DanaG

There are a few recipes for cherry cakes in Rick Rodger's "Kaffeehaus." One is a cherry-almond cake (though it's a coffee cake...but it's supposed to be great), and the other is a chocolate cherry mousse cake (which, as I recall, is a layer of chocolate sponge topped with a chocolate-cherry mousse).

Your post, Jean, this thread and a couple of bananas that were turning soft inspired me to try the Banana Gugelhupf this weekend. As Rodgers mentions, the Austrian Gugelhupf, from which the American Bundt cake descended, is typically flavored with lemon, vanilla and raisins (sometimes rum-soaked) but this newer version has mashed bananas instead of raisins in it. The texture of this cake is wonderful, slightly dense and moist. Unlike modern American banana breads/cakes that often use in excees of a cup of oil to achieve richness and moistness this one uses instead 1/3 cup of heavy cream. I think the flavor and texture are much better; I'll be making this easy cake often. It keeps well for at least five days if wrapped well in plastic and stored at room temp. We've been enjoying it for breakfast with coffee. ← Well, I finally got around to making the banana gugelhupf! Ludja, you were right about the lemon -- it's subtle, but it gives the cake a different, more mysterious flavor profile than the typical "American" banana cake or bread. It's really delicious, and the texture is divine! I'm glad I finally got around to making it . (ETA: The photos above are Ludja's. My gugelhupf pan isn't nearly as nice!!)

Thanks for the heads up on this recipe! I made it this weekend, with a fresh blueberry sauce on top, and it was delish! I also made the cucumber and celery salad (so refreshing!) and the double chocolate layer cake (holy deliciousness, Batman). I'm having so much fun with this book. Those maple toast cups are calling my name...

Has anyone made the cherry almond coffeecake? If I can't find good cherries...do you think frozen cherries would work?

Another success last night. The pasta with lemon asparagus sauce was a perfect late spring/early summer dish. I added a touch of fresh lemon juice in addition to the zest, but otherwise I followed the recipe to the letter. Subtle flavors, but very tasty.

Where did you get the recipe for this bread?? It looks great!

I tried another recipe from this book this weekend, and it was a hit! I made the spaghetti with slow-roasted cherry tomatoes, basil and parmesan. I used grape tomatoes, but roasting them at a low temp for several hours really brought out their sweetness! A really simple dish with great results. I look forward to trying more recipes from this book!

Mmm, I'm drooling! Those shrimp look delicious!!

First of all, can I just say I'm so glad I inquired about this book? I'm so glad this thread has taken off! I have been so busy at work that I still haven't had a chance to bake from it, but at least I know what book I'll be baking from when life settles down! And I've had some chocolate cake crumbs in my freezer that I desperately need to use up... Now I know what to do with them!

The oatmeal cookie recipe in "Once Upon a Tart" uses honey for chewiness. I've never tried their recipe, but I've had good luck with their book. Has anyone tried their recipe?

Just made the banana muffins this morning -- delicious! Extremely moist and bursting with banana flavor. I used toasted pecans instead of walnuts. I can't wait to try more from this book!

Your post, Jean, this thread and a couple of bananas that were turning soft inspired me to try the Banana Gugelhupf this weekend. As Rodgers mentions, the Austrian Gugelhupf, from which the American Bundt cake descended, is typically flavored with lemon, vanilla and raisins (sometimes rum-soaked) but this newer version has mashed bananas instead of raisins in it. The texture of this cake is wonderful, slightly dense and moist. Unlike modern American banana breads/cakes that often use oil to achieve richness and moistness this one uses instead 1/3 cup of heavy cream. I think the flavor and texture are much better; I'll be making this easy cake often. It keeps well for at least five days if wrapped well in plastic and stored at room temp. We've been enjoying it for breakfast with coffee. ← This looks fabulous! I've had this page dog-eared because I always seem to have waaaay more bananas than I can use up, and this recipe looked delicious. I was intrigued by his use of cream! How pronounced was the lemon zest?

I just got my copy in the mail last night! I have a bunch of over-ripe bananas on my counter and hear those Kona Inn banana muffins calling my name.... I think I'll give them a try tomorrow .

Wow, thanks for the advice Ludja!! Those desserts look fantastic! I think those crepes may be calling my name... Can you make them in advance? And...have you thought about attempting the cover recipe...?

Recently bought a copy. What successes have people had with this book? Any recommendations on where to start?

I have one book in this series: the 1999 one. I see the recipes you are mentioning, but as I read further in this thread, it is not clear as to what volume folks are using. I am looking for the recipes that everyone is mentioning, and I am wondering if you all are using different volumes? I think there is a volume for every year since. Some of the recipes that are mentioned are not in the 1999 volume. Christine ← The thread is referring to the latest (and LAST) in the series -- "The 150 Best American Recipes." This volume includes recipes from all years (and beyond).

I finally got around to making the peanut butter oatmeal chocolate chipsters. Yum! Definitely a big hit at the office . Has anyone made the tiramisu cake, or the peanut butter mousse cake? They've been on my list, but I haven't gotten around to making them....

How was the sausage/grapes dish?? That one looks really good to me!

Substituting non-fat yogurt for full-fat would definitely have an impact on the consistency of the cake, making it less tender and more "chewy." Depending on how much the recipe calls for, eliminating that fat source could make all the difference between a through-the-roof dessert and one that is just so-so.

I've heard that Sherry Yard has a recipe for "pastry cream cookies," which uses up leftover cake crumbs. Does anyone have this recipe? Would it work with chocolate cake crumbs?

I have about two cups of chocolate cake crumbs leftover from a baking project. Any ideas for what I should do with them?

I recently ordered this book and am awaiting its arrival. From what's been written in this thread so far, I can't wait to start cooking from it!

From earlier posts, I see that some of you have tried the Cardamom Crumb Cake. I was thinking of making that for a brunch this weekend. Is it a winner? What is it like? Thanks!

I made the KH brownies too -- loved the cinnamon and coffee flavor! Both were subtle, but they made the taste more complex. I actually was able to hold back and not scarf too much batter, but my brownies were still on the thinner side. I usually like thicker brownies. However, that said, the taste was so good I will definitely make these again....

These look great! I made these a few weeks ago and they came out great too. I didn't use sunflower seeds either (used pumpkin seeds instead, which were delish), but pecans and sugar sound like a great idea! I'll definitely be making them again, so maybe I will try that next time