TrishCT

The chicken with wild rice casserole on the back of the Uncle Ben's Long Grain & Wild Rice Box is about the only "casserole" I ever make...

Yikes... Looks like I will have to explore the rental car possibilities because I refuse to stay at that hotel for 5 days while my husband is at a convention.... I need diversions! Assuming I succeed in my goal and get the car.... what's happening...? Also, has anyone eaten at any of the joints in the Opryland Hotel?

Gonna have a strange summer... first traveling to Chicago and Wisconsin (for pleasure) in July, then in August visiting Tennessee (husband has a convention and is taking me along for the ride.) We are staying at the Opryland Hotel for 5 nights... Some meals are included as part of the convention, but have some breakfasts, lunches and dinners free.... I have never been here before. Any recommendations on places to eat or sights to see would be appreciated. Keep in mind we won't have a car so will have to walk or cab it around.... What's fun?? Thanks, Trish

Last year, my brother, sister in law, and their 2 little boys drove from Wisconsin to my home in Connecticut and were dying to try their first Krispy Kreme doughnuts. In fact, that's all they talked about the whole trip east... "Only 425 more miles to Krispy Kreme, we're almost there!" "Behave back there or NO Krispy Kremes ...." I had to break the news to them that we didn't have a KK in CT, however a quick internet search revealed there were a couple in NYC. So lest we break the little ones' hearts, we drove an hour and a half for the experience. (One SUV and one car full of hungry adults and kids). When we got to the KK near the Museum of Natural History, the HOT sign wasn't on... I had heard that these doughnuts were best served hot, but then again, almost everything tastes best when it's hot from the oven... There were no other customers in the place so that should have been a tipoff that something was wrong.... But we ventured on undeterred and ordered a dozen glazed and another dozen of one each of the other varieties. My brother greedily announced that he was going to eat a glazed and then take a small bite of all the other ones, even the ones we were eating.... He put on his complimentary Krispy Kreme paper hat and dove into a sticky glazed... After a couple bites he said, "This tastes like a honey dipped from Dunkin' friggin' Donuts!" He then took a bite of a jelly filled.... and didn't say anything...he just gave me that look....that sad sad look of disappointment... Its too painful to say much more except that one of the two dozen made their way back to CT, fully intact. The next morning, we went for breakfast at Phillip's Diner in Woodbury, CT (Off I-84). The food was good, but the big treat was the diner's excellent doughnuts! Real, homemade quality, toothsome delights... They weren't hot from the oven and they only came in cinnamon/sugar, plain, jelly and chocolate frosted.... But THEY were what doughnuts should be! Fresh, soft yet firm, flavorful... With the right spices, texture and character that make a doughnut a doughnut and not a pastry. When we got back home, my brother wrote 'Phillips' in permanent black marker over the words 'Krispy Kreme' on his paper hat. So, if you find yourself travelling on I-84 Connecticut, near Exit 15 (Southbury), and you have that coffee and doughnut craving, you might enjoy a little jaunt to doughnut heaven, er I mean...Phillips...

We could have a thread about different names for the same cake recipe... "Texas Sheet Cake" is a/k/a "Buttermilk Brownies." Wacky Cake=Crazy Mixed Up Cake .... There is a recipe for a cake that uses a lemon cake mix and apricot nectar.... I have heard about 10 different names for it.

This is the same recipe I was referring to as "Wacky Cake."

Yes this one is very much like the one calling for a cake mix and since Varmints' is from scratch, its better... ... I just realized I am tallking about coca cola cake...

I have the recipe for Cola Cake from Cake Doctor if no one else has a recipe. Is it ok to reproduce it here or do I need permission of some kind? (Author is Anne Byrn). Her recipe, of course, uses a mix. I am sure I have a homemade version of it as well. I have a decent size collection of fundraiser cookbooks (I even edited one for my church many moons ago). Pulling one out at random, oh looook ...."Wacky Cake," "Mississippi Mud Cake," "Banana Split Cake..." A Bygone era...

There's a radio ad for some product...I think insurance, I can't remember.. and they mention "Pineapple Baklava." Anyone ever hear of that? If you pros made that I would order it....

I'd love that recipe....

I usually use toasted french bread, but as crackers go, I always put out some Akmaks.

In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Pineapple Nut Cake Cake: 2 Cups all purpose flour 2 Cups crushed pineapple, drained 2 Cups sugar 2 teaspoons baking soda 2 Eggs 1 Cup walnuts, chopped (optional) Icing: 1 8-ounce package cream cheese, softened 1/2 Cup butter, softened 1 Tablespoon vanilla 1 1/2- 2 Cups confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing.

We have a Super Food Mart nearby... I think that also is an A & P. The giveaway was the Iced Spanish Bar they sell (spice cake). I remember that from A& P when I was a kid.

