Search Results for '"orange marmalade'

[rottiedogs]

Best Ever Yeast Roll Shapes and Fillings
Submitted by lsb on August 26, 2007 at 7:11 pm

DESCRIPTION
Best Ever Yeast Roll Shapes and Fillings

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup chopped pecans

Combine all ingredients except chopped pecans; beat at medium speed of an electric mixer until smooth. Stir in pecans.

2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter
1/2 cup orange marmalade
1/2 cup sugar
3 tablespoons grated orange rind

Combine all ingrdients; beat at medium speed of an electric mixer until smooth.

2 (8 ounce) pkg. cream cheese, softened
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup semisweet chocolate mini-morsels

Combine all ingredients except mini-morsels; beat at medium speed of an electric meixer until smooth. Spread filling over dough, and sprinkle with mini-morsels.

1/4 cup butter, softened
1 (16-ounce) pkg. powdered sugar, sifted
1/3 - 1/2 cup milk or orange juice
1 tsp. vanilla

Cream butter; gradually add powdered sugar alternately with milk, beating at medium speed untilmixture reaches desired consistency. Stir in vanilla.

Place one recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours or until dough is doubled. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.

Spread 3/4 cup of desired filling over each rectange. Carefully roll up dough, jellyrll fashion, staring at long side. Pinch seams to seal (do not seal ends.) Cut each roll into 1 inch slices; place slices, cut side down, in greased mufin pans.

Cover and let rise in a warm place for about 40 minutes. Bake at 325 for 25 minutes or until golden. Drizzle or spread Sugar Glaze over warm rolls. (4 dozen)

Place 1 recipe of Best-Ever Yeast Rolls dough in a large bowl; cover and let rise 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto heavily floured surface and knead 4 or 5 times. Roll each portion into a 12 x 9 inch rectangle. Cut each rectangle into 3 equal lengthwise strips. Spread about 1/4 cup of desired filling down center of each strip, leaving a 1-inch margin at each end.

Fold edge of dough over fillings; pinch loose ends of ropes at one end to seal. Braid ropes. Firmly pinch loose ends to seal.

Carefully transfer braids to greased baking sheets. Cover and let rise for about 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loaves sound hollow when tapped. Cool on wire racks. Drizzle Sugar Glaze over warm loaves.

Place 1 recipe of Best Ever YEast Rolls dough in a large bowl; cover and let rise for 1 to 1 1/2 hours. Punch dough down; divide into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each portion to a 12 x 10 inch rectangle.

Spread 3/4 cup of desired filling over each rectangle. Roll up dough, jellyrol fashion, starting at long side; pinch seam and ends to seal. Transer loaves, seam side down, to greased baking sheets. Cover; let rise for 40 minutes. Bake at 325 degrees for 35 - 40 minutes or until loavs sound hollow when tapped. Cool on wire racks; drizzle with Sugar Glaze while warm. Yield: four 12-inch loaves

[rottiedogs]

Hungarian Recipes - The Beigli Trifecta
Submitted by janiebakes on October 25, 2005 at 2:00 pm

DESCRIPTION
Hungarian recipes- the Beigli Trifecta

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
BEIGLI #1

This Beigli recipe is from an old Hungarian cookbook called Innes Mester. It makes two rolls.

THE DOUGH
3 1/2 cups of AP flour
1/2 cup butter
1/4 cup sugar
2 whole eggs plus 3 egg yolks
1 oz cake yeast
2 tablespoons milk

Egg Wash - an egg yolk mixed with one Tbl water

Crumble the yeast with the milk, stir to dissolve. Mix the flour and sugar together, cut the butter into the flour mixture as for pie crust. Beat the eggs and eggs yolks together. Make a well in the middle of the flour/butter mixture and pour in the eggs. Stir together to make a dough. Knead well. The dough should be tacky. Divide in two, round into a ball and let rest for 15 minutes. Roll into a rectangle, about 1/4 to 1/8th inch thick. Spread with filling and roll up the long end. Pat down the roll so it is slightly flattened. Brush with egg wash and let dry for 1 1/2 to 2 hours. Brush with egg wash again, let dry for an hour. Poke the beigli several times with a fork. Bake in a 325 degree oven for 50 to 60 minutes. The beigli should be a rich dark brown.

Walnut Filling

1 1/4sugar
1 1/2cups water
2 1/2 cups of ground walnuts
1 3/4cups of dry bread crumbs OR dry cake crumbs OR ground walnuts
Grated rind of 1/2 of a lemon
1/2 cup of raisins (optional)
1 tsp cinnamon (optional)

Mix together the sugar and water, bring to a boil and cook for 5 minutes. Let cool, stir in the dry ingredients.

Poppy Seed filling

1 1/2 cups milk
1 1/4 cup sugar
2 1/2 cups ground poppy seed
1 3/4 cups dry bread crumbs OR cake crumbs
Grated rind of 1/2 lemon
1/2 cup of raisins

Mix the sugar, milk and round poppy seeds, bring to boiling, cook for 5 minutes stirring constantly. Add the other ingredients, let cool before using.

BEIGLI # 2

My mother (who I can't remember ever making a beigli) sent me this recipe that she found at recipelink.com She feels the filling is too fancy and recommends omitting the jams and wine. I think it sounds pretty good as is.

