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Kluski (Polish Egg Noodles)
Submitted by hickeyja on March 03, 2008 at 5:42 pmDESCRIPTION
Kluski (Polish Egg Noodles)SUMMARY
Yield 0 File under Holiday & Party RecipesINSTRUCTIONS
3 c. flour
3 eggs
2 to 3 tbsp. water
1 tsp. saltSift flour onto a board. Make a well in center. Place eggs, water, and salt in well. Work ingredients into a dough and knead until smooth, about 1 minute. Divide into 2 parts. Roll on floured board until very thin. Let dry about an hour. Roll loosely and slice into noodles.
Add flour and salt to food processor bowl. Pulse 5 time for 2 seconds each to "sift" ingredients. Stir eggs to break up yolks and mix in 2 tbsp of water. Turn on processor, add egg mixture slowly thru the feed tube. Process until mixture form a ball, adding 1 additional Tbsp of water if needed.
Remove dough to a floured surface. Knead by hand for 2-3 turns until you have a nice elastic dough. Rest, covered, for 10 minutes. Divide dough in half. Roll each half to about 1/8-inch thick.
Lay sheets of rolled dough on kitchen towels or drape towels and dough over a rod or broom stick. Dry until dough feels leathery (about 1 hour-depending on humidity and temperature in your home). Turn dough over once during drying process.
After dough is leathery, roll lightly and slice into 1/4 inch strips.
Boil chicken or beef stock. Add noodles and cook until done. Serve with cooking liquid.
Note: Kluski is NOT cooked like Italian pasta. Use less liquid and cook a bit past the al dente point. Noodles should be somewhat soupy.
Topic: Hot Pepper Jelly by hickeyja
Hot Pepper Jelly
Submitted by hickeyja on September 28, 2007 at 1:02 pmDESCRIPTION
Hot Pepper JellySUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This recipe is for a green pepper jelly. See Variations below for making red, yellow or orange jelly. Also, if you have a jelly bag, you can pour the hot jelly into the bag and eliminate the skimming step.1 cup seeded and chopped green bell peppers
1/4 to 1/3 cup canned jalapeno peppers, rinsed and seeded (1 small can) or roasted jalapeno peppers, peeled and seeded (do not rinse)
1 1/2 cups apple cider vinegar
6 cups sugar
1 bottle or 2 foil packets of Certo or 1 package of Sure-Jell
4-5 drops green food coloring1. Place both kinds of peppers in blender or food processor with 1 cup vinegar and blend until smooth. Pour into a 4-5 quart saucepan. Rinse the workbowl with remaining vinegar and add to the peppers. Stir in sugar. Over medium high heat bring the mixture to a rolling boil that you can not stir down. Remove the pan from the heat and allow to stand for 5 minutes. Skim the foam off the top and discard. Stir in Certo and green food coloring. Pour the jelly immediately into containers, let cool to room temperature, then cover with plastic wrap and refrigerate.
2. Serve with cheese spread or cream cheese and crackers.
3. It will keep for several months in the refrigerator. If sealed in canning jars according to manufacturers directions, it will keep for months without refrigeration.
Replace green bell peppers and green food coloring with any of the following combinations:
red bells and red food coloring
yellow bells and yellow food coloring
orange bells and orange food coloringWash, rinse and dry whole, unblemished peppers. Place peppers over an open flame (right on the burner of a gas stove or on a pepper roasting tray or close to the coals on a charcoal grill), turning frequently, until skins are blackened and blistered; be careful not to burn underlying pepper flesh. As soon as skin is evenly blackened and blistered, remove pepper from heat and wrap in a damp paper towel. Set aside to cool. When all peppers are roasted, beginning with first pepper, use the paper towel to gently remove blackened skin. Do not rinse peppers as that removes some of the flavor. Slice peppers open; remove seeds and ribs.
Fleshy peppers such as bells, jalapenos, poblanos, new mexicos, etc. are best for roasting.
If making red, yellow or orange jelly, try to find red, ripe jalapenos, rather than green ones.Apricot Oatmeal Bars
Submitted by hickeyja on September 20, 2007 at 4:09 pmDESCRIPTION
Apricot Oatmeal BarsSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene. This recipe is from EatingWell.com1 cup quick-cooking rolled oats
1 cup all-purpose white flour
2/3 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoon apple or cranberry juice
1 10-ounce jar apricot preserves, preferably "all-fruit" (1 scant cup)1. Preheat oven to 325°F. Lightly oil an 8-by-12-inch baking dish or coat it with nonstick cooking spray; set aside.
2. In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
3. Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
4. Bake for 30 to 40 minutes, or until golden. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.
Per bar: 164 calories; 4 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrate; 2 g protein; 1 g fiber; 48 mg sodium; 12 mg potassium.
You can use any flavor of preserves. Raspberry and blueberry are favorites at my house. I use Smuckers Simply Fruit.
Dump the preserves into a bowl and stir with fork or whisk til smoothit will spread easier.
Be sure the crumbs completely cover the bottom. If you can see the bottom of the pan between the crumbs, the jelly will leak thru and stick to the pan. Try to leave about 1/4-inch border between the preserves and the sides of the pan. This will help prevent burned edges.
I usually cut these into 24 bars instead of 15. Use a plastic knife to cut these. The preserves tend to stick to metal knives.
comments
Submitted by hickeyja on Fri, 2011-11-18 18:52.
Nutrition Facts
15 Servings
Amount Per Serving
Calories 123.9
Total Fat 4.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.3 g
Cholesterol 0.0 mg
Sodium 4.2 mg
Potassium 43.6 mg
Total Carbohydrate 24.2 g
Dietary Fiber 0.8 g
Sugars 14.2 g
Protein 1.5 g
Calculated with http://recipes.sparkpeople.com/recipe-calculator.aspTopic: Apple Fritters by hickeyja
Apple Fritters
Submitted by hickeyja on September 09, 2007 at 4:11 pmDESCRIPTION
Apple FrittersSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This recipe is from "The SJA Cookbook" published by St. Joan Antida High School, Milwaukee, WI, 1990. The recipe was submitted by Dawn Prah and Michelle Riner.1 1/3 cup sifted AP flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. slat
2 beaten eggs
2/3 cup milk
1 T. canola oil
3 cups small matchstick strips of appleSift dry ingredients together. Blend eggs, milk and oil; add dry ingredients all at once and mix just till moistened. Stir in apple strips.
Drop from table spoon into deep, hot fat (375F). Fry till puffy and golden, 3 to 4 minutes; turn once. Drain on paper towels. While warm, sprinke with confectioners' sugar. Serve at once.
Makes 3 dozen.
Topic: HEY KP BUNDT CAKE question!
HEY KP BUNDT CAKE question!
KitchenBarbarian aka Zen
So I have recently received the Classic Bundt Pan - of course just in time for boy child and myself to BOTH be on diets!!!! But all diets must end, sooooo.... I'm looking forward to making some delicious Bundt cakes.
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The very first thing I will make is Frick's Cream Cheese Bundt cake, which I had on our Most Excellent Adventure awhile back and it was DEEEELICIOUS!
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But I don't know a lot about Bundt Cakes in general (since I've never owned a pan). So what should I look for in a good Bundt cake recipe? Type of flour? Ratio of sugar? Other stuff I should watch out for?
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Neither of us has a huge sweet tooth and being generally not iced, Bundt cakes typically seem to me not to be overly sweet. I especially like Frick's Cream Cheese Bundt Cake with fresh fruit and nothing else. Nekkid Bundt Cake!
badge posted by: KitchenBarbarian aka Zen on June 09, 2015 at 1:35 am in General discussions
reply by: chiara on June 10, 2015 at 3:07 pm
chiara
I also recommend the 6-cup Nordicware Bundt pans. I make a regular Bundt recipe and bake in two of these. Perfect for gifting to one and two person households or keeping in the freezer. Each is the perfect size to put on a disposable plastic plate and fit into a 1 gallon freezer ziplock bag.
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reply by: bakeraunt on June 10, 2015 at 2:13 pm
bakeraunt
Nordic Ware makes a "quartet" pan that makes four small bundts. The pan has a 9 Cup capacity. I like using it. We have one small cake to eat and three to wrap well and put into the freezer to be pulled out for emergency desserts. The KAF Brown Sugar Sour Cream Pound Cake worked quite well in it, although likely the recipe has a bit less than 9 Cups of batter. (I used lowfat sour cream.) I recommend spraying the pan with Baker's Joy to prevent sticking. When washing the pan, use a sponge--so much easier to clean out the little crevices.
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reply by: dachshundlady on June 10, 2015 at 5:57 am
dachshundlady
Well, any site that has the heading "I Like Big Bundts" has to be investigated! LOL
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reply by: KitchenBarbarian aka Zen on June 10, 2015 at 4:10 am
KitchenBarbarian aka Zen
I should probably get a couple of mini loaf pans, or maybe one of the mini-bundt pans, in case of overflow.
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In fact I should probably have done that anyway. We just don't eat whole "regular" sized cakes and pies all that quickly, between the two of us.
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But I figured bundt cakes - being mostly pound cakes which are denser and less fragile anyway - would probably freeze nicely in slices anyway. A theory I have yet to test, due to the fact that we in this household are under the shadow of that dread four letter word - DIET!
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reply by: KitchenBarbarian aka Zen on June 10, 2015 at 4:07 am
KitchenBarbarian aka Zen
Duly bookmarked. Oddly, however, she doesn't have actual recipes posted for all of the cakes. I don't think any of the 2010 cakes have recipes posted - at least not the ones I was interested in.
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I think I found the one for the Lemon Bundt Cake, since she identified it as originally being a Woman's Day recipe - of course I don't get any modifications she may have made that way, but its something.
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But I couldn't identify the "Lemon Curd Pound Cake Bundt" at all.
