Re: [CnD] cake recipe
That's not lazy, just not your way. I have always copied recipes into Braille to work from. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, September 7, 2020 12:40 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] cake recipe I find the recipes in the books just fine. I don't know a way to copy just the recipes to a voice file, and I have no desire to type them all into word documents or any kind of documents if somebody else already has done so or if they are available somewhere online. That was the reason for my question--face it, I'm lazy. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, September 7, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] cake recipe Pamela, The Fluke recipes are throughout the books. It is easy to scroll forward with the library player or a Victor Stream and find them. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, September 7, 2020 10:10 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] cake recipe Where do you find the Fluke Recipes written out for you? I want as many of those as I can find. Also, somebody asked about the almond slices in this cake. A fourth cup isn't all that many, so you sprinkle all of them evenly over the bottom of the pan to decorate the cake's top when you invert the cake onto your cake plate. You will need to take care to see that the nuts stay on the cake as you remove it from the paper underneath as you remove it from the loaf pan after baking. I would set it on the plate before removing the paper. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, September 6, 2020 11:04 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cake recipe Here is the recipe I have on file: SCANDINAVIAN ALMOND CAKE From Carrot Cake Murder by Joanne Fluke Preheat oven to 350 degrees F., rack in the middle position. Before you start to mix up this recipe, grease (or spray with Pam or another nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the bottom is covered and the strip sticks out in little "ears" on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that's okay. Press the paper down and then spray it again with Pam or another nonstick cooking spray. 1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white (granulated) sugar 1 egg (I used an extra large egg) 1 /2 teaspoon baking powder 1 1 /2 teaspoons almond extract 2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or what we now call Half 'n Half) 1 1 /4 cups flour 1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you decided to use the sliced almonds, sprinkle a few in the very bottom of your paper-lined loaf pan. (This cake is like a pineapple upside down cake --the bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy and it will keep your cakes from turning too brown around the edges. Place the stick of butter in a one-cup Pyrex measuring cup or in another small microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You can also do this in a small saucepan on the stove.) Now pour that melted butter through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage (or throw away the cheesecloth, if you've used that method.) What you have left is clarified butter. Set your clarified butter on the counter to cool while you. . . Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they're light and fluffy. Add the baking powder and the almond extract. Mix well. Cup your hands around the bowl with the clarified butter. If you can hold it comfortably and it's not so hot that it might cook the egg, add it to your bowl now and mix it in. If it's still too hot, wait until it's cooler and then mix it in. Hannah's 2 nd Note: In the following steps, you're going to add half of the cream, and then half the flour. You don't have to be precise and measure exactly half. Just dump in what you think is approximately half and it'll be just fine. A
Re: [CnD] cake recipe
I find the recipes in the books just fine. I don't know a way to copy just the recipes to a voice file, and I have no desire to type them all into word documents or any kind of documents if somebody else already has done so or if they are available somewhere online. That was the reason for my question--face it, I'm lazy. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, September 7, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] cake recipe Pamela, The Fluke recipes are throughout the books. It is easy to scroll forward with the library player or a Victor Stream and find them. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, September 7, 2020 10:10 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] cake recipe Where do you find the Fluke Recipes written out for you? I want as many of those as I can find. Also, somebody asked about the almond slices in this cake. A fourth cup isn't all that many, so you sprinkle all of them evenly over the bottom of the pan to decorate the cake's top when you invert the cake onto your cake plate. You will need to take care to see that the nuts stay on the cake as you remove it from the paper underneath as you remove it from the loaf pan after baking. I would set it on the plate before removing the paper. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, September 6, 2020 11:04 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cake recipe Here is the recipe I have on file: SCANDINAVIAN ALMOND CAKE From Carrot Cake Murder by Joanne Fluke Preheat oven to 350 degrees F., rack in the middle position. Before you start to mix up this recipe, grease (or spray with Pam or another nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the bottom is covered and the strip sticks out in little "ears" on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that's okay. Press the paper down and then spray it again with Pam or another nonstick cooking spray. 1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white (granulated) sugar 1 egg (I used an extra large egg) 1 /2 teaspoon baking powder 1 1 /2 teaspoons almond extract 2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or what we now call Half 'n Half) 1 1 /4 cups flour 1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you decided to use the sliced almonds, sprinkle a few in the very bottom of your paper-lined loaf pan. (This cake is like a pineapple upside down cake --the bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy and it will keep your cakes from turning too brown around the edges. Place the stick of butter in a one-cup Pyrex measuring cup or in another small microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You can also do this in a small saucepan on the stove.) Now pour that melted butter through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage (or throw away the cheesecloth, if you've used that method.) What you have left is clarified butter. Set your clarified butter on the counter to cool while you. . . Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they're light and fluffy. Add the baking powder and the almond extract. Mix well. Cup your hands around the bowl with the clarified butter. If you can hold it comfortably and it's not so hot that it might cook the egg, add it to your bowl now and mix it in. If it's still too hot, wait until it's cooler and then mix it in. Hannah's 2 nd Note: In the following steps, you're going to add half of the cream, and then half the flour. You don't have to be precise and measure exactly half. Just dump in what you think is approximately half and it'll be just fine. Add half of the cream and mix it in. Add half of the flour and mix it in. Now add the rest of the cream, and mix. And then add the rest of the flour, and mix thoroughly. Pour the batter into the loaf pan you've prepared and smooth the top with a spatula. Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick inserted
Re: [CnD] cake recipe
Good morning I would sprinkle tem all over, or save them for something else like cereal or snacks. I think sprinkling on top would be very good. HTH Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Monday, September 7, 2020 4:33 AM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] cake recipe Thanks. The recipe says to sprinkle a few of the almonds on the bottom of the pan. What do we do with the rest of the almonds? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake recipe
Pamela, The Fluke recipes are throughout the books. It is easy to scroll forward with the library player or a Victor Stream and find them. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Monday, September 7, 2020 10:10 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] cake recipe Where do you find the Fluke Recipes written out for you? I want as many of those as I can find. Also, somebody asked about the almond slices in this cake. A fourth cup isn't all that many, so you sprinkle all of them evenly over the bottom of the pan to decorate the cake's top when you invert the cake onto your cake plate. You will need to take care to see that the nuts stay on the cake as you remove it from the paper underneath as you remove it from the loaf pan after baking. I would set it on the plate before removing the paper. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, September 6, 2020 11:04 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cake recipe Here is the recipe I have on file: SCANDINAVIAN ALMOND CAKE From Carrot Cake Murder by Joanne Fluke Preheat oven to 350 degrees F., rack in the middle position. Before you start to mix up this recipe, grease (or spray with Pam or another nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the bottom is covered and the strip sticks out in little "ears" on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that's okay. Press the paper down and then spray it again with Pam or another nonstick cooking spray. 1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white (granulated) sugar 1 egg (I used an extra large egg) 1 /2 teaspoon baking powder 1 1 /2 teaspoons almond extract 2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or what we now call Half 'n Half) 1 1 /4 cups flour 1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you decided to use the sliced almonds, sprinkle a few in the very bottom of your paper-lined loaf pan. (This cake is like a pineapple upside down cake --the bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy and it will keep your cakes from turning too brown around the edges. Place the stick of butter in a one-cup Pyrex measuring cup or in another small microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You can also do this in a small saucepan on the stove.) Now pour that melted butter through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage (or throw away the cheesecloth, if you've used that method.) What you have left is clarified butter. Set your clarified butter on the counter to cool while you. . . Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they're light and fluffy. Add the baking powder and the almond extract. Mix well. Cup your hands around the bowl with the clarified butter. If you can hold it comfortably and it's not so hot that it might cook the egg, add it to your bowl now and mix it in. If it's still too hot, wait until it's cooler and then mix it in. Hannah's 2 nd Note: In the following steps, you're going to add half of the cream, and then half the flour. You don't have to be precise and measure exactly half. Just dump in what you think is approximately half and it'll be just fine. Add half of the cream and mix it in. Add half of the flour and mix it in. Now add the rest of the cream, and mix. And then add the rest of the flour, and mix thoroughly. Pour the batter into the loaf pan you've prepared and smooth the top with a spatula. Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan (the non-papered sides) with a metal spatula or a knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish. Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes for the same length of time as mine does. Nancy's pan has a dark non
Re: [CnD] cake recipe
I would appreciate all those Joanna Fluke recipes too. I only have a few. Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake recipe
Where do you find the Fluke Recipes written out for you? I want as many of those as I can find. Also, somebody asked about the almond slices in this cake. A fourth cup isn't all that many, so you sprinkle all of them evenly over the bottom of the pan to decorate the cake's top when you invert the cake onto your cake plate. You will need to take care to see that the nuts stay on the cake as you remove it from the paper underneath as you remove it from the loaf pan after baking. I would set it on the plate before removing the paper. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, September 6, 2020 11:04 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] cake recipe Here is the recipe I have on file: SCANDINAVIAN ALMOND CAKE From Carrot Cake Murder by Joanne Fluke Preheat oven to 350 degrees F., rack in the middle position. Before you start to mix up this recipe, grease (or spray with Pam or another nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the bottom is covered and the strip sticks out in little "ears" on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that's okay. Press the paper down and then spray it again with Pam or another nonstick cooking spray. 