lemon poppyseed cake

[saltywater]

If anyone out there is craving poppyseed cake, you can find a SCARY, exactly the same but EVEN better recipe in Rénee Underkofffler cookbook.
Ohhh my...it´s so yummy, and raw!!!! And it tastes exactly like the real thing!!! :)

[blessed]

:p
Don't put us through this pain, post the recipe please.
Oh, I love, love, loved lemon poppyseed cake and then someone put out a lemon poppyseed cookie but they are not raw.
Make out day by posting it PLEASE!!!!!!!!!!!

Thank you.

Ann :D

[maraw]

Yes, please do post the recipe. I already have too many raw cookbooks and my husband would kill me if I asked to buy another one just for one or two recipes. But I do love lemon poppyseed cake. Please share, share, share...pretty please?

[Revvell]

Ohhhh, go out and purchase the book. This book also has the BEST coconut caramel cookies. It's worth the cost and you'll be supporting someone who is doing what she loves and sharing it with the world and letting the universe know how abundant you are. :)

saltywater ~ Thanks! I'm making the above cookies for a seminar today and I will certainly check those out and lemon is one of my favorite flavors. Yummmm!!!!

Revvell

[mbf]

It is a great book ! I too own way to many raw cook books and only really use Alissa's. I am putting all except 4 on eBay this week. I get 1 cookie recipe from Julianno's book and am keeping that (if nothing else for laughs) and the other two besides Alissa's is Renee's book and Raw Food Real world.

I have must go try that cake recipe !

MBF

[Crystl-jade]

Please post the recipie :) PLUUUUEEEEEZZZEEE :D


Crystl-jade

[maraw]

I would still really like that recipe if you have a moment saltywater, but for the sake of "the universe" what's the name of the book. Maybe I can find a discounted copy somewhere...

[Raene]

am putting all except 4 on eBay this week. MBF

Maybe you could offer them on here instead (classifieds section). Many of us would love more raw books and you could avoid ebay fees. Just a thought.

[Revvell]

I would still really like that recipe if you have a moment saltywater, but for the sake of "the universe" what's the name of the book. Maybe I can find a discounted copy somewhere...

It's "Living Cuisine" by Renee Loux Underkoffler ~ AND (silly person), it's not for the sake of the universe, it's for yours! Declaring your abundance always brings more!!! Don't you see how the rich become richer??? They declare it! :D

Revvell

[maraw]

It's "Living Cuisine" by Renee Loux Underkoffler ~ AND (silly person), it's not for the sake of the universe, it's for yours! Declaring your abundance always brings more!!! Don't you see how the rich become richer??? They declare it! :D

Revvell


Thanks for the title. I will look it up and see what I can find. In my mind, the rich become richer when they share it. :)

[Raene]

And PS Revell...some of us can't afford books after spending all our income on raw foods. So, sharing is the best way for some of us to get new recipes. ;)

[Halo Aglow]

OCCASSIONALLY I see this book on www.bookcloseouts.com - it is not there currently but I would definitely keep an eye out there, because one copy was there just a few days ago.

I have the book and love it, its very inspiring. I have not tried the lemon poppyseed cake yet but will now! mmmm... I'm hungry.

[samadhisoul]

yeah, daaang! Now I can see not posting Alisa's recipes but I have seen many others posted here from other books--with all due credit given, of course.
and RAENE, ditto THAT!!
I just spent my last 30 bucks on Alissa's book, lol

[RawYogini]

I don't get it - you understand why Alissa doesn't want her recipes posted without her consent, but don't extend the same respect for Renee or other authors who make their living creating, testing and developing these recipes? :confused: I dunno - I posted a published recipe once w/o the author's consent even though I gave them credit and I just didn't feel right about it - but maybe that's just my own quirk.

I agree sharing is a great when they are our own creations, experiences or resources/recipes already in the public domain or with the consent of the author. If you want to try some of Renee's recipes, check out Woody Harrelson's website www.voiceyourself.com. I think she has a few of her recipes posted there.

