Community Recipe

[momo3bur]

So I didn't know whether to put this in Health and Fitness or Fun and Recreation since half of it may not be "healthy" and many people would not consider cooking "fun" or "recreational." Please excuse me if this is in the wrong thread.

OK. I LOVE to cook. I just love to. I hate my kitchen right now, so I don't cook as often or enjoy it as much as I used to, but I'm getting ready for a brand new kitchen around March of next year and I thought I'd see if anyone has any lovely recipes they would like to share.

So let's make this the Community Recipe Center. Maybe we can start enough of a thread to consult when we're in a pickle for a recipe or just want to look for something new.

Ok! I'll get on here and share some later. I'm actually in the middle of baking a loaf of sandwich bread for lunches and testing out new chocolate cake recipes for my friend's birthday party on Friday night. If I find a really awesome one, I'll share.

Of course unless someone has one they'd just LOOOOVE to share with me...

Thanks!

[ssandra]

I love cooking and baking as well

I have a good Dutch cake recipe for you. It is easy to make and tastes delicious

200 gr. flour
200 gr. sugar
200 gr. butter (220 gr for a more moist one)
4 eggs
Some milk (about half a cup, I guess?)
Vainilla extract (if it is liquid about 2 tea spoon, if it is in sugar form, one small sachet)
salt (just a knife point)

Mix everything together in a bowl (most efficient is first the flour, suger, eggs and vainilla, make the butter a bit softer in the microwave, but don't melt it, add the butter and then the milk).

You are supposed to have a mix that is not liquid and not solid either...

Put it in a cake thingy and bake it on 170 decrees (celcius).

In Mexico City (high altitude) I have to put it in about 1 hour.

Put it in until when you prick it with a tooth pick the tooth pick comes out completely clean again.

To make it a chocolate cake:

Use 25gr. of cacao and 175gr. of flour.

Rest is the same.

Good luck!!

[momo3bur]

Thank you so much! I will definitely try that one. I was about to get started here with another recipe I found, and then I realized I am completely out of vanilla.

I will bake this tomorrow, though, FOR SURE!

[ZephyrusX]

I like cooking too, but I don't get to do it much as I don't have the money. There are only so many cheap recipes that I can come up with. I like the recipes on this web page though.

I've been cooking with wine lately and I've found my self just drinking from the bottle most of the time now. It was suppose to be for cooking!

smitten kitchen

[momo3bur]

Originally Posted by ZephyrusX

I like cooking too, but I don't get to do it much as I don't have the money. There are only so many cheap recipes that I can come up with. I like the recipes on this web page though.

I've been cooking with wine lately and I've found my self just drinking from the bottle most of the time now. It was suppose to be for cooking!

smitten kitchen

hehe...I usually drink the wine, too. Oops, sorry husband, that was supposed to have Marsala wine in it.

I love smitten kitchen! I think that's actually where I got my favorite yellow cake recipe from. It came out so moist and delicious and very easy to place fondant over because it stays together really well. I actually just made that recipe for my mother's birthday party last Friday. I'll have to make sure it's where it came from before I can swear by it, but I'm probably 90% positive it is.

[momo3bur]

Ok, so here is her recipe for yellow cake, which is not the one I made for my mother because I forgot buttermilk, but I'll post the one I made also.

This is a VERY good recipe. Very moist and really good without any icing.

Best Birthday Cake by Smitten Kitchen
best birthday cake | smitten kitchen

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

1. Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

3. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

There is also a chocolate sour cream icing recipe on the page right underneath this cake recipe, but I've never tried it because I always forget to buy the sour cream. LOL. I usually just do my own buttercream icing recipe or a chocolate.

[ZephyrusX]

lol - I have been drinking Marasla wine lately. I never liked wine in the past, but this stuff is pretty good.

Yes, I really like smitten kitchen too. I'm a completely amateur at cooking though, but so far, everything has turned out fairly well. I liked the garlic soup recipe on there, though I'm sure I stunk afterwards.

Originally Posted by momo3bur

hehe...I usually drink the wine, too. Oops, sorry husband, that was supposed to have Marsala wine in it.

I love smitten kitchen! I think that's actually where I got my favorite yellow cake recipe from. It came out so moist and delicious and very easy to place fondant over because it stays together really well. I actually just made that recipe for my mother's birthday party last Friday. I'll have to make sure it's where it came from before I can swear by it, but I'm probably 90% positive it is.

