posted January 03, 2011 11:40 PM            

I have a friend with a bday on the 13th and I volunteered to make the cake <facepalm>.
I would like to try your recipe. If I do I'll post a pic.
I never even heard of red velvet until a couple of years ago when I was at a xmas expo and someone was giving away samples. I fell in love

I'll have to get a recipe from my mom for some chicken she used to make. You take chicken thighs (or whatever) and cook them for about an hour in a mixture of soy sauce, vinegar, garlic....that's where it gets fuzzy. But soooo good. I'll be back with it....

posted January 04, 2011 02:03 AM            

Lamingtons

Makes 15 lamingtons

Sponge Cake
3 tablespoons self-raising flour
1/4 cup plain flour
2 tablespoons cornflour
3 eggs
Pinch of salt
1/2 cup caster sugar
3 teaspoons boiling water

Chocolate Icing
2 cups icing sugar
1/3 cup cocoa powder
1/2 cup boiling water
1 3/4 cups desiccated coconut

Preheat the oven to 160°C. Lightly grease a deep 28 x 18 cm lamington pan with melted butter and line the base and sides of the pan with nonstick baking paper, allowing a 5 cm overhang (this makes it easier to remove the sponge from the pan).

Sift the two flours and cornflour together. Repeat the sifting process five times (this will aerate the flour thoroughly).

Using an electric mixer, whisk the eggs and salt in a large mixing bowl for 6 minutes, or until pale and thick. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and the sugar is dissolved.

Sift the combined flour mixture over the egg mixture. Add the boiling water and gently fold in until the batter is just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 15–18 minutes, or until cooked through when tested with a skewer. Allow the cake to cool completely in the pan. Cover with foil and stand overnight.

Lift the cake from the pan. Trim the edges and cut the sponge into 5 cm squares.

To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl. Stir in the boiling water and mix well to combine.

Place the coconut in a medium bowl. Using two forks, dip the sponge squares, one at a time, into the warm icing and then roll in the coconut. (If the icing begins to thicken, place the bowl over a saucepan of simmering water and stir until it is warm and thin again.)

Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.

posted January 04, 2011 07:28 PM            

quote:

---

Originally posted by scorpio17:
Cancer/Scorpio729 you're right.

Cooked my own meal today. Eating endive.

---

posted January 07, 2011 01:03 PM            

6 Eggs White
1 Chocolate Cake Mix
21 oz Cherry Pie Mix
For Frosting:
2 Eggs White
1 1/2 cup Sugar
1/4 tsp Cream of Tartar
1/3 cup Water
1 tsp Vanilla Essence

posted January 07, 2011 01:07 PM            

For the pistachio dough

˝ kg pistachios

1 cup sugar

1 pinches saffron

˝ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil

For the pistachio dough

Put the pistachios into boiling water for 4-5 minutes.

Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.

Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.

Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.

Add the saffron liquid and the cardamom powder to the pistachio dough.

Roll out the dough and make small rounds.

For the almond dough

Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.

Drain the almonds, remove the skin and drop into cold water so that they do not discolor.

Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.

How to proceed

Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.

Place a pistachio roll on an almond square piece and roll up.

Repeat with the remaining pistachio and almond squares.

Decorate with silver foil, cut into small pieces and serve.

posted January 07, 2011 02:06 PM            

Sigh . . . I have many recipes that I concocted on my own, alot of west indian dishes (cow foot soup, oxtail stews) as well as southern and all American. I even have a "McDonalds" cheeseburger that my son likes better than McDonalds (mostly because I use a potato roll)

I'm hungry.

I make a great southern style potato salad and I created something called a smoked bacon oyster salad.

canned smoked oysters with oil
romaine lettuce
cucumbers
red onions
bacon pieces
shredded parmesian

posted January 07, 2011 03:43 PM            

I had a dream last night that I was eating red velvet cake balls coated in thick chocolate... omg!

Dreams like an alcoholic would have, or a smoker who is abstaining...ahhaha

posted January 11, 2011 05:58 PM            

3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg white
1 tablespoon cinnamon sugar

1.Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
2.In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
3.Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.