Thanks to my sweet DIL.

If you've never made a coffee cake with fresh fruit baked into it,
summer is here and (from what I've heard) any stone fruit will work.
I don't know if she used this recipe, but I know she mentioned this
website. It's so delicious!
http://smittenkitchen.com/blog/2013/...le-plum-torte/

I think I'll make one with peaches. Should I skin them? I'm fine
with peach fuzz, just wondering if the skin gets tough when it's
baked.

--

sf

On 6/20/2016 9:33 AM, sf wrote:
>
> Thanks to my sweet DIL.
>
> If you've never made a coffee cake with fresh fruit baked into it,
> summer is here and (from what I've heard) any stone fruit will work.
> I don't know if she used this recipe, but I know she mentioned this
> website. It's so delicious!
> http://smittenkitchen.com/blog/2013/...le-plum-torte/
>
> I think I'll make one with peaches. Should I skin them? I'm fine
> with peach fuzz, just wondering if the skin gets tough when it's
> baked.
>

Great looking cake. It has some drama to it.

It uses a large amount of fruit and that's good. I had berries for
breakfast. Unfortunately, they were Capt. Crunch Crunch Berries.

https://www.amazon.com/clouddrive/sh...KFSOL13IrdZiEO

On 2016-06-20 3:33 PM, sf wrote:
>
> Thanks to my sweet DIL.
>
> If you've never made a coffee cake with fresh fruit baked into it,
> summer is here and (from what I've heard) any stone fruit will work.

My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.



> I don't know if she used this recipe, but I know she mentioned this
> website. It's so delicious!
> http://smittenkitchen.com/blog/2013/...le-plum-torte/
>
> I think I'll make one with peaches. Should I skin them? I'm fine
> with peach fuzz, just wondering if the skin gets tough when it's
> baked.
>

On Mon, 20 Jun 2016 17:47:12 -0400, Dave Smith
> wrote:

> On 2016-06-20 3:33 PM, sf wrote:
> >
> > Thanks to my sweet DIL.
> >
> > If you've never made a coffee cake with fresh fruit baked into it,
> > summer is here and (from what I've heard) any stone fruit will work.
>
> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.

Did you make it, Dave? I'm wondering if the usual amount of sugar was
adjusted or not? I tried the rhubarb cake that made the rounds here
several times and thought it was toothache sweet. I love rhubarb, but
I didn't like that cake.

--

sf

On 2016-06-20 5:53 PM, sf wrote:

>> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.
>
> Did you make it, Dave? I'm wondering if the usual amount of sugar was
> adjusted or not? I tried the rhubarb cake that made the rounds here
> several times and thought it was toothache sweet. I love rhubarb, but
> I didn't like that cake.

My wife made it but used a recipe I had found on line and tried before.
I still have a bit of an issue with nuts so we left them out.


Rhubarb Coffee Cake

Ingredients
· 1/2 cup (125 mL) butter, softened
· 1 cup (250 mL) packed brown sugar
· 2 eggs
· 1 tsp (5 mL) vanilla
· 2 cups (500 mL) all-purpose flour
· 1 tsp (5 mL) baking soda
· 1 tsp (5 mL) baking powder
· 1/2 tsp (2 mL) salt
· 1 cup (250 mL) buttermilk
· 2 cups (500 mL) chopped rhubarb
· Topping:
· 1/2 cup (125 mL) packed brown sugar
· 1/4 cup (60 mL) chopped hazelnuts or almonds, sliced
· 1 tbsp (15 mL) all-purpose flour
· 1/2 tsp (2 mL) cinnamon
· 2 tbsp (30 mL) butter, melted
Preparation
Grease 9-inch (2.5 L) springform pan; set aside.
Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and
cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat
in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and
salt. Add to butter mixture alternately with buttermilk, making 3
additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb.
Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350°F (180°C) oven until cake tester inserted in
centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on
rack for 5 minutes. Remove side of pan. Serve warm or cool.


>

On Mon, 20 Jun 2016 12:33:52 -0700, sf > wrote:

>
>Thanks to my sweet DIL.
>
>If you've never made a coffee cake with fresh fruit baked into it,
>summer is here and (from what I've heard) any stone fruit will work.
>I don't know if she used this recipe, but I know she mentioned this
>website. It's so delicious!
>http://smittenkitchen.com/blog/2013/...le-plum-torte/
>
>I think I'll make one with peaches. Should I skin them? I'm fine
>with peach fuzz, just wondering if the skin gets tough when it's
>baked.

