Search Results for '("C'

[rottiedogs]

Lemon Daisy Cake
Submitted by Naughtysquirrel on August 09, 2010 at 4:59 am

DESCRIPTION
Williams-Sonoma Kitchen

SUMMARY
Yield 0

INGREDIENTS
see below

INSTRUCTIONS
Lemon Daisy Cake BakingCircle Member Recipe

Submitted by: Wharrison
Category: Cakes
Last Updated: 11/21/2004
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Lemon Daisy Cake

Baked in the Nordic Ware Daisy cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.

Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/2 cups sugar
1 tsp. vanilla extract
3/4 tsp. lemon oil
4 eggs plus 2 yolks
1 cup buttermilk

For the glaze:

1/4 cup water
1/4 tsp. lemon oil
1/3 cup sugar
1 Tbs. rum

Confectioners' sugar for dusting

Position a rack in the middle of an oven and preheat to 325ºF. Grease and flour a daisy cake pan.

Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until smooth and combined.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

To make the glaze, in a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8.

Williams-Sonoma Kitchen.

[rottiedogs]

Crumb Coffee Cake
Submitted by Naughtysquirrel on August 09, 2010 at 6:29 am

DESCRIPTION
MrsM and cooksgirl

SUMMARY
Yield 0

INGREDIENTS
MrsM

recipes Crumb Coffee Cake Trials are DONE!

Here's what I came up with, after baking many cakes. LOL. The crumbs are from the Sara Foster Crumb Cake that's been posted on here many times. Those crumbs just can't be beat. The cake base is my modification of Nick Malgieri's Crumb Cake in How To Bake, page 292.

I'm really sorry I can't give you a bake time for the 9x13 pan, because I have not made it that size yet! I would guess that you start at 20 minutes and keep checking with a toothpick.

I made the mini cheesecake pan size ones today, just awesome! Like Drakes, only better.

MrsM

Crumb Coffee Cake(s)

Crumb Topping for 9 x 13 Cake:
11 1/4 ounces (2 1/2 cups) AP flour
7 ounces (1 cup) firmly packed light brown sugar
2 1/4 teaspoons cinnamon
16 tablespoons unsalted butter, melted

Crumb Topping FOR 24 Mini Cheesecake Pan Size Cakes:
5 3/4 ounces (1 1/4 cups ) AP flour
3 1/2 ounces (1/2 cup) light brown sugar
1 1/8 teaspoons cinnamon
8 tablespoons unsalted butter, melted

CRUMB TOPPING DIRECTIONS: At least 20 minutes prior to baking, mix together the flour, brown sugar and cinnamon in a bowl. Add the melted butter and cut it into the dry ingredients until it resembles coarse crumbs. Let sit to allow flour to absorb melted butter.

Cake Batter for both sizes:
6 tablespoons unsalted butter (3 ounces)
2 tablespoons Crisco (1 ounce)*
5 ounces sugar (scant 3/4 cup)
1 egg plus 3 egg yolks
1 1/4 teaspoons vanilla
6 1/4 ounces (1 1/4 cup) AP flour
1 teaspoon baking powder
1/4 teaspoon salt

* You can use 8 tablespoons butter and omit the Crisco if you like, but the Crisco gives it that "commercial" mouth-feel.

Preheat oven to 325 degrees. Lightly grease and flour 24 mini cheese cake cups, or one 9x13 pan

Combine flour, baking powder and salt; set aside.

Cream butter and Crisco. Add sugar and beat for 3 minutes until fluffy and almost white. Add egg and beat in. Beat in yolks, one at a time, blending well after each addition. Beat in vanilla with the last egg yolk. Remove from mixer and stir in flour with a spatula. Batter will be VERY thick.

Scrape the batter into the prepared pans and smooth the surfaces. Scatter crumbs on top. Bake the mini cheesecake pans for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes, then pop out and cool on racks.

The mini cheesecakes will take 1 measuring tablespoon batter per cup. If you have a 1 tablespoon cookie scoop, this works really well!

INSTRUCTIONS
cooksgirl

recipes Crumb Coffee Cake Trials are DONE!

Yes, it's the crumb cake recipe that came with the papers and we love it. I will do in a 9x13 pan when pressed for time. I will include it here for you MrsM. Just in case you want to give it a whirl. cooksgirl
King Arthur Crumb Cake
Cake:
1/2 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
1 1/2 cups flour (7-1/2 oz)
1/8 tsp baking soda
3/4 tsp salt
1/2 cup sweetened plain yogurt (4 1/4 fl. oz)
2 tsp vanilla

Streusel Topping:
3 TBSP cold butter
3 TBSP shortening
3/4 cup flour (3 ½ oz)
6 TBSP packed brown sugar
3/4 tsp cinnamon
1/8 tsp salt

Preheat oven to 325. Grease and flour a 9x13 pan.

To make the cake: Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Continue beating for a total of 5 minutes on medium-high speed. Sift the dry ingredients together and set aside. Combine the yogurt and vanilla and set aside. Add the dry ingredients to the butter mixture alternately with the yogurt mixture, beginning and ending with the flour. There will be 3 flour additions and 2 yogurt additions, making flour, yogurt, flour, yogurt and flour.

