Search Results for '("C'

[rottiedogs]

Festive Napkin Folding
Submitted by grandmoogie on November 24, 2002 at 10:08 am

DESCRIPTION
Festive Napkin Folding

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Festive Napkin Folding:

I found these in (a little rip out ) the Dec.2002 issue of
Family Circle magazine.-Moogs

This fold can stand upright or lay flat with
a little opening for a flower or something small.

1. Fold napkin in half to form a triangle, single point to top.

2. Fold left and right points up to top, forming a diamond.
Iron edges flat.

3. Turn napkin over and flip folded corner up a few inches.
(this will be the petal opening)

4. Turn napkin over again; tuck left corner over and into
right corner.

5. Turn again and tuck a rosebud or something small
into the opening.

**************************************

This easy yet effective idea works with solid napkins,but for
more visual interest use a contrasting or embroidered borders.

1. First fold the napkin in half and then in half again,
all the loose edges in one corner.

2. Turn top two loose corners not quite halfway back tword
folded corner.

3. Turn remaining loose corners almost up to meet the others.
Spray starch and iron flat.
**************************************

Napkins in a goblet type glass. For the most drama, pick reversible
napkins.

1. Fold napkin in half and in half again;position with the loose
edges tword you.

2. Fold two loose points up to the top.

3. Turn napkin over and fold other two points up.

4. Pleat, accordian style from left to right.

5. Tuck into a goblet and gently pull apart, point by point.
****************************************
Festive Napkin Folding
from bhg.com This site show how
Water Lily Napkin
What You Need:

Let the flower napkin inspire a
water theme for the table --
perhaps a low centerpiece of
floating flower petals.

Square cloth napkins

1. With a square napkin on a flat surface, fold each of the corners to meet in the center.
Fold the corners to meet in the center a second time.

2. Hold one hand over the folds to hold them in place and gently turn over the napkin.
With the folds on the underside of the napkin, fold the four corners to the center of the square.

3. Use the fingers of one hand to securely hold two adjacent center points.
Use the fingers of the opposite hand to bend up the outer corner, freeing a point on the underside of the napkin
Gently tug the loose point, folding it over the corner to form a lily petal.
Continue with the remaining three corners to form the inner petals of the water lily.

4. Hold the center of the water lily with the fingers of one hand.
Reach between two inner petals to the underside of the water lily,
and gently pull one point at a time to the outer edge of the lily,
encircling the inner petals made in Step 4, for a completed water lily.
*****************************************
http://www.hannaford.com/cooking/demonstrations/napkin_fan.htm
shows how
Step-by-Step "Fan" Folding Instructions:

Step 1. Spread the napkin on a flat surface.
Step 2. Fold the napkin in half, making sure the seams are on the inside.
Step 3. Fold 1" over and then 1" over again.

Step 4. Lift up the napkin and fold in the opposite direction, flipping back and forth like a fan.
Step 5. When you get 3-4 inches from the end, fold in half.
Step 6. Tuck the loose ends inside.
Step 7. This will make a triangle.
Step 8. Set on your table or place inside your wine glass.

***************************************
Step-by-Step "French" Folding Instructions:
This is an easy fold for napkins that are flimsy.

Step 1. Spread the napkin on a flat surface.
Step 2. Fold the napkin in half, making a triangle. Make sure the seams are on the inside.
Step 3. Take the bottom corner and pull it over the napkin diagonally,
staggering it by leaving 2-3 inches from the opposite corner.

Step 4. Take the top part of the napkin and repeat the previous step,
pulling it over and staggering it 2-3 inches from the last corner.
Step 5. Place the napkin on your table in the middle of your place setting.

[rottiedogs]

Frosting Recipe And Technique For Frosting A Cake With A Hairdryer!
Submitted by glory on August 06, 2002 at 11:26 am

DESCRIPTION
frosting recipe and technique for frosting a cake with a hairdryer!

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I ran across a tip a while ago elsewhere online that advised using a hairdryer to slightly melt the icing as you ice a cake. I had never heard of such a thing and posted on the circle to see if any of you had. Nancy (naschol) took the challenge and tried it. Here is her post and it is her recipe listed here. I just thought that it was a post that should not just get lost as someone might find it as interesting as I did.

WOW! This is going to be a long post, so be prepared. I am just a beginner at cake decorating, so if I can do this, anyone can!

