Sour Cream Cake

1 package white or yellow pudding-in-the-mix cake mix

1 c. sour cream

1/2 c. canola oil

4 eggs

1/4 c. sugar

1/4 c. water

Beat all ingredients for two minutes at medium speed. Bake as you usually do.
 
 

Root Beer Float Cake

Mon Aug 23 13:00:18 1999

1 box yellow cake mix

1 (12 oz) bottle root beer

1/4 cup veg. oil

3 large eggs

Root Beer Glaze

Vanilla Ice Cream

Combine first 4 ingredients, beat at low speed unitl moistened; beat at medium speed 2 minutes. Pour into greased and floured 12 cup Bundt pan. Bake at 350

degrees for 35-40 minutes or until wooden pick or skewer inserted in center comes out clean; remove from pan and cool on wire rack. Pierce top of cake at 2

inch intervals with a long wooden pick. Pour glaze evenly over cake. Cool completely before serving. Serve with ice cream.

ROOT BEER GLAZE:

1/2 Cup powdered sugar

3 TB root beer

Stir together until smooth

Re: ISO "Doctored White Cake"

Sun Aug 22 22:13:25 1999
 
 

try adding 1 teaspoon of vanilla and 1/2 cup sour cream to the usual ingredients. also, i use whole eggs not just whites.

lynne

PISTACIO CAKE

Wed Aug 11 08:55:50 1999
 
 

Here's my mom's pistacio cake. I don't usually use cake mixes, but I do when I make this cake! :) I get loads of compliments on it and ha! its from a mix!

1 Box of supermoist yellow cake mix

1 pkge of instant pistacio pudding

1/2 cup of crushed pistacios

Prepare box mix as directed, add pudding and pistacios. Bake as directed.

For my shower cake, my mom made this and iced it w/ chocolate frosting, Talk about GOOOOOOOOOOOOD!

Enjoy

Mish
 
 

Snicker's Cake

Mon Aug 9 22:23:00 1999

1 box devil's food cake mix

1 bag Kraft caramels

1 (12 oz) bag unsalted peanuts

1 (12 oz) bag chocolate chips

1 container caramel icing (or use homemade)

1 TB cream

Mix cake mix per box instructions. Pour half of mix into a greased and lightly floured 9x13 cake pan. Bake for 20 minutes, remove and cool. Melt caramels

with 1 Tb cream in a double boiler. Pour melted caramel over cooled cake. Pour chocolate chips over that. Sprinkle peanuts over chocolate chips. Top with the

rest of the cake batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Let cool and top with caramel icing. It is rich and gooey, but

yummy!
 
 

Re: ISO - Grand Marnier Recipe

Thu Aug 12 04:37:45 1999

In place of the water use Grand Mariner! Yummy!!!!

Y2KAKE

Tue Aug 3 00:16:30 1999
 
 

I just returned from the ICES convention and Duncan Hines was passing out this delicious recipe so I want to share it with you.

CAKE

1 (18.25) package Duncan Hines Moist Deluxe White cake mix

1 1/3 cups water

3 egg whites

3 T. hazelnut spread or finely chopped hazelnuts (they used Nutella)

1 T. coffee concentrate

1/4 cup chocolate chips, finely chopped in blender or food processor

COFFEE CONCENTRATE

2 T. hot water

1T. instant expresso coffee or instant coffee

GANACHE

1/3 cup heavy cream

1/2 c. chocolate chips

FROSTING

1/2 can Duncan Hines Vanilla Frosting

1/2 T. Coffee Concentrate

Preheat oven to 350 deg. Dissolve instant expresso or coffee in hot water to make coffee concentrate. Set aside. Grease and flour 2 (9 inch) round cake pans.

In large mixing bowl, combine cake mix, water and egg whites. Beat at medium speed with electric mixer for 2 minutes. Divide batter in half. Mix hazelnut

spread and 1 tablespoon coffee concentrate into one half of batter. Stir chocolate pieces into remaining batter. pour into prepared pans. Bake 28 to 30 minutes

or until toothpick inserted in center comes out clean. Cool 10 minutes. remove from pans. Cool completely.

Meanwhile, in small saucepan, heat cream to a boil. In small bowl, combine hot cream and 1/2 cup chocolate chips. Let stand 1 minute. Mix until smooth.

Reserve 1 tablespoon ganache. Place on cake layer on serving plate. Spread top with ganache. Top with remaining cake layer. In small bowl, combine frosting

and remaining coffee concentrate. Frost sides and top of cake with frosting. Drizzle reserved ganache over top of cake.

Millie: I believe they were two different flavors. All I know is that it was a great cake and so easy to fix. Hey, we didn't have time to eat lunch in KC so we

visited that vendor's booth a lot!! We even gave cake to someone BarbaraR met on the street who was selling hot dogs and who had a birthday and we went

back and got him some. Crazy ole ladies!! I just came from the store and bought stuff with which to make that cake. I am going to use my icing because if I

decide to offer it for a wedding cake it would have to have my icing.

Marida

Re: cake mixes w/o puddding?

Sun Jul 4 21:15:23 1999

Linda, with that recipe I would use Duncan Hines and follow the recipe by adding pudding in the mix. Many, many years ago when I first started making

wedding cakes, Duncan Hines did make cake mixes with pudding in them and then for some reason quit. They use to make a wonderful carrot cake with

pudding in the mix. They don't even make carrot cake anymore. Both Pillsbury and Betty Crocker add pudding to their mixes. I think Duncan Hines is the only

large maker of cake mixes who does not have pudding in the mix.

Sheri

Re: cake mixes w/o puddding?

Fri Jul 2 11:45:27 1999
 
 

Hi there!

To the best of my knowledge, Duncan Hines doesn't contain pudding. I don't have any here right now to check(lots of Pillsbury though!) I'm not faithful to one

particular brand, I try to watch sales and I buy whichever of the main three brands that are on sale. I doctor all my mixes with pudding or other ingreds. and I

used to worry about adding pudding mix to cake mixes which already contained pudding. I was making a cake for family one day, so I tried it. It didn't seem

any different in taste or texture, so now I do it all the time.

Maybe someone else has had a different experience or it hasn't worked out for them. I'd like to hear from someone else who has tried this.

Re: ISO: Bailey's Irish Cream Cake

Tue Jun 22 16:40:16 1999

Here's a post by Karen from March in reply to my request for a Bailey's Irish Cream cake:

I have a recipe that I haven't tried yet: 1 box cake mix + 4oz. box instant chocolate pudding + 3/4 cup oil + 1/8 cup water + 1/4 cup vodka + 3/8 cup Bailey'd +

4 eggs. combine all ingredients and beat until smooth. Bake at 350f for 40-50 min.

I tried it and it was very good.

I used yellow and it was pretty good. The cake ended up a light brown color with good flavor. I also made a glaze of powdered sugar and just enough Bailey's

to make it a nice drizzling consistency to pour over the top.

In place of the water use bailey's!!

lynne

Re: ISO Raspberry Cake

Sun Jun 13 16:10:43 1999
 
 

i have used jello in a white mix w/good results. i have tried both mentods -- mixing the jello w/about 1/2 the usual amount of hot water and using that in place of

the liquid called for in the mix or adding the jello dry to the dry mix and proceeding as usual.

or drop dollops of good brand raspberry jam into white batter and swirl *lightly*. if you mix this too much the cake gets chewy, and tough. truly keep it a

'swirl' cake.

hope that helps you.

lynne

Barbara R.

Strawberry Cake

Tue Jun 8 10:23:49 1999
 
 

1 white cake mix

3T flour

2/3 c oil

4 eggs

1 sm pkg strawberry jello mixed w/ 1/2 c hot water

1/2 pkg. frozen strawberries (1/2 - 3/4 cup)

Mix and bake, it's delicious!

Marida

Peanutty Candy Bar Brownies

Mon Jun 7 23:07:55 1999
 
 

1 (21-ounce) package Duncan Hines Chewy Fudge Brownie Mix

1/4 cup vegetable oil

1/2 cup creamy peanut butter

3 (7-0unce) Mr. Goodbars with peanuts

Prepare brownie mix according to package directions, using 1/4 cup oil instead of 1/2 cup as package directs. Stir peanut butter into batter. Spread half of

brownie batter into an ungreased 13" x 9" x 2" baking pan. Place whole candy bars across batter. Spread remaining batter over candy bars.

Bake at 350 deg for 29 minutes. Cool completely on a wire rack. Cut into 36 squares.

Arlene

Re: Lemon Chiffon Cake from Mix

Wed Jul 7 10:45:18 1999
 
 

I have a recipe for a lemon cake from a mix that is absolutely great. It may not be a chiffon, but its wonderful.

1 yellow or lemon cake mix ( I prefer the lemon)

1 small lemon jello (not the pudding, regular jello)

3/4 cup water

3/4 cup oil

2 to 4 eggs

Mix cake mix, oil, water and eggs. Add jello last minute of mixing. 13 X 9 pan about 35-40 min at 350 degrees.

if you use 2 round pans cut down the time.

Lemon Glaze

1/2 Cup lemon juice

1 box confectioners sugar

Mix lemon juice and sugar. Immediately after cake comes out of oven, poke holes in top and glaze. (I've never used this glaze, I always use my buttercream

icing recipe and add lemon flavoring.)

lynne

pink champagne cake

Mon May 31 01:56:39 1999
 
 

***********pink champagne cake*************

1 pkg. french vanilla cake mix

2 envelopes 'dream whip'

4 egg whites

1 whole egg

1/4 cup oil

1 1/4 cup pink champagne

1 teaspoon champagne flavoring*

very small dab pink food color

*champagne flavoring is very hard to find. i have used this recipe w/o it and felt the flavor was fine.

mix and beat all ingredients together in mixer for 3 minutes. bake as usual.

ice w/dream whip flavored by using champagne instead of water.

other's comments: let champagne go flat before using (i have done it both ways -- results seem the same to me).

batter will be a blush color.

lynne

p.s. original recipe found in mail box news magazine from carole nickels.

I am not sure about the instructions for this cake. The dream whip mentioned in the ingredients - does this go in the cake? and how much do you use for icing?

Also what size pan do you usually use and temperature? Thanks.

lynne

baking instructions :)

Sun Jun 13 16:19:55 1999

sorry about that :) here's how i b ake my cakes:

preheat oven while mixing cake. set at 300 degrees (f). this is enough to make one 12X8 rectangle;or one 10 round; or one 8" sq.

yes the dream whip goes in w/the dry mix. you can stir the two together w/fork before adding to other ingredients.

grease & flour pan of choice. pour in batter and bake for 20 minutes; turn oven up to 325 degrees (f) and continue baking about 15-20 minutes more or until it

tests done by touching in the center -- if cake springs up even slighly it is done.

as for icing: you can use any non-dairy icing (rich's 'bettercreme' or 'frostn' pride' are 2 brands, but there are others). if prefereing to use dream whip i would

guess 2 packetts would be enough.

hope this helps you.

lynne

Barbara R.

recipe from crumbs

Sat May 22 20:37:40 1999
 
 

Remember some time ago I asked for suggestions to use the crumbs from a botched batch of Italian Cream Cake? I wanted bars, not cookies. Well what I

discovered is this. The crumbs combined with powd. sug and butter make a very nice "crust" to put some sort of "custard". I made lemon bars and next time

I'm going to use a cream cheese filling. You bake the crust for about 15 to 20 min. first then put the filling on and bake another 20 min. It was wonderful.

Coz

another crumb idea

Mon Jun 7 00:40:18 1999
 
 

another crumb idea is to let them set out overnight and get hard then put them in the food processer they will be like graham cracker crumb consistency and

make cheesecake crust or even use the crumbs as a nice garnish to your cakes. Put them along the sides of a already frosted cake just like you would sprinkles.

Very professional looking!

Nicole

Recipe for DateNut Cake :o)

Wed Jul 7 00:23:27 1999
 
 

I know this request was from May, but I just found this message board! :o) I have a wonderful DateNut Cake recipe and it's very simple!! Yay! Here it goes:

Mix together:

1 Box Yellow Cake Mix (I use Duncan Hines)

1 Cup Water

3 Eggs

Add to above and mix well:

1 Can Solo Date Filling (12-1/2 oz can)

1 Cup Chopped Nuts (i.e. walnuts, pecans, almonds)

Pour into prepared pan(s) and bake at 350-degrees for 35-40 minutes (recipe directions). However, I always bake at 325-degrees until toothpick inserted in

center comes out clean (makes for a moister cake).

lynne

Re: datenut cake recipe needed

Sun May 23 22:10:11 1999
 
 

hi muffyn;

i have not made one, but i think you can just add the chopped dates & nuts to what ever flavor mix you think is good......white, yellow, spice.

personally i find most spice mixes too strong, so you might want to consider mixing one spice and one yellow mix then if needed divide the mix in 2 and add

your dates & nuts. it's worth trying :)

lynne

Barbara R.

Re: datenut cake recipe needed

Fri May 21 19:16:27 1999
 
 

Have you tried cakerecipes.com??? I'll bet you can find it there. Also, I have a wonderful strawberry cake recipe that starts with a white mix, if you're

interested. I don't know what a casata (sp?) cake is.

Dolores

Re: Need a Red Velvet from mix recipe, please!

Thu May 13 17:43:40 1999
 
 

Mine is very simple.

I use a yellow butter duncan hines mix. Add the usual water, butter &eggs as box specifies.

Also add:

2 TB Hershey's powdered cocoa

red food coloring to the rich color you want. Paste coloring is best - won't add to the liquid. Maybe dissolve it in a bit of water first for easier mixing. Don't add

too much red or it gets to looking like blood.

Debra

Red Velvet Cake from a mix.

Fri May 14 19:32:31 1999
 
 

This is the recipe that I use and it is delicious!!

1 package Pillsbury German Chocolate cake

1 cup sour cream

1/2 cup water

1/4 cup oil

1 (1 oz) bottle of red food coloring

3 eggs

Heat oven to 350 degrees. Combine all ingredients on low speed until moistened; beat on high for 2 minutes. Bake at 350 for 25 to 30 minutes.

Please help!! My daughters first birthday party is on Sunday. I am attempting to make her a cake. I want a recipe that tastes like a bakery cake. I am a novice,

so please keep it simple!

Heather

lynne

Re: Please help..need recipe by 5-14-99

Wed May 12 11:58:04 1999

hi heather;

you don't give us much information. is there a special flavor you are looking for?? many of us are 'professional bakers' and find cake mixes work very well if

baked right. it's rather important to bake them at a lower temp in order to keep them moist.

so to follow up on larry's (?) post here are baking instructions:

his recipe will make 2 8" or 9" layers of cake *or* one 9"x13" pan. prepare pan by greasing w/butter or crisco, then coat that w/flour. note: if you are making a

chocolate cake, coat the 'grease' w/choco powder :)

turn on your oven to 300 degrees(f).

mix your dry ingredients together. place 'wet' ingredients in mixer bowl, then add dry. with mixer on low beat until all ingred. are wet, the turn up to high (if

using a hand held mixer) for 3 minutes. pour into prepared pan(s). bake for 20 minutes; turn oven temp up to 325 and continue baking another 15-20 or until

cake is done in the middle. test by lightly touching in center. if it springs back even a bit, it is done. cake should not have even started to pull away from sides of

pan. remove from oven and place on elevated wire rack to cool for about 10 minutes; turn out of pan onto the rack and cool completely (several hrs). now you

are ready to place it on the plate or board you are going to serve it from and ice.

if you have any ?s please don't hesitate to ask :)

lynne

Larry R.

Re: Please help..need recipe by 5-14-99

Wed May 12 11:41:27 1999
 
 

Hi Heather,

Here is a recipe that I have used with good results that I got from this board.

1 Duncan Hines Cake Mix

1 package of Dream Whip

1 cup of tap water

4 medium eggs ( 3 if large are used)

You can use chocolate or white cake for this. I hope this is what you were looking for.

Larry

lynne

yum-yum yam cake

Sun May 9 15:17:47 1999
 
 

**********yum, yum yam pound cake**************

2ea. 17 oz. cans yams, drained

1 pkg yellow cake mix

3 teaspoon pumpkin pie spice

2 lg. eggs

1 1/3 cup water*

*use drained water from cans of yam adding water to = amt.

place 'wet' ingredients in mixer bowl, (yams, water, eggs) then add cake mix. mix & bake as you would any cake.

Jeff Arnett

Italian Cream Cake from a mix

Tue May 4 11:43:15 1999
 
 

I make an Italian Cream cake from a mix using this recipe:

1 box Duncan Hine white cake mix

1/4 cup melted BUTTER [no margarine]

3 large eggs

2/3 cup water

2/3 cup Butter Milk

1 cup shredded Coconut

1 cup chopped Pecans

1 teaspoon Vanilla extract

1/4 teaspoon Almond extract

Mix all ingredients EXCEPT coconut and pecans on medium speed for 2 minutes. Stir in coconut and pecans.

Bake at 325 F until cake springs back when touched lightly in center [cake should not be pulling away from sides UNTIL REMOVED FROM THE OVEN].

Jeff, what kind of icing and filling do you use for this cake?

lynne

R: butterscotch rum ripple cake

Mon May 3 00:01:34 1999
 
 
 
 

*********butterschtch rum ripple cake***********

cake ingredients:

1 pkg. white or yellow cake mix

1 cup sugar

1 cup sour cream

1 tsp. vanilla

1 cup water

1 cup flour (all-purpose or cake)

3 whole, lg. eggs

3 teaspoons rum flavoring

ripple batter:

1 sm. pkg. *instant* butterscotch pudding

10 1/2 oz. jar butterscotch ice cream topping

1 lg. whole egg

beat 1 minute on medium speed of mixer; set aside.

blend cake ingredients together in mixer bowl; beat 3 minutes. remove 2 cups of batter to a small bowl and add ripple batter to it.

pour 1/2 of cake batter into prepared pan. spoon 1/2 of ripple batter over. marble with a knife by folding in.

repeat w/each batter.

this is enough batter to fill one 12" round; or any pan using 1 1/2 mixes.

bake in 300 degree oven 30-40 minutes; increase oven temp to 325 degrees for 30 to 45 minutes or until it tests done by touching in the middle of cake

w/finger. if it springs back it is done.

cool on wire rack about 10 minutes, then turn out of pan to finish cooling.

lynne

lynne

R: sour cream prune cake

Sun May 2 23:48:59 1999
 
 

**********sour cream prune cake**************

1 pkg. spice cake mix

3 whole lg. eggs

1/2 cup sour cream

1/2 cup water

3/4 cup chopped, cooked prunes

mix and bake as for regular cake.

lynne

doctored spice cake mix

Wed Apr 28 14:48:34 1999
 
 

********spice pound cake***********

1 pkg cake mix -- yellow or white or golden vanilla

1 cup flour (all purpose or cake)

1 cup granulated sugar

1 tsp. salt

3 whole lg. eggs

1 1/3 cup water

1 cup sour cream

1 tablespoon pumpkin pie spice

*or*

1 tsp. cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

mix dry ingredients in a bowl.

in mixer bowl place remaining ingredients. add dry mixture. mix -- if using a kitchen aid mixer on #1 just to moisten, then 5 or 6 for 2 minutes; if a hand-held

start low to moisten, then on high for 3 minutes.

amount of batter is equilivent to 1 1/2 mixes and is enough to fill a 9x13 pan or 10" and 6" rounds; etc.

bake in 300 degree (f) oven for about 15-20 minutes, then turn temp up to 325 degrees (f) for about the same; until cake tests done in center (touch lightly - if

it springs back it is done).

Jeff Arnett

Carrot Cake from a Mix

Fri Apr 23 07:52:54 1999
 
 

1 box Betty Crocker Carrot Cake mix

4 eggs

1/4 cup water [or orange juice]

1/4 cup oil

1 8 ounce can crushed pineapple, undrained

8 ounces BABY FOOD carrots

1 cup walnuts

1 cup raisins

1 teaspoon vanilla
 
 

Flour walnuts and raisins with 2 tablespoons flour.

Combine all ingredients except nuts and raisins at medium speed for 2 minutes. Stir in walnuts and raisins.

Bake at 325 F until cake spring back when touched lightly in the middle.

Reene Abbott

Fruity Cookies from a Mix

Sun Apr 4 16:03:51 1999
 
 

One box lemon cake mix(with pudding if you can find it) OR

One box orange cake mix (with pudding if you can find it) OR

One box strawberry cake mix (with pudding if you can find it)

One stick of butter or margarine, melted

One egg, slightly beaten

One cup crisp rice cereal (Rice Krispies)

Mix all in a bowl and drop by rounded spooonsful onto an ungreased cookie sheet. Bake at 350 degrees for 9 - 11 minutes or until edges begin to brown. These

cookies are chewy and wonderful and look very pretty on a plate.

Dolores

Icing for the cake

Tue Mar 23 10:14:32 1999
 
 

You can make white chocolate icing (or dark by adding semi-sweet chocolate), by adding about 14 to 1/2 lb to a batch of icing which contains 2 lbs powdered

sugar. Have the icing mixing and add melted chocolate. You won't believe the different taste without the bother. The dark chocolate one tastes like mousse! Can

decorate with it too.

Marida

Butter Cake

Fri Mar 19 20:47:33 1999
 
 

1 box yellow cake mix with pudding in the mix

1 stick melted butter

1 egg

1 c. chopped nuts

TOPPING;

1 box 10X sugar

1 stick butter

2 eggs

1 tsp. vanilla

8 oz. cream cheese

Mix first 3 ingredients together with mixer. Pour into greased 9x13 pan. Put 1 c. chopped nuts over the batter. Mix topping ingredients together; pour over nuts

on top of cake. Bake at 350 deg. for 45 minutes. Freezes well.

lynne

gingerscotch cake

Wed Mar 10 14:43:52 1999
 
 
 
 

***************gingerscotch cake****************

1 pkg. yellow cake mix

1 1/3 cup water

2 lg. eggs

1 3 oz. pkg butterscotch instant pudding mix

1/2 cup chopped walnuts

2 tablespoons chopped candied ginger

1 oz. semisweet chocolate, grated

warm oven while preparing cake. 300 degrees(f).

combine mix, water and eggs in mixer bowl. beat 2 minutes. stir in remaining ingredients. bake in any pan or combination requiring 1 mix. bake 15 minutes;

turn temp up to 325 and continue baking another 15-20 minutes. test cake by touching lightly in center - if it springs back it is done.

lynne

honey orange cake

Wed Mar 10 14:37:10 1999
 
 
 
 

***************honey orange cake****************

1 pkg. yellow cake mix

1 1/4 cup water

2 lg. eggs

1/4 cup honey

1 teaspoon grated orange peel

preheat oven to 300 degrees(f) while mixing cake.

combine all ingredients in mixer bowl and beat on med for 3 minutes. bake in greased and floured 10" round (or any combination of pans that holds 1 mix) for

15-20 minutes; turn oven up to 325 and bake an additional 15-20 minutes until cake springs back when lightly touched in the middle.

ice with orange butter frosting:

1/4 cup butter or margarine;

4 cups powdered sugar

1/4 cup orange juice

cream butter; gradually add 1/2 the sugar and blend well. then gradually add remaining sugar. add enough o.j. to make a spreding consistency and beat well.

Joan

recipe-Jazzed up pound cake

Wed Mar 17 20:44:45 1999
 
 

Hi Diane, I've read that you can convert any flavor cake mix to a pound cake using this formula

1 box cake mix

1 small box instant pudding

water as called for plus 2 tbsp.

eggs as called for plus 1 more

oil as called for

1-2 tsp. flavoring

Marida

Coconut poppy seed cake

Mon Mar 1 16:12:00 1999
 
 

1 pkg. white cake mix

1/4 t. coconut extract

1/4 c. poppy seeds

3-1/2 c. cold milk

2 packages (3.4 oz) instant coconut cream pudding mix

1 carton (8 oz) frozen whipped topping, thawed

1/3 c. toasted flaked coconut

Prepare cake mix according to package, adding poppy seeds and flavoring. Pour into greased 13 x 9 x 2-in baking pan. Bake at 350 deg. for 20-25 minutes or

until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Sread

over the cake Spread with whipped topping. Sprinkle with coconut.

lynne

chocolate macaroon bars

Thu Feb 25 16:31:57 1999
 
 
 
 

**********chocolate macaroon bars**************

1 pkg chocolate cake mix

1/3 cup butter, softrened

1 egg

14 oz can sweetened condensed milk

1 teaspoon vanilla

1 egg

1 1/3 cup flaked coconut, divided

1 cup chopped pecans

6 oz. pkg (1 cup) semi-sweet choco morsels

base: preheat oven to 350 degrees(f). in lg bowl, combine cake mix, butter and egg; mix until crumbly. press into greased 9x13 pan.

topping: in sm. bowl, combine sweetened milk, vanilla and egg; beat until well blended. stir in 1 cup coconut, nuts and morsels. spread over base. sprinkle

w/remaining coconut. bake 30-40 minutes.

note: center may appear loose but will set upon cooling. cool completely cut into 24 2" bars.

