Caroline923

Can you - and if so - any changes to structure when you use it - will it still whip??

emeril has one you might consider as does paula dean - easy ones

you mean pie or cake you have used both words??

Velvet Elvis Cake recipe - ya'll hve one?????

Agree with the cookie idea - and if still not happy - brush with egg white and bake a few minutes to seal the bottom before adding the filling.

Has anyone ever tried thet buttermilk soaking from Southern Living on the Frog Commissary recipe???????

I buy Peter Pan in bulk cause it is cheap as well - and even on the finicky Elvis Pound Cake - works just fine.....that said - bread flours do matter....

Elvis recipes that I have, have no leavening and I made a double recipe last night using Peter Pan cake flour - sifted once then measured - scoop method and sifted twice more, bar grade super fine sugar, large eggs, Keller butter, heavy whipping cream - all at room temp - beat sugar and butter for 8 minutets - added eggs one at a time and beat at end 5 minutes - used Kenwood mixer - used 8-3 pans and the real small individual loaf pans - COLD oven to start - convection oven- to 325 degrees - middle racks - every one came out with raised dome - slight crack in middle - nice crust - no sinking - baking times varied with pan size - used long toothpick to test center after 45 minutes....hope this helps.

so these aren't chains and they are good? Reasonable prices? My mom lives in the Woodlands and I go crazy when I visit--it seems every place is a restaurant that you could be anywhere in the US. Zoe ← check out for yourself perrysrestaurants.com and Brioitalian.com - brio is a chain but not huge

Perry's Grill and Steakhouse Brio Grill

You all are great - printed out Bill's and the awesome looking Thankful - knew about the Penzy's - but it seemed sorta "normal" - needless to say you know how I will be spending my weekend..........and following that up with 10 hours on the stepmill after I taste the results...will keep you posted...can you email and do cardio at the same time????

Now that sounds awesome - is recipe available online - or do I buy the book - being slilghtly obsessive - and I am sure I am the only one - another cookbook would not even be noticed amongst my 200+ collection!!!

Thanks - may not be a real good solution giving the nature of caramel - not wanting to end up with hard candy or food poisoning...wish there was a layer cake or jaconde or something that could have caramel nestled inbetween that did not end up being a grainy glob of brown sugar - either as a filling or icing....

And by creme brulee tart you mean any recipe in a sugar tart crust?

Thanks Lucyinaust - will print and try!!!

find a lemon cheese cake recipe and substitute the lime - there a re many out there - oddly enough the one by Debbie Fields Favorite American Desserts is pretty good.

Try a key lime cheesecake - and add grated rind to the crust and maybe some coconut as well to kick it up - decorate the top with twists of the lime rind to indicate the flavor as key limes do not make a "green" dessert. Vanilla wafers make a nice change from the traditional graham cracker crust and hold up as well.

Ok folks - forget the peanut butter - need an original, decadent caramel dessert for birthday that does not have to be refrigerated. Milk chocolate OK - not dark and needing a "show stopper" type as this will be the "present". Thanks

Swiss Chalet Fine Foods has their own web site