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Topics => Food & Cooking => Topic started by: John Florida on April 01, 2011, 09:35:09 PM

Title: Super Secret Sauce recipe
Post by: John Florida on April 01, 2011, 09:35:09 PM
 You will need:
 6-28oz cans of tomatoes
 3-cans tomato paste
 2-med onions
 6-nice size cloves garlick
 2 med carrots
 2 table spoons dried basil
 1 table spoon parsley
 1/2 teaspoon oregano
 8-oz wine(anything not sweep)
 1- teaspoon Baking soda(yes Arm and Hammer)
  red pepper flakes to your taste.
   As for meat I clean out the freezer of any odd pieces of pork beef chicken,sausage I like hot and get it from a real Italian deli that makes it there(or do the best you can)

  I always run the tomatoes through the blender on the highest setting till they're all liquid( a few seeds won't hurt anything)

 Brown all the meat under the broiler and set aside.

 Get a large heavy bottom pot fire up the stove(med) and get the pan hot and add your olive oil and onions and start stirring so you don't burn anything.

 When the onions are soft push them to the sides of the pot and dump the garlick in the middle and in a couple of minute you will smell it cooking and at the first sign of color add the carrots right on top so you stop the garlick from browning sprinkle a little salt so the carrots give up their juices and stir it all together. At his point you may have to add a little more oil to the pot.


 Once it's all soft add the tomatoes and bring them up to temp(not boiling)and add the paste and stir till it's all dissolved.

 Now add the baking soda before anything else and stir. You will see it all foam up which is fine just keep stirring till it stops foaming. When that's done add all you seasonings and herbs and spices.

  Bring everything to a low simmer and add your meat and let it come back to a simmer drop the stove to low and stir.

 Set the timer on you stove for 10 minutes and come back and stir every ten minutes for the next hour and a half. shut it off you're done.AND NEVER ADD SUGAR TO YOU SAUCE!!!! YUK!!!


 The point to adding carrots is to sweeten the sauce and the Baking soda kills all the acid in it.A lot of people don't eat sauce because the acid bothers them this is the cure for that and crappy tomatoes.


 I know that it's a lot of work but we get 6 meals out of it so I only have to make it every 6 weeks so it's not that big a deal.

 Any questions??


 
Title: Re: Super Secret Sauce recipe
Post by: charlesoakwood on April 01, 2011, 09:46:59 PM

Thanks,

not yet.

Title: Re: Super Secret Sauce recipe
Post by: rickl on April 01, 2011, 10:45:20 PM
You said "we" get 6 meals out of it.  How many meals is that for one person?

Six 28 oz. cans of tomatoes sounds like an awful lot.  And how much meat?
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 08:27:16 AM
You said "we" get 6 meals out of it.  How many meals is that for one person?

Six 28 oz. cans of tomatoes sounds like an awful lot.  And how much meat?


  There are two of us here if you like you can adjust it for 4 cans and cut everything back 1/3 and you should end up with 4 meals. We freeze it in zip lock bags because it lays flat and doesn't take up a lot of room. As for the meat we figure two meatballs and two sausages for each meal. But as long as I'm cooking I put in more meat than it needs because we also like the meat in sandwiches and we can sneak a couple more meals out of the same work.


 Some nights we just don't feel like cooking so we nuke the meat and have sandwiches and salad and it works out fine and we don't eat processed food.
Title: Re: Super Secret Sauce recipe
Post by: rickl on April 02, 2011, 08:37:42 AM
I hate to be a pest, but:

Quote
Brown all the meat under the broiler and set aside.

What temperature and for how long?

The carrots and baking soda sound like a great idea.  The acid in the store-bought sauce bothers me too.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 09:00:38 AM
I hate to be a pest, but:

Quote
Brown all the meat under the broiler and set aside.

What temperature and for how long?

The carrots and baking soda sound like a great idea.  The acid in the store-bought sauce bothers me too.

  The broiler in my oven doesn't have a temp setting,it's just broil. I don't have a time because the closer you put the oven rack the faster it browns. I don't put it on the highest spot but rather two down from the top so it doesn't brown too fast. Time is subject to you oven.


  But you just keep an eye on it so it just gets some color you don't want it dark brown you're just trying to get a light brown color cause it cooks in the sauce.


