Search Results for '("C'

[rottiedogs]

Best In Show Scones
Submitted by MrsM

Ingredients
2 cups (9 ounces) AP flour
2 1/4 ounces sugar
2 teaspoons baking powder
3/8 teaspoon salt
6 tablespoons unsalted butter
7/8 - 1 cup (7- 8 ounces) heavy cream (light cream is good, but not as good as HC)
1 teaspoon vanilla
2/3 cup (4 ounces) add-ins

Egg wash: 1 egg, well beaten with 1 teaspoon water

Coarse sugar for decorating tops (optional, cinnamon sugar would be nice too)

Instructions

Preheat to 425 degrees. Line baking sheet with parchment paper as egg wash sticks, really bad!

Combine dry ingredients in a bowl. Cut in butter until the mixture has the appearance of meal. Add any chips, fruit or nuts as desired. Stir in 7 ounces of the cream, adding the last ounce if the dough appears too dry. the dough will be shaggy. A KAF dough whisk works really well for this.

Using a 1/4 cup measuring cup or an ice cream scoop, pack with 3 ounces of dough, and scoop out onto the parchment paper. Flatten slightly with your fingers, just enough so you don't have rounded tops. (If you like your scones cut with a biscuit cutter, or have a scone pan, you can do it that way as well. )

Brush the tops with egg wash, and decorate with coarse sugar, if using.

Bake for 15 to 18 minutes, until a toothpick comes out clean. Be careful that they do not color too deeply.

ADD-INS:
Chips, nuts or raisins: 2/3 cups (4 ounces, or more if you want to be really bad!)

[rottiedogs]

The Best Pound Cake - Cooks Illustrated
Submitted by MrsM on August 22, 2007 at 7:57 pm

DESCRIPTION
The Best Pound Cake - Cooks Illustrated

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
The BEST POUND CAKE
Cooks Illustrated, May/June 1994, page 18

The original recipe called for a 9x5 pan. For my liking that made a too squatty pound cake, so I bake it in an 8 1/2 x 4 1/2 pan. Much better shape.

Also, the original recipe called for 7 ounces (1 1/2 cups) cake flour measured by dip and sweep. I substituted 7 ounces bleached AP flour. I also omit the water, it makes no difference IMO.

The original recipe said to line the pan with parchment paper, I do not. Just grease and flour.

16 tablespoons unsalted butter, softened
9 ounces sugar (1 1/3 cup)
3 large eggs, room temperature
3 large egg yolks, room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons water
1/2 teaspoon salt
7 ounces bleached AP flour

Grease and flour 8 1/2x4 1/2 loaf pan. Preheat oven to 325 degrees.

Beat butter at medium-high speed until smooth and shiny, about 15 seconds. With machine still running, sprinkle in sugar and salt. Beat until light, fluffy and almost white, 4-5 minutes, stopping once or twice to scrape down the bowl. Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout. With the mixer on medium high speed, take 3-5 minutes to add the egg mixture to the butter/sugar mixture in a very slow, thin stream. Beat in the flour, mixing only until just incorporated. (The original recipe said to remove the bowl from the mixer and sift 1/2 cup of the flour over the bowl, gently fold in. Do this twice more.)

Scrape batter into prepared pan, smoothing the top. Bake 70-80 minutes for the 9x5 pan, original recipe, or until cake tester inserted in the the crack that will form comes out clean. Let rest in pan for 5 -10 minutes then turn out onto a wire rack to cool.

Now, I confess that you will have to guess as to the baking time. I had the pound cake in my top oven, and put something else in the bottom oven, and set the first timer instead of the second one for the bottom oven. So I lost track of how long the pound cake was in. I am guessing the time will be at least one hour,maybe more. If you are an experienced, you will be able to look into your oven and make a good guess when to start sticking it with a toothpick. Sorry! Next time I make this, I’ll be sure to record the baking time.

