Search Results for '("C'

[BakerAunt]

Pecan Pralines Patout
Submitted by frick on December 17, 2011 at 8:56 pm

“This recipe makes the creamiest pralines anywhere”. Makes about 50.
Yield: 50 candies
Source: Alex Patout's Cajun Home Cooking

2 cups heavy cream (18 liquid ounces)
4 cups brown sugar (30 ounces)
2 cups pecans (I added more)
Vanilla, 1 tsp (but I used more, 1 1/2 to 2 tsp)
2 T butter (1 ounce), plus some for buttering saucepan, and maybe your marble or parchment
I used a light coat of baking spray on my parchment as a precaution.

And That’s All!

Equipment needed:
A largish heavy saucepan. The recipe is large and boils up but could easily be halved; I used a 5 quart squat dutch oven.

Marble for pouring, or parchment paper, or as this was written some time ago, waxed paper moistened with a damp towel. If this procedure is used, he says to remove them from the waxed paper before they have cooled completely, as they may break otherwise. However, mine did not flatten out and were poured on both marble and parchment lightly sprayed with cooking spray.

Butter good sized heavy saucepan; mine happened to be a 5 quart squat dutch oven. Bring cream just to a boil and add brown sugar. Recipe says add pecans and vanilla and cook all to soft ball stage, 236F, then add butter which helps lower temperature somewhat.

Even though I added the vanilla and the pecans last, they did not set up and stayed in a caramel form. Maybe faulty thermometer?? This was the glass tube kind, was not easy to read, not my old metal candy thermometer which was among the missing.

Re-boiled to 238F, added more pecans and vanilla. Poured half (there is a LOT of candy) into a stainless bowl in a pan in a larger pan of ice water and stirred and stirred until it began to thicken and was hard to stir on the bottom of the bowl. This batch was removed from the ice water bath and spooned out onto marble and/or parchment lightly sprayed with cooking spray. At this point, they did not spread but stayed in mounds. Repeated with the second half in a second bowl over ice water. Within a few minutes, maybe 15. it was clear they were clouding and crystallizing.

When I re-boiled I checked the old fashioned way (with bowl of water) to make sure it reached the soft ball stage.

If one wants them to spread out, maybe spoon out a little sooner before the candy gets so thick. Either way, they were very creamy and almost perfect.

If you get the temp right, you won't have any trouble at all but don't make them on a rainy day. Seriously, this is the only praline recipe you will ever need. Just buy a cow so you will have a goodly supply of heavy cream. 🙂

comments

Submitted by Handmade on Fri, 2011-12-30 14:19.
An indulgence that has become a necessity is the Thermapen instant-read thermometer sold by KAF. I have had mine for several years (they are now more expensive than when I bought it) and it quickly tells the temperature of bread, meats, candies, and pralines. It is wonderful! I use it to make pralines cooking them to 238F, adding the butter and vanilla and allowing the mixture to sit for 5 minutes before stirring to the consistency that they can be spooned out. I had read that allowing them to sit for this 5 minute rest ensures that they are creamy. And, indeed, they are. The recipe that I use is Richard Simmons' from Sweetie Pie. His recipe is similar to this one but half the volume of caramel to pecans and has a bit of baking soda and corn syrup in it. They are irresistible! I
Submitted by bcd460162 on Fri, 2012-01-06 15:32.
Great, I have wanted a recipe since I was in Savannah, GA in the fall.

Submitted by msheidi on Sat, 2012-01-28 22:51.
I have been searching for a recipe for pralines that are creamy and chewy. I often like the flavor of pralines but do not like the sugary crunchy texture. What determines the texture? Is it the temperature or the ingredients?

