BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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Well, if you can find pareve margarine -- around here the ONLY kind I've found is unsalted Fleischmann's. I thought about it for a little while and consulted the OU's recipe archive; there are a couple of pareve pumpkin pies here.
But I've pretty much decided to go with the sponge cake and sorbet, and save the pie for Friday night -- when we always have dairy anyway. We'll have pumpkin soup (my recipe uses heavy cream, for which I'll substitute coconut milk) for Thanksgiving, so we won't totally miss out on the pumpkin.
rms, there is always angel food cake. I have a nice recipe for a chocolate one if you like. Also, as someone mentioned upthread, chiffon cake has oil rather than butter.
I made them several years in a row, and I loved them, but most people found them overpoweringly lemony. They're very strong and puckery. I'm going to try Cook's this year.
I want a lemon bar recipe that has an almond crust. Actually, I'd just use the filling from the Cook's recipe, so really what I want is an almond-flavored crust. Any ideas?
I think I've done something like that. Which I know helps you a lot, but.
Edit: Nope. I was thinking of Maida Heatter's Swedish Almond Torte but it's not really lemon-filled.
I've actually tasted exactly what I want. The problem is, it was made by a friend of mine and she made two different kinds. I have no way to communicate to her what I want, and at this point it was a while ago and I don't think she can find any recipes. Maybe I should suggest we get together and bake though, and then I can look through her recipes.
I am considering just doing some experimenting, substituting almond powder for flour in the Cook's recipe and looking around for other recipes.
I love the IR lemon bars. They're so lemony that your toes will curl, though.
Maybe I should take some to Thanksgiving. It turns out that I'm the ONLY one bringing dessert and the crowd will be between 10 and 20 (plus assorted children) - hopefully the hostess will have a firmer number within a couple of days.
So far I'm making 6 pies, a gingerbread cake, and my family's beloved Chocolate Delight bars (this is a midwestern concotion with crushed vanilla wafers, pecans, and chocolate chips covered in evaporated milk and baked. The milk carmelizes and the bars are much better than the sum of their parts). The lemon bars would be a nice alternative taste, but not very Thanksgiving-y.
They should be done in 10-15 minutes--just touch the top of one and see if it springs back.