Wayne Boatwright wrote:
>
> I'd much rather have a pie any day than a cake, although I do like some
> "specialty" cakes.

Smae here. Cake? Ho hum!

> Our family had some traditional cakes that are rarely
> made today; Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes,

Ok, what are these?


> Fresh Coconut Cake (unlike any other I've ever had),

Sounds delicioso!

> and Fresh Orange Cake.
> All of those are labor intensive and I rarely make them.
>
> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake are
> my two favorite chocolate cakes, and they're easy to make.
>
> Pies of almost any type; fresh fruit, chocolate, banana, and coconut cream
> pies, chess pie, pecan pie, etc. To me, all pies are easy to make.

What is chess pie?

I would take a piece of pie - any kind - over any cake except for maybe
Carrot (a good home-made one with walnuts and lots of spice) or Italian
Wedding Cake. Other than that, I don't care if I ever eat cake.

Cookies, OTOH...

-L.

On Sun 28 Aug 2005 12:39:02a, -L. wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>>
>> I'd much rather have a pie any day than a cake, although I do like some
>> "specialty" cakes.
>
> Smae here. Cake? Ho hum!
>
>> Our family had some traditional cakes that are rarely made today;
>> Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes,
>
> Ok, what are these?

First off, these are typically Southern cakes, the cake layers themselves
rather simple white or yellow cake. The unique quality of each is
dependent on the rich fillings.

Amalgamation Cake is made with white cake layers, the rich filling is made
with egg yolks, sugar, butter, and obscene amounts of coarsely chopped
pecans, raisins, and coconut. The frosting is like an Italian meringue,
made with just egg whites, sugar, and water.

Lord Baltimore cake is made with yellow cake layers. The filling and
frosting is, again, rather like an Italian meringue, with the additions of
orange juice, lemon juice, quartered candied cherries, crumbled macaroons,
coarsely chopped pecans, and coarsely chopped blanched almonds.

Lady Baltimore cake is made with white cake layers. The filling and
frosting, once again, is rather like an Italian meringue, with the
additions of chopped pecans, chopped figs, raisins, candied cherries, and
candied pineapple, all cut in small pieces.

>> Fresh Coconut Cake (unlike any other I've ever had),
>
> Sounds delicioso!

The fresh coconut cakes my grandmothers and mother made used yellow cake
layers. The filling is actually a rather soupy mess made with the grated
flesh of two fresh coconuts, sugar, whole milk, and a dozen or so whole
standard size marshmallows. The mixture is cooked slowly at first to melt
the marshmallows, then cooked at higher heat for a few minutes until very
slightly thickened. The cake is baked in 4 layers and stacked
alternatively with generous spoonings of the hot filling. The filling
layers are a good 3/8" thick of very moist coconut, and the syrup soaks
into the cake layers making a very moist cake. The frosting, once again,
is like an Italian meringue.

All the above cakes are baked in 4 layers.

>> and Fresh Orange Cake.
>> All of those are labor intensive and I rarely make them.
>>
>> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake
>> are my two favorite chocolate cakes, and they're easy to make.
>>
>> Pies of almost any type; fresh fruit, chocolate, banana, and coconut
>> cream pies, chess pie, pecan pie, etc. To me, all pies are easy to
>> make.
>
> What is chess pie?

Chess pie is sometimes referred to as Transparent Custard Pie, but it is
far richer than a regular egg custard pie. The recipe I use contains a
stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk,
and a spoonful each of flour and cornmeal. It's a killer!


> I would take a piece of pie - any kind - over any cake except for maybe
> Carrot (a good home-made one with walnuts and lots of spice) or Italian
> Wedding Cake. Other than that, I don't care if I ever eat cake.

I love Italian Wedding Cake if it's a good one. Some bakeries are making
poor imitations these days. I used to love carrot cake, but I must have
had a few pieces that weren't very good, as I don't care for it much
anymore.

> Cookies, OTOH...

