Search Results for '("C'

[rottiedogs]

German Apple Cake
Submitted by tutfruti on September 25, 2010 at 8:55 pm

DESCRIPTION
This is a delicious moist cake with the wonderful combination of apples and cinnamon tucked in the batter.

SUMMARY
Yield 10 1 Source my friend Ellenann Mcneal shared this with me. File under cakes

INGREDIENTS
3-4 apples, peeled and sliced
3 TBSP brown sugar
1 TBSP cinnamon
combine and set aside

Cake:
3 cups flour
2 1/2 cups sugar
3 tsp baking poweder
1/2 tsp salt
1 cup cooking oil ( I use canola)
4 large eggs
1/2 cup real orange juice
2 1/2 tsp vanilla

INSTRUCTIONS
Preheat oven to 350 degrees F.

In medium bowl mix all the dry ingredients. In another bowl combine oil, eggs, orange juice and vanilla. Combine wet and dry ingredients until combined.

grease and flour either a bundt pan or spring form ring pan. Pour half the cake batter into prepared pan. Add apples by layering them on the cake batter making sure not to let the apples touch the sides of the pan. Pour the remaining batter over the apples. Bake at 350 degrees F for about 50-60 minutes. Put a pan of boiling water on the rack under the cake in the oven. Check cake for doneness at 50 minutes. When done, remove cake and set on a rack to cool before removing from the pan.
This is good served with a sprinkling of powdered sugar or you can make a maple or vanilla icing to drizzle over the top.

[rottiedogs]

Old Fashioned Coconut Layer Cake by Susan Purdy
Submitted by elmojabr on March 23, 2005 at 6:07 pm

DESCRIPTION
Old Fashioned Coconut Layer Cake by Susan Purdy

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
3 cups sifted cake flour
1 Tblsp baking powder
1/2 tsp salt
4 lge egg whites at room temp
2 cups sugar (1/4cup and 1 3/4 cup)
1 cup butter at room temp
1 tsp vanilla extract
2 tsp coconut extract
1 cup canned coconut milk (I like Coco Lopez)
1 cup shredded sweetened coconut

preheat oven to 350* prepare pans
In a medium bowl sift together flour, baking powder, and salt
place egg whites in large mixer bowl. With mixer on medium speed whip whites until foamy, then gradually add 1/4 cup sugar.when whites look are thick and foamy increase to speed to high until stiff peaks. don't wash beater and in another bowl beat butter and the rest of the sugar and both extracts. add coconut milk and flour just til' incorporated. then fold in whites. Lighten with 1/3 of egg whites first then fold in the remaing whites. fill pans and bake for about 35 minutes. cool 10 minutes then remove from pans to cool on racks. When totally cool cut each layer in half

1 1/2 cups shredded sweetened coconut
24 oz cream cheese room temp
3 cups sifted confectioners' sugar
1 Tbsp coconut extract
pinch of salt
2 tsp dark rum (optional)
1/2 cup canned coconut milk (I like Coco Lopez)

first toast coconut.
beat together cream cheese and sifted sugar until smooth.
add extract, salt, rum, and coconut milk beat until smooth.
adjust sugar or liquid if necessary to reach a smooth spreading consistency.

assemble the cake frost each layer then add toasted coconut to outside of cake.

If warm room temp refidgerate cake

[rottiedogs]

Garlic Spread
Submitted by elmojabr on March 30, 2005 at 1:42 pm

DESCRIPTION
garlic spread

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I learned to make this from a pizza place I worked at, but in huge batches. I've scaled it down but the amounts are estimates. I'm a 'by eye' kinda cook. This makes great garlic bread, but it's good on veggies to. Enjoy

1 stick butter softened
1/2 cup mayo
1/2 cup parmesan (the powdered grate works best)
2 Tbsp garlic powder
2 Tbsp paperika
1 Tbsp italian seasoning
1/2 Tbsp parsley
salt and pepper

Mix all ingredients well. Keeps well in fridge for a couple weeks.

