Weekly Cooking (and related issues) Thread

I’ve only used the vanilla malt powder Malt - Carnation. And I’ve noticed what you said- too much and the flavor of the malt isn’t good. And as much as I like dark chocolate, it doesn’t work with the malt. A very light brown color only. Otherwise it just tastes funny.

With the right proportions, the flavors compliment each other perfectly.

No milk? Guess that makes sense because years ago when I made malts, they seemed too runny. Put mixing solid ice cream! You’ve put a lot of thought into all this!

ROKU USERS

Something found just this weekend. Check your new streaming channels. There is a new channel entitled LIBRARY FREE. Included in this channel is a video of a book with the title
THINGS MY MOTHER USED TO MAKE. An interesting book which might hold your attention. Also included in this channel are a number of French meals, Chinese and Italian cookery. A Bit of history and days gone by in the first.

I don't know how I thought it up to make my own the way I do or have. I get tired of things and have to lay off for awhile.

My freezer doesn't freeze quite as hard, hard enough, as some peoples' might. And I can cut and dig big chunks out with my metal soup spoon. It's harder and slower with an ice cream scoop of any design.

I see Duncan Hines still makes a spice cake mix, and Walmart has some. I always made my carrot cake with that, added a box of vanilla instant pudding, 4 eggs, have to look up the rest of it from their bundt pound cakes.

Then I shredded up to 3 carrots and added chopped walnuts, never wanted any pineapple in it in 9X13 pan. It could be made in a bundt pan but I never did.

Then for frosting I always used about 2/3 8 oz pkg cream cheese, some butter, can't remember how much, sifted powdered sugar and some milk or cream and vanilla.

I should quit dreaming and make this cake again. I didn't invent it, but I made and photographed this one using my rose bundt cake pan. It comes from the pound cakes Duncan Hines published recipes for in the 60's. I got the frosting more like a satiny ganache by sifting the powdered sugar. And don't be put off by the oil; it tastes really nice, and the chocolate square works better than cocoa imo. This cake and frosting is fast, nice presentation and tasty.

Recipe and basic ingredients for all pound cakes made from their mixes can be adapted from the link. Since they changed the weight, I'd probably try adding 2 tbsp cake or AP flour.

https://www.duncanhines.com/recipes/cakes/agless/devils-food-pound-cake-w-chocolate-glaze/

I love carrot cake!
That chocolate cake looks delicious.

Oh wow, that is gorgeous. That would be beautiful to serve for dessert after having guests over for dinner. I’m thinking of having a lasagna party this next week, so that would be perfect for the finale. First my husband will have to get over the flu he just caught. And I’ll have to see if I catch it. I’m starting to cough…

After reading the ingredients, I bet it’s nice and dense and fudgie? That’s a chocolate cake should be.

I’m really craving mall now. And you’re right it has to be with a mild chocolate flavor, otherwise it just tastes horrible. I remember adding too much chocolate and it and it just didn’t work. And I remember if I add too much malt that doesn’t work either. It has to be a moderate amount of both to be perfect. Just that light brown color.

I’ll try to remember who to send you a recipe tomorrow for a chocolate malt whipped cream. I had it once at a creamery that served the most luscious desserts. Instead of putting the malt with the ice cream they put it in the whipped cream. And it was amazing! The same flavor as an ice cream chocolate malt. And then you layer it in between vanilla ice cream Yum ! I like to go out to eat and find things I really like and then try to duplicate them at home. Mainly because I am cheap :-) but it’s also rewarding when it works out.

I would appreciate the recipe for the choc malt whipped cream. I have a pint which may have gone sour. It depends these days. If you don't open them, they seem to keep past the expiry date but you can't push too far and the one cup cartons the brand the store carries gets clotty sometimes.

I was looking at what I need to make that cake, guess it's the 4 serving size of Jello choc fudge or regular choc instant. Be sure to use instant. And only use with Duncan Hines mixes (no I'm not paid by them lol) because the others already have pudding in the mix.

I'll get back to my malts but today it is fish. I get to craving fish. Have to thaw some out and cook it, was comparing two recipes that bread and bake catfish filets (it's not the same as our Mississippi catfish) but good. Then I have to get two more frozen packages used up so will bake that without breading.

