Happy Thanksgiving!

by moderndomestic on November 25, 2010

A Thanksgiving cake I made for a friend - it's pumpkin cake with cream cheese icing and rough iced with caramelized walnuts.

Happy Thanksgiving readers! Hope you’re all having lovely celebrations with your families. For those last minute emergency baking or turkey questions, I’m going to refer you to the help lines, like I do every Thanksgiving.

For pie and baking questions:

For baking and cooking questions:

  • The Splendid Table, Lynne Rossetto Kasper’s  wonderful NPR cooking show, will be having a two hour live call-in show starting at 11:00 am (eastern) on Thanksgiving day. Give Lynne a call at (800) 537-5252. You can also submit questions online at the show’s web site.

For a pie crisis

  • The Crisco Pie Hotline will answer your basic and advanced pie baking questions. Call them at -877-FOR PIE TIPS (1-877-367-7438). Granted, I hope they can answer questions about more than just shorting, since I dearly hope you’re using some butter in your pie crust (actually, I hope you’re using a ratio of six tbs butter and 2 tbs shortening to 1 cup of flour).

For turkey troubles

  • If you’re anti-Butterball, Reynolds has a Turkey Tips Hotline at 1-800-745-4000.
  • If your Turkey question is specific to brining, call the Spice Hunter brining hotline at 888-334-8977 from 10:30 a.m. — 7:30 p.m (EST), or via email at brine@spicehunter.com

Good luck!

May everyone have a good baking and cooking day!

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{ 4 comments… read them below or add one }

Rebecca November 26, 2010 at 9:13 pm

OMG!!! I am the lucky friend and I may attest that this cake was AMAZING!!! I am officially in admiration of your mad skills.


moderndomestic November 29, 2010 at 9:52 pm

Awesome! So glad you liked it!


Alice November 28, 2010 at 10:57 pm

I did an 8 Tbsp fat to 1 1/4 cup flour ratio, maybe I’ll try less flour next time? I thought my crusts turned out really well though. I usually do all butter or 5 butter to 3 shortening/lard. This time I did 5 butter and 3 leaf lard and they were *delicious* and flaky FTW.


moderndomestic November 29, 2010 at 9:52 pm

So, according to the data on Nutrition Data, one cup of lard weight 205g, so (after conversions) that’s only about 3.6 oz of fat to 6.25 oz of flour. So yes, you can totally cut back on the flour – or up the amount of fat. I like a ratio of 3.5 to 4 oz of fat to a cup (5 oz) of flour (the Julia Child ratio – which is 3 oz of butter and 1 oz of shortening to 5 oz of flour). So next time, you could try 4 oz of fat to 1 cup flour (about 8 1/2 tbs of fat).


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