Re: [CH] Hab brownies
Veronica Freeman (vfreeman62@home.com)
Sun, 04 Nov 2001 17:28:49 -0800
Greetings,
I made this cake yesterday and it is great! Thanks a million for passing on a
yummy recipe Brent!
Veronica-delurking in gratitude and and gluttony
Brent Thompson wrote:
> > Looking for recipe for brownies with habs or other peppers?
>
> Here's a recipe that isn't brownies and has no chocolate, but ends up
> pretty much looking and tasting like brownies (rich, chewy, lingeringly
> flavorful, well-liked by most tasters even non-chile-heads, cannot stop
> eating them, etc.), which is why I think of it as a type of brownie hence
> replying with it here. Due to glaze, it is definitely stickier (on hands)
> than TRUE brownies.
>
> My modifications to the original recipe are minor.
> --- Brent
>
> ** Mandarin Orange-Walnut-Pequin Cake
> (modified by Brent Thompson from a recipe in Sweet Heat, by Melissa
> Stock and Dave DeWitt -- the original was _much_ too sweet, testers
> complained)
>
> The amount of chile in the glaze can of course be adjusted to
> suit your preference, but even as is most non-chile-heads really
> like it and most don't even really realize it contains chile.
>
> Cake ingredients:
> 15-oz. mandarin oranges (1 can)
> 2 C. sugar, granulated
> 2 C. flour
> 2 eggs, medium
> 1 C. walnuts, chopped (I usually add about 1/4-1/2 C. extra)
> 2 tsp. baking soda
> 1/2 tsp salt
> 1 tsp. vanilla
>
> Glaze ingredients:
> 6 Tbs. butter (3/4 stick)
> 4 Tbs. milk
> 1/8 tsp salt
> 1/2 tsp vanilla
> 6 chiles pequin, seeded, stemmed, and ground (or 1 tsp. cayenne powder)
> 1 C. brown sugar, not very firmly packed
> (Ok, maybe next time I'll measure exactly how much this is
> in terms of firmly packed brown sugar and just specify
> that, but for now this is the only way I know to get the
> right amount.)
>
> Preheat over to 350 F. Butter a 9x13-inch baking pan.
>
> Drain mandarin oranges, fill a 1-cup measuring cup with drained orange
> segments, then fill the measuring cup with the drained syrup. This is how
> much syrup you need; discard the rest of the syrup, do not discard the rest
> of the orange segments. (Ok, maybe next time I'll measure exactly how much
> syrup this ends up being and just specify that, but for now this is the
> only way I know how to get the right amount.)
>
> Make the cake:
> In a large mixing bowl, combine the 1-cup measure filled with oranges and
> syrup, all the rest of the drained orange segments, and all other cake
> ingredients. Mix by hand; don't overmix, you want to have discernible bits
> of mandarin segment left intact.
>
> Pour batter into the buttered pan and bake for 45 minutes. It will get
> dark brown and look quite similar to brownies, actually.
>
> Make the glaze:
> Combine all the glaze ingredients in a saucepan, stir, and bring to a boil.
> Let cool about 5 minutes, then drizzle evenly over the cake.
--
Holding a resentment is like drinking poison and expecting the other person to
die.