I have a 10" one you can use. I can send it to Zara on Monday.
Terri ________________________________ From: Matthew Zappitello <mrzap...@gmail.com> To: jociehoo...@austin.rr.com Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com>; Andy Zenker <andyzen...@yahoo.com> Sent: Sunday, October 2, 2011 7:46 AM Subject: Re: [tcrcooks] dessert carrier Does anyone else have another 10" to 12" cast iron skillet? I've convinced Crystal to make 2 more cakes for us. So, that gives us 6 cakes. Is that enough? --Matt On Sat, Oct 1, 2011 at 5:29 PM, <jociehoo...@austin.rr.com> wrote: I have a couple of carriers. Jocie > >---- Andy Zenker <andyzen...@yahoo.com> wrote: >> And I just checked again and found another cake carrier that's about 3 >> inches tall so I have 4 carriers total. >> >> Andy >> >> --- On Wed, 9/28/11, Stefan Creaser <stefan.crea...@arm.com> wrote: >> >> From: Stefan Creaser <stefan.crea...@arm.com> >> Subject: RE: [tcrcooks] dessert carrier >> To: "Andy Zenker" <andyzen...@yahoo.com>, "tcrco...@texascavers.com" >> <tcrco...@texascavers.com> >> Date: Wednesday, September 28, 2011, 6:17 PM >> >> > > > > > >I have been scavenging those from work; got 3 today, I think I have 2 or 3 >more at home :-) > > >From: Andy Zenker [mailto:andyzen...@yahoo.com] > >> >Sent: Wednesday, September 28, 2011 6:09 PM >> >To: tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] dessert carrier > > > > > > >Matt, I also have these. >> > >> >Andy >> > >> >--- On Wed, 9/28/11, Andy Zenker <andyzen...@yahoo.com> wrote: > >> >From: Andy Zenker <andyzen...@yahoo.com> >> >Subject: Re: [tcrcooks] dessert carrier >> >To: "tcrco...@texascavers.com" <tcrco...@texascavers.com> >> >Date: Wednesday, September 28, 2011, 12:39 PM > > > > > >Agreed. Carriers are for moving the food, not as a cutting/serving boards. >> > >> >I just remembered that I may have some other large party tray style containers >with lids. I'll check this evening and send a picture. >> > >> >Andy Z >> > >> >--- On Wed, 9/28/11, Matthew Zappitello <mrzap...@gmail.com> wrote: > >> >From: Matthew Zappitello <mrzap...@gmail.com> >> >Subject: Re: [tcrcooks] Menu... >> >To: "Andy Zenker" <andyzen...@yahoo.com> >> >Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> >> >Date: Wednesday, September 28, 2011, 9:46 AM > > >Mine is similar. I would not serve the cake in these. I would have some >other serving dish, since I wouldn't want anyone to gouge my cake carrier with >a knife. > > > > > >--Matt > > >On Wed, Sep 28, 2011 at 9:11 AM, Andy Zenker <andyzen...@yahoo.com> wrote: > > > > >Mine is similar to the one in the attached photo >> > >> >Andy Z > > >> > >> >--- On Wed, 9/28/11, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > >> >From: Stefan Creaser <stefan.crea...@arm.com> > >Subject: RE: [tcrcooks] Menu... >> >To: "Matthew Zappitello" <mrzap...@gmail.com>, "Andy Zenker" ><andyzen...@yahoo.com> >> >Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> >> >Date: Wednesday, September 28, 2011, 9:03 AM > > >Wot do they look like? > > >From: Matthew Zappitello [mailto:mrzap...@gmail.com] > >> >Sent: Wednesday, September 28, 2011 7:36 AM >> >To: Andy Zenker >> >Cc: tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] Menu... > > >Awesome! Thanks. That makes two with mine. Two more, anyone? > >On Wed, Sep 28, 2011 at 7:30 AM, Andy Zenker <andyzen...@yahoo.com> wrote: > > > > >Matt, > > > >I have a cake carrier I can loan out. > > > >Andy Z > > > > > > > > > > > > > >From: Matthew Zappitello <mrzap...@gmail.com> >> >To: Stefan Creaser <stefan.crea...