Search Results for '("C'

[BakerAunt]

Oh, Italian Cook, we have all been there. (See my summer post about the perfect blueberry pie--where I found the thickener AFTER the pie was assembled and baking.) Anyone who has not forgotten a key ingredient at least once is someone who neither cooks nor bakes!

[aaronatthedoublef]

Fascinating... Whole Foods in Connecticut has both types. The organic WF brand is long and skinny and the inorganic (I know that's not the real term) is short and stubby.

My favorite is LoL half sticks which packages eight half sticks instead of four quarter pound sticks per box.

As for pricing $3.99 a pound is pretty good. Here we're looking at $5+ on average. Whole Foods inorganic is actually the best bargain on a regular basis at $3.69/pound. I usually buy LoL when it is on sale (usually two for $5 which is different from $2.50 per pound) and stock up with it in the freezer. If I need something that requires butter that has not been frozen I'll go buy some for the occasion and depending on the occasion I decide what butter I want to buy.

[BakerAunt]

In a presidential race unlike any other I can remember, the answer is cake!

Bon Appetit had this article on Election Cake:

http://www.bonappetit.com/entertaining-style/trends-news/article/election-cake-history?mbid=nl_001_10182016_Daily&CNDID=44882808&spMailingID=13628419&spUserID=MTUxNzk4ODA4MTg3S0&spJobID=843733523&spReportId=ODQzNzMzNTIzS0

I actually went to the website and printed the home baker's version of the recipe. However, I still have a few questions, such as: What size of pan(?)s. I am very tempted to give it a try. Any thoughts about this recipe?

[rottiedogs]

Madeleines
Submitted by madaboutmadeleines on April 18, 2004 at 1:52 am

DESCRIPTION
Madeleines

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
4 oz. (1 stick) unsalted butter, softened
1 c. sifted all purpose flour
1 tsp baking powder
pinch salt
2/3 c. sugar
grated zest of 1/2 lemon
2 eggs, separated
2 tsp. orange flower water

Preheat oven to 425. Grease the molds (butter or shortening) and sift a bit of cornstarch over them. Gently tap out the excess.

Combine the dry ingredients in a bowl. Add zest, yolks & flower water. Beat til mixed. Beat in the butter til blended. In a separate bowl, beat the egg whites with a pinch of salt til they form stiff peaks (not dry). Fold the whites into the batter. Using a large spoon, fill the molds 1/2 full (a scant 2 TBL). Bake 12 - 15 min til pale golden. Remove from the oven & leave the cakes in the molds a few seconds. Turn them out onto a rack to cool. Makes 24 cakes.

Substitute lemon juice for flower water,or use orange zest & oj.
Be careful not to overbeat the yolk batter or the egg whites.
Fold the whites quickly but gently.
Between batches,wipe out the molds with a paper towel,cleaning out all the crunchy crumbs
Grease & flour the molds for each batch.
Keep an eye on the baking time. The temp is high, these are little cakes, and all ovens are not made equal.

[rottiedogs]

Gourmet Sugar Cookies Creamy Frosting
Submitted by kingarthurwannabe on October 27, 2002 at 7:35 pm

DESCRIPTION
Gourmet Sugar Cookies & Creamy Frosting

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 cup butter (no substitutions)
l-l/2 cups sugar
3 eggs
l tsp. Sweet Dough Flavor (Cook's from KA)
l tsp. pure vanilla extract
l tsp.baking soda
2 tsp. cream of tarter
1/2 tsp. salt
3-1/2 cups KA all-purpose flour

Cream the butter and sugar, beat until light and fluffy. Add the eggs, one at a time. Add the Sweet Dough Flavor and vanilla. Mix well. Add the remaining dry ingredients gradually. Mix well.
Chill dough overnight. I roll out dough onto a lightly floured dough board, 1/8 to 1/4 thick, depending on how thick you like your sugar cookies.
Cut into favoprite shapes/ Place on parchment lined or Silpat lined cookie sheets. Bake at 375* 8-10 minutes or until very lightly browned. Cool on racks. Frost with the following icing:

Creamy Frosting

Heat 2-1/2 tablespoons of cream (light or whipping) with 4 tablespoons butter. Remove from heat.
Add l teaspoon vanilla and 2 cups of powdered sugar. Whip until thick and fluffy.

