I've got my meal figured out and I am pleased with it.

I'm going to put our Cook's ham in the smoker and smoke it some more,
low and slow with some more hickory.
I'll also prepare scalloped potatoes and a side of asparagus. Fresh
Strawberry pie for dessert.
Nice and simple.
Not too much leftovers for 2 people to handle.

How about you? What are you preparing for the holiday?
Janet US

On Wednesday, April 12, 2017 at 2:19:28 PM UTC-5, U.S. Janet B. wrote:
>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?
> Janet US
>
>
It all sounds lip smacking to me!

I will take a baked ham to my sister-in-law's house for
the feast. I'm sure there will be the usual side dishes
and desserts.

On Wed, 12 Apr 2017 20:31:34 GMT, "l not -l" > wrote:

>
>On 12-Apr-2017, U.S. Janet B. > wrote:
>
>> I've got my meal figured out and I am pleased with it.
>>
>> I'm going to put our Cook's ham in the smoker and smoke it some more,
>> low and slow with some more hickory.
>> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
>> Strawberry pie for dessert.
>> Nice and simple.
>> Not too much leftovers for 2 people to handle.
>>
>> How about you? What are you preparing for the holiday?
>> Janet US
>I figure I have until Friday to figure it out. I broke my left wrist last
>week and that changed my possible menu. I do know that what I make will be
>much lighter that what I was thinking a week or so ago. 8-)
>
>Easter bread should be doable; a colored, uncooked egg, wrapped in a sweet
>dough. The egg becomes "hard cooked" as the bread bakes. Since my daughter
>does not eat a variety of meats, the meat will be fish or fowl; I'm thinking
>salmon at this point. Green beans and new potatoes are a given.

Oh, darn! That's awful. The bread sounds like a tough one to me,
it's going to work your left hand and make your arm ache. The salmon,
green beans and new potatoes sound doable. Good luck with all. I'd
buy the bread or give it a miss. or -- get some of those frozen
rolls, make a kind of monkey bread where you drop them in butter and
sugar and put the egg in last. You could maybe do that one handed.
Take it easy.
Janet US

On 2017-04-12 3:19 PM, U.S. Janet B. wrote:
>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?

My wife has ordered a small leg of lamb for Easter dinner. My brother
and his wife are coming. He hates lamb, so my wife is also doing a
glazed peameal. That is a big chunk of peameal bacon that is simmered in
apple juice and then baked with a honey mustard glaze. I don't have a
recipe. She fakes it.... honey, mustard and a bit of flour. Every who
has ever had it raves about it. We will have some sort of potato with
it and steamed asparagus. Dessert will likely be chocolate eclairs. She
always has them when my brother comes for dinner because he loves them.

The best part of the meal will be having our son here with us. At this
moment he is in Trujillo Peru on the last day of a three week vacation
in Bolivia and Peru. In a couple hours he will be boarding a plane for a
9 hour flight to Miami. He will have a 7 hour layover there and has
arranged to get into the city for a bus tour.

I feel badly for having urged him to cancel the trip at the last minute.
Peru was hit with massive rainfall for more than a week before his
scheduled departure and the country was in a state of emergency.
Apparently things have worked out nicely and he has been having a great
time.

U.S. Janet B. wrote in rec.food.cooking:

> On Wed, 12 Apr 2017 20:31:34 GMT, "l not -l" > wrote:
>
> >
> >On 12-Apr-2017, U.S. Janet B. > wrote:
> >
> >> I've got my meal figured out and I am pleased with it.
> > >
> >> I'm going to put our Cook's ham in the smoker and smoke it some
> more, >> low and slow with some more hickory.
> >> I'll also prepare scalloped potatoes and a side of asparagus.
> Fresh >> Strawberry pie for dessert.
> >> Nice and simple.
> >> Not too much leftovers for 2 people to handle.
> > >
> >> How about you? What are you preparing for the holiday?
> >> Janet US
> > I figure I have until Friday to figure it out. I broke my left
> > wrist last week and that changed my possible menu. I do know that
> > what I make will be much lighter that what I was thinking a week or
> > so ago. 8-)
> >
> > Easter bread should be doable; a colored, uncooked egg, wrapped in
> > a sweet dough. The egg becomes "hard cooked" as the bread bakes.
> > Since my daughter does not eat a variety of meats, the meat will be
> > fish or fowl; I'm thinking salmon at this point. Green beans and
> > new potatoes are a given.
>
> Oh, darn! That's awful. The bread sounds like a tough one to me,
> it's going to work your left hand and make your arm ache. The salmon,
> green beans and new potatoes sound doable. Good luck with all. I'd
> buy the bread or give it a miss. or -- get some of those frozen
> rolls, make a kind of monkey bread where you drop them in butter and
> sugar and put the egg in last. You could maybe do that one handed.
> Take it easy.
> Janet US

Naw. Bread machine to do the mixing and the rest of the shaping he
should be able to do.