Make the streusel: Combine all ingredients in a food processor and process just until crumbly. Don’t mix too long or the topping will form a ball and you don’t want that!! Set streusel aside.

Baking: Place pan in oven and bake for 15 minutes or until cake looks barely set on top. Remove pan from oven and sprinkle streusel evenly over the top of the cake. Return to the oven and bake an additional 15-18 minutes, or until a toothpick inserted in the middle comes out clean. (Be sure and sprinkle the streusel quickly so the cake isn’t out of the oven very long.) Sprinkle top of cake with powdered sugar and cool slightly before serving.

** For individual crumb cakes, place 9 crumb cakes on a cookie sheet and spoon a heaping 1/4 cup of batter in each cup and then smooth with a spoon. Bake about 15 minutes or until looks barely set. Remove cakes from the oven and sprinkle them evenly with the streusel, about 3 TBSP per crumb cup and return to oven. Continue as above.

[rottiedogs]

Crumb Cake Redux
Submitted by Naughtysquirrel on August 09, 2010 at 5:05 am

DESCRIPTION
Foster's Market, NC

SUMMARY
Yield 0

INGREDIENTS
New York Style Crumbcake/Foster's Market, NC BakingCircle Member Recipe

Submitted by: bettina
Category: Family / Ethnic / Regional
Last Updated: 6/17/2005
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For all of us "crumbbums"

This is a keeper, this is! It will definitely keep you going, while on your quest for the "perfect" crumbcake...the search goes on! We are still hunting for the ideal yeasted version, this will certainly suffice, in the interim...Also, please note, there are, so far!, three differently sized versions to choose from here, the "small", the "gigantic", and the "normal person's requirement", from MrsM, for this cake! Kind of like Goldilocks and the Three Bears! Hopefully, member Dvdlee will also contribute his information re baking in an 8'X 8" pan. No matter how large or small, it will be enjoyed, I know that for certain!

We also found that this cake tastes even MORE marvelous, the day after...so, not to worry, if there's a piece or two left over...it can be YOUR secret!

Additional notes are my own

• Topping:

• 2 1/2 cups flour
• 1 cup light brown sugar
• 1 cup cooled, melted butter
• 1 1/2 teaspoons cinnamon (toss in extra!)

• Cake:

• 2 tbs canola oil, plus more for pan
• 1 1/2 cups flour
• 1/2 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 2 tsp vanilla ( I use Creme Bouquet flavoring)
• Confectioners' sugar for dusting

1. Sift together 1 1/2 cups flour, baking powder, white sugar, and salt. In a second bowl, whisk together egg, milk, oil, vanilla. Using a rubber spatula, fold dry ingredients into wet.

2. Spread batter into prepared 9x13 pan. In bowl, combine remaining 2 1/2 cups flour, brown sugar, cinnamon. Drizzle the melted butter over mixture, and toss with spatula, to combine, until large crumbs form. Sprinkle crumb mixture over cake.

3. Bake at 325F, for 10 minutes, rotate, test for doneness after another 10 minutes.

4. Cool on rack, dust with confectioner's sugar. Cut into 3-inch squares for serving. Store airtight-2 days.

My own notes/observations

1. If you were to follow the "timing sequence" given here, for preparing the crumb topping mixture, you will have a very greasy-ish mix to work with. I prepare the crumb mix, before starting the cake batter, I allow about 20 minutes, which permits the butter to be fully absorbed by the flour, by the time you're ready to top the batter, it'll be "just right".

2. I find it easiest to use a 9x13 1/4 sheet pan, paper lined(I use deli wrap paper!)which I've prepared with pan grease, both the pan, and the paper...this way I can just lift the whole thing out, when cool, makes it easier to cut.

3.Try the addition of a bit of vanilla powder, mixed into the crumb mixture. This was a hint from KIDPIZZA. The crumb mixture, as given(with maybe just a "tetch" more cinnamon!) is very good, as is.

4. This took exactly 23 minutes, in my oven, tested with a wooden skewer.

5. The cake batter is rather "thickish", a cross between a dough/batter consistency, but will spread nicely, make it as even as you can.

6. The crumb topping, while I was satisfied with the coverage, and amount(no peeking cake!), may not be enough for someone else, so you might want to "up" the amount, to your taste. I think the ratio, as given, is fine, it's a good offset.

7. This really needs to "age" a bit, just like a poundcake, the flavor/consistency develops, after it sits for a few hours, or even overnight, as we found out.

Well, it's quick, easy, and pretty darn good! Have at it!

Full version of original recipe, with preface

"We've served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. As you make this, you'll think you have too much topping and not enough crust. Don't worry: that's how the cake should look.

Makes 2 dozen 2 1/2 inch x 3inch pieces

Full size version/ingredients

• Topping:

• 5 cups a/p flour
• 2 cups firmly packed light brown sugar
• 1 TBS plus 1 1/2 tsp cinnamon
• 1lb (4 sticks) unsalted butter, melted

• Cake:

• 3 cups a/p flour
• 1 cup sugar
• 1 TBS plus 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups milk
• 1/4 cup canola or safflower oil
• 1TBS plus 2 tsp pure vanilla extract
• 1/3 cup confectioners' sugar, to garnish

Full size version/instructions/Topping/Cake

Topping: Combine the flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.

Cake:

1. Preheat oven to 325F.

2. Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan.

