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One of the things I enjoy is cooking and collecting recipes. Currently, I'm going through a cake decorating phase. This online collection will start with a few of the cake recipes I have developed, after a long, hard search for good scratch cake recipes. Through much trial and error, I finally arrived at a series of "velvet" cakes, which are posted here. If you can't open Word files, drop me a line, and I'll send them to you in another format. The Red Velvet and Sock it To Me cakes are straight from another era. I have been lugging those recipes around since I first learned to cook in the late sixties. These versions are authentic and timeless favorites. The Mushroom and Nut Pate will be a hit at any party or gathering. The vegetarians in your crowd will love you for offering something other than crudites for them to enjoy! I make really good, flaky and tender pie crust. While pie crust is a lot about technique and not so much about ingredients, I'm offering the recipe and my tips for success. I hope it's a success for you! My list is getting longer. I may need to figure out another way to do this page. Anyway....I've been reading Roadfood a lot lately. Check it out! There's an ongoing survey of New England's ice cream shops, and they always try the hot fudge sauce - and usually have not a lot to say that's good. That started me thinking about the really good hot fudge sundaes I've had - and the really bad ones. And, subsequently, I embarked on the ultimate hot fudge sauce recipe quest. I think I found it! I started with something that sounded right - and modified it to suit myself. I like it. I like it a lot. I think you'll like it, too. The recipe is linked from the list below. Here's my latest cake. It was for a co-worker's wedding. They're kind of unique, and he wanted something blue. I thought it turned out well.
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