Search Results for '("C'

[BakerAunt]

Northern Indiana had a major weather event last night--rain and very high winds--our power went out at 6:15 p.m. as we were eating dinner. (I pushed my husband to go ahead, "while we still have power," and he is glad he agreed.) Our power was out until shortly after 2 p.m. the next day, so it was close to 20 hours. We did not open either of the two refrigerators or freezers, and now that power is back, we will leave them closed until dinner (and hope that we do not lose power again, as sometimes there are intermittent outages after a major one). I am hoping that the food is ok, but I will probably need to use much of the new gallon of milk very quickly in baking.

This is the first time since we moved here that we have had a power outage of such a long duration. My husband plans to look into generators. It's not just the refrigerators but our water pump that goes out when we lose power (and there is also a pump on the grinder for our sewer system). We may also look into solar options.

We were fortunate to have no tree or house damage. We have heard reports that trees were down all over the region.

[chocomouse]

BLTs - the first 2 regular size tomatoes (Celebrity) from the garden, after 2 teeny 1.5" diameter tomatoes. So good. The lettuce is from my 3rd succession planting, the 4th planting is just sprouting now.

[BakerAunt]

That's interesting that the homemade baking powder is corn flour, bicarbonate of soda (baking soda) and Vitamin C. I wish that they had put amounts down for it. There are also no amounts for the self-raising flour.

The mystery deepens.

[Mike Nolan]

I made a double batch of crust to fit in a 10 1/2 inch diameter tart pan, this is a recipe I often make in individual ramekins. I used 5 fairly large peaches, so you've probably got enough for a smaller tart or a half dozen or so individual-sized ones.

Darina Allen's Irish Apple Cake recipe is online, I believe. You make the dough, which is quite soft, put some on the bottom of the dish(es), add the filling, then put some more on top.

[chocomouse]

We designed our house for retirement, so it has a fairly small, efficient kitchen. I do have a separate walk-in pantry, and a large "shrunk" (we brought back from Belgium; it's like a huge china cabinet, 3 meters long, and about 2.5 meters tall) so I have plenty of storage space. But with all the baking I do, I'd love to have more counter top footage. I'm sure you'll get a lot of use out of your new space!

[BakerAunt]

For Sunday dinner, I made Maple Glazed Pork Tenderloin (recipe from Cook’s Illustrated) and mashed potatoes, along with microwaved green beans fresh from our garden.

[Mike Nolan]

Here are some numbers for Aaron on weight loss during baking and cooling for yesterday's semolina/malt bread, baked in a loaf pan:

Pre-bake weight: 982 grams
Post-bake weight (still hot): 942 grams
Post bake weight (1/2 hour of cooling): 922 grams
Post bake weight (next morning): 904 grams

So it lost just under 8% of the pre-bake weight by the time it had fully cooled.

[BakerAunt]

On Thursday, I baked Hot Cross Buns with Blueberries. The wholegrain recipe is my own, although it began life, years ago, as a Los Angeles Times food section recipe. I was able to use the Zo to knead the dough; I had been unsure if it could handle that amount of flour and liquid. I wait and add the blueberries after the first rise, and yes, it is always a bit of a mess. I pat the dough out, put some on half, fold it over, repeat, and eventually incorporate all of them, but it is messy. I do not weigh to make sure the buns are equal, and I do not really form them in more than a rough glob, as I try not to smash too many of the blueberries. (It helps somewhat, but only somewhat, to select firm blueberries.) As I have had issues with acidic fruit affecting my USA pans, instead of using the 11x11` pan that I use for the raisin Hot Cross Buns and make sixteen, I used a 13x9 inch Pyrex dish and a small one that is about 6x10 inches. I made eighteen, putting twelve in the larger dish and six in the smaller one. I baked them on the third shelf up for 25 minutes. I frosted with my usual topping. We had some for dessert this evening.

[BakerAunt]

My husband had some Table Queen Squash seeds, given to him by a student who had completed her degree and was moving, and he decided to plant three seeds. (As we retired three years ago, clearly he has had the seeds for a while.) We now have a jungle of squash plants and vines that he has had to drape over the garden fencing to keep them from overrunning the garden. They are also producing lots of squash, as the flowers appear to be a favorite of the bumble bees.

Is anyone familiar with this variety? It appears to be an heirloom variety of acorn squash. According to the picture and what we have read, it is ready when it is a dark green. How dark is dark green?

Also, does anyone have any ideas on how to cook it, other than halving it and stuffing it? I'm assuming that if cut into chunks and roasted, the skin would be edible, as it is for acorn squash.

[BakerAunt]

I found a recipe from the May 2004 issue of Bon Appetit for Scottish scones, which unlike the butter-laden ones with which we are familiar, do not use much fat, and in fact use vegetable oil. I do not have, nor do I want to buy, self-rising flour. I'm familiar with the substitution: 1 cup AP plus 1 1/2 tsp. baking powder plus 1/4 tsp. salt. However, the original recipe already includes baking powder in addition to the self-rising flour.