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I looked through the 2009 recipes, the 2010 recipes (which seem to all be missing), and the 2013 recipes. I will need to spend some more time on that site, LOL!
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reply by: KitchenBarbarian aka Zen on June 10, 2015 at 4:04 am
KitchenBarbarian aka Zen
Thanks, KP. You are always helpful to everyone who asks. Hope you are doing well in your new surroundings.
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reply by: bakeraunt on June 10, 2015 at 12:12 am
bakeraunt
I think that every bundt cake recipe should specify the volume (number of cups) the pan holds. I keep the "wrapping" for every Nordic pan I get, so that I have the volume number handy. Usually the recipe that comes with the pan works, but I and some others have had cases where the recipe was not properly sized for the pan.
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reply by: chiara on June 09, 2015 at 11:45 pm
chiara
I have heard problems of recipes overflowing Bundt pans. I make a lot of Bundt cakes and have a lot of Bundt pans (mostly Nordicware) and never had that problem.
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reply by: omaria on June 09, 2015 at 10:05 pm
omaria
Wow Jan, that is some site ! I will have to expand my bundt cake repetoire .
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Livingwell, I don't know the answer about what size pan to use.
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reply by: Livingwell on June 09, 2015 at 8:35 pm
Livingwell
Oh my gosh, that site looks good! I have one quick question about traditional Bundt pans. The recipes (and many others I've run across over the years) say to use a 10-inch Bundt pan, but some of the cakes in the photos are noticeably taller than others. Both of my classic Bundt pans are 10-inches across, but one holds 10-12 cups of batter and one holds 12-15 cups. Wouldn't it be better to say use a 10-inch 15 cup Bundt pan, so people like me aren't confused?? Maybe there's a rule of thumb that I don't know about on how to determine which size pan to use.
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reply by: robinwaban on June 09, 2015 at 6:54 pm
robinwaban
Jan- that is one dangerous web site. Ooh-la-la! Gonna have some fun!
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reply by: hickeyja on June 09, 2015 at 2:53 pm
hickeyja
Zen,
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Here is a good place to start for bundt recipes: http://www.foodlibrarian.com/p/i-like-big-bundts.html
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I have had good luck with recipes from this site, tho I have not yet tried any of these bundt recipes. If you do try some of them, please let me know how they work for you. Jan
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reply by: KIDPIZZA on June 09, 2015 at 2:47 pm
KIDPIZZA
KitchenBarbarian aka Zen:
Good morning Zelda. I will try to answer your questions as I know from studies in the past that I did for other members who failed in their baking.
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You know as much about it as I do. Perhaps you have forgotten some of the very important aspics of baking in these pans. This info will then act as a reminder for you.
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If a recipe is out balance say the sugar amounts to 150 / 160% of the weight of the flour (HI~RATIO)
recipe As you know it will fail in a regular cake pan. Why, the sugar does not melt in the allotted time when the cake has finished baking. However, in a bundt pan, the heat heats it from 4, sides....Hence, the sugar will melt 100%. This is a very good reason why we should place the sugar in a food processor to reduce the diameter of the sugar beads. It will have an easier time to melt. The recipes that you will find for bundt pans will have 3, cups sugar (21,oz) & approx. 3 to 3,1/4 cups of flour. This is typical of many recipes especially the cream cheese recipes that are very popular
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I would strongly suggest in employing BLEACHED FLOUR if your recipe uses a solid fat ie, butter, margarine, ete. To cream the fat & sugar the fat should be at 65 / 67 degrees.
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Just as a reminder to you, use a smaller type of brush applying your pan release grease. These pans have been creviced in very unusual designs...you cannot miss a spot.
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Zelda, I do not have any particular recipes for you. I did not bake this type of product because being just my self I would bake muffins & small loaf cakes to gift to my friends. My favorite would have been a choco marbled cake made in a bundt pan. I think any pound cake & muffin recipe will bake in a bundt pan, but the baking time would be reduced...I also believe the temp. should also be reduced slightly.
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I believe I am finished now. But I would like to gift to you one of my secrets. If for any reason the cake will not release I would turn on the gas range burner (low) & rotate the pan quickly 360
degrees around to help the cake to "LET GO". Or you can use a hand held hair drier that has a switch to give hot air. Nina Frick has a secret solution...you are welcomed to use her's.....Scoop it out with a large spoon.
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I sincerely hope all this info will be helpful to you.
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Good luck & enjoy the rest of the day young lady.
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`KIDPIZZA.
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reply by: Livingwell on June 09, 2015 at 7:42 am
Livingwell
Hi, Zen! Not KP, but.... I have a classic Bundt pan, too, as well as a few of the specialty pans. Though I have yet to use the specialty pans, I make a very nice lemon glazed cake in the classic pan. The most important thing I've learned when using it is to make sure it is well greased and floured for easy release or all those little nooks and crannies hold onto cake bits. I know I posted my cake recipe to a few other threads, but this is the first one I could find:
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http://community.kingarthurflour.com/content/extra-moist-extra-lemony-po...
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The glaze really helps "make" this cake and contributes a lot to the lemony flavor, so don't skip it. Everyone that's had it loves it! We're on diets, too, so haven't had it in quite a while 🙁Extra moist extra lemony pound cake
Addie Mae
Hello ~ I have been trying for severals years to minic a lemon pound cake that my former coworker use to bake. It was a loaf size, dense and very very moist and extra lemony. There was a visible moisture line on the bottom 1/4 of the loaf. It was not crusty on the top. It would be greatly appreciated if you can please share if you have a recipe that has these qualities.
Thank you
Addie Mae
badge posted by: Addie Mae on January 18, 2015 at 9:00 pm in Q & A
tags: Very Lemony extra moist dense pound cake
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reply by: frick on January 21, 2015 at 3:25 pm
frick
Toasting is a good idea but oddly, it isn't bready. It's just coarse and a little dry. The crust browned up but had not begun to pull away from the sides of the pan, and it still had 10 minutes or more to go on the timing, so I left it in the oven a little longer (not the full 10 minutes). I enjoy crustiness, and sometimes a cake crust is chewy so I was willing to give it a little more time, especially since my oven generally takes the maximum time on any recipe. I must have that fine grained cream cheese poundcake stuck in my head as to what the texture should be. Analysis is getting me no where. There will be a lot of lemon cakes in my future, but maybe not this one.
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reply by: karen_noll on January 21, 2015 at 5:25 am
karen_noll
Frick,
Try toasting slices of that cake before you toss it. Since the texture is more bready than cakey, it should toast up nicely. Spreading a little butter or raspberry jam on the toasted slices wouldn't hurt, either.....
Karen
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reply by: frick on January 20, 2015 at 9:10 pm
frick
jhwkdoc,I will make her recipe eventually, though with almonds and whipped cream used to lighten the cake, It speaks more to a special occasion than most recipes. Given her rep, I'm printing it out, and drooling. Thank you for all your help.
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reply by: jhwkdoc on January 20, 2015 at 3:55 pm
jhwkdoc
I have made Corriher's recipe a couple of times and have received great reviews each time. It may not be a diet recipe, but if you want a wonderful lemony pound cake I would recommend you consider it. I don't think Shirley Corriher ever made anything one would consider diet, but what I have tried of hers has always turned out wonderfully if the recipe is followed as written.
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reply by: frick on January 20, 2015 at 3:08 pm
frick
So true, m'dear. Though they might have injected a little cake flour, or cornstarch. 🙂 I may eat the outer surface and toss out the interior! Maria made it recently. I'll have to ask her what she thought.
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reply by: cwcdesign on January 20, 2015 at 2:39 pm
cwcdesign
frick, didja think they were going to tell you to use White Lily :-)))
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reply by: frick on January 20, 2015 at 2:00 pm
frick
Holy crap is right. I may try all of them. KAF's Lemon Bliss cake has good flavor but is coarse and frankly, a little unpleasant in texture. Weighed everything. No errors that I can point to, other than strangely it baked more quickly that recommended. I have my doubts about any cake that begins with 3 cups of KAAP, which is for all intents and purposes is a bread flour.
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reply by: dachshundlady on January 20, 2015 at 9:51 am
dachshundlady
Holy crap, that affection confection one has butter, shortening, oil, 5 eggs, 2 yolks and 1/2 cup of heavy cream. Not to mention the carbs of flour and sugar. It must be DIVINE!
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reply by: Livingwell on January 20, 2015 at 7:51 am
Livingwell
Frick, I'm going to throw my tried and true lemon pound cake recipe into the mix (pun intended) so you have another option:
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3 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
grated rind of 1 large lemon or 2 small lemons
juice of 1 large lemon (3 T.)
1 C. unsalted butter, softened
2 C. granulated sugar
4 large eggs, at room temperature
1 C. buttermilk, at room temperature
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Glaze:
2 T. unsalted butter, very soft
1 C. powdered sugar, sifted
finely grated rind of 1 small lemon
juice of 1 large lemon (3 T.)
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Heat oven to 325 degrees. Grease and flour a 12 C. Bundt pan (use a pastry brush and shortening to grease); set aside. In a large bowl, sift together flour, baking soda, and salt; set aside. In a small bowl, combine grated zest and lemon juice; set aside. In a large mixing bowl, cream butter and sugar until fluffy and pale. One at a time, add eggs, beating well after each addition and scraping down sides of bowl. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour. Don't overmix; just fold gently until the batter looks well blended. Fold in lemon rind and juice. (Batter may look curdled with the addition of the lemon juice, but don't worry, it's OK.) Scrape batter into prepared pan, smoothing top with a rubber spatula. Bake 50-55 mins. or until a toothpick inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan. Cool 10 mins. in the pan on a wire rack. In the meantime, make the glaze. In a medium bowl, cream butter until light and fluffy (I use a whisk and that works well without having to use my handmixer.) Beat in powdered sugar and combined lemon rind and juice until mixture is of a creamy, pourable consistency. Invert cake onto wire rack. Brush glaze over still hot cake. Cool completely before slicing. Cake will keep up to 3 days in an airtight container at room temperature.
