Search Results for '("C'

[Mike Nolan]

The dough sheeter has arrived. It's fairly simple, the central section with the gears, two rods that extend to the sides to rest the rolling plate on, the rolling plate and a handle, and it looks well made and easy to keep clean. The rolling plate is small enough it will fit in the refrigerator, which will make chilling the dough between turns easier. (That would not have been the case with the larger model.)

It did not come with any recipes and the Brod and Taylor website doesn't appear to have any recipes specifically for the sheeter, so sizing dough will be a learning process. Their website says it handles 200-300 grams of dough, but that may be based on final rollout thickness and the overall dimensions of the rollout plate. I've used croissant recipes that had you divide the dough into two parts for final rollout, that should work here as well.

I've sized my puff pastry and croissant dough recipes in a spreadsheet table that has 7 columns to make from 200-800 grams of dough. I'll probably start with a 300 gram batch.

I was looking at the turnover recipe we used in pastry school, but it doesn't seem to indicate the size to cut the dough to. Other recipes seem to use about a 5x5 square.

[BakerAunt]

A friend was sending me a book and had room in the box to pack other items, so she sent a large amount of bread bags. (I think the family went through a baking your own bread phase.) These are tinted slightly, a kind of brownish pink. I asked her about them, and they are called "Forever Bread Bags," which the advertisement claims are extra thick and "all bread stays fresh longer." Bags are re-useable up to 20 times.

I will use them, as I do the regular clear ones that I have from King Arthur, but I am not sure that I buy the hype.

[mjekk]

I baked a new recipe (for me) from Taste of Home--Hawaiian Sweet Bread--https://www.tasteofhome.com/recipes/hawaiian-sweet-bread/
I baked it in 2 9x5 bread pans. It rose up beautifully. I will use this recipe again. MaryJane

[RiversideLen]

Today I made a batch of Healthy Oatmeal Cookies from Martha Stewart. It's a small recipe (maybe that's part of what makes them healthy) that uses oil instead of butter or shortening. I used fruitcake fruit blend from KAB as I have some that needs to be used up and added some coconut flakes. They came out pretty good.

I got 18 cookies out of it.

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[Mike Nolan]

I broke down and ordered the Brod and Taylor dough sheeter (it's my anniversary present to myself), it should be here tomorrow. BTW, they now have a somewhat larger model, the platform is 15x35 vs 12x24, which might work better for cottage industry production, but I went with the smaller one.

[Mike Nolan]

As a non-Jew who is interested in Jewish traditions (and those of other religions), I've always wondered about the rules regarding birds of prey. I guess eating insects and grubs doesn't count, since nearly all birds do that, but what about ducks and other waterfowl, who eat fish and frogs, and possibly some warm-blooded animals as well?

Boiled cider has some of the characteristics of other cooked sugars, so I'd say the cooking process does more than just concentrate the flavor. It might be possible to reduce the water content in a low-heat environment with less impact on the cider, but that's probably not easily done in a home kitchen.

I wonder if my brix refractometer would measure the change in cider vs boiled cider?

[aaronatthedoublef]

Choco, challah is complicated for a couple reasons that may not mean anything to anyone who is not Jewish or making it for Jewish friends and boiled, concentrated cider may actually be a help here. Too much juice in bread and, according to the laws of Kosher, it is no longer bread but cake. I've talked to a few people about whether or not this includes all the liquids - honey, oil, eggs, and water/juice (my cider), or if it is just the water to juice ratio. And no one has ever given me a straight answer on this. And a straight answer probably doesn't exist. We are a people who cannot decide if legumes are kosher for Passover or not (and that is a completely different set of rules layered on top of the everyday rules).

From your writing it sounds as if like brown butter and baked sugar the boiling changes the flavor and it is more than just concentrating it. I've found some recipes that will make smaller batches so I may try that but they are labor intensive and take three hours of watching and stirring so I'll have to block that out. Or I can just buy some.

