I just finished pouring batter into bundt pan and it came up all the way to top of pan, I'm new to pound cakes, is this going to over flow!

Ingredients

1 1/2 cups butter, softened
3 cups sugar
2 teaspoons vanilla
5 large eggs
2 1/2 teaspoons instant coffee
1/4 cup hot water
1 cup buttermilk ( see note for substitute)
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1/2 teaspoon baking powder

Directions

Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
Dissolve coffee granules in hot water, combine with buttermilk, set aside.
Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
Cool completely before frosting, or sprinkling with confectioners' sugar.
NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

Shire Born's

On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r! wrote:
> I just finished pouring batter into bundt pan and it came up all the way to top of pan, I'm new to pound cakes, is this going to over flow!
>
> Ingredients
>
> 1 1/2 cups butter, softened
> 3 cups sugar
> 2 teaspoons vanilla
> 5 large eggs
> 2 1/2 teaspoons instant coffee
> 1/4 cup hot water
> 1 cup buttermilk ( see note for substitute)
> 2 cups all-purpose flour
> 3/4 cup unsweetened cocoa
> 1 teaspoon salt
> 1/2 teaspoon baking powder
>
> Directions
>
> Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
> Dissolve coffee granules in hot water, combine with buttermilk, set aside.
> Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
> Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
> Cool completely before frosting, or sprinkling with confectioners' sugar.
> NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
>
> Shire Born's

LOL, yes it will! Had to get it in oven and it's going to over flow, Are there two sizes of bundt pans! I think I should have used a second pan! LOL

On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r! wrote:
> On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r! wrote:
> > I just finished pouring batter into bundt pan and it came up all the way to top of pan, I'm new to pound cakes, is this going to over flow!
> >
> > Ingredients
> >
> > 1 1/2 cups butter, softened
> > 3 cups sugar
> > 2 teaspoons vanilla
> > 5 large eggs
> > 2 1/2 teaspoons instant coffee
> > 1/4 cup hot water
> > 1 cup buttermilk ( see note for substitute)
> > 2 cups all-purpose flour
> > 3/4 cup unsweetened cocoa
> > 1 teaspoon salt
> > 1/2 teaspoon baking powder
> >
> > Directions
> >
> > Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
> > Dissolve coffee granules in hot water, combine with buttermilk, set aside.
> > Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
> > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
> > Cool completely before frosting, or sprinkling with confectioners' sugar.
> > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
> >
> > Shire Born's
>
> LOL, yes it will! Had to get it in oven and it's going to over flow, Are there two sizes of bundt pans! I think I should have used a second pan! LOL

Oh yeah, anything that rises in the oven will overflow any pan if filled to the to before baking!! When I make apple and cherry pies, I make a foil catch pan around the pie pan, and when the pie's crust is browned and the pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after cooling too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)

John Kuthe...

"John Kuthe" > wrote in message
...
On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r! wrote:
> On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r!
> wrote:
> > I just finished pouring batter into bundt pan and it came up all the way
> > to top of pan, I'm new to pound cakes, is this going to over flow!
> >
> > Ingredients
> >
> > 1 1/2 cups butter, softened
> > 3 cups sugar
> > 2 teaspoons vanilla
> > 5 large eggs
> > 2 1/2 teaspoons instant coffee
> > 1/4 cup hot water
> > 1 cup buttermilk ( see note for substitute)
> > 2 cups all-purpose flour
> > 3/4 cup unsweetened cocoa
> > 1 teaspoon salt
> > 1/2 teaspoon baking powder
> >
> > Directions
> >
> > Cream butter, sugar and vanilla in a large bowl for five minutes.
> > Add eggs, one at a time, beating well after each addition.
> > Dissolve coffee granules in hot water, combine with buttermilk, set
> > aside.
> > Combine flour, cocoa, salt and baking powder; add alternately with
> > buttermilk to creamed mixture, beating just until blended. Pour batter
> > into a greased and floured Bundt or tube pan.
> > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake
> > tests done. Remove from oven and cool 20 minutes, then remove from pan.
> > Cool completely before frosting, or sprinkling with confectioners'
> > sugar.
> > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a
> > measuring cup, add milk until it reached the 1 cup mark. Let stand for 5
> > minutes, and use as buttermilk!
> >
> > Shire Born's
>
> LOL, yes it will! Had to get it in oven and it's going to over flow, Are
> there two sizes of bundt pans! I think I should have used a second pan!
> LOL

Oh yeah, anything that rises in the oven will overflow any pan if filled to
the to before baking!! When I make apple and cherry pies, I make a foil
catch pan around the pie pan, and when the pie's crust is browned and the
pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after cooling
too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)

John Kuthe...

