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| Book of Cakes and Pies," but I can't find it now. It was a recipe for Creme de Menthe cake or Chocolate Creme de Menthe Cake. I REALLY want to make it for Father's Day. Has anyone seen it? Made it?
And by the way, I don't keep heavy whipping cream on hand, mainly b/c it's so expensive, and secondly b/c it expires so quickly. But some recipes say you can use HWC or milk! Does milk whip? Would it if you used 100% milk? How come you can use it some times and not others? Is there something you could ADD to milk to make it do whatever HWC does? Could you use that whipped cream in a can? To thank you for putting up w/ my dumb questions, here's a recipe from the "McCalls" [no HWC!]that looks handy: EASY WHITE-FUDGE FROSTING 1/2 c. butter or margarine
1. Melt butter in small saucepan over med. heat. Remove.
And while I'm in the mood to find fault w/recipes, my idea of a "small saucepan" wouldn't be big enough to hold all that. Anyway, it still looks handy, now that you know the possible pitfalls. HAPPY FATHER'S DAY, ONE AND ALL! chery2 |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Wed, Jun 11, 08 at 21:17
| You can't whip plain old milk. The only thing Reddi-Whip is good for is for topping. The whipping cream I get has an expiration date that's pretty far away. |
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- Posted by ginger_st_thomas (My Page) on Wed, Jun 11, 08 at 21:23
| Oh, and some recipes call for milk or half-and-half OR cream when the recipe will turn out using any of those but cream will make it richer. But they don't call for milk or half-and-half for topping. |
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| All good to know, Ginger. Thanks! chery2 |
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- Posted by fearlessem (My Page) on Thu, Jun 12, 08 at 15:09
| Hi Cherry -- Is it actually a cake you are looking for? My friend makes a Creme de Menthe ice cream pie -- she makes a chocolate cookie crust (using either oreos or those fantastic Famous Chocolate Wafers), then lets a quart of vanilla ice cream get real soft and mixes in maybe 1/2 a cup (not sure how much -- to taste) of creme de menthe, pours it into the crust and refreezes... Very refreshing on a hot day... Emily |
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| Here's a recipe I make for St. Patrick's Day. Read through the recipe - you'll note I use peppermint extract instead of Creme de Menthe in the cake because Creme de Menthe tends to burn in the cake. I use Creme de Menthe in the whipped cream topping. -Grainlady KILLARNEY CHERRY CAKE (I've posted this recipe so many times on the Internet over the years that you can now Google it and find the recipe. I found this recipe in a cookbook that was compiled by Home Ec. Teachers in the "Foreign Section". How authentic to Ireland it is is somewhat doubtful - although cherries are an Irish favorite - but this cake is always a hit and easy to make.) 1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix Prepare cake according to package directions, substituting 1/4 c.creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring and using the same amount of water as called for on the box (Grainlady note: I prefer the peppermint flavoring to the creme de menthe - creme de menthe tends to burn the cake). Stir in chopped cherries; pour into two greased 9-inch layer pans. Bake as directed on cake mix package. Cool. Whip the cream with remaining creme de menthe or 1/2 t. peppermint flavoring and confectioners sugar. Spread one-third of the whipped cream between cake layers. Heap Note: If you want to save time and money, frost the cake with a tub of Cool Whip (regular or Extra Creamy, the Low-fat stuff doesn't hold up well) with either creme |
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| Thanks Emily and Grainlady! Emily, I have made creme de menthe pie in the past and frozen it for special celebrations. My family has expanded so much since then, I thought a cake might serve us better. Grainlady, your KILLARNEY CHERRY CAKE looks exactly like what I want. I hadn't thought of cherries, but I think they'll be a perfect addition. I know your recipe will be often repeated for our family celebrations. Thanks for sharing! chery2 |
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