Re: copyrights - recipes

[Guest guest]

The copyright rules as I understand them are that one can copy a small portion of a copyrighted book, news article, etc. but not the whole thing or the essence of the whole thing, whatever a court may decide essence means. The copied portion must be in quotes and the original article must be cited.

As to recipes, the rules are not so strict. One can use most of the recipe so long as it is significantly changed, without even identifying the original source.

I did that recently with a recipe for cookies with Rapadura sugar. The material changes from another recipe were the use of Rapadura sugar and the time for cooking was significantly longer which was made workable by using a stoneware cookie sheet. The net effect of the Rapadura sugar and the longer cooking with the stoneware sheet was that the new cookies had a chewy toffee taste that the other ones did not have at all.

Jo Anne

Re: gf cupcake recipe in Parents!

"Is there no flour in this at all?"Apparently not, I copied it over EXACTLY as printed. The notations at the end of the recipe regarding vanilla and Nestle also copied EXACTLY from article. Granted I haven't tried it... but I have heard of flour-less brownies... this might be one of those...Now, I was sooo excited seeing this kind of a recipe in a mainstream magazine that I posted it straight away on my 3 CD e-mail lists. One has responded and refused to post it due to copyright issues... so, I hope I didn't do anything wrong by posting. I figured that if I said where I got it from and stated it's source and author that it would be okay. I'm not selling it or trying to profit from it... so, if this was incorrect on my part, I'm sorry... don't know netiquette of posting recipes... does anyone else?-----Original Message-----From: Priscilla Graham Sent: Monday, August 09, 2004 12:26 AMTo: SillyYaks ; CeliacKids ; Celiac/Coeliac Wheat/Gluten-Free ListCc: 3boyzmom@...Subject: gf cupcake recipe in Parents!I just sat down to read my newest September 2004 "Parents" magazine andlo and behold a gluten-free cupcake recipe on page 209!The article is titled:"Now, even kids with food allergies don't have to miss out on cupcakes"_____________________Gluten-Free Cupcakes12 oz. (2 cups) semisweet chocolate morsels, Nestle*¾ cup unsalted butter, cubed6 large eggs, separated½ cup sugar, divided2 tsp. gluten-free vanilla extract*Sweetened whipped creamPink icing colorCocolate morsels, Nestle*Chocolate tubed icing, Cake Mate*1. Heat oven to 350 deg. F. Line 24 muffin cups with baking liners.Coat liners with cooking spray. Melt chocolate and butter in heavysaucepan over low heat, stirring until smooth. Remove from heat. Letcool.2. In a large bowl, with electric mixer on high, beat egg yolks and ¼cup sugar until very thick and pale, about 3 minutes. Fold in meltedchocolate and vanilla. Using clean, dry beaters, beat egg whites andremaining ¼ cup sugar in bowl until stiff peaks form, about 2 minutes.Fold egg-white mixture into chocolate mixture until well combined. Pourinto baking liners.3. Bake 25 minutes, or until toothpick inserted in center of a cupcakecomes out clean. Tint whipped cream pale pink; frost cooled cupcakes.Use chocolate morsels for eyes, and pipe a smile onto each cupcake facewith tubed icing. Makes 24 cupcakes.*To order gluten-free vanilla extract, call Wilton Industries at. Nestle chocolate morsels and Cake Mate tubed icings areboth gluten-free._____________________