Can any salad be a Caesar salad if you stab it enough? (incase you didn’t know Julius Caesar was stabbed 23 times by his assassins)
I recently went to Pappadeaux Fresh Seafood Restaurant located in Phoenix.
I ordered the Creole Caesar Salad with blackened Salmon with house made Caesar dressing. ($24.95)
My plate arrives and the first thing I notice is that the fish isn’t very blackened….(for $24.95)
It should look more like this Blackened Salmon from Ocean Prime below.
The Blackened Salmon Salad from Ocean Prime
.(blackened is the technique of darkening the protein in the pan or on the grill) The second thing I notice is that the dressing doesn’t look like Caesar Dressing?
It doesn’t taste like Caesar Dressing either…..
Trust me I was a Caesar Expert….I was a professional…and preformed Caesar salads Table-side when I worked in fine dining. Maybe you are wondering WTFork is Caesar dressing anyway?
I was taught that Caesar Dressing should only be made in a large wooden bowl. You start by breaking down a garlic clove with a fork. Then you mash in the anchovies, add an egg yolk and slowly drizzle in olive oil while you are stirring real fast and you get the mixture to emulsify. Then you dance around with other ingredients and go back and forth as much as you can to make a show with red wine vinegar, you squeeze a fresh lemon, add a dash of Worcestershire sauce, back and forth with the olive oil bunches of times, stir stir stir, toss in a big bowl of hand torn romaine, add lots of shredded parmesan, add croutons and finish with fresh ground black pepper. That is what Caesar should be. The dressing should be somewhat thick, deeply flavorful and is a sort of grout color.
What The FORK is this?
It’s a loose white dressing that is almost tasteless except for the chunks of cheese that taste like a weak parmesan.
I get my husband to taste some salad….He gets mad because this salad cost $24.95 and this house made Caesar Dressing isn’t Caesar Dressing.
He flags down our waiter and questions him. We were told that the dressing is made without anchovies and egg……I didn’t ask but I think it was made without garlic and also lacks black pepper and maybe everything else…..
Maybe these days any salad can be a Caesar salad if you stab it enough?
Fun Photos were used from www.Pinterest
Can any FORKING Salad be a Caesar salad if you stab it enough?
Cha Ca La Vong is the National Dish of Hanoi. It’s a popular turmeric and dill seasoned fish dish in Vietnam. Although Cha Ca La Vong is popular in Vietnam it’s hard to find and seldom offered in Metro Phoenix Vietnamese Restaurants. I didn’t think my husband would eat this dish in fish so I tried to make it in cauliflower since it’s a vegetable that transforms into anything. Ummmmm it’s very aromatic…your house will smell amazing if you make this dish. Hanoi fish is usually served with rice noodles but I think this cauliflower would also be great with any kind of plain rice. The last time I ate this dish I was taught how to eat it by the Vietnamese restaurant owner……….You use leaves and gather up the fish with rice noodles and minty herbs and dip your little bundle in fish sauce and add peanuts…..It was delicious…..and such a great dish. I know most people don’t know about it. I had this as a side dish a few nights and the rest I tossed with noodles and pulled chicken and it was also delicious that way. It came out so delicious my husband said he would eat it in a fish version.
Ingredients for around 6 servings
1 very large cauliflower or two small – break down into florets ….(if your cauliflower isn’t big enough this will turn out slightly over seasoned) (I used two very small cauliflowers a white and a green)
1/2 medium sweet onion – rough chopped
1 red bell pepper – rough chopped
2 teaspoons turmeric
3 garlic cloves – ground to paste
1 shallot – ground to paste
1 teaspoon sugar
1/4 teaspoon sea salt
1 Tablespoon fish sauce (I used Red Boat..other brands are much stronger)
2 Tablespoons grated ginger
4 Tablesppons extra virgin olive oil
1 Tablespoon lemon juice
2 Thai Chili Peppers – fine chopped (came out a bit spicy maybe you only want one?)
1/4 cup fresh dill – chopped
1/4 cup scallions – sliced thin
1/2 cup roasted peanuts
2 Tablespoons Thai Basil – torn
2 Tablespoons cilantro (leaves and tender stems ) – torn
1 radish – sliced paper thin
Directions
Set oven to 375 degrees f.
Add to a large mixing bowl the cauliflower, onions and bell pepper and set to the side.