I used the Wilton class buttercream recipe:

1/4 C. water
1 t. clear butter flavoring
1 t. clear flavoring of your choice (I used lemon, this time, but you can use
vanilla, almond, rum, orange, whatever)
generous pinch of salt

Kind of swirl this around, until the salt is dissolved. Then, add and mix with mixer, just until liquid is absorbed:
2 C. white shortening (Crisco)

Then, add and mix just until blended:
1 2# bag of 10X powdered sugar (they recommend C&H, here - it's a cane sugar)

DO NOT overbeat, or you will get air bubbles that will be hard to smooth out. This will probably burn out the motor on hand mixers - it is pretty heavy.

From this, I removed about a cup (stiff consistency) for decorating, later. Then, add about 2 teaspoons of water for each remaining cup of icing and blend until absorbed. Should be frosting consistency, at this point.

Now, for the process. I iced the cake and smoothed as well as I could with the spatula. Then, let it set for about 10 minutes or so, until it was not sticky to the touch. It kind of crusts over.

Normally, at this point, I would take a sheet of typing paper, lay it on the surface and lightly rub the clean spatula over the top of the paper. On the sides, I would position the paper beside the cake and use the palm of my hand to lightly rub the paper. This smooths it fairly well.

This time, I started on the top by applying heat from the hair dryer about 4" from the surface in a small curcular motion for a few seconds. Without taking the hair dryer away, I used my spatula to lightly smooth the surface just warmed. It was amazing! It was so easy to smooth and looked beautiful! I did this until the top was completely smooth.

Now, for the side. I started to use the same technique for the side, but, as uncoordinated as I am, kept digging the end of my spatula into the icing. So, I took my trusty typing paper, positioned it on the side and directed the hair dryer at it. After a few seconds, I used my palm to lightly rub the area on the paper, keeping the dryer directed at the paper with my other hand. The wind held the paper in place. That worked very well, and I'm thinking now, that I could have used the spatula over the paper, too. At least, if I was more coordinated.

Anyway, I think this experiment was a great success. I am looking forward to my next decorating class. I will have the most professional finish there! Thanks, again, Glory.

Nancy

[rottiedogs]

Orange Cream Cheese Gluten Free Cookies
Submitted by dachshundlady on December 28, 2013 at 7:56 am

DESCRIPTION
These are amazingly good. Like little, moist, fine textured cakes.

From the blog: "Seriously, You're Taking My Bagels?" by caconroy "The recipe is my Mom's take on a fairly boring Cream Cheese Cookie from the Betty Crocker's Cooky Book."

Orange Cream Cheese Cookies

SUMMARY
Yield 55 cookies File under Gluten-free baking

INGREDIENTS
1/4 cup butter or margarine, soft
1 pkg. (8 oz.) cream cheese, soft
1 egg yolk
1/4 tsp. vanilla
1 pkg. gluten free yellow cake mix
1 grated orange rind (or 1/4 teas orange oil)
1/4 cup orange juice
1/4 cup Grand Marnier (I used Triple Sec) or more oj

INSTRUCTIONS
Cream butter and cheese. Blend in egg yolk, vanilla, orange rind, orange juice and Grand Marnier. Add cake mix 1/3 at a time, mix well. Chill dough at least 1/2 hour.
Heat oven to 375 degrees F. Drop my scant teasponfuls on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. Cool cookies a bit before removing from baking sheet.
Makes 6 to 8 dozen cookies.

I used scant tablespoons to scoop out the dough which I chilled a couple hours. I baked them 10 minutes. It made 55 cookies. Here is the glaze I made up. It is just approximate. Add the amount or fluid that you like for your desired consistency.
Orange Icing
2 1/2 cups confect sugar
4+ Table OJ
2 teas zest or a few drops of orange oil
enough lemon juice to reach your desired consistency.
I just dipped the cooled cookies upside down in the icing. let them drip off a bit and then back onto the cooling rack placed over a large piece of wax or freezer paper. They keep just great in a cookie tin or tupperware.