[rottiedogs]

Spritz Cookies with Spice Variation
Submitted by MrsM on August 22, 2007 at 8:15 pm

Description
Spritz Cookies with Spice Variation

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions
Spritz Cookies

This is my Hungarian grandmother's recipe. I have yet to find it in any cookbook with this ratio of ingredients. The picture is of the spice variation, below. I hand place little gingerbread men confetti on each cookie.

1 pound salted butter, softened *
1 cup sugar
2 large eggs
4 cups flour
2 teaspoons vanilla extract

*If using unsalted butter, add 1/2 teaspoon salt with the sugar.

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Add flour.

Load dough into cookie press and press onto ungreased cookie sheets into desired shapes. Decorate as desired with sprinkles or colored sugars.

Bake 10 minutes at 400°, or until edges are lightly browned.

Spice Variation
4 sticks salted butter, softened (see note above)
4 ounces brown sugar, either light or dark
3 ounces granulated sugar
2 teaspoons cinnamon
1 tablespoon ginger
1/4 teaspoon cloves
2 eggs
2 teaspoons vanilla
4 cups AP flour (18 ounces)

Cream butter, sugar and spices until light and fluffy. Add eggs and vanilla. Add flour. Continue with above instructions.

[rottiedogs]

Spritz Cookies 3 Variations
Submitted by MrsM on August 08, 2010 at 6:35 pm

DESCRIPTION
My Hungarian Grandmother's recipe and my favorite cookie recipe. The ginger spice version is pictured. The little brown decorations are little ginger breat confetti, every one hand placed with a tweezer.

SUMMARY
Yield 100 cookies File under cookies, Pressed Cookies

INGREDIENTS
1 pound salted butter
1 cup sugar (7 ounces)
2 large eggs (3.5 ounces)
2 teaspoons vanilla
4 cups AP flour (18 ounces)

GINGER SPICE VERSION
4 sticks salted butter, softened
4 ounces light brown sugar
3 ounces white sugar
2 teaspoons cinnamon
1 tablespoon ginger
1/4 teaspoon cloves
2 large eggs (3.5 ounces)
2 teaspoons vanilla
4 cups all-purpose flour (18 ounces)

NUTMEG VERSION
4 sticks salted butter, softened
4 ounces light brown sugar
3 ounces white sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
1/4 teaspoon cloves
2 large eggs (3.5 ounces)
2 teaspoons vanilla
4 cups all-purpose flour (18 ounces)

INSTRUCTIONS
Cream butter to soften, then add sugar and cream until light and fluffy. Scrape down sides of bowl. Add eggs and vanilla, beat to blend well. Gradually add flour, mix until combined. Load into cookie press, and press onto ungreased cookie sheets, decorating as you choose.

Preheat oven to 400° and bake for 10 minutes, or until lightly browned. Or bake with convection at 375°, rack 2-4-6, for 11-12 minutes or until lightly browned.

For the Spice Versions, cream butter, then add sugar and spices and cream until light and fluffy. Follow directions as above.

[rottiedogs]

Rye Rolls from George Greenstein's "Secrets of a Jewish Baker"
Submitted by MrsM on April 14, 2003 at 10:42 pm

DESCRIPTION
Rye Rolls from George Greenstein's "Secrets of a Jewish Baker"

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

INSTRUCTIONS
1 cup warm water
1 package active dry yeast
1 tblsp. vegetable oil
1 egg, lightly beaten
2 tblsp. sugar
1 cup rye flour
2 to 2 1/2 cups bread or AP flour
1 1/2 tsp. salt
Flour, for dusting worktop
oil, for greasing bowl
1 tblsp. caraway seeds, optional
Water or cornstarch solution for brushing rolls

In the mixing bowl of a standing mixer, sprinkle the yeast over the warm water to soften; stir to dissolve. Add the oil, egg, sugar, rye flour, 2 cups flour, caraway seeds and salt. Knead on the first speed with the dough hook until the dough forms up and comes away from the sides of the bowl, abouto 8-10 minutes. (Add more flour if necessary) You can use the second speed for the last 2 minutes to strengthen the gluten.

