Just a request.

[squidlips]

Huh, that's weird. When I typed in "red velvet cake", it gave me receipes but when I clicked on them, they wouldn't load. Tha's different.

[tedsingingfox]

Quote:Huh, that's weird. When I typed in "red velvet cake", it gave me receipes but when I clicked on them, they wouldn't load. Tha's different. No matter. From an old afficienado who has MISSED it terribly, THANK YOU just for trying.

[jchitty]

Quote:Huh, that's weird. When I typed in "red velvet cake", it gave me receipes but when I clicked on them, they wouldn't load. Tha's different. LOL, I was going to try and type the recipe (or cut and paste) but of course, I can't get into the website either now. If you do a search on Red Velvet cake recipes, they are out there in abundance. I just used the Food Channel's recipe over the Thankgiving holidays, and it was DELISH!

[jchitty]

Quote:Quote:Huh, that's weird. When I typed in "red velvet cake", it gave me receipes but when I clicked on them, they wouldn't load. Tha's different. No matter. From an old afficienado who has MISSED it terribly, THANK YOU just for trying. I'm guessing we should just both go by the name of Chitlips since we get confused a lot. Or maybe Squidchit....although that sounds unsavory.

[squidlips]

I like chitlips. Sounds like soul food.

[gendron]

Hope this helps!!! I really do. Yankee Blood Polyester Cake, aka: Red Velvet.Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.Cream Cheese Frosting: 1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake

[anne]

Walter - warm wishes that your treatments get more tolerable. I know its a long haul and hard to deal with, but keep your eyes on the end goal and you'll make it there.We are all here pulling for you, brother!

[walter327]

Thank all of you for your continued thoughts and prayers.Had my last Rad. treatment today. Nurse told me it would be a while before the fatigue wore off. I won't take the prescrips for nausea. What's the point if they're just gonna knock me out? So, I've been taking Prevacid as needed.I will continue Interferon until it's all gone. Other Oncologists have said three months ain't long enough for the drug to bully up on the ECD.I go for another MRI in early January (or late Dec.) and see the Oncologist again Jan. 10.Still no one has mentioned a bone scan to see if there's any improvement in my legs. Yet, they give me the most trouble!! Doc's!! Geez!!

[sgs4u]

Quote:Still no one has mentioned a bone scan to see if there's any improvement in my legs. Yet, they give me the most trouble!! Doc's!! Geez!!Why do you think you need a bone scan, if no one's brought it up with you? Maybe it'd be good to bring it up with a doc, and be insistent, talking about why... Most patients, that aren't in panic mode, have pretty good reasons to wonder why something is or isn't happening. I think that generalization could easily include you. Get it checked, or find out why not.

[walter327]

Yeah. I reckon I could do that. I guess I just figured, with my history, that they would automatically order the bone scan with everything else. I mean, the leg pain and lack of balance it causes are what I've complained about the most...other than marriage, that is !!Calendar says my next MRI is Jan 7, right before I see the oncologist, again. Could be they are more concerned about my vision than my leg pain!!Just thinkin' out loud here. But, if this disease surrounds and stops organs, and it is surrounding my frontal lobe from the pituitary to my eyes, would it not be giving me a lobotomy of sorts?!! Hmm. That's a not too pleasant thought.