Plum Kuchen is what it is called where I come from. Use any stone
fruit you want (apples, rhubarb as well). Yes, peel the peaches,
apricots. The skin softens but, IMO, leaves a bad mouth feel because
of the fuzz. Mother made it all summer long. It's a quick and tasty
dessert.
Janet US

On 6/20/2016 11:47 AM, Dave Smith wrote:
> On 2016-06-20 3:33 PM, sf wrote:
>>
>> Thanks to my sweet DIL.
>>
>> If you've never made a coffee cake with fresh fruit baked into it,
>> summer is here and (from what I've heard) any stone fruit will work.
>
> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.
>

We had dinner at my dad's place and my Swedish step-mom made a raspberry
cream cake. We also had a fruit salad with whipped cream on the side and
coffee. It felt like we was in a Bergman film.

The cake was served either standing up or on it's side. A slice of cake
standing up means the one eating the cake is going to get married. A
slice served on its side means you're already married or not looking to
get married. I almost served my son a cake on the side but I remembered
and balanced that thin slice. Boy that was a close call! My step-mom
thought that was pretty funny. Me too.

https://www.amazon.com/clouddrive/sh...sd3Hn9CGU4VKIC


>
>
>> I don't know if she used this recipe, but I know she mentioned this
>> website. It's so delicious!
>> http://smittenkitchen.com/blog/2013/...le-plum-torte/
>>
>> I think I'll make one with peaches. Should I skin them? I'm fine
>> with peach fuzz, just wondering if the skin gets tough when it's
>> baked.
>>
>

On Mon, 20 Jun 2016 18:01:43 -0400, Dave Smith
> wrote:

> On 2016-06-20 5:53 PM, sf wrote:
>
> >> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.
> >
> > Did you make it, Dave? I'm wondering if the usual amount of sugar was
> > adjusted or not? I tried the rhubarb cake that made the rounds here
> > several times and thought it was toothache sweet. I love rhubarb, but
> > I didn't like that cake.
>
> My wife made it but used a recipe I had found on line and tried before.
> I still have a bit of an issue with nuts so we left them out.
>
>
> Rhubarb Coffee Cake
>
> Ingredients
> · 1/2 cup (125 mL) butter, softened
> · 1 cup (250 mL) packed brown sugar
> · 2 eggs
> · 1 tsp (5 mL) vanilla
> · 2 cups (500 mL) all-purpose flour
> · 1 tsp (5 mL) baking soda
> · 1 tsp (5 mL) baking powder
> · 1/2 tsp (2 mL) salt
> · 1 cup (250 mL) buttermilk
> · 2 cups (500 mL) chopped rhubarb
> · Topping:
> · 1/2 cup (125 mL) packed brown sugar
> · 1/4 cup (60 mL) chopped hazelnuts or almonds, sliced
> · 1 tbsp (15 mL) all-purpose flour
> · 1/2 tsp (2 mL) cinnamon
> · 2 tbsp (30 mL) butter, melted
> Preparation
> Grease 9-inch (2.5 L) springform pan; set aside.
> Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and
> cinnamon. Using fork, stir in butter until crumbly; set aside.
> In large bowl, beat butter with brown sugar until light and fluffy; beat
> in eggs, 1 at a time. Beat in vanilla.
> In separate bowl, whisk together flour, baking soda, baking powder and
> salt. Add to butter mixture alternately with buttermilk, making 3
> additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb.
> Scrape into prepared pan; sprinkle with topping.
> Bake in centre of 350°F (180°C) oven until cake tester inserted in
> centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on
> rack for 5 minutes. Remove side of pan. Serve warm or cool.
>
>
Thanks! I like anything with buttermilk (at least so far). Saved.


--

sf

On Mon, 20 Jun 2016 16:24:37 -0600, Janet B >
wrote:

> On Mon, 20 Jun 2016 12:33:52 -0700, sf > wrote:
>
> >
> >Thanks to my sweet DIL.
> >
> >If you've never made a coffee cake with fresh fruit baked into it,
> >summer is here and (from what I've heard) any stone fruit will work.
> >I don't know if she used this recipe, but I know she mentioned this
> >website. It's so delicious!
> >http://smittenkitchen.com/blog/2013/...le-plum-torte/
> >
> >I think I'll make one with peaches. Should I skin them? I'm fine
> >with peach fuzz, just wondering if the skin gets tough when it's
> >baked.
>
> Plum Kuchen is what it is called where I come from. Use any stone
> fruit you want (apples, rhubarb as well). Yes, peel the peaches,
> apricots. The skin softens but, IMO, leaves a bad mouth feel because
> of the fuzz. Mother made it all summer long. It's a quick and tasty
> dessert.
> Janet US

Thanks! I'll skin them for sure.