[rottiedogs]

Rich Chocolate Pound Cake
Submitted by katiejohnson on March 15, 2004 at 8:20 am

DESCRIPTION
Rich Chocolate Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This started as my husband's grandmother's chocolate pound cake recipe. I tweaked it a bit and it is now his all-time favorite pound cake.

1/2 C shortening
1 C butter (I always use unsalted, but salted is OK), softened
3 C sugar
5 eggs
1 tsp vanilla
1 1/4 C buttermilk
3 C all-purpose flour
1/2 C cocoa
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350. Grease a bundt pan and dust with cocoa.

Cream shortening and butter together, then add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients and add to butter mixture alternately with buttermilk, starting and ending with dry ingredient mixture.

Pour into greased and cocoa-dusted pan and bake for 1 hour and 15 minutes, or until cake tests done with a toothpick or skewer. I usually start checking my cake for doneness after 1 hour, because my oven is a bit unreliable.

Yields approximately 30 slices.

Calories: 226.9
Fat: 10.7 g
Carbohydrates: 31 g
Fiber: .8 g
Sodium: 125 mg

[rottiedogs]

Chocolate Sour Cream Bundt Cake
Submitted by kathygoblue on May 12, 2005 at 7:19 pm

DESCRIPTION
Chocolate Sour Cream Bundt Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Chocolate Sour Cream Pound Cake

CAKE
1 1/2 c. all purpose flour (King Arthur's of course!)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsalted butter, softened
1 1/2 c sugar
2 large eggs
1/2 c Dutch-process cocoa powder
8 oz. sour cream (buy the 8 oz. container and save yourself the dirty measuring cup!)
1 1/2 tsp. vanilla
(optional -- 1 tsp. choccolate extract)

GLAZE
1/4 c cocoa
1/2 c sugar
pinch salt
1/4 c water
1 tsp. vanilla
(optional -- 1/2 tsp. choccolate extract)

CAKE: In small bowl, whisk together flour, bp, salt and bs.

In med. bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating 1 to 2 minutes after each addition. Add cocoa, beating until incorporated. Beat in half of the flour mixture, scrape the sides of the bowl then beat in the sour cream and vanilla (and choc. extract, if using). Add the remaining flour, beating just until blended.

Spoon the batter into a lightly greased 9 c bundt-style pan or 9 in. tube pan (I have used the cathedral pan, but any of the pretty shapes will be fine). Bake in a preheated 350 degree oven for 50 to 55 min. The cake will look somewhat moist on the top, but a cake tester inserted in the center should come out clean. Cool in pan on a rack for 10 min. while you make the glaze.

GLAZE: In small saucepan, whick together the dry ingredients, then stir in the water. Bring the mixture to a boil over med. heat, stirring constantly. Remove it from the heat and carefull stir in the vanilla and choc. extract, if using, watching for splatters. Note: The longer you boil the glaze, the stiffer and more "crackly" it will become. I bring it to a rolling boil, whicsking constantly, and continue boiling for a good 45 seconds.

Turn the cake out onto a wire rack and poke it all over with a cake tester. Brush with the glaze with a pastry brush. Cool completely before slicing.

Yeild: 1 cake, about 16 servings.

[Mike Nolan]

One of the best parts about spending most of a week in Chicago for Chocolate Boot Camp was that Chicago has always been a town that I've enjoyed eating in. It's never really been a 'fancy restaurant'
[See the full post at: My Kind Of (Restaurant) Town]

[rottiedogs]

Buttermilk Rosemary Bread From Judy/Mass
Submitted by carol51 on August 08, 2002 at 1:57 pm

DESCRIPTION
Buttermilk Rosemary Bread from Judy/Mass

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is from the Belmont Inn in Camden and was originally posted by Judy/Mass

1 1/2 Packages Active Dry Yeast
1 Cup Warm Water -- 105°-115°
1 Cup Cultured Buttermilk
1/3 Cup Olive Oil
1/4 Cup Fresh Rosemary Leaves -- finely chopped
4 Teaspoons Salt
6 3/4 Cups All-Purpose Flour
Yellow Cornmeal -- for baking sheets
Coarse Salt -- for sprinkling

In the bowl of an electric mixer stir yeast into warm water and let stand until foamy, about 10 minutes. Add buttermilk, oil, rosemary and salt and mix until blended well. Add flour gradually, beating slowly until incorporated, and with a dough hook, knead dough on low speed for 3 minutes. Transfer dough to a floured surface and knead by hand until smooth and elastic, about 2 minutes. Put dough in an oiled bowl, turning to coat with oil, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

On a floured surface turn dough out and cut in half. Shape each half into a round and put on an oiled baking sheet sprinkled with cornmeal. Cover loaves with a dampened towel and let rise 1 hour.

