“popular starter dishes”

I would now like to offer the most humble of apologies to the incredibly talented Pioneer Woman. Please forgive my turned-up nose and my fear that this recipe would be much to bourgeois for my highly refined tastes. I’m stupid, you’re a genius. I’m a fool, you’re Einstein. I lose, you win.
3. Check your pan. If it is a heavy pan you may need to wrap it to keep it cool. The heat will distribute more evenly with this method. Use brown wrapping paper, two sheets and wrap the pan with this, tie it on with string. This will help to keep the heat from baking the outside of the cake before the heat transmits to the center. We always did this for heavy fruit cakes at home!
Hi Nia, yes. The milk was hot but then you turn the heat to low. It’s still pretty hot though when you add it in to the batter. I think that’s where the name Hot Milk Cake comes from, it’s weird but it works! Thanks for your question, I’ll fix up the post so it is clear. Thanks.
I made this carrot cake for a co workers retirement party and it was amazing and I’m not a big fan of carrot cake. This recipe had the perfect texture and consistency. followed everything on the instructions except for the glaze part. It came out runny so instead of pouring it on to the cake I brushed it on with a pastry brush. It was such a big hit that this will definitely be my go to recipe.
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I loved the seasoning on the chops, I dipped my pork chops in egg first! However, my 3/4 inch thick chops were perfectly cooked after the 10 minutes in the cast iron pan. If I had cooked them for another hour, they would have been dry.
Hi, I’m trying to bake my little girl’s birthday cake at home and want it to eggless. I love the look of your cake but I’m struggling to get it right! I’m currently practising in two 6 inch loose bottom pans, so I’ve halved the quantity of ingredients shown in your recipe (6×2=12 which is the same as 8×3=24 / 2=12) . My first attempt resulted in a cake that tasted lovely, but it seemed to be darker in colour for vanilla cake and there were crusts and the sugar looked like it had crystallised on the top and sides. Also, it just didn’t have the same fluffiness that your cake have in the pics and feels quite dense. I therefore in my 2nd attempt turned the temp down slightly (to 160 degrees Celsius but I think this was too low! So I’m going to try it again for the 3rd time tomorrow so would really appreciate any hints or tips you can offer. Many thanks!
Confession: I have no idea what to call the marinade that I use for these pork chops. It just sounded cute to say “country-style”, and the ingredients are akin to what I use to make country-style ribs. So that’s where the name comes from.
This calls for fresh lasagna sheets which aren’t readily available around here. Would you suggest I substitute oven ready lasagna or regular lasagna and boil it first? Thanks. I’m looking forward to trying this recipe as I’ve never made one with a white sauce.
I Like your Recipe it is the bum you hit the nail right on the head with that super recipe keep up the good cooking you have it going on I would to have been sitting right beside your smiling face daughter smiing right along with her my self check this out( got milk)how about that…god bless you and your Family have a bless day
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!
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I make this recipe a lot, and I just wanted to let you guys know I made a yellow version of this last weekend for my son’s birthday party, with wonderful results. People kept telling me it was great, and I always refer people to you for this recipe. That cake, made with whole wheat pastry flour and natural cane sugar (I just omitted the cocoa), came out so rich but hardly stuck at all in the pan (I make it in a bowl for layer cakes, and oil and flour the bottom and sides. I just went very slowly getting the layers out). But the sides of the pan were a bit sticky and tasted a bit like caramel. 😉 It looked a little bit like what you see on the bottom of the pan when you make a pineapple upside-down cake. Thumbs up again!!
My daughter has an egg allergy as well, and I was excited to find your recipe since her birthday is next week. I was just wondering if you could help me with making it a chocolate cake instead. My daughter loves chocolate (that could also be because she rarely gets it but…). Anyway, she has never tried chocolate cake because of her allergy. I would really love to make something special for her on her 3rd birthday next week.
eggless banana muffins cake recipe with step by step photos – easy to prepare delicious whole wheat eggless banana muffins. bananas always get ripened at home and every time i have surplus bananas that are ready to be used in baked goodies or desserts. most of the times i make banana cake or bread and sometimes these muffins. i also make banana mousse, banana appams, banana … [Read more…] about eggless banana muffins recipe | easy whole wheat banana muffins recipe