--

sf

On Monday, June 20, 2016 at 12:33:50 PM UTC-7, sf wrote:
> Thanks to my sweet DIL.
>
> If you've never made a coffee cake with fresh fruit baked into it,
> summer is here and (from what I've heard) any stone fruit will work.
> I don't know if she used this recipe, but I know she mentioned this
> website. It's so delicious!
> http://smittenkitchen.com/blog/2013/...le-plum-torte/
>
> I think I'll make one with peaches. Should I skin them? I'm fine
> with peach fuzz, just wondering if the skin gets tough when it's
> baked.
>
> --
>
> sf

HI!
Since childhood, i love eating plum cake, especially during Christmas...I got emotional whenever I cook plum cake because it reminds me of my grandma, she loves to bake the plum cake for us, and we all finishes the cake as we got it on our plate. One more recipe which is close to my heart http://www..wellbeingart.com/some-of...evening-snack/

In article >,
says...
>
> Thanks to my sweet DIL.
>
> If you've never made a coffee cake with fresh fruit baked into it,
> summer is here and (from what I've heard) any stone fruit will work.
> I don't know if she used this recipe, but I know she mentioned this
> website. It's so delicious!
> http://smittenkitchen.com/blog/2013/...le-plum-torte/

oh that sounds GOOD :-) Thanks for that.
>
> I think I'll make one with peaches. Should I skin them? I'm fine
> with peach fuzz, just wondering if the skin gets tough when it's
> baked.

I'd skin them; just dip the peach briefly in boiling water than it
slips off.

Janet UK

In article >,
says...
>
> On 2016-06-20 5:53 PM, sf wrote:
>
> >> My Father's Day dessert was a fresh rhubarb coffee cake. It was wonderful.
> >
> > Did you make it, Dave? I'm wondering if the usual amount of sugar was
> > adjusted or not? I tried the rhubarb cake that made the rounds here
> > several times and thought it was toothache sweet. I love rhubarb, but
> > I didn't like that cake.
>
> My wife made it but used a recipe I had found on line and tried before.
> I still have a bit of an issue with nuts so we left them out.
>
>
> Rhubarb Coffee Cake
>
> Ingredients
> · 1/2 cup (125 mL) butter, softened
> · 1 cup (250 mL) packed brown sugar
> · 2 eggs
> · 1 tsp (5 mL) vanilla
> · 2 cups (500 mL) all-purpose flour
> · 1 tsp (5 mL) baking soda
> · 1 tsp (5 mL) baking powder
> · 1/2 tsp (2 mL) salt
> · 1 cup (250 mL) buttermilk
> · 2 cups (500 mL) chopped rhubarb
> · Topping:
> · 1/2 cup (125 mL) packed brown sugar
> · 1/4 cup (60 mL) chopped hazelnuts or almonds, sliced
> · 1 tbsp (15 mL) all-purpose flour
> · 1/2 tsp (2 mL) cinnamon
> · 2 tbsp (30 mL) butter, melted
> Preparation
> Grease 9-inch (2.5 L) springform pan; set aside.
> Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and
> cinnamon. Using fork, stir in butter until crumbly; set aside.
> In large bowl, beat butter with brown sugar until light and fluffy; beat
> in eggs, 1 at a time. Beat in vanilla.
> In separate bowl, whisk together flour, baking soda, baking powder and
> salt. Add to butter mixture alternately with buttermilk, making 3
> additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb.
> Scrape into prepared pan; sprinkle with topping.
> Bake in centre of 350°F (180°C) oven until cake tester inserted in
> centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on
> rack for 5 minutes. Remove side of pan. Serve warm or cool.
>
>
> >

nice but where's the coffee?

Janet UK

On Mon, 20 Jun 2016 23:04:00 -0700 (PDT), Nancy Smith
> wrote:

> One more recipe which is close to my heart http://www.wellbeingart.com/some-of-...evening-snack/

Thanks Nancy! Saving this too. The Apple and Swiss Quesadilla
reminds me of a Nathalie Dupree recipe I saw yesterday. She took a
store bought pie crust and spread sliced peaches over it, sprinkled
with brown sugar, turned the crust edges up and baked until the crust
was browned to taste. Done! That was easy.

--

sf

On Tue, 21 Jun 2016 13:16:39 +0100, Janet > wrote:

> In article >,
> says...
> >
> > Thanks to my sweet DIL.
> >
> > If you've never made a coffee cake with fresh fruit baked into it,
> > summer is here and (from what I've heard) any stone fruit will work.
> > I don't know if she used this recipe, but I know she mentioned this
> > website. It's so delicious!
> > http://smittenkitchen.com/blog/2013/...le-plum-torte/
>
> oh that sounds GOOD :-) Thanks for that.
> >
> > I think I'll make one with peaches. Should I skin them? I'm fine
> > with peach fuzz, just wondering if the skin gets tough when it's
> > baked.
>
> I'd skin them; just dip the peach briefly in boiling water than it
> slips off.
>
You're welcome and thank you!

