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Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
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« Chef on Call | Main | Cape Clams »
I'll be in Hope for the week, cooking and baking for my Dad's 94th birthday July 23. I'll check in to the blog and try to catch up with some of the questions from vacation three weeks ago but please don't count on me for immediate responses!
Bake fruit pies!
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Comments
i'll be posting the whole menu with photos in sept!
Reply to this Posted by: Rose Levy Beranbaum | August 2, 2008 1:02 PM #
What did you make for the birthday dinner?
Reply to this Posted by: meg shaw | August 1, 2008 8:28 PM #
Happy Birthday to your Dad, Rose, from Bonnie Scotland! Hope you all have a wonderful day. It's my friend/neighbour's birthday today too and I made Golden Grand Marnier cake with the chocolate glaze of course.
Reply to this Posted by: Annie | July 23, 2008 11:15 AM #
Wow - 94 and still a great appetite. I hope I'll be so lucky.
Zach
Reply to this Posted by: Zach Townsend | July 21, 2008 4:39 PM #
According to The Cake Bible, large tunnels are created by over mixing the batter, or baking in an oven that's too hot.
Reply to this Posted by: Patrincia | July 18, 2008 5:18 PM #
Hello!
Chocolate cake problem. Bakes nicely at 350. When I cut into it, the top caves in (creating an avalanche of crumbs because there is a tunnel/hole in the middle of the cake. Does anyone have any idea why this occuring? Suggestions to remedy? Thank you!
Reply to this Posted by: Ann Marie | July 18, 2008 4:04 PM #
Our friend Denise, posing in between Dad and I. Her flan is so spectacular and consistent. Fragile and smooth, just enough hold to slice and serve. She claims is due to this pan she has been using for over 20 years. My recipe is based on hers, and that evening I was 2nd place. I NEVER make flan when Denise is around!!! Rose has a flan recipe in Rose's Melting Pot, I haven't tried yet, but reads similar to mine's. Rose quotes the benefits of using canned milk to the most possible creaminess. Also one of my Peruvian cookbooks quotes leaving the flan in the pan for 1 or 2 days in the refrigerator for maximum caramel release.
Reply to this Posted by: Hector | July 18, 2008 1:28 PM #
So who won the flan contest?
Reply to this Posted by: Patrincia | July 17, 2008 11:00 PM #
What a remarkable birthday!!! and thanks for sharing. Happy birthday to the man.
Here is the cake of my Dad when he turned 50, back in 1987. Also, picture of my family's flan contest in 2002: Dad with Josephine on the left, me in the middle.
http://www.hectorwong.com/roselevy/Dad.html
Reply to this Posted by: Hector | July 17, 2008 6:50 PM #
I've been baking pies for years but a while back my brother(age 87) said his neighbor baked him a raisin pie and the crust tasted more like a cookie.(I make him pies often)I went to all recipes and several others and tried some and they are all crumbly and you can't cut the pie without it falling to pieces also hard to roll out.does anyone know a fool proof recipe like he is talking about?
Reply to this Posted by: Babe | July 17, 2008 4:34 PM #