Search Results for '("C'

[BakerAunt]

Navlys inadvertently posted this request in the recipe section:

how do I find a breakfast loaf recipe made with cottage cheese. It is from the old bc and it tasted like crepes. Is there an index?

I don't know if Mike can move it. It does not show up where people might see it.

Navyls--as for your request. I suggest going to "Search Forums," and clicking on the search. Put in "cottage cheese" using the quotation marks. I did that, and 20 results crop up (not all of them recipes). See if one of the recipes is what you are seeking.

If you know who the original poster was, you can also search using "by Name of Poster."

Rottiedogs, S. Wirth, and I saved as much as we could, but we probably only managed to save about 75% at most of what was there--and that percentage is amazing given how little time KAF gave us to extract what we could. If S. Wirth sees this post, she may have a clearer idea of whether the recipe that you are trying to find is here. In the meantime, maybe someone knows of such a recipe?

[BakerAunt]

Dear Cass,

Thank you for scrutinizing the recipe for me. As Kaiser is a German company (and this pan is made in Germany), I suspect that the recipe was changed from grams to cups. Somebody probably thought, "Close enough," which does not work in cake baking. I have made a note on the recipe that flour and sugar need to be in balance. I will use a scale next time to add enough flour to make it equal the weight of the sugar.

After we cut into the cake last night, we noted that the center is done, just a bit sunken.

I baked the cake in a pan with a removable bottom, and I followed the instructions to put the prepared pan in the freezer until ready to use. I would have to let the batter sit in the bowl before putting it into the pan. I can do that. Am I correct that it will not affect the baking soda, as the baking powder does the primary lift, and the baking soda is there to counteract acidity?

It will likely be fall before I bake it again, as I've used up all my cake flour and will not buy more until after we move. However, when I do bake it again, I will post the results, as well as your corrections, so that others may bake it.

Thank you again!

[KIDPIZZA]

BakerAunt wrote:

I baked a recipe today, Spiced Pumpkin Cake, from Kaiser Backform. The cake is has a wonderful flavor, and it is light. However, the center part is slightly sunken. I suspect the leavening (3 tsp. baking powder and 1 tsp. baking soda) is out of balance. I should have thought about how baking soda has 4x the rising action of baking powder. I hope that Cass will see this post and comment.

Here are the ingredients:
3 cups cake flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 oz. (1 1/2 sticks unsalted butter)
2 cups firmly packed light brown sugar
3 large eggs
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 cups milk (I used 1%)
3/4 tsp. freshly grated nutmeg
1 1/2 cups canned pumpkin (I used homemade pumpkin puree.)
3/4 cups walnuts (I used pecans from our tree)

BAKERAUNT:
Good early morning to you my dear friend. I scrutinized this recipe for you as you requested.

Hear is what I do not like about this recipe. It is balanced correctly.... but & however.... My thinking is that the middle portion as you have described tells me your baked product is suffering somewhat from a insufficent gluten structure somewhat. WHY !!!! because of the in~balance of SUGAR & CAKE FLOUR. The problem is you may employed less flour than the weight of the sugar. This sugar should weigh out to 14.5, oz...the cake flour at 3, cups should weigh at approx. 4,375, oz per cup or approx. 13.5, oz.

And Soooo my friend just equal the weights of the sugar & flour. & then post back with the results.

NOTE: Marliss after mixing, let batter sit for 30, minutes to let the puree ABSORB the milk liquid. DEFINETLY not to EXCEED 1, HR. (60, minutes) WHY????? If so the acidity of the puree & sugar will begin to coagulate the eggs.

I think I am finished now Marliss... Post back after re~baking.

Enjoy the day Marliss.

~CASS / KIDPIZZA.

[BakerAunt]

I baked a recipe today, Spiced Pumpkin Cake, from Kaiser Backform. The cake is has a wonderful flavor, and it is light. However, the center part is slightly sunken. I suspect the leavening (3 tsp. baking powder and 1 tsp. baking soda) is out of balance. I should have thought about how baking soda has 4x the rising action of baking powder. I hope that Cass will see this post and comment.

