luv2bake's Profile
whole foods berry chantilly cake ingredients/recipe?
Wondering if anyone has tried this. It looks a *lot* closer than the other recipe I've seen posted on numerous sites that doesn't even contain marscapone. I was just wondering if anyone had success, tips, etc., with this one. Looking forward to trying it!
Finding Saved recipes on my profile
Well, they are now! Thank you, I thought I was crazy. Something must have been messed up because none of them were there before even though I refreshed! I thought they must have changed the location because none of them - not even the old ones - were there. I don't know if it was Chow or Firefox or what, but I'm glad whatever it was is ok again :) Chow did keep asking me to log in, but then it would show me logged in when I went to various links, so maybe there was some glitch. Thanks again for your help!!
Finding Saved recipes on my profile
I'm sure this has been addressed before, but when I search, I can't find the right answer. I have just saved several recipes to my profile. I have clicked the "save to profile" button under the picture, and I get the gray bar that says it has been saved. However, I can't find them on my profile. They show on my recently viewed recipes but not on my profile. Any help would be appreciated. And I apologize if I'm being thick (usually quite Internet savvy...) or have posed an oft-answered question!
What are you baking these days? September 2011, part 2 [old]
Thanks! I was just coming around to decide whether to double my pie crust recipe or not. I think I will! :)
What are you baking these days? September 2011, part 2 [old]
Are you able to share that recipe? We love banana and caramel!
tuna noodle casserole craving...by a vegetarian
I know this is an old thread, but I stumbled across it by accident. My mom is a vegetarian, and she found this great recipe for vegetarian (actually vegan) "tuna" salad. You might be able to adapt the almonds to use in casserole, too. Here's a link to the recipe:
http://www.webmd.com/food-recipes/vegan-tuna-salad Basically, you soak raw almonds (must be raw) overnight in a glass bowl in the fridge. Then you pulse them in a food processor and proceed as you would make your favorite tuna salad. I hope you like it and that you find you can use the almonds for tuna casserole, too.
Strawberry Cake recipe? No mixes, please!!!
I just looked up that recipe directly from Martha Foose's "S.D. & S.T." cookbook. It does call for 3 sticks of butter. I haven't made that recipe (I will try it next if tonight's experiment is a failure!), but every other recipe I've made from that cookbook has been good (if you don't count the error on the sweet tea pie crust that actually makes TWO crusts but doesn't tell you that! Talk about a thick pie crust! haha Fortunately, they have sheets in the books on the shelves now that tell you about the mistake, but it wasn't soon enough for me!)
I can't believe I forgot about her strawberry cupcake recipe before I embarked on my experiment tonight. I just told someone recently that I needed to try that one next. I guess I was overwhelmed with the aroma from my flat of strawberries :) But the strawberry cake I had that I loved was in Greenwood, Mississippi, where Ms. Foose worked at the Viking Cooking School and had her bakery! It could well be her recipe used for that delicious cake I had :)
Strawberry Cake recipe? No mixes, please!!!
I know this is an old thread, but I am on a quest for a fresh strawberry cake I had at a party last year, and I'm sure I won't be the last one to wander in here :) I can't wheedle the recipe for the wonderful cake I had out of the people who made it (they do it for a living). So I am waiting for my experimental cakes to cool and decided to dig around online and see what I could find. This bakingpan.com recipe is the one I found last year that looked worth trying (no cake mix & jello!) after I had the cake, and I was very disappointed. I must qualify by saying that if I hadn't just had the best strawberry cake I could ever imagine, perhaps I would have been happy with this one. I don't know. But I thought people should know my experience was not a good one on this. It wasn't bad, but it was just kind of blah.
It's funny that someone above mentioned adapting a banana cake recipe because I used my favorite banana cake recipe and made a few adjustments on it for my experiment tonight. I hope it's successful. I can't stop thinking about that amazing cake I had last year!
ISO Best darn Meatloaf EVER...PERIOD!
My husband made this last year after I saw this thread. (He's the meatloaf maker in the house. I love to eat it, but I hate making it -- squishing raw ground beef grosses me out. haha) Anyhow, I can't remember now if the recipe makes 2 loaves or if he doubled it. But we ate one and vacuum-sealed one for the freezer. Both were delicious. And the sauce - mmmmm.
I still love my mom's original meatloaf from my childhood (in the Better Homes & Gardens classic red & white cookbook, and it's called something like "Old Fashioned Meatloaf" or something like that). It's my favorite. But if you want something new and a little different from regular meatloaf, I give this an A!
