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Bakery -- Shortcakes (Biscuits For Strawberry Or Peach Shortcakes)
Submitted by dvdlee on August 27, 2004 at 9:58 amDESCRIPTION
Bakery -- Shortcakes (Biscuits for Strawberry or Peach Shortcakes)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
In the South, fruit shortcakes are frequently made with sweetened biscuits. The cold biscuit is split in half and filled (and topped) with fresh, uncooked fruit (such as strawberries, peaches, blackberries) then topped with lightly sweetened whipped cream.Note: Since this is a sweetened biscuit, I use sweet milk instead of buttermilk. That's a personal preference, you can use buttermilk if you prefer.
Here is one way to make a traditional Shortcake Biscuit...
2 cups Southern Baking Mix
OR
2 cups Self-Rising Flour with 6 Tablespoons butter
OR
2 cups regular Southern-style Flour with 2 teaspoons baking powder and 3/4 teaspoon salt and 6 Tablespoons butter
OR
1 & 1/2 cups Regular All-purpose Flour with 1/2 cup Cake or Pastry Flour and 2 teaspoons baking powder and 3/4 teaspoon of salt with 6 Tablespoons of butter1/3 cup sugar
2/3 cup sweet milk (may need a little extra)
Additional Butter for centers and toppingPreheat oven to 425F. Lightly grease a cookie/baking sheet.
If using one of the flour & butter options -- blend dry ingredients together then blend the butter into the flour with your fingers, 2 knives or a pastry blender until well-blended and the mixture is the consistency of coarse cornmeal.
Then add sugar and mix well. Make a well in the center and all at once add the milk. (You may need a little more than the 2/3 cup).
Quickly stir together until a rough dough ball is formed. On a floured surface gentle press the dough together until a good dough is formed. It shouldn't take more than a dozen 'light presses' for this to occur. (I don't like to use the work 'knead' when making biscuits -- kneading is too violent for the tender care biscuit dough needs.)
On a well-floured surface, roll out the dough to 1/4 inch thickness.
Cut into two diffrent sized rounds -- the larger round (the 'bottom') should be around 2 & 3/4 inch, the smaller round (the 'top' should be around 2 & 1/4 inch. (Approximately). Make sure you have matched sets of rounds!
Place a large round on the cookie sheet. Place a thin pat of butter on the middle of the round. Top with a smaller round. Continue until all shortcakes are formed. Brush tops of shortcakes with melted butter. Sprinkle tops with granulated sugar.
Bake 9 - 11 minutes until the tops are lightly brown.
Cool on a wire rack. To serve, split shortcake at the 'seam', fill with fresh sweetened fruit and its natural syrup.
Bakery -- Sausage & Cheese Biscuits
Submitted by dvdlee on August 27, 2004 at 10:24 amDESCRIPTION
Bakery -- Sausage & Cheese BiscuitsSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
I remember eating these as a delicious 'snack' or as a fast breakfast. They can be formed several ways -- as a flat small biscuit, a dough ball, or as a spiral roll. You can multiply the recipe however many times you want.You can also just use your own favorite biscuit recipe and add the sausage & cheese (You can also omit the cheese for just sausage balls or double the cheese for cheese biscuits. If you do cheese only -- add some cayenne pepper, starting with 1/2 teaspoon +.)
This is a fatty, bad for you treat (all that sausage grease!), but use high quality sausage that is lean (for breakfast sausage that is!)
1 & 1/2 cups soft Southern Flour OR 1 & 1/8 cups A/P & 3/8 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use 1/4 teaspoon if making all-cheese)
2 Tablespoons butter or solid fat
2 Tablespoons buttermilk powder
1/2 lb. (8 oz.) finely grated sharp chedder cheese
1 lb. breakfast sausage (raw!)
1/4 to 1/2 cup ice water (or more if needed)Note: you can use sage, regular, or hot seasoned bulk breakfast sausage. (For non-Southern's: breakfast sausage is not sold in any kind of link or casing, but in bulk usually in cylinderical plastic tubes. Rudy's Farm is my favorite brand and is fairly well distributed acros the country I think...)
Preheat oven to 425F
1. Combine the flour, salt, baking powder, baking soda and buttermilk powder in a bowl.
2. Add the butter and cut it into the flour until well blended and the butter is completely incorporated. (You can use your hands to rub the butter in, a pastry blender or two table knives to do this.)
3. Add the cheese and sausage and blend and mix together. Add a bit of the ice water and mix together. You want to add only enough water to form a rough dough -- so don't add it all at once. You might not need to add any water, or only a tiny bit... It depends on the flour, the fat content of the sausage and the moisture level of the cheese.
4. Put on a board and lightly press the dough together until you have a nice dough.
5. Roll into 1" diameter balls and place on baking sheet. Or pat the dough into a flat sheet around 3/8" thick and cut out 1 & 1/2" rounds.