 If the acid bothers you, you will like this much better. If you watch the texture of the sauce it actually changes when you add the baking soda. As a matter of fact after you take it out of the freezer you will add a little water to it to thin it out as it thickens up even more in the freezer.
Title: Re: Super Secret Sauce recipe
Post by: Pandora on April 02, 2011, 11:10:32 AM
I hate to be a pest, but:

Quote
Brown all the meat under the broiler and set aside.

What temperature and for how long?

The carrots and baking soda sound like a great idea.  The acid in the store-bought sauce bothers me too.

The meat doesn't necessarily need to be done in the broiler, rickl; you can brown it in a frying pan on the stove instead and just move it to the pot with the tomatoes when it's finished.  You brown the meat first because if you just put it raw into the pot, it looks sorta gray-ish after it's cooked instead of nicely browned and because you end up with a lot of meat grease in your tomatoes.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 12:11:50 PM
I hate to be a pest, but:

Quote
Brown all the meat under the broiler and set aside.

What temperature and for how long?

The carrots and baking soda sound like a great idea.  The acid in the store-bought sauce bothers me too.

The meat doesn't necessarily need to be done in the broiler, rickl; you can brown it in a frying pan on the stove instead and just move it to the pot with the tomatoes when it's finished.  You brown the meat first because if you just put it raw into the pot, it looks sorta gray-ish after it's cooked instead of nicely browned and because you end up with a lot of meat grease in your tomatoes.

 I would rather fry but it's healthier to broil.And we all want to do the right thing don't we? Even if we don't want to.If I had my way I would eat fried oil!!But the hawk is gonna bitch and I don't want that do I.
Title: Re: Super Secret Sauce recipe
Post by: Pandora on April 02, 2011, 12:17:20 PM
I hate to be a pest, but:

Quote
Brown all the meat under the broiler and set aside.

What temperature and for how long?

The carrots and baking soda sound like a great idea.  The acid in the store-bought sauce bothers me too.

The meat doesn't necessarily need to be done in the broiler, rickl; you can brown it in a frying pan on the stove instead and just move it to the pot with the tomatoes when it's finished.  You brown the meat first because if you just put it raw into the pot, it looks sorta gray-ish after it's cooked instead of nicely browned and because you end up with a lot of meat grease in your tomatoes.

 I would rather fry but it's healthier to broil.And we all want to do the right thing don't we? Even if we don't want to.If I had my way I would eat fried oil!!But the hawk is gonna bitch and I don't want that do I.

Feh.  Healthier?  Who sez and why would that be?  As long as the fattier meat is put in the pan first, there's no need to add any other oil and the fat is rendered off everything anyway.
Title: Re: Super Secret Sauce recipe
Post by: IronDioPriest on April 02, 2011, 12:19:04 PM
Re; carrots & onions... how finely to chop/mince?
Title: Re: Super Secret Sauce recipe
Post by: IronDioPriest on April 02, 2011, 12:23:29 PM
...If I had my way I would eat fried oil!...

Not to take the thread on a tangent, but your comment re; fried oil spurred a thought... One of the most deliciously decadent things I've ever eaten was deep fried bacon on a stick at the Minnesota State Fair. It's a super-thick cut - maybe 3/8", ribboned onto a stick (like you'd see on a corn dog or caramel apple), and deep-fried in liquid bacon grease. I tasted one and got right back in line for two more.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 01:44:47 PM
Re; carrots & onions... how finely to chop/mince?

 Onions are rough chop because they will vanish in the cooking process but the carrots I grate on a box grater so the vanish too.The slow fry in the beginning softens them up so as you stir EVERY TEN MINUTES the meat and heat just cooks them so you can't hardly find them.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 01:46:54 PM
...If I had my way I would eat fried oil!...

Not to take the thread on a tangent, but your comment re; fried oil spurred a thought... One of the most deliciously decadent things I've ever eaten was deep fried bacon on a stick at the Minnesota State Fair. It's a super-thick cut - maybe 3/8", ribboned onto a stick (like you'd see on a corn dog or caramel apple), and deep-fried in liquid bacon grease. I tasted one and got right back in line for two more.

 See that's what I'm talking about!! But we both know that it's bad for us but how the hell do you pass up on it as long as the Queens doesn't let us have it right there and then.(and she's right)
Title: Re: Super Secret Sauce recipe
Post by: IronDioPriest on April 02, 2011, 06:07:15 PM
...If I had my way I would eat fried oil!...

