Thursday, July 1, 2010

Thank you, john jay and Gerard for allowing me to be the link whore that I was meant to be!

I would like to thank everyone who came over from summer patriot, winter soldier and American Digest to read the Blasphemous Book of Jau Jau, who is my sock puppet and mischievous altered ego.

The original blog is here, if you would like to leave snark, death threats, recipe exchanges and grammar corrections on specific chapters. I will be updating it there and adding it here to the little tab doohickies.


  1. You mentioned recipe exchange - HERE's one I always get raves for:

    Baked Fudge


    * 2 cups white sugar
    * 1/2 cup all-purpose flour
    * 1/2 cup unsweetened cocoa powder
    * 4 eggs, beaten
    * 1 cup butter, melted
    * 2 teaspoons vanilla extract
    * 1 cup chopped pecans


    1. Preheat oven to 300 degrees F (150 degrees C).
    2. In large bowl, sift together sugar, flour and cocoa. Add eggs. Add melted butter, vanilla and pecans. Pour mixture into 8x12-inch baking pan.
    3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes or until firm.

    My spousal unit was working in the Czech Republic & I was able to go over for several visits - there were pastries there, thin butter cookies, sandwiched with mildly sweet whipped cream, & covered with a dark chocolate {it appeared they'd been dipped, then placed on baker's parchment/waxed paper} - I asked the local 'upscale' bakery here about making them & was told they would be "too labor intensive" - would you have, among your secret recipes, something along those lines?

    Semper Fi'

    Also, if you make pecan pie with a Karo-type recipe, a cream cheese crust sets it off wonderfully!

  2. My but that sounds like a rich piece of brownie candy! Right now, I am working on a couple of original pie recipes that have a sandy short crust laden with butter and ground pecans....actually, I was thinking along the lines of using a Pecan Sandie crust. The filling would be a lemon curd with a lemon sponge cake topping, plus some other original variants I won't disclose here.The other pie would be like a shoofly pie but with a Coca-cola/karo base. I will tell you something, we make a lace cookie using wheaties and butter and brown sugar. They are thin as lace. We drape them over rolling pins so they harden into a curve. our whoopie pies are like soft mini cakes with a whipped cream and powder sugar filling. But our biggest seller is a Christmas cookie that is a butter cookie, rolled as thinly as possible, on a large wooden table, and then cut with shaped cookie cutters and brushed with an egg wash and sanding sugar. They are sand tarts, and they are the most expensive cookie to make in our bakery. 12 dollars a pound!


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