GotGarlic
Chef Extraordinaire
I just bought a bucket of strawberries from a local farm! Can you please share the recipe you used? TIA!
Kitchen "Candy" ~ Or, Look What I Just Got!
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Just Cooking
Master Chef
Awww, I'm sorry.
Being old and feeble, I now use canned pie fillings.
I'm certain you have a recipe for pie filling and I will post how I put it together to bake
This is just out of the a/f.
My dump cake.
Air Fryer Dump Cake for 2
This is how I make it for 2 of us in a 5X8 pan, lightly sprayed with oil.
1 21oz can pie filling, any one you like.
1/2 of 15oz boxed cake mix, your choice.
1 stick (1/4 lb) melted butter.
Spread filling in bottom of pan.
Sprinkle cake mix, evenly, on top of filling.
Cover cake mix with melted butter.
Preheat a/f, on bake (or a/f if you don't have bake feature) to 320F.
Set time for 30 minutes.
Bake, checking @ 20 minutes with toothpick.
Cake should have browned and filling bubbled up a bit.
Last edited:
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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We used to be able to buy cake mies in paper pouches that were one layer cakes. In other words half the amount of the boxed mixes. That's what we used for dump cakes during the 60/70's. Haven't seen them since, too bad as I would much prefer to make dump cake without having to split the cake mix. It was so handy for quick desserts. Open can, dump mix, melt butter, bake. Dump cake was and still is a perfect name for it.
and I'll keep on because...
Just Cooking
Master Chef
We used to be able to buy cake mies in paper pouches that were one layer cakes. In other words half the amount of the boxed mixes. That's what we used for dump cakes during the 60/70's. Haven't seen them since, too bad as I would much prefer to make dump cake without having to split the cake mix. It was so handy for quick desserts. Open can, dump mix, melt butter, bake. Dump cake was and still is a perfect name for it.
and I'll keep on because...
I've not seen single layer cake mixes. Would save me a bit of work.
Ross
GinnyPNW
Master Chef
You can still find the old Jiffy cake mix for a single layer cake in the "Golden" flavor. Sometimes even in the Chocolate too. I find them at Walmart, usually on the top shelf, near but not in the Cake Mix section. I use it to make Strawberry Trifle. If you don't have a Walmart, it can be found online too.
Just Cooking
Master Chef
Interesting. I'm certain I've seen those but didn't pay attention as I was still in "from scratch" mode.
I will check this out. Thank you.
Ross
Andy M.
Certified Pretend Chef
Interesting. I'm certain I've seen those but didn't pay attention as I was still in "from scratch" mode.
I will check this out. Thank you.
Ross
Could you just make a half recipe?
Just Cooking
Master Chef
Absolutely. I have long reduced recipes for just the two of us.
I cut corners now because health issues have reduced my stamina so I seek reasonable short cuts.
Ross
GinnyPNW
Master Chef
You know what? The other flavor of Jiffy Cake Mix isn't chocolate! it is white cake! Sigh. Anyway, they even have their own online store and recipe site too. Here's the recipe site: https://site.jiffymix.com/recipes-by-type/cakes/
Kaneohegirlinaz
Wannabe TV Chef
I've been looking for this for a long time, at least one that really works!
And boy howdy doody, it sure does work really well!
I used my Microplane brand cut resistant glove for because, that's a very scrap blade on that peeler!
I made a stir fry of those julienne Carrots with some leftover Snow Peas as our veg last night.
And boy howdy doody, it sure does work really well!
I used my Microplane brand cut resistant glove for because, that's a very scrap blade on that peeler!
I made a stir fry of those julienne Carrots with some leftover Snow Peas as our veg last night.
A parcel arrived from Lee Valley Tools this afternoon. I haven't had a chance to look at everything yet. I'll do that after supper and probably post some pix.
Whiskadoodle
Executive Chef
I just added the OXO julienne peeler to my wish list as a new prep weapon. My fingers are not trustworthy around a micro guillotine.
Kaneohegirlinaz
Wannabe TV Chef
You won't be sorry!
Andy M.
Certified Pretend Chef
OXO makes good stuff. How often do you need to julienne vegetables?
I'm starting to julienne more often. Using in the micro (cooks faster) and in salads.
GinnyPNW
Master Chef
I too do quite a bit of julienne, especially for carrots. 
Kaneohegirlinaz
Wannabe TV Chef
Ooh, I forgot about salads!
In fact I was just watching a YouTuber last night use her julienne peeler to make a lovely salad.
Whiskadoodle
Executive Chef
I've been doing more often match-stick cut veggies for stir fry Zukes and carrots mostly .I like the look, if not over cooked.
I'm thinking about getting one of those OXO julienners too. For most salads, I prefer to thinly slice carrot so there is more texture to the salad, but for slaws and for some quick cooking stuff, julienned is perfect.
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