Search Results for '("C'

[Italiancook]

BakerAunt, I routinely freeze chocolate chip cookie dough, and they turn out fine when baked. I use the recipe on the back of the Ghiradelli bittersweet chips package. I scoop the dough onto waxed paper-lined cookie sheets (the 1/4 cones so they'll fit in the freezer). I "flash freeze" them for 1 hour. Then I package 12 dough balls per quart freezer bag and put them into a gallon freezer bag. I write the baking direction on the plastic so I don't have to search for the chips bag when I want to bake them. I put them in the oven frozen and have never been disappointed with the results.

This won't work for oatmeal cookies. That dough will not spread. The end product is a cooked lump of dough. So I doubt it'd work for oatmeal chocolate chip dough.

It also won't work for peanut butter cookies made with Crisco. Someday I'm going to try it with these cookies made with butter.

This freezing method also doesn't work for shortbread-type cookies.

For all those cantankerous cookies, I bake the cookies, put them in a freezer container and heat them in the microwave to thaw them.

I don't know that baking soda or powder play a role in this. A KAF rep told me it was the butter content, but I wonder about that, because peanut butter cookies have plenty of fat.

[BakerAunt]

The cinnamon rolls met with universal acclaim at my husband's office, and he was told many times to thank me for baking them. Two were left over, so I brought them home, and I ate one with my coffee after lunch. Oh, my, oh my! These are incredibly delicious. As the recipe write-up states, they are like sticky buns with no nuts, and they do not have to be dumped out of the pan, since the glaze is added on top after they bake. They have a slight caramel taste to them, and they are not too sweet with the glaze.

I did change the mixing instructions. I'm puzzled by the ones with the recipe, which seem to make it harder than it need be and to mix in an odd order, as well as knead by hand when one has a perfectly good stand mixer used in the first mix.

After I proofed the yeast, I added the sugar, milk, butter, and eggs. I then mixed it to incorporate the eggs. I then added the 2 1/4 cups flour (I substituted in 1 cup white whole wheat and added 1 Tbs. flax meal), and mixed with the paddle until fully incorporated. I then let it rest for 10 minutes. I switched to the bread spiral, added the rest of the flour, mixed with the salt, and incorporated it, before kneading for 4 minutes on 3 (Cuisinart stand mixer--3 is my usual kneading speed). I initially held back 1/2 cup of the flour, but after adding 1/4 cup of that, I concluded that it needed all of it. Rising times were as stated in the recipe. I baked it for 22 minutes.

Note: I could not spread the filling on the dough without tearing the dough, so I dropped clumps of it all around, and spread it with my fingers as best I could. I only left a "one-inch border" at the long side toward which I rolled up the dough. On the other three sides, I spread it right to the end. To cut the rolls, I used a piece of my handy-dandy non-flavored dental floss.

One more note: the recipe equates a package of yeast with 2 1/2 tsp. However, I've always seen it as 2 1/4 tsp., so that is what I used, and it worked fine.

Now I just need an occasion with enough people attending to bake these again!

• This reply was modified 9 years, 7 months ago by BakerAunt.

[aaronatthedoublef]

I wonder if that was because of the baking soda. I've frozen several things with baking soda only and never had that problem.

Could it have been something else?

Also, there are TONS of frozen cookie doughs on the market. I'll start looking to see if the use soda or powder or both (and by both I don't mean double acting baking powder).

[rottiedogs]

Coffee Bean Cookies

Prep: 20 minutes Chill: 1 hour Bake: 9 to 11 minutes

Ingredients:

2 tsp instant coffee crystals
2 tbs milk
3/4 cup butter, softened
1 3-oz pkg cream cheese, softened
3/4 cup packed brown sugar
1 tsp vanilla
2 cups a/p flour

1. Combine the coffee crystals and milk. Stir until the coffee crystals are dissolved; set aside.

2. Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, and milk-coffee mixture. Beat until mixure is combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

3. Cover and chill about 1 hour or until dough is easy to handle.

4. Shape dough into 1-inch balls. Shape each ball into an oval. Press the thin edge of a wooden spoon (or a chopstick) lengthwise into the top of each oval so they resemble coffee beans. Place 1 inch apart on an ungreased cookie sheet.