[ZephyrusX]

Cool; thanks Momo. It looks fairly easy to make. May be next birthday I'll try making that recipe.

[momo3bur]

Ok, here is the one I used Friday for Mom's cake. It is VERY good. The only thing I did differently is that I only had double-acting baking powder, which can kind of leave a metallic taste in the cake if you're not very careful to make sure it's loosely measured, so I reduced the baking powder by MAYBE 1/4 tsp and made sure to level the powder with a knife instead of the flat side of the can it comes in. I added about 1/4 extra granulated sugar to help mask the metallic flavor also.

It came out wonderfully. If you have just regular single acting baking powder, you don't need to change any of the directions at all but you DO need to make sure your pans are ready to have batter poured in them immediately after you're done mixing it so you can put them in the oven right away, or else the gasses could have already dissipated and your cake may turn out too flat.

This cake I frosted with my buttercream frosting and used marshmallow fondant to decorate it. Mom's party was hot pink and zebra, so the cake was zebra with a hot pink top, black ribbon across the bottom and on the seams where the hotpink met the zebra, and I bought one of those metallic table toppers from walmart, broke the fondant open on the top of the cake as if the cake exploded, filled that in with decor pearls, and stuck the table topper in the cake so it looked like it had fireworks coming out.

I was proud, no lie. It was my first real fondant cake. I will be making more. Well, mostly because all of the utensils were so expensive I need to get some use out of them. LOL. Homemade cakes for everyone...whether you want it or not!

Basic Yellow Cake
FINALLY!!!!!! That perfect homemade yellow cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Frost as desired.

[Federer]

I would love to share cooking about food for lunch and dinner. I think i also need to love my kitchen to become good cook.

Thanks for starting this thread.

What kind of food you want to cook? Would love to know your interests.

So happy that you are building new kitchen. Please do share photos, if you don't mind.

[ZephyrusX]

I still haven't made the dal tadka recipe you gave me, Fed.

I did make something else though. I think it was aloo tikki. It didn't turn out as good as it is in restaurants. Oh well. I can always try again.

[momo3bur]

Oh, and in case you guys want it, here is my buttercream frosting recipe. I make it in this quantity because all I have is an electric handmixer, but you can double it if you have a machine.

Also, if it's going to be really hot outside and you need the icing to hold up better, you can replace up to half of the butter with Crisco and just add butter flavoring to your liking. I personally don't like it much like that, but it works good for decoration.

2 1/2 sticks (1 1/4 cup) unsalted butter
1/2 c Crisco
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1 lb confectioner's sugar
butter flavoring (optional)
milk if needed

1. In a large bowl, combine butter, Crisco, and salt and mix at low speed for about 5 minutes.

2. Add butter flavoring (if you want, no need if you aren't replacing butter with Crisco), vanilla, and almond extract and mix very well, about two minutes.

3. Add about 1/2 your sugar (about 2 cups) and mix until very creamy, about 3 minutes.

4. Mix in powdered sugar about 1/4 - 1/2 cup at a time, making sure to mix until very well combined before each new addition, until you get your desired consistency. You don't have to use all the sugar. I usually probably use about 3 1/2 cups all together, give or take.

5. If you want to thin it out a little bit or make it creamier after you're done, mix in a tsp of milk at a time, mixing well with each addition until you get your desired consistency.

The secret to the buttercream frosting is mixing it on a low speed for longer amounts of time. If you are going to be making lots of cakes, you can refrigerate this and use it for weeks as long as you don't mix any cake matter into it.

Also, it's pretty thick when cold, so def let it sit out until it's room temp before you ice your cake or it will pull it apart. Ummm...what else...? LOL. I think that's it! I love this frosting for a plain cake because I can turn it any color I want.

I'm going to find my chocolate frosting and put it on here soon. Probably tomorrow after I experiment with these choco cake recipes.

Thanks guys!

[momo3bur]

Originally Posted by Federer

I would love to share cooking about food for lunch and dinner. I think i also need to love my kitchen to become good cook.

Thanks for starting this thread.

What kind of food you want to cook? Would love to know your interests.

So happy that you are building new kitchen. Please do share photos, if you don't mind.

Hey there! Share any recipes you'd like. I love any and all food. LOL. Right now my personal focus is cake because I've got a few I have to make for friends, but this is for everyone, so please post all of your recipes that you love. I've got a really good veggie lasagna I'll put up tomorrow for anyone whose interested.