--

l not -l wrote in rec.food.cooking:

>
> On 12-Apr-2017, U.S. Janet B. > wrote:
>
> > On Wed, 12 Apr 2017 20:31:34 GMT, "l not -l" >
> > wrote:
> >
> > >
> > >On 12-Apr-2017, U.S. Janet B. > wrote:
> > >
> > >> I've got my meal figured out and I am pleased with it.
> > > >
> > >> I'm going to put our Cook's ham in the smoker and smoke it some
> > more, >> low and slow with some more hickory.
> > >> I'll also prepare scalloped potatoes and a side of asparagus.
> > Fresh >> Strawberry pie for dessert.
> > >> Nice and simple.
> > >> Not too much leftovers for 2 people to handle.
> > > >
> > >> How about you? What are you preparing for the holiday?
> > >> Janet US
> > > I figure I have until Friday to figure it out. I broke my left
> > > wrist last
> > > week and that changed my possible menu. I do know that what I
> > > make will be
> > > much lighter that what I was thinking a week or so ago. 8-)
> > >
> > > Easter bread should be doable; a colored, uncooked egg, wrapped
> > > in a sweet
> > > dough. The egg becomes "hard cooked" as the bread bakes. Since
> > > my daughter
> > > does not eat a variety of meats, the meat will be fish or fowl;
> > > I'm thinking
> > > salmon at this point. Green beans and new potatoes are a given.
> >
> > Oh, darn! That's awful. The bread sounds like a tough one to me,
> > it's going to work your left hand and make your arm ache. The
> > salmon, green beans and new potatoes sound doable. Good luck with
> > all. I'd buy the bread or give it a miss. or -- get some of those
> > frozen rolls, make a kind of monkey bread where you drop them in
> > butter and sugar and put the egg in last. You could maybe do that
> > one handed. Take it easy.
> > Janet US
> I've made the bread every Easter since my children (now 33 and 39)
> where very young; it must be made. But, I use a bread machine to
> make the dough so, no kneading. Dump the dough out after first rise,
> cut into 6 balls, plop an egg in the center, cover, let rise until
> doubled, brush bread "ring" with egg and pop in oven. Getting the
> pan in and out of the oven one-handed seems the most tricky.
>
> Thanks; I'm sure I can press my son to help with anything I find I've
> underestimated the difficulty.

There ya go ;-)



--

On 4/12/2017 5:48 PM, Sqwertz wrote:
> On Wed, 12 Apr 2017 13:19:21 -0600, U.S. Janet B. wrote:
>
>> How about you? What are you preparing for the holiday?
>
> If I can find a cleaned bunny rabbit, I'll probably cook that. But I
> usually don't see them come into stores until the week after Easter.
>
> -sw
>
You're gonna kill the Easter Bunny? I can find farmed rabbit,
cleaned, cut up, in the freezer section. At the price of over $20 for a
couple of pounds of rabbit (with bones), I wouldn't bother. Farmed
rabbit really does taste like chicken.

Jill

On 4/12/2017 8:04 PM, jmcquown wrote:
> On 4/12/2017 5:48 PM, Sqwertz wrote:
>> On Wed, 12 Apr 2017 13:19:21 -0600, U.S. Janet B. wrote:
>>
>>> How about you? What are you preparing for the holiday?
>>
>> If I can find a cleaned bunny rabbit, I'll probably cook that. But I
>> usually don't see them come into stores until the week after Easter.
>>
>> -sw
>>
> You're gonna kill the Easter Bunny? I can find farmed rabbit,
> cleaned, cut up, in the freezer section. At the price of over $20 for a
> couple of pounds of rabbit (with bones), I wouldn't bother. Farmed
> rabbit really does taste like chicken.
>
> Jill

My wife likes and we have it maybe once a year. IMO, it is just very
expensive chicken.
If I lived in the forest, rabbit would be a good source of meat. At the
supermarket, there are better choices, such as chicken on sale for 99
cents a pound. .

On 4/12/2017 8:51 PM, Ed Pawlowski wrote:
> On 4/12/2017 8:04 PM, jmcquown wrote:
>> On 4/12/2017 5:48 PM, Sqwertz wrote:
>>> On Wed, 12 Apr 2017 13:19:21 -0600, U.S. Janet B. wrote:
>>>
>>>> How about you? What are you preparing for the holiday?
>>>
>>> If I can find a cleaned bunny rabbit, I'll probably cook that. But I
>>> usually don't see them come into stores until the week after Easter.
>>>
>>> -sw
>>>
>> You're gonna kill the Easter Bunny? I can find farmed rabbit,
>> cleaned, cut up, in the freezer section. At the price of over $20 for
>> a couple of pounds of rabbit (with bones), I wouldn't bother. Farmed
>> rabbit really does taste like chicken.
>>
>> Jill
>
> My wife likes and we have it maybe once a year. IMO, it is just very
> expensive chicken.
> If I lived in the forest, rabbit would be a good source of meat. At the
> supermarket, there are better choices, such as chicken on sale for 99
> cents a pound. .

LOL the invisible 99 cents a lb. chicken!

At one thing you're absolutely right: there is no point in paying as
much as I recently saw for a frozen cut up rabbit.

I'll give a quick recap of how I first prepared this pre-frozen rabbit
back around 1993. Thawed, of course. Browned in butter and olive oil
in a large skillet. I browned it in batches, then removed it from the
pan and set it aside on a plate to drain the oil. (I think it was a
plate with paper towels to absorb, circa 1993.)