Not to take the thread on a tangent, but your comment re; fried oil spurred a thought... One of the most deliciously decadent things I've ever eaten was deep fried bacon on a stick at the Minnesota State Fair. It's a super-thick cut - maybe 3/8", ribboned onto a stick (like you'd see on a corn dog or caramel apple), and deep-fried in liquid bacon grease. I tasted one and got right back in line for two more.

 See that's what I'm talking about!! But we both know that it's bad for us but how the hell do you pass up on it as long as the Queens doesn't let us have it right there and then.(and she's right)

It's why God invented Lipitor, my friend!
 ::cool:: ::whoohoo:: ::bows::
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 02, 2011, 06:57:36 PM
...If I had my way I would eat fried oil!...

Not to take the thread on a tangent, but your comment re; fried oil spurred a thought... One of the most deliciously decadent things I've ever eaten was deep fried bacon on a stick at the Minnesota State Fair. It's a super-thick cut - maybe 3/8", ribboned onto a stick (like you'd see on a corn dog or caramel apple), and deep-fried in liquid bacon grease. I tasted one and got right back in line for two more.

 See that's what I'm talking about!! But we both know that it's bad for us but how the hell do you pass up on it as long as the Queens doesn't let us have it right there and then.(and she's right)

It's why God invented Lipitor, my friend!
 ::cool:: ::whoohoo:: ::bows::


 Hell I'm 59 years old and still get away with most anything I want to eat.I'll broil the damned meat for sauce as long as I can have my Porter house and N.Y. strip steaks a couple of times a week.
Title: Re: Super Secret Sauce recipe
Post by: Libertas on April 05, 2011, 06:34:28 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::
Title: Re: Super Secret Sauce recipe
Post by: Pandora on April 05, 2011, 06:41:55 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::

Just watched that cute movie, "Ratatouille" again the other night; "Anybody can cook".
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 05, 2011, 07:48:48 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::

Just watched that cute movie, "Ratatouille" again the other night; "Anybody can cook".

 If you enjoy eating cooking is a breeze.The Rat in the kitchen is out.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 05, 2011, 07:51:02 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::

 No problem given time we can Sicilianize you in short order. Yelling screaming hugging and kissing is a big part of being around us. Let's eat is the battle cry.
Title: Re: Super Secret Sauce recipe
Post by: Libertas on April 05, 2011, 11:13:31 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::

 No problem given time we can Sicilianize you in short order. Yelling screaming hugging and kissing is a big part of being around us. Let's eat is the battle cry.

Heh.  Sounds good, we do a lot of that now, might be lacking only in the volume of the passion!   ;)
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 05, 2011, 11:43:32 AM
Mmm.

I think I'd blend in fine to the JF household if this is normal fare!

 ::thumbsup::

 No problem given time we can Sicilianize you in short order. Yelling screaming hugging and kissing is a big part of being around us. Let's eat is the battle cry.

Heh.  Sounds good, we do a lot of that now, might be lacking only in the volume of the passion!   ;)

Two old ladies in Italy FIGHT! very funny (http://www.youtube.com/watch?v=jb057c6ZU_c#)
Title: Re: Super Secret Sauce recipe
Post by: LadyVirginia on April 12, 2011, 03:06:07 PM
One of the most deliciously decadent things I've ever eaten was deep fried bacon on a stick at the Minnesota State Fair. It's a super-thick cut - maybe 3/8", ribboned onto a stick (like you'd see on a corn dog or caramel apple), and deep-fried in liquid bacon grease. I tasted one and got right back in line for two more.

Oh my gosh. That makes my innards hurt just thinking about it!  But then I am a lighter eater.

My daughter had chocolate covered bacon at the state fair last year. She decided it ruined the enjoyment of both--she'd rather have them on their own.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on April 12, 2011, 03:19:57 PM
Because of IDP I ate Cicerones at the Spanish store(who does a hell of a lunch trade)Which are no more than deep fried pork belly(uncured bacon) with the skin still on. Had to say I like them but you eat too many of those and you going to be clutching you chest real soon.

