A
M
Margaret Suran
Guest
jillie wrote:
> Thanks, Jen
>
> I bought some SR flour a few weeks ago for a recipe and had no idea
> what I was going to do with the rest of it.
>
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
>
> Now, if I just knew what to do with the rest of that flour!!!!
>
> Thanks again,
>
> jillie
> Roseville, CA
>
Jillie, Why can't you make another cake like this?
) You can
freeze it and have it ready for unexpected company.
Are there no recipes on the bag of SR flour? If not, you can go to
the web site of the flour company and look for other recipes. I know
one thing, your flour will not go to waste.
> Thanks, Jen
>
> I bought some SR flour a few weeks ago for a recipe and had no idea
> what I was going to do with the rest of it.
>
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
>
> Now, if I just knew what to do with the rest of that flour!!!!
>
> Thanks again,
>
> jillie
> Roseville, CA
>
Jillie, Why can't you make another cake like this?
) You canfreeze it and have it ready for unexpected company.
Are there no recipes on the bag of SR flour? If not, you can go to
the web site of the flour company and look for other recipes. I know
one thing, your flour will not go to waste.
J
Jen
Guest
"Margaret Suran" <[email protected]> wrote in message
news:[email protected]...
>
>>
>> Now, if I just knew what to do with the rest of that flour!!!!
>>
>>
>
> Jillie, Why can't you make another cake like this?) You can freeze
> it and have it ready for unexpected company.
>
> Are there no recipes on the bag of SR flour? If not, you can go to the
> web site of the flour company and look for other recipes. I know one
> thing, your flour will not go to waste.
>
Actually I know someone who uses the same recipe to make banana cake. Leave
out the cocoa and add a couple of mashed bananas. And yeah, they freeze
well.
Jen
news:[email protected]...
>
>>
>> Now, if I just knew what to do with the rest of that flour!!!!
>>
>>
>
> Jillie, Why can't you make another cake like this?
) You can freeze> it and have it ready for unexpected company.
>
> Are there no recipes on the bag of SR flour? If not, you can go to the
> web site of the flour company and look for other recipes. I know one
> thing, your flour will not go to waste.
>
Actually I know someone who uses the same recipe to make banana cake. Leave
out the cocoa and add a couple of mashed bananas. And yeah, they freeze
well.
Jen
S
sf
Guest
On Fri, 27 Jan 2006 23:51:56 GMT, Joseph Littleshoes wrote:
> While not a 'cake' in the use of flour there is a very good and even
> simpler recipe, a chocolate torte using only 1 pound chocolate, 1 pound
> unsalted butter and 6 eggs.
Did I miss your recipe? If you posted it, please email the recipe to
me. If not, please post!
--
Practice safe eating. Always use condiments.
> While not a 'cake' in the use of flour there is a very good and even
> simpler recipe, a chocolate torte using only 1 pound chocolate, 1 pound
> unsalted butter and 6 eggs.
Did I miss your recipe? If you posted it, please email the recipe to
me. If not, please post!
--
Practice safe eating. Always use condiments.
J
Jude
Guest
jillie wrote:
> Thanks, Jen
>
> I bought some SR flour a few weeks ago for a recipe and had no idea
> what I was going to do with the rest of it.
>
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
>
> Now, if I just knew what to do with the rest of that flour!!!!
>
Great recipe I got around here:
Mix together 3 cups SR flour, 1 T sugar, 4 T melted buttere, and a
bottle of beer.
Turn into a lightly sprayed loaf pan. Bake at 375 for 20 minutes. Brush
with another 2 T melted butter. Finish baking for 25 minutes. It's
delicious - it's what has caused me to start keeping a small bag of SR
flour in the house.
> Thanks, Jen
>
> I bought some SR flour a few weeks ago for a recipe and had no idea
> what I was going to do with the rest of it.
>
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
>
> Now, if I just knew what to do with the rest of that flour!!!!
>
Great recipe I got around here:
Mix together 3 cups SR flour, 1 T sugar, 4 T melted buttere, and a
bottle of beer.
Turn into a lightly sprayed loaf pan. Bake at 375 for 20 minutes. Brush
with another 2 T melted butter. Finish baking for 25 minutes. It's
delicious - it's what has caused me to start keeping a small bag of SR
flour in the house.
J
Jude
Guest
jillie wrote:
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
So, jillie, you're American like me. What did you translate 180 C to on
your oven?
> I made your cake, today, and it looks great. I doubled the recipe and
> baked it in a rectangular pan. Will be taking it to my knitting group,
> tonight.