In a small mixing bowl add the turmeric, garlic, shallot, sugar, salt, fish sauce, ginger, olive oil, lemon juice and Thai Chili. Mix well and then add to the large bowl of vegetables and mix well.
Once the vegetables are well coated pour them onto baking sheet(s) in a single layer with a little space around the vegetables. They go in the preheated 375 degree F oven until cooked and a little brown. (it took 30 minutes in my oven…but ovens do differ and my vegetables could be cut smaller or bigger than yours so it might differ)
About 5 minutes before done add the peanuts.
When done and ready to serve add the dill, scallions, Thai basil, cilantro and radish.
Suggested to serve with rice noodles or rice and grilled meat or no meat.
Cha Ca La Vong Inspired CauliflowerCha Ca La Vong Inspired Cauliflower
Tap and Bowl is a unique little restaurant located in Old Town Scottsdale on the end by the waterfront. They offer about a dozen different varieties of fresh made to order artisan bowls that are seasonal and some that are globally inspired. They also offer craft beers, cider, hand crafted artisan sodas, appetizers and more!
They offer lush patio seating.
Seating at the bar, traditional tables, a sofa and high tops.
We were given water and at the time it seemed like the best water I’ve had in a long time. The waitress said that it was filtered with their Italian soda machine. So we tried a hand crafted cucumber/watermelon soda made with real cane sugar.
WOW! It was so light and refreshing! I never had a soda like this before. It was delicious and not too sweet either. It was perfect.
I went with the Atlantic Salmon and Cali Rice Bowl.
My bowl was packed full of delicious vegetables and perfectly prepared salmon that was enhanced with a delicious slightly Asian sauce. The salmon had crisp tasty edges and was towards medium rare in the center…it was really great! The bowl included cauliflower rice, edamame, carrots, avocado, onions, peppers, mushrooms, snap peas, cilantro, sesame and ponzu sauce. I’d love to eat this every week! It had so many great textures and flavors!
My husband tried the Fried Chicken Mac and Cheese Bowl.
The Chicken seemed free of oil and had a very crispy tasty exterior and was juicy inside. The pasta was prepared well and was in a tasty cheddar sauce. The bowl also included broccoli, corn, tomatoes, cotija cheese, scallions and pickled onions added some interest.
We both enjoyed our meals very much at Tap and Bowl in Scottsdale.
I have to say Tap and Bowl is Worth a Fork!
Worth a Fork!
www.TapandBowl.com
Every THING is subject to change and your experience may or may NOT differ.
This is another spin off recipe that was sort of inspired by watching multi award wining Master Chef Rick Bayless on TV. He mixed masa flour with water and rolled it out added a Santa Hoya leaf (that I can’t find) and spread the top with a layer of refried beans. He then rolled the mixture into rectangular logs and sliced them into interesting food. Today I made sort of a bean and corn and pepper tamale lasagna. I served it with chunks of avocado and a fat free cilantro/scallion sour cream. It’s delicious and I think everyone would love it! It’s easy to make if you are ok roasting and cleaning up lots of peppers.
Ingredients for around 12 servings
2 cups masa flour (no substitutions or it will not come out or taste right)
1 1/2 cups water (maybe up to one more tablespoon if dough is too tight)
2 lbs anaheim peppers – roasted, seeds and stem removed and peeled (don’t substitute or you won’t have all the flavor you should have)
4 bell peppers – preferably mixed – roasted, seeds and stem removed and peeled
1 16 oz can refried beans (might not need whole can but will use at least 3/4s of can)
1/2 cup salsa (maybe a little more)
1 cup corn kernels (not raw corn – preferably fresh cooked)
5 oz cojita cheese – crumbled
1/4 cup scallions – sliced thin
1/4 cup fresh cilantro – leaves and tender stems torn
non stick spray or a little neutral oil
Directions
Set the oven to 375 F degrees.
Spray large baking dish or 1/2 pan with non stick spray or oil it and set it to the side.
Make the tamale dough by mixing the masa with the water. Knead dough till it’s all mixed together and smooth and set to the side.
Now gather up all the roasted peppers. You need to line the pan with pepper and hang off edges of the pan like you are making a lasagna.
Then you roll out 1/2 of the masa dough. It doesn’t roll very easily. You need to pound it out with your hands, them pound it out will a rolling pin and roll it over plastic wrap so you can lift it up onto the peppers.
