Is Anyone Else Having This Problem?

[ljt2r]

I wanted to post a link for GloriaBonde to Alice Medrich's chocolate wafer recipe--I knew it had been posted on here. Lately older recipes (this is not the first time it has happened to me) are weirdly messed up--you cannot read certain characters. Here is the thread, it is the first post:

http://community.cookinglight.com/sh...hocolate+wafer

What does it look like to you guys?

[Canice]

Yes, and it's really annoying!
I first noticed it in archived posts after one of the most recent (but not THE most recent) board upgrades. Always with any word that uses an accent mark, like jalapeño, but worse -- in measurements. Thanks, "�" is super helpful when followed by "flour"

[ljt2r]

EXACTLY! It is driving me nuts.

[Beth]

I have the book near the computer, so here it is cleaned up --

REAL CHOCOLATE WAFERS
Makes 40 to 45 cookies

1 cup all-purpose flour
1/2 cup plus 1 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking salt
6 tbsp unsalted butter, slightly softened
1/2 cup packed brown sugar
1/2 cup plus 2 tbsp granulated sugar
1 tsp pure vanilla extract
3 tbsp 1% milk or water

In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

In a medium bowl, beat the butter with an electric mixer until creamy. Add the sugars and vanilla. Beat on high speed for about 1 minute. Beat in the milk. On low speed, beat in the flour mixture until just incorporated. Gather the dough together with your hands and form it into a neat 9- to 10-inch log. Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the log. Chill for at least 45 minutes, or until needed. (The dough can be refrigerated for up to 3 days, or double-wrapped and frozen for up to 3 months.).

Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350. Lightly grease two baking sheets.

Use a sharp knife to slice rounds of chilled dough a scant 1/4 inch thick. Place them 1 inch apart on baking sheets. Bake for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back about half way through. The cookies will puff and crackle on top, then settle down slightly when down. Use a metal spatula to transfer cookies to wire racks to cool completely.

Store in an airtight container for up to 2 weeks, or freeze for up to 2 months.
__________________

[ljt2r]

Oh I am sorry, you did not need to do that--I did find it on a later post but it is still really aggravating. My original Lisa Yockelson marshmallow post, for exs, is a mess.

Thanks though, Beth. Might I ask why bittersweet is open? Making anything fun?

[Beth]

It wasn't open yet -- it just lives on the shelf above.

But I have that cookie recipe marked now. I remember it being posted and wanting to try it, but lost that recipe on a prior computer. I didn't realize I had it in a book now.

[sneezles]

Tons of recipes were messed up during that last upgrade and none of the character map items were restored. Yes it is very frustrating!