tailgating issue caramel cake

[rowdy721]

does anyone have the recipe from the tailgating article from several years back for a wonderful caramel cake with cooked caramel icing? the article was about tailgaters at ole miss football games and there was another recipe within that article for baked onion dip....
would dearly love to make it for valentines day!
thanks :)

[adminforum]

For your enjoyment, here's the Caramel Cake recipe (just added): http://www.saveur.com/food/classic-recipes/caramel-cake-49864.html

[Odette]

Hi there!

Since admin has been so forthcoming, and since everything's being revamped and I can't find some old recipes and articles, could you post the article on Tuscan white beans Fagioli and links to the recipes. Thanks.

[Director, Saveur Kitchen]

rowdy721-

Delicious choice--you seem like my kinda cook! This cake recipe is hands-down one of my favorites. I make it every chance I get and it never ceases to wow people. Make sure you have a tall glass of water or milk with it, though, because this one is RICH!

Also, just wanted to point out that we ran a small correction for this cake shortly after it was printed, so take note of it before you get started:

"In the Tailgaiting at Ole Miss article in our October 2004 issue, the caramel cake recipe (page 104) shoudl have specified the use of cake pans 2" deep."

Also, did you get the onion dip recipe you were looking for? If not, just let me know and I'll send it on.

Happy cooking,

Liz Pearson
Director, Saveur kitchen

[wolvie]

I would like the baked onion dip recipe. TY

[wolvie]

the saveur recipe is grand, but if you really want to wow someone with caramel flavor, make the base cake in the basic 1-2-3-4 mode but use dark brown sugar instead of white. Absolutely the best. :-)

[Online Editor, Saveur.com]

Hello!

Those of you looking for the baked onion dip recipe, take heart--we'll be posting it tomorrow and you should be able find it by searching for Hot Onion Souffle. Along those lines, please don't despair if you can't find your favorite recipes--we're restoring the recipe archive and posting recipes daily, so keep checking back often! And feel free to add your own recipes in our Members section--we'd love to see what our readers are cooking!

[andreathurm]

Hello!

Those of you looking for the baked onion dip recipe, take heart--we'll be posting it tomorrow and you should be able find it by searching for Hot Onion Souffle. Along those lines, please don't despair if you can't find your favorite recipes--we're restoring the recipe archive and posting recipes daily, so keep checking back often! And feel free to add your own recipes in our Members section--we'd love to see what our readers are cooking!

I've been haranguing anyone and everyone about the recipes that disappeared -- became a member yesterday and started browsing the forums... so kindly IGNORE all of my previous, whiney complaining!

[andreathurm]

rowdy721-

Delicious choice--you seem like my kinda cook! This cake recipe is hands-down one of my favorites. I make it every chance I get and it never ceases to wow people. Make sure you have a tall glass of water or milk with it, though, because this one is RICH!

Also, just wanted to point out that we ran a small correction for this cake shortly after it was printed, so take note of it before you get started:

"In the Tailgaiting at Ole Miss article in our October 2004 issue, the caramel cake recipe (page 104) shoudl have specified the use of cake pans 2" deep."

Also, did you get the onion dip recipe you were looking for? If not, just let me know and I'll send it on.

Happy cooking,

Liz Pearson
Director, Saveur kitchen


Now that we're not supposed to use hydrogenated fats -- what do you suggest as a substitute for the vegetable shortening? use all butter? how will that affect the final result?

[AZCook]

Now that we're not supposed to use hydrogenated fats -- what do you suggest as a substitute for the vegetable shortening? use all butter? how will that affect the final result?

Lard and butter are probably the most common fats that the hydrogenated fats attempted to replace. Which one uses, depends partly on the recipe and partly on personal preference IMO.

By the way, it's not that you're not supposed to use hydrogenated fats, it's simply that they have been found to be extremely bad for humans to eat in any quantity and for any length of time! Personally, I was raised to use butter and olive oil as the mainstay fats/oils of choice. Health issues aside, natural fats just taste so much better!