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Got a phone call...need your help - Page 2

post #16 of 31
I love this site http://www.recipegoldmine.com/
They have some really good recipes and TONS of different types of cheesecakes !!http://www.recipegoldmine.com/cakecheeseswe/cakecheeseswe.html
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
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post #17 of 31
Congratulations and the best of luck! Sounds like you will be very busy!
Hugs Squirrelly Cakes
post #18 of 31
Thread Starter 
itsacake and mamafrogcakes: thank you both!! I appreciate the links...I will definitely check them out.

mpitrelli: thank you so much for the recipes...they look good and fairly simple to make - just what I was looking for. I'll let you know how they turn out. Just one question though -

What is a sieve and how do you push eggs through them?

SquirrellyCakes: Thank you! Lets just say I don't see getting out of the kitchen any time soon icon_lol.gif
post #19 of 31
Quote:
Originally Posted by ge978

itsacake and mamafrogcakes: thank you both!! I appreciate the links...I will definitely check them out.

mpitrelli: thank you so much for the recipes...they look good and fairly simple to make - just what I was looking for. I'll let you know how they turn out. Just one question though -

What is a sieve and how do you push eggs through them?

SquirrellyCakes: Thank you! Lets just say I don't see getting out of the kitchen any time soon icon_lol.gif


I will keep watching CNN for live coverage, "Woman held hostage by Kitchen Aid"!
Oh and a sieve is a wire mesh screen looking thing usually with a handle, sort of looks like a mesh pot. Some folks push flour and things through it instead of a sifter, it is also used to strain things or to make them fine and get rid of lumpy thingies. How is that for technical, haha!
Hugs Squirrelly
post #20 of 31
Thread Starter 
SquirrellyCakes: you are so funny! icon_lol.gif Thanks for the explanation of the sieve. My favorite words to explain things are: thingy....thingamabob....thingamajig...or whatchamacallit. icon_biggrin.gif
post #21 of 31
anginetti is a good one
post #22 of 31
Quote:
Originally Posted by ge978

SquirrellyCakes: you are so funny! icon_lol.gif Thanks for the explanation of the sieve. My favorite words to explain things are: thingy....thingamabob....thingamajig...or whatchamacallit. icon_biggrin.gif


Heehee, you and me are on the same technical wave length.
One of my favourite Italian desserts has different names, my Italian friend called them"Taiplates" have no idea of the correct spelling. But you make them on an iron, that you dip into a batter and then deep fry. They are flavoured heavily with anise, sort of have the same texture as an ice cream cone. You usually sprinkle powdered sugar on them. I know they exist in different cultures with different names.
Hugs Squirrelly
post #23 of 31
Baklava is a good dessert and Sandra lee on the food network had a really simple and delicious recipe for it.
I also love homemade cream horns if you are interested in the recipe i have it just email me Fawnwittwins@yahoo.com
Good Luck you will do fine they have so many simple recipes on food network that you can use. Italians do a lot of pastries/cakes with Phyllo dough.
post #24 of 31
I got nothin' but congratulations for you!
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #25 of 31
i can't help with recipes, but i wanted to say congrats thumbs_up.gif
post #26 of 31
Italian Anise Cake - Chombolini

1 c. butter or margarine
1 1/2 c. sugar
4 eggs
3 1/2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 (1 oz.) bottle anise extract
1 drop lemon extract
1/3 c. orange juice
1 c. chopped dates
1/2 c. walnuts, chopped

Preheat oven to 350 degrees.

Sift flour, baking soda and salt together and set aside.

Cream together margarine and butter. Add eggs and mix. Alternate the flour mixture and the liquid (milk and orange juice) and mix well.

Add the extracts and blend. Add the dates and walnuts and mix batter well.

Grease and flour a tube pan or Bundt pan and pour cake batter into it.

Bake at 350 degrees for 45 minutes to an hour. Cake is done when springs back or cake tester comes out clean. Cool in pan for 20 minutes - then remove from pan onto rack to cool.I
post #27 of 31
Thread Starter 
Thank you, Thank you, Thank you everyone!!! I usually like to thank everyone individually but there have been so many responses icon_smile.gif I appreciate those who posted recipes and suggestions for me...and thank you to those who wanted to wanted to drop in and say congratulations. I think I have some good cakes and cookies to start with - hopefully I will do the recipes justice icon_biggrin.gif I'll keep everyone posted on how the sample tray turns out and the response that I get. Hopefully they will lean more toward the cakes and cheesecakes instead of the cookies...I'll let you in on my secret - I hate making cookies! shhh.gificon_lol.gif
post #28 of 31
Squirrellycakes, that sounds like pizelles. You can make them with or without anise. My son likes them without.
Accomplishment is the full blown rose of effort.

Susan
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Accomplishment is the full blown rose of effort.

Susan
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post #29 of 31
Quote:
Originally Posted by peanut2

Squirrellycakes, that sounds like pizelles. You can make them with or without anise. My son likes them without.


Haha, thanks for pointing that out, I wondered. It is the same thing with perogies, different names in different countries or regions. I have no idea why she calls them taiplates, all I know is that she has a very old iron that has the date forged into it, I believe it is from the 1800's. I just love them with anise!
I am very multi-cultural when it comes to eating, haha! SO many great traditions and foods from so many different cultures!
Hugs Squirrelly
post #30 of 31
ge978,

How did everything turn out? I loved reading all the resipes on this thread. My neighbor is Italian...so we started playing with these recipes & she hasn't left my kitchen since. lol

BellaRosa
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