| T O P I C R E V I E W |
| Sandy |
Posted - 01/16/2008 : 20:46:31
It has been requested that we do a little profile of our members.
Please include the following, if you don't mind? 
Where are you from.
What do you do.
How long have you been cooking?
How old are you?
And anything else you wouldn't mind sharing.
Thanks to Big Orange Smoker for this suggestion!!
moderator
"Sandy" |
| 15 L A T E S T R E P L I E S (Newest First) |
| Mighty Mouse |
Posted - 03/01/2013 : 20:11:17
Hmmmmm. Cake and frosting are interesting to say the least! I'm going to try this maybe next weekend in my three heart shaped pans. Funny thing is when me and my gf tie the knot I will probably end up smoking the whole hog and making my own wedding cake, lol. I'll see how your recipe does and let you know but from the looks of it I don't think it can possibly fail. Its been a while since I've made a cake so I'm plenty overdue.
On a side note, I'm a newb here, I've been on other forums for other things too. It's sad to see someplace like this wither away. I've been on forums that got so big they became useless and seen some grow and get taken over by arseholes and the real contributors pushed out. This is about the only place I post anything anymore. I don't know the how or why, but I've visited other BBQ forums and like this one the best. Maybe, just maybe........ |
| yoh pig |
Posted - 02/26/2013 : 11:11:42
Hey, Mighty Mouse. Sorry it took me so long to get back with you on this cake recipe. Thanks for posting yours! Nothing like a great piece of cake after eating a rack or two of baby backs, eh?
Note: This is from Southern Living Annual Recipes 1986. Its for a wedding cake I think. For the pans I think we do 3- 8inch pans instead of the 6-8-12 described below.
Almond-Butter Cake
1 cup butter, softened
½ cup shortening
3 cups sugar
4½ cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
1½ cups cold water
2 tsp vanilla extract
1½ tsp almond extract
9 egg whites (room temp)
Grease bottoms of 6-inch, 8-inch, and 12-inch round cake pans; do not grease sides. Line bottoms of pans w/ waxed paper.
Cream butter and shortening in large mixing bowl; gradually add sugar, beating well. Combine dry ingredients; add to creamed mixture alternately w/ cold water, beginning and ending w/ flour mixture. Mix well after each addition. Stir in flavorings.
Beat egg whites until soft peaks form; fold into batter. Pour batter into pans. Bake layers at 325o for 30-35 min or until wooden pick inserted in center comes out clean. Cool in pans 10 min; remove from pans, peel off waxed paper, and let cool on wire racks. Brush excess crumbs from cake.
Frost with Almond-Butter Frosting.
Almond-Butter Frosting
3/4 cup butter, softened
3/4 cup shortening
3 16-oz packages powdered sugar, sifted and divided
1 egg white
½ tsp salt
1½ tsp almond extract
½-3/4 cup whipping cream
Cream butter and shortening in large mixing fowl at medium speed; gradually add ~1/3 sugar. Cream until light and fluffy.
Add egg white, salt, and almond extract; mix well. Gradually add remaining sugar and ½ cup whipping cream alternately, beginning and ending w/ sugar; add more whipping cream, if necessary, to make frosting a good piping consistency. Mix well after each addition. Continue beating until mixture is fluffy and creamy.
Yield ~ 7 cups.
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| Mighty Mouse |
Posted - 12/24/2012 : 07:12:05
Ugh, blasted auto correct! Sorry yoh pig! |
| Mighty Mouse |
Posted - 12/24/2012 : 07:10:24
quote:
Originally posted by Mighty Mouse
Okay Yoh Pig and anybody else interested, here's the best yellow cake recipe that anybody that I know says exists. Read the instructions before you start, very important!
Oh, I am a stickler for using the real thing, not fake imitation junk. You guys know, food is what you make it. You put in imitation anything, you get fake food.
2 1/4 cups all purpose flour, unsifted.
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup milk
Vegetable oil
1 stick butter, softened, do not use margarine!
1 heavy tablespoon pure vanilla extract
3 large eggs.
Cut wax paper to fit the bottom of your cake pan/pans. Spray the pans with cooking spray, place the paper in the pans, spray the paper.
In a large bowl, combine the dry ingredients and stir.
Here's the funky part, measure the milk into a 2 cup measuring cup, then add veggie oil to 1 1/3 cup. Basically you need 1/7 cup of oil but I don't ever recall seeing a 1/7 measuring cup, lol.