I sauteed in the leftover butter and oil from browning the rabbit, 1/2 a
yellow sweet onion, diced. 2-3 fat garlic cloves, minced. A couple of
carrots, even I don't really like them. Minced celery. All cooked
until tender. Back then I didn't know the term "carmelized." Wouldn't
want them carmelized. No sugar, none of that stuff added. But I cooked
them tender.

I removed the over-softened vegetables when I cooked this previously
frozen rabbit. Not something I'll be interesting in doing again.

Jill

"U.S. Janet B." > wrote in message
news
>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?
> Janet US



I'm still deciding. Lamb sounds good to me, and asparagus, but maybe ham
since it's cheap this week. Hubby doesn't like lamb which I make pretty
often for myself, so maybe even grill a couple of steaks instead of either.
I also will make some kind of cheesecake. It will just be us, so no worries
about shopping early or preparing.

Cheri

On Wednesday, April 12, 2017 at 3:19:28 PM UTC-4, U.S. Janet B. wrote:
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?
> Janet US

We don't observe Easter, so we're having tandoori shrimp.

Cindy Hamilton

On 2017-04-13 7:00 AM, Cindy Hamilton wrote:

>> How about you? What are you preparing for the holiday?
>> Janet US
>
> We don't observe Easter, so we're having tandoori shrimp.
>

The holiday has little meaning for me but I appreciate the leg of lamb
dinner that my wife insists on. I just want the Laura Secord Easter egg.

On 4/12/2017 3:19 PM, U.S. Janet B. wrote:
>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?

We're bringing cauliflower gratin, asparagus, and this is a first,
Hummingbird cake.

We're having a devil of a time catching enough hummingbirds, though.

nancy

On 4/13/2017 10:41 AM, Nancy Young wrote:
>>
> We're bringing cauliflower gratin, asparagus, and this is a first,
> Hummingbird cake.
>
> We're having a devil of a time catching enough hummingbirds, though.
>
> nancy
>
LOL! Hummingbird moths don't count.

I was talking to my SO last night about this Easter food thread. He
remmebered his grandmother used to make a lamb cake. Literally shaped
like a lamb, using some sort of mold. It was white cake topped with
white powdered sugar/vanilla icing and shredded coconut.

He thinks he might still have the lamb cake mold somewhere. But no,
he's not planning to bake a coconut lamb shaped cake.

Jill

On 4/13/2017 12:10 PM, Wayne Boatwright wrote:
> On Thu 13 Apr 2017 08:19:53a, jmcquown told us...
>
>> On 4/13/2017 10:41 AM, Nancy Young wrote:
>>>>
>>> We're bringing cauliflower gratin, asparagus, and this is a
>>> first, Hummingbird cake.
>>>
>>> We're having a devil of a time catching enough hummingbirds,
>>> though.
>>>
>>> nancy
>>>
>> LOL! Hummingbird moths don't count.
>>
>> I was talking to my SO last night about this Easter food thread.
>> He remmebered his grandmother used to make a lamb cake. Literally
>> shaped like a lamb, using some sort of mold. It was white cake
>> topped with white powdered sugar/vanilla icing and shredded
>> coconut.
>>
>> He thinks he might still have the lamb cake mold somewhere. But
>> no, he's not planning to bake a coconut lamb shaped cake.
>>
>> Jill
>>
>
> We never had the mold but we usually bought a lamb cake from a good
> bakery at Easter. White cake with white powdered sugar/vanilla icing
> and shredded coconut. It actually wasn't as tasty as it was cute.
>
>
He said the cake his grandmother made was very tasty. Moist, etc. I'm
not sure any store bought cake is very good.

Jill

On Thu, 13 Apr 2017 11:19:53 -0400, jmcquown >
wrote:

>On 4/13/2017 10:41 AM, Nancy Young wrote:
>>>
>> We're bringing cauliflower gratin, asparagus, and this is a first,
>> Hummingbird cake.
>>
>> We're having a devil of a time catching enough hummingbirds, though.
>>
>> nancy
>>
>LOL! Hummingbird moths don't count.
>
>I was talking to my SO last night about this Easter food thread. He
>remmebered his grandmother used to make a lamb cake. Literally shaped
>like a lamb, using some sort of mold. It was white cake topped with
>white powdered sugar/vanilla icing and shredded coconut.
>
>He thinks he might still have the lamb cake mold somewhere. But no,
>he's not planning to bake a coconut lamb shaped cake.
>
>Jill

My sister hand shredded the fresh raw coconut for that cake. It was
delicious.
Janet US

On 2017-04-13 12:10 PM, Wayne Boatwright wrote:

> We never had the mold but we usually bought a lamb cake from a good
> bakery at Easter. White cake with white powdered sugar/vanilla icing
> and shredded coconut. It actually wasn't as tasty as it was cute.


We never had a lamb shaped cake, but white cake and white icing and
coconut layer cake with a raspberry filling was on of my favourites.