--

sf

Janet wrote:
>
>
> says...
> >

> > I think I'll make one with peaches. Should I skin them? I'm fine
> > with peach fuzz, just wondering if the skin gets tough when it's
> > baked.
>
> I'd skin them; just dip the peach briefly in boiling water than it
> slips off.

Way better than trying to peel one which gets messy.
I'll try that next time. Thanks for the idea.

Only sf would think to cook peaches with skin on. odd.
But then she once claimed to eat steamed shrimp, shell and all.
I know that was a joke. I sure hope it was.
I suspect she was attempting to troll with that comment.

On 6/21/2016 12:09 PM, Gary wrote:

>
> Only sf would think to cook peaches with skin on. odd.

Bought a peach pie lat year and it had the peel on.
won't buy another from them.


> But then she once claimed to eat steamed shrimp, shell and all.
> I know that was a joke. I sure hope it was.
> I suspect she was attempting to troll with that comment.
>

Maybe not. I know in some countries it is common.

On 21/06/2016 6:22 AM, Janet wrote:
> In article >,
> says...

>>
>>
>> Rhubarb Coffee Cake

>>
>>>
>
> nice but where's the coffee?
>
> Janet UK
>
That name has always puzzled me too!
Graham

On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:

>On 21/06/2016 6:22 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> Rhubarb Coffee Cake
>>
>> nice but where's the coffee?
>>
>That name has always puzzled me too!

Much like tea cake...

On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:

> On 21/06/2016 6:22 AM, Janet wrote:
> > In article >,
> > says...
>
> >>
> >>
> >> Rhubarb Coffee Cake
>
> >>
> >>>
> >
> > nice but where's the coffee?
> >
> > Janet UK
> >
> That name has always puzzled me too!
> Graham
>
Janet & Graham: Where's the tea in your teacake?

--

sf

On Tue, 21 Jun 2016 12:09:52 -0400, Gary > wrote:

> Only sf would think to cook peaches with skin on. odd.
> But then she once claimed to eat steamed shrimp, shell and all.
> I know that was a joke. I sure hope it was.
> I suspect she was attempting to troll with that comment.

I wasn't kidding, joking or trolling. I eat the shells of medium or
large shrimp, which have about the same crunch factor as a raw
cucumber.

BTW, I don't steam shrimp. Mine are sauteed in butter and garlic.
Hrruumph!

--

sf

On 21/06/2016 1:48 PM, sf wrote:
> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
>
>> On 21/06/2016 6:22 AM, Janet wrote:
>>> In article >,
>>> says...
>>
>>>>
>>>>
>>>> Rhubarb Coffee Cake
>>
>>>>
>>>>>
>>>
>>> nice but where's the coffee?
>>>
>>> Janet UK
>>>
>> That name has always puzzled me too!
>> Graham
>>
> Janet & Graham: Where's the tea in your teacake?
>
Actually, ISTR some recipes that soaked the fruit in cold tea:-)
Graham

Gary wrote in rec.food.cooking:

> Janet wrote:
> >
> >
> > says...
> > >
>
> > > I think I'll make one with peaches. Should I skin them? I'm fine
> > > with peach fuzz, just wondering if the skin gets tough when it's
> > > baked.
> >
> > I'd skin them; just dip the peach briefly in boiling water than
> > it slips off.
>
> Way better than trying to peel one which gets messy.
> I'll try that next time. Thanks for the idea.
>
> Only sf would think to cook peaches with skin on. odd.
> But then she once claimed to eat steamed shrimp, shell and all.
> I know that was a joke. I sure hope it was.
> I suspect she was attempting to troll with that comment.

Actually I eat shrimp, shell on. Not all of them and not all recipes,
but it's good for you.

