Search Results for '("C'

[rottiedogs]

Salt And Rosemary Focaccia
Submitted by judiec on January 25, 2003 at 8:48 am

DESCRIPTION
Salt and Rosemary Focaccia

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This is probably my favorite focaccia so far. It's fairly quick and easy and always gets rave reviews. I took some liberties with a recipe I found on the internet and this is the result. I really like the difference good quality Durum Flour makes... just be sure not to confuse it with Semolina.

2 and 1/4 teaspoons instant yeast
2 and 1/2 cups AP flour
2 cups durum flour
1/2 cup semolina
3 tablspoons chopped, fresh rosemary
1 tablespoon kosher salt
2 cups warm water
8 tablespoons olive oil, divided
1 tablespoon coarse sea salt for sprinkling

Combine flours, yeast and rosemary in bowl of mixer. Slowly add water and 3 tablespoons of the olive oil, while mixing. Add salt. Mix with paddle at low speed until dough forms a ball. Switch to dough hook and knead at low speed for 5 minutes.

Turn out onto lightly floured work surface to finish kneading. The dough should be fairly soft and not sticky.

Place in olive oil-coated bowl, cover and let rise until doubled. (approx. 1 hour)

Meanwhile, prepare a sheet pan with a fitted piece of parchment.

Preheat oven (with baking stone on center rack) to 450°.

Remove dough from bowl and gently work to spread in sheet pan. Let rise for approximately 45 minutes, or until the dough looks very puffy.

Dimple the surface of the dough with fingertips. Drizzle with remaining olive oil and sprinkle with coarse sea salt. I like to break off some tops of the rosemary branches and press gently into the top at this point.

Place sheet pan with focaccia on baking stone. Check for firmness after 10 minutes. If it is firm enough, slide the parchment with the focaccia off the sheet pan directly onto the stone. Remove parchment and bake until just lightly golden. (approx. 10 minutes more)

Can be served just slightly warm or at room temp, with plently of olive oil for dipping and coarse salt for sprinkling.

Enjoy!

• This topic was modified 9 years, 8 months ago by rottiedogs.

[rottiedogs]

Rosemary Olive Bread
Submitted by judiec on January 25, 2003 at 7:26 am

DESCRIPTION
Rosemary Olive Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
18 oz. levain (2cups)
18 oz. water
18 - 23 oz. AP flour (3 to 4 cups)
4 1/2 oz. Whole Wheat Flour (1 cup)
2 oz. Pumpernickel or other Rye Flour (approx. 1/2 cup)
1 Tablespoon Kosher Salt
1 1/2 to 2 cups Kalamata Olives (depending on personal preference)
1/4 oz. chopped fresh Rosemary (1/4 cup)

Combine the levain with the water. Stir well to break up and incorporate the levain.

Weigh/measure flours, salt and rosemary and place in bowl of mixer. Using paddle, slowly add levain mixture until ball forms. Switch to dough hook and mix on low speed for 5 -6 minutes.

Move to table and continue kneading, adding in the olives at this time. (Note: When I'm in a hurry, I add them during the mixer stage, but this sometimes tends to break them up more than I like.) Add AP flour as needed. The dough is ready when a small piece springs back quickly when tugged.

Place the dough in a lightly oiled bowl, cover with plastic and let rise for 1 and 1/2 to 2 hours. It most likely will not double.

Remove dough from bowl, knead a few times and shape into two balls. Cover with plastic wrap and let rest for 20 minutes.

Shape into batards or boules, as you like. Place in couche or prepared proofing baskets, cover with plastic wrap and let rise until nearly doubled in volume. (times will vary, check after 1 hour)

Place rack with baking stone in center of oven and preheat to 450°.

When loaves are ready, score several times and transfer to oven on prepared peel. Slide onto stone and quickly pour about 1/2 cup water into steaming pan or oven bottom, whichever method you use. Close door, wait 3 minutes and repeat. (Or use spray bottle of water to thoroughly spritz walls and floor of oven.)

Bake 25 to 30 minutes until loaves are a rich caramel in color.

Cool completely before serving.

Note: This recipe is my adaptation of Dan Leader's from Bread Alone.

[Mike Nolan]

This came up on my AOL news page today, it may have some ads but I think it has some useful information on chocolate chip cookies:
Chocolate Chip Cookies Info

If you want to go straight to the Kenji Lopez-Alt article (which may be the definitive article on chocolate chip cookies on the web), go to:
Food Lab Article

• This topic was modified 9 years, 8 months ago by Mike Nolan.
• This topic was modified 9 years, 8 months ago by Mike Nolan.

