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140730 – Ellie Mae Clampett strikes again

Thursday, July 31, 2014

(tried sending this yesterday, but it kept going blank)

During my life, I’ve been known by a few nicknames: SniperChick (Army), Squishy Lady (my daughter), and GamerMom (by her friends) to name a few but one in particular has stuck with since I tried to learn to cook at age 12 – Ellie Mae Clampett. For those that don’t know her, she’s a character from the Beverly Hillbillies (TV show from the 70s), who was a pretty tomboy that couldn’t cook worth darn. She made a cake one time and it was used as a cement block.

The Chocolate Chip Zucchini Bread recipe went great – everything mixed wonderfully and tasted great in the mixing bowl. I poured the batter into the loaf pan, pretty much filling it and still had batter left over. Had some silicon cupcake holders, so I thought I’d try to make few cupcakes. Put everything on a cookie sheet and into the oven it went.

Checked on it roughly 20 minutes later to remove the cupcakes and beheld such an awful sight: batter from the loaf pan was spilling over on one of the cupcakes, while the other one was browning on the edge and sinking in the middle. After removing the cupcakes, I held onto hope everything would be alright. The buzzer went off and my heart dropped, just like the center of the loaf pan. The edges were nicely browned and level with the pan, but the center was roughly an inch above the bottom. My daughter patted my back, telling me not to feel bad, it still tasted great. She had already polished off the 2 cupcakes I removed earlier. We ate the cooked overflow from the cookie sheet.

I always feel so bad as the ‘affliction’ seems to strike when I want to make something wonderful. I feel like an idiot though my family always comforts me and eats the boo-boos I make. My hubby is the one that taught me to really cook – no boxes or jars, cook homemade and fresh. I’ve been at it for 18 years and maybe in 18 more years I might just get it.

Gonna try again. Anyone know how I can keep the center from falling? I do live at 4965 ft and have to follow high altitude directions on certain recipes. This one didn’t say anything special. Cross your fingers that Elli Mae comes out only once this week!


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Member Comments About This Blog Post
  • WESTERNSAGE
    First, you are smart to use the high altitude directions. When I lived in Colorado I found they really made a difference, especially for baking. Second, I agree with the comment to only fill the pan 3/4 full. In fact, I might even say 2/3. The same is true for muffin cups. The other thing is that when you make any kind of quick bread (such as muffins, zucchini bread, pancakes, anything that will rise but without yeast) do not beat it to death. Blend your dry ingredients, set them aside, mix your wet ingredients, then blend all of them together just enough to moisten the dry ingredients. You don't want large lumps of the dry, but occasional little ones are OK. Overmixing can cause peaks (sometimes enough to look like dunce caps!) and so I suspect if some of those collapse you would end up with the middle falling into your pan. Good luck! And don't feel bad. I have been baking for years with reasonable success, but it took my granddaughter and me three tries to make her birthday cake a couple years ago - and that was from a box!
    2476 days ago
  • DLITE719
    Funny story. We all have these mishaps. Try only filling the loaf pan 3/4 full, this gives the batter room to rise.
    2477 days ago
  • SANDICANE
    I'm sure Mr. Google could help you with your problem, but as for me, it LOOKS YUMMY!!!
    2481 days ago
  • AJB121299
    nice
    2481 days ago
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