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Did Martha make a Mistake? Question on Leavening in Recipe
Posted: 12 November 2013 03:52 PM   [ Ignore ]   [ # 136 ]
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Thanks You Dear Flour Girl—you are so nice!!

Well, I mixed the BCC this way: dry ingredients, eggs, then I got confused but carried on anyway:). The recipe was missing a line of code maybe, so I just added the ingredients. I did add the bananas last and tried to not over-mix them.

Co-workers said it was the best Banana ‘Bread’ smile  they’d ever tasted. I can rely on my nose to tell me when a cake is ready, most times anyway, but I do believe it could have baked for a few more minutes. But, maybe the oil makes that much of a difference?

I will make the BCC again, for when I sit with my Grandma this week. She will love it and I will get to experiment a bit more. 

Found my favorite Bundt pan while cleaning so I will bake that pumpkin cake. I love the picture of it in Rose’s CB.

I will report back on the BCC!! wink 

 

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Posted: 13 November 2013 11:01 AM   [ Ignore ]   [ # 137 ]
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Great!!!! I’m so happy to hear that!

Keep me posted.

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Posted: 20 November 2013 02:25 PM   [ Ignore ]   [ # 138 ]
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Anne in NC - 21 October 2013 10:03 PM

I use E. Guittard Cocoa Rouge—it’s fabulous.  You can get it at Sur La Table, and I think it’s very reasonably priced ($9.95 for a 8 oz can).

http://www.surlatable.com/product/PRO-592352/E+Guittard+Cocoa+Rouge+Cocoa+Powder

Going to the store to buy this today. Thanks Anne!

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Posted: 20 November 2013 07:51 PM   [ Ignore ]   [ # 139 ]
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I hope you enjoy it! Julie turned me on to it when they stopped selling G&B a couple years back.

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Posted: 21 November 2013 12:41 AM   [ Ignore ]   [ # 140 ]
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Thanks Anne. It turns out my store doesn’t carry the rouge but they allowed me to order it. They carried milk chocolate cocoa powder.

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