I have her book and it's one of my favorites next to Alissa's.

[blessed]

:) :) :D
It's a blessing when we share with others, it doesn't take anything from us to do so.
I hope this recipe will help to make your day:

Lemon & poppy Seed Cookies
ground almonds
dates poppy seeds
lemon juice

Combine in food processor, and form into balls (if you get that far :). Can dehydrate, but I didn't have time. If it is too lemony for you (depends on the variey of lemon) cut back on lemon juice and add some water.

I also had a combo of apple, grated ginger, lemon juice (some apple juice would have been nice I imagine), poppy seeds and honey.

Sorry it didn't come with measurments I got it off the internet. Hope it helps.

Ann :D :D

[mbf]

i'll post those books tonight so if your interested check later on the events and classified board

MBF

[EastCoastie]

[QUOTE=blessed]:) :) :D
"It's a blessing when we share with others, it doesn't take anything from us to do so."

Due to copyright laws in this land, taking something that is copyrighted from someone who makes their living by it is called STEALING. And Renee's book is copyrighted and includes the following note: "All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission."

I agree with RawYogini, I am troubled that we show respect for Alissa but not her contemporaries.

EC

[Rawkinlocs]

We've had this discussion before about copyright laws and recipes. I have been guilty of posting a recipe or two from books I have here...I guess I didn't really FULLY understand the copyright laws (I will post below in a bit) and I misunderstood the law. The bottom line is that a list of ingredients for a recipe cannot be copyrighted BUT, the method in which it is all put together...the directions...the actual recipe formula IS protected under copyright laws:

This is from the U.S. Copyright website:
http://www.copyright.gov/help/faq/f...ect.html#recipe (http://www.copyright.gov/help/faq/faq-protect.html#recipe)

How do I protect my recipe?
A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection. Note that if you have secret ingredients to a recipe that you do not wish to be revealed, you should not submit your recipe for registration, because applications and deposit copies are public records. See FL 122, Recipes.

And here is FL 122:
===

Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

Protection under the copyright law (title 17 of the United States Code, section 102) extends only to “original works of authorship” that are fixed in a tangible form (a copy). “Original” means merely that the author produced the work by his own intellectual effort, as distinguished from copying an existing work. Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met.

To register the directions or instructions of a recipe or cookbook, send the following three elements in the same envelope or package to the Library of Congress, Copyright Office, 101 Independence Avenue, S.E., Washington, D.C. 20559-6000.

1. A completed application Form TX;
2. A nonrefundable filing fee of $30;
3. A nonreturnable deposit of the work. The deposit requirements depend on whether the work has been published at the time of registration:

* If the work is unpublished, one complete copy.
* If the work was first published in the United States on or after January 1, 1978, two complete copies of the best edition.
* If the work was first published in the United States before January 1, 1978, two complete copies as first published.
* If the work was first published outside of the United States, one complete copy of the work as first published.
* If the work is a contribution to a collective work, and published after January 1, 1978, one complete copy of the best edition of the collective work or a photocopy of the contribution itself as it was published in the collective work.

Copyright protects only the particular manner of an authorÂ’s expression in literary, artistic, or musical form. Copyright protection does not extend to names, titles, short phrases, ideas, systems or methods.

Fl-122, June 1999
==============

Then in a post by Rawpriestess in the same (older) discussion broke it down a bit more:


As a writer, and especially as a cookbook writer I have something to say about this.

Anytime you post someone's recipe without their consent you are committing a crime.

You can post a list of ingredients that is fine.

But posting the WAY to prepare the food is that person's actual recipe, which is protected by copyright.

I can tell you that I have posted tons of my recipes and things on the web, and that is okay, as it was my choice, I have never posted a recipe by anyone else, unless I have their written permission to do so, and I always accompany that recipe with their name and website and contact info.

Why is this such a problem?

Because I spent thousands of dollars to learn what I know about cooking, and the way flavors blend, that is why I can come up with such great recipes.

