I can make 6. That gves us 264. With Matt's 2 cakes (shoot I forget how
many servings each was), we will still neeed more desserts. Can someone
recruit a person to make more cakes?
-Denise
Date: Wed, 28 Sep 2011 17:08:45 -0500
From: jociehoo...@austin.rr.com
To: mrzap...@gmail.com; stefan.crea...@arm.com; pepabe...@hotmail.com
CC: galenfalg...@yahoo.com; tcrco...@texascavers.com
Subject: RE: [tcrcooks] Menu...
My Coconut Bars make 24 in a 13 x 9" baking pan. I thought I would make
at least 5 pans. How many can you do Denise? Matt might have to make only 5
Upside Down cakes - depends on how many cast iron skillets he can rustle up.
Jocie
---- Denise P<pepabe...@hotmail.com> wrote:
4 cakes would be how many servings? We might need someone else to make
some more cakes as Jocie and I were covering only half the desserts.
-Denise
Date: Mon, 26 Sep 2011 14:53:16 -0500
From: mrzap...@gmail.com
To: stefan.crea...@arm.com
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.
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