So, jillie, you're American like me. What did you translate 180 C to on
your oven?
J
jake
Guest
Jude wrote:
> jillie wrote:
>
>
>>I made your cake, today, and it looks great. I doubled the recipe and
>>baked it in a rectangular pan. Will be taking it to my knitting group,
>>tonight.
>
>
> So, jillie, you're American like me. What did you translate 180 C to on
> your oven?
>
I know this by heart: 375F (or a tad higher)
> jillie wrote:
>
>
>>I made your cake, today, and it looks great. I doubled the recipe and
>>baked it in a rectangular pan. Will be taking it to my knitting group,
>>tonight.
>
>
> So, jillie, you're American like me. What did you translate 180 C to on
> your oven?
>
I know this by heart: 375F (or a tad higher)
J
jake
Guest
jake wrote:
> Jude wrote:
>
>> jillie wrote:
>>
>>
>>> I made your cake, today, and it looks great. I doubled the recipe and
>>> baked it in a rectangular pan. Will be taking it to my knitting group,
>>> tonight.
>>
>>
>>
>> So, jillie, you're American like me. What did you translate 180 C to on
>> your oven?
>>
> I know this by heart: 375F (or a tad higher)
That may have come across arrogant. I am sorry. I intended to save
someone waiting time and some one else some searching trouble.
> Jude wrote:
>
>> jillie wrote:
>>
>>
>>> I made your cake, today, and it looks great. I doubled the recipe and
>>> baked it in a rectangular pan. Will be taking it to my knitting group,
>>> tonight.
>>
>>
>>
>> So, jillie, you're American like me. What did you translate 180 C to on
>> your oven?
>>
> I know this by heart: 375F (or a tad higher)
That may have come across arrogant. I am sorry. I intended to save
someone waiting time and some one else some searching trouble.
J
Jude
Guest
jake wrote:
> >> So, jillie, you're American like me. What did you translate 180 C to on
> >> your oven?
> >>
> > I know this by heart: 375F (or a tad higher)
>
> That may have come across arrogant. I am sorry. I intended to save
> someone waiting time and some one else some searching trouble.
Not at all....I appreciated getting an answer so quickly. I want to try
this one for dessert this week. Thanks for the info!
> >> So, jillie, you're American like me. What did you translate 180 C to on
> >> your oven?
> >>
> > I know this by heart: 375F (or a tad higher)
>
> That may have come across arrogant. I am sorry. I intended to save
> someone waiting time and some one else some searching trouble.
Not at all....I appreciated getting an answer so quickly. I want to try
this one for dessert this week. Thanks for the info!
J
jillie
Guest
I googled for a conversion and found 180 C converts to 356 F...so I
baked it at 350F.
The cake was very good..not as chocolaty as most, but very good.
I'm going to try the beer bread recipe and the banana cake.
I may use up all this bag of SRing, after all!!
jillie
Roseville, CA
baked it at 350F.
The cake was very good..not as chocolaty as most, but very good.
I'm going to try the beer bread recipe and the banana cake.
I may use up all this bag of SRing, after all!!
jillie
Roseville, CA
J
Jude
Guest
The cake was a big hit around here. My daughetr, age 9, was able to
make it by herself, with coaching but no assistance from me. I
increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
definitely a 'litght' choc flavor. I'dd add some vanilla to the
frosting next time, and consider maybe evaporated milk in the cake to
make it richer. It was a nice light, easy cake though. Thanks for
sharing the recipe!
make it by herself, with coaching but no assistance from me. I
increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
definitely a 'litght' choc flavor. I'dd add some vanilla to the
frosting next time, and consider maybe evaporated milk in the cake to
make it richer. It was a nice light, easy cake though. Thanks for
sharing the recipe!
J
Jen
Guest
"Jude" <[email protected]> wrote in message
news:[email protected]...
> The cake was a big hit around here. My daughetr, age 9, was able to
> make it by herself, with coaching but no assistance from me. I
> increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> definitely a 'litght' choc flavor. I'dd add some vanilla to the
> frosting next time, and consider maybe evaporated milk in the cake to
> make it richer. It was a nice light, easy cake though. Thanks for
> sharing the recipe!
No problem. I've got a 10 year old daughter that can almost do it by
herself now. We like the cake as it is, but the vanilla in the frosting
would be great, thanks.
Jen
>
news:[email protected]...