Beigli (Hungarian Walnut Pastry/Cookies)
From: David Fokos

PASTRY:
4 cups all-purpose flour
1 pound lightly-salted butter
1/2 cup milk -- warm (but not hot)
1 tablespoon sugar
1 package dry yeast
3 egg yolks
3 tablespoons sour cream
1 egg -- well beaten
powdered sugar -- to sprinkle

WALNUT FILLING:
1 1/2 cup sugar
6 tablespoons white wine
2 pounds walnuts -- chopped medium
1 1/2 tablespoons lemon zest (or grated lemon peel)
3 tablespoons apricot jam
3 tablespoons orange marmalade
1/2 cup golden raisins

Combine sugar and wine and bring to a boil; pour over all the other filling ingredients and mix well.

For pastry, put flour in a large bowl and cut in butter with a fork, pastry blender or food processor, until the size of peas. Make a well in the center and add warm milk, sugar, and yeast. Mix the milk, sugar, and yeast well until the yeast dissolves (do not incorporate the flour yet). Let stand for 10 minutes or until bubbles appear in the yeast mixture.

Add egg yolks and sour cream. Mix until ingredients come together. Turn dough onto a lightly floured board and knead until smooth. Cover with a towel and let stand for 30 minutes.

After 30 minutes, cut the dough into 4 sections. Roll out each one, one at a time, on a lightly- floured board, until rectangular, and roughly the size of a placemat (or a little smaller). Cover each of the 4 rolled-out pastry with 1/4 of the filling. Spread the filling out to about 1 1/2 inches (38 mm) from the shorter edges of the pastry, 1 1/2 inches from one of the long edges, and about 3 inches (76 mm) from the other long edge. Fold the 1 1/2 inch long edge over onto the filling. Now fold the 1 1/2 inch short edges in towards the center of the pastry, so that the filling will not come out the ends when the pastry is baked. Continue to fold (or roll) the long edge of the pastry over onto itself until the whole thing is rolled up like a towel.

When all rolled up, place pastry on a cookie sheet, and pat down a little to form a slightly flatter pastry (i.e. not round). Brush the pastry with beaten egg, and with a knife, make about 8 half-inch cuts in the top of the pastry. Allow to stand for 20 minutes then brush again with egg.

Bake in a preheated oven at 350 degrees for 45-60 minutes (or until done, i.e. cake-like, not doughy inside). If the top starts getting too dark (before the center is done) you can lay a piece of aluminum foil on top of the rolls to stop the top from browning further. When cool, slice thinly, (1/4 inch slices are good) and sprinkle with powdered sugar.

After baking, the beigli can be kept in a plastic bag in the refrigerator (if it lasts that long!), or in foil and a plastic bag in the freezer for several months.

BEIGLI # 3

This is a recipe that my Dad uses. It is unusual because it tells you to let the dough rest overnight. We all know how that improves bread dough. It also uses the least amount of yeast and the most flour of these three recipes. My Dad got this recipe from my aunt Roszika, who is known as a really good cook in the family. She stresses that it is important to keep the dough cool while you are working with it. Think piecrust. It makes four rolls. The recipe can be cut in half.

7 1/4 cups flour
2 1/4 cups butter
1 cup sugar
3/4 oz compressed yeast
1 tsp rum
Pinch of salt
Enough sour cream to bind it into a dough
Egg yolks for egg wash
Divide it into 4 balls, keep overnight in a cool place (not the refrigerator)
Knead up the balls and let rest 30 minutes. Roll out, spread with filling. Put seam down on parchment lined cookie sheet. Brush with beaten egg yolk, wait 10 minutes and brush again. Poke each roll several times with a fork bake at 350 for about an hour. If browning too fast, cover with foil. Cool completely before slicing.

My Dad doesn't use a filling recipe. He told me to "take some ground walnuts or poppy seed and cook it in a little milk. Add enough sugar to make it sweet. Add the rind of a lemon too. To the poppy seed filling you should also add some raisins. If you like cinnamon, you can use a little. Spread some cherry jam on the beigli dough before you spread the poppy seed filling). If you are not this adventurous, you could use one of the fillings listed in the other two recipes given, but remember to double the filling recipe if you are making the full version of my Dad's beigli recipe.

[rottiedogs]

Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other Versions
Submitted by dvdlee on August 27, 2004 at 10:23 am

DESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other Versions

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 recipe of marinated fruit (see #101)
1 lb. butter (unsalted)
1 lb. dark brown sugar
1 Table. vanilla
1/2 teas. ground nutmeg
1/2 teas. ground cinnamon
12 eggs
1 lb + 1/2 cup of flour
1 Table of baking powder
4 oz burnt sugar extract

Preheat oven to 350F

Cream butter & sugar until light & fluffy. Add marinated fruit and liquor mixture. Combine well.
Add vanilla and spices. Beat in eggs (I beat them in 2 at a time.).
Add flour and baking powder and mix. Add burnt sugar extract and mix well.

You can bake this in any size pan you want -- springform, 9" cake, bread pan, disposoable. The cake turns out very much like an English steamed pudding. Whatever the size, bake until the cake is done (or "set") about 2/3 of the way to the center. The center should be slightly "loose" or "jiggly".

Cool cake on a rack. After 10 minutes or so, remove cake from pan and let cool until cold.