Preheat oven to 425°F.

With a serrated knife, gently cut surface of loaves in the shape of a large asterisk and sprinkle tops with coarse salt. Bake loaves in middle of oven, spraying oven occasionally with water during first 15 minutes, until golden brown and bottoms sound hollow when tapped, about 55 minutes. Transfer loaves to rack to cool completely.

- - - - - - - - - - - - - - - - - -

NOTES : Lavender can be substituted for the rosemary. The crust will be softer if the oven is not sprayed during baking. Check bread after 45 minutes.

[rottiedogs]

Norwegian Apricot Bars
Submitted by jssjfs5573 on December 05, 2012 at 8:55 am

DESCRIPTION
fruit bar cookies for Christmas

SUMMARY
Yield 40 bars Source penzeys Pat Elliot File under bar cookie

INGREDIENTS
1 cup apricots

CRUST;
1/2 cup butter
1/2 sugar
1 cup flour

TOPPING:
2 egggs
1 cup lt. br. sugar
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
1/2 cup chopped nuts
powdered sugar for dusting

INSTRUCTIONS
Preheat oven to 350. Rinse apricots, place in a saucepan, cover with water and boil for 10 mins. Drain well, cool and cut into small pieces.

CRUST: In a mixing bowl, combine butter, sugar and flour. Blend together until crumbly. Press into the bottom of a greased 9in pan. (A 9 x 13 pan may be and will make a thinner crust but still holds up well). Bake at 350 for 15 min. While crust is baking prepare topping.

TOPPING: Beat the eggs and add the brown sugar gradually. Add flour, salt, baking kpowder and vanilla, mix well. Fold in nuts and apricots.

Remove crust from oven, spread topping over crust, return to oven. Bake additional 30 mins. Cool, cut into bars or squares, dust with powdered sugar.

[rottiedogs]

Chocolate Kahlua Cake
Submitted by jlydia127 on April 27, 2003 at 8:30 pm

DESCRIPTION
Chocolate Kahlua Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This takes only five minutes to prepare, and tastes heavenly, especially with a dollop of whipped cream! I have also used pieces of this cake to make a trifle. Wow! Everybody always asks for the recipe. Enjoy!

1 pkg. Devils Food Cake Mix
1 1/2 cups sour cream
3/4 cup vegetable oil
1/2 cup Kahlua
2 eggs, beaten to blend
4 oz. pkg instant chocolate pudding
powdered sugar for dusting finished cake

Preheat oven to 350. Oil a 12-cup bundt pan. (I don't know why it says "oil" rather than "grease", but I use oil.)

Combine all cake ingredients in a large bowl. Beat with electric mixer about 3 minutes. (Batter will get lighter in color as you beat it.) Spoon into prepared pan.

Bake about 45 minutes or until tester comes out clean.

Cool 15 minutes. Gently invert and remove from pan. When cool, dust with powdered sugar. Refrigerate for best flavor.

[rottiedogs]

Poppy Seed Batter Bread
Submitted by jgortney on January 10, 2004 at 5:07 pm

DESCRIPTION
Poppy Seed Batter Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
A Fleishmann's yeast recipe. Very good and easy, also works in crock pot

1 1/4 cups warm water
1 package yeast
2 tablespoons butter or margarine
2 tablespoons poppy seeds
2 tablespoons sugar
2 teaspoons salt
3 cups flour

Combine water and yeast in large bowl, stirring until dissolved.
Add butter, poppy seeds, sugar, salt, and 2 cups of the flour.
Beat at medium speed for about 1 minute, until well blended.
Stir in enough more flour to make a soft dough. Use additional flour if necessary.
Cover and let rise until doubled, about 35 minutes.
Stir down and spread in greased 9"x5"x3" loaf pan.
Cover and let rise until doubled, about 45 minutes.
Bake at 375°F for about 45 minutes.

