Search Results for '("C'

[Mike Nolan]

Sams brands vary over time and possibly by region, it's usually who they can cut deals with. (A company I used to work with dealt with both WalMart and Sams, the folks in Benton Arkansas are tough negotiators, a point they drive home in the sales rep waiting area, where there's a coffee vending machine rather than free coffee.)

Sams used to carry Cabot cheeses here, now they have Tilamook cheeses. They're good cheeses (we even took a tour of the Tilamook plant in Oregon years ago), but the Tilamook cheeses at Sams don't include a low-fat cheddar and the Cabot cheeses did.

[BakerAunt]

Eggnog Cake

This is my substantial adaptation of a recipe that appeared on the KAF site. It was designed for special mini-silicone pans that KAF sold, so I had to experiment to see how long it should bake in other pans that I and other people might actually own. I have included at the end of the recipe the pans I've used and the baking time for each. The original recipe also used 1 cup milk and 1/4 tsp eggnog flavoring. That seemed silly to me, so I substituted a low-fat organic eggnog. I also changed the mixing directions, which initially called for creaming the butter, oil, and sugar together. It was impossible to get the butter creamed in if I did it that way, so I start with the butter and then add the oil. This is a very light cake that keeps well and also freezes well.

1 1/4 cups sugar
1/2 cup (one stick) unsalted butter (room temperature)
1/2 cup vegetable oil (I use canola oil)
3 large eggs
1/2 tsp. salt
1/4 tap. nutmeg
1 tsp. vanilla

2 1/4 cups KAF unbleached flour (can substitute in 1/4 Cup white whole wheat flour)
2 tsp. baking powder
1 cup eggnog (I use low-fat and organic)

Preheat oven to 350F. Grease and flour a 9-10 cup Bundt pan or variety of pans. (See below.)

Cream together butter and sugar. Add oil and mix in. Add eggs, vanilla, salt, and nutmeg. Beat until pale yellow and thick.

Whisk together flour and baking powder. Beginning and ending with flour mixture, alternate adding flour mixture and eggnog. Beat until smooth (lower speed on my hand mixer). This recipe makes about 10 cups of batter, but does fit in some 9 cup pans.

Ladle batter into prepared pan or pans, and bake according to times given below.

9-10 cup Bundt pan: 50-60 minutes

8 cup Nordic Ware "Fancy Loaves" pan (four joined together), with extra batter put into other small loaf pans: 35 minutes

Two "mini-harvest" Nordic Ware loaf pans (each 5 cups) with six mini-loaves per pan: 25 minutes

Nordic Ware pumpkin loaf pan (6 cup)--with extra batter based in another pan; 35-40 minutes.

Nordic Ware 9 cup Christmas or 9-cup Autumn Wreath pans: Bake 40 minutes.

Nordic Ware Quartet Pan (four Bundt Cakes in one pan)--each 9 cups--Bake 30 minutes. (I have two different quartet pans)

Nordic Ware Christmas 8-loaf mini pan (6 cups) plus Nordic Ware 6 snowflakes pan. Bake the loaves for 25 minutes and the snowflake muffin pan for 22 minutes.

I continue to explore other pan sizes and encourage you to do the same.

• This topic was modified 9 years, 5 months ago by BakerAunt.
• This topic was modified 9 years, 5 months ago by BakerAunt.

[Italiancook]

The Alfredo recipe I use comes from "Papa Rossi's Secrets of Italian Cooking" (Benett & Rossi). When I first read the recipe, I thought the egg was unusual, but after making it once, we became converts. I didn't know that it originally was only parm-regg.

I didn't know Sam's sells a 4 cheese blend, but I don't like Asiago. The last few years, Sam's has carried a Romano we really like for meatballs. Normally, we "import" Italian cheeses from Chicago, but we don't feel like we're deprived when relatives haven't been here to bring us Italian-made Romano. I'm pleased with the Sam's Romano. Don't know if they have the same brand this year, and I can't recall the brand name.

• This reply was modified 9 years, 5 months ago by Italiancook.

[Mike Nolan]

I believe the only advantage that kosher salt has over ordinary table salt is that it isn't iodized (some chefs claim the iodine has a bitter taste), but you can buy non-iodized table salt.

Most of us get so much salt from other sources these days that we probably don't need to worry about an iodine deficiency, I know several doctors who went through their entire medical training without once seeing a patient with a goiter, one result of iodine deficiency.

I have a sea salt grinder by the stove that I use when cooking, though I use ordinary iodized table salt when baking.

[Mike Nolan]

According to the food historians, the original recipe for Alfredo sauce used just Parmesan Reggiano cheese, very slowly heated so that it doesn't break. Cream was added by other chefs both because it's cheaper than Parmesan Reggiano and because it makes the recipe less likely to fail.

I've never used egg in an Alfredo sauce, though I do use cream. I actually prefer using a 4 cheese blend (parmesan, romano, asiago and provolone), Sams Club sells an excellent blend.