5. Bake in a 350F oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 48 cookies.

[BakerAunt]

I tried a new cinnamon roll recipe tonight:

http://www.tastingtable.com/cook/recipes/how-to-make-cinnamon-rolls-cinnamon-bun-recipe-vanilla-glaze

I printed it last year from a Tasting Table e-mail and found it in a pile of recipes I am trying to sort and organize (and in some cases throw away--what was I thinking when I printed THAT?). It's my husband's turn to do the birthday person in his office, and she asked not for a cake but for breakfast. For my husband, special breakfast = cinnamon rolls, which is where I come in. It is a rich recipe, but I figure with fifteen people in his office, this is the perfect opportunity to try it out. The dough handles like a dream, and the filling is mixed together before being spread, which keeps it from falling out when cutting it. I was also surprised by the cooked glaze.

I followed the recipe except that I substituted in 1/4 cup of water for part of the milk, and I proofed the yeast in it. (I know that I don't have to proof yeast, but I love seeing it come alive.) I also substituted in 1 cup of white whole wheat flour and added 1 Tbs. flax meal. I let the glaze cool to room temperature before putting it over the rolls.

While I'm usually nervous about sending out a new recipe without ever tasting it, this one smells and looks so wonderful that I am not worried about anything except whether that my husband will be able to save me a bit to sample. My one worry is that the glaze may make it too sweet, although I did taste it and was pleased. I'll report tomorrow on what people thought of it--and I hope I will get a taste.

• This topic was modified 9 years, 7 months ago by BakerAunt. Reason: proofreading error

[Mike Nolan]

Another thing you need to be absolutely clear on is what expenses you'll be charged for. Ads, tables, staff, photography (where applicable), handbills, sound equipment all get priced in--usually at premium rates, too.

When my wife's step-mother died, the auction company that handled the auction billed the estate for something like $50K in expenses, plus their sales commission.

[Italiancook]

ummmmm . . . BakerAunt I never thought about your family's experience. It's something to ponder as I check around. Thanks for sharing.

On a different subject, I'm going to make the Welsh Cakes (KAF's) tomorrow or Friday. I don't own a griddle. My parents made them in a skillet, but I can see where the work would go faster with a griddle.

[Mike Nolan]

Several years ago one of the winners on the Food Network's 'Next Food Network Star' series posted his recipe for Chicago-style Italian beef, one of my favorite foods from the 10 years we lived in the Chicago area.

I've made it several times.

It uses bottom round though that's not the cut that most restaurants that make Italian beef use, and I had to slice it by hand because I don't have a deli slicer (and one recipe isn't quite enough to justify buying one), but it was pretty close to the Real Thing.

I did, of course, leave the garlic out.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

[cwcdesign]

Italiancook, when we were selling our house 5 years ago, we hired someone to help us manage our yard sale. After she'd gone through what we were planning to sell, she told us we should call it an estate sale because that indicated we had better stuff (we did). We were selling a lot of furniture as well. So you are correct when you say you expect to find better things at one - it's all in the marketing.

[rottiedogs]

Polish Butter Cookies/Hard Cooked Eggs As An Ingredient
Submitted by bettina on February 04, 2006 at 11:01 am

Description
Polish Butter Cookies/hard-cooked eggs, as an ingredient

Summary
Yield0 File underCookies Brownies Bars

Instructions
These were all included as a response, to an inquiry, on the Uncle Phaedrus site...

