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Old 02-21-2006, 02:25 PM   #11
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Thank you, corazon! copied and pasted...and I can't wait to try this. I love apple-anything. And I like this recipe because it doesn't make a huge cake. Much more manageable for 2 people!!
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Old 02-21-2006, 08:11 PM   #12
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Quote:
Originally Posted by mish
I would not alter/change a thing! The combo of the oj, grand marnier, and apples, to me, is what makes cora's original recipe A+ If a recipe appeals to me, I make it in it's entirety. That is not to say one could not sub ingredients... but I think the recipe as it stands would be compromised in flavor, baking time, etc. if major ingredients are substituted.
Some people just don't like liqeuer and I can respect that.
Thanks for the A+ compliment mish! I hope you all like it and I'd like feedback from those of you who give it a whirl.
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Old 02-21-2006, 10:01 PM   #13
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Thanks for the suggestions on substitutes. I try it with the grand marnier.
I sounds good.
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Old 02-21-2006, 10:37 PM   #14
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Cut and Pasted - maybe like ISO and TNT we should add CAP for cut and pasted! Anyways, I can't wait to try this cake - I love Grand Marnier, now I have a real reason to splurge and buy a bottle. Thanks for Sharing - another one, TFS!
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Old 02-22-2006, 12:32 AM   #15
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Two other recommendations for alcohol substitutes would be to get non-alcoholic triple sec or orange curacao.
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Old 02-22-2006, 05:53 AM   #16
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O MY, I see a surge in the selling of apples. This looks like a geat recipe and I'm surly going to try it.Thanks so much for posting.
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Old 02-23-2006, 04:58 AM   #17
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Cora, I just made this cake last night and it is absolutely wonderful!! It survived a last minute crisis, I had forgotten that we had had omelette 2 nights before, and I found only 2 eggs in the fridge when apples and syrup were all prepared and waiting at the bottom of the cake form, at 11 at night!! Well, fortunately eggs were extra large so it counted for almost 4 eggs I believe. I just adjusted the amount of flour etc. thus there was less cake part and there was no extra egg yorks, just 2 extra large eggs, but the end result was just as good, actually we loved the extra apple and syrup (which made itself into a delicious crunchy topping around the edge) ...
I also made a little adjustment to the recipe, since I love the flavour of fresh apples, I just sliced them and laid them out into the cake form, without cooking, and prepared syrup separately and poured into them. I also liked that result, too... and boy, the effect of gran marnier.. that's simply gorgeous!!
Thanks so much for the recipe, I will be doing this again and again!!
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Old 03-04-2006, 09:38 PM   #18
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Yummmmmmmmmmmmmmmmy

mmmm...That sounds really good. I might have to make it for my mother in law the next time I am over there for dinner. Thank you for the great idea.
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Old 03-05-2006, 12:18 AM   #19
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I must have missed your post urmaniac! I just saw it now. I'm glad it worked out well, even with all the last minute improvising. Has anyone else made it? I'm always curious.
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Old 03-05-2006, 02:17 PM   #20
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Putting apples on my shopping list, this sounds great! Like Callie, I also appreciate smaller-sized recipes. I love cake, but 9x13 pan size is too much for me to handle!

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