annabelle

I'm with you all the way. I make mine with Velveeta, though. Mmmmmmmmm . . .

Marcella Hazan makes a "fruit cake" with banana, orange zest and juice, olive oil and grated/chopped apple and fresh pear. It is tasty, not too sweet and excellent for coffee or after school snacks. The recipe is in her book Marcella Cucina. She also claims the cake will last for 5 days. I have found this to be an untruth as far as cakes go.

You're in luck, then! Stale Krispy Kremes would be just the ticket for a "bread" pudding.

Enriched cakes and breads/quickbreads made with butter, whole milk, eggs and perhaps cream will have a softer, finer crumb and will also keep longer. I've not made Francois Payard's lemon pound cake, but I image that is the goal of the addition of cream: a finer, softer crumb and additional moisture to make slicing clean. I have added grated lemon rind to both butter and sugar in creaming (not at the same time!) and I can't say there is an appreciable difference.. Perhaps if you let the cake ripen overnight before eating it the lemon might be more intense. I don't have the willpower for this, so I'll leave that up to you.

Oh! Thanks for that, pastrygirl. I love gingerbread when the weather gets cooler.

I often make poundcake if we want a plain cake. Either vanilla or a citrus, say lemon or orange. Super easy one-bowl cake that can last for a week. At least that's what the recipe says. This has never happened at my house, however.

I think you really, really want to make that thing, rotuts. I say "go for it!" It can't possibly be any more horrible than the cronut burgers we were discussing the other day.

cakewalk, try Hershey Cocoa's Black Magic Cake. In addition to buttermilk, it contains black coffee. It tastes very rich, but contains little fat. It is well received by children as well as adults and keeps for a few days without frosting.

Good for her. The woman has spent the last three months holed up in her house. There's nothing like hounding an old woman who overcame agoraphobia right back into it. For justice! /sarc

Your doctor is right, Katie. There are a great many medical issues of the blood that are prevalent in Ashkenazi Jews. This is also true of persons who are Sicilian. Some of these disorders are quite devastating and all are genetic. Diet alone may not help everyone.

Eliminating salts from your diet is potentially deadly, quiet1. Salts and potassium work in tandem in the ion exchange that removes wastes from the blood and keeps us oxygenated. Darienne, if you are showing too much potassium in your blood, eliminate bananas and other high potassium foods and supplements and then retest. You eat a lot of fruits and vegetables so you may not need a supplement at all. Beware the peddlers of "natural" medicines, in particular homeopathic medicines. People love to sneer at Big Pharma, yet will embrace Big Witchdoctor. For more information on these topics try quackwatch.org.

The licorice thing is true and not just folklore, for sure. Alcohol-wise, cut back to two or one and not daily. And the ever popular quit smoking. I refuse to do this one.

Definitely: see your doctor. He's there to help you, not to try to hasten your demise. Folk remedy-wise: don't eat black licorice, quit drinking alcohol and lose weight if you're heavy.

I'm glad it's working out for you Franci. It really sounds like a great find. Can you get any old owners manuals for it? I'll bet you can get them from someone here or that fan site that sigma linked.

L'Shana Tova, Pam!

That's usually what I do, too. One of Ina Garten's cupcake recipes makes two dozen cupcakes. They are fantastic, but that is way too many cupcakes for us to eat before they get stale or spoil. I give the rest of them away and share the wealth.

You're very welcome! You say you halved the recipe? Originally or just this time? That could be the culprit. Make the whole recipe and I'll bet they turn out just right.

Thanks Lisa! Now I am for a certainty never going to buy any.

Are you baking these cupcakes in the same kind of pan, ideally the pan you used when you first made the successful batch? I have never baked with the silicone baking pans that have been available for some time, but have heard that they can give uneven results.

Kale and escarole are the greens of choice in many restaurants since they practically have a nuclear half-life compared to other greens, particularly leaf lettuces.

I'd like to do this since I like bitter greens. My family greets kale with a pinched look, however.

Thanks!

Does it hold together enough that you can eat it out of hand, GR?

I have no intention of making this thing, but am enjoying your efforts, all! These "buns" look like rice cakes. I'm still wondering how a ramen burger can be eaten without a knife and fork and a plate, of course.

Well, too many calories make us fat rotuts. No calories make us dead.