Bake until lightly brown (around 15 to 20 minutes)
To make sausage swirls, do not add the sausage to the dough mixture (but add 1 more Tablespoon of buttermilk powder, increase butter to 1/3 cup and at least 1/2 cup ice water to make a nice dough).
Roll the dough out to form a rectangle around 1/4" thick. Crumble the sausage evenly over the dough. Roll the dough up like a cinnamon roll. Slice and bake the rounds.
Bakery -- Salt Rising Bread (Using KA Special Salt-Rising Starter)
Submitted by dvdlee on August 27, 2004 at 9:58 amDESCRIPTION
Bakery -- Salt Rising Bread (Using KA Special Salt-Rising Starter)SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
This is a reprint of the recipe provided with the purchase of the special Salt-Rising Bread Starter sold by King Arthur (Item 3316 - $5.95 for 1 lb.)I have lost this recipe before, so am entering this (with permission for KA) for my benefit and other people who may need this in the future.
I love salt-rising bread, but traditional recipes where you ferment potatoes or other things are very uncertain, troublesome, and difficult. I have never had the slightest difficulty in making salt-rising bread using this KA starter.
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Salt-rising bread is a unique bread that is not a sourdough or a traditional yeast bread. It is a fine-grained loaf of bread that will stay fresh for almost a week, and has an aroma 'redolent of cheese'. The flavor comes from the light fermentation of the starter.
This bread is best made over a two to three day period. Three day is easiest and best.
A critical factor is keeping the starter and sponge at the proper temp. I personally recommend the use of a yogurt maker. This will keep the starter and sponge at the proper temp effortlessly. (If your yogurt maker uses small cups, fill the cups no more than halfway to allow for expansion. Combine all the contents together and blend before continuing on to the next step.)
1 cup boiling water
3 Tablespons salt-rising yeast
2 Tablespoons nonfat dry milkPour the boiling water into a bowl (crockery is best). Sprinkle on the non-fat milk powder. Then measure and sprinkle the Salt Rising Yeast. Stir once to moisten all ingredients.
After 2-3 minutes, stir again until thickened and evenly moistened.
Cover the starter and put it in a place where it will remain in a warm environment between 100 - 105F for 12 hours.
(Note: I usually make the starter in the early evening and then prepare the sponge the next day. If you are want to make this in 2 days, make the starter EARLY in the morning, so you can make the sponge that evening.)
All of the Starter
2 cups Bread Flour (KA is what I use!)
1 cup hot water (not boiling -- around 105-110F)In a bowl, blend together 1 cup of flour and the hot water. Add the starter and mix together. Add the 2nd cup of flour and completly mix the sponge together very well.
Cover and set sponge aside to rest in a warm environment (100-105F).
(KA says 2-4 hours, I never do less than 6 and usually let it rest overnight.)
All of the sponge from above
1 Tablespoon Nonfat Dry Milk
1 Tablespoon Instant Yeast (SAF is great)
1/2 cup warm water
4 cups Bread Flour
3 Tablespoons Sugar
1 to 1/2 Tablespoons salt
1/4 cup of melted or liquid fat (butter, vegetable shortening, lard or oil)Combine sponge, dry milk, yeast, flour, warm water, sugar salt and fat and mix well.
Knead (if possible) in a stand mixer as this is a very sticky dough (and stays that way). Mix around 5 minutes by machine, 8-10 minutes by hand until the dough looks a little shiney. (It will pass the windowpane test.)
Divide the dough into two pieces. Place each in a lightly greased 8.5 x 4.5 pan. Cover with a proof cover or oiled plastic wrap and let rise in a warm place until it has almost doubled.
Note: Rising time can be a little more variable than with a standard bread, so don't be afraid if it takes a little more time. There will not be as much oven spring as with a regular yeast loaf, so do not be surprised by that either. Do not let the dough over-proof however.
Bake the bread in a well-preheated oven at 375F for 25-40 minutes. The dough will read between 190F and 200F on an instant read thermometer when done.
Remove from oven and let cool in pans placed on a rack for 10 minutes. Turn out of pans and let cook on a rack completly before slicing.
(Personal Note from DvdLee: I find that 1 1/2 Tablespoons produces a bread that is too salty for my tastes. I add a scant Tablespoon of salt [an estimated 2.5 teaspoons). The dough does tend to rise quicker, but that is the only alteration in performance. You may prefer the KA level of salt--I use very little salt in cooking so I might be more sensitive to the taste.)
Bakery -- Muffuletta Bread
Submitted by dvdlee on August 27, 2004 at 9:59 amDESCRIPTION
Bakery -- Muffuletta BreadSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Here is a good bread recipe that is "authentic" New Orleans. A critical ingredient for making a delicious Muffuletta. (A large sandwich of Creole-Italian background with Italian meats, marinated olive salad, cheese, lots of olive oil on this bread.)The bread is actually better when baked the day before because you want the crust to lose a little bit of its 'crunch' and have a soft edge to the crust -- kind of a 1/2 crunch!
