L. P. Skeen on wed 3 jan 07
Ok y'all - you asked for it, and here's the link:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6710,00.html?rsrc=search
Don't blame me if you can't wear yer britches next week....
L
m.mshelomi on thu 4 jan 07
Just back from teaching, have fed and walked the dogs and, as
delicious as the cake sounds, I am going to grab a salad topped
with some cheese and head for bed... The cooking/baking will
have to wait until I can think... Not possible at the moment.
I am going to a gym and being properly punished by a close
relative of Marque de Sade. I feel that I deserve a decadent,
down right sin filled treat that will make me forget the pain,
my body's downward slide and off key brass band that plays in
my mind as I limp from the gym toward home at 7 a.m. every day.
Not a shot in hell, if that escapee from some dirty dungeon has
her way, will I not fit in my britches any time soon....
One pooped potter...
miriam
----- Original Message -----
From: "L. P. Skeen"
To:
Sent: Wednesday, January 03, 2007 11:18 PM
Subject: The recipe for This takes the Cake
> Ok y'all - you asked for it, and here's the link:
>
> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6710,00.html?rsrc=search
>
> Don't blame me if you can't wear yer britches next week....
>
> L
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
Nancy on thu 4 jan 07
Shouldn't this be called Death by Chocolate? :)
Nancy
L. P. Skeen wrote:
> Ok y'all - you asked for it, and here's the link:
>
> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6710,00.html?rsrc=search
>
>
> Don't blame me if you can't wear yer britches next week....
>
> L
>
> ______________________________________________________________________________
>
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
Craig Clark on fri 5 jan 07
Thank you "soooo" much L.P.....I'm all over this one. We will be digging
in before sundown this evening., which is all I need considering the
sugar binge that I was on throughout the holidays. Made for some pretty
interesting throwing though when the blood sugar levels started to
spiral up and down. I've gotten some pretty fluid looking altered forms
in the process.
Craig Dunn Clark
619 East 11 1/2 St
Houston, Texas 77008
(713) 861-2083
mudman@hal-pc.org
L. P. Skeen wrote:
> Ok y'all - you asked for it, and here's the link:
>
> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6710,00.html?rsrc=search
>
>
> Don't blame me if you can't wear yer britches next week....
>
> L
>
> ______________________________________________________________________________
>
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
L. P. Skeen on fri 5 jan 07
Dude, if I'd known that's what was needed for fluid looking forms, I'd
have eaten a whole cake myself. Dang; I"m always a day late and a
dollar ten short. :(
L
Craig Clark wrote:
> Thank you "soooo" much L.P.....I'm all over this one. We will be digging
> in before sundown this evening., which is all I need considering the
> sugar binge that I was on throughout the holidays. Made for some pretty
> interesting throwing though when the blood sugar levels started to
> spiral up and down. I've gotten some pretty fluid looking altered forms
> in the process.
L. P. Skeen on fri 5 jan 07
Man you ain't kidding. I have made it twice now, and it is easy and
excellent.
L
Nancy wrote:
> Shouldn't this be called Death by Chocolate? :)
>
> Nancy
>
> L. P. Skeen wrote:
>> Ok y'all - you asked for it, and here's the link:
>>
>> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6710,00.html?rsrc=search
>>
>
Kathy McDonald on mon 8 jan 07
I baked this one and added some chocolate chips(1/2 c) and
1/2 c grated zucchini,
because I had to use them up...turned out wonderful!!!!
Thanks for giving us this.
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of
Nancy
Sent: Thursday, January 04, 2007 10:17 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: The recipe for This takes the Cake
Shouldn't this be called Death by Chocolate? :)
Nancy
L. P. Skeen wrote:
> Ok y'all - you asked for it, and here's the link:
>
>
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_
6710,00.html?rsrc=search
>
>
> Don't blame me if you can't wear yer britches next
week....
>
> L
>
>
____________________________________________________________
__________________
>
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your
subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached
at
> melpots@pclink.com.
>
____________________________________________________________
__________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your
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settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
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L. P. Skeen on mon 8 jan 07
Good grief, why would you put squash in a perfectly good chocolate
cake? That's blasphemy of the HIGHEST order!!!!!!!!!!!!! Yech, ptui!
(Can you tell I hate squash?)
L
Kathy McDonald wrote:
> I baked this one and added some chocolate chips(1/2 c) and
> 1/2 c grated zucchini,
> because I had to use them up...turned out wonderful!!!!
>
> Thanks for giving us this.