Here are the ingredients:
3 cups cake flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 oz. (1 1/2 sticks unsalted butter)
2 cups firmly packed light brown sugar
3 large eggs
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 cups milk (I used 1%)
3/4 tsp. freshly grated nutmeg
1 1/2 cups canned pumpkin (I used homemade pumpkin puree.)
3/4 cups walnuts (I used pecans from our tree)

[BakerAunt]

On Thursday, I tried a new recipe, Spiced Pumpkin Cake, which was included among four recipes with a Kaiser Backform Deep Swiss Rosette 11-inch pan with removable bottom that I bought ages ago. I'm packing up some bakeware to move during spring break, and I came across it. As I had cake flour in the freezer, and some frozen pumpkin to use up--I'm working my way through perishables before we move at the end of June--I decided to bake it. I did not use the frosting recipe (2 packages of cream cheese!) with a Tbs. each of maple syrup and molasses, as well as 1 1/2 cups of powdered sugar), as it would be a bit rich for the two of us. Instead, I used the maple glaze recipe from the KAF 100% Whole Wheat Apple Cider Baked Doughnuts, except I used glazing sugar rather than powdered sugar and reduced the maple extract to 1/4 tsp. The cake's center was a bit sunken (another reason for glaze!). I suspect the leavening agents might need adjustment. I should have realized that 3 tsp. baking powder and 1 tsp. baking soda is likely too much. I've posted the ingredients in the dessert category, and I hope that Cass will look at it.

• This reply was modified 9 years, 1 month ago by BakerAunt.
• This reply was modified 9 years, 1 month ago by BakerAunt.

[Mike Nolan]

Some varieties of garlic are much stronger than others, and how you cook it also makes a difference. And then there's black garlic, which has been fermented.

(Just because I can't use garlic in my home cooking that doesn't mean I'm totally disinterested in it.)

[BakerAunt]

A few weeks ago, I commented on having had a salad with a VERY garlicky dressing that I continued to taste well into the evening. (Either the salad or the dressing ended up making me sick.) I had wondered in my post if they had used some kind of concentrated garlic. Well, it turns out that garlic taste varies, depending on whether you cut, grate, or smash it:

http://www.seriouseats.com/2017/02/make-the-most-out-of-garlic-chopping-acid-heat.html

Maybe I should send a copy of the article to the restaurant? I will stick to mincing garlic.

[BakerAunt]

Thanks Aaron and Mike.

I should have mentioned that it is the Ultra-Thin Crust Pizza recipe:

http://www.kingarthurflour.com/recipes/ultra-thin-durum-semolina-pizza-crust-recipe#reviews

I think that the semolina flour and the durum wheat flour particularly contribute to the flavor. I may try making this pizza dough a day in advance. Would I need to alter the recipe? I'm assuming that it still needs to come out of the refrigerator for an hour or two to warm up before shaping and baking?

My husband does not care for strong fermented flavor (does not care for sourdough), but I could probably get by with a day in advance, and it would make dinner preparation easier.

My husband goes light on toppings. A bit of tomato paste, some nitrate-free salami (or occasionally ground turkey), a few mushrooms, and a bit of red bell pepper, and then mozzarella and some parmesan. I use more of everything, and add black olives and green onions. I also sprinkle the Penzey's Tuscan Sunset and some garlic powder over the tomato sauce before I start adding toppings. (If we are using ground turkey, I sprinkle on some fennel.) KAF says not to overload this crust, but I make them 12-inches in diameter, and I don't have a problem. Of course I put them on parchment on top of the pizza stone.

• This reply was modified 9 years, 1 month ago by BakerAunt.

[aaronatthedoublef]

BA, I've taken one, brief pizza class (it was part of a larger class) with an Italian chef who taught that all the pizza makers in Naples allow a three day rise for their dough. I started doing that and then extending it to five days. I am not back down to between one and two because my family likes that better. It ferments too much for their tastes otherwise.

Andris Lagsdin, inventor of the baking steel was blogging here at KAF and he talks about extending Jim Lahey's no knead pizza dough to 72 hours. So there are a few of us out preaching long, slow rises.

[BakerAunt]

On Tuesday, I made Turkey (well, Chicken) Wild Rice Soup. The recipe came from one of those Pillsbury cooking booklets, Holiday Classics II, #34. I delete the salt, and I lighten it up by using 2 cups of 1% milk rather than half and half, and I use a stick of unsalted butter instead of margarine. I also increased the wild rice by half. It is perfect comfort food for a day with blowing dust, and now I have lunch for the week.

• This reply was modified 9 years, 1 month ago by BakerAunt.

[Italiancook]

RiversideLen, thanks for your idea of keeping the meat and sauce separate. I don't know what I did the one and only time I made the meat lasagna using this recipe (over a decade ago), but your suggestion sounds good. Thanks for the layering "diagram."

BakerAunt, yes, what you say about not cooking the frozen spinach makes a lot of sense. I wouldn't have thought of that. I also never thought about mirowaving broccoli. I'm going to try that. That'd make the veggie lasagna less of a project. Thanks!

KIDPIZZA, what a super idea sending me a video! Thanks. Since it's been over a decade since I last made lasagna, the video comes in handy. Now I know what to do with the top of the lasagna.

[BakerAunt]

I recall that some of KAF's yeast recipes (the Hot Cross Buns) require some baking powder. It was also called for in that dismal sweet potato biscuit recipe that I baked--and which Bake from Scratch insists works, although they said that they would check it.

