Posted on 02/08/2018 3:07:17 PM PST by Jamestown1630
Probably the most famous of all the Pillsbury Bake Off recipes is the ‘Tunnel of Fudge Cake', which was one of the winners in the 1966 contest. This cake also led to a boom in sales for the Nordic Ware Bundt pan, which then became the most popular and most-sold baking pan in the US.
(Ella Helfrich’s cake was actually the second prize winner that year; the grand prize appears to have gone to Mari Petrelli’s Golden Gate Snack Bread, a savory cheese bread.)
The original recipe for Tunnel of Fudge used a packaged Double Dutch frosting mix which Pillsbury later discontinued, but here is the new recipe, using a cocoa powder glaze (a cake like this will only be as good as the cocoa used, so I'd be interested in hearing your brand suggestions for that ingredient):
https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252
Also, a link to the ‘Golden Gate Snack Bread’:
https://www.pillsbury.com/recipes/golden-gate-snack-bread/70b90672-1382-4a70-bcdc-9effcc2b986c
-JT
Same here. Even if I can’t be bothered to put the carcass that same night Into the crock pot with the water and apple cider vinegar splash, I will freeze it for another day’s work. 24 hrs just the bones and mineral water and splash of vinegar, then the leeks and other veg for another 12 hours of so. You have yourself a happy delicious medicinal bone broth!
The exact opposite for me. Vegemite would give me a 2-3 day migraine. It’s pretty much straight up msg and I react like heck to it.
That looks impressive, very light and fluffy!
Martha Stewart mixing bowls Macy’s
But while the little bowl gets taken out and used weekly or so, and the middle bowl long disappeared having been used to melt beeswax in many years ago, the large one is like my best friend in the kitchen and I don’t want to use anything else unless what I am making is too voluminous. It is Truly The Perfect Mixing Bowl. Stable, has a rubber bottom, has the lip, the measurements, the high walls.
Unless you’re Jewish where you have to attempt the ccccch sound as in cccchallah!
https://www.duncanhines.com/recipes/cakes/Duncan%20Hines%C2%AE/angel-strawberry-bavarian/
lizma2: "Cook some Jell-O Cook & Serve Chocolate Pudding. While still hot throw in a bag of Ghirardelli 60% cacao bittersweet chocolate chips. Stir and cool. Serve with raspberry sauce and whip cream. Heaven"
Interesting you should post that. Have 2 boxes of the cooked chocolate pudding on the counter. I won't bother with chips but frost with real whipped cream stabilized with instant white chocolate pudding. That was something we had at home, and one of my kids' favorites.
Maybe I should try your chips idea because that might make it similar to French Silk pie without all the fuss of that. So thanks for the idea.
I'm too lazy to do the graham cracker crust and too cheap to buy the crumbs. It took me forever to roll out enough for a pie last time with a long heavy rolling pin on a large cutting board. I don't like big chunks of crumbs.
So I will do it in my food processor. But that means a hassle in a way, too. I don't like the purchased graham cracker crusts, was just going to chill mine in the fridge though, use Martha Stewart's recipe with 12 crackers. Maybe I'll bake it for 7 minutes like she says.
I have these 6 14-oz white ramekins. KFC used to have lemon (and strawberry) parfaits I just loved. Chocolate and key lime would be nice, too. In the bottom were crumbs topped with creamy lemon topped with some substitute whipped cream. But that would be quick and fairly easy instead of my glass pie pans.
For the lemon I will make the cook and serve Jello lemon meringue, cool, then fold in one small container of whipped cream, then whip some more cream for topping. My mom used to make what they now call Pavlova with it, making the lemon curd from scratch and using a meringue shell baked in a pie pan (I never did figure out how she got it out without sticking.
Mmmmm. I bet they are quite ok with you being sent home with the thermometer in mouth again!
Those are beautiful bowls. I’m tempted...
Dittoes. Finally threw out our little (hard) winter houses to make room for valentine display. I still have that bakers spray too.