3. Sift together the flour, sugar, baking powder, and salt, in a large bowl.

4. Combine the eggs, milk, oil and vanilla in a separate bowl, and whisk until well blended.

5. Add the flour mixture to the egg mixture, and stir just until the dry ingredients are moist and blended, do not overmix.

6. Spread the cake batter evenly in the bottom of the jelly roll pan. The batter will barely cover the bottom of the pan, it should look sparse.

7. Sprinkle all the crumb topping evenly over the top of the dough and press gently into the batter.

8. Bake 35-40 minutes, until the cake rises, and the topping bakes into the dough.

9. Remove from the oven and cool slightly in the pan. Trim the edges and cut into 2 1/2 x 3-inch slices. For a smaller slice, cut the piece in half down the center, or on the diagonal. Sprinkle with confectioners' sugar and serve immediately.

Instructions for cake in 11" x 7" pan

MrsM has nicely scaled down the "smallest" version of this.

Sara Foster's Crumb Cake 11x7 pan

11 x 7 Cake

Topping:
8 ounces AP flour
5 ounces light brown sugar
1 5/8 teaspoons cinnamon
11 tablespoons salted butter, melted

Cake:
5 ounces AP flour
2.5 ounces sugar
1 5/8 tsp. baking powder
scant 1/4 tsp. Salt
1 large egg
3 ounces milk (6 tsp. dry milk plus 3 ounces water)
3 tblsp. canola oil or melted butter
1 3/4 teaspoon pure vanilla extract
Confectioners¹ sugar, to garnish

Bake for approximately 20 minutes, testing for doneness, as noted in other text....updated 6/17/2005, per MrsM.

David's

For an 8" x 8" pan, David uses the same batter amount as the initial version given, but the amount of topping, of course, is less.

1 1/4 cups flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) melted butter

Thanks again, David!

[rottiedogs]

Cream Cheese Filling For Danish
Submitted by Naughtysquirrel on August 09, 2010 at 5:28 am

DESCRIPTION
by lsb from Southern Living

SUMMARY
Yield 0

INGREDIENTS
Hope I'm not too late. the cheese filling I use is from Southern Living:

2 (8-oz) pkgs. cream cheese
3/4 cup sugar
1 egg, beaten
2 tsp. vanilla
1/8 tsp. salt

Combine all ingredients in a large bowl and beat at high speed until well blended............from lsb

[rottiedogs]

Cinnamon Rolls Take 2
Submitted by Naughtysquirrel on August 15, 2010 at 8:35 am

DESCRIPTION
Submitted by: nolan_bretigne - OLD BC
Holland America Lines

SUMMARY
Yield 0 Source Holland America Lines File under Cinnamon Rolls, Holland America Lines, nolan_bretigne

INGREDIENTS
Submitted by: nolan_bretigne
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 7/28/2009
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The original recipe (and a lot of discussion about it) can be found in the thread 'OMG AWESOME Cinnamon Buns' on the Baking Circle Forum.

These are my revisions to that recipe. I've turned it into more of a caramel/pecan roll with raisins.

Major changes: The custard pudding instructions in the original recipe seemed all wrong, so I followed the instructions on the Birds can to make five ounces of pudding. I'm using a bit more flour, and a lot less filling, though one higher in cinnamon. (I also add raisins and chopped pecans.) I'm also using a different frosting, but that's just a matter of personal preference. My wife prefers them with more butter/brown sugar topping and no frosting.

• Custard Pudding:

• 5 ounces milk, room temperature
• 1 Tablespoon Birds Custard Powser
• 1 Tablespoon Sugar

• Dough:

• 3 ounces warm water
• 1 Tablespoon instant yeast
• 10 ounces milk, room temperature
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 4 1/2 - 5 cups all-purpose flour
• 5 ounces custard pudding (see above)

• Filling:

• 5 Tablespoons unsalted butter, melted
• 1 cup sugar
• 1/4 cup cinnamon
• 1 cup raisins, soaked in hot water and then dried
• 3/4 cup chopped pecans

• Caramel Topping:

• 3 Tablespoons unsalted butter, melted
• 3-4 Tablespoons brown sugar
• Optional: Enough whole pecan halves to loosely cover the surface of the pan, figure 4-6 pecans halves per roll.

• Frosting (Optional):

• 2 Tablespoons unsalted butter, melted
• 1 1/3 - 1 1/2 cup powdered sugar
• 1/4 cup milk, room temperature
• 1/4 teaspoon vanilla (optional)

Mix the custard with a fork and set it aside.

Mix the dough, alternating adding liquids and flour. I add the custard about half way through adding in the flour.

Allow to rise an hour, punch it down, then let it rise until doubled, probably around 45 minutes.

Roll out to 18" high and x 24" wide. Brush surface with melted butter, except along the top edge. Sprinkle on cinnamon sugar mixture, then put on raisins and pecans if using them.

Dampen the top edge with water (or egg white) to get it to stick down better.

Brush 10 x 14 pan with the melted butter and sprinkle with the brown sugar before putting rolls in the pan. (This produces a caramel-like topping on the rolls.) If you like whole pecans on your rolls, put them on top of the butter/brown sugar mixture.