If anyone can find a copycat recipe for Copeland's Cheesecake Bistro's meatloaf and sauce, it's amazing.
Food-Related Songs?
I can't believe I didn't post this last year when the thread started:
Popsicles Icicles by the Murmaids, 1964. My parents had some great old 45's, and that was one I loved as a kid.
Drive Thru Etiquette
Actually, our Sonic does take phone orders even for one or two people!
What's So Good About Red Velvet Cake (Split from L.A. board]
I know people who LOVE red velvet cake. All it is is a fairly boring cocoa cake with red food coloring. I don't get the appeal. But I live in the South, so I have to be careful where & to whom I say that! One of my best friends, a foodie, loves red velvet cake & says it's one of her favorites. I just don't get it.
If people want a red cake, I'd rather take an excellent German Chocolate cake or my recipe file classic Crazyman Cake and just put red dye in it.
Whenever I see red velvet cake now, I think of Steel Magnolias, when the crazy lady made the red velvet cake in the shape of an armadillo, and when she cut it open, it pretty much looked like the vast majority of armadillos we see - - cut open and bright red. She should have served it on a platter with highway divider lines on it!
Cookbooks
Yes, we've tried several that we really like.
p.336/338 - we use this one VERY often. We love it. (I especially love it because my husband makes it! haha) We have the pan-seared chicken breasts p. 336 with the Hearty Brown Ale Sauce on p. 338. He's tried it with several dark ales. It is wonderful. Our nieces said he needed to be a master chef. lol
I liked the Oatmeal Scones on p. 580. I added 1 c. of toasted chopped pecans and sprinkled the scones with some brown sugar.
Flipping thru the book quickly, here are a few others we tried & liked:
Corn Chowder p. 121 w/fresh or frozen kernels; I still tend to use my original corn chowder recipe, but this one was good.
Beef Burgundy p. 130
Spaghetti & Meatballs p. 204 - My husband makes great meatballs, but we decided to try this recipe. It was good. The meat needed a little more seasoning. We modified the recipe a little bit, doubled the meatballs, and froze meatballs in vacuum-packed for fast future meals. It was good for meatball sandwiches, too. :)
Shrimp Fra Diavolo p. 232 - used plenty of red pepper flakes. My husband & son really loved it.
Classic Coconut Layer Cake
This isn't Bryan's grandma's cake (well, I don't think, unless she's Ethelwyn Langston of Birmingham, AL, who submitted the recipe to Southern Living!) But it looks close to the cake I baked a couple weeks ago that was met with rave reviews. My son's friend even said that's the cake he wants me to bake him for his birthday.
http://community.southernliving.com/showthread.php?t=1651
I got my recipe out of a Southern Living cookbook. When I find it, I'll compare and let you know which ingredients are different, etc. The icing, though, looks to me to be exactly the same as what I made. It was scrumptious.
Freezing homemade Sister Schubert rolls??
I actually baked them frozen because we remembered at the last minute.
The ones I buy at the store are frozen, unbaked, and I don't have to let them warm or rise before baking. (You're supposed to let them thaw, but we don't always do that!) And they always turn out wonderful.
Any idea how I can accomplish that? Although at this point it's probably principle more than anything else!
By the way, thanks both for your replies. I haven't checked into CH for a few days - things have been hectic!
Freezing homemade Sister Schubert rolls??
Thanks, Wally. I guess the source of my confusion is that when I buy them frozen at the store, they are completely unbaked. I just can't figure out how Sister Schubert can do that, but I can't even when I use her recipe!
The one pan that I baked & froze, I didn't bake quite as long as the pan we ate. I do think I baked it a little too long, though, the first time. They were still good but could have been better; I'm going to follow your pale baking advice next time.
Freezing homemade Sister Schubert rolls??
OK, help. I hope someone besides me actually replies to this thread - someone who has helpful information, that is!! :)
I froze one pan of the rolls pre-baked. They turned out pretty decent. The ones I froze unbaked - UGH. They were flat & lifeless.
These are Parkerhouse yeast rolls. I let the unbaked ones rise and then froze them.
I have never had success freezing unbaked yeast dough. Can anyone out there give me some advice that will save me from this curse?
Food Snob or Food Lover?
That makes me REALLY want to be a snob -- might help the ol' waistline! haha
Alas, I am predominantly a lover.
Food Snob or Food Lover?
