Search Results for ‘(“C’
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Search Results
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Topic: Chocolate Crinkles by lsb
Chocolate Crinkles
Submitted by lsb on October 17, 2003 at 8:53 amDESCRIPTION
Chocolate CrinklesSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
These make a light-as-air cookie. The dough is somewhat gooey, so I coat my hands with powdered sugar when I'm shaping the cookies into balls. I have frozen these cookies, and they seem to do ok. However, they are best eaten within a day (maybe two?) of baking.1 1/2 c. sugar
1/2 c. oil
3 1-oz. squares unsweetened chocolate, melted and cooled
2 tsp. vanilla
3 eggs
1/4 c. milk
2 c. flour
2 tsp. baking powder
Powdered Sugar (for rolling cookies)Combine and mix together the sugar, oil, chocolate, and vanilla. Beat in eggs, one at a time, beatng well after each additon. Stir in milk.
Stir together flour and baking powder. Add to creamed mixture.
Chill several hours or overnight.
Using 1 Tbsp. dough for each, shape into balls. (Coat hands with powdered sugar!!) Roll each ball in powdered sugar. Bake at 375 for 10 minutes. While cookies are still warm, roll again in powdered sugar.
Topic: Cherry Nut Nuggets by lsb
Cherry Nut Nuggets
Submitted by lsb on October 17, 2003 at 11:11 amDESCRIPTION
Cherry Nut NuggetsSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
1 cup shotening
1 3-oz. pkg. cream cheese, softened
1 cup sugar
1 egg
1 tsp. almond extract
2 1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 1/3 c. finely chopped pecans
Maraschino cherries, drained and halved (or quartered if you make really small cookies)Cream shortening and cream cheese. Graudally add sugar, beating until light and fluffy. Add egg and almond extract; beat well.
Combine flour, salt, and soda; stir into creamed mixture. Chill dough at least one hour.
Shape dough into 1-inch balls. Roll in pecans and place on cookie sheets. Gently press a cherry half into the center of each cookie. Bake at 350 degrees for 12 - 14 minutes.
*When cookies come out of the oven, you may want to press the cherries gently (just for looks).
Yield - ~4 dozen cookies
Beth Hensperger’s Virginia Light Rolls
Submitted by lsb on March 01, 2009 at 4:17 pmDESCRIPTION
Beth Hensperger's Virginia Light RollsSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
These are from Beth Henspergers The Bread Lovers Bread Machine Cookbook. Tender and buttery, they are always well received. Do try them.1 cup plus 1 Tbsp. Milk
3 Tbsp. honey
2 large eggs
6 Tbsp. butter, cut into pieces
1 ½ tsp. salt4 ¼ c. all-purpose flour
2 tsp. SAF yeast or 2 ½ tsp. breach machine yeast
4 Tbsp. melted butter (I use only 2 Tbsp.) for brushing
Place the first set of ingredients into the bread machine. Add the flour and then the yeast. Program for dough cycle; press Start.
Line a baking pan with parchment paper. Turn the dough out onto a lightly floured surface (I use a Pam-sprayed Silpat and work with Pam-sprayed hands.) Shape into ~ 24 balls. I usually use 1 ½ oz. per roll.) Cover and let rise for 35 40 minutes. Brush the tops with melted butter.
Bake at 375 for 20 25 minutes or until golden brown. (I usually bake in a 350 degree convection oven.)
I used the muffin tin because with the amount of baking soda in the recipe, I knew the batter would be flat the next day. With regular pancake batter, I can usually get away with holding it for an additional one or two mornings.
The pancakes I made with the waffle batter were absolutely wonderful--very light with slightly crisp edges, and oh, so easy to flip over. (I made large ones the size of my 8-inch skillet.) I will probably use that waffle recipe for pancakes again.
The waffle maker I have at home is a Vitanno (spelling?). I bought it as a present to myself after a horrid drive home from Moses Lake to Spokane after a major snowfall. The one good moment of that trip was the waffle breakfast with plenty of syrup before I began the drive. That was 1990. It's a two-space Belgium waffle maker, and it takes up very little room. I hope it lasts a very long time, because I don't like what I've seen advertised.
I use the 'poke a hole in the middle' method, but I usually make smaller bagels (3 ounces of dough per bagel) and my hands are too big for the rope method at that size. I haven't made bagels in a while, the smaller ones are about 40 carbs per bagel.
