A recipe for the experienced palate...

[lspencer534]

and one for the "plain" palate. First of all, I like a great variety of food, from exotic and gourmet to good ole hot Texas chile. Only two things turn me off in the food department: Messing with a traditional recipe (such as putting junk like dried cherries and apricots in corn bread dressing) and people who think food must be gourment in order to be good.

Here's the recipe for the experienced palate.

Get a bag of the largest figs you can find.
Slice the figs lengthwise.
Grille the figs face down on med-high heat until they're warm and have grille marks.
Remove figs from grille and place 3 face up in a small dessert bowl.
Add a heaping teaspoonful of Gorgonzola cheese to each fig.
Then sprinkle walnut (not black walnut) pieces on the Gorgonzola.
Drizzle Agave Nectar over the figs and serve.

For the less experimental:

Take a box of your favorite chocolate cake mix or chocolate brownie mix and add to it one 16 oz. can of pumpkin. You will not need any eggs, oil or anything else. Bake in a pan as normal. The result is a moist, slightly dense cake that is addictive. Unless you knew it contained pumpkin you'd probably never guess it is in there; you'll just know it's different than normal.

[Tinkerbell in Texas]

and one for the "plain" palate. First of all, I like a great variety of food, from exotic and gourmet to good ole hot Texas chile. Only two things turn me off in the food department: Messing with a traditional recipe (such as putting junk like dried cherries and apricots in corn bread dressing) and people who think food must be gourment in order to be good.

Here's the recipe for the experienced palate.

Get a bag of the largest figs you can find.
Slice the figs lengthwise.
Grille the figs face down on med-high heat until they're warm and have grille marks.
Remove figs from grille and place 3 face up in a small dessert bowl.
Add a heaping teaspoonful of Gorgonzola cheese to each fig.
Then sprinkle walnut (not black walnut) pieces on the Gorgonzola.
Drizzle Agave Nectar over the figs and serve.

For the less experimental:

Take a box of your favorite chocolate cake mix or chocolate brownie mix and add to it one 16 oz. can of pumpkin. You will not need any eggs, oil or anything else. Bake in a pan as normal. The result is a moist, slightly dense cake that is addictive. Unless you knew it contained pumpkin you'd probably never guess it is in there; you'll just know it's different than normal.

that (the cake) sounds wonderful!!!! :D

[Blademaker]

and one for the "plain" palate. First of all, I like a great variety of food, from exotic and gourmet to good ole hot Texas chile. Only two things turn me off in the food department: Messing with a traditional recipe (such as putting junk like dried cherries and apricots in corn bread dressing) and people who think food must be gourment in order to be good.

Here's the recipe for the experienced palate.

Get a bag of the largest figs you can find.
Slice the figs lengthwise.
Grille the figs face down on med-high heat until they're warm and have grille marks.
Remove figs from grille and place 3 face up in a small dessert bowl.
Add a heaping teaspoonful of Gorgonzola cheese to each fig.
Then sprinkle walnut (not black walnut) pieces on the Gorgonzola.
Drizzle Agave Nectar over the figs and serve.

For the less experimental:

Take a box of your favorite chocolate cake mix or chocolate brownie mix and add to it one 16 oz. can of pumpkin. You will not need any eggs, oil or anything else. Bake in a pan as normal. The result is a moist, slightly dense cake that is addictive. Unless you knew it contained pumpkin you'd probably never guess it is in there; you'll just know it's different than normal.

Gotta try the figs.
I like to try and cook gourmet/exotic sometimes, but my delicous/taste like shit is kinda one sided now.
Guess which side.:lolsmile:

[lspencer534]

Gotta try the figs.
I like to try and cook gourmet/exotic sometimes, but my delicous/taste like shit is kinda one sided now.
Guess which side.:lolsmile:

Actually I'd say you're the vast majority of tastes. As long as it tastes good and sorta good food for you, then it's good food. The pumpkin brownies are actually good for you because of the fiber of the pumpkin. And if you watch the brownie ingredients for excessive artificial shit and sweeteners, they're not fattening.

[MrPeabody]

and one for the "plain" palate. First of all, I like a great variety of food, from exotic and gourmet to good ole hot Texas chile. Only two things turn me off in the food department: Messing with a traditional recipe (such as putting junk like dried cherries and apricots in corn bread dressing) and people who think food must be gourment in order to be good.

Here's the recipe for the experienced palate.

Get a bag of the largest figs you can find.
Slice the figs lengthwise.
Grille the figs face down on med-high heat until they're warm and have grille marks.
Remove figs from grille and place 3 face up in a small dessert bowl.
Add a heaping teaspoonful of Gorgonzola cheese to each fig.
Then sprinkle walnut (not black walnut) pieces on the Gorgonzola.
Drizzle Agave Nectar over the figs and serve.

For the less experimental:

Take a box of your favorite chocolate cake mix or chocolate brownie mix and add to it one 16 oz. can of pumpkin. You will not need any eggs, oil or anything else. Bake in a pan as normal. The result is a moist, slightly dense cake that is addictive. Unless you knew it contained pumpkin you'd probably never guess it is in there; you'll just know it's different than normal.

The cake sounds good. Do you mean no additional eggs or oil besides what the cake mix calls for, or no eggs and oil period?

[lspencer534]

The cake sounds good. Do you mean no additional eggs or oil besides what the cake mix calls for, or no eggs and oil period?

No eggs and oil, period. You won't miss it. This is an old Southern staple that I'm trying to keep healthy. But, like all recipes, if it isn't 'fatty' (for lack of a better word) enough for you, then improvise. My recipe makes a very moist and succulent brownie that's more akin to a 'pudding cake', just firmer.

[thkauffman]

I love figs and dates. That fig thing sounds amazing.

[Tinkerbell in Texas]

For the less experimental:

Take a box of your favorite chocolate cake mix or chocolate brownie mix and add to it one 16 oz. can of pumpkin. You will not need any eggs, oil or anything else. Bake in a pan as normal. The result is a moist, slightly dense cake that is addictive. Unless you knew it contained pumpkin you'd probably never guess it is in there; you'll just know it's different than normal.

I made this one yesterday.....put it all in one 8x8 pan and baked about 37 minutes. Pulled it out of the oven and let it sit for a few minutes before Kneel got into it. It was a bit crumbly and not as moist as we thought it was going to be and didn't have the taste we were expecting. At this point it was not something that was quite good enough to make again. We stuck it in the refrigerator uncovered overnight and had some this morning. What a difference. The taste was better (made a chocolate fudge cake) and it was nice and moist. We both agreed that it made enough difference to make it again. I'd like to try this with a carrot cake and see how it does.
Thanks for the recipe!!
:cheers:

[Olustee bus]

I am gonna try the fig thing.

That cake, is it low fat. I know it has the carbs but seems to me the fat would be pretty low.