Search Results for '("C'

[BakerAunt]

Chocolate Caramel Thumbprints
Submitted by Sheryle on December 14, 2004 at 1:22 pm

1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
16 vanilla caramels, unwrapped
3 tablespoons whipping cream
1 1/4 cups finely chopped pecans
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

Separate egg. Cover and chill egg white until needed. Set egg yolk aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk and vanilla.

In a medium bowl, stir together the flour, cocoa powder and salt. Add flour mixture to butter mixture; beat until well mixed. Wrap cookie dough in plastic wrap; chill about 2 hours or until easy to handle.

Preheat oven to 350 degrees. Lightly grease cookie sheets (or use parchment paper); set aside. In a small saucepan, combine caramels and whipping cream; heat and stir over low heat until mixture is smooth. Set aside.

Beat the egg white with a fork. Place egg white in a shallow dish. Place pecans in another shallow dish. Shape dough in 1-inch balls. Roll balls in egg white; roll in nuts to coat. Place balls 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each ball.

Bake about 10 minutes or until edges are firm. Spoon some of the melted caramel mixture into indentation of each cookie. (If necessary, reheat caramel mixture to keep it spoonable.) Transfer cookies to wire racks and cool.

In another small saucepan, combine chocolate pieces and shortening; heat and stir over low heat until melted and smooth. Let cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set. Makes 36 cookies.

[BakerAunt]

Chocolate Caramel Cheesecake
Submitted by Sheryle on August 07, 2003 at 5:19 pm

2 cups crushed vanilla wafers (about 50)
6 Tbsp. butter melted
1 14-oz. pkg. caramels (about 48)
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled

Combine crushed vanilla wafers and melted butter. Press mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake in a 350-degree oven for 10 minutes. Cool and set aside.

In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat, stirring frequently, until smooth. Pour over prepared crust. Sprinkle with the 1 cup pecans. Chill in refrigerator while preparing filling.

In medium bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until combined. Add eggs, beating on low speed just until combined (do not over beat); stir in melted chocolate. Pour over caramel-nut layer in pan.

Bake in a 350 degree oven about 40 minutes or until center appears nearly set when shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Loosen from side of springform pan; cool completely on wire rack. Cover and chill in refrigerator for at least 4 hours.

Let cheesecake stand at room temperature for 20 minutes before serving. Garnish each serving with whipped cream, nuts, melted chocolate and/or chocolate curls and caramel topping, if desired.

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

[BakerAunt]

Chewy Butterscotch Brownies
Submitted by Sheryle on August 08, 2010 at 7:00 pm

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cup brown sugar, packed
1 Tablespoon vanilla
2 eggs
1 2/3 cup (11oz)Pkg. butterscotch morsels, divided
1 cup chopped nuts

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in medium bowl.

Beat butter, brown sugar and vanilla extract in a large mixer bowl until creamy. Beat in eggs.

Gradually beat in flour mixture. Stir in 1 cup morsels and nuts.

Spread into ungreased 13x9inch pan. Sprinkle with remaining morsels. Bake for 30 to 40 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack.

comments

Submitted by pjh on Sun, 2010-08-08 21:15.
I'm on an eternal quest for really butterscotch-y blondies - this may be the recipe! I think adding some vanilla butternut or butter rum flavor would be yummy, too. Thanks for posting this. Interestingly, I just ran across an old recipe for butterscotch chocolate brownies - combination of butterscotch and chocolate, with emphasis on the butterscotch. I'll have to remember to post that tomorrow... PJH

[Mike Nolan]

I pretty much gave up on doing fireworks a year or two after we moved into this house; our neighbors for blocks in every direction more than make up for it, it sounded (and smelled) like World War 3 by about 10 PM last night.

• This reply was modified 9 years, 9 months ago by htfoot.