Title: Polish Butter Cookies
Christmas, Holiday
Yield: 72 servings

1 c Unsalted butter; at room
Temperature
1/2 c (scant) Sugar
2 lg Hard-cooked egg yolks;
Pressed thru' sieve
1 lg Egg yolk; lightly beaten
1 ts Almond extract
1 ts Vanilla extract
2 c All-purpose flour;Unbleached

1. Using an electric mixer, cream together the butter and sugar in a
mixing bowl until light and fluffy. Beat in the cooked and raw egg
yolksand both extracts. Using a wooden spoon, gradually incorporate

the flour to make a smooth, somewhat stiff dough. Wrap dough in
plastic wrap and refrigerate 2 hours.
2. Preheat the oven to 350 F.
3. Roll out the dough 2/3 inch thick on a lightly floured surface.(The
cookies are supposed to be plump.) Cut into shapes with small 1 to
1 1/2-inch cookie cutters ~ hearts and stars work nicely. Gather
up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart

on ungreased baking sheets.
4. Bake cookies until they just begin to take on the slightest tinge
of color, about 10 mins. Cool on wire racks and store in an airtight
container up to 1 week. Makes about 6 dozen small cookies.
------------------------------
CIASTECZKA (Polish Butter Cookies)
(Gourmet Magazine - December 2000)

For cookies
2 c. sifted all-purpose flour (sift before measuring)
1/2 tsp. salt
2 sticks (1 c.) unsalted butter, softened
5 hard-boiled large egg yolks, forced through a fine seive
1 tsp. vanilla

For glaze and decoration
1/4 c. sugar
1/2 tsp. cinnamon
1 large egg
1 tsp. milk

Make cookies:

Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour. Preheat oven to 350 degrees F. Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4- inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes (hearts is nice) with a 2 1/2 to 3- inch floured cookie cutter. Chill scraps. Arrange cookies 1-inch apart on a greased baking sheet. Glaze and decorate cookies:

Stir together sugar and cinnamon in a small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar. Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in the same manner, rerolling scraps no more than twice.

Makes about 5 dozen cookies
---------------------------------
Polish Butter Cookies

1 cup butter
3/4 cups sugar
5 hard-cooked egg yolks, sieved
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 whole egg, mixed with 1 teaspoon milk
Cream butter and sugar. Stir in sieved hard cooked egg yolks, vanilla and then flour mixed with salt. Chill dough. Set oven at 350 degrees. Lightly grease cookie sheets. Roll out cookie dough 1/4-inch thick on a floured cloth. Cut cookies with cutters into small crescents, stars and other shapes. Transfer to cookie sheet, leaving a little space between cookies. Brush with beaten whole egg. Leave cookies plain or sprinkle with one of the
following: finely chopped nuts, cinnamon sugar or poppy seed. Bake about 12 minutes or until cookies are lightly browned. Yield: approximately 48

[rottiedogs]

CHEESY POPPY SEED BREAD
1 cup milk
1 egg
3/4 cup shredded Swiss Cheese
3 tablespoons butter
3 cups bread flour
2 teaspoons sugar
4 teaspoons poppy seeds
3/4 teaspoon salt
3/4 teaspoon finely shredded lemon peel
1 teaspoon yeast
Place all ingredients in bread machine and set for dough cycle.
Remove dough, shape into rolls, place close together in prepared pan ( I use two 7x9 brownie pans) bake at 375 for 12 to 15 minutes until golden brown. about 24 rolls
Notes: I sub Cheddar Cheese for the Swiss since my family prefers Cheddar and I am more likely than not to add a full cup of cheese and I also add extra poppy seeds.
This recipe is from the book MORE BREAD MACHINE BOUNTY by
Better Homes and Gardens

[rottiedogs]

Panettone
Submitted by andyfrog on December 24, 2003 at 10:15 am

DESCRIPTION
Panettone

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

INSTRUCTIONS
2 tsp. yeast
3 cups bread flour
1/2 tsp. salt
3 Tbls. brown sugar
1 1/2 tsp. grated lemon peel
1 1/2 tsp. grated orange peel
1 1/2 eggs (or 3 oz. egg substitute)
1/2 tsp. almond extract
1/2 tsp. vanilla
3 Tbls. butter
1 Tbls. lecithin granules (if desired, improves keeping qualities and texture)
3/4 cup milk

1/3 cup gold raisins
1/3 cup candied orange and dried cranberries

Place ingredients into bread machine in the order recommended by manufacturer.
The panettone can take up to 1 cup of dried fruit-- with or without nuts, if desired. (Sliced almonds or pine nuts are good options.)
I also often use anise extract or King Arthur's fiori di Sicilia instead of the other extracts.