Submitted by still-lovesbakin' on Thu, 2012-02-09 00:06.
Msheidi: The temperature to which the mixture is cooked does have a great impact on the final product, but what you are referring to is the "tooth", I would call it. The chewy, or sugar crunch texture is the sugar used overall. In the Richard Simmons's version, the poster mentions adding corn syrup. This is often added to sauces (like hot fudge sauce, etc.) Even a tablespoon added to an approximately two cup recipe of sauce can make a big difference. It allows the best integration of the sugar, so when it all melds together during cooking, you will get a smoother, chewy result over a crunch sugar result you mentioned. Try a recipe using corn syrup and see how it works for you. The cookbook mentioned can be found at some libraries. Or maybe CatyB will post the recipe? (hint, hint ;)!)
Good Luck,
CatieB

[BakerAunt]

Black Bottom Coconut Bars
Submitted by frick on October 20, 2008 at 7:50 pm

Black Bottom Coconut Bars
A Martha Stewart Cookie of the Day recipe; makes 24; bake at 375 F.
Taken from the Martha Stewart website recently. Check out the Cookie of the Day; lots of good stuff.

• FOR CHOCOLATE BASE
• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour (spooned and leveled)

• FOR COCONUT TOPPING
• 2 large eggs
• 3/4 cup sugar
• * 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

1. For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

4. For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers**. Sprinkle with reserved 1/2 cup coconut.

6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

* My own addition: 1/2 tsp coconut extract (if you have it on hand)

**Take my word for it, the moistened finger technique is the only way . . .it's stiff and very sticky. But worth it.

[BakerAunt]

Marble Cake Buttercake Bakery
Submitted by frick on September 07, 2011 at 6:28 pm

An intensely rich, deeply chocolate butter cake, with an almost cream cheese flavor if using premium bittersweet chocolate.

Yield: 16 slices
Source: Los Angeles Times; 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 2/3 cups all purpose flour (no high protein flour here))
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

This recipe, with its combination of chocolates, is 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 Ghirardelli 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.

Total Time 1 ½ hours
Servings: 12-16
Adapted from the Buttercake Bakery

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 light 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. -- Ghirardelli 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!

comments

Submitted by C.J.Giff on Wed, 2012-01-25 16:11.
Made this cake, it is all you say it is I did make a few changes. I did not have a large Bundt Pan used two spring-form Pans. (1)7" & (1) 9" filled each pan 3/4 full. Baked the 7" for about 35 min. until the sides pulled away. The 9" took some 80 min. to cook. Let each cake cool for about 20 min. in the pan then removed to a plate no problem in removing the cakes. For the Cocoa I used 1&1/2 tabs of black cocoa & 3&1/2 tabs. of double-dutch dark cocoa. For the 1 cup of chips I used some Ghiradelli 86% chocolate and some Bittersweet. For a topping I made a Chocolate Ganache Glaze. Served with 3 tabs. of cooked Tapioca Pudding on top. Man, oh man, this is the best. Has anybody had any luck in freezing this type cake?

Submitted by frick on Sat, 2012-02-04 18:58.
I am going to have to mess with that recipe to make it more reliable for getting out of the pan, but it does taste good! The next time I make it, I am going to hold back 1 or two tablespoons of water from the syrup and add 1-2 more Tbsp. of cocoa to get a thicker syrup. Then, the chocolate part of the batter won't thin out so much and will stay suspended better. That way, I hope the vanilla layer stays where it should and sticking won't be such an issue.

[Mike Nolan]

I've always grown chives outside, and once you get them started they're very hardy from year to year, in fact the problem is they spread out and migrate to other areas of the garden. We have a big patch of chives in the front garden that, as far as I know, neither of us put there, we can probably thank the birds for it.

People say basil is self-seeding, I've never had much luck with that. I've had better luck with oregano, we've had a couple patches of it that have come up multiple years, though I'm not sure I've seen it this year (but I haven't specifically looked for it, either.)

[BakerAunt]

Kaiser Broetchen
Submitted by frick on April 06, 2012 at 7:08 pm

These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.

