Search Results for ‘(“C’
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Topic: Article on Cakes
This article on cakes, from Taste, touches on some of the issues we have been discussing in connection with oil cakes (or breads):
On Thursday, I baked a half recipe of Pfeffernusse. I just realized that I forgot the pepper! (Too much activity in the kitchen around me.) They will still taste good with the spices.
The Austrian Malt Bread makes great oven cheese toast. Spread butter or margarine on slices, top with a tablespoon or two of shredded cheese (we like a four-cheese blend we get at Sams) and put under the broiler until lightly browned.
And I always make the Austrian Malt Bread when we make a fresh batch of Cardinal Preserves strawberry jam.
Pie picture in baking thread. Dinner tonight will be Crab Alfredo on noodles, baked sweet potato and a tossed salad, with cherry pie for dessert. (My wife already had a piece of the pie for brunch.)
This article on cakes, from Taste, touches on some of the issues we have been discussing in connection with oil cakes (or breads):
Thanks for posting the link, Aaron. Lucia was considered a patron saint of Sweden, who supposedly brought food during a famine when the people were starving. Even though Sweden became a Lutheran country in the sixteenth century and saints were no longer considered intercessors, St. Lucia retained her special day. I'm not surprised that there was also a merging with pagan tradition, as that was common among the early Christian missionaries. I'd not heard about the devil connection before.
I read once that a lot of the butter rich, white flour pastries with almond fillings, citrus, and spices for which Sweden and the Scandinavian countries are known are actually nineteenth-century imports from European countries. That makes sense, since the growing period for grain favors heartier ones. I was very tempted to buy a recent book on Scandinavian baking that was said to explore the older tradition.
I've never used saffron (expensive).
One final note: the oil-based Lucia Buns I baked this year have grown on me, and they stay softer than the butter ones did.
Kimbob, I was going to say, now that you’re ready it won’t be so bad. That’s how I look at hurricane prep (and use to for snowstorms). I’d rather be already and hav3 nothing happen than be found unready when a big one hits!
Stay safe!
cwcdesign.
This morning I made a batch of KABC’s No-Knead Cheese Burger buns for the freezer. It’s our favorite - it always comes out right (now watch - next time it won’t). I make the dough in the bread machine and finish in the oven. It uses cheese powder and the recipe calls for onion powder - sometimes I use garlic powder.
Italiancook, when I use the stand mixer and need to add in the flour, I just use the stir (a trick I learned from Mrs. Cindy). I watch it carefully and when it's mostly blended in, I stop and with a scraper fold in the last remaining bits. I was always beating my flour before that. Just another idea for you to try.
I copied this here because I put it in the wrong thread 🙄
Will made a really good sweet potato soup from HBH. It wasn’t sweet and was light with the use of vegetable stock and coconut milk. The recipe called for a pesto with kale in it. Will just chopped up fresh kale (we like dinosaur kale) and we sprinkled it in so it wilted.
But even when I lived in Massachusetts, I preferred pecans and had them on hand there as well.
Will made a really good sweet potato soup from HBH. It wasn’t sweet and was light with the use of vegetable stock and coconut milk. The recipe called for a pesto with kale in it. Will just chopped up fresh kale (we like dinosaur kale) and we sprinkled it in so it wilted.
Sweet City's website didn't work good for me, but I discovered they carry SAF red yeast. Didn't price compare with KABC, and really, the price depends on shipping costs, too.
I wanted to bake a yellow cake (buttermilk), but I've lost the recipe! I posted it on this site, so I hope I can find it. Since I couldn't bake that, I settled on making my beloved stepmother's Apple Cake. I've dreamed about her twice in two weeks, so it seemed fitting. I only had Fuji apples. I don't know if they're a cooking apple, but they didn't turn to applesauce. The recipe called for 1 cup butter. I used 1/2 cup butter & 1/4 cup + 2 tbsp. light olive oil. The finished cake seemed tough. I assume the oil substitution was to blame, but it was tasty. Also has raisins and walnuts. Next time I want an apple cake, I'll use the KABC recipe to see how half oil, half butter works with that.
I admire all the baking you all are doing this month. And kimbob, all that stollen! You've made many people happy.
I went to the bookstore today to pick up a bar book for Nathaniel. I also got a Coastal Georgia bird book for Will. There was no one in the store when I got there and the employee masked when I came in (I’d already talked to her on the phone). Two other people arrived but we were distanced - it was a treat. If I wanted she would have brought it out to the car - another time. Anyway, I went to look at the baking books. Anyone ever heard of Robert Bertinet? He has a beautiful book called Crumb: Bake Brilliant Bread - it’s a pretty book, but I don’t know. Mark Bittman has How to Bake Everything - nice drawings for techniques but a fat book. I’ll probably wait til Will settles somewhere - he says he doesn’t want a lot of stuff he has to schlep.
A few years ago I was in a store (Sweet Wise) near Opryland in Nashville that had square pans in every size in one inch increments from 3x3 to at least 18x18. I think they had some of them up to 24x24 but those wouldn't fit in my oven, an 18x18 would, just barely.
I bought a 10x10 pan but gave some thought to buying a full set. The last time I was in Nashville the store was temporarily closed due to an ownership change, but their web site says they're open again under the name Sweet City.
Not sure if/when I'll be in the Nashville area again, the company I used to work for has its offices about 90 miles east of there. I still do a little consulting for them, but most of their staff has been working remotely since March, over half of them don't even live in Tennessee.
Glad you got everything sealed! I checked with Rhett, and he doesn't know why your jars wouldn't seal. He always has 100% seal on his jars - we love to listen to the ping, ping, ping! Possibly there is something, a drop of syrup?, on the rim of the jar - but not likely, since you are scrupulously clean. He has 2 suggestions, which are not related to the sealing. One, be sure your clean jars are dry - any water in them might contaminate the syrup, and possibly dilute it. Also, you really only need to heat it up to 195* (that is the temp he uses to reseal) and it will preserve and seal the jar. Yesterday he made a batch of maple cream, and then bottled 16 half gallons of syrup - and all 16 sealed completely. I'll check my sources on canning to see if there is anything there that might apply. I love hearing about the ways you are using the syrup in your cooking and baking!
Aaron has Donut Day. I'm preparing for Saint Lucia's Day tomorrow, as a nod to my Swedish heritage. On Saturday, I experimented with my standard recipe for Lucia Buns, based on notes that I made last year. I decided that I would try them with 1/3 cup oil replacing the ½ cup of butter. (Last year, I used half butter and half oil.) I let the bread machine do the kneading. They baked well. Tomorrow we will have some with breakfast.
