Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Bump!
You are welcome.
And a Happy Sunday to you.
Jello Instant chocolate with mint chips pudding made with vanilla yogurt instead of milk ... thick and delicious!<<<
That has to be good.
Now you will have to grow Mint, so you will have a sprig to stick in it or on the plate.
You come up with the best tips, and here I am, posting and no breakfast....as yet.
LOL, wait until you read the latest posts.
I too, keep asking myself what to do with this thread.
Kim Komando [komando.com], the radio computer expert, says she has the Google desk top search engine on her computer, to search through her files.
She will have it on her website or Google.com will have it under
“other” or is it ‘tools’, the last link at the top of the page, when you do a search.
You had better skip post 4540, I never got through the first page on those googles.
It pleases me that I am posting recipes you can use. I try for what I or You might have on hand, when it is time to cook.
Ohhh, OK, I will admit that sometimes the devil gets in me and I sneak in something impossible, such as Caribou stew.
Here that would be a Wild Donkey.
Welcome to the thread.
You are welcome to post here, LOL, I do.
Thanks for the bump.
Hello and welcome to the thread.
I think that I posted a recipe for making honey in the past couple weeks, more than likely it was for Lavender honey.
It makes no difference here, if it has been posted before, as no one will know, for sure, not even I, as at this point I am not sure if I posted something, or read it and did not........LOL
We will ask my know it all....google:
Trouble, very interesting....dried dandelion flowers can be bought, I know the soapmakers use them:
Either loved or hated:
Several recipes:
Civil War honey recipe and lots of beauty recipes:
Laughing and seeing you on the 4th of July, still trying these recipes.
Let us know if you do, we may want to try them also, post some of them here.
There is so much out there that we do not know, as it does not get pushed today as the ‘in’ food.
Thanks for asking, an interesting set of searches.
[Of course, I had to peek:]
http://answers.yahoo.com/question/index?qid=20070305205512AAxN10d
Bees make honey, but you could probably make a sweet syrup that tastes like honey. Here is one that I found on the internet.
Made from Scratch Pancake Syrup
Make your own pancake syrup right at home! You probably have all the ingredient on hand! This would make a nice gift, with some pancake mix, a spatula, and maybe a frying pan in a basket. Just a thought.
Makes 3 1/2 pints in 25 min with 10 min prep time
3 cups water
3 cups granulated sugar
3 cups brown sugar
1 cup corn syrup
1 tablespoon lemon juice
1 tablespoon vanilla
1 tablespoon maple flavoring
You could cut down on the amount of ingredients. Just use the recipe as a guide.
Combine the first 4 ingredients in a large saucepan.
Stir on medium high heat until it boils. Add the lemon juice, vanilla and maple flavoring. Stir.
http://www.recipezaar.com/18862
Homemade Honey Recipe #18862
I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!
by Lennie
7 eight ounce jars
10 cups white sugar
1 teaspoon alum
3 cups water
2 cups fireweed blossoms
1 cup red clover blossoms
2 1/2 cups white clover blossoms
1. In a large saucepan, bring water, sugar and alum to a boil and boil for 10 minutes.
2. Take off heat.
3. Rinse off blossoms in strainer and drain well (be sure not to leave any green parts on blossoms or honey will be wild or grassy tasting).
4. Stir in blossoms and steep for 3 hours.
5. Remove flowers, strain through cheesecloth if necessary.
6. Reheat to a boil, then pour into jars and seal.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Laughter, there is this video and lecture, covers far more than I will understand..........you need to see the diagrams...granny
Artificial Honey - Formation of a Sweet Imitation
Objective: Hydrolytic Decomposition of Sucrose, Invert Sugar
Peter Keusch
German version
Supermarket products:
table sugar
citric acid
Apparatus and glass wares:
hotplate
crystallizing dish d = 12 cm
beaker 100 mL
beaker 250 mL
petri dish d = 9 cm
Experimental procedure:
70 g of household sugar are dissolved with stirring in 100 ml of dest. water placed in a crystallizing dish. After adding 40 mL of a aqueous solution of citric acid the mixture is heated for 60 min while stirring. Then the solution is allowed to cool down for 20 minutes.
Result:
On heating and subsequent cooling, the solution is gradually transformed into a yellow viscous liquid.
