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Gayle’s
Legacy—ERRATA
I
have gathered up all the comments from users of my
books as well as the errors and omissions I have
found while using the recipes and have listed them
here so you may mark the corrections in your own
book. I hope you are using these recipes and will
let me know if you find any other problems or if
you have suggestions for changes so I can share
them with other users.
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Page 55 |
English Scones—
What you need: add
1 teaspoon Baking Powder
How to assemble:
add baking
powder after salt in first line |
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Page
68 |
Grandma Janet’s Sugar
Cookies---
What you need: Change 1 teaspoon of
baking powder to 1
teaspoon of baking soda.
The rest of
recipe is correct. |
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Page 75 |
Lemon Bars
What you need: ½
butter or margarine should be ½ cup butter or
margarine
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Page 85 |
Oatmeal Chocolate Chip
Cookies---
How to assemble: After fourth line
add “add vanilla”
before next line “Mix well”
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Page 112 |
Shortbread Jam Tarts---
I find these too much like pie
crust and recommend you add sugar to make them
more like shortbread.
What you
need:
add
1/3 cup granulated sugar.
How to assemble:
Add sugar to
first line, cream butter and cream cheese
with sugar |
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Page 355 |
Aunt
Nell’s Special Torte Cake—
What you need: Cross out ½ pound of
sweet butter as it is listed under Icing |
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Page 373 |
Lemon Blueberry Pound
Cake—
What you need: add
1 teaspoon baking powder
The rest of the recipe is correct. |
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Page 406 |
Teresa’s Chocolate
Pudding Cake—
How to assemble:
add sugar
in second line so it reads …mix flour, white
sugar, baking powder, salt, 2 tablespoons of
cocoa |
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e-mail
6/28/05
Hi Gayle,
I just happened to do a search on "cream sherry
wine cake" and I found your recipe. My Mom
brought a recipe almost like yours home from her
sewing class in the early 1970's. Her recipe is
almost identical to yours, but it doesn't contain
any nutmeg, and it has a glaze. I am going to
give you the glaze recipe below in case you would
like to try it:
Glaze
2/3 C. granulated
sugar
1/4 C. cream sherry
1/4 C. water
1/2 tsp. lemon extract
Simmer the above
ingredients for five minutes. Place cake on wire
rack and glaze using a pastry brush.
Thank
you for giving the directions on how to make the
cake if you can't find a mix without pudding.
I use Duncan Hines and it turns fine every time.
I can't tell you how many times I have baked that
cake! It travels well, stays moist fresh for
quite a while, and most people like it. One of
my friends uses it as shortcake for her
strawberries.
Regards,
Cheryl
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My sister Connie’s friend,
Marge, reported the English Scones on page
55 didn’t turn out well. She said they tasted
good but were very flat and dense. No wonder. I
somehow omitted the 1 teaspoon of baking powder
from the recipe and instructions. You need the
baking powder so they will rise. When I tested
the amended recipe my husband almost inhaled the
scones so I’m wondering about my claim that making
them with Bisquick is as good. Try them yourself
and judge. But don’t forget to make the
correction in your book so the next time you try
them they will be higher than a pancake.
Get in the
kitchen today, besides satisfying your need to get
your hands in the flour, your family and friends
will be grateful.
English Scones
Page
55
Add to Ingredients:
1 teaspoon Baking Powder
Add to How to Assemble
Mix flour, salt and baking powder
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Oops
I goofed - In spite of the
numerous and thorough edits we did on this book a
mistake was found. And by of all people Dave’s
cousin, Stewart. He decided to make his Aunt
Janet’s Sugar Cookies and had to call us for
clarification. I couldn’t believe we missed this.
On Page 68, Grandma Janet’s Sugar Cookies
Under the ingredients listed in What
you need: 1 teaspoon of baking powder should
be 1 teaspoon of baking soda. The
instructions under How to assemble: does
correctly say to add the baking soda. He did make
them and it brought back memories of his boyhood.
Please
make the correction in your book and try these
cookies as they are wonderful.
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My friend, Helen,
tried the Crescent Dinner Rolls, page 48, and
wondered if they could be formed the day before and
refrigerated until time to let rise. Has anyone
tried that?
If so how did it
work?
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Readers do you have
any comments on the book or the recipes you’d like
to share with others? If so send me an Email and I
will post it.
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