Shape the dough into a ball; place it in a large oiled bowl and turn to coat. Cover and let rise until doubled in size. Punch out all of the air, cut the dough in half. Cover and let the dough rest 10 minutes.

Shape the balls into 3 ropes, then cut each rope into 3 pieces. Roll each into a round ball. The rolls can be left round or you can taper the ends to a point. Space equally on 2 greased baking sheets. Keep in a warm, draft-free spot, covered with a damp cloth, and proof until doubled in size. Brush with water or cornstarch solution. Slash once down the length of each roll.

Bake in a preheated 400° oven until the rolls are hard to the touch and colored on the bottom, 15-20 minutes.

Makes 18 small rolls

Cornstarch solution: While bringing 1 cup water to a boil, dissolve 2 tblsp. cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven.

[rottiedogs]

Pumpkin Quick Bread or Pumpkin Muffins
Submitted by MrsM on March 30, 2005 at 3:21 pm

DESCRIPTION
Pumpkin Quick Bread or Pumpkin Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
PUMPKIN BREAD

2 cups AP flour
2/3 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
8 ounces (1 cup) canned pumpkin
1/4 cup buttermilk (or 1/4 cup water plus 1 tablespoon buttermilk powder)
2 large eggs
1 teaspoon vanilla
6 tablespoons unsalted butter, melted

Grease and flour an 8.5 x 4.5 pyrex loaf pan. Preheat oven to 350ý.

Whisk dry ingredients together. Mix liquid ingredients together and add with the pumpkin and melted butter to dry ingredients all at once. Stir only until flour is moistened.

Spoon into the loaf pan.

Bake 45 minutes. Cool in pan 12 minutes. Remove to wire rack to cool completely.

[rottiedogs]

New York Style Crumb Cake
Submitted by MrsM on February 07, 2010 at 4:04 pm

DESCRIPTION
New York Style Crumb Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is from Cook's Illustrated, May/June 2007. I have given two crumb toppings - the one that came with the recipe, and the Foster's Market crumb topping, which is my favorite, hands down.

New York-Style Crumb Cake
8 inch square

CI Crumb Topping
1/3 cup (2 1/3 ounces) granulated sugar
1/3 cup (2 2/3 ounces) dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 stick unsalted butter, melted
1 3/4 cups (7 ounces) bleached AP flour

Foster’s Crumb Topping - THE BEST!
7 ounces bleached AP flour
3 3/4 ounces light brown sugar
1 1/4 teaspoons cinnamon
8 2/3 tablespoons unsalted butter, melted
1/16 teaspoon salt

Cake
6 tablespoons unsalted butter, softened
5 ounces cake flour or bleached AP flour (I prefer the bleached flour)
1/2 cup (3 1/2 ounces) granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg plus one large yolk
1/3 cup buttermilk
1 teaspoon vanilla extract
Confectioner’s sugar for dusting

Topping: Combine dry ingredients to blend well. Add melted butter and stir with a fork until there is no more dry flour mixture remaining. Set aside for 20 minutes. Do not skip the rest period, or the crumbs will be greasy.

Cake: Adjust oven rack to upper-middle position and heat oven to 325°. Grease and flour an 8x8 square pan.

Cream butter until softened. Combine flour, sugar, baking soda, and salt in a separate bowl. Add to creamed butter, and beat on 2nd lowest speed for 2 minutes, until mixture resembles coarse sand, with no visible butter chunks remaining. Scrape down bowl. Add eggs, vanilla, and buttermilk; beat on speed 6 until light and fluffy, about 1 minute.

Scrape batter into baking pan; spread batter into even layer. Spread crumbs in an even layer over batter, beginning with edges first and then working towards center. Bake until a wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Dust with confectioner’s sugar before serving.