A muffuletta sandwich is actually a HUGE thing -- usually 8-9 inches in diameter and is cut into quarter or 6ths to serve.
1 cup water*
1 Tablespoon sugar
2 & 1/2 teaspoons SAF yeast
1 & 1/2 teaspoons salt
2 Tablespoons lard or vegetable shortening
3 cups bread flour
White Sesame seeds*I usually wind up adding 1 additional Tablespoon of water to this dough, but I wait until the dough is mixed to add this adjustment....
I usually make this in a bread machine.
Add all of the ingredients to your machine in the order specified by your manufacturer. Set the machine to "Dough". After the cycle has completed the bread is ready to shape.
I like to make this as one muffuletta bread roll -- but you can make 2.
Gently deflate the dough. Shape into a ball. After you have a nice well-sealed dough ball, put it on a a large sheet of parchment paper and then gently pat it into a 9" round -- just like you were making a pizza (a THICK pizza, but its the same technique). Heavily sprinkle the top of the dough with the sesame seeds and gently press them into the dough with your hands.
Cover with oiled plastic wrap and let it rise for 1 hour.
Preheat the oven to 425F. After the dough has risen, bake it for 10 minutes at 425F -- then lower the temperature to 375F and continue to bake for around 22-25 minutes. Remove when done and cool on a rack. (Do not add steam when baking the loaf --- just dry heat.)
TO MAKE THE SANDWICH:
When the bread is cool (or the next day), split the loaf in half like you would a hamburger bun. Heavily brush the bottom of the loaf with extra virgin olive oil (the best you have in the house).
Add the following thinly sliced meats and cheese (the higher the quality of the meat and cheese, the better the sandwich):
1/4 lb. of Genoa salami
1/4 lb. of ham
1/4 lb. mortadella
1.4 lb. sopresesa (or another Italian-style sausage - or just more of the 3 meats above)
1/3 lb. provolone
1 pt. of olive salad (I really like the Boscoli brand premade Olive salad. But if anyone needs a recipe for making their own, I have one -- haven't made it, but will be glad to post.)Lightly brush the top of the loaf with olive oil and put on top of the sandwich. Lightly press the sandwich down.
How I like to finish the sandwich:
Double wrap the muffuletta in foil. Take a cutting board and place on top of the sandwich. Put two 28 oz. cans (I use tomato cans) on top of the board. Let this press down on the sandwich for 10-15 minutes. Remove weights, turn the sandwich over, and add the board & weights on top of the sandwich again for the same amount of time.
I like to have my sandwich warm, so I place it in a 250F oven for 15 minutes until the cheese has just begun to soften. Cut muffuletta into wedges and serve. (Will serve 2 - 4 people).
Wrap leftovers in waxed paper, then foil. Put in fridge. Eat slightly chilled the next day -- it will be just as good -- if not better!
Bakery -- MEGA BRAN MUFFINS (a BC favorite)
Submitted by dvdlee on November 19, 2004 at 1:19 pmDESCRIPTION
Bakery -- MEGA BRAN MUFFINS (a BC favorite)SUMMARY
Yield 0 File under Muffins Quickbreads SconesINSTRUCTIONS
I think that each muffin has around 6.5 grams of fiber (which is around 25% of the daily recommended amount of fiber). They are mildly sweet and are a little better one day after baking. They are not fluffy and light, but not too heavy -- they have a slight dome when baked. The "base" recipe if from Marion Cunningham's "The Breakfast Book", but I have made enough modifications so I don't think Ms. Cunningham would recognize the recipe!I have been asked about using fresh buttermilk or another dairy product instead of the buttermilk powder. After unfortunate experimentation I can say that I can only recommend using the buttermilk powder and boiling water method I give. You can use fresh buttermilk (don't boil it!) but I cannot recommend soaking the bran/buttermilk for any length of time in order to soften the bran's texture
Do not double this recipe -- make two separate batches instead. I bake one pan at a time. The reason is that the batter rises quite a bit due to the interaction between the baking soda and the buttermilk -- and you don't want the batter to get 'flat'. All of it goes into a standard 12-muffin pan and is baked right away....
2 1/2 cups wheat or oat bran
1 1/4 cup* boiling water
1/3 cup room temp water
1 cup raisins (NOT optional)
1 1/3 cups whole wheat flour
4 Tablespoons buttermilk powder***
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cake spice (or mixed spice) OR 1 teaspoon cinnamon, 1/2 teaspoon allspice or ginger, 1/2 teaspoon cloves & a few gratings of nutmeg)
1/2 teaspoon salt
2 eggs (large)
1/3 cup vegetable oil
1/3 cup dark molasses or cane syrup
1/3 cup dark honey*I measure 1 & 1/4 cups then boil it the microwave. After boiling its around 1 & 1/8 cups, more or less
****Use the amount to make 1 cup of buttermilk according to your buttermilk powder directions)
The one 'tool' that makes this a snap is the KA Dough Whisk: It greately reduces the chance you'll overmix the batter. (Item 5568 - $10 - its worth it for LOTS of things!!!) This technique also reduces the chances of overmixing as the flour is not incorporated until the last thing.
