Search Results for '("C'

[BakerAunt]

Blueberry Buckle- a Mainer's Specialty!
Submitted by glory on August 06, 2002 at 11:13 am
I have made this many times and it is always loved.

Topping:
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 cup butter

Batter:
1/4 cup butter
3/4 cup sugar
2 eggs
1/2 cup milk
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries, washed and stems removed (if using frozen toss with a bit of flour first to avoid purple batter)

To make the topping, stir the sugar, flour , cinnamon, and butter with a fork in a small bowl. Continue until the mixture crumbles. Set aside

Preheat the oven to 350 degrees and grease 9" square pan.

In a mixing bowl, cream the butter, and sugar, add the eggs one at a time, and stir in the milk.
Sift the flour, salt, and baking powder into a separate bowl. Gradually stir it into the butter and sugar mixture. Fold in the blueberries, then spread the batter into the pan. Sprinkle the topping over the batter

Bake the blueberry buckle for forty-five minutes, or until a toothpick inserted in the middle comes out dry. Let cool, then cut into squares. Serves 8.

comments
Submitted by rkayg99 on Mon, 2014-06-23 22:15.
I have made this every year as soon as we have enough ripe berries on our blueberry bushes. It's always a "HIT"! The buckle never gets a chance to cool before it's devoured.

[BakerAunt]

Black Chocolate Cake
Submitted by glory on December 27, 2002 at 12:40 pm

Here is the cut and paste from my original post. This is our favorite chocolate birthday cake. If you recognize it, it is because it is really the deluxe devil's food cake on the back of the Softasilk flour box! Do NOT let that deter you! It is sinfully rich and feather light.

2 cups sugar
1 cup (2 sticks) butter, softened
1 tsp. vanilla
3/4 tsp. almond extract
2 eggs
2 1/2 cups cake flour
1 cup black baking cocoa
2 tsp. baking soda
1/2 tsp. salt
2 1/4 cups buttermilk

Heat oven to 350*. Grease and flour 3 round pans, 9x1 ½ inches.

Beat sugar, butter, vanilla and almond extract in a large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Mix cake flour, cocoa, baking soda and salt. Beat into sugar mixture alternately with buttermilk with on medium speed. Beat 1 minute longer pour into pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.

[BakerAunt]

BBQ Chicken Potpie from Cooking Light
Submitted by glory on August 06, 2002 at 11:56 am

Freezes well w/o cornbread top and doubles easily
Use cooking spray to grease an 9x13” glass pyrex baking pan

In a large pot, sauté for 5 minutes:
1 tsp. Vegetable oil
2 cups onion, chopped
½ cup green pepper, chopped
1/3 cup diced seeded poblano chili
1 small garlic clove, minced

Add and cook 2 minutes:
1 ½ tsp. Cumin seeds
1 tsp. Ground coriander

Add ¼ cup cider vinegar. Stir down and scrape brown bits.

Add 4 cups shredded cooked chicken breast.

Add:
2 Tbs. brown sugar
1 oz. Unsweetened chocolate, grated
1 (12oz.) bottle of chili sauce
1 (10 ½ oz.)can low salt chicken broth

Will need for crust: 1 (11.5 oz.) can refrigerated corn bread twists

Preheat oven 375 degrees.

Spoon filling into greased baking dish. Unroll cornbread dough, separating into strips. Place lattice fashion over chicken mixture. Bake for 25 minutes or until golden brown. Let stand 15 minutes before serving.

Yield 8 servings with394 calories, 12 gm fat, 78 mg chol.

[BakerAunt]

Bacon, Cheddar, and Chive Scones
Submitted by glory on August 06, 2002 at 11:18 am

Coincidentally, bookbag posted this one once as well- we have the same little Betty Crocker book. We both like these so perhaps some of you will too.

2 cups. flour (bookbag uses 1/2 KA Irish-style)
2 tsp. CALUMET Baking Powder
1/4 cup (1/2 stick) butter or margarine
3 eggs, divided
1/2 cup light cream or half-and-half
1 1/2 cups (6 ounces) KRAFT Natural Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER center cut bacon, crisply cooked, crumbled
1 Tbs. chopped fresh chives
1 Tbs. water

Mix flour and baking powder in large bowl. Cut in butter using pastry blender or knives until coarse crumbs form. Beat 2 of the eggs and cream in medium bowl. Add to flour mixture; stir just until moistened.

Stir in cheese, bacon and chives. Shape into ball. Knead dough 10 times on lightly floured surface. Roll out to 12x6-inch rectangle.

Cut into 8 (3-inch) squares; cut each square in half diagonally. Place on lightly greased cookie sheet. Mix remaining egg and water in small bowl. Brush top of scones with egg mixture.