Then I HAVE to thaw out my 2 beef shanks and make veggie soup, have everything for that. And I always make a lot but don't use a recipe except the one in my head. Love the new broths and stocks and Better than Boullion, have to be careful with the latter.

And I'm a potato girl, time for more of those. Love those packages of Idahoan and Betty Crocker instant mashed. They are different from my home made but very good, the kind where you add your own milk and butter, didn't like the kind you just add water.

So I've got plenty to keep me busy. And thanks again for all the fun talk!

Oh, and hope the flu doesn't get you down bad. It's getting a little late for it, hope it's mild and doesn't last long. My daughter had it this winter and she always gets the shot. I never get the shot but wonder if I'm flirting with disaster, did get a pretty bad case of bronchial coughing a couple winters ago.

They didn't get the formula right this year for the shot anyway. The hospitals were asking people not to come visit people if they were sick for fear of spreading it.

Hope hubby will be ok, too. It would be such fun to have a party again but am not up to that.any more.

I have noticed that also, about the expiration dates. I have had sour cream and cottage cheese last for a month past the expiration date, as long as I don’t open them. And then I try to use them up pretty fast though. I don’t want to press my luck

I’m too lazy to get off the couch and forward that recipe right now sorry. I think I’m coming down with the flu. My husband got it today and has been coughing and feeling sick. I’m starting to get the coughs and I’m feeling tired.

I just put stock on my shopping list :-) there’s a restaurant supply store in town that makes the best chicken stock. Taste an awful lot like chicken and not much like salt. Are there other things I should be trying? I like better than bouillon on as well. And is it Knorr that has the little tubs of stock-based that you add to 4 cups of liquid? Those are great too. Although very salty. Most are, that’s why I was so surprised how good the stuff from the restaurant supply store was. Of course it’s about nine dollars a tub.

I have made cakes before an added putting him had them turn out way too… I don’t know the term. Got me like? Must’ve been because they already had putting in the mix. I never thought of it.

I love fish! I can’t cook it with a darn because my husband never liked it. So I never learn. But I think I’m going to start. I’ll just Make him something different those nights. Or he could barbecue himself something.

I have women’s curling on and I can’t seem to get the channel changed. I keep forgetting and I’m almost getting interested in it :-)

Well if you were nearby I would invite you over. I love to cook. Before I moved, I had the most wonderful friend. We would have our dinner parties at her house so she would take care of all the decorating and placesetting and cleaning her house. I just had to bring the food. The only thing that stops me from having people over more often is having to clean the kitchen up and the dining area. Oh and the bathroom.

Yeah, I almost thought we were pretty lucky enough to catch at once. It has been so bad around here that schools have closed for several days. I never get the shot because I’ve never actually gotten the flu before.

If you’re anywhere near the Tri-Cities in East Tennessee come on over!

My favorite spice cake has always been the Spanish Bar Cake that we used to get from the A&P. I’ve never tried to make it, but there are several copycat recipes out there:

https://www.ourstate.com/spanish-bar-cake-recipe/

So pretty on this antique fancy rectangular serving platter:

This one the frosting looks so white, the cake so dark. They don't say how the frosting is made. Some have molasses and some don't but #1 above used Dutch process cocoa. For no more than it takes, I don't know what the difference would be but I have some Guittard Rouge Dutch Process cocoa.

The second one looks darker and a little sloppy. But delish and the frosting so white. I do wonder how that is made, and I love the little homey detail of dragging the fork to make a pattern, heck with all the fancy decorating stuff. I never layered a 9X13 before but I do like layers if not too much work with frosting. This is more like being torted.

On the way to the bar cakes at pinterest I stop at the crinkley buttery gooey gorgeous lemon cookies. Arrrrrrrgh.

And before I forget, I hope CottonBall (and hubby) will be feeling better tomorrow and I appreciate her invitation. I'm in Quad Cities Iowa; there is still an A&P in Rock Island across the river but they are saying the new cake (for those who can get it) isn't what they remember and more dry.

I will probably muck it up by tweaking, and the applesauce should ensure moistness. I will have to leave the nuts out because with my teeth, they ruin things for me right now. And I just might want to cut the raisins in half (smaller pieces) before soaking just because of texture but soak them so not to steal moisture from the cake. And I hate too much cloves but will put in half until I decide if I like them. And everything else the most authentic looking recipe calls for, the link JT posted.