--

In article >,
says...
>
> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
>
> > On 21/06/2016 6:22 AM, Janet wrote:
> > > In article >,
> > > says...
> >
> > >>
> > >>
> > >> Rhubarb Coffee Cake
> >
> > >>
> > >>>
> > >
> > > nice but where's the coffee?
> > >
> > > Janet UK
> > >
> > That name has always puzzled me too!
> > Graham
> >
> Janet & Graham: Where's the tea in your teacake?

hiding under the rhubarb

Janet UK

In article >, says...
>
> On 21/06/2016 1:48 PM, sf wrote:
> > On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> >
> >> On 21/06/2016 6:22 AM, Janet wrote:
> >>> In article >,
> >>> says...
> >>
> >>>>
> >>>>
> >>>> Rhubarb Coffee Cake
> >>
> >>>>
> >>>>>
> >>>
> >>> nice but where's the coffee?
> >>>
> >>> Janet UK
> >>>
> >> That name has always puzzled me too!
> >> Graham
> >>
> > Janet & Graham: Where's the tea in your teacake?
> >
> Actually, ISTR some recipes that soaked the fruit in cold tea:-)
> Graham

That's a tealoaf. A foolproof easy bake to make if someone asks you to
contribute baking for their coffee morning. Serve sliced and buttered.

https://www.nigella.com/recipes/memb...s-easiest-tea-
bread-recipe-ever

Janet UK

On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> >
> > > On 21/06/2016 6:22 AM, Janet wrote:
> > > > In article >,
> > > > says...
> > >
> > > >>
> > > >>
> > > >> Rhubarb Coffee Cake
> > >
> > > >>
> > > >>>
> > > >
> > > > nice but where's the coffee?
> > > >
> > > > Janet UK
> > > >
> > > That name has always puzzled me too!
> > > Graham
> > >
> > Janet & Graham: Where's the tea in your teacake?
>
> hiding under the rhubarb
>

Ha! My coffee is in a cup next to the plate my coffeecake is on.

--

sf

In article >,
says...
>
> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
>
> > In article >,
> > says...
> > >
> > > On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> > >
> > > > On 21/06/2016 6:22 AM, Janet wrote:
> > > > > In article >,
> > > > > says...
> > > >
> > > > >>
> > > > >>
> > > > >> Rhubarb Coffee Cake
> > > >
> > > > >>
> > > > >>>
> > > > >
> > > > > nice but where's the coffee?
> > > > >
> > > > > Janet UK
> > > > >
> > > > That name has always puzzled me too!
> > > > Graham
> > > >
> > > Janet & Graham: Where's the tea in your teacake?
> >
> > hiding under the rhubarb
> >
>
> Ha! My coffee is in a cup next to the plate my coffeecake is on.

You've been cheated. Here, you'd have coffee in your cup AND in your
coffee cake.

Just a transpondial difference. There are a couple of very popular cake
recipes here which include the word coffee, with coffee as an
ingredient. COffee and walnut cake,coffee and chocolate cake.

Janet UK

On Wednesday, June 22, 2016 at 4:23:05 AM UTC-4, Janet wrote:

> You've been cheated. Here, you'd have coffee in your cup AND in your
> coffee cake.
>
> Just a transpondial difference. There are a couple of very popular cake
> recipes here which include the word coffee, with coffee as an
> ingredient. COffee and walnut cake,coffee and chocolate cake.

We'd probably call the latter, "mocha cake".

Cindy Hamilton

On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
> >
> > > In article >,
> > > says...
> > > >
> > > > On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> > > >
> > > > > On 21/06/2016 6:22 AM, Janet wrote:
> > > > > > In article >,
> > > > > > says...
> > > > >
> > > > > >
> > > > > > nice but where's the coffee?
> > > > > >
> > > > > > Janet UK
> > > > > >
> > > > > That name has always puzzled me too!
> > > > > Graham
> > > > >
> > > > Janet & Graham: Where's the tea in your teacake?
> > >
> > > hiding under the rhubarb
> > >
> >
> > Ha! My coffee is in a cup next to the plate my coffeecake is on.
>
> You've been cheated. Here, you'd have coffee in your cup AND in your
> coffee cake.
>
Not in my opinion. As much as I like coffee in a cup, I'm not a fan
of coffee flavored foods like your cakes and our ice cream.

> Just a transpondial difference. There are a couple of very popular cake
> recipes here which include the word coffee, with coffee as an
> ingredient. COffee and walnut cake,coffee and chocolate cake.
>
> Janet UK

I do like coffee *over* ice cream (affogato), and it's okay when I
can't taste it, like as a chocolate enhancer.

--

sf

On Wed, 22 Jun 2016 03:28:50 -0700 (PDT), Cindy Hamilton
> wrote:

> On Wednesday, June 22, 2016 at 4:23:05 AM UTC-4, Janet wrote:
>
> > You've been cheated. Here, you'd have coffee in your cup AND in your
> > coffee cake.
> >
> > Just a transpondial difference. There are a couple of very popular cake
> > recipes here which include the word coffee, with coffee as an
> > ingredient. COffee and walnut cake,coffee and chocolate cake.
>
> We'd probably call the latter, "mocha cake".
>
We would if the coffee stood out.