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METHOD
Preheat oven to 425F.
In a large mixing bowl, combine boiling water and bran and stir until bran is moistened. Let sit at least 5 to 10 minutes (while you are measuring the other ingredients and preparing the pans).Combine room temp water and raisins and set aside.
Mix together dry ingredients (flour, soda, baking powder, salt, buttermilk powder). Note: I usually sift everything to make sure the buttermilk powder doesn't have lumps in it. Stir or whisk to distribute all ingredients.
In a measuring cup combine oil, molasses and honey (1/3, 1/3, 1/3). A "Wonder Cup" (KS Item #6223 is great for this.)
Make a well in the center of the moist bran mixture. Add the oil, molasses & honey into the well. Then crack the eggs into the well, With a fork lightly whisk the eggs together. Then mix everything together until combined. Drain any excess water from soaking raisins and add to batter. Mix again.
Make sure everything is ready before the final step: the oven is hot, your muffin pan is ready (papers in place or pan oiled), whatever you're going to use to fill the cups is handy, etc. Finally, dump all of the dry ingredients into the bowl and briefly mix together until combined.
The batter will be fairly stiff -- you can add 1 to 2 tablespoons water if necessary (depending on your flour). IMMEDIATELY fill muffin cups to the top. After all of the cups are filled, then take the extra batter and put it in the center of the cups to create a small "dome" in the middle of the muffin cup. (These muffins rise very little and this will help give you a domed shape.) Pop in the oven and bake for around 15 - 17 minutes.
These muffins will not be for everyone -- but if you want a "real" bran muffin with a very natural taste, you might like these.
Bakery -- Low Protein Bread
Submitted by dvdlee on August 27, 2004 at 9:59 amDESCRIPTION
Bakery -- Low Protein BreadSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Here is a recipe for a low-protein bread that has been formulated for those people that have to restrict their protein intake for medical reasons.It's not a great bread, except for the fact that it only has 1/2 of the protein of "standard" bread. It is mainly derived from the Italian Bread found in the Bread Baker's Apprentice. I have recalculated the amounts to produce 2 standard loaves baked in pans and tweaked it a little due to the problems of creating a good crumb structure with such a low-gluten bread. In doing the recalculation I used the Bakers Percentage, so everything in the recipe has to be weighed (except the small quantities of yeast, salt, sugar & oil).
You must use the KA Italian Flour for this recipe. This special flour has only 6.7% protein compared to the 12% of standard bread flour. You do not use any vital wheat gluten to help in the development, as the wheat gluten is very high in protein.
Please refer to the storage notes at the end of the recipe. This is not a long keeper, and you'll need to follow those instructions also.
This recipe requires a very strong biga that has a very well developed gluten. I usually let the biga develop 48 hours in the fridge, but you can let it only develop 24 hours if you have too.
7.3 oz. of regular Bread Flour
7.3 oz. of KA Italian Flour
1/2 teaspoon SAF Yeast
10 oz. water (around 85F)Combine all the ingredients together until well mixed. You may need to add a little more water to form a dough that will come together into a ball. It should still be a moist dough. (I find the Italian Flour a little "damper" than regular flour, so it usually requires less water.)
Put on a work surface and knead gently for around 4 minutes, until the dough is soft and pliable.
Put the dough in a clean, oiled bowl, cover with plastic wrap, and let it rise until it almost doubles in size (3 & 1/2 hours in my 73F house).
After the dough has risen, remove from the bowl and knead it gently to degas the dough. Return to a clean, oiled bowl and also oil the top of the dough (or spray some oil on it). Cover the bowl with plastic wrap and chill in the fridge for at least 24 hours. I like to let it develop 48 hours if I have time.
All of the biga you have made before
20 oz KA Italian Bread Flour
2 teaspoons kosher salt (1 & 3/4 teaspoons table salt)
1 Tablespoon + 1 teaspoon sugar
1 & 1/4 teaspoons SAF yeast
1 Tablespoon + 1 teaspoon oil (I use a good olive oil)
10.4 oz waterYou can mix & knead the dough in a bread machine (If your machine can handle this quantity of dough.) Do not let it rise in the machine -- only mix & knead)
Otherwise, combine yeast, salt & sugar with the flour and mix well (so they will be evenly distributed). Add the flour, biga and oil and mix well. Knead on an oiled work surface with oiled hands. (If you use flour, it tends to add too much flour to the dough.) Knead for around 10 minutes (or around 8 minutes + in a stand mixer). The dough will be slightly tacky, but not sticky. The dough should pass the windowpane test, but it will not be as thin as a regular bread dough, but will stretch out.
