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Cooking For The Winter Holidays


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#101 Barbara

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Posted 27 December 2012 - 05:00 PM

Just now out of the oven: Guiness Stout ginger cake from _The Last Course_ by Claudia Fleming. It smells insanely good.


Pulled up this recipe and will be making it for NYE. My question: Do you need to use your mixer to combine the eggs, sugar and oil? Or, just a whisk in a bowl? What I mean is, there is no mention of a "ribbon stage" for the eggs and sugar.

#102 zoramargolis

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Posted 28 December 2012 - 12:27 PM

I used my standing mixer, but I have also made it with just a bowl and whisk. An exceptionally moist cake--I just had a piece a few minutes ago, and it is still really good, five days after I made it. It's been sitting out at room temp under a cake dome all that time.

#103 Fishinnards

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Posted 30 December 2012 - 12:25 PM

My wife has had a jones for gingerbread so I made this recipe yesterday. It came out great. Thanks!!

#104 hillvalley

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Posted 13 December 2014 - 02:19 PM

We're making the latkes today in preparation for Tuesday.  


How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon




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