On Thursday, April 13, 2017 at 6:56:19 AM UTC-10, U.S. Janet B. wrote:
> On Thu, 13 Apr 2017 11:19:53 -0400, jmcquown >
> wrote:
>
> >On 4/13/2017 10:41 AM, Nancy Young wrote:
> >>>
> >> We're bringing cauliflower gratin, asparagus, and this is a first,
> >> Hummingbird cake.
> >>
> >> We're having a devil of a time catching enough hummingbirds, though.
> >>
> >> nancy
> >>
> >LOL! Hummingbird moths don't count.
> >
> >I was talking to my SO last night about this Easter food thread. He
> >remmebered his grandmother used to make a lamb cake. Literally shaped
> >like a lamb, using some sort of mold. It was white cake topped with
> >white powdered sugar/vanilla icing and shredded coconut.
> >
> >He thinks he might still have the lamb cake mold somewhere. But no,
> >he's not planning to bake a coconut lamb shaped cake.
> >
> >Jill
>
> My sister hand shredded the fresh raw coconut for that cake. It was
> delicious.
> Janet US

This might be a stupid question - how did she shred the coconut? I know how it's done here but not how it's done on the mainland.

https://www.youtube.com/watch?v=hIKc4mRMkzk

Ed Pawlowski wrote:
>jmcquown wrote:
>>Sqwertz wrote:
>>>U.S. Janet B. wrote:
>>>
>>>> How about you? What are you preparing for the holiday?
>>>
>>> If I can find a cleaned bunny rabbit, I'll probably cook that. But I
>>> usually don't see them come into stores until the week after Easter
>>>
>> You're gonna kill the Easter Bunny? I can find farmed rabbit,
>> cleaned, cut up, in the freezer section. At the price of over $20 for a
>> couple of pounds of rabbit (with bones), I wouldn't bother. Farmed
>> rabbit really does taste like chicken.
>
>My wife likes and we have it maybe once a year. IMO, it is just very
>expensive chicken.
>If I lived in the forest, rabbit would be a good source of meat. At the
>supermarket, there are better choices, such as chicken on sale for 99
>cents a pound. .

The feral cats enjoy a lot of fresh bunny for free... I've not seen a
wabbit here for two years... Elmer Fudd should retire his shot gun and
start caring for feral cats.
I cooked a lot of rabbit aboard ship, no different from chicken.

On Wed, 12 Apr 2017 23:09:48 -0700, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
>news
>>
>> I've got my meal figured out and I am pleased with it.
>>
>> I'm going to put our Cook's ham in the smoker and smoke it some more,
>> low and slow with some more hickory.
>> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
>> Strawberry pie for dessert.
>> Nice and simple.
>> Not too much leftovers for 2 people to handle.
>>
>> How about you? What are you preparing for the holiday?
>> Janet US
>
>
>
>I'm still deciding. Lamb sounds good to me, and asparagus, but maybe ham
>since it's cheap this week. Hubby doesn't like lamb which I make pretty
>often for myself, so maybe even grill a couple of steaks instead of either.
>I also will make some kind of cheesecake. It will just be us, so no worries
>about shopping early or preparing.
>
>Cheri

Hubby is correct, baaa is disgusting, it schintks and its fat is like
rancid Gorilla glue. Try a fresh ham.

On Thu, 13 Apr 2017 11:32:38 -0700 (PDT), dsi1 >
wrote:

>On Thursday, April 13, 2017 at 6:56:19 AM UTC-10, U.S. Janet B. wrote:
>> On Thu, 13 Apr 2017 11:19:53 -0400, jmcquown >
>> wrote:
>>
>> >On 4/13/2017 10:41 AM, Nancy Young wrote:
>> >>>
>> >> We're bringing cauliflower gratin, asparagus, and this is a first,
>> >> Hummingbird cake.
>> >>
>> >> We're having a devil of a time catching enough hummingbirds, though.
>> >>
>> >> nancy
>> >>
>> >LOL! Hummingbird moths don't count.
>> >
>> >I was talking to my SO last night about this Easter food thread. He
>> >remmebered his grandmother used to make a lamb cake. Literally shaped
>> >like a lamb, using some sort of mold. It was white cake topped with
>> >white powdered sugar/vanilla icing and shredded coconut.
>> >
>> >He thinks he might still have the lamb cake mold somewhere. But no,
>> >he's not planning to bake a coconut lamb shaped cake.
>> >
>> >Jill
>>
>> My sister hand shredded the fresh raw coconut for that cake. It was
>> delicious.
>> Janet US
>
>This might be a stupid question - how did she shred the coconut? I know how it's done here but not how it's done on the mainland.
>
>https://www.youtube.com/watch?v=hIKc4mRMkzk

I have no idea. I was too young (my sister was old enough to be my
mother, so a different household.) I just ate the cake and heard them
talk about fresh coconut. I remember she tinted some coconut green
and put it around the base of the cake and sprinkled the coconut with
jelly beans. You can see why I thought it was a big deal. Come to
think of it, at that age I may not have yet realized that she was my
sister.
Janet US

On Wednesday, April 12, 2017 at 2:19:28 PM UTC-5, U.S. Janet B. wrote:
>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?
> Janet US
>
>
Change of plans here. I was going to take a ham to my
sister-in-law's house but my niece is bringing that so
I will be taking a dessert. They've requested a Gooey
Butter cake and I might take one of Ree Drummonds, aka
'The Pioneer Woman,' dump cakes.