Oil a large bowl and add the dough. Roll or coat the dough with oil. Cover the bowl with plastic wrap and let it rise 2 hours or until doubled.
After the dough has doubled in bulk, remove from the bowl and place on an oiled work surface. Divide the dough into 2 equal portions. Shape the dough as you would for any dough to be baked in a pan. Place the dough in a oiled bread pan, spay lightly with oil, and lightly cover with plastic wrap. (repeat for the other loaf).
Preheat the oven for at least 45 minutes to 450F.
After the dough has almost doubled, place in the oven. Immediately reduce the heat to 375F. Bake for around 25-30 minutes until the internal temp is 200F.
Remove from pans and turn out onto a rack to cool.
This bread really tastes very good as soon as it has cooled -- fresh from the oven. However, it stales very quickly. It will also get very crumbly quickly.
I take the 4 loaves and cut them in 1/2 as soon as they are completly cool. I wrap 3 of the halfs in plastic wrap and then place them in a freezer bag and freeze until needed.
The remaining half loaf is what I eat at that time.
You can slice this just like regular bread, but you will have crumbs everywhere. I usually cut it on the counter where the dishwasher is, then open the dishwasher and sweep all the crumbs into the dishwasher (lazy lazy man!)
Bakery -- Lavender Honey Biscotti
Submitted by dvdlee on August 27, 2004 at 10:09 amDESCRIPTION
Bakery -- Lavender Honey BiscottiSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
Makes 4-5 dozenBased on the flavors of a popular Provenýal ice cream, these honey-lavender biscotti are best made with an assertive honey, such as a spicy clover. Be sure and use a culinary grade lavender (grown with no pesticides). One good source is Penseys.com.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons minced zest from
1 orange
1 tablespoon dried lavender blossoms (available from Penseys.com)1. Sift first 4 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
4. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an airtight container for at least 1 month.)
Note: you can speed up the 2nd baking by putting the slices on a cooling rack placed on the baking sheet (this lets the heat & air can circulate around them).
Bakery -- Julia Child's Bread Machine Buttermilk Bread (Metric Version)
Submitted by dvdlee on August 27, 2004 at 10:10 amDESCRIPTION
Bakery -- Julia Child's Bread Machine Buttermilk Bread (Metric Version)SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Here is a wonderful buttermilk bread found in Baking With Julia -- converted to Metric for our international friends250 ml of buttermilk or sour milk (or 250 ml water + buttermilk powder)**
12 mg of SAF instant yeast (2 & 1/2 teaspoons)
5 mg of salt (1 teaspoon)
20 mg of softened butter
45 ml of pure maple syrup
370 grams flour (may need slightly more depending on moisture content)***Use quantity of buttermilk powder specified by your manufacturer for 250 ml (1 cup)
Put all ingredients in bread machine. Use regular white cycle (or whatever cycle you prefer).
I usually just have the machine make the dough -- then pop it in a pan, let it rise in pan until doubled & bake in an oven.
[Preheat oven to 200C (400F) then reduce to 175C (375F) bake for 25 minutes or so]
Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other Versions
Submitted by dvdlee on August 27, 2004 at 10:23 amDESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 103: Other VersionsSUMMARY
Yield 0 File under cakesINSTRUCTIONS
1 recipe of marinated fruit (see #101)
1 lb. butter (unsalted)
1 lb. dark brown sugar
1 Table. vanilla
1/2 teas. ground nutmeg
1/2 teas. ground cinnamon
12 eggs
1 lb + 1/2 cup of flour
1 Table of baking powder
4 oz burnt sugar extractPreheat oven to 350F
Cream butter & sugar until light & fluffy. Add marinated fruit and liquor mixture. Combine well.
Add vanilla and spices. Beat in eggs (I beat them in 2 at a time.).
Add flour and baking powder and mix. Add burnt sugar extract and mix well.You can bake this in any size pan you want -- springform, 9" cake, bread pan, disposoable. The cake turns out very much like an English steamed pudding. Whatever the size, bake until the cake is done (or "set") about 2/3 of the way to the center. The center should be slightly "loose" or "jiggly".
Cool cake on a rack. After 10 minutes or so, remove cake from pan and let cool until cold.
This makes a lot of batter (I use a dutch oven as my mixing "bowl"). The batter will hold for 4 hours or so as you bake other cakes.
See Note #102 for Icing & serving suggestions
1 lb. butter
2 cups dark brown sugar
8 eggs
2 tsp cinnamon
1 tsp mixed baking (or cake) spice
1 tsp grated nutmeg
1 Table. vanilla
2 Table. rose water
1 & 1/2 Table Almond extract
2 Table. lime juice
1 cup orange marmalade
Marinated fruit (from Note #101)
2 cups chopped dates
2 cups finely chopped pecans or almonds (nut meal is fine)
2 cups plain dry bread crumbs
8 cups self-rising flourCream together butter & dark brown sugar. Add eggs. Add everything else except flour. Fold in flour. (if batter seems too dry or stiff, add 1 cup or so of Port)
See above or my version for pan preparation, baking temp, time, procedure and serving suggestions.
