Need A Recipe, This Is A Long Shot

Lee

Lee

Senior Member
Location
Chatham, Ontario
Do they still have Sanders bakery in the USA? I can vaguely remember going there with my grandmother and she would always pick up a cake which we both loved.

If I remember correctly it was a chocolate cake but it was the icing/topping that I really went for. Sort of a beige color, caramelly flavour with coconut I think.

Would love to try baking a version of it today. Anyone have a clue?
 

Lee said:
Do they still have Sanders bakery in the USA? I can vaguely remember going there with my grandmother and she would always pick up a cake which we both loved.

If I remember correctly it was a chocolate cake but it was the icing/topping that I really went for. Sort of a beige color, caramelly flavour with coconut I think.

Would love to try baking a version of it today. Anyone have a clue?
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German chocolate cake? It has coconut in the frosting, but nuts, too.

iu

Just guessing.
 
Isn't talking about baking SOOOOOOOOOO much better than the news!!

I worked in two bakeries. Not too many dessert items. Mostly breads. We did do a nice cinnamon raisin bread..but it was light on fat and light on sugar. Very nice though. Toast that up...throw on some butter and maybe a little jam? Oh yeah!

That was the best day to walk into the bakery, whole place smelled great. Was not a storefront bakery, more industrial.

The other bakery was a storefront place.

Here in NJ, there is a big Portugese community. And there are some wonderful Portugese bakeries. On some Sundays, my wife and I would go to one, just have one of their fresh baked rolls with butter and some nice fresh coffee. I think Laurie got a latte or something, something with that whipped milk...
 
Gaer said:
Oh! Sorry! It's been so long since I've bought magazines. Didn't know. Just trying to help.
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No, sorry. I didn’t mean to make it sound critical. It really is amazing how they searched for you. I don’t buy magazines either anymore. I sure had a lot, of various types.

I think the closest thing to Gourmet might be epicurious.com. Their recipes often have many ingredients, many of which I don’t have. I do have one pork tenderloin recipe from them, which I modified to make easier.
 
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Gourmet magazine's final food editor - who was on staff at the closing - wrote a great book called "Delicious", detailing the history and workings of the magazine and building it resided in. She auditioned for her job there with a marvelous recipe for Gingerbread Cake. It promptly got her hired. Recommend the book for any foodie interested in this magazine.

The only magazine I subscribe to is Southern Living...they have their full print food staff in place and the detailed articles and recipes are professional - not quick digital "bite" ones like other mags. Love each issue. Speaking of that...just got one that I've not
absorbed yet...lol.
 
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