Thank you Fed! I will post pictures of my new kitchen as soon as it's done. I'm so tired of my messed up construction site. LOL. Hopefully it will be done by March 2012! I can't wait!

[Federer]

Originally Posted by ZephyrusX

I still haven't made the dal tadka recipe you gave me, Fed.

I did make something else though. I think it was aloo tikki. It didn't turn out as good as it is in restaurants. Oh well. I can always try again.

We need lotsa practice. It is all fine Zephy. After lots of practice you will be great cook.

[momo3bur]

Originally Posted by ZephyrusX

lol - I have been drinking Marasla wine lately. I never liked wine in the past, but this stuff is pretty good.

Yes, I really like smitten kitchen too. I'm a completely amateur at cooking though, but so far, everything has turned out fairly well. I liked the garlic soup recipe on there, though I'm sure I stunk afterwards.

Marsala is YUMMY! It's so sweet. Very hard to put down. LOL.

I'll def check out the garlic soup recipe. I love soup and garlic, so it has to be a win/win. If garlic and onions really make us stink, then I stink everyday because one or the other goes into almost everything I cook for dinner. lol. We can stink together.

Originally Posted by ZephyrusX

Cool; thanks Momo. It looks fairly easy to make. May be next birthday I'll try making that recipe.

You'll love it! Let me know how it goes. I really enjoy the recipe, although the Smitten Kitchen one is better. Just have to remember the darn buttermilk.

[ZephyrusX]

Momo: How about I just come to Texas, catnap you, bring you back to Canada and get you to make the cake?

Here is garlic soup recipe I was talking about for anyone who shares my love for garlic. Or just wants to ward vampires off.


44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

[Federer]

Originally Posted by momo3bur

Hey there! Share any recipes you'd like. I love any and all food. LOL. Right now my personal focus is cake because I've got a few I have to make for friends, but this is for everyone, so please post all of your recipes that you love. I've got a really good veggie lasagna I'll put up tomorrow for anyone whose interested.

Thank you Fed! I will post pictures of my new kitchen as soon as it's done. I'm so tired of my messed up construction site. LOL. Hopefully it will be done by March 2012! I can't wait!

Looking forward to the photos.

Thank you and i am glad to be part of this thread. It is going to be amazing. hmm... I will have to think to share some delicious recipee and i will also try that here.

P.S: I am practicing.

[pianoperformer]

I love baking bread. I got this book, Artisan Bread in Five Minutes a Day, and it makes it a lot easier to make homemade bread. Now Christine and I never have store-bought bread, because it is so easy to make it homemade.

Basically here is how it is done:

Ingredients:

• 3 cups (24 oz.) water
• 1.5 tablespoons yeast
• 1.5 tablespoons kosher salt (subtract a quarter of that for table salt)
• 6.5 cups (2 LBs.) flour

If you're using King Arthur flour, as I do, add 2 oz. water to make 26 oz.

Basically, throw everything in a bucket or pot that can hold at least 5 qt., and mix it all together. Only mix enough so that it is consistent. This is no-kneed dough. I always get in with my hands to make sure there are no clumps of flour hiding away.

The dough is very, very wet, and it will stick to you, a lot. This is normal.

You leave it out, covered (not air-tight), for two hours. Then you stick it in the refrigerator. You must keep it there for at least three hours, but it can last up to two weeks.

So the point of the method is that you pre make about 4 LBs. of dough. Then when you want bread, pizza, etc, you rip off some of the dough and bake it.

The basic recipe this makes is a French boule. All it is is getting out about a pound of dough, forming it into a boule, letting it sit for 40 minutes, then baking it on 450 for 30 minutes, while adding some steam to the oven to make the crust crispy. The result is a thin, crispy crust and a soft interior.

That book gives more information on how to prepare the dough to bake it.

I made pizza tonight, and it uses the same dough. You get out a pound of dough as usual, form it into a boule shape, then flatten it out into about a 12"-14" pizza. It will be pretty thin. Then you add your sauce and toppings. Finally, you bake it in the oven for about 8-10 minutes at the highest temperature your oven will reach (about 500-550° for most). Everyone absolutely loves this pizza.

Christine and I make our own homemade sauce. She's a pure Italian, so nothing but homemade Italian sauce will please her. But we make it about once a month and it lasts. This is her father's recipe.