Bakery -- Jamacian Holiday Black Fruit Cake: 102: David's Version
Submitted by dvdlee on September 25, 2004 at 11:47 amDESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 102: David's VersionSUMMARY
Yield 0 File under cakesINSTRUCTIONS
You can bake the cake in any size pan. I usually make mini-loaves, loaf pan, and 8" round. Prepare pans by lightly greasing or spraying with oil. Place a piece of parchment in the bottom of each pan.PREHEAT OVEN TO 350F
1 lb. butter 1 lb. brown sugar (light or dark)
1 dozen eggs
1 Tablespoon vanilla
2 1/2 teaspoons almond extract
1 1/2 to 2 teaspoon(s) mixed spice (cake spice)
3/4 teaspoon nutmeg (fresh, grated)
1/2 teaspoon cinnamon
1 cup orange marmalade (sweet, not seville)
2 cups finely ground almonds or pecans (I used pecan meal)
2 cups plain dry bread crumbs
5 cups flour (all purpose)
4 1/2 teaspoons baking powder
1 teaspoon salt
6 oz. burnt sugar extract (this can be omitted if unavailable, but the cake will not be "black" and will miss a slight "edge" in flavor) -- if not available locally can be ordered at: http://www.cordiallyyours. Look under the Carribean section: Condements: Sugars Jams Spreads Spices & Sauces. It is called Burnt Sugar Sauce.1. Cream butter and brown sugar until light & fluffy
2. Gradually beat in eggs 2 at a time.
3. Mix in extracts and spices
4. Add marinated fruit to the butter/sugar/egg mixture, mix well.
5. Add nut meal and breat crumbs to batter
6. Combine flour, baking powder and salt and stir to distribute evenly
7. Fold in orange marmalade, then fold in flour mixture.This makes a huge amount of cake batter. I mix it in my 6 qt. Dutch Oven (and its a little bit too small). If the batter appears dry add a small quantity of port to moisten the batter. Batter should be the consistency of a slightly stiff cake batter.
SPOON BATTER INTO PANS
The cake will not rise very much at all during baking. The baking powder really doesn't seem to have much effect, but every recipe calls for it... I use it -- its cheap after all!
BAKE CAKE IN 350F OVEN UNTIL DONE A mini-loaf took about 45 minutes in my oven. A loaf was around 1 hour 10 min. a 8" springform cake pan (with batter around 2 1/2 inches deep) was around 90 minutes. The cake will crack in the center and should be baked like a brownie or custard. The interior will be very slightly underdone and the outside edges will have begun to dry out. I baked the cakes to approximatly 165 - 170F in the center of the cake. There is a fairly wide range of "doneness" to the cake, so you don't have to be accurate to the minute or exact temp.
Remove cake(s) from oven and cool on a rack for 10 - 15 minutes. Invert cake onto cooling rack and carefully remove parchment paper. (you don't want the cake to split). Cool completly.
FROSTING THE CAKE
You have several options. One option is to roll out a thin sheet of marzipan and place over the top of the cake, with the edges of the marzipan draping over the sides. Decorate as desired.
You can also frost with a standard confectioners sugar milk glaze (2 cups confections sugar, 3 tablespoons cream, 1/2 to 1 teaspoon of almond extract -- add more cream as necessary to make smooth glaze).
You can even combine the 2 frostings -- place marzipan on cake, then coat with glaze.
This is a very rich cake. Serve in 1/2 inch slices. I do not serve with any topping or sauce on the plate (you might consider a very thin creme angalise, but I think its not needed and just more work!)
Sorry for the long note -- but I wanted to document/comment on the recipe steps (since most of the recipes I found were woefully short of directions.)
Note: Burnt Sugar Extract can (in theory) be made at home. You take one pound of brown sugar in a skillet with 1/2 cup of water. You then (and I quote) "boil it gently until the sugar begins to turn black". Personally, I just barely have the confidence to make gumbo roux -- must less boil sugar until black!
Bakery -- Jamacian Holiday Black Fruit Cake: 101
Submitted by dvdlee on August 27, 2004 at 10:09 am
DESCRIPTION
Bakery -- Jamacian Holiday Black Fruit Cake: 101SUMMARY
Yield 0 File under cakesINSTRUCTIONS
This is a great fruitcake for those who don't like fruitcake. (For one thing you start with a bottle of rum AND and bottle of sweeet wine or Port.) Also, the fruit is chopped very fine (think ground) so you don't get chunks of fruit. The taste is addictive, complex and "Bracing"I've made this cake for Christmas for the past 5 years since it is a unique gift, reasonable in price, not too complicated, and the recipe makes a lot. It is taken from Laurie Colwin's "Home Cooking" (which is a great Christmas present to Anyone who cooks.) You can bake the cake in whatever sized pan you need for a specific event (adjusting the baking time of course).