1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white (granulated) sugar 1 egg (I used an extra large egg) 1 /2 teaspoon baking powder 1 1 /2 teaspoons almond extract 2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or what we now call Half 'n Half) 1 1 /4 cups flour 1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you decided to use the sliced almonds, sprinkle a few in the very bottom of your paper-lined loaf pan. (This cake is like a pineapple upside down cake --the bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy and it will keep your cakes from turning too brown around the edges. Place the stick of butter in a one-cup Pyrex measuring cup or in another small microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You can also do this in a small saucepan on the stove.) Now pour that melted butter through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage (or throw away the cheesecloth, if you've used that method.) What you have left is clarified butter. Set your clarified butter on the counter to cool while you. . . Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they're light and fluffy. Add the baking powder and the almond extract. Mix well. Cup your hands around the bowl with the clarified butter. If you can hold it comfortably and it's not so hot that it might cook the egg, add it to your bowl now and mix it in. If it's still too hot, wait until it's cooler and then mix it in. Hannah's 2 nd Note: In the following steps, you're going to add half of the cream, and then half the flour. You don't have to be precise and measure exactly half. Just dump in what you think is approximately half and it'll be just fine. Add half of the cream and mix it in. Add half of the flour and mix it in. Now add the rest of the cream, and mix. And then add the rest of the flour, and mix thoroughly. Pour the batter into the loaf pan you've prepared and smooth the top with a spatula. Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan (the non-papered sides) with a metal spatula or a knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish. Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes for the same length of time as mine does. Nancy's pan has a dark nonstick surface. It's heavier than Joyce's pan and the dark surface makes it bake faster. Nancy bakes her cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -
Re: [CnD] cake recipe
Thanks. The recipe says to sprinkle a few of the almonds on the bottom of the pan. What do we do with the rest of the almonds? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake recipe
Yep, it's 2/3 cup cream. Karen At 07:14 PM 9/6/2020, you wrote: Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear in the audio book. Thanks. Scandinavian Almond Cake (Mystery)~ 1 stick butter 1 ¼ cup sugar Egg ½ tsp. baking powder 1 ½ tsp. almond extract Question cup cream 1 ¼ cup flour ¼ cup sliced almonds ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cake recipe
Here is the recipe I have on file: SCANDINAVIAN ALMOND CAKE From Carrot Cake Murder by Joanne Fluke Preheat oven to 350 degrees F., rack in the middle position. Before you start to mix up this recipe, grease (or spray with Pam or another nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the bottom is covered and the strip sticks out in little "ears" on the long sides of the pan. (This makes for easy removal after your cake is baked.) This will leave the two short sides of the pan uncovered, but that's okay. Press the paper down and then spray it again with Pam or another nonstick cooking spray. 1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white (granulated) sugar 1 egg (I used an extra large egg) 1 /2 teaspoon baking powder 1 1 /2 teaspoons almond extract 2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or what we now call Half 'n Half) 1 1 /4 cups flour 1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you decided to use the sliced almonds, sprinkle a few in the very bottom of your paper-lined loaf pan. (This cake is like a pineapple upside down cake --the bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let this next step scare you. It's extremely easy and it will keep your cakes from turning too brown around the edges. Place the stick of butter in a one-cup Pyrex measuring cup or in another small microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You can also do this in a small saucepan on the stove.) Now pour that melted butter through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh strainer lined with a double thickness of cheesecloth.) After the melted butter has dripped through, dump the milk solids that have gathered in the strainer in the garbage (or throw away the cheesecloth, if you've used that method.) What you have left is clarified butter. Set your clarified butter on the counter to cool while you. . . Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an electric mixer. Beat them together until they're light and fluffy. Add the baking powder and the almond extract. Mix well. Cup your hands around the bowl with the clarified butter. If you can hold it comfortably and it's not so hot that it might cook the egg, add it to your bowl now and mix it in. If it's still too hot, wait until it's cooler and then mix it in. Hannah's 2 nd Note: In the following steps, you're going to add half of the cream, and then half the flour. You don't have to be precise and measure exactly half. Just dump in what you think is approximately half and it'll be just fine. Add half of the cream and mix it in. Add half of the flour and mix it in. Now add the rest of the cream, and mix. And then add the rest of the flour, and mix thoroughly. Pour the batter into the loaf pan you've prepared and smooth the top with a spatula. Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan (the non-papered sides) with a metal spatula or a knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish. Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes for the same length of time as mine does. Nancy's pan has a dark nonstick surface. It's heavier than Joyce's pan and the dark surface makes it bake faster. Nancy bakes her cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Sunday, September 6, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] cake recipe Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear in the audio book. Thanks. Scandinavian Almond Cake (Mystery)~ 1 stick butter 1 ¼ cup sugar Egg ½ tsp. baking powder 1 ½ tsp. almond extract Question cup cream 1 ¼ cup flour ¼ cup sliced almonds ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.
