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1  COOKING / Recipes and Cooking Tips / Re: canning oops & question on: September 08, 2008 08:06:06 PM
Hmmm. I've never heard of keeping them warm in an oven. I usually just keep them in hot water in the canner on the stovetop, or in the dishwasher just after a rinse cycle, my mom always just put them in the sink and filled them with boiling water.

The bruchetta looks yummy! I have 12 tomato plants that are about to overwhelm me so thanks for the recipe link!!!!
2  COOKING / Recipes and Cooking Tips / Re: Sushi success! on: July 20, 2008 04:26:15 PM
I actually just tried sushi for the first time yesterday and I'm hooked. Yours looks delish!!
3  COOKING / Dessert / Re: Rum Cake help please? on: July 20, 2008 04:09:06 PM
The yellow cake mix is a boxed mix but I don't know what you would use as an UK equivalent. The same goes for the pudding mix.

I have tried this recipe (below) some time ago and it was yummy!

As for what you should charge, of course the cost of all the ingredients and what you think your time is worth. Maybe you could price the going rate for bakery cakes in your area to get an idea.

Rum Pound Cake

Cooking Spray, flour or bread crumbs

3 cups cake flour
1 teaspoon baking powder
1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups granulated sugar
3 large eggs
1/4 cup milk
2 tablespoon dark rum
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup packed brown sugar
4 tablespoons dark rum
2 tablespoons water
1 1/2 tablespoons butter

Preheat oven to 350.
To prepare cake, coat a 10-inch tube pan with cooking spray; dust with flour or bread crumbs. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add milk, 1 tablespoon rum, and vanilla; beat until combined. Beating at low speed, add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture; beat until just combined.

Spoon batter into prepared pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Invert cake again. Pierce cake liberally with a wooden pick.

While cake bakes, prepare glaze. Combine brown sugar, 2 tablespoons rum, and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Add 1 1/2 tablespoons butter, stirring until butter melts. Drizzle half of warm glaze evenly over warm cake; allow mixture to absorb into cake. Drizzle remaining glaze over cake. Cool cake completely.

Yield:  16 servings (serving size: 1 slice)

Edited to add that I used a bundt cake pan.
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