To bake in 3-quart crock pot:
After second rising, stir down and put in greased cake & bread pan.
Let rest about 15 minutes.
Put into crock pot, turn on high, and bake for 2 1/2 to
3 1/2 hours.

[rottiedogs]

Pepperoni Cheese Braids
Submitted by jgortney on November 09, 2002 at 7:42 pm

DESCRIPTION
PEPPERONI CHEESE BRAIDS

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
6 cups flour
2 cups cheddar cheese, shredded (8 oz.)
1 cup pepperoni, chopped (2 3-oz. packs)
3 tablespoons sugar
2 teaspoons salt
2 packages quick-rise active dry yeast
1 1/2 cups milk
3/4 cup water

Mix 4 cups flour, cheese, pepperoni, sugar, salt, and yeast.
Heat milk and water until hot to touch (125°-130°F).
Stir liquid into dry ingredients.
Stir in enough more flour to make a soft dough.
Knead 8-10 minutes, until smooth and elastic.
Let rest 10 minutes, covered.
Cut dough into 6 pieces.
Roll each into 15" rope.
On greased sheets, braid, using 3 ropes for each loaf.
Let rise until doubled, 55-60 minutes.
Bake at 375°F for 30-35 minutes.

This is a Fleischmann yeast recipe. It is always a favorite at a potluck.

[rottiedogs]

Honey Wheat Batter Bread
Submitted by jgortney on January 10, 2004 at 7:36 pm

DESCRIPTION
Honey Wheat Batter Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
From the Roanoke, VA newspaper

1 1/2 cups bread flour
1 cup whole wheat flour
1 tablespoon wheat germ
3 tablespoons nonfat dry milk
1 package active dry yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons oil
1 cup hot water, 120-130°F

1. In large mixer bowl, stir together 1/2 cup of the white flour and the other dry ingredients, including yeast.
2. Stir in liquids.
3. Gradually stir in remaining flour (may need to adjust water or flour amounts) to make a stiff batter.
4. Beat with mixer using dough hooks until smooth and elastic.
5. Cover and let rise until doubled, about 45 minutes. (this rising can be omitted)
6. Stir down and put into greased pan (8" or 9" loaf, or 1 1/2 quart casserole).
7. Cover and let rise until doubled.
8. Bake at 375°F for 25-30 minues.

10. This looks like a tiny amount of dough, but it expands nicely. I used a 9" loaf pan, which fills the pan but does not make a real tall loaf. Some may prefer the 8" loaf.
11. The original recipe called for beating on low for three minutes after step two, then adding the remaining flour and beating on high until smooth. If your mixer does not have the dough hooks, this is probably the way to go because the thick batter with all the flour will climb the regular beaters into the mixer. I used a hand mixer, not a stand mixer.
12. The original also sprinkles the wheat germ on top of the loaf. I just mixed it in.

[rottiedogs]

Chocolate Cheesecake Cookies
Submitted by hickeyja on September 09, 2006 at 11:50 pm

DESCRIPTION
Chocolate Cheesecake Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
8 whole graham crackers
3/4 cup walnuts
1/4 cup sugar
1/3 cup melted butter

4 oz. semi-sweet chocolate chips (weigh them for exact measure)
2 Tbsp. butter
1/3 cup sour cream
8 oz. cream cheese (do not use fat-free cream cheese)
1 egg
1/3 cup sugar
1 tsp vanilla

1. Prepare crust: Process graham crackers and walnuts in food processor to a fine crumb. Add sugar and melted butter. Reserve 1/2 cup of crumbs for topping. Press remaining crumbs into the bottom of an 8” square or 7” x 11” rectangular pan. Bake for 8 minutes at 350º.

2. Combine chocolate, sour cream and 2 Tbsp. butter in the top of a double boiler over hot, not boiling water; stir until melted.

3. Blend the cream cheese, egg, sugar and vanilla. Add chocolate mixture and blend well.

4. Spread filling mixture on the baked crust and bake for 40 minutes at 325º. Sprinkle with the reserved topping and bake 10 minutes longer. Cool and cut into small squares.