----------

You can also use parchment paper to make a collar that extends above the top
rim of the pan to allow for the expansion without spilling.

It looks like it stopped at about 3/4 inch above rim and 1 inch in center but nothing over flowed yet! It smells great though! I'm looking for a pretty looking cake, if it tastes great it"s a win! LOL

On Monday, January 25, 2016 at 11:04:52 AM UTC-5, The Practical BBQ'r! wrote:
> It looks like it stopped at about 3/4 inch above rim and 1 inch in center but nothing over flowed yet! It smells great though! I'm looking for a pretty looking cake, if it tastes great it"s a win! LOL

I meant I'm 'not' looking for a pretty cake, it's just for home.

On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r! wrote:
> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r!
> > wrote:
> > > I just finished pouring batter into bundt pan and it came up all the way
> > > to top of pan, I'm new to pound cakes, is this going to over flow!
> > >
> > > Ingredients
> > >
> > > 1 1/2 cups butter, softened
> > > 3 cups sugar
> > > 2 teaspoons vanilla
> > > 5 large eggs
> > > 2 1/2 teaspoons instant coffee
> > > 1/4 cup hot water
> > > 1 cup buttermilk ( see note for substitute)
> > > 2 cups all-purpose flour
> > > 3/4 cup unsweetened cocoa
> > > 1 teaspoon salt
> > > 1/2 teaspoon baking powder
> > >
> > > Directions
> > >
> > > Cream butter, sugar and vanilla in a large bowl for five minutes.
> > > Add eggs, one at a time, beating well after each addition.
> > > Dissolve coffee granules in hot water, combine with buttermilk, set
> > > aside.
> > > Combine flour, cocoa, salt and baking powder; add alternately with
> > > buttermilk to creamed mixture, beating just until blended. Pour batter
> > > into a greased and floured Bundt or tube pan.
> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake
> > > tests done. Remove from oven and cool 20 minutes, then remove from pan.
> > > Cool completely before frosting, or sprinkling with confectioners'
> > > sugar.
> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a
> > > measuring cup, add milk until it reached the 1 cup mark. Let stand for 5
> > > minutes, and use as buttermilk!
> > >
> > > Shire Born's
> >
> > LOL, yes it will! Had to get it in oven and it's going to over flow, Are
> > there two sizes of bundt pans! I think I should have used a second pan!
> > LOL
>
> Oh yeah, anything that rises in the oven will overflow any pan if filled to
> the to before baking!! When I make apple and cherry pies, I make a foil
> catch pan around the pie pan, and when the pie's crust is browned and the
> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after cooling
> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
>
> John Kuthe...
>
> ----------
>
> You can also use parchment paper to make a collar that extends above the top
> rim of the pan to allow for the expansion without spilling.

Yes, anything larger in circumference than the pie pan and capacious enough to catch all the dripping. I like aluminum foil because it's very sculptable!! Holds it's shape. Parchment paper less sculptable.

John Kuthe...