On Thu, 13 Apr 2017 18:40:01 -0700 (PDT), "
> wrote:

>On Wednesday, April 12, 2017 at 2:19:28 PM UTC-5, U.S. Janet B. wrote:
>>
>> I've got my meal figured out and I am pleased with it.
>>
>> I'm going to put our Cook's ham in the smoker and smoke it some more,
>> low and slow with some more hickory.
>> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
>> Strawberry pie for dessert.
>> Nice and simple.
>> Not too much leftovers for 2 people to handle.
>>
>> How about you? What are you preparing for the holiday?
>> Janet US
>>
>>
>Change of plans here. I was going to take a ham to my
>sister-in-law's house but my niece is bringing that so
>I will be taking a dessert. They've requested a Gooey
>Butter cake and I might take one of Ree Drummonds, aka
>'The Pioneer Woman,' dump cakes.

I baked a yellow Duncan Hines box cake today, just because I felt like
it, added a tsp of orange extract is all. We prefer plain cake, no
icing. I usually do a from scratch cake but sometimes box cakes are
on sale for $1 so I'll buy a few. I see nothing bad about an
occasional box cake. I'm sure most here wont admit to box cake... I
think they are better than anything from any fast food mystery meat
burger joint. Added only 1 cup RO filtered water, three whole eggs,
and a 1/3 cup EVOO. And greased the loaf pan with Crisco and dusted
it with Wondra. My one pound can of Crisco has been in the fridge
since January 2014 and still a quarter left. I find Crisco best for
greasing cake pans, just a thin coat with a light dusting of Wondra
and the cake releases easily. Baked for a full hour at 350º til high
brown. We each had a slice with sliced fresh strawberries and a tsp
dark brown sugar. Was a nice ending for the frozen pizza we had for
dinner.
So sue me.

On Thursday, April 13, 2017 at 9:30:37 PM UTC-5, Sheldon wrote:
>
> On Thu, 13 Apr 2017 18:40:01 -0700 (PDT), "
> > wrote:
>
> >Change of plans here. I was going to take a ham to my
> >sister-in-law's house but my niece is bringing that so
> >I will be taking a dessert. They've requested a Gooey
> >Butter cake and I might take one of Ree Drummonds, aka
> >'The Pioneer Woman,' dump cakes.
>
> I baked a yellow Duncan Hines box cake today, just because I felt like
> it, added a tsp of orange extract is all. We prefer plain cake, no
> icing. I usually do a from scratch cake but sometimes box cakes are
> on sale for $1 so I'll buy a few. I see nothing bad about an
> occasional box cake. I'm sure most here wont admit to box cake... I
> think they are better than anything from any fast food mystery meat
> burger joint. Added only 1 cup RO filtered water, three whole eggs,
> and a 1/3 cup EVOO. And greased the loaf pan with Crisco and dusted
> it with Wondra. My one pound can of Crisco has been in the fridge
> since January 2014 and still a quarter left. I find Crisco best for
> greasing cake pans, just a thin coat with a light dusting of Wondra
> and the cake releases easily. Baked for a full hour at 350º til high
> brown. We each had a slice with sliced fresh strawberries and a tsp
> dark brown sugar. Was a nice ending for the frozen pizza we had for
> dinner.
> So sue me.
>
>
Why would I want to sue when the Gooey Butter Cake as well as
the dump cake each call for a box of cake mix? I am no cake
baker unless it comes out of a box and I freely admit it.

Also, I'll be taking these desserts in disposable aluminum
cake pans so no worry about getting my dishes back. Leftovers
can be conveniently left there so I won't be tempted to snack
on these rich desserts later in the week. Win-win situation
for me as far as I'm concerned with the preparation and
conveying.

On Wed, 12 Apr 2017 13:19:21 -0600, U.S. Janet B. >
wrote:

>
> I've got my meal figured out and I am pleased with it.
>
> I'm going to put our Cook's ham in the smoker and smoke it some more,
> low and slow with some more hickory.
> I'll also prepare scalloped potatoes and a side of asparagus. Fresh
> Strawberry pie for dessert.
> Nice and simple.
> Not too much leftovers for 2 people to handle.
>
> How about you? What are you preparing for the holiday?
> Janet US

I don't want to go anywhere either, so it will be just the two of us
too. It's going to rain and don't want to be on the road.

Rack of Lamb with an herb-mustard crust (using panko instead of
regular crumbs), Gratin Dauphinois and sauteed spinach. Possibly a
fruit salad (like watermelon, feta, mint), but I'd rather make panna
cotta for dessert. We can only eat so much, so it's one or the other.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

wrote:
>
> I baked a yellow Duncan Hines box cake today, just because I felt like
> it, added a tsp of orange extract is all. We prefer plain cake, no
> icing. I usually do a from scratch cake but sometimes box cakes are
> on sale for $1 so I'll buy a few. I see nothing bad about an
> occasional box cake. I'm sure most here wont admit to box cake... I
> think they are better than anything from any fast food mystery meat
> burger joint. Added only 1 cup RO filtered water, three whole eggs,
> and a 1/3 cup EVOO.

Trying to portray yourself as healthy, Sheldo? I see nothing wrong
either with the occasional box cake. Last one I made, I added sliced
apples to the batter and it was a wonderful apple cake (with no icing).

My only issue with what you did was you added EVOO. Talk about major
TIAD for a dessert cake. Are you even serious? YUCK!
Use a neutral oil for cake please. heheh
F--- EVOO for most uses (not all though).
Did you turn into Rachael Ray?
That's almost as bad or worse than using
EVOO to cook scrambled eggs. gasp!