I have spent years developing my skills in the kitchen, you would be absolutely amazed as the difference in taste there is simply by the way you cut a piece of fruit.

I have spent thousands of hours preparing and testing recipes until they are perfect.

So, although you may see a recipe on the net, just like a piece of art, doesnt' mean it is yours for the taking, nor does buying the book, make it yours.

If you want people to keep making great recipes, you must compensate them for their efforts.

When I was growing up, my grandma told me to NEVER share my recipes with anyone, because that was one thing that was handed down in families.

It was part of our heritage.

Now, I don't make cooked food, and I don't use meat, so I don't use her recipes, but I've never shared them either,except with my son, and granddaughters, who will never share them either.

So, please, if you have a recipe you love, tell the author that you would like to share it, probably they will say, "sure", but they have every right to NOT have their hard work plastered all over the internet for free.

I hope you understand. So, it's legal to post the ingredients...but if we post (in this open forum) the full recipe WITHOUT the author's consent, then that is illegal under the copyright laws. And I fully understand. Jacki and I are working together on a raw SOULFOOD uncook book and I have been working my butt off to perfect a sweet potato pie recipe. I think I would be a bit peeved if soon after releasing the book (or ebook) I see my recipe plastered on the 'net after working so hard on perfecting it. So, I can definitely see the concern from an author's POV.

[blessed]

:p
We all have a right to refuse to give information and that's okay.
But if one feels good in sharing then they can go with them, I feel good and it feels good to make others happy.
I have found when a recipe is given it helps me when I go to purchase a book it may increase the sale of said book.
Also when you take a sentence out of a paragraph it loses much of the meaning and doesn't give the complete thought of what is being said.

Ann :p :p

[wyjoz]

Victoria has a 'generic cake recipe' and she adds poppy seeds to it. If you want to try that for the Lemon Poppy Seed cake? Joz

and this is on the net:

http://www.101cookbooks.com/archives/000179.html
Peaches and Cream Pie by Renee Loux Underkoffler Looks so GOOOOD Joz

[Crystl-jade]

Lemon Poppy Seed cake

11/2 C. Dates
21/2 C. Almonds
1/2 C. Agave
2 C. pureed apples
4 T. lemon zest
1 t. celtic sea salt
4 T. flax meal


Grind almonds in a food processor till very fine. Add dates, agave, pureed apples, lemon zest, salt and flax meal. Puree till creamy. Adjust seasonings. May need more flax depending on the apples. Pour into desired pan and refridgerate until set.

This is my own version. It is delicious. Hope you all like it. :)

[rawstrawberry]

Hi Everyone,

It is actually posted with Renee's permission. I think a lot of chefs like people to try and like their recipes because that makes you want to buy their book.

You can see it at:

http://books.google.com/books?vid=ISBN1583331719&id=jhXOrlU9bjAC&pg=PT69&lpg=PT69&dq=Lemon+Poppy+Seed+with+Whipped&sig=LJn5SdWa0JDwASoUp-0ae5vru4w

You can't print it or copy and paste it elsewhere but you can give it a try.

Raw Strawberry

[firefaery]

What could you use to make it almond poppy seed? I would assume extract isn't raw...

[blessed]

:)
Niceness begets niceness. Thanks for sharing the information.
We still have thoughtful folks on this forum that will not change no matter what.

Ann

[Raene]

It won't let me view the recipe...says I need a google account. Oh well.
About almond extract...just like vanilla ext, it's not raw but most of us use it anyway. Opt for the glycerin-based, not the alcohol-based.

[rawstrawberry]

Hi Raene,

You can just sign up for an account on the link there you see on the box where you can put your username and password it is totally free!

Raw Strawberry

[wyjoz]

When the prompt asks you to sign up (it's free) then it takes a long while for some reason to load. So go away, do something, and then when you come back the page with the Lemon Poppy Seed Cake is right there.

[Raene]

Wow, thanks!

[firefaery]

I had the same problem-I'll try again. Thanks for the tip on the extracts. Now I have to find an alcohol free, gluten free almond extract!