Ingredients:

• 2-3 tablespoons olive oil
• 2 garlic cloves
• 6-8 oz. Contadina tomato sauce
• 18 oz. Contadina tomato paste
• 54 oz. water
• Italian seasonings, salt, parmesan cheese to taste

1. Brown two cloves of garlic in the oil in a large sauce pan on medium heat. Remove the garlic after it is browned. Turn the heat to low.
2. Add the tomato sauce and cook for 5 minutes
3. Add the tomato paste
4. Add the water.
   What you do with this is to fill up the same cans of the tomato paste with water, and dump it in the pot. This will get the extra tomato paste out. We generally use a 12 oz. can and a 6 oz. can, so we do 3 cans of each.
   Stir everything together.
5. Add basil, oregano, salt, and parmesan cheese to taste. I love garlic, so sometimes I mince up some garlic and ad that, too. Stir in the seasonings.
6. Stir every 20-30 minutes or so.
7. the sauce should cook for at least 2.5 hours, but the longer it cooks, the more flavorful it becomes. But the cooking time honestly doesn't matter that much.

The sauce will last in the refrigerator for about a week, and then you should freeze it.

I'll add more recipes later.

[pianoperformer]

I love homemade macaroni and cheese, and this has been my master recipe ever since I found it.

Ingredients:

• 1 box of pasta, cooked and strained (I usually use shells)
• 2 oz. + 1 oz. butter
• 2 tablespoons flour
• 3 cups milk
• 1 LB. velveeta cheese
• Usually I add a few handfuls of mozzarella, and some parmesan
• 1.5 cups breadcrumbs

1. Preheat the oven to 350°
2. Melt 2 oz. butter in a pot on medium heat.
3. Stir in the flour and let cook for about a minute while stirring
4. Gradually add the milk, while stirring continuously
5. Add velveeta cheese, plus the other cheeses you want to add.
6. Cook until the cheese is melted.
7. Pour the cheese sauce over the cooked pasta, and stir thoroughly.
8. Place the pasta into a casserole dish, or some kind of baking pan. I use my dutch oven for this.
9. In a skillet, melt 1 oz. (2 tablespoons) butter.
10. Brown 1.5 cups breadcrumbs (we always add extra)
11. Pour the breadcrumbs over the pasta
12. Bake in the oven for 30 minutes.

This is seriously my weakness.

[ssandra]

I made some great chili con carne today!

3 or 4 or 5 or 6 chili's (I usually use 3 or 4, if I want it extra spicey, I use 5 or 6). I take out the seeds as well.

1 large onion

1kg of tomato saus (I use store bought. I am a lazy cook!)
some tomatoes (however much you want, usually I put in 3 or so. You can also put in 1/5kg of tomato saus extra).

2 large cans of beans

3 cloves of garlic

400 gr. of minced meat.

Optional: corn in a can

Fry the garlic and the cut chilis in a large pan. At the same time put the tomato saus in another pan to boil softly.

When garlic and chilies are a bit fried add the minced meat and fry that as well. Add the cut onions until they are soft.
You can add some more veggies if you want to, something like Bell Peper goes well with this.

Add the entire mix to the tomato saus (you cook it first to take away the bitter taste of the tomato saus).

Stir. Add the beans (leak out most of the water, but not all). Add the corn. Leave it on the stove for about 30 minutes.

I usually make it with rice (especially when I make it spicey) but you can also eat it like this.

It tastes best after 1 day.

[pianoperformer]

Sandra, your dutch cake recipe sounds good.

But doesn't it require baking powder or something to help it to rise? Never saw a cake without that. Just wondering.

[ssandra]

Originally Posted by pianoperformer

Sandra, your dutch cake recipe sounds good.

But doesn't it require baking powder or something to help it to rise? Never saw a cake without that. Just wondering.

Don't ask me about the magic, cause I don't know. Some recipes say baking powder but I don't use it and it tastes incredible! It is one of the most made recipes in the Netherlands.

[pianoperformer]

Originally Posted by ssandra

Don't ask me about the magic, cause I don't know. Some recipes say baking powder but I don't use it and it tastes incredible! It is one of the most made recipes in the Netherlands.

Cool. I think I'll try it.

[momo3bur]

Originally Posted by ZephyrusX

Momo: How about I just come to Texas, catnap you, bring you back to Canada and get you to make the cake?