[rottiedogs]

Stone Lion Inn Scones
Submitted by ancameni on August 14, 2010 at 1:27 pm

DESCRIPTION
This Recipe is not my creation. I have just transferred it to the new site. Please drop the creator a note. This is her comment: This is the single most complimented recipe I make at my Bed & Breakfast. It produces a light, airy scone that is just a little sweet. Almost any dried fruit or combination of fruits can be added to make this scone your own, but I will include some of my favorite combinations at the end.

add to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 0 Source janloew (please drop her a note) File under janloew, scones
INGREDIENTS
• 2 cups AP flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 1 cup (approximately) dried fruit, chopped if necessary to the size of raisins
• 1 1/4 cup heavy cream

INSTRUCTIONS
Preheat the oven to 425 F. Line a baking sheet with parchment.
Combine flour, sugar, salt & baking powder in a medium bowl. Mix thoroughly with a fork. Add dried fruit to mixture and stir together with fork. Add cream and stir until dough comes together. Turn dough out onto a floured surface and knead 8 - 10 times. Pat dough into a circle about 10" in diameter.

If desired, brush top of dough with melted butter and sprinkle with course sugar. Cut dough into 12 wedges and place on prepared baking sheet. Bake 15 minutes or until tops are just slightly golden. Serve warm or at room temperature.

I almost always use two fruits in my scones. Here are some of my favorite combinations:

- cranberries & apricots
- pears & currants
- chocolate chips & dried cherries
- pineapple & unsweetened coconut, + 1 TBSP confectioners sugar mixed with coconut
- crystallized ginger (chopped very fine) and either peaches or pineapple

[rottiedogs]

Russian Cheesecake
Submitted by ancameni on August 14, 2010 at 12:35 pm

DESCRIPTION
This is a very good cheesecake. I never have leftovers. My best friend served it at her wedding and she made it for me on mine. I had to have the recipe.
This recipe was translated from german and is made for 10-11 inch springform. I have made it in a muffin pan and a 13x 9 inch casserole dish. Turns out great every time.
We use vanilla pudding powder (german kind), so i had to adjust it to use cornstarch.

You can use Dr. Oetker Vanilla pudding powder instead of the starch. I mail-ordered it from a company in Canada. the website is http://www.edelweissimports.com.

SUMMARY
Yield 0 File under cheesecake, Russian

INGREDIENTS
Crust

• 5 1/4 oz sugar
• 8 oz butter or margarine
• 1 egg
• 10 1/2 oz flour
• 1 1/2 oz cocoa (we use dutch-processed)

Filling

• 3 8-oz packages of cream cheese
• 8 3/4 oz sugar
• 3 eggs
• 2 tsp vanilla extract or more (depending on preference) (or use 2 tsp vanilla sugar)
• 4 oz butter or margarine
• 1 3/4 oz cornstarch or 1package Dr. oetker Vanilla Pudding

INSTRUCTIONS
Combine all dough ingredients and mix to dough (food processor works fine, by hands is well to). Divide dough in half. Press half of the dough into a greased 10-11 inch springform.

Combine all filling ingredients and beat until nice and creamy. Add filling to springform pan.

From the remaining dough pinch of little pieces (streusel, crumbs) and top the cheesecake. Most of the cake will be covered and filling is usually not seen.

Bake the cake at preheated 375ýF oven about 1 hour. Cheesecake will be golden, where the filling peaked through.