Lift up and place on peppers. (don’t worry if dough cracks)
Spread with beans.
On top of beans add around a quarter cup of salsa.
Lay down a second sheet of masa dough and use the remaining 1/4 cup of salsa.
Add the corn.
Add the cheese.
Add the scallions and the cilantro.
Lay the peppers over the lasagna and press gently.
Cover pan with foil and put in pre-heated 375 F degree oven for 50 minutes. Then remove pan from the oven.
Turn up oven to 425 degrees F
Remove the foil cover and place in the oven for about ten minutes to brown up some.
Chill to set up like the way you make lasagna and slice up into about 12 portions.
Bean Corn Roasted Peppers Tamale Lasagna
It’s pretty and it taste delicious! The Anaheim peppers give off a really good flavor for this dish. I served it with some avocado and a fat free sour cream sauce (one cup ff sour cream, one oz scallions, 1/2 oz cilantro, 1/2 teaspoon black pepper and a 1/4 teaspoon salt)
This is delicious and light and easy to prepare. It’s perfect for the warmer days we have here in Phoenix. All the supermarkets have practically been giving aways watermelons so chances are this won’t cost much to make either. This cold fruit soup is made mostly from watermelon but also has an apple, an orange, spices and a few other ingredients. It’s very light and refreshing and fat free too!
Ingredients for around 6 servings
1 individual small personal sized watermelon – rind removed and cut into small cubes (like eraser sized – remove seeds if you come across any)
1 orange – peel with knife so you remove most of the segment skin – slice thin and cut into cubes – remove seeds if you see any
1 apple – cut into slices – remove core – cut into cubes
1/2 medium sweet onion – cut in small cubes
1 pickled jalapeño (preferably recipe on The Forking Truth or your purchase from a farmers market) – fine chopped
1/4 cup sugar
1/2 teaspoon sea salt
1 garlic clove – ground to paste or grated
1 lime – the fresh juice and zest
1/4 cup apple cider vinegar
1/4 teaspoon ground cumin
1/4 teaspoon mild chili powder
1/8 teaspoon ground black pepper
1/4 cup fresh cilantro – mostly just leaves a few tender stems – chopped
small pinch cinnamon (make sure you do a small pinch or it will be too much)
optional but recommended 3 chitepin peppers crushed with fingers (this pepper is hard to find and is usually expensive. You might be able to find them at a Mexican grocery store or online. But these tiny peppers will make this dish more delicious and three won’t add too much heat for most people.
Directions
All of the above ingredients go in a large bowl. Mix and I suggest to blend about 1/2 with a stick mixer lightly for a better texture. Taste and adjust seasonings if needed. Chill and serve.
Fat Free Cold Fruit Salsa
It’s delicious and not too spicy! I think most people would enjoy this!
Confluence is a small but upscale restaurant located in Carefree Arizona. They prepare painstakingly detailed farm to table elevated modern cuisine. The atmosphere is classic with an open kitchen and modern touches.
Seating is available at the bar, traditional tables and on the patio with mountain views.
Tonight they started us off with house made country bread and a smear of perfect guinea hen yolk.
The yolk was jammy and very rich….The bread was just delicious..this was a treat.
Then we shared the Medjool Dates.
I don’t think I’ve ever had dates that were this fresh before…….or this creamy? The sweet dates sat on top of little mounds of labne. The rest of the plate was couscous that was studded with pistachios and golden raisins. Everything harmonized very well together.
For my dinner I tried the Scorpion Fish.
I never had scorpion fish before……It has a similar texture and taste to monkfish. It’s a dense firm fish. The crust on it is spectacular….It’s paper thin but so crisp and crusty. Bonito flakes add an unexpected smoky taste….The plate turns magical… The tomatoes taste like slow roasted tomatoes but have the texture of fresh tomatoes…..I don’t know how the Fork that can be possible….The Chinese Cabbage taste better than Chinese Cabbage…it was cooked in some sort of magical potion. The little purple potatoes just melt in the mouth in that brown butter hollandaise….and the sweet pops from the crisp snap peas are delicious and add a nice contrast.
