Serious Eats - seriouseats.com

oooooh.

Maybe you should be, most men prefer to be the stalker rather than the stalkee. My husband is six foot five and built line a linebacker. You should see the fear in his face when a woman flirts with him. It's absolutely amazing. It happened when we were dating and afterward he asked ME why I didn't protect HIM from HER, like he wasn't big enough to protect his own honor, hah. I don't know why but I think it's something inbred. Good luck with Mr. Suit.

Three layer peppermint brownies. People beg for them all year long. At Christmas I make about 20 batches at a time. But my oh my are they good, dangerous, but good.

What do you mean pick the pieces off? How about just shove the whole thing in your mouth? Sheez - amateurs, the lot of yaz.

All other comments aside, what gives them the right to use her image without her permission?

My biggest disasters have been gluten free cakes. They never seem to cook in the middle. My greatest success, however, has got to be the traditional Danish Pastry I've been playing with. It doesn't seem to matter how you shape it or what you fill it with, the reactions are amazing. I guess there's just no comparison to pre-baked, mystery ingredient filled supermarket goodies is there?

Papillon:

I'm probably making you and everyone else crazy but I do love a great mystery.

Here's a spice nut cake recipe from Better Homes and Gardens and then I'll stop, promise.

SPICE NUT CAKE

2 C sifted, all purpose flour
1 C granulated sugar
1 tsp baking powder
1 tsp salt
3/4 tsp soda
3/4 tsp ground cloves
3/4 tsp ground cinnamon
of course, that would be 1 1/2 tsp allspice
2/3 C shortening
3/4 C brown sugar
1 C buttermilk (or sour milk)
3 eggs
1/2 C finely chopped nuts (opt)

I don't know about you but I'm getting hungry!

Oh yeah,

Sift together the first seven (7) ingredients.
Add shortening, brown sugar and milk.
Mix until all flour is moistened.
Beat two (2) minutes at medium speed on electric mixer.
Stir in nuts, if using.

Bake in two greased and lightly floured 9 X 1 1/2 inch round cake pans in moderate oven (350 F) for 30 to 35 minutes or until done.

Cool 10 minutes. Remove from pans. Cool completely.

Fill and frost.

Laurel

Mock Angel Cake

3/4 C Sugar 1 1/2 C Cake Flour
2 tsp Baking Powder 1/4 C Softened Butter
1/4 tsp Salt 1/2 C Cold Water or Milk
1 tsp Vanilla Whites of two (2) Eggs
I would add spices to this probably beginning with 2 tsp allspice

Sift flour once, measure, then sift flour, sugar, salt and baking powder together 4 times. Place in mixing bowl. Break eggs in measuring cup, fill to 1/2 full with softened (not melted) butter; fill to top of cup with cold water. Add vanilla. Pour this into the flour mixture and beat hard until very smooth - turn into ungreased angel pan in slow oven, 300F and bake until firm. Invert pan, cool, cut out.

From The Settlement Cook Book (the way to a man's heart), revised 1947. (I got the date wrong)

Laurel

Hello Papillon:

Well, I've pulled out my old Settlement Cookbook, (the way to a man's heart) and it's actually from 1947, so that's what 60 years old.

I'm just wondering if your cake was a butter cake or even an applesauce cake, which would be lightly colored. Having not tried your Grandmother's masterpiece, I'm even left to wonder whether or not it might have been a Mock Angel Cake with spices added. Box cakes aren't generally too complicated after all, so that's where I'll start.

Mock Angel Cake

3/4 C sugar

OOh yeah, Mexico, Cabrito. I'm in love.

I vote for cinnamon rolls. What a non brainer. Not to mention, that my vote would win more votes than yours. Of course, bacon AND cinnamon rolls. Heaven on earth.

French silk, apple, blueberry, blackberry, cherry, pumpkin, chess? Nope Lemon Meringue with a mile high topping. It never gets any better than that!

Hey, I wanna see your recipe too! Yes, lard does up the flaky but, gah. I too love pie crust recipes and have been using Martha's pate brisee for years but it destroys itself in the oven if you try to prebake it. I'll have to try this little change too. Also, I just mixed up some of Dorie Greenspan's pie dough which uses a bit of shortening. I'll be baking this weekend and report back.