Thanks

[BakerAunt]

I made turkey-zucchini meatloaf with peach-Dijon glaze for dinner on Monday. I also roasted some potato chunks tossed in olive oil and Penzeys Sunny Paris. We microwaved fresh broccoli (from the farmers market).

[aaronatthedoublef]

Choco, making maple syrup is NOT easy. Now your family are masters at it but I've tried it a couple of times with mixed success.

But, even if I use the boiled cider (purchased or making my own) I'll have to add more water to make up for the water I've taken out of the cider so I might as well just use the regular stuff and find one I like. WF used to have a brand I really like but it has disappeared.

I made mini layer cakes - chocolate cake with coconut buttercream I made a sheet cake and used a round cutter to cut the layers. I should have frozen the layer and done a crumb coat but I lacked the freezer space. I made cake balls with the leftover cake and frosting. Apparently they needed to be rolled in frosting too!

We went to see my son's XC team run and my other son's singing group had an impromptu party so I made a bunch of oatmeal raisin cookies.

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[Mike Nolan]

I use the King Arthur recipe https://www.kingarthurbaking.com/recipes/brazilian-cheese-buns-pao-de-queijo-recipe, but without the garlic.

I use a #60 scoop to dish them out onto parchment. In restaurants they're often much larger, but IMHO smaller is better.

I was using the 4 cheese blend that Sams Club sold (romano, asiago, provolone and parmesan), but they've stopped carrying it, and their new 'shaved cheese' blend is terrible. These days I've been using Soiree 3 cheese blend (parmesan, romano and asiago) or Bel Gioso cheeses.

I've had them with ground pepper in them and also with bits of hot peppers or pepper flakes, they're good but strong spices can clash with the main course.

[Mike Nolan]

The chipas recipes I found online were all similar to pao de queijo (Brazilian cheese rolls.)

IMHO the key to those rolls is the cheese. You can also play with the herbs and spices in them. (Of course I consider garlic unnecessary in them, and when I made them for the Brazilian-American Friendship picnic, nobody complained that they didn't have garlic in them, they were too busy snarfing them down!)

[BakerAunt]

I made stir-fry on Wednesday night using the leftover pork, the drippings, green onion, carrots, celery, red bell pepper (from garden), mushrooms, broccoli (farmers' market). I used some soba noodles that I bought when we went to Colorado Springs last April. (When I'm in another town, I like to check out what their supermarket carries.) These soba noodles are Hakubaku, organic, and made in Australia. They are the best I have found in taste in not clumping. I have enough for another two times of making stir-fry. I will have to see if they are available online or at any other grocery we might visit on trips

[chocomouse]

Vermont Maple Syrup Cheesecake from Epicurious
The Arlington Inn, Arlington VT

For crust:
twenty-four 5- by 2 1/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B; see note, above)

For filling:
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
and pure maple syrup if desired for drizzling

Preheat oven to 350° F.

Make crust:
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Make filling:
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

[chocomouse]

Skeptic, I do not have a recipe for maple fudge, sorry. The only fudge I've ever made was peanut butter, and then only a couple of times.

I do have a great recipe for maple cheesecake, from the Arlington Inn. I prefer to use a shortbread type crust instead of graham crackers. I'll also try to post the recipe in the recipe section.

Vermont Maple Syrup Cheesecake from Epicurious
The Arlington Inn, Arlington VT

For crust:
twenty-four 5- by 2 1/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B; see note, above)

For filling:
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
and pure maple syrup if desired for drizzling

Preheat oven to 350° F.

Make crust:
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Make filling:
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

[BakerAunt]

Our enclosed porch does not allow in the correct light frequency for plants, nor does it allow in heat--a bitter disappointment to my husband. (We do have a heating vent out there.) The first time we overwintered a bell pepper plant, I was sure it was dead, with its over wintered 2 small green peppers. It was amazing when my husband planted it in the garden again, and the little peppers grew and turned red, and it produced lots of red bell peppers.