WHAT THE HELL?????
Correspondent:: nenslo
Date: Tue, 30 Nov 2004 14:20:49 -0800
--------
I thought I'd try out a spring form cake pan I got at an estate sale so
I also thought I would try out this crumb cake recipe I had never made
and the recipe says cook it for thirty to forty minutes at 350 degrees
but I had to put it back in for ten more minutes FOUR TIMES because the
toothpick kept coming out all gummy and the first two times I took it
out it was all WOBBLY and that's not a good sign with a cake. So I
wonder if it was because it was in that pan or if it was the recipe.
MORAL, don't try two new things at the same time. And yesterday I bought
a floor lamp at the Second Day Adventist thrift store for five dollars
and when I got it home I learned this lesson: People get rid of those
three bulb floor lamps because they don't work. So I took it back not
knowing if they had a return policy or not but the don't so I at least
got in good with the clerk by not being a jerk about it and just asked
her to have somebody throw it away for me then and she offered to let me
have something else instead but there was really nothing else I wanted
and anyway I have gotten about two hundred dollars worth of free bread
from that place because they get the outdated bread from a bunch of
different stores and give lots of food to poor people and immigrants and
have a rack by the door where you can just take some bread so I walked
out of there with five dollars worth of bread anyway, and not wonder
bread either, but good organic sprouted grain bread and that cashier
kind of likes me anyway. So what the hell. She'll probably cut me a
deal on something later on.
Correspondent:: König Prüß, GfbAEV
Date: Tue, 30 Nov 2004 22:35:25 GMT
--------
nenslo wrote:
> I thought I'd try out a spring form cake pan I got at an estate sale so
> I also thought I would try out this crumb cake recipe I had never made
> and the recipe says cook it for thirty to forty minutes at 350 degrees
> but I had to put it back in for ten more minutes FOUR TIMES because the
> toothpick kept coming out all gummy and the first two times I took it
> out it was all WOBBLY and that's not a good sign with a cake.
No, definitely not a good sign in a cake!
Get a a cheap old used oven thermometer,
and make sure you pre-heat the oven.
Set the rack about 2/3's up. I remember
the gas stove I had in Portland. Use parchment
under it if you're using the springform.
I have been baking some nice bread.
One store has yeast that's a buck a pack,
but another store has better yeast for 39˘
So, now I got an electric oven, and I let a
bunch of dough rise the second time to triple
overnight so I can have hot bread for breakfast;
but in the morning I'm still half-asleep and set
the oven to broil: you don't want to do that
for baking bread.
Springforms are great for making apple tarts!
Correspondent:: wbarwell
Date: Wed, 01 Dec 2004 05:27:41 -0500
--------
König Prüß, GfbAEV wrote:
>
>
> nenslo wrote:
>
>> I thought I'd try out a spring form cake pan I got at an estate sale so
>> I also thought I would try out this crumb cake recipe I had never made
>> and the recipe says cook it for thirty to forty minutes at 350 degrees
>> but I had to put it back in for ten more minutes FOUR TIMES because the
>> toothpick kept coming out all gummy and the first two times I took it
>> out it was all WOBBLY and that's not a good sign with a cake.
>
>
>
> No, definitely not a good sign in a cake!
>
> Get a a cheap old used oven thermometer,
> and make sure you pre-heat the oven.
> Set the rack about 2/3's up. I remember
> the gas stove I had in Portland. Use parchment
> under it if you're using the springform.
>
> I have been baking some nice bread.
> One store has yeast that's a buck a pack,
> but another store has better yeast for 39˘
>
> So, now I got an electric oven, and I let a
> bunch of dough rise the second time to triple
> overnight so I can have hot bread for breakfast;
> but in the morning I'm still half-asleep and set
> the oven to broil: you don't want to do that
> for baking bread.
>
> Springforms are great for making apple tarts!
What this world needs. Small pie dishes.
About 6 inches in diameter which would be half the
area of a typical 9 inch pie pan.
Just haven't seen any. Just about right size for
a chicken pot pie, for small meringue pies.
--
Kerry - two medals a silver and bronze star.
Bush? Well they don't give medals
for going AWOL, missing your medical and
getting grounded or falling off of a bar stool.
