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Reviewed Pumpkin Bread Pudding with Rum Sauce
"What a success! My best offering yet. Everyone was thrilled. Thank You Gina Schloegel. I pared down to 3 teaspoons of vanilla extract and eight teaspoons of pumpkin pie spice, and I stepped up the corn starch in the rum sauce to about 5 tablespoons. I added a handful of raisins and a cup of the spiced pecans to the bread pudding. Thank You"
Reviewed Pumpkin Bread Pudding with Rum Sauce
"I am down to the final quarter of play. I called Gina Schloegel of Sammy's Food Service and discussed the ingredients. Gina said, "I don't measure anything" but she agreed the vanilla extract should have been vanilla flavoring. I baked two loaves of French bread this morning just for the recipe so they will have a day to settle. I have all the"
Reviewed Pumpkin Bread Pudding with Rum Sauce
"2 ounces of vanilla extract and 4 ounces of pumpkin pie spice seems like a mistake! One person offered 1 tablespoon of vanilla extract and 3 teaspoons of pumpkin pie spice. I really hate to guess with so much riding on the recipe. Also, how should I prepare the pan for when I remove the pieces of cake? Use Pam? I am going to try to bake Frenc"
About Me
I am just learning to cook. After being laid off as a Civil Engineer a couple of years ago I began baking cakes and cookies for my family and friends. I bake a cake or something almost every Friday night and take it to a dance. Most are well received. Sometimes I wander off the reservation like the time I made chicken liver pate or the old Baltimore tradition, cold cod fish cakes. My best results come from pound cakes and layer cakes made with cake flour. Trying the Pumpkin Bread Pudding with Rum Sauce is way out of my comfort zone. Still, I have to try it! That's 1/2 gallon of whipping cream among other ingredients which can be a smashing success, an embarrassing failure, or something in between.
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