I think I need a site lesson, please,

Can we have the "Mark Read" feature apply only to the current page?

I was just reading through the first page, clicked "Mark Read" then proceeded to the second page... only to find everything "unbolded" and I hadn't yet read a bit of it.

Anyone else have thoughts on this?

 
I'll add that to my list of things to look into. :eek:)

That list is getting pretty long though, so I would expect not to have an answer until after the holidays. Sorry!

For now though, don't click "Mark Read" until you've read all the pages. ;o)

 
Well if you're going to ask...

while your at it could you ask if there might be some way in the future to change a post back to unread? You know like in Outlook in email you can right click an email subject line and mark it 'unread' then it goes back to bold? (I know it's only me that has a problem using the bold font so it's not a big deal - just thought I'd ask.)

Since so far folks seem to like the bold font I'm trying to figure out some sort of workaround so I don't keep scrolling back and forth looking for things, but since when you post it also turns that post black it's hard to find again if you want to look for replies amoung all the bold threads - especially if you don't use the mark read feature. (I'm not using it so I can find threads I want to go back to because I did the same thing Friday did and everything turned black.) If only one page went black and I could do that I could try to use mark read then go back over the page to highlight the threads I want to come back to. smileys/smile.gif

Or (possible light bulb moment!), maybe it'd be easier if the mark read feature could just unbold instead of unbold and turn to black as well. Then all the new stuff would still be bold. Again, just a thought!

 
Maria, haaaa? I'm totally confused ;o) but maybe you could...

Mark the whole page as "read" so only the names will be bolded, and they will stick out for you? Or maybe that's what you said you are doing. I got a little lost there - must be because it's Friday or I go need to eat something! lol That settles it, I'm going to have lunch!

 
REC: Bourbon Pecans

Bourbon Pecans

Recipe By :Steven Poses, Anne Clark, & Becky Roller
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 pound pecan halves
3 ounces bourbon -- reduced by 1/2 to 3 tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Preheat oven to 325 degrees F.

In a large pan with boiling water, blanch the pecans for one minute; remove from heat and drain in a colander.

In a small bowl, combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and vegetable oil.

In a large bowl, place the still hot nuts and toss with the bourbon mixture. Let stand 10 minutes and then spread
on a rimmed baking sheet. Bake for approximately 30 to 50 minutes, stirring every 10 minutes. When nuts are
crisp and lightly brown and the liquid has evaporated, remove from oven and place into a large bowl.

In a small bowl, combine the cayenne pepper, salt, pepper, and cumin. Sprinkle over the nuts while tossing.
Place on a sheet pan to cool in a single layer. Store in an airtight container.

Source:
"The Frog Commissary Cookbook"
Yield:
"4 cups"http://www.eat.at/swap/forum1/179671_REC__Bourbon_Pecans

 
REC: Hot Brie Kisses

Charlie: REC: Hot Brie Kisses...
Posted: Sep 11, 2003 12:17 PM

HOT BRIE KISSES Recipe By : Jane Snow 2/3 pound brie cheese 2 puff pastry sheets -- (One 17.3-ounce box) hot pepper jelly Thaw puff pastry at room temperature for about 30 minutes. Unfold pastry and roll lightly with a rolling pin to remove creases. Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Cut brie into 1/2" squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at 400 degrees for 10-15 minutes, or until golden