I’m still having problem with those little village cakes. I made another couple batches, One coconut and one lemon. I’m trying to get the right ratio of density to detail. So far the details are all Exquisite, but the cakes are a tad too dense for my taste. I’m getting tired of it so I guess I’ll put everything away until next year.
So many words I've seen written but never heard pronounced. So if I ever tried to use the word, I didn't pronounce it correctly.
I had Jewish friends and learned a few things about their culture. I love matzo. And a few other things. That's where I first had cabbage rolls (which are European). They were a little sweet sour, and I made them, was the only one who liked them though.
My Jewish friends didn't keep kosher but sometimes bought from the kosher butcher for special occasions.
Another favorite is Halvah but that crosses cultural lines. I like the Jewish New York style better than the Arab I had in a can and tastes stronger. I really miss a Jewish delicatessan where I used to go for lunch years ago. They had the best corned beef sandwiches on a very light homemade rye bread, just a touch of rye, almost white. Then those big dill pickles only they knew how to make right.
Having stainless mixing bowls is the ticket. They are light and can be chilled for pie crusts. They can take a hand mixer well for making whipping cream and meringues. The ones you have are a good find.
Guess I am changing my order to one jar instead of 3 since it’s still in my cart.
You will never regret getting them. I promise. I am tempted to get another but I really only need the one, usually.
Well, remember, we started out with the little winter houses with the goal to get those nice details into an edible structure. And we knew they would have to be dense. So we succeeded. Maybe next year we can add to our dense and beautiful village, tastiness and moistness. Dangers lurk therein, though, for those simple villagers, when marauding giants come down at night and masticate the infrastructure!!! Dark Christmas Indeed!!
Everyone in Switzerland can make that sound too. In Germany. Especially in the north, they don’t make gutteral sounds. Their cch sound is very light, more like a soufflé than a chest cold sound. Lol.
Nothing like a good corned beef or pastrami on rye. One deli here has a very good gluten free bread they make with what is thst in the rye bread, caraway seeds? It fools me and I digest it better. And of course the pickle.
Yes, halvah is one of those things that is all over the Middle East. Not crazy about it but the chocolate halvah ain’t bad. And when we started eating with my son’s Armenian coaches, I found out they eat basically the same as Israelis! As do many other countries. Hummus, pita, eggplant, tabbouleh, etc. good stuff.
Betty Crocker Mystery Fruit Cake Circa 1957
ING 1 pkg betty crocker super moist spice cake mix 1 pkg b/c fluffy white frosting mix 4 c candied mixed fruit (abt 2 lbs) 1/2 c whole red and green candied cherries 1 1/2 c seedless raisins 1 c cut up dates 4 1/2 c pecan halves (abt 1 lb)
METHOD Bake a Betty Crocker Spice cake mix per the package instructions. Cool the cake and crumble it into a very large bowl or pan.
Or bake a white or yellow cake mix to which you have added: -- 1 teaspoon ground cinnamon -- 1/2 teaspoon ground nutmeg -- 1/4 teaspoon ground ginger -- 1/4 teaspoon allspice or cloves
Add all the fruit to crumbled cooled cake and stir -- probably with your hands inside a couple of plastic bags -- or plastic gloves if you have them -- or a large wooden spoon would do, as well.
Open the can of fluffy frosting and mix it with the cake and fruit (If you have it in a box, then make the frosting and add to the fruit.)
Chill in the refrigerator for at least 24 hours before eating. Makes a 5 pound cake
I guess using oil is not unusual and neither is cocoa! I thought I was weird with my recipe.
I’m trying Nigella’s cake today - Friday - I’ll let you know how it turns out.
I think it is Mary Berry who comes up with the decisions of what cakes will be made on the show. Paul Hollywood, for the most part, is a bread baker. She generally uses either British or European cakes for the trials. Unfortunately, Brits sneer at American cakes so we’ll never see them try to make one of our very tall, let’s say Southern, layer cakes. A Lady Baltimore, for instance. Maybe their refusal is why the show no longer is!!
Oh, we need to talk about Kewpee Mayo! The Japanese condiment which is trending among the foodies. Cute bottle. I have no excuse to buy it - yet.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
