KAPDADDY

Mushroom and leek tarts Garlic orange shrimp on a bed of cold buttered capellini Cantaloupe fingers with a goat milk yogurt dip Homemade Rice Krispie squares

I've done this with muffins before and it turned out wonderful. I'm having a hard time imagining it in a cake though.

I found this excellent webpage that focuses mainly on angel food cakes, but also discusses chiffon and sponge cakes. Looks like something you might wanna check out. Joan's Angel Food Cake Primer

Yellow cakes are my favorite cakes so maybe I can help you. This is the recipe my mother uses when I request a special cake for my birthday. Even though it's two layers, she always makes two whole cakes; one for me and one for the rest of the family. Yummy Yellow Cake 4 cups cake flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cup unsalted butter, softened 1 3/4 cups white sugar 5 large egg yolks, beaten 3 teaspoons vanilla extract 1 1/2 cups milk Directions 1 Preheat oven to 350 degrees F (175 degrees C). Butter two 8 inch round cake pans then line with parchment paper. 2 Sift flour with baking powder and salt and set aside. 3 Cream butter until fluffy. Add sugar gradually and beat until light and fluffy. Beat in egg yolks and add vanilla. Add flour mixture to butter mixture, alternating with the milk. Stir batter until smooth. Pour batter into the prepared cake pans. 4 Bake at 350 degrees F for 45 minutes or until toothpick inserted in cake comes out clean. Let cakes set in pans for 10 minutes, then turn out on a wire rack to finish cooling. Frost as desired. Makes 2 -8 inch round cake layers

Yea!! My first post in the "'Dinner" thread! I could eat a year's worth of excellent meals from this one thread. Truly inspiring stuff. Here's what we had today: Strawberry salad - strawberries, mixed greens, capers, toasted walnuts, dijon-mint vinaigrette Grilled shrimp and vegetable kebobs Squash puppies Lemon bars and banana pudding for dessert

Kolache. Something about that word makes every tastebud on my tongue spring to life as if it were a 13 yr old boy viewing a nudie flick for the very first time. The combination of light and airy, slightly sweet bread with gooey cheese, fluffy eggs, and smoky meats is surely one of the greatest foods ever created. And then we have the fruit-filled version, almost dessert-like in nature, but perhaps even more loved than the former. Add cream cheese to a fruit kolache and you have unbridled nirvana in the palm of your hand. I have made it my goal to become the leading authority, The Kingpin of Kolaches if you will, in the state of Texas. I want to find the biggest, the tastiest, the most unique kolaches this state has to offer. Who has the best bread? Who has the best fillings? Variety matters too. But quality is my main concern. Let me hear your thoughts. Post websites, addresses, reviews, or any information that you may have. I will keep you all updated about my findings. Kolaches or bust - that's my new motto.

I'm sure there are more ghosty stories or spooky things to tell about Hotel Galvez, but these are the only two I know of. There's the story of a bride-to-be checked in but never checked out and still occupies the fifth floor. Although her identity is unknown, legend has it that a young woman stayed at the Hotel Galvez to wait for her seafaring fiancé. Everyday, she went to the tower to watch for his ship to come in. Rumors circulated about a ship that had been lost in a storm, drowning those onboard, but she continued her vigil until, despondent one night, she hung herself in the northwest tower. Shortly after her death, a sailor came to the hotel to claim his bride. She still wanders the halls of the fifth floor in search of her missing groom. Routinely, there are reports of strange occurrences in that hallway. A ghostly woman in a white wedding gown can be seen rounding the southwest corner toward her room. Gentle tapping repeats itself on doors during the early morning hours with nobody in sight. Guests have seen lights on in that west tower which were confirmed by hotel staff, even through maintenance maintains there is no electricity to any of the towers. On the first floor, the spacious walls feature oversized black and white photographs taken during the Grand Opening celebration of the Hotel Galvez. One view of Peacock Alley, leading from the main lobby to the original ballroom, shows a lady sitting outside double French doors. If you look closely you can see a faint pair of men’s legs in front of those doors. This man, apparently dressed in turn of the century clothing, doesn't seem to be happy. A spirit perhaps, from the 1900 storm?

Orange juice and pineapple juice are my two favorite liquids to use. To me, yogurt and powdered milk are essentials in a smoothie for the texture. I use peach nectar as my sweetner in fruit smoothies and honey in the non-fruit ones. No ice in my smoothies.

Took me a few seconds to figure out you meant two seperate things. Hmm...I wonder what that combination would taste like?

If there's any actual layering going on, I can't call that a cobbler. I have never seen a neat-looking cobbler in my life. Cobblers are meant to be thrown together....fast and easy. When I think of cobbler, I think of sweetened fruit and chunks of dough mixed together and then baked. No crust, no shell, just yummy deliciousness. Sure you may end up with some dough on top that kinda sorta resembles a shell, and some on the bottom that kinda sorta could be mistaken for a deformed crust, but that's the beauty of the cobbler. As for biscuit dough vs pie dough, I've had incredible cobblers with both. If I'm craving a syrupy, gooey cobbler with more fruit and less dough, then I'll do the pie dough version. If I want a firmer, breadier cobbler then I do the biscuit dough version.

I'll get a Spicy Chicken from Wendy's on occasion and Popeye's biscuits and mashed potatoes are pretty good when I'm in the mood for that. The only place I'll get a meal from is Jack in the Box. I don't care what anyone thinks, but I LOVE their taquitos and tacos, and those fajita pitas are pretty tasty too. Was on a Quiznos sandwich kick earlier this year but I had them so often that I almost got totally burned out on 'em. Other than that, I stay away from fast food places.

Used to have crispy bacon sandwiches with spicy mustard and a spoonful of egg salad on whole wheat buns all the time when I was younger. Delicious. Another favorite - Peanut butter and butter with corn flake crumb coated banana slices on soft white bread. Couldn't eat that now though.

Ahh yes, milkshakes! Now here's a topic I can get really excited about. I feel that milkshakes are definitely under appreciated whenever the subject of ice cream treats come up. In fact, 8 out of 10 times I will choose a milkshake over anything else when I am offered the choice. There's something magical about the way a perfectly silky smooth milkshake coats your tongue and the inside of your mouth. Plain ice cream doesn't have that magic. A well made homemade sundae comes close, but still lacks that certain something. Anyway, I think you get my drift; I LOVE MILKSHAKES!!!!!!!! Here's a few tips I've discovered for making milkshakes: - ALWAYS make sure to use fresh, cold milk. - For thick, drinkable milkshakes, use frozen fruit, 1% milk, and a super premium ice cream. - If you like sweet shakes, use malt powder(chocolate or vanilla), or honey for a strawberry shake. Never syrup. Syrup is an abomination. - To get an ultra-thick, ultra-chocolatey shake, blend chocolate milk, choc. malt powder, super premium choc. IC, and chocolate wafer cookies. I prefer my milkshakes made with the old fashioned blenders, but I've had plenty tasty shakes made with the modern type. The old fashioned blenders tend to get you a more evenly blended shake where as the new ones make a top heavy shake. But it's really the ingredients that determine whether a shake is good or not. I won't touch any shake if it isn't made exactly to my specifications.

Thick, juicy slices of brisket lightly brushed with a mesquite sauce, topped with jalapeno relish and an onion ring on fresh honey wheat bread.