Roll up along the long edge (so that you get a roll 24" wide, though it always spreads out to more like 26" when I'm rolling it out. Cut into 12 rolls about 2" high.

If you like shorter/smaller cinnamon rolls, as we do, roll it out to 16 x 30 instead and cut into 35 rolls, just under an inch thick. This takes a bigger pan (or two pans), I use one that is 17 x 21. (You may need to increase the amount of melted butter and brown sugar you use in the pan.)

Allow rolls to rise until they start to touch, about 45 minutes.

Bake in 350 degree oven for 20-25 minutes, or until solidly golden brown. (Do not underbake!)

Invert rolls onto a second pan and allow to cool for 10 minutes before frosting.

[rottiedogs]

Cinnamon Rolls - Take 1
Submitted by Naughtysquirrel on August 15, 2010 at 8:28 am

DESCRIPTION
OMG AWESOME MrsM - OLD BC

SUMMARY
Yield 0 Source Holland America Line Cinnamon Rolls File under Cinnamon Rolls, Holland America Lines, MrsM

INGREDIENTS
12/21/2008
MrsM

recipes OMG AWESOME Cinnamon Buns

OK, hold onto your stand mixers and bread machines!!!!!

While on my cruise, would you believe the ship’s baker did a baking demo. What did he demonstrate? CINNAMON BUNS! Well, you can bet my butt was there early and in the front row, LOL.

His buns were awesome! Absolutely awesome. A million times better than Cinnabon. Soft, tender, full of cinnamon flavor and wonderful cream cheese icing. There is a secret ingredient, though, that I have to find a way to get my hands on, even if I have to pay a fortune and have it imported from England – custard powder! If anyone knows anything about custard powder, please respond and let me know. I googled and found Bird’s Custard Powder, now I just have to find out where to buy it locally if possible.

Here is the recipe, just as he did it. I was skeptical because of only one egg, but these rolls were the best I’ve ever had. It HAS to be the custard pudding.

Now, I really think the filling amount is way too much, but I am going to try this before I pass judgment. All I need to get started is that custard powder!!!!

Holland America Line Cinnamon Rolls
Serves 10

Dough
3 ounces warm water (3/8 cup)
2 tablespoons yeast (type unspecified)
2 tablespoons sugar
5 ounces custard pudding
10 ounces whole milk (1 1/4 cup)
1 egg
1/2 cup melted butter
1/2 teaspoon salt
4 1/4 cups AP flour

Filling
2/3 cup butter, melted, for brushing
2 1/2 cups sugar
1/2 cup cinnamon

Custard Pudding
7 ounces custard powder
2/3 cup milk

Custard Pudding: Mix all ingredients together with an electric mixer for 1 minute. Let rest for 3 minutes. Mix on medium speed for 4 minutes. (My note: it looked like very thick vanilla pudding or pastry cream, VERY thick)

Dough: Make dough as you normally would, by hand, or in machine. Add the prepared custard with the butter and egg if making by hand. Cover and let rise 1 hour or until double. Punch down and let rise again for 45 minutes. Roll out into a rectangle, 1/4 inch thick. Spread melted butter over surface of dough, leaving a 1 inch margin along one of the short ends. Spread just enough butter to cover the dough, you may not use all the butter. Evenly spread the cinnamon sugar mixture over the dough. Can add raisins, chopped ginger, nuts, etc, to your liking. Roll up tightly (yes, tightly). Slice into 10 pieces and place in a greased baking pan or on a greased baking sheet, about 2 inches apart. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes, remove as soon as they turn golden brown.

Cream Cheese Frosting: Combine all ingredients until smooth. Spread on warm buns.
1 1/4 cups softened cream cheese
1/2 cup melted butter
1 teaspoon vanilla
1/1 2 cups powdered sugar
1/2 ounce milk

INSTRUCTIONS
comments
Submitted by The Baking Engineer on Wed, 2010-12-22 16:04.
Hi 🙂
I'm from Australia and used to buying custard powder in any supermarket... then I moved to Houston and found it a bit more difficult! Not sure where you are but in Houston we have a store called The British Isles Store who are bound to have it.
If you aren't in Houston, never fear! They have a website where you can buy it online. See below:
http://britishislesonline.com/search.aspx?find=custard+powder
Hope this helps!
I might just have to try this recipe out myself, love a good cinnamon bun!

[rottiedogs]

Cinnamon Buns Awesome
Submitted by Naughtysquirrel on August 09, 2010 at 6:18 am

DESCRIPTION
MrsM and nolan_bretigne

SUMMARY
Yield 0 File under buns, Cinnamon, yeast bread

INGREDIENTS
recipes OMG AWESOME Cinnamon Buns

OK, hold onto your stand mixers and bread machines!!!!!

While on my cruise, would you believe the ship’s baker did a baking demo. What did he demonstrate? CINNAMON BUNS! Well, you can bet my butt was there early and in the front row, LOL.

His buns were awesome! Absolutely awesome. A million times better than Cinnabon. Soft, tender, full of cinnamon flavor and wonderful cream cheese icing. There is a secret ingredient, though, that I have to find a way to get my hands on, even if I have to pay a fortune and have it imported from England – custard powder! If anyone knows anything about custard powder, please respond and let me know. I googled and found Bird’s Custard Powder, now I just have to find out where to buy it locally if possible.