Cool and enjoy. It is even better the next day.

Baking time for a 13x9 pan is about the same. Muffin tin is about 25 minutes( nose and eyes are best indicator for that)

[rottiedogs]

Streusel Mixture Grizzlybiscuit Old BC
Submitted by 4paws2go on May 07, 2013 at 7:38 pm

DESCRIPTION
Streusel Topping mix

SUMMARY
Yield 0 Source Amendola/Grizbiscuit File under Toppings/cakes/muffins

INGREDIENTS
8oz cake flour
8oz bread flour or whole wheat pastry flour
8oz butter diced into small cubes
4oz reg white granulated sugar
4oz light brown sugar
1 TBSP ground cinnamon
1/2 Tsp salt

INSTRUCTIONS
Description
STREUSEL TOPPING

RECIPE SUMMARY

This is a simple formula- it can be used for cakes,pies,muffins,
,the list goes on and on ! This recipe comes from Joseph Amendola (whom I had the pleasure of meeting personally)....He was one of the top bakers at the school at the time I went there in '73-74...
The word "streusel is German for "sprinkle" or "strew"

Measure out both flours and mix together
Now work the butter into this mixture with your hands or a pastry cutter until you have coarse pea size crumbs. Do not over work the butter and let the warmth of your hands make the butter become soft !
Now add the rest of the ingredients and mix well and taste the seasoning.
Store this in a plastic container with a tight fitting lid and keep it in the fridge or the freezer.

People making this preparation for the first time sometimes have a tendency to want to add more butter to it because they think it is too dry ..This is a mistake ! You must trust the formula because if you add more butter or fat your finished product will be greasy on top because the carefully designed ratio of flour to fat will be upset and there won't be enough flour to absorb the now added fat...I have also seen some try to use 10x sugar in place of the regular and this won't work IMHO because the moisture content is also what makes this formula work...the 10x being too dry (you won't get those large chunks everybody loves)

You can use all purpose flour for this recipe if that's all you have and it will work ok ...
You can add any other spices you like such as nutmeg,allspice ,cardamom,star anise grnd etc...You can also add nuts,dried fruits,raisins,sundried fruits(cranberries,currents,cherries etc..)and different types of grains and seeds such as sunflower seeds ,flax seeds ,seseme etc...and oatmeal or barley flakes
This is now more of a "Crisp" topping better suited for fruit fillings...
This recipe will double or halve with no problems

comments
Submitted by KIDPIZZA on Fri, 2013-05-10 08:14.
LAURA:
Good morning. Bettina, tell me my friend will this formula lend itself to crummies for a apple pie if we add a portion of bite~sized/toasted walnuts in it????
Bettina, I also have a copy of his book (the BAKERS MANUAL 3rd ED. & I met him here in town in 1999(Feb 22nd) at the ORLEANS resort at the restaurant convention. I asked if he would autograph my copy & he did. I knew he was invited to attend the convention...all I had to do is wear my chef's coat sans toque as we were not going to cook/bake & I was let in. I believe he originally came from Hartford Conn. & he taught for many years at the CIA in upstate NY. He was very old then...I wonder if he is still with us.
Enjoy the rest of the day my friend.
~CASS.
Submitted by Mike Nolan on Wed, 2013-05-15 14:21.
Sadly, Chef Joseph Amendola died in 2008:
http://articles.orlandosentinel.com/2008-01-28/news/dead28_1_amendola-cu...
Submitted by 4paws2go on Wed, 2013-05-15 19:39.
Hi, Cass! I do have my much loved copy of The Baker's Manual, 3rd edition, as well as the newer 5th edition, and his 'Understanding Baking', co-authored with Nicole Rees. I find all of them indispensable! I would have truly enjoyed meeting the gentleman. You and Griz were lucky guys...
I would most certainly consider the addition of finely chopped, toasted walnuts a wonderful thing, indeed!