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
I’m not sure Chiles Rellenos would be the same with bell peppers. Poblanos have a different taste.
that looks incredibly yummy, thanks liz!
yeah, my yeast never expires before i use it. i freeze it too, so it stays fresh. AND i also proof it first, even though it’s the instant yeast that doesn’t need it. long ago, i had some dead yeast and my loaf wouldn’t rise. now i hate wondering if the yeast is good and risk wasting time and ingredients
yeah, and the bells tend to have thicker flesh. it might be weird.
i’ll have to find other uses for all those peppers. they are so beautiful growing i can’t cull the herd
Stuffed peppers are always good; you could make them, freeze on a tray, then vacuum pack, and have them in the dead of Winter ;-)
So you wouldn't change anything? Did you use the recipe I posted or another one? I don't know that I would like Chalah sweeter but lighter and a little yeastier might be ok. I think you need a good balance of sugar and yeast.
I usually proof, don't use it that much though.
Yeah, I used your recipe exactly as written.I don’t think I would change anything, now that I know it’s not supposed to be very sweet. It was a little on the dends side but it could be because I over rose it on the first rise. Or maybe it’s supposed to be that way. I have this thing now where i try to get bread as light as possible. It’s just a challenge thing. but not all are supposed to be that way!
That sounds like a good method. I just got a food saver and enjoy using it :-)
Paula Deen does a tasty stuffed red pepper recipe.. with chess whiz!
https://www.pauladeen.com/recipe/stuffed-red-peppers/
The challah I’ve had was a little sweeter than other white breads but not really what I would call a “sweetbread”. My Mom made the best French toast growing up. She didn’t add any sugar to the eggs and milk dipping batter (since the maple syrup poured on it is sweet) but she also added some vanilla and a few dashes of cinnamon. LOVE it!
When I make pizza dough, I let it rise in my microwave with a 2 cup glass measuring cup full of boiled water. I boil the water in the microwave first so it gets the microwave moist and warm, then I put it to the side and set the dough in the middle of the MW with the door closed. I get excellent rises from that method. I also put the dough in a gallon zipper bag first but if you have it in a bowl and it fits in the microwave it should work fine, too.
Glad you liked it, cotton.
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Sounds good. I’ll do a search for the recipe. I’m sure BBC Good Food will have it. One day, they’ll do imperial measurements.
PASTA WITH BLACK GARLIC AND MUSHROOMS
ING Salt 12 oz (375 g) egg tagliatelle 1/4 cup olive oil 1 tsp chopped chili 1/2 cup sliced shallots 1 lb (500 g) mixed mushrooms, thickly sliced 2 tbsp chopped black garlic, about 3 cloves 1/2 cup grated pecorino Romano 2 tbsp chopped parsley 1 tsp grated lemon rind Freshly ground pepper to taste
METHOD Bring a large pot of water to boil and season well with salt. Add pasta and cook according to package directions until al dente (usually about 5 minutes). Drain, reserving 3/4 cup of the water. Heat 3 tbsp oil and chili in a large skillet over high heat. Add the shallots and sauté until translucent – about 1 minute. Add the mushrooms and sauté until they begin to lose their liquid – about 3 minutes. Add black garlic and sauté another minute. Add pasta to skillet and toss everything together. If it seems dry, slowly add pasta cooking water. Stir in half the pecorino Romano, parsley, grated lemon rind and remaining olive oil. Season with salt and pepper.
SERVE on 4 plates and sprinkle with the remaining pecorino Romano.
i didn’t think of adding a spice, that would be good.
i’m not a big syrup fan, so try to get the flavor from the bread. i think i’ll add a splash of maple syrup and a bit of cardamom and fresh nutmeg and cinnamon next time.
yum, maybe that should be today! lol
i used to have an oven with a bread proofing cycle. but i just recreate that by turning my oven on for a few minutes then put the dough in. it’ll stay warm enough for hours, long enough for most risings.
i use bb’s method for a moist rising....but i can’t remember what dough needed that...it also didn’t stay warm all that long. i guess microwaves aren’t insulated as well as a regular oven.
Thanks very much. That’s a Canadian newspaper, right? I’m gonna see if I can print it out. Thanks as always, Liz.
P.S.: I’ve fallen in love with dried mushrooms which I buy at my local H-Mart. I store them and when I want to make gravy or something, I soak them in warm Marsala and add them to the roux. Just delicious.
Great idea-———reconstituting dried mushrooms in Marsala.
Adds another layer of flavor.
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