Here is the recipe, just as he did it. I was skeptical because of only one egg, but these rolls were the best I’ve ever had. It HAS to be the custard pudding.

Now, I really think the filling amount is way too much, but I am going to try this before I pass judgment. All I need to get started is that custard powder!!!!

Holland America Line Cinnamon Rolls
Serves 10

Dough
3 ounces warm water (3/8 cup)
2 tablespoons yeast (type unspecified)
2 tablespoons sugar
5 ounces custard pudding
10 ounces whole milk (1 1/4 cup)
1 egg
1/2 cup melted butter
1/2 teaspoon salt
4 1/4 cups AP flour

Filling
2/3 cup butter, melted, for brushing
2 1/2 cups sugar
1/2 cup cinnamon

Custard Pudding
7 ounces custard powder
2/3 cup milk

Custard Pudding: Mix all ingredients together with an electric mixer for 1 minute. Let rest for 3 minutes. Mix on medium speed for 4 minutes. (My note: it looked like very thick vanilla pudding or pastry cream, VERY thick)

Dough: Make dough as you normally would, by hand, or in machine. Add the prepared custard with the butter and egg if making by hand. Cover and let rise 1 hour or until double. Punch down and let rise again for 45 minutes. Roll out into a rectangle, 1/4 inch thick. Spread melted butter over surface of dough, leaving a 1 inch margin along one of the short ends. Spread just enough butter to cover the dough, you may not use all the butter. Evenly spread the cinnamon sugar mixture over the dough. Can add raisins, chopped ginger, nuts, etc, to your liking. Roll up tightly (yes, tightly). Slice into 10 pieces and place in a greased baking pan or on a greased baking sheet, about 2 inches apart. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes, remove as soon as they turn golden brown.

Cream Cheese Frosting: Combine all ingredients until smooth. Spread on warm buns.
1 1/4 cups softened cream cheese
1/2 cup melted butter
1 teaspoon vanilla
1/1 2 cups powdered sugar
1/2 ounce milk

INSTRUCTIONS
My Revisions to the Holland America Line Cinnamon Rolls BakingCircle Member Recipe

Submitted by: nolan_bretigne
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 7/28/2009
Add to My Recipe Box

The original recipe (and a lot of discussion about it) can be found in the thread 'OMG AWESOME Cinnamon Buns' on the Baking Circle Forum.

These are my revisions to that recipe. I've turned it into more of a caramel/pecan roll with raisins.

Major changes: The custard pudding instructions in the original recipe seemed all wrong, so I followed the instructions on the Birds can to make five ounces of pudding. I'm using a bit more flour, and a lot less filling, though one higher in cinnamon. (I also add raisins and chopped pecans.) I'm also using a different frosting, but that's just a matter of personal preference. My wife prefers them with more butter/brown sugar topping and no frosting.

• Custard Pudding:

• 5 ounces milk, room temperature
• 1 Tablespoon Birds Custard Powser
• 1 Tablespoon Sugar

• Dough:

• 3 ounces warm water
• 1 Tablespoon instant yeast
• 10 ounces milk, room temperature
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 4 1/2 - 5 cups all-purpose flour
• 5 ounces custard pudding (see above)

• Filling:

• 5 Tablespoons unsalted butter, melted
• 1 cup sugar
• 1/4 cup cinnamon
• 1 cup raisins, soaked in hot water and then dried
• 3/4 cup chopped pecans

• Caramel Topping:

• 3 Tablespoons unsalted butter, melted
• 3-4 Tablespoons brown sugar
• Optional: Enough whole pecan halves to loosely cover the surface of the pan, figure 4-6 pecans halves per roll.

• Frosting (Optional):

• 2 Tablespoons unsalted butter, melted
• 1 1/3 - 1 1/2 cup powdered sugar
• 1/4 cup milk, room temperature
• 1/4 teaspoon vanilla (optional)

Mix the custard with a fork and set it aside.

Mix the dough, alternating adding liquids and flour. I add the custard about half way through adding in the flour.

Allow to rise an hour, punch it down, then let it rise until doubled, probably around 45 minutes.

Roll out to 18" high and x 24" wide. Brush surface with melted butter, except along the top edge. Sprinkle on cinnamon sugar mixture, then put on raisins and pecans if using them.

Dampen the top edge with water (or egg white) to get it to stick down better.

Brush 10 x 14 pan with the melted butter and sprinkle with the brown sugar before putting rolls in the pan. (This produces a caramel-like topping on the rolls.) If you like whole pecans on your rolls, put them on top of the butter/brown sugar mixture.

Roll up along the long edge (so that you get a roll 24" wide, though it always spreads out to more like 26" when I'm rolling it out. Cut into 12 rolls about 2" high.

If you like shorter/smaller cinnamon rolls, as we do, roll it out to 16 x 30 instead and cut into 35 rolls, just under an inch thick. This takes a bigger pan (or two pans), I use one that is 17 x 21. (You may need to increase the amount of melted butter and brown sugar you use in the pan.)

Allow rolls to rise until they start to touch, about 45 minutes.

Bake in 350 degree oven for 20-25 minutes, or until solidly golden brown. (Do not underbake!)

Invert rolls onto a second pan and allow to cool for 10 minutes before frosting.