Leigh

Re: Creme Savers

Sat Apr 24 13:09:57 1999
 
 

Hi, Jordi.

Cream Savers are a wonderful swirled hard candy. They come in flavors like Strawberry and Cream, Orange and Cream (my favorite), and one with Chocolate,

I think. The orange tastes just like a Dreamsicle ice cream bar. I can't remember who makes them, but they're pretty popular around here (southern WV).

WalMart can't keep them on the shelves they sell so fast! :)

Leigh

Creamsicle cake

Wed Mar 3 21:42:04 1999
 
 

Hi again, Sophie,

I just found a recipe for a Creamsicle cake at

http://www.ichef.com/ichef-recipes/Cakes/33712.html

Maybe it is similar to what you're trying to make. I hope it helps you out! :)

Leigh

Jeannine

italian love cake

Tue Feb 16 14:10:33 1999
 
 

Italian Love Cake

1 box fudge marble cake mix

1 cup milk

2 lbs ricotta cheese

3/4cup sugar

1 (3.75oz) instant chocolate pudding

4 eggs

1tsp vanilla

8oz Cool whip

Mix cake as directed on box. Pour into greased and floured 9x13 pan. In separate bowl, mix ricotta, sugar, eggs and vanilla. Spoon over top of unbaked cake.

Bake at 350 for one hour. Cool. Mix pudding with milk. Fold in cool whip. Spoon over cake. Refrigerate.

Marida

Pumpkin-Pecan Cake

Sat Feb 13 23:05:33 1999
 
 

2 c. crushed vanilla wafers (about 50)

1 c. chopped pecans

3/4 c. butter or margarine, softened

CAKE:

1 box spice cake mix

1 can (16) ounces solid-pack pumpkin

1/4 c. butter or margarine, softened

4 eggs

FILLING/TOPPING

2/3 c. butter or margarine, softened

1 package (3 oz.) cream cheese, softened

3 c. confectioners' sugar

2 t. vanilla

1/2 c. caramel ice cream topping

In a mixing bowl on med. speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9-in round cake pans.

In med. bowl beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350 deg. for 30 minutes or until a wooden pick

inserted near the center comes out clean. Cool in pans 10 min.; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a

small mixing bowl. Add sugar and vanilla; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the

sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Can be garnished with pecans.

Jennifer

Dream Whip

Fri Apr 23 11:44:09 1999
 
 

Dream Cake

I got this off of the Kraft web site. You can go thier at:

http://www.kraftfoods.com/index.cgi

1 pkg. (2-layer size) yellow, white or devil's food cake mix*

1 envelope DREAM WHIP Whipped Topping Mix**

4 eggs

1 cup cold water*

Or use pudding-included cake mix and 3/4 cup water. **Do not whip; use right from envelope.
 
 

HEAT oven to 350°F.

BEAT cake mix, whipped topping mix, eggs and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 4 minutes. Pour

into greased and floured 10-inch tube pan.

BAKE 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; loosen from sides of pan with spatula or knife and gently remove

cake. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.

ALTERNATE baking pans: This cake can also be baked in the following greased and floured pans, cooling in pans 10 minutes. Two 9-inch layer pans 30

minutes. Two 8-inch square pans about 30 minutes. Three 8-inch layer pans about 35 minutes. Three 8x3-1/2-inch aluminum loaf pans 30 to 40 minutes. Two

9x5-inch loaf pans 45 minutes. One 13x9-inch pan 40 to 45 minutes. Two 15x10-inch jelly roll pans 12 to 14 minutes. 40 medium cupcake pans 1/2 to 2/3 full)

20 minutes. One 10-inch fluted tube pan 40 minutes; cool in pan 1 minutes. Three 8x4-inch loaf pans 30 to 40 minutes.

NOTE: Reduce oven temperature to 325°F when using glass baking dishes.

Nancy

Dream Whip

Fri Feb 12 13:53:28 1999
 
 

I follow the recipe that Dream Whip has for their Dream Cake on either the box or the envelope inside. So far I have had good results.

Janie

dreamwhip

Fri Feb 12 05:08:44 1999
 
 

I ue duncan hines cake mix one envelope of dreamwhip foreach batter,4eggs,1 cup of water.If you need a larger cake,than double /or triple all ingredinces the

dreamwhip gives the batter more volume thus higher cake .The cake is very moist,its beween a sponge or apound cake and just taste great.Nice texture,the

house smells wonderful.use this recipe not the one on the box,use with any flavor duncan hines mix.i hope this helps you.Happy bvaking......Janie

marcella

re: janie

Fri Feb 12 19:09:54 1999
 
 

is just the four eggs and water no oil at all to the receipe. So you not following the receipt on the box at all.

I use duncan hines all the time.

thanks Marcella

Janie

re marcella

Fri Feb 12 20:25:48 1999
 
 

Hi..Ive been a cake decorator for twenty years,enjoy

every day of that time spent doing cakes.Yesth]t i the

recipe,one d h mix,one envelope dreamwhip 4 eggs one

cup water.I use jumbo eggs,it makes a big batter.If you try this,let me know how you make out.....Janie...

Kathy

Dream Whip

Sat Feb 13 12:01:09 1999
 
 

The following recipe is the one I use for decorated cakes. It is relatively inexpensive and high in taste appeal. The layers have a protective crumb but are

unusually high in volume and fine in texture. These layers freeze well and can be made ahead of time and stored in moisture-vapor proof plastic bags in the

freezer. They will store better if crumb is left on to be removed just prior to frosting. I have found this formula to work consistently and while I do not endorse

any product I am listing the brand names for those items I have used.

Basic Cake Layers

1 Duncan Hines White Cake Mix

1 package of Dream Whip

1 cup of tap water

4 medium eggs ( 3 if large are used)

1/4 teaspoon almond

Directions

Preheat oven to 350 degrees.

Combine cake mix and dream whip in large mixing bowl. Blend on speed 1 or low for one minute.

Measure in standard measuring cup the tap water. Break the eggs and add to water. Measure in standard measurers the flavorings and add to the egg-water

mixture.

Add the the mixture to the cake mix all at once.

Blend the liquid and dry ingredients at low speed just until mixed, about 30 seconds - 1 minute)

Beat the mixture for 4 minutes at medium speed. Stop to scrape down the sides of the bowl at the 2 min. time.

Pour into desired shapes cake cooks in 20 plus mins.

I have enjoyed this message board so much I hope you enjoy this as well.

lynne

beer cake

Thu Feb 11 16:50:34 1999
 
 

here's something different :)

********************beer cake********************

1 pkg. spice cake mix

2 whole lg. eggs

1 1/3 cups flat beer

1 cup chopped nuts, opt.

2 cups chopped dates, opt.

pour beer into dish & allow to become flat.

combine mix, eggs & beer in mixer bowl; beat 2 minutes.

stir in by hand the nuts and dates. pour into well greased and floured tube pan. bake in 350 degree (f) oven for 45 minutes or until toothpick comes out clean.

this is a very firm cake texture.

lynne

bake in 350 degree (f) oven

Katy

German Chocolate Chip Cake

Fri Feb 5 10:57:13 1999
 
 

1 pkg. German Chocolate Cake Mix

1 (9.9 oz.) pkg. coconut-pecan frosting mix

1 cup water

1/2 cup Criso Oil

4 eggs

1 (6 0z.) pkg. semisweet chocolate mini-morsels

Combine the first 5 ingredients into a large mixing bowl and beat at low speed of an electric mixer 4 minutes. Stir in the chocolate morsels. Spoon into a greased

and floured 10" bundt pan.

Bake at 350 degrees for 1 hour and 5 - 10 minutes, or until cake tester inserted into center comes out clean.

Cool in pan ten (10) minutes; remove from pan and let cool completely on a wire rack. Enjoy!

lynne

banana nut cake

Sun Jan 31 16:14:43 1999
 
 

*****************banana cake****************

1 pkg. yellow cake mix

2 small very ripe bananas

1 4-serving size pkg instant banana instant pudding

3 eggs

1 cup water

1.3 cup oil

1/2 cup chopped nuts

in mixer bowl, mash banana w/fork; add remaining ingredients, *except nuts*. blend to moisten, then beat on med speed for 2 minutes. fold in nuts.

bakes in a 9x13 pan; 2/8" rounds or 10" round.

325 degree oven (f) for about 40-50 minutes.

lynne

apricot rum cake

Sun Jan 31 16:09:38 1999
 
 

*********apricot rum cake**************

1 pkg. yellow, white or golden vanilla cake mix

4 lg. eggs

1/2 cup salad oil

2/3 cup apricot necter

1/4 cup chopped apricots (if dried, soak in rum 1 hr before using)

1/3 cup rum

2.3 cup sugar

1 /2 cup (1 stick) butter or margarine, softened

in mixing bowl combine mix, eggs, necter, oil and fruit. beat 5 minutes. pour into prepared pan(s). bake in 325 degree (f) oven 50 minutes.

remove from oven and prick all over w/long pronged fork (or skewer); pour glaze over.

glaze: combine butter, sugar, & rum in a sm saucepan. bring to a boil. pour over cake.

this cake fzs well.

Marida

WHISPER CAKE

Sun Jan 31 12:50:47 1999
 
 

1 (3 0unce) package fruit-flavored gelatin

2/3 c. hot water

4 eggs

2/3 c. oil

1 (18 1/2 ounce) pkg. white or yellow cake mix

1 7 ounce can flaked coconut

1 c. chopped pecans

Dissolve gelatin in hot water. Beat eggs and oil together in large bowl. Add cake mix and mix well. Add dissolved gelatin. Put batter into greased 13x9x2-inch

pan and bake at 350 deg. about 30 to 35 minutes. Removed from oven and sprinkle coconut and pecans over cake.

FROSTING

1 1/2 c. sugar

1 c. buttermilk

1 tsp. soda

2 T. melted butter or margarine

For frosting, mix together sugar, buttermilk, soda, and butter. Pour over hot cake and bake until coconut browns. (When putting frosting on cake, allow some

of it to run down sides of pan.)

PS. Wonder why they call this "Whisper Cake"?

Nannette

Coconut cake

Sat Jan 30 00:15:08 1999
 
 

A little while back, I was looking for a coconut cake recipe that dropped off the board somehow. I don't know that this is the same one, but it's pretty darn

good. Much better than the standard adding a box of coconut pudding to a cake mix (which is still ok, but this one is much more flavorful).

1 white cake mix

3 eggs

1/4 C oil

8 oz cream of coconut (buy where you find drink mixes)

8 oz sour cream

Mix all ingredients together; bake in greased/floured 9x13 pan for 35-40 minutes at 350 degrees (until it passes the toothpick test).

Good with a cream cheese frosting topped with flaked coconut.
 
 

Marida

coconut cake

Sat Jan 30 20:26:01 1999
 
 

Hi, Nannette: i posted that recipe in October and it had a good icing to go with it also. The frosting was:

6 bars (1 1/4 oz. each) white chocolate with almonds

4 c. confectioners sugar

8 T. evaporated milk

1 1/2 c. coconut

Melt white chocolate bars in top of a double boiler over simmering water. Remove from heat and transfer to a mixing bowl. Add conf. sugar and evaporated

milk. Beat until smooth. Place cake on serving platter. Spread frosting over cake. Sprinkle with coconut.

I never can find recipes in the archives so I make sure I print them out when they are posted and file them away.

Marida

Lemon Supreme Special

Fri Jan 29 12:02:08 1999
 
 

1 pkg. lemon cake mix

1/2 c. sugar

3/4 c. veg. oil

1 cup apricot nectar

4 eggs

glaze

Mix cake mix, sugar, oil and nectar together. Add eggs one at a time. Bake in greased tube pan at 325 deg. for 1 hour.

Glaze

1 c. powdered sugar and juice of 1 lemon

Mix sugar and juice. Pour over warm cake.

lynne

pina colada cake

Wed Jan 27 20:13:50 1999
 
 
 
 

*************pina colada cake******************

1/4 cup rum

1/4 cup oil

1 pkg. coconut cream instant pudding*

1 pkg. white cake mix

4 lg. eggs

3/4 cup water

1 cup coconut

place ingredients (except coconut) in mixer bowl; blend; beat 4 minutes. fold in coconut. pour into 2 greased & floured 9" pans. bake in 325 degree (f) oven

25-30 minutes.

cool on rack 10 minutes, then remove from pan and cool completely.

frosting:

1 sm, can crushed pineapple

1 pkg. coconut cream instant pudding

2 tblspn rum

1 (9oz.) container fz. whipped topping, thawed

combine all except whipped topping. beat until blended. fold in whipped topping.

*vanilla pudding may be used

Marida

Chocolate Praline Layer Cake

Tue Jan 26 20:39:40 1999
 
 

1/2 c. butter or margarine

1/4 c. whipping cream

1 c. packed brown sugar

3/4 c. coarsely chopped pecals

1 package Pillsbury Plus Devil's Food Cake Mix

1 1/4 c. water

1/3 c. vegetable oil

3 eggs

Topping

Pecan halves and chocolate curls for garnish

Preheat oven to 325. Grease 2 (8 or 9-inch) round cake pans. Combine butter, whipping cream and brown sugar in small heavy saucepan. Cook over low heat

just until butter is melted, stirring occasionally. Pour evenly into prepared pans; sprinkle evenly with chopped pecans. Combine cake mix, water, oil and eggs in

large bowl; beat at low speed until moistened, then beat at high speed 2 minutes. Carefully spoon batter over praline mixture in pans. Bake 35 minutes or until

cake springs back when lightly touched with finger. Cool layers in pans on wire racks 10 minutes. loosen edges and remove to racks to cool completely. To

assemble, place 1 layer, praline side up, on cake plate. Spread with half of the topping. Top with the second layer, praline side up; spread with remaining

topping. Refrigerate. Garnish as desired.

Topping: Beat 1 3/4 cups whipping cream in small bowl at medium speed until soft peaks form. Blend in 1/4 cup powdered sugar and 1/4 t. vanilla; beat at high

speed until stiff peaks form.

************pink divine cake***************

1 pkg. white cake mix

3 tablespoons flour

1 3-oz. pkg. raspberry gelatin

1/2 cup oil

1/2 10 oz pkg. frozen raspberries, thawed

4 eggs

combine mix, flour and gelatin; mix well. add remainig ingredients and beat well. pour into 3 greased and floured 8" pans. bake in 325 degree (f) oven 25

minutes. cool 10 minutes. remove from pan and ice.

raspberry icing:

1/2 cup butter

1 pound confectioners' sugar

1/2 pkg fz. red raspberries, thawed

mix all ingredients together.

store cake in frig.

personal note: i don't see why this could not also be made using strawberries or another matching fruit and gelatin.

Barbara R.

strawberry cake

Tue Jan 26 18:59:16 1999
 
 

I make this same recipe with strawberry jello and frozen strawberries all the time. It's one of my most popular flavors. You can ice it with buttercream and

decorate. And you can make it any size or shape.

lynne

swiss apple cake

Tue Jan 19 21:24:29 1999
 
 
 
 

**********swiss apple cake************

1 pkg. german chocoalte cake mix

1 21 oz. can apple pie filling

3 eggs

blend cake mix w/filling, and eggs. beat 2 minutes at medium speed of electric mixer. pour in a greased and floured 9" x 13" pan. bake in a 350 degree oven 40

to 50 minutes.

serve w/whipped cream & a dusting of cinnamon. serves 16

personal note: you could use any pan/shape desired that will take one cake mix. i also would lower temp to 325 and bake up to 1 hour.

lynne

almond cream mocho cake

Mon Jan 18 14:07:25 1999
 
 

almond cream mocha cake

1 pkg. chocolate cake mix

1 1/3 cup water

2 eggs

3 tablespoons instant espresso

filling/icing:

1/ 3 oz. pkg. instant vanilla pudding

1/2 tsp. almond extract

1 1/4 cup milk

1 cup heavy cream, whipped

1 can cherry pie filling

toasted almonds, granish

combine cake mix, water, eggs and espresso. beat on high speed of hand mixer for 3 minutes. pour into 2 9" prepared round pans and bake as directed on

pkg.* cool.

filling/icing:

combine pudding mix, almond extract and milk, beating until pudding thickens. fold in whipped cream.

assemble cake, using pudding between layers and topping cake w/pie filling; garnish w/almonds.

serves 16.

lynne

pistachio raisin cake

Fri Jan 15 02:03:25 1999
 
 
 
 

*******pistachio raisin cake**************

1 pkg. yellow cake mix

1 pkg. (4 serv. size) pistachio **instant** pudding mix

4 lg. eggs

1 cup water

1/3 cup sour cream

1/3 cup salad oil

1 cup chopped raisins

combine ingredients in mixer bowl and blend well; beat at medium speed for 2 minutes. stir in raisins. pour into greased and floured pan. bake at 325 degrees

for about 1 hr. ck cake by pressling lightly w/finger, if it springs bakc it is ready. cool in pan about 15 minutes, then remove to cooling rack.

**Note**:: for high altitude areas, add 1/3 cup flour, increase water to 1 1/3 cups and reduce oil to 1 tablespoon.

Marida

CHOCOLATE CHERRY BARS

Wed Jan 13 17:13:39 1999
 
 

1 Pkg. Pillsbury Plus Devil's Food Cake Mix

1 (21 oz.) can cherry pie filling

1 t. almond extract

2 eggs, beaten

FROSTING

1 c. sugar

1/3 c. milk

5 T. butter

1 (6 oz.) pkg. (l cup) semi-sweet chocolate chips

Heat oven to 350 deg. grease and flour 15 x 10 x 1 inch baking pan or 13x9-inch pan. In large bowl combine all bar ingredients; stir until well blended. Spread

in greased and floured pan.

Bake at 350 deg. until toothpick inserted in center comes out clean. For 15x10x1-inch pan bake 20 to 30 min.; for 13x9 inch pan bake 25 to 30 min.

In small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth.

pour and spread over warm bars. Cool completely. Makes 36 to 48 bars.

millie

ISO: cake crumb candy recipie

Mon Aug 16 12:41:36 1999
 
 

I read (don't remember where) about a recipie using cake crumbs and white chocolate. Has anyone seen something like this. I can't remember how much of

each you need to make the candies.

I think they were mixed together rolled into balls then dipped in chocolate. Can't remember exactly. I wanted to try it since I have a 14" cake in the freezer that

fell apart.

Any other suggestions for the crumbs would also be appreciated.

Thanks, Millie

mish

cake balls

Wed Aug 18 10:39:26 1999
 
 

I was venturing back in the archives and found this yesterday, how ironic that you asked for the recipe!

Mix together:

1 1/2 c. of broken cake pieces

1/2 c. icing

Chill for 1 to 2 hours

Roll into balls

Roll balls in chocolate, sprinkles, colorored sugar, etc.

Coz

one more use

Tue Aug 17 01:00:35 1999
 
 

Dry the cake out at room temp and the food processor it into crumbs-great for cheesecake crust or to garnish the sides of your cakes!

lynne

Re: ISO: cake crumb candy recipie

Mon Aug 16 17:43:42 1999
 
 

seems to me i've seen that somewhere too........

but it shouldn't be that hard to 'wing' it. just add enough melted w/cho to moisten the crumbs and roll them into balls.

or you could use buttercream. chill after making/before dipping. or even try cr cheese......

glad to hear others have had cakes fall apart :(

happends every now & then lately :(

Marie

Another use...

Mon Aug 16 18:20:33 1999
 
 

I like Lynne's suggestions - they sound great.

I remember reading somewhere, maybe on this board, that someone mixed cake crumbs with buttercream and used that for a filling. I tried it once and

remember thinking it was good, kind of different.

Dolores

another

Thu Aug 19 12:17:04 1999
 
 

One shared by Mildred Brand of Country Kitchen IN during my classes:

Put coating chocolate in your mixer bowl, add the crumbs and beat. Roll into balls about the size of a large marble. Press on top of squares of cake or

cupckakes. Pour melted coating chocoalte over all. This is suprisingly good...nice dessert for company.

Stephany

And another...

Sat Aug 21 19:17:53 1999
 
 

I usually use mine to make trifles. My favorites for white and yellow cakes is to layer with cherry pie filling and whiped cream, and for chocolate to use

chocolate pudding and the whipped cream.

Marida

Re: ISO: White Chocolate Cream Cheese Icing

Mon Aug 16 23:23:22 1999
 
 

Here is one that I have:

1 stick butter

2 8oz. cream cheese

10 oz. white chocolate

3 lbs. sugar

1 tsp. lemon juice

Susan

Re: ISO: White Chocolate Cream Cheese Icing

Tue Aug 24 17:36:31 1999
 
 

I made this icing yesterday and divided the recipe in half. It tastes wonderful but was very difficult to spread. I used much more lemon juice than the recipe to

make it spreadable. Would decreasing the sugar make it easier to work with?

Dolores

...if I was making that...

Tue Aug 24 09:59:53 1999
 
 

I'd start with regular white cream cheese buttercream icing and add melted chocolate (1/4 to 1/2 pound). We use the cream cheese icing already made that we

sell. It is great!

Marie

? re: Ganache Beurre

Sun Aug 15 19:15:36 1999
 
 

I found a recipe for Ganache Beurre. The directions are to beat 1/2 pound butter until soft and light, then add 1 1/2 pounds cooled Rich Ganache (1 1/2 lbs.

chocolate to 1 pint cream)and beat another minute.

My question: What is the best use for this - just a filling or could you ice an entire cake? I have not tried it yet; it sounds very rich!

Thanks.

P.S. Has anyone made ganache using milk chocolate? I have a request from someone who does not like dark or even semi-sweet... she says it is too bitter.

Coz

Not just a filling!!

Sun Aug 15 22:14:23 1999
 
 

It's an awesome frosting! Great for a grooms cake-it is very dark and has a shine to it-one tip-when refridgeratored it looses some shine even when back at

room temp. I've lost count how many times I frosted with it-once everything is all together if it seems to runny(depending on the temp of your ganache) let it

sit until it is the consistency you want otherwise it is hard to frost with.

Marie

Sander's Buttercream Icing

Mon Aug 9 20:47:51 1999
 
 

Has anyone tried this buttercream version? It looks different... I may try it.
 
 

Sander's Buttercream Icing

2 cups butter

2 cups sifted powdered sugar

2/3 cup sweetened condensed milk

2 large egg whites

1/2 cup sifted powdered sugar

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding the condensed milk until light

and fluffy.

Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup powdered sugar slowly. Mix this slowly into the above butter

mixture. Add vanilla and remaining 1/2 cup powdered sugar. This last amount of powdered sugar can be doubled if stiffer icing is desired.

lynne

Re: ISO sour cream cake made w/MIX

Sat Jul 31 19:13:14 1999
 
 

hi there;

betty crocker offers a white and chocolate sour cream cake mix. perhaps your stores don't carry it, but i can get it in central calif.

otherwise try this:

1 pkg any cake mix

1 cup flour (all-purpose)

1 cup sugar (granulated)

1/2 teaspoon salt

3 whole eggs

1 cup sour cream

1 cup water (can sub another cup sour cream if desired)

in lg bowl stir together mix, flour, salt and sugar.

in mixer bowl place eggs, s.cream, & water; add dry ingredients. stir slowly to moisten, then beat on high if using hand-help mixer. (if using kitchenaid use

med) for 2 minutes.

pour into prepared pan(s). this is enough batter to make 3 6"; 2/8"; one 12"round or one 9"x13"

bake in 300 degree oven for 25 minutes; turn oven to 325 and continue baking another 15-20 minutes.

makes a great moist cake simular in texture to a pound cake.

lynne

---------------------------------------------

FROM SCRATCH CAKES:

mish

Re: ISO: Sugar Cookie Recipe

Tue Aug 24 17:35:59 1999
 
 

I know this isn't a sugar cookie, but you may want to try it b/c it is delicious and its very dense....

Butter cookies

1 1/2 sticks of Butter

4 oz cream cheese

1 c. sugar

1 egg

1 tsp vanilla

3 1/2 c flour

cream butter and cc, add: sugar egg and vanilla. Add half the flour, then add the rest by hand. Add a little more if necessary. roll 1/4" thick

bake 375 12-15 until barely brown

Enjoy!
 
 

Bethany

Is this it?

Mon Aug 23 12:02:58 1999
 
 

Hi, Jennifer,

I did a search at cakerecipe.com and found this. I hope it's what you're looking for. :)

Bethany
 
 

Kitty Litter Cake Submitted by: Dee

Great Halloween cake!