@arm.com> >> >Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> >> >Sent: Tuesday, September 27, 2011 4:38 PM >> >Subject: Re: [tcrcooks] Menu... > > > > >You might try to cook them in those large rectangular trays, but I doubt >they'd turn out as well. The way I cook them is in a 12 inch cast iron >skillet. I caramelize the sugar and pineapple to start, then put the batter >on top and > cook it directly in the pan. Then, you flip it out onto a plate and voila, >heaven on a plate!!! Jocie already lent me her cast iron skillet, which is >why I have 2. I wouldn't want to make 8 cakes myself, but if we can get other >people to help, I'd be happy > to convey all the instructions. >> > >> >--Matt > > >On Tue, Sep 27, 2011 at 5:20 PM, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > >Could these be cooked in the large rectangular metal trays I use for my BBQ? >Being rectangular may make them easy to cut, serve and transport. > > > > > > > >I think we’d want at least twice that amount, and would still need something >else to get the numbers for dessert up to close to 400. ATM we have 200 >cookies/bars from Jocie/Denise. > > > > > > > >Do you have an approximate cost per cake? > > > > > > > >Cheers, > > > >Stefan > > > > > > > >From: Matthew Zappitello [mailto:mrzap...@gmail.com] > >> >Sent: Tuesday, September 27, 2011 5:11 PM >> >To: Stefan Creaser >> >Cc: >tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] Menu... > > > > > > > > > > >This cake can be served at ambient temperature. Nothing needs to be served >with it. I could really use a way to transport them. If anyone has any cake >carriers, that would be perfect. I've got one, but I'll need 3 more to carry > all four cakes. The cakes are going to be circular with 12 inch diameters. >My guess is that you could serve 16 people per cake for a total of 56 people >with the 4 cakes, but you might be a better judge of serving size and whatnot. >> > >> >The recipe calls for the following (per cake, so multiply by 4): > > > >1 1/4 stick of Earth Balance Buttery Sticks or Willow Run Margarine sticks >(these have not dairy at all) >284 grams Dark Brown Sugar >1 20 oz. can sliced pineapple in heavy syrup >9 maraschino cherries (even a small bottle will probably cover two cakes) >26 grams pecans >169 grams All Purpose Flour >6 grams Baking Powder >3 grams Salt >4 large Eggs >248 grams Granulated Sugar > > >If I really needed to, I could probably manage making 6 cakes, but I would >love some help. The cakes last well for 5 days at room temperature, so it's >relatively easy to make them in advance. But, I can only fit two cakes at a >time > in my oven and they take at least an hour to cook, not including prep time. >Let me just say that this stuff is really freaking good, so having extras will >not be a problem. :) >> > >> >--Matt > > > > >On Mon, Sep 26, 2011 at 2:55 PM, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > > >Yes, please can you get me the recipe and how many each one would feed. > > > > > > > >Would you expect to serve this at (Texas) room temperature and would it be >served with something? Cream/ice-cream/custard, etc. > > > > > > > >Cheers, > > > >Stefan > > > > > > > >From: Matthew Zappitello [mailto:mrzap...@gmail.com] > >> >Sent: Monday, September 26, 2011 2:53 PM >> >To: Stefan Creaser >> >Cc: >galenfalg...@yahoo.com; >tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] Menu... > > > > > > > > > > > >Did you still want me to make the pineapple upsidedown cake? I can probably >make 2 or 4 if you want. What details do you need from me concerning the >recipe? > > > > > > > > > > > >--Matt > > > > > > >On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > > > > >That sounds like a good deal, as long as the shipping costs aren’t that high. > > > > > > > >Will that be 50lbs of ‘meat’, or how much would we expect after processing? > > > > > > > > > >From: >galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com] > > >Sent: Saturday, September 24, 2011 12:39 PM > >To: >galenfalg...