[rottiedogs]

Carrot Cake From jej
Submitted by Naughtysquirrel on August 08, 2010 at 3:12 pm

DESCRIPTION
"The Silver Palate Cook Book," by Julee Rosso and Sheila Lukins, and the other from "The New Basics Cookbook," by the same authors (as indicated in the recipe titles, below).

The basic recipe for this cake was developed by Berta, mother of Sheila Lukins. The "Silver Palate CookBook" says that, "In the beginning, Sheila's mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen." "The New Basics Cookbook" adds, "Carrot cakes abound, but there's still none better than the one created by Sheila's mother. It has just the right texture and taste--and not too sweet. Try it unfrosted for breakfast."

"The Silver Palate Cook Book," by Julee Rosso and Sheila Lukins, and the other from "The New Basics Cookbook," by the same authors (as indicated in the recipe titles, below).

The basic recipe for this cake was developed by Berta, mother of Sheila Lukins. The "Silver Palate CookBook" says that, "In the beginning, Sheila's mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen." "The New Basics Cookbook" adds, "Carrot cakes abound, but there's still none better than the one created by Sheila's mother. It has just the right texture and taste--and not too sweet. Try it unfrosted for breakfast."

SUMMARY
Yield 0

INGREDIENTS
Submitted by: jej
Category: Cakes
Last Updated: 11/19/2008
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Two recipes are posted below for the same cake; they simply fit different-sized pans. Either version will make one of the BEST CARROT CAKES you will ever chance to eat! One recipe comes from "The Silver Palate Cook Book," by Julee Rosso and Sheila Lukins, and the other from "The New Basics Cookbook," by the same authors (as indicated in the recipe titles, below).

The basic recipe for this cake was developed by Berta, mother of Sheila Lukins. The "Silver Palate CookBook" says that, "In the beginning, Sheila's mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen." "The New Basics Cookbook" adds, "Carrot cakes abound, but there's still none better than the one created by Sheila's mother. It has just the right texture and taste--and not too sweet. Try it unfrosted for breakfast."

My family loves this carrot cake -- and years ago, when I lost my original recipe (which was clipped from a magazine), I bought these cookbooks containing the recipes. Berta's recipes are so super easy: if you choose, you may use the two jars of junior baby food carrots instead of beginning with raw carrots. Once you've tried either version, you will always keep two jars on hand.

The "Basics" recipe (2 cups of flour) is for a 9x13-inch cake pan. Its Cream-Cheese Frosting recipe is sufficient to frost the top (and sides, if removed from its pan, as suggested). This recipe can be baked in layers, also. "The Silver Palate Cookbook" offers a larger version (3 cups of flour) for two 9-inch springform pans--which make a tall two-layer cake. The accompanying Cream-Cheese Frosting recipe for this larger recipe is sufficient to totally frost that gloriously high cake. Each of the cake recipes requires 1-1/3 cups of pureed carrots, which is exactly equal to two junior jars of carrots.*

*RE THE JARS OF BABY FOOD: The junior food bottles were 6 oz. ea. So two of them were 12 oz. It is very disappointing that they have been discontinued. When I shop, I usually find some variety now. I can usually find a 4 oz. size, whereupon I get three of them. Sometimes they will vary in sizes, and to be honest, I will get an 'approximate' amount, if necessary. Depends on how much time I have, occasionally. But I usually keep three 4-oz. bottles in my pantry now.

NOTE: If you don't care for cream-cheese frosting, you might try my "Miracle Frosting" (posted in my recipes) on the loaf-pan version. An especially nice finish is to sprinkle a few chopped walnuts over the top. Then place the cake pan cover over the frosting to ensure the best keeping qualities. It doesn't require refrigeration.

I. CARROT CAKE from 'The Silver Palate Cookbook': Makes 2 9-inch springform layers.

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1-1/2 cups corn oil -- (I use only canola oil--and it is fine)
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots -OR- 2 jars of junior baby food*
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)
confectioner's sugar for dusting top -- (I omit this)

1. Preheat oven to 350 degrees F. Grease two 9-inch springform pans. (I usually use my 9x12-in. cake pan, or sometimes 2 or 3 regular layer pans.)

2. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.

3. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 50 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.

4. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar.

Makes 10 to 12 portions.

CREAM CHEESE FROSTING for Springform Carrot Cake layers:

8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature.
3 cups confectioners' sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional)

1. Cream together cream cheese and butter in a mixing bowl.

2. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.

3. Stir in vanilla, and lemon juice if you use it.

4. This is frosting for a 2-layer cake.

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II. BERTA'S CARROT CAKE -- from 'The New Basics Cookbook' - for 9x13-inch cake pan. Although the above recipe calls for salt, none is mentioned in this recipe. (When I see 2 teaspoons of baking soda, I can see where none is really needed, too.)

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 cup corn oil (I always use canola oil)
3 eggs, lightly beaten
2 teaspoons vanilla extract
1-1/3 cups pureed carrots (2 junior jars carrots)*
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream-Cheese Frosting (recipe follows)
confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees F. Line a 13x9-inch cake papn with waxed paper, and grease the paper.

2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple.

3. Pour the batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.

4. Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour. (I often leave the cake in the pan, particularly if it is going somewhere.)