Here is garlic soup recipe I was talking about for anyone who shares my love for garlic. Or just wants to ward vampires off.

Oooo, sounds fun! I'd love to bake your cake, Zephy! Thanks for the recipe! Can't wait to try it !

[momo3bur]

Originally Posted by pianoperformer

I love homemade macaroni and cheese, and this has been my master recipe ever since I found it.

MMMMMMMM I wuvs some mac and cheese!!!! I've tried many different recipes for homemade and I can't ever get it just right, so I've been tweaking the boxed stuff with a tad bit of sourcream and lots of real cheese to compensate. I can't wait to try this one!

Originally Posted by ssandra

I made some great chili con carne today!

This is perfect! Thank you Ssandra. It's about to get cold here and we love chili when it's cold, so YAY! My husband is the chili king in the house here and anytime I make it, he still says his is better, so I can't wait to try this and show him up! LOL.

[pianoperformer]

I found this recipe a few weeks ago, and Christine begged me to make them. Finally I did last week when we had some friends over, and everyone loved them.

Ingredients:

• 1/2 cup milk
• 2/3 cup warm water
• 3 tablespoons olive oil
• 1 1/4 teaspoons salt
• 4 teaspoons pizza dough flavor (optional, but this is seriously awesome)
• 1 tablespoon sugar
• 3 tablespoons Baker's Special Dry Milk (or nonfat dry milk)
• 2 tablespoons potato flour or 1/4 cup instant potato flakes
• 3 1/2 cup all-purpose flour
• 2 teaspoons yeast
• 1 cup + 3 cup mozzarella cheese
• Meat of your choice (optional) (I use pepperoni, but the recipe uses sausage)
• 1 cup sauce (I use my homemade sauce I posted previously)

If you don't use the pizza dough flavor, increase salt to 1 1/2 teaspoons.

1. Whisk together the milk, water, and olive oil.
2. In a separate bowl, whisk together the salt, pizza dough flavor if you're using it, sugar, dry milk, potato flour, all-purpose flour, and yeast.
3. Add the liquid ingredients to dry, and stir to combine.
4. Mix and kneed until the dough is smooth and soft. It will be a bit sticky.
5. Place dough in greased bowl and let rise until doubled (60-90 minutes).
6. Deflate the dough, and transfer to another surface where you'll have a lot of room.
7. Roll out the dough to a 12" x 18" rectangle.
8. Cover the dough with 1 cup of mozzarella cheese, and press into the dough.
9. Scatter the meat of your choice on top of the cheese. You can use as much as you like, or you don't have to use meat if you don't want to.
10. Roll the dough into a 12" log.
11. Cut the log into 12 1" slices.
12. Place the rounds onto two pieces of parchment, or two baking sheets, 6 to each. They should look almost like cinnamon rolls with cheese and meat in the middle.
13. Flatten each round to 1/2 inch thick.
14. Cover and let rise for about 60-90 minutes until they are puffy. Toward the end of this time, preheat the oven to 350° F.
15. Bake the buns for 15 minutes.
16. Remove from the oven. They will be set, but not yet brown.
17. Place sauce on each bun, enough to cover from edge to edge.
18. Spread 1/4 cup cheese on each bun.
19. Bake for another 15-20 minutes, until the cheese is melted and edges are golden brown.

Source: Holiday baking? Take a savory break: Pizza Buns | King Arthur Flour – Baking Banter

[cacheborn]

I volunteer myself as a tester.

[ZephyrusX]

Do you guys have any cheap soup/stew recipes? I'm in the habit of not eating breakfast again as I can't will my self to eat anything that we normally eat for breaky. I use to freeze batches of soup and have that for breakfast in the past though and I think I'll do the same thing. It is a little odd, but whatever gets me eating in the morning is more important.

I use to make this a lot. It is fairly cheap and tastes good.

Rockin Moroccan Stew | Culinary Cafe

[pianoperformer]

Sandra, I love your dutch cake recipe. I tried it this afternoon, and surprised Christine with it.

Here it only took about 50 minutes to bake.

[ssandra]

Originally Posted by pianoperformer

Sandra, I love your dutch cake recipe. I tried it this afternoon, and surprised Christine with it.

Here it only took about 50 minutes to bake.

Yes, the height changes things like baking times.

How did she like it? I personally love it after a few hours when it has cooled off. It also stays well for a few days (3 or 4) if you keep it air tight.