December 10, 2017 at 2:19 pm #10133
I’m not doing any baking today, but here’s a thread for those who are.
Users who have liked this topic:December 10, 2017 at 2:42 pm #10134
After the snow yesterday (in Mobile, Alabama almost an inch), today was a good day to have the oven on. I baked an old-fashioned Peach Cobbler. It’s from a recipe I have had since the 70’s. It was good and my daughter enjoyed it also.
Users who have liked this topic:December 10, 2017 at 2:54 pm #10135
If you haven’t posted your peach cobbler recipe (the only one I found in the archives was from S_Wirth), please consider posting it.
I haven’t had a good peach cobbler in a long time!
Users who have liked this topic:December 10, 2017 at 3:42 pm #10137
It was also a good day to bake in northern Indiana, as we had between 8-10 inches of snow yesterday. The temperature did get above freezing, but it is on the way back down.
Sunday afternoon, I again baked a brownie variation called Brickle Bars (Better Homes and Gardens New Baking Book, p. 219). I reduced the amount of almond brickle and mini-chocolate chips that I sprinkled on top and instead used some green candy sprinkles with red ball sprinkles. These somewhat melted into the top, but there is still a festive red and green.
In addition, I baked a new recipe, Cherry Cardamom Loaves, which came with a Nordic Ware Christmas pan that makes eight mini-loaves (6 cup capacity). I’ll add an addendum to this post once we have tasted them. It was rather nice that all the mixing is by hand, and it uses melted butter.
Note: the loaves are definitely better the day after they are baked when the flavors have had a chance to blend. However, I can take these or leave them, so I doubt that I’ll bake them again.
- This reply was modified 1 month ago by BakerAunt.
Users who have liked this topic:December 10, 2017 at 4:20 pm #10141
For breakfast, I backed “Butterkuchen” from AllRecipes. BakerAunt, this recipe calls for using a 9 x 13 baking dish, but since you did the arithmetic, I used 2 – 8″ square dishes. Worked out perfectly. I do have a question for all the yeast bakers:
The yeast coffee cakes I baked last week and these 2 today had dimples in the final products. Areas where the cake had fallen in slightly. All circular areas, like dimples. The cakes tasted fine and looked great. Any ideas on why they dimpled?
Users who have liked this topic:December 10, 2017 at 7:13 pm #10145
Today I made a Boston Cream Pie. Turns out KAF has revised the recipe since I last made one in August. And, I don’t know the changes between the new and the old recipe since I didn’t copy it. The recipe was pretty straight forward but I still made it in 8” pans so I have two nice tall layers. They did create a pastry cream with proportions just for this recipe instead of using half a recipe of their pastry cream (no heavy or whipping cream for the Boston Cream pie). It used 2 ½ cups milk and 3 egg yolks, 1 whole egg instead of 3 cups milk and 4 egg yolks. It set up much better, but because my layers were smaller, the layer of cream was thicker which is fine by me. I used the ganache from the big batch brownies for the top.
I had put it on my cake stand and it’s so tall that I took the racks out of my cold oven and set it inside for the night. I also wrote a big sign not to turn the oven on😬
I also tried BakerAunt’s eggnog cake. Since I forgot to set my timer I may have over baked it – it was a little dry. Sadly, we couldn’t detect too much eggnog flavor – maybe it will be better tomorrow
Users who have liked this topic:December 10, 2017 at 9:07 pm #10148
I hope your cold oven is cold enough, pastry cream should be kept cold, so I’ve always assumed Boston Cream Pie should be, too. Stores always keep pre-made ones in the refrigerated case.
A few years ago I was on a Boston Cream Pie quest, I made it at least a half dozen times, with various cakes, types of pastry cream and toppings. Never did find the perfect combination, they were all pretty good, though. I like the cake to have a hint of almond in it, enough so you can tell there’s something there but not really get hit with ALMOND! The one that had a mixture of my mother-in-law’s pastry cream and a classic creme patisserie was the best filling. These days I tend to use the pastry cream recipe in the KAF Baker’s Companion, but sometimes with an extra egg yolk. The pastry cream we made at pastry school was so thick it was almost hard to pipe, but boy it was good.
I did get confirmation that the original topping on a Boston Cream Pie was a chocolate fondant (made with confectioners fondant), so it gets fairly firm, rather than a softer ganache, but nearly every modern recipe uses a ganache, and I’m OK with that.
