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Classic Cookbooks: Bread Pudding
A bread pudding must try from Marion Cunningham's "The Breakfast Book" is her "Bread and Butter Pudding" -- by far, absolutely the best bread pudding I have ever tasted. EVERYONE asks for the recipe when I serve it -- whether company at home -- or at work. It's wonderful.
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This recipe for Red Velvet Cake (a/k/a "Waldorf Astoria Cake") is almost the same recipe as my Aunt gave me fifty years ago! I've been making it ever since, and it is the very favorite cake of all my familly members. This recipe here is missing one ingredient though; that is: one (1) teaspoon of vanilla extract. I also use 1 teaspoon of salt (versus 1/2 teaspoon). If you do not add the red coloring, the cake bakes into an unappealing beige color (because of the 1 Tablespoon of cocoa). The red coloring only enhances the appearance, and you can add enough coloring to go from pink to a dark red cake. It's your choice. Also, I agree with a reviewer who said hold the cream cheese frosting for carrot cake. I always make a good homemade vanilla buttercream frosting. This is the VERY BEST CAKE with a flavor that's hard to explain because it's not a vanilla--nor a white--nor a chocolate--nor a spice cake; it's got a unique flavor of its own.