However, there are a few things I was slightly uncomfortable about this cake recipe: 1.) not sure EXACTLY when it is done and 2) not sure how authentic the recipe is.
I had coffee with a friend-of-a-friend who is from Jamacia and he gave me his family's recipe, which is fairly different from the Colwin. He did say that everyone in Jamacia has their own version (kind-of like gumbo or barbecue sauce) and mine was a "simple, plain, but good" recipe. I also have one from on-line.
So I am combined/blended and personalized my fruitcake with these other two sources and keeping careful notes and observations (i.e., such as bake to internal temp of XXX). I am posting 3 recipes (my recipe first, the "native" Jamacian recipe, and then finally Laurie Colwin's)
I will be posting the 3 recipes here in different notes. If you are interested in making the cake(s) you do need to prepare the fruit several months before so it has time to blend and age. This opening process is the same for all 3 recipes.
1 lb. raisins
1 lb. currents
1 lb. pitted prunes
3/4 lb. glace cherries
1/2 lb. lemon peel
1/2 lb. orange peel
1/2 lb. citron
1 750 ml bottle Passover wine or Port***
1 750 ml bottle of Dark RumFinely chop all fruit in a food processor (or meat grinder) You can add a dab of two or the wine to help the food processor handle the fruit. The ideal texture is a paste with very small chunks of peel or fruit.
Combine fruit with the rum and wine. Place in crock or plastic storage container (tupperware). Cover, leave at room temp. stirring mixture 1 to 2 times a week or so.
***I usually use Passover wine and use the money I saved by not buying Port to buy a better bottle of rum.
I usually start the fruit anytime between Labor Day and Halloween (for baking in early December). I haven't tasted much difference.
Bakery -- Jalapeno Corn Bread
Submitted by dvdlee on August 27, 2004 at 9:58 amDESCRIPTION
Bakery -- Jalapeno Corn BreadSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
You can make this hotter by adding more jalapenos or some hot sauce -- but try it at this "standard" level first. Gringos can reduce the peppers also....1 cup buttermilk
1 cup cornmeal
1 cup flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon soda
2 eggs
4 Tablespoons melted fat (lard, butter, shortning, or a blend of these)
1 cup cream-style corn
1 cup grated Chedder Cheese (I use medium sharp)
3 finely diced jalapeno peppers (fresh or pickled -- the fresh are 'hotter')
1 4-oz jar of sliced pimientosCombine buttermild and cornmeal and mix together well. Let mixture stand for 30 minutes if possible.
Preheat oven to 375F.
Add remaining ingredients to buttermilk/cornmeal mixture. Mix well
Pour into a 9 x 12 inch greased pan and bake 30 minutes until top is brown.
Bakery -- Hot Cross Buns
Submitted by dvdlee on August 27, 2004 at 10:00 amDESCRIPTION
Bakery -- Hot Cross BunsSUMMARY
Yield 0 File under Holiday & Party RecipesINSTRUCTIONS
It is almost Holy Week and I always make Hot Cross Buns (a traditional English Easter bread) now. I think in mediaeval times it was illegal to make these buns except during Holy Week! In the past I have used a recipe from Marion Cunninghams "The Breakfast Book". This year I'm going to try a "real" English version by Jane Griegson found in her "English Food" cookbook. Thought others might have comments, suggestions or other versions.There was great discussion on the making of the cross on the buns -- differences of opinions on if the buns should be slashed to form a cross, iced or both! Do what you prefer and like.
500 g (1 lb.) bread flour
1/4 teaspoon salt
30g (1 oz) fresh yeast
(2 old-fashioned packs of cake yeast (.6 oz) -
or substitute around 1.5 teaspoons of SAF
120 g (4 oz) castor sugar*** (1/2 sugar is for dough; 1/2 for glaze)
150 ml (1/2 cup) milk
150 ml (1/2 cup) boiling water
90 g (3 oz or 3/4 of a stick of butter)
2 eggs (1 for dough, 1 for egg wash)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 level teaspoon mixed spice (cake spice)
1/2 teaspoon ground mace
90 g (3 oz.) raisins
60 g (2 oz.) mixed peel (citron, lemon, orange)
60 g (2 oz) almond paste
sugar cubes***Castor sugar is the same as KA Glazing sugar OR you can use superfine sugar OR grind regular sugar in a blender or food processor until very fine
1. Put flour and salt in a large warmed mixing bowl. Add all powdered spices to the flour/salt and mix them in well.
2. Place yeast into a small bowl (if use cake yeast, crumble the cake) with a teaspoon of sugar and 1/4 of the flour. Combine the 1/2 cup milk and the 1/2 cup boiling water. Slowly pour and mix the liquid with the flour/yeast mixture to form a smooth batter. Let rest for 15 minutes.