My husband surprised me and got the Gurnard Fish from New Zealand. (I was surprised because he almost never orders fish)
It was a fresh tasting mild fish that was well seared crispy. It was served with crisp gnocchi, mushrooms, English peas and the finest Iberico Chorizo. (from a special black footed pig that was kissed by Jesus………..((only kidding))…… eats nothing but acorns……ultra expensive like around $90.00 for 4oz. )
Desserts are usually stunning so we tried the Caramel Apple this time.
It’s like a deconstructed apple pastry……On the side is a cinnamon walnut crisp that is shattering crispy. So you break it up and slice off some apple and taste it in the different sauces of honey vanilla, milk jam and apple cider. This one is delicious and really great!
Confluence is always worthy of a Mention and is – Worth a Fork!
Worth a Fork! The kind of place that you would travel across town for.
www.restaurantConfluence.com
Every thing is subject to change and your experience may or may not differ.
Some of the previous dishes we enjoyed from Confluence
SnapperDuckcucumber salad made with five kinds of cucumberpeachMonk Fish Guinea HenFruit Granite (all the desserts were great but this one was my favorite)This Chicken Sandwich was to DIE FOR!!!!! One of the best things I’ve ever eatenSea Bream The Forking Truth
Veneto Trattoria is an Italian Restaurant located in Scottsdale Arizona. They are a full service restaurant that specializes in serving Northern Italian Regional Foods and also several fresh seafood dishes.
The decor is very homey and classic. The tables are linen topped neat with polished silverware and wine glasses. All kinds of Italian souvenirs are decorations for the walls. It’s like you are in an Italian Grandma’s house. They offer some bar seating, patio seating.
There is also seating in the main dining room and the room off the main dining room.
They start you off with a basket of crusty breads, butter and oil and balsamic in adorable Italian made pottery.
One specialty of the house is the Venetian Style Cod that is very popular in Italy but seldom found in Italian Restaurants in Metro Phoenix.
Baccala Mantecato (Venetian Style Cod)
The Dried Cod (baccala) is rinsed in water for two days (or more) and then gets blended with olive oil, maybe some dairy till it turns into a mousse-like consistency and is served over grilled polenta.
But tonight we started with salads…They were fresh made and large enough to share. I started to eat mine and Forking forgot to photo it. I thought the Venetian Style Cod I just showed you from a previous visit was by far more interesting anyway.
I was pleasantly surprised with all the seafood specials they offered this evening. They offer six seafood items on the menu and tonight they offered an additional THREE More seafood dinners and one was a special branzino that was roasted in a salt crust and prepared table side.
I went with the Sea Bream Special because I don’t come across that one very often. It just so happens that one of the finest and most expensive fish dishes I ever had in my life was the Sea Bream from Bartolotta in Las Vegas. With the memory I had of that dish I had to go with the sea bream.
It’s very fresh…I don’t think it’s more or much more than a day old. It’s extremely mild and moist with unusually delicious grill marks served with some simple mixed vegetables and chunks of potatoes that taste like they were simmered in something tasty …..maybe a broth and lightly fried. The fish head is split for slurping if you care to suck out all you can….This is a really fine plate of fish for 28.95.
Someone else at our table had the Birodetto di Pesce Alla Veneta (Cioppino – fish stew)
In a fish infused tomato broth are shrimp, clams, mussels, calamari, scallops and sea bass…..To be finished off with garlic toast.
My husband got the Scaloppini di Vitello Pizzaiola. Sautéed veal with marinara and mozzarella cheese and a side of house made spaghetti.
I was told all was good!
Two of us shared the Pistachio Semi Freddo.
It’s a slice of semi frozen delicate pistachio flavored ice cream that’s lighter. It’s almost like frozen mousse.
I’d say a visit to Veneto Trattoria might make you “Fish” for compliments!
Veneto Trattoria – Worth a Fork!
Worth a Fork!
www.VenetoTrattoria.com
Everything is subject to change and your experience may or may NOT differ.