This makes a lot of batter (I use a dutch oven as my mixing "bowl"). The batter will hold for 4 hours or so as you bake other cakes.

See Note #102 for Icing & serving suggestions

1 lb. butter
2 cups dark brown sugar
8 eggs
2 tsp cinnamon
1 tsp mixed baking (or cake) spice
1 tsp grated nutmeg
1 Table. vanilla
2 Table. rose water
1 & 1/2 Table Almond extract
2 Table. lime juice
1 cup orange marmalade
Marinated fruit (from Note #101)
2 cups chopped dates
2 cups finely chopped pecans or almonds (nut meal is fine)
2 cups plain dry bread crumbs
8 cups self-rising flour

Cream together butter & dark brown sugar. Add eggs. Add everything else except flour. Fold in flour. (if batter seems too dry or stiff, add 1 cup or so of Port)

See above or my version for pan preparation, baking temp, time, procedure and serving suggestions.

[rottiedogs]

Bakery -- Jamacian Holiday Black Fruit Cake: 102: David's Version
Submitted by dvdlee on September 25, 2004 at 11:47 am

DESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 102: David's Version

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
You can bake the cake in any size pan. I usually make mini-loaves, loaf pan, and 8" round. Prepare pans by lightly greasing or spraying with oil. Place a piece of parchment in the bottom of each pan.

PREHEAT OVEN TO 350F

1 lb. butter 1 lb. brown sugar (light or dark)
1 dozen eggs
1 Tablespoon vanilla
2 1/2 teaspoons almond extract
1 1/2 to 2 teaspoon(s) mixed spice (cake spice)
3/4 teaspoon nutmeg (fresh, grated)
1/2 teaspoon cinnamon
1 cup orange marmalade (sweet, not seville)
2 cups finely ground almonds or pecans (I used pecan meal)
2 cups plain dry bread crumbs
5 cups flour (all purpose)
4 1/2 teaspoons baking powder
1 teaspoon salt
6 oz. burnt sugar extract (this can be omitted if unavailable, but the cake will not be "black" and will miss a slight "edge" in flavor) -- if not available locally can be ordered at: http://www.cordiallyyours. Look under the Carribean section: Condements: Sugars Jams Spreads Spices & Sauces. It is called Burnt Sugar Sauce.

1. Cream butter and brown sugar until light & fluffy
2. Gradually beat in eggs 2 at a time.
3. Mix in extracts and spices
4. Add marinated fruit to the butter/sugar/egg mixture, mix well.
5. Add nut meal and breat crumbs to batter
6. Combine flour, baking powder and salt and stir to distribute evenly
7. Fold in orange marmalade, then fold in flour mixture.

This makes a huge amount of cake batter. I mix it in my 6 qt. Dutch Oven (and its a little bit too small). If the batter appears dry add a small quantity of port to moisten the batter. Batter should be the consistency of a slightly stiff cake batter.

SPOON BATTER INTO PANS

The cake will not rise very much at all during baking. The baking powder really doesn't seem to have much effect, but every recipe calls for it... I use it -- its cheap after all!

BAKE CAKE IN 350F OVEN UNTIL DONE A mini-loaf took about 45 minutes in my oven. A loaf was around 1 hour 10 min. a 8" springform cake pan (with batter around 2 1/2 inches deep) was around 90 minutes. The cake will crack in the center and should be baked like a brownie or custard. The interior will be very slightly underdone and the outside edges will have begun to dry out. I baked the cakes to approximatly 165 - 170F in the center of the cake. There is a fairly wide range of "doneness" to the cake, so you don't have to be accurate to the minute or exact temp.

Remove cake(s) from oven and cool on a rack for 10 - 15 minutes. Invert cake onto cooling rack and carefully remove parchment paper. (you don't want the cake to split). Cool completly.

FROSTING THE CAKE

You have several options. One option is to roll out a thin sheet of marzipan and place over the top of the cake, with the edges of the marzipan draping over the sides. Decorate as desired.

You can also frost with a standard confectioners sugar milk glaze (2 cups confections sugar, 3 tablespoons cream, 1/2 to 1 teaspoon of almond extract -- add more cream as necessary to make smooth glaze).

You can even combine the 2 frostings -- place marzipan on cake, then coat with glaze.

This is a very rich cake. Serve in 1/2 inch slices. I do not serve with any topping or sauce on the plate (you might consider a very thin creme angalise, but I think its not needed and just more work!)

Sorry for the long note -- but I wanted to document/comment on the recipe steps (since most of the recipes I found were woefully short of directions.)

Note: Burnt Sugar Extract can (in theory) be made at home. You take one pound of brown sugar in a skillet with 1/2 cup of water. You then (and I quote) "boil it gently until the sugar begins to turn black". Personally, I just barely have the confidence to make gumbo roux -- must less boil sugar until black!