3. Add 1/2 of the sugar (2 oz) with the rest of the flour, add butter and blend until the butter is completely mixed with the flour/sugar.
4. Form a well in the center of the flour/sugar and add one slightly beaten egg and the milk/yeast mixture. Mix to a dough, and hand-knead on a floured surface for around 10 minutes. Add more flour if required. The dough should be a slightly rubbery ball, with a moderately tacky, but not sticky, texture. Dough should rub off your fingers easily.
5. Place dough in an oil mixing bowl and cover with a damp cloth (or plastic wrap). Dough is ready after doubling in size.
SHAPING THE BUNS (preheat oven to 450F)
1. Gently punch down the dough and knead in the raisins & mixed peel. Roll the dough on a floured surface into a long cylinder. Cut the cylinder into 18 equal disks. Shape them into round balls and place on a Bakewell paper (parchment paper?) lined baking sheet. Leave plenty of room for the dough balls to rise and then spread during baking.2. Roll out the almond paste and cut it into thin strips. Brush the buns with a beaten egg and place 2 almond paste strips on each bun so that they form a cross.
3. Let the buns rise around 30 minutes the bake for 10-15 minutes at 450F.
4. Combine the last 2 oz. of castor sugar with 5 tablespoons of water in a small saucepan. Boil until thick & syrupy. Coarsely grind sugar cubes into small, rough pieces of sugar. Reserve crushed sugar.
5. While the buns are still hot, brush them with the sugar syrup and sprinkle the coarse sugar on top.PS -- Be sure and use freshly grated nutmeg, pre-ground looses its taste so quickly.
Bakery -- Healthier Soft Sandwich Bread (For ABA)
Submitted by dvdlee on August 27, 2004 at 10:36 amDESCRIPTION
Bakery -- HEALTHIER Soft Sandwich Bread (for ABA)SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
This is a 'healthier' sandwich bread with is VERY flexible. You can increase/decrease the amount of whole wheat flour per instructions or just make this an all-white loaf.It has a nice crumb, slices well, and keeps well for several days.
1 cup liquid (50/50 milk/water, 100% milk, or all water)
1 teaspoon salt
1 Tablespoon butter
1 Tablespoon granulated Lecithin (KA #1360)
2 cups KA bread flour]
1 cup KA whole wheat flour
1/8 cup wheat bran
OPTIONAL: 1 Tablespoon flax seed (ground in a coffee grinder)
3 Tablespoons real maple syrup (Grade B - amber)
2 & 1/2 teaspoons SAF yeastAdd everything into your ABA per manufacturer instruction. I recommend using the dough cycle and then baking in a 350 over for around 30-35 minutes (interior temp of 200F).
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Otherwise, dump everything into a mixer. (I recommend melting the butter however.) Mix for 5 minutes until gluten is well developed and dough passes the windowpane test. Shape and bake.
Bakery -- Gingerbread I (traditonal cremed method)
Submitted by dvdlee on August 27, 2004 at 9:54 amDESCRIPTION
Bakery -- Gingerbread I (traditonal cremed method)SUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
this is from Laurie Colwin's great cookbook & collection of essay's Home CookingDvdLee Note: while the recipe reads the amount of ginger below, Ms. Colwin says that she really like a LOT of ginger in her recipe. She adds 1 - 2 TABLESPOONS, not teaspoons! I usually use 1 Tablespoon of Pensey's (which is nice and strong...) If you want a less assertive gingerbread, use the 1 teaspoon amount. I double the amount of other spices when I up the ginger to 1 Tablespoon. Ms. Colwin did not comment on them.
1/4 lb. butter (1 stick)
1/2 cup brown sugar (light or dark)
1/2 cup Cane Syrup -- Steen's is a great brand! (or molasses if cane syrup is not available)
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1 to 1 & 1/2 tablespoons ground ginger***
1 teaspoon cinnamon***
1/4 teaspoon of ground cloves***
1/4 teasppon ground allspice***
2 teaspoons vanilla or lemon brandy
1/2 buttermilk or sour milkPreheat oven to 350F. Butter a 9 inch round cake pan.
1. Cream butter with brown sugar. Add cane syrup, then add eggs.
2. Sift together all dry ingredients.
3. Add vanilla or brandy to milk
4. By hand, alternate adding dry ingredients and milk to sugar/syrup mixture (dry, wet, dry, wet)
5. Pour batter into pan and bake around 20 to 25 minutes***Make sure all spices are no more than six months old, since old spices don't have the bite and freshness of new.
You can serve this plain, with whipped cream, split with raspberry jam in the middle, chocolate sauce, etc. etc. No one makes homemade gingerbread anymore, and people have forgotten how satifying and "home" baked it is.