[rottiedogs]

Orange Cream Cheese Cookies

Ingredients:
1/4 cup butter or margarine, soft
1 pkg. (8 oz.) cream cheese, soft
1 egg yolk
1/4 tsp. vanilla
1 pkg. gluten free yellow cake mix
1 grated orange rind (or 1/4 teas orange oil)
1/4 cup orange juice
1/4 cup Grand Marnier (I used Triple Sec)
Cream butter and cheese. Blend in egg yolk, vanilla, orange rind, orange juice and Grand Marnier. Add cake mix 1/3 at a time, mix well. Chill dough at least 1/2 hour.
Heat oven to 375 degrees F. Drop my scant teasponfuls on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. Cool cookies a bit before removing from baking sheet.
Makes 6 to 8 dozen cookies.
I used scant tablespoons to scoop out the dough which I chilled a couple hours. I baked them 10 minutes. It made 55 cookies. Since a regular cake mix is 18 oz rather than 15, I might use 1/2 cup OJ instead of 1/4. But that is just an "off the top of my head" guess with no real thought. Here is the glaze I made up. It is just approximate. Add the amount or fluid that you like for your desired consistency.
Orange Icing
2 1/2 cups confect sugar
4+ Table OJ
2 teas zest or a few drops of orange oil
enough lemon juice to reach your desired consistency.
I just dipped the cooled cookies upside down in the icing. let them drip off a bit and then back onto the cooling rack placed over a large piece of wax or freezer paper. They keep just great in a cookie tin or tupperware.

[rottiedogs]

Lemon Egg Biscuits

Susan Russo for NPR
My mom has been baking these lemon egg biscuits for more than 40 years. Infused with lemon extract and coated with a sweet, crunchy lemon icing, these cookies are light, cakey and refreshingly citrusy.
Makes 72 cookies
Dough
6 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 teaspoon salt
6 large eggs
4 tablespoons lemon extract (I am going to try 1.5 teas lemon oil plus 3.5 Table of lemon juice)
1 cup canola oil
1/2 cup whole milk
Lemon Icing
2 1/2 cups confectioners' sugar
2 tablespoons lemon extract(1/2 teas lemon oil + 2 Table juice)
A few drops of whole milk
Colored candy sprinkles (optional)
Preheat the oven to 325 degrees, and position a rack in the center of the oven.
Line four large cookie sheets with parchment paper.
In a large bowl, mix flour, sugar, baking powder and salt.
In a small bowl, lightly whisk eggs, lemon extract, oil and milk.
Add the wet ingredients to the dry ingredients. Using a rubber spatula, mix until a dough starts to form. Using your hands, lightly squeeze and knead the dough. If it seems a bit dry, then add 1 teaspoon of milk at a time until it reaches desired consistency. The dough should be somewhat sticky and elastic.
Scoop 1 tablespoon of cookie dough and roll between your palms until a smooth ball forms. Place the balls on a parchment-lined baking sheet 2 inches apart.
Bake cookies for 15 to 20 minutes, or until lightly browned on the bottoms. The tops will be white but cooked through. Transfer to a rack and cool completely before frosting.
To make the icing, whisk the confectioners' sugar and the lemon extract in a small bowl. Add a few drops of milk and continue whisking until the icing is smooth and opaque and clings to the back of a spoon. Taste and add more lemon extract, if desired. When it's ready, pour icing through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.
For easy cleanup, place a sheet of parchment paper under a cookie rack before icing cookies. Dip the top of the cookie in the icing, then place on the rack. Decorate with colored candy sprinkles, if desired. Allow to dry completely before storing in an airtight tin or plastic container. Place waxed paper or parchment paper between layers to protect the icing and sprinkles. Properly stored, cookies should last seven to 10 days.

[rottiedogs]

Gluten Free Lemon Poppyseed Cupcakes W Cream Cheese Frosting
Submitted by dachshundlady on April 08, 2011 at 6:20 pm

DESCRIPTION
A moist, easy recipe to be enjoyed by folks who need to be GF as well as their families.

SUMMARY
Yield 0 Source glutenfreehub.com File under Gluten free

INGREDIENTS
Batter 1 box GF yellow cake mix
1 small pkg lemon instant pudding (Jello is GF)
1 stick unsalted butter, soft
8 oz sour cream
3 eggs
2/3 cup pulp-free OJ
2 Table poppy seeds
Frosting
4 oz cream cheese
3 Table soft butter
1 teas vanilla
1 1/2 cups confect sugar
pinch salt

INSTRUCTIONS
Preheat oven to 350 and line 15-18 cupcake/muffin holes with liners
Combine all cupcake ingredients EXCEPT poppyseeds in large mixing bowl at med speed until smooth about 2 minutes. Turn mixer to lowest setting and slowly pour in the seeds, scraping the edges of the bowl. Spoon into muffin pans.
Bake 16-20 minutes, until toothpick comes out clean.
Let cool n pans 5 minutes, then carefully remove and place on racks to cool.
Beat cream cheese, butter and vanilla until combined, but not whipped. Add salt and gradually add confect sugar with mixer on slow until desired consistency.
Frost cupcakes. Should be stored in fridge due to icing.