[rottiedogs]

DvdLee's Biscuit recipe
twin2
When I woke up this morning I realized that the only thing I wanted to put in my mouth for breakfast was one of DvdLee and knead2quilt's wonderful biscuits. I made them up and enjoyed them heartily with my coffee and some Smucker's Michigan Tart Red Cherry jam and Orange Marmalade. Oh, my gosh. They are still the best ever biscuits!!! Hello to all you old timers who may remember me. It's been a while since I visited this site or posted anything and I don't recognize many of the names any more. Blessings on all of you wonderful cooks and bakers. We make the world a better place for our friends and families.
badge posted by: twin2 on February 20, 2015 at 1:09 pm in General discussions
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REPLIES TO THIS DISCUSSION
reply by: cwcdesign on February 23, 2015 at 8:08 am
cwcdesign
OK DL, you can't drop a meal like crockpot ranch buffalo chicken and not share the recipe. It sounds like it would be a hit in my family and I need a couple more crockpot recipes that aren't stew. N doesn't like stew 🙁
-
And, welcome back twin2. I'm one of the newer members who have heard the long-timers reminisce about your recipes.
REPLY TO THIS COMMENT
reply by: dachshundlady on February 23, 2015 at 7:35 am
dachshundlady
I hadn't made your kaiser rolls in a while, twin2, so I had no "old dough". But I made them yesterday to go with crock pot buffalo ranch chicken and both were great. Now I have a piece of old dough in the fridge for next time!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 23, 2015 at 5:37 am
Mrs Cindy
Twin2, welcome back! Sometimes finding the courage, deep within, to do the things we need to do is the hardest decision we ever have to make. I know from personal experience how difficult this last few years have been for you. I'm glad to hear you are coming out of the tunnel from the opposite end.
.
Here's praying for a complete recovery from your cancer and many, many, more years of living close to and enjoying your little granddaughter and all your family.
.
Please come back to the circle often. There is an abundance of love and support right here for all the down and gloomy days. Flour power, and His love, really works!
.
~Cindy
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 23, 2015 at 5:29 am
Mrs Cindy
Yes! Listed as his Rustic Lentil Soup. It's one of the best soups ever. I've been making a batch every six weeks or so for TS's lunch. He swore he wouldn't eat beans of any kind, "and that includes those little lentil things!" That was three years ago. It's his favorite soup.
.
~Cindy
REPLY TO THIS COMMENT
reply by: Rascals1 on February 23, 2015 at 1:41 am
Rascals1
I made the biscuits today dachshundlady they are good, with butter and honey, or what ever you put on them. You will enjoy them.
Cindy is the lentil soup recipe on here I'd like to try that also.
REPLY TO THIS COMMENT
reply by: twin2 on February 22, 2015 at 11:04 pm
twin2
Thanks, everyone, for the greetings and memories! I think of you people more than you know. Yes, I did move back to my beloved Michigan. Finally got the courage to end a really bad marriage and begin life over again with the object of my personal happiness and health in mind. I just love southwestern Michigan and live near my son and little granddaughter now. I have been having some health issues (aren't we all) this year, but thanks to a wonderful team of doctors and the support of a few wonderful friends and family, I seem to have licked cancer. Too early for a completely positive report, but all the news is good so far. Life is good and God answers our prayers.
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 22, 2015 at 7:46 am
Mrs Cindy
deleted post because I'm an idiot!!!
.
~C
REPLY TO THIS COMMENT
reply by: dachshundlady on February 22, 2015 at 7:35 am
dachshundlady
Twin2, I was just thinking of you the other day! I still love your kaiser rolls. And your baking powder stollen recipe is a favorite. Didn't you move to Michigan or Minnesota? So glad to have you back and hope you'll check in with us. I have never tried David's biscuits but will have to now. ~Mary Ann
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 21, 2015 at 8:48 pm
Mrs Cindy
Annzie, I make David's Rustic Lentil Soup every six weeks. Every time I make it, it feels like David is right there, at my right shoulder, guiding me, talking me through it. Since this is the soup TS eats every single day for lunch, I'm careful to never run out. I put at least six 2 quart containers in the freezer. TS has found Black Beluga Lentils he orders for me in 10 pound packages. It takes a while to use them, but they make wonderful side dishes. I really love all of David's recipes. It's such a joy reading through them. It brings him to life!
.
~Cindy
REPLY TO THIS COMMENT
reply by: annzie on February 21, 2015 at 10:41 am
annzie
Oh my, such a treat to see this 'blast from the past'! Double-blast, with the reference to DvdLee. Love his recipes! A favorite, which was mentioned fairly recently (or is it that I'm getting old and forgetful?) is his Lentil Soup, using the Petit Green French Lentils. And because of him, I STILL mail-order bacon (occasionally,but it's just THE best!) from Burger's Smokehouse in California, MO. Their sliced ham shanks, too, are a staple in our household.