This is easy and FORKING DELICIOUS! It’s so scrumptious that you will make this over and over again. I gave my husband a sample and he came back and ate another portion. This is really REALLY GOOD! It’s easy you just brown the chicken however you want in a pan with a little oil or under a broiler…(It doesn’t matter because the chicken skin in these one pot recipes doesn’t come out crisp enough for most people to eat…..but you will be rewarded with tender juicy flavorful chicken.) You collect the drippings from browning and the drippings infuse flavor in your vegetables, Secret ingredients here are kimchi and gochujang (Korean chili paste). This recipe should make 6 servings but you will wind up with much less most likely. However the one important thing to mention is that you need to cook with a thermometer to measure the doneness of the chicken. The internal temperature must reach at least 165 degrees F to be safe to eat. I prefer my dark meat chicken cooked more so it’s easier to take off the bone. I like it best at 180 degrees F up to 200……
Ingredients for around 6 servings
4 lbs chicken quarters preferably 3 large quarters (just before browning the chicken gets seasoned on all sides with salt, pepper and granulated garlic…you will need a couple tablespoons oil if you choose to brown in a pan)
kosher salt to taste (for seasoning chicken)
fresh ground black pepper to taste (for seasoning chicken)
granulated garlic to taste (for seasoning chicken)
2 celery stalks – chopped
1 large sweet onion – chopped
2 carrots – peeled and cut in thick coins
13 cloves garlic – chopped
14 oz prepared kimchi
2 teaspoons reduced sodium chicken base (instead of salt)
2 Anaheim Chile peppers – rough chopped
3 Tablespoons gochujang (Korean Chile Paste I like the one that is a box of tubes from Asiana Market….also one tube is about three Tablespoons)
1 Tablespoon sesame oil
2 Tablespoons rice wine vinegar
1 1/4 cup water
1 cup long grain rice
Directions
Set your oven to 350 degrees F.
You need ti brown your chicken on both sides. Either use fry pans (with a little oil) or brown under the broiler. (about ten minutes either way)
Pour the drippings into a sauce pot and set the chicken to the side. In the sauce pot on medium high heat add, celery, onion, carrots, garlic, soup base, Anaheim pepper, gochujang, sesame oil and rice wine vinegar. Sauté until onions are soft. Add the water and bring to a boil and shut off heat and then add the kimchi and the rice.
This mixture goes in a big pan or oven safe pot. I used a half pan. To the mixture you add back the chicken and cover the pan very tightly with foil.
I don’t know if your oven works the same as mine…..I can’t tell you the exact timing your dish will be done because I had several pans of food in my oven and this dish took 2 hours today. Ovens do differ, pans differ and the size of your chicken quarters will differ….. You need to cook until the rice is done and the chicken is at least 165 degrees F but I prefer my dark meat chicken a little more cooked and usually take it to 180.
If desired garnish with scallions, sesame seeds, Korean pepper threads and a little cilantro.
Forking EZ DELICIOUS Kimchi Rice One Pot Chicken
This one is really Forking Scrumptious! You and yours will enjoy this dish!
Dining out with Dogs in Metro Phoenix is just a “Fluff” story about my adventure going out to eat with my dogs. It all sort of started when my dog Louie got diagnosed with aggressive cancer and was given a prognosis of 3-6 months. I thought the nicest thing I could do for him was to take him out as often as possible so I did. Instead of the 3-6 months he made it 17 months more. Today I take my current dogs out to eat and they also enjoy it just as much as Louie did.
There are some things you need to know first about dining out with dogs. Many restaurants in Metro Phoenix do have patios but not all patios are dog friendly. For that reason and other reasons it is ALWAYS BEST TO CALL a restaurant before your visit and ask if it’s ok to dine with a dog(s). It is also ALWAYS BEST TO DINE AT OFF TIMES. You need to avoid as many other people and dogs as possible. Some people just don’t like dogs and others are allergic. You also want to avoid dogs barking at each other because you could be asked to leave.
Then there are some rules to dining out with dogs. Your dog must be close and by your side at all times. Dogs are NOT to sit on restaurant furniture and dogs are NOT to eat off restaurant plates. You should provide water and a water bowl from home for your dog. (collapsible water bowls are great) You also need to be aware that most food and drink you consume is not safe, healthy or can even be TOXIC to your dog. You need to consult your veterinarian on safe foods and food and drink to avoid. Usually a small amount of lean meat without sauce is recommended. Here in Metro Phoenix you must be aware that your dog is NOT as heat tolerant as you are. All dogs differ just as people have a different heat tolerance. I would guess that the maximin heat for healthy younger dogs might be up to 90 degrees BUT ONLY WITH SHADE. In the sun this would be too hot. Again all dogs have a different heat tolerance and hopefully you can judge well. If there are any doubts it’s better to leave your furry friend home.