Oh, don't get me started on cookies! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"Wayne Boatwright" > wrote in message
...
> On Sun 28 Aug 2005 12:39:02a, -L. wrote in rec.food.cooking:
>
>>
>> Wayne Boatwright wrote:
>>>
>>> I'd much rather have a pie any day than a cake, although I do like some
>>> "specialty" cakes.
>>
>> Smae here. Cake? Ho hum!
>>
>>> Our family had some traditional cakes that are rarely made today;
>>> Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes,
>>
>> Ok, what are these?
>
> First off, these are typically Southern cakes, the cake layers themselves
> rather simple white or yellow cake. The unique quality of each is
> dependent on the rich fillings.
>
> Amalgamation Cake is made with white cake layers, the rich filling is made
> with egg yolks, sugar, butter, and obscene amounts of coarsely chopped
> pecans, raisins, and coconut. The frosting is like an Italian meringue,
> made with just egg whites, sugar, and water.
>
> Lord Baltimore cake is made with yellow cake layers. The filling and
> frosting is, again, rather like an Italian meringue, with the additions of
> orange juice, lemon juice, quartered candied cherries, crumbled macaroons,
> coarsely chopped pecans, and coarsely chopped blanched almonds.
>
> Lady Baltimore cake is made with white cake layers. The filling and
> frosting, once again, is rather like an Italian meringue, with the
> additions of chopped pecans, chopped figs, raisins, candied cherries, and
> candied pineapple, all cut in small pieces.
>
>>> Fresh Coconut Cake (unlike any other I've ever had),
>>
>> Sounds delicioso!
>
> The fresh coconut cakes my grandmothers and mother made used yellow cake
> layers. The filling is actually a rather soupy mess made with the grated
> flesh of two fresh coconuts, sugar, whole milk, and a dozen or so whole
> standard size marshmallows. The mixture is cooked slowly at first to melt
> the marshmallows, then cooked at higher heat for a few minutes until very
> slightly thickened. The cake is baked in 4 layers and stacked
> alternatively with generous spoonings of the hot filling. The filling
> layers are a good 3/8" thick of very moist coconut, and the syrup soaks
> into the cake layers making a very moist cake. The frosting, once again,
> is like an Italian meringue.
>
> All the above cakes are baked in 4 layers.
>
>>> and Fresh Orange Cake.
>>> All of those are labor intensive and I rarely make them.
>>>
>>> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake
>>> are my two favorite chocolate cakes, and they're easy to make.
>>>
>>> Pies of almost any type; fresh fruit, chocolate, banana, and coconut
>>> cream pies, chess pie, pecan pie, etc. To me, all pies are easy to
>>> make.
>>
>> What is chess pie?
>
> Chess pie is sometimes referred to as Transparent Custard Pie, but it is
> far richer than a regular egg custard pie. The recipe I use contains a
> stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk,
> and a spoonful each of flour and cornmeal. It's a killer!
>
>
>> I would take a piece of pie - any kind - over any cake except for maybe
>> Carrot (a good home-made one with walnuts and lots of spice) or Italian
>> Wedding Cake. Other than that, I don't care if I ever eat cake.
>
> I love Italian Wedding Cake if it's a good one. Some bakeries are making
> poor imitations these days. I used to love carrot cake, but I must have
> had a few pieces that weren't very good, as I don't care for it much
> anymore.
>
>> Cookies, OTOH...
>
> Oh, don't get me started on cookies! :-)
>
> --
> Wayne Boatwright *¿*

Three things I usually don't prepare within a 6-month period: Pie, Cake, and
Cookies. I'm always picking up packages of them at the grocery/Costco/BJ's
and setting them down after I look at the ingredients, saying, "I can make
them if I want them," not wanting to eat the hydrogentated oils. About the
only thing I've bought in the last year has been Costco's Palmier leaf
cookies (all butter) and the Bon-something chocolate brownies (just couldn't
resist any longer.) They probably have oil in them. Haven't bought a
second package though.
I love pie, cake and cookies, but I have no self-control.
Dee Dee