Yes, the northeast is COLD, but hey, it's winter. And all this snow? It's 'Poor Man's Fertilizer'. I DO worry about those in the more southern states who are even colder than we are here in Maine!
Do visit again, Twin2!!!
REPLY TO THIS COMMENT
reply by: Mrs Cindy on February 21, 2015 at 5:13 am
Mrs Cindy
So good to see you back here again, twin2, you've been missed. There are still some of us oldies, but goodies around, as well as some really great newbies. This is still one of the best baking forums on the Internet.
.
Again, glad you dropped in, come back anytime, or, just sit here a spell and enjoy your biscuits and coffee.
.
~Cindy
REPLY TO THIS COMMENT
reply by: Mike Nolan on February 20, 2015 at 11:25 pm
Mike Nolan
I've been looking at another buttermilk biscuit recipe, but I like the proportions in David's recipe better (and it certainly comes well-recommended here), so I made David's biscuits tonight, they went well with honey and later with creamed tuna. I think I may have over-baked them by about 20 seconds, I'll know better next time. I used a 2 1/2 inch cutter, next time I think I'll make them more like 2" or 1 3/4".
REPLY TO THIS COMMENT
reply by: berwynbaker on February 20, 2015 at 8:13 pm
berwynbaker
twin2 good to see you again. Hope life has been treating you well. BB
REPLY TO THIS COMMENT
reply by: bakeraunt on February 20, 2015 at 7:18 pm
bakeraunt
Thank you, Swirth!
REPLY TO THIS COMMENT
reply by: Livingwell on February 20, 2015 at 4:19 pm
Livingwell
Saved for reference.
REPLY TO THIS COMMENT
reply by: swirth on February 20, 2015 at 2:21 pm
swirth
DvdLee's biscuit recipe is NOT in his recipes!
-
Here is his authentic recipe for different flour quantities from a biscuit lesson he did for a BC member in SF, CA...I copied all of this from the oldBC long ago:
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reply by: swirth on May 13, 2013 at 7:56 am
-
Here is the main part of that oldBC thread with DvdLee's recipe for southern biscuits...I'd copied this from that oldBC thread:
-
Reply by swirth on October 23, 2012 at 12:27 pm KAF did some revisions to DvdLee's original biscuit recipe but here is his main recipe from the oldBC:
-
7/2/2004
DvdLee
Forgot to add the basic biscuit ratio we used.
For each cup of White Lily Flour OR 3/4 cup bleached Gold Medal + 1/4 cup Cake Flour:
1 & 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2-2 & 1/2 Tablespoons butter (or 50/50 shortening/butter)
1/3 cup buttermilk
--------
So for a 2 cup recipe you'd have:
2 cups White Lily OR 1 & 1/2 cups AP + 1/2 cup cake flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4-5 Tablespoons butter
2/3 cup buttermilk
(continue to multiply the ratio proportions to increase the amount of biscuit dough)
------------
Preheat oven to 450F.
Blend all flour/dry ingredients together until well mixed.
Cut fat into flour until you can't feel any 'lumps' of butter -- but if you compress the flour it will almost hold together.
Add the buttermilk in one fell swoop and gently mix together (treat it like a muffin batter, mix as little as possible -- a dough whisk is GREAT for this)
Turn onto a floured counter - gently press the dough together using the motions of kneading -- but not as much pressure. The dough will come together. Press the dough out until its around 1/2" - 2/3" inch thick. Cut into rounds. Put on ungreased baking sheet. Bake for 13 minutes (you should check on them after 13 minutes -- they will more than likely take a little longer -- but 13 minutes is when you need to take a peek!)
You can brush the tops with sweet milk, butter or nothing at all. Presonal pref. here.
--------------------------
DvdLee had visited K2Q in SF, CA when he was there for his transplant surgery and they got together for a biscuit making lesson...and the above recipe(s) were used in their lesson.
Hope this helps you, beabaker! Good to see you here!
-----------------------------------
REPLY TO THIS COMMENT
reply by: swirth on February 20, 2015 at 2:12 pm
swirth
bakeraunt...here you go for the KAF version:
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http://www.kingarthurflour.com/recipes/david-lees-biscuits-perfect-for-s...
REPLY TO THIS COMMENT
reply by: Mike Nolan on February 20, 2015 at 2:12 pm
Mike Nolan
David's recipes can be found here: http://community.kingarthurflour.com/users/dvdlee
REPLY TO THIS COMMENT
reply by: bakeraunt on February 20, 2015 at 1:59 pm
bakeraunt
Welcome twin2 from one of the newbies. Where can I find this wondrous recipe?
REPLY TO THIS COMMENT
reply by: kathyd on February 20, 2015 at 1:55 pm
kathyd
Well Twin2 nice to see you around. I don't visit as often as I should but when I saw the post and the reference to Dvdlee I just had to poke my nose in here. I have never made his biscuits but I should because I'm a biscuit girl for sure. My favorite recipe from him is his Tomato Soup. Lots of work but such a good soup. Again, welcome back and check in when you can. There are still some of the ol'gang that hang around still!
Enjoy your weekend,
KathyD