We've swapped for years now. We had homemade chocolate candies one year that were delicious. Unfortunately, that was the woman's first year, and she didn't understand that she was supposed to bring a dozen for every participant. So we only had enough to eat at the gathering. :( I can't say we've ever had "high brow," though. We (my sweet swap snob friend & I) aren't expecting high brow. We just want things made from scratch that are good. Real Christmas cookies, homey drop cookies, loaves of scratch quick breads, just homemade goodies that are nice on a tray to put out over the holidays. I mean, in the past, we have gotten slice-and-bake cookies, cookies from a box mix, Tang spice tea mix, etc.
This year was the best year in ages - certainly not ideal but better. We got:
1.bourbon balls (every year on these) I don't like them, but they are from scratch and take time to make, and some people absolutely love them. They're too liquor-y for me.
2. very fancy chocolate-covered apples, you know, like the big fancy ones at Whole Foods (well, not quite THAT fancy). My friend the other homemade sweets snob made those.
3. aforementioned red velvet bon bons
4. & 5. oreo bon bons - from 2 different people. But that was ok because my kids loved them!
6. almond joy brownies - that was mine
7. cookies that looked homemade but were from box mixes of different flavors
8. chocolate-covered pretzels (several years running on these; they are tasty, though)
I can't remember the other 3 things we got, but you get the idea. As you can tell, if this year was way better than the other years for ages, it's been pretty pitiful before!
As for my avatar, it's like the no smoking or no littering signs - no avatars. :)
French Fries - How do you like them?
That made me think of the waffle fries they have at a pizza place here. They pour a Rotel cheese mixture over them. In the disgusting junk food category, this is Mmmmmm!
French Fries - How do you like them?
Almost any fry that isn't cold or too soggy.
I like them all hot. In addition:
crisp on the outside but still fluffy inside with salt OR salt & vinegar - sometimes ketchup, but it's hard to "ruin" a good fry with ketchup. They can be thin or thick, but if they're thick, they have to be cooked well through with a thick enough layer of crisp on the outside.
I love my mom's home fries - cut up potatoes in rounds and fried with salt & occasionally a little ketchup.
I like home fries with sea salt & some rosemary.
Steak 'n Shake skinny fries - crispy and hot - mmmmmm.
I even like McD's. In fact, this thread is giving me a hankering, and that's the only place open! haha
I LOVE sweet potato fries, but I don't know if that counts on this thread.
Food Snob or Food Lover?
Both. I'd say I'm mostly a food lover, but I definitely have what I guess would be some snob, but in my opinion it's quality. I have had what many would say was inferior quality (the much-maligned Cool Whip, for example) and liked it fine. But by inferior quality, I primarily mean inferior products like old vegetables, tough meat, under- or over-cooked, things that are unseasoned, dried out, or stale, etc.
I readily admit that I prefer real whipped cream to CW, but I have also had desserts w/ CW that I enjoyed.
Some things I can't stand - Spam is a good example. But it's not because it's canned meat; it's because I can't stand the taste. And I agree with whoever it was above - orangewasabi, I think - who said the ruination of reputation would come with exposure of the canned-soup-based yummy casseroles on the favorites list (although they can be made just as yummy using a homemade base rather than canned soup.)
One of my best friends & I have a joke about our sometimes-food-snobbery. We participate in a Sweet Swap every Christmas with a group of women we know but don't really "hang out" with during the rest of the year. My friend & I really love good sweets, and we try to make things that are good, scratch, special, etc. That's supposed to be the purpose of the swap. A few years ago, we started joking (just the 2 of us) that we were going to start our own snobby sweet swap because of some of the things we got. We decided we were going to have final say on which foods were allowed (in our fantasy snobby sweet swap). This really got started after one year when we got Rice Krispie Treats!! We were flabbergasted. There we were with our delicious scratch cookies that we had worked on for hours, and RKTreats?! And every year we get oyster crackers with ranch dressing seasoning on them. This year was the first in all the years (almost 20) I've participated that we didn't get it -- and some people complained!!! The crackers aren't offensive in and of themselves; it's the fact that it's supposed to be delicious sweets to serve to company during the holidays.
This year was the best year we can ever remember having. We think someone tapped our phone lines and heard us threatening to quit. haha Even the Red Velvet Bon Bons were good for what they were: red velvet cake - from a box - mixed with cream cheese icing - from a can - and rolled into balls and dipped in chocolate. They were pretty on a tray and tasted just fine. At some point, I'm going to make some from scratch and use homemade icing and good chocolate and see how I can improve upon them, but I could enjoy them even though they weren't snob-level.