[rottiedogs]

Coconut Snack Cake
Submitted by elmojabr on July 13, 2005 at 2:49 pm

DESCRIPTION
coconut snack cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1 cup butter (softened)
1 1/4 cup sugar
1 tsp vanilla
1 tsp coconut extract
3 eggs
1 cup coconut milk
1 1/2 cups shredded coconut
1/2 cup shredded coconut

pre-heat oven to 350*
grease a 9x9 cake pan
sift together first three ingredients
cream butter and sugar together 'til light and fluffy
add vanilla then and eggs one at a time
add flour and milk alternetly starting and ending with flour
fold in 1 1/12 cups coconut
sprinkle remaining coconut on top
bake for 45-50 min. cool in pan 1 hr.

I put my coconut in the food processer for a few minutes to make the pieces smaller. This cake bakes up tall enough to split and fill if you'd like. I think the pineapple curd Bettina posted would be yummy in this cake.

[rottiedogs]

David Lee’s Biscuits

Forgot to add the basic biscuit ratio we used.
For each cup of White Lily Flour OR 3/4 cup bleached Gold Medal + 1/4 cup Cake Flour:
1 & 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2-2 & 1/2 Tablespoons butter (or 50/50 shortening/butter)
1/3 cup buttermilk
--------
So for a 2 cup recipe you'd have:
2 cups White Lily OR 1 & 1/2 cups AP + 1/2 cup cake flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4-5 Tablespoons butter
2/3 cup buttermilk
(continue to multiply the ratio proportions to increase the amount of biscuit dough)
------------
Preheat oven to 450F.
Blend all flour/dry ingredients together until well mixed.
Cut fat into flour until you can't feel any 'lumps' of butter -- but if you compress the flour it will almost hold together.
Add the buttermilk in one fell swoop and gently mix together (treat it like a muffin batter, mix as little as possible -- a dough whisk is GREAT for this)
Turn onto a floured counter - gently press the dough together using the motions of kneading -- but not as much pressure. The dough will come together. Press the dough out until its around 1/2" - 2/3" inch thick. Cut into rounds. Put on ungreased baking sheet. Bake for 13 minutes (you should check on them after 13 minutes -- they will more than likely take a little longer -- but 13 minutes is when you need to take a peek!)
You can brush the tops with sweet milk, butter or nothing at all. Presonal pref. here.
--------------------------
DvdLee had visited K2Q in SF, CA when he was there for his transplant surgery and they got together for a biscuit making lesson...and the above recipe(s) were used in their lesson.

[rottiedogs]

David Lee's Biscuits

AT A GLANCE
PREP 20 mins.
BAKE 15 mins. to 18 mins.
TOTAL 38 mins.
YIELD 10 large biscuits

Baker's Hotline
Like many recipes, this one has traveled many miles. David Lee, a long-time member of our bakingcircle.com community, picked it up from a James Beard book; Beard said he had gotten the recipe from his Chinese cook. David added his interpretation; now we've added ours. We all travel a slightly different path, but we're walking through the same forest: a love of baking, of creating. We write different words, but speak the same language: the language of flour and butter, sugar and salt. And eventually, we all reach the same destination: something wonderful to share with one another.

Biscuits
2 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream
1 to 2 tablespoons melted butter
sparkling sugar, optional
Shortcake
1 quart fresh strawberries
2 tablespoons sugar
1 cup heavy cream
granulated sugar to taste
Directions
Preheat the oven to 425°F.
To make the biscuits: Sift together the flour, salt, baking powder, and sugar.
Stir in enough heavy cream to moisten the dough thoroughly. You want to be able to gather the dough together, squeeze it, and have it hang together without dry bits falling off.
Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. Use a sharp biscuit cutter (we use a 2 1/4" cutter) to cut rounds.
Dip the rounds into melted butter, and place them on a lightly greased baking sheet. Sprinkle with sparkling (coarse) sugar, if desired; this is a nice touch if you're going to use the biscuits for shortcake.
Bake the biscuits for 15 to 18 minutes, until they're golden brown. If you have any melted butter left over, brush it on the baked biscuits. "Serve hot!," says David.
To make shortcake from the biscuits: Trim and slice the fresh strawberries. Sprinkle them with the sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight.
Whip the heavy cream until it barely holds its shape. Sweeten to taste with granulated sugar.
Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish.
Tips from our bakers
David called for "soft Southern flour;" that's why we like to use our Pastry Flour Blend, a lovely "soft" flour whose protein level falls right in between all-purpose and pastry flours, giving you the best of both worlds: tender texture and ease of handling. If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.
Use just enough cream to make a cohesive dough. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at other times of year.