Kerry - a hero, Bush - a zero
Cheerful Charlie
Correspondent:: König Prüß, GfbAEV
Date: Wed, 01 Dec 2004 11:55:19 GMT
--------
wbarwell wrote:
> König Prüß, GfbAEV wrote:
>
> >
> >
> > nenslo wrote:
> >
> >> I thought I'd try out a spring form cake pan I got at an estate sale so
> >> I also thought I would try out this crumb cake recipe I had never made
> >> and the recipe says cook it for thirty to forty minutes at 350 degrees
> >> but I had to put it back in for ten more minutes FOUR TIMES because the
> >> toothpick kept coming out all gummy and the first two times I took it
> >> out it was all WOBBLY and that's not a good sign with a cake.
> >
> >
> >
> > No, definitely not a good sign in a cake!
> >
> > Get a a cheap old used oven thermometer,
> > and make sure you pre-heat the oven.
> > Set the rack about 2/3's up. I remember
> > the gas stove I had in Portland. Use parchment
> > under it if you're using the springform.
> >
> > I have been baking some nice bread.
> > One store has yeast that's a buck a pack,
> > but another store has better yeast for 39˘
> >
> > So, now I got an electric oven, and I let a
> > bunch of dough rise the second time to triple
> > overnight so I can have hot bread for breakfast;
> > but in the morning I'm still half-asleep and set
> > the oven to broil: you don't want to do that
> > for baking bread.
> >
> > Springforms are great for making apple tarts!
>
> What this world needs. Small pie dishes.
> About 6 inches in diameter which would be half the
> area of a typical 9 inch pie pan.
> Just haven't seen any. Just about right size for
> a chicken pot pie, for small meringue pies.
>
> --
> Kerry - two medals a silver and bronze star.
> Bush? Well they don't give medals
> for going AWOL, missing your medical and
> getting grounded or falling off of a bar stool.
> Kerry - a hero, Bush - a zero
>
> Cheerful Charlie
The kitchen shops have springforms in all sizes--
Good for tarts and small pies.
And also, you can use brioche molds.
And/or make a brioche and variations.
Maybe for pot-pie size things, you could use
ovenproof ceramic custard dishes.
Italian Custard is fun to make, and tastey!
Maybe a cherry, peach, or raspberry clafoutis!
Cherry Clafoutis
A cross between a custard, a cake, and maybe even a waffle,
clafoutis is a homey fruit dessert that, in
spite of its funny-sounding name, defies pretension. Hailing
from the Limousin region of France, clafoutis traditionally are
made with cherries but also can be flavored with apricots,
prunes, figs and not-quite-ripe nectarines. This recipe is a
breeze to make (seriously) and can be whipped up at the last
minute for unexpected company. A cast-iron
skillet, or any heavy baking dish will do.
Preheat oven to 425.
Pit about 2 cups cherries. Add a splash of almond extract, a
pinch of cinnamon and sugar and some chopped lemon zest. Let
macerate (soak) for at least fifteen minutes. If using other
fruit, use vanilla extract instead.
Butter a 9-inch cast-iron skillet or similar sized baking dish.
In food processor, add: 1 T vanilla extract, 6 eggs, 6 T sugar, 1
1/4 cups milk, pinch salt and 1 cup flour. Pulse and mix to
combine, about 1 minute.
Pour batter into baking dish, then spoon cherries on top. Bake
until a skewer inserted into batter comes out clean, at least 35
minutes, sometimes up to 45. Don't overbake, though, or the
final result will be dry.
Let cool a few minutes before slicing.
Correspondent:: HdMrs. Salacia the Overseer
Date: Wed, 01 Dec 2004 06:23:09 -0600
--------
On Wed, 01 Dec 2004 11:55:19 GMT, König Prüß, GfbAEV
wrote:
>Cherry Clafoutis
>
> A cross between a custard, a cake, and maybe even a waffle,
> clafoutis is a homey fruit dessert that, in
> spite of its funny-sounding name, defies pretension. Hailing
> from the Limousin region of France, clafoutis traditionally are
> made with cherries but also can be flavored with apricots,
> prunes, figs and not-quite-ripe nectarines. This recipe is a
> breeze to make (seriously) and can be whipped up at the last
> minute for unexpected company. A cast-iron
> skillet, or any heavy baking dish will do.
>
> Preheat oven to 425.
>
> Pit about 2 cups cherries. Add a splash of almond extract, a
> pinch of cinnamon and sugar and some chopped lemon zest. Let
> macerate (soak) for at least fifteen minutes. If using other
> fruit, use vanilla extract instead.