> The cake was a big hit around here. My daughetr, age 9, was able to
> make it by herself, with coaching but no assistance from me. I
> increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> definitely a 'litght' choc flavor. I'dd add some vanilla to the
> frosting next time, and consider maybe evaporated milk in the cake to
> make it richer. It was a nice light, easy cake though. Thanks for
> sharing the recipe!
No problem. I've got a 10 year old daughter that can almost do it by
herself now. We like the cake as it is, but the vanilla in the frosting
would be great, thanks.
Jen
>
J
Joseph Littleshoes
Guest
sf wrote:
> On Fri, 27 Jan 2006 23:51:56 GMT, Joseph Littleshoes wrote:
>
>
>> While not a 'cake' in the use of flour there is a very good and even
>> simpler recipe, a chocolate torte using only 1 pound chocolate, 1 pound
>> unsalted butter and 6 eggs.
>
>
> Did I miss your recipe? If you posted it, please email the recipe to
> me. If not, please post!
Here you go, sorry it took so long, been a busy last few days.
Chocolate torte
---------------
1 pound high quality semisweet baking chocolate
1 pound (4 sticks) unsalted butter
6 eggs
In the top of a double boiler over medium high heat, melt the chocolate
and butter together. Place the mixture into a medium mixing bowl. Wash
the top of the double boiler.
In the double boiler over medium high heat, whisk the eggs until warmed
through. Remove the eggs fro the heat, and, using an electric mixer set
on high, beat for 6 minutes, or until thickened.
By hand fold the thickened eggs into the chocolate, one quarter at a
time, until completely blended.
Preheat the oven to 425 F
Pour the batter into a 16 inch spring form pan, wrap bottom & sides of
pan in 2 layers of aluminium foil to prevent leaks, place the pan in a
baking or roasting pan and add enough water to come to 1 inch from the
top of the spring form pan. bake for 15 minutes.
Remove the torte from the oven and cool for 1 hour at room temperature.
Refrigerate 24 hours before removing from pan and slicing with a hot
knife.
Serve with fresh raspberries (or fruit of choice) and whipped cream.
---
JL
> On Fri, 27 Jan 2006 23:51:56 GMT, Joseph Littleshoes wrote:
>
>
>> While not a 'cake' in the use of flour there is a very good and even
>> simpler recipe, a chocolate torte using only 1 pound chocolate, 1 pound
>> unsalted butter and 6 eggs.
>
>
> Did I miss your recipe? If you posted it, please email the recipe to
> me. If not, please post!
Here you go, sorry it took so long, been a busy last few days.
Chocolate torte
---------------
1 pound high quality semisweet baking chocolate
1 pound (4 sticks) unsalted butter
6 eggs
In the top of a double boiler over medium high heat, melt the chocolate
and butter together. Place the mixture into a medium mixing bowl. Wash
the top of the double boiler.
In the double boiler over medium high heat, whisk the eggs until warmed
through. Remove the eggs fro the heat, and, using an electric mixer set
on high, beat for 6 minutes, or until thickened.
By hand fold the thickened eggs into the chocolate, one quarter at a
time, until completely blended.
Preheat the oven to 425 F
Pour the batter into a 16 inch spring form pan, wrap bottom & sides of
pan in 2 layers of aluminium foil to prevent leaks, place the pan in a
baking or roasting pan and add enough water to come to 1 inch from the
top of the spring form pan. bake for 15 minutes.
Remove the torte from the oven and cool for 1 hour at room temperature.
Refrigerate 24 hours before removing from pan and slicing with a hot
knife.
Serve with fresh raspberries (or fruit of choice) and whipped cream.
---
JL
R
Ranee Mueller
Guest
In article <[email protected]>,
"Jude" <[email protected]> wrote:
> I
> increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> definitely a 'litght' choc flavor.
IMO, there is no point to a light chocolate flavor. If I am making a
chocolate cake, I want a dark, rich, deep chocolate taste. Evidently,
that isn't as common as I thought it was.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
"Jude" <[email protected]> wrote:
> I
> increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> definitely a 'litght' choc flavor.
IMO, there is no point to a light chocolate flavor. If I am making a
chocolate cake, I want a dark, rich, deep chocolate taste. Evidently,
that isn't as common as I thought it was.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
J
Jude
Guest
Ranee Mueller wrote:
> In article <[email protected]>,
> "Jude" <[email protected]> wrote:
>
> > I
> > increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> > definitely a 'litght' choc flavor.
>
> IMO, there is no point to a light chocolate flavor. If I am making a
> chocolate cake, I want a dark, rich, deep chocolate taste. Evidently,
> that isn't as common as I thought it was.