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

[rottiedogs]

Walnut Cream Cheese, Bundt Cake
Submitted by danator02 on May 09, 2006 at 2:31 pm

DESCRIPTION
Danator02, Walnut Cream Cheese, Bundt Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For Pan,
2 Tablespoons Butter
2 Tablespoons Sugar
1/2 Cup Chopped fine Walnuts
Butter Pan, Coat with nut & sugar mixture

1 Cup Walnuts, Med. Chop
1 Cup Butter, room Temp.
6 ozs. Cream Cheese, room temp.
1 Teaspoon Lemon zest
1 1/2 Cups Sugar
4 Eggs, room temp.
2 Cups sifted Cake flour, Measure Flour, then Sift!
2 Teaspoon Baking Powder
1/2 Teaspoon Salt

Cream Butter, & Cream Cheese, add Zest, Gradually add Sugar. Add Eggs, one at a time untill well blended. NOTE!! Batter will look curdled at this time.Resift Flour with Baking Powder, & Salt, Blend at low speed. Slowly add Walnuts, untill just mixed, (This can be done by Hand) untill just mixed. Pour into Prepaired Bundt Pan. Bake at 300 Degrees, 1-Hour+25 Minutes, Cool on Rack, Remove from Bundt Pan. I like to use the Fiesta Bundt Pan, for Looks, Sprinkle Powdered Sugar on top, or whatever you like.

[rottiedogs]

Dan's Revised Pizza Dough
Submitted by danator02 on April 10, 2006 at 12:26 pm

DESCRIPTION
Dan's Revised Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
580-Grams-or-4-1/2 cups K/A Bread Flour
22-Grams-or-2-1/2 teaspoons Good Olive Oil
6-Grams-or-1-teaspoon Kosher Salt
1-1/2-cups Spring water 95 degrees
8-Grams-or-2-teaspoons Dry Yeast ( not instant)
20-Grams-or-2- Tablespoons Sugar

Proof Yeast, using 1/2 teaspoon of recipe sugar, with all water in mixing bowl,
Add all dry items, including Olive Oil, after proofed, all at one time,Using Dough Hook Mix 10-12 minutes on speed #4 on Kitchenaid stand mixer. Remove from bowl, knead one minute to give your dough that loving touch. Let stand 45 minutes,
Devide into what ever number of Pizzas you wish, I use 4-10 inch Pizzas

Roll out with rolling pin, or do by hand, very easy dough to work, Dock Pizzas before baking, with docking tool, or a couple of forks intertwined,Bake 3 minutes at 450 Degree, remove from oven cool, at this point , you may wrap in Saran , and freeze, or you may dress you pizza, return to oven and finish baking,
6-8 minutes to your desired doness. ENJOY,

[rottiedogs]

Ultimate Cocoa Brownies
Submitted by cooksgirl on October 25, 2006 at 2:06 pm

DESCRIPTION
Ultimate Cocoa Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 cup butter (8 oz)
2 cups C&H superfine sugar (14 oz)
1 tsp vanilla
3 large eggs
3/4 cup flour (3 3/4 oz)
3/4 cup regular Hershey's cocoa (2 1/2 oz)OR 1/2 oz Dutch process cocoa and 2 oz Hershey's (my favorite)
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350. Line 11x7 glass pyrex pan with foil and spray with Pam. Melt butter in 3-quart saucepan over medium low heat (#4 on my stove). When butter is melted, add superfine sugar and whisk vigorously for 3-1/2 minutes (yes, set the timer and your arm may get tired but it's worth it) until the mixture is thin, shiny, opaque and very smooth looking. This mixture should not bubble or boil. Remove from heat and whisk in cocoa until smooth. Add vanilla and whisk until smooth, about 20 sec. Add each egg and whisk until smooth after each one, about 20 sec. Whisk in dry ingredients until smooth, about 1 min. Using rubber spatula, scrape into prepared pan, smooth the top and bump the pan on the counter to settle the batter. Bake for 40-42 minutes.

Notes:
1. C&H Superfine (bakers or professional) sugar is required if you want to get a top crust that is shiny/flaky/glossy and a smoother, softer textured brownie. You can use other sugars but you won’t get the same look or texture. The shiny/flaky/thin crust is formed when the sugar dissolves. Coarser sugar won’t dissolve enough to form the crust. The crust also forms better when using a glass pan versus a metal pan.
2. We prefer to use 2 heaping TBSP (1/2 oz) Dutch process cocoa and the remainder Hershey’s cocoa (2 oz) for the 3/4 cup cocoa.