>
> Butter a 9-inch cast-iron skillet or similar sized baking dish.
>
> In food processor, add: 1 T vanilla extract, 6 eggs, 6 T sugar, 1
> 1/4 cups milk, pinch salt and 1 cup flour. Pulse and mix to
> combine, about 1 minute.
>
> Pour batter into baking dish, then spoon cherries on top. Bake
> until a skewer inserted into batter comes out clean, at least 35
> minutes, sometimes up to 45. Don't overbake, though, or the
> final result will be dry.
>
> Let cool a few minutes before slicing.
Sounds good. i'm going to try this one for Xmas.
Salacia
Correspondent:: König Prüß, GfbAEV
Date: Wed, 01 Dec 2004 12:41:07 GMT
--------
"HdMrs. Salacia the Overseer" wrote:
> On Wed, 01 Dec 2004 11:55:19 GMT, König Prüß, GfbAEV
> wrote:
>
> >Cherry Clafoutis
> >
> > A cross between a custard, a cake, and maybe even a waffle,
> > clafoutis is a homey fruit dessert that, in
> > spite of its funny-sounding name, defies pretension. Hailing
> > from the Limousin region of France, clafoutis traditionally are
> > made with cherries but also can be flavored with apricots,
> > prunes, figs and not-quite-ripe nectarines. This recipe is a
> > breeze to make (seriously) and can be whipped up at the last
> > minute for unexpected company. A cast-iron
> > skillet, or any heavy baking dish will do.
> >
> > Preheat oven to 425.
> >
> > Pit about 2 cups cherries. Add a splash of almond extract, a
> > pinch of cinnamon and sugar and some chopped lemon zest. Let
> > macerate (soak) for at least fifteen minutes. If using other
> > fruit, use vanilla extract instead.
> >
> > Butter a 9-inch cast-iron skillet or similar sized baking dish.
> >
> > In food processor, add: 1 T vanilla extract, 6 eggs, 6 T sugar, 1
> > 1/4 cups milk, pinch salt and 1 cup flour. Pulse and mix to
> > combine, about 1 minute.
> >
> > Pour batter into baking dish, then spoon cherries on top. Bake
> > until a skewer inserted into batter comes out clean, at least 35
> > minutes, sometimes up to 45. Don't overbake, though, or the
> > final result will be dry.
> >
> > Let cool a few minutes before slicing.
>
> Sounds good. i'm going to try this one for Xmas.
>
> Salacia
Bon chance, bon appetit!
Correspondent:: polar bear
Date: Wed, 01 Dec 2004 12:11:47 -0800
--------
In article <41ACF241.51DF9E45@yahoox.com>, nenslo
wrote:
> I thought I'd try out a spring form cake pan I got at an estate sale so
> I also thought I would try out this crumb cake recipe I had never made
> and the recipe says cook it for thirty to forty minutes at 350 degrees
> but I had to put it back in for ten more minutes FOUR TIMES because the
> toothpick kept coming out all gummy and the first two times I took it
> out it was all WOBBLY and that's not a good sign with a cake. So I
> wonder if it was because it was in that pan or if it was the recipe.
> MORAL, don't try two new things at the same time.
Don't buy dead guy stuff. It's cursed. Besides, who wants a house
full of dead guy stuff? Creepy, that's what.
And yesterday I bought
> a floor lamp at the Second Day Adventist thrift store for five dollars
> and when I got it home I learned this lesson: People get rid of those
> three bulb floor lamps because they don't work. So I took it back not
> knowing if they had a return policy or not but the don't so I at least
> got in good with the clerk by not being a jerk about it and just asked
> her to have somebody throw it away for me then and she offered to let me
> have something else instead but there was really nothing else I wanted
> and anyway I have gotten about two hundred dollars worth of free bread
> from that place because they get the outdated bread from a bunch of
> different stores and give lots of food to poor people and immigrants and
> have a rack by the door where you can just take some bread so I walked
> out of there with five dollars worth of bread anyway, and not wonder
> bread either, but good organic sprouted grain bread and that cashier
> kind of likes me anyway. So what the hell. She'll probably cut me a
> deal on something later on.
Dear Lord, I know nenslo isn't saved because he hasn't accepted Jesus
into his heart, but could you make an exception in his case? He bought
a lot of our merchandise over the years and some of that money went
toward saving others, so you see, in a way he was doing Your work. He
just didn't know it, Lord. Amen.
pb