Here are the ingredients:

2 1/2 cups self-rising flour
1 Tbs. sugar
2 tsp. baking powder
3/4 cup (or more) chilled whole milk
1 large egg
1 Tbs. vegetable oil

That would be rather a lot of baking powder with what I would add to compensate for not having self-rising flour.

I googled to find out if American and British baking powder is the same. They are--and I will assume they also were in 2004.

More googling reveled that the flour in American self-rising flour is usually the AP with which we are all familiar, but the flour in the British self-rising flour is what Americans would call pastry flour, so a self-rising flour made with pastry flour would requires 1 cup of pastry flour plus 2 tsp. baking powder

The people who worked on this Bon Appetit recipe would be long gone from the magazine, brushed aside when the younger, hipper crowd was brought in, so asking the magazine will not yield results--and for all I know, even if I had asked in 2004, I might not have gotten an answer. It was an issue focused on Scotland, so they may have taken the recipe directly from whatever restaurant they featured in that particular article. I never thought that their testing was all that rigorous.

I would like to have this kind of recipe in my repertoire, as I have to avoid those luscious American butter biscuits, not to mention scones made with butter.

I have both white and whole wheat pastry flour on hand, so I could use it.

I would think, however, that an additional 4 1/2 tsp. baking powder--added to the 2 tsp. already in the recipe--would produce a bitter flavor. Even if I assume American self-rising flour and use AP, that would still be an additional 3 1/4 plus 1/8 tsp. baking powder. That is still a lot.

Any thoughts on the baking powder in this recipe? The scones pictured are high-rising--cut from dough that is an inch thick before baking. There is an additional recipe for a savory cheese scone that looks equally delicious, but the same self-rising flour issue exists.

[BakerAunt]

Thank you for posting the recipe, Chocomouse. I knew when I asked that it might mean experimentation on my part. I would need to use a different kind of crust (I miss shortbread). I don't know if the recipe would work with low-fat sour cream or not. Perhaps after the pandemic--when we can have dinner parties again!--I could make if for company and have just a small piece.

[chocomouse]

Berries and Cream Cake
From the Valley News, recipe contest, circa 1985

Dough:
1 ½ C flour
½ C sugar
½ C (1 stick)butter
1 ½ tsp baking powder
1 egg
2 tsp vanilla

1 quart berries

Filling:
1 pint (2 cups) sour cream
1 egg
½ C sugar
2 tsp vanilla

In medium mixing bowl beat dough until combined. Mixture will be stiff; need to mix together by hands. Pat dough into bottom of greased 10” springform pan.

Spread berries over dough.

In small bowl, beat together filling ingredients. Spread over berries.

Bake at 350* for 1 hour, until edges are lightly browned.

Cool. Keep refrigerated.

[chocomouse]

Today I made a Berries and Cream Cake, one of my absolute most favorite desserts. It's not really a cake, more like a cheesecake, but not really a cheesecake. It's baked in a 10" springform pan. The crust is like a shortbread, then a quart of berries (I used blueberries, and next will be blackberry, then a raspberry, and I plan to try a peach) poured into the crust. A filling of sour cream, sugar, egg, vanilla is poured over all of this. It's not very sweet, but the fruit just takes the flavor over the top! I got the recipe from a local newspaper recipe contest many, many years ago. About 5, maybe 10 years later, KAF published it online as their recipe. My original newspaper copy says nothing about KAF. I noticed today, as I searched to compare their recipe to the original, that it is no longer on their website. If anyone is interested, I'd be happy to post it here.

[Italiancook]

I was in a hurry to satisfy a cake craving. I made KABC (that Doesn't roll off the typewriter) Vanilla Cake Pan Cake for the 2nd time. First time, I noted that it doesn't taste vanilla in spite of a tablespoon of vanilla. I suggested to myself that next time I also add some vanilla bean. But I didn't do that today. I was also craving chocolate frosting and didn't want the extra vanilla to detract from the chocolate. I frosted it with the Allrecipes.com Creamy Chocolate Frosting. Since the cake is in an 8" pan, I had leftover frosting that I froze.

Should vanilla bean be added to the dry or to the wet ingredients?

[cwcdesign]

Thank you all. My mom passed at 3:25 this morning. She was comfortable and sleeping and now she is at peace. I am relieved and sad.

We have requested a confirmation test because of the people who were in contact with her. I also need to find out if I need to self quarantine because I was at the hospital. I followed all the procedures there including sanitizing our hands before we left the room after disrobing the gown and gloves and then washing our hands. When I got out of the hospital I tossed the mask they had given me and sanitized my hands when I got to the car. I then showered and tossed everything I’d had at the hospital including my purse (which didn’t go in the room) and my shoes in the wash. I hope it’s enough