caramelchef81

By aerogirl104 on Jul 1, 2009 at 9:37 AM

heyyy i is soooo bored!!

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By noobeh on Jun 30, 2009 at 11:19 PM

look!! Erin on cheezfrens finally answers our kweshun!!! Teh lolrus' bukkit got stold. teh storee heear-- http://icanhascheezburger.com/2007/01/14/i-has-a-bucket/ tihs is teh beeginink ob teh saga

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By texanqutie on Jun 30, 2009 at 7:12 PM

oh hai! jus returnen ur well wishus! k thx, bai!

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By Petunias on Jun 30, 2009 at 9:09 AM

{{{cc81}}} I work in finance at a private university. Unfortunately, it isn't the kind of finance where I'd learn to get rich in the stock market - it is more about tracking all the various kinds of income, and using funds according to donor wishes. In the last 10-15 years, we've seen such an explosion of interest in the sugar arts ... I love watching this stuff on TV. For me, baking cookies is about my limit ... but I like to learn new ones ... and even have a cookie-review committee who write reviews for me ... I mail them the cookies, they sample and write the reviews. So now I have a binder of "keeper" recipes. Schmooooos!

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By noobeh on Jun 30, 2009 at 12:02 AM

so we haz tew mayk a fyoochur dayt fur a cheezmeet in LA wif minerva an get sum of doze nommy pork tacos she haz pikchured on her flicker!!! :) Y U M! @@@@@

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By noobeh on Jun 29, 2009 at 11:14 PM

omcc!!1! Ai keepz teh paws an wiskurz crost fur u! :( Dat wud b hard fur u ai m shur but u hab teh syd jobbeez, yesh? Wud dey sustayn u fur teh tym bean till u getz a noo pastreechef job? *shaykz teh hed* no, no, we nawt to fink negatib... awl will be well. yesh, yesh *nods* manee prayerz tossed in sky for u, muh fren

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By minerva99 on Jun 29, 2009 at 11:11 PM

ai lubs wen Shadow getz hur summer haircut! teh nekked bellehs ar teh bestest fur teh snorglin!!!!! (an doxie bellehs luk liek dey mite be perfekt snorglin matereeal!)

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By noobeh on Jun 29, 2009 at 10:18 PM

Ohai!!! Ai tryz nawt tew b teh nerbuss mamacat, but muh dotter haz an ICHC profyl now. So u can haz frenship wif her tew an keep an aibawl owt fur teh weerdoze fur me, k? pleeez? ai hab nawt seen anee weerdoze on heer eber but u neber noze! she b "GrangerGirl" in muh frenz. Fankq muh fren. :) Ai hoepz lyf is doin good fur u! Oh, an ai bot paw muffin panz so ai can bayk tastee paws tew!! yay!!!

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By minerva99 on Jun 29, 2009 at 10:12 PM

ps... yur floofy babeez are sew beyuutimus!!! ai speshulley lubs da kittehs, but yur doxie is a sweetie tu!

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By minerva99 on Jun 29, 2009 at 10:11 PM

ohai! ai noews we wil be gud cheezfrens (ai awlwaes am nise tu mai frens whu maek da baked guds!!! *takes floofy paw and shaks it warmlee* ai lubs tu bake, but ai iz jest an ammychur. ai maek eggbred awl da tiem an ai jest lurned hao tu maek baglols!

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By Petunias on Jun 29, 2009 at 7:26 PM

Thanks for accepting my friend request. I read today about the layoffs at your work - we had a similar thing happen ... deep cuts. Quite painful for all concerned. I'm so interested in your pastry-chef-ness! When I was about 15 (a year or two after the discovery of fire), I made puff pastry from scratch. I remember it took the entire day. I wanted at that point in life to be the world's greatest pastry chef ... of course, my life went in a different directions, but sometimes, I wish it hadn't!

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By M3T4LDR4G0N on Jun 25, 2009 at 10:39 PM

Ohai! *teehee* Yess, i haz, be shure, cuz at teh momentz, i haz objectif to luk aftur 2 sweet kittehz cuz them 0wnerz r makin holdayz in merica! ^^

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By uniquekitty on Jun 25, 2009 at 5:57 PM

Ohai cc81! Ai herd yu hadda minicheezmeet wif noobeh?! Cheezmeets be fun! Ai hazza liddlol jellus dat yu gets to bake fer a livin! Ai du it fer fun, maeks mai livin making wire! PLEH! {{{CC81}}}

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By 4point5kittehs on Jun 25, 2009 at 7:17 AM

Ohai caramelchef! Hope ur habbing lubblee days too! DK (Diamond Kitteh, aka 4point5)

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By jd on Jun 23, 2009 at 9:53 AM

(Rest of Great Cake method): and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, and stop it close; you may ice it if you please.

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By jd on Jun 23, 2009 at 9:51 AM

Great Cake: Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch’d beat, dried, slit and kept warm; five pounds of good butter well wash’d and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the butter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest. There must be four pounds of eggs in weight in the shells, the yolks and the whites beat and separated, the whites beat to a froth; you must not cease beating till they are beat to a curd, to prevent oiling; to the quantity of a cake put a pound and a half of orange-peel and citron shred, without plumbs, and half a pound of carraway seeds, it will require four hours baking, and the oven must be as hot as for bread, but let it be we

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By jd on Jun 23, 2009 at 9:50 AM

Queen Cakes (cupcakes): Take a pound of London flour dry’d well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush.

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By jd on Jun 23, 2009 at 9:49 AM

King Cakes: Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.

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By jd on Jun 23, 2009 at 9:48 AM

Seed Cake: Take one quartern of fine flour well dried before the fire, when it is cold rub in a pound of butter; take three quarters of a pound of carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all of these together in a very light paste, set it before the fire till it rise, and so bake it in a tin.

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By jd on Jun 23, 2009 at 9:48 AM

Shrewsbury Cakes: Take two pounds of fine flour, put to it a pound and a quarter of butter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with a little rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet them with a feather dipt in rose-water, and grate over them a little fine sugar; bake them in a slow oven, either on tins or paper.

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