[BakerAunt]

Caramel Corn
Submitted by Sheryle on February 18, 2005 at 1:47 pm

4 quarts freshly popped corn (I use popcorn popped on stove)

1 cup sugar
1/2 cup dark corn syrup
1/2 tsp vanilla
1/2 cup butter
1/2 tsp salt

Put popcorn in 13X9 inch sheet pan or bigger (I recommend a larger pan. I use one of those large disposable aluminum turkey roasting pans).

In 1 1/2 quart saucepan combine sugar, butter, corn syrup, salt and vanilla. Cook over medium heat stirring constantly, until mixture comes to a boil. Boil 5 minutes stirring constantly. Remove from heat and pour over popcorn, stir until well coated.

Bake in a preheated oven at 250 degrees for 1 hour. Stir every 15 minutes. Remove from oven. Store in a tightly covered tin.

[BakerAunt]

Buckeyes
Submitted by Sheryle on February 18, 2005 at 11:43 am

1/2 cup (1 stick) butter or margarine, room temperature
1 (1 pound) box confectioners sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
1 (12-ounce) package chocolate chips
1/4 stick paraffin*

Cream the butter, confectioners sugar, peanut butter and vanilla. Form into small (buckeye-sized) balls and refrigerate overnight.

Melt the chocolate chips and paraffin in the top of a double boiler. Stick a toothpick in the candy ball and dip it in the chocolate mixture. Leave part of the ball uncovered so that it resembles a buckeye. Place on waxed paper to cool and harden.

The Buckeyes can be frozen. Makes 3-4 dozen
*Paraffin takes longer to melt than chocolate, so start it melting first.

[BakerAunt]

Baby Ruth Bars
Submitted by Sheryle on August 16, 2010 at 8:43 pm

These no bake bars are similar to Rice Krispie Treats but, due to the addition of peanut butter and a milk chocolate/butterscotch topping, are much better! At least that's what my family says.

1 cup light corn syrup
1 cup sugar
1 1/2 cup peanut butter
4 cups Rice Krispies
6 oz. milk chocolate chips
6 oz. butterscotch chips

Bring corn syrup and sugar to a boil.

Remove from heat and add peanut butter. Stir in Rice Krispies.

Spread in 9 x 13 pan (sprayed with cooking spray), press down and let cool.

Melt chips in double boiler. Pour over cooled Krispies mixture and let cool. Cut and enjoy!

comments
Submitted by berwynbaker on Sat, 2010-08-21 08:06.
Sounds great. I am going to have to try this one.

Submitted by The Happy Kooker on Wed, 2010-09-15 16:59.
These sound great I'm going to make them for our church bake sale

Submitted by berwynbaker on Wed, 2010-09-22 19:02.
Just got around to making these the other day and they were really good. Even my non-cookie eating husband enjoyed several of them.

Submitted by Sheryle on Thu, 2010-09-23 17:04.
Glad you liked them!

Submitted by debg50 on Fri, 2010-09-24 11:27.
Looks like a great recipe to make for booster club bake sales. Everyone loves rice krispie treats!

[BakerAunt]

Apple Walnut Cake
Submitted by Sheryle on October 28, 2011 at 2:57 pm

Very good and easy.
Yield: 16 servings
Source: Cookiebaker's Corner

1 2/3 cups sugar
2 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
4 cups chopped, unpeeled apples (4 or 5 apples)
1 cup chopped walnuts

Frosting
2 (3 oz. blocks) cream cheese, softened
3 Tbs butter, softened
1 tsp vanilla
1 1/2 cups confectioner's sugar

Oven Temperature: 350°F

In a mixing bowl, beat sugar and eggs.

Add oil and vanilla; mix well.

Combine flour, baking soda, cinnamon, salt, and nutmeg; gradually add to sugar mixture, mixing well.

Stir in apples and walnuts. Batter will be very thick...like cookie dough.

Pour into a greased and floured 9x13 inch pan.

Bake for 50-55 minutes or until cake tests done. Let cool.

Frosting
Beat cream cheese, butter and vanilla in a mixing bowl.