 This looks like fun:

JOHNNY OAK'S DEEP FRIED PIG (http://www.youtube.com/watch?v=BQkgr56AQgE#)
Title: Re: Super Secret Sauce recipe
Post by: Damn_Lucky on April 23, 2011, 05:21:31 PM
You will need:
 6-28oz cans of tomatoes
 3-cans tomato paste
 2-med onions
 6-nice size cloves garlick
 2 med carrots
 2 table spoons dried basil
 1 table spoon parsley
 1/2 teaspoon oregano
 8-oz wine(anything not sweep)
 1- teaspoon Baking soda(yes Arm and Hammer)
  red pepper flakes to your taste.
   As for meat I clean out the freezer of any odd pieces of pork beef chicken,sausage I like hot and get it from a real Italian deli that makes it there(or do the best you can)

  I always run the tomatoes through the blender on the highest setting till they're all liquid( a few seeds won't hurt anything)

 Brown all the meat under the broiler and set aside.

 Get a large heavy bottom pot fire up the stove(med) and get the pan hot and add your olive oil and onions and start stirring so you don't burn anything.

 When the onions are soft push them to the sides of the pot and dump the garlick in the middle and in a couple of minute you will smell it cooking and at the first sign of color add the carrots right on top so you stop the garlick from browning sprinkle a little salt so the carrots give up their juices and stir it all together. At his point you may have to add a little more oil to the pot.


 Once it's all soft add the tomatoes and bring them up to temp(not boiling)and add the paste and stir till it's all dissolved.

 Now add the baking soda before anything else and stir. You will see it all foam up which is fine just keep stirring till it stops foaming. When that's done add all you seasonings and herbs and spices.

  Bring everything to a low simmer and add your meat and let it come back to a simmer drop the stove to low and stir.

 Set the timer on you stove for 10 minutes and come back and stir every ten minutes for the next hour and a half. shut it off you're done.AND NEVER ADD SUGAR TO YOU SAUCE!!!! YUK!!!


 The point to adding carrots is to sweeten the sauce and the Baking soda kills all the acid in it.A lot of people don't eat sauce because the acid bothers them this is the cure for that and crappy tomatoes.


 I know that it's a lot of work but we get 6 meals out of it so I only have to make it every 6 weeks so it's not that big a deal.

 Any questions??


 
Sounds great John,
I think I'll save for the fall when we have fresh game and garden vegies.
Title: Re: Super Secret Sauce recipe
Post by: Pandora on April 23, 2011, 05:27:18 PM
You only eat macaroni in the fall?
Title: Re: Super Secret Sauce recipe
Post by: rickl on June 20, 2011, 10:14:37 PM
Well, at long last I decided to give this a whirl.  It's on the stove now.  I got a late start tonight because I mowed the lawn after work and then needed time to recover from that.

Two questions cropped up:
1.  When to add the wine?  I was already well underway when I noticed that the recipe didn't say, so I added it with the spices.
2.  While it's simmering on the stove, do I cover it or not?
Title: Re: Super Secret Sauce recipe
Post by: John Florida on June 20, 2011, 10:17:42 PM
Well, at long last I decided to give this a whirl.  It's on the stove now.  I got a late start tonight because I mowed the lawn after work and then needed time to recover from that.

Two questions cropped up:
1.  When to add the wine?  I was already well underway when I noticed that the recipe didn't say, so I added it with the spices.
2.  While it's simmering on the stove, do I cover it or not?

 Add the wine after the baking soda is done and you season everything. No no cover let it reduce a little. Let me know how it worked out please.
Title: Re: Super Secret Sauce recipe
Post by: rickl on June 20, 2011, 10:19:35 PM
I will.  I've been planning to make this for about a week, but I kept procrastinating.  I'm always a little nervous about trying a recipe for the first time.

I cut the recipe in half and used three cans of tomatoes.  That almost fills up my Dutch oven, which is the second-largest pot I have.  I have a bigger one, but I only use it to make iced tea.  The Dutch oven is nicer anyway and I want to get my money's worth out of it.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on June 20, 2011, 11:08:11 PM
I will.  I've been planning to make this for about a week, but I kept procrastinating.  I'm always a little nervous about trying a recipe for the first time.

I cut the recipe in half and used three cans of tomatoes.  That almost fills up my Dutch oven, which is the second-largest pot I have.  I have a bigger one, but I only use it to make iced tea.  The Dutch oven is nicer anyway and I want to get my money's worth out of it.

 Just don't forget to stir that sob. It seems that it only wants to burn.I set a time for 10 minutes to remind me.
Title: Re: Super Secret Sauce recipe
Post by: rickl on June 21, 2011, 01:07:40 AM
Well, it turned out fine.  Kira liked it too!  Yes, I did stir every 10 minutes. 