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Note: Using a straight edge knife to cut the cake makes the edges of the slices crumble a bit. A serrated knife cuts the slices cleanly and they look as pretty as a picture! Cake can also be made in two 8X4 loaf pans or four 7X3 loaf pans, and freezes well.
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reply by: frick on January 19, 2015 at 10:39 pm
frick
Thank you. That's on the agenda. I love lemon.
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reply by: jhwkdoc on January 19, 2015 at 7:02 pm
jhwkdoc
Here is a link to the recipe http://affectionforconfection.com/2012/03/21/seriously-the-best-lemony-l...
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reply by: frick on January 19, 2015 at 6:13 pm
frick
Thanks for the recommendation. I don't have the book but if none of the preceding recipes do the trick, I may come begging. Given her reputation, I'm sure it's excellent. If you have a moment, posting it here, paraphrased of course, would be a nice New Year's gift.
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reply by: jhwkdoc on January 19, 2015 at 4:56 pm
jhwkdoc
Recommend Shirley Corriher's lemon pound cake. Great texture with pronounced lemon flavor.
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reply by: frick on January 19, 2015 at 3:57 pm
frick
I used to have a book in which all the cakes asked for either XL or Jumbo or Medium eggs. What a pain. I occasionally buy XL eggs at TJ's. I would like to think I'll make every lemon cake in this thread. Barefoot Contessa and Ritz Carlton alike. My poor jeans. They'll never live through this. 🙂
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reply by: KitKat79 on January 19, 2015 at 2:42 pm
KitKat79
I've made this lemon pound cake several times over the past couple of months during the holidays: http://www.plainchicken.com/2011/10/lemon-pound-cake.html My only change to the recipe is to add 2 tsp of lemon extract to the batter and stir in the flour and liquid by hand instead of with the mixer.
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It's very moist, dense, and lemony. The first time I made it, I ended up with two 8 1/2 by 4 1/2 loaves and 5 cupcakes. The second time I made it, I tried 9 x 5 pans in hopes I would use all of the batter. I still had enough for a couple of cupcakes. I take the warning on filling the pans seriously and leave an inch above the batter. The smaller loaves turned out perfect, but the bigger loaves sunk a bit in the middle. I suspect that the recipe may be slightly out of balance in terms of proportions of liquid, dry, fat, etc., but it'll work fine as long as you don't use a pan that's too wide. I top it with an icing made of 3-4 tbsp lemon juice, 1 tbsp butter, and somewhere between 2-3 cups of powdered sugar (this covers both loaves and any extra cupcakes), but for extra moisture, you could brush it with a lemon simple syrup.
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We've had Meyer lemons in the store here, so that's what I've been using, but I'm sure it would work just as well with the regular lemons.
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reply by: Addie Mae on January 19, 2015 at 11:25 am
Addie Mae
Thank you - I'll try it soon!
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reply by: Addie Mae on January 19, 2015 at 11:23 am
Addie Mae
Thank you- I'll give a try next weekend
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reply by: Livingwell on January 19, 2015 at 9:14 am
Livingwell
Oh my, all of those cakes sound good! Thanks for the recipes, Karen and DLady!
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reply by: dachshundlady on January 19, 2015 at 8:35 am
dachshundlady
I have always wondered what the texture of a 7 Up Lemon Pound Cake would be. Here is a sample recipe. You would not have to do a glaze, though I do like lemon juice/granulated sugar glazes.
http://nancycreative.com/2013/05/22/7-up-pound-cake-with-lemon-lime-glaze/
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reply by: cwcdesign on January 19, 2015 at 7:46 am
cwcdesign
King Arthur's Lemon Bliss Cake uses a lemon glaze as well. You can bake it in 2 loaf pans instead of a bundt pan.
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You can find it by clicking on recipes in the line near the top of the page. Sorry, I haven't figured out how to post a link from my phone yet.
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reply by: karen_noll on January 19, 2015 at 6:33 am
karen_noll
While I haven't made this, it always sounded so good.......there's a lemon/sugar mixture that is poured over the cake while still warm, which seeps into the cake to keep it really moist.
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html
There's also a yogurt-based version (rather than the all-butter version above) you might want to try, also from Barefoot Contessa and available on the same site.
Karen
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reply by: horses272 on January 19, 2015 at 5:37 am
horses272
This sounds wonderful!
REPLY TO THIS COMMENTHallie's Barbeque Sauce
Submitted by Used2BMoomie on August 02, 2002 at 4:19 pmDESCRIPTION
Hallie's Barbeque SauceSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
Here it is! You won't be dissappointed!Barbeque Sauce----Thankyou Hallie
1 gallon can of ketchup
1/2 can of water
3 c. sugar
1 c. mustard
4 tsp salt
1/2 c. worcestershire sauce
1/2 c. liquid smoke
1/2 tsp garlic powder
2 tsp black pepper
2 tsp chipotle pepper (I buy this at Penzeys)
1 tsp celery salt
1/3 c. vinegar
4 tsp barbeque spice (I buy at Penzeys)
1/2 tsp nutmegPut all ingredients into a large kettle. Bring to a simmering boil (slowly). Then bottle. Easy!
Moomie
comments
Submitted by Used2BMoomie on Fri, 2010-11-05 20:33.
Okay...I like to mess around with recipes...sort of make them personal...well...here are my changes;
*I like Heinz ketchup in the big bottle in the commercial section. I add just enough water to shake all the excess ketchup out of the bottle...no more. I like my barbeque sauce thick!
*The last time I made it, I made a mistake and added 2 cups of mustard rather than one. It was the BEST, tastiest, tangiest, sauce!
*And finally...though we really enjoy Penzey's bbq seasoning, I had some bbq seasoning from Walke Brother's in Verdigris, OK...heavenly!
Compliments all round! Very well received batch!
~EllenTopic: Halving Bundt Cake Recipes
Halving Bundt Cake Recipes
dachshundlady
Now that the hubbie is retired but the kids live away, a bundt cake is really too big for us. And I'd rather not bake it, cut it in half and freeze that awkward shape. Just wondered how you would bake a half recipe. The hole in the cake pan helps it bake thru but if it were halved, would you just use a round cake pan or a loaf pan?
badge posted by: dachshundlady on January 22, 2012 at 5:54 am in General discussions
reply by: dachshundlady on January 23, 2012 at 1:10 pm
dachshundlady
Yes, it makes sense. Plus, cherries are expensive!
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reply by: HerBoudoir on January 23, 2012 at 6:57 am
HerBoudoir
Yay! New cake recipe to try!
Just a thought looking at it....if I were making a 1/2 size cake in a smaller bundt pan, I would probably go down to 1/3 of the filling recipe rather than 1/2. You'll still need enough cake batter to "seal in" the filling and I don't think a straight divide by 2 across the board will work.
I think it would work in a straight divide by 2 for a loaf pan though....which would also allow you to do some sort of struesel topping on this which would be awesome.
Does that make sense or have I just not had enough coffee this morning?
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reply by: dachshundlady on January 23, 2012 at 6:38 am
dachshundlady
Dark Cherry Bundt Cake
Source: © EatingWell Magazine
Active Time: 45 Minutes
Total Time: 3 Hours 12 servings
Remove Image
Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist.
Make Ahead Tip: Equipment: 10-inch Bundt pan or tube pan with removable bottom
INGREDIENTS
For Cherry filling:
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and coarsely chopped
2 tablespoons kirsch (see Note) or orange juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
For Cake:
1 2/3 cups cake flour
1 cup whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 tablespoons butter, slightly softened
3 tablespoons canola oil
1 1/4 cups nonfat vanilla or lemon yogurt
2 large eggs
2 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons confectioners' sugar, for garnish
Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using).
Ingredient Note: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
Equipment Note: A nonreactive pan or container—stainless steel, enamel-coated or glass—is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
DIRECTIONS
Preheat oven to 350°F. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans). Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
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reply by: cwcdesign on January 23, 2012 at 4:16 am
cwcdesign
Jan,
I went through the process of thinking that silicone pans were just what I needed to get me baking. I was not pleased. For a while I thought the silicone bundt pan was just wonderful. But, the cakes were always denser than anything I made in a metal bundt pan and cleaning it was horrendous. It was always sticky afterward and I ended up having to use one of those "scrunge" sponges to clean it. Of course, then the surface was all scratched up.
I now have a KitchenAid bundt pan I found at HomeGoods at least 6 years ago. It has a good coating, like the USA pans. It's heavy enough and I've only had one cake stick in all that time.
Carol
PS When I learned to weigh my ingredients, especially flour, that's when I really started baking:-)
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reply by: hickeyja on January 22, 2012 at 6:55 pm
hickeyja
Here is a silicone bundt pan: http://www.overstock.com/Home-Garden/Smartware-Silicone-Bundt-Pan/5323648/product.html?cid=202290&kid=9553000357392&track=pspla&adtype=pla&kw={keyword}#top
Jan
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reply by: HerBoudoir on January 22, 2012 at 6:27 pm
HerBoudoir
Well first of all....recipe link? Love me some dark cherries 🙂
I know most Nordicware is cast aluminum, but their Classic Colors line is just listed as "cast metal". Perhaps that's what you need? Would cast aluminum with a nonstick coating work?
Nordic also makes smaller loaf pans with specific themes, like a lemon loaf and a pumpkin loaf. Fun stuff. The only thing to remember particularly with the smaller Nordic pans are that the details don't come out as crisp as you'd hope.