5. Frost the top and sides of the cooled cake with the cream cheese frosting, and then dust the top with confectioners' sugar.

12 portions

CREAM CHEESE FROSTING for 9x13-inch cake

4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Juice of 1/4 lemon

1. Cream the cream cheese and butter together in a mixing bowl.

2. Slowly sift in the confectioners' sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.

[rottiedogs]

Baking Mix
Submitted by Naughtysquirrel on August 09, 2010 at 5:26 am

DESCRIPTION
bookbags

SUMMARY
Yield 0 File under baking mix, Bisquick clone, Bookbag, mixes, Pizza Crust

INGREDIENTS
Bookbags recipes

Good-For-You Baking Mix
(I use this to replace Bisquick.)

2 c. unbleached flour
2 c. white whole wheat flour
3/4 c. Morning Moo's whey-based milk substitute (www.bluechipgroup.net) or nonfat dry milk powder
1/2 c. quick-cooking rolled oats
1/2 c. cornmeal
3 T. baking powder
1 t. salt
1 c. softened butter

In a large container thoroughly combine all the dry ingredients. Add the softened butter by using a pastry blender to cut the butter in until evenly dispersed. Store, tightly covered, in a freezer so the butter will not go rancid. Yields: 8 cups

Good-For-You Biscuits

3 c. Good-For-You Baking Mix
1 c. plain yogurt

Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in preheated 425?F. oven 10-12 minutes or until golden. Makes 16 biscuits. (Note: I have used flavored yogurt with great success and make as few as 4-6 biscuits and bake them in a toaster oven. Just maintain the 3 to 1 ratio for different amounts.)

Good-For-You Pizza Crust

1 package Rapid Rise Yeast
2 1/4 c. Good-For-You Baking Mix
1/2 c. warm water (120?F - 130?F_
1/4-1/2 pizza sauce
2 c. of toppings (meats and vegetables)
1 1/2 c. shredded cheese

To make crust:
In a mixing bowl combine yeast and baking mix. Add 1/2 c. warm water and stir to mix. Turn out onto lightly floured surface; knead for 2 minutes. Cover; let rest 10 minutes.

Spray a 14" pizza pan with Pam cooking spray and dust with flour or cornmeal. Pat crust onto bottom of a 12" pizza pan, working dough from the center out using the heel of your hand. Build up the edge. Bake in 425?F oven for 10 minutes. Remove from oven and add the sauce over the crust. Sprinkle with desired toppings. Top with cheese. Bake in a 425? for 10-20 minutes more or until cheese is melted and pizza is heated through.

[rottiedogs]

Baked NYC Style Frosting
Submitted by Naughtysquirrel on August 09, 2010 at 6:02 am

DESCRIPTION
Cascadia - OLD BC

SUMMARY
Yield 0 File under Cascadia, Fosting, NYC

INGREDIENTS
Cascadia

Has anyone tried the Baked NYC style frosting?

I just made my first batch of Baked NYC's white frosting - I have to say, it's the best, easiest frosting I've ever made. They use an almost pudding-like method of making theirs similar to how you make twinkie filling at home. Basically, it's a mixture of milk, sugar, whipping cream, and flour that boils and is then whipped until cool in the mixer. After that, you add soft, but cool butter to the mixture and whip until light and fluffy.

I replaced half the sugar in mine with white chocolate powder to make a white chocolate style frosting. I didn't have white chocolate which is used in the recipe I was making, so I used powder and it worked beautifully.

Here is the ratio:

Whisk together in a saucepan-
1.5C sugar (or half sugar, half white chocolate powder)
1/3C flour

Add in 1.5C milk
1/3C heavy cream

Cook over medium heat until it comes to a boil and thickens.

Beat mixture with a mixture on high until cool.

Reduce speed to low and add in 3 sticks (1.5C) soft (but still cool) butter, 1 stick at a time. Add in 2t. vanilla and beat on high until light and fluffy. It might look as if it's going to break, but will quickly come together into a smooth frosting.

In their recipe, they add in 6oz. melted, cooled white chocolate to the mixture before the butter. But the above recipe is my version which is probably not quite as sweet. Next time, I'll definitely try theirs.

Enjoy - I know I will!

[rottiedogs]

Apple Pie Filling
Submitted by Naughtysquirrel on August 09, 2010 at 6:32 am

DESCRIPTION
swirth OLD BC

SUMMARY
Yield 0 File under Apples, Canning, Fillings, Fruit, Pies, swirth

INGREDIENTS
recipes PIE FILLING
As reply to message 1

Here is a recipe I found on the BakingCircle...

Apple Pie Filling

It is important that the lemon juice is added. The filling has been tested for heat penetration and pH and has been subjected to storage. It makes 6-7 Quarts

8-9 pounds firm apples
10 c. water
4 1/2 c. sugar
1 c. quick-cooking tapioca (Minute)
1 t. salt
2 t. cinnamon
1/4 t. nutmeg
3 T. bottled lemon juice
2-3 drops yellow food coloring (optional)

Core, peel, quarter, and slice apples. To prevent darkening, place in salt water or anti-darkening agent. Combine water, sugar, quick-cooking tapioca, salt, cinnamon, nutmeg and lemon juice in a large pan. Stir and cook on medium high heat till bubbly and thickened. Boil for an additional 2-3 minutes.