Gradually add confectioner's sugar until the frosting has reached desired spreading inconsistency.
Frost cooled cake.

[BakerAunt]

Applesauce Bread for Bread Machine
Submitted by Sheryle on August 15, 2010 at 11:34 pm

This is a delicious moist bread and if you have any leftover, it makes great french toast.

1 1/4 cups applesauce (I use unsweetened)
2 tbs. margarine or butter
1 1/2 tbs. sugar
1 tsp. salt
1 tsp. cinnamon, optional
1 cup whole wheat flour
2 cups bread flour
2 tsp. yeast

This recipe makes a 1 1/2 pound loaf of bread. Use the Sweet or Basic cycle.

I noticed my bread was rising too high, since I use instant yeast, I cut it back to about 1 1/2 tsp. instead of the 2 that the recipe calls for. I also check the dough after about 5-10 minutes of kneading. It's usually fairly wet so I always have to add more flour.

*The recipe says the cinnamon is optional, but I think it's a must.

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

[BakerAunt]

Almond-Raspberry Thumbprints
Submitted by Sheryle on December 19, 2003 at 1:59 pm

1 1/2 cups blanched slivered almonds
1 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup seedless raspberry jam (can substitute another flavor of jam)

Heat oven to 350 degrees.

Place almonds in a jelly-roll pan and bake until golden but not brown, about 5 minutes. Cool. Pulse the almonds in a food processor until finely chopped.

Beat the butter, sugar and almond extract in a large mixing bowl at medium speed until light and fluffy. Beat in chopped almonds. Reduce speed to low, and beat in the flour and salt just until combined.

Shape dough into 1 inch balls. Place the balls 2 inches apart on ungreased cookie sheets. With your index finger, press down the center of each ball to make a deep well. Bake 6 minutes.

Remove from oven and carefully re-press fingerprint. Spoon about 1/4 teaspoon jam into each indentation. Return to oven and bake until edges are golden, about 6 to 8 minutes more.

Leave on cookie sheet for one or two minutes or cookies will fall apart. Transfer cookies to a wire rack to cool. Repeat with remaining dough and jam.

Makes about 4 dozen.

[BakerAunt]

"Wonderish" Bread - white sandwich bread
Submitted by KitchenBarbaria... on April 30, 2011 at 10:30 am

A recipe for white sandwich bread for making in the Zojirushi Yield: 1 loaf

2.5 tsp Active Dry Yeast
0.25 c warm water
1 T sugar
1 c warm water
0.25 c sugar
2 T oil
500g national brand bread flour or King Arthur All Purpose flour
(in the neighborhood of 11.7% protein)
0.25 c Potato flakes
0.25 c Powdered milk
1.5 tsp salt
0.25 tsp powdered ginger

STEP 1
Hydrate for 15 minutes:
2.5 tsp Active Dry Yeast
0.25 c warm water
1 T sugar

STEP 2
Place in bread pan:
1 c warm water
0.25 c sugar
2 T oil

STEP 3
Add the hydrated yeast/water/sugar from step 1 to the pan.

STEP 4
Mix together dry ingredients and add those to the pan

Bake on basic cycle, light crust, or use the following program (slightly longer rise times)
light crust

Preheat off
Knead 15m to 25m
1st rise 45 min
2nd rise 45 min
(remove paddles at end of 2nd rise - optional)
3rd rise 60 min
Bake 60 min

Remove from pan no longer than 5 min after the end of the bake cycle and wrap in muslin, place in plastic bag open at the top until cooled.

Slice, serve, and enjoy!

comments
Submitted by AggieBride12 on Fri, 2012-05-18 16:01.
potato flakes? like instant mashed potato type flakes?

Submitted by KitchenBarbaria... on Fri, 2012-05-18 18:29.
Yup, that's it exactly. Potato flakes are frequently used in various bread recipes to increase softness and shelf life. You can also use actual mashed potatoes and/or potato water (water that potatoes have been cooked in) but then you must adjust the moisture in the recipe accordingly.