Bake at 425°F. for 14-16 minutes or until lightly browned. Serve warm. Or cool and package for gift-giving. Makes 16.

[BakerAunt]

All American Baked Beans
Submitted by glory on June 25, 2004 at 11:04 am

This is a reduced sugar version of one from those silver palate ladies. Honestly, I think the sugar could be reduced even further as it still has quite a bit. They are wonderful beans though and the best homemade recipe I have had. This is a New England Style closest to that of B&M.

1 lb. dried navy beans
8 oz. smoked bacon, cut into small bits
1 cup chopped onions
2 cloves garlic, chopped
1 cup packed dark brown sugar
2 cups ketchup
1/3 cup maple syrup
1/3 cup dark molasses
1/4 cup Worcestershire sauce
(*you will be reserving 3/4 cup of the bean liquid after you cook them)

Rinse and pick through the beans. Soak overnight in a large pot of water.

Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain reserving the cooking liquid.

Preheat the oven to 300*F.

Place a 2 quart flameproof casserole or a Dutch oven over medium heat and sauté the bacon until it is just about done and the fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5-10 minutes.

Add the brown sugar and stir over medium low heat until it has dissolved, about 5 minutes. Then stir in the ketchup, maple syrup, dark molasses, Worcestershire sauce. Add the drained beans and mix well.
Cover the casserole and transfer to oven. Bake stirring occasionally making sure you scrape the bottom of the casserole for 2 1/2 hours.

Add the 3/4 cup reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10-15 minutes, stirring once. Serve hot. 10-12 portions

Note: Since this recipe takes some time I often double it using two dutch ovens. I do measure separately into each oven as it is just easier and takes little additional effort. The beans freeze well so they can be put up for several occasions

[BakerAunt]

reply by: chiara on April 12, 2015 at 5:16 pm
[uploader's note: submitted in a BC thread; I've put it into the recipe section]

A friend whose family comes from northern Germany made this cake and shared the recipe. It's called "Gewitter Torte" in German ("thunderstorm cake"). It is basically the same recipe except the Germans layer the cake with fresh fruit.

Gewitter Torte

Cake:
100 grams butter
125 grams sugar
½ tsp vanilla
150 grams flour
3 egg yolks
1 whole egg
Topping:
4 egg whites
200 grams sugar
Sliced almonds

½ liter heavy cream
Whip-It whipped cream stabilizer
Confectioners’ sugar to sweeten (about 2 tbs.)
Fruit (gooseberries, raspberries, peaches, etc.)

Grease 2 springform pans.

Combine dry ingredients.

Cream butter, sugar, vanilla and eggs (3 yolks and 1 whole). Gradually add flour.

Beat egg whites, adding sugar until glassy peaks form. Divide batter between the two pans, spread to cover bottoms, spread meringue on top, sprinkle almonds on top. Bake (at 180 C) until almonds are light brown (about 30 minutes).

Whip cream with WhipIt and confectioners sugar.

Shortly before serving, assemble in the tortenring in the following order:
--1 layer cake with almonds on top
--fruit
--whipped cream
--2nd layer of cake with almonds on top.

[BakerAunt]

German donuts

I wonder if anyone here can help me. I saw a donut that my grandmother in Germany made for me many years ago and I had forgotten all about them until I saw them on you tube. One video called them Krapfen backen and another called them Kucheln. They are round pieces of dough stretched in a circle so it is thinner in the center. They were dropped in a frying pan with oil, and the center popped up, cooked till golden then turned over till the other side was golden. When removed they were placed on a paper towel and covered with powdered sugar. Very simple but delicious. If anyone knows what they are called in English or has a recipe I would love to have it. All the recipes I found on you tube or google were in German, and my German is not so good anymore. Thanks for any help.
posted by: buttercup on October 04, 2015 at 7:22 pm in Q & A

reply by: dachshundlady on October 04, 2015 at 7:27 pm
Were they yeast or quick risen?

reply by: swirth on October 04, 2015 at 9:15 pm
buttercup...take a look at these...they are also from Germany and the story about thin in the middle sounds just like you speak of:
-
http://www.bellaonline.com/articles/art180651.asp
-
Scroll way down, it has a recipe and is a long article.

reply by: buttercup on October 04, 2015 at 11:16 pm
Oh boy, I replied to DL about 3 hrs. ago. I guess I must have missed hitting the submit button. Yes I found the name Auszogne and a recipe, on you tube. The written recipe was supposed to be on her blog, but I couldn't find it. In the directions she added "curt", not sure what that is but it looked like sour cream. I'm sure I can find the translation on a German site.
Swirth, I also found the same link you did, thank you for posting it because I didn't bookmark