calling all cooks--New Recipe

So what mix of baking powder and salt would I add to regular flour for this recipe? DW loves peanut butter and I would like to make this cake as a surprise for her. I can cook, but I gotta have a good recipe.

hmmm sorry Gilberte that no one answered your question.....I dont know the answer though

I finally got this baby in the oven right now....12 minutes to go!!!

the batter seemed really runny

Rachel

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1 1/2 tsp baking powder and 1/2 tsp salt per cup of flour to make your own self rising flour. I always do this as I like to lower the sodium and use lite salt instead.

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Ginnie..
http://ginniequilts.blogspot.com/
You can say what you want about the South,
But you never hear of anyone retiring and moving North.

OH MAN.....I cant wait to let it cool enough to consume!!!!!!

I worried that there was too much icing stuff....I just kept pouring and pouring.....the more I poured, the more there was.....and the cake just kept soaking it up....instead of a wooden spoon, I used a plastic meat fork and just stabbed it all over!!!

I think I had too much PB in the icing, as I had trouble stirring it all in.....I didnt measure the PB, I just used a spoon (not the size you eat from but the ones that are slightly bigger) and did one HEAP of PB....

I was going to take it to school tomorrow but think it would be kinda rude to take 1/2 a cake!!!!!

Rachel

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I'm a newbie (posted an intro if anyone's interested), but I love to cook! That recipe sounds like one I've used for years RachAnn, wonderful isn't it? I would have rewritten the instructions just like Marlene did, glad that worked out for you.

To make your own self-rising flour, use 1 cup of all-purpose flour and add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt and stir well before adding to the other ingredients. Hope this helps.

calliemoonbeam (moon)

I made this cake this morning. A cake usually lasts 2 days around here. This one is gone and I have requests to make it again tomorrow! Very moist and tasty! Thank you for the recipe, Rachel!

the recipes are called "Teller favorites" so I assume that they are just that....the favorite tried-N-true recipes of the tellers at the bank.....one recipe comes each month enclosed with my bank statement.....there has only been 1 other that we ABSOLUTELY LOVE.....the rest--well some are downright scary....like one was a cornbread type thing with corn kernels in it....

it is just the 'local' bank at Alva, Oklahoma....we havent lived there for years now. we are about 45 minutes away so very seldom are actually in the bank....DH direct deposits his check and we have a direct draw for insurance so we didnt want to go thru the hassle of changing banks!

Rachel <--who still hasnt tried the cake!!!!!

DH said it was 'sticky' (well DUH the icing stuff!!!!)

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Tell hubby sticky - good, especially when it comes to sweets.

I tried it....it stuck to the bottom of th pan....I think the trick is to eat it warm....and not stick the leftover cake in the fridge....thanks DH!

definitely peanut buttery....and sticky like a honey bun

it was yum!
Rachel

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Thank you.

Gee- I wish our bank would give us recipes - we just get long lines and no drive through.

I have a recipe for coconut cake that uses butermilk OR plain yoghurt. Since the recipe also calls for vanilla, I tried using vanilla flavoured yoghurt, and the result was a fantastic cake which has now become a family favourite.
Anyone want the recipe?

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BIDADISNDAT: Aiming to Live a Good Life of Near Self Sufficiency on a Permaculture Based Organic Home Farm