I got a total of 7 servings out of it, including the one I ate.  I probably could have eaten a little more, but it was late.  I froze the rest.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on June 21, 2011, 08:37:56 AM
Well, it turned out fine.  Kira liked it too!  Yes, I did stir every 10 minutes. 

I got a total of 7 servings out of it, including the one I ate.  I probably could have eaten a little more, but it was late.  I froze the rest.

 Thanks for letting me know!!BTW I only make bacon as per you instructions and everybody likes the way it comes out better than any other way we've tried.
Title: Re: Super Secret Sauce recipe
Post by: Pandora on June 21, 2011, 12:19:02 PM
We, too, on the bacon-making.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on June 21, 2011, 02:40:42 PM
Well, it turned out fine.  Kira liked it too!  Yes, I did stir every 10 minutes. 

I got a total of 7 servings out of it, including the one I ate.  I probably could have eaten a little more, but it was late.  I froze the rest.


 And promise never to buy that Jar shyt again!!
Title: Re: Super Secret Sauce recipe
Post by: RickZ on June 21, 2011, 07:06:55 PM
We, too, on the bacon-making.

I nuke bacon.  3-4 slices at 2:30 to 3:00 on high.  Place in a microwave safe plate/dish two paper towels, then the bacon, then one paper towel on top.  Comes out fine, once you know the exact time it takes (always go with less time and keep adding 5 seconds until you get it 'just right').

No oven heat, no grease spatter.  The oven method is great, though, when you are cooking large batches.  But for smaller batches, nuking is the way to go.
Title: Re: Super Secret Sauce recipe
Post by: John Florida on June 21, 2011, 07:59:20 PM
We, too, on the bacon-making.

I nuke bacon.  3-4 slices at 2:30 to 3:00 on high.  Place in a microwave safe plate/dish two paper towels, then the bacon, then one paper towel on top.  Comes out fine, once you know the exact time it takes (always go with less time and keep adding 5 seconds until you get it 'just right').

No oven heat, no grease spatter.  The oven method is great, though, when you are cooking large batches.  But for smaller batches, nuking is the way to go.

 In this house it's a couple of packages at a time. Small batches ::hysterical::
Title: Re: Super Secret Sauce recipe
Post by: BMG on November 12, 2011, 09:25:07 PM
I made this the other day JF, turned out quite good! I have a tomato sauce recipe but I was never really happy with it and had never taken the time to make adjustments and test it out. It was always, 'good enough' if you get my meaning. Anyway, I was in a mood for some pasta and tomato sauce and remembered this thread.

I did a few things different:

I left out the red pepper, put in 10 garlic cloves instead of 6, added a tablespoon of salt and used extra dry Vermouth instead of wine. I didn't have any meat to toss in from the freezer and I wanted to make some meatballs anyway so that is what I did. Made the meatballs, browned them in a skillet with some olive oil and then tossed them into the simmering sauce for 40 minutes. Prior to the meatballs going in, the sauce tasted like a good basic marinara. After the meatballs had added their flavor the sauce took on a much more 'meaty' and robust flavor that I rather enjoyed.

Thanx for the recipe! All-in-all I like it quite a bit better than the one I had for tomato sauce from scratch.
Title: Re: Super Secret Sauce recipe
Post by: RickZ on November 13, 2011, 02:43:22 AM
BMG,

I love recipes, both following and creating.  But the one main reason I could never work in a professional kitchen is that, to me, all recipes are suggestions.  Whenever I see green bell pepper, for example, that calls for an immediate switch over to sweet red, yellow, or orange (depending on the dish; all three if making sausage and peppers).

I may keep the same ingredients in a recipe time after time, but nothing ever comes out quite the same twice.  Close?  Yes.  But not a standard taste/flavor.  That's why I like experimenting, or putting a lot of food in my food (as a certain unnamed moderator residing in a location between Tierra del Fuego and Point Barrow says).
Title: Re: Super Secret Sauce recipe
Post by: Pandora on November 13, 2011, 02:51:26 AM
*ahem*

I can hear you.
Title: Re: Super Secret Sauce recipe
Post by: BMG on November 13, 2011, 08:42:25 AM
Quite correct RickZ.  ;D
Title: Re: Super Secret Sauce recipe
Post by: John Florida on November 13, 2011, 10:18:20 AM
Quite correct RickZ.  ;D

 Glad you like it. But adjusting recipes is part of cooking,that's why they're called recipes and not formulas.
Title: Re: Super Secret Sauce recipe
Post by: LadyVirginia on November 13, 2011, 08:33:10 PM
BMG,

I love recipes, both following and creating.  But the one main reason I could never work in a professional kitchen is that, to me, all recipes are suggestions.  Whenever I see green bell pepper, for example, that calls for an immediate switch over to sweet red, yellow, or orange (depending on the dish; all three if making sausage and peppers).