[rottiedogs]

Apple Bundt Cake
Submitted by jpk on October 02, 2008 at 8:40 pm

DESCRIPTION
Apple Bundt Cake

Yield 0 File under cakes

INSTRUCTIONS
3 apples; pared cored and slices
5 tbsp. plus 2 cups of sugar
3 tsp. cinnamon
3 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup vegetable oil
4 eggs
1/4 cup orange juice
1 tbsp. vanilla

In a med. size bowl add apples, 5 tbsp. sugar and cinnamon. Set aside.
Sift flour, 2 cups sugar, baking powder and salt into bowl. Make a well in the center and pour in the oil, eggs, orange juice and vanilla.
Mix with a wooden spoon until well blended.
Batter will be very thick.

Spoon 1/3 of the batter into a well greased and floured bundt pan. Make a ring of half the apple mixture (drained) on top, taking care not to have the apples touch sides of pan.
Spoon 1/3 of the batter over that, make a ring of the rest of the apples and top with rest of the batter.
Bake 1 hour 15 minutes at 350.
Cool Completely before removing fro the pan.

[rottiedogs]

Sweet Potato Spice Cake
Submitted by joe2wheels on December 11, 2007 at 10:38 pm

DESCRIPTION
Sweet Potato Spice Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is a recipe from the Food Network....one of Emeril Lagasse's. Their episode # EM1E50.

1 teaspoon unsalted butter at room temperature, plus 1/2 lb. (2 sticks)
1 cup packed light brown sugar
1 cup granulated sugar
2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)
4 large eggs
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon grated nutmeg
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons fresh orange juice, or slightly more as needed
1 teaspoon grated orange zest

Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the buttter and set aside.

In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

Into a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.

While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.

Turn cake out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting.

[rottiedogs]

Kahlua Fudge Brownies
Submitted by Jock on April 03, 2013 at 12:42 pm

DESCRIPTION
A deliciously fudgey brownie with a hint of Kahlua

SUMMARY
Yield 18 Brownies Source From the makers of Kahlua File under brownies

INGREDIENTS
6oz (1 1/2 cups) sifted all purpose flour
1/2 tsp baking powder
1/2 tsp salt
5.3oz (2/3 cup) unsalted butter
3oz unsweetened chocolate
3 large eggs
14oz (2 cups) sugar
1/4 cup Kahlua
3/4 cup chopped walnuts (optional)
1 TBS Kahlua for brushing tops of baked brownies

INSTRUCTIONS
For anybody using volume measure please note, this is 1 1/2 cups of sifted flour NOT 1 1/2 cups of flour, sifted which would be too much flour.

Pre-heat the oven to 350*F. Butter a 9" square cake tin and line the bottom with parchment paper (see note below)
Resift the flour with the baking powder and salt
Melt the chocolate and butter over a double boiler (cutting the butter and chopping the chocolate into small pieces will help facilitate this) and allow to cool slightly
Beat the eggs and the sugar till light and very pale yellow
Stir the slightly cooled chocolate mixture and the Kahlua into the egg mixture
Fold in the flour mixture till no traces of flour are left
Stir in the walnuts if using
Pour the batter into the prepared cake tin and bake for 30 minutes or until the edges just begin to pull away from the sides of the tin
Cool in the tin on a cooling rack
When cold, brush the tops with the remaining tablespoon of Kahlua
Remove from the tin, cut into bars and serve.

Notes:
Be careful not to over bake these brownies. As with any baked chocolate goodies it is easy to do. If your house smells of chocolate as you bake, it is probably overdone. The toothpick test doesn't work with this recipe since they are supposed to be fudgey and the toothpick will come out wet with apparently undercooked batter attached. Start checking at the 25 minute mark and look for the sides to just barely start coming away from the sides of the tin. A little underdone is better than a little over done. It's just more fudgey goodness.

You cannot taste any alcohol in the brownie so for children to enjoy this omit the raw Kahlua at the end.
For a totally non-alcoholic variation, substitute 1/4 cup of fresh brewed espresso or 2 tsp instant espresso powder or 1 tsp of instant coffee granules for the Kahlua. (Dissolve the espresso powder or coffee granules in 1/4 cup of warm water to make up for the lost liquid). This is my variation and I call it a Mocha Fudge Brownie. You can add more or less coffee to suit your taste.

