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> List-Post: texascavers@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> List-Post: texascavers@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> List-Post: texascavers@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. Thank you. --------------------------------------------------------------------- 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
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