[rottiedogs]

Sabayon
Submitted by brianjwood on October 22, 2002 at 8:11 am

DESCRIPTION
Sabayon

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A delicious invention, easy to make.
Cheers, Brian

Sabayon

Sabayons go particularly well with ice-creams or can be spooned over tarts or flans and then made into a golden brown glaze under the grill. This recipe is different from the original,. you can add almost any flavours and tastes to suit the dessert of your choice.
MAKES 900 ml (1 1/2 pints)
4 egg yolks
6 tablespoons liqueur, such as Champagne, white wine, brandy, Irish whiskey, Marsala, fruit liqueurs (pear, apple, raspberry, etc.), coffee
50 g (2 oz) castor sugar

All these flavours can be made using the same method, whisking together the yolks with the sugar and the flavour of your choice over a pan of simmering water, which will at least double the volume.
Note
The sabayon can also be made in an electric mixer. To help it along, simply warm the bowl first.
Variations
There are many other flavours that can be added to a sabayon. To this quantity, the grated zest of 1-2 lemons, oranges or limes can be added, replacing half the Champagne or white wine with the juice of the fruit. This will give you a very strong citrus fruit sabayon that will eat well with a steamed sponge or maybe ice-cream of the same flavour. Of course, all of the flavours can be mixed. A good home-made or bought raspberry ice-cream or sorbet with a lemon sabayon is delicious. Or perhaps chocolate ice-cream or steamed sponge with orange sabayon or a good white chocolate ice-cream with lime sabayon.
To add even more taste to these, three-quarters of the liquid, wine or flavouring can be replaced with lemon curd or good orange marmalade to make it even more flavoursome.
Reducing the sugar content to 25 g (1 oz) and adding 3-4 tablespoons of golden syrup with 1-2 tablespoons of water gives you an amazing golden syrup sabayon. Eating that spooned over a golden syrup steamed sponge instead or as well as custard is wonderful.
Another variation is to make an Irish whiskey sabayon to go with the Rich Stout Cake(see recipe list) to make a unique Stout Cake Pudding .

[BakerAunt]

Gingerbread Pancakes
Submitted by glory on August 06, 2002 at 11:00 am
These are tried and true. Nice for Christmas morning.

1 cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 TBSP sugar
1 TBSP ground cinnamon
½ tsp. ground ginger
¼ tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons butter, melted
1 TBSP molasses

Combine first 9 ingredients in a large bowl; make a well in the center of the mixture. Combine egg and the next 3 ingredients; add to dry ingredients, stirring just until moistened.

Spoon about 2 TBSP of batter onto a hot, lightly greased griddle. Repeat with remaining batter. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with orange marmalade syrup. Yield: 10 pancakes

Orange Marmalade Syrup
2/3 cup maple syrup
1/3 cup orange marmalade
Combine ingredients in a small saucepan, and bring to a boil, stirring constantly. Yield: 1 cup

[rottiedogs]

Blackberry Corn Muffin Cake
Submitted by bocca on August 08, 2007 at 5:57 pm

DESCRIPTION
Blackberry Corn Muffin Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Blackberry Corn Muffin Cake
Bon Appétit June 1988

Cake:
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1½ cups granulated sugar
2 tablespoons minced orange zest
3 large eggs, room temperature
1½ cups buttermilk
3 cups fresh blackberries or frozen unsweetened, unthawed
Glaze:
1/3 cup orange marmalade
3 tablespoons unsalted butter
3 tablespoons sugar
1½ tablespoons whipping cream
Additional fresh blackberries (optional)

.

For cake: Preheat oven to 350ºF. Butter and flour 12-cup nonstick ring or bundt pan. Mix all-purpose flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, cream butter with sugar and orange zest in large bowl until light and fluffy. Blend in eggs 1 at a time. Fold in half of dry ingredients. Stir in buttermilk and blackberries. Gently fold in remaining dry ingredients. Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 50 minutes. Cool cake in pan on rack 15 minutes. Invert cake onto plate. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic wrap.)

For glaze: Stir marmalade, butter, sugar and cream in heavy small saucepan over low heat until sugar dissolved and butter melts. Increase heat and simmer until thick and bubbling, stirring frequently, about 5 minutes. Cool completely. Spoon glaze over cake, allowing excess to run down sides. Garnish cake with additional berries if desired. 8 to 10 servings

• This topic was modified 8 years, 5 months ago by htfoot.

[S_Wirth]

Seville Orange Marmalade

Submitted by: jej
Last Updated: 7/12/2006

Found another recipe for the Do-it-Yourself-ers. It is the last recipe in my little Spanish/American cookbook, submitted by one Tess La Touche. My DH loves marmalade -- it is probably his favorite on toast and other such things. My grandparents used to go to Florida during the '40s, and my grandmother made marmalade. So how could I pass this one up. My biggest problem is finding Seville oranges, of course.

8 Seville oranges
2 sweet oranges
1 large lemon
Sugar (1 cup for each cup of boiled liquid)
1 piece of butter (size of walnut)
2 bowls
12 cups of water

Wash and peel the fruit (only the yellow part). Cut the rind in the finest strips possible with scissors and put in one bowl. Cut fruit in half and squeeze out juice. Put juice in bowl with cut strips of peel. Put the rest of pith, pips, and pulp in other bowl. Put 6 cups of water in each bowl and soak overnight.

In large preserving pan or wide casserole put the peel and juice. Add the strained liquid from the other bowl. Place the pips and pulp in a muslin bag and tie with string and add to the pan. Boil, stirring occasionally with wooden spoon until the the peel is tender (about 1 1/2 hours).

Cool a little and to one cup of liquid put 1 cup of sugar. Bring to a boil and simmer for about half an hour or until mixture sets on a cold plate. Cool a little and place in warmed dry jars. When cold put a round of grease-proof paper soaked in brandy on top and cover. Keep in cool place.

[S_Wirth]

Miracle Frosting (light, white & fluffy)

Submitted by: jej
Last Updated: 7/8/2010

I originally used this recipe because I did not have a double-boiler, and this frosting simply required a mixing bowl! Now I always make it in the top of my double-boiler. It is wonderful as a white fluffy frosting, or I can substitute orange juice for the water for variety, or cherry juice (from maraschino cherry bottle).

