From another generated 7th Sanctum Magic Style thingy

This magical style focuses on demonology. It requires magic words, a parchment bearing special symbols, and heightened emotions. This style of magic depends on an animal familiar.


hmmmmm seems appropriate considering demon + familiar = demonxfamiliar or familiardemon.

Now if only I could use it on making the internet work better/faster/broader/consistent/work damn it/ all of the mentioned.

*snickers*

This magical style focuses on information. It requires chants.—*Intense chanting* "WHAT ARE YOU DOING?” “JEEZ, MOM, I’M STUDYING FOR MY FINAL EXAMS!”

http://www.seventhsanctum.com/generate.php?Genname=magicstyle

Jelly Filled Doughnuts where I came from these were called Eclairs

**** notice there's a metric conversion button for those that bake metric****


http://www.yummly.com/recipe/Jelly-Filled-Doughnuts-1167220?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Dishes_for_Dad

Jelly Filled Doughnuts

Author: Mandy Bird
Serves: 15-16

Ingredients
Doughnuts:

3 to 3-1/2 cups all-purpose flour
¼ cup sugar
2 envelopes Fleischmann's® RapidRise® Yeast
1 teaspoon salt
¾ to 1 teaspoon Spice Islands® Ground Nutmeg
½ cup water
½ cup milk
¼ cup butter
1 egg
To deep fry, use Mazola® Corn Oil
pie filling of your choice

Glaze:
2 cups powdered sugar
¼ cup milk
1 teaspoon Spice Islands® Pure Vanilla Extract


Directions
Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl or stand mixer bowl. Heat water, milk and butter until very warm (120o to 130o F). Slowly add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.

Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or in your stand mixer on low.

Cover; let rest 10 minutes.

Roll dough to ½-inch thickness; cut with 2-1/2-inch or 3-inch cookie cutter. Knead together trimmings; re-roll and cut.

Place doughnuts on greased or parchment lined baking sheets. Cover; let rise in a warm place until doubled in size, about 1 hour.

Fill a piping tool with pie filling and use the filling tip.

Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375o F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once.

Drain on paper towels to remove excess oil.

Quickly insert piping tool and add filling.

Use tongs to dip doughnuts into powdered sugar glaze while warm. This allows the glaze to set. Cool on wire racks.

To make powdered sugar glaze: combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.

Notes
Adapted from this Fleischmann’s® Yeast recipe for Glazed Doughnuts
http://www.breadworld.com/recipes/Glazed-Doughnuts-

Brownie Ice Cream Recipe

**** notice there's a metric conversion button for those that bake metric****

http://www.yummly.com/recipe/Brownie-Ice-Cream-513417?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Dishes_for_Dad

Brownie Bliss | Ryland, Peters & Small, 2010

Brownie Bliss | Ryland, Peters & Small, 2010
For this brownie ice cream, a fudgy brownie is made with plenty of chocolate and toasted pecans, and baked slightly thinner than usual, is combined with a good store-bought ice cream—either vanilla or chocolate works well. Serve with your choice of hot sauce for pouring.–Linda Collister

LC Recipe Tomfoolery Note
Chances are you’ve been mashing brownies into ice cream since you were a kid. Still, we could all use a reminder–and this simple recipe does the trick. Although it indulges crazy schedules–and crazy cravings–by suggesting store-bought ice cream or gelato, you may wish to opt for a homemade vanilla, just so as not to risk marring what could just be the best darn moment of your day.


BROWNIE ICE CREAM RECIPE
Quick Glance 15 M 45 M Serves 6 to 8, so they say

INGREDIENTS
2 ounces bittersweet chocolate, broken into pieces or chopped (don't they make chocolate chips that are dark chocolate)
1/2 stick unsalted butter, plus more for the pan
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 extra-large egg, lightly beaten
1/3 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsweetened cocoa powder
3/4 cup pecan pieces, toasted
*** okay buy brownie mix, add dark chocolate chips and chopped pecans. Bake****
2 pints store-bought or homemade vanilla ice cream

DIRECTIONS
1. Preheat the oven to 350°F (176°C). Butter a 9-inch square baking dish.
2. Place the chocolate and butter in a heatproof bowl and set it over but not touching a pan of almost but not quite boiling water. Heat until melted, stirring frequently.
3. Carefully remove the bowl from the pan and use a wooden spoon to stir in the sugar and vanilla extract. Let cool for a couple of minutes
4. Stir the beaten egg into the chocolate mixture. Sift the flour and cocoa on top of the mixture, then thoroughly combine the ingredients. Stir in the nuts. Scrape the batter into the prepared pan, spreading it evenly.
5. Bake the brownies in the preheated oven for 12 to 15 minutes, until just firm to the touch. Let cool in the pan before slicing.
6. Meanwhile, transfer the ice cream to the refrigerator long enough to soften but not so long that it starts to melt. Transfer to a large bowl.
7. Chop the brownies into small pieces and mix them into the ice cream. Spoon it into a resealable freezer proof container with a tight lid and freeze until firm. You know what to do from here….