I do not cut anything directly in the tin because I don't want my cake tins all scratched up. So I extend the parchment paper up the sides of the tin to form a sling to lift the brownies out on to a cutting board.

[rottiedogs]

Almond Cake
Submitted by Jock on November 07, 2012 at 12:56 pm

DESCRIPTION
Slightly dense, intensely almond flavored cake

SUMMARY
Yield 8 File under Almond Cake, Almond Paste

INGREDIENTS
3/4 cup granulated sugar
4 oz (1stick) unsalted butter - room temperature
1 7oz package of almond paste or home made paste
3 large eggs
1 Tbs Kirsch or brandy or dark rum
1/2 tsp almond extract
1/4 tsp salt
1/3 cup cake flour
1/2 tsp baking powder

INSTRUCTIONS
Preheat the oven to 350 degrees and set rack to middle position
Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin
Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy
Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition
Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt
Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds
Pour the batter into the cake tin
Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark
Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.

Notes:

This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.

This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.

If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.

If you don't have any liquor in the house you can omit it altogether.

This cake keeps very well, wrapped, at room temperature for a couple of days.

comments
Submitted by chiara on Mon, 2012-11-12 03:06.
This is pretty much the same recipe that I make. Think I found it on the almond paste box or maybe Epicurious. I have made it twice, including last night. Both times I used all-purpose flour, rather than cake flour (because I was just too lazy to dig it out of the basement refrigerator.) I can't imagine why cake flour is necessary. I served it last night with a cherries jubilee sauce--jarred Morello cherries from Trader Joe's, syrup thickened with cornstarch, and Kirsch.
Submitted by KIDPIZZA on Mon, 2012-11-12 15:20.
CHIARA:
Good afternoon my friend. Good to see you posting again. I am just curious about your bake of this recipe. Did your cake suffer the center surface dip in after it cooled as the author said in his original recipe posting???? in as much you employed a stronger flour???? Also was your AP flour bleached or not???
Enjoy the rest of the day.
~CASS/KIDPIZZA.
Submitted by chiara on Tue, 2012-11-13 00:09.
Yes, my cake has the center deflate a bit. I think I used unbleached flour. But it only takes about 1/3 cup flour. I figured the flour was such a small amount that it has little effect--especially compared to the dense, sweet, almond paste.
Submitted by Jock on Sun, 2012-11-18 12:11.
Hmm. Now that you mention it, I think the recipe was from Epicurious. I couldn't remember.
Jock
Submitted by KIDPIZZA on Wed, 2012-11-14 10:00.
CHIARA:
Good morning my friend. Thank you for your timely response.
Have a nice day.
~CASS.

[rottiedogs]

Stone Lion Inn Scones
Submitted by janloew on February 03, 2003 at 4:46 pm

DESCRIPTION
Stone Lion Inn Scones

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
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.

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

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]

Mom's German Peach Cake
Submitted by jackie/florida on November 30, 2006 at 10:05 pm

DESCRIPTION
Mom's German Peach Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 tbsp.sugar
2 to 3 tbsp. butter
(1 tsp. vanilla extract
)1 egg
(milk to make 1/2 cup
sliced peaches--3 or 4 cups
sugar--about 1/2 cup
cinnamon--about 2 tsp.
butter--about 3 tbsp.

Sift together flour, baking powder, salt and sugar. Add butter, working together with your fingers. Beat in egg-vanilla-milk mixture.

Spread this stiff dough in a greased 8 or 9" square pan. Cover the top with sliced peaches, arranging closely. Sprinkle with sugar and cinnamon, dot with butter. Bake in 475 degree oven about 25 minutes.

This is a very old recipe which accounts for the variations in amounts and pan sizes. I have made it in both the 8 and 9" pans--there is not much of a difference, surprisingly. They are both good! Use at any time of day, but we like it at breakfast, best. You can use plums or apples, too.

[rottiedogs]

Tiramisu
Submitted by iluvapps on July 27, 2003 at 12:55 pm

DESCRIPTION
Tiramisu

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
FILLING

1-1/2 cups expresso or triple-strength regular coffee at room temp.
½ cup sugar
¼ cup brandy (I use Courvoisier cognac)
2 egg yolks (I leave them out – you won’t miss them)!
1 lb. mascarpone cheese (a ½ or 1 ounce either way won’t matter)
1 – 8 oz. package ladyfingers (the hard ones, not the soft ones)
4 oz. semisweet chocolate, shaved. (I use Ghirridelli. Hershey’s isn’t rich enough). You won’t
use all 4 oz.