Video clip (Download RealPlayer .rm file)
Discussion and background:
· Citric acid catalyzes the hydrolysis of sucrose giving a mixture of equal parts of glucose and fructose:
The formed mixture is known as invert sugar, the name stemming from the fact that it rotates the plane of linearly polarized light in the opposite direction of sucrose. Sucrose is dextrorotatory - it rotates polarized light clockwise (+ 66°). The hydrolysis product fructose is strongly levorotatory (-92°). Glucose on the other hand rotates polarized light to the right (+52°). Invert sugar rotates the plane of the polarized light counterclockwise (-20°) due to the strongly levorotatory nature of fructose.
· Artificial honey is the old synonym for invert sugar cream. In order to make a cream, starch sugar and starch syrup are accumulated in commercial made invert sugar.
· Bee honey is an invert sugar formed by the enzyme invertase from nectar gathered by bees. Also bee honey consists basically of glucose and fructose. The honey bee’s stomach emits an enzyme, invertase, that chemically breaks down the disaccharide sucrose into the two monosaccharides.
Reference:
G. Schwedt: Experimente mit Supermarktprodukten, Wiley-VCH-Verlag, Weinheim (Germany) 2001
Index of Lecture Experiments
Howdy, I am still posting, am I posting what you want to see here?
To get on this seldom sent ping list, let me know you want on, easy to get off too, drop me a Freeper email.
Have a special day, a memory bank day.
May God keep all of you safe.
[Several of these experiments are worth looking at, has photos and video....]
Yeast and Sugar - The Chemistry must be right
Objective: Alcoholic Fermentation
Peter Keusch
German version
Supermarket products:
sucrose
fructose
lactose
baker’s yeast
Apparatus and glass wares:
hotplate
3 beakers 100 mL
3 snap-cap vials 20 mL
glass stirring rod
watchglass d = 8 cm
thermometer
Experimental procedure:
40 mL of water are placed in each of three 100 mL beakers. 10 g of sugar are dissolved - in beaker 1 lactose, in beaker 2 fructose and in beaker 3 sucrose. 1 g of baker’ yeast is adedd to each of the sugar solutions. The solutions are warmed to 25 to 40 °C.
Results:
An unequal strong foaming can be observed in the three beakers. The strongest foaming occurs in the beaker containing glucose. A moderate foaming takes place in the beaker with fructose. Evidently lactose does not react with yeast.
Video clip (Download RealPlayer .rm file)
Discussion and background:
Baker’s yeast enzymes convert sugar (glucose, fructose) to ethanol and carbon dioxide. The fermentation process is accompanied by the release of carbon dioxide which causes foaming.
Baker’s yeast is cultivated from the strain Saccharomyces cerevisiae because of its superior fermentation abilities. The yeast propagates in pure culture using special culture media comprised of melasse and other ingredients. With respect to their metabolism baker’ yeasts are facultative anaerobe. They can ferment or respire depending upon environmental conditions. In the presence of oxygen respiration takes place, without oxygen present, fermentation occurs.
Naker’s yeast plays a key role in bread dough fermentation. Amylases present in flour, break down starch into a smaller sugar, maltose. The reaction starts as soon as water is added to the flour and stops during baking. The action of the flour amylases is completed by an enzyme of yeast, the maltase, which splits maltose into two glucose molecules. Glucose is fermented by the yeast to ethanol and carbon dioxide.
The released carbon dioxide causes dough to rise and to hold it high. The produced alcohol contributes to the bread’s flavor. The optimal temperature for yeast to ferment sugar is 32°C. In warmer temperature (45 °C) the yeast cells will die.
Also fructose and sucrose care used by the yeast as fermentation substrates. Sucrose is immediately transformed by a yeast enzyme, the invertase, into glucose and fructose. Sucrose is a good substrate for fermentation. When sucrose or glucose is added to the dough, they are faster fermented than maltose.
Variety of bread Since lactose is not fermented by bakers yeast, it remains available for the browning process. Lactose, when heated to 175 °C turns brown. The browning process may be caused by carmelization reactions (formation of burnt sugar) during baking and storage or the Maillard reaction. The Maillard reaction occurs between a reducing sugar such as lactose, and the amino groups of proteins. Melanoidins are generated on the surface of the loaf. They are the major flavor and aromatic compounds of bread crust.