"John Kuthe" > wrote in message
...
> On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
>> "John Kuthe" > wrote in message
>> ...
>> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r!
>> wrote:
>> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r!
>> > wrote:
>> > > I just finished pouring batter into bundt pan and it came up all the
>> > > way
>> > > to top of pan, I'm new to pound cakes, is this going to over flow!
>> > >
>> > > Ingredients
>> > >
>> > > 1 1/2 cups butter, softened
>> > > 3 cups sugar
>> > > 2 teaspoons vanilla
>> > > 5 large eggs
>> > > 2 1/2 teaspoons instant coffee
>> > > 1/4 cup hot water
>> > > 1 cup buttermilk ( see note for substitute)
>> > > 2 cups all-purpose flour
>> > > 3/4 cup unsweetened cocoa
>> > > 1 teaspoon salt
>> > > 1/2 teaspoon baking powder
>> > >
>> > > Directions
>> > >
>> > > Cream butter, sugar and vanilla in a large bowl for five minutes.
>> > > Add eggs, one at a time, beating well after each addition.
>> > > Dissolve coffee granules in hot water, combine with buttermilk,
>> > > set
>> > > aside.
>> > > Combine flour, cocoa, salt and baking powder; add alternately
>> > > with
>> > > buttermilk to creamed mixture, beating just until blended. Pour
>> > > batter
>> > > into a greased and floured Bundt or tube pan.
>> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake
>> > > tests done. Remove from oven and cool 20 minutes, then remove from
>> > > pan.
>> > > Cool completely before frosting, or sprinkling with
>> > > confectioners'
>> > > sugar.
>> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar
>> > > to a
>> > > measuring cup, add milk until it reached the 1 cup mark. Let stand
>> > > for 5
>> > > minutes, and use as buttermilk!
>> > >
>> > > Shire Born's
>> >
>> > LOL, yes it will! Had to get it in oven and it's going to over flow,
>> > Are
>> > there two sizes of bundt pans! I think I should have used a second pan!
>> > LOL
>>
>> Oh yeah, anything that rises in the oven will overflow any pan if filled
>> to
>> the to before baking!! When I make apple and cherry pies, I make a foil
>> catch pan around the pie pan, and when the pie's crust is browned and the
>> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after
>> cooling
>> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
>>
>> John Kuthe...
>>
>> ----------
>>
>> You can also use parchment paper to make a collar that extends above the
>> top
>> rim of the pan to allow for the expansion without spilling.
>
> Yes, anything larger in circumference than the pie pan and capacious
> enough to catch all the dripping. I like aluminum foil because it's very
> sculptable!! Holds it's shape. Parchment paper less sculptable.
>
> John Kuthe...

I am talking about making the pan bigger so it DOESN'T spill over.

The Practical BBQ'r wrote:
>
>It looks like it stopped at about 3/4 inch above rim and 1 inch in center
>but nothing over flowed yet! It smells great though! I'm looking for a
>pretty looking cake, if it tastes great it"s a win! LOL

First thing is to get a real Bundt pan, only made by Nordicware...
they have many beautifully configured cake pans. They make two sizes
of their classic:
https://www.nordicware.com/store/cat...e#.VqZZSb2wV2J

On Monday, January 25, 2016 at 11:03:26 AM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> > On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> >> "John Kuthe" > wrote in message
> >> ...
> >> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r!
> >> wrote:
> >> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r!
> >> > wrote:
> >> > > I just finished pouring batter into bundt pan and it came up all the
> >> > > way
> >> > > to top of pan, I'm new to pound cakes, is this going to over flow!
> >> > >
> >> > > Ingredients
> >> > >
> >> > > 1 1/2 cups butter, softened
> >> > > 3 cups sugar
> >> > > 2 teaspoons vanilla
> >> > > 5 large eggs
> >> > > 2 1/2 teaspoons instant coffee
> >> > > 1/4 cup hot water
> >> > > 1 cup buttermilk ( see note for substitute)
> >> > > 2 cups all-purpose flour
> >> > > 3/4 cup unsweetened cocoa
> >> > > 1 teaspoon salt
> >> > > 1/2 teaspoon baking powder
> >> > >
> >> > > Directions
> >> > >
> >> > > Cream butter, sugar and vanilla in a large bowl for five minutes.
> >> > > Add eggs, one at a time, beating well after each addition.
> >> > > Dissolve coffee granules in hot water, combine with buttermilk,
> >> > > set
> >> > > aside.
> >> > > Combine flour, cocoa, salt and baking powder; add alternately
> >> > > with
> >> > > buttermilk to creamed mixture, beating just until blended. Pour
> >> > > batter
> >> > > into a greased and floured Bundt or tube pan.
> >> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake
> >> > > tests done. Remove from oven and cool 20 minutes, then remove from
> >> > > pan.
> >> > > Cool completely before frosting, or sprinkling with
> >> > > confectioners'
> >> > > sugar.
> >> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar
> >> > > to a
> >> > > measuring cup, add milk until it reached the 1 cup mark. Let stand
> >> > > for 5
> >> > > minutes, and use as buttermilk!
> >> > >
> >> > > Shire Born's
> >> >
> >> > LOL, yes it will! Had to get it in oven and it's going to over flow,
> >> > Are
> >> > there two sizes of bundt pans! I think I should have used a second pan!
> >> > LOL
> >>
> >> Oh yeah, anything that rises in the oven will overflow any pan if filled
> >> to
> >> the to before baking!! When I make apple and cherry pies, I make a foil
> >> catch pan around the pie pan, and when the pie's crust is browned and the
> >> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after
> >> cooling
> >> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
> >>
> >> John Kuthe...
> >>
> >> ----------
> >>
> >> You can also use parchment paper to make a collar that extends above the
> >> top
> >> rim of the pan to allow for the expansion without spilling.
> >
> > Yes, anything larger in circumference than the pie pan and capacious
> > enough to catch all the dripping. I like aluminum foil because it's very
> > sculptable!! Holds it's shape. Parchment paper less sculptable.
> >
> > John Kuthe...
>
> I am talking about making the pan bigger so it DOESN'T spill over.