Variations:
1. Turtle Brownies: After taking the brownies out of the oven drizzle with melted caramel and sprinkle with mini chocolate chips and chopped pecans.
2. Cream Cheese Brownies: Beat 8 oz softened cream cheese, 1/4 cup sugar and 1 large egg yolk until creamy. Drop by spoonful onto the top of the unbaked brownie batter. Use a knife to swirl together. Bake a few extra minutes.
3. Mint Brownies: After brownies are cool, make mint frosting by combining 4 TBSP softened butter, 1-1/2 cups powdered sugar, 1 tsp mint extract, 2-3 TBSP cream and 3-4 drops of green food coloring. Beat all ingredients until frosting is desired spreading consistency. Spread on cooled brownies. You can also add a special glaze over the mint frosting by melting equal ratios of milk chocolate chips with butter (i.e. 4 oz chips to 4 TBSP butter). Stir until smooth and then pour over the frosting. Tilt pan until glaze covers the entire pan. Let sit for several hours before cutting.

[rottiedogs]

Moist Yellow Cake
Submitted by cooksgirl on April 22, 2003 at 5:52 pm

DESCRIPTION
Moist Yellow Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe from Shirley Corriher's cookbook, CookWise. I have not changed the ingredients but have added the weights she quotes in earlier pages. This is a tall cake and can be split in half and then iced for a two layer cake.

"Do you love a featherlight, airy cake, or do you like fine, close, silky texture and melt-in-your-mouth tenderness enough to give up a little lightness for that smoothness?

If lightness is your first concern, you should choose a mixing method like creaming that gives prime importance to volume and aeration. On the other hand, if you are a texture person, you should choose the two-stage method, which prevents gluten development." From page 141 of CookWise.

I have included the directions for both the creaming method and the two-stage method. The ingredients are the same. I have not made the creaming method cake since I am a texture person and have been very happy with her two-stage method cake.

2 large eggs, room temperature (3 1/2 oz)
3 large egg yolks, room temperature (2 oz)
6 TBSP and 2 TBSP buttermilk, 1/2 cup total, room temp (4 1/2 fl. oz)
1 tsp vanilla
1 1/2 cups cake flour (7 oz)
1 1/3 cup sugar (9 1/2 oz)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature (1 stick)
1/3 cup oil (2 1/2 fl. oz)

Place oven rack in lower third of oven and preheat oven to 350.

Grease, put parchment paper, grease and flour a 9x2 round cake pan. This cake will rise 2 inches while baking so be sure you have a 9x2 pan instead of a 9x1-1/2 pan. Stir the eggs, yolks, vanilla and 6 TBSP of buttermilk together in a 2 cup glass pyrex measuring cup.

Mix the flour, sugar, baking powder and salt in mixer with the WHISK attachment on low speed for 30 seconds. Add the butter, oil and remaining 2 TBSP buttermilk. Mix on low to moisten the ingredients, about 10 seconds. Increase speed to medium (speed #5) and beat for 1 1/2 minutes. Scrape down the sides. Add a third of the egg mixture and beat on medium (speed #5) for 20 seconds. Scrape down the sides and repeat two more times.

Pour the batter into prepared pan and bake for 35-38 minutes until a tester inserted within an inch of the center comes out clean and the cake springs back when lightly pressed in the center. (This takes closer to 40 minutes in my oven) The cake probably won't shrink from the sides until after it's out of the oven.

Cool in pan for 10 minutes. Invert on cooling rack and continue cooling.

Place the mixer bowl and whisk beater in the freezer. Measure the sugar into a ziploc bag, seal and place in the freezer to chill for about 20 minutes.

Place a shelf at the top of the lower third of the oven and preheat to 350.

Grease, put parchment paper in, grease and flour a 9x2 round cake pan.

Sift flour, baking powder, and salt 3 times. Measure buttermilk in a glass measuring cup and add the vanilla.

Cream the butter on medium speed in a mixer with the whisk attachment until light in color, about 3 minutes. Add the sugar in a steady stream with the mixer running. Continue beating the butter-sugar mixture for 3-4 minutes, scraping down the sides of the bowl once. Add the eggs and the yolks one at at time, beating on medium speed for about 30 seconds after each addition. Continue to beat until the mixture is light and airy looking, another 1-2 minutes.