[cwcdesign]

On Sunday I made slow cooker Honey Garlic Chicken. I've been playing with recipe and go the flavors right this time. I used chicken tenders which were on sale (we're not a dark meat family) and I learned I can make a smaller quantity of sauce. All I need now is to get the cornstarch ratio correct for thickening the sauce which the author did not do at all. I've been asked to make it again soon. I also made a batch of pimento cheese.

[BakerAunt]

My baking was in the earlier part of the week, since we left on Friday to head back to Texas, which is why I'm late starting this thread.

On Sunday, as discussed in a separate thread, I baked a peach pie with a buttermilk crust. On Tuesday, I baked my variation on the Oat-Wheat Flax Buns from the KAF site. I reduced the salt and yeast this time, and was pleased with the result, so I will continue doing so. On Wednesday, I tried a new recipe for Buttermilk Crackers from the KAF Anniversary Cookbook (see separate thread). I'll make them again. I also put together the dough for No-Fail Sugar Cookies (from the Fancy Flours website), but I did not cut them out--in sailboat shapes--and bake them until the next morning. Later that day I baked a batch of Moomie's buns as 12 rolls, and I baked a double batch of my cinnamon-oat scones. Some of the cookies, the scones, and a few of the rolls were for my sister and her family, who we visited on Saturday morning for breakfast before the second leg of our trip home.

[cwcdesign]

At the last minute I was asked to bake a birthday cake for a co-worker. I said I didn't have time to make more than a bundt cake and I would make this one that I had been planning to make. I think I had the oven temp wrong because I started checking the cake at 45 minutes (recipe for loaf pan said 50-60 minutes). I stuck in my tester and it came out clean, no little crumbs stuck to it, which of course made me nervous. It also didn't rise as high as I'd expected although the top looked like the photo. Well, everyone loved it - great flavor - but it was dry. I spoke with Chef this morning and she said it was really good, but I asked if she thought it was dry and she said maybe a little. I told her about the oven and we laughed and I said it's hard when you can't do QC. I also think there was a problem with how she combined ingredients, so I'll post later with that info and see what you all think.

[Mike Nolan]

Hot Water Pie Crust

This is a recipe that breaks just about every rule there is in making pie crusts, but it produces a delicious pie crust anyway! Hot water pie crusts appear to have originated in England and were often used to produce meat pies in a firm enough crust that it could be taken in a lunchbox. It was used as the technical challenge in an episode of "The Great British BakeOff", that episode also featured a segment on the Thames eel. (Thankfully, the contestants didn't have to make eel pie.)

This recipe is adapted from one in Susan Purdy's book, As Easy As Pie, I often use it to make a large chicken pot pie in a 10" pie pan. For a smaller pan, size the recipe down accordingly.

I find shortening much easier to measure by weight, no worrying about air pockets.

3/4 cup unsalted butter, cubed
5 tablespoons (2.15 ounces) shortening
1/2 cup boiling water
3 cups flour (I use a lower protein AP flour for this, like Gold Medal)
1 1/4 teaspoons salt
3/4 teaspoons baking powder

Dissolve the butter and shortening in the hot water. (Cutting the butter into cubes speeds this up.)

Allow to cool to lukewarm/tepid, then add to the dry ingredients slowly. It will produce a slightly sticky ball that will get less sticky as it cools. Divide into 2 pieces, one using about 2/3 of the dough for the bottom crust, and the smaller piece for the top crust. Form into disks, wrap in plastic and chill for 2 hours before rolling out.

[Mike Nolan]

That's a very interesting site, one I'll have to peruse at length. I'm not sure it answers the question of why boiling sugar water in the microwave would produce something different than boiling sugar water on the stove, though. (Maybe my original post wasn't completely clear on that, though.)

[Mike Nolan]

I was making some nectar for feeding hummingbirds and the instructions in the feeder say that boiling it in the microwave changes the sugar.

