I'm a dump cake failure.
jimster
16 years ago
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wizardnm
16 years agojimster
16 years agoRelated Discussions
Please Help me.... I'm a meatloaf failure!!!
Comments (51)I make variations on meatloaf....Italian meatloaf topped with tomato sauce about 10 minutes before being done and seasoned with oregano basil and garlic and ag emerous splash of red wine. Mexican meatlaof with part of a can of rotel in the mix. And company meatloaf...when i make the usual egg bread crumb ematloaf mix and pat it out like a jelly roll on a piece of foil, them make a spinach filling....squeeze very dry a package of chipped spinach....and chop through it again with a chef's knife. Sautee finely chopped mushrooms and onion in a fry pan...add the spinach...and whil warm add blue cheese....or parmesan and mix well. Spread on the meat, roll up using the foil as a helper and bake. Let cool about1 5 minutes before slicing....and I like to serve it with a sauce of chiopped canned tomatoes, seasones with a bit of onion and basil and cooked down a little. Makes a pretty dish....haven't done that in a while. There are all kinds of things you can put in the center of a meat loaf....asparagus for another....and I have seen but didn't like the looks of...hard boiled eggs in the middle....looked rather like an eye peeking out! Linda C...See MoreCake recipe for lamb & other cake molds?
Comments (5)Pound cake does seem to be the go to recipe for molds for a lot of people. Much less failure rate as far as holding up, plus you can find a nice flavorful pound cake pretty easily. I don't have my recipes right here, but I did a search and there was a thread on the recipe forum from 2008 where Ann T and Ginger, and other forum members, posted favorite pound cake recipes. Here is a link that might be useful: Pound cakes...See MoreDump cake - dump dinners!?!
Comments (37)I realize this is an old thread, and at the risk of ruining my (new) reputation, I can't resist telling the word, under my assumed name, that in a moment of weakness and nostalgia and totally out of character, I did indeed order the dump cake book "which included a "free" dump dinner book, and a "free" ceramic frying pan. Laugh all you want . The truth of the matter is that the book is really kinda fun. My daughter used to make a couple of the dump cakes when she was first married in the early 80's, so I'm going to surprise her & her husband this coming Sat nite when they come for a leg of lamb dinner & serve a dump cake for dessert! What's that rumbling??? Oh, I know, it is several of you shuddering. Most of the time, our families "eat healthy", (including my 100 year old father!) but Saturday night we will sink into decadence, The cherries actually sound good after the lamb, peas, etc and I know they will get a kick out of it. You know, the book had several tempting versions of the dump cake, and over the years I will probably enjoy using some of them. The dump dinner cookbook was actually just a 39 page paperback, and haven't perused it yet, but would think the advantage of a dump dinner as opposed to a crockpot dinner is going to be not having to plan as far ahead. Sorry this is so late & so long; I just couldn't resist since no one (but me :) ) seems to have actually ordered it! I probably would not do it again, as the scottish side of me is horrified that I spent $27 on a whim, for a questionable cookbook, with "free stuff" which of course you are pretty much paying for in the 7.99 shipping, and probably inflated price of the cookbook. I hope they can stop laughing long enough Sat nite to eat & enjoy the decadent, quirky expensive cake....See MoreHas anyone made Pumpkin Dump Cake?
Comments (11)This one is really good! Paula Deen's Ooey Gooey pumpkin cake 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Cool completely before cutting....See MoreVirginia7074
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