Ingredients:

1 (18.25 ounce) box spice or german chocolate cake mix

1 (18.25 ounce) box white cake mix

2 (4 serving size) vanilla instant pudding mix

1 (12 ounce) bag white sandwich cookies

green food coloring

1 (12 ounce) bagtootsie rolls

1 new kitty litter box

1 new kitty litter box liner

1 new pooper scooper
 
 

Directions:

1 Prepare cake mixes and bake according to package directions (any size pan).

2 Prepare pudding according to package directions and chill until ready to assemble.

3 Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food

coloring and mix.

4 When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You

probably won't need all of the pudding, you want the cake to be just moist, not soggy.

5 Line kitty litter box with the kitty litter liner. Put cake mixture into box.

6 Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie

rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie

crumbs lightly over the top.

7 Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie

crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining

cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross

Halloween dessert.

Makes 20 servings

Dora

Re: Marida's Buttercream Frosting

Sat Aug 21 10:14:28 1999
 
 

It is on the Dec. Problems page - under "icing cracks", but I will post it here ---2 C. Crisco, 2 C. real butter, 2# pwd. sugar and 2 tbls. clear vanilla. Enjoy!

Re: Merida's icing question...

Sat Aug 21 15:22:20 1999
 
 

Hi, Karen,

I can't answer your question about adding meringue powder to Marida's icing, but I do know that you can add more powdered sugar to stiffen it to make roses.

In fact, my 1st successful rose was made with this recipe. I let it air dry for a while and was able to handle it with no problems whatsoever.

Dolores

2 recipes

Fri Aug 20 16:22:08 1999
 
 

Here are 2 recipes I got somewhere:

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Girl Scout Mint Cookie Recipe

Categories: Cookies

Yield: 4 servings

-JOHN STROBL (GHSW12A)

2 lb Candy coating

1 pk RITZ CRACKERS

PEPPERMINT OIL

INSTRUCTIONS: TAKE THE choc. & MELT IT IN THE MICROWAVE, ADD A DASH OF THE PEPPERMINT OIL & STIR. DIP THE CRACKERS INTO

YHE choc. & SHAKE OFF THE EXCESS. PUT ON SPRINKLES IF YOU LIKE ON THEM & PLACE ON WAX PAPER IN THE FREEZER TO SET.

REMOVE & THEY CAN BE STORED IN BAGGIES IN THE FREEZER.

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Girl Scout Mint Cookies

Categories: Cookies

Yield: 1 servings

-TERESA DEMARCO (RCNV80A)

From: Gloria Pitzer

18 oz Devil's food cake mix

2 Eggs

2 tb Water

2 tb Cooking oil

4 tb Instant Postum drink powder

1 1/2 ts Peppermint extract

1/2 c Hershey's cocoa powder

2 tb Sugar

12 oz dark chocolate coating

Blend all ingredients mixing well to form a smooth dough. Shape into ball.

Chill 30 mins. Form chilled dough into sm balls using 1 level tb per ball.

Place on ungreased cookie sheet 2" apart. Flatten W/ bottom of drinking glass first pressed against cookie dough & then dipped in granulated sugar.

Dip glass into sugar each time you flatten a cookie. Bake in preheated 400o oven 8 mins. Remove cookies from pan at once & immediately flatten each W/ back

of a smooth metal spatula. Meanwhile in top of double boiler over HOT not boiling water, melt 12 oz dark chocolate coating. Dip each cookie in melted

chocolate to coat.

Chill on waxed paper lined cookie sheet till coating is set. Makes about 6 doz. cookies.

-----

Marida

German Chocolate Cake & Icing

Wed Aug 18 22:11:40 1999
 
 

1 (4 ounce) package sweet baking chocolate

1/2 cup water

1 tsp. vanilla

1 cup butter or margarine

2 cups sugar

4 eggs, separated

3 cups sifted cake flour

1 tsp. soda

1/2 tsp. salt

1 cup buttermilk

Coconut-pecan frosting

Combine chocolate and water, bring to a boil, and stir until

chocolate melts. Cool, stir in vanilla.

Cream butter, gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture, beat until

blended.

Combine flour, soda and salt, add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room

temperature) until stiff peaks form, fold into batter.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 deg. for 30 to 35 minutes. Cool in pans 10 minutes; remove from pans, and cool

completely. Spread coconut-pecan frosting between layers and on top and sides of cake.

Coconut-pecan frosting

1 1/3 cups evaporated milk

1 1/3 cups sugar

4 egg yolks

2/3 cup butter or margarine

1 1/2 tsp. vanilla

1 1/3 cups flaked coconut (1 small cake is the same)

1 1/3 cups chopped pecans

Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla,

coconut, and pecans; stir until frosting is cool and of spreading consistency. Enough for one 9-inch cake.

Re: German Chocolate Cake

Fri Aug 20 16:33:05 1999

We change a lot of things with German Chocolate. Lovers of the real thing still like the pecan-coconut filling. Personally, I like the German Chocolate with

white chocolate mousse and we sell a lot of that. I have even used the German Chocolate cake as part of a wedding cake and used my icing to ice it in order to

incorporate it into the rest of the wedding cake.
 
 

Claudia

Re: Sunshine Cake

Mon Aug 16 23:47:04 1999
 
 

All the "Sunshine" cake recipes I found used yolks and whites but I have a recipe for "Gold Cake" from the old Settlement Cookbook:

1/2 c. butter

1 c. sugar

4 egg yolks

1 tsp. vanilla

1/2 c. milk

2 c. cake flour

3t. baking powder

Prehaeat oven to 350 degrees. Cream butter well, add sugar, continue beating, add lightly beaten yolks and vanilla. Mix thoroughly, then add milk altrnately with

the combined flour and baking powder.Place in greased and floured 9" square or two 8" layers. Bake 35-45 minutes.

Allison

Re: ISO Daquise?

Sun Aug 15 21:02:56 1999
 
 

Dacquoise

2.5 oz toasted & peeled almonds

2.5 tsp all-purpose flour

5 egg whites

2/3 tsp cream of tartar

1 1/4 cups sugar

Preheat oven to 250. Trace 2 10" circles onto 2 sheets of parchment paper - one on each - and place on cookie sheets.

Place the nuts and flour in a food processor and pulse until nuts are finely ground. Set aside. Beat egg whites in mixer until frothy. Add cream of tartar and beat

on med-high until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the nut mixture.

Pipe the mixture onto the circles.

Bake for 60-70 minutes. Turn off oven and leave for at least another hour - overnight is best.

Michelle

Lemon Chiffon Pie

Mon Aug 16 09:40:20 1999
 
 

Lemon Chiffon Pie

9" Graham Cracker Crumbs Crust

1 Envelope Unflavored Gelatin

1 c. Sugar

1/8 tsp. Salt

4 Eggs (Separated)

1/3 c. Lemon Juice

2/3 c. Water

1 tsp. Grated Lemon Peeled

1/2 c. Heavy Cream, Whipped

Gelatin, 1/2 cup sugar, and salt, combine and mix well. Beat egg yolks, lemon juice, and water together. Stir into gelatin mixture and cook, stirring constantly

over medium heat about 5 minutes or until mixture comes to boil. Remove from heat mix in lemon peel and chill till part set. Beat egg whites until soft peaks.

Add 1/2 cup sugar, fold into lemon mixture. Put in shell, chill several hours.

Michelle

Chocolate Chip Cheesecake Supreme

Mon Aug 16 09:39:38 1999
 
 

Chocolate Chip Cheesecake Supreme

1 c. Chocolate Wafer Crumbs

3 T. Margarine (Melted)

* * *

3 8 oz. pkgs. Cream Cheese (Softened)

3/4 c. Sugar

1/4 c. Flour

3 Eggs

1/2 c. Sour Cream

1 tsp. Vanilla

1 c. Mini Semi-Sweet Chocolate Pieces

Combine crumbs and margarine; press on to 9-inch spring-form pan.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a tim, mixing well after each addition

blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325 deg., 55 minutes. Loosen cake from rim of pan; cool before removing rim

of pan. Chill. Garnish with whipped cream and fresh mint, if desired.

Makes 10 to 12 Servings

I S O a recipe for a lemon sauce that you would pour over pound cake, My Mom said her Grandmother use to make it.

Selina

Re: Lemon sauce

Mon Aug 16 09:44:01 1999
 
 

This sounds like what your looking for.

juice of 2 lemons, Zest from 1 lemon, 2 heaped tbsp of sugar, 1 heaped tsp arrowroot (don't know what to substitute that with).

Make lemn juice up to 10oz. Blend arrowroot with alttle of the liquid. Heat the remaining liquid with the zest and sugar, pour onto the paste. Mix. Pour back into

the pan and cook, stirring until sauce comes to a boil and thickens. Simmer for 3 minutes.

Brings back memories of school lunches, yum, yum.
 
 

Coz

Lemon Curd Receipe

Mon Aug 16 11:57:42 1999
 
 

4 large egg yolks

1/2 cup plus 2 Tbsp. sugar

juice of 3 large lemons

4 Tbsp butter

2 tsp. lemon zest

first zest the lemons-than microwave the lemons for 30 seconds-this makes them extra juicy!!

In saucepan mix the yolks and sugar then add the juice and butter-stir consistantly until thick-this takes a while if using a candy therm 196F. When you see the

first sign of boiling pull the pan otherwise you will have scrambled eggs in your curd. Next pour the curd thru a strainer into a glass bowl cover and

refridgerate-then pull it out and add the zest and stir-For a warm sauce you could use it right away it would be much thinner. I use this receipe tons-it makes a

great filling for lemon cake and then I slice a variety of fresh fruit and place on top of the curd. I do this on the top of the cake also it is so pretty-this is my

most popular cake I make!! Also, this curd is great if you want lemony icing just mix some in-I mix it in Italian buttercream!! Hope you enjoy this receipe as

much as I do. Oh, also you can double,triple, whatever as much as you want!!!

Coz

Another receipe

Wed Aug 18 01:54:09 1999

1 lb UNSALTED butter room temp.

1 Cup sugar

1/4C water

5 large egg whites

1/2 tsp cream of tarter

In a non stick small sauce pan bring 3/4 c of sugar and the 1/4 C of water

to boil-using a candy therm stir occassionally, you want to bring this to a

boil to the firm ball stage which is 248-250F (After making this a few

times you won't need the therm. you will know by looks!) While that is

boiling whip you egg whites up to soft peak add the remaining 1/4 C sugar

and the cream of tarter. ( the egg whites will be done before the boiling

stuff-that's ok just stop the mixer)

Once the boiling stuff is ready start the mixer on mix speed and slowly

pour the boiling mixture into the egg white stuff. Keep the mixer going

until everything cools down-feel the bottom of the bowl this can take up to

10 min. than add 1 TBSP at a time of the butter using the whole pound up.

Don't get discouraged it will look all curdly like you messed up-you

didn't. Keep the mixer going! It will all take!

This is an awesome receipe to add flavors to! At the restaurant we use it

as is but every once in a while we add about 2 Tbsp of the liquor of choice.

This is a real white looking frosting it is nice on wedding cakes=just not

outdoor hot day wedding cakes!

Master this receipe and you will open a whole new door to flavors!!!!!

Karen

Bacteria?

Wed Aug 18 12:47:01 1999

Ok, I understand the recipe, but what about the bacteria in raw eggs? I realize that you are putting very hot stuff into the egg whites, but you are also whipping

it and therefore cooling it down so it doesn't cook the eggs. Do you worry about food poisoning?? To properly kill the bacteria you have to reach a certain temp

for so long, I don't think that this recipe acheives this.

Sorry for sounding like a ditz, but I am really freaky when it comes to dealing with eggs, and don't want to get anyone sick. Could you use merangue powder

instead of whites?

Coz

Re: Bacteria?

Thu Aug 19 04:50:11 1999

I used to be the same way-I held off years from trying this kind of receipe-trust me the eggs cook-that syrup is hotter than boiling water-I mean hot!! It cooks

the eggs-try it-The eggs get so hot it takes quite a while for everything to cool down so you can add the butter. Steam comes out of the bowl even!

Susan

Italian Meringue Buttercream Recipe

Tue Aug 17 15:58:19 1999
 
 

Karen: I hope this is the recipe you are searching for. I got it from this message board.

(Meringue-Type Buttercream) From: Joyce: Jan 22, l999

Italian Meringue:

1 lb./500g sugar

4 oz./125 ml water

8 oz./250g egg whites

1 lb./500g. butter

4 oz./125g emulsified shortening

1 tsp./5ml lemon juice

0.5 oz./7.5ml vanilla

Procedure:

Make the meringue (see procedure below). Whip until completely cool.

Cream the butter, shortening, lemon juice and vanilla until soft and light.

Add the meringue, a little at a time, blending it well.

Italian Meringue Procedure:

Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer placed in the syrup registers 240 degrees.

While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks.

With the machine running, very slowly beat in the hot syrup.

Continue beating until the meringue is cool and forms firm peaks.

Tips: (from Joyce) I don't start beating my egg whites until the syrup reaches 230 degrees. Do not overbeat your egg whites before adding syrup. It took me a

couple of trys to really know SOFT peaks. I also put the syrup pan from stove into bowl of ice water to stop cooking procedure. I also do not pour syrup while

beaters are going. I add a little bit and then beat. Turn off and do it again until all the syrup is in the bowl.

The above pipes beautifully and really lasts.

Shirley C.

Re: ISO Cream filling

Thu Aug 12 23:20:30 1999
 
 

Twinkie filling From Dolores recipe page is great.

TWINKIE FILLING

· 1 cup Milk

· 5 TB Flour

· 1 cup Sugar

· 1/2 teas Salt

· 1/2 cup Crisco

· 1/2 cup Butter

· 1 teas Vanilla

· 1 teas Almond

Mix flour with milk. Bring to a boil and cook until thick. Cool Beat until somewhat fluffy. Then one at a time add; sugar, salt, Crisco, butter, vanilla and almond

extracts, beating well after each addition. Refrigerate at least one day to develop flavor. Fill cupcakes or between cake layers. Can be frozen.

ISO Caramel filling

Wed Aug 11 21:50:15 1999
 
 

I am in search of a filling (caramel) for a wedding cake a bride requested. Can any one help? Thanks, Darla

Allison

sorry, let me try again

Thu Aug 12 11:02:38 1999
 
 

4 cups heavy cream

4 cups sugar

2 cups water

1 lb unsalted butter

Pour the cream into a large saucepan and scald. Set aside, keeping warm.

Combine the sugar and water in a large saucepan and stir to combine. Place over medium heat and bring to a boil - do not stir, only swirl the pan occasionally.

Boil until the mixture is amber colored and remove from heat. Slowly pour the caramel into the warm cream. If it boils up, use a whisk to stir it down, and if it

hardens, melt it over low heat and stir until smooth.

Cool in the pan for ten minutes, then leave to cool in your mixer bowl overnight in refrigerator (not too cold!)

When ready to finish beat with balloon whip attachment until smooth and add soft butter 2 tbsp. at a time. Whip on high until soft and creamy.

Hope this helps!

Darla

Caramel filling

Thu Aug 12 22:56:20 1999
 
 

Alison, can this filling be used between cake layers for a wedding cake? Does it whip up like the consistency of frosting? The wedding isn't until next year, so I

have plenty of time to work on this. Thanks, DArla

Allison

Re: Caramel filling

Thu Aug 12 23:04:53 1999
 
 

Yes, you can definetely use it to fill cake layers - it even works for piping basic borders. Since you have a while before the order is due I suggest that you try

the recipe for yourself - it is a little bit fussy about the temperature when you are preparing it (if you try to whip it when it's too cold it won't budge - if it is too

warm it gets soupy), but after you add the butter it does fine. Good luck!

Coz

Re: ISO Caramel filling

Thu Aug 12 04:49:48 1999
 
 

I've never done this in a cake but here are some fast carmel receipes. The Marzetti(sp) apple dip in the produce section of the grocery store. Just microwave

and spread otherwise melt down 1 bag of kraft carmels with a small can I think they are like 4 Oz. of evap milk. Or also, in the ice cream topping

section-carmel topping and thicken with flour. HOpe this helps!!

Dolores

Re: ISO Caramel filling

Thu Aug 12 09:59:39 1999
 
 

I think that apple dip would ooze out. But we carry a wondeful caramel icing that would work.

lynne

Re: ISO:Strawberry Pie

Tue Aug 10 11:29:39 1999
 
 

i don't have a specific recipe but it would be easy to 'throw' one together.

make a cream cheese, egg and milk batter.

line pie pan w/pastry; pour in batter. bake until firm.

top w/fresh berries and glaze.

hope this inspires you.

lynne

lynne

recipes

Tue Aug 10 18:36:14 1999
 
 

i would guess anywhere from 2/3 to 1 cup on the milk. as for the cr ch depends how strong a flavor you'd want anywhere from 3 to 8 oz.

i found 2 recipes you might want to try.

the 1st one is for 'raspeberry' pie, but i see no reasone it would not work for strawberries.

'red raspberry-cream cheese pie'

1 baked pie shell, 8 1/2"

3 oz. pkg. cr. cheese (let soften at room temp)

1/3 c whipping cream

1 qt. fresh red raspberries

1 & 1/2 cup sugar

3 tablespoons cornstarch

1/2 cup pineapple juice

let baked pastry shell cool.

blend cr cheese & whipping cream. spread over bottom of pie shell. chill.

wash & hull berries. reserve 1/2 of the nicest ones. mash remaining berries, add sugar & let stand about 1 hour. force mashed berries through sieve to get juice.

blend in cornstarch w/pineapple juice. cook over low heat until thickened & clear, stirring constandtly. remove from heat; let cool. spread over cream cheese

mixture in pie shell. garnish w/remaining raspberries. chill. serve 6 to 8.

source: lucille luehmann, minnesota

'french strawberry glace` pie'

baked pie shell

1 cup water

1 cup sugar

1 qt. strawberries

3 tablespoons cornstarch

3 oz. pkg cream cheese, softened

wash, drain & hull berries. simmer 1 cup berries w/2/3 cup water; boil about 3 minutes. blend sugar, cornstarch & 1/3 cup water; add to boiling mixture. boil 1

minute, stirring constantly. coool. spread cheese over bottom of cool pie shell. save out 1/2 cup choice berries; put remaining 2 1/2 cups berries in baked shell;

cover w/ cooked mixture & garnish w/ 1/2 cup berries. refrigerate until firm; about 2 hrs. serve w/sweetened whipped cream or ice cream.

source: carol aiello, n.y.

hope these are what you are looking for.

let us know how they turn out. i have not made either.

lynne
 
 

Marie

Sponge Cake Recipes

Wed Aug 18 00:28:04 1999
 
 

Hi Margaret!

I was pleased when I saw these recipes in our newspaper on Sunday as I had remembered your request. I am happy to post them; I am very new at cake

decorating and am not able to offer ANY advice on this board. I enjoy reading and learning and appreciate everyone's generousity in sharing tips and advice. I'm

glad that, even in a small way, I am able to contribute!

I am posting two recipes below (then if you print them out, you don't have to read this message!). The author of the recipes (Beatrice Ojakangas) is a Chef. She

stated that these two recipes are ones that she grew up with on her family farm. I have not tried either one yet, but I think I will... I'm getting hungry just

thinking about them!

Marie

OLD FASHIONED SPONGE CAKE RECIPE

Wed Aug 18 00:07:20 1999
 
 

OLD FASHIONED SPONGE CAKE

4 eggs, separated

2/3 c. cold water

1 c. sugar

1 1/2 c. cake flour

1/4 t. salt

1 t. lemon extract

1 t. cream of tartar

Preheat oven to 325 degrees. In a large bowl, combine the egg yolks and water. Beat with an electric mixer at high speed 5 minutes until the mixture is very

fluffy and pale yellow. Gradually add the sugar and beat 4 minutes longer at high speed, again until mixture is very light and fluffy.

Sift flour and salt together into a medium sized bowl. Add to yolk mixture with the mixer at low speed. Blend in lemon extract.

In another bowl, with clean beaters, beat egg whites until frothy. Add cream of tartar; beat until whites are stiff but not dry. Using a spatula, gently fold whites

into the yolk mixture. Turn batter into an ungreased 10 inch tube pan or three 8 or 9 inch round cake pans. Bake 60 60 65 minutes for a tube pan, or 25 to 30

minutes for layer pans or until golden and top springs back when lightly touched.

Immediately invert tube pan over a funnel or bottle, let hang until completely cool. Cool layer cakes in pans on racks. Remove cooled cakes from pans.

Marie

HOT MILK SPONGE CAKE

Wed Aug 18 00:16:50 1999
 
 

HOT MILK SPONGE CAKE

1 c. milk

1/4 c. butter

1 3/4 c. sugar

1 t. vanilla

4 eggs

1 3/4 c. flour

1 T. baking powder

3/4 t. salt

Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan. In a small saucepan, heat milk to scalding. Add butter to the milk and set aside. In a large bowl, mix

the sugar, vanilla and eggs; beat 2 minutes at high speed with electric mixer until thick and lemon colored.

Add flour, baking powder and salt. Beat 1 minute at low speed. Add the milk mixutre; beat 1 minute more at low speed. Pour batter into the prepared pan. Bake

30 to 35 minutes or until toothpick inserted into the center of the cake comes out clean. If desired, frost with Caramel Frosting while still warm.
 
 

CARAMEL FROSTING

2/3 c. firmly packed brown sugar

1/2 c. half-and-half or evaporated milk

1 c. flaked coconut

1/2 c. chopped walnuts or pecans

Combine the brown sugar and half-and-half in a medium saucepan. Heat to boiling; cook 3 minutes. Stir in coconut and nuts. Spread over cake.

Selina

Victoria sponge

Tue Aug 10 23:35:43 1999
 
 

Do you think a Victoria sponge recipe will do. Its easy as its all egual amounts. example:-

4 oz of butter, 4 oz sugar, 4 oz self raising flour, 2 eggs (average egg weight 2 oz each = 4 oz for 2) 4 drops of vanilla and 1 tsp baking powder. Mix

altogether, bake 25 -30 mins at 325. This amount does two 7"pans. This is a typical english sponge but since I've found these wonderful cakes mixes here I no

longer bother with that recipe.

Linda

mints

Mon Aug 9 17:32:09 1999

Have any good recipes for mints for bridal showers, etc..

Dora

Re: mints

Mon Aug 9 22:23:32 1999
 
 

I have used the pastel colored candy melts, flavored with oil flavorings (peppermint, spearmint, wintergreen, etc.) in the plastic candy molds. Many shapes are

available - I like the rose and leaf shapes. Use white melts to make lighter colors if necessary.

Dolores

Re: mints

Wed Aug 11 16:21:42 1999
 
 

Dora's mints are really chocolate (vanilla-flavored---I use Merckens brand...'melts' are Wilton's brand...more costly, not better). Mine are real butter mints.

Chocolate mints go in a dif. type of mold. takes only 1 hour to make 100

Carolyn

Re: mints

Wed Aug 11 22:31:00 1999
 
 

I make cream cheese mints and all my customers love them. Instead of molding them (this is very time consuming when you are on a hectic schedule), I roll

the cream cheese mixture out like pie dough and cut the mints with heart shaped cutters for weddings. There are also other small cutters called canape or aspic

cutters. I can usually make 300-400 in an hour. I make them in the colors of the wedding or event. If you need any more information, just ask.

ann

ISO: Icing to pour on cookies

Mon Aug 9 13:07:19 1999
 
 

Hi...I've made cookies on stick before and poured an icing over them that hardened and made it very easy to decorate the cookies. I can't remember, however,

which icing recipe I used. I would prefer not to have to cook anything on the stove. Any suggestions would be appreciated. Thanks, ann

Shirley C.

Re: ISO: Icing to pour on cookies

Tue Aug 10 13:34:28 1999
 
 

When I was doing WIlton's cookie decorating contest, I found the easiest was just to make a stiff royal icing and thinning it by adding corn syrup. I didn't pour

it, I just put it on with a knife, and when it set, it ran togethre and was smooth and shiny.

I can't remember how much corn syrup to add, but I just stirred the icing in the bowl, and then moved the knife from one side of the bowl to the other. This

made a little vally in the icing, and then I counted to see how long it took for the icing to settle and fill the vally. You want it to fill the vally, but not so quick as

to run off all over. I hope this makes sence. It is almost like doing color flow or sugar runs.

The icing you said you used, was too thin in color and the cookie was showing through. I add a few drops of whitener to the icing when making petti-fors It

works to give better coverage. That's if you are into pastel colors.

Maybe this will help some.

MISH

Re: ISO: Icing to pour on cookies

Mon Aug 9 15:09:42 1999
 
 

In the 1999 Wilton year book, I think on Page 85 there's a recipe for poured cookie icing.

It goes something like this:

1 c confect

2 tsp milk

2 tsp light corn syrup

sift confect

mix confect and milk

add corn syrup

add more corn syrup to you reached the desired consistancy.

maybe someone else can be more exact. I don't have the book at my work.