[CnD] cake recipe
Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear in the audio book. Thanks. Scandinavian Almond Cake (Mystery)~ 1 stick butter 1 ¼ cup sugar Egg ½ tsp. baking powder 1 ½ tsp. almond extract Question cup cream 1 ¼ cup flour ¼ cup sliced almonds ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake Recipe
Wonderful, send it on! I never turn down a good cake recipe! From: Alex Hall [mailto:mehg...@icloud.com] Sent: Monday, July 28, 2014 8:33 PM To: Debbra Piening Cc: cookinginthedark@acbradio.org; Robin Plitt Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? It's a hot milk cake, perhaps one of my favorites, and is pretty easy to make. The main reason I'm doing it, actually, is that Sears has been trying to fix our oven since the first week of May, and they haven't managed it. They came today for the fourth repair appointment, and when they left it was working, so I'm going to test it to see if it's really fixed. Needless to say, stovetop dishes and slow cooker recipes have been featuring heavily around here for some time now, and everyone is excited to finally (hopefully) have a real, convection oven back. I don't know what I'll do if it stops working again as I'm making this cake. If anyone wants the recipe, let me know. I think I've sent it before, but not for a while. The cake itself is sweet, kind of pulley, and has a good flavor without being too strong. It's main flavor comes from the vanilla extract and sugar, and it includes four eggs. It's a great base for different frostings, or strawberry shortcake, or any number of toppings. On Jul 28, 2014, at 9:27 PM, Debbra Piening debbra.pien...@att.net wrote: At any rate, let us know how the cake turns out! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 8:24 PM To: Robin Plitt Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Any hints for cutting tablespoons of butter off a stick? I've tried that, but I'm not good at estimating half, and one mistake throws off the whole thing. The best I've ever done is to get one half maybe half a tablespoon larger than the other, but usually I'm way further off than that. grin On Jul 28, 2014, at 8:41 PM, Robin Plitt pli...@gmail.com wrote: And, If you cut the stick into eight equal pieces, each one would be one tablespoon. cut it in half cut each half in half to get quarters and each quarter in half to get eighths. Robin On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: That's a good idea, thanks! If it works, I could also just keep a piece of cardboard or something of the same length, and use it as a cutting guide; free slicer, kind of. :) On Jul 28, 2014, at 6:17 PM, Nicole Massey ny...@gypsyheir.com wrote: Simple. Take the wrapper off the stick. Fold it so you have one butter width of the wrapper and fold the ends in. Now fold the wrapper twice, so that you have one quarter of the full length of the stick as your width. This will give you an exact measurement of two tablespoons. To recap: 1.remove the wrapper. 2.fold the ends in so the wrapper is now exactly as long s the stick of butter. 3.fold the wrapper so the width is the same width as the stick of butter. 4.fold the length twice so it's now the length of one quarter a stick, or 2 tablespoons. Questions? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, July 28, 2014 4:53 PM To: cookinginthedark@acbradio.org Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake Recipe
EASY LEMON POPPY SEED CAKE 1 box lemon cake mix 1 box instant lemon pudding 1/4 cup poppy seeds 2/3 cup water 1/2 cup softened butter 3 eggs Method 1. Blend all ingredients. 2. Grease and flour Bundt pan (or a bread pan). 3. Pour batter in pan and spread it around evenly. 4. Bake at 350 degrees for 35-45 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
