Search Results for '("C'

[aaronatthedoublef]

What do you all use for cake flour?

Bob's Red Mill in 3lb bags has disappeared! It's not in any stores near me (including Walmart) and I cannot find it on Bob's website or others.

I can find 25lb bags and may switch to that as I use a lot of cake flour but it would complicate storage.

Thanks

[aaronatthedoublef]

I made dozens of cupcakes for a graduation party at my cousins'. I made a white velvet cake from the Cake Bible and a chocolate fudge cake from a Rosie's cookbook. The fudge cake is my favorite cake and the white velvet is my family's.

My wife made the frosting and decorated them.

I tried something new with the fudge cake and added three tablespoons of flour and they had a nice cupcake bump that they do not usually have when I follow a cake recipe. That may also be because I have not been filling the paper cups enough. I'll need to experiment more.

The white velvet cake calls for four and a half egg whites (which is stupid - but it also has a weight measure). I always looked for things to do with the egg yolks and noticed (after MANY years and MANY white velvet cakes) that the recipe immediately preceding it calls for five or six yolks! Problem solved but that also means A TON of cake even for a family of five with two teenage boy which makes us consume food like a family of ten.

[RiversideLen]

First I made a batch of my sandwich/burger buns. Then I made "one bowl lemon brownies" from Jennie Jones (recipe and video is available on youtube). I made a couple of changes. First, I used limes as that is what I had on hand. The recipe calls for a cup of AP flour, I used 1/2 cup and 1/2 cup of white whole wheat. Also reduced the sugar from 3/4 cup to 1/2 cup. I found that to be plenty since it calls for a glaze. Not sure they should be called "brownies" but it came out pretty good and I'll make it again.

[BakerAunt]

For Monday's holiday breakfast, I made Wholegrain Cornmeal Pancakes--a recipe from Bob's Red Mill that uses their coarse ground cornmeal. I reduce the baking powder by 1/2 tsp. and the salt by half. My other change is to use white whole wheat flour rather than AP flour. I tried baking the extra batter in my KAF bun pan (which I do not use for buns these days), but it stuck on the bottom, and I had to scrape them out. I should have used the grease. Also, perhaps 375F was too hot and I should have used 350F. I baked for 10 minutes.

[BakerAunt]

Our weather (and home renovations that are seemingly taking forever) has not been conducive to starting a garden, but last week, my husband cleared out the old one. We could not get to the seed we wanted, as it is stored in a mini-refrigerator in the garage and has too much in front of it (stuff to move back into the house, as well as my husband's wooden row boat). My husband found some old tomato seed and planted it. He decided it was not going to germinate and told me to buy a plant at the farmers market. I chose one named "Carbon" that is not supposed to have giant tomatoes. He planted it. This morning, he announced that the others do appear to be germinating. He also planted broccoli. He has ordered some snow peas and bell pepper. Beans will be planted later.

[Mike Nolan]

I know my limitations as a handyman, and doing drywall work isn't something I'd attempt. We had a bunch of drywall work done last fall, repairing some areas where water had leaked in before we got the roof fixed correctly. (The re-roofing job we had done about 10 years ago was not done very well, so we found a different roofer when we got hit by a big hailstorm two years ago.)

[BakerAunt]

A little bird (aka Kid Pizza, aka Cass) phoned yesterday and asked that I post Happy 70th Birthday wishes for our member S. Wirth. He said to tell her, "I am still good at math."

Let us all celebrate her today--and all she has given us on the Old and New Baking Circles, and now here at Nebraska kitchen. Happy Birthday!

[Mike Nolan]

My wife is helping someone set up for a garage sale tomorrow (in our garage), so we had takeout

[chocomouse]

I often make "pie" in the small (I think 4 oz) mason jars. Cut rolled out pie crust into circles using a cookie cutter just a bit smaller than the jar lid. Bake them. Layer the crust and cooked pie filling (any kind, raspberry was my husband's favorite) into the jars; I recall I usually fit 3 rounds of crust plus the filling into each jar. Screw on the lids (no need to process) and store in the freezer. I started doing this after I gave up making ugly looking pies; now that I have that mastered, I haven't made these for ages.