On Sun 28 Aug 2005 05:37:46a, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 28 Aug 2005 12:39:02a, -L. wrote in rec.food.cooking:
>>
>>>
>>> Wayne Boatwright wrote:
>>>>
>>>> I'd much rather have a pie any day than a cake, although I do like
>>>> some "specialty" cakes.
>>>
>>> Smae here. Cake? Ho hum!
>>>
>>>> Our family had some traditional cakes that are rarely made today;
>>>> Amalgamation Cake, Lord Baltimore and Lady Baltimore Cakes,
>>>
>>> Ok, what are these?
>>
>> First off, these are typically Southern cakes, the cake layers
>> themselves rather simple white or yellow cake. The unique quality of
>> each is dependent on the rich fillings.
>>
>> Amalgamation Cake is made with white cake layers, the rich filling is
>> made with egg yolks, sugar, butter, and obscene amounts of coarsely
>> chopped pecans, raisins, and coconut. The frosting is like an Italian
>> meringue, made with just egg whites, sugar, and water.
>>
>> Lord Baltimore cake is made with yellow cake layers. The filling and
>> frosting is, again, rather like an Italian meringue, with the additions
>> of orange juice, lemon juice, quartered candied cherries, crumbled
>> macaroons, coarsely chopped pecans, and coarsely chopped blanched
>> almonds.
>>
>> Lady Baltimore cake is made with white cake layers. The filling and
>> frosting, once again, is rather like an Italian meringue, with the
>> additions of chopped pecans, chopped figs, raisins, candied cherries,
>> and candied pineapple, all cut in small pieces.
>>
>>>> Fresh Coconut Cake (unlike any other I've ever had),
>>>
>>> Sounds delicioso!
>>
>> The fresh coconut cakes my grandmothers and mother made used yellow
>> cake layers. The filling is actually a rather soupy mess made with the
>> grated flesh of two fresh coconuts, sugar, whole milk, and a dozen or
>> so whole standard size marshmallows. The mixture is cooked slowly at
>> first to melt the marshmallows, then cooked at higher heat for a few
>> minutes until very slightly thickened. The cake is baked in 4 layers
>> and stacked alternatively with generous spoonings of the hot filling.
>> The filling layers are a good 3/8" thick of very moist coconut, and the
>> syrup soaks into the cake layers making a very moist cake. The
>> frosting, once again, is like an Italian meringue.
>>
>> All the above cakes are baked in 4 layers.
>>
>>>> and Fresh Orange Cake.
>>>> All of those are labor intensive and I rarely make them.
>>>>
>>>> Wellesley Fudge Cake and Hershey's Perfectly Chocolate Chocolate Cake
>>>> are my two favorite chocolate cakes, and they're easy to make.
>>>>
>>>> Pies of almost any type; fresh fruit, chocolate, banana, and coconut
>>>> cream pies, chess pie, pecan pie, etc. To me, all pies are easy to
>>>> make.
>>>
>>> What is chess pie?
>>
>> Chess pie is sometimes referred to as Transparent Custard Pie, but it
>> is far richer than a regular egg custard pie. The recipe I use
>> contains a stick of butter, 2 cups sugar, 6 egg yolks, and cream or
>> evaporated milk, and a spoonful each of flour and cornmeal. It's a
>> killer!
>>
>>
>>> I would take a piece of pie - any kind - over any cake except for
>>> maybe Carrot (a good home-made one with walnuts and lots of spice) or
>>> Italian Wedding Cake. Other than that, I don't care if I ever eat
>>> cake.
>>
>> I love Italian Wedding Cake if it's a good one. Some bakeries are
>> making poor imitations these days. I used to love carrot cake, but I
>> must have had a few pieces that weren't very good, as I don't care for
>> it much anymore.
>>
>>> Cookies, OTOH...
>>
>> Oh, don't get me started on cookies! :-)
>>
>> --
>> Wayne Boatwright *¿*
>
> Three things I usually don't prepare within a 6-month period: Pie, Cake,
> and Cookies. I'm always picking up packages of them at the
> grocery/Costco/BJ's and setting them down after I look at the
> ingredients, saying, "I can make them if I want them," not wanting to
> eat the hydrogentated oils. About the only thing I've bought in the
> last year has been Costco's Palmier leaf cookies (all butter) and the
> Bon-something chocolate brownies (just couldn't resist any longer.)
> They probably have oil in them. Haven't bought a second package
> though. I love pie, cake and cookies, but I have no self-control.
> Dee Dee

Always remember, A Pie is a Serving! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking

> >
> > Three things I usually don't prepare within a 6-month period: Pie,
> > Cake, and Cookies. I'm always picking up packages of them at the
> > grocery/Costco/BJ's and setting them down after I look at the
> > ingredients, saying, "I can make them if I want them," not wanting
> > to eat the hydrogentated oils. About the only thing I've bought
> > in the last year has been Costco's Palmier leaf cookies (all
> > butter) and the Bon-something chocolate brownies (just couldn't
> > resist any longer.) They probably have oil in them. Haven't
> > bought a second package though. I love pie, cake and cookies, but
> > I have no self-control. Dee Dee
>
> Always remember, A Pie is a Serving! :-)
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.
>
>

Wayne...on triming posts....you're back sliding...Please trim.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in rec.food.cooking:

> Wayne...on triming posts....you're back sliding...Please trim.

