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jasonl
New member
WOW! Cake from scratch. I'll have to try that with of course with my pink KA mixer.
Mile High
Boil 2 cups fresh frozen coconut with 1 can coconut syrup. Pout over warm layers and let cool. Stack cake and frost <br
Frostin <br
3 egg white
12 large marshmellow
1c Kar
1T vanill <br
Melt marshmellows in Karo. Pour melted marshmellows into whipped egg whites and whip on high until fluffy and stiff. Beat in Vanilla
Boil 2 cups fresh frozen coconut with 1 can coconut syrup. Pout over warm layers and let cool. Stack cake and frost <br
Frostin <br
3 egg white
12 large marshmellow
1c Kar
1T vanill <br
Melt marshmellows in Karo. Pour melted marshmellows into whipped egg whites and whip on high until fluffy and stiff. Beat in Vanilla
jasonl
New member
I love old-fashioned cooking and home-making. Of course, serve with Mello Joy perked in the Pyrex.
jasonl
New member
Got any good ice cream recipes?
partscounterman
Member
Home made cakes
I was darn near 7 years old when I saw a cooking show on TV where they made a cake WITHOUT a mix. I had no idea, since my mother was a lousy cook and only ever had mix cakes. <br
Now, I seldom use a mix and much prefer the taste of cakes made from scratch. <br
It drives me crazy too, when I see a cake recipe that starts with 'Take one box of cake mix...' Sheer laziness <br
My attitude softened recently when a friend served Lemon Bars that she made with 1 box angel food cake mix and 1 1/2 cans of lemon pie filling. Bake at 350 in a jelly roll pan. I guess thats pretty darn lazy too. (but they were GOOD!)
I was darn near 7 years old when I saw a cooking show on TV where they made a cake WITHOUT a mix. I had no idea, since my mother was a lousy cook and only ever had mix cakes. <br
Now, I seldom use a mix and much prefer the taste of cakes made from scratch. <br
It drives me crazy too, when I see a cake recipe that starts with 'Take one box of cake mix...' Sheer laziness <br
My attitude softened recently when a friend served Lemon Bars that she made with 1 box angel food cake mix and 1 1/2 cans of lemon pie filling. Bake at 350 in a jelly roll pan. I guess thats pretty darn lazy too. (but they were GOOD!)
I scream, you scream, we all scream for ice cream!
Ice cream is easy
4 quart freeze <br
6 egg
2 cups suga
2 cups half and hal
2 quarts whole mil
2 T vanill
In a double boiler, cook eggs, sugar and half and half until mixure reaches 160 degrees. remove from heat and chill. Add remaining ingredients and pour into canister. Assemble machine and freeze as manufacturer recommends. To add particulates, such as fruit, nuts chococate etc. mix in when remove paddle. Cover and let ripen for 2 hours <br
For years I made raw ice cream and I think its just fine. A lot of people worry about raw eggs, so the choice is yours. To reduce quick melting, you can add a package of instant pudding mix in the flavor of your choice. <br
If you make fat free ice cream, use egg beaters and add 2 T cornstarch to the double boiler boiler mixture. Bring to a temperature of 185, to gelantanize the starch. <br
This will give texture to the finished ice cream. It will be like more like gelatto <br
If you have a baby maker like mine (I know my real baby maker is an original) cut the recipe in 1/ <br
Kelly
Ice cream is easy
4 quart freeze <br
6 egg
2 cups suga
2 cups half and hal
2 quarts whole mil
2 T vanill
In a double boiler, cook eggs, sugar and half and half until mixure reaches 160 degrees. remove from heat and chill. Add remaining ingredients and pour into canister. Assemble machine and freeze as manufacturer recommends. To add particulates, such as fruit, nuts chococate etc. mix in when remove paddle. Cover and let ripen for 2 hours <br
For years I made raw ice cream and I think its just fine. A lot of people worry about raw eggs, so the choice is yours. To reduce quick melting, you can add a package of instant pudding mix in the flavor of your choice. <br
If you make fat free ice cream, use egg beaters and add 2 T cornstarch to the double boiler boiler mixture. Bring to a temperature of 185, to gelantanize the starch. <br
This will give texture to the finished ice cream. It will be like more like gelatto <br
If you have a baby maker like mine (I know my real baby maker is an original) cut the recipe in 1/ <br
Kelly
seeitrun2006
Well-known member
Cake
My wife and I are trying out this cake for the 4th. It looks outta of this world. I'll let you know how it turned out! I love coconut cakes!
My wife and I are trying out this cake for the 4th. It looks outta of this world. I'll let you know how it turned out! I love coconut cakes!