Add the rest of the ingredients (except the eggs) into the dry mixture and blend on medium high for two minutes, scraping the sides of the bowl as needed.
Add the eggs and beat another two minutes.
Pour into the prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick comes clean.
If you're doing a half sheet double the ingredients, reduce to 325° and bake 40-45 minutes.
My favorite butter cream icing!
1/2 cup vegetable shortening
1 stick softened butter
1 very heavy teaspoon vanilla extract. (I like vanilla!)
4 cups sifted 10x confectioners sugar
2 tablespoons milk, as needed
Creme the butter, Crisco and vanilla together.
Add sugar 1 cup at a time until well blended.
Milk, add as needed to make icing workable. More milk will soften the mixture and I will tell you that it doesn't take much!
If you want to make chocolate follow instructions as listed but when done, add Hershey's unsweetened cocoa until it "looks" and tastes like chocolate icing. You will need a little more milk as the cocoa will dry it out.
I usually do a double batch so obviously double everything.
If anybody has a good Boston Baked bean recipe I would like it. If this is better moved somewhere else please do. Kinda new here
Merry Christmas everybody!
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| Mighty Mouse |
Posted - 12/24/2012 : 07:08:57
Okay You Pig and anybody else interested, here's the best yellow cake recipe that anybody that I know says exists. Read the instructions before you start, very important!
Oh, I am a stickler for using the real thing, not fake imitation junk. You guys know, food is what you make it. You put in imitation anything, you get fake food.
2 1/4 cups all purpose flour, unsifted.
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup milk
Vegetable oil
1 stick butter, softened, do not use margarine!
1 heavy tablespoon pure vanilla extract
3 large eggs.
Cut wax paper to fit the bottom of your cake pan/pans. Spray the pans with cooking spray, place the paper in the pans, spray the paper.
In a large bowl, combine the dry ingredients and stir.
Here's the funky part, measure the milk into a 2 cup measuring cup, then add veggie oil to 1 1/3 cup. Basically you need 1/7 cup of oil but I don't ever recall seeing a 1/7 measuring cup, lol.
Add the rest of the ingredients (except the eggs) into the dry mixture and blend on medium high for two minutes, scraping the sides of the bowl as needed.
Add the eggs and beat another two minutes.
Pour into the prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick comes clean.
If you're doing a half sheet double the ingredients, reduce to 325° and bake 40-45 minutes.
My favorite butter cream icing!
1/2 cup vegetable shortening
1 stick softened butter
1 very heavy teaspoon vanilla extract. (I like vanilla!)
4 cups sifted 10x confectioners sugar
2 tablespoons milk, as needed
Creme the butter, Crisco and vanilla together.
Add sugar 1 cup at a time until well blended.
Milk, add as needed to make icing workable. More milk will soften the mixture and I will tell you that it doesn't take much!
If you want to make chocolate follow instructions as listed but when done, add Hershey's unsweetened cocoa until it "looks" and tastes like chocolate icing. You will need a little more milk as the cocoa will dry it out.
I usually do a double batch so obviously double everything.
If anybody has a good Boston Baked bean recipe I would like it. If this is better moved somewhere else please do. Kinda new here
Merry Christmas everybody!
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| livespive |
Posted - 11/28/2012 : 07:48:37
If by the tutorial you mean the post that had the two pits side by side, and had the write up on the toxins in the smoke, I was able to print that of before it was deleted. It was a 15 page pdf counting the Q&A session afterwards lol
You can send me emails, and I can send copies if you want it.
quote:
Originally posted by yoh pig
Here's the thread to Bigabyte's post about fire. I think he got mad at someone and deleted the tutorial but maybe you could cull something from the posts that follow
http://www.barbecuenews.com/forum/topic.asp?TOPIC_ID=19125
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| yoh pig |
Posted - 11/27/2012 : 18:40:03
Here's the thread to Bigabyte's post about fire. I think he got mad at someone and deleted the tutorial but maybe you could cull something from the posts that follow
http://www.barbecuenews.com/forum/topic.asp?TOPIC_ID=19125 |
| livespive |
Posted - 11/27/2012 : 13:56:47
i REMEMBER eD'S POST, BUT i THINK THIS GUYS NAME WAS cHRIS bAKER AKA BIGABYTE.....(OOPS CAPS LOCK IS ON, i'M AT WORK)
quote:
Originally posted by BigOrangeSmoker
quote:
Originally posted by mountainpitbbq
I bet you're talking about Ed's (kickass bbq)post on fire management. It was great. I printed out a copy, but can't find it. Think the original post got lost when the Turks invaded this site. There's a link to Ed's profile below -maybe he can e-mail you a copy quote:
Originally posted by livespive
Welcome Andy,http://www.barbecuenews.com/forum2/pop_profile.asp?mode=display&id=7422
Yes there is lots of talent here, I have learned lots lol.