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reply by: frick on January 22, 2012 at 6:19 pm
frick
dlady, it's going to be hard to find a bundt pan that isn't aluminum, tho I do have on old cheapie with a useless 'non-stick' coating inside. I assume the caution against aluminum means something in the cake will react and either discolor, or acquire an odd taste. When I did bake in the cheap pan years ago, I thought the cakes in it turned out fine, however they may have been the 'take a cake mix and add a pudding mix' type of cake. So, you might look at thrift stores for something like my cheapie, or bake in two loaf pans, though they couldn't be aluminum either.
Let us know how it turns out, or post the recipe. I would love to make a cherry bundt cake and while I might invent one by substituting, yours would be a good recipe to have.
I think if I made one, I might be tempted to put a cup of the batter in a baby aluminum loaf pan just to see what would happen.
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reply by: hickeyja on January 22, 2012 at 4:57 pm
hickeyja
This should help with coverting recipes to other pan sizes. http://whatscookingamerica.net/Q-A/bakingdish.htm Jan
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reply by: dachshundlady on January 22, 2012 at 4:22 pm
dachshundlady
Oh and one recipe I want to try is a dark cherry bundt. Recipe warns to not use aluminum.
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reply by: dachshundlady on January 22, 2012 at 4:18 pm
dachshundlady
I have 4 of those smaller bundts but like to freeze symmetrical shapes. Would prefer a loaf shape. But will check out those sites. I assume I could fill my loaf pans 2/3 full and any extra batter could go in the individual pans.
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reply by: hickeyja on January 22, 2012 at 3:28 pm
hickeyja
DHL, Here are some smaller bundt-style pans to make those smaller cakes.
http://www.kingarthurflour.com/shop/items/half-size-bundt-pan
http://bund-form.kaiserbakeware.com/Mini-Bundform-Pans-cat2327.html?pare...
http://www.nordicware.com/store/categories/browse/bundt-cake-pans/F60682... Jan
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reply by: --jej on January 22, 2012 at 12:26 pm
--jej
I'd say yes, Weezer. I've doubled recipes that I've wanted to use in a larger pan. Sometimes also 1 1/2 times, sometimes by 1/3, especially if the original calls for 3 eggs. Likewise, the number of eggs also tells me how I want to reduce a recipe, as when there are 3 in the original. Just makes it easier.
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reply by: Weezer on January 22, 2012 at 11:50 am
Weezer
After reading these posts, I have a question about doing the opposite. Can a cake recipe be doubled or maybe 11/2 times the recipe? I like my red velvet recipe better than any other recipe I have tried, but although the recipe makes 3 lyrs, they are thin, I think a little more than a pound of batter per pan, and after I get it iced, it is not as tall as a regular cake would be. If I could increase the recipe by 1/2, I think the lyrs. would be a normal thickness, and the finished cake would be a better height. Thank you for any help you can give me on this.
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reply by: rottiedogs on January 22, 2012 at 11:35 am
rottiedogs
I make the full recipe but use two 6 cup Bundt pans instead of the full size 12 cup. I started doing this to give the smaller cakes as gifts. If we want some type of Bundt cake I'll do this for us too. One to eat and one for the freezer to enjoy later.
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reply by: HerBoudoir on January 22, 2012 at 9:39 am
HerBoudoir
Nordicware makes a "duo" pan and a "quad" pan to make smaller size bundts. They work great with a full size recipe. Keep one, give one (or 3) away, or freeze them. Kaiser also makes lots of small size bundts as well but they are individuals rather than "multiples in one pan".
Alternatively, most recipes work fine if you halve them.....I've been doing "small batch" baking for years because it's just the 2 of us, and there's only so much we can eat (and should eat). I'm sure someone more scientific minded will point out what you need to adjust, but I usually just adjust by dividing by 2 with good results.
Incidentally - if you want just half a batch of cookies, most cookie dough freezes beautifully...drop cookies especially. You can scoop out to a baking sheet, freeze, then throw them all in a bag after frozen. Just bake an extra minute or two straight from frozen.
If you want to do smaller batch baking, there's an amazing array of small bundts, pie plates, rounds, etc....and it's a great excuse to buy new bakeware 😉 I've had a lot of fun over the years doing elaborate cakes with 4, 5, and 6 inch diameter cake rounds/squares.
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reply by: cwcdesign on January 22, 2012 at 8:12 am
cwcdesign
DL,
You can bake a whole bundt cake in 2 loaf pans (8 x 4 1/2). See frick's recipe for the marble cake
http://community.kingarthurflour.com/content/birthdays-and-chocolate-0
I did make it in 2 loaf pans, and froze one - it worked out perfectly!!
(see below for this thread)
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reply by: sandra Alicante on January 22, 2012 at 7:58 am
sandra Alicante
Can you not find a smaller Bundt pan? I bought some a couple of months ago, they were supposed to be for children to bake with (heheh!) and sold in Lidl or Aldi for about €4. Only about 6 inches across, brilliant for only 2 people, used about 125g flour. Of course you could use a normal small round pan but not as pretty or as forgiving.
May be worth having a look in some toy shops!
sandrascookbook.com
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ReplBirthdays and Chocolate
frick
Though my b'day was Friday, today I baked my cake, and a gosh darn great one it was even though it didn't come out of the pan very well. The important thing is the recipe and the combination of chocolate were a sum far greater than the parts. Serendipity as it were.
My son and DH thrive on chocolate and I had bought some Premium chips I wanted to try. The combination of the Ghiradelli 60% Cacao Bittersweet chocolate chips and the other ingredients resulted in a flavor as if there were cream cheese in the recipe. This marble cake from the Buttercake Bakery, had received raves in the LA Times and I had the 12-cup bundt pan it requires so that was this morning's project.
Since the recipe has already been published in the newspaper, I feel free to leave it here to make you drool, or bake . . .I have a couple of special notes on the chocolate, as well as thoughts on the sticking problem (entirely my fault). So here goes: If you don’t have a 12 cup bundt pan, use two loaf pans, checking them to approximate 6 cups each. Most of the cake comes out dark chocolate. Don’t know where the vanilla part went. . . . . It’s VERY rich and will probably replace all the chocolate cakes in my life forever and ever.
Buttercake Bakery’s Marble Cake
Total Time 1 ½ hours
Servings: 12-16
Adapted from the Buttercake Bakery
2 ½ cups sugar divided (1/2 cup for syrup; 2 cups for cake)
½ cup unsweetened cocoa powder **See Note below
¼ cup light corn syrup
2 ½ tsp vanilla extract, divided (1/2 tsp for syrup; 2 tsp for cake)
2 teaspoons baking powder
½ teaspoon salt
1 cup butter (8 ounces, 2 sticks), at room temp
4 eggs; at room temp
1 cup milk; at room temp
1 cup chocolate chips ** See Note below
1. In a small saucepan, whisk together ½ cup of the sugar, the cocoa, corn syrup and ½ cup hot water. Bring just to a simmer, stirring to prevent cocoa or syrup from sticking to bottom of pan. Remove from heat and set aside to cool. When cool, add ½ tsp. vanilla. (I put mine in the frig to hasten cooling).
2. Preheat the oven to 350 F. Butter and lightly flour a 12 cup bundt pan. The newer 10 cup pans are too small.
3. Combine the flour, baking powder and salt in a medium bowl and set aside. In a large mixer bowl, cream butter with 2 cups sugar until ight and fluffy. Add the eggs one at a time and mix in well. Add vanilla.
4. Gently mix in the flour in three parts alternating with the milk in 2 parts until the batter is light and smooth. Stir in chocolate chips.
5. Divide the batter into three parts. Stir the cooled (not chilled) chocolate syrup into 1/3 of the batter. Pour 1 part vanilla batter into bundt pan, following with chocolate batter and ending with last part vanilla batter. Gently swirl through all three layers with a knife to marbleize the cake.
6. Place in oven and bake about 1 hour, until a toothpick inserted in the center comes out clean, and when the cake springs back lightly when touched. (The toothpick may encounter a melted chocolate chip, so I removed the cake when it barely began to pull away from the sides of the pan)
7. Cool the cake on a wire rack and invert onto a serving plate. Dust the top lightly with powdered sugar.
**Note # 1. I put 1 tablespoon KA’s Black Cocoa in the measuring cup before filling it with generic cocoa (I have Hershey’s mixed with a can of Kroger cocoa).
**Note # 2. I feel a lot of the amazing flavor of the cake comes from the chocolate chips I used. -- Ghiradelli Premium 60% Cacao Bittersweet Chocolate Chips. Frankly, I’m going to buy these from now own. They are amazing and don’t cost a whole lot more than regular ones. They are a little larger and flatter; really cool shape. They are available in 1 pound packages at a good price at Smart & Final if you live in CA, NV or AZ.
A Baking Note: I used my outdoor convection oven, which browns the top too much, set at 325 F. I believe the release problem came from the hot air not properly circulating on the bottom of the cake pan. I also didn’t read the directions well enough, which said to let the cake cool in the pan. I’m used to cooling a cake 10 minutes and then removing it. So I blew it here. Maybe if the cake had cooled in the pan completely, it would have come out in one piece.
Please make this cake and let me know how it comes out. BTW, I always look at the time requirement for a cake with great suspicion. I have NEVER put together a cake in 1/2 an hour except from a box. Even letting that syrup cool took more than 1/2 an hour. Gimme a break!
Happy Labor Day All!
badge posted by: frick on September 05, 2011 at 8:59 pm in Baking, desserts and sweets
reply by: Mrs Cindy on September 26, 2011 at 10:13 pm
Mrs Cindy
Ate two more small pieces tonight. Sooooooo good!
~Cindy :-))
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reply by: cwcdesign on September 26, 2011 at 9:42 pm
cwcdesign
I've already put the recipe in my recipe box & that's why I'm getting dried cherries tomorrow 🙂
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reply by: Mrs Cindy on September 26, 2011 at 6:44 pm
Mrs Cindy
Try the Chocolate Cherry Bread I just posted in my recipes. Man, oh, man is that bread a keeper!