[Mike Nolan]

In an oven that old, the top element may not come on at all except when in broiler mode, you may have to get down on your hands and knees to check on that through the window.

Maverick makes an oven thermometer that is designed to measure average temperature, it hangs below the rack rather than goes in your meat. I've used both it and a digital meat probe thermometer at the same time to observe differences in what they measure.

Having multiple digital thermometers (I have at least 4 of them) seems expensive, but consider the cost of a ruined crown roast!

I'd be inclined to suspect a bad thermostat or a bad dial. Older electric ovens get 'dead spots' on the dials. (The digital controls are more likely to just fail completely.)

[BakerAunt]

This is a cute idea for using up leftover pie crust, or for making a batch of mini-pies if you don't have a pan (like the KAF burger bun pan or the Chicago Metallic pans) that will do it:

[chocomouse]

Chocomouse’s Breakfast Cookies
Makes 4-5 dozen, depending on size of the scoop

Choose whatever Add-Ins you like to make these your own grab and go breakfast or snack. My favorite combo is coconut, walnuts, cranberries, apricots, and white chocolate chips.

2 cups quick cooking oats
1 cup all-purpose flour
1/4 cup brown sugar
3 Tbls flax meal
1 teaspoon baking powder
½ teaspoon salt
1/2 cup milk
1/4 cup maple syrup
1 egg
½ cup applesauce or 1 very ripe banana
1 teaspoon vanilla extract
4-4 ½ cups of add-ins (generally, use 3/4 - 1 cup of each for a total of 5 choices):

1.Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
2.Stir dry ingredients in a large bowl. Next, add wet ingredients and mix until everything is well combined. You may need to add more flour; the batter should be very stiff. Stir in your choice of add-ins.
3.Scoop the batter onto the parchment paper. Flatten the tops a bit, these cookies do not spread. Bake for 12-15 minutes, until firm and cooked through. Cool on a wire rack.

Add-Ins:
Coconut, shredded
Nuts: walnuts, pecans, almonds, peanuts
Dried fruit, chopped: raisins, cranberries, cherries, apricots, dates
Chips: white, chocolate, lemon,
Vegetables, grated: carrot, zucchini, chopped apples,
Granola

Flavorings:
½ cup peanut butter (add with wet ingredients)
½ cup cocoa
1 tsp cinnamon, nutmeg, and/or ginger combination
1 tsp vanilla, almond, lemon juice, etc flavoring, depending on other options

[Mike Nolan]

I doubt we can help you conquer the new oven. A professional chef I know told me that when he moves to a new kitchen one of the things he does is take a few loaves of sliced bread and toast them in the oven at different heights and settings, to get an idea of
how the oven works and where it has hot spots (they all do, even the best convection ovens.)

[chocomouse]

The Breakfast Cookies are good - usually, and they are fairy healthy. I'll post a recipe of sorts tomorrow, but I think I've never made them exactly the same way! I'm still struggling with my oven and the new element. Old tried and true recipes that I have made many times, for cookies and muffins, are not working out. They are pale and not cooked through. The oven thermometer usually agrees with the temp I have it set for, but a couple of times I've seen it show 25* lower. For this first batch of cookies, I increased the temp to 375, didn't keep a close enough eye on progress, and the cookies were just short of "burned". This second tray was better, but still dry and overcooked (that might be the result of the dough, not the oven temp, but I don't think so). I've also tried adjusting the oven rack. The one constant through all this is my breads - they are perfectly baked -- because I use an instant thermometer, of course!

[Mike Nolan]

Aside from the coconut (my wife won't eat coconut), I agree the breakfast cookies sound interesting. Can you post the recipe?