• This reply was modified 9 years, 1 month ago by BakerAunt.

[KIDPIZZA]

Italiancook wrote:

Below is an extremely good recipe for vegetable lasagna. You’ll notice the last line says how to turn it into meat lasagna. It’s a project to make the veggie lasagna because of cooking the spinach (frozen) and fresh broccoli. So I’d like to make meat lasagna, but I am uncertain about the ingredients. If you have time, please read the recipe and help me out. Questions at the end of recipe.

VEGETABLE FILLING
3 pkg. chopped spinach — cooked & drained well
1 large bunch broccoli — chopped, steamed & drained well
2 cloves garlic — minced
1-1/2 tsp. salt
1 – 16 oz. can whole tomatoes, chopped
2 – 6 oz. cans tomato paste
Oregano & basil to taste (I used 1 tsp. each in past)
8 lasagna noodles — cooked & drained

Cook 8 lasagna noodles and drain

CHEESE FILLING
3 cups low-fat creamy cottage cheese
2 cups low-fat ricotta cheese
1 cup parmesan cheese
1 tsp. salt
2 tbsp. parsley flakes

Mix

Cut 1 lb. low-fat mozzarella cheese into thin slices.

ITALIAN COOK:
Good afternoon. I am sending you over to "YOU TUBE" There my friend are many selections for your viewing. Get an idea & then do it. I know you will succeed in this. If you have other inquiry's about preparing this dish post them & I will help you with your preparation.

Till then GGOD LUCK!!! & enjoy the day/

~KIDPIZZA / CASS.

Place 1/2 of the cooked noodles in an oblong dish. Spread 1/2 of the cheese filing over the noodles. Cover with 1/2 of the mozzarella cheese and half the vegetable mixture.

Repeat the layers.

Cover with foil. Bake at preheated 375 degree oven for 30 minutes.

For meat lasagna, replace vegetables with 2 lb. ground round.

Re: the last line: I made meat lasagna once, but I can’t remember how I did it. I’m thinking I should mix the chopped whole tomatoes and tomato paste with the browned meat so the lasagna has a tomatoey flavor. What do you think?

Also, I can’t recall: Should the last layer be lasagna noodles and parmesan? Or just the meat mixture with parmesan on top?

Thanks for your suggestions about this.

[Italiancook]

Below is an extremely good recipe for vegetable lasagna. You'll notice the last line says how to turn it into meat lasagna. It's a project to make the veggie lasagna because of cooking the spinach (frozen) and fresh broccoli. So I'd like to make meat lasagna, but I am uncertain about the ingredients. If you have time, please read the recipe and help me out. Questions at the end of recipe.

VEGETABLE FILLING
3 pkg. chopped spinach -- cooked & drained well
1 large bunch broccoli -- chopped, steamed & drained well
2 cloves garlic -- minced
1-1/2 tsp. salt
1 - 16 oz. can whole tomatoes, chopped
2 - 6 oz. cans tomato paste
Oregano & basil to taste (I used 1 tsp. each in past)
8 lasagna noodles -- cooked & drained

Cook 8 lasagna noodles and drain

CHEESE FILLING
3 cups low-fat creamy cottage cheese
2 cups low-fat ricotta cheese
1 cup parmesan cheese
1 tsp. salt
2 tbsp. parsley flakes

Mix

Cut 1 lb. low-fat mozzarella cheese into thin slices.

Place 1/2 of the cooked noodles in an oblong dish. Spread 1/2 of the cheese filing over the noodles. Cover with 1/2 of the mozzarella cheese and half the vegetable mixture.

Repeat the layers.

Cover with foil. Bake at preheated 375 degree oven for 30 minutes.

For meat lasagna, replace vegetables with 2 lb. ground round.

Re: the last line: I made meat lasagna once, but I can't remember how I did it. I'm thinking I should mix the chopped whole tomatoes and tomato paste with the browned meat so the lasagna has a tomatoey flavor. What do you think?

Also, I can't recall: Should the last layer be lasagna noodles and parmesan? Or just the meat mixture with parmesan on top?

Thanks for your suggestions about this.

[Mike Nolan]

Well, I tried the snickerdoodles recipe my wife brought home, and they didn't come out anything like the sample she brought home, which was very flat and crisp.

I think I put in too much flour (it was specified by cups rather than by weight.)

A second problem was the baking temperature, 400. The sugar/cinnamon on the outside tasted and smelled burnt to me, so I lowered the temperature to 350 and increased the baking time.

I also started tinkering with the recipe, adding another egg, more oil and more sugar. At least now they're coming out crisp, but still not flattening much when they bake, but I think the extra egg was a mistake.

I stuck most of the dough in the refrigerator, I may try baking some more tomorrow, or I may write this batch off as a failure and see if my wife can get any advice from the person who gave her the recipe.