SPLAT - cake fail!

note: when using a box cake, add just 1/3 cup extra milk for a
super moist cake.

On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:

wrote:
>>
>> I baked a yellow Duncan Hines box cake today, just because I felt like
>> it, added a tsp of orange extract is all. We prefer plain cake, no
>> icing. I usually do a from scratch cake but sometimes box cakes are
>> on sale for $1 so I'll buy a few. I see nothing bad about an
>> occasional box cake. I'm sure most here wont admit to box cake... I
>> think they are better than anything from any fast food mystery meat
>> burger joint. Added only 1 cup RO filtered water, three whole eggs,
>> and a 1/3 cup EVOO.
>
>Trying to portray yourself as healthy, Sheldo? I see nothing wrong
>either with the occasional box cake. Last one I made, I added sliced
>apples to the batter and it was a wonderful apple cake (with no icing).
>
>My only issue with what you did was you added EVOO. Talk about major
>TIAD for a dessert cake. Are you even serious? YUCK!
>Use a neutral oil for cake please. heheh
>F--- EVOO for most uses (not all though).
>Did you turn into Rachael Ray?
>That's almost as bad or worse than using
>EVOO to cook scrambled eggs. gasp!
>
>SPLAT - cake fail!

Walmart has very neutral EVOO, it has no flavor and is inexpensive...
other than toasted sesame seed oil it's the only oil I buy. I cook
fritattas with half olive oil and half butter. I used to buy a
collection of cooking oils but no more, they go rancid

On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:

> My only issue with what you did was you added EVOO. Talk about major
> TIAD for a dessert cake. Are you even serious? YUCK!
> Use a neutral oil for cake please. heheh

FYI, there are cakes made with EVOO that are terrific.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 14 Apr 2017 18:22:18 -0400, wrote:

> Walmart has very neutral EVOO, it has no flavor and is inexpensive...
> other than toasted sesame seed oil it's the only oil I buy.

EVOO and not light olive oil? If it says EVOO and it's light, it's
fake. Another reason not to shop at Walmart.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:
>
>> My only issue with what you did was you added EVOO. Talk about major
>> TIAD for a dessert cake. Are you even serious? YUCK!
>> Use a neutral oil for cake please. heheh
>
> FYI, there are cakes made with EVOO that are terrific.

Totally.

Cheri

On Friday, April 14, 2017 at 6:45:30 PM UTC-5, Cheri wrote:
>
> "sf" > wrote in message
>
> >
> > FYI, there are cakes made with EVOO that are terrific.
>
> Totally.
>
> Cheri
>
>
I made brownies once and used Olive oil and they were nasty
to put it mildly. For myself, I like to use a neutral oil
and my choice is safflower.

On Fri, 14 Apr 2017 16:44:32 -0700, "Cheri" >
wrote:

>"sf" > wrote in message
.. .
>> On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:
>>
>>> My only issue with what you did was you added EVOO. Talk about major
>>> TIAD for a dessert cake. Are you even serious? YUCK!
>>> Use a neutral oil for cake please. heheh
>>
>> FYI, there are cakes made with EVOO that are terrific.
>
>Totally.
>
>Cheri

Yes, there are EVOOs that are very neutral, no flavor at all... they
are inexpensive and very good for cooking/baking. The flavorful
(estate) olive oils are quite pricy and some aren't all that good...
spending $20 on a small bottle is a crap shoot. If you want estate
olive oil it's best to visit a shop where you can taste before
buying... but then those olive oils are never used for cooking, heat
ruins/negates the extra virgin designation.

wrote in message ...

On Fri, 14 Apr 2017 16:44:32 -0700, "Cheri" >
wrote:

>"sf" > wrote in message
.. .
>> On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:
>>
>>> My only issue with what you did was you added EVOO. Talk about major
>>> TIAD for a dessert cake. Are you even serious? YUCK!
>>> Use a neutral oil for cake please. heheh
>>
>> FYI, there are cakes made with EVOO that are terrific.
>
>Totally.
>
>Cheri

Yes, there are EVOOs that are very neutral, no flavor at all... they
are inexpensive and very good for cooking/baking. The flavorful
(estate) olive oils are quite pricy and some aren't all that good...
spending $20 on a small bottle is a crap shoot. If you want estate
olive oil it's best to visit a shop where you can taste before
buying... but then those olive oils are never used for cooking, heat
ruins/negates the extra virgin designation.

==

I've never used oil in cakes. I have always used butter.


