We're sorry, but the page you were seeking does not exist. It may have been moved or expired. Perhaps our search engine can help.
Ask Auntie Emo is calling all cooks. Get those search engines running. Are you ready for some fun? My winter challenge is as follows:
Easy entrees: Share your best no-fuss main dish, including beef, pork, chicken and meatless recipes.
Pizza: I'd love to hear about your zesty creations.
If you have recipes that fit any of these categories, please share them with our readers. And, don't forget to send in your "Valentine's Day" favorites. Do you have a request? Ask Auntie Emo and let our readers help.
D.H., of Juneau, writes, "I call this my 'Sinful Chocolate Cake.'"
Thanks, D.H. This sounds sinfully good, all right. Thanks for sharing and please keep them coming in.
Triple Chocolate Treat
1 box Devil's Food Cake mix (pudding in the mix) 1 (3.9-ounce) box instant chocolate pudding mix ½ cup Bailey's Irish Cream liqueur (optional) 1 (12-ounce) bag chocolate chips 1 teaspoon ground cinnamon 1 small jar of strawberry preserves Fresh strawberries Whipped cream
Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
1. Combine cake mix and pudding mix.
2. Prepare cake according to box directions, but instead of the 1⅓ cup water called for on the package directions use ? cup of the Irish cream and ⅔ cup water.
3. Add chocolate chips and beat with electric mixer. (Hand beating is unnecessary - the chocolate chips melt.)
4. Add cinnamon and blend.
5. Pour mixture into pan and bake 40-45 minutes.
6. Allow to cool 10-20 minutes.
7. Remove from pan. Continue to cool on rack until completely cool.
Presentation: When cake is completely cool, slice it into two layers. Spread strawberry preserves between the layers and serve with whipped cream and fresh strawberries.
Yield: 10 servings.
I.K., of Ketchikan, writes via e-mail: "I would love to have a recipe for the bread the Russians called 'black bread,' the kind sold in the bakeries in Moscow and St. Petersburg. It is a dark grey rye bread with a nice crispy crust, not that darkness and sweetish flavor you get by adding molasses. I think it is not pure rye flour, but a bit of wheat, though I'm not sure. I've tried many different rye bread recipes and never found one that comes out right, so I thought I'd ask AAE. This bread is so delicious, really the staff of life, wonderful with just a bit of butter on it."
Thanks, I.K., for your request. Let's see if our readers can help you find the recipe you're looking for.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to firstname.lastname@example.org. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.