Mish

ann

I tried...

Mon Aug 9 23:14:45 1999
 
 

Last week I tried the one on page 92 of the Wilton Yearbook (1-1/4 cups confec. sugar and 3T milk)...it was a big flop. When I poured it on the cookies it was

too runny. It tried pouring more and it just dried translucent (so you could still see most of the cookie). I know the recipe I used in the past was from

Wilton...do you think your proportions are accurate and I can try it with the different proportions and the added ingred (corn syrup)? Thanks, ann
 
 

Mish

Re: I tried...

Wed Aug 11 08:51:10 1999
 
 

Hi!

I'm quite sure I have the recipe right. I used a lot more corn syrup than it calls for, about triple the amount to get the consistancy I wanted. I made it in large

amounts. I used a 2 lb bag of confect (make sure you sift it!) About 3 Tbs of milk and about 1/2 c. of corn syrup! I spread it on with a knife, b/c I don't like

the way it looked running off the sides. It's self leaveling, then I let it dry for a couple of hours and decorated it with tip #2.

dee

Re: I tried...

Mon Aug 9 23:44:53 1999
 
 

ann..

try less milk. that sounds like alot of milk to that sugar proportion.

since you've done this before, maybe start with 1-2 tsp. milk and gradually add more if needed. you'll be able to "feel" it if it's right.

good luck.

margaret

Re: I tried...

Fri Aug 13 22:33:23 1999
 
 

Think this icing would be ok to place a frosting sheet ontop of?? I need to do this with 3 doz. cookies...have to put a paticular image on them...am using the

frosting sheets & Kopyjet...had a recipe before..but I cant find it!!

Sophie

question for Mish

Mon Aug 9 17:45:59 1999
 
 

Is this the recipe that you use for your wedding cookies? Also, did you see the Martha Stewart that featured the monogram cookies? Very cute idea for

weddings!

MISH

Re: question for Mish

Wed Aug 11 08:44:45 1999
 
 

Hi!

Yep, Its the recipe... it worked like a dream!

I missed the M.S. cookies... where are they? This is a dumb question, but does she have a magazine or something? I have her entertainment book... no cookies

in there :(

Beth W

Martha Stewart's Monogrammed Cookies

Wed Aug 18 01:37:49 1999
 
 

I hope it's not too late for you to read this message, but I'm catching up on some areas of this site I don't always have time to visit...

Martha Stewart has a web site (www.marthastewart.com) then click on recipes, then go to previous week. The monogrammed cookies were from July 28.

they remove month-old information, so look quick!

For the cookies, she basically said to use a clean rubber stamp (FYI, a "stamper" friend of mine said to never use soap on the rubber, as it will make it break

down faster. So be sure to use stamps you're only using for food). stamp the rolled out cookie with an initial, then sprinkle colored sugar in the indentation.

Then bake. They looked pretty good!

Anonymous

Small Correction

Thu Aug 19 15:27:11 1999
 
 

Small Correction: The colored sanding sugar is sprinkled on AFTER cookies are baked and cooled.

Press the rubber stamp initial in to the cookie, then bake. When the cookie is cool, Martha used a small paint brush, dipped in very thin royal icing, painted the

imprinted initial, sprinkled the colored sanding sugar on, then tapped out the excess. She also painted a thin edge around the cookie, and then rolled in colored

sanding sugar.

Stephany

Re: ISO - Cheesecake recipes

Tue Aug 10 14:14:10 1999
 
 

Here are two that I realy love, in fact I'm getting ready to make the lemon one again today for the county fair, so it may soon be a blue ribbon recipe!

Pumpkin-Swirl Cheesecake

Serves: 16

Work Time: 30 minutes

Total Time: 1 1/2 hours plus

chilling
 
 

8 cinnamon graham crackers (each 5" by 2 1/2") or 1 cup graham-cracker crumbs

2 tablespoons margarine or butter (1/4 stick), melted

3 8-ounce packages cream cheese, softened

1 cup sugar

1/3 cup brandy or rum

2 teaspoons vanilla extract

4 large eggs

1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 8-ounce container sour cream

1. In food processor with knife blade attached or in

blender at medium speed, blend graham crackers

until fine crumbs form.

2. Preheat oven to 325 degrees F. In 9" by 3"

springform pan, with fork, stir graham-cracker

crumbs and melted margarine or butter until

moistened. With hand, press mixture onto bottom

of pan. Bake crust 10 minutes. Cool completely in

pan on wire rack.

3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy,

vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.

4. In medium bowl, mix pumpkin, cornstarch,

cinnamon, allspice, and salt. Stir half of

cream-cheese mixture into pumpkin mixture until

blended. Stir sour cream into remaining

cream-cheese mixture.

5. Reserve 1/2 cup pumpkin mixture. Pour

remaining pumpkin mixture onto graham-cracker

crust. Carefully pour cream-cheese mixture on top

of pumpkin layer. Spoon dollops of reserved

pumpkin mixture onto cream-cheese layer. With

knife, cut and twist through cream-cheese layer to

get a swirl effect.

6. Bake cheesecake 1 hour. Turn off oven; let

cheesecake remain in oven 1 hour longer. Remove

cheesecake from oven. With small knife, loosen

cheesecake from side of pan to help prevent

cracking during cooling. Cool completely in pan on

wire rack. Cover and refrigerate cheesecake at

least 6 hours or overnight until well chilled. Remove

side of pan to serve.

This is a great on for around Thanksgiving
 
 
 
 

Lemon-Glazed Cheesecake

Serves: 8

Work Time: 30 minutes

Total Time: 9 hours
 
 

CRUST

2 cups graham cracker crumbs

6 tablespoons melted butter

2 tablespoons sugar

FILLING

3 (8 ounces) packages cream cheese,

softened

3/4 cup sugar

3 eggs

1/4 cup lemon juice

2 teaspoons grated lemon rind

2 teaspoons vanilla

TOPPING

2 cups sour cream

3 tablespoons sugar

1 teaspoon vanilla

lemon strips, for garnish

strawberries, for garnish

mint Leaves, for garnish

GLAZE

1/2 cup sugar

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup water

1/3 cup lemon juice

1 egg yolk

1 tablespoon butter

1 teaspoon lemon rind

CRUST

Preheat oven to 350 degrees F.. In a medium bowl,

combine crumbs, butter and sugar thoroughly.

Press crust evenly onto bottom and sides of

buttered (9-inch) springform pan. Bake five

minutes. Cool.

FILLING

Beat cream cheese until soft and smooth. Add

sugar slowly, blending well after each addition.

Beat in the eggs, one at a time. Mix in lemon juice,

rind and vanilla. Blend well. Turn into springform

pan. Bake 35 minutes.

TOPPING

While cake is baking, blend sour cream. three

tablespoons sugar and vanilla. Remove cake from

oven. Gently spread sour cream mixture over top.

Return from oven and bake 12 minutes. Cool on

rack 30 minutes.

Spread with lemon glaze. Chill several hours or

overnight before removing sides of pan. Garnish

with lemon strips, strawberries and mint leaves.

GLAZE

In a heavy one-quart saucepan, mix sugar,

cornstarch and salt. Combine water, lemon juice

and egg yolk and add to sugar mixture. Cook over

low heat, stirring constantly, until the mixture

comes to a slow boil and is thickened. Add butter

and lemon rind. A llow to cool slightly, but spread

on cheesecake before the glaze cools too much

and sets.

Stephany

Re: ISO - Cheesecake recipes

Fri Aug 13 22:58:48 1999
 
 

The lemon cheesecake is now an offical blue ribbion recipe :-) Aren't fairs so much fun?

Coz

Re: ISO - Cheesecake recipes

Thu Aug 12 04:45:38 1999
 
 

I posted my white chocolate/Rasberry cheesecake receipe her back in I think it was June!

Allison

Re: ISO - Cheesecake recipes

Mon Aug 9 23:25:04 1999
 
 

I don't know what flavor you're looking for, but here's a good one...

BANANA SPLIT CHEESECAKE

Crust:

1 cup flaked coconut

1 cup roasted filberts

1/3 cup granulated sugar

1/4 cup butter - melted

Combine the ingredients. Press into a buttered 9" springform pan. Refrigerate 5 minutes, than bake for 7 minutes in a 350 oven. Cool.

Filling:

1 1/2 lbs. cream cheese

1 cup granulated sugar

3 eggs

1 tsp vanilla

1/2 cup banana - mashed

1/2 cup strawberry puree

2 oz semi-sweet chocolate - melted

1 tbsp cocoa powder

Cream the cheese with the sugar. Beat in eggs one at a time. Stir in the vanilla. Divide this batter into 3 parts. Blend the banana into one part, the strawberry into

the second part, and the chocolate and cocoa into the third. Pour the chocolate batter into the crust, bake for 25 minutes. Carefully pour the banana batter over

the chocolate layer and bake for an additional 25 minutes. Pour the strawberry batter over and bake for 30 minutes. Turn the oven off, prop the door open and

leave for 30 additional minutes. Transfer to a cooling rack, cool to room temperature. Chill in refrigerator for at least 8 hours.

This is wonderful as is, but I like to frost the sides with whipped cream, pour some strawberry glaze on the top and garnish with fresh strawberries and

bananas. I don't know if this is very "New York", but it is very good. I also have a wonderful recipe for eggnog cheesecake, but I'll wait until the holiday season

to post it if anyone's interested.

Dolores

Re: ISO "Whipped Cream" Frosting ASAP

Sun Aug 8 10:31:23 1999
 
 

I have a recipe...on my RECIPES then Icing Recipes page. It is called 'Meringue Icing (like 7-minute). It probably will hold up. I have never stored one in the

fridge with it. Is there something to spoil, the reason you must refrigerate the cake? BTW, mine rewuires glucose. If you don't have that try subbing Karo

syrup.

Otherwise, Wilton makes a powdered whipped icing...but the store is closed of course. Then there is Bettercreme. But I know it won't stay until Tuesday made

today.

margaret

Re: ISO "Whipped Cream" Frosting ASAP

Sun Aug 8 14:46:55 1999
 
 

not really to spoil...just since I have to make it today then not serve till Tuesday..figured would need to refrigerate

Dolores

Re: ISO "Whipped Cream" Frosting ASAP

Mon Aug 9 09:01:30 1999
 
 

You are probably right. But a lot of bad things can happen...like colors running.

Dolores

R - Snicker bar cake(s)

Sat Aug 7 11:26:40 1999
 
 

---------- Recipe via Meal-Master (tm) v8.06

Title: Snickers Cake

Categories: Cakes

Yield: 12 servings

1 German Chocolate cake mix

1/2 c Margarine

14 oz Carmels

1/3 c Milk

1 c Chocolate chips

1 c Chopped nuts

Mix cake as directed on package. Pour 1/2 of batter in 9x13 greased pan. Bake at 350 for 20 min.. While cake is baking, melt carmels, marg & milk. Stir til

smoothe. Pour over cake that has baked. Dot with choc chips & nuts. Pour remaining batter on top & bake at 275 for 20 min. & then 350 for 10 min.. Good

when served with whipped cream. Arlene Anderson

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Snicker Bar Cake

Categories: Cakes, Desserts

Yield: 12 servings

18 oz Yellow cake mix

2 pk Instant pudding; 4 ser ea

2 c Oats

1/2 c Mayo (use real mayo)

1/2 c Powdered sugar

Mix all ingredients in a large bowl till moist. Form a ball - mash into a 9 x 13 greased pan . With sizzors "snip" bit size pieces of Snickers (5) and press into

dough. Bake 300 for 35 mininutes. If desired dust with 1/2 cup powdered sugar.

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Snickers Cancy Bar Cake

Categories: Chocolate, Cakes

Yield: 10 servings

4 Eggs; separated

16 1 1/2oz Snickers Bars;

- cut up

1/4 c Water

2 tb Peanut butter, smooth

2 c Flour; unsifted

3/4 ts Baking soda

1/4 ts Salt

1 c Butter

2 c Sugar

3 ts Vanilla

1 1/4 c Buttermilk; divided

Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the

flour, baking soda and salt. Set aside. In a large bowl, cream

butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth

and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended.

Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55

minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream.

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: WW Frozen Snicker Bars

Categories: Cakes, Favorite, Low-cal

Yield: 1 servings

-GINGER MARTIN

2 c Lite ice cream -

; {Softened 5 min}

1 c Lite non dairy cream topping

; {softened 5 min}

1/4 c Chunky peanut butter.

1 sm Sugar free choc.pudding;dry

Mix all together & beat W/ mixer for 5 minutes. Spread into 8" pan that has been sprayed W/ pam. Freeze over night. Makes 8 servings. Each serving = 1/2m,

1/2fa, 1/2fr, 1/2p 10 op cals

-----

C.S.

Re: ISO Mini Citrus Cheesecakes

Wed Aug 11 10:30:42 1999
 
 

I have made this in different ways. A caterer I worked for made them in the mini muffin pans and we put the Nilla Wafers in the bottom and then poured the

cheesecake mixture on top of that. You can't bake them in a water bath and they tended to puff, so I would spray down the oven before they went in and also,

on the lowest rack I would put a pan with water in it. Boil the water ahead of time, then pour it in when you add the cheesecakes. They are real pretty with a

little dollop of fruit on top. Like canned cherry pie filling, or blueberry etc. For citrus, I would add a bit of lemon and orange juice to the cheesecake mixture

along with finely grated zest.

The way that I make them at home is to make a sheet of cheesecake. I make the crust as usual (graham cracker) and press it into a 10-inch square cake pan.

Then I pour about 1/2 to 1-inch layer of cheesecake mixture and bake as I do my cheescakes (in a water bath). Chill and heat the bottom of the pan and turn

upside-down onto a saran wrap covered board and then flipp onto another board. This is how I make cheesecake bars for buffets, cookie trays etc. If they

must be round I like to cut them out with a cutter and then roll the sides in loose, freshly ground graham cracker crumbs. It finishes the sides very cleanly. I

find it easier than the mini muffin cups, and my customers prefer the graham cracker crust. I also do this with the pumpkin cheesecake and top with a rosette

of spiced whipped cream with freshly grated nutmeg over the top. People go mad for them!! I never have a problem with the scraps, my husband follows

behind salivating and gobbling up every crumb of scraps!!! They freeze beautifully too.

Michelle

Brownie Receipe

Fri Aug 6 12:52:46 1999
 
 

I don't know where I go this receipe from, & I haven't tried it yet.
 
 

Cream Cheese Brownies

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup semisweet chocolate chips

5 tablespoons shortening

1 cup white sugar

3 eggs

3 tablespoons cream cheese

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/2 cup almonds, chopped

Preheat oven to 350° degrees F. Grease 9 inch square baking pan. In top of a double boiler, melt chocolate chips and shortening, stirring until smooth. Pour into

a large bowl and add sugar, cream cheese, and eggs. Beat well. Stir in vanilla and almond extract. Slowly add in flour, baking powder and salt, stirring

constantly. Fold in almonds and pour the batter into pan. Bake for 35 to 40 minutes, until toothpick comes out clean. Let cool in pan before cutting into bars.

Makes 18 bars

Michelle

Receipe

Fri Aug 6 12:51:21 1999
 
 

This is my families receipe. It is very delecious.

Cream Cheese Brownies

Chocolate Mixture:

4 oz. Baker's German Sweet Chocolate

3 Tbsp. Butter
 
 

Chocolate Layer:

2 Eggs

3/4 c. Sugar

½ tsp. Baking Powder

1/4 tsp. Salt

½ c. Flour

1 tsp. Vanilla

1/4 tsp Almond Extract

½ c. Chopped Nuts
 
 

Cheese Layer:

3 oz. Cream Cheese

2 Tbsp. Butter

1/4 c. Sugar

1 Egg

1 Tbsp. Flour

½ tsp. Vanilla
 
 

1.) To make Chocolate Mixture: Melt 1 package (4oz.) Baker's German Sweet Chocolate and Tbsp, over low heat. Stir, then cool.

2.) To make Cheese Layer: Cream 3 oz. cream cheese with 2 Tbsp. Butter. Gradually add 1/4 cup sugar; cream until fluffy. Blend in 1 egg, 1 Tbsp. Flour and

½ tsp. Vanilla. Set aside.

3.) To make Chocolate Layer: Beat 2 eggs, until light colored. Slowly add 3/4 cup sugar; beat until thickened. Add ½ tsp. Baking Powder, 1/4 tsp. Salt, and ½

cup Flour. Blend in Chocolate mixture, 1 tsp. Vanilla, 1/4 tsp. almond extract; add ½ cup chopped nuts.

4.) To Bake: Spread half the chocolate batter in a greased 8 or 9 inch square pan. Top with cheese mixture. Spoon the remaining chocolate batter over the top.

Zigzag knife through the batter (this should make a marbling effect). Bake at 350 degrees F. For 35 to 40 minutes.

Caesanea

Brownie

Fri Aug 6 23:22:26 1999
 
 

Sheba,

Here is a brownie recipe when made with cake flour it has a cake consistency. The topping also comes out like fudge.

I just made these yesterday with half cake flour and half flour. Made frosting,topped with nuts, then drizzled melted white chocolate over the nuts. Let me

know how they turn out. **I only use half/half because I was out of cake flour.

CHOCOLATE BROWNIES

Cream together: 1/2 cup margarine or butter(I use butter)and 1 cup cugar

Beat in 4 eggs

Add 1 16 oz. can chocolate syrup

1 cup flour

1/2 tsp. salt

1 tsp. vanilla

1/2 cup chopped nuts (optional)

Spray 9 x 13 inch pan with pam

Mix together with mixer until smooth

Pour batter in pan. Bake 25 min or more in a 325 degree oven

(DO NOT OVER COOK)test for doness.

FROST WHILE HOT!!

Frosting

Boil these ingreidents for 3 min:

1 1/2 cup sugar,6 tablespoons butter, 6 tablespoons evaporated milk

Remove from heat and add 3/4 to 1 cup semi-sweet chocolate bit. Add i tsp. vanilla stir until smooth. Then place on warm cooked brownies. Delicious!!
 
 

Coz

Re: ISO Kaluah icing?

Thu Aug 5 04:03:47 1999
 
 

This would be really good! Do you know about that egg yolk frosting I can't think what it's called-it is like the Italian buttercream but made with yolks instead

of whites and then add Kahula-so rich and yummy-I do this as a filling lots!! Also do the Italian buttercream and add Kahula for the outer frosting!! Yummy!!!!

I have the Italian receipe on my e-mail saved if you want it let me know-otherwise, if you have the cake bible-it's the same one!

Susan

Classic Buttercream Icing

Sat Aug 21 16:48:36 1999
 
 

Hi Coz: I was wondering if you were thinking about Classic Buttercream when you were mentioning an icing made in a similar manner to Italian buttercream

but using yolks instead of egg whites? Susan

Coz

Re: Classic Buttercream Icing

Sat Aug 21 17:59:09 1999
 
 

yes, I just made some last night!! I was blanking on the name of it at the time.

Susan

Re: Classic Buttercream Icing

Mon Aug 23 14:46:46 1999
 
 

Hi Coz: Do you find the Classic Buttercream too rich? I am using the recipe from the Cake Bible and I think it is too much for my liking. Is that the recipe you

are using? Thanks.
 
 

Coz

Re: Classic Buttercream Icing

Mon Aug 23 22:59:27 1999
 
 

That's the exact receipe I use!! It is very rich-sometimes I just keep it as a filling and don't frost the whole cake-the cake I did this weekend was a sheet cake

so I made it rich by doing the whole thing I figure people arn't getting big pieces-plus I was to lazy to make a second batch of frosting!!!

Susan

Re: Classic Buttercream Icing

Tue Aug 24 17:39:45 1999
 
 

Thanks for the response. I used it to frost the entire cake and I think your idea of using it for just the filling is a much better idea. It is so satiny and smooooth!

but way too much for what I was using it for. Thanks. Susan

margaret

"grease & flour" mixture

Mon Aug 2 19:04:28 1999
 
 

I saw some time ago a "recepie" for a mixture to grease & flour a cake pan with a pastry brush..wrote it down somewhere & now that I found the perfect

brush & a storage container..I can't find where I put the recepie!!!

Can someone please help!!!

THanks in advance!!

lynne

Re: "grease & flour" mixture

Mon Aug 2 22:42:27 1999
 
 

hi margaret;

i have always used equal parts (1 cup to 1 cup or whatever)

crisco (solid); crisco (oil); and flour.

i've heard others say if you live in a humid area to add at least 1/2 cup cornstarch.

beat in mixer until *very* light and fluffy.

i prefere to store mine in frig. i keep a round pastry brush (about 1" diameter) just for greasing my pans.

if you don't make say at least 4-6 cakes a wk, use only 1/3 cup each. this makes alot! :)

margaret

my "mixture"

Tue Aug 17 19:05:49 1999
 
 

Ok I made this using equal parts (1cup each) of Flour, Crisco Short. & Crisco oil....here's the thing...this is more of a liquid than a paste...is this correct??? For

some reason I was expecting it to be a thicker concoction!! Am afraid to use it till someone tells me its right! lol

thanks in advance

Michelle

pan coating

Wed Aug 4 15:27:43 1999
 
 

How many pans do coat with this mixture? How thick do you coat it? Does it effect the flavor of the cake? Does it matter what type of cake you are making?

lynne

Re: pan coating

Wed Aug 4 16:54:40 1999
 
 

no problem w/the ?s :)

it depends on what amount of measure you are using -- 1 cup ea or 1/3 cup or 1 qt each :)

i suggest starting out with only 1/4 or 1/3 cup each. this will make about 3 cups when finished.

since you use maybe a tablespoon per pan (very rough guess) you can see it will last awhile.

i have a special round pastry brush (about 1" in diameter) just for this job. i seldom wash it so it usually carries over grease from one time to the other. there is

nothing in this 'recipe' to spoil so it dosn't need washing. i keep it in the frig along w/the mixture between useages.

i just brush on so you can see it. if you see any shiny spots on your pan you don't have it covered -- so go back over it.

it does not effect the taste of the cake at all. i don';t think there is a cake recipe (except for angelfood) that dosn't call for greasing & flouring the pan. it is

absorbed into the cake & is never noticed when baking is complete.

if you have any trouble getting the cake out of the pan you probably didn't use enough coating.

Michelle

Pan coating

Wed Aug 4 15:24:57 1999
 
 

How long does it last? Does it have to be stored in the fridge?

Anonymous

? for Lynne

Mon Aug 2 22:52:41 1999
 
 

Do you grease the sides of your pans, or just the bottom? Thanks.

both (nt) — lynne, Tue Aug 3 01:53

Noi

Re: "grease & flour" mixture

Mon Aug 2 19:40:24 1999
 
 

This one is from Earlene's website under recipes.

www.earlenescakes.com

Pan Coat: 1 3/4 Cup Solid Crisco, 1/3 Cup Crisco or Wesson Oil and 2 1/2 Cups Flour Beat and store at room temperature (I store mine in an empty Crisco Can

- cut a hole in the lid for the brush handle) Apply to pans with a sturdy brush. Do Not grease the sides of your pans - only the bottoms

Lisa

Choc. Mayo Cake

Sun Aug 1 09:17:28 1999
 
 

This recipe was orginally found on the back of the hellmann's jar.

2 cups unsifted flou

2/3 cup unsweetened cocoa

1 1/4 tsps. baking soda

1/4 tsp. baking powder

1 2/3 cups sugar

3 eggs

1 tsp. vanilla

1 cup Hellmann's Real Mayonnaise

1 1/3 cups water

Grease and flour bottoms of two 9 x 1 1/2-inch round baking pans. In medium bowl stir together flour, cocoa, baking soda and baking powder; set aside. In

large bowl with mixer at high speed beat sugar, eggs ad vanilla, occasionally scraping bowl, 3 minutes or until light and fluffy. Reduce speed to low; beat in

mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into prepared pans. Bake in 350 degree oven for 30

to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans for 10 minutes. Remove; cool or wire racks. Frost as desired. Garnish with

sliced almonds. Makes two 9-inch layers.

I copied this recipe from the Best Recipes from the backs of boxes, bottles, cans and Jars.

Sharon

Apple Sour Cream Streusel Cake

Thu Jul 29 18:04:15 1999
 
 

Hi everyone!

This is not a decorated cake, but it is so fabulous I have to share it with you! When it's baking, it smells like you're cooking an apple pie and a coffee cake at the

same time! The recipe is from cakerecipe.com.

Apple Sour Cream Streusel Cake

Ingredients:

3/4 cup butter or margarine, softened

1 cup white sugar

3 eggs

1 cup sour cream

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon salt

4 teaspoons baking powder

2 apples, peeled and sliced

2 tablespoons apple jelly

1/2 cup all-purpose flour

1/4 teaspoon baking powder

2 teaspoons ground cinnamon

3/4 cup brown sugar

2 tablespoons butter or margarine, softened

1/4 cup chopped walnuts

Directions:

In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla.