Literatur:
G. Schwedt: Experimente mit Supermarktprodukten, Wiley-VCH-Verlag, Weinheim (Germany) 2001
Index of Lecture Experiments
Hey there Miss Bony Fingers!
You’re doing Fine!
Keep up the Great work!
Lavender Honey Recipe #63539
We made this in a “Cooking with Herbs” class I went to a few months ago. The lavender adds a wonderful taste and aroma to the honey. Drizzle over toast, scones, pancakes, waffles, granola....possiblilties are endless! This will fill your kitchen with such a heavenly smell as it simmers. I use it drizzled over my sour crean pound cake (recipe to be posted soon)
by Kozmic Blues
1 cup
Ratio
1/4 cup lavender flowers
1 cup honey
1. Simmer lavender flowers in honey over a double boiler for 1 hour.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.recipezaar.com/301603
Dandelion Honey Recipe #303476
Something nice to do with all those dandelions on your lawn, make a treat from the flowers! Dandelion honey is great on toast, muffins, pancakes, and biscuits. Source: 225 Family Friendly Recipes with a Dash of Sophistication by Peggy Trowbridge Filippone. About.com I haven’t made this yet, will post update when I do!
by Elly in Canada
1 1/2 cup
4 cups dandelion flowers (petals only)
4 cups water
3 slices lemons, 1/4 inch thick
1/2 vanilla bean, split in half
2 1/8 cups granulated sugar
1. Pick dandelion flowers during the daylight while in full bloom, remove petals, then measure petals only; discard the green stem parts.
2. Place petals in a heavy saucepan along with the water, lemon slices, and vanilla bean.
3. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and let steep for 6 hours.
4. Strain dandelion tea through cheesecloth and discard solids.
5. Place remaining liquid in a heavy saucepan and bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat and let simmer to desired syrupy thickness (may take up to 4 hours).
6. Pour into jars and enjoy.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
http://www.emerils.com/recipe/3393/Lavender-Honey
Lavender Honey
Instructions
Heat 8 ounces of light honey in a double boiler. Add 8 tablespoons of fresh lavender buds, or four of dried. Stir on low heat for 30 minutes. Remove from heat and allow to partially cool. Strain and pour into in a jar.
I am laughing, and wondering if any of the Freepers are in these Washington photos, as the motorcycle group, took a tour of the Lavender Farm..............
http://purplehazelavender.com/blog/?p=49
[blushing] “Thank you kind sir”.
I made a mess the other day and hope I can make it again.
I ate the entire loaf, with cheese, as crackers or zipped in the microwave.
Used a basic bread recipe.
3 Tablesp brown sugar
3 Tablesp of olive oil
1 & 14 teasp of salt
3 or 4 tablesp of dry buttermilk
1 cup white flour
1 cup ww flour
1 cup cornmeal
1 & 1/2 teasp yeast
Used regular setting.
Without the egg, and maybe because I forgot to not make a dough with cornmeal in it firm, should have left it almost soupy and not added the extra cornmeal.............
It baked and filled the pan half way up.
A flop in a many’s opinion.........LOL, that’s me, I want to duplicate it.
Made a fine meal with a hand full of raisins, cheddar cheese and ice tea.
I can’t believe that I ate the 4 or 5 pounds of raisins already, a gallon bag and went and dug out another one, from the freezer and still have not used them in cooking......LOL
http://www.emerils.com/recipe/3796/Albuquerque-Cakebread
* Source: Emeril’s New New Orleans Cooking
* Dish Type: Baked Goods
Albuquerque Cakebread
Ingredients
* 2 teaspoons active dried yeast
* 1 cup warm water (about 110?F)
* 1 tablespoon seeded, and chopped jalapeÒo peppers
* 1/4 cup chopped fresh cilantro
* 1 teaspoon minced garlic
* 1 teaspoon Emerilís Southwest Seasoning
* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/2 cup grated jalapeÒo pepper-flavored Jack cheese
* 1 tablespoon Piri Piri or
* olive oil
* 1 cup all-purpose flour
* 1/2 cup masa harina
* 1 cup yellow cornmeal
Instructions
Line a baking sheet with parchment or wax paper.
