claire797

Cake mix cakes are fine so long as you appreciate that they are a separate species from actual scratch cakes. No matter how much "doctoring" you do, you can (at least I can) always tell when a mix was involved. But that's not always a bad thing. In fact, several of the Cake Mix Doctor recipes are pretty good if you appreciate them for what they are. Still, it would be nice if more people took the time to experiment with different scratch recipes.

Do you have a recipe, Varmint? I've never heard of it. Yum. Coca Cola Cake. Just make sure you have a dose of insulin handy.

Aquitaine, Nigella Lawson has a Madeira cake recipe in her How To Be A Domestic Goddess book. I haven't tried it yet, but it sounds like a pretty basic poundcake. Nightscotsman, I must get my hands on the Susan Purdy book! Thanks for the tip. Orange Velvet Cake?

One of my favorite things about living in Chicago was Greektown. This thread brings back so many memories -- Santorini, Pegasus, Parthenon. But back to favorite foods. Another thing I really love is Saganaki. It's one of those things that you just don't eat at home. Half the fun is watching the waiter set it on fire and yell Opa! or whatever. We just don't do that at home.....though I suppose we could....

What about red velvet cake? Would you consider that a retro-cake or something that's just sort of kitschy? Alton Brown says he hates it, but I don't know why. The 2 ounces of red dye perhaps?

Pastitsatha. There's nothing like that heady, aromatic combination of cinnamon, cumin and tomatoes. Oh how I wish we had a good Greek restaurant here in Austin :(.

I did a Google search on Boston Cream Pie and found quite a few variations. There was an all chocolate version on the Hershey's website (imagine that) and on allrecipes.com so I guess Luby's can keep calling it BCP although Austin Cream Pie would be much more creative. At any rate, I'm going to make one on Friday. I'll take a picture. Classic Cakes That Need Resurrecting is a good idea for a thread. Then again, anything involving cake is a good idea for a thread if you ask me.

I love Boston Cream Pie. Why doesn't it appear on more menus? The only place I've seen it here in Austin is at Luby's Cafeteria, and their version is a chocolate cake with custard filling -- not the traditional yellow cake, custard filling and chocolate glaze. Has anyone noticed it on a menu? Anywhere?

Suzanne, Why don't you try making "He Who Only Eats" a low-fat Tiramisu. I know, I know. Sounds insane. But I actually have a really good recipe. It's a variation on a Cooking Light recipe. That is, it's very close to a recipe they call "White Russian Tiramisu" but I have made significant changes. I'm almost embarrassed to put a low-fat tiramisu in the archive for fear I will offend dessert purists. However, I am actually very picky about desserts and was shocked to find that this recipe met my high standards for taste. Most lowfat desserts don't. Here's the recipe: Tiramisu

Tiramisu Serves 12 as Dessert. 1/2 c ground coffee beans 1-3/4 c cold water 1/4 c Kahlua, divided 1/2 c (1/4 pound) mascarpone cheese 1 pkg (8-ounce) block fat-free cream cheese, softened 1/3 c packed brown sugar 1/4 c granulated sugar 3 c (8 oz tub) Low Fat Cool Whip (divided) lady fingers (I use the hard ones) 1/4 c unsweetened cocoa, Dutch process is best Brew the coffee then pour it into a large bowl. Set aside to cool. Combine cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add 2 tablespoons Kahlua and sugars; beat until well-blended. Divide cheese batter into 2 parts. To one part, add 2 cups of Cool Whip. You will now have a bowl of fluffy cheese batter and a bowl of dense cheese batter. Next comes the fun part. Add remaining 2 tablespoons Kahlua to coffee. Quickly dip half the ladyfingers into coffee/kahlua mixture and line them up in a 9x9 inch square pan (or an 8 1/2 x 11 inch rectangle pan) to cover bottom. Don't let the ladyfingers soak up too much coffee -- a quick dip is all you need. With spatula, spread the dense cheese mixture on top of the first layer of lady fingers. Repeating dipping/layering procedure with second half of ladyfingers. Spread second layer of lady fingers with fluffy cheese batter then top with remaining 1 cup Cool Whip. Sprinkle the whole thing with cocoa powder and refrigerate for a few hours to set. Keywords: Dessert, Easy ( RG396 )

I'm slowly making my way through Barbara Kingsolver's Poisonwood Diary. It's an enjoyable book, but I only read a few chapters each night before I conk out. As for food books, I'm reading Jim Fobel's Big Flavors, the current issue of Food and Wine, and some Southern cookbook whose name I can't remember. Awbrig, David Sedaris is hilarious I haven't read Me Talk Pretty, but Naked Beneath My Clothes was pretty damn funny.

Somebody had to do it.

Just tried the new "Uh Oh! Oreos". You know -- the ones they *messed up*. Indeed they did! They sucked out the flavor. These are the worst Oreos ever. They're thin, bland, and when you try to screw them apart the chocolate filling sticks to both sides of the cookie instead of neatly adhering to one. $1.99 down the drain. Or wait, maybe I can mash them up and make some sort of pie crust. Nah. Time to go vote NO in their "Should we make more?" poll.