Yield: 12 Rolls
Source: Twin2, OBC

• * One piece of old dough, About one cup of dough is what I aim for (just eyeball it). Good luck with these. We love these right out of the oven with butter and beverage of choice......

• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
4 cups bread flour

By hand:
Mix and knead the dough until smooth (about 10 minutes)

Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)

Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.

Punch down and let rest about 10 minutes.

Form rolls (10 or 12) and lay on baking sheets; cover and allow to rise until almost doubled. Reserve one piece for old dough. Score the tops of each with a razor, making five slits from the center toward the outer edge.

(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)

Preheat oven to 450 degrees.

Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)
Put in the oven and reduce the temperature after 5 minutes to 400 degrees.

You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)

Bake for about 15 minutes until golden brown.

*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.

I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.

I forgot to tell you about the dough. It is a bit wet. I try not to add too much more flour. Just barely enough to work the dough. You don't want it to be really slack or they will spread and not rise up nice and rounded off on top.

It usually takes about 45 minutes for that second rise. I often form the rolls and refrigerate them overnight to bake in the morning. I just take the pan out and put it on the counter for about 15 minutes and then bake them. We all like hot bread for breakfast - biscuits, muffins, these rolls. The older I get the less I enjoy getting up predawn to start my baking. I am retired!

Well, I am embarrassed to say, I can't remember! About 10 years ago, I went on line and searched for recipes for broetchen. I looked through all my German cookbooks, printed out several on line recipes and one fine day at the bakery we had a German Hard Roll cook-off day complete with customer participation. Everyone that came in that day got to sample hard rolls and offer opinions. It was a lot of fun, we made about 10 different recipes and these were my absolute favorites. I went to pull out the original recipe that I had written down (It's marked "THESE are the BEST!!) I have removed the sheet from my book, and it is somewhere in the shuffle around here. My kids have informed me that I must get all these recipes in order before I die or they won't be able to tell which ones to save.... When I locate it, and it WILL turn up, I'll let you know. Confession of a passionate, though disorganized, baker.

The recipe is posted under my name, Jozy. And Mary Ann, to heat these up and crisp them up again, I line a pan with parchment paper, put on however many rolls I want, spritz them lightly with plain water, and pop them into the oven. I have an AGA, so in they go to the 450 degree oven for just until they are crisp and nice. You could probably put them in a 350 oven for just a bit longer. It only takes about 3 or 4 minutes. My son splits them in half and puts them in the oven with Havarti cheese on top for breakfast, Good with Black Forest ham too. I'll bet they were good with the sausage and peppers too. It's kind of like Judy's baked eggs. The possibilities are endless.

comments
Submitted by GinaG on Sun, 2012-04-15 16:42.
These look really good, I definitely want to try them. I hate to be a pain, but can you tell me a little more about the flour? Do you mean approximately 4C? Or half each of AP and bread or either AP or bread flour?
Thanks a million for sharing!
Smartypants

Submitted by dachshundlady on Mon, 2012-04-23 09:52.
I love this recipe and have made it many times. Thanks for the reminder. Have to save a piece of dough from something . . .

Submitted by anndyer on Wed, 2012-04-25 23:15.
Thanks for this...my husbband will flip! He lived in Germany for 3 years and misses the baked goods!

[BakerAunt]

Roly Poly
Submitted by frick on August 05, 2012 at 9:09 pm

A variation on an English dessert, it's a shortcake dough filled with summer fruit and rolled, then baked and served with cream or ice cream.
Yield: 8 servings
Source: By Marion Cunningham, courtesy LA Times, August 11, 1994

James Beard used to teach this in all his classes. He preferred his rolled up lengthwise, resulting in a high biscuit to fruit ratio. An English Roly-Poly is filled with dried fruit, jam or molasses and served with crème anglaise. Strangely enough, there is NO OVEN temp or pan size specified. I bake it at 350F and it fills a 9 X 13” pan. It’s drop dead easy, colorful, delicious and not your usual summer dessert.