Submitted by elaniaelcharoqen on Sat, 2013-05-18 18:09.
What do I need to do to convert this recipe for oven baking as I do not have a bread machine?

Submitted by KitchenBarbaria... on Sat, 2013-05-18 19:44.
Nothing, just mix and knead as you would for any other bread recipe.

[BakerAunt]

Tsourakia (Sweet Bread)
Submitted by KitchenBarbaria... on May 02, 2013 at 2:49 pm

Posted by Joan~Ga - see link below

6 eggs
1 & 1/2 cups salted butter
1 & 1/2 cups sugar (use 2 cups for sweeter bread)
1 cup milk
grated lemon/orange peel
5-6 cups flour
yeast-2 large squares of Red-Star or 3 packets dry yeast

Beat eggs and mix with orange zest. Mix butter and sugar in separate bowl. Warm milk very slowly; be careful not to burn. [Dissolve] yeast in warm milk. Add to mixture. Then slowly add flour to right consistency.

Let dough rise in a warm place covered with towels. The first rise should take 3-4 hours. After first rise, cut in 6 equal pieces. Take 2 pieces and braid in desired shapes. This should make 3 loaves of sweet bread. Cover again and let rise a second time for 2-3 hours.

Cook @ 300 degrees for approximately 45 minutes until golden brown .Do not overcook.

[BakerAunt]

Sweet, Sweet Streusel
Submitted by KitchenBarbaria... on September 10, 2012 at 7:23 am

Streusel that works using melted butter - a minor variation on a recipe posted by louiewags

For the whole Potential Pie Perfection Package:
First, the foundation of all pies, THE CRUST aka Perfect Pie Pastry Premix
Then, the center of it all, the apple pie filling aka Apple Ambrosia

And now the Parade Of Streusels
Streusel #1 - Sweet, Sweet Streusel
Streusel #2 - Foster's Best Crumb Topping
Streusel #3 - Big-Frank's Beautiful Balanced Bakery Betopping Bits, AKA Professor-Frank's Pulchritudinous Pulverulence for Proper Pastry and Pie Peaks

Yield: 1 9-inch pie

67g (1/3c) granulated sugar
73g (1/3c) brown sugar
158g (1 1/3c + 1 1/3 T) Cake flour or White Lily AP flour
2 tsp cinnamon
3/4 tsp nutmeg
1 tsp ginger
dash of salt
190 g (6 T + 2 tsp) butter

Stir together both sugars, the spices, and the salt.

Melt the butter - not too hot, just to melt.

Sift the flour and stir into the butter/sugar mixture till well incorporated.

Let this set up - I stick it in the fridge or freezer for 15 minutes.

It will solidify - break it up with a fork and crumble with a dough blender.

Spread over the filled pie as evenly as possible. Break up any larger chunks--aim for about pea size.
Bake as usual, cover with foil if needed.

[BakerAunt]

Spices - roast and grind your own
Submitted by KitchenBarbaria... on November 25, 2013 at 10:10 am

Freshly ground cumin and coriander are MUCH MUCH better than the pre-powdered stuff. It also means you only have to buy the spice once in the whole form instead of twice, in whole seeds and as ground powder.
Source: My South Indian mother-in-law, and thousands of years of Indian culinary tradition.

The spice of your choice:
I do this most often with soft woody seeds like cumin, coriander, and fennel. Such seeds have a lot of flavor in their more volatile components which quickly dissipate once ground. Because of this, the ground spices have a very short shelf-life compared to the whole seed and are usually badly degraded by the time you buy them and get them home. Coriander seed, in particular, is virtually useless when pre-ground at a factory as many of its most flavorful components are particularly volatile and rapidly degrade once exposed to oxygen.