@yahoo.com; Stefan Creaser; Heather Tucek; >tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] Menu... > > > > > > > > > > > >The best deal I can get is through my dad we can get fifty lbs of wild catfish >he caught personally for $2lb plus whatever shipping costs. He is gonna price >the shipping next week and get back to me with a quote. Does this sound good > stefan and terry? > >Sent from my HTC on the Now Network from Sprint! > > > > > > >----- Reply message ----- >> >From: "galenfalg...@yahoo.com" <galenfalg...@yahoo.com> > > >Date: Fri, Sep 23, 2011 7:35 pm >> >Subject: [tcrcooks] Menu... > > >To: "Stefan Creaser" <stefan.crea...@arm.com>, "Heather Tucek" ><trog...@cavechat.org>, "tcrco...@texascavers.com" > <tcrco...@texascavers.com> > > > > > > >Also shrimp is in season. What do u guys think about having boiled shrimp > > >Sent from my HTC on the Now Network from Sprint! > > > > > > >----- Reply message ----- >> >From: "Stefan Creaser" <stefan.crea...@arm.com> > > >Date: Wed, Sep 21, 2011 1:25 pm >> >Subject: [tcrcooks] Menu... > > >To: "Heather Tucek" <trog...@cavechat.org>, "tcrco...@texascavers.com" ><tcrco...@texascavers.com> > > > > > >:-) > > > > > > > >From: Heather Tucek [mailto:trog...@cavechat.org] > > >Sent: Wednesday, September 21, 2011 1:15 PM > >To: >tcrco...@texascavers.com >> >Subject: Re: [tcrcooks] Menu... > > > > > > > > >I'll make some Seadog Salad and bring it tonight for ya'll to try out. >> > >> >-h > > > > > >On 18 September 2011 17:18, Denise P <pepabe...@hotmail.com> wrote: > > > > > > > >Dale will test them out tomorrow. I can cook them on Friday, the day before >the dinner, so they will be pretty fresh. >> > >> >I did have a problem with them being sticky, hard to get out of the pan (I >greased a glass pan), and not exactly holding their shape. We'll see what >Jocie comes up with. >> > >> >-Denise >> > >> > > > > > > > >> Date: Sun, 18 Sep 2011 17:10:32 -0500 >> >> From: tr...@sprynet.com > >> To: >tcrco...@texascavers.com > > > > > > >> >> Subject: Re: [tcrcooks] Menu... >> >> > > >> How good are they second day? Since we will have no ovens at TCR they > >> >> will need to wait around a bit..... >> >> >> >> Terry H. >> >> >> >> On 9/18/2011 4:26 PM, Denise P wrote: >> >> > >> >> > I made a batch, used margarine to make dairy free. Pretty yummy, quite >> > coconutty. >> >> > >> >> > One batch was 16 peices, 2 1/2" X 3 1/4." I guess maybe count on making >> > 300 peices for 200 people or 19 batches? >> >> > >> >> > Let me know what you think when you've had a chance to make them Jocie. >> >> > >> >> > Cheers, >> >> > Denise >> >> > >> >> > >> >> > >> >> >> Date: Sun, 11 Sep 2011 18:03:10 +0000 >> >> >> From: >jociehoo...@austin.rr.com >> >> >> To: aim...@yahoo.com; >pepabe...@hotmail.com >> >> >> CC: mrzap...@gmail.com; >sandi.calh...@gmail.com; >tcrco...@texascavers.com; >tr...@sprynet.com; >stefan.crea...@arm.com >> >> >> Subject: RE: [tcrcooks] Menu... >> >> >> >> >> >> Denise, I would be happy to make half of them to even out the load! I'm >> >> not thinking very creatively right now. Too much going on. Jocie >> >> >> ---- Denise P<pepabe...