I may keep the same ingredients in a recipe time after time, but nothing ever comes out quite the same twice.  Close?  Yes.  But not a standard taste/flavor.  That's why I like experimenting, or putting a lot of food in my food (as a certain unnamed moderator residing in a location between Tierra del Fuego and Point Barrow says).

My kids give me a hard time because I rarely write down any of my discoveries. Sometimes I may make a note ot the basic ingredients so I can remember combinations but even that's rare. Drives them nuts because the older ones want to try to make it and I don't have a recipe I can point them to. 



Title: Re: Super Secret Sauce recipe
Post by: RickZ on November 13, 2011, 09:29:07 PM
Quite correct RickZ.  ;D

 Glad you like it. But adjusting recipes is part of cooking,that's why they're called recipes and not formulas.

I have to interject here and say that baking recipes are formulae - chemistry.  That's why my desert baking skills are minimal at best, to be overly generous, sticking with a tried and true favorite:  Grand Marnier chocolate cheesecake.  Now I don't know whether it's the Grand Marnier in the cheesecake, or the tablespoon of Grand Marnier ladled over the whipped cream spooned on top of the slice, or the shot of Grand Marnier served on the side with coffee that makes it a favorite, maybe all three.  All I know is everyone who's eaten it has liked it.  Everything else is stovetop puddings and the like.

Some people are bakers, most are not.
Title: Re: Super Secret Sauce recipe
Post by: LadyVirginia on November 14, 2011, 08:24:41 PM

Some people are bakers, most are not.

Was is that you think?    Hmmm, I started out baking.  Had no interest in cooking until I had a family and decided if I had to cook I might as well enjoy it.  I always thought baking was easier and more fun.  Now I rarely bake.
Title: Re: Super Secret Sauce recipe
Post by: BMG on November 14, 2011, 09:39:50 PM
I'm with RickZ on this one.  ;D I'm no baker! I'm just a lowly cook. My Wife on the other hand...she's a baker! lol This is a very good arrangement though...balanced and all that.  ;)

She has a pumpkin pie recipe that she's been refining...MmmmMmmm! She uses black pepper in it but you'd never know that was the secret ingredient unless she told you. She also has a killer rum cake recipe...home made oreo cookies...oy, I better stop...starting to drool. :P
Title: Re: Super Secret Sauce recipe
Post by: Pandora on November 15, 2011, 09:13:28 AM
I'm with RickZ on this one.  ;D I'm no baker! I'm just a lowly cook. My Wife on the other hand...she's a baker! lol This is a very good arrangement though...balanced and all that.  ;)

She has a pumpkin pie recipe that she's been refining...MmmmMmmm! She uses black pepper in it but you'd never know that was the secret ingredient unless she told you. She also has a killer rum cake recipe...home made oreo cookies...oy, I better stop...starting to drool. :P

Italian-style rum cake?  Oo oo oo!  Will she share?

A friend recently brought me, as a gift, a "rum cake".  If the cake's base isn't made of sponge-cake layers, it's not a rum cake.
Title: Re: Super Secret Sauce recipe
Post by: BMG on November 15, 2011, 11:40:33 AM
Yes indeed Pan - yellow sponge cake is the base. She uses a tube pan for it though instead of layering the cake. But, I would think that this recipe would work just fine with layers - you'd just need to adjust it as needed! I'll go ahead and post it in a separate thread. :)
Title: Re: Super Secret Sauce recipe
Post by: Pandora on November 15, 2011, 11:42:02 AM
Yes indeed Pan - yellow sponge cake is the base. She uses a tube pan for it though instead of layering the cake. But, I would think that this recipe would work just fine with layers - you'd just need to adjust it as needed! I'll go ahead and post it in a separate thread. :)

Thank you!  Much appreciated!