Stir the coffee, sugar and brandy together until the sugar dissolves. Remove 1/3 cup of the mixture to another bowl and set the remainder aside. If you’re using the egg yolks, whisk them into the 1/3 cup of the coffee mixture. Either way, add the mascarpone and whisk just until smooth. Do not overmix, or it may begin to separate.

Dip the ladyfingers one at a time into the reserved coffee mixture (not the 1/3 cup with the cheese). Place them on the bottom of a large, glass baking dish or casserole approx. 12”x12” – size is somewhat flexible. Or you can do the ring mold thing or whatever fancy presentation you prefer. The ladyfingers should be soaked with coffee and will expand a little. This will only take a few seconds; be sure not to soak them so that they fall apart. Line the entire bottom of the pan. Trim them to make them fit if necessary. Spread on half of the cheese mixture. Sprinkle with 1/3 – ½ of the shaved chocolate. Layer the ladyfingers again on top of the cheese and chocolate, in the same manner, dipping them first into the coffee. It’s tricky to dip them long enough so that all the coffee will be used up. I usually spoon some of the coffee on both layers of ladyfingers after I’ve placed them in the pan. Don’t worry if some of the coffee is left over. It gets pretty mushy if you use it all.

ICING

1 cup fresh whipping cream
¼ teaspoon vanilla
1 package of whipped cream stabilizer (use per directions on package)
2 Tablespoons confectioner’s sugar

Whip ingredients until stiff.

Carefully fold the remaining ½ of the cheese mixture into the icing. You can spread it over the top of the second layer of ladyfingers of use a pastry bag to do something decorative. I use a dessert decorator to make little stars all over the top. Then sprinkle again with the shaved chocolate. Chill, slice and serve.

Best if chills a few hours. Not a “make-ahead” thing. When it sits overnight, it begins to get soggy. Still good, but at its best on the day it’s made!

[rottiedogs]

Farareer (Birds' Nests)
Submitted by hickeyja on September 09, 2007 at 11:07 pm

DESCRIPTION
Farareer (Birds' Nests)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This recipe comes from a series of cooking classes I took back in the early 80's. In the Turkish class we did FARAREER for dessert, instead of the better known baklava. But lovers of baklava will also enjoy these sweet little pastries.

3-1/3 cups finely chopped walnuts
1/4 cup packed dark brown sugar
1/2 tsp cinnamon

24 frozen phyllo leaves
2 cups unsalted butter, melted

1/2 lemon, zested
1-1/2 cups sugar
1-1/4 cups water

1. Make walnut filling by mixing all ingredients in a medium size bowl.

2. Place one phyllo leaf on clean surface and brush with butter. Fold lengthwise in half and brush with butter. Sprinkle 1 Tablespoon of walnut filling along the folded edge of the phyllo.

3. Roll the phyllo leaf over the filling, tightly, starting at the long folded edge, to 1 inch from the open edge. Form into a ring, leaving 1 inch in the center of the ring. Roll up to form a spiral. Fold the overhanging phyllo under the ring. Place on a buttered jelly-roll pan. Repeat procedure with remaining leaves.

4. Brush each cookie with butter. Place 1 Tablespoon of walnut filling in center of each ring. Bake at 400F until golden, about 40 minutes.

5. Zest and juice lemon. Heat zest, juice, sugar and water in a saucepan over medium heat, stirring occasionally, to boiling. Reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.

6. Pour syrup over each hot pastry. Cool completely. Store covered in refrigerator. Serve at room temperature.

Pastries can be frozen before baking. To bake, remove from freezer, place on a jelly roll pan and bake as directed above. Frozen pastries may take a few minutes longer to bake.

To roll these pastries get a short length of 1-inch dowel rod. Hold the dowel rod in one hand. Place one end of the rolled phyllo against the dowel, about 1/2-inch from the end of the dowel. Wind the phyllo, round and round, until the entire length of the filled phyllo is wrapped around the dowel rod. Gently slip the pastry off the rod. Fold the loose ends under the spiral and place pastry on the jelly roll pan.