@hotmail.com> wrote: >> >> >>> >> >> >>> I am going to try this one. Similar ingredients but bars are easier than >> >>> cookies. >> >> >>> >> >> >>> >> >> >>> Coconut Bars >> >> >>> >> >> >>> >> >> >>> 1/2 cup butter >> >> >>> 2 cups brown sugar >> >> >>> 2 eggs >> >> >>> 2 teaspoons vanilla >> >> >>> 1 cup flour >> >> >>> 2 teaspoons baking powder >> >> >>> 1 1/2 cups coconut >> >> >>> >> >> >>> Directions: >> >> >>> >> >> >>> >> >> >>> Melt butter in pan, remove from heat and add brown sugar, stir until >> >>> dissolved cool slightly. >> >> >>> >> >> >>> add eggs and vanilla. >> >> >>> >> >> >>> Beat well. >> >> >>> >> >> >>> stir in flour and baking powder. >> >> >>> >> >> >>> Mix thourghly add coconut. >> >> >>> >> >> >>> pour into 9x13 pan sprayed w/Pam. >> >> >>> >> >> >>> bake at 350 30 minutes cut while warm. >> >> >>> >> >> >>> >> >> >>> Read more: >http://www.food.com/recipe/coconut-bars-11130#ixzz1XesitwQE >> >> >>> >> >> >>> >> >> >>> >> >> >>> CC: >sandi.calh...@gmail.com; >stefan.crea...@arm.com; >tcrco...@texascavers.com; >mrzap...@gmail.com; >jociehoo...@austin.rr.com; >tr...@sprynet.com >> >> >>> From: aim...@yahoo.com >> >> >>> Date: Sat, 10 Sep 2011 23:59:03 -0500 > > >> >>> To: >pepabe...@hotmail.com >> >> >>> Subject: Re: [tcrcooks] Menu... >> >> >>> >> >> >>> > > >> >> >>> I liked them. 2 per person for 200 should be perfect. Perhaps you could >> >>> chill the dough in tubes then cut off buttons. Might make it easier to >> >>> work with. I donno. >> >> >>> >> >> >>> >> >> >>> >> >> >>> >> >> >>> On Sep 10, 2011, at 5:57 PM, Denise P<pepabe...@hotmail.com> wrote: >> >> >>> >> >> >>> >> >> >>> >> >> >>> >> >> >>> >> >> >>> I made the cookie recipe I sent previously, pretty good. Kind of a pain >> >>> because the dough was so sticky. Attached is a pic. The recipe made 39 >> >>> 1.5 to 2" cookies. I guess I'd plan for 2 cookies each for 200 people? >> >>> Or is that not enough? If it is, then > that would be 14 batches. Not sure I want to go there. Wonder what else I >could do. >> >> >>> >> >> >>> I'll bring some to Grace's tonight for you to try. >> >> >>> >> >> >>> Sigh, >> >> >>> Denise >> >> >>> >> >> >>> >> >> >>> >> >> >>> >> >> >>> Date: Thu, 25 Aug 2011 11:38:50 -0500 >> >> >>> From: >sandi.calh...@gmail.com >> >> >>> To: stefan.crea...@arm.com > >> >>> CC: >tcrco...@texascavers.com; >mrzap...@gmail.com; >jociehoo...@austin.rr.com >> >> >>> Subject: Re: [tcrcooks] Menu... >> >> >>> > > > >> >> >>> I'm gonna be in Utah for the next two weeks, so lemme just throw out >> >>> some ideas before I leave. >> >> >>> >> >> >>> Congri arroz: Cuban black beans and rice dish. Cheap, easy, and >> >>> vegetarian. Often served with fried bananas/plantains. >> >> >>> >> >> >>> Jamaican cornbread: Spiced version of cornbread with coconut in it. Had >> >>> it at the Jammin' House Cafe in Marble Falls. I can prob rip off the >> >>> recipe. >> >> >>> >> >> >>> My pepper plants are still going strong (the only thing that really is >> >>> right now), so maybe we can do something with serranos? >> >> >>> >> >> >>> >> >> >>> Sandi >> >> >>> >> >> >>> >> >> >>> >> >> >>> On Thu, Aug 25, 2011 at 11:22 AM, Stefan Creaser<stefan.crea...@arm.com> >> >>> wrote: >> >> >>> >> >> >>> >> >> >>> >> >> >>> >> >> >>> Well that’s not very well developed as yet, so I’d like y’alls input. >> >>> Here are some notes to go along with… >> >> >>> >> >> >>> As you know the theme is pirate/Caribbean. >> >> >>> >> >> >>> Meat: >> >> >>> We should (hopefully) have hogs from Fran at Bracken Cave. >> >> >>> Don Arburn is donating a cow. >> >> >>> (I was thinking that we could make pork and beef sausages with some of >> >>> it, mebbe the w/e before?). >> >> >>> Chicken is widely available in the Caribbean. >> >> >>> >> >> >>> We would like to avoid jerk-like dishes so we can do a Rastafarian theme >> >>> another year :-) >> >> >>> >> >> >>> Sides: >> >> >>> I have a large rice cooker; this will cook rice, quinoa or, I assume, >> >>> anything similar. >> >> >>> >> >> >>> Think fruity – pineapple, banana (and plantain), stuff like