In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture. Turn half the batter into a greased and floured tube pan.

Sprinkle with half the streusel mixture.

To Make Streusel:

Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons of butter or margarine, and 1/4 cup chopped walnuts

until crumbly.

Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350 degrees F

(175 degrees C) oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings. Makes 1 - 9 or 10 inch tube cake

dhoward

GUMMI BEARS

Mon Jul 26 20:09:23 1999
 
 

ISO recipe for gummi bears, worms, etc.

any and all info would be appreciated. thank you

Dolores

R - Gummy Chews

Tue Jul 27 08:13:59 1999
 
 

I haven't tried these but it looks like it would do the job. From the Prodigy message board many years ago.

---------- Recipe via Meal-Master (tm) v8.06

Title: Gummy Chews

Categories: Candies

Yield: 4 servings

-JEANESS THIBODEAU

3 c Fruit juice (any flavor)

5 pk Unflavored gelatin powder

In a mixing bowl combine 1c juice with the gelatin powder Bring 1c juice to a boil, then stir in gelatin mix. Add remaining juice & stir until gelatin is dissolved.

Pour into an 8x8 pan & chill until set. Use cookie cutters or your imagination to cut.

You might try to substitute koolaid for the juice for more flavors.

-----

Michelle

sour gummies

Tue Jul 27 11:20:59 1999
 
 

Does anyone know how to make the gummies that are sour? They usually have some sort of sugar coating.

dhoward

sour gummies

Tue Jul 27 20:50:35 1999
 
 

to make candy sour, u must use citric acid. it can be

purchased at Sugarcraft Add between 1/2 and 1 teaspoon (of the powdered type).

lynne

Re: Marble Cakes

Tue Jul 27 01:00:21 1999
 
 

make your best white or yellow cake recipe. remove about 1 cup of the batter; pour remaining into pan.

to the removed batter add 1/3 to 1/2 cup unsweetened coaco powder plus about 1/4 cup (or a little less) of salad oil (crisco).

drop from spoon into the white batter. stir lightly w/a knife to 'marble'. you may want to fold some in so it reaches the bottom of the pan. also before putting

pan in oven, drop it on counter top 3 or 4 times.

good luck. lynne

Allison

ISO-kosher fondant

Sat Jul 24 10:30:42 1999
 
 

Every recipe that I have found for rolled fondant calls for gelatin. Neither Knox nor Grayslake are kosher. I know that Wilton's rolled fondant is kosher, but it is

expensive to use on a regular basis and I've heard that homemade fondant tastes much better. Any advice?

Noi

Re: ISO-kosher fondant

Tue Jul 27 20:30:53 1999
 
 

Try Agar-Agar powder. It sold at health food store.

It is stronger than gelatin, but I substitute equal amount of Agar-Agar for gelatin in the recipe. Use very warm to hot water to dissolve the Agar-Agar.

Agar-Agar made from sea plant. I don't know if it's kosher or not.

Ruth

Re: ISO-kosher fondant

Sun Jul 25 09:38:31 1999
 
 

You can get kosher geletin at a health food store. I am Seventh Day Adventist and so I look for kosher items also.

Michelle

kosher

Tue Jul 27 22:56:51 1999
 
 

I don't mean to sound stupid, but what is kosher?

Allison

Re: kosher

Tue Jul 27 23:03:26 1999
 
 

Technically, kosher refers to foods that adhere to Jewish dietary law. I am not Jewish, but I do not eat pork. That is why I was looking for a gelatin substitute.

Gelatin can be derived from plants or animals, but commercially available unflavored gelatin (knox & grayslake) are derived from a combination of beef and

pork. I hope that I did not bore you with this information!

Patti

ISO - alcohol substitutes in cakes

Wed Jul 21 20:41:55 1999
 
 

I am new to this (since Jan.) and have been trying to learn about cake making and decorating from ACD magazine, the internet and anywhere else.( I have four

children and have difficulty getting to any organized classes) Everyone is so generous with information and recipes it has been wonderful! I have found some

wonderful recipes of Earlene Moore's I would love to try, but most of the people I bake cakes for as well as myself do not partake of any alcohol(religious

reasons). I am afraid to just leave out that much liquid (2/3 C.). Can I substitute an other liquid? Thank you for your help and experience

Allison

vodka substitute

Tue Jul 27 12:02:23 1999
 
 

It depends on the intended use of the vodka. I cannot recall seeing a recipe actually calling for vodka as a flavoring, but if you are refering to the use of vodka

as a paint base to use with luster dust - lemon extract is a suitable replacement.

Allison

alcohol substitutes

Sat Jul 24 10:20:32 1999
 
 

In The Wedding Cake Book by Dede Wilson, she suggests using flavored syrups - the same used in espresso and other coffee drinks. Monin is the brand that I

use. These are available at most supermarkets and coffee shops and are available in almost any flavor imaginable. You don't have to sacrifice taste!

Coz

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 04:01:53 1999
 
 

When baking with alcohol, the actual alcohol bakes out and only the flavor is left-to prove this theory look at the great vanilla debate-real or artificial-(my sister

is finishing up her PHD in chemistry and worked as a food scientist-in order to keep the alcohol in there needs to be a chemical alteration that isn't in your

regular liquors-but yes, in the great vanilla debate!!) I respect religious beliefs in this area but because the alcohol would not be used as a intoxicant-would it be

acceptable to bake with?

BKeith

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 09:05:05 1999
 
 

Sorry Coz, not true. Unless you're baking your cakes for several hours until they're quite dry, some of the alcohol will remain. It was "common knowledge" for

many years that the alcohol all cooked out. The reasoning is that alcohol has a lower boiling point than water, so it'll evaporate sooner.

Then someone actually did a study and found that common knowledge didn't hold up. The alcohol molecules bond with the water molecules in such a way as to

prevent them from evaporating nearly as quickly as you'd think. (I'm not a chemist, so I'm a little fuzzy on details). I've seen a chart, but don't think I have it

handy. I think I remember that after baking for 30-45 minutes or so, some 30-40% of the orignal alcohol content remains in the food.

That said, if we're talking about 2/3 cup a Kahlua with an alcohol content of 26.5% (I just checked my bottle -- I'll assume her homemade recipe is

comparable). The original alcohol content is about 1.4 ounces. After baking, if 40% remains, that'd be about .57 ounces, or a little more than a tablespoon of

actual alcohol. That's about the amount you'd get in a good stiff cocktail. So if you ate the entire cake (which, by the way, uses 3 cake mixes, so probably

enough for 50 or so wedding servings), you'd probably get a buzz. Of course you probably wouldn't notice the effect of the alcohol since you'd feel pretty

lousy with a tummy that full. ;)

But the point remains: the alcohol does not completely cook out. If you're worried about someone being affected by the remaining alcohol content, don't. If you

abstain from alchol for religious or other personal reasons, then leave it out and substitute with another liquid.

Coz

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 10:44:05 1999
 
 

only the math genius!! So what do you think about using vanilla-that contains alcohol! Do you use real vanilla or a bakers vanilla-Does the vanilla bake out or is

that a myth? What about using the actual vanilla bean-to expensive for the everyday baking. My bottle of vanilla on the bottle says it contains 8.25% alcohol-My

bottle of pure vanilla says it contains 35% alcohol-that's as much as some cordials!!! Now I'm wondering-technically we should be buying our vanilla in a liquor

store?!

BKeith

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 11:00:18 1999
 
 

And lemon extract has even more! One difference is that with vanilla containing 35% alcohol, you're probably only using a teaspoon or two. With liqueurs,

you're using several tablespoons. So the total alcohol quantity is much less.

Technically, if you abstain from alcohol completely, you should avoid extracts with alcohol. There are some alcohol-free extracts and essences. I believe health

food stores carry them.

The reason you don't have to buy your vanilla in the liquor store is that it's not terribly drinkable. You could get pretty sloshed by tossing back Kahlua. But I bet

you wouldn't take more than one sip of vanilla extract before you decide the high isn't worth the trouble.

Jennifer

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 14:11:31 1999
 
 

Plus, drinking vanilla extract can cause, lets say some "runny" side effects. I remember hearing this on the news several years ago because some kids got very

sick trying to get drunk off of vanilla!

I've always suspected that all of the alcohol does not cook out. I am VERY sensitive to alcohol, and when I made Kahlua Fudge cake the first time and ate a

piece as soon as it came out of the oven, I got a slight buzz! Didn't last long, but I could definately feel it. I always tell people the cakes with liquors in them are

definately for adults only.

Sheri

Re: ISO - alcohol substitutes in cakes

Fri Jul 23 10:17:19 1999
 
 

I know exactly what you mean Jennifer. I made a Kahlua cake recently and added a little more Kahlua than usual. I had extra batter, so I made a few cupcakes.

I had one shortly after it came out of the oven and I definitely felt a little woozy! I was under the impression the alcohol baked out as well, but I guess not.

Jennifer

Re: Kahlua Fudge Cake

Fri Jul 23 10:03:23 1999
 
 

I simply substituted about 2/3 C Kahlua for part of the water for one mix. You might want to adjust the amount for your taste. It did make the cake taste richer,

and more complex. Although it did taste better than just the regular cake, I personally don't think it's worth the added expense. Earlene Moore has a recipe for

making your own "Kahlua" that is alot cheaper, but I've never tried it. It was in ACD earlier this year, along with her cake recipe.
 
 

Michelle

Receipe

Fri Jul 23 10:12:13 1999
 
 

Do you use 2 mixes and if so do you do them seperatley or together. Do you use a certain cake mix? I love Kahlua cake and brownies, but I haven't made them

yet.

Jennifer

Re: Receipe

Sat Jul 24 08:22:18 1999
 
 

I do however many mixes I need, just keep the ratio of Kahlua the same. It works well with either a devil's food or chocolate fudge mix. I use Betty Crocker.\

Coz

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 11:20:30 1999
 
 

Your right! My lemon extract is 57% alcohol(Can you tell my computer is by my kitchen!!) So if someone is to avoid alcohol it is all or

nothing-technically,these people can't buy many foods at all in the grocery store because prepared foods will not use those health food brands. This is very

interesting!!

Jennifer

Re: ISO - alcohol substitutes in cakes

Thu Jul 22 00:22:25 1999
 
 

Yes, you can substitute another liquid. For kahlua (sp?) you could just use strong coffee, or water (but then it would just be regular chocolate cake). For Grand

Marnier, substitute orange juice, for others substitute water and 1 tsp of an artificial flavoring (brandy, rum, strawberry, etc). Most of these types of recipes

were initially developed by substituting the liquor for part of the water to begin with.

Re: ISO - alcohol substitutes in cakes

Wed Jul 21 21:15:01 1999
 
 

You should be able to subsitute it with another liquid. But the alcohol is there for taste too. So you need to make up that somehow.

Sandy

Can someone help me

Wed Jul 21 13:02:45 1999
 
 

Is there a trick to getting the cake out of a 1/2 sheet pan.

When i lifted the pan up almost all of the center of the cake stayed in the pan, and the edges where on the cooling rack. I am new at this so any help would be

greatly appreciated. Thanks in advance.

Jamie

Re: Can someone help me

Wed Jul 21 22:43:43 1999
 
 

I can't remember where I read this (maybe on this board), but you spray your pan with something like Pam and "flour" it with granulated sugar. I was a little

skeptical at first, but it works. The cake just flies out by itself! I especially like it for chocolate cakes, because it doesn't leave powder residue like flour does. I

would give it a try on a smaller cake first to see if you like how it turns out. I think it's pretty slick! :)

Re: Can someone help me

Wed Jul 21 23:31:42 1999
 
 

Do you spray the sides too or just the bottom?

I spray the sides and bottom (nt) — Jamie, Fri Jul 23 01:38

BKeith

Re: Can someone help me

Wed Jul 21 13:54:18 1999
 
 

Was it a new pan? I find that the first time I use a pan, cake will stick to it unless I "season" it first. Nothing nearly so elaborate as seasoning cast iron -- just

wash it, put the empty pan in a 350 degree oven, and leave it there for 20 minutes or so. Take it out, let it cool, and it should work a little better.

Also, after tinkering around with my recipes until I got them the way I want them, I found that I had a cake that was tender enough and moist enough that it

wants to stick just a little bit when I flip it out of the pan. Lining the base of the pan with parchment makes sure the entire cake comes out cleanly. When the

cake has cooled, peel the parchment off.

Sandy

Can someone help me

Wed Jul 21 14:33:59 1999
 
 

Thanks BKeith for the info it is a used pan i borrowed from a friend but I think your latest info will be most helpful. Do I grease the pan before putting in the

parchment paper. Thanks again!

BKeith

Re: Can someone help me

Wed Jul 21 15:28:36 1999
 
 

I grease the sides (with "glop") and brush a dab of glop in the center of the pan to hold the parchment in place. Then place the parchment in, add baking strips

(optional), and fill with batter.

FYI: "Glop" is pan grease. Most folks seem to use equal parts oil, flour, and Crisco, mixed together. My proportions are different, but it's the same deal. I use

equal weights (190 gm = 6 2/3 oz) Crisco and flour. Beat together, then drizzle in 1/4 oil while the mixer is running. Comes out like whipped cream. Apply with

a pastry brush. If you don't want to mess with this, GREASE AND FLOUR your pans. Otherwise you'll get a short, dense cake -- batter needs something to

hold on to as it rises.

Marie

?- BKeith re: greasing pans

Wed Jul 21 16:43:19 1999
 
 

Keith,

My decorating instructor told us to grease ONLY the bottom of the pans, NEVER the sides...? She claims the cakes will rise better. Any thoughts? Thanks!

Coz

Re: ?- BKeith re: greasing pans

Thu Jul 22 03:53:52 1999
 
 

First off-I hate not having the same opionion as Math genius BKeith. I never grease the sides and I don't monkey with parchment-Crisco and flour(I work in a

bakery so I do this lots) The cake needs something to crawl and cling too. I cool cakes 10-15 minutes-any longer and yes,they stick to the pan. I do run the

knife around the edges but I always trim my edges up so everything is uniform-I control crumbs by brushing the sides with a delicious simple syrup and then

frost away!

Tawndra

? for coz

Thu Jul 22 08:14:16 1999
 
 

What kind of syrup do you use? I have tried the apricot glaze, and hate it.

Coz

Re: ? for coz

Thu Jul 22 10:35:41 1999
 
 

I agree with you on that!! I use the apricot stuff on fruit to give it a shine and keep the fruit fresh otherwise I use a basic simple syrup-do you have that

receipe?

BKeith

Re: ?- BKeith re: greasing pans

Wed Jul 21 17:45:22 1999
 
 

I was given that advice once too. Tried it. Hated it.

The ungreased sides are great for helping the cake rise. Problem is, you have to run a knife around the cake to release it from the pan. That makes crumbs. And

if you're not careful, it makes for jagged holes in the sides of your cake. I had a devil of a time trying to ice the cake I did like that.

One upside of this method is that if you're baking the same size cake several times, you don't need to wash the pan between bakings, just grease the bottom and

refill with batter. Problem is, you have to cool the cake in the pan before you can release it. For my money, I'd rather get the cake out sooner and deal with

washing a hot pan.

But then again, it works for some people, so if it ain't broke, don't fix it.

Sandy

BKeith

Mon Jul 26 00:46:54 1999
 
 

Would like to tell you that I did use your suggestion and used parchment paper on the bottom of my pan and the cake came out of the pan easy. Also I got

positive feedback from the people that ordered the cake not only was it beautiful but it tasted good too. Thanks again for your suggestion I will continue using it

for future 1/2 sheet cakes.

Anonymous

Greasing sides

Thu Jul 22 10:52:13 1999
 
 

I'll agree with BK about treatment of sides. It's more trouble plugging holes in the sides. My cakes doesn't have any height problems.

Marie

"GOOD" Ganache"

Wed Jul 21 16:54:40 1999
 
 

Let me preface this by saying that I am a chocolate snob:)

I think the secret to a really great ganache, or anything chocolate for that matter, is to use the best chocolate you can find. I use Valrhona; it is more expensive,

but worth it! Follow Coz's directions and you will love it! (After it has cooled, it can be whipped for a fluffy filling...delish!)
 
 

Renée V

Re: "GOOD" Ganache"

Thu Jul 22 11:08:40 1999
 
 

Hi,

I agree with Marie about the quality of good chocolate, however, chocolate chips are considered "real" chocolate because they are made with cocoa butter, and

are a better substitute than some brands of imitation chocolate or compound coatings. (Not Merkens, which I feel has a superiour taste to most chocolate

chips.)

Having said that, I too use high grade chocolate such as El Rey, Valrhona, etc. and think it is worth it. One other thing about chocolate chips is that they are

firmer than regular high grade chocolate. (They are made that way, so that they keep their shape in the oven in cookies etc.) So ganache made with chips is a

little stiffer. At least that has been my experience.

Coz

Choc. Ganache

Wed Jul 21 02:01:21 1999
 
 

Choc. Ganache equal amonts of heavy whipping cream and choc. chips. Heat the cream as soon as it comes to boil add the choc chips and stir until smooth-I

usually throw in 1/2 cup extra choc. chips than receipe says to make it thicker-once it cools a little you can add flavor of your choice-add a few tbsp-of liquor

ect. With out flavor added is yummy too!!

dee

Re: ISO Almond Flavored cake from mix

Tue Jul 20 14:04:49 1999
 
 

hi, jennifer..

most all of my cakes are white with almond flavoring. for one box of mix, i probably add close to one and a half to 2 tsp. of almond extract (pure). i never

measure it. i can smell it and know when i've used enough. i also add almond extract to my icing as well. i feel that many people don't add enough of the extract

to really taste the difference. just try adding more and add it to your buttercream icing, too.

mami2emily

R: Drizzle syrup for more moist cakes (m)

Tue Jul 20 07:05:24 1999
 
 

Hi!

In Puerto Rico, where I'm from, most cakes are very moist. I got in touch with a confectioner friend in PR and she gave me this symple recipe to use to drizzle

on cakes in order to make them really moist.

Mix 3 cups water and 1 1/2 cups sugar and 1 tablespoon extract (can be any flavor, or if you prefer, brandy or rum), and bring to a boil. Boil gently until it

reduces and thickens just a bit (took me about 30 minutes). When the cake is done, let it cool in the pan for 5 minutes, loosen from the sides of the pan, and

pour the mixture over it. Let it soak an hour before removing cake from pan and letting cool. The above ratio is for an 11x19 sheet cake. You can add less

mixture if you'd like.

Tried it last night on a cake recipe I'm testing and it sure made it taste like the cakes I remember eating in Puerto Rico!

Anita

R: Chocolate Zucchini Cake

Sun Jul 18 20:15:04 1999
 
 
 
 
 
 

2/3 cup margarine

2 cups granulated sugar

3 eggs

2 teaspoons vanilla

1 teaspoon salt

1 1/2 teaspoons baking soda

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup cocoa

1/2 cup milk

2 1/2 cups flour

2 cups grated zucchini

1/2 cup nuts -- optional

Cream together margarine and sugar. Add eggs and vanilla. Stir in salt, baking soda, baking powder, and cinnamon and mix well. Add cocoa and milk. Add flour

and mix well. Stir in grated zucchini and nuts.

Pour batter into a well greased and floured bundt pan or 9" x 13" baking pan. Bake at 350 ° for 45 minutes or until a toothpick inserted comes out clean. Let

cool.

Sprinkle cake with powdered sugar, frost with chocolate icing or drizzle with a thin powdered sugar glaze.

- - - - - - - - - - - - - - - - - -

I added cocoa to cream cheese icing. It was great and I don't like zucchini.

Anita

Re: ISO: Chocolate Buttercream Recipe

Sat Jul 17 21:54:14 1999
 
 

Groom's Cake Chocolate Icing

2 pounds powdered sugar

1/2 cup butter

1/2 cup vegetable shortening -- Crisco

1/4 teaspoon salt

1/2 teaspoon vanilla

1 cup whipping cream

2 cups cocoa powder

Place butter (room temperature), white vegetable shortening (Crisco), powdered sugar, salt, vanilla and whipping cream in mixing bowl. Mix on medium speed

for 4-5 minutes or until well-blended. Add cocoa and blend for an additonal minute until very creamy.

- - - - - - - - - - - - - - - - - -

NOTES : Needs more milk or whipping cream for thinning.

Sheri

Marida's Icing recipe!

Sat Jul 17 18:20:16 1999
 
 

It's very simple, it's all in two's- 2 cups Crisco

2 cups salted butter

2 lbs. of 10x sugar

2 tablesp. clear

vanilla

Beat butter, Crisco & vanilla 'til smooth, slowly add sugar, beat on low about 5 mins. That's it!

.

Coz

Re: Help ! Get me out of a tube pan

Fri Jul 16 23:36:31 1999
 
 

Here are a few idea's if the cake won't gently push off take a dull butter knife and run it around the cake/pan surface then it will come off-this will wreck the

look a little but sometimes it is a last resort. Also run the knife along the bottom of the pan between the cake and pan-do this first before doing the tube after

you do this you may be able to gently remove the tube. Good luck!! oh yeah-if you have some kind of glaze then you can cover up any minor imperfections or

stick some strussle on the chunked out spots.

Marida

Re: ISO Rolled Buttercream (white) recipe

Fri Jul 16 22:58:17 1999
 
 

My icing recipe is not the same as Wilton's. Take another look at it. I use twice as much shortening and butter as their recipe. For 2 lbs. of sugar they would

use 1 cup of shortening and 1 cup of butter--I use 2 cups of butter and 2 cups of crisco.

Marissa

Re: ISO Rolled Buttercream (white) recipe

Thu Jul 15 21:01:22 1999
 
 

This is Marsha Winbeckler's recipe for rolled buttercream (from her book):

1 cup Crisco

1 cup clear corn syrup

1/2 teaspoon colorless butter flavoring

1 teaspoon colorless vanilla flavoring

1/2 teaspoon popcorn salt

7-8 cups (approx 2 lbs) powdered sugar

Place shortening and corn syrup in mixing bowl and beat unril creamy. Add flavorings and salt and beat until blended. Mix in powdered sugar all at one time and

blend thoroughly. The mixture will be stiff. Turn icing onto work surface and knead until smooth and well blended. Store icing in sealed plastic bag then place

bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. Let come to room temperature before using.

I use this recipe all the time and it tastes and handles great.

Sheri

buttercream

Thu Jul 15 16:25:21 1999
 
 

Marida's recipe calls for 1 cup each of butter & Crisco to 1 lb. of sugar, Wilton calls for 1/2 cup of each to 1 lb. sugar. It's a soft icing but it decorates very

well. Marida has said she doesn't use it to cascade roses down the sides of cakes but she does use it to make roses that are placed directly on the surface. It's a

much less sweet icing than most recipes.

Renée V

Hot sugar casting

Thu Jul 15 11:31:08 1999
 
 

Hi Mandy,

There is a great book on sugar art called "That's Sugar" by

Susan and Edwald Notter. It has a comprehensive section on sugar casting, even details on how to make molds for casting sugar. The one draw back is the

cost of the book. It is imported and printed in English and German. It costs over $100. The pictures are incredible! My very dear husband bought it for me as a

Christmas present a couple of years ago.

The book covers other sugar sugar topics as well, such as blown and pulled sugar art.

Dolores

Re: ISO Marshmallow tasting icing

Thu Jul 15 11:25:45 1999
 
 

I think you might be looking for my Meringue Icing (like 7-minute) You can find it from here: http://w3.one.net/~proicer/index.html

Then go to RECIPES / then to ICING RECIPES - it is on this page. See the titles at the top.

Otherwise, they could be talking about the frozen icing like Bettercreme. It is more like whipped cream though, than marshmallow.

Dolores

To make white chocolate icing we....

Sat Jul 17 09:13:18 1999
 
 

We add melted Merckens white chocolate coating to buttercream icing...OR we add dark coating to buttercream and we get a wonderful 'mousse' tasting icing

you could judt eat like pudding! We add around half pound of chocolate per icing made with 2 pounds conf. sugar (1 recipe) EASY!

Jennifer

I tried it and loved it, so easy

Tue Jul 20 09:14:27 1999

Barb

ISO: Icing question.

Tue Jul 13 16:45:10 1999
 
 

I am wondering if I can use marshmellow creme added to my buttercream icing to make my flowers instead of having to make the royal icing. Will it be okay

for roses and apple blossoms and will they still be soft enough not to break teeth (ha ha). Everyone I know loves to eat the flowers so I don't want them too

hard. Please help!!!!!

lynne

Re: ISO: Icing question.

Wed Jul 14 01:10:19 1999
 
 

barb; in my opinion adding m.c. to buttercream will thin it and keep it from setting-up. if you want a recipe for air drying buttercream, i'll be glad to post it.

lynne

ashley

Re: ISO: Icing question.