--
http://www.helpforheroes.org.uk

On Friday, April 14, 2017 at 6:22:22 PM UTC-4, Sheldon wrote:
> On Fri, 14 Apr 2017 16:21:13 -0400, Gary > wrote:
>
> wrote:
> >>
> >> I baked a yellow Duncan Hines box cake today, just because I felt like
> >> it, added a tsp of orange extract is all. We prefer plain cake, no
> >> icing. I usually do a from scratch cake but sometimes box cakes are
> >> on sale for $1 so I'll buy a few. I see nothing bad about an
> >> occasional box cake. I'm sure most here wont admit to box cake... I
> >> think they are better than anything from any fast food mystery meat
> >> burger joint. Added only 1 cup RO filtered water, three whole eggs,
> >> and a 1/3 cup EVOO.
> >
> >Trying to portray yourself as healthy, Sheldo? I see nothing wrong
> >either with the occasional box cake. Last one I made, I added sliced
> >apples to the batter and it was a wonderful apple cake (with no icing).
> >
> >My only issue with what you did was you added EVOO. Talk about major
> >TIAD for a dessert cake. Are you even serious? YUCK!
> >Use a neutral oil for cake please. heheh
> >F--- EVOO for most uses (not all though).
> >Did you turn into Rachael Ray?
> >That's almost as bad or worse than using
> >EVOO to cook scrambled eggs. gasp!
> >
> >SPLAT - cake fail!
>
> Walmart has very neutral EVOO, it has no flavor and is inexpensive...
> other than toasted sesame seed oil it's the only oil I buy. I cook
> fritattas with half olive oil and half butter. I used to buy a
> collection of cooking oils but no more, they go rancid

I'm curious to know which one that is. Is it one of these?

<https://www.walmart.com/tp/olive-oil>

Cindy Hamilton

"Wayne Boatwright" wrote in message
9.45...

On Sat 15 Apr 2017 01:10:49a, Ophelia told us...

> wrote in message
> ...
>
> On Fri, 14 Apr 2017 16:44:32 -0700, "Cheri" >
> wrote:
>
>>"sf" > wrote in message
. ..
>>> On Fri, 14 Apr 2017 16:21:13 -0400, Gary >
>>> wrote:
>>>
>>>> My only issue with what you did was you added EVOO. Talk about
>>>> major TIAD for a dessert cake. Are you even serious? YUCK!
>>>> Use a neutral oil for cake please. heheh
>>>
>>> FYI, there are cakes made with EVOO that are terrific.
>>
>>Totally.
>>
>>Cheri
>
> Yes, there are EVOOs that are very neutral, no flavor at all...
> they are inexpensive and very good for cooking/baking. The
> flavorful (estate) olive oils are quite pricy and some aren't all
> that good... spending $20 on a small bottle is a crap shoot. If
> you want estate olive oil it's best to visit a shop where you can
> taste before buying... but then those olive oils are never used
> for cooking, heat ruins/negates the extra virgin designation.
>
> ==
>
> I've never used oil in cakes. I have always used butter.
>
>

There are certain types of cake in the US that require oil rather
than shortening or butter. Typically, they are chiffon cakes. Also,
cake mixes in the US generally call for oil as an addition.

Here is an example of a chiffon cake. Please correct me if I'm
wrong, but I don't think chiffon cakes are common in the UK.

In any case, I would definitely not use _olive oil_ in a cake.

http://allrecipes.com/recipe/7892/chiffon-cake/


Wayne Boatwright

==

Thanks I have never been a great cake maker. I don't make them often
now, but back in the day, I used to stick to a few tried and true
Probably the same that my Grandmother used to make) I reckon using olive
oil in cakes would have been unknown to her))



--
http://www.helpforheroes.org.uk

On 4/14/2017 4:21 PM, Gary wrote:
> wrote:
>>
>> I baked a yellow Duncan Hines box cake today, just because I felt like
>> it, added a tsp of orange extract is all. We prefer plain cake, no
>> icing. I usually do a from scratch cake but sometimes box cakes are
>> on sale for $1 so I'll buy a few. I see nothing bad about an
>> occasional box cake. I'm sure most here wont admit to box cake... I
>> think they are better than anything from any fast food mystery meat
>> burger joint. Added only 1 cup RO filtered water, three whole eggs,
>> and a 1/3 cup EVOO.
>
> Trying to portray yourself as healthy, Sheldo? I see nothing wrong
> either with the occasional box cake. Last one I made, I added sliced
> apples to the batter and it was a wonderful apple cake (with no icing).
>
A fine addition, if you like apples.

> My only issue with what you did was you added EVOO. Talk about major
> TIAD for a dessert cake. Are you even serious? YUCK!
> Use a neutral oil for cake please. heheh
> F--- EVOO for most uses (not all though).
> Did you turn into Rachael Ray?
> That's almost as bad or worse than using
> EVOO to cook scrambled eggs. gasp!
>
> SPLAT - cake fail!
>
> note: when using a box cake, add just 1/3 cup extra milk for a
> super moist cake.
>
It's been quite a while since I made a cake, from boxed mix or
otherwise. IIRC most boxed cake mixes call for the addition of oil -
some varieties specify butter - water and eggs. No milk! Where'd you
come up with milk?

I wouldn't use EVOO, though. I agree, real extra virgin (first press)
olive oil is entirely too strong tasting to be used in a boxed cake mix.
Expensive, too. Just plain vegetable oil will do.