One of the things we talked about a little in chocolate school was how to adjust the firmness and texture of a ganache. (To make it firmer, you add more cocoa butter.) I’d still like to take the 3rd course in the chocolate sequence at the Chocolate Academy some year, it deals with designing your own ganaches.
Users who have liked this topic:December 11, 2017 at 7:40 am #10150
When I talked to KAF last summer, we talked about leaving the cake layers out until it was made. Somehow, in my inimitable fashion, I translated that to leaving the cake out until it was serve. I tried to do do many things yesterday and didn’t read the rest of the directions – it’s in the fridge now – thanks Mike – I hope it’s enough
KAF says the original was sponge cake layered with cream and iced with vanilla and chocolate fondant
- This reply was modified 1 month ago by cwcdesign.
Users who have liked this topic:December 11, 2017 at 9:56 am #10153December 11, 2017 at 12:36 pm #10156
Hi, they got the bleeding stopped after two days. she hasn’t regained much strength or energy yet All because of new blood thinners.. I do sit her up at her request and let her read your posts.
Users who have liked this topic:December 11, 2017 at 5:17 pm #10158
Yesterday I baked my fourth Lemon Meringue Pie with buttermilk Pie crust and it was a success! I reread all your directions and advice. I refrigerated the pie crust, took it out and remixed it and then refrigerated it again. The pie crust dough had clumps that were too moist and crumbs that were too dry. I rolled it out again to somewhat larger than the pie pan. The pie pan had holes in it. I draped the pie crust over the outside of the pie pan, and then placed the pie pan in a 14 inch deep pizza pan with the pie pan on the bottom and the crust on top. I then refrigerated the whole thing again. I refrigerated this for several hours — I had other things to do. THen I heated the oven to 415 degrees and after the oven was hot, took the pie crust out of the refrigerater and pricked it with a fork. I baked for 10 minutes until lightly brown, then I put the other solid pie pan over the crust and turned it over. I took out the original pie pan, and now I had a half baked pie crust inside a pie pan. I baked the pie pan for 4-5 minutes using the pizza pan to make it more manageable and prevent any butter from dripping out, until it was golden brown at the edges and slightly brown in the middle.
I then use KAF 200th Anniversary cookbook for the Lemon Meringue. I used 2 lemons for the zest and about 1/4 cup lemon juice.
The pie crust is perfect, but the lemon filling is a little soft.
Users who have liked this topic:December 11, 2017 at 6:35 pm #10160
Is there egg in the filling? If so, then it probably needed more egg yolk.
Users who have liked this topic:December 11, 2017 at 6:46 pm #10161
Monday morning, I baked an 8×4 loaf of Donna German’s Austrian Malt bread that Mike Nolan has posted here. I followed one of his variations by substituting in 1 cup of semolina flour. I also grated the 1.1 ounce of Asiago cheese left over from two other bread recipes and added it. I did substitute 3/4 cup buttermilk for that much water, and I used 1 1/2 Tbs. honey in place of the sugar. I reduced the yeast to 2 1/4 tsp. and the salt to 1 1/4 tsp. The loaf needed to bake 40 minutes to get to 200F. It looks and smells lovely, so I look forward to cutting into it tomorrow.
Thanks for the suggestion, Mike!
- This reply was modified 1 month ago by BakerAunt.
Users who have liked this topic:December 11, 2017 at 7:06 pm #10164
Hi Rascals! Glad you’re feeling up to reading. Thanks for keeping us up to date, Jan.
Users who have liked this topic:December 11, 2017 at 8:13 pm #10165
We’ve been thinking of you and hoping you’re feeling a little better…we are so glad to get an update from Jan. Glad you enjoy reading our posts. We’ll continue to pray for your recovery. God bless you and your family, Rascals.
- This reply was modified 1 month ago by S_Wirth.
Users who have liked this topic:December 11, 2017 at 10:12 pm #10167
Hi, Rascals! It’s good to know that you are reading the posts. Thank you Jan for keeping us informed.
Users who have liked this topic:December 11, 2017 at 10:36 pm #10169
Hey Rascals,prayers still coming your way,glad you’re daughter is keeping us informed on your well being.Thank you Jan and for taking good care of your Mom.A loving family is a blessing.
Users who have liked this topic:December 13, 2017 at 7:47 am #10182
Tuesday evening, I baked Swedish Lucia buns to celebrate Saint Lucia’s day on December 13. I never had the chance to know my Swedish grandmother, as she died when my father was an infant, so I try to recover some of those traditions.