The procedure is simple - take a frying pan and preheat it over a moderate heat. Pour enough seed into it to cover the bottom about one-seed thick. Roast the seeds, shaking the pan gently to stir them around and turn them a bit so they brown somewhat evenly. They are done roasting when you can smell them roasting - you can just tell, I don't know how to explain it better than that. Dump them onto a cool ceramic plate to help cool them - they will continue roasting even after you remove them from the heat, I've found doing this helps to keep them from burning in case your heat was just a tad too high. From there, dump them into a coffee grinder (that you don't use for anything but spices) and grind them up. Let them cool in the grinder and let the "dust" settle, as it were; then store in a tightly sealed spice jar. You can also grind them up in a mortar and pestle if you are more dexterous and energetic than I am!

Roasted and fresh ground cumin has a strong nutty aroma and a better flavor than the pre-ground. For coriander seed, there just is no substitute for roasted and fresh ground - the flavoring elements in coriander seed are so volatile that no pre-ground can last long enough through production, packaging, shipping, and then sitting on a grocer's shelves to be any comparison. There are two things I won't buy at all - one is dried curry leaves, they are useless bits of dusty plant material - and the other is pre-ground coriander. The freshly ground roasted seeds have a strong citrus element that is totally lacking in any pre-ground. I bought pre-ground coriander for years and thought it was a useless spice - until I finally got around to roasting and grinding my own. I am totally converted to grinding my own spices whenever possible now.

I usually make no more than 1/4 c at a time. It doesn't take that long once you get the hang of it and at the rate I use it, it holds up well. The less time it hangs around after roasting/grinding, the better!

SOME TIPS AND TRICKS:
Do not cover the ground spices any longer than you need to to let the dust settle. There is considerable moisture in these seeds and you want to let that "air out" as it cools.
Dump the powder out on a ceramic plate and spread it around, similarly to when you take the seeds off the hot stove, to cool it faster.

I've found using the very smallest Lock 'n Lock containers - which you can only get off the Lock 'n Lock website, and not always there at that - is the best storage method for the ground spices. It helps preserve the volatile flavor components that are so short-lived once you've ground the seed. Any very tightly sealing container should help. Keep it small - you want as little headroom for air space as possible.

Coriander seed is more delicate than cumin seed - it will need a slightly lower temperature than cumin seed. Coriander seed will burn QUITE QUICKLY if the temperature is a little too high.

The best way to handle coriander seed is to use a 2 or 3 step grinding process.

1) Grind it all up - there will be large chunks of seed coat left.

2) Use a small-mesh strainer, use a spoon to stir it around to get the finer grind stuff to fall through. Retain the coarser stuff.

3) Put the coarser stuff back in the grinder and grind it up again.

4) Depending on your sensitivity, you can stop here or put it through steps 2 and 3 again for an even finer final grind.

5) Alternatively, you can stop after a single grind and sifting, and use the coarser stuff in soups and dals. The sharper pieces won't be so obvious and annoying when they've softened in all that liquid.
comments

Submitted by Marshview on Sun, 2013-12-29 17:28.
Many thanks. Many long years ago my family and I lived in Pakistan and we love the spices. I have not been good cooking the food but with your help I shall try again.

Submitted by KitchenBarbaria... on Mon, 2013-12-30 10:23.
There are many good Indian cookbooks out there to help you along on your way these days also. Try 660 Curries - I can't remember other titles off the top of my head ... but check out Amazon ratings for "Indian Cookbooks".

Submitted by broosed on Thu, 2014-03-13 13:00.
Where can I buy Cumin Seeds?

Submitted by KitchenBarbaria... on Fri, 2014-03-14 17:24.
You can usually find them at any grocery store, but they will be MUCH MUCH cheaper from an Indian or Asian grocer. Google "Indian grocery" with your town name and state - unless you are in a very small or isolated town, there will usually be at least one somewhere not too far.
Some groceries will have them in bulk bins for a better price - in my area HyVee has bulk bins, or try a local health food store. They often have things in bulk. Also places like Whole Foods or similar "natural" grocery store will probably have them in bulk.