So I like normal food that's fresh (in the sense of not stale, not necessarily fresh-off-the-vine). And I very much appreciate high quality, snob-level food. I dread going to the in-laws' and having to pick from the too-little-food-for-everyone selections of overcooked canned green beans, overcooked dried out ham, brown and serve rolls, iceberg lettuce salads, and everything unseasoned. But I enjoy good homestyle cooking. I love a high quality meal (home cooked or fancy restaurant) but also enjoy a backyard grill of hot dogs with fresh potato salad and the infamous "better than sex" cake -- topped w/ CW.
So I think I'm with the general consensus of this thread - food lover and snob, depending on circumstances.
Asking for water at restaurants
Almost our whole family and quite a few of our friends drink water, and when there's a big group of us in a typical (not upscale) restaurant, I have asked for a carafe before to save the wait staff some unnecessary work.
Now one time, I alone was drinking water in a large party, and I was drinking a lot. (I was eating a lot of spicy food! haha) The waiter had no problem refilling the other drinks at the table, but he did cop an attitude with me, and he brought a pitcher and fairly slammed it on the table in front of me.
I voiced my displeasure with my tip (still not bad but not what I would have left otherwise), but by the time everyone pitched in, it wasn't apparent.
Cookbooks
Sentimentally or functionally?? :)
I have around 300 cookbooks. It might be approaching 400 now; I haven't counted for several years! I love to read them (this was discussed on another post, so I won't bore re-readers here).
I like to use cookbooks as inspirational guides more than strict instructions. It's also hard to pick favorites because they seem to change with my age, mood, etc. I also pick my favorite recipes from various books, and I put them in MasterCook and print them for my cooking binders. I guess my cooking binders are my favorite cookbooks!! :)
But a few books off the top of my head that I like:
Hellenic Cuisine & The Grecian Plate
America's Test Kitchen's Family Cookbook (picked it up on a whim at Sam's and have found numerous recipes we have really enjoyed) http://www.cooksillustrated.com/bookstore_detail.asp?PID=336
I just bought Maida Heatter's Cookies cookbook and have baked a couple scrumptious recipes already.
I have a bunch of old (about 1910 or 20s & up) cookbooks that are really fun!
A couple Bon Appetit and Southern Living cookbooks have some good recipes. I like my mini collection of old Better Homes & Gardens cookbooks. Those are a real marker of the decades. And my 1980s Pillsbury cookbook served me well for many years as a young newlywed. There are still a few recipes in there that we enjoy a lot.
What to drink while I'm in detox??
My daughter ordered one within the past year, so at least some kids are still ordering them by those names!
Which KitchenAid Stand Mixer?
I would go for a bigger motor, bigger bowl. I have a lift and like it MUCH better than the tilts I've tried that other people have. I'm sure part of it is what you get used to, but the lift seems ... sturdier or something.
You can read my testimonial about my mom's 30+ KA mixer
first part http://www.chowhound.com/topics/349243#2162669
reply http://www.chowhound.com/topics/349243#2187198
The rest of that thread has some good discussion about stand mixers in general but quite a few posts on KA that might be helpful for you.
DIET Coke for One; Water for All
I used to order sparkling water and never had that experience. But it has been a few years. I ended up moving to club soda - the "business" issue you mentioned. I finally decided that all the stuff I order, they can get over my having a glass of water, which is what I really want.
That said, I always compensate the wait staff beyond the % of the ticket (whatever % I decide on based upon service) because they still have to refill my water, etc., just as if it were a charged drink.
Stomach Flu--What to Drink? Nibble?
I just had it earlier this week and couldn't think of putting a single thing on my stomach for over 12 hours. (Of course, most of those hours were spent emptying my stomach of everything, including its inner lining, I think!)
I was dehydrated and finally managed a 1/2 popsicle (didn't stay down long but long enough to make me feel slightly rehydrated).
A few hours after that, just popsicles & jello, gingerale (flat), a piece of dry toast, and then finally that evening a very little bit of plain rice and chicken noodle soup.
I'm still not up to snuff and hardly feel like eating anything much beyond what I mentioned above.
The BRAT diet and other suggestions mentioned by Librarian http://www.chowhound.com/topics/371362#2294937 are sound. They are beyond the "this is what I like when I'm sick" and in the vein of what medical advisors will tell you.
I have always used BRAT in conjunction with ... the other end of the digestive bug from what I had this week.
Suggestions on how to make Jell-O exciting (non-alcohol version)?
hi, prettyme. I made the jello today. I was wretchedly ill earlier this week, and jello was sounding wonderful. We couldn't get raspberries here in our podunk burg, but they had blackberries (which were incredibly good, surprisingly!) I did a big pkg of jello, so basically I doubled the recipe.
I've already eaten about half of the mold! Of course, that's almost all I ate today, but still -- oink!
