Mom had a couple of boxes of cake mix and a can of icing so I decided to give them a try. Cake mixes are one of the few points on which I disagree with Mom: she likes them, I don't think they are worth the trouble. I substituted a stick of butter for the oil. I also used the three eggs called for on the box.
Into the pans...
...and out of the oven.
The icing made a two-layer cake after the cakes had cooled. The cake's crumb was extremely soft and fluffy, probably due to all that butter. The icing wasn't bad. The result, I must say, was quite enjoyable.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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