I have to agree with this. When you have so many recipes at your disposal, why even bother

Simple answer, no, unless your baked goods are bone dry (and I am guessing they are more on the sticky side), there will be some alcohol remaining. It acts differently when mixed with the other ingredients in the cake, to how it would behave if you heated the alcohol on its own.

I would skip it - I wouldn't want to put someone in recovery in a difficult position, so would just pick another recipe - it's easy to make a gingerbread or chocolate cake without alcohol, and make it easily enjoyable for everyone involved.

For some alcoholics, it's not just the booze, it's the mere taste of the booze that is a temptation. Plus, if you label it with the name of an alcoholic product you're setting yourself up to be "The guy who brought booze to the party when he I knew I couldn't have it" forever in her mind. Is that the reputation you want?

OT, but I have to say the bourbon cream pie I ate at Weidmann's Restaurant in Meridian, MS was probably the best dessert I've ever eaten. It followed a plate of excellent corned beef and cabbage at lunchtime.

Sounds like an awesome recipe for a food coma! My kind of lunch! ^

I don't know for sure, but I did notice that at the hotel where we stayed in Vienna, which is Arab-owned and had a large enough ME clientele that it had a separate Middle Eastern menu in the informal cafe, they did point out which baked goods were baked with alcohol. I had always assumed the alcohol burned off while cooking, but who knows . . .

Things like the Punschkrapfen will always have some alcohol left in because the cake is so moist (the icing also has rum in as well which isn't cooked off at all).

Booze definitely will bake out, so the alcohol content will be zero (unless you are cooking it really slow and cold - some recipes will do that and it's less cooking than maturing!). That said, the flavour is the whole point, so the Guinness, or whisky in a Xmas cake, etc, will definitely retain a flavour, so it would be better avoided in those circumstances. There are plenty people will appreciate it (me included), keep the results of your fab recipe for them.

There are three people at my section who do not drink. One's an AA, one is a simple non-drinker and one is religiously motivated. There are others who I work with who cannot have certain foods due to illness, but I don't know the details nor do I want somebody's detailed medical history.

We generally discourage anything with alcohol in it.

As for if it cooks off? I know some foods have a glaze or a sauce which contains alcohol, even if the main dish doesn't. Especially sausages, some steaks, certain fishes, puddings, etc. Even if it seems harmless on the menu, it's the responsibility of the person ordering to ask about alcohol.

C.

http://everydaylife.globalpost.com/a...ods-41245.html

"after baking for 1 hour, it still contains 25 percent of the alcohol. "

The chemistry of cooking with alcohol is not as simple as it might seem. When ethanol is combined with water, they form an azeotrope, which is an interesting chemical phenomenon whereby the ethanol and water behave as a single entity with a higher boiling point than ethanol alone. So the ethanol never completely cooks out, although after prolonged heat exposure, there may be only a small percentage remaining (which may exceed the content in fresh fruit, as Doc Savage pointed out).