Remove the bowl from the mixer and stir in the oil. Fold in half the flour mixture with a large rubber spatula. Scrape down the sides of the bowl, then fold in half of the buttermilk-vanilla mixture. Fold in the remaining flour and scrape down, then the remaining buttermilk-vanilla mixture.

Pour the batter into the prepared pan. Smooth the batter with the rubber spatula, leaving the edges a tiny bit higher than the center. Bake until a toothpick inserted an inch from the center comes out clean, about 35 minutes. The sides should just begin to pull away from the pan when you place the cake on the rack to cool.

Let cool in pan for 10 minutes. Invert and turn over to continue cooling on rack.

[rottiedogs]

Moist yellow cake - Runner up
Submitted by cooksgirl on May 05, 2003 at 6:11 pm

DESCRIPTION
Moist yellow cake - Runner up

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is very similar in taste to the Shirley Corriher moist yellow cake that I have already posted. The texture is not quite the same but still very good. The advantages of this cake compared with the Cookwise moist yellow cake are (1) that it makes two layers to start with instead of one layer, (2) only uses 3 eggs instead of 5 eggs, and (3) uses all purpose flour and cornstarch instead of cake flour. It is a very good runner up.

2 1/2 cups bleached all-purpose flour (11 1/4 oz)
1/4 cup cornstarch (1 oz)
4 tsp baking powder
1/2 tsp salt
1 cup whole milk, room temperature (8 1/2 fl. oz)
3 large eggs, room temperature
2 tsp vanilla
2 sticks or 1 cup butter, room temperature
2 cups sugar (14 oz)

Adjust oven rack to middle position and preheat oven to 350. Grease, put parchment paper in, re-grease and flour two 8x2 round cake pans.

Mix milk, eggs and vanilla in a 2-cup glass measuring cup and set aside. Mix flour, cornstarch, baking powder and salt in a large mixer bowl. Beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces.

Add about 1/3 of the milk mixture; beat on low until the mixture is smooth, about 20 seconds. Add remaining milk mixture in two stages, beating 20 seconds after each. After last addition, increase speed to medium speed #5 and beat until batter is just smooth, about 1 minute. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.

Bake until toothpick inserted in the center of cake comes clean, about 35-40 minutes. Remove from oven and set on wire rack for 10 minutes. Remove from pans and continue cooling on wire rack.

Notes:

1. I used superfine sugar.
2. I weighed the flour, then sifted it into my kitchen aid mixer bowl with the other dry ingredients.
3. I cut the butter into TBSP size pieces before adding to the dry ingredients.
4. The batter was thick and seemed kind of lumpy when I was putting it into the pans.
5. These were tall 8" layers. Be sure and use 2 inch tall pans instead of 1 1/2 inch pans.
6. It only took 38 minutes in my oven to bake.

Submitted by cooksgirl on May 05, 2003 at 6:11 pm

DESCRIPTION
Moist yellow cake - Runner up

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is very similar in taste to the Shirley Corriher moist yellow cake that I have already posted. The texture is not quite the same but still very good. The advantages of this cake compared with the Cookwise moist yellow cake are (1) that it makes two layers to start with instead of one layer, (2) only uses 3 eggs instead of 5 eggs, and (3) uses all purpose flour and cornstarch instead of cake flour. It is a very good runner up.

2 1/2 cups bleached all-purpose flour (11 1/4 oz)
1/4 cup cornstarch (1 oz)
4 tsp baking powder
1/2 tsp salt
1 cup whole milk, room temperature (8 1/2 fl. oz)
3 large eggs, room temperature
2 tsp vanilla
2 sticks or 1 cup butter, room temperature
2 cups sugar (14 oz)

Adjust oven rack to middle position and preheat oven to 350. Grease, put parchment paper in, re-grease and flour two 8x2 round cake pans.

Mix milk, eggs and vanilla in a 2-cup glass measuring cup and set aside. Mix flour, cornstarch, baking powder and salt in a large mixer bowl. Beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces.