Insufficient communication. You cannot make a pan bigger, unless you hammer it out to a different larger shape. Baking pans are normally made of metal, steel/iron or aluminum. You were talking about parchment paper, with which I am very familiar! I was talking about making a containment pan out of aluminum foil under the pie pan. I was NOT talking about a bundt pan, but I'm sure that such an aluminum foil containent pan under a bundt pan would catch baking spillage too. And keep it off the bottom of the inside of the oven!

John Kuthe...

"John Kuthe" > wrote in message
...
On Monday, January 25, 2016 at 11:03:26 AM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> > On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> >> "John Kuthe" > wrote in message
> >> ...
> >> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r!
> >> wrote:
> >> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical
> >> > BBQ'r!
> >> > wrote:
> >> > > I just finished pouring batter into bundt pan and it came up all
> >> > > the
> >> > > way
> >> > > to top of pan, I'm new to pound cakes, is this going to over flow!
> >> > >
> >> > > Ingredients
> >> > >
> >> > > 1 1/2 cups butter, softened
> >> > > 3 cups sugar
> >> > > 2 teaspoons vanilla
> >> > > 5 large eggs
> >> > > 2 1/2 teaspoons instant coffee
> >> > > 1/4 cup hot water
> >> > > 1 cup buttermilk ( see note for substitute)
> >> > > 2 cups all-purpose flour
> >> > > 3/4 cup unsweetened cocoa
> >> > > 1 teaspoon salt
> >> > > 1/2 teaspoon baking powder
> >> > >
> >> > > Directions
> >> > >
> >> > > Cream butter, sugar and vanilla in a large bowl for five
> >> > > minutes.
> >> > > Add eggs, one at a time, beating well after each addition.
> >> > > Dissolve coffee granules in hot water, combine with buttermilk,
> >> > > set
> >> > > aside.
> >> > > Combine flour, cocoa, salt and baking powder; add alternately
> >> > > with
> >> > > buttermilk to creamed mixture, beating just until blended. Pour
> >> > > batter
> >> > > into a greased and floured Bundt or tube pan.
> >> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the
> >> > > cake
> >> > > tests done. Remove from oven and cool 20 minutes, then remove from
> >> > > pan.
> >> > > Cool completely before frosting, or sprinkling with
> >> > > confectioners'
> >> > > sugar.
> >> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar
> >> > > to a
> >> > > measuring cup, add milk until it reached the 1 cup mark. Let stand
> >> > > for 5
> >> > > minutes, and use as buttermilk!
> >> > >
> >> > > Shire Born's
> >> >
> >> > LOL, yes it will! Had to get it in oven and it's going to over flow,
> >> > Are
> >> > there two sizes of bundt pans! I think I should have used a second
> >> > pan!
> >> > LOL
> >>
> >> Oh yeah, anything that rises in the oven will overflow any pan if
> >> filled
> >> to
> >> the to before baking!! When I make apple and cherry pies, I make a foil
> >> catch pan around the pie pan, and when the pie's crust is browned and
> >> the
> >> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after
> >> cooling
> >> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
> >>
> >> John Kuthe...
> >>
> >> ----------
> >>
> >> You can also use parchment paper to make a collar that extends above
> >> the
> >> top
> >> rim of the pan to allow for the expansion without spilling.
> >
> > Yes, anything larger in circumference than the pie pan and capacious
> > enough to catch all the dripping. I like aluminum foil because it's very
> > sculptable!! Holds it's shape. Parchment paper less sculptable.
> >
> > John Kuthe...
>
> I am talking about making the pan bigger so it DOESN'T spill over.