The bake was not without incident. (See discussion thread about never turning your back on softening butter.) I have not baked this recipe for at least a year, and perhaps it has been two years. The basic recipe comes from Betty Crocker’s International Cookbook, but I have played around with it over the years. I now use the special Gold yeast and substituted in a cup of white whole wheat flour. I’ve found that I also use a cup less flour (4 1/2 rather than 5 1/2) than in the book’s recipe. I added 2 Tbs. potato flour because I have it and want to use it up. I’m not sure that I will order that ingredient again. They came out well, but they perhaps should have baked another minute or two. They are still good.
Users who have liked this topic:December 15, 2017 at 7:53 am #10204
It’s official: I baked 32 Butterhorn dinner rolls for the first time! I don’t have a camera to post a picture, but they look gorgeous. Taste good, too. In the end, I liked working with a refrigerated dough. I roll dough slowly, probably because of the rolling pin, so the cold dough kept the butter cold enough to live with my slow rolling. I think I’ll buy a marble rolling pin if the vendor has free shipping today. I would definitely make butterhorns again, but I will find a recipe that doesn’t use as much flour. Probably, I’ll refrigerate the dough overnight even if the recipe doesn’t call for it.
Users who have liked this topic:December 15, 2017 at 9:24 pm #10223
Congratulations on the Butterhorns, Italian Cook!
This morning I baked Speculaas cookies from the dough I made last evening (see thread under dessert). This evening I baked two loaves of my Buttermilk Grape Nuts bread because we are out of bread, and my husband has been patient while I have done some other breads recently. I am continuing to experiment with the recipe I posted, this time by adding 1/4 cup barley flour. This bread always makes me think of Dachshundlady, who introduced us to it, and it makes me think of Rascals, who also enjoys baking it.
- This reply was modified 1 month ago by BakerAunt.
Users who have liked this topic:December 15, 2017 at 10:26 pm #10228
This week was prepping all the cookie dough for the holiday cookie trays. I also wanted to make a birthday gift of sunburst lemon bars for a coworker. The recipe is from Barefeet in the Kitchen blog. It was pretty good after I upped the lemon (I really like tart stuff). I wanted to try the same recipe but with lime to make lime bars. I think I need to up the lime on that one, too, as I could barely taste the lime. So for the holiday cookies this year, I decided to try making the dough ahead of time and freeze them in either rolls (so I could slice and bake) or in tubs so I could just scoop and bake. It did make it easier for me to bake more in a timely manner – like today I baked a dozen of each flavor of cookie (total of 8 kinds). I made honey bars, christmas cookies – Fudge cookies, Andes Mint cookies, Snickerdoodles, Peanut Butter, Thin & Crispy Oatmeal, White Chocolate & Cranberry, Molasses, and Lemon-Coconut Snowballs. I also made People Puppy Chow or Chex Puppy Chow or Moose Munch – I guess the name varies by region. I wanted to bake some bread but am kind of tired from being in the kitchen all day.
Bakeraunt, I’ve been meaning to ask about the Maple Shortbread I saw you had shared on here. Will it hold imprint pretty good? I bought some cookie stamps and I still have my springerle molds and would love to use them with this recipe.
Users who have liked this topic:December 15, 2017 at 10:51 pm #10229
All of you are cooking such wonderful things! I had oral surgery to remove a tooth so I can only eat soft things. I finished up the last up the last of the lemon meringue pie myself, but found the crust was harder than I liked. I’ll try more blind pie crusts later.
I admire the Swedish Lucia buns and the butterhorns and all the cookies. They all sound fascinating.
Does anyone have favorite recipes that use almond meal? I bought a bag for one recipe that only used 1/2 a cup so I have most of the bag left. I thought perhaps Scottish Shortbread with almond meal subsituted for part of the oat flour.December 15, 2017 at 11:23 pm #10231
Luvpyrpom–Yes, that maple shortbread holds the images well. I was very pleased with my maple leaves. I’m thinking of trying it with some small Christmas pie crust press cutters.December 15, 2017 at 11:26 pm #10232
Skeptic, I have the same problem – bought a bag of almond flour to make Chinese almond cookies like what I had as a child and haven’t remade them again. Plus, I’ve met too many people that have nut allergies so I have to be careful of exposing them to the cookies. A friend offered me a recipe that uses almond flour/meal – it’s a cake that also has ricotta and lemon. I haven’t made it yet as I didn’t have the heart to tell her that I can’t do dairy. I hope you find something yummy to use your almond meal.December 16, 2017 at 6:34 am #10236
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