--

sf

sf wrote:
>
> I wasn't kidding, joking or trolling. I eat the shells of medium or
> large shrimp, which have about the same crunch factor as a raw
> cucumber.
>
> BTW, I don't steam shrimp. Mine are sauteed in butter and garlic.
> Hrruumph!

I do that sometimes too but mine are peeled and butterflied first.
It's an excellent taste combo.

I don't steam mine anymore either. Well...only half way.
Here's what I do and is delicious. It's the recipe on the
can of Old Bay Seasoning.

In a medium sized saucepan:
- 1/2 cup vinegar
- 1/2 cup water
- 2 TBS Old Bay Seasoning
- 1 pound shrimp

Bring to a boil then add shrimp and stir to coat all.
Cover and cook for about a minute, then stir again.
Repeat this a few times. Shrimp are done in 3-5 minutes.
The bottom shrimp are boiled and the top shrimp are steaming.
By stirring a few times they all get the same treatment.
Much tastier than just steamed. I quit making cocktail sauce
as I rarely use it with this recipe. They stand alone well.

On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
>>
>> > In article >,
>> > says...
>> > >
>> > > On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
>> > >
>> > > > On 21/06/2016 6:22 AM, Janet wrote:
>> > > > > In article >,
>> > > > > says...
>> > > >
>> > > > >>
>> > > > >>
>> > > > >> Rhubarb Coffee Cake
>> > > >
>> > > > >>
>> > > > >>>
>> > > > >
>> > > > > nice but where's the coffee?
>> > > > >
>> > > > > Janet UK
>> > > > >
>> > > > That name has always puzzled me too!
>> > > > Graham
>> > > >
>> > > Janet & Graham: Where's the tea in your teacake?
>> >
>> > hiding under the rhubarb
>> >
>>
>> Ha! My coffee is in a cup next to the plate my coffeecake is on.
>
> You've been cheated. Here, you'd have coffee in your cup AND in your
>coffee cake.
>
> Just a transpondial difference. There are a couple of very popular cake
>recipes here which include the word coffee, with coffee as an
>ingredient.
>Coffee and walnut cake,

That would be TIAD.
I've seen hazelnut coffee and almond coffee, but never walnut coffee.

>coffee and chocolate cake.

That would be MOCHA.

On Wed, 22 Jun 2016 08:10:44 -0400, Gary > wrote:

> I do that sometimes too but mine are peeled and butterflied first.
> It's an excellent taste combo.

Speaking of peeled and butterflied... hands down the BEST shrimp dish
I've ever eaten was gigantic shrimp that that been butterflied with
some sort of souffled spinach on their backs and baked (I guess). So
delicious. As simple as it sounds, I wasn't able to duplicate it at
home.

--

sf

On 22/06/2016 6:30 AM, Brooklyn1 wrote:
> On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
>>>
>>>> In article >,
>>>> says...
>>>>>
>>>>> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
>>>>>
>>>>>> On 21/06/2016 6:22 AM, Janet wrote:
>>>>>>> In article >,
>>>>>>> says...
>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>> Rhubarb Coffee Cake
>>>>>>
>>>>>>>>
>>>>>>>>>
>>>>>>>
>>>>>>> nice but where's the coffee?
>>>>>>>
>>>>>>> Janet UK
>>>>>>>
>>>>>> That name has always puzzled me too!
>>>>>> Graham
>>>>>>
>>>>> Janet & Graham: Where's the tea in your teacake?
>>>>
>>>> hiding under the rhubarb
>>>>
>>>
>>> Ha! My coffee is in a cup next to the plate my coffeecake is on.
>>
>> You've been cheated. Here, you'd have coffee in your cup AND in your
>> coffee cake.
>>
>> Just a transpondial difference. There are a couple of very popular cake
>> recipes here which include the word coffee, with coffee as an
>> ingredient.
>> Coffee and walnut cake,
>
> That would be TIAD.
> I've seen hazelnut coffee and almond coffee, but never walnut coffee.
>
>> coffee and chocolate cake.
>
> That would be MOCHA.
>
But Mocha is a variety of coffee bean:-)
Graham

Here we go:-)

sf wrote:
>
> Speaking of peeled and butterflied... hands down the BEST shrimp dish
> I've ever eaten was gigantic shrimp that that been butterflied with
> some sort of souffled spinach on their backs and baked (I guess). So
> delicious. As simple as it sounds, I wasn't able to duplicate it at
> home.

That does sound good. Did it include garlic? That works well with
both.

I should probably experiment with shrimp more but I normally just do
the boil that I explained. I don't eat shrimp all that often so I'm
always ready to make the same ol' dish.

