To check out: Zingerman's Magic Brownies

[meryl]

http://4obsessions.blogspot.com/2006/10/attempting-to-be-lea.html

 

[deb-in-mi]

Zingerman's is an Ann Arbor institution!

They are a wonderful deli, a great bakery (their bread is legendary- I find that their baked goods are a bit dry for my taste. But I take their recipes - tweak them - and they are amazing), and a creamery. In addition - they are an extremely involved in the community. Just a fabulous, fabulous company.

Deb (I gree up in Ann Arbor, live about 30 minutes North of it - and plan on returning there within the next five years

 

[mimi]

That mushroom lasagne sounds amazing too!

 

[meryl]

Yeah, I was eyeing that one also!

 

[meryl]

Just found another recipe from Zingerman's: Funky Chunky Dark Chocolate Cookies

http://www.saveur.com/food/classic-recipes/zingermans-funky-chunky-dark-chocolate-cookies-52128.html

 

[deb-in-mi]

Yep - I totally agree. Already printed

 

[deb-in-mi]

It was through a cooking class at Zingermans that I learned how to make a great pie crust...although

I did add more butter to the recipe when I repeated it at home. But darn it - it is a gorgeous, DELICIOUS crust!

 

[misplaced-in-az]

Deb, would you be willing to share the recipe? TIA

 

[deb-in-mi]

You betchya!

The method has worked for me everytime. I have, however, taken to adding another 4 or 5 T. to the recipe (for 2 crusts). I find their's a tad dry.

Let me know if this works? (I just made one up and put it in the freezer until Wed. when I make a pumpkin pie. Now that I think of it, tho, I could have just kept it in the fridge.

Deb

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50863

 

[misplaced-in-az]

Thank you for sharing.. I think I will try this for thanksgiving.

 

[lorijean]

What did you use for the fat? Thanks