Comments on: Almond Breakfast Cafe

By: Phuong

Phuong — Sun, 16 Feb 2014 04:48:14 +0000

Taste great Jim, thanks for the recipe! I made it for Valentine.

By: Jim

Jim — Wed, 11 Jan 2012 20:47:19 +0000

In reply to Jack. The recipe makes one cake. We use a 1.5 quart (4.5" x 8.5") Pyrex pan. The amount of almond extract is small because we are also using almond paste, which I think gives a more natural, less artificial almond flavor.

By: Jack

Jack — Wed, 11 Jan 2012 08:05:18 +0000

Is it a single pan and single cake or multiple pans and multiple cakes? What size pan? Why so little almond extract?

By: Desiree

Desiree — Tue, 10 Jan 2012 01:59:34 +0000

Thanks for posting this Jim!

By: Stanley

Stanley — Mon, 02 Jan 2012 20:26:22 +0000

Much sun in New Mexico and the food is great here in Santa Fe. Great meal last week at a Ramen House, especially a savory custard with a pork belly broth hidden underneath. Very tasty!

By: Jim

Jim — Mon, 02 Jan 2012 17:22:08 +0000

In reply to Stanley Perdue.

Nice to hear from you Stanley…how are things down south?
Jim

By: Stanley Perdue

Stanley Perdue — Sun, 01 Jan 2012 23:30:11 +0000

Jim, sounds like a great recipe!! Have a great new year!! BTW, I used the duck jello from my duck confit to make the Gratin Lyonnais with a homemade chicken stock! Absolutely stunning. Keep the recipes coming!