But I've made up my mind to make another chocolate rose pound cake for a quick chocolate fix with the fish thawing in the fridge I hope to cook for dinner tomorrow. 2+ pounds of catfish filets.

So after all my fooling around, I had a little salad from McD's my daughter picked up but no supper. I decide potatoes, boiled, mashed with a fork and with butter and my pepper mix is fine. I check my bag of russets, and they've sprouted. So I pick six potatoes, pick off the sprouts, the skins are wrinkly so I can't boil them in jackets so peel and clean them. Pick the sprouts off the rest, twist in bag and stick in fridge (should have done sooner and I think my onions are sprouting). Then I cook the potatoes a little too long and get crumbly. But they were soooo good and satisfying anyway and I have some left over to try to fry tomorrow. And I ate the rest of my peas I cooked the other night (trying to get more fiber).

Now I'm tired but one more thing. On my journey through pinterest I see this cute little pineapple upside down cake just like yours only individual. Then I remember talking to a person on amazon who wondered if they could make individual cakes in ramekins I had bought. I check my size, check the approx siz of a can of pineapple slices, and it should do perfectly. So I need to do that soon as soon as I get some pineapple rings.

I used to put whipping cream (prefer made myself) on upside down cake. Also found gingerbread mix at Walmart so need a box of that when I get to craving molasses. Wonder if that could no. If I must, use a spice cake and doctor that up into a bar cake. Please don't freak out.

I'm just glad it's not a Spanish Fly cake.

I remember going to A&P when I was a little girl with my mother. I remember the 8 o'clock coffee and wonderful aroma in that section. Either they didn't have the cakes here or my mom didn't see fit to try one. She didn't buy things like that, made stuff herself, was a wonderful cook.

And speaking of lasagna, I remembered this pasta recipe I made only once then lost the book I got it from. A girl who was staying with up went crazy over it. I guess authentic Italian includes white and red sauce as this had and they were separate. I think it was baked with rigatoni and some cheese. "Authentic" lasagna can be baked with the white sauce in place of the ricotta cheese layer. One cook mixed the two together; that would never do.

I ate very late, don't like to go to bed on a full stomach but will quit this. Hope you have a good night and thanks for sharing something new.

P.S. I also found a recipe for pineapple pound cake using crushed pineapple.

they look like seeds. but i think they are seeds. don’t want to be flamed here for something i said. if you are in an arid climate try planting them.

they just look like seed. i don’t know that they are. little black things. around the horned stuff.

My grandmother always had one of those cakes. I wonder if the copy cat recipe is really like it?

I found this interesting Spanish Sherry Cake----but nobody I know ever has leftover pound cake---unlss they have a bakery. All of the alcohol in the sherry cooks out, leaving only the delectable flavor. Amontillado is the champagne of sherries.

Spanish Sherry Cake / 12-18 wedges

ING 1 1/2 pounds leftover pound cake (or 2 10 3/4 ounce frozen pound cakes or large homemade loaf pound cake) 3 cups granulated sugar 1 1/2 cups water 1 1/2 cups cream sherry 1 1/2 cups pecan pieces 8 egg yolks 1 tablespoon almond extract 1/2 teaspoon salt

PREP Put inch cubes of pound cake in a large bowl. Make sherry syrup: BTB sugar and water on med; simmer uncovered 10 min. Cool to room temp. Combine one cup of syrup with sherry and sprinkle over cake cubes. Proc/grind pecans until powdery. Add to remaining syrup along with egg yolks, almond extract and salt. Mix well and stir over medium heat until mixture bubbles.

ASSEMBLY Spray a 1 1/2 -quart ring baking mold (a Kugelhopf is nice). Layer one-third of pecan syrup mixture, then a third of the cake mixture. Repeat twice. Bake one hour at 350 deg til top is golden brown and crusty. Cool 30-40 min. Loosen sides with knife and invert cake onto serving plate.

FINAL Cover cake with saran; allow to season overnight at room temp.

SERVE Serve in small wedges with scoop of French vanilla ice cream.

I think I’m going to try it.

Maybe what I’ve seen isn’t what you’re trying to direct me to. The things I see just look like tiny, flaky black bits of ‘debris’ from the spines, from the cutting (?)

I’ll have to look closer the next time I cut one. I don’t live where it could grow, but I might get one to sprout over the summer.

Sounds like a job for Sara Lee ;-)