The pie was delicious. Next time, I will use more than 1/4 tsp. cinnamon and 1/8 tsp. nutmeg--maybe double that amount for six cups of peaches, since the spice disappeared. I will also check the original recipe, and maybe follow it. The filling holds together, which is nice after my two soupy (for two different reasons) blueberry pies. Eating a piece does remind me of all those pies--although this one has much better crust than those I baked years ago in California.
As for my husband, I think that he would have preferred a peach-blueberry pie, but he enjoyed his serving.
Topic: Peach Pie
The organic peaches that I bought at the Farmer's Market for jam were so good that I began dreaming of peach pie. Many years ago, when I was in college, my family's peach tree in southern California had two years of bumper crops (then the tree promptly died, either because of the effort to produce all that fruit, or maybe there was a cold snap in the winter, which can happen even in southern CA). To avoid waste, I marshalled my siblings into an assembly line--and the first year, I made peach pie after peach pie (using store-box pie crust mix) and we froze most of them and baked them during the year. (I have a hazy memory that there were around 20.) The next year, having grown in wisdom, and having realized that freezer space, even with a large standing freezer, is at a premium, we instead froze bag after bag of cut peaches with the sugar and lemon already mixed in, and my mom used them throughout the year for pies and cobblers.
The tree has been gone for many years. My mom passed away last year, and my Califonia siblings have been clearing out the house in preparation for selling it. As we were discussing it, my sister Sharla said, "Remember when we did the peaches?" I think that set me on the road to baking a peach pie yesterday.
My cookbooks here are limited. I know that years ago, I used the Betty Crocker Cookbook--the thin, large-paged orange one from the 1970s, which is still one of my basic references--but it's in Texas and won't move until I do. I didn't like the recipes on the KAF website, and a basic baking book here did not have a peach pie recipe, nor did the KAF anniversary cookbook. I whipped out my late mother-in-law's 1964 edition of The Joy of Cooking. It said for sliced peaches to follow the apple pie recipe and use the lesser amount of sugar, so that is what I did, but I added 1 Tbs. of lemon juice, because I remember lemon juice in the other recipe. I paired the filling with that buttermilk crust I've been raving about (recipe is now posted here), used 6 cups of peaches instead of 5 cups, and baked it in an Emile Henry deep-dish pie plate. I brushed the crust, before putting it in the oven, with some half and half (love that stabilized half and half Mini-Moos from Land of Lakes) and sprinkled with sugar. I set the pie plate on a wonderful baking item that was left in this house when we bought it. The pan is the size of a 13-inch pizza pan with a rim, but it is made with a center, rimmed hole 4 1/2 inches in diameter. It had been well-used over the years by the previous occupant, Mrs. Hockman, who was clearly a baker. The pie sits on it, and it helps equalize the center's baking with that of the outer part of the pie. It also catches drips, which inevitably happen with a bubbling fruit pie. I like it so much that I bought a modern version for my Texas kitchen.
The aroma last night as the pie baked was wonderful. I'm looking forward to dessert tonight. Even my husband--who thinks that any pie other than blueberry, cherry, pumpkin, or apple--is a waste of good pastry, has perked up at the thought of tonight's dessert.
Topic: Buttermilk Pie Crust
Buttermilk Double Pie Crust
I adapted this recipe from the KAF Anniversary Cookbook. I changed the AP flour to Gold Medal for its lower protein, and I use whole wheat pastry flour instead of regular whole wheat. I also made significant changes in how the recipe is mixed.
I give two versions--one a deep dish pie or large pie size, and then the proportions for a glass, not too deep 9-inch Pyrex pie dish. This dough handles beautifully, and it can be rolled to 1/16th inch thick. According to the cookbook, the buttermilk "makes the crust mellow and full-flavored. Like lemon juice or vinegar, its acidity helps temper the gluten." I find that it holds up perfectly to liquid fillings. I plan to try it with pumpkin pie in the fall--so I will use the second version below for a single-crust pie.
