My grandma's Red Velvet Cake Recipe

Discussion in 'Cooking and Recipes' started by Johnie, Dec 15, 2008.

  1. lisaw

    lisaw New Member

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    Hydrogenated vegetable fats are being fazed out as an ingredient here in most things. It would be interesting to try the cake with a different type of (healthier) fat and see what the results would be.

    It looks lovely :D
     
  2. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    Yes please.

    Listen to me. Are you listening to me? :wink:

    Yes please.
     
  3. Johnie

    Johnie Moderator Staff Member Moderator

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    :yes: I am always listening to you. I will bring the recipe with me!
     
  4. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    Woohoo!!!
     
  5. SleepinCatz

    SleepinCatz New Member

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    That is in fact a spectacular recipe! My Grandmother had the same one and we still make it only that way :)
     
  6. Johnie

    Johnie Moderator Staff Member Moderator

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    Your grandma and my grandma apparently nicked this from the Waldorf Astoria cookbook :tongue: I thought it was my grandma's recipe till today!
     
  7. SleepinCatz

    SleepinCatz New Member

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    yes indeed :) She sure did lol :) but is the BEST of all the recipes I have run across.
     
  8. Johnie

    Johnie Moderator Staff Member Moderator

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    Yes, it is very, very good.
     
  9. Tink

    Tink Administrator Staff Member Administrator

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    I honestly don't know what could substitute for Crisco and yeild the same results. Hydrogenated fats are being replaced in many mass produced foods, true but I just don't know what a home cook could use.

    No other liquid fat would work (in the same way).
     
  10. Dawn

    Dawn New Member

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    We tend to use butter for baking in our house. You know where you stand with butter.
     
  11. Mags

    Mags Active Member

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    Thank you Johnie! I have been looking forward to this. Thank you so much.

    Margaret
     
  12. Britchick

    Britchick Well-Known Member

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    i use butter to make cakes, the taste is so much better. I use lard sometimes for roast potatoes and i would if i ever made pastry as it gives a good texture. I'd much rather use natural fats even though they are higher in cholesterol- i hate all the additives.
     
  13. Tink

    Tink Administrator Staff Member Administrator

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    Well, I'm with you on the butter. :yes: I'll use that before margarine every time.

    Still can't do the switch though (butter for Crisco) in my opinion. (I'm sure folks do though :yes: ). It's the texture thing.
     
  14. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    So then. Shall we start taking orders for Crisco?
     
  15. mumof2

    mumof2 Active Member

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    I spotted Cookeen on the shelf at the supermarket yesterday so I can definately use that yes? :unsure:
     
  16. mumof2

    mumof2 Active Member

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    did you?
     
  17. Johnie

    Johnie Moderator Staff Member Moderator

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    I didn't make the red velvet cake in OC. I did make my Christmas rock cookies.

    According to google, cookeen is comparible to Crisco.
     
  18. mumof2

    mumof2 Active Member

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    ok, well I'm too late to make it for Christmas I guess! I may try it if i'm feeling brave - I'll show you if I do, it does look fab doesn't it. :yes:
     
  19. Johnie

    Johnie Moderator Staff Member Moderator

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    You can make a red velvet cake anytime. It's not for Christmas. My grandma made it for our wedding cake.
     
  20. mumof2

    mumof2 Active Member

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    oh yes, I'd just thought before Christmas what a wow factor it would have for Christmas Day tea with the family!

    Hey - yummy cakes are for *any* day! I may have to practice it many times before next Christmas! :yes:
     

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