>
> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_
> 6710,00.html?rsrc=search
>
Kathy McDonald on tue 9 jan 07
LOL ,Lisa you can't even tell it's there ..it adds moisture
and
I can't get my son or husband close to anything "green" or
"squashy" so I sneek it in.
Kathy
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of
L. P. Skeen
Sent: Monday, January 08, 2007 9:09 PM
To: CLAYART@LSV.CERAMICS.ORG
Subject: Re: The recipe for This takes the Cake
Good grief, why would you put squash in a perfectly good
chocolate
cake? That's blasphemy of the HIGHEST order!!!!!!!!!!!!!
Yech, ptui!
(Can you tell I hate squash?)
L
Kathy McDonald wrote:
> I baked this one and added some chocolate chips(1/2 c) and
> 1/2 c grated zucchini,
> because I had to use them up...turned out wonderful!!!!
>
> Thanks for giving us this.
>
>
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_
> 6710,00.html?rsrc=search
>
____________________________________________________________
__________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your
subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
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No virus found in this incoming message.
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Date: 1/9/2007
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Riggs on fri 12 jan 07
Lisa, you know I love you like a sister...but I have an even greater
blasphemy...Tofu--yep--.a wonderful almond/marzipany cookie recipe with
silken tofu. The tofu makes it light and moist. We can't get enough of
them.
Linda
L. P. Skeen wrote:
> Good grief, why would you put squash in a perfectly good chocolate
> cake? That's blasphemy of the HIGHEST order!!!!!!!!!!!!! Yech, ptui!
> (Can you tell I hate squash?)
>
> L
>
> Kathy McDonald wrote:
>
>> I baked this one and added some chocolate chips(1/2 c) and
>> 1/2 c grated zucchini,
>> because I had to use them up...turned out wonderful!!!!
>>
>> Thanks for giving us this.
>>
>> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_
>> 6710,00.html?rsrc=search
>>
>
> ______________________________________________________________________________
>
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
Riggs on sat 13 jan 07
OK, here's the recipe in response to all the off-list requests...not
that I don't love all the emails.
I haven't had that much attention since the day I wondered around the
mall after leaving a Special Education conference with a name tag that
said, "Linda Riggs, Mentally Retarded."
Anyway, can't think of a better combination of topics...pottery and
dessert recipes.
Almond Cookies
Makes 4 dozen
3/4 cup whole-wheat pastry flour--or unbleached white flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raw almonds, chopped fine
4 ounces silken tofu
1/2 cup light olive oil
1/4-3/4 cup light brown sugar, packed (would recommend at least 1/2 cup)
1 to 2 tablespoons almond extract (I use 2 for that extra almondy flavor)
1/4 cup chopped dried cherries-optional
1. Preheat oven to 350°F.
2. In a bowl, stir together the flours, baking powder and salt. Mix in
the chopped almonds and chopped cherries.
3. In another bowl, mash the tofu and combine with the olive oil, sugar
and almond extract. Mix well.
4. Using a rubber spatula, fold the wet ingredients into the flour
mixture. Roll the mixture into 1-inch balls, flatten between your palms,
and place them on ungreased baking sheets. Bake the cookies about 10
minutes, until the edges begin to brown. Remove from the cookie sheet
and cool on a rack. For soft cookies store in an air-tight container.
> ...Tofu--yep--.a wonderful almond/marzipany cookie recipe with
> silken tofu. The tofu makes it light and moist. We can't get enough of
> them.
>
> Linda
>
>
>
dwichman@frontiernet.net on sat 13 jan 07
I would like to have the recipe. I am a big marzipan fan and being a
vegetarian, I like tofu too(It's all in the way it's cooked, isn't
it?). Would you be willing to share it?
Debi Wichman
Cookeville, TN
http://www.elementterra.com
"Lisa, you know I love you like a sister...but I have an even greater
blasphemy...Tofu--yep--.a wonderful almond/marzipany cookie recipe with
silken tofu. The tofu makes it light and moist. We can't get enough of
them."
L. P. Skeen on sat 13 jan 07
I missed this orignally, so lemme just say that Tofu, while I don't eat
it myself because it has no taste so why bother, is LESS OFFENSIVE THAN
SQUASH, which tastes like - well, let's just not go there. BLECH!
L
Someone said (possibly Linda Riggs?)
>
> "Lisa, you know I love you like a sister...but I have an even greater
> blasphemy...Tofu--yep--.a wonderful almond/marzipany cookie recipe with
> silken tofu. The tofu makes it light and moist. We can't get enough of
> them."
>
> ______________________________________________________________________________
>
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
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