One of my daughter-units has been fighting through a double
concussion. It's been a tough row to hoe but she's seeing light
at the end of that very dark tunnel. As a reward, she's been
really wanting to try Bon Appétit's December issues' "Devil's
Food Layer Cake"
http://www.bonappetit.com/magazine/2...rmint_frosting
(or when the above url breaks
http://tinyurl.com/9a37w3 )

The cake tasted marvelous!

Unfortunately, one of the layers stuck to the Pyrex 9X9. This
stumped both of us since she buttered and floured both Pyrex
and one cake came out just fine.

To the bakers in RFC, any ideas to help her in any future
projects?

The Ranger

On Jan 19, 8:53*am, "The Ranger" > wrote:
snip...
> To the bakers in RFC, any ideas to help her in any future
> projects?
I am certainly not the baker some here have proven to be, but I am
positive that cutting, buttering/spraying both sides and setting in a
pan-size piece of parchment for this problem would be a cure.
....Picky

"The Ranger" > wrote in
ndwidth:

> One of my daughter-units has been fighting through a double
> concussion.



How do you get a "double" concussion?


(Pictures of multiple hits in the head, running through my head!!)


--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with troops
for its defense, as that ten thousand men descending from the clouds, might
not in many places do an infinite deal of mischief, before a force could be
brought together to repel them?"

Benjamin Franklin 1748

On Mon, 19 Jan 2009 08:53:49 -0800, "The Ranger"
> wrote:

>One of my daughter-units has been fighting through a double
>concussion. It's been a tough row to hoe but she's seeing light
>at the end of that very dark tunnel.

I'm so happy she's on the road to recovery. What a scary thing to have
to go through. I'll keep all of you in my thoughts and prayers.

koko

snippage
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/18

On Jan 19, 10:01*am, koko > wrote:
> On Mon, 19 Jan 2009 08:53:49 -0800, "The Ranger" > wrote:
> > One of my daughter-units has been fighting through a double
> > concussion. It's been a tough row to hoe but she's seeing light
> > at the end of that very dark tunnel.
> >
> I'm so happy she's on the road to recovery. What a scary thing to have
> to go through. I'll keep all of you in my thoughts and prayers.

We both knew it would be a long haul but not as life-altering as it's
been... Thank you very much. I will happily accept those thoughts and
prayers.

The Ranger

On Jan 19, 8:58*am, PickyJaz > wrote:
> On Jan 19, 8:53*am, "The Ranger" > wrote:
> snip...> To the bakers in RFC, any ideas to help her in any future
> > projects?
>
> I am certainly not the baker some here have proven to be, but I am
> positive that cutting, buttering/spraying both sides and setting in a
> pan-size piece of parchment for this problem would be a cure.

Interesting idea. It never occurs to me to use parchment paper even
though we use it constantly. I'll have to give it a try. Thanks.

The Ranger

The Ranger wrote:
> One of my daughter-units has been fighting through a double
> concussion. It's been a tough row to hoe but she's seeing light
> at the end of that very dark tunnel.

> The cake tasted marvelous!
>
> Unfortunately, one of the layers stuck to the Pyrex 9X9. This
> stumped both of us since she buttered and floured both Pyrex
> and one cake came out just fine.
>
> To the bakers in RFC, any ideas to help her in any future
> projects?
>
> The Ranger

i'm so sorry to read about the daughter unit. i know you and swmbo
are wonderful folks and parents to all of the units.

i had the same thng happen to me with pyrex. i used two different
sized pans, both were pyrex, and both versions stuck to the pan. (ina
garten's lemon bars..on the food network website). i bought a new pan
(meal) at bed, bath & beyond, and it came out fine. i'll use the
parchment paper also next time i use pyrex for anything in the pyrex.

The Ranger wrote:
> One of my daughter-units has been fighting through a double
> concussion. It's been a tough row to hoe but she's seeing light
> at the end of that very dark tunnel. As a reward, she's been
> really wanting to try Bon App�tit's December issues' "Devil's
> Food Layer Cake"
> http://www.bonappetit.com/magazine/2...rmint_frosting
> (or when the above url breaks
> http://tinyurl.com/9a37w3 )
>
> The cake tasted marvelous!
>
> Unfortunately, one of the layers stuck to the Pyrex 9X9. This
> stumped both of us since she buttered and floured both Pyrex
> and one cake came out just fine.
>
> To the bakers in RFC, any ideas to help her in any future
> projects?
>
> The Ranger
>
>

I always wonder why "Devils Food"? to me chocolate is heavenly and not
demonic
Though the combo of peppermint and chocolate i have never understood.

Here's a Spanish (Catalan) chocolate cake recipe that uses port, very
good if some what elaborate in preparation.

http://www.recfoodcooking.org/sigs/J...29%20Cake.html

And for something a bit easier

Chocolate Torte.

1 pound high quality semi sweet baking chocolate

1 pound (4 sticks) unsalted butter

6 eggs

In the top of a double boiler over medium high heat, melt the chocolate
and butter together. Place the mixture into a medium mixing bowl. Wash
the top of the double boiler.

In the double boiler over medium high heat, whisk the eggs until just
warmed through. Remove the eggs from the heat, and, using an electric
mixer set on high, beat for 6 minutes, or until thickened.

By hand fold in the thickened eggs into the chocolate, one quarter at a
time, until completely blended.

Pre heat the oven to 425 degrees F.

Pour the batter into a 16 inch spring form pan. Place the pan in a
baking dish and add just enough water to come to 1 inch from the top of
the spring form pan. Bake for 15 minutes.

Remove the torte from the oven and cool for 1 hour at room
temperature. Refrigerate 24 hours before slicing with a hot knife.
Serve topped with fresh raspberry's and whipped cream.

Some people like to add a chocolate crust made from crumbled chocolate
cake or cookies, to line the spring form pan with.
--
JL