I nearly always top it with something, sometimes a sprinkling of cut up nuts over it, or shaved chocolate. If it is used on an orange cake, I like to use warmed orange marmalade on the top, carefully placed in the swirls. The possibilities are endless, like coconut, etc. This frosting does better if covered, as it can breakdown in the air after a few days. (Around here it doesn't last that long.)

I particularly like this frosting because it is fat-free and contains only 1 cup of sugar. A regular 7-Minute Frosting uses 1-1/2 cups sugar. Also, this frosting does not get sugary or develop a hard crust like a 7-Minute does.

My m-i-l thinks this frosting is "out of this world." 🙂

1 egg white
1 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup boiling water. (Does not have to be boiling if using a double boiler.)**

Place all ingredients in a top of a double boiler; place over boiling water, then reduce to a simmer. Beat with hand mixer until of spreading/frosting consistency. I start out with a lower speed, then go on to a higher speed. Move the mixer around in the mixture, and over the bottom of the pan, to keep it all cooking uniformly. When the frosting billows up, I also move the mixer up and down as it goes around the pan, to ensure that all of the frosting is being well-beaten.

**Recently I have not been using HOT (or boiling) water; rather I've been using water cold, just as it comes from the tap.

The cooking time will vary, but I'd say from 7 to 10 minutes. I want to know it is cooked. I check its readiness or 'doneness' by tasting and by looking. It 'billows' when done. Looks fluffy and quite like meringue.

I add a 1/2 to 1 teaspoon of vanilla when I take it from the heat. I sometimes stir it in with the spoon, sometimes beat it in. The volume will reduce just slightly. Pile on the cake with a large spoon or spatula. I like to make swirls in the frosting, but that is a matter of preference.

[S_Wirth]

Orange Cake

Submitted by: jej
Last Updated: 3/11/2005

This delicious cake remains moist as long as a single crumb remains. It is very versatile, using scratch or mix, in layers or large loaf. A sugar syrup is used on the layers, with choices for liquors used. Though frosting recipe is given, frost to your own taste. Pistachio nuts are optional for sides of cake. If you are serving this cake to teetotalers, they will simply love the cake (if you can keep the secret of the syrup ingredients!). Bon appetit.

1 yellow or orange chiffon cake (mix or otherwise). Betty Crocker yellow is very satisfactory. (Orange chiffon recipe will be posted 4/7.)

Syrup:
1/2 c. sugar
1/4 c. rum -- I prefer all Cointreau or Triple Sec, or 3 T. orange liquor to 1 T. rum

Approximately 1 to 1-1/4 c. orange marmalade

Orange Frosting (choice of suggestions below)
1/2 c. Pistachio nuts

1. Prepare cake, either mix or from scratch. Orange chiffon cake recipe will be posted 4/7. Bake chiffon cake in 10-inch tube pan. Can slice into 2 or 3 layers; turn cut side of lower layer up. Yellow cake may be baked in 2 or 3 layers. I usually prefer 2 layers.

2. Combine sugar and 1/2 c. water in small saucepan. Heat, stirring constantly, to boiling; simmer 2 minutes. Cool slightly, stir in choice of liquors. Spoon 1/2 or 1/3 (depending on number of layers) over lower cake layer. Spread 1/3 to 1/2 cup Orange Marmalade over layer. Place remaining layers onto cake, and repeat with syrup and marmalade, until all layers are in place.

3. Cover cake with plastic wrap and allow to stand overnight, or several hours, so entire cake can become uniformly moist with syrup and orange marmalade.

4. Prepare Orange Frosting. Spread over sides and top of cake, making deep swirls with spatula on the surface. If not coating sides with pistachio nuts, use tip of spatula or back of spoon to make decorative points or swirls in frosting on sides of cake.

5. Heat remaining 1/4 c. orange marmalade until softened in a small saucepan. Using spoon, glaze swirls of frosting with clear marmalade. Place strands of peel decoratively in swirls. Coat sides of cake with pistachio nuts as desired. Cut in Wedges to serve.

Orange Frosting: Make in double boiler.

2 unbeaten egg whites
1-1/4 c. sugar
1 T. light corn syrup
1/4 c. thawed frozen orange juice concentrate

Combine all ingredients in top of double boiler; place over simmering water.

Cook, beating constantly with electric beater on high speed for approximately 10 minutes, until frosting stands in high peaks. Remove from heat.

Makes enough to frost o 10-inch cake. One-half of recipe is sufficient to frost surface of 9x12 cake. When making a 9x12-inch cake with its own cover, I prefer to use the Miracle Frosting recipe, substituting orange juice for the water. (Recipe is posted separately.)

[S_Wirth]

Amazon Chocolate Cake ...Eggless, & No Dairy

Submitted by: jej
Last Updated: 7/8/2010

One of my very best recipes!!

Great news! I just found the McCall magazine from whence this fabulous recipe came, so I can finally give proper credit to Margaret Fox, pastry chef at Cafe Beaujolais in Mendocino, California.

McCall's editor (October 1996) wrote, "From their kitchen to yours: America's top women pastry chefs let you in on six of their sweetest secrets."

Chef Fox added, "This may be the ultimate chocolate cake. It's incredibly easy to make but tastes much more complex than it really is."

