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
Conf is confectioners sugar? Another fun dessert to try.
mole sauce is too chocolatey for me, though it’s savory. but a scant tsp of cocoa in enchilada sauce or taco/fajita seasoning really adds something special without anyone knowing what it is. or making it look dark brown
now how do you add that accent over the “e” so it doesn’t look like a rodent sauce? lol!
chili - good idea! i’ll try to remember to think about adding it any time i use chili powder. it might be good in lots of things i haven’t thought about
i was actually hoping mine would bolt but it never did, being a fall crop. i harvest all my non-hybrid seeds each year. i love doing that and it makes me feel self-sufficient. and cheap! lol. so i just ordered another package of arugula seeds, hopefully my last!
but yes, bolting does make lettuces bitter. i need a spring and fall crop, because the heat makes the spring bolt and i can get seeds. but the fall crop is SO much easier to grow I found out this year! less bugs and less having to cover because of heat (although covering because of frost becomes an issue).
but how did lettuce and tomatoes ever become a popular combination? by the time it’s hot enough for good tomatoes, my lettuce has bolted. then when the fall crop matures, the tomatoes have quit production. weird.
ok then i’ll keep that recipe!
lol, good episode! according to myth busters, which i have 99% faith in - just like Alton Brown - poppyseeds do make you test positive. so hubby never took the chance.
What does bolt in a plant mean? I know it does not mean they get up & walk away at night ; )
I love your “rodent sauce” line! Add an apostrophe after the letter.
You have Christmas cookies in your freezer........and your address is.........: )
I think lettuce and tomatoes not being att heir peak together holds true everywhere.
As the arugula grow, they make roundish delicious leaves that look perfect in your salad bowl. If you leave some plants alone and don’t clip off the leaves, you will see they suddenly get really tall leaves that taste more bitter and then they sprout long stems with flowers and seeds. They don’t taste good but this is their cycle. If you keep going out each evening and trimming and if the weather doesn’t get too warm, you can keep up and keep them from bolting. For a few weeks maybe.
Interesting, I enjoy learning something new. I know my basil “bolts” if not trimmed. I love arugula in sandwiches because of the slight peppery flavor. Thanks!
ARUGALA BURRATA SALAD
METHOD Whisk ol/oil, balsamic, s/p; toss w/ arugula and tomatoes.
Plate and top with burrata. Cut into burrata to let cheese coat arugula;
drizzle w/ olive oil; season w/ pepper. Serve at once. w/ toasted baguettes.
ING 4 c arugula - 2 big organic heirloom tomatoes in slices, 16 oz burrata cheese
2 oz extra virgin olive oil for garnish tb balsamic salt/ black pepper to taste
toasted baguette slices
Yes, exactly! But we should let half a big basic bush bolt, just for the flowers, bees, and butterflies. So pretty and smells good. I remember we had a basil Bush and it bolted quick in warmth.
Arugula is the favorite green around here. It’s getting harder to find nice sized leaves in the store. The trend is all babyarugula, maybe because it’s a bit milder. Mid sized leaves are still soft but have a more yummy bite.
I am also partial to mache because it is so popular in Switzerland but also because I made a salad with my bare hands of it for President Reagan. :)
No I've never used the fresh stuff but used to see it in stores.
I'm not making this style of chili, but further down, she roasts about any kind of pappers she can get her hands on, then pulses them fine but not pureed in a food processor. I plan to freeze mine, the ones I don't use, roast, peel, lay on tray in freezer just until frozen, bag up or put into freezer containers, they supposedly separate easily.
Maybe another time, that chili does look interesting but probably way too hot for me.
https://www.justapinch.com/recipes/soup/chili/roasted-pepper-chili.html
I looked a little last night for a recipe for fried and wasn't successful in finding one like these. Very simple. If you can find a coating that sticks, that and taking the seeds (and I get as much as the membrane as possible, too) stuffing them with some Colby cheese is all she did.
I have a recipe I saved somewhere for chili relenos but it was more of a casserole and used lots of egg whites.
The jalapenos there are several recipes for baking, even have a scoop to get the seeds out and something to hold them upright, then baked. The others I saw were deep fried.
Egg plant I like to bread with cracker crumbs. Why can't we bread green peppers? I don't see any reason not to.
They were delicious though, whatever she did with them and very simple. Just the right amount of cheese so as not to overwhelm.
The best stuffed peppers I ever had were at work. They were green bell peppers cut in half lengthwise, cleaned out, doubt if parboiled, stuffed with the ground beef rice onion whatever stuffing, don't remember topping of cheese or crumbs. Then they would have had the best roast beef so I think they used leftover juice (that was before all the new stuff) and some tomato sauce or paste, not too much, for gravy. Triple yum!
By the way AlmazonKitchen stuffed some roasted mild red Italian peppers (the larger shoulder pointed ones) and topped off some bean type casserole, poured the pepper juice in for flavor. Also, Laura in the Kitchen's "Nonna" roasts the same type peppers, stuffs them with bread and other stuff I think, then lays them flat to bake. More than one way to stuff and bake a papper. It would be hard to find those videos again for links.
Might be a good way to use your black garlic.
They added a side condiment of spearmint jelly.
Interesting! I used some of it. Ineffectively, I think so I’ll have to try again. I have a nice chicken recipe to use with it.
You are an angel!
I pour it over baked brie and pecans.
I don’t think Spanish ever uses the accent on an ending ‘e’; but when the word is used in an English sentence, the accent might be used to indicate pronunciation.
Here’s some info for when it is used:
http://www.spanishdict.com/answers/282262/how-to-type-spanish-letters-and-accents-from-paralee
https://www.fluentu.com/blog/spanish/spanish-accent-marks/
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