that. >> >> >>> >> >> >>> Dessert: >> >> >>> Matt has suggested pineapple upside down cake. >> >> >>> >> >> >>> Fruit salad? >> >> >>> >> >> >>> What we have to cook with, etc.: >> >> >>> Large fridge, several woks, lots of large pots, BBQ pit, grill. >> >> >>> >> >> >>> Get yer thinking caps on! >> >> >>> >> >> >>> Cheers, >> >> >>> Stefan and Terry. >> >> >>> >> >> >>> > > > >> >>> -- IMPORTANT NOTICE: The contents of this email and any attachments are >> >>> confidential and may also be privileged. If you are not the intended >> >>> recipient, please notify the sender immediately and do not disclose the >> >>> contents to any other > person, use it for any purpose, or store or copy the information in any >medium. Thank you. >> >> >>> >> >> >>> >> >> >>> > >> >>> <Cookies.JPG> >> >> >>> >> >> >>> --------------------------------------------------------------------- >> >> >>> To subscribe, e-mail: >tcrcooks-subscr...@texascavers.com >> >> >>> To unsubscribe, e-mail: >tcrcooks-unsubscr...@texascavers.com >> >> >>> For additional commands, e-mail: >tcrcooks-h...@texascavers.com >> >> >> >> >> >> >> >> >> --------------------------------------------------------------------- >> >> >> To subscribe, e-mail: >tcrcooks-subscr...@texascavers.com >> >> >> To unsubscribe, e-mail: >tcrcooks-unsubscr...@texascavers.com >> >> >> For additional commands, e-mail: >tcrcooks-h...@texascavers.com >> >> >> >> >> > >> >> >> >> --------------------------------------------------------------------- >> >> To subscribe, e-mail: >tcrcooks-subscr...@texascavers.com >> >> To unsubscribe, e-mail: >tcrcooks-unsubscr...@texascavers.com >> >> For additional commands, e-mail: >tcrcooks-h...@texascavers.com >> >> > > > > > > > > > > >> > >> > >> >-- > >Go find out! >> >-Heather Tuček >> >UT Grotto >> >NSS 59660 >> >(512) 773-1348 > >trog...@cavechat.org > > > > > >> >-- IMPORTANT NOTICE: The contents of this email and any attachments are >confidential and may also be privileged. If you are not the intended >recipient, please notify the sender immediately and do not disclose > the contents to any other person, use it for any purpose, or store or copy >the information in any medium. Thank you. > > > > > > > > > > > >-- IMPORTANT NOTICE: The contents of this email and any attachments are >confidential and may also be privileged. If you are not the intended >recipient, please notify the sender immediately and > do not disclose the contents to any other person, use it for any purpose, or >store or copy the information in any medium. Thank you. > > > > > > > > > > > > > > > > > > > >> >-- IMPORTANT NOTICE: The contents of this email and any attachments are >confidential and may also be privileged. If you are not the intended >recipient, please notify the sender immediately and do not disclose > the contents to any other person, use it for any purpose, or store or copy >the information in any medium. Thank you. > > > > > > > > > > > > > > > > > > >> >-- IMPORTANT NOTICE: The contents of this email and any attachments are >confidential and may also be privileged. If you are not the intended >recipient, please notify the sender immediately and do not disclose > the contents to any other person, use it for any purpose, or store or copy >the information in any medium. Thank you. > > > > > > > > > > > > > > > > > > > > > > > >> >-- IMPORTANT NOTICE: The contents of this email and any attachments are >confidential and may also be privileged. If you are not the intended >recipient, please notify the sender immediately > and do not disclose the contents to any other person, use it for any purpose, >or store or copy the information in any medium. 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