[rottiedogs]

Sour Cream Coffee Cakes (4 Kinds)
Submitted by grandmoogie on December 01, 2002 at 7:51 am

DESCRIPTION
Sour Cream Coffee Cakes (4 Kinds)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Sour Cream Coffee Cakes (4 kinds)

Sour Cream Breakfast Cake -(excellent)

1/2 cup Packed golden brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
pinch of salt
1 1/2 cups sugar
3/4 cup unsalted butter,room temp
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream

Preheat oven to 350º spray 12 cup Bundt pan with vegetable oil
spray. Mix Brown sugar,pecans, and cinnamon in small bowl.
Set nut mixture aside.
Sift flour, baking powder,baking soda and salt into a medium bowl.
Using an electric mixer,beat sugar and butter in large bowl until
blended. Beat in eggs one at a time. Beat in vanilla. Add flour mixture;
beat just until combined. Mix in sour cream.
Spoon half of batter into prepared pan. Sprinkle nut mixture over
batter: Spoon remaining batter over. Bake until cake is golden and
tester inserted near center comes out clean, about 50 minutes.

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

Sour Cream Coffee Cake

Ingredients
Cake:
1 cup sugar
1/2 cup solid vegetable shortening
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Topping:
1/2 cup packed dark brown sugar
1/4 cup rolled oats
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chopped walnuts
Cake: Preheat oven to 350 degrees. Butter and flour an 8-inch square cake pan with 2-inch high sides. Using electric mixer, cream sugar and vegetable shortening in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda, and salt together in small bowl. Mix dry ingredients into shortening/egg mixture.

For Topping: Mix first 3 ingredients in food processor. Add butter and mix until mixture resembles coarse crumbs. Fold in nuts.

Spoon batter into half of the prepared pan. Sprinkle half of topping over and swirl with tip of knife to marbleize. Spoon remaining batter over. Sprinkle with remaining topping. Bake until tester is inserted into center of cake and comes out clean, about 40 minutes. Cool 30 minutes, cut into squares, and
serve. Freezes well.

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

Williamsburg Manor B&B, Williamsburg, Virginia

Ingredients
1/2 cup butter, softened
2 large eggs
2 cups flour
1-1/2 teaspoons baking powder
1 cup sour cream
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
Filling:
1/2 cup chopped nuts
2 teaspoons cinnamon
1/2 cup brown sugar
Preheat oven to 375 degrees. Cream butter; add sugar, eggs, and vanilla. Mix dry ingredients together and add to egg mixture alternately with sour cream. Pour half of the batter into a greased and floured tube pan. Sprinkle half the filling over the batter. Pour remaining batter on filling and sprinkle with the remaining filling mixture. Bake for 35 to 45 minutes.

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

The Pillars of Plainfield, Plainfield, New Jersey
Ingredients
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3 sticks butter at room temperature
1-1/2 cups sugar
4 eggs
1-1/2 cups sour cream
1-1/2 teaspoons vanilla
3/4 cup firmly packed brown sugar
1 cup chopped walnuts or pecans
1-1/2 teaspoons cinnamon
2 Tablespoons vanilla mixed with 2 Tablespoons water
Preheat oven to 325 degrees. Butter 10-inch tube pan. Sift together dry ingredients (flour, baking powder, baking soda, and salt). Set aside. Combine butter and sugar - beat until fluffy. Add eggs, beating well. Blend in sour cream and vanilla. Slowly add dry ingredients and beat well.

Combine brown sugar, nuts and cinnamon. Spread 1/3 of batter in tube pan. Sprinkle with 1/2 of nut and sugar mix. Spread 1/3 of batter in tube pan. Sprinkle with 1/2 of nut and sugar mix. Add remainder of batter; smooth to edges. Pour diluted vanilla over batter; tilt to spread. Bake 60 to 70 minutes; test with a toothpick.

This stays moist and fresh for days.

Serves: 10 to 12

[rottiedogs]

Yeast Conversion Chart and Yeast Information
Submitted by Gnancy on April 06, 2011 at 6:57 pm

DESCRIPTION
Information from Rose Levy Beranbaum about yeast.

SUMMARY
Yield 0 servings Source Real Baking with Rose Levy Beranbaum File under types of yeast, yeast conversion, yeast storage

INGREDIENTS
Active Dry Yeast OR
Fresh Cake Yeast OR
Instant Yeast, any of these:
• Fleischmann's Bread Machine Yeast OR Rapid Rise
• Red Star's Quickrise
• Red Star's Instant Active Dry
• SAF instant
• SAF Gourmet Perfect Rise

INSTRUCTIONS
Chart shows conversions for types of yeast, according to Rose.