Nut for Coconut.
Let me know how it turns out. The cake is really no fail. It either amazing or really good. I line the bottoms of the pans with parchment, so I don't have to fight them out of the pans. I usually frost it while it still a touch on the warm side
Kelly
Let me know how it turns out. The cake is really no fail. It either amazing or really good. I line the bottoms of the pans with parchment, so I don't have to fight them out of the pans. I usually frost it while it still a touch on the warm side
Kelly
Kelly-
If you don't put frosting between the layers, do you put in a separate filling?
I think lemon curd would be just the thing. It goes well with coconut.
Lawrence/Maytagbear
If you don't put frosting between the layers, do you put in a separate filling?
I think lemon curd would be just the thing. It goes well with coconut.
Lawrence/Maytagbear
Curds and Whey
Little Miss Muffett sat on her tuffett, eating her curds and whey. When along a spider and sat down beside her and said, "What's in the bowl, Bitch?" <br
The coconut filling is poured over the cake while it is warm. Lemon is a wonderful flavor with the cake, if you leave out the coconut. The juxtaposition of the tart with the mellow richness of the coconut is a slightly obtuse on the palate. <br
Kelly
Little Miss Muffett sat on her tuffett, eating her curds and whey. When along a spider and sat down beside her and said, "What's in the bowl, Bitch?" <br
The coconut filling is poured over the cake while it is warm. Lemon is a wonderful flavor with the cake, if you leave out the coconut. The juxtaposition of the tart with the mellow richness of the coconut is a slightly obtuse on the palate. <br
Kelly
YUM!!!!! I'll take a BIG piece, thanks!
Oh Kelly....
I will be right over and we can take it to Gyrofoam for his birthday........ <br
You bring the cake, I will bring the cookie jar.....
I will be right over and we can take it to Gyrofoam for his birthday........ <br
You bring the cake, I will bring the cookie jar.....
rayjay
Well-known member
1234 Cake
Hi Kelly, I am a baker also. I make this cake also <br
I made it for a friend of ours daughter for her birthday, and frosted it with homemade fudge frosting. She went crazy oover it. I guess she was just used to box cake. (There is nothing like homemade). People make such a big deal out of baking <br
I like old fashioned cakes <br
I also like to make Chiffon Cakes. I make it in Orange or Lemon. It is a wonderful moist cake that holds for days. I is very light, just like lady fingers. You can glaze, or frost it and serve with fresh summer fruit. The recipe is from the new JOY of COOKING cookbook. It comes out better than any other Chiffon recipe I made. If you do not have the recipe, and would like it, I can post. Please let me kno <br
Ray
Hi Kelly, I am a baker also. I make this cake also <br
I made it for a friend of ours daughter for her birthday, and frosted it with homemade fudge frosting. She went crazy oover it. I guess she was just used to box cake. (There is nothing like homemade). People make such a big deal out of baking <br
I like old fashioned cakes <br
I also like to make Chiffon Cakes. I make it in Orange or Lemon. It is a wonderful moist cake that holds for days. I is very light, just like lady fingers. You can glaze, or frost it and serve with fresh summer fruit. The recipe is from the new JOY of COOKING cookbook. It comes out better than any other Chiffon recipe I made. If you do not have the recipe, and would like it, I can post. Please let me kno <br
Ray
Are you done yet?
Ray <br
I think dinner without dessert is like sex with orgasm! What is the point.
Cake has always been my favorite, since you get to use the mixer, the stove, chemistry and artistry.
The box, Betty's that is, ruined cake for all us of us. It is now veiwed as fly away, dry. sugary crap.
As you well know, know, overbaking is the wrost thing you can do to a cake. A cool trick is to cover the hot cake pan with saran wrap and trap all the moisture into the cake as it cools. It also gives it a closer grain so it isn't as crumbly when cutting.
I love chiffon cakes and this is the perfect season since they lend themselves to fruit, cream and infusions
By all mean, Ray, gives us your favorite
Kelly
Ray <br
I think dinner without dessert is like sex with orgasm! What is the point.
Cake has always been my favorite, since you get to use the mixer, the stove, chemistry and artistry.
The box, Betty's that is, ruined cake for all us of us. It is now veiwed as fly away, dry. sugary crap.
As you well know, know, overbaking is the wrost thing you can do to a cake. A cool trick is to cover the hot cake pan with saran wrap and trap all the moisture into the cake as it cools. It also gives it a closer grain so it isn't as crumbly when cutting.
I love chiffon cakes and this is the perfect season since they lend themselves to fruit, cream and infusions
By all mean, Ray, gives us your favorite
Kelly