Add about 1/3 of the milk mixture; beat on low until the mixture is smooth, about 20 seconds. Add remaining milk mixture in two stages, beating 20 seconds after each. After last addition, increase speed to medium speed #5 and beat until batter is just smooth, about 1 minute. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.

Bake until toothpick inserted in the center of cake comes clean, about 35-40 minutes. Remove from oven and set on wire rack for 10 minutes. Remove from pans and continue cooling on wire rack.

Notes:

1. I used superfine sugar.
2. I weighed the flour, then sifted it into my kitchen aid mixer bowl with the other dry ingredients.
3. I cut the butter into TBSP size pieces before adding to the dry ingredients.
4. The batter was thick and seemed kind of lumpy when I was putting it into the pans.
5. These were tall 8" layers. Be sure and use 2 inch tall pans instead of 1 1/2 inch pans.
6. It only took 38 minutes in my oven to bake.

[rottiedogs]

English Muffins
Submitted by cooksgirl on April 04, 2003 at 3:44 pm

DESCRIPTION
English Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
You will need 8 English Muffin Rings for this recipe. You cannot double this in a 5 quart Kitchen Aid stand mixer bowl, the bowl is not big enough. You can, however, mix up one batch and then mix up a second batch. By the time the second batch has risen, the first ones should be coming off the griddle.

3 cups flour
2 tsp instant yeast
1 TBSP sugar
2 tsp salt
1/2 cup nonfat dry milk
3 TBSP butter, room temperature
1 1/2 cups hot water
1 egg

In large mixer bowl, measure 2 1/2 cups flour, yeast, sugar, salt and dry milk. Stir to blend. Add the butter to the hot water and then to the dry ingredients. Beat for 2 minutes with the flat beater. Add the egg and the remaining 1/2 cup flour. Stir to mix well. (This is not a bread dough, it is very wet like a very loose batter, this is ok.)

Cover with plastic wrap and set aside for 1 1/2 - 2 hours while the batter bubbles and rises to double in volume. It will probably have a sour smell, due to fermentation.

Butter english muffin rings. Preheat griddle to 350 and sprinkle the top with cornmeal. Place rings on the griddle and heat for 10 minutes. Stir down the batter and carefully fill each ring half full with a spoon. Spread the batter evenly. (this will be a sticky kind of stringy batter that will not come off the spoon without you pushing it off with your finger or another spoon.)

Cook 8-10 minutes. The batter should rise to the top of the rings and bubbles should be showing, like in pancakes, and they will begin to pull away from the rings. Lift off the rings. Lift muffin on spatula and sprinkle more cornmeal on the griddle and then flip muffin over. Continue to cook for 8-10 more minutes. The muffins will be deep brown and springy when pressed. Remove from griddle and let cool on wire rack. These keep great in the freezer. Pull apart with fork before toasting.

After the batter has risen, butter the rings and place them on a baking sheet. Fill each ring about 1/2 full. Set aside and allow to rise until the batter is at the top of the rings. You don't need to cover them and it will take about 45 minutes. Preheat the oven to 400 while they are rising. Place baking sheet in oven. You will not turn these over as you do on the griddle. Bake until golden brown and springy, about 25 minutes.

[rottiedogs]

Devil's Food Cake- A chocolate cake that's got it all
Submitted by cooksgirl on May 16, 2003 at 7:44 pm

DESCRIPTION
Devil's Food Cake- A chocolate cake that's got it all

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is from Pam Anderson's cookbook, CookSmart. I have edited the directions to be a little more specific than she has in her version.

2 cups sugar (14 oz) (I used superfine)
1 3/4 cups cake flour (6 oz)
2 TBSP cornstarch
1 tsp baking soda
3/4 tsp salt
2/3 cup dutch cocoa (2 oz) I use Pernigotti from Williams-Sonoma
3/4 cup boiling water (6 fl. oz)
1/2 cup sour cream (4 1/2 fl. oz)
1 tsp vanilla
4 large egg whites, room temperature
14 TBSP butter, melted but not hot

Adjust oven to lower middle position and preheat oven to 350. Generously grease and flour two 8x2 inch round cake pans. I also put parchment paper in the bottoms.

Whisk sugar, flour, cornstarch, baking soda and salt in large bowl of stand mixer and set aside. (I weighed all the ingredients and then sifted them into my large stand mixer bowl instead of the whisking)

Place cocoa in medium bowl. Whisk in 3/4 cup boiling water until smooth. Stir in sour cream and vanilla. Set aside.