comments
Submitted by dachshundlady on Fri, 2011-04-08 18:22.
Recipe makes 15-18 but every time I tried to put that in the recipe, it kept rejecting so I put nothing.
Submitted by still-lovesbakin' on Sat, 2011-04-23 16:17.
This recipe sounds delicious, thank you for sharing!
May I ask, what size cake does the required mix make? Some make a 9x13 cake or two layers, and some only make one layer. I have a Pamela's mix for yellow cake on hand, as well as most of the ingredients. I would like to try the cupcakes, if I have the right size mix.
Thanks,
CatieB
Submitted by dachshundlady on Sun, 2011-04-24 04:14.
The mix I have in the cupboard is 15 oz which is supposed to make 12 cupcakes.

[rottiedogs]

Cherry Berry Pie With Lattice Top
Submitted by dachshundlady on November 09, 2008 at 6:43 am

DESCRIPTION
Cherry Berry Pie With Lattice Top

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is a super easy, absolutely delicious recipe from the show "Semi-Homemade" with Sandra Lee on the Food Network. My husband often makes it when he is asked to "bring dessert".

1 can cherry pie filling
12 oz bag frozen mixed berries, thawed & well drained
1 Table. Kirsch (cherry liquor, don't skip this)
1 double pie crust (she uses box ready type)
1 egg, slightly beaten
1 Table. sugar (I like sparkling)

Preheat oven to 375.

In large bowl, combine pie filling, berries and Kirsch(I think the Kirsch makes it but I suppose you could use a teas. of almond extract instead). Set aside. Line floured pie plate with pastry. Pour filling into unbaked crust. Using a pie pan as guide, cut circle for top crust from sheet of pastry. Use lattice cutter to create pattern (or cut strips for your own lattice top). Flour each piece so that pieces of lattice do not stick. Top pie with lattice and flute edge. Brush top with egg and sprinke lightly with sugar.

Bake 40-50 minutes or until filling is bubbling in the middle of the pie. Cover with aluminum foil halfway through baking.

Let sit 20 minutes before serving.

[rottiedogs]

Apple Dip
Submitted by dachshundlady on October 27, 2014 at 8:00 am

DESCRIPTION
Layered dip served with tart apple slices. So simple and always elicits OMGs from your friends

SUMMARY
Yield 0 1 pan Source friend at an agility trial File under dips

INGREDIENTS
8 oz brick of lite cream cheese, softened
1 cup Marshmallow Fluff
1 tub of produce section caramel dip
Broken/crushed Heath bars, Butterfingers or just chopped nuts (I always use Heath)
6 large tart apples sliced. (I find Granny Smith the best tho I am usually not a fan of them)

INSTRUCTIONS
Beat together cream cheese and Fluff
Spread in a pie plate
Top with caramel dip
Sprinkle on crushed candies or nuts

Serve with a bowl of sliced tart apples
(You can also use pretzels but the apples are perfect)
Place it on a table and jump back out of the way

[Mike Nolan]

I don't have the varieties of chocolate and many of the other ingredients we used in class (like the yummy white-chocolate covered freeze-dried strawberries), but my chocolate tempering pot came this afternoon and I'm starting to plan for a chocolate session soon. I do plan to take photos. (I'll have a better camera, too, I didn't take my Canon T6I DSLR to Chicago, just the Nikon Coolpix, which fits in a shirt pocket.)

The real challenge may be scaling some of the ganache recipes down to a size I can make (and use) at home. (The good news is ganache keeps for about two weeks and can be reheated.)

I'm going to try to repair the bat and either make new legs for my spider or start from scratch and see if I can make a more realistic looking one.

[Italiancook]

I made a double batch of Broccoli Soup for the freezer. I'm trying to restock, since I emptied it during the summer. I use The Neely's recipe from Food Network. The show is no longer aired, but the recipe is still there as The Neely's Broccoli Soup. I like this recipe, because it uses only 1/2 cup cream (I use half 'n half). I tell myself it's healthier than cream of broccoli soup, because it doesn't have as much cream.

From Martha Stewart's website, I made Potato-Cauliflower & Cheddar Bake for the first and last time. The taste was fine, but it took more back labor than I want to give to a side dish. If I were younger, I'd probably make it again.