Insufficient communication. You cannot make a pan bigger, unless you hammer
it out to a different larger shape. Baking pans are normally made of metal,
steel/iron or aluminum. You were talking about parchment paper, with which I
am very familiar! I was talking about making a containment pan out of
aluminum foil under the pie pan. I was NOT talking about a bundt pan, but
I'm sure that such an aluminum foil containent pan under a bundt pan would
catch baking spillage too. And keep it off the bottom of the inside of the
oven!

John Kuthe...
---------

that's ok John - everybody else gets it.

On Monday, January 25, 2016 at 12:40:23 PM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> On Monday, January 25, 2016 at 11:03:26 AM UTC-6, taxed and spent wrote:
> > "John Kuthe" > wrote in message
> > ...
> > > On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> > >> "John Kuthe" > wrote in message
> > >> ...
> > >> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r!
> > >> wrote:
> > >> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical
> > >> > BBQ'r!
> > >> > wrote:
> > >> > > I just finished pouring batter into bundt pan and it came up all
> > >> > > the
> > >> > > way
> > >> > > to top of pan, I'm new to pound cakes, is this going to over flow!
> > >> > >
> > >> > > Ingredients
> > >> > >
> > >> > > 1 1/2 cups butter, softened
> > >> > > 3 cups sugar
> > >> > > 2 teaspoons vanilla
> > >> > > 5 large eggs
> > >> > > 2 1/2 teaspoons instant coffee
> > >> > > 1/4 cup hot water
> > >> > > 1 cup buttermilk ( see note for substitute)
> > >> > > 2 cups all-purpose flour
> > >> > > 3/4 cup unsweetened cocoa
> > >> > > 1 teaspoon salt
> > >> > > 1/2 teaspoon baking powder
> > >> > >
> > >> > > Directions
> > >> > >
> > >> > > Cream butter, sugar and vanilla in a large bowl for five
> > >> > > minutes.
> > >> > > Add eggs, one at a time, beating well after each addition.
> > >> > > Dissolve coffee granules in hot water, combine with buttermilk,
> > >> > > set
> > >> > > aside.
> > >> > > Combine flour, cocoa, salt and baking powder; add alternately
> > >> > > with
> > >> > > buttermilk to creamed mixture, beating just until blended. Pour
> > >> > > batter
> > >> > > into a greased and floured Bundt or tube pan.
> > >> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the
> > >> > > cake
> > >> > > tests done. Remove from oven and cool 20 minutes, then remove from
> > >> > > pan.
> > >> > > Cool completely before frosting, or sprinkling with
> > >> > > confectioners'
> > >> > > sugar.
> > >> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar
> > >> > > to a
> > >> > > measuring cup, add milk until it reached the 1 cup mark. Let stand
> > >> > > for 5
> > >> > > minutes, and use as buttermilk!
> > >> > >
> > >> > > Shire Born's
> > >> >
> > >> > LOL, yes it will! Had to get it in oven and it's going to over flow,
> > >> > Are
> > >> > there two sizes of bundt pans! I think I should have used a second
> > >> > pan!
> > >> > LOL
> > >>
> > >> Oh yeah, anything that rises in the oven will overflow any pan if
> > >> filled
> > >> to
> > >> the to before baking!! When I make apple and cherry pies, I make a foil
> > >> catch pan around the pie pan, and when the pie's crust is browned and
> > >> the
> > >> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after
> > >> cooling
> > >> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
> > >>
> > >> John Kuthe...
> > >>
> > >> ----------
> > >>
> > >> You can also use parchment paper to make a collar that extends above
> > >> the
> > >> top
> > >> rim of the pan to allow for the expansion without spilling.
> > >
> > > Yes, anything larger in circumference than the pie pan and capacious
> > > enough to catch all the dripping. I like aluminum foil because it's very
> > > sculptable!! Holds it's shape. Parchment paper less sculptable.
> > >
> > > John Kuthe...
> >
> > I am talking about making the pan bigger so it DOESN'T spill over.
>
> Insufficient communication. You cannot make a pan bigger, unless you hammer
> it out to a different larger shape. Baking pans are normally made of metal,
> steel/iron or aluminum. You were talking about parchment paper, with which I
> am very familiar! I was talking about making a containment pan out of
> aluminum foil under the pie pan. I was NOT talking about a bundt pan, but
> I'm sure that such an aluminum foil containent pan under a bundt pan would
> catch baking spillage too. And keep it off the bottom of the inside of the
> oven!
>
> John Kuthe...
> ---------
>
> that's ok John - everybody else gets it.

