VISIT OUR NEW RECIPE CLUB!!!!

[Todd W. White]

Hello Chambers Fans!

Well, the powers-that-be at iChef have approved our own Chambers Stove Lovers Recipe Club!!!

The URL for it is:

[url="http://www.ichef.com/clubs/203/"]Chambers Stove Lovers Recipe Club[/url]

They do not, at this time, allow multiple people to input recipes, so you'll have to send me your recipes and I will post them.

Send them to:

[email="[email protected]"][email protected][/email]

So - get cookin' folks - we want to put as many recipes in there as we can!

[treatmaker]

Todd,

It looks great! Now I'm going to have cook using exact measuring instead of a pinch of this a dash of that so a recipe can be put together.

I just wish the burden of putting the recipes didn't just fall on you....you've done so much already.

Thanks,

Treatmaker

[berlyn]

I'm like Treatmaker, a dash here, a pinch there.

I'll have to be more precise from now on.

[Todd W. White]

It's not a problem for me to post the recipes - not a bit!

Just be sure they're formatted closely to how the ones currently on the Club site look - that will make it easy for me to transfer them (no need for line #'s, though)...

I would like for these to be recipes that are not in the published cookbooks - our own creations/adaptations, if you know what I mean...

[treatmaker]

Todd,

I work on different recipes all the time for the thermowell and the oven. I'm just going to have to write everything down when I cook than format it to a recipe. The only thing I haven't done on retained heat is my baking.....I'm going to have to bite the bullet and try. Some old habits are hard to break.

I would love to know if anyone has baked cakes on retained heat.

Treatmaker

[Todd W. White]

There is a whole section on baked goods in the Menu's of the Month cookbook...

[treatmaker]

Todd,

Yes, I know, I have the book. Every time I want to try it with one of my recipes, I'm afraid they won't rise properly, undercook, etc. Just have to try it once.

Treatmaker

[annnt]

Hi Virginia;
I did one cake with a little retained heat. Turned off the gas for the last 10 minutes of the time the recipe called for. I can't remember if I ended up leaving it in longer than 10 with the gas off though. I need to start keeping notes too.
Ann

[treatmaker]

Ha,

Spinach pie does count. By the way do you use phyllo dough for your spinach pie? You two do a lot of baking, have you tried retained heat when you make bread or danish? I don't think I would have a problem with dense cakes like a pound or bundt but wonder how it would work with lighter cakes.

Treatmaker

[berlyn]

Asfan,

Can I call you Betty Crocker?? [img]wink.gif[/img]

I noticed since we got Big Bertha up and running we just don't visit the restaurants very much either. But I'm not a baker or use the oven as often.

Did you try the french toast?? What liquer & fruit did you use?? Did you & Peter like it??
It's hubbies favorite!! I like to cut out a heart shape with paper or use a paper doiley and sprinkle powdered sugar on the top for presentation. How many calories/fat would that be!!

Berlyn