More recipes!

Help Support Steer Planet:


Well-known member
Jan 20, 2007
LaRue, Ohio
I saw this one & couldn't resist it! yum, yum for you chocolate/p-nut butter fans!

Peanut Butter Swirled Brownies


1 1/3 cups all-purpose flour
3/4 cup  Baking Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 2/3 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons water
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels, divided (or just use 1 cup of semisweet chcoolate chips & 1 cup of peanut butter chips)
1/2 cup creamy peanut butter
2 tablespoons granulated sugar

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Stir in 1 cup morsels. Spread into prepared pan.

COMBINE peanut butter and granulated sugar medium, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds or until pourable consistency. Stir until smooth. Drop mixture by teaspoons over batter in pan. Swirl into brownie batter with back of a spoon. Sprinkle with remaining morsels.

BAKE for 23 to 28 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack.



Well-known member
Feb 7, 2007
Hollister, CA
corn maque choux  from paul prudhomme's book "the prudhomme family cookbook", page 297

1/4 pound (1 stick) unsalted butter
7 cups fresh corn cut off the cob (preferred: about seventeen 8-inch ears) or frozen corn kernels
1 cup finely chopped onions
1 cup finely chopped green bell peppers
1 cup Basic chicken, pork or beef stock (don't use the cubes)
2 teaspoons sweet paprika
1 1/2 teaspoons salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 large bay leaf
2 egg yolks, beaten
1 cup milk
1/4 sugar

in a heavy 5 1/2 quart or bigger saucepan, ocmbine the butter, corn, onions, bell peppers, stock, paprika, salt, red and black peppers, and bay leaf.  place over high heat and cook uyntil butter is melted and liquid comes to a boil, stirring and scraping pan bottom occasionally.  stir well, then cover pan, and cook about 4 minutes without stirring.  remove cover and stir and scrape pan bottom well: continue cooking uncovered about 5 minutes, stirring and scraping only after a very thin brown crust develops and starts sticking on the pan bottom (it can easily be scraped off):  then scrape well.  NOTE: if your corn is not very fresh, it may not give off enough starch to form much of a crust.

remove and discard bay leaf.  continue cookin over high heat until the mixture is fairly dry or sticking excessively, about 12 minutes, stirring and scraping pan bottom as needed.  reduce heat to very low

in a small bowl, stir together the egg yolks and milk until very frothy, then immediately, but gradually, add the mixture to the corn, stirring briskly so the eggs won't scramble. increase heat back to high and bring the mixture to a boil, stirring and scraping pan bottom occasionally

now stir in the sugar, cover pan, reduce heat to medium low, and cook until flavors marry and corn is cooked, about 20 minutes more, stirring and scraping only enough to make sure mixture doens't scorch, and then scraping pan bottom clean.  NOTE:  reduce heat if sticking becomes exesssive.

serve immediately

knabes tips.  use 1/3 to 1/2 the cayenne pepper, prudhommes recipes tend to be a little hot for most people.
prudhomme and others talk about the holy trinity being bell peppers, onions and celery.  well in this recipe
the holy trinity is reduce, reduce, reduce.  the stuff you get by scraping the bottom of the pan is what makes this recipe good,
kinda like very thick gravy.  it will not work with teflon pans.  it works best with a good, well seasoned iron skillet.  you can reduce this recipe to
get the scrapings for how much you want.  i like a lot, so this recipe takes some time.  follow recipe before you try this or you can easily burn
this recipe.  also, your forearms will get tired and you will get corn all over your stove if your skillet isn't big enough.  i always make a double batch
and freeze the left overs.  one last tip, if you only have an electric range, use two burners, one at high the other at low, so you can reduce or increase
the heat quickly. 

goes great with steaks, smothered potatoes, leeks, beets, and a good syrah or cab.  remember, too much pepper interferes with enjoying wine.