~Cindy
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reply by: cwcdesign on September 26, 2011 at 6:41 pm
cwcdesign
He certainly deserves his name! I hope you figure out who to gift very soon. I get to go to Trader Joe's tomorrow - dried cherries on my list:-)
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reply by: Mrs Cindy on September 26, 2011 at 4:20 pm
Mrs Cindy
GUESS WHAT THE SAINT GOT ME.......... I was complaining about the Teflon chipping off the inside of my old, 40 year old, avocado green Bundt pan. And, of course, told him all about how the new ones were only 10 cup pans and it was such a bummer because the older (read: better, LOL) recipes were 12 cups or bigger.
He went to Williams-Sonoma in the mall (he HATES the mall) and they had a 60th anniversary Bundt pan, ON SALE, that holds up to 15 cups of batter. Normal price was $34.95, sale price $30.00. He said after 40 years he thought I had earned a new pan.
So, the old avocado green pan gets retired (probably needs it what with the Teflon issue) to the garage and the new one takes place of pride in the cabinet close to the oven. Can't wait to make the Buttercake Bakery's Marble Cake in my new pan. Trying to decide who to gift.
~Cindy
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reply by: Mrs Cindy on September 20, 2011 at 10:08 pm
Mrs Cindy
More and more scams are popping up as the Internet and telephone systems are getting cheaper. This is a really scary thing. I'm glad you're okay and nothing bad really happened. But, you know they will never get caught and punished. There has to be a way to catch these evil people!
Yes, it is proven, scientifically I'm sure, that baking, cakes in particular, releases some pheromones in the human brain that calms and relaxes. Or is that cat brains? I'm not sure, but I'm sure I read something, about something, about something, at some point........if you get my drift! Oh, shoot, my brain needs some pheromones!
~Cindy
Or maybe it needs cake
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reply by: frick on September 20, 2011 at 9:01 pm
frick
Carol, My DH found other stories, etc. but I didn't have them at hand. More could be found by googling them (thanks to my son).
The Cream Cheese Blueberry cakes are in the oven. It made two of the Twin Cakes and two small loaf pans. I had a bit more batter than I thought so it looks like a bounty of cakes. I will post a photo if they come out right. I made and used the pan paste, having meant to it seems like forever. The reminder came at just the right time.
And I have calmed down quite a bit. It's a good thing I made enough dinner last night for two dinners. Maybe just thinking about cake has a calming effect on the brain. 🙂
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reply by: cwcdesign on September 20, 2011 at 6:50 pm
cwcdesign
frick,
I am so sorry to hear about your experience. We had a problem phone caller 15 or so years ago and we have had caller ID ever since. If we don't recognize the number, we let it go to voice mail. You can use the number to register on a do not call list which doesn't work as well as it is supposed to, but it does work enough.
I do hope you get peace of mind soon and that baking was a pleasant diversion.
Carol
My DH asked me to forward him the story link.
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reply by: frick on September 20, 2011 at 6:01 pm
frick
YES, that is it. They scare the living crap out of you. Here is a link describing one instance of it.
http://www.wbtv.com/story/14287682/11-year-old-receives-death-threats-fr...
He said, in an accented voice of one of a viscious gang that now operates all over the state, and is partially rooted in our community, abducting and shooting people. Definitely NOT a Jamaican voice, though our phone provider traced the number to a landline in Jamaica. He asked my DH, gruffly, intimidatedly, "did we make the payment?" He called back and I answered and he repeated it. Said he had spoken to my son and if we did not 'make the payment' our son would not come home again'. I managed to say 'we have no son; you're crazy' and slammed the phone down. He called back and we did not answer. I hope they gave up since we did not fall for it but there's no doubt, I'm loading the shotgun.
We met with the sheriff and it has been reported as threatened extortion. So we won't be answering any phone calls, in case they are crazy enough to leave any messages.
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reply by: Mrs Cindy on September 20, 2011 at 5:33 pm
Mrs Cindy
Is this the Jamaican phone scam thing I've been hearing about?
~Cindy
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reply by: Mrs Cindy on September 20, 2011 at 5:12 pm
Mrs Cindy
Frick, my gosh, yes, I'll bet your heart is still pounding! Hope everything turns out okay. Would you please post the news link? I would like to learn more about this.
Really, my cake only stuck on three little ridges and I was able to get it out of the pan with no problem and patch it on the cake. The ganache covered it beautifully and looks so rich and decadent!
Go, bake! Baking seems to calm the soul. Let me know how MrsK's cake turns out. I would love to have a bite of that!
~Cindy
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reply by: frick on September 20, 2011 at 5:01 pm
frick
Darn it; your cake stuck too. Maybe the next time I'll try two loaf pans instead.
Today I was planning to make MrsK's Blueberry Cream Cheese Cake for a can't miss birthday but we had an extreme police matter bright and early this morning. I'm on the forum here to try and calm down and it isn't working. We were the victims of the 876 attempted extortion and our son's life was threatened. It may come to nothing but it happened six hours ago and my heart is still pounding. If anyone of you are not aware of this and want a news link explaining what is happening around the country, let me know.
Anyway, the butter and cream cheese must be at room temp by now and maybe I'll go crank up the mixer. It's baked in a 9 X 13 pan and I'm going to put it in two small bundt pans and pray it works. That's the gift: the two small Nordicware pans, cake, blueberries (her favorite) and yeast since she is now finally inspired to start making bread. Ciao
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reply by: Mrs Cindy on September 20, 2011 at 11:45 am
Mrs Cindy
Thanks, Carol, just what I needed.
Yes, dried cherries. I reconstituted some, just like in the Cranberry Walnut Bread. I added about 1/2 tsp almond extract to the water. I should have added more, maybe 1 tsp.
It was one of the only breads I have made that I was happy with. No tweaking needed!
~Cindy
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reply by: cwcdesign on September 20, 2011 at 11:37 am
cwcdesign
Just that it has really good dark chocolate in it 🙂 I'm sure KAF has one on site, like this one?
http://www.kingarthurflour.com/recipes/chocolate-ganache-glaze-recipe
Did you use dried cherries in the cherry/almond bread? I have a lot of almonds in the freezer.
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reply by: Mrs Cindy on September 20, 2011 at 9:53 am
Mrs Cindy
Other than dusting with powdered sugar, did anyone making this cake think about doing a chocolate glaze. I made it in the Bundt pan and when it came out two pieces stuck. I got them out and stuck on, but I'm thinking a chocolate glaze would look really good and cover my patches. Any ideas for a killer glaze?
~Cindy
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reply by: Mrs Cindy on September 19, 2011 at 6:51 pm
Mrs Cindy
Carol, I used the basic Cranberry/Walnut Bread recipe and made Cherry/Almond Bread. Out-of-this-world!!!! Just subbed the cherry for cranberry and almond for the walnuts. Added 1/2 tsp almond extract. Man, oh, man was it great!
I had a pretty good weekend, all things considered. Not as hard as I had predicted after the rough end of the week. And with a beautiful cake done and scenting the house, it looks like a good beginning to the week!
~Cindy
Enjoy the oatmeal bread. I have two more orders for this week to fill!
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reply by: cwcdesign on September 19, 2011 at 6:41 pm
cwcdesign
Cindy,
I had left them in the pans to cool - they popped right out! I hope it's the same with yours. I'm about to put another batch of your Irish Oatmeal Bread in the oven (I had to put it in the fridge to rise this afternoon). After I taste it, I'm going to start a new post about it, since I used all WWW and learned something about the oatmeal mixture.
Glad to see you are posting - I was hoping you had a busy weekend, rather than a difficult one.
Carol
PS Cranberry/Walnut bread almost gone -- looking forward to making the next one 🙂
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reply by: Mrs Cindy on September 19, 2011 at 6:31 pm
Mrs Cindy
Carol, the cake is coming out of the oven now. I soured the milk, 2%, with regular vinegar with no problem. It looks just beautiful. Will cool in pan, as Frick advised, before attempting to take it out. I did not get your message in time to do the chip thing, but did add an extra handful of extra dark KAF chocolate chips just because.
Baked it in my 40+ year old avocado green 12 cup Bundt pan and it fit perfectly. Just hoping I got it greased enough to come out okay.
Can't wait to try it on Wednesday!
~Cindy
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reply by: cwcdesign on September 19, 2011 at 5:36 pm
cwcdesign
Cindy,
I hope I'm not too late - you can always sour the milk with either lemon or vinegar (I always use cider vinegar if I'm doing that) and yes, the proportion is 1 tbl acid to 1 cup milk. I even use 1% because that's what we drink.
I had also planned to make a comment about the chocolate chips this morning, but here I am for the first time today.
I was thinking that next time I make it, I would take out 1/3 batter to mix with the chocolate and then add all the chips to the remaining batter. I think some of them got lost in the chocolate part.
Carol
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reply by: Mrs Cindy on September 19, 2011 at 2:29 pm
Mrs Cindy
Swirth! I need help! I'm making this cake today for my ladies group on Wednesday. You said you always replace any liquids with buttermilk. I don't have buttermilk and the recipe calls for 1 cup of milk. Can I 'sour' the milk with lemon or vinegar? 1 Tbsp/cup? I really want to try to keep this as moist as possible. What do you think?
~Cindy
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reply by: Mrs Cindy on September 18, 2011 at 4:03 pm
Mrs Cindy
I'm making this cake first thing tomorrow. Think I'll do the loaf pans, even though I have the big bundt. Maybe the bunch......... I'm still not sure. I'll let you know, but can't wait to make it!
~Cindy
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reply by: frick on September 17, 2011 at 11:20 pm
frick
Carol, thanks for the report. Glad you loved it. I don't make chocolate desserts that often and began to wonder if it was just me . . . since it is dark and rich, was I over-reacting? I think the two loaf pan decision is a good one.
