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You're welcome, Joan. I'm glad it was a success for you, too. I never thought of using red velvet icing with it. Will keep that in mind.
July 24, 2016 at 3:40 pm in reply to: Did You Cook Anything Interesting the Week of July 17, 2016? #3664I've never seen Australian wine, but I only look for wine when I need it for a recipe. I've always used Burgundy in beef bourguignon.
I have a trip to the restaurant supply store on my to-do list. I'll look to see if they have Carbon-Off. Sounds faster than scrubbing each rack tine with an abrasive pad. Thanks for the information, Mike.
Mike, forgetting to turn on the oven must be contagious even via the Internet. Your cut cake looks exactly like it should. I'm glad you enjoy the flavor.
I had to pay the piper by cleaning both ovens. That's a four day project, although I'm not working on them for long . . . well, cleaning the racks by hand is a time-consuming task. The racks took two days. Consequently, the only item I baked was a yellow cake, which I've talked about in the semi-flop thread.
July 24, 2016 at 8:11 am in reply to: Did You Cook Anything Interesting the Week of July 17, 2016? #3647I made Coq au Vin from "Cook-Ahead Cookery" by Theodora Zavin & Fredda Stuart. I never drink alcohol, but I enjoy cooking with it occasionally. This recipe calls for red wine. For the first time, I used Merlot. I am quite pleased with the taste it gave the final product.
If you have time, Mike, please let me know how the half recipe works in the square pan. I've never tried that.
BakerAunt, a while back, ATK had a segment on baking powder. Their testing indicated baking powder needs to be replaced every 6 months regardless of the expiration date on the can. Ever since then, I replace my baking powder and baking soda every 6 months.
The powder will work after 6 months, but the test kitchen showed that biscuits won't rise as much after 6 months.
Does anyone know if baking soda needs to be replaced sooner than 6 months?
Mike, the recipe calls for 2 - 9 inch cake pans. I have edited original post to include that.
I don't bake this in round pans. I use and old-timey sheet pan that is 13-1/2" x 8" x 1-1/4".
I think that if you make this when your outside temperatures go down that you'll like it. What I enjoy is that it has enough flavor that I'm happy to eat it without any icing.
I used this recipe to make a German "Chocolate" Cake for someone who prefers that cake be yellow, not chocolate. Worked out great.
Mike, the cake was fully baked. Tasted delicious even in the fallen area. I'm convinced KIDPIZZA diagnosed the problem correctly. I don't know how long the cake sat before it went into the oven, but it was longer than normal. Usually, I start preheating the oven half-way through a recipe, but this batter was almost finished before I thought of the oven. Nevertheless, I'm posting the recipe here:
Yellow Cake
1 cup softened butter
2 cups sugar (I used half white Splenda & half sugar)
4 eggs
3 cups flour
2 teaspoons baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1 teaspoon vanillaPrepare 2 - 9" cake pans. Preheat oven to 375 degrees.
Cream butter & sugar. Add eggs & blend. Add and mix other ingredients. Bake 25 minutes.
- This reply was modified 8 years, 5 months ago by Italiancook.
- This reply was modified 8 years, 5 months ago by Italiancook.
- This reply was modified 8 years, 5 months ago by Italiancook.
KIDPIZZA, yes! you helped me with my baking mystery. The recipe has both baking soda and baking powder. I didn't realize the baking soda would do its thing while waiting for the oven. Thanks for educating me.
Italiancook (Gail)
My husband uses an electric sharpener on our knives. Don't know the brand, but it was recommended by ATK, as I recall.
I have my dad's manual knife sharpening stone. Sometimes I want a knife a little sharper than the electric sharpener makes it. Then I use my dad's stone. Many times he gave me oral instructions on how to sharpen knives while he was working with the stone.
- This reply was modified 8 years, 5 months ago by Italiancook.
I didn't bake this week. Instead, I exercised twice a day in an attempt to lose more weight. At week's end, I had gained one-and-a-half pounds! So much for exercising instead of baking.
I made my dad's Chop Suey. It's not the least bit authentic, but it tastes good. I served it with Chow Mein Noodles instead of rice. Dad always used those dried noodles, so I do, too. I make this rarely; when I do, I want to replicate Dad's. The recipe makes a lot, so ate this for the better part of the week.
wonky, I would never have thought of making French toast with the raisin bread, but it sound delicious. I'm going to make that for supper tonight. Thanks for the suggestion!
July 9, 2016 at 2:49 pm in reply to: Did You Cook Anything Interesting the Week of July 3, 2016? #3178I did more baking than usual so I didn't cook much. The most exciting unexciting meal I made was my mom's baked chicken. Before church, she would cover bone-in, skin-on chicken breasts with salt. They baked while we were gone. Not sure what temperature she used, but I bake them at 350 degrees and would never leave them in for more than an hour. I use a liberal amount of seasoned salt on mine instead of plain salt.
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