My wife used to order the Crab Alfredo at Red Lobster, but they discontinued it for a while, and when they brought it back it had garlic in it.

My usual rant about using garlic where it DOES NOT BELONG goes here.

[Mike Nolan]

If a recipe calls for kosher salt (which Morton Salt says is a bad idea when baking, but the foodies are in love with kosher salt), you're using ordinary salt, you should cut it by 1/3 anyway.

[Italiancook]

http://www.food.com/recipe/real-red-lobster-cheese-biscuits-146012

Okay, Mike, I tried to give a link to the recipe for Real Red Lobster Cheese Biscuits on food.com, but as you can see above, I goofed. Anyhow, they call for 1/4 teaspoon garlic powder. I don't know if you'd like them without the garlic powder, but the recipe's there, if you want to try it.

(After I submitted this post, I discovered that a link appeared.)

Yes, BakerAunt, Ina's recipe uses kosher salt. I'll use your suggestion for table salt the next time I make them. Either in her recipe or the video, salt is put on top. I didn't do that.

• This reply was modified 9 years, 5 months ago by Italiancook.

[BakerAunt]

We are actually doing our family Thanksgiving on Saturday, since my husband, the dog, and I will be making a quick trip to California, and eating dinner there with some of my family.

There will be at least four of us, and maybe five. The menu:

Turkey
Pepprridge Farm Stuffing (made with my homemade broth, some celery, and parsley; onion omitted for husband.)
Green Bean Casserole--and some kind of vegetable for my husband who does not like GBC
Mashed Potatoes and Gravy (I'd skip it with the stuffing but my stepdaughter loves them.)
Dried Cherry-Cranberry-Cardamom Relish (which only I will eat--hey, more for me!)
Applesauce (homemade of course)
Pumpkin Pie (my variation of my mother's recipe; I'll try the buttermilk crust with it)
Small Eggnog Cakes made in my Nordic Ware Thanksgiving mini-loaf pans My stepdaughter does not care for pumpkin pie, and she can also take some home with her. We can eat the rest on our trip west.)

• This reply was modified 9 years, 5 months ago by BakerAunt.

[Mike Nolan]

Dinner for 3, so we're not going overboard on the side dishes here:

Relish tray (veggies and fruits)
Turkey breast
Stuffing with raisins
Gravy
Some kind of cranberry dish (a friend is bringing it)
Roasted Brussels Sprouts
Green Bean Casserole (If I make it, it'll be just for me. I might wait and make it on Friday as a football snack, though.)
Popovers
Apple Pie
Some kind of pumpkin custard dish (eg, pumpkin pie without the pie shell)
Both my wife and our guest have requested I NOT do mashed potatoes.

[Mike Nolan]

An interesting article in the Wall Street Journal:
Wall Street Journal article

But at $238 (per guest, presumably) for dinner, Blue Hill at Stone Barns sounds like a restaurant I'll never visit.

[Italiancook]

BakerAunt, the feedback on Ina Garten's Buttermilk Cheddar Biscuits (Food Network) has been great. I mention this, since you thought you'd try them. People react with enthusiasm when I ask if they want a cheddar biscuit with their soup or chili. I guess the cheddar part is the seller. I froze them, and it's quite easy to zap them for 2-15 second intervals in the microwave and serve.

As I mentioned a couple of weeks ago, the recipe makes 8 large biscuits. I couldn't eat all of one, and no one I've served has been able to eat a whole one, even though they really like them. I have only 2 left, and a friend has asked me to hold them for her. When I make them next time, I'm going to make them smaller so people can eat a whole one.

I've spent a couple of decades looking for a cheddar biscuit recipe that is a keeper. I think I've found it.

• This topic was modified 9 years, 5 months ago by Italiancook.
• This topic was modified 9 years, 5 months ago by Italiancook.
• This topic was modified 9 years, 5 months ago by Italiancook.

[Mike Nolan]

I've always thought this dish needs something, like a sauce, I think I came up with it last week.

First, I deboned the chicken breasts (saving them in the freezer for my next batch of chicken stock) and left out the wine and the basil and celery seed.

Then, while the chicken was baking (covered with parchment so it didn't dry out), I sauteed in butter and chicken stock some red, orange and yellow peppers that I had cut into long thin strips plus some mushrooms that I had sliced, adding the mushrooms after the peppers had softened, about 10 minutes. After the chicken had baked for about 40-45 minutes (at 400 degrees) and was registering an internal temperature of at least 160 degrees, I covered it with slices of fontina cheese and put the peppers and mushrooms on top of that, then baked it for another 10 minutes.

My wife's only comment was that there wasn't enough of the stuff on top, so next time I'll use more cheese, more peppers and more mushrooms. For 3 large chicken breasts I'd probably use 3 medium peppers and 10 ounces of mushrooms, plus enough cheese to fully cover each breast.