Now I will turn The Forking Truth over to my dogs to tell their stories themselves.
“We are on our way to Banh Mi Bistro Vietnamese Eatery!”
“Banh Mi Bistro Vietnamese Eatery is a Vietnamese Restaurant that specializes in serving Vietnamese baguette sandwiches.” “They offer many Vietnamese favorites like appetizers, noodle bowls, curry chicken but they DON”T SERVE PHO.”
“Today our folks got a grilled chicken noodle bowl and a BBQ Pork Banh Mi.”
“I can tell you both were delicious!”
“Both the pork and the chicken were tasty and tender!”
“We enjoyed ourselves at Banh Mi Bistro Vietnamese Eatery!”
www.BanhMiBistroAZ.com
“We are on our way to Salad and Go …..sort of”
“Darn it!” “Salad and Go took out all the Forking Tables!”
“WOW the drive threw is really loaded up with cars today!”
“Looks like someone will order at the self serve computer.”
“I miss the old days not so long back when they used to hand out dog biscuits!” “Now we have to drive away and eat someplace else.”
“The mixed greens salad with walnuts and apple is pretty good with the chicken and only cost $5.74……what a deal!”
“DARN the extra shrimp we paid for didn’t make it to the seasonal salad with deli meat and mozzarella cheese.” “What we tried was fine.”
“We enjoyed the salads from Salad and Go!”
www.SaladandGo.com
“We’re on our way to The Bourbon Cellar in Scottsdale”
“The Bourbon Cellar in North Scottsdale specialty might be the ground in house prime filet burger that they serve on an apple cider bun and top with a wasabi deviled egg.”
“Look at it!” It’s glorious!”
“It’s a very large half pound burger so we are here to help eat it.”
“WOW I never had a ground prime filet burger before but it smells amazing!”
“In house prime filet burgers make me happy!”
“FORKING YUM!” “More please!”
“The patio is lush with a water feature too…….but really you want to come here for the prime filet burger……(p.s. If you can’t finish your burger please call me and I’ll be happy to assist)
“You have some burger juice on your face.” “We did really great at The Bourbon Cellar.”
www.TheBourbonCellar.com
“We are on our way to Bottega Pizzeria Ristorante in Glendale”
“Bottega Pizzeria Ristorante is an Italian Restaurant located in North Glendale.”
“Ummmmmmm The bread here is the most delicious in the area Ummmmmmmmm!”
“Someone got a Strawberry Chicken Salad……..well be eating mostly chicken…Ummmm..one of our favorites!”
“Our other human got an Italian Meat Sandwich on more delicious bread that comes with a side salad topped with amazing cheese.
“Delicious food and a pretty park-like patio too!”
“I can’t wait for my next bite!”
“We loved everything we tried at Bottega Pizzeria Ristorante!”
www.BottegaRistorante.com
“Well that was Dining Out With Dogs In Metro Phoenix for May 2019.” “I don’t know if we will get to see you next month because it’s getting hot in Phoenix but we hope to see you next month!”
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
I wanted to make a cake with no added sugar and no added fat that taste good and might be considered healthy. I did it before by using bananas in the batter and I thought I could do it again with dates and I did. This cake is very easy to prepare and doesn’t require many ingredients. It comes out light and sweet enough…..It makes 12-16 servings depending on how thick you slice the cake. You can dress it up if you like with powdered sugar, chocolate drizzle, whipped cream, ice cream or orange marmalade but the cake is good enough to eat as is and stays moist for many days.
Ingredients for around 14 servings
1 lb dates – soaked in hot water for about 30 minutes with pits removed and then chopped
4 eggs – slightly beaten
3/4 c flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon pure vanilla
pinch sea salt
non stick spray (neutral flavor)
Directions
Set oven to 350 degrees F.
Spray a bundt pan with non stick spray and set it to the side.
In a blender or a bowl with a blending stick blend together the dates, eggs, vanilla, salt and cinnamon till it’s pretty smooth and might look a little like chocolate chip batter. Stir in the flour, baking powder and baking soda till smooth. I note that this batter will be very thick. Put it in your sprayed bundt pan and after about 20 minutes in the oven your cake should be done.
No Sugar Low Fat Date Cake
Taste good as is! Even this cake taste better than most cakes I order out!