Pineapple Upside Down Cake & Baked Alaska

Pineapple Nut Cake In my class called "Let's Party," I asked for a volunteer to come forward who thought it was hard to make a cake from scratch. I had her make this one all by herself in front of the class. She admitted it was just as easy and as fast as making a cake mix... and a whole lot better tasting. I share this classic with you. Cake: 2 c all purpose flour 2 c crushed pineapple, drained 2 c sugar 2 tsp baking soda 2 Eggs 1 c walnuts, chopped (optional) Icing: 8 oz package cream cheese, softened 1/2 c butter, softened 1 T vanilla 1-1/2 c confectioner's sugar Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 baking pan. Stir all cake ingredients together and pour in the pan. Bake 40 minutes. Cool. Make frosting by mixing cheese and butter together until smooth, add vanilla and enough sugar to make icing spreadable. Variation: Add grated lemon/orange peel to icing. Keywords: Dessert, Cake ( RG423 )

Lesley, I sometimes lighten the custard with whipped cream as well, tastes great that way.... Boston Cream Pie, Baked Alaska and Cherries Flambee' are 3 of my faves which I can only find if I hunt for them.... At the Parker House in Boston (they claim they invented it but heck....) they serve a lot of BCP

Sure Gel is a powdered pectin product. I don't happen to have any in my cabinet at the moment, so not sure who distributes it.... Each box contains a little recipe book. It is crucial to follow those instructions exactly. For example, if you lighten up on the sugar the jam may not set. And yes, never double a batch. Gotta do it one at a time.... You can make freezer varieties with all kinds of fruit. The taste variation of freezer v. cooked is amazing. When it comes to strawberries I am especially partial to the freezer jam because of the fresh just picked taste it retains. In Ct, I have come across Ball powdered pectin as well as Certo liquid pectin. I believe they also contain recipes for freezer jams. Trish

If you like the taste of fresh strawberries, strongly consider making FREEZER STRAWBERRY JAM... rather than cooked. The recipe is on the Sure Gel pectin box, and it's perfect. You don't cook the berries so the jam is redder and has a fresher taste. You store it in the freezer until you need it (the jars won't break, don't worry). I have made the freezer jam for years and the flavor of fresh berries is outstanding.

You know I hadn't thought about it, but you are right.... My son requests it every year for his birthday

You've pretty much nailed it on the head... My suggestions will only be the most basic ones.... Boston Cream Pie is a cake.... filled with vanilla custard and covered with a chocolate glaze, though some old school New England cooks use a vanilla, fondant type icing. Everyone makes it slightly differently, so feel free to make it however you like. My preferences.... I make a basic yellow cake in 2-9 inch layer pans. For each "pie"... I use just one split layer because I like a thinner cake.. Make sure the vanilla custard is thickened/set before you use it.... I prefer a rich chocolate ganache for an icing.... I think that's why I like a thinner cake, the richness of the ganache.... Just frost the top of the cake, not the sides... Have fun with it!

Kim, Something similar happened here in Conn, when Grand Union went belly up. Shaw's bought several GU's, red dot and all, but in one town there already was a Shaw's. For a short time both were in operation, then one closed when its lease expired. Sometimes it makes a difference whether or not the store is a tenant rather than an owner.

Larger Supermarket chains are regional in nature. In Conn, Stop & Shop, Big Y, & Waldbaum's are some of the bigger players. Shaw's Supermarket, (any relationship to Fat Guy?? ) is British (Sainsbury is the parent), and headquartered in Massachusetts. They are actively expanding their holdings in New England. When Grand Union went bankrupt a few years ago, Shaw's scooped up a bunch of their stores in this region. Before he retired last year, Bernie Rogan, the spokesman for Shaw's, told me that his company's policy is to stock any product a customer wants and will buy. If they want a certain brand of Pepperpot Soup, he'll carry it, but if the product doesn't sell, its outta there. We discussed the proliferation of Big Box stores like Super Walmarts (which personally I find repulsive). They are finding a niche because they offer low prices on staple items. Bernie doesn't think Big Boxes will become "the supermarket of the future" because the customer service is less personal than regular stores. He did say that modern supermarkets must be very careful to stay on top of consumer interests and tastes. Time will tell.... A new Shaw's is being built in my area and will open in about a year. It will be interesting to see what new concepts are introduced.

As I said... Its all good!

Marlene, Over the years I have had the pleasure to stay all over the "world"...and its great staying where you have access to kitchen facilities. Can have all kinds of refreshments on hand and make quick, fast meals.... a real saver. There is that cool supermarket just outside the "world" where they bring your groceries to your car.... Enjoyed that a lot.... Darn... now I want to go again!

Malawry, Went there only once, but thought the food at V & A was pedestrian, same with the Bistro in Epcot..... Have had so many better meals at restaurants where I live. It is not that the food was particularly bad, just not memorable, and when you make a hard-to- get reservation, dress formally, and plunk down a lot of money, you expect the meal itself to be special. I didn't think it was worth the time or trouble. Contrast that to the California Grill, where I found the food and wine interesting and well matched. I would go there again. Disneyworld is a hoot but not an epicurean's delight, and I accept that. Having sampled many of the "finer" restaurants out of curiosity, we don't go out for long drawn out dinners down there as much... so we can spend more evening time on our favorite rides, outdoor parades, Cirque Du Soleil, or sipping cocktails and horsing around poolside. Its all good.