6 cups blackberries (I use peaches with some blueberries)
1 cup sugar
¼ tsp salt

Shortcake Dough (recipe below)
2 tbsp. butter, melted
1 cup heavy cream

Put berries in bowl and sprinkle sugar and salt over. Toss gently until all are well distributed.
Roll Shortcake Dough into rectangle about ½ inch thick. (should be approximately 14” long and 7” wide). Spread melted butter over Shortcake Dough, then cover with some of berries and roll up loosely. Place roll in center of baking dish and spoon remaining berries all around. Bake about 40 minutes, or until wooden skewer inserted in center comes out clean.

Remove. Serve warm with heavy cream (or whipped cream or ice cream). 6 or more servings.

Shortcake Dough
2 cups flour
4 tsp baking powder
1 tsp salt
1 ½ Tbsp. sugar
5 tbsp. butter
2/3 cup milk

Mix dry ingredients together in bowl. Cut in butter, then stir in milk, using just enough to hold dough together. Turn out onto floured board and knead 1 minute. Pat into ½ inch thickness and continue with recipe.

You may substitute any other fruit or berries. I generally use fresh peaches with a few blueberries (from the freezer) spotted in. Very colorful that way.

[BakerAunt]

Aebleskiver
Submitted by frick on November 05, 2010 at 2:47 pm

Doughnut-like Danish specialty cakelet
Yield: 12
Source: Petra
Aebleskiver or Ebleskiver
From Sweet Celebration

Aebleskiver Pan (#68632) see catalog

Recipe I: Easy-to-do Aebleskiver

1/2 pkg. yellow cake mix
1 cup water
1 egg
1/4 cup flour
Butter or margarine
Confectioners' sugar

Combine cake mix, water, egg and flour. Blend on low speed. Beat two minutes at medium speed. Place a small amount of butter or margarine in each cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter. Cook until bubbly; turn carefully with fork and finish baking on the other side. Remove from pan and place on paper towels. Sprinkle confectioners' sugar on top. If desired, serve with
sweetened lingonberries.

Recipe II: Danish Ebleskiver - Swedish cook book

2 cups buttermilk
3 cups flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 Tbsps. sugar
Applesauce

Beat egg yolks. Add sugar, salt and milk; then add flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of shortening in each depression of ebleskiver pan and fill 2/3 full of dough. Place a small teaspoonful of apple sauce on top of dough, then barely cover apple sauce with a few drops of dough. Cook until bubbly; turn carefully with fork and finish baking on other side. Serve with butter and maple syrup, jam or brown sugar. NOTE: Avoid spilling apple sauce in cups as this will cause the ebleskiver to stick. Fresh apple or prune slices may be substituted for apple sauce.

Recipe III: Family Favorite Aebleskiver

3 cups prepared biscuit mix
2 Tbsps. salad oil
1 1/2 cups milk
1 egg

Add salad oil, milk, and egg to biscuit mix and beat until smooth. Bake as directed above.

Recipe IV: Standard Aebleskiver

2 cups cake flour
4 eggs, separated
1/2 tsp. salt
1 Tbsp. sugar
1 tsp. baking powder
1/4 cup melted shortening
2 scant cups milk

Beat egg yolks; add sugar. Sift dry ingredients and add alternately with milk. Fold in beaten egg whites. Bake as described in recipe above in Aebleskiver pan.
Enjoy - Petra

comments

Submitted by gardengal 007 on Thu, 2011-10-06 06:40.
Since YOU mention Lingon berries, can you tell me what they taste like? I've just seen/heard on WED. 10/5/11 Dr. OZ TV SHOW, about them being THE best source of all things antioxidants*!* You know, say blueberries and many other fruits are loaded with same, well apparently, Lingon berries leaves them IN THE DUST**!** Tis the king of the Antioxidant Fruits! I realize they come from Sweden, Holland, around & about that area of our Planet and we don't know much about them here in USA, hence my ask about flavor, and, if you have ways to use them in baking, I'd be ever so grateful*!* SINCERELY YOURS, REBECCA*

Submitted by iasteel on Tue, 2012-09-25 17:04.
Lingonberries are most similar to cranberries, of the readily available fruits. A bit smaller.