TYPE ------->Instant Yeast......Active Dry Yeast.......Fresh Cake Yeast

...amount----->1 tsp........=.........1 1/4 tsp........=.......1 1/2 packed tsp

...amount----->2 tsp........=.........2 1/2 tsp........=.......1 packed Tbsp

...amount----->2 tsp........=.........2 1/2 tsp........=........0.75 ounce

Instant yeast can be added directly to the flour without proofing.
Instant yeast has more live yeast cells than active dry.

Store unused yeast in an airtight container in the freezer. It stays fresh for as long as 2 years.
(If it's a large quantity, store about 2 T of it separately so that the larger amount doesn't get subjected to oxygen & deteriorate more quickly.)

comments
Submitted by kaf-sub-PEGCLEARY on Mon, 2011-07-04 10:39.
Thanks for the chart. I have been looking for one a long time.
Submitted by Gnancy on Wed, 2011-07-06 04:30.
I haven't tried this but RLB is well-known and I got the information from her. I hope it helps. I had a funny "disaster" when my sister-in-law bought instant yeast me for a recipe that I always used regular yeast for, and it called for 2 or 3 packs, so that's what I used. It was a REALLY active dough! I went ahead and let dough rise before I shaped my cinnamon rolls, and I swear it was rising even as I was trying to shape them. And, it kept rising after I refrigerated them to bake the next morning!

[rottiedogs]

Speculaas Spice Blend
Submitted by Gnancy on December 06, 2010 at 12:29 am

DESCRIPTION
Similar to commercial Dutch Speculaas Spice

SUMMARY
Yield 0 Cup Source Kayotic Kitchen File under Speculaas, spice

INGREDIENTS
4 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 tsp white pepper
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp mace
Optional:
1 tsp anise seeds
1 tsp coriander seeds

INSTRUCTIONS
Mix together.

Note: for an even more authentic speculaas flavor, put 1 tsp anise seeds and 1 tsp coriander seeds in a mortar, grind them with the pestle and add them to the blend.

comments
Submitted by CollieGirl on Fri, 2011-02-18 13:20.
I LOVE Speculaas, but do you have a cookie recipe to go with the spice blend? I ate these when we were posted to Brussels and they are unique! Not exactly a ginger snap.
Submitted by Gnancy on Sun, 2011-02-20 14:16.
Kayotic Kitchen gave this recipe and a recipe for cupcake/muffin that used it. When I googled speculaas spice cookie, I found numerous recipes, most giving all the spices to use.
Here's what I would try--KAF Gingersnaps or Hard Molasses Cookies recipe (seem similar), add up the teaspoons of spices used, and substitute the same amount of this mixture. If I was trying it, I might divide the dough in half, and halving the amt of spice; bake those and taste "just in case". If they weren't to my liking, I'd adjust the amt of Speculaas spice in the other half of the dough, or use half the amt of spices in the orig recipe.
I'd be curious to know if you try this.

[rottiedogs]

Orange Curd in a Microwave
Submitted by Gnancy on January 26, 2011 at 11:32 pm

DESCRIPTION
This can be used as filling for sweet rolls. I used the Easy Cake Mix Cinnamon Roll recipe, omitted the butter and cinnamon-sugar filling, using this instead, although I didn't use a whole recipe of curd. Also, used an orange cake mix but I'm not sure it made that much difference, but it was good.

SUMMARY
Yield 1 bowl curd File under curd, orange

INGREDIENTS
1 C sugar
2 T corn starch
1 T orange peel
1/3 C orange juice
juice of 1-2 Meyer lemons
1/3 C water
6 egg yolks, beaten
1/4 t orange oil
2 T butter

INSTRUCTIONS
1. Combine sugar and corn starch in a 2-quart microwavable dish.
2. Stir in orange peel, orange and lemon juices, and water.
3. Microwave on HIGH for 2 minutes, stir, and microwave another minute; stir. When mixture is slightly thickened and bubbly, continue. (If necessary, microwave on HIGH, 1 minute at a time, stirring after each minute.)
4. Beat egg yolks in a small bowl.
5. Gradually stir half the orange mixture into the egg yolks. Then, return this mixture to the orange mixture in the microwavable dish.
6. Microwave the mixture on HIGH for 2-3 minutes and stir. When mixture comes to a boil, microwave on HIGH another 2 minutes, 1 minute at a time, stirring after each minute, until the cornstarch cooks and curd looks clearer.
7. Remove from microwave and stir in orange oil and butter.
8. Cover surface of the orange curd with plastic wrap. Chill for at least 1 hour.

Curd will keep for up to a week.