Tue Jul 20 14:26:23 1999
 
 

lynne,

could you post your recipe here for everyone to enjoy?

Patt

FLOWERS

Mon Jul 19 09:26:08 1999
 
 

Hi Lynne,

Could you please send me your recipe on air drying buttercream and also do you have a recipe for "plastic icing or moulding icing" as we call it in South Africa.

Dolores

...you can add

Sat Jul 17 09:16:48 1999
 
 

You can add our Cream Whip icing base to icing so you can use buttercream for flowers that crust a lot better. Unlike marshmallow cream, CW icing base

contains gum which makes the icing crust better. (On our FOOD PRODUCTS PAGE) I just add a big glob like a heaping teaspoon to a cup of icing. You may

need to thicken the icing more after adding the CW.

I don't like it in regular icing for my cakes because it makes the icing crust too much.

Tawndra

Re: ISO: simple bday cake recipe...prefer a moist cake recip

Tue Jul 13 18:28:18 1999
 
 

Try 1 cake mix, 1 box instant pudding, 4 eggs, 1/2 cup oil, and 1 cup water. Someone here shared this with me, and my cakes now are always very moist.:)

Marida

Re: ISO: White Amaretto Wedding Cake

Tue Jul 13 00:21:43 1999
 
 

1 box white or yellow cake mix

4 eggs

1 6 oz. package instant vanilla pudding

6 teaspoons amaretto

1/2 c. oil

1/2 c. water

1/4 t. almond extract

Combine all ingredients and beat well. Bake 350 deg. for 45 to 50 minutes in greased and floured bundt pan.

Selina

Re: ISO: White Amaretto Wedding Cake

Wed Jul 14 07:50:04 1999
 
 

When you add a box of pudding should the cake mx be one with puding added also or not. You also mentioned a bundnt pan, but this can be made in regular

pans, right? Thanks Marida, your a gem!

Marida

Re: ISO: White Amaretto Wedding Cake

Wed Jul 14 08:18:50 1999
 
 

You can use either kind of mix. Most of the time I go ahead and use Duncan Hines since they are the only ones who don't use pudding in the mix. You can use

any kind of pan.

robin w

even easier...

Sat Jul 17 11:17:05 1999
 
 

I have an order for an amaretto wedding cake w/amaretto filling so I baked a test cake last week. All i did was use the regular Pillsbury white mix and substitute

3/4 cup of the water w/amaretto. No other changes. Pudding's in the mix already. It got raves! If you want a stronger amaretto flavor, just substitute more of

the water with amaretto.

Marida

Re: choc amaretto cake

Tue Jul 13 00:26:49 1999
 
 

There is a recipe on recipes.com that uses 2 Tbls. almond flavoring with a Devil's Food Cake Mix. That should make it taste saturated!

Tammy H

oops!

Mon Jul 12 20:36:13 1999
 
 

I had a couple today say that they had a choc cake at a reception that tasted like it had amaretto in it? I've read about replacing some liquid in the recipe to

amaretto. Do you use the amaretto in place of the water? That sounds like a lot, but I've never tried it. As they were leaving, he said something like he thought it

might have been saturated. It seems like I read somewhere about pouring liquor over cakes for flavor. If this is so, how much do you pour over it, and what

flavor of choc cake would be best? Any suggestions? Their wedding is August 7, and I have to call them back tomorrow or wednesday. TIA! Tammy

Coz

Re: oops!

Tue Jul 13 01:44:19 1999
 
 

I love to make this cake!!!I have a choc. cake receipe that uses coffee and I cut the coffee in half and add amaretto(the cheap stuff) I also add a splash of

almond extract for good measure. I do moisten the cake with an amaretto simple syrup it does give it a more amaretto-ie flavor and it helps with crumb

control-if your cakes were frozen this steps refreshens the cake so nicely. For the filling I use almond paste, soft butter and powdered sugar then I get the

desired spreading consistency by adding amaretto to it. It is very yummy!!!

Coz

Simple Syrup

Wed Jul 14 00:11:29 1999
 
 

The choc cake receipe is my friends Grandmother's awesome receipe and I have promised to keep it secret-sorry. I bet someone else could post one-I just can't

break a promise. Here's the simple syrup receipe though!! This makes 1 cup-

6 Tbsp sugar

2/3 cup water

bring to boil then get off the burner-this receipe can be doubled or tripled or how ever many you need. Add 3 Tbsp ofthe liquor of your choice to this.

Tammy H.

Re: Simple Syrup

Sun Jul 18 10:20:42 1999
 
 

Coz,

What exactly do you do with this simple syrup? Just pour it over the cake after it is baked? If so, you poke holes in the cake first? Sorry these probably sound

like idiotic questions! Thanks,

Coz

Re: Simple Syrup

Sun Jul 18 19:17:10 1999
 
 

I usually flavor it to compliment my cake and of course it is cooled down-I use a nice pastry brush and brush it on-all over. HOpe this helps.
 
 

JJ

Dolores' meringue icing

Mon Jul 12 16:14:30 1999
 
 

Is glucose the same thing as corn syrup?
 
 

BKeith

Re: Dolores' meringue icing

Tue Jul 13 10:08:02 1999
 
 

Essentially. Corn syrup has a little more water, but they're pretty much the same stuff.

DOLORES: I diodn't say that!

Marida

Re: ISO: Miradas Icing.. How much does it make??

Tue Jul 13 00:23:01 1999
 
 

Barbara, I believe it makes 12 cups. Someone else asked that on the board one day and I went and measured it.

michelle h.

experiences with "The Cake Bible" recipes

Mon Jul 12 12:41:04 1999
 
 

I was wondering if anyone has had the same experiences I've had with the Rose Beranbaum's recipes in "The Cake Bible". The first few times I tried her recipes

using her two-stage method of mixing batter, the cakes always turned out heavy, and failed to rise to the top of the pan as she said they would (even with

Magi-cake strips). I always needed an extra layer to compensate for the loss in height. One time, I had to stop in the middle of preparing ingredients for a cake.

I placed my liquid mixture (eggs, vanilla, milk) in the freezer to keep it from going "off" while attending to something else. 30 mins. later I went back to the

cake, and used the ice-cold mixture ( it was starting to form ice crystals around the edges) and butter straight from the fridge. Voila! The batter was thicker,

the cake rose perfectly even and was light, fluffy, delicious! Same goes for the cocoa-water mixture used in her chocolate butter cakes. Now I always use the

butter and liquids ice-cold and the cakes are always great.

Recipes always specify softened butter and ingredients at room temperature, so why the great results with near freezing ingredients? I would love to hear from

the "cake chemists" out there. Maybe B. Keith?

Linda

Cake Bible

Wed Jul 14 15:24:09 1999
 
 

Glad you found a solution - Every cake I've made from this

book (except for cheesecake) has been awful - heavy, heavy, heavy! The fillings and icings have been wonderful. I will give *this* Bible one more chance :)

and try the cold method. Thanks for sharing.
 
 

michelle h.

Cake Bible

Thu Jul 15 00:34:09 1999
 
 

Linda,

Just to clarify: I use the "cold" method with the White, Yellow and Chocolate Butter Cakes in the last section and the All-Occasion Downy Yellow Butter Cake .

Don't try it with the pound cakes or you'll end up with a brick. The Golden Buttercream Cake works just fine with ingredients at room temp.

Also remember to chop the cold butter up into little pieces before putting it in the bowl.

I hope it works for you. I use the yellow and chocolate butter cakes for most of the cakes that I make now, and they get great reviews.

Coz

I love the Cake Bible!

Tue Jul 13 01:38:21 1999
 
 

I love the Cake Bible!! I'm with BKeith on the frosting and fillings-I tell you I sometimes blow off the cake flour and use regular flour and measure it slightly

less then she says. Do you beat the tar out of all you eggs to get them really fluffy. Also beat the butter like heck to get that fluffy. Very interesting on cold

experienment-remember-the greatest receipes are discovered on accident-you could be on to something!!!

BKeith

Re: experiences with "The Cake Bible" recipes

Mon Jul 12 14:22:42 1999
 
 

Cool! (sorry, no pun intended)

I have had the problem you suggested. The cake recipes I've used from that book shrunk, and I also found them a little dry and flavorless. I like her fillings and

frostings, though, and I like her writing and methods.

My solution was to start with one of her recipes and play with the ingredient ratios until I got a much better product. I also bake at 325 (instead of the 350 she

suggests), and that stopped the shrinkage problem.

Not exacly sure why the ice-cold batter worked better for you. Traditional cake wisdom says have EVERYTHING at room temp to make the mixture work

correctly without curdling. Just a guess here -- maybe the starches are able to absorb the liquids more readily because they have more time to absorb them

before getting to the temperature at which they gelatinize. As a result, I guess the starches would form a slightly larger portion of the cake mass at the time

when they set, therefore preventing the shrinkage that happens as the proteins cool.

But then again, I'm just making this up, so I may be way off base. Neat that you found a method that works, though. Congrats!

michelle h.

more...

Mon Jul 12 12:50:27 1999
 
 

I forgot...if anyone who read my message wants to try the "cold butter" in the cake, chop it up into little pieces first before adding to the dry ingredients in the

mixer bowl so that it doesn't fly out all over the place.

Sheba

The "Cold" Method

Sun Aug 1 17:12:55 1999
 
 

You know, after thinking about it, some recipes for chocolate fudge cake and devil's food cake call for ice cold water - along the same principle as this "cold"

method. Granted, the butter is at room temp in those recipes. Interesting thought, I think. Sheba
 
 

Sheba

Shrinking and Deflating All Occasion Downy Cake

Sun Aug 1 17:03:39 1999
 
 

How ironic it is that I've run across this discussion. I'm another home baker who's had problems with this cake.

I have a question. How do you mean that the cake shrinks? Does it just shrink in from the sides or does it also deflate?

Mine deflates and shrinks in from the sides but has a nice flat top. I also use the baking strips. I bake the cake in a 350 degree oven and I use a laboratory

thermometer in my oven. I use commercial grade 8" dia./2" tall aluminum cake pans. I weigh all the ingredients in grams and use the freshest possible

ingredients. My cake rises beautifully to the top of the pan and browns nicely. I carefully remove it from the oven - after making sure it's done. Then gently

place it on my kitchen counter (no drafts) and then I watch it slowly sink, sink, and sink in the pan and shrink in from the sides. The cake loses about 1/3 of its

full height. You'd never know it was baked in a straight-sided pan because the sides of the cake "indent" mid-way as the cake cools. The top is lovely...nice and

flat as I like it. The texture of this cake is like a pound cake, which is not the way it's supposed to be at all.

I'll certainly try a couple of the suggestions here: lowering the oven temp to 325 degrees. Will try the "cold" method (imagine that such a non-conventional idea

could work!). Thanks to all who have posted their experiences on this cake as they certainly can help others involved in the art of cake baking. Sheba

Clara

ISO: Cold Porcelain Recipe

Mon Jul 12 10:40:38 1999
 
 

Would appreciate recieving the recipe to make Cold Porcelain. I would like to try my hand with this new sugar paste.

BKeith

Re: ISO: Cold Porcelain Recipe

Mon Jul 12 14:15:15 1999
 
 

Ummm ... you realize it's not really sugar paste, right? It's a non-edible paste you use similarly to gum paste for modeling. Depending on how it's made it may

or may not be non-toxic. Here's a non-toxic recipe, but I still wouldn't use it for pieces placed directly on a cake. This comes from the book "Wedding Cake

Ensembles" by Norm Davis and Jaci Salisbury:
 
 

1 cup Elmer's glue

3 Tbs water

1 cup cornstarch

2 Tbs baby oil

2 or 3 drops white food coloring or acrylic titanium white

Mix cornstarch and glue in a nonstick pan. Add water, oil and coloring. Mix with a wooden spoon and place over low heat on stove. Stir until it forms a

uniform mass. Remove from heat. Knead on surface dusted wtih cornstarch until mixture is even. Shape into a roll. Let cool and then wrapin plastic wrap.

Place in airtight container and let rest one day or overnight. Use the same way you use gum paste. Use Nivea Handcreme instead of Crisco to make it pliable.

Dry objects overnight. Objects may be painted with acrylic paint. For a shiny look when dry, spray with clear acrylic finish.
 
 

Another word of warning: It Shrinks!! Objects will have lost 20-25% of their size by the time they're dry. Large flat pieces also have a tendency to curl at the

edges as they dry, so you can't easily do large leaves (like orchid or magnolia leaves). Cutters for cold porcelain flowers tend to be larger-than-life so that by the

time it's dry, the flower is life-sized. Nick Lodge's International Sugar Art Collection (www.nicholaslodge.com) carries some cold porcelain formers and

instruction booklets (in Spanish with English translations).

Clara

RE: Cold Procelain Recipe

Tue Jul 13 09:43:26 1999
 
 

Yes I do realize Cold Procelain is not a sugar paste. Thank-you so much for the recipe. I would just like to try using cold procelain for more permante

decoration. I am new at this but hey....I need to start somewhere! Also thank-you for including the name of the book where the recipe came from. I'm

assuming that in this book there are also some ideas on what can be done with cold procelain.

BKeith

Re: RE: Cold Procelain Recipe

Tue Jul 13 09:57:44 1999
 
 

Well, there's one idea in the book. It's kinda neat -- they have daisies all over a wedding cake, and at the base, lots of cp daisies with pins glued onto the back,

so all the ladies at the wedding get a little piece of jewelery to wear home.

Most of the cp work I've seen has been display work. I did a cake for a caterer's window with cp flowers, ribbons and bows on it. Lots of other folks will do

example flowers and things to put on display as examples for brides to see -- much sturdier than making display pieces out of gumpaste. Also, dolls,

centerpieces, etc.

I did a vase of gladioli, roses and ivy out of gum paste for the most recent GWACC cake show -- had to be gum paste because cp isn't allowed in that show. It

was huge (and if I say so myself, quite lovely). Unfornately, in the time since, several petals have broken (my moving to a new house a month ago didn't help it

much!). I keep meaning to replicate that in cp as a permanent display piece. Of course, I spent about 80 hours doing it in gum paste, and I had a particular

deadline to meet. If it's just a project for me to do for fun, it'll take me years!

BKeith

Before anyone asks...

Tue Jul 13 10:06:21 1999
 
 

I never did get a good picture of that flower vase, but in case anyone wants to see it, here's a shot my roommate took at the show. Yeah -- it's a huge piece of

gp work.

Clara

WOW!!!!

Tue Jul 13 10:21:28 1999
 
 

Your vase is beautiful!! Hope I can get to your level one day. By the way, did you ever try making roses etc in CP? Does CP break down in umitidy??....as you

can see I really don't have much experience in GP or CP! Just started to learn how to make flowers in Gum Paste!.......it's very time comsuming but the

outcome well worth it!

BKeith

Re: WOW!!!!

Tue Jul 13 11:34:44 1999
 
 

Haven't done cp roses yet, but they should be pretty easy. I've done various blossoms and stuff, but haven't had a chance to jump in with both feet yet -- too

busy doing what I HAVE to do. No time for what I WANT to do. ;)

Dolores

Good to make ICES mementos with! (nt)

annie

Bettercreme VS Instant Whip

Sun Jul 11 14:55:39 1999
 
 

Hi has anyone ever used Instant Whip and how does it compare to BetterCreme?

Darlene

Whip N Frost

Thu Jul 22 22:31:02 1999
 
 

Easy to obtain? I cannot find BetterCreme anywhere in my local area. Can someone help me out? Perhaps I'll have better luck with Whip N Frost. I live in

Amissville Virginia (about 1 hr from Fairfax).

what is instant whip?(nt) — dee, Thu Jul 15 10:25

annie

Instant Whip

Thu Jul 15 19:19:46 1999
 
 

It is a company like Rich's they make a product called Whip N Frost non-dairy Icing and Filling. Just tried it the other day, its as good as BetterCreme, and very

easy to obtain.
 
 

Mandy

Re: Bettercreme VS Instant Whip

Wed Jul 14 17:46:33 1999
 
 

I work in a bakery, and a few years ago it was getting more difficult to get bettercreme, so we tried the instant whip. We love it! There is little if any difference

in taste and actually, if you have the patience to whip it on level 2 instead of level 3 the volume is greater, and it's a breeze to ice with. Highly recomend the

instant whip.

We also sell it in our store, and we havn't had any customer complaints about taste in the 2? years we have been using it.

Mandy

Annie

Thanks

Thu Jul 15 19:21:43 1999
 
 

I tried it the other day for the first time love it. Salesman was great to deal with and the truck driver will deliver it right to my home!

Marissa

Mocha Cake

Sat Jul 10 21:58:20 1999
 
 

Can someone please help me "doctor" a cake mix to make a mocha cake? Also, what icing should I use for that cake?

lynne

meaning of term 'mocha'.....

Sun Jul 11 17:31:14 1999
 
 

from 'women's day encyclopedai of cookery' i quote:

'the word mocha originally referred to a certain kind of coffee grown in the yemen district of arabia & exported.....

'today, mocha is the accepted term for a mixture of coffee & chocolate whether it is used as a beverage or as a flavoring.'

if anyone is interested there are recipes for 'mocha cream' & 'mocha mousse'.

Marire

? Lynn

Sun Jul 11 20:51:20 1999
 
 

Lynn,

I'm not really fond of coffee flavored chocolate, or mocha.

I do remember reading that coffee brings out the flavor of the chocolate. Is this true, and if so, can a small amount be used to enrich the chocolate, but not give

such a strong coffee flavor... or should a non-coffee lover leave it out altogether?

Lisa

Re: ? Lynn

Sun Jul 11 21:27:48 1999
 
 

Hi,

I HATE COFFEE!!!!!

But it does do wonders for a chocolate cake mix. I use about 1/4 cup not too strong to a chocolate cake mix. Just remember to leave out the same amount of

water as you put in coffee.

Marie

For Lynn and Lisa...

Mon Jul 12 15:17:37 1999
 
 

Thanks for the info. I am new at all this. I was a first grade teacher for 10 years, and am now an Assistant Principal at an Elemetary School. I worked part-time

at a bakery during college, and was always facinated by the decorators. I have not had very much experience in the kitchen until recently. (I also married into a

family that can do everything... very intimidating!) I am taking some time off to be home with my own little ones.

I appreciate your tips. It is nice to see others willing to share their knowledge! I have been having fun making cakes and have surprised myself with some of the

results.

Thanks again!

Marie

P.S. to Lynn: I tried your method of baking cakes this weekend; the cakes were wonderful and very moist. Thank you.

Lena

Mocha cake

Sun Jul 11 16:23:52 1999
 
 

Hi Marissa,

For chocolate mocha cake, I add 2 Tablespoons of decaffeinated instant coffee to the water before adding to the dry ingredients.

For a non-chocolate mocha cake, I use 1-2 T.(use the amount at your preference) of instant coffee to white or vanilla cake mix. Dilute in water before adding

to the dry ingredients.

I just did a wedding cake with 2 layers of choc mocha & one non-chocolate cake layers with filling in between. It was a success! I hope this works out for

you. Lena

Marida

Re: Mocha Cake

Sat Jul 10 23:58:41 1999
 
 

1 box dark chocolate cake mix

4 eggs

1 c. sour cream

1 c. coffee liquer

3/4 c. oil

1 c. semisweet chocolate chips

Mix first five ingredients. Stir in chocolate chips. Bake at 350@ 50-60 minutes.

Marissa

What is coffee liquer?

Lisa - its Kahlua

Julissa

Re: Mocha Cake

Sat Jul 10 23:50:18 1999
 
 

Hi Marissa!

I found a Mocha Fudge cake recipe using a cake mix. Good enough? If so, go to www.duncanhines.com. I think it has the icing recipe to go with it..don't

remember. Give it a try.

Michelle

Reeses Cake

Tue Jul 13 18:22:22 1999
 
 

Reeses Peanut Butter Cake

3/4 Cup Unsalted butter

3/4 Cup Creamy style peanut butter

2 Cups Packed brown sugar

3 Eggs

2 Cups Unsifted all purpose flour

1 tb Baking powder

1/2 ts Salt

1 Cup Milk

1 ts Vanilla

Peanut Butter Filling:

1 Cup Softened cream cheese

1/2 Cup Creamy style peanut butter

Chocolate Glaze:

1/2 Cup Water

4 tb Unsalted butter

1/2 Cup Cocoa

1 Cup Unsifted powdered sugar

1 ts Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and

fluffy. Add brown sugar and mix to blend. Add eggs, one at a time, mixing

well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to

butter and peanut butter mixture alternately with milk, beginning and

ending with flour mixture then add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool

on a wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each

cake, using metal spatula dipped in hot water. As glaze cools, it will

thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.

Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If

making the stacked layer cake, the Peanut Butter Filling should be put

between the layers and on top of the cake before topping it with the

Chocolate Glaze.

Denise M

ISO substitute for Corn Syrup

Thu Jul 8 15:31:10 1999
 
 

Hi everyone,

I live in Canada, and i don't believe that Karo is sold here (at least i have never seen it). Does anyone have a substitute for Corn Syrup? I can buy corn syrup

here, but it is golden, and not clear. Any help would be sincerely appreciated.

Renée V

Golden syrup

Mon Jul 12 14:41:44 1999
 
 

Hi Denise,

Golden cane syrup is not that different from white karo. If you need to preserve the color of your candy such as really white marshmallow of divinity, white

karo is essential, but in other things, the golden works fine. There is not that much difference in taste, especially when combined with the other ingredients in

the recipe. It is fine for things like caramels, toffees etc.. Hope this helps.

Coz

Re: ISO substitute for Corn Syrup

Thu Jul 8 21:09:15 1999
 
 

It depends what you are using it for-there is a way you can heat sugar and water to soft ball stage-that won't work for everything-depending also what you are

doing what about Maple syrup.

Denise M

TO DOLORES - Ordering Karo

Fri Jul 9 07:55:28 1999
 
 

Hi Dolores,

Yes, i have ordered online from you before. I'm very interested in ordering some Karo, if it's not too much trouble for you. Let me know the details.

Dolores

Re: TO DOLORES - Ordering Karo

Sun Jul 11 13:10:20 1999
 
 

2 ways:

1. If ordering other items, add this request in your comments box. It is ont he page after check out. Please add that I said I'd do this for you...so if Sue reads it

and I dont', she won't thing we're crazy : )

2. Just email me your request and I'll get you some.

You might also look down towards the US border in grocery stores, if it isn't too far. This is such an essential product to make good candies. I can't elieve they

don't have it.

BKeith

Re: TO DOLORES - Ordering Karo

Mon Jul 12 14:02:40 1999
 
 

You may also want to try glucose -- essentially the same stuff. Karo just has more water. And if you're making candy with it, you're most likely boiling that

extra water out anyway.

Dolores

Re: ISO substitute for Corn Syrup

Thu Jul 8 21:18:18 1999
 
 

I think you're stuck with the golden corn syrup. You need the consistency in cooking...simple syrup won't work.

If you order from us...don't know if you do, but if you give me time, I'll go to the grocery and get you some Karo and include (or just send it alone) to you.

Hope someone from Canada reads this and has a solution.

vicki

choc. chip cookie

Wed Jul 7 22:52:27 1999
 
 

i am looking for a fantastic choc. chip cookie recipe. if anyone has one please email me and let me know.

kim

Re: choc. chip cookie

Fri Jul 9 15:29:20 1999
 
 

I used to have the best recipie ever. It contained vanilla beans. I got it from a 95 or 96 issue of gourmet magazine. It was a recipie from the Chef Cuisiner's

Club (in New York I think). I have requested this from Gourmet today. I'll post it when I hear back. They are truely heavenly! I personally don't like the Toll

House recipie, but millions do, everyone I know loves it. Guess i'm a freak. :-)

Claudia

Re: choc. chip cookie

Fri Jul 9 15:19:17 1999
 
 

A year or so ago the newspaper ran an article about variations on standard chocolate chip cookie recipes. The one that got my attention was "chewy chocolate

chip cookies"

All they did was to cut the butter called for in the Original Toll House Cookie recipe in half. I don't know why it works, but it does. And...... not only is the

cookie chewy and delicious, but you have eliminated half the fat in the recipe. Pretty neat!

Coz

Re: choc. chip cookie

Thu Jul 8 03:21:49 1999
 
 

I use the receipe on bag of Nestle tollhouse-I figure it's their big bucks product you can bet they have researched to find the best receipe possible for people to

buy their product!!! Sometimes the beauty of baking is in it's simplicity.

Claudia

Re: need help with strawberry shortcake?

Fri Jul 9 15:26:42 1999
 
 

Here in the South, there are two versions of strawberry shortcake. One uses a rich biscuit, halved and covered with strawberries that have been sliced, some

mashed, and sugared. The other version uses broken pie crust pieces in a bowl covered with the same strawberry mixture. You could take biscuits in a zip top

bag or plastic food container, and take sugared berries in another container packed in a small ice chest to keep the berries cool. You could also put in a container

of whipped cream or whipped topping in the ice chest. Take some plastic bowl and spoons and you're all set.