Submitted by sqeekynana on Sat, 2012-09-29 16:30.
Regarding lingonberries, they are on the menu at IKEA in their restaurant. You may also take some home from their grocery store, opposite the check out. IKEA are global and you can google for the one near you. It is worth the trip at any distance.

[BakerAunt]

Pita Bread
Submitted by frick on July 29, 2012 at 7:55 pm

This puffs reliably.
Yield: 12 breads
Source: Sunset Magazine

I have not used KA pita recipe if that is the one to which you are referring. I used to make pita from time to time and used the following recipe. They always puffed well even though all I had was supermarket flour and no talent. Real pita is not thicker on the bottom. It came from Sunset Magazine, a West Coast favorite with many ethnic recipes. Sunset introduced me to a world of new foods when all I knew how to make was banana bread and meatloaf!

Pita Sunset Magazine
Yield: 12, 400F degrees; 9-10 minutes
This was written for 30 years ago.

1 package yeast (today I would use 2 tsp. instant yeast)
3 1/2 - 4 cups flour
1 1/4 cups warm water
2 tbsp. oil
2 tsp salt
1/4 tsp sugar (for proofing the yeast)

Proof the yeast for 10 minutes in the warm water with the sugar. (This step is not necessary if using instant yeast).

Make a moderately stiff dough with the remaining ingredients and knead 5 minutes. Let rise 45 minutes.
Deflate and divide into 12 parts. Let rest 10 minutes.

Roll into 5 inch circles. Place 2 inches apart on baking sheet and let rise 20-30 minutes, or until puffy.

Bake at 400 degrees F for 9-10 minutes until puffed and golden brown. Butter tops as removed from oven and stack, covering with plastic wrap to preserve freshness. Do not store well. May be frozen.

[BakerAunt]

Walnut Biscotti
Submitted by frick on November 19, 2012 at 4:22 pm

A tender, very flavorful biscotti. NOT rock hard, though they can be made so with extended baking or drying. The book notes say “With time, these biscuits will dry out even further and become bone-hard”, though they are not that way as they come from my oven. They are more fragile than the kind you buy, partly because of the large chunks of walnuts, though will package up nicely as a gift.

Yield: 36 biscotti
Source: Chez Panisse Cooking, Bertolli & Waters, 1988

¾ cup walnuts
8 Tbsp. unsalted butter, softened (I use salted)
¾ cup sugar
2 eggs
1 teaspoon vanilla
1 Tbsp. Cognac or brandy
2 cups plus 2 Tbsp. AP flour (I used to use supermarket brand with no problem)
1 ½ teaspoons baking powder
¼ teaspoon salt

Preheat oven to 350 F.

Toast walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325 F.

Cream butter with sugar in a large bowl. Beat in eggs and mix well. Add vanilla and Cognac.

In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with chopped nuts. Stir just until combined.

On a lightly floured surface, roll the dough into cylinders about 1 ½ inches wide and 12 inches long. Place on a baking sheet about 2 ½ inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for 5 minutes.

Carefully remove them to a cutting board. (I use a large spatula). Slice the cookies about ½ inch wide on the diagonal (you will need a good serrated knife for this). Return them to the baking sheet, cut sides down. Bake for 5 – 10 minutes, until the tops are lightly brown. Let cool and store in an airtight container.

NOTE: This makes two rolls. I flatten them somewhat. They are not cylinders.They are not turned over.

I probably bake them the shorter time on the second baking.

They are a little more fragile than the biscotti you buy, but they could possibly be dipped in chocolate if desired.

My daughter made some last year with white chocolate chips and dried apricots.