Ok...I just thought of something. I occasionally make and like
spinach sauteed in a little EVOO and garlic. I should throw in some
shrimp next time. Here that, Jill?

On the same note, crab is rare for many people so many just eat
steamed or maybe crabcakes...the old standards. That one winter I
had 28 pounds of crabmeat in my freezer, we had plenty to experiment
with and discovered some very good new dishes.

The crabmeat was all caught live, steamed, picked and frozen at
home. Didn't cost much in dollars but a tremendous amount of time
involved between my wife and I. Keep in mind too, I probably caught
twice that amount but we ate plenty that summer too. The 28 was
leftovers. We were able to enjoy crab recipes often that winter.

On Wed, 22 Jun 2016 07:55:06 -0600, graham > wrote:

> On 22/06/2016 6:30 AM, Brooklyn1 wrote:
> > On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:
> >
> >> In article >,
> >> says...
> >>>
> >>> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
> >>>
> >>>> In article >,
> >>>> says...
> >>>>>
> >>>>> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> >>>>>
> >>>>>> On 21/06/2016 6:22 AM, Janet wrote:
> >>>>>>> In article >,
> >>>>>>> says...
> >>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>>> Rhubarb Coffee Cake
> >>>>>>
> >>>>>>>>
> >>>>>>>>>
> >>>>>>>
> >>>>>>> nice but where's the coffee?
> >>>>>>>
> >>>>>>> Janet UK
> >>>>>>>
> >>>>>> That name has always puzzled me too!
> >>>>>> Graham
> >>>>>>
> >>>>> Janet & Graham: Where's the tea in your teacake?
> >>>>
> >>>> hiding under the rhubarb
> >>>>
> >>>
> >>> Ha! My coffee is in a cup next to the plate my coffeecake is on.
> >>
> >> You've been cheated. Here, you'd have coffee in your cup AND in your
> >> coffee cake.
> >>
> >> Just a transpondial difference. There are a couple of very popular cake
> >> recipes here which include the word coffee, with coffee as an
> >> ingredient.
> >> Coffee and walnut cake,
> >
> > That would be TIAD.
> > I've seen hazelnut coffee and almond coffee, but never walnut coffee.
> >
> >> coffee and chocolate cake.
> >
> > That would be MOCHA.
> >
> But Mocha is a variety of coffee bean:-)
> Graham
>
> Here we go:-)

Sounds like you've never had coffee from mocha beans, there's no
flavor difference and no confusion. Mocha is mocha.

--

sf

On Wed, 22 Jun 2016 10:03:31 -0400, Gary > wrote:

> sf wrote:
> >
> > Speaking of peeled and butterflied... hands down the BEST shrimp dish
> > I've ever eaten was gigantic shrimp that that been butterflied with
> > some sort of souffled spinach on their backs and baked (I guess). So
> > delicious. As simple as it sounds, I wasn't able to duplicate it at
> > home.
>
> That does sound good. Did it include garlic? That works well with
> both.

Can't tell you now, it was 40 years ago... but I don't think so.
Can't imagine garlic in a spinach souffle.
>
> I should probably experiment with shrimp more but I normally just do
> the boil that I explained. I don't eat shrimp all that often so I'm
> always ready to make the same ol' dish.
>
> Ok...I just thought of something. I occasionally make and like
> spinach sauteed in a little EVOO and garlic. I should throw in some
> shrimp next time. Here that, Jill?
>
> On the same note, crab is rare for many people so many just eat
> steamed or maybe crabcakes...the old standards. That one winter I
> had 28 pounds of crabmeat in my freezer, we had plenty to experiment
> with and discovered some very good new dishes.
>
> The crabmeat was all caught live, steamed, picked and frozen at
> home. Didn't cost much in dollars but a tremendous amount of time
> involved between my wife and I. Keep in mind too, I probably caught
> twice that amount but we ate plenty that summer too. The 28 was
> leftovers. We were able to enjoy crab recipes often that winter.

Good memories.