Mandy

ISO-Sugarfree Cake Recipes

Wed Jul 7 14:39:58 1999
 
 

I have a bride and groom that need a tier of their wedding cake to be sugar free, can anyone help me?
 
 

Cheryl

Re: ISO-Sugarfree Cake Recipes

Sat Jul 10 02:29:45 1999
 
 

Hi Mandy

I had gotten this off the board last year while on the same quest.

White Cake

1 1/2 c. cake flour

1 1/2 t. baking powder

1/4 t. salt

1/4 c. solid shortening

1/2 c. sorbitol

2 t.clear vanilla flavoring

1 t. water

1/2 c. 2 % milk

2 egg whites, stiffly beaten

Combine cake flour, baking powder and salt in a sifter, and then sift into a medium -sized bowl. Set aside.Beat shortening, sorbital, vanilla and water together

until creamy. Add flour mixture and milk alternately, beating well after each addition. Fold in stiffly baten egg whites. Grease and flour 8 " cake pan. Bake at 350

degrees for 30-35 mintues or until toothpick inseted in center comes out clean. Cool.

As for icing I ended up making This.

1 carton of whipping blend (cool whip)

small pkg. of intant vanilla pudding Sugar free

1 C milk

1/2 t. flavoring

Keep in mind this wasnt for a wedding cake so I don't know about decorating it. You might want to do a trial run and experiment.

Best of luck.

Dolores

Re: Fondant

Tue Jul 6 17:01:12 1999
 
 

I have the fondant recipe on my web site with all kinds of hints. Go to my home page then to SPECIAL TECHNIQUES

Arlene

Buttercream Icing

Mon Jul 5 14:45:33 1999
 
 

Does anyone make a buttercream icing using granulated sugar? If not, I have a recipe that is wonderful taste's a lot like Sanders buttercream. it stands up well

for decorating and is very tasty. I use royal icing if I'm going to make flowers or decorations ahead of time, but the buttercream is great otherwise.

It's not real sweet like a lot of frostings with powdered sugar are and some people like a less sweet frosting.

Anyway let me know if this an icing that you already have or if you want it.

Arlene

'R' Buttercream Frosting recipe

Tue Jul 6 12:59:36 1999
 
 

'R'

Here's the recipe for the buttercream frosting. I use it for decorating unless I want to make flowers ahead of time. then I use royal icing recipe and let them

harden.

1-1/2 cups granulated sugar

1-1/2 cups Crisco (not butter flavor if you want it whiter)

2 T meringue powder

About 1 cup Evaporated milk (I use Pet low-fat)

1-1/2 teas vanilla, or almond, or lemon

Cream the sugar and Crisco together adding sugar to Crisco a little at a time. The longer you beat it the better. Add the meringue powder beating it in. Add the

evap. milk a little bit at a time beating on high speed. Use about a cup, more or less, depending on the consistency you want. Add the flavoring and mix..

Beat the icing on high but scrape the bowl often to distribute the sugar. if you beat it too long it will break down but you have to beat it long enough to get the

grit out. I have also added Wilton's white-white food coloring to make it really white.

I used to make this recipe years ago with a regular mixer and I think it took at least 15 minutes of beating. I have a commercial mixer now and it takes a little

less time.

I haven't tried it with super fine sugar but I plan on it. Don't know if that will give the same consistency or less grit.

Please give me some feed back on how the icing works for you.

Renée V

Re: Buttercream Icing

Tue Jul 6 16:49:35 1999
 
 

Hi Arlene,

Your recipe looks great! Is it too soft to make flowers with? Have you ever tried to substitute butter for part of or all of the Crisco? Also, is it ok out of the

refrigerator or will it spoil on the counter or in the heat?

I have a recipe that uses granulated sugar, as well, but I always have trouble getting the "grit" out. I finally switched to super fine and this worked very well.

Mine is a cooked icing using flour and milk. I have posted it before.

Your recipe looks easier, but just as tastey!

Arlene

Royal Icing recipe - (Marie)

Wed Jul 7 16:42:44 1999
 
 

Here's the recipe for royal icing

3 level tablespoons meringue powder

1 lb confectioners powdered sugar

3-1/2 oz war water (slightly less than 1/2 cup)

1/2 teaspoon cream of tartar

Combine ingredients, beat at high speed for 7 to 10 minutes. Keep covered at all time with damp cloth. To restore texture later, simply rebeat.

This is great for making flowers ahead of time. Takes about 48 hours to dry completely.

Barbara R.

Re: Pre-made substitute for buttercream

Mon Jul 5 14:06:44 1999
 
 

You know, buttercream really doesn't take that much time to make...if you are having trouble finding one you like the taste of, maybe you should consider

making it...its easy and fast. To get that "bakery" taste, I use creme bouquet flavoring.

Aisha

Exactly what is bettercreme?

Sat Jul 3 21:26:19 1999
 
 

I am a young novice hoping to create my best friend's wedding cake next year. I have been searching for a good pre-made icing, and read about "bettercreme"

in several ICES chat archives. My question is: Is "bettercreme" a replacement for buttercream? Rich's website shows a clear difference between "bettercreme"

and Rich's "whipped topping". How does bettercreme taste? Like buttercream, maybe, or marshmallow? Or is it, in fact, a type of whipped topping? Can

anyone provide a taste analysis for me?

Thanks for helping the amateurs!

Sheri

Re: Exactly what is bettercreme?

Sat Jul 3 23:45:35 1999
 
 

Hi Aisha! Bettercreme is very different from buttercream icing. Rich's Bettercreme comes frozen, although thanks to modern technology and food additives it

never freezes solid. It stays the consistancy of a Wendy's Frosty. It comes in one gallon and 1 qt. containers. It can be frozen opened or unopened for one yr.-

refrigerated for a week and unrefrigerated on the cake for 3 days. It tastes just like "Cool Whip" I think.

What makes it different from Cool Whip is that it is stable for decorating, doesn't require the cake to be refrigerated and doesn't get runny in the heat (at least up

to 85-90 degrees). All you need to do to use it is pour it into a mixing bowl, let it 'thaw' a little then whip it til stiff.

Good luck and let us know how your cake turns out. What a wonderful thing you are doing for your friend!

Dolores

Re: Exactly what is bettercreme?

Sun Jul 4 10:20:58 1999
 
 

I just thought...Wilton makes a whipped icing that comes powdered. Some people like it very much. We have customers who buys it regularly. You wouldn't

need to worry about it thawing and spoiling...if you can't get Bettercreme.

Coz

Here's the receipe!

Sat Jul 3 19:36:26 1999
 
 

1/3 cup poppy seed

1/3 cup almonds-ground

1/3 cup sugar

1/3 cup milk

2 Tbsp. butter

1/2 tsp. almond extract

1 egg white

the receipe says to grind the poppyseed and almonds together-I don't see why you have to do this if your almonds are already ground. Next-in a small saucepan

combine poppyseeds, almonds,sugar and milk. Cook over medium heat for `10-15 minutes until thick and the milk is absorbed. Cool 15 minutes stir in the

remaining ingredience-blend and cool.

I still can't think of the name of that cookie-this was a different kind of cookie I got the receipe off!

Claudia

Re: Here's the receipe!

Sun Jul 4 23:28:41 1999
 
 

The name of the cookie is Hamentaschen and one of the filling recipes I have is: 2c. poppy seeds

Anonymous

Sorry, hit the enter key

Sun Jul 4 23:31:04 1999
 
 

Poppy seed filling:

2 cups poppy seeds,1 cup milk, 3/4 cup honey, 1 teaspoon grated lemon rind, 1/2 cup seedless raisins. Grind the poppy seeds in a food chopper or processor.

combine with the milk and honey. cook over low heat, stirring frequently, until thick. Stir in the lemon rind and raisins. Cool and use to fill cookies.

Coz

Re: Poopyseed filling

Sat Jul 3 18:54:43 1999
 
 

There is a jewish cookie for passover that has all different types of fillings to it and one is poppyseed. If someone can help me remember the name of that

cookie I can find the receipe-It's a long name-I have so many cookbooks I need that name to check the indexes. There is such a receipe I'll keep looking.

michelle h.

sodium propionate

Fri Jul 2 01:55:03 1999
 
 

Does anyone know what sodium propionate is? I found it in a cake recipe and have no idea what it is.

BKeith

Re: sodium propionate

Fri Jul 2 09:16:06 1999
 
 

Never heard of it. How is it used in the recipe?

As a wild guess, I'd say it might be a preservative of some sort, but I can't find a reference to it in any of my usual sources.

Bethany

Re: sodium propionate

Fri Jul 2 16:31:28 1999
 
 

Hi,

I'm no expert or anything, but earlier I did a search on Yahoo, and I did see it mentioned as a preservative. I didn't really read in-depth, so that's all the help I

can give.

Bethany

More

Sat Jul 3 13:31:22 1999
 
 

Hi, again, I just bought a cookbook from the American Heart Association, and they listed it as a mold inhibitor. Also, I saw on the Internet that it's found in

insectisides. Yech.

BKeith

Re: thanks for the input

Tue Jul 6 11:24:18 1999
 
 

Since you know what the ingredient does (mold inhibitor), and if you think you might not need it, why not just leave it out and try the recipe anyway? If you

keep the cake refrigerated and/or eat it within a reasonable amount of time, you probably won't need the preservative.

Selina

Re: sodium propionate

Fri Jul 2 23:42:13 1999
 
 

This is what was written in a book called 'Additives,Your complete survival guide'. Sodium propionate EEC #E281, Acid, a natural digestive product in

herbivore animals. Salts prepared chemically. Antifungal. Found in a wide range of breads, cakes, frozen pizza, dairy products. Is reported to cause migraines.
 
 

Barbara R.

Re: 4th of July

Thu Jul 1 19:47:50 1999
 
 

I have a friend who covers toilet paper cardboards with red, white and blue, fills them with candy (red & white mints) and puts them in a basket or something

with red, white and blue shredded tissue, sort of an arrangement....but for individuals why couldn't you tie the ends up with a ribbon?

Dolores

Re: whipped icing

Fri Jul 2 18:33:52 1999
 
 

If you think you want to offer whipped icing like from the grocery store this comes frozen and is whipped stiff to use. There is no real substitute. Tey and see

if your supplier carries it or is willing to start. They can get it in quarts and its easy to keep - frozen.

Otherwise, I do have an old recipe that is a no-cook like the 7-minute icing that turns into '2 hours icing' Look for that on my RECIPES page then go to Icing

Recipes. I called it Meringue Icing (like 7-minute)

michelle h.

ISO: large-scale recipes for apple-walnut cake & pound cake

Thu Jul 1 11:06:47 1999
 
 

I'm looking for an apple-walnut cake recipe that can be baked in large round pans. I have a bride requesting this flavor for her wedding cake - the bottom layer

is 16-inches in diameter. The cake will be covered in rolled fondant, so the base should be quite firm and easy to handle.

I also need a recipe for a butter pound cake that can be baked in large round pans. Most of the recipes I have found require either loaf pans or tube pans.

Thanks in advance for any help anyone out there can give me!

Dolores

Re: ISO: large-scale recipes for apple-walnut cake & pound c

Thu Jul 1 20:45:00 1999
 
 

You wouldn't be interested in some bakery recipes I've saved would you? These are listed in pounds/ounces rather than in cups - for larger or more cakes. I

litterly have pounds of these recipes I had saved just in case - from Bakery Magazine etc.

michelle h.

for Dolores

Fri Jul 2 01:50:30 1999
 
 

Yes, please! I am forever looking for large-scale recipes. I haven't found any books on the subject of large-scale baking, so any help/formulas you can share

would be much appreciated!

Dolores

Re: for Dolores

Fri Jul 2 18:35:43 1999
 
 

I will gladly mail you a big bunch. All I want is the cost of postage. Email the postage from a charge card and they are in the mail.

Anyone else want any before they're gone?

Melanie

ISO: most favored way to ice a cookie

Thu Jul 1 10:09:09 1999
 
 

Hi! What is the best way to ice and decorate cut out cookies without the icing smudging or oozing off? I'm confused. Do I do a base glaze w/ the petit four

icing, then pipe either the royal icing or the fondant icing?? I'm doing research now for the family Christmas baking spree. Also, has anyone read the

"Sugarbaker's Cookie Cutter Cookbook" and would it be a good book to purchase? I am not an artist so need ideas on HOW to make pretty iced cookies.

Thanks so much for any responses:-)

Dolores

Re: ISO: most favored way to ice a cookie

Fri Jul 2 18:36:39 1999
 
 

Seems like you need to go a few pages back here on this topic. There is a lot on this subject. Happy browsing.

Barbara R.

Re: ISO: most favored way to ice a cookie

Fri Jul 2 19:19:38 1999
 
 

Hi Melanie, I've decorated hundreds of dozens of cookies when we had a shop...I mixed powdered sugar, water and butter flavoring to the right consistency

then I poured it into a plastic squeeze bottle and snip off the tip. I would outline the cookie then fill it in. You could go back and do details after they dry. They

dry smooth and dull and are stackable after about 24 hours. But if you don't need to stack them, I wouldn't just in case.

Marie

Cookie Frosting

Sat Jul 3 12:29:11 1999
 
 

Barbara,

I was interested in your response to frosting cutout cookies. Martha Stewart just showed that method (using a plastic bottle) this week.

I noticed your recipe for frosting does not use egg whites, which appeals to me. Most of the royal icing recipes call for them, or the powder. What is the

purpose of adding egg whites, and how does your frosting differ. Obviously you have had success since it sounds as though you have decorated many!

Thanks.

P.S. How long do your cookies stay fresh?

Sheree

Carrot cake disaster

Thu Jul 1 07:55:21 1999
 
 

Last night I tried to bake my carrot cake from scratch as usual, but the middle fell in. I used self rising flour and added baking powder/soda. This is the first

time I used the self rising, so I am guessing that is what caused this disaster. Am I correct or is it something else? I cann ot afford to make these kind of

mistakes. Now I have to start all over again.

BKeith

Re: Carrot cake disaster

Thu Jul 1 08:50:30 1999
 
 

Yep, that was the problem. Over-leavening. Self-rising flour already contains baking powder, so the theory is if you use it, you shouldn't need to add leavening

to your recipe.

Problem is, each manufacturer adds different proportions of baking powder to their s.r. flour, so if a recipe works with one brand, it'll work differently or

(worse yet) not at all with another brand. Also, if you're making something like carrot cake which calls for both baking soda and baking powder, you're at a

loss as to how much soda to add.

My advice: pitch the s.r. stuff (or make biscuits with it), and get some all-purpose flour for your carrot cake.

Marie

Falling Cake

Thu Jul 1 12:35:18 1999
 
 

I baked a chocolate cake recently that sunk in the middle. I did not use self rising flour. This has never happened before... any ideas?

Thanks!

P.S. for B.Keith: Thank you for your wonderful web site and your generousity in sharing your favorite recipes. There are many that I want to try.

I want to make your Chocolate Fudge Frosting; it looks very easy and rich! Quick question... when mixing the powdered sugar, whipping cream, and vanilla,

do you use an electric mixter to make it fluffy, or stir by hand? Thanks!

BKeith

Re: Falling Cake

Thu Jul 1 14:34:50 1999
 
 

> I baked a chocolate cake recently that sunk in the middle.

> I did not use self rising flour. This has never happened

> before... any ideas?

Could be any of a number of things. Sunken centers could be the result of under baking, under mixing, or imbalance of the ingredients. Also, if you were

multplying a recipe up for a large pan, it could be over-leavened. Larger pans actually need less leavening proportionally than smaller ones.
 
 

> I want to make your Chocolate Fudge Frosting; it looks

> very easy and rich! Quick question... when mixing the

> powdered sugar, whipping cream, and vanilla, do you use

> an electric mixter to make it fluffy, or stir by hand?

Dirty little secret: I got that recipe from one of the News groups, but haven't made it yet. It just looks good, so I thought I'd share it. But I use an electric mixer

for most everything. If you want to keep the icing fudgy, mix on low speed. If you'd like it fluffier, mix at medium speed, and maybe even finish for a minute at

high speed.

Dolores

Re: Falling Cake

Thu Jul 1 20:48:32 1999
 
 

What I learned in Home Ec...a few years back :-)

Beat as much as you can until you are ready to add the flour then beat only enough to blend it in smoothly. This is also true if you are adding whipped egg

whites. If you stir too much they don't do any good at all.

Bethany

ISO: Low sodium recipes

Wed Jun 30 22:52:26 1999
 
 

Hi, everybody,

My request doesn't really concern cakes (sorry, Dolores), but I'm guessing a lot of you are not only great bakers but cooks as well. My husband has been put

on a low sodium diet, and I wondered if any of you have good recipes or know of any websites? I really appreciate it. It's only been 2 weeks, and we're already

getting in a recipe rut. So many convenient sauces and mixes are sodium no-nos. Thanks, gals (and guys), I really appreciate it.

:)

Bethany
 
 

Barbara R.

Re: ISO: Low sodium recipes

Wed Jun 30 23:26:27 1999
 
 

Hi Bethany... here is a website www.skyisland.com/Online Resources/default.html...it is a food site for people with allergies and intolerances, I went and didn't

exactly find low sodium, but maybe through their links or discussions you could find something. Hope you do! I couldn't live without salt!!!
 
 

Bethany

Thanks, Barbara

Thu Jul 1 12:19:25 1999
 
 

Hi, Barbara,

Thank you very much for the website address. I will definitely check it out in-depth. This low sodium diet sure has made me check out the nutrition labels. I

can't believe how much sodium is in some products. And we don't even want to talk about fast foods--one Big Mac and order of fries, and my husband

wouldn't be allowed to eat for the rest of the day! Yikes! :)

Coz

Re: ISO: Low sodium recipes

Wed Jun 30 23:37:48 1999
 
 

Heres something to inspire-Not only do I bake but I work real hard on my chef skills-I'm working on someday being an awesome grandma!!(My boys are 4and

6 so I have a while) anyway from reading and listening to the great chefs to add salt to a receipe is amatuer(sp) and the true great chef will be able to season

their food with all kinds of other seasons but salt. You will need to look at not the quick and easy fast and fun cookbooks but the hardcore-great chef stuff!!

You will need more prep time to make stuff but it will all be from scratch and you can totally control the salt. Good luck!!

Bethany

Thanks, Coz

Thu Jul 1 12:10:43 1999
 
 

HI, Coz,

Thanks for the words on inspiration. I like to cook, too, but I never know what to try. Thankfully my tastes buds have changed some, so I'm willing to try

more things than my once-very-picky self! I never salt food at the table, only while cooking, but I sure miss those sodium-laden conveniences like

Worcestershire sauce and barbecue sauce. I'm buying all kinds of new spices and trying to figure out what goes with what. We have discovered a few good

recipes, and super easy and great tasting hamburgers (2 T. Mrs. Dash to 1 lb. hamburgers). No salt added, yet they're really good. My husband's the one who

craves salt; his mom always salted everything. Mine didn't, so I'm not really missing it. Thanks again for your advice, I'm sure you didn't realize I'd give you

my life's story.

Coz

Re: Thanks, Coz

Thu Jul 1 14:20:25 1999
 
 

You can find the fun receipes in Bon Appetit and Gourmet-sometimes they come out with the best of cookbooks and I use those all the time(they have great

baking ideas too.) Another great cookbook magazine that is not so difficult is A Taste of Home. Once you get the basics down you won't need cookbooks and

you will really have fun!!

Bethany

Magazines

Thu Jul 1 18:02:09 1999
 
 

Coz, thanks for the recommendations. I've seen some Bon Appetit and Gourmet recipes online. I'll have to check them out better. I love Taste of Home! My

mother-in-law subscribes and then gives them to me. Another good one is Quick Cooking. They both give the nutritional analysis on some of the recipes, which

is good. Thanks again!

Lisa

Re: ISO: Low sodium recipes

Thu Jul 1 16:35:47 1999
 
 

Hi,

I cook in a Nursing Home and everything is low or no salt. After awhile you don't miss it. Just start playing with the spices. Find a cookbook that has a chart

for spices they have ones out there that tell you what spices compliment what foods, then it is a matter of playing until you hit a winner. I know that sounds

expensive but you eat everthing so experimenting doesn't really cost that much. I all the years I have been cooking the only thing that went into the toliet was

zuccini (sp?) soup! Not even the dog would eat it. :)

Bethany

Thanks, Lisa

Thu Jul 1 18:06:22 1999
 
 

Hi, Lisa,

Thanks for the suggestion. I'm playing with the spices and seasonings, but it's just a little scary. But my husband is great and eats the food, even though it

might not be all that great. At least he's willing to cut back the salt. I don't know if it's true or not, but I read that eventually your salt tastes buds will be

replaced with different ones. I told him that I'll have to develop spicy taste buds. The seasoning blends we've tried have all made my mouth hot! :)

Bethany

Re: ISO: Chocolate chip cake recipe

Wed Jun 30 22:43:56 1999
 
 

Hi, Abbey,

I don't know if this is what you're looking for, but this was in Mary Beth Roe's (from QVC) cookbook, so I thought I'd share. I haven't tried it, so I can't

vouch for it.

Chocolate chip cake

1 3/4 cups boiling water 1 3/4 c. flour

1 c. uncooked oats 1 tsp. soda

1 c. brown sugar 1/2 t. salt

1 c. sugar 1 T. cocoa

1/2 c. margarine 12 oz. choc. chips

2 eggs 3/4 c. walnuts, chopped

Mix boiling water and oats, let stand 10 minutes. Add sugars, margarine and eggs and mix well. Then add flour, soda, salt and cocoa and mix wel. Add half of

the choc. chips and nuts. Pour batter in 9 x 13 pan, and then sprinkle rest of nuts and choc. chips on top. Bake at 350 degrees for 40 minutes.

The book says this is a great picnic cake.

lynne

Re: sorry to bother you again...

Wed Jun 30 01:28:14 1999
 
 

hi there;

in any recipe the following abreviations are often used:

'T' = tablespoon

't' = teaspoon

'c' = cup

'lb'= pound

'oz'= ounce

i'm sure there are more, but right now, that's all i can thnk of :)

lynne

Michelle

heavy white cake

Tue Jun 29 19:35:37 1999
 
 

My husband loves white cake, but he doesn't like the light & Fluffy ones. I am in search of a good heavy white cake. He does like pound cake, but that is not

what I am looking for. However if anyone has a cream cheese pound cake I would appreciate that recipe also. TIA

Marie

Cream Cheese Pound Cake

Wed Jun 30 00:40:12 1999
 
 

Michelle,

I just found this recipe yesterday on the cakerecipe.com site. I was planning to make it tomorrow; it look very easy.

Ingredients:

1 1/2 c. butter

8 oz. cream cheese

3 c. white sugar

1 T. vanilla extract

1 t. almond extract

6 eggs

3 c. cake flour

Preheat oven to 325 degrees; grease 10 inch tube pan.

Cream together the butter, cream cheese, and sugar until light. Stir in vanilla and almond extracts. Add the flour and eggs alternately, beginning and ending with

flour. Pour batter into the prepared pan.

Bake 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean

Marie

Cream Cheese Pound Cake

Thu Jul 1 01:16:07 1999
 
 

I made this cake today...it was just o.k. My family liked it, but I thought it was a little dry. It is really heavy and dense; it would be good with pureed fruit.

Renée V

White cakes

Wed Jun 30 14:12:18 1999
 
 

Hi Michelle,

I just wrote to Tee-L and told her about the "Cake Bible". It has several white cake recipes. One that comes to mind is a white butter cake that uses melted

white chocolate. It has firm, dense texture and a very fine crumb.

Tee-L

ISO the perfect from scratch white cake!

Tue Jun 29 16:07:41 1999
 
 

I have read a lot of the archives and I don't want to start a debate on "mix" verses "scratch" or on the evils of Crisco. I have decided to try different ways and

see what works for me as so many have suggested on different topics! Anyhow I am looking for a recipe for plain white cake (or any flavor)especially one that

does not call for shortening "ie Crisco". Thanks in advance!!!

Allyson

same request

Thu Jul 1 13:49:40 1999
 
 

It's funny but I was just about to ask the same question. I am looking for good recipes to make cakes from scrath. I have invested in the Cake Bible but the

yellow cake I tried turned dry. I want that homemade taste but I want a moist cake also. Is that possible.

Renée V

Homemade Taste

Tue Jul 6 13:42:20 1999
 
 

Hi Allyson,

I have not had that experience with the Cake Bible recipes. Having said this, I almost always use a good cake mix unless I am making a specialty cake or a

flavor that does not come through well with a mix, such as white chocolate.