2 1/2 cups Gold Medal AP flour
1/2 cup whole wheat pastry flour
3/4 tsp. salt
1/2 cup unsalted, cold butter
1/2 cup Crisco
1/2 cup cold buttermilkMix dry ingredients in a wide bowl with a large, relatively flat bottom. (I use the largest bowl from the Pyrex mixing bowl set that belonged to my mother-in-law.) Cut butter into 32 pieces. Add half to flour mixture, and dredge with fork. Add the rest of the butter, and dredge it in the flour. Use a pastry cutter to begin cutting in the butter. When the large chunks no longer remain, add, in pieces, half of the Crisco. Dredge it in the flour mixture, then add the other half, in pieces, and dredge it. Use pastry cutter to finish cutting in all the fat, until it resembles crumbs, with no large pieces of fat remaining. [Zen's pie crust recipe instruction made me realize that the butter should always be started before the Crisco, or, as she observes, it will disappear into oblivion in the crust.]
Add all the buttermilk at the same time. (This direction goes against all you have ever learned about pie crusts, but be brave and follow it. I got this technique from Ken Haedrich, and it works.) Toss with pastry fork initially, then switch to a bowl scraper to incorporate the liquid. Do not overmix. The dough will seem a little dry, but have faith and do not add any additional liquid.
Using a scale, divide the dough into a 2/3 piece and a 1/3 piece. These will be the bottom and the top. Form each into a flat disc, then wrap in saran. Chill for 3-4 hours or overnight.
To roll out dough, I always use a large piece of parchment paper on the bottom and a large piece of saran on top. Once I've rolled it out, I flip it over and carefully remove the parchment. I then use the saran to position the dough over the pie plate and gently ease it in, before removing the saran, and finishing its shaping in the pie pan. I refrigerate it, while I'm preparing the filling (ok, all the filling ingredients are ready to go, just not mixed together, since there is usually a waiting period afterwards)--which I do not do until I've rolled out the top crust.
I roll out the top crust in the same manner, before I'm ready for the pie filling. I put it on a large cookie sheet and refrigerate it until I'm ready to use it. I usually use a very small cookie cutter to cut several holes a little back from center. I arrange the cut outs on top of the crust once it is on.
Once the pie is assembled, bring the extra bottom crust up over the top crust to seal in the juices. I also like to brush the top with cream (Land of Lakes Mini-Moos--stabilized half and half work well without committing yourself to a cup or more at the grocery store) and sprinkle with sugar.
TO MAKE A SMALLER PIE CRUST
Essentially, this is the same crust reduced by 1/3. It should work well for a single-crust 9-inch pie.1 2/3 cups Gold Medal AP flour
1/3 cup whole wheat pastry flour
1/2 tsp salt
1/3 cup unsalted, cold butter
1/3 cup Crisco
1/3 cup cold buttermilkI, foolishly, bought a Dash one-plate waffle iron, that I could put at our vacation place, and maybe use for travel. I even saw myself making mini dessert waffles--about three and a half inches in diameter. I tried to make waffles on it this morning. Disaster. It never got hot enough to bake the waffle. I made pancakes instead, then put the remaining batter into my Texas-sized muffin pan and baked them for 15 minutes at 400F. (I got this idea from an old KAF blog about leftover pancake batter. It works even better in one of the "bun" pans, but my bun pan is over a thousand miles away right now.)
I'll see if TJ Maxx will give me a refund on the device when I get back home. I should have been wiser, as Dash is not a major brand name, and any waffle maker with a plastic top on the metal lid certainly will not get hot enough to bake a waffle.
I did not have to cook most of the week. On Thursday, I used the last of the turkey breast my husband roasted last week and added it to some sautéed zucchini, sliced carrots, mushrooms, and a bit of broccoli. I had made broth from the turkey bones the day before, so I cooked spiral macaroni in it, then added it to the mix. That also gave us leftovers for Friday. Saturday evening, I roasted whole chicken legs, with small potatoes, carrot chunks, yellow bell pepper, and zucchini (ok that was given to us), all rubbed with olive oil, and put some fresh thyme and chives on it.
I also made jam and canned it on Monday, I canned four (8 oz.) jars of mixed berry jam consisting of blackberries, which I seeded, that came from our lake front and the woods, blueberries that we picked at a local farm, and "ringer" strawberries from the grocery. I then canned three (8 oz.) jars of peach jam, using organic peaches from the Farmer's Market. (They also do honey, so the peaches must be organic to protect the bees.) These jars will join the three (8 oz.) and one (4 oz.) jars of black raspberry-seeded blackberry jam I made the week of July 24. I'll give one to a sister who we will visit on the way back. The rest will see us through the year.
