robskatie

[QUOTE=mellybrown;6729121]I havent managed to find any decent cream and its pissing me off!!QUOTE]

[QUOTE=ri_mischief;6728611]Heavy cream = double
Half and half = single

There is also Table cream = Single cream, it has a higher fat % than half and half and is more like our Single cream

ri_mischief

Here you go - seriously these are GREAT brownies

8 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
11/2 cups flour
1 teaspoon salt
21/2 cups chopped pecans or walnuts, toasted
Preparation:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

lisag8070

thank you for the receipe....I think I might even try doing it later...

ri_mischief

Cool - let me know how they turn out!

lisag8070

arrgh!!....I don't have enough eggs...

ri_mischief

Oh no - go buy some!

lisag8070

I will tommorow I promise....

Bill_S

Use 2 TBSP of sugar instead of salt.

You're welcome.

cindyabs

Sugar feeds the yeast,

lisag8070

well I've finally made the brownies and it is delicious...(I made it without the nuts) and it got the from the family...

I have to admit when I read the receipe and saw the amount of sugar I thought it had to be a typo...but no, it was right...because it turned out awesome...

thanks again for the receipe...

ri_mischief

Hey - no problem - glad you all enjoyed!

Bluegrass Lass

I may be showing my ignorance a bit, but what is the suet that you all use? The only suet I've ever seen is used for bird feed (like for the big squares woodpeckers eat), not human consumption. What do you use the suet for?

MsElui

suet is a slowly breaking down fat - so used in pudddings that are cooked slowly help keeping them moist etc. Typically in steam puddings (and when i say pudding i mean the english version of the word pudding which can be savoury or sweet like a pie crust and not the us blamange version) like treacle pudding, bacon pudding, xmas pudding, spotted dick etc

ri_mischief

It's the fat around the kidneys I think. In the UK it comes in boxes (there's also a veggie version), already in a kind of large breadcrumb form. It's dried in the UK too, and doesn't need to be kept cold.

As MsElui said, it's a slow melting fat. You can substitute butter / shortening, but the puddings (see her definition) are heavier and soggier in most cases.

Ozzidoc

An American cup is different to a British cup is different to an Aussie cup....