Mel's Notes:
1) Roll puff pastry thinly enough to cut 24 circles from each sheet - I cut flutted rounds instead of the squares.
2) The weight of the cheese is not enough to keep the pastry from puffing up so I dock it well to help that situation.
3) For several reasons, I soften the brie and cream it all up rind and all and pipe it into the cups - it sticks to the shell better, you don't wind up with little pieces of the rind quite so visible, and you can fill the cups a little better so they bake out a little more even.
4) I like to bake a few minutes then spoon on the jelly after having microwaved it to make it more spoonable - this lessens the chances of it baking over into the tins, sticking and burning.
5) Favorite jellies to use: Foster's Seven Pepper Jelly is the #1 choice! Then several other nice ones are the hot pepper jellies from Rothschild Berry Farms - and their pineapple habanero if you dare! And I have used Harris Teeter's apricot pepper jelly/jam and a nice Southern pecan pepper jelly (just wish it had a little more heat but the pecans were a very nice touch).
6) Make ahead of time and put in the fridge covered. Pull out and pop straight into the oven. Puff pastry really puffs best after a slight chilling. (Minus the jelly)
7) Or make ahead (again minus the jelly) and freeze then pop out of the tins and put in ziplock bags. Presto - appetizers ready to go in minutes.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=54642

 
REC: Pancetta, Leek, and Goat Cheese Tartlets

Pancetta, Leek, and Goat Cheese Tartlets

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter -- chilled (1 stick) cut into 1/2-inch cubes
3 ounces cream cheese -- chilled cut into 1/2-inch cubes
Filling
2 tablespoons butter -- 1/4 stick
2 cups chopped leeks -- chopped White and pale green parts only about 3 large
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta -- * chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese -- crumbled
24 italian parsley -- leaves

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.


Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.


Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.


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Per Serving (excluding unknown items): 135 Calories; 9g Fat (58.8% calories from fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.
*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores.

 
REC: Richard's Saffron Pumpkin Shrimp Bisque with Fried Sage Leaves

Saffron Pumpkin Shrimp Bisque with Fried Sage Leaves

Recipe By :Richard White
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds shrimp WITH SHELLS -- UNCOOKED
Shrimp Stock
3 Tbls extra-virgin olive oil
3 cups rich chicken stock
1 1/2 cups clam juice
1 1/2 cups Chardonnay
1 1/2 pinches saffron threads
4 1/2 ribs celery -- coarsely chopped
1 1/2 onion -- coarsely chopped
1 1/2 cups celery root -- chopped and blanched
4 1/2 bay leaves -- crumbled
4 1/2 3 inch springs fresh sage
Soup
3 cups pumpkin purèe from baked pumpkin or winter squash
3/4 cup heavy cream
1 1/2 teaspoons salt
3/8 teaspoon cayenne pepper
3/4 teaspoon freshly ground white pepper
Freshly ground black pepper to taste
1 1/2 Tbl freshly squeezed lemon juice
1 1/2 Tbl extra-virgin olive oil
3 cloves garlic -- minced
3 teaspoons sage -- finely chopped
Fried Sage Leaves
36 sage leaves
3/8 cup olive oil

Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. Off the heat, add the wine to the pan then simmer it over medium heat until the liquid has been reduced to ¼ cup. Add the chicken stock, clam juice, saffron, celery, celery root, onion, bay leaves, and sage. Bring to a simmer then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock, pushing down on the solids to extract all the liquid. Return the stock to the pan.

Whisk the pumpkin, cream, salt, and peppers into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste and season with black pepper and more salt if needed. Pour the olive oil into a large sautè pan placed over medium heat. When hot, add the reserved shrimp, garlic, and sage and cook, tossing often, until the shrimp is just cooked through, pink and no longer translucent, but not curled into a circle, about 1 minute. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls. Bring the soup back to a simmer and then ladle it over the shrimp, garnish with fried sage leaves, and serve immediately.

To make fried sage leaf garnish: In a small saucepan, bring the oil to frying temperature (365 degrees) over medium heat. Drop 8 sage leaves, one at a time, into the oil, and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and dry on a paper towel. Set aside. Repeat in batches with the remaining leaves.

To make fresh pumpkin purèe, cut a pumpkin in half and scrape out the seeds. Place it cut side down on an oiled and foil lined baking jelly roll pan. Bake it in a 400ºF oven until the flesh is tender, 40 to 50 minutes. Scoop the pumpkin from the skin and mash or puree with a stick blender.