I'll trade you that yellow cake for an old post that used to be on here about fire management
I don't know if it's still here as I think the member is gone.
quote:
Originally posted by Mighty Mouse
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend!
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge
OUTSTANDING INFO ON THIS SITE...WONDER WHAT HAPPENED TO MR.ED
http://www.kickassbbq.com/
Off The Sauce Cookers
Stump Monster Owner
Stump Stretch
Orange Nation
Huntsville,Alabama
Eat A Pig Save A Farmer
philwhite@knology.net
|
| yoh pig |
Posted - 11/25/2012 : 19:01:41
quote:
Originally posted by Mighty Mouse
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend!
Welcome to the board Mighty Mouse. Lot of great info here. I'm sorta a cake guy myself sometimes and have a great Almond Wedding Cake recipe I'll swap for your Killer Yeller!
To other members: Didn't Bigabyte have a fire management tutorial on here too?
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| BigOrangeSmoker |
Posted - 11/20/2012 : 18:33:26
quote:
Originally posted by mountainpitbbq
I bet you're talking about Ed's (kickass bbq)post on fire management. It was great. I printed out a copy, but can't find it. Think the original post got lost when the Turks invaded this site. There's a link to Ed's profile below -maybe he can e-mail you a copy quote:
Originally posted by livespive
Welcome Andy,http://www.barbecuenews.com/forum2/pop_profile.asp?mode=display&id=7422
Yes there is lots of talent here, I have learned lots lol.
I'll trade you that yellow cake for an old post that used to be on here about fire management
I don't know if it's still here as I think the member is gone.
quote:
Originally posted by Mighty Mouse
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend!
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge
OUTSTANDING INFO ON THIS SITE...WONDER WHAT HAPPENED TO MR.ED
http://www.kickassbbq.com/
Off The Sauce Cookers
Stump Monster Owner
Stump Stretch
Orange Nation
Huntsville,Alabama
Eat A Pig Save A Farmer
philwhite@knology.net |
| mountainpitbbq |
Posted - 11/20/2012 : 15:09:05
I bet you're talking about Ed's (kickass bbq)post on fire management. It was great. I printed out a copy, but can't find it. Think the original post got lost when the Turks invaded this site. There's a link to Ed's profile below -maybe he can e-mail you a copy quote:
Originally posted by livespive
Welcome Andy,http://www.barbecuenews.com/forum2/pop_profile.asp?mode=display&id=7422
Yes there is lots of talent here, I have learned lots lol.
I'll trade you that yellow cake for an old post that used to be on here about fire management
I don't know if it's still here as I think the member is gone.
quote:
Originally posted by Mighty Mouse
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend!
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge |
| livespive |
Posted - 11/20/2012 : 13:10:53
Welcome Andy,
Yes there is lots of talent here, I have learned lots lol.
I'll trade you that yellow cake for an old post that used to be on here about fire management
I don't know if it's still here as I think the member is gone.
quote:
Originally posted by Mighty Mouse
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend!
|
| Farmdog |
Posted - 11/17/2012 : 12:52:20
Welcome to the site Andy!
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
| Mighty Mouse |
Posted - 11/17/2012 : 05:27:17
Hello everybody. My name is Andy, I repair forklifts and am also our company trainer. I live in a development next to Lake Wallenpaupack in northeast Pa. I'm 46 and an amateur cook though my friends would argue that. My mom was a professional caterer many times doing three weddings in one Saturday, her building had three halls. That is where I learned. I got tired of the sub standard what people call "BBQ" around here and decided to do my own. I will be building my own smoker over the winter if anybody has any good plans I would appreciate it. I use a gas grill/charcoal unit right now but regulating temp is a job and a challenge to say the least. I do have to say I am humbled at the talent here. I hope to learn and maybe someday I can contribute. I do have a killer yellow cake recipe as I do high end birthday cakes too so if anybody would like it I about guarantee it's about the best you ever had. I have had professional cooks tell me that multiple times. Anyway, thanks for letting me join and have a great weekend! |
| The Grill Father |
Posted - 07/16/2012 : 10:37:52
All has been fixed, just spoke with Kell he changed my username I am now The Grill Father, Thanks Kell |
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