I've been making cooked sugar candies for decades, and while it is challenging to do it in the microwave (because the sugar can go from just right to overcooked in seconds), I've never seen any cooking sites that said cooking sugar in the microwave changes it.

Anybody know of a source that authenticates this?

[BakerAunt]

I'm not sure where cracker discussions should go, so I'm putting it with savories.

I tried a new recipe for Buttermilk Crackers from the KAF Anniversary Cookbook (p. 365). It uses 1 1/4 cups of whole wheat flour, with the baker's choice of the remaining 3/4 cup of whole grains or flours. I used 6 Tbs. malted wheat flakes and 6 Tbs. old-fashioned oats--with a tablespoon of flax thrown in. (A Tbs. of seeds of choice is listed as an option as well.) I let the dough rest for an hour on the counter before rolling it out 1/16th of an inch thick on parchment. It made nearly four dozen 2-inch crackers. I did need to leave them in the oven, once I'd turned it off for about 20 minutes (checking at 5 minute intervals) to get them to the desired crunchiness, especially with the humidity in the air. After 24 hours, they taste great. I plan to experiment with the whole grains I add in.

For rolling the crackers out, I used my rolling pin from Joseph Joseph. It has large plastic screws on each end, and comes with 4-sizes of rings for rolling different thicknesses. I even used it for pie crust. At home, I have a set of various long strips that I use, but it's nice to have an option. The company is Canadian, so the measurements are metric with English system approximante.

[BTW, I bought the rolling pin at T.J. Maxx, back when only three sizes of rings were available. When the fourth size was introduced, I wrote to the company to ask if I could buy the new ring set--and they kindly sent them to me for free.]

[rottiedogs]

Hamburger / Hotdog Buns - Home Made with Store-Bought Taste
Submitted by MrsM on July 29, 2009 at 10:08 am

DESCRIPTION
Hamburger / Hotdog Buns - Home Made with Store-Bought Taste

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

INSTRUCTIONS
BIG FAT YEAST ROLLS

The original recipe is from David Rosengarten, here is the link. Scroll down to come to Big Fat Yeast Rolls Without doing an upscale, I think I cut back on the vanilla just a tad from his original recipe. He uses half AP flour, half cake flour, but bleached AP flour works fine.

I have both the hotdog and hamburger bun pans from KAF, they work great for making buns.

http://www.davidrosengarten.com/content.asp?type=ezine&id=64

6 Hamburger Rolls or 8 Hotdog Rolls

1.15 ounces unsalted butter (2 tablespoons plus 1 teaspoon)
1.3 ounces sugar (3 tablespoons)
1 ounce water (2 tablespoons)
4.5 ounces whole milk (1/2 cup plus 1 tablespoon)
3/8 teaspoon salt
.7 ounce egg yolk (1 extra large)
3/8 teaspoon vanilla extract
8.5 ounces bleached AP flour (2 cups, 4 1/4 ounces per cup)
1 3/4 teaspoons instant yeast

* If desired, before baking, use the discarded egg white as eggwash and sprinkle on seeds of your choice.

Process dough in bread machine, dough cycle; or make into dough however you like to do it. The dough is very wet, do not be tempted to add more flour as this makes for heavier rolls. After the first rise, shape into rolls. Allow to rise, covered, at room temperature for 20-30 minutes, until nicely rounded and crested above the pan indentations. Then start to preheat oven to 425°. Bake on the middle oven rack until golden brown, 11-12 minutes. Remove pan from oven and leave rolls in pan for a minute. Remove from pan and cool on a wire rack.

comments
Submitted by horses272 on Tue, 2011-07-05 06:05.
I have tried all the above listed recipes with my hot-dog pan and found Moomies the closest-but still not fluffy enough. I imagine that "flufiness" comes from a preservative maybe. I do adore the cheese buns-great with a sandwich too!!!!!