cakes that do not deliver
December 15th, 2012 | 
Author: I have been trying out new cakes and the first one was rated do not make again and that is from someone who eats most things. The second new cake (Peanut bars without peanut butter) I had high hopes for. After all the recipe came from a well known baker and her things are always great. Again a “flop” although this time it was my fault as I put in only half the flour the recipe called for. I will call it peanut brittle and serve it, as it turned out rather tasty, just not what I wanted.
So what have you made that did not measure up?
//
Posted in * Recipe Requests
Oh my, how frustrating for you….so glad it’s tasty anyway. Looks are not everything. Not a cake but a quick bread is the issue of the day here, and it does look nice. We need pear things for tomorrow for the Partridge in a Pear Tree thing…so I tried a new recipe. Racing around, started mixing it up only to discover no amount was given for the flour. I used 2 1/2 cups and am hoping it’s good. First time I’ve ever made Pear Bread…..and it’s to give away…..should I or not??? Here’s the recipe. Clueless as to where I picked it up. Anyone know where to find this mountain lady? This food thing sure does keep our minds busy anyway, and it’s still fun no matter what… usually!
Pear Bread
Posted by mountain_lady (My Page) on
Tue, Aug 21, 12 at 23:35
” I have been doing this Recipe for my family for years and years and they really love it so I thought I would share it with you all. ”
1/2 cup shorting
1 cup sugar
2 eggs
1 1/2 cups pears. (mashed)
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
In Lg bowl cream shorting and sugar unil fluffy. add eggs,(one at a time ), add pears, beat till well blended . add flour, salt , baking soda and baking powder . stir till smooth.
transfer to 9in x 5 in glass loaf pan (greased) bake at 350 for 50 to 60 mins. or till your tooth pick comes clear.
You can also use apples , banana’s, peaches , or any kind of fruit .
This bread is moist and delicious. It was a hit yesterday and will be made again. The pear flavor is very mild and definitely will be tried with other fruits as well. I did find the recipe again at The Garden Web forum. Mountain lady did not give any flour amounts when questioned just said that it was really just a banana bread made with pears. It is a really good recipe no matter what.
so glad the bread worked out well. Repurposing is not always an option, and to not have to think about it is even better. I repurposed some of my “peanut brittle” as a topping for a cherry chocolate chip cake, but would have preferred not to do do this.
//
I’m glad to hear you were able to use your brittle and it didn’t go to waste. When I have a mishap, it kills me seeing all of those ingredients go down the disposal. It’s a good thing those things don’t happen too offen, just often enough to keep it interesting for us I guess! Here’s one that I’ve been wanting to try. It sounds really good but why one 10 inch log and one 16 inch log? This recipe has been in my files for years and not tried that I can recall. It’s handwritten by me so I’m not sure where it came from. Does this sound familiar to anyone?
Chocolate Macaroon Toppers
Step 1:
Combine:
2 c. (7 oz. pkg.) grated coconut
½ c. sugar (confectioner’s or granulated)
Mix together and then stir in:
1 egg white
1 tbsp. water
1 tsp. vanilla
Form into a 16-inch roll. Wrap and chill.
Step 2:
Cream:
½ c. butter
½ c. firmly packed brown sugar
Blend in:
1 unbeaten egg yolk
½ tsp. vanilla
¼ tsp. salt
Add: 1 ½ c. flour
Mix well and form into a 10-inch roll. Wrap and chill.
Step 3:
Cut cookie dough into ¼ inch slices and place on an ungreased cookie sheet. Cut ¼ inch slices of coconut roll using a sharp knife. Shape into patties the same size as the cookie dough rounds. Place on top of cookie dough slices.
Bake at 375 degrees for 12-15 minutes or until golden brown.
Step 4:
Melt 1 pkg. (6 oz.) semisweet chocolate chips. Frost cookies with melted chocolate.
Step 5:
Cut maraschino cherries or candied cherries into sixths and place one on each cookie.
Sherry: this might be a stretch, but a sloppy 10 can look like a 16. Could that be the problem? I would agree that both rolls should be the same length and if I would make it that is what I would aim for.
//
I’m just guessing that the 16 inch roll would not be as wide as the 10 inch so those slices would not quite cover the others when placed on top. BUT, it seems as if you’d have leftovers of the 16 inch roll since they are cut the same thickness.
hmm….
I have all of the ingredients. If I can work it in, I’ll whip up a batch. Yet another mystery in our young lives!