†
In a bowl dissolve the yeast in the water. Add the jalapeÒos, cilantro, garlic, Southwest Seasoning, chili powder, salt, cheese, Piri Piri, masa harina, and 1/2 cup of the cornmeal. Knead with your hands into a smooth ball of dough. Cover the bowl with a towel, set in a warm place, and allow to rise for about 45 minutes.
†
About 15 minutes before baking, preheat the oven to 350?F.
†
Spread1 handful of cornmeal on the baking sheet, place the ball† of dough on top, and sprinkle with the remaining cornmeal. Bake until golden, for about 40 minutes. Remove from the ovenand cool before serving.
†
Yield: 1 round loaf
†
Note:† Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you canít get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers.
Copyright 2001 - 2008 Emerils.com All Rights Reserved
http://www.emerils.com/recipe/2201/Basic-Danish-Dough
* Source: Essence Of Emeril EE2387
* Dish Type: Baked Goods
Basic Danish Dough
Ingredients
* 2 eggs, beaten
* 3/4 cup warm milk (about 110 degrees)
* 1/4-ounce package of active dry yeast
* 4 cups bread flour
* 1 teaspoon salt
* 2 tablespoons sugar
* 1 1/2 cups butter
* 1 1/2 teaspoons ground cardamom
Instructions
Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.
Copyright 2001 - 2008 Emerils.com All Rights Reserved
[Stuff with left overs and freeze for later.....LOL]
http://www.emerils.com/recipe/1562/Basic-Bread-Dough-for-Stuffed-Bread
* Source: Essence Of Emeril EE45
* Dish Type: Baked Goods
Basic Bread Dough for Stuffed Bread
Ingredients
* 2 teaspoons yeast
* 1 1/2 teaspoons sugar
* 1 teaspoon salt
* 1 egg
* 3 3/4 cups flour
* 1/2 stick butter, melted
Instructions
In a large bowl stir yeast into 1 cup lukewarm water until dissolved. Let sit until small bubbles form around edges. Whisk in sugar, salt and egg until thoroughly blended. Using a wooden spoon, stir in flour and butter until dough comes together. Mix gently with your hands until it forms a smooth ball of dough. Return dough to cleaned bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours. Turn out dough onto work surface and gently squeeze out air bubbles. Fill and shape as desired.
Yield: dough for 1 loaf
Copyright 2001 - 2008 Emerils.com All Rights Reserved
http://www.emerils.com/recipe/2571/Big-Boy-Cookies
* Source: Emeril’s Creole Christmas Cookbook
* Dish Type: Baked Goods
Big Boy Cookies
Ingredients
* 3/4 pound (3 sticks) unsalted butter, at room temperature
* 1 cup plus 2 tablespoons granulated sugar
* 6 large egg yolks
* 1 teaspoon pure vanilla extract
* 2 cups plus 2 tablespoons bleached all-purpose flour
* 1 cup ground pecans
* 3/4 teaspoon salt
Instructions
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla.
Combine the flour, pecans, and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.
Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.
Preheat the oven to 350ºF.
Line a baking sheet with parchment or waxed paper.
Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place them on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used.
Store in an airtight container for up to 2 weeks.
Yield: 2 1/2 dozen
Copyright 2001 - 2008 Emerils.com All Rights Reserved
http://www.emerils.com/recipe/6560/Basically-Buttery-Cookies
* Source: There’s a Chef in My Family
* Dish Type: Baked Goods
* Cuisine: American
* Cooking Method: Baking
* Occasion: Any
* Effort Level: Moderate
Basically Buttery Cookies
These cookies are the real deal: super buttery and crispy. Try decorating them if you must, but they’re oh-so-good just as they are!
Ingredients
* Pinch of salt
* 1 3/4 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1/3 cup plus 4 1/2 teaspoons sugar
* 1 cup (2 sticks) unsalted butter, softened at room temperature
Instructions
In the bowl of a standing electric mixer fitted with a paddle attachment, cream butter and 1/3 cup of the sugar until very light and fluffy, about 4 minutes.
Turn off the mixer and add the vanilla extract, then beat to combine.
Turn off the mixer, add the flour and salt, and mix on low speed until the flour is just incorporated. Turn off the mixer.
Using a rubber spatula, transfer the dough to a piece of plastic wrap and wrap completely. Refrigerate for 1 hour, or until the dough is cool to the touch and mostly firm.
