Skip to comments.NATIONAL APPLE BETTY DAY October 5
Posted on 10/05/2017 12:03:31 PM PDT by heterosupremacist
3 Recipes at link ~~~ Similar to what is known as apple crisp, crumble or cobbler, the American variant known as the Betty or Brown Betty dates from colonial times. Apple Betty (sometimes called Apple Brown Betty) is made with crumbs, apples, cinnamon, sugar and sometimes other ingredients.
Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House...
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The way some cook- black betty is more like it- they use the fire alarm as their timer
If I put vanilla ice cream on top of Brown Betty, does that make me a racist or just happy?
I’ve honestly never heard of this, we just call it apple crisp.
I know it as apple crisp. I’ve never heard it called Apple Betty.
I’ll have mine with two scoops of ice cream, please.
Well, of course, I mean one scoop is probably not enough.
Wait a minute......
I’m not your dang waiter!
Our greatest president, Ronald Reagan, was a big fan of jelly beans licorice-flavored ones, in fact. His sweet tooth went beyond candy to pumpkin pecan pie, monkey bread, ice cream, and a whole lot of chocolate: chocolate cake, chocolate chip cookies, and Nancy’s fudgy brownies. Reagan once declared “All great change in America begins at the dinner table.”
Nancy Reagan’s Brownies
SOURCE Reagan Library
Simi Valley, CA
3 squares semi-sweet chocolate, (1 oz. each)
2 squares unsweetened chocolate (1 oz. each)
3 sticks (1½ cups) butter
2 cups white sugar
2/3 cup cake flour
1½ teaspoons salt
1 teaspoon baking powder
1 tablespoon vanilla extract
2 cups chopped pecans
Melt chocolate and butter; set aside to cool. Preheat oven to 350°F degrees. Beat eggs; add sugar and beat until light and fluffy. Sift the dry ingredients together, add to the butter mixture and stir to incorporate. Add the vanilla and pecans, fold to incorporate.
Pour the mixture into a buttered and floured 12x18-inch pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and sprinkle with confectioners’ sugar. Cut into squares.
I’ve never made brownies from scratch.
Have you tested that recipe?
I haven’t tested that recipe....but other Regan recipes I tried turned out great.
I can’t see how you could ruin brownies-—its a one-bowl recipe.
You might try one of the boxed mixes to test your skills......any one of the boxed mixes is good.
I bake and cook but didn’t realized brownies called for so much butter and so little flour. A cookie recipe has about one stick of butter per cup of flour.
You’re looking for a fudgy texture here not a cookie texture.
Flour additions regulate texture.
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