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Wednesday, November 25, 2009



what kind of shortening (butter, oil, crisco??)
and what size cake pan


Love the apple cake recipe...can't wait to try it at home. But isn't it just like a mother to let you know how to do it the "right" way. LOL!!!

Penny Savvy & Dollar Wise

this recipe looks delish! I'm not a professional chef, but I have been cooking since I was in 6th grade (and I'm over 50 now). One note about cast iron. Some fats used in cast iron, when combined with any flour product can create a 'funny' taste if the product sits for more than 24 hours. The only thing I can figure out about this is that the fat (depending on how acidic it is) pulls some of the 'seasoning' from the pan, which has certainly been used for cooking meats prior to. Flour absorbs odors almost as quickly as baking soda does, so perhaps there is a chemical reaction happening there. One way I have to prevent this is to add just a few drops of peppermint oil to the recipe...yes even apple pie! You won't taste it directly, but it gives the recipe an always fresh flavor. Just a few drops..don't get carried away!

Limo Hire

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