Add sliced apples. Bring to boil once again for 1 minute. Keep mixture on burner. While boiling hot, fill clean hot standard jars to within 1-inch of top. Wipe jar edge. Adjust lids according to manufacturer's directions. Place jars in simmering water bath. Cover. Bring to boil and process pints or quarts for 25 minutes. Remove jars from water bath. Allow to cool normally. Test for sealing before storing.

To serve: prepare pastry for 2 crust 8 or 9 inch pie. Line pan with pastry. Add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam, seal. Bake at 400 degrees F. for 50 minutes or till crust is nicely browned.

I'll find another for you using ClearJel and will add it in a bit.

swirth

INSTRUCTIONS
swirth

recipes PIE FILLING
As reply to message 2

Here is the ClearJel version of canned apple pie filling...

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

APPLE PIE FILLING

Quantities of Ingredients Needed
For 1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4cup + 2 tbsp 5-1/2cups
Clear Jel 1/4 cup 1-1/2cups
Cinnamon 1/2 tsp 1 tbsp
Cold water 1/2 cup 2-1/2cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops

QUALITY: Use firm, crisp apples. Stayman, Golden
Delicious, Rome, and other varieties of similar quality
are suitable. If apples lack tartness, use an additional
1/4 cup of lemon juice for each 6 quarts of slices.

YIELD: 1 quart or 7 quarts

PROCEDURE: Wash, peel, and core apples. Prepare slices
1/2-inch wide and place in water containing ascorbic acid
to prevent browning (see ascorbic acid). For fresh fruit,
place 6 cups at a time in 1 gallon of boiling water. Boil
each batch 1 minute after the water returns to a boil.
Drain, but keep heated fruit in a covered bowl or
pot. Combine sugar, Clear Jel, and cinnamon in a large
kettle with water and apple juice. If desired, food
coloring and nutmeg may be added. Stir and cook on
medium high heat until mixture thickens and begins to
bubble. Add lemon juice and boil 1 minute, stirring
constantly. Fold in drained apple slices and fill jars
with mixture without delay, leaving 1 inch headspace.
Adjust lids and process immediately.

Recommended process time for APPLE PIE FILLING
in a boiling-water canner

Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000ft 3,000ft 6,000ft 6,000 ft
Hot Pints 25 min 30 35 40
or Quarts

[rottiedogs]

Apple Cider Bread
Submitted by Naughtysquirrel on August 09, 2010 at 6:09 am

DESCRIPTION
psycnrs1

SUMMARY
Yield 0 File under Apple Cider, Fruit, Psychrs1, Quick bread

INGREDIENTS
psycnrs1

Apple Cider Bread

I made this today to test out these new breadmachines. So i did something I never do and let them bake in them. It says a 1 1/2 lb loaf but it is easily for 2 lb setting. It tastes great as toast and I increased the cinnamon to 2 teaspoons, the brown sugar 3 tablespoons, and a little nutmeg.
Next time it will be baked in oven with a topping maybe.

Apple Cider Cinnamon Bread

1 1/4 cup apple cider
2 tablespoons butter, softened
3 cups white bread flour
2 tablespoons brown sugar, packed
1 teaspoon salt
1 teaspoon ground cinnamon
2 1/4 teaspoons active dry yeast

Place ingredients in the bread machine pan in the order suggested
by the manufacturer. Select Sweet setting (recommended to use
light crust setting) and start machine.

Makes one 1 1/2 pound loaf.

[rottiedogs]

I use a similar method of cooking an eye of the round but on the grill. I have done it in the oven in the dead of winter when I can't (won't) grill.

http://bbqpitboys.com/recipes/seared-eye-round-roast-beef/

I didn't follow these instructions exactly. I don't sear the roast before putting it the pan. I also bank the coals on each side of the pan for more even heat. The roast is always tender and juicy. And it requires very little attention once it is on the grill.

When I put this in the oven I set the oven to the lowest temp too instead of turning it off. I was afraid of the oven cooling too quickly as well. The last thing I wanted was uncooked meat at the end of the cooking time!

[Mike Nolan]

Two weeks ago a friend brought over a couple of his knives, including a very expensive Shun knife, and we put them under the microscope.

He thought they were sharp, but at 150X we could see multiple issues with them, including several nicks. I think he may take them to a shop to be reground to a new edge, and he's thinking seriously about ordering a handheld digital microscope like my Celestron. (Meanwhile, I'm thinking of ordering a trinocular lab microscope capable of going to at least 1000X and hooking it to my Canon digital camera.)

[Mike Nolan]

I need to start using Facebook, but I think someone already has a FB page entitled 'My Nebraska Kitchen'.

I think the heat wave may have broken here, we've had several days in the past week where it was in the 70's, which after several weeks of mid-90's feels wonderful.

But between the weather, work issues (many issues to resolve before I retire) and my wife's 20 carb a day diet, I haven't done much baking at all and not much interesting cooking.

But I've started doing some research on ways to jazz up low-carb meals, there's a limit on how many times we can eat fish poached in butter and lemon or steak and mushrooms. If I could convince her to like Hollandaise and related sauces, that would be a lot easier. Time to open my copy of James Peterson's 'Sauces' book and get creative.