Position one rack in the center and another in the lower third of the oven and preheat the oven to 375ºF.
Remove the dough from the refrigerator and, using your hands, make 18 walnut-sized balls of dough, about 2 tablespoons each. Divide these evenly between the baking sheets, 3 inches apart, and press down on each cookie to form a slightly flattened disk.
Sprinkle 1/4 teaspoon of the sugar evenly over the top of each cookie.
Using oven mitts or pot holders, transfer the baking sheets to the oven and bake until cookies are golden brown around the edges, about 16 to 18 minutes, exchanging positions of baking sheets after 8 minutes.
Using oven mitts or pot holders, remove the baking sheets from the oven and set on wire racks to cool completely before removing the cookies from the baking sheets with a metal spatula. Be careful — these cookies are fragile while they’re warm.
Cookies will keep for several days if kept in an airtight container.
YIELD: Eighteen 4-inch cookies
Copyright 2001 - 2008 Emerils.com All Rights Reserved
[Another way to hide the left overs....granny]
http://www.emerils.com/recipe/1599/Basic-Tamale-Dough
* Source: Essence Of Emeril EE58
* Dish Type: Baked Goods
Basic Tamale Dough
Ingredients
* 2 cups masa harina (available in Latin American grocery stores)
* 1/2 cup finely-diced onion
* 1 cup lard or vegetable shortening
* Chili powder
* Cumin
* Salt and pepper
Instructions
In a bowl beat 2 cups warm water into masa harina to make a stiff, smooth dough. In a large bowl, beat lard with electric mixer or wooden spoon until light and fluffy. Begin adding masa, a handful at a time, beating constantly. When all masa is incorporated, beat in onions and season to taste with chili powder, cumin, salt and pepper.
Yield: enough dough to make 25 Tamales
Copyright 2001 - 2008 Emerils.com All Rights Reserved
Granny note:
People put all types of things in tamales.
While in real estate, a local Mexican lady came to me and wanted a lot for her daughter, we found one and she helped them buy it, near her, but not too near.
As a special reward for finding the right lot, the next time she made tamales, she sent me a dozen.
Shredded beef, perfect and food from Heaven.
I kept after her, until she would sell them to me and I kept them in the freezer.
Then one hard working day, as I worked late, and as usual was starving, a car stopped, said she was a Navajo from the Reservation and was selling tamales, “and here, try this sample”, it was ok, not as good as I was accustomed to, but ok.
So I bought a couple dozen for the freezer.
Should have known, to never buy from a nervous, traveling sales person.
The ones that she sold to me, were tamales, or rather tamale dough, with about a half teaspoon of cheese in them. No, meat.
So take your leftovers, wrap them in tamale or regular dough and call them a meat pie, or lots of the fancier names for leftovers that are well hidden.
granny
http://www.emerils.com/recipe/4179/Campground-Brownie-Pie
* Source: Emeril Live EM1D60
* Dish Type: Baked Goods
Campground Brownie Pie
Ingredients
* FOR THE BROWNIES:
* 1 teaspoon solid vegetable shortening
* 1 cup sugar
* 1/2 cup flour
* 1/3 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 2 eggs
* 1/4 cup water
* 1/2 cup vegetable shortening, melted
* 1 teaspoon pure vanilla extract
* 1 cup semisweet chocolate chips
* FOR THE PUDDING:
* 4 cups heavy cream
* 6 tablespoons cornstarch
* 1 cup sugar
* 1 cup semisweet chocolate chips
* 1 teaspoon pure vanilla extract
* TO ASSEMBLE:
* 1 cup mini marshmallows
* 1/2 cup chopped pecan pieces
* 1/2 cup mini chocolate chips
* 1/4 cup powdered sugar
* 1/4 cup cocoa powder
* 2 tablespoons milk
* 1/2 cup caramel sauce
* 2 cups sweetened whipped cream
* Shaker powdered sugar
* Sprigs of fresh mint
Instructions
For the Brownies:
Preheat the oven to 350 degrees F.
Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely.
For the Pudding:
In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2 quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts.
Continue to cook for 8 minutes, stirring often, until creamy and thick. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature.
To assemble:
Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.
For the frosting:
In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint.
Yield: 12 servings
Copyright 2001 - 2008 Emerils.com All Rights Reserved
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