Mix melted butter into dry ingredients with paddle attachment on low for 1 minute. Mixture should be combined but will not look smooth like batter. Add cocoa mixture, increase speed to medium (#5) and beat for 2 1/2 minutes until batter is smooth. While batter is mixing, beat egg whites with hand mixer until they reach soft peaks.

Remove mixer bowl from stand and carefully fold in egg whites with a large whisk until no visible streaks of egg whites are left. Divide batter into pans (about 1 lb. 5 oz of batter in each pan). Bake until skewer inserted into center comes out with wet crumbs, about 30-35 minutes. Remove from oven and let cool on wire rack for 10 minutes. Invert and turn out onto wire racks to continue cooling.

[rottiedogs]

Crackly Crust Brownies
Submitted by cooksgirl on September 29, 2004 at 11:12 am

DESCRIPTION
Crackly crust brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1/3 cup shortening
5 TBSP butter
2 oz unsweetened chocolate
4 oz semi-sweet chocolate
1 1/2 cups sugar (10 1/2 oz)
2 tsp vanilla
3 large eggs (5 1/2 oz)
3/4 cup flour (3 1/2 oz)
1/2 tsp baking powder
1/2 tsp salt
1 1/2 TBSP regular cocoa, dutch process or black

Preheat oven to 350. Line 11x7 pan with foil and spray with Pam. In medium bowl, melt shortening, butter and both chocolates (in microwave or on stove). Stir until smooth and set aside to cool slightly. In medium bowl whisk dry ingredients together and set aside. In large bowl whisk sugar, eggs and vanilla together for about 15 seconds. Add chocolate mixture and whisk about 20 seconds. Fold whisked dry ingredients into egg/chocolate mixture with a wooden spoon, this takes about 30 seconds. Spread batter in prepared pan (batter will be thick) and bake until toothpick inserted in middle has a few fudgy crumbs, about 28-30 minutes. (My oven takes 32 minutes.) Cool on wire rack for several hours. Lift out of pan with the foil and cut to serve.

Notes:
1. This recipe was designed for the 11x7 pan. If you do this in an 8x8 pan, the brownies will be very tall and will need to cook longer. They will also probably be taller around the edges than the middle.
2. I like to use the king arthur black cocoa in these brownies the best. My second choice is dutch process and then Hersheys'.

[rottiedogs]

Biscuits (made with sour cream and heavy cream)
Submitted by cooksgirl on July 31, 2003 at 12:10 pm

DESCRIPTION
Biscuits (made with sour cream and heavy cream)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
I can't take credit for creating this recipe. It's from the cookbook, Farmhouse Cookbook, by Susan Herrmann Loomis. I have added a few additional instructions that I have used.

2 cups all purpose flour
1 tsp salt
2 tsp baking powder
1 TBSP sugar
1/2-1 cup heavy whipping cream
1/2 cup sour cream

Preheat oven to 425. Combine flour, salt, baking powder, and sugar in large bowl. In a 2 cup glass pyrex measuring cup whisk together the sour cream and 1/2 cup of the heavy cream. Slowly add to the dry ingredients, mixing lightly with fork. Gather dough together and if it doesn't come together, add more whipping cream until it does.

Dump out on lightly floured surface and knead 10-12 times until it is a cohesive ball. Pat out into rectangle shape that is about 3/4-1 inch thick and use a sharp biscuit cutter to push down but not twist each biscuit. Put close together on baking sheet. Bake until lightly browned, about 12-14 minutes.

1. I use the KA pastry fork to make these biscuits.
2. It is very important that the dough be wet enough. Don't be afraid to add more cream. I usually use the whole cup of cream. It can be a little wet because you will knead the dough on a floured board and it will pick up additional flour. Wetter doughs will yield moister biscuits.
3. It is very important to knead the dough until it comes together as a ball. This should really take the 10-12 kneads. It will not be shaggy like for drop biscuits or dry and crumbly.
4. Putting the biscuits close together, almost touching, helps them to rise taller and they have softer sides.
5. I use a biscuit cutter that is 2 inches in diameter. Smaller biscuits seem to taste better.
6. The dough should be close to 1 inch thick when you pat it out. This helps them be tall and fluffy on the inside.
6. I can get about 15-16 biscuits from this recipe.