[rottiedogs]

FAQ Bakingcircle Commandments
Submitted by faq on September 08, 2007 at 3:27 pm

DESCRIPTION
BakingCircle Commandments

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This was posted in early 2003 by the King Arthur staff. They are good rules to play by, and following them will help you to fit in and make the Baking Circle more enjoyable for all.

Dear Members:

We've heard through numerous channels (and have observed) that a negative undertone has crept onto some of the Baking Circle threads of late. We provide the Baking Circle as a gathering place and information exchange at no cost. We do not have the resources to monitor or moderate it. You, the members, must take ownership of this forum and ensure its long-term survival. In addition to the Golden Rule, we would like to introduce the following "Baking Circle Commandments" -some more specific rules we expect to be followed while gathered here. These rules (and any updates to them) will be visible from a new "Baking Circle Commandments" link soon to appear in the navigation bar above.

1) No name-calling, ever. This includes indirect references to "those people,” "certain people,” or any other moniker used to put down a person or group. Name-calling, even of the “anonymous” sort, breeds hurt and mistrust and will not be tolerated here.

2) No mean-spiritedness or rudeness. The anonymity of a message board sometimes enables people to say things they'd never, ever say in person. So here’s the standard: if you wouldn't say it in person, with other people present to see and hear you, then don't say it here.

3) Give other members the benefit of the doubt. Before coming to the conclusion that another member has broken rules #1 or #2, ask yourself if there might be other ways to interpret the message. Written communication is far more vulnerable to misinterpretation because no facial expressions, tone of voice, or body language are included. Sometimes we type too fast. Sometimes we just don't write clearly.

4) If you encounter a comment you find offensive for whatever reason, ignore it. We do this all the time in "real life" because we know that no response will help things. If you feel the comment warrants attention from us, e-mail us in the help section.

5) If you disagree on facts, then stick to the facts and disagree in an agreeable way.

6) Enter the Baking Circle in a spirit of joy, generosity, and openness. You are responsible for creating the environment you want to experience on the Baking Circle.

7) Finally, enjoy your time here; that’s what the Baking Circle is all about. If you aren’t enjoying yourself, log off and try again later.

Sincerely,

-Joe Caron & Thomas Sweet
King Arthur Flour Company

[rottiedogs]

Witch Apples
Submitted by KitchenBarbaria... on September 22, 2012 at 8:19 pm

DESCRIPTION
A spooky treat from 1913!

SUMMARY
Yield 0 Source http://www.gutenberg.org/ebooks/26005 File under apple, dessert

INGREDIENTS
Large fresh apples
Marshmallows
Sugar
Maraschino cherries (optional)
Whipped cream (optional)

INSTRUCTIONS
Core one or more large apples, leaving them whole.

Bake until soft, but not long enough to burst the skin.

When cooked, insert a marshmallow into the core space, put a teaspoonful of sugar on top and a few maraschino cherries.

When ready to serve turn over each a scant teaspoonful of brandy and light just as the table is reached.

The brandy will burn with a ghastly flame and melt the sugar and marshmallows.

Whipped cream served in a bowl is a delicious addition.

[rottiedogs]

David Lee’s Southern Style Biscuits
Submitted by KitchenBarbaria... on March 09, 2015 at 6:44 pm

DESCRIPTION
David Lee's original recipe for Southern Biscuits from the old Baking Circle ca 2004

SUMMARY
Yield 0 Source http://community.kingarthurflour.com/content/dvdlees-biscuit-recipe File under biscuits, David Lee, dvdlee, Dvd Lee, southern biscuits, southern style biscuits

INGREDIENTS
For each cup of White Lily Flour OR 3/4 cup bleached Gold Medal + 1/4 cup Cake Flour:
1.5 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
2 to 2.5 T butter (or 50/50 shortening/butter)
1/3 cup buttermilk

INSTRUCTIONS
Preheat oven to 450F.
.
Blend all flour/dry ingredients together until well mixed.
.
Cut fat into flour until you can't feel any 'lumps' of butter -- but if you compress the flour it will almost hold together.
.
Add the buttermilk in one fell swoop and gently mix together (treat it like a muffin batter, mix as little as possible -- a dough whisk is GREAT for this)
.
Turn onto a floured counter - gently press the dough together using the motions of kneading -- but not as much pressure. The dough will come together. Press the dough out until its around 1/2" - 2/3" inch thick.
.
Cut into rounds. Put on ungreased baking sheet.
.
Bake for 13 minutes (you should check on them after 13 minutes -- they will more than likely take a little longer -- but 13 minutes is when you need to take a peek!)
.
You can brush the tops with sweet milk, butter or nothing at all. Personal pref. here.

comments
Submitted by bakeraunt on Sat, 2016-02-06 15:32.
This is my go-to biscuit recipe. I do, however, recommend cutting the baking powder from 1.5 tsp. to 1 tsp.
#
I always make a double recipe.