[BakerAunt]

Spiced Pumpkin Rolls
Submitted by frick on November 19, 2012 at 6:30 pm

Both delicious and a colorful contrast in the bread basket. Perfect for Thanksgiving.
Yield: 24 rolls
Source: Recipe from: The Low-Fat Way to Cook - Today's Gourmet, a series from Oxmoor House.

HouseSpiced Pumpkin Rolls, via Bookbag

1 package dry yeast
1/3 cup sugar, divided
3/4 cup warm water (105? to 115?F)
1 cup cooked, mashed pumpkin
1 Tbs. pumpkin pie spice
3/4 tsp. salt
1 egg, lightly beaten
3 3/4 cup bread flour
1 cup whole wheat flour
2 Tbs. bread flour
Vegetable cooking spray

Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl; let stand 5 minutes. Stir in remaining sugar, pumpkin, and next 3 ingredients. Gradually stir in 3 3/4 cups. bread flour and whole wheat flour to make a soft dough.

Sprinkle 2 Tbs. bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until dough is doubled in bulk.

Punch dough down, and divide into 24 equal portions; shape each portion into a 10-inch rope. Tie each rope into a loose knot, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 35 minutes or until doubled in bulk.

Bake at 425F. for 12 minutes or until lightly browned. Remove rolls from baking sheets, and let cool on wire racks.

Yield: 2 dozen (115 calories [6% from fat] each).

[BakerAunt]

Red Velvet Brownies
Submitted by frick on December 23, 2012 at 3:01 pm

A brownie with true red velvet flavor. It's REALLY red! The Cream Cheese Frosting is awesome.
Yield: 16 brownies
Source: Southern Living, December 2010

1 (4-0z) bar bittersweet chocolate baking bar, chopped
I used 4 ounces of Ghirardelli 60% chocolate chips
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups AP flour
1 (1 ounce) bottle liquid red food coloring
1 1/2 tsp. baking powder
1 tsp vanilla
1/8 teaspoon salt
1/2 Recipe Cream Cheese Frosting

My full size frosting is:
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 pound confectioner's sugar, sifted
1 teaspoon vanilla

Preheat oven to 350F. Line bottom and sides of9-inch square pan with foil, with 2-3 inches extending over sides. Lightly grease or butter foil. (I forgot to grease it and it peeled off easily enough.)

Microwave chocolate and butter until melted. Stir every 30 second. Stir until smooth. Whisk in sugar. Add eggs, one at a time, just until blended. Gently stir in flour and next four ingredients. Pour into prepared pan.

Bake at 350 for 44 to 48 minutes until a toothpick inserted in the center has only a few crumbs clinging.

NOTE: The center was completely liquid at this point. I added 5 minutes, then 10, then 5 more -- a total of 20 minutes -- before it reached the "only a few crumbs" state. However, it seemed to be 'brownies' in texture so it seems either to need a lot more time or a 10" square pan. Cool completely on a wire rack.

Remove brownies from pan using foil as handles. Remove foil. Frost and cut into 16 generous pieces.

comments
Submitted by kaf-sub-k2dogfishing on Sun, 2012-12-30 19:03. yummmmmmmmmmmmmmm!!!

Submitted by kaf-sub-jicomber on Thu, 2013-02-14 05:19.
How can I do this without the food colouring as my son can't have it? Can you substitute beets? If so how and how many

Submitted by Koodra on Sat, 2013-02-23 02:18.
Dear kaf-sub-jicomber,

To make a beet based "red"/magenta dye
I'd boil a peeled medium sized beet in some water until soft. Or bake one until soft with the skin on then peel it. Then puree the beet in a food processor with 1/2 - 3/4 cup the water from the boiling. Strain it thru a sieve or cheesecloth checking that the consistency is similar to that of food dye which is slightly thicker than water. I'd use it 1 for 1 as "red" Magenta beet dye, but I'd also double the vanilla just in case there are any "beety" overtones.