 
REC: Sage and Pine Nut Biscotti

Sage and Pine Nut Biscotti

Recipe By :Michael Sherman
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Crackers

Amount Measure Ingredient -- Preparation Method

2 large eggs
1/3 cup sugar
1/4 cup canola oil
1/4 cup extra virgin olive oil
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh sage -- finely chopped
2 cups all-purpose flour
1/3 cup pine nuts -- toasted

Preheat oven to 350 degrees.

Beat eggs and sugar until light and fluffy. Add oils. Mix flour, baking powder, salt, pepper, and sage together. Slowly add to egg mixture. Stir in toasted pine nuts.

Shape batter into a log on baking sheet. Bake 45 - 60 minutes or until brown. Slice log into 1/2 inch cookies. Turn cookies cut side up; toast for 5-15 minutes until golden brown. Turn over and toast other side.

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Per Serving (excluding unknown items): 106 Calories; 6g Fat (50.6% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : Also try Rosemary and 1/2 cup toasted walnuts in place of the sage and pine nuts.

 
REC: Hazelnut & Panko Crusted Rack of Lamb

Rack of Lamb with Herb-Dijon Nut Crust

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

4 racks lamb (6 to 8 chops per rack) -- fat removed and frenched
Salt and pepper
Olive oil
Dijon mustard
1/4 cup fresh thyme -- finely chopped
1/4 cup fresh oregano -- finely chopped
1/4 cup fresh rosemary -- finely chopped
1/4 cup fresh parsley -- finely chopped
1/2 cup hazelnuts -- toasted and finely chopped
1/2 cup panko bread crumbs

*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

Preheat oven to 375°F. Season lamb racks with salt and pepper. In a large heavy frying pan over high heat (I like to use my cast-iron frying pan), without adding any cooking fat, sear the lamb racks on both sides to brown, tipping racks back and forth as necessary to brown. Frequently drain and discard any fat in pan to reduce spattering. As browned, remove lamb racks to a large shallow pan that just large enough to hold the racks.

NOTE: Lamb racks may be prepared 24 hours in advance to this point; cover and refrigerate until ready to finish cooking. Remove from refrigerator 1 hour before using.

In the baking pan, roast lamb racks in oven for 15 minutes; remove from oven. Brush lamb racks with Dijon mustard. NOTE: If bones get too brown, cover with aluminum foil.

In a medium-size bowl, combine thyme, oregano, rosemary, and parsley; pat mixture over the meaty side of the lamb (leaving bones exposed). In another bow, combine hazelnuts and bread crumbs; gently pat mixture over the herb mixture (this gives the crust effect).

Place lamb rack, coated side up, back in oven and bake an additional 4 to 6 minutes until a meat thermometer registers desired temperature (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from oven and allow to rest 10 minutes before carving. When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual plates.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 59 Calories; 6g Fat (78.9% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.


Michael's Note: After searing the racks I cut them into two-rib pieces and put them in a roasting pan close together. After the final roasting I interlocked two two-rib pieces over the chutney.

 
REC: Apple & Mint Chutney

Apple-Mint Chutney

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 tablespoons unsalted butter
1 1/2 small red onion -- sliced
3 granny smith apples -- peeled, cored and cut into 1/2-inch dice
1/2 cup firmly packed light brown sugar
3/8 cup golden raisins
4 1/2 tablespoons apple cider vinegar
3/8 teaspoon salt
1 1/2 pinches ground nutmeg
1/2 cup fresh mint -- chopped and blanched

In a medium saucepan, melt butter over medium-high heat. Add onion and cook, stirring, until softened, about 4 min. Stir in apple, sugar, raisins, vinegar, salt, nutmeg and 1/3 cup water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, until apple is tender and mixture has thickened slightly, about 8 min.

Remove from heat and stir in mint. Serve with lamb. Makes 6-8 servings and about 2 cups chutney.