Nothing but raves and requests for this recipe. I've been ever-grateful to Chef Fox.

I now make two of my own "changes": 1) Use half white, half brown sugar for a wonderfully unique and subtle flavor, and 2) I use a blend of cocoa made by SACO which is part regular and part Dutched cocoa, and to that I add a good tablespoonful of KAF's Black Cocoa.

3 c. unsifted all-purpose flour
2 c. gran. sugar
2/3 c unsw. cocoa powder
2 t. soda
1 t. salt
2 c. cold water
1/2 c. + 2 T. vege. oil
2 T. white vinegar
(or strained lemon j.)
1 T. vanilla extract

Preheat oven to 350?F. Grease 2 rd. 9-in. pans. Line bottoms
with waxed paper, grease and flour (with cocoa). [For everyday I prefer a 9x13-inch cake pan.]

In large bowl, combine flour, sugar, cocoa, soda, and salt; I whisk this together with my wire whisk, or sometimes with my favorite slotted spoon, making sure it is well-mixed. In another bowl, combine water, oil, vinegar and vanilla. Grad. add liquids to dry ingred, whisking until smooth. Pour into pans, rapping bottom of filled pans on counter to rid of air. Bake 30 minutes, until toothpick clean and edges pulled away. Cool in pans on racks 30 minutes, then invert on racks, remove paper, and let cool completely. 16 servings

Per serving: 435 cal, 22 g fat, 31 mg cholesterol, 184 mg sodium

MOCHA BUTTERCREAM FROSTING

2 oz. bitter chocolate, chopped
2 T. strong black coffee
1 T. instant coffee (pdr or gran.)
1 c. unsalted butter, softened
2 c. confectioner?s sugar
chocolate curls (opt.)

In small saucepan over low heat, melt choc., coffee powder, and the coffee, stirring until smooth. Cool. In a bowl, with mixer, beat butter and sugar to blend. Add choc mixture; beat. Chill to spreadable consistency, 15 min. To assemble: Place 1 cake layer on serving dish. Spread evenly with 3/4 c. frosting. Top with remaining cake layer. Cover with remaining frosting. Top with chocolate curls, if desired.

[Note: I have not used the above frosting recipe; I much prefer a white fluffy frosting, such as 7-Minute frosting, or the Miracle Frosting (below), which I always use.

MIRACLE FROSTING:

1 c. sugar
1/4 t. cream of tartar
1 egg white
1/2 c. hot water-- or cold when using double boiler
1 t. vanilla

Cook in a double boiler, as with 7-Minute frosting.

The sugar and cream of tartar are mixed together first in the top of the double boiler. Then IF using boiling water, I beat the egg white into the sugar, then add the boiling water slowly while beating constantly. If using cold water, it can go right in before or with the egg white.

But, put a kitchen plate or foil over every uncovered or exposed burner. No matter what I'm beating on the stove, it seems to spatter onto anything nearby, including all the neighboring burners - and I don't want frosting on them. Also, before beginning to cook the frosting, I try to make sure a potholder is handy, as well as the vanilla. I no longer set a timer, estimating it will take maybe 15 - 20 minutes to do the whole thing. I rely on the consistency and appearance of the cooked frosting, as described in the next paragraph.

When the frosting is getting close to finished, it has 'thickened' or cooked to a consistency that is 'swirly' and will hold nice peaks. It has substance and is FLUFFY. It also has taken on a lovely glossy look. I sort of 'wiggle the beaters' across, and also from 'close-to-away' from me, so see what sort of 'wake' it leaves. The wake is very indicative of how it will behave on the cake. That is why I no longer set a timer, etc. Think of billowing clouds. If I want a touch of vanilla, it goes in after the frosting is off the heat. I used some Trader Joe Tahitian vanilla today, and just a bit really flavored up that frosting!!

Well, this is a bit long, but I decided 'over-kill directions' are a better thing than not enough info. And on the positive side of that, when I was a newbie in this group, no less than David Lee assured me that he, too, preferred to over-do with the how-to and why!

After spreading over the cake, shave chocolate over the surface, or sprinkle with chopped nuts. Or carefully coat swirls with warmed orange marmalade. Or sprinkle with coconut. Or...

If a 9x13 cake pan is used, I immediately cover with the pan cover or foil. To store a round cake, a covered dutch oven has worked well for me; however, I put a long double-folded sheet of foil or towel under the cake to raise and lower it into the pot (leaving the ends hanging out). I also have a very high (and heavy) glass dome that will fit over some plates, and onto others. Covering for storage both keeps cake moist and also keeps the frosting in optimum condition.

***Cake may be left unfrosted to serve with a dollop of whipped cream or, for totally non-dairy and non-egg, a dairy-free whipped topping. If served in this manner, a few lovely raspberries on the plate add to the appeal.

[S_Wirth]

Irish Soda Bread

This recipe tastes exactly like what Irish Soda bread should taste like. I prefer to toast the slices and make a nice flavored butter to go alongside-like orange marmalade butter or rasberry butter, but it is delicious plain. the recipe is from the Food Network show with the Hearty boys...YUM!

1/2 cup oatmeal (ground in food processor)
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins –can combine light an dark
1 tablespoon caraway seeds
3/4 cup buttermilk

Preheat the oven to 375 degrees F.

Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.