you jump for it.”
Marion, our super cake tester from Texas, reported back that Claudette’s eponymous cake was rather good. In fact, so good that she has decided to tinker with the recipe and add it to her collection. I have not attempted this one myself, mostly because the first ingredient is “1 Angel Food Cake” so I think I need to master that first!
Marion suggested, “I bet this is the cake Claudette served John Wayne when he brought her “wings” back in Without Reservations” and continued, “I find it amazing that she did so well with her career because she wasn’t that dazzling good looks movie star variety…just cute and clever.” Hm, bearing in mind that I am supposed to look like Claudette, perhaps that applies to me too?!
A big thanks to Marion for mentioning Silver Screen Suppers in her blog – http://texasjot.blogspot.com/2009/09/across-pond.html – and a heads up that her “Chocolate Crimes” book will be out very soon…
10 responses
I don’t understand why you don’t share the recipe with your readers . why only share that you make the recipes and not share the recipe is such a downer. your blog therefore gives me anxiety
Hi Drew – from my FAQ page, here are the reasons why some of my posts don’t have recipes. I’m happy to send any recipe you are interested in over to you if you get in touch via the contact page. Best wishes – Jenny
When I started the blog way back in May 2006 I didn’t think anyone would read it apart from the friends I invited round to try out the recipes. Food blogs have proliferated since then and now I realise that people who read the blog might want to try the recipes so I am endeavouring to put up recipes when I can. Main reasons for a blog post not having a recipe?
TIME – most of the recipes are American and measurements are in cups. Most of my blog readers are in the UK and we use pounds and ounces or grams. If I post a recipe, I want to do the translation work for my readers so they don’t have to do this themselves. Recipes (particularly from the 1930s and before) are often quite vague without specific oven temperatures or time to bake so I like to add these in for my readers. Re-writing recipes does take time and I want to make sure they are correct before I post them. I am not a full time foodie or writer, I squeeze this project in where I can around other commitments.
FAILS – if I don’t think a recipe quite works or isn’t very nice, I won’t post it. I wouldn’t want my readers to be disappointed by trying something that I don’t think is up to par. I’m always happy to send the recipe out though, if a reader particularly wants to try it for themselves.
BOOK – recipes that are destined for the book won’t always be published on the blog as I am tinkering with them. I’m always happy to email them to you though – especially if you are willing to report back. Offers to test cook recipes that will feature in the book are always welcome as I want to be 100% sure that these recipes work perfectly.
REPEATS – when I have made a dish before I will try and link back to the post where the recipe exists if possible. It’s going to take me a while to cross reference all the recipes but I’ll get there in the end.
FEATURED RECIPES – the recipe of the month used to only be viewable on the website for one month. I now post them into a blog post as well as on the Recipe of the Month page.
I don’t understand why you don’t share the recipe with your readers . why only share that you make the recipes and not share the recipe is such a downer. your blog therefore gives me anxiety
Hi Drew – from my FAQ page, here are the reasons why some of my posts don’t have recipes. I’m happy to send any recipe you are interested in over to you if you get in touch via the contact page. Best wishes – Jenny
When I started the blog way back in May 2006 I didn’t think anyone would read it apart from the friends I invited round to try out the recipes. Food blogs have proliferated since then and now I realise that people who read the blog might want to try the recipes so I am endeavouring to put up recipes when I can. Main reasons for a blog post not having a recipe?
TIME – most of the recipes are American and measurements are in cups. Most of my blog readers are in the UK and we use pounds and ounces or grams. If I post a recipe, I want to do the translation work for my readers so they don’t have to do this themselves. Recipes (particularly from the 1930s and before) are often quite vague without specific oven temperatures or time to bake so I like to add these in for my readers. Re-writing recipes does take time and I want to make sure they are correct before I post them. I am not a full time foodie or writer, I squeeze this project in where I can around other commitments.
FAILS – if I don’t think a recipe quite works or isn’t very nice, I won’t post it. I wouldn’t want my readers to be disappointed by trying something that I don’t think is up to par. I’m always happy to send the recipe out though, if a reader particularly wants to try it for themselves.
BOOK – recipes that are destined for the book won’t always be published on the blog as I am tinkering with them. I’m always happy to email them to you though – especially if you are willing to report back. Offers to test cook recipes that will feature in the book are always welcome as I want to be 100% sure that these recipes work perfectly.
REPEATS – when I have made a dish before I will try and link back to the post where the recipe exists if possible. It’s going to take me a while to cross reference all the recipes but I’ll get there in the end.
FEATURED RECIPES – the recipe of the month used to only be viewable on the website for one month. I now post them into a blog post as well as on the Recipe of the Month page.
Thanks for the quick reply, Jenny! I came I live in the u.s and found your blog randomly….well, not really, this is the second or third time I have stumbled across it. I grew up reading my parents books on old hollywood actos and films. I grew up in los angeles. Anyway, for some reason I thought it would be interesting to look up old screen stars recipes, to see if they even exist, and to my surprise I found your page and got really happy but was frustrated that not all your posts had the recipes. I ended up finding them on other blogs and posts, but it’s a lot of searching. I love your interest in the silver screen actors, I’m 34 and have always been interested in them. Thanks again for your reply.
all the way from across the atlantic,
Drew
Thanks for the quick reply, Jenny! I came I live in the u.s and found your blog randomly….well, not really, this is the second or third time I have stumbled across it. I grew up reading my parents books on old hollywood actos and films. I grew up in los angeles. Anyway, for some reason I thought it would be interesting to look up old screen stars recipes, to see if they even exist, and to my surprise I found your page and got really happy but was frustrated that not all your posts had the recipes. I ended up finding them on other blogs and posts, but it’s a lot of searching. I love your interest in the silver screen actors, I’m 34 and have always been interested in them. Thanks again for your reply.
all the way from across the atlantic,
Drew
by the way, Jenny, I’m sorry about my poor grammar, I typed my message so fast and didn’t check it before I submitted it. I promise you’re not talking to an idiot.
No worries Drew! I’m adding the recipes as and when I can. Most of my recent posts include the recipes. This project is a labour of love and as I’m sure is the case with everybody, there is never enough time to do all the things I want to do! Best wishes – Jenny
by the way, Jenny, I’m sorry about my poor grammar, I typed my message so fast and didn’t check it before I submitted it. I promise you’re not talking to an idiot.
No worries Drew! I’m adding the recipes as and when I can. Most of my recent posts include the recipes. This project is a labour of love and as I’m sure is the case with everybody, there is never enough time to do all the things I want to do! Best wishes – Jenny