The way I get that really homemade taste is to substitute the oil in the mix with melted *fresh* butter. It is really important that the butter is fresh. Even salted

butter in the fridge takes on an off flavor after a few weeks. I don't think it is rancid, just not as fresh tasting as it could be. I always keep my butter in the

freezer, double wrapped until I need it and only defrost the amount I need.

To my taste buds, this has made a *big* difference. I know that there are those out there that don't agree with using a mix, but if you are having difficulty

getting a moist cake from scratch, try this, it may be your solution.

Renée V

White cakes

Wed Jun 30 14:09:07 1999
 
 

Hi Tee,

If you are really interested in scratch cakes, you should invest in the "Cake Bible". There are several white cake recipes in there, butter cakes as well as sponge

cakes.

I use mixes and also scratch cakes. It depends what you or your customers are looking for.

BKeith

Re: ISO the perfect from scratch white cake!

Wed Jun 30 09:08:06 1999
 
 

My "white" cake is off-white. I warn brides who come for tastings that it's that way because I use real butter and real vanilla, and they've been fine with it.

I had a bride once who wanted a sculpted wedding cake made of angel food! Told her no way -- the angel food wouldn't hold up to the carving and all the

icing. Found a white sponge cake recipe that's very white, light like angel food, but heavy enough to work with. It's the white genoise from the Cake Bible, but

I used almond extract instead of orange zest and Cointreau. Quite good. And easy to work with. Here's the cake I made from it:

Marida

Listen up, gang--Marida's icing

Mon Jun 28 17:38:09 1999
 
 

Okay, I told you I would try the Land O Lakes unsalted to see if it was white. It might be a tad bit lighter then the other butters but it is not

white. I don't think we are going to find a pure white butter. If you want a snow white icing you are going to have to go with the crisco and

add lots of butter flavoring or some other flavoring to suit what you want and not my recipe. I never have any problems with customers when I

use that recipe.

Sheri

I noticed too!

Mon Jun 28 21:43:25 1999
 
 

I was making up icing today with off-brand butter I got from our warehouse club. My last batches were made with Land O Lakes, because it

was on sale a few weeks ago and I bought 10 lbs. ($1.39 a lb.!) This icing made with the off brand butter was noticably more yellowish than

the Land O Lakes butter , I thought.

I was wondering Marida, what did you do last year when butter was $4.00/lb.?

There was a nationwide butterfat shortage. Heavy cream was expensive too, I remember cringing when people would specifically ask for real

whipped cream icing. With all the butter you use, did you change your prices or just absorb the cost until the shortage ended?

Marida

Re: I noticed too!

Mon Jun 28 21:55:32 1999
 
 

I buy most of my butter at the Price Club. Their prices went up to about where it was at the super markets before they raised their prices. I just

grinned and bared it (is that a word) and they finally came down. I'm getting too old to worry about the nitty gritty stuff. BUT!!! $4.00 a pound

is ridiculous and, it is like everything else, we just had to ride it out.

BKeith

Chuckle

Tue Jun 29 09:47:57 1999
 
 

Marida wrote:

> I just grinned and bared it (is that a word) and they > finally came down

Yep, it's a word, but I doubt it's what you meant. You probably wanted to say "grinned and bore it". Unless of course you were in the buff

while you were smiling. ;)

Gives me an idea for a pinup calendar, though: "The Barenaked Cakeladies of Sugarcraft". Ought to sell like hotcakes at Convention! If we can

find 12 guys, we'll do a sequel next year.

Coz

Butter prices

Tue Jun 29 00:39:56 1999
 
 

Heres the scoop from the Dairy state why those butter prices went up-they were up to $5.15 here in Wisconsin-it was sooo painful. I had a

friend who is a dairy farmer help me out. A third world nation bought up most of the butter supply and held onto it in storage until the price was

driven up and then they sold. Have you ever heard of such a dumb thing-I guess they made money. None of the dairyfarmers saw any of that

money. We were not happy about that here in Wisconsin. I still pay about $2.00 per pound for butter-you'd think I could get a deal huh!

Sheri

Re: I noticed too!

Mon Jun 28 22:42:14 1999
 
 

That's what I did too, just rode it out. I wasn't buying butter for icing last year, I bought grocery store icing in cases from Sam's Club. But I

use a lot of heavy cream in the summer for my strawberry torte and it went from 1.29/qt. to 3.99/qt.! I didn't bother to raise prices since the

shortage was only to be for a few months at the most.

Dolores

I've heard that...?

Mon Jun 28 22:03:57 1999
 
 

I have heard that you can get white butter in Canada...have for many years. I don't know if this is so or not...any Canadians here to give an

anser? Maybe it is also off-white like Marida found???

holly

white butter.....

Wed Jun 30 00:59:12 1999
 
 

i live in western canada, and there is white margarine available. I have actually used it in Marida's recipe and did not have any problems at all.

THe color still is not pure white but there is a difference. i add butter flavour for a better taste!!

Tracy

White Butter

Tue Jun 29 08:31:40 1999
 
 

I live in Ontario, Canada and have never seen white butter. I know that in the western provinces they have white margarine. Any other

Canadians out there who have seen white butter??

robin w

ISO piping gel recipe

Sat Jun 26 13:52:18 1999
 
 

Anyone have a recipe for piping gel? I use a lot; it's getting expensive! Thanks

Marida

Re: ISO piping gel recipe

Sat Jun 26 17:32:40 1999
 
 

1 or 2 envelopes (1 or 2T.) unflavored gelatin

2 T. cold water

2 c. corn syrup

The amount of gelatin used governs whether the gel is to be thick or thin, depending on your needs or preference. Soak gelatin in cold water.

Heat this mixture on low heat until clear and gelatin is completely dissolved. Add corn syrup. Heat thoroughly. Store in covered container in

refrigerator. To color, use paste color. Note: Because this homemade piping gel has no preservations it must be used within a few weeks. This

recipe was in the June 1998 issue of ICES.

michelle h.

chocolate fondant

Thu Jul 1 11:18:54 1999
 
 

Hi! Rose Levy Beranbaum has a pretty good recipe for chocolate fondant in The Cake Bible. It has a lustrous surface and does taste sort of like

Tootsie Rolls! Here it is:

1 Tbsp. gelatin, 1/3 cup water, 2/3 cup corn syrup, 1 Tbsp. Glycerin, 1/4 cup Crisco, 1 tsp. vanilla, 6 1/4 cups powdered sugar, 2 cups + 2

Tbsp. cocoa.

Heat gelatin and water until melted, blend in corn syrup, glycerin, crisco and vanilla until melted and fully incorporated. Mix cocoa and

powdered sugar, make a well in the center, then pour in liquids. Stir, then knead until it forms a smooth ball. You might have to add powdered

sugar or water to get a good consistency for rolling out.

This is a little harder to work with than regular rolled fondant, so you may have to roll it out between two sheets of heavy-duty plastic. See The

Cake Bible for this - it has great instructions for different ways to work with chocolate fondant.

Jennifer

White Almond cake by Abraham Lincoln's wife Mary

Fri Jun 25 18:51:54 1999
 
 

Mary Todd Lincoln’s

White Almond Cake

This cake was originated with Lincoln’s wife, Mary. As in the wife of President Abraham Lincoln.

2 1/4 c. cake flour or 2 c. all- purpose flower

1 T. baking powder

1 c. butter

1 1/2 sugar

1 t. vanilla

1 1/3 c. milk

1 c. finely chopped almonds

6 egg whites

1. Grease and flour two 9 x 1 ½ - inch round baking pans. Set aside. In a medium mixing bowl, combine flour and baking powder.

2. In a large mixing bowl, beat the butter with an electric mixer on low speed for 30 seconds. Add sugar; beat on medium speed till fluffy. Beat

in vanilla. Add the flour mixture and milk alternately to the beaten mixture. Beat in the finely chopped almonds.

3. Wash and dry beaters thoroughly. Beat egg whites with electric mixer till stiff peaks form (tips stand straight). Gently fold into batter.

4. Turn the batter into prepared pans, spreading evenly. Bake in a 375 degrees oven about 30 minutes or till a toothpick inserted in the center of

cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

Anonymous

Re: White Almond cake by Abraham Lincoln's wife Mary

Sat Jun 26 18:56:40 1999
 
 

Coz,

In my cookbook it says buttermilk can be substituted by lemon juice, vinegar, yogurt and cream of tartar.

1 cup buttermilk or 1 T. lemon juice + whole milk

1 cup buttermilk or 1 T. vinegar + whole milk

This is how:

First you put 1 T. lemon juice or vinegar in a cup. Then, you add enough whole milk to make it equal 1 cup. Let it stand for 5 minuties before

using.

Or you can make it by adding 1 3/4 t. cream of tartar and 1 cup of milk for buttermilk substitute.

The last way is to say that 1 cup of yogurt is equal to 1 cup of buttermilk.

I drink skim milk. So, I never use whole milk in recipes. I have just used plain skim milk instead of buttermilk. But, I have also tried it with

vinegar and cream of tartar and I really can't tell a difference. Sometimes I just use skim milk and butter flavoring. I hope this answers your

question.

You know I was just thinking that this would be a good 4 Of July cake. Because it has to do with the history of the USA.

Coz

Re: White Almond cake by Abraham Lincoln's wife Mary

Sat Jun 26 22:36:58 1999
 
 

It would be good for 4th of July!! You know cherries go great with almonds and you could make the cherries like the red strips in the flag and

then do a corner with blueberries-hummm, gives me ideas!!

Joyce M

Grainy Icing

Thu Jun 24 17:23:53 1999
 
 

How do you get the grainy taste out of your icings? I have tried several recipes (some on this board) and they all have that grainy texture. Is one

brand of conf. sugar better than another? I have used milk, water, hot, cold, nothing seems to work. Maybe I am looking for a texture that isn't

there. BTW - I love this message board! You all are such sharing people. I am also doing my first wedding cake in the next two weeks, and still

looking for a smooth, creamy, vanilla tasting icing.

Thanks for any help

Coz

Re: Grainy Icing

Thu Jun 24 23:30:27 1999
 
 

I think Marida's receipe is a great decorator icing since she uses real butter in it-for something different have you considers an Italian

buttercream you need a candy therm. to do it so it is some work-It does not stand up in hot outdoor weather but it is oh so yummy and

impressive I have it on my E-mail if you want it I can forward it just let me know.

Sheri

Re: Grainy Icing

Thu Jun 24 18:41:56 1999
 
 

Hi Joyce! Welcome!

I know exactly what you're talking about. I hate the grainy "crunchy" way icing can get sometimes. Here's what has worked for me. I only

make icing with a brand new bag of sugar. I use Marida's recipe (have you tried that yet?) It calls for 2 lbs. of sugar and I buy it in 2 lb. bags

and just dump it in the mixer. When it's fresh from the bag I don't even need to sift it. I have found that when 10 x sugar is stored in a

container, even an airtight one, it still picks up some moisture and gets an 'off' taste. I make icing the day before I need it, then re-whip on low

before using it. This seems to help the sugar 'dissolve'. Also, my Wilton instuctor told us that your confectioner's sugar should be a pure cane

sugar, like Domino brand. I didn't believe her till I tried a few of the other brands-the icing didn't seem as smooth.

If you've ever used the Wilton recipe, it calls for a lot of 10 x in proportion to the butter and shortening. That was a very grainy icing if I recall.

Let us know if you haven't tried Marida's recipe and she, me or someone here will post it for you. Hope I could be of help! Sheri

Joyce M

Re: Grainy Icing

Thu Jun 24 23:22:37 1999
 
 

Thanks so much for responding Sheri. I have a daughter named Cheryl and we call her Sherry. She still can't figure that one out! LOL Yes I

have tried Marida's fabulous icing. My husband said it was the best I had ever made. Unfortuately, all others seemed so so with it. I think they

are used to the really sweet taste and don't care if it is grainy, but I sure do. I would love to use her recipe all the time, but most of my baking is

for children and grandchildren. Am beginning to branch out a little. I went back to the recipe I used to make from the first issue of American

Decorating Magazine given by Francie Snodgrass. I did not use any almond flv. and cut out using the creme bouquet, used one stick of salted

butter with three unsalted plus crisco called for and added 1/2 tsp salt. I used pure vanilla and I believe this is going to work for us. One of

these days, I am going to sneak Marida's icing in on a cake and let them know what a really good icing tastes like!! Someone told me they used

store brand conf. sugar, but that sure didn't work. I now use either Dominos, or Dixie crystal. Thanks again Sheri, sorry to be so yacky! Any

other suggestions would be appreciated too. I will try your suggestion to make it up a day ahead.

BKeith

Re: Grainy Icing

Fri Jun 25 09:14:53 1999
 
 

Also try mixing longer. When I've used that icing, I found that mixing on low for 10-15 minutes made it MUCH smoother.

Joyce M

Re: Grainy Icing

Fri Jun 25 13:11:24 1999
 
 

Thank you BKeith! I will go 15 min, had been doing around 10. You are the reason I decided to use REAL vanilla instead of the clear. You had

posted that you use the real stuff unless the customer really wanted the other. I really think that made a difference in the flavor.

Joyce M

BKeith

Re: Grainy Icing

Fri Jun 25 16:02:01 1999
 
 

Glad you like the real vanilla. The flavor difference is pretty striking if you ask me. I personally think getting a pure white icing isn't worth

sacrificing the flavor and mouthfeel of real vanilla and real butter.

Make sure to mix that icing on low speed -- otherwise it'll get full of air bubbles and be a pain to smooth.

Dolores

Re: ISO recipe for Chocolate Buttercream Mints

Sat Jun 26 09:35:46 1999
 
 

Make my mint recipe and add Hershey's powdered cocoa. Then you must add more liquid too. I don't put them in a bag. I roll them into a ball,

press in gran. sugar and press into the mold, pop out and place on tray.

TIP: If you don't get sugar on the back of the ball they stick to the tray just enough so that you can arrange them perfectly.

Don't be afraid to alter this recipe...add more pwd sugar if sticky or more liquid if too stiff. You can't hurt this recipe!

Mine are here: <"http://w3.one.net/~proicer/recipes/all-recipes.htm">

Lena

Re: ISO:Banana filling

Wed Jun 23 12:11:19 1999
 
 

Hi Julissa,

Just an idea. Why not use Marida's white chocolate mousse recipe but with banana pudding mix. Briefly soaked your banana slices in lemon

juice, strain & add to the 'Banana Mousse'. Lena

Marida

Re: ISO-White Chocolate Mousse Filling

Tue Jun 22 22:37:07 1999
 
 

Here is an easy one. We use it all of the time.

2 cups heavy whipping cream and one package Jello White Chocolate pudding.

Selina

how to mix

Tue Jun 22 23:54:57 1999
 
 

Do you just put everything in the bowl and mix together or whip the cream first than add the pudding?

Marida

Re: how to mix

Wed Jun 23 06:35:46 1999
 
 

I put everything in the bowl and then whip it until it is stiff.Lesa

ISO recipe for a "Napoleona" cake

Tue Jun 22 21:02:55 1999
 
 

My son's girlfriend's mother said this cake is fab - very popular in the Northeast - several layers with fruit and/orcream filling in between (kind

of like the Napoleon pastry). I'd love to find the recipe if anybody knows it. Thanks in advance.

Lena

Re: ISO recipe for a "Napoleona" cake

Thu Jun 24 10:58:58 1999
 
 

Hi Lesa,

Are you asking for Napoleons?

I do know that you buy the puff pastry dough from the freezer at your local grocery store. You unroll the dough, roll it out, not too much, poke

holes all over, cut & divide into 3 equal portions, then bake. Cool. Make your bavarian/custard creme or pudding with less milk ( you want the

consistency thick to hold together without oozing much.

Pick raspberry fruit or strawberry fruit jam.

You get your first layer of pastry-flat side on bottom, spread your thin layer of fruit, then your pudding/custard, then repeat process one more

time, ending it with the last piece of puff pastry - flat side up.

Glaze with liquid fondant- enough to cover edge to edge (corner to corner)& decorate with melted chocolate. Refrigerate or freeze for easier

cutting. Let sit to dry & firm up. Then gently cut with a serrated knife.

Some napoleons have with whipped cream in the layers as well.

I am sorry I don't have measurements or a recipe for this. I used to work for a hotel years ago & dealt with large quantity. I know how to put it

together. I hope this helps you. Good luck! Lena

Me, again. I looked into www.epicurious.com, then choose Bon Appetit, then type in napoleons then find. There is a list of Napoleon recipes. If

you were to type in 'napoleona'

it will say it couldn't find it, but click on this word & it will give you the meaning of the word as well- if you are interested.

I also want to mention that this can be put together round like a cake. You would roll out the dough, poke holes & place a 9 inch cardboard on

the dough, outline with a knife. Cut & bake 3-4 round puff pastry circles. Let cool. Use the method I gave to you earlier. Ice the sides with thin

whipped topping/cream & gather chocolate shavings on the sides. Freeze & cut into 6-8 pcs.

Does this sound about right? Good luck. Lena

Lena

Could this be the recipe.................

Tue Jun 22 19:14:25 1999
 
 

Hi Everyone!

Could this be the recipe everyone is looking for?

Wedding Cake Buttercreme

1 1/2 c. shortening (alpine or crisco)

1/2 c. butter - room temperature

Cream for 3-5 minutes

Then add

2 ozs. white chocolate - melted & cooled (Mercken's or Callebaut)

In a separate bowl:

Combine 1/2 c. boiling water

2# p.sugar

2 t. vanilla extract

add to shortening/butter mixture, mix at lowest speed til well blended (3 minutes). Then allow to sit covered for an hour.

I wrote this recipe without the author's name on a piece of paper because at the time I didn't have a printer. I hope the instructions work out as

well. I remembered that this was said to be good for hot, humid weather conditions. I haven't tried it. Good luck!! Lena

MISH

RECIPE

Tue Jun 22 12:07:48 1999
 
 

HI EVERYONE THIS IS THE ONE I USED....

I can't remember Jeff's exactly... but this is pretty close if not exact. Maybe Jeff will confirm...

beat for a while

2 c. crisco

add

2 lbs confect

1/2 c. cake flour

1/4 c. warm water

add

2tsp. butter flav

1 tsp. vanilla flav

-Mish

Lisa

Re: ISO FLOURLESS CHOCOLATE CAKE AND FLOURLESS PEANUT BUTTER

Wed Jun 23 16:11:05 1999
 
 

Marie,

Here is a flourless peanut butter cookie recipe. You need 2 cups peanutbutter, 2 eggs, 1 1/4 cup sugar. Mix.

Make round tablespoon size balls and bake about 8-10 minutes being very careful they burn quite easily. When they come out of the oven insert

a unwraped hersey kiss in the center.

these are my families favorite cookies. this recipe makes about 48.

Marie

Flourless Peanutbutter Cookies

Thu Jun 24 14:14:59 1999
 
 

Thanks, Lisa, for the recipe. I made them last night; they were easy and VERY tasty. I appreciate you taking time to post this recipe.

Lena

wheat-free cake

Sat Jun 19 22:48:07 1999
 
 

Hi Marie!

I had to make a wedding cake with one special one that had to be made dairy free, sugar free, egg free & wheat free.

It was the 'cutting cake' for my sister in law's wedding. The newlyweds including my father in law, mother in law, & her sister as well all had

these 'food allergies' so I found this recipe to accomodate them from....

http://www.skyisland.com/OnlineResources/cookbook/wheatfree/applesauce.html

Check it out. It is kind of a long recipe.

I could bake 2-8" round out of the recipe & bakes about an inch in height each. I didn't spray the pans & used circle cut wax paper at the

bottom. Loosen the sides with the knife & the cakes come right out.

It was a hit with my 'in law' family & taste like a carrot cake. It was good. Considering my kids don't have 'food allergies', they liked it as well.

My husband was the only fool who didn't try it as he said.

Good luck! Lena

Lena

one more thing.......

Sat Jun 19 22:50:56 1999
 
 

Marie,

I forgot to tell you that for non-wheat flour ingredients,

I used 1 1/2 c. oat flour & 3/4 c. tapioca flour.

BKeith

Chocolate Mousse Cake

Mon Jun 21 14:58:37 1999
 
 

I go this from the rec.food.recipes archive a while back (www.neosoft.com/recipes). I usually ice it with a chocolate buttercream and then

cover with a poured chocolate ganache. It's extrememly rich, and is well accompanied by fresh whipped cream.

I'd be hesitant to stack two of these to make a standard wedding cake tier -- it's dense and, as a result, not easy to cut, so it'd probably make a

mess when they go to serve it. If you're looking to use this for a wedding cake, then you'll end up with short tiers.
 
 
 
 

Chocolate Mousse Cake

1 c. granulated sugar

2 c. butter

1 c. water

1 tsp. instant coffee, if desired

16 oz. semisweet chocolate, cut into pieces

8 eggs, slightly beaten

Heat oven to 350 degrees. Grease springform pan. Heat sugar, butter, water, coffee (dry) and chocolate in saucepan over low heat, stirring

constantly, until melted and smooth; remove from heat. Stir in eggs. Pour into springform pan.

Bake until toothpick comes out of center clean, 45-50 minutes. Cool completely. Remove from pan; cover with plastic wrap and refrigerate until

chilled, at least 4 hours.
 
 

Please note that this cake is different from most flourless cakes because you do not separated the eggs and add the whites whipped. It is

therefore a denser, fudgier cake.

Marie

Flourless Chocolate Mousse Cake

Thu Jun 24 14:22:44 1999
 
 

I'm not sure if I should thank you for this recipe... I made it yesterday for my family to test it; we all think it is wonderful! Since I am a

chocoholic, it was impossible to resist "just one more bite". I poured a ganache over it and it was just perfect.

You can now consider yourself an enabler!

Barbara R.

Re: NEED HELP! LOST RECIPE!!

Fri Jun 18 23:23:51 1999
 
 

Mish, I adapted it to the amount I usually use and have not tried it yet, but this is what I wrote down.

2 c crisco

1t salt

12 c powd. sug

1 c corn starch or cake flour

3/4-1 cup water

1T flavoring

lynne

Re: Recipe SW

Fri Jun 18 15:30:16 1999
 
 

there is a program that stores recipes (many, many 1,000s); divides or increases; will even write up a shopping list if you want :) (i don't

remember all the others 'perks' it has). it's called 'meal master'. they have a web site, but i'm not sure of the addy. i'll ask hubby tonight unless

someone else jumps in here w/it or you might just try www.mealmaster (?)

lynne

Re: ISO Alcohol Substitute

Fri Jun 18 15:26:52 1999
 
 

without knowing exactly what recipe and how much booze is used (& how) it's hard to say but as a general rule:

1.) it was always thought all the alchole evaporated out in cooking, however recently (1-2 yrs) they found that is not true and about 50% is left

(as i remember).

2.) serve it to kids: it has been done for yrs and yrs w/o a problem. mostly arn't we talking a couple of tablespoons per entire cake? the amount

they would ingest is so small. if you are concerned because of religious reasons then you have to decide how to handle it.

3.) what does it do: usually for the most part adds flavor. many times you can find a flavoring of the same taste, especially these days, w/all

those offered for coffee etc. there are all kinds of creamers, flavorings, syrups that could be subed.

hope that helps.

Marida

Re: Marida's icing

Thu Jun 17 21:59:30 1999
 
 

Jan, you did not do anything wrong. When you use that much butter in icing it will not be pure white. I always tell my brides that and not one

of them has asked me to do the other icing. I always give them a choice. Plus, you will notice that sometimes that icing seems to be whiter than

other times. I find that if I don't get the butter too soft and then use it right away after mixing it the icing tends to be a lot lighter.

Coz

It was Ivory!

Thu Jun 17 20:56:30 1999
 
 

Tell the bride it was Ivory and because you only use quality ingredients!!! You used real butter!!!! And... Everything's better with butter!!!!

Jennifer

pure white icing

Thu Jun 17 20:13:07 1999
 
 

Her icing isn't pure white. You didn't do anything wrong. If you use butter it won't be pure white.

Marida

Re: Marida's icing

Thu Jun 17 23:42:31 1999
 
 

Jan, I just finished four wedding cakes with that recipe--one was basketweaved, one was cornellia lace, one had ruffles and one had a lot of lily

of the valley and all were done with that icing.

Michelle

Tart Recipes

Thu Jun 17 12:16:03 1999
 
 

I recently got some tart pans. I am wondering if anyone has any helpful hints on the best way to grease them so that the tart comes out in one

piece. Also I would appreciate any recipe ideas. I love variety & like to do unique recipes. Thank you for your help.

Nat

Re: Tart Recipes

Thu Jun 17 19:04:05 1999
 
 

If they don't have removeable bottoms, what about a round piece of baking parchment? That should help.

Lena

greasing tart pans

Thu Jun 17 19:41:20 1999