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Old 08-26-2008, 09:56 PM   #1
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Would someone help w/recipe?

Can i post a friend's recipe for a redo ? IMO it has too much margarine.

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Old 08-26-2008, 10:05 PM   #2
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Sure - post the ingredients and if it's not a copyrighted recipe post the method. If it is a copyrighted recipe just list some basic instructions on how to make it. Most bakers will be able to tell just from the ingredients, I feel sure.
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Old 08-26-2008, 10:08 PM   #3
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it's a cookie bar; nothing too exotic.l i'll post it in the morning. thanks!
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Old 08-26-2008, 10:14 PM   #4
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This is it...thanks !

CHOCOLATE MARBLE SQUARES

2 sticks of marg. - tastes like too much marg, help !!!!
2 eggs
1 T. vanilla extract (Pure)
3/4 cup sugar
3/4 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1 bag (10 oz) chocolate chips

Preheat oven to 350. In a large bowl, cream marg, eggs, vanilla until smooth. Add sugars. Mix well. Add flour, baking soda and salt. Mix well. Spread into a lined 11 x 15 " pan (smaller jelly roll pan) spread batter over pan. Sprinkle chocolate chips on top of batter. Place in over for 3 minutes. Remove from oven and with a knife, marblize the melted chips over top of batter. Return to oven for another 15 minutes. Cool and cut into squares.
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Old 08-26-2008, 10:23 PM   #5
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it doesn't sound like too much to me. However, I would sub butter for margarine, both for taste and health.
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Old 08-26-2008, 10:44 PM   #6
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It appears from doing an Internet search that 1 stick of butter is normally used. I did see a recipe with 2 sticks of margarine but I'm with Robo here - butter is waaaaay better for us!
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Old 08-27-2008, 09:36 AM   #7
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we never use butter, too many dairy allergies in the family. if i cut it down to one, will i need extra liquid ?
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Old 08-27-2008, 01:48 PM   #8
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well?

anyone?

please ?
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Old 08-27-2008, 01:58 PM   #9
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I would just stick with the margarine then - and when margarine was used it did say 2 sticks.
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Old 08-27-2008, 02:34 PM   #10
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go with 1 stick.

BTW

does ti come out like a somewhat Choc Chip Cookie? becuase its almost escatly the same recipe exceipe for the fat that is used (margine) is oil based which doesnt have the same properities as butter or shorting which solidify at room temp.


what baotu trying some shortening? you can get butter flavored and i assure you it will taste so much better.
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