Or you can buy them online - though with shipping it may not be cheaper than the stuff in the grocery store.

Here are some places that might help you locate a nearby grocer:

http://www.thokalath.com/grocery/index.php

http://www.searchindia.com/search/groc.html

Here are some online sources:

http://masalas4less.com/store/advanced_search_result.php?keywords=cumin+...

http://www.ishopindian.com/spices-title-up-c-38-p-7.html

You want regular cumin seed - aka white zeera or jeera.

Black cumin - kala jeera is a different though closely related spice

Royal jeera is caraway seed

[BakerAunt]

Soup - Potato
Submitted by KitchenBarbaria... on November 17, 2013 at 3:49 am

I've been making a version of this soup for about 8 years. The original recipe (link posted) called for different ingredients. Over time I discovered that the flour and extra butter called for in the original recipe was not only totally unnecessary, but detracted from the flavor and texture of the soup. Potatoes have plenty of natural starches in them to thicken the soup without having to add flour. Also, if you cook to have leftovers (as I do), the flour makes the soup set up into a gelatinous icky mass and develops an obvious and unpleasant grainy texture. You may not notice this graininess while the soup is fresh, but it becomes the most obvious feature of the soup the next day or after freezing. Since I started leaving that out entirely, the flavor of the soup was much better even when fresh. I didn't realize until I stopped using it how the flour muted the flavor of the soup, nor how much it affected the texture, even when fresh off the stove.

If the 1/2 pound of bacon isn't enough for you, go ahead and use a pound - but use only about half the resulting bacon grease. I think how much bacon you want ends up being related to the size of the potatoes you use - the original directions are vague, saying only "8 potatoes". If you use 8 baking-size potatoes, that's one thing, but if you use 8 medium russets, that's about half as much. I use 8 med. russets. I will weigh the potatoes the next few times I make this and update with an approximate weight to aim for.

Russets or other starchy potatoes are best for this soup if you want a creamy, thick soup.
If you want a clear broth (or at least clearer), use something less starchy such as Yukon Gold potatoes, leave out the cream, and skip the step where you mash up some of the potatoes and add them back in. Personally I wouldn't bother to peel the potatoes when using a thin-skinned, buttery-fleshed variety such as Yukon Gold.

Yield: 6 servings
Source: http://allrecipes.com/recipe/absolutely-ultimate-potato-soup/detail.aspx

• 1/2 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 2-3 T chopped fresh cilantro
• salt and pepper to taste

1. Chop a package of bacon in half - wrap one half up and save it for later.

2. Unwrap the other half and cut it into about 6 chunks. Cook in the bottom of a large soup pan. When the bacon is crisp, scoop it out and set it aside, leaving the bacon grease in the pan.

3. While the bacon is cooking, prep the vegetables - chop the onions and celery, and peel and cube the potatoes.

4. Saute celery, onions and garlic until they just start to cook, then add the potatoes and toss to coat, saute for another 3 or 4 minutes.

5. Add chicken stock (not broth, but stock - the boullion cubes are fine if you can't find actual stock - I recommend

6. Aldi's/Trader Joe's low-salt chicken stock) to cover the potatoes.

7. Add the cooked bacon.

8. Bring to a simmer; cover the pan and cook until the potatoes are cooked and tender, about 20 minutes.

9. Add the tarragon after about 10 minutes.

10. Add the cilantro when potatoes are done.

11. Add the cream and stir in thoroughly.

12. While the soup warms back up, remove some of the potato chunks and mash them with a fork or potato masher. Be careful, they are hot!!! Use a much larger bowl so they don't creep up over the edge while you're mashing them. You could also remove some of the soup and liquid and puree it in a blender, but I find it easier to just mash them up by hand rather than having to deal with hot soup in a blender.

13. In either case, add the mashed or pureed potatoes back into the soup and stir it up well.

14. Serve!