--

sf

On 22/06/2016 8:07 AM, sf wrote:
> On Wed, 22 Jun 2016 07:55:06 -0600, graham > wrote:
>
>> On 22/06/2016 6:30 AM, Brooklyn1 wrote:
>>> On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:
>>>
>>>> In article >,
>>>> says...
>>>>>
>>>>> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
>>>>>
>>>>>> In article >,
>>>>>> says...
>>>>>>>
>>>>>>> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
>>>>>>>
>>>>>>>> On 21/06/2016 6:22 AM, Janet wrote:
>>>>>>>>> In article >,
>>>>>>>>> says...
>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> Rhubarb Coffee Cake
>>>>>>>>
>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> nice but where's the coffee?
>>>>>>>>>
>>>>>>>>> Janet UK
>>>>>>>>>
>>>>>>>> That name has always puzzled me too!
>>>>>>>> Graham
>>>>>>>>
>>>>>>> Janet & Graham: Where's the tea in your teacake?
>>>>>>
>>>>>> hiding under the rhubarb
>>>>>>
>>>>>
>>>>> Ha! My coffee is in a cup next to the plate my coffeecake is on.
>>>>
>>>> You've been cheated. Here, you'd have coffee in your cup AND in your
>>>> coffee cake.
>>>>
>>>> Just a transpondial difference. There are a couple of very popular cake
>>>> recipes here which include the word coffee, with coffee as an
>>>> ingredient.
>>>> Coffee and walnut cake,
>>>
>>> That would be TIAD.
>>> I've seen hazelnut coffee and almond coffee, but never walnut coffee.
>>>
>>>> coffee and chocolate cake.
>>>
>>> That would be MOCHA.
>>>
>> But Mocha is a variety of coffee bean:-)
>> Graham
>>
>> Here we go:-)
>
> Sounds like you've never had coffee from mocha beans, there's no
> flavor difference and no confusion. Mocha is mocha.
>
Oh but I have! Many times, starting in the 60s. Back then, even Blue
Mountain was affordable on a post-grad's income.
Graham

sf wrote:
>
Gary wrote:
> > The crabmeat was all caught live, steamed, picked and frozen at
> > home. Didn't cost much in dollars but a tremendous amount of time
> > involved between my wife and I. Keep in mind too, I probably caught
> > twice that amount but we ate plenty that summer too. The 28 was
> > leftovers. We were able to enjoy crab recipes often that winter.
>
> Good memories.

Sadly, all the good crabbing places are built up and private
property now. Can't even get to them anymore.

On Wed, 22 Jun 2016 08:17:10 -0600, graham > wrote:

> On 22/06/2016 8:07 AM, sf wrote:
> > On Wed, 22 Jun 2016 07:55:06 -0600, graham > wrote:
> >
> >> On 22/06/2016 6:30 AM, Brooklyn1 wrote:
> >>> On Wed, 22 Jun 2016 09:22:59 +0100, Janet > wrote:
> >>>
> >>>> In article >,
> >>>> says...
> >>>>>
> >>>>> On Tue, 21 Jun 2016 23:59:18 +0100, Janet > wrote:
> >>>>>
> >>>>>> In article >,
> >>>>>> says...
> >>>>>>>
> >>>>>>> On Tue, 21 Jun 2016 13:16:03 -0600, graham > wrote:
> >>>>>>>
> >>>>>>>> On 21/06/2016 6:22 AM, Janet wrote:
> >>>>>>>>> In article >,
> >>>>>>>>> says...
> >>>>>>>>
> >>>>>>>>>>
> >>>>>>>>>>
> >>>>>>>>>> Rhubarb Coffee Cake
> >>>>>>>>
> >>>>>>>>>>
> >>>>>>>>>>>
> >>>>>>>>>
> >>>>>>>>> nice but where's the coffee?
> >>>>>>>>>
> >>>>>>>>> Janet UK
> >>>>>>>>>
> >>>>>>>> That name has always puzzled me too!
> >>>>>>>> Graham
> >>>>>>>>
> >>>>>>> Janet & Graham: Where's the tea in your teacake?
> >>>>>>
> >>>>>> hiding under the rhubarb
> >>>>>>
> >>>>>
> >>>>> Ha! My coffee is in a cup next to the plate my coffeecake is on.
> >>>>
> >>>> You've been cheated. Here, you'd have coffee in your cup AND in your
> >>>> coffee cake.
> >>>>
> >>>> Just a transpondial difference. There are a couple of very popular cake
> >>>> recipes here which include the word coffee, with coffee as an
> >>>> ingredient.
> >>>> Coffee and walnut cake,
> >>>
> >>> That would be TIAD.
> >>> I've seen hazelnut coffee and almond coffee, but never walnut coffee.
> >>>
> >>>> coffee and chocolate cake.
> >>>
> >>> That would be MOCHA.
> >>>
> >> But Mocha is a variety of coffee bean:-)
> >> Graham
> >>
> >> Here we go:-)
> >
> > Sounds like you've never had coffee from mocha beans, there's no
> > flavor difference and no confusion. Mocha is mocha.
> >
> Oh but I have! Many times, starting in the 60s. Back then, even Blue
> Mountain was affordable on a post-grad's income.
> Graham

So why pretend there's a difference?

--

sf