I agree, but I also love to doctor recipes, so I plan to play with this
one, increasing the amount of cocoa, possibly adding choc chips, to see
what I can do with it. Anything that takes 5 minutes and 1 bowl has
serious potential ! =)
> In article <[email protected]>,
> "Jude" <[email protected]> wrote:
>
> > I
> > increased the cocoa to 2 1/2 T to makew it chocolatier, but it was
> > definitely a 'litght' choc flavor.
>
> IMO, there is no point to a light chocolate flavor. If I am making a
> chocolate cake, I want a dark, rich, deep chocolate taste. Evidently,
> that isn't as common as I thought it was.
I agree, but I also love to doctor recipes, so I plan to play with this
one, increasing the amount of cocoa, possibly adding choc chips, to see
what I can do with it. Anything that takes 5 minutes and 1 bowl has
serious potential ! =)
S
sf
Guest
On Mon, 30 Jan 2006 19:14:54 GMT, Joseph Littleshoes wrote:
> sf wrote:
>
> > Did I miss your recipe? If you posted it, please email the recipe to
> > me. If not, please post!
>
>
> Here you go, sorry it took so long, been a busy last few days.
>
>
> Chocolate torte
thanks for the recipe, JL... it's saved!
--
Practice safe eating. Always use condiments.
> sf wrote:
>
> > Did I miss your recipe? If you posted it, please email the recipe to
> > me. If not, please post!
>
>
> Here you go, sorry it took so long, been a busy last few days.
>
>
> Chocolate torte
thanks for the recipe, JL... it's saved!
--
Practice safe eating. Always use condiments.
J
Jude
Guest
I tried this last night with the substitution of bananas for cocoa. I
upped the flour by 1/4 c to account for the extra moisture from the
bananas, and I added 1 t lemon extract to heighten the flavor;. Then I
stirred in 1 c chocolate chips. (They sunk!) I frosted it with a simple
cream cheese icing.
My BF says its even better than the chocolate one.
My daughter was so inspired by the ease of baking these cakes this
week, thatshe's decided to do her science fair project this year on
food science. She's going to pick a recipe and vary the leaveining
ingredients (soda, powder, SR flour, yeast) and see what she learns
about cakes rising. Pretty cool, and hopefully at least a few yummy
results for us! =)
upped the flour by 1/4 c to account for the extra moisture from the
bananas, and I added 1 t lemon extract to heighten the flavor;. Then I
stirred in 1 c chocolate chips. (They sunk!) I frosted it with a simple
cream cheese icing.
My BF says its even better than the chocolate one.
My daughter was so inspired by the ease of baking these cakes this
week, thatshe's decided to do her science fair project this year on
food science. She's going to pick a recipe and vary the leaveining
ingredients (soda, powder, SR flour, yeast) and see what she learns
about cakes rising. Pretty cool, and hopefully at least a few yummy
results for us! =)
J
Jen
Guest
"Jude" <[email protected]> wrote in message
news:[email protected]...
>I tried this last night with the substitution of bananas for cocoa. I
> upped the flour by 1/4 c to account for the extra moisture from the
> bananas, and I added 1 t lemon extract to heighten the flavor;. Then I
> stirred in 1 c chocolate chips. (They sunk!) I frosted it with a simple
> cream cheese icing.
>
Wow! You're so clever.
> My BF says its even better than the chocolate one.
>
> My daughter was so inspired by the ease of baking these cakes this
> week, thatshe's decided to do her science fair project this year on
> food science. She's going to pick a recipe and vary the leaveining
> ingredients (soda, powder, SR flour, yeast) and see what she learns
> about cakes rising. Pretty cool, and hopefully at least a few yummy
> results for us! =)
I'm glad you're getting so much out of this recipe.
Jen
>
news:[email protected]...
>I tried this last night with the substitution of bananas for cocoa. I
> upped the flour by 1/4 c to account for the extra moisture from the
> bananas, and I added 1 t lemon extract to heighten the flavor;. Then I
> stirred in 1 c chocolate chips. (They sunk!) I frosted it with a simple
> cream cheese icing.
>
Wow! You're so clever.
> My BF says its even better than the chocolate one.
>
> My daughter was so inspired by the ease of baking these cakes this
> week, thatshe's decided to do her science fair project this year on
> food science. She's going to pick a recipe and vary the leaveining
> ingredients (soda, powder, SR flour, yeast) and see what she learns
> about cakes rising. Pretty cool, and hopefully at least a few yummy
> results for us! =)
I'm glad you're getting so much out of this recipe.
Jen
>