Sent: Sunday, February 16, 2014 8:38 AM
Subject: Champagne Cake and frosting recipe
I found a champagne cake recipe on your website, but I am looking for a very particular recipe for pink champagne cake
from McGavin's Bakery in Bremerton, WA. If it is at all possible could you please try and find this recipe?
You’re looking for a recipe that is the signature dish of a bakery. It’s what McGavin’s Bakery is most famous for.
That means that they certainly aren’t going to give out the recipe. Rarely, but occasionally, a former employee
will post such a recipe, but no such luck in this case. That leaves “copycat” or “tastes-like” recipes, but in this
case there do not appear to be any. So, no success.
McGavin’s has a website: McGavin's Bakery ; A Facebook page: Facebook ; And a Twitter page: Twitter
There is an article about them here: Bremerton Patriot
Looks to me like no one has this particular recipe except McGavin’s, and they aren’t going to part with it.
There are two Pink Champagne Cake recipes on my site here: 05-09-03
There are more Pink Champagne Cake recipes here: Squidoo
Best I can do for you. I’ll post this on my site. Perhaps a reader has it from an off-line source.
Sent: Sunday, February 16, 2014 12:42 PM
Subject: RE: Hazelnut Frosting
Another recipe I've been trying to track down is a hazelnut frosting that my mom (she's 75 years old) had as a child.
It is made with sour cream, sugar, hazelnuts and cooked on the stove top? She was raised in Lansing, Michigan,
so perhaps it is a regional recipe? Thanks again for your help!
I found the below recipe that is more or less regional to the Ohio Valley and Southern Michigan.
There is a reason that this particular recipe is regional to that area. In its original old fashioned version,
it calls for shellbark hickory nuts, which are plentiful in that area. The modified version uses hazelnuts.
It does have the sour cream. There’s another, similar version below it without the egg yolks,
but it calls for brown sugar. You don’t mention chocolate, but most hazelnut frosting recipes appear to be
Shellbark or Hazelnut Frosting
3 egg yolks
1 c. sour cream
2 tsp. cornstarch
2 tbsp. butter
1 c. sugar
1 1/2 c. ground nuts (shellbarks or hazelnuts)
Grind the nuts and set aside. Mix eggs, butter, sour cream, cornstarch and sugar in saucepan.
Cook until thick, stirring constantly. Remove from heat, let cool and spread on cake.
Sprinkle the ground nuts over and between layers. This is best on yellow cake.
1 cup brown sugar
1 cup sour cream
3 Tablespoons cold butter
1 cup chopped hazelnuts
Heat sugar and cream together over low heat for a few minutes until thickened. Add butter.
Simmer until mixture forms a soft ball when dropped into cold water from a spoon
(or use a candy thermometer and cook until soft ball stage is reached). Remove from the stove, cool.
Beat until the mixture is very thick, with a fudge-like consistency.
Mix in the hazelnuts and immediately frost the cake.
Sent: Tuesday, November 19, 2013 10:57 AM
Subject: lost recipe..what else
i used to make a breakfast casserole with sliced tomatoes ,anchovy paste,
eggs and probably chives which i baked. i lived in nyc and remember having
two gourmet cookbooks and new york times cookbooks-which were my sources for
most recipes but have not had any luck in finding it-perhaps you have
sources i do not. thank you so very much..
Sorry, I had no success with this. I'll post it on the site in case a reader