I take cubes of extra-firm tofu, marinate them in a mixture of soy sauce, honey, sesame oil, ginger, sherry, garlic and rice vinegar, then bake them on a cookie sheet at 350 for 30 minutes. The marinade/sauce caramelizes in the oven and you get a firm, baked tofu with a chewy crust. Yum. You can pop them straight into your mouth or throw them into a batch of sesame noodles.

Snickers Fudge I do not know the origin of this recipe, however, if you Google it you will find that it is all over the Internet. So why am I putting it in the archive? Because it is SO FREAKIN'GOOD!!!! And yes. It really does taste like a Snickers bar. BOTTOM LAYER 1 c milk chocolate chips 1/4 c butterscotch chips 1/4 c creamy peanut butter FILLING 1/4 c butter 1 c white sugar 1/4 c evaporated milk 1-1/2 c marshmallow creme 1/4 c creamy peanut butter 1 tsp vanilla extract 1-1/2 c chopped salted peanuts CARAMEL 1 (14 ounce) package individually wrapped caramels, unwrapped (duh) 1/4 c heavy cream TOP LAYER 1 c milk chocolate chips 1/4 c butterscotch chips 1/4 c creamy peanut butter 1 Lightly grease a 9x13 inch dish. 2 For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set. 3 For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set. 4 For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set. 5 For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares. Keywords: Dessert, Candy ( RG359 )

Guess what. Those wacky folks at Oreo *messed up* and *accidentally* put the chocolate in the creme and left the it out of the cookie. Uh oh! Just got back from the grocery store with a bag. Haven't opened it yet

Maybe you eat bigger dinners on the road, thus increasing your appetite for a hearty breakfast.

Seven Minute Frosting Great on Angel Food Cake. 2 egg whites 1-1/2 c sugar 2 tsp white corn syrup 1/3 c water 1 tsp vanilla extract 1/2 tsp almond extract In the top of a double boiler, mix all ingredients except extracts. Over low heat, beat on high for at least 7 minutes or until mixture is white and fluffy. It may take 10 minutes. Beat in extracts. Note. If you don't own a double boiler, set a stainless steel bowl over a 3 quart saucepan full of water and proceed as directed. ( RG355 )

My Favorite Angel Food Cake Homemade angel food cake is so much better than store-bought. Here's a recipe I like. It's best iced with Seven Minute Frosting. 2 c superfine sugar (divided) 1-1/3 c sifted cake flour 12 egg whites 3/4 tsp kosher salt 1-1/2 tsp cream of tartar 1 tsp good vanilla extract 1 tsp almond extract 1 tsp fresh lemon juice (optional) Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and set aside. Place egg whites, salt, and cream of tartar in KitchenAid. Whip until stiff but not dry. Add sugar, vanilla extract, almond extract and a squeeze of lemon. Gently fold in flour and sugar mixture and stir to incorporate. Spoon batter gently into a 10 inch, ungreased tube pan. Bake for 35-40 minutes. Let cool upside down. ( RG354 )

That's too bad. Another reason I love it is because it's about fifty cents a bundle here. For fifty cents I can take whatever I cook to a whole new level. I love cilantro.

I love using cilantro. It makes me feel like I'm Stephen Pyles even if I'm only garnishing a Lean Cuisine.

Thanks, Marlene! Here's a modified version. Thick and Chewy Chocolate Chip Cookies 4 dozen cookies 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour 1/2 tablesoon salt 1/2 t. baking soda 5 1/2 ounces cold butter 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg, cold 1 1/2 teaspoons pure vanilla extract 6-8 ounces semisweet chocolate chips Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375ºF. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. Using a KitchenAid or very strong mixer with paddle, beat together cold butter, egg and both sugars until fluffy. Beat in vanilla. Stir flour mixture into butter mixture. Add chocolate chips. Do not overbeat -- stir only until well-mixed. Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Bake for 8-10 minutes at 375.

Claire's Thick and Chewy Chocolate Chip Cookies Serves 48. 1-3/4 c plus 2 tablespoons unbleached all-purpose flour 1/2 tablesoon salt 1/2 tsp baking soda 5-1/2 oz cold butter 3/4 c packed light brown sugar 1/2 c granulated sugar 1 large egg, cold 1-1/2 tsp pure vanilla extract 6 oz semisweet chocolate chips Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375ºF. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. Using a KitchenAid or very strong mixer with paddle, beat together cold butter, egg and both sugars until fluffy. Beat in vanilla. Stir flour mixture into butter mixture. Add chocolate chips. Do not overbeat -- stir only until well-mixed. Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Bake for 8-10 minutes at 375. Keywords: Dessert, Cookie ( RG351 )

while the logic seems obvious, i'm thinking it might have more to do with the intake of carbs and protein the night before. then again, i'm also thinking that it doesn't work this way anyway (going back to the apparent paradox of every diet suggesting 3 meals a day rather than 2). Whoah! I'm not suggesting eating 2 meals a day nor am I saying that it is beneficial to weight loss. I just think people who eat large dinners do not wake up hungry. Period. I don't think they should force feed themselves breakfast when their body is still trying to digest a porterhouse from the night before. i've noticed that when i eat particularly large dinners, i wake up ravenous. conversely when i eat normal sized dinners, i'm not really hungry til around 10:30am. So I guess my theory just got shot to Hell