"Pinched" photo and recipe (AnnT)

12 years ago

Greetings and Merry Merry!
I haven't posted in an age...moved, lost password, etc.
Yet I do check in to keep up...lots of new and old friends :)

Okay so I usually make AnnT's maple cream fudge this time of year, sadly it is always hit or miss setting up. But I digress...
Looking on the Internet, Youtube to be exact, I came across a photo that looked familiar, checking on AnnT's website, I see that this person is using her photo and recipe without linking nor even mentioning that it is Ann's recipe. And by a few comments made, people believe the photo/recipe is theirs.
How to proceed? Or should I just mind my own beeswax?
Deborah

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Comments (14)

User
12 years ago
Hi Deborah, nice to see you again.

It wouldn't be the first time someone has used a photo and not given credit. Do you have a link to where you saw it?

Merry Christmas!

Ann
deborah_ps
Original Author
12 years ago
I do Ann.
I'll just post this way so that it's not clickable (I hope)

http://www.justapinch.com/recipes/dessert/dessert-candy/maple-nut-cream-fudge-by-freda.html
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I'll be happy to share this recipe again. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso) Â Â Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 Â°F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
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Okay, I made AnnT.'s rye bread, and totally messed it up. I first made a batch of my regular bread, and it rose just fine. Then I made the rye bread, and I know that rye flour is low in gluten, but this stuff just never rose. I waited and waited, till I figured it had risen as much as it was going to, so I proceeded to the next step, and formed it into loaves. I knew as soon as I touched the dough, they were going to be bricks, and that's just what happened. After leaving the loaves to rise for several hours, I finally put them in the oven, and yes, they're bricks. I'll try the recipe again in a couple of weeks, to see if it happens again. For the life of me, I don't know what happened, unless I measured wrong and didn't realize it. DGS was helping me, and I could easily have gotten distracted. Sally
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Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy
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Laceyvail, you just proved what I have always said. Bread is one of the most forgiving things to make. I know some really care about the science of baking bread, but I've never cared about anything except the finished product. Unless your yeast is dead you will almost always end up with a great tasting loaf of bread.
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beachlily z9a
12 years ago
Good, diplomatic way to correct the woman, Ann!
dedtired
12 years ago
Well done, Ann! The nerve of her putting her name on your recipe.
User
12 years ago
The funny thing is that this website is called just a pinch for a reason. They encourage the "pinching" of recipes from other sites. AND, this is what gets me, if your recipe is pinched they would like you to promote their website by putting a button on your own blog.

I share every recipe so I don't have a problem with someone posting a recipe or a photo from Thibeault's Table. But I would like them to acknowledge that they found it on my blog.

~Ann
wintercat_gw
12 years ago
Ann, have you ever considered watermarking your photos? They're professional magazine grade, as someone once wrote here. This may be just the tip of an iceberg.

I'm attaching a link to a step by step explanation 'using Photoshop (paid) and PicMonkey (free)'.

Might come in useful if you make up your mind to watermark.

Here is a link that might be useful: Watermarking
User
12 years ago
WinterCat, Thank you the links. I'll look in to it.

~Ann
Jasdip
12 years ago
I admit, I don't always post where I get my recipes from.
Sometimes I've had them for so long, I honestly don't remember. Also I don't follow recipes to the T, I make changes, so they aren't the original source.
Am I wrong?

However, I am vehemently against, and get livid when I see a blatant theft of a published recipe being touted as her own, in her own cookbook, or on a blog.

The one that got my back up was a Banana muffin recipe that a girl from my area has on her blog, and in her cookbook which you can buy. (I wouldn't). The recipe is word for word from Muffin Mania, a soft-cover cookbook on muffins that was sold in the 80's by a local woman. Her grand-daughters revived the book and made another publishing of it, and it's as popular as it was then.

To have someone steal a known recipe and have it in their personal cookbook is wrong, wrong, wrong.
User
12 years ago
Jasdip, I think that we probably all have recipes that we have made for years and have no idea where we got them from.

But, since participating on line in various cooking forums, I have made sure to give credit to where a recipe originates. I get a lot of ideas from other recipes, but never follow a recipe. So when posting a recipe to my blog, if I got the idea from a cookbook or on line from a blog or website, I will give credit to original source, by saying "adapted from" and mentioning the person/website's name, and then noting all of my changes.
I can't imagine that I would use someone else's photo, but I know that if I did, I would certainly give credit.

~Ann
mitchdesj
12 years ago
Ann, you made a gracious but to the point comment, I wonder if Freda will acknowledge. It makes you wonder if she even made the fudge.
kimka
12 years ago
But really...you can claim you modified a recipe or got it from your aunt or grandmother and so didn't know it was from someone's cookbook. But how can you use someone's photograph without giving credit or asking permission?
Jasdip
12 years ago
I can't imagine using someone's photo and passing it off as my own. Even using a pic from a website, when bragging about your wonderful cake bugs the heck out of me. (The website is on the picture). Why not take a pic of the actual cake you made, since it was so good?
patti43
12 years ago
I never used to pay much attention to giving credit to where I got the recipe, but I started a couple of years ago for two reasons. First, if the recipe is good, I want to be able to thank the person for posting it and also so I can go back to their site and see what other good recipes I can find.

I copy and paste and next to the name of the recipe, type where/who I got the recipe from. Works for me and I wish I'd done it earlier.
Jasdip
12 years ago
Like Patti, I'm more apt to post the person who I got it from, to publicly thank them, if I liked, or use the recipe.

I honestly don't think of it, if I got it from Allrecipes, Real Simple, etc.

"Pinched" photo and recipe (AnnT)

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deborah_ps
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"Pinched" photo and recipe (AnnT)

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deborah_psOriginal Author

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deborah_ps
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