[BakerAunt]

Pizzelle
Submitted by frick on March 21, 2013 at 10:17 pm

A lacy delicate Italian cookie. Great for holiday or festive occasions
Yield: 60 cookies
Source: Manufacturer of pizzelle iron

6 eggs
1 cup butter
1 ½ cups sugar
3 cups flour
1 T anise (generous)
Confectioners' sugar for dusting each pizzelle.

Mix together. Use one generous tablespoon (adjust amount accordingly) on pizzelle iron and bake as directed with your iron.

[BakerAunt]

Cream Cheese Poundcake
Submitted by frick on August 23, 2010 at 2:46 pm

The best pound cake IMHO ever, rich and moist with incomparable flavor. It's imperative that you have a 12-cup bundt pan, not the smaller 8-10 cup pan. Alternatively, it can be baked in two loaf pans though I have not done this & baking time would be less.

Yield: 16 slices
Source: Bon Appetit or Gourmet, long ago

1 – 8 oz. pkg cream cheese
3 sticks butter *(this originally called for 2 sticks margarine and 1 of butter)
3 cups sugar
6 eggs
2 tsp vanilla, or 1 tsp vanilla & 1 tsp lemon or almond extract
3 cups cake flour

Preheat oven to 350 F. Grease and flour 12-cup bundt pan. Cream butter and cream cheese with sugar until light and fluffy. Add eggs, one at a time, alternately with flour. Blend in vanilla. Bake 30 minutes.
Reduce heat to 325 F and bake 45 – 55 minutes or until cake tests clean and pulls away from sides of pan. Cool in pan 10 minutes and turn out.

[BakerAunt]

Italian Cook: I had to giggle, since when I bought my first house, one of my requirements was that it had to have an oven (or the ability for me to install one) that would bake three loaves at a time.

pmiker, one of our BC people, who I miss, regularly baked 4-6 loaves of bread. I was always amazed at how he got them arranged in his oven. He also has a mixer that can handle that much dough. My 7-qt Cuisinart can only handle dough for three loaves.

[BakerAunt]

Tomatillo Sauce
Submitted by cwcdesign on July 15, 2011 at 8:05 pm

A spicy, green sauce that can be used on enchiladas, tamales or grilled fish
Source: California Home Cooking by Michelle Anna Jordan

2 pounds tomatillos, husks removed
1 cup water or chicken stock
1 large or 2 medium potatoes, sliced thin (really, really thin)
3 tablespoons vegetable oil
3 medium yellow onions, cut in 1/4 inch slices
8 garlic cloves, minced
5 to 6 serrano chilies, minced (I remove the seeds)
3 tablespoons torn cilantro leaves
kosher salt

Wash the tomatillos thoroughly. Chop them coarsely and place them in a heavy saucepan with 1 cup water or chicken stock. Bring to a boil, reduce the heat, and simmer, covered, until the tomatillos are soft and tender, 8 to 10 minutes. Remove the tomatillos from the heat and puree them in a food processor or with a food mill. If using a food processor, do not over process. Cook the sliced potatoes in boiling water until they are tender. Drain them thoroughly.

Heat the oil in a large pan over medium heat. Add the onions and sauté them until they are limp, about 8 minutes. Add garlic and serranoes, and sauté for 2 minutes more. Add the tomatillo puree, reduce the heat to low and simmer for 10 minutes. Add the potatoes and cilantro, season with salt and remove from the heat.

Use the salsa immediately, or refrigerate it covered until ready to use.

comments
Submitted by dachshundlady on Sat, 2011-07-30 18:20.
Are potatoes a normal ingredient for this type sauce? I love green salsa.

Submitted by cwcdesign on Sat, 2011-07-30 19:58.
I have no idea, but I think it helps thicken it for cooking with the enchiladas - this particular recipe is more a sauce than a salsa. But, if you wanted to do something else with it, I'm sure you could leave them out with no problem. I checked to see if the author commented on why potatoes were in the recipe, but she didn't.