frostedbliss: mrsmicbau beat me to it, but that's the recipe ^^^
I have people ask me if my cakes are homemade, I say well Yes I make them at home. Some times I say it is a box mix. One lady said you make it right... I said well yes. She said well then it os home made, who cares how it starts.
Most can't tell I use boxed mix.
cCc
if i'm doing a 'plain white cake' i use the box.....seems i heard alton brown saying that you can NOT get one of the hundred-letter ingredients in the general market place.....and THAT is what gives the box cake that infallible, fluffy, never fail edge.
i actually don't like 'white' cake.....i like italian cream, coconut, whatever....that's my litmus test for a cake recipe....anything that i can snack on PLAIN (think banana bread)......
i did a HUGE cake for a faculty/staff at an elementary school wedding shower....it was a major hit.....but i did it for free, had known the groom since he was in high school...i worked with the bride....i was a blasted host....and i work full time....seemed quite logical to do a box....
the bride asked if i bake from scratch or not....(she loved the cake)...i told her that usually i try to steer people towards a specialty cake....BUT if i was donating the cake OR if they really wanted a white cake then by golly it was a box......she told me that i had really lost credibility in her eyes....
sigh.....
sally
Please correct me if I am wrong, but isn't beef, after it is aged,frozen before it is shipped where ever it is going to be broken down. I know the butcher in the store down the street receives their product frozen whole then they cut it up into steaks roasts and what ever.
Depends on the butcher. Most meats are already cut up and prepackaged these days. They only have to open them up and put them in their trays.
My father was a butcher. He recieved certain cuts prepackaged but always custom cut everything from there. And once in a while he would get an order for a side of beef which was basically half a cow. Then it had to be cut down from there.
Im not a big fan of the prepackaged hamburgers you see in the frozen food section. Most are mostly fat and greasy. But I always buy large amounts of meat, cut it up and stick it in my freezer. A steak thats been sitting in there for a month doesnt taste any different then the one you just brought home from the store. Found the same with cakes.
As far as mixes goes, I like certain ones that are doctored and I like some scratch recipes. Havent found someone that could tell the difference between a doctored cake mix and a scratch.
I make "old fashioned" cakes from scratch. This includes German Chocolate, Red Velvet, Carrot, pound cakes, etc. For showers, birthdays or parties I use WASC or a variation of WASC.
My true funny story:
Several years ago I was "volunteered" to host the family Thanksgiving dinner. I did ALL of the cooking. At the last minute, I realized that I had forgotten the o' so traditional Pecan Pie that we can't live without on Thanksgiving here in the south. So, I ran to the grocery store and bought a store brand frozen pecan pie. My MIL arrived just in time to see me taking the pie out of the oven. She raved over it and bragged about what a wonderful baker I was. (it's rare for her to praise me for anything) So, rather than correcting her in front of the entire family, I just soaked up the praises, and ran to the kitchen to make sure the box was buried in the trash can.
Well... I was on briefly earlier this evening. I saw that frostedbliss had a question about the WASC. I just went to recipes, typed in " White Almond", ( it was the only one that came up), copied the link, and posted it for her. Sorry I didn't have time to say anything. I, of course, take no credit for the recipe... haven't even tried it YET. It is the one by denise2434. Just right place at right time is all... I am just checking back in now after my Houston Texans beat those Cowboys!! YEAH!!
Have a good eveing everyone...
The WASC recipe can also be found on www.recipezaar.com Use the search box and search for Recipe #69630. Submitted by Donna M. This recipe also shows some basic flavor variations.
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