Appeal to popularity, eh?

I really don't care what "everyone else" thinks!! DUH!!

John Kuthe...

Yes, Practical, there are different sizes of Bundt pans. I see them from 8-10 cups or even
smaller, up to 15 cups.

N.

On Monday, January 25, 2016 at 11:22:37 AM UTC-6, Brooklyn1 wrote:
> The Practical BBQ'r wrote:
> >
> >It looks like it stopped at about 3/4 inch above rim and 1 inch in center
> >but nothing over flowed yet! It smells great though! I'm looking for a
> >pretty looking cake, if it tastes great it"s a win! LOL
>
> First thing is to get a real Bundt pan, only made by Nordicware...
> they have many beautifully configured cake pans. They make two sizes
> of their classic:
> https://www.nordicware.com/store/cat...e#.VqZZSb2wV2J

Made in USA!! Right on Sheldon!! :-)

https://www.nordicware.com/our-story.../#.VqZuoZorKHs

No cheap Chinese JUNK for YOU! Eh buddy? :-)

John Kuthe...

On Monday, January 25, 2016 at 12:50:41 PM UTC-6, Nancy2 wrote:
>
> Yes, Practical, there are different sizes of Bundt pans. I see them from 8-10 cups or even
> smaller, up to 15 cups.
>
> N.
>
>
JoAnn Fabrics has a baking and decorating section in
their store featuring mostly Wilton pans and products.
They sell the small, individual size, bundt and
angel food pans. They're so cute but I wonder if
they come with instructions of how much to reduce the
baking time?

On 1/25/2016 5:09 AM, The Practical BBQ'r! wrote:
> I just finished pouring batter into bundt pan and it came up all the way to top of pan, I'm new to pound cakes, is this going to over flow!
>
> Ingredients
>
> 1 1/2 cups butter, softened
> 3 cups sugar
> 2 teaspoons vanilla
> 5 large eggs
> 2 1/2 teaspoons instant coffee
> 1/4 cup hot water
> 1 cup buttermilk ( see note for substitute)
> 2 cups all-purpose flour
> 3/4 cup unsweetened cocoa
> 1 teaspoon salt
> 1/2 teaspoon baking powder
>
> Directions
>
> Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
> Dissolve coffee granules in hot water, combine with buttermilk, set aside.
> Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
> Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
> Cool completely before frosting, or sprinkling with confectioners' sugar.
> NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
>
> Shire Born's
>

I used to be into pound cakes. I appreciated the utter simplicity of
making a cake from eggs, butter, flour, sugar, and milk. POE - Purity of
Essence. Hee hee.

Sqwertz wrote:
> You know nothing idjit!

Die real soon, you asshole.

YOU STALK WOMEN, YOU SUBHUMAN, MISOGYNISTIC TURDEATER:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

Its joan, don't those individual pans come with recipes?

N.

I have a vintage lamb cake mold which calls for a Dromedary brand (I think
that is what it was) pound cake mix. You fill up the bottom half with batter, put the top
half of the mold on, and the cake rises to fill it completely. I probably used it at least a
dozen times (for Easter cakes, mostly) and it worked beautifully every time.
I don't know if that brand mix is still available.

N.

I usually just say "plastic wrap," but always say Scotch tape, for cellophane
tape because there are so many types of tape.

N.

On Tue, 26 Jan 2016 07:02:20 -0800 (PST), Nancy2
> wrote:

> I usually just say "plastic wrap," but always say Scotch tape, for cellophane
> tape because there are so many types of tape.
>

The others have a name, duct, masking, painters... just plain tape is
the clear stuff I use when wrapping presents.