Jill

On Sat, 15 Apr 2017 08:44:33 GMT, Wayne Boatwright
> wrote:

>On Sat 15 Apr 2017 01:10:49a, Ophelia told us...
>
>> wrote in message
>> ...
>>
>> On Fri, 14 Apr 2017 16:44:32 -0700, "Cheri" >
>> wrote:
>>
>>>"sf" > wrote in message
...
>>>> On Fri, 14 Apr 2017 16:21:13 -0400, Gary >
>>>> wrote:
>>>>
>>>>> My only issue with what you did was you added EVOO. Talk about
>>>>> major TIAD for a dessert cake. Are you even serious? YUCK!
>>>>> Use a neutral oil for cake please. heheh
>>>>
>>>> FYI, there are cakes made with EVOO that are terrific.
>>>
>>>Totally.
>>>
>>>Cheri
>>
>> Yes, there are EVOOs that are very neutral, no flavor at all...
>> they are inexpensive and very good for cooking/baking. The
>> flavorful (estate) olive oils are quite pricy and some aren't all
>> that good... spending $20 on a small bottle is a crap shoot. If
>> you want estate olive oil it's best to visit a shop where you can
>> taste before buying... but then those olive oils are never used
>> for cooking, heat ruins/negates the extra virgin designation.
>>
>> ==
>>
>> I've never used oil in cakes. I have always used butter.
>>
>>
>
>There are certain types of cake in the US that require oil rather
>than shortening or butter. Typically, they are chiffon cakes. Also,
>cake mixes in the US generally call for oil as an addition.
>
>Here is an example of a chiffon cake. Please correct me if I'm
>wrong, but I don't think chiffon cakes are common in the UK.
>
>In any case, I would definitely not use _olive oil_ in a cake.
>
> http://allrecipes.com/recipe/7892/chiffon-cake/


take your pick of recipes.
https://www.bing.com/search?q=italia...3faa6fc7a73a07
or
http://tinyurl.com/mldq77f

Janet US

Cindy Hamilton wrote:
>
> On Friday, April 14, 2017 at 6:22:22 PM UTC-4, Sheldon wrote:
> > Walmart has very neutral EVOO, it has no flavor and is inexpensive...

> I'm curious to know which one that is. Is it one of these?
> <https://www.walmart.com/tp/olive-oil>

Just for your info, Cindy - if you are looking for a mild EVOO,
try a small bottle of "Wild Harvest" organic EVOO. It's good
and mild enough for my occasional use.

I basically only use EVOO with spaghetti sauce, pizza or the
occasional fresh spinach sauteed in garlic and olive oil.

That's it. Olive oil has it's place but please not in dessert cakes,
not with eggs, not with seafood. Not in cereal either.

On Saturday, April 15, 2017 at 10:54:23 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Friday, April 14, 2017 at 6:22:22 PM UTC-4, Sheldon wrote:
> > > Walmart has very neutral EVOO, it has no flavor and is inexpensive...
>
> > I'm curious to know which one that is. Is it one of these?
> > <https://www.walmart.com/tp/olive-oil>
>
> Just for your info, Cindy - if you are looking for a mild EVOO,
> try a small bottle of "Wild Harvest" organic EVOO. It's good
> and mild enough for my occasional use.

Actually, I'm not looking for a mild EVOO. We've found one
made from kalamata olives that we like very much.

> I basically only use EVOO with spaghetti sauce, pizza or the
> occasional fresh spinach sauteed in garlic and olive oil.

I use it for nearly everything. Salad dressing, most sautéing,
etc. Not when cooking Asian food.

> That's it. Olive oil has it's place but please not in dessert cakes,
> not with eggs, not with seafood. Not in cereal either.

If you say so. We often use olive oil with shrimp (and garlic).

Cindy Hamilton

"U.S. Janet B." wrote in message
...

On Sat, 15 Apr 2017 08:44:33 GMT, Wayne Boatwright
> wrote:

>On Sat 15 Apr 2017 01:10:49a, Ophelia told us...
>
>> wrote in message
>> ...
>>
>> On Fri, 14 Apr 2017 16:44:32 -0700, "Cheri" >
>> wrote:
>>
>>>"sf" > wrote in message
...
>>>> On Fri, 14 Apr 2017 16:21:13 -0400, Gary >
>>>> wrote:
>>>>
>>>>> My only issue with what you did was you added EVOO. Talk about
>>>>> major TIAD for a dessert cake. Are you even serious? YUCK!
>>>>> Use a neutral oil for cake please. heheh
>>>>
>>>> FYI, there are cakes made with EVOO that are terrific.
>>>
>>>Totally.
>>>
>>>Cheri
>>
>> Yes, there are EVOOs that are very neutral, no flavor at all...
>> they are inexpensive and very good for cooking/baking. The
>> flavorful (estate) olive oils are quite pricy and some aren't all
>> that good... spending $20 on a small bottle is a crap shoot. If
>> you want estate olive oil it's best to visit a shop where you can
>> taste before buying... but then those olive oils are never used
>> for cooking, heat ruins/negates the extra virgin designation.
>>
>> ==
>>
>> I've never used oil in cakes. I have always used butter.
>>
>>
>
>There are certain types of cake in the US that require oil rather
>than shortening or butter. Typically, they are chiffon cakes. Also,
>cake mixes in the US generally call for oil as an addition.
>
>Here is an example of a chiffon cake. Please correct me if I'm
>wrong, but I don't think chiffon cakes are common in the UK.
>
>In any case, I would definitely not use _olive oil_ in a cake.
>
> http://allrecipes.com/recipe/7892/chiffon-cake/


take your pick of recipes.
https://www.bing.com/search?q=italia...3faa6fc7a73a07
or
http://tinyurl.com/mldq77f

Janet US
==

Whooo there is plenty there to choose from)


--
http://www.helpforheroes.org.uk