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reply by: cwcdesign on September 16, 2011 at 8:58 pm
cwcdesign
Frick,
This is a winner!!! I didn't have a bundt pan so I made it in 2 loaf pans (FYI an 8 1/2x 4 inch pan holds 6 cups). I put one in the freezer. We loved that the chocolate had that dark dense taste. I used KAF double dutch chocolate and the Ghiradelli chips.
It was also quick, another plus.
Thanks for sharing, Carol
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reply by: frick on September 08, 2011 at 6:56 pm
frick
cwc, yes, that's a good point. But now that the recipe is posted, I can't go back and edit. GRRRR! I put 16 though unless it's part of a dessert table, 12 is more likely the way it would be sliced.
I like bundt cakes since I'm not much into decorating. Truth be told, though I have a horrendous sweet tooth, I get more pleasure from baking bread. So when it's time to make a dessert, I lean toward the simpler end of the spectrum. Even though I have a decent collection of cookie cutters, I haven't made a rolled cookie in probably 20 years. Sad.
I have a few recipes that require separate stages like making a syrup or streusel, but in general one bowl recipes are more my thing. However, writing about the Chopped Apple Bread has me wanting to make that next. It's just so squirrely . . . 🙂
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reply by: cwcdesign on September 07, 2011 at 8:21 pm
cwcdesign
Thanks for the update, frick.
You could probably mention the 12 to 16 servings in the description part. I have a cookbook program on my computer (MacGourmet) and while I love most of it, it also does not allow a range of servings - drives me nuts!!!
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reply by: Mrs Cindy on September 07, 2011 at 7:56 pm
Mrs Cindy
I agree, very annoying! It would be another simple thing to fix, but again, has not been addressed.
~Cindy
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reply by: frick on September 07, 2011 at 6:31 pm
frick
Well, the corrected recipe is now posted. Isn't it annoying how it demands certain things that should be flexible? How it won't let you use "12 - 16" servings but limits you to a single number? I complained about that long ago but they did nothing about it.
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reply by: frick on September 07, 2011 at 6:14 pm
frick
OMG is right! I must have been suffering from too much sugar in the brain. The answer is 2 2/3 cups AP. Flog me with a vanilla bean!
I used GM AP for this cake because I always use a flour like this when I think a recipe is written for the general supermarket buying public. Didn't need KA's extra protein which wouldn't have helped a cake anyway.
It's really too bad that I can't go back and change the recipe accordingly. I'll post it in my recipes so maybe that will help.
I noticed the Ghiradelli chips have not turned rock hard like many chips do. I think when I depanned the cake, much of it was still in a melted form. Gosh, it was a mess.
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reply by: Mrs Cindy on September 06, 2011 at 11:01 pm
Mrs Cindy
OMG, I didn't even catch that! Frick, we need the flour amount. Please!
~Cindy
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reply by: cwcdesign on September 06, 2011 at 10:51 pm
cwcdesign
Frick,
I have to laugh - I was just reading the ingredients and you forgot to list the amount of flour. It would be a very sweet cake 🙂
REPLY TO THIS COMMENT
reply by: Mrs Cindy on September 06, 2011 at 10:36 pm
Mrs Cindy
I don't want to lose this thread, so I'm adding it to my discussions.
~Cindy
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reply by: frick on September 06, 2011 at 4:12 pm
frick
Thanks, all. Thanks also, Carol. I have never tried mixing melted butter with cocoa but want to try it. However, this cake had the vanilla batter go in the pan first. I think I was too aggressive with the knife marbleing and the most of the vanilla batter mixed with the chocolate.
I may have to freeze part of this cake. I have had THREE gifts of cookies as well as a streusel coffee cake with almonds and cherries. No time to eat real food these days.
REPLY TO THIS COMMENT
reply by: cwcdesign on September 06, 2011 at 9:20 am
cwcdesign
frick,
A belated Happy Birthday from me, too.
The Ghiradelli chips can also be found at BJ's Wholesale Club (don't know how far that goes nationally). Sometimes they can also be found on sale at the supermarket.
A trick for buttering and flouring the bundt pan that I learned from Cook's Illustrated - When making a chocolate bundt cake, melt 1 tablespoon butter and add 1 tablespoon cocoa powder. Mix together and then brush on the bundt pan. It covers all the little nooks and crannies much better than buttering; then flouring. Now if I make a light colored cake, I just do the melted butter with 1 tablespoon of flour. Since I discovered this trick, none of my cakes have stuck 🙂
Carol
P.S. I can't wait to try this cake!
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reply by: dachshundlady on September 06, 2011 at 7:32 am
dachshundlady
Yum! And since I missed your birthday, let me wish you a wonderful belated one!
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reply by: hickeyja on September 06, 2011 at 12:08 am
hickeyja
You are right! This looks decadent (and wonderful). The Ghirardelli 60% Chips are also usually available at Sam's Club in larger bags. I think they are between 2-3 lbs, but I am out right now, so I can't check. Jan
REPLY TO THIS COMMENT
Reply to theMy husband found some black raspberries--maybe about 1 cup. My bread machine has a recipe for strawberry jam that calls for 2 cups of fruit. I'm thinking that I can combine the black raspberries with some blackberries for a very small amount of jam in this flavor. (I have the Ball FreshTec jam maker--which I will use for the rest of the blackberries--but it does four cups, and I don't have enough black raspberries for it.)
The strawberry jam recipe (the only jam recipe in the book) uses 2 cups strawberries, 2 3/4 cups sugar, 1.75 oz. pectin, and 2 Tbs. lemon juice. Do you think that the black raspberries, along with the blackberries, will work well in place of the strawberries?
Hot Chocolate Espresso Potato Sourdough
Submitted by isand66 on October 14, 2012 at 7:12 pmA great Chewy Sourdough bread with hints of chocolate and espresso
Yield: 2 LoavesAP Starter
227 grams AP Flour
71 grams AP Seed Starter
151 grams Water at Room Temperature (80-90 degrees F.)Mix ingredients in a bowl until thoroughly combined. Cover the bowl and let it sit at room temperature for around 8 hours. The starter should almost double when ready to proceed. You can either mix in final dough or put in refrigerator for at most 1 day before using. If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.
Main Dough Ingredients
425 grams Refreshed AP Starter (65% hydration) from above
200 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)
50 grams Wheat Germ
150 grams First Clear Flour (KAF)
70 grams Oat Flour (KAF)
100 grams White Rye Flour (KAF)
70 grams Rye Chops
260 grams Mashed Potatoes (I added a little Greek Yogurt to smooth it out)
14 grams espresso Powder
25 grams Pistachio Oil (You can sub Olive Oil or Vegetable Oil or any nut oil)
16 grams Seas Salt or Table Salt
350 grams Hot Chocolate (Cooled to Room temperature)
Plus 65 grams Water at Room TemperatureMix the flours, and rye chops with the hot chocolate in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20-30 minutes. Next cut the starter into small pieces and add to the flour mixture in the bowl and also add the oil, salt, potatoes and the water. Mix for 4 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 1 minutes. The dough should have come together in a ball and be tacky but not too sticky.
Next take the dough out of the bowl and place it on your work surface or as in this case place it in an oiled bowl or container. Do a stretch and fold and rest the dough uncovered for 10 minutes. After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes. Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it). After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking. Feel free to do some additional S & F's if you feel it is necessary. I baked the bread about 24 hours later.
The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.
Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test. Just make sure to not let them over-rise.
I saved a small piece of dough and used a cat shaped cookie cutter to create the Mookie decoration.
I let this rise covered with a towel and when ready to bake the loaves I glued it on the loaf with some water. In hindsight I should have adhered the dough better as it kind of puffed up and looks like a handle. Hey, I guess that could be a new concept....a built-in carry handle for your loaf of bread!
Score the loaves as desired and prepare your oven for baking with steam.Set your oven for 500 degrees F. at least 30 minutes before ready to bake. When ready to bake place the loaves into your oven on the stone with steam and lower the temperature immediately to 450 degrees.
When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven. Since this was one large loaf it took about 45 minutes to bake.
Let the loaves cool down for at least 6 hours or so before eating as desired.
Please visit my blog to see the full post at: http://www.mookielovesbread.wordpress.com
Canning Blueberry Pie Filling
Today I tried making blueberry pie filling to can in a quart jar. I used the recipe from this site, to which Randy D. has posted the link in the past:
*
http://nchfp.uga.edu/how/can_02/can_pie/blueberry_filling.htmlI usually tried making a half recipe, refrigerating it, and making Ken Haedrich's blueberry hand pies a day or two later. This time, I made the "quart" recipe, with the idea of saving it to use in the winter. Well, I just made it, and the recipe only yielded about three cups, so I will not be able to can it in the quart jar into which I had put it. I had always thought that this recipe was a little on the scant side when I halved it, but I attributed that to my having changed things when I halved it. Once it cools, I will need either to refrigerate it and use it in the next couple of days or freeze it
And now for my question: When I make this recipe again--and that will not be until next year when I can pick more berries--could I just double the 1 quart recipe, in order to insure that I get at least one quart to can? I know that canning recipes do not always work that way. This recipe makes either 1 quart or 7, with no in-between amounts given.
posted by: bakeraunt on August 07, 2015 at 11:45 am in General discussionsreply by: Rascals1 on August 07, 2015 at 3:17 pm
That's the way I always canned my fruit for pies, I've never tried 1 qt. at a time and I always tossed extra fruit in for safe keeping. Mixed it all in big canning pan then dipped it in jars to can 7 qt at a time.For multiples just increase 1 qt. recipe till you have number of qt. you want.