I followed the recipe, and it did not fit into the recommended pan (9 x 13 x 2-inch baking dish) at all. It was overflowing by the second layer. I filled a loaf pan (8½” x 4½” x 2⅝) with everything that didn’t fit in the baking dish (and I steamed the spinach). That being said, it was very tasty. I would lessen the amount of ricotta next time, to let the meat sauce shine through more.
I’m attempting this today. You might Want to add powdered sugar to the ingredient list if it’s not there I almost didn’t buy any and then decided to read recipe too nonjudt the ingredient list when I was in the store. Thanks for sharing.
TOMATO PASTE: You’ll notice that two cans of tomato paste are used in this recipe. Yes, that’s a ton of tomato paste! Tomato paste has a super concentrated tomato flavor. By adding in so much paste we’re able to up the saturation of the tomato flavor, without adding too much liquid into the sauce. It’s thinned out with just a bit of chicken broth.
Feed a crowd with this easy sheet cake. We used frozen cherries to make a fruit-studded cake that you can throw together even when fresh cherries aren’t in season. Spruce it up with a bit of simple whipped cream, and you’re set.
Red Velvet Cake is very dramatic looking with its bright red color sharply contrasted by a creamy white frosting. more Two layers of light and airy chiffon cake sandwiched together with a delicious Strawberry Compote and lots of whipped cream. more A delightful collection of Cupcakes, from Vanilla Cupcakes with a Buttercream Frosting to Chocolate Cupcakes with a Marshmallow Frosting. more
Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 3/4 cups batter in each pan).
Ha ha ha! Your sigh made me laugh. You know, a lot of people in the world LOVE no-boil noodles, that’s why they exist. So don’t let my opinions dissuade you. I think it will be JUST fine, delicious even. No worries! Thanks Van.
Cake goes hand in hand with celebrations. Birthday cakes. Wedding cakes. Graduation cakes. From the sweet end to anniversaries, to the treat on holidays, there’s something that feels truly special, in comparison to other desserts, about cake. It might be the amount of work that goes into some of these beauties. Or it might just be the frosting, because yum.
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, like these Greek-inspired pork chops, I enjoy making it for them. These grilled chops are bright, lemony and have become a quick new favorite. —Geri Lipczynski, Oak Lawn, Illinois
1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
Pumpkin Cheesecake combines two American favorites; New York style cheesecake and pumpkin pie. It is the perfect dessert for Thanksgiving. more Strawberry Shortcake is composed of a scone or biscuit that is cut in half and filled with whipped cream and lightly sweetened strawberries. more Individual Cheesecakes are miniature New York cheesecakes. They have a creamy smooth texture and a wonderfully rich flavor. more
I have never been more happy ! to find a online video that doesn’t describe every little detail, that takes longer to listen to than to make. LOL You just cut to the chase! I will be joining your recipe channel . BTW , I am making it , as I am commenting. Thank you! 👍🏼 Up, from me
Hi I am wondering if this cake can hold up if I’m wanting to add a fondant unicorn horn and ears. This will be for my daughter’s first birthday party. I wanted an easy recipe that also tastes great and I found this. I plan on making two cakes in total. Thanks
Hello I have tried lots of your recipes and truly LOVE THEM ALL. So easy to make. Thank you. For this one I have a question. Do you boil the lasagna sheets before layering? It says fresh sheets so im confused. Probably a dumb question.
While the cake is baking, you make the butter sauce by heating butter, sugar, lemon juice, and lemon zest until it boils. It turns into a thick sweet sauce. Once the cake comes out of the oven, poke tons of teeny holes in it with a skewer or toothpick, then carefully pour the sauce over the top. As the cake cools the sauce soaks into the cake making it gooey and delicious.
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

One Reply to ““popular starter dishes””

  1. No, the frosting would be much too grainy if you use regular sugar. You can make your own powdered sugar by placing regular sugar into a high powdered blender or food processor and blending until a fluffy, powdered substance.
    Help! I have made this cake twice now following the recipe step by step. Both times it has overflowed in the oven and also takes twice as long to bake. What am I doing wrong?! After it is baked through, it’s a mess, but it tastes amazing so I’d really like to bake it successfully at least once. 
    Coat the inside of your Bundt pan with solid vegetable shortening. This will ensure that a Bundt cake releases easily from the pan. Use a pastry brush to generously coat the inside of the pan, then sprinkle with flour, tilting and tapping the pan to evenly cover all the narrow crevices. If the pan has a nonstick coating, vegetable cooking spray specially made for baking working equally well.

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