I also made Chicken with Dirty Rice.

[Mike Nolan]

It's day 4, the last day of Chocolate Boot Camp. (Most Chocolate Academy courses are three days long, but this is a four-day course, because there's so much material to cover. Click here to read the r
[See the full post at: My Week At Chocolate Boot Camp - Day 4]

[BakerAunt]

I renewed my Bakers' Rewards Program; we shall see if that gets me back on the email list. I write the expiration date of Bakers' Bucks on my desk calendar so that I remember to use them. KAF has some items that I've not found elsewhere--the Vermont Cheese Powder that is crucial to my sourdough crackers, the cinnamon chips, the first clear flour, durum wheat flour. Also, if I order three 10# bags of flour and use a rewards coupon, it's an excellent deal. I have branched out to Bob's Red Mill flours which often cost less than the KAF, and I've always preferred their dark rye. When I've checked out the KAF blog, I don't feel inspired, and I feel the friendly tone is a facade. Clearly, I have recipes from KAF that I like; look at how many I listed that started out from KAF, even though I fiddled with them. However, I sometimes think that KAF put in ingredients that are not really needed. For those rolls I baked this past week, I didn't have whole grain improver, so I didn't put it in, and clearly it wasn't needed.

Italian Cook: I think that you will enjoy keeping a cooking/baking log. I've been adding notes to mine for when I repeat recipes. I do think that the cooking thread shows that I'm in a rut, and I'm hoping to be inspired by all of you to be more creative on meals. My long baking day was motivated by a need to get ahead on some food (bread, crackers, scones), and to try out a couple of new recipes, since I am trying to sort through my stack. I admit that my lower back was tight by the time I finished, since I was standing a lot. I need to remember to put a stool in the kitchen (tight as the space is), so that I can change position while I work.

[BakerAunt]

Thanks to Italian Cook for the reminder. I was interrupted this afternoon and forgot to add the cooking thread. Here it is now. As you will see, my cooking is basic these days, not interesting. Most of the week, we were eating leftover pork chops my husband made for Sunday dinner. (Neither stepchild showed up for different reasons, so there was a lot left.) On Thursday, morning, I made a large pot of minestrone for lunches for the next week. That evening, I mixed some leftover pork and drippings with sautéed mushrooms, spinach noodles and peas for a quick dinner. On Friday, I cooked a roast with vegetables in my crockpot.

[Mike Nolan]

It's not that I've deliberately stopped ordering from King Arthur Flour, but I haven't been on their website in weeks, and have no specific reason to go there. If/when I run out of white pastry flour, that's still the only place I can find it online. But I haven't baked a pie in months, what with my wife on a 20-carb diet.

I'm getting into photography so I've ordered a lot of photo gear online this year, and now I'm getting into chocolate, so I've ordered a bunch of chocolate gear (a tempering pot, molds, etc) online in the past week.

I did bake a Texas Chocolate Sheet Cake this week, though. I need to make white bread, so I'll probably make Vienna bread some time in the next few days. I make 3 loaves at a time from the Clonmel Kitchens Double Crusty bread recipe, freeze 2, and usually wind up throwing away a third or so of each loaf after 8-10 days. But that means a batch lasts me 3-4 weeks.

[BakerAunt]

My mom was influenced by the packaged food craze that really took off in the 1960s--and our family is large, so I can't blame her--,but she had certain specialties that were more from scratch, such as her spaghetti sauce. She would make a giant pot of it, and also make a giant pot of chili at the same time. Some of it she would freeze. I still make a variation of her spaghetti sauce (although my husband cannot eat it due to the heavy tomato sauce and spices). Before I was married, I'd make a big pot of it at the start of the semester, and freeze it in two-cup serving containers for fast meals. (I do miss being able to do that.) She also made an excellent turkey tetrazzini casserole, and I found that froze well too in small portions. Her other major claim to fame was her hamburger stroganoff, with its Campbell's cream of chicken soup. She made a mashed potato salad--without a recipe--that one of her grandmother's had made. That one I don't have, but it was yellow from the yolks and the mustard and had dill pickle and lettuce in it. She never let a turkey carcass go to waste but made broth.

She didn't do a lot of baking, but every now and then she would get excited and try a new recipe. The Coconut Bavarian Cream Pie with chocolate coconut crust was a favorite. I've made it in the past, until the fear of raw egg white put me off. I also bake her pumpkin pie recipe, and she usually made it from scratch--although she would use the leftover jack-o-lantern!