--

sf

Sqwertz wrote:
> The above is Copyright (c) 2016 by Sqwertz
>
> -sw <---- Trademark
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

Cindy Hamilton wrote:
> Kimberly-Clark can just go pound sand.

Oh yeah, you bad!

On Tuesday, January 26, 2016 at 9:57:27 AM UTC-5, sf wrote:

> Saran is another one. I think 3M-Scotch brand has beaten back the
> beast because I just call it "tape" now.

I call it scotch tape to distinguish it from duct tape, masking
tape, electrical tape, strapping tape, or any of the myriad other
tapes in use at my place.

Cindy Hamilton

On Tue, 26 Jan 2016 07:02:20 -0800 (PST), Nancy2
> wrote:

>I usually just say "plastic wrap," but always say Scotch tape, for cellophane
>tape because there are so many types of tape.

Most people call all brands of chocolate bars Hershey Bars... 'cause
in Nam a Hershey bar got a GI laid.. in Italy a pack of US cigs got a
GI laid, in fact the mom would throw in her 13 year old daughter for
an extra pack of smokes, and mom would watch to make sure you did
daughter right.

Brooklyn1 wrote:
> in fact the mom would throw in her 13 year old daughter for
> an extra pack of smokes, and mom would watch to make sure you did
> daughter right.

You take gross to new levels of yuck, old man.

On Tuesday, January 26, 2016 at 7:40:00 AM UTC-6, Nancy2 wrote:
>
> Its joan, don't those individual pans come with recipes?
>
> N.
>
>
Honestly, I don't know. I've only looked at them and
thought how cute they were and if I'd had something
like them as a little girl when I was playing house I
would have thought I was on top of the world. :-)

On Tuesday, January 26, 2016 at 9:02:24 AM UTC-6, Nancy2 wrote:
>
> I usually just say "plastic wrap,"
>
>
Yes!
>
>
> but always say Scotch tape, for cellophane
> tape because there are so many types of tape.
>
> N.
>
>
Yes!

And all colas are Coke, but that could just be
a Southern thang.

On Tuesday, January 26, 2016 at 8:22:17 PM UTC-6, Ed Pawlowski wrote:
>
> Some companies spend tons of money to defend their trademark names. Dow
> Chemical has lawyers looking for the mis use of Styrofoam, their
> extruded polystyrene board.
>
>
I see on tv all the time a product is called "hook and
loop" tape which to us everyday folk is Velcro. I guess
they do it to not infringe on their copyright law if they
are not actually using the 3M brand.

On Tuesday, January 26, 2016 at 11:21:10 PM UTC-6, wrote:
> On Tuesday, January 26, 2016 at 8:22:17 PM UTC-6, Ed Pawlowski wrote:
> >
> > Some companies spend tons of money to defend their trademark names. Dow
> > Chemical has lawyers looking for the mis use of Styrofoam, their
> > extruded polystyrene board.
> >
> >
> I see on tv all the time a product is called "hook and
> loop" tape which to us everyday folk is Velcro. I guess
> they do it to not infringe on their copyright law if they
> are not actually using the 3M brand.

I'm sure Velcro is a registered trademark. Hook and loop fastener is what Velcro is.

John Kuthe...

On Tuesday, January 26, 2016 at 11:24:40 PM UTC-6, John Kuthe wrote:
>
> On Tuesday, January 26, 2016 at 11:21:10 PM UTC-6, wrote:
> >
> > I see on tv all the time a product is called "hook and
> > loop" tape which to us everyday folk is Velcro. I guess
> > they do it to not infringe on their copyright law if they
> > are not actually using the 3M brand.
>
> I'm sure Velcro is a registered trademark. Hook and loop fastener is what Velcro is.
>
> John Kuthe...
>
>
Yes, it is a registered trademark. That's why they say
hook and loop tape when they are using another brand
of 'Velcro.'