Yield:
"3 cups"
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Per Serving (excluding unknown items): 152 Calories; 4g Fat (25.2% calories from fat); 1g Protein; 29g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates.

 
REC: Duck Fat Roasted Potatoes

Duck Fat Roasted Potatoes

Recipe By :Michael Symon

Serving Size : 6 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method

3 cups duck skin
6 cups water
3 pounds fingerling potatoes -- halved lengthwise
9 cloves garlic -- sliced
Kosher salt
18 sprigs fresh thyme
9 sprigs fresh rosemary

In a medium saucepan over medium-high heat add the duck skin and water and cook until the water has evaporated, the fat has rendered out of the skin (the yield will range from about 1/2 cup to 1 cup depending on the size of the duck), and the skin is brown and crispy. Strain.

Preheat the oven to 400 degrees F.

Heat a large skillet over medium-high heat. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. Toss together to coat well. Cook 5 minutes on the stovetop and then place the skillet in the oven for 5 minutes, or until the potatoes are nicely browned and tender.

Start to Finish Time:
"0:35"
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Per Serving (excluding unknown items): 12 Calories; trace Fat (11.7% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

NOTES : Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt.

 
REC: Roasted String Beans with Shallots and Cherry Tomatoes

Roasted String Beans with Shallots and Cherry Tomatoes

Recipe By :Ted Allen
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 pounds string beans
4 large shallots cut into 1/4-inch slices
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 pints cherry tomatoes
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400°F.

Toss the beans and shallots with 4 tablespoons of the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 - 30 minutes. Toss the cherry tomatoes with 1 tablespoon oil and add during the last 15 minutes of roasting. Sprinkle with pepper and serve hot.


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Per Serving (excluding unknown items): 113 Calories; 7g Fat (50.6% calories from fat); 3g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

NOTES : This is another long-cooking method for cooking beans, not for the crisp-vegetable crowd. The shallots get very sweet with roasting. Add a squeeze of lemon or a little vinegar if you like, or toss in some chopped thyme.

Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.

 
REC: Crisp Meringues

Crisp Meringues

Recipe By :Wendy Boys

Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

10 large egg whites -- at room temperature
1 2/3 teaspoons cream of tartar
3/8 teaspoon salt
2 1/16 cups granulated sugar

MAKE THE MERINGUES Preheat the oven to 250°. Arrange racks in the lower and middle thirds of the oven. Line 2 large baking sheets with parchment paper.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, cream of tartar and salt at medium speed until soft peaks form. Increase the speed to medium-high and beat in the sugar, 2 tablespoons at a time, until the meringue is stiff and glossy, about 6 minutes.

Using a large spoon, dollop 8 mounds of meringue onto each baking sheet; spread the mounds into 5-inch squares and make an impression in the center of each. Bake the meringues for 1 hour and 45 minutes, until the outsides are firm but the insides are still slightly soft; shift the pans from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the meringues cool completely.


I shaped into 5-inch stars.

 
REC: Peppermint Ice Cream

Peppermint Ice Cream

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

2 1/2 cups heavy cream
1 1/2 cups whole milk
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy

Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.


Source:
"Simply Recipes"
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Per Serving (excluding unknown items): 317 Calories; 23g Fat (63.9% calories from fat); 4g Protein; 25g Carbohydrate; 0g Dietary Fiber; 214mg Cholesterol; 87mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

 
REC: Pound Cake, Elvis Presley's Favorite

Pound Cake, Elvis Presley's Favorite

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

2 sticks unsalted butter -- (1 cup) softened, plus additional for buttering pan
3 cups sifted cake flour -- (not self-rising sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs -- at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Source:
"Gourmet | September 2005"
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Per Serving (excluding unknown items): 541 Calories; 26g Fat (42.5% calories from fat); 6g Protein; 72g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 1/2 Other Carbohydrates.

NOTES : This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

 
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