Ok, fine. But there are often plenty of other posts here where the original
content is but a fraction of the total line count. Funny how only a few are
worthy of "warnings".

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 28 Aug 2005 in rec.food.cooking

> On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in
> rec.food.cooking:
>
> > Wayne...on triming posts....you're back sliding...Please trim.
>
> Ok, fine. But there are often plenty of other posts here where the
> original content is but a fraction of the total line count. Funny
> how only a few are worthy of "warnings".
>

Only a few are worth reading.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Wayne Boatwright" > wrote in message
...
> On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in
> rec.food.cooking:
>
>> Wayne...on triming posts....you're back sliding...Please trim.
>
> Ok, fine. But there are often plenty of other posts here where the
> original
> content is but a fraction of the total line count. Funny how only a
> few are
> worthy of "warnings".

Yes I am one of the advantaged few too)

In article >, Wayne Boatwright
> wrote:

> On Sun 28 Aug 2005 08:24:31a, Mr Libido Incognito wrote in
> rec.food.cooking:
>
> > Wayne...on triming posts....you're back sliding...Please trim.
>
> Ok, fine. But there are often plenty of other posts here where the
> original content is but a fraction of the total line count. Funny
> how only a few are worthy of "warnings".

Maybe because we often select whose we'll read based on who is the
poster. I read your posts; I don't read most and don't see the other
offenders.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

On 28 Aug 2005 14:49:53 +0200, Wayne Boatwright
> wrote:

>>
>> Three things I usually don't prepare within a 6-month period: Pie, Cake,
>> and Cookies. I'm always picking up packages of them at the
>> grocery/Costco/BJ's and setting them down after I look at the
>> ingredients, saying, "I can make them if I want them," not wanting to
>> eat the hydrogentated oils. About the only thing I've bought in the
>> last year has been Costco's Palmier leaf cookies (all butter) and the
>> Bon-something chocolate brownies (just couldn't resist any longer.)
>> They probably have oil in them. Haven't bought a second package
>> though. I love pie, cake and cookies, but I have no self-control.
>> Dee Dee
>
>Always remember, A Pie is a Serving! :-)

My kids told a lady in the grocery store that "those cookies" ( the
frozen dough and the prepared deli baked oes ) were for people who
didn't have aunts who loved them, otherwise they'd get REAL cookies...

Ditto microwave pancakes/waffles...how long does it take to mix up
pancake batter?

Jeanne
who didn't realize that REAL food spoiled kids

In article >,
Jeanne Burton > wrote:

> My kids told a lady in the grocery store that "those cookies" ( the
> frozen dough and the prepared deli baked oes ) were for people who
> didn't have aunts who loved them, otherwise they'd get REAL cookies...

The only cookies I buy at the store are those Nabisco Famous
Chocolate Cookies for crusts, and Graham Crackers. I have a recipe for
graham crackers somewhere, but I haven't made them yet. I like to know
what kind of garbage we're eating, and mine taste better.

> Ditto microwave pancakes/waffles...how long does it take to mix up
> pancake batter?

This cracks me up. People don't even know what real waffles and
pancakes taste like anymore.

> Jeanne
> who didn't realize that REAL food spoiled kids

My MIL laughed when she asked the kids what kind of birthday cake
they wanted, each one had very specific requests, what kind of cake,
filling, frosting, etc, and things like blueberry cake with whipped
cream and lemon filling or carrot cake with cream cheese frosting. She
said our kids were sophisticates, usually she heard other kids say
things like pink or Thomas the Tank Engine or chocolate.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Wayne Boatwright > wrote:

> Chess pie is sometimes referred to as Transparent Custard Pie, but it is
> far richer than a regular egg custard pie. The recipe I use contains a
> stick of butter, 2 cups sugar, 6 egg yolks, and cream or evaporated milk,
> and a spoonful each of flour and cornmeal. It's a killer!

There are only a few custards I like, but I made a brown sugar pie
(Mennonite recipe) that was so good. I want one right now.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/