Must of been small wild blueberries.reply by: bakeraunt on August 07, 2015 at 9:38 pm
Rascals1: Maybe that's it. Maybe the recipe was written for tiny blueberries. Our blueberries here were from a local farm in Indiana that has pick your own. Their berries are sweeter than any I've had anywhere else. We are at our vacation (future retirement) home here, so all of my major cooking and baking gear is back in Texas. I'm not sure that I could have done 7 quarts at once with the pans here. I'll take your advice next year and just double the recipe. That should give me a quart jar, and maybe a pint jar. Or maybe I'll just do pints.reply by: kaf-sub-rius on August 09, 2015 at 7:23 am
I've done this with apple pie filling and never had a problem raising or lowering the recipe volume.reply by: bakeraunt on August 09, 2015 at 9:53 am
Thanks, Sub-rius, I will either double or triple the recipe when I make it next year, and throw in some extra blueberries as Rascals1 suggests.reply by: horses272 on August 17, 2015 at 4:27 am
Yes, you can double the recipe for canning. Blueberries can be a bit tricky to can, some varieties do not can well, they have more moisture in them than others and cook down to zipp. I can the Collins variety with good results.reply by: bakeraunt on August 17, 2015 at 11:54 am
Horses: Thank you for the comment. This variety of blueberries probably do have a lot of water. I baked two pies this summer. The first had a very runny filling, and while the second was better, clearly I needed the full amount of instant ClearJel for it. Next year I will ask the people who run the farm what the variety is. There was also a lot of rain this year, so maybe that affected the berriesThe filling I made was pretty thick, which works well for the hand pies. If I were going to bake a regular pie, it would have been too thick.
Ken Haedrich's Hand Pies
I finally made this recipe
http://thepieacademy.com/video-how-to-make-perfect-hand-pies/
Ken uses mixed berries but I had some of my homemade apple filling thanks to Randy's recipe. So I made the food processor hand pie dough which is just enough for 8 hand pies. Chilled as 8 discs for 4 hours. It was obviously more fussy than just an apple pie but not too bad. His recipe calls for a glaze so I glazed half so we could taste test after dinner. I had put an egg wash and sparkling sugar on them before baking.
It was a reallllly tough decision but we like the glazed a bit more. Will be interesting to see how they are tomorrow.
Only note on recipe is that I made half the glaze and it was plenty for 8 pies.
posted by: dachshundlady on October 31, 2013 at 6:01 pmreply by: PaddyL on October 31, 2013 at 11:14 pm
Have they always been called hand pies? We'd call them turnovers.reply by: robinwaban on October 31, 2013 at 11:23 pm I think when I was a kid turnovers had a laminated dough vs. a hand pie which has more of a pie crust texture. I never had a hand pie until recently. I only had store bought Pop Tarts. What was I thinking?! I haven't had a Pop Tart in 20 years. I haven't missed them at ball.
reply by: wingboy on November 01, 2013 at 12:20 am
DL, is the dough one of Ken's? The hand pies look great!reply by: dachshundlady on November 01, 2013 at 6:24 am
Yes, the pastry dough is one specifically for hand pies. Food processor made and just the right amount for 8. I think it helped that I have the precooked apple filling from Randy's recipe. And this morning? Still flakey despite filling and glaze. I'm in love . . .reply by: wingboy on November 01, 2013 at 9:33 am
Nice!reply by: frick on November 01, 2013 at 11:48 am
Yum! Good job.reply by: bakeraunt on November 01, 2013 at 1:10 pm
OK, how do I get the recipe? I did go to the site, but I am not getting any sound on the video (which sometimes happens with his site, for me, anyway). Is the recipe for the crust in one of his cookbooks? Thanks!reply by: dachshundlady on November 01, 2013 at 2:25 pm
It might be in his "Pie" book. I don't bother with the video. I scroll down to the recipe itself. No sound needed. And I wish Randy would post his simple stovetop recipe for apple filling. It's smaller pieces of apples, apple juice, sugar, cinnamon and clearjel. I still can't find recipes placed within posts on this site. Not user friendly.reply by: bakeraunt on November 01, 2013 at 2:39 pm Thank you Dachshundlady! I did not realize that all I had to do was scroll down to get the recipe!
Now I will look for an apple pie filling. My husband brought back some apples when he was in the Midwest a couple of weeks ago, and hand pies would be perfect!
reply by: robinwaban on November 01, 2013 at 3:17 pm
DL - These look even better cut in half!! I am making them for granddaughter's first birthday party tomorrow. I have hand pie molds and wonder if I'll get the same results if I use them. I also thought of making star pops that were shown on the KAF site out of pie crust. They'd be bite size and so cute. Maybe for just me. I don't have time to remake them if they look horrible.reply by: 4paws2go on November 01, 2013 at 3:35 pm
DL...I believe he explained the stovetop 'quickie' filling in a thread about 'Apple Uglies".
Laurareply by: dachshundlady on November 01, 2013 at 3:36 pm
Ok, I'll transcribe Randy's filling recipe, It's about half what you'd need for an apple pie. You could make turnovers, hand pies or puff pastry creations.Secret Apple Pie Filling(Stovetop)
1 pound apples(about 3 large apples)
2.5 oz. sugar(1/3 cup?)
1/2 teas Penzeys apple pie spice.(I use cinnamon) .
2 Tablespoons Clearjel (online or Amish grocery)
5 oz. apple juice (I used 1 cup as my apples aren't juicy)
1 Tablespoon lemon juiceCut up apples in smaller pieces than for pie
Mix sugar, clearjel and spice in pan big enough to cook apples.
Add apple juice and stir to mix
Add apples
On medium heat bring to slight boil and cook until thickened.
Add lemon juice
Place back on heat 1 minute.I store it in a quart canning jar.
I highly recommend clear jel. It is a modified cornstarch which does not break down if you heat it more than once. Order it now and keep in your cupboard to use in place of regular cornstarch.
reply by: dachshundlady on November 01, 2013 at 3:40 pm
Laura, my printed recipe sez " apple pie filling fo other things than pies"
Yes "fo"I tried to find the thread (3/21/2010 by RandyD)
But no luck.reply by: robinwaban on November 01, 2013 at 4:29 pm
All I have now is instant clear jel. Will this work if I use the apples next day?reply by: dachshundlady on November 01, 2013 at 8:03 pm
Probably. I don't know how much tho.reply by: karen_noll on November 02, 2013 at 7:48 am
DL--Those look delicious, definitely moving up to the top of the "TBB" list (To Be Baked). I think the dough is a slightly scaled down version of his Basic Flaky Pastry from the Pie book, but with a bit more butter added. I just had to buy the book after the success of the Fresh Tomato Tart (still dreaming about that one, LOL!). Good book, in case anyone else is considering it, but it only contains sweet pies. Hopefully, he's planning another one for savory pies.
Karenreply by: Livingwell on November 03, 2013 at 7:48 pm
Oh YUM, DLady! Those look absolutely scrumptious, and I can even see the flakiness of the crust!reply by: dachshundlady on November 04, 2013 at 6:46 am
These hand pies keep well, wrapped in foil, as Ken suggests. I gave the last one to the judge of our agility trial this weekend. I insisted it was not a bribe. But the boys did very well. Just sayin . . .reply by: swirth on November 04, 2013 at 7:12 am
DL...a good reason you cannot find RandyD's stovetop apple pie filling recipe...yours is dated 3/21/10. We all learned of the new BC on 8/10/10 and they closed down the old BC at noon my time on 2/1/11.
I moved and posted a lot of RandyD's apple uglies and others of his apple adventures here so some of it does exist here but not all, of course. I even searched his blog last night and it is not there.reply by: dachshundlady on November 04, 2013 at 4:39 pm
I suspected that swirth. I had printed it out and that is why I printed it here. I think he has a cherry one as well.reply by: swirth on November 04, 2013 at 6:57 pm
Here are two of RandyD's cherry pie filling recipes:
-
http://bakingcirclefriends.blogspot.com/2011/02/morello-cherry-filing-re...reply by: dachshundlady on November 04, 2013 at 7:34 pm
Thanks swirth. I hope to use the frozen recipe this winter. Maybe for the hand pies.reply by: dachshundlady on November 06, 2013 at 6:08 am
I sent Ken an email with pix of the hand pies. He responded that you can keep the extra glaze for quite a while in the fridge and use on muffins, cookies etc.reply by: dhoffman1 on November 06, 2013 at 12:20 pm
Am I the only person that does not have Randy's apple filling? Please tell me where I can find it.
Thanks
Darlenereply by: swirth on November 06, 2013 at 1:00 pm
Darlene... the recipe is in this thread...just look back thru the posts and dachshundlady posted it.reply by: frick on November 06, 2013 at 2:24 pm
It's right above in dachshundlady's post.reply by: dachshundlady on November 07, 2013 at 6:27 am
If anyone would use it, I also have a long recipe I copied of Randy's Cherry filling for turnovers and such. It is dated Dec 15, 2008 and is in the thread "cherry pie baking temperature"reply by: bakeraunt on November 15, 2013 at 11:16 pm
Dachshundlady--About how much filling did you need for eight hand pies?Also, does anyone know if "Sure Jell" would work in place of the instant clear jel in the recipe? I cannot get it locally, and this is the weekend that I have time to try the recipe, using winesap apples that my husband brought back from Illinois.
