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Posted: 08 April 2008 06:49 PM   [ Ignore ]   [ # 46 ]
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Hi Everyone! I’m Joan from Syracuse and I was very excited when I found Rose’s newsletter, blog and forum. I figure if I have any baking questions, then this is the place to ask them. I have always loved to bake and prepare desserts, so I look forward to learning many new things with everyone here. BTW does anyone have any special cakes, desserts or dishes that they love to prepare for Passover? I am trying to finalize my planning so that I can start to bake and cook next week, since I will be having 18 people for the first seder. Any suggestions? I look forward to hearing all of your suggestions.

~Joan~

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Posted: 09 April 2008 03:47 PM   [ Ignore ]   [ # 47 ]
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In rose’s book there is an amazing dense chocolate cake…I don’t think I’m going to get the name exactly right…but it is the chocolate oblivion truffle torte…or something like that.  It is amazing!!!!!  (It is dairy, however, so if you all are Kosher, it won’t work with the seder…but it is delicious).  Perhaps, if you can find a dark chocolate that is Pareve you can use (heaven forbid) Margarine.  If you are serving it with a meat meal…you won’t have a choice.

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Posted: 09 April 2008 09:28 PM   [ Ignore ]   [ # 48 ]
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Bill, thanks for the suggestion of Rose’s Chocolate Oblivion Truffle Torte. It looks like a perfect recipe for Passover, but as you mentioned I will be serving a meat meal for the seder and need something that doesn’t contain dairy ingredients. I thought about substituting margarine for the butter, BUT stick margarine that is kosher for Passover is NOT available in the Syracuse area this year! Do you think that I can substitute Hollywood Sunflower oil for the butter? If so, how much? Without stick margarine I will have to cut out many of my chocolate recipes for Passover this year. Suggestions are welcome as the holiday draws closer.

Thanks again.
~Joan~

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Posted: 11 April 2008 06:29 PM   [ Ignore ]   [ # 49 ]
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sorry for the delay in answering…I don’t get to the computer every day…I don’t know if oil will work…I’m not even sure margarine will work…but at least it is somewhat solid at cool room temperature.  Oil is a liquid at most room and refrigerated temperatures, and i don’t know how it will affect the texture of the cake.  You’re on your own here.  As far as margarine in a tub…I know it doesn’t cook the same as margarine in a stick and i know it burns fairly easily…so ... good luck.

Bill

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Posted: 12 April 2008 07:50 PM   [ Ignore ]   [ # 50 ]
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Bill thanks for taking the time to reply. I’ve been told that using 3/4 cup of oil in place of 1 cup of margarine or butter should work. I’m just a little leary about the consistency of some baked items. Suggestions for kosher for Passover parve baked desserts are very welcome.

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Posted: 08 June 2008 10:28 AM   [ Ignore ]   [ # 51 ]
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Hey everyone. My name is Mike, i am from pittsburgh Pa and i am new to the site.  I am a full time baker that very seldom gets to sleep, haha but what can i say i love making desserts, and the hours for that are the times when i would sleep so what can ya do. I take baking very serious and strive to be as professional as possible every time that spatula is in my hand. I look forward to sharing and contributing.
~Mike

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Posted: 08 June 2008 04:27 PM   [ Ignore ]   [ # 52 ]
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Welcome Mike!  I can’t wait to see photos of you wonderful creations!!!

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http://butteryum.blogspot.com

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Posted: 08 June 2008 04:52 PM   [ Ignore ]   [ # 53 ]
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Welcome, Mike! Ditto, I’d love to see more pictures—that chocolate cake picture you’re using for your avatar is just gorgeous and is provoking chocolate cravings even as I type…

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Please visit my blog:
Bungalow Barbara

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Posted: 11 September 2008 12:12 AM   [ Ignore ]   [ # 54 ]
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HOWDY!!  smile smile smile

............I am Biscuits, or Jimmy, and am an aspiring baker, preparing to start my own business. I grew up with the cake bible, and I would spend hours going through the wealth of information in the ingredient glossary. It has been close to 20 years since my mom first bought the cake bible, and though I rarely make desserts, I took what I learned from the ingredient information, and baking science hints and applied them to my baking.
............I am best known for my biscuits, and I am preparing for an all out baking extravaganza to get a number of first drafts under my belt and get feedback on some variations I have been waiting to try on my main recipe.
............Though I can’t share my main recipe, I look forward to trying, learning, and sharing other recipes with members of the forum. I have enjoyed what I have read so far, and believe that my growth as a baker will greatly be aided by the input and exchange that happens here. Hope to purchase the bread bible by the end of september, and later replace the old cake bible.  (the art deco was one of my favorite pictures. Such a dark,rich cake, and intriguing design!! )

.........Years ago, I was caught off-guard by how passionate people can be about what I make. So the challenge is to try things out and ultimately have great results on new experiments. I want the first and last tasting to be moments to enjoy with relish.
...........Looking forward to sharing a passion for food!          smile  Jimmy (Biscuits) smile


...........In the attached picture, I have a picture of some of my biscuits from a family function.

(I had to edit the picture for size) I hope the pics come out alright. I changed the format. What picture format works best?  .gif ?

On the left are my original biscuits. The other two are variations on this.
In the middle are some lemon-pepper biscuits, baked in mini fluted cups (a lot of work to clean all those flutes LOL smile  )
On the right are two pans of my carrot raisin biscuits. They are one of the all-time favorites by family and friends

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biscuits for niece's dedication2.GIFlemon pepper.GIFcarrot raisin.GIF
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Try something new, enjoy something familiar. There is a range of joys to explore through creating good food. Plus victories, small and large

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Posted: 11 September 2008 09:54 AM   [ Ignore ]   [ # 55 ]
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Yummeola!!

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http://butteryum.blogspot.com

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Posted: 18 September 2008 06:02 PM   [ Ignore ]   [ # 56 ]
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Hello everyone!  I was so excited to ‘stumble’ across your site, Rose.  I am calling you Rose since I feel as if I know you through your fabulous books.  I’ve been a fan since the day I purchased the Cake Bible.  I have been home baking for 34 years and thought I was pretty good at breads, having baked all our bread since the day I got married and having a ridiculously extensive library of bread baking books….BUT….I recently purchased your Bread Bible and…..MY GOODNESS!!  I now officially feel like a pro!  My entire family is reeling.  I am working my way through the book and I have to say each and every loaf has been fantastic.

I am SO looking forward to learning even more through this site.  Thanks so much! grin

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Posted: 17 February 2009 10:29 PM   [ Ignore ]   [ # 57 ]
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Hello!
i am new to this site but already LOVE IT!!!
thanks

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Posted: 18 February 2009 12:30 PM   [ Ignore ]   [ # 58 ]
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LUV2Bake:
  Good morning. Welcome to our culinary club & happy to meet you today as well. I know you will enjoy being a member.
  Good luck to you & enjoy the rest of the day.

  ~FRESHKID.

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Posted: 18 February 2009 12:41 PM   [ Ignore ]   [ # 59 ]
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Welcome luv2bake!!!  smile

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http://heavenlycakesenjoyedonearth.blogspot.com/

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Posted: 03 March 2009 09:56 PM   [ Ignore ]   [ # 60 ]
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hello evryone..

i am ellyssa from malaysia.. i just found this amazing forum !! i am looking forward to share and gain more knowledge from this forum..Thanks :D

http://drezqi.blogspot.com

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do visit my blog
http://drezqi.blogspot.com

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