On Tue, 26 Jan 2016 19:30:52 -0700, graham > wrote:
>>
>Some years ago the IOC sued that the Greek Airline over its name
>"Olympic Airlines" and some poor little pizzeria was forced to change
>its name as well.
>BTW in this province, software writers are not allowed to use the title
>"engineer"!
>Graham

Back in the late 70s early 80s we were warned that our youth soccer
teams could not be called Scotia Olympics. As you said, a local Greek
pizzeria had to change it's name but we felt that although we had
incorporated we certainly did not have anything behind it save for
uniforms and balls, so bring it on. There is still a club by that
name, it really isn't worth suing nothing

John UN Kuthe blabbles:

> I'm sure Velcro is a registered trademark. Hook and loop fastener is what Velcro is.
>


Well, you need *some* way to attach your strap - on, lol...


--
Best
Greg

Sheldon wrote:

> Most people call all brands of chocolate bars Hershey Bars... 'cause
> in Nam a Hershey bar got a GI laid.. in Italy a pack of US cigs got a
> GI laid, in fact the mom would throw in her 13 year old daughter for
> an extra pack of smokes, and mom would watch to make sure you did
> daughter right.


Didn't you get even more "bang for the buck (or in this case, *pack*)" in southron Italy, especially Naples...???


--
Best
Greg

jmcquown wrote:
>
> They started that a couple of weeks ago. I asked my SO when the heck is
> this "big game" because I'd like to make other plans.
>
> Oh, he also informed me the South Carolina whatevers are going to the
> Superbowl this year. Gee, I'm thrilled. (laugh)

Sorry to tell you this but your SO is evidently a dumb butt!
It's the NORTH Carolina Panthers going to the Superbowl
They will be playing the Denver Broncos.
Denver Broncos suck, they put out my team, Patriots.

I will be cheering the Panthers for souperbowl..
Hey....soup in a bowl.

They really are a top team. I hope they not only win, but win by
a huge margin to embarrass the Denver team.
They really pounced on the Cardinals last Sunday.

Gary wrote:
> Denver Broncos suck, they put out my team, Patriots.

If they 'suck' how did they manage such a feat?

Inquiring minds need to know...

cibola de oro wrote:
>
> Gary wrote:
> > Denver Broncos suck, they put out my team, Patriots.
>
> If they 'suck' how did they manage such a feat?
>
> Inquiring minds need to know...

Patriot offense seemed to be having a very bad day.
That said, the Denver defense was really good so I give them that.

Regardless, the best team that day won. I just didn't like
the results.

Gary wrote:
> cibola de oro wrote:
>>
>> Gary wrote:
>>> Denver Broncos suck, they put out my team, Patriots.
>>
>> If they 'suck' how did they manage such a feat?
>>
>> Inquiring minds need to know...
>
> Patriot offense seemed to be having a very bad day.

Due to?

The weather?

Flu?

Relentless pass rush?

> That said, the Denver defense was really good so I give them that.
> Regardless, the best team that day won. I just didn't like
> the results.

It's hard to root for a cheater team and see them lose, no?

On 1/27/2016 10:14 AM, Gary wrote:
> jmcquown wrote:
>>
>> They started that a couple of weeks ago. I asked my SO when the heck is
>> this "big game" because I'd like to make other plans.
>>
>> Oh, he also informed me the South Carolina whatevers are going to the
>> Superbowl this year. Gee, I'm thrilled. (laugh)
>
> Sorry to tell you this but your SO is evidently a dumb butt!
> It's the NORTH Carolina Panthers going to the Superbowl
> They will be playing the Denver Broncos.

Whatever. He doesn't pay much attention. I definitely don't. I won't
be stocking up on chips and dips for whenever that thing happens. I'll
likely be reading a book.

Jill

On 1/27/2016 2:30 AM, wrote:
> On Tuesday, January 26, 2016 at 11:24:40 PM UTC-6, John Kuthe wrote:
>>
>> On Tuesday, January 26, 2016 at 11:21:10 PM UTC-6, wrote:
>>>
>>> I see on tv all the time a product is called "hook and
>>> loop" tape which to us everyday folk is Velcro. I guess
>>> they do it to not infringe on their copyright law if they
>>> are not actually using the 3M brand.
>>
>> I'm sure Velcro is a registered trademark. Hook and loop fastener is what Velcro is.
>>
>> John Kuthe...
>>
>>
> Yes, it is a registered trademark. That's why they say
> hook and loop tape when they are using another brand
> of 'Velcro.'
>
Velcro was invented by the United States Marine Corps. Just a little
factoid.

Jill