes and onions.  Sprinkle with salt and let set
   overnight.  Drain liquid and cook with remaining ingredients.  Seal
   in jars while hot.   
   Green  Tomato  Pickles

   Ingredients : 
   1 gal. (16 c.) green tomatoes, sliced
   1/4 c. salt
   1/2 tsp. powdered alum
   3 c. vinegar
   1 c. water
   4 c. sugar
   1 tsp. mixed spices
   1 tsp. celery seed
   1/2 tsp. cinnamon
   1/2 tsp. all spice

   Preparation : 
     Sprinkle sliced tomatoes with salt and let stand over night. 
   Drain.  Dissolve alum in 2 quarts boiling water and pour over
   tomatoes.  Let stand for 20 minutes, drain and cover with cold water
   and drain.  Combine vinegar, water, sugar and spices (in a bag) and
   bring to boil.  Pour over tomatoes and let stand overnight.  Drain
   and bring the solution to a boil and pour back over the tomatoes. 
   Let stand over night.  On the third morning bring tomatoes and
   solution to a boil.  Pack in sterilized jars and seal at once.  
   Green  Tomato  Pickles

   Ingredients : 
   7 1/2 lbs. green tomatoes
   6 good sized onions
   3/4 c. pickling salt
   1/2 lemon
   2 sweet red peppers
   2 1/2 c. brown sugar
   3 c. white vinegar (5% acidity)
   1 tbsp. celery seed
   1 tbsp. whole allspice
   1 tbsp. mustard seed
   1 tbsp. whole cloves
   1 tbsp. dry mustard
   1 tbsp. peppercorns

   Preparation : 
     Slice tomatoes, crossways.  Slice onions into thin rings. 
   Sprinkle salt over alternate layers of tomatoes and onions in
   earthenware dish.  Let stand overnight, 60 degrees.  Drain off
   brine.  Rinse vegetables in cold water; drain.  Slice lemon thinly
   (no seeds).  Wash peppers, slice thinly crossways.   Tie all spices
   in double cheesecloth, add bag and sugar to vinegar.  Bring to boil.
    Add tomatoes, onions, lemon and peppers.  Cook 30 minutes, stirring
   gently.  Remove spice bag.  Pack pickles in hot jars and cover with
   hot liquid, with 1/2"  headroom.  Adjust lids.  Process 212 degree
   bath for 10 minutes.  Yield: 6 pints.  
   Green  Tomato  Pickles

   Ingredients : 
   1 peck green tomatoes
   3 green peppers
   3 red peppers
   3 onions, sliced
   1 tsp. cloves
   2 tsp. cinnamon
   3 lbs. sugar
   1 qt. weak vinegar

   Preparation : 
     Wash and slice tomatoes and sprinkle with salt.  Let stand
   overnight.  Drain and cook in weak vinegar until tender.  Mix sugar
   with vinegar; bring to a boil.  Add tomatoes and peppers which have
   been cut up and onions.  Bring to a boil and pour into jars.   
   Aunt  Mamie's  Pickles  Tomatoes

   Ingredients : 
   Dishpan of green tomatoes
   1 qt. vinegar
   1 qt. water
   2 1/2 lbs. sugar
   Hot pepper
   Pickling spice

   Preparation : 
     Get firm green tomatoes and cut in quarters.  Soak overnight in
   pickling salt solution.  Drain.  Mix sugar, vinegar and water.  Let
   come to a boil and add tomatoes.  Get them hot through and through,
   turning twice.  pack in jars and coer with juice.  Add pod of pepper
   and 1 teaspoon of pickling spice to each jar.  Process according to
   canning directions found on canning jars.  
   Green  Tomato  Pickles

   Ingredients : 
   1 gallon green tomatoes
   6 onions
   1/2 c. salt
   1 1/2 c. sugar
   4 c. vinegar
   1 tbsp. ground mustard
   1 tbsp. mustard seed
   1 tbsp. celery seed
   1 tbsp. allspice

   Preparation : 
     Slice tomatoes and onions.  Then sprinkle with salt.  Let sit
   overnight. Then drain.  Boil sugar and seasonings together with
   vinegar for 5 minutes.  Add tomatoes and onions and simmer for 30
   minutes.  pack in hot jars and seal.   

Spiced Pecans

----- Original Message -----
From: Grace
To:  phaedrus
Sent: Friday, September 27, 2002 8:49 PM
Subject: lost reipe for spicy pecans

> Dear Uncle Phaedrus
> I love that you do this!  I am searching for a recipe that I had 
> In the 1990s (origin unknown, but I think I hand copied from it
>  somewhere)  It was for savory spiced pecans.  It had A-1 steak 
> sauce and melted butter mixed into pecans and slow baked.  Once 
> removed from the oven, dry spices were mixed into the pecans.  
> It is delicious and would I love to find it again.
> Thanks in advance for your efforts.
> Grace.

Hello Grace,

I could not locate such a recipe using A-1. There are similar recipes using worcestershire sauce, though. See below.


Spiced  Pecans

 Ingredients :
 3 tbsp. butter
 3 tbsp. Worcestershire sauce
 1 tsp. salt
 1/2 tsp. cinnamon
 1/4 tsp. garlic powder
 1/4 tsp. cayenne pepper
 1 lb. pecan halves

 Preparation :
   Preheat oven to 300 degrees.  Melt butter in heavy skillet.  Stir
 in remaining ingredients to pecans.  Toss until nuts are well
 coated.  Place in single layer on cookie sheet.  Bake 20 to 25
 minutes, stirring occasionally until nuts are brown and crisp.
 Makes one pound.

 Ingredients :
 6 tbsp. butter
 1/2 tsp. Tabasco sauce
 1 tsp. Worcestershire sauce
 1 clove garlic, finely minced
 1 lb. shelled pecan halves

 Preparation :
   Preheat oven to 325 degrees.  Melt butter and add Tabasco,
 Worcestershire, and garlic.  Heat briefly.  Scatter the pecans in
 one layer on a jelly roll pan and spoon the butter over them.  Bake
 20 to 30 minutes, shaking the pan and stirring the pecans often.
 Serve hot or cold.

 Ingredients :
 3 tbsp. butter
 2 tsp. salt
 1/4 tsp. cayenne
 3 tbsp. Worcestershire sauce
 1/2 tsp. cinnamon (opt.)
 Dash of Tabasco
 4 c. pecans

 Preparation :
   Preheat oven to 300 degrees.  Melt butter.  Add seasonings.  Put
 pecans in a large bowl.  Gently toss in butter until all nuts are
 coated.  Spread on a large cookie sheet.  Turn once after 15
 minutes.  Watch them closely because they burn easily.


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