Thanks, Bakerauntreply by: dachshundlady on November 16, 2013 at 5:43 am
It takes about 2 cups of filling since you use 1/4 cup per pieAs far as suregel, I don't know if you can sub that since it is pectin. I did learn, however, that you can use it to beat a drug test. Guess I've been hanging out on the wrong message boards LOL!
reply by: cwcdesign on November 16, 2013 at 8:13 am
Ha!reply by: bakeraunt on November 16, 2013 at 9:13 am
Thanks Dachshundlady for the information--and the chuckle! I may have to use another filling recipe that uses another thickener.reply by: robinwaban on November 16, 2013 at 9:43 am
I used instant clear jel. Didn't remember what the recipe called for, but mine came out just great. I tried to post the pics, but file was too big. Argh...reply by: robinwaban on November 16, 2013 at 1:49 pm
This may clarify (or gel) different thickeners for some of you. It helped me.
http://www.everythingpies.com/clear-jel-clearjel-thicken-filling.htmlreply by: bakeraunt on November 16, 2013 at 4:12 pm
Thanks, Robin. I have ordered the instant Clear Jel from King Arthur, since they have a special going, and I will wait to make the hand pies until it arrives. It's just as well, since my stepson is out of town this weekend, and it helps to have more people to eat these.I did some internet searching and discovered that Kitchen Krafts sells bags of the regular Clear Jel, so I will keep that in mind for the future. Apparently, the Instant Clear Jel only works for one heating, whereas the regular Clear Jel can be re-heated more than once.
reply by: frick on November 16, 2013 at 4:30 pm
Right, the regular seems more versatile to me. I don't understand why KAF deleted it from their catalog. The instant is also not appropriate for the freezer.reply by: robinwaban on November 16, 2013 at 4:58 pm
I agree. I also understand that regular Clear Jel is for canning. I, too, noticed a big difference in price buying from Prepared Pantry. But, it will take me a long time to use that much.reply by: dachshundlady on July 21, 2014 at 3:47 pm
Pulling up this thread on hand pies for bakeraunt.reply by: frick on July 21, 2014 at 7:42 pm
And for me. I have been afflicted with horrendous headaches for weeks, and maybe it's because I need an apple hand pie. Thanks for bringing it back up.reply by: kathyd on July 21, 2014 at 9:09 pm
I need this information! Pie is something I want to accomplish in my new kitchen.reply by: robinwaban on July 21, 2014 at 10:06 pm
Hi everyone ! Been away and can't sign in with my iPhone and sometimes have trouble with my iPad. So much for technology. Frick, sorry to hear you have been suffering from headaches. Wish I could help. I'd make you a pie if I could. When are you going to Spain? Was in LA for just 2 days on a whirlwind visit. Will probably be back in October as our son was just here last week. I'll keep trying to check in.reply by: randyd on July 22, 2014 at 2:24 pm
I know this is an old post but DL those look super.reply by: dachshundlady on July 22, 2014 at 4:46 pm
They are amazing Randy. And I've never made his mixed berry version. Just your canned apple pie filling.reply by: frick on July 22, 2014 at 8:54 pm
Robin, we are leaving Sept. 29 and will be back Oct 13. Hope you will be here after that. Would hate to miss having a chance to kidnap you and take you down to Maria's (or here). Maybe we could all take surfing lessons, though preferably not in October.reply by: omaria on July 23, 2014 at 9:41 am
Would love it if you guys could come here. No ocean close by, so surfing is out. Wine tasting is an option though. I will drive, cause I don't drink wine.reply by: robinwaban on July 23, 2014 at 6:56 pm
Not quite sure when we'll be there. DH's 50th high school reunion is Oct 19, same day as our granddaughter's birthday. Our son can't understand why we'd want to go to the reunion that weekend and come the weekend before for granddaughter's BD. My husband says he only has one 50th reunion. We hope to go to many of our granddaughter's birthday.reply by: frick on July 24, 2014 at 2:54 am
Well, I get it. It's hard to miss a b'day but there will be one every year & there's only one 50th reunion. I've no interest in any of mine but I am in the minority. We've made it back to Austin for most of the birthdays, though not all of them. We will miss this year because of Spain, but that dear GS will be 13 & the party thing is old hat. Our assistance is not quite as necessary, though last year dear GD wanted PIES for her b'day. DD needed help with that . . . she had a Groupon for a gourmet pie from a fancy local bakery. I almost fainted at the cost. The chocolate pie I made was hands down the favorite. There'll be no more encores for the bakery . . .reply by: robinwaban on July 25, 2014 at 8:07 am
Pretty soon I can be in 2 places. Lost 15 pounds so I can regain it on vacation! We're taking a cruise to Alaska. First "real" vacation for us. We drove to NY last year for a 4 day cruise to Bermuda. That was over before we even blinked! But, speaking of chocolate. I made those Choco Buzz cakes. Oh my, they came out great. I didn't even lick my fingers. Can you believe it? I tried to post a pic, but my pictures show upside down only personal page. Will try again later. Have a great time in Spain if we don't talk before. I'd also love to see Ria. Hopefully I can get away when I go in October.reply by: buttercup on July 25, 2014 at 8:40 am
Great looking pies Dlady, I will have to try them in the fall. Thanks for posting the recipe. 🙂reply by: bakeraunt on July 28, 2014 at 1:31 pm
OK, I broke down and ordered the ClearJel. Now I need to see if I can adapt Ken's mixed berry recipe for blueberries.reply by: randyd on July 28, 2014 at 6:23 pm
You might want to try this recipe without the final canning. Then if you like it you can can the next batch.This is at the University of Georgia National canning center.
http://nchfp.uga.edu/how/can_02/can_pie/blueberry_filling.html
reply by: bakeraunt on July 28, 2014 at 6:34 pm
Thanks Randy. That's more sugar than I usually use. The blueberries we get at a local place are sweet. For 6 Cups in a pie, I use only 3/4 C. of sugar. If I reduce the sugar, would I also reduce the ClearJel? I know that I did not use enough instant ClearJel in the pie I made last week (2 Tbs.) and will increase it by at least 1 Tbs. next time.reply by: bakeraunt on August 16, 2014 at 2:16 am
Today I made the hand pies using Ken's crust and the blueberry pie filling that Randy recommended. I made the filling this morning and refrigerated it until I was ready to assemble the pies early this evening. They look wonderful, and the smell was heavenly. We leave to return to Texas tomorrow, so we will be munching them all the way home. Thanks to Dachshundlady and Randy for their help.reply by: dachshundlady on August 16, 2014 at 7:15 pm
It's a great recipe, regardless of filling. I have also made them with my homemade canned Concord grape pie filling.reply by: buttercup on October 17, 2014 at 9:26 am
Dlady, I made the pies this past week end and they were great. I used Randy's filling that you posted for us. We (DH and I) ate them for 4 days. I thought they were still good, the fourth day the icing was breaking down a bit, and the dough a little softer, but still better than store bought. My DS loves Comstock cherry pie filling, how do you think that would work. Randy's cherry pie filling sounds great but the price of the cherries is a little steep. I love the apple but might try a few with the Comstock cherry to see how they turn out. Thanks for posting the recipes for us.reply by: robinwaban on October 17, 2014 at 10:00 am
I have since purchased a video from Ken. It was well done, but I could have stuck to just visiting his site. I'm not a great pie baker, but I was helped. Normally, I just mix everything together when I'm ready, but Ken's approach is to refrigerate the flour ahead of time for about an hour. I guess I'm lazy. I just want to mix and stick in fridge for a few hours until I can roll out the dough. I made his hand pies last year and they were great. Not as pretty as DHL's. I posted a pic as well. Have all my pie crusts ready to go for Thanksgiving.reply by: buttercup on October 17, 2014 at 7:02 pm
I didn't watch his video, so I didn't refrigerate the flour first, although I did let the dough sit in the fridge overnight and they were great. I want to make some now, but my waist said "don't you dare". So I'll wait as long as I can hold out.lolGrandmoogie's Easy and Delicious Pumpkin Bar
Submitted by grandmoogie on December 12, 2002 at 10:05 amDESCRIPTION
Grandmoogie's Easy and Delicious Pumpkin BarSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
This pumpkin dessert is easy and delicious. Don't let adding the dry cake mix fool you,after drizzling the melted butter on top adding the pecans and toffee it's fantastic!But make sure you use the right pumpkin mix,the one with all the spices added in already,very easy don't you think? Everyone will think it took hours.Enjoy!-MoogsGrandmoogie's Easy and Delicious Pumpkin Bar
1 can of pumpkin pie filling 30ounce
( I used Libby's Easy Pumpkin Pie Mix)
2/3 cup evaporated milk
2 eggs
1 box of yellow cake mix(super moist)
3/4 cup melted butter in a container with a spout
1 1/2 cups chopped pecans
1 1/2 cups toffee chipsHeat oven to 350º. Spray oil or grease 13x9x2 pan.
Mix pumpkin mix with milk and eggs in bowl.
Spread in prepared pan evenly.
Sprinkle entire cake mix( dry )over pumpkin evenly
Drizzle melted butter over cake mix
Sprinkle pecans over then toffee chipsBake 50-60 minutes or until pick comes out clean.
Watch so the pecans don't burn.
Cool or eat hot with icecreamGerman Half-a-Pound-Cake
Submitted by cowgirl on October 03, 2004 at 3:49 amDESCRIPTION
German Half-a-Pound-CakeSUMMARY
Yield 0 File under cakesINSTRUCTIONS
A good and versatile cake if you need a quick treat for coffeetime. About everyone here makes it under the name of ruehrkuchen. Feel free to add whatever strikes your fancy or you have in the house...1 cup butter
1-1/3 c sugar
4 c sifted flour
1 c milk
4 lg. Eggs
4 tsp. Baking powder
1/2 tsp. Salt
2 tsp. VanillaHeat oven to 350°, grease and flour a 12 cup bundt pan.
Put all ingredients (at room temp) in mixing bowl, mix on low for 30 secs, then on medium high for 2 min. Batter should fall from spoon in thick "blobs". Spoon batter into pan, level top and bake for about one hour. Let cool in pan for ten min. then turn onto rack.
Variations: use brown sugar and add choc chips.
Use lemon extract instead of vanilla and add a cup or so of light raisins
Half batter and stir 1/4 c cocoa + 3 tbsp. Milk into one half , proceed as for any marble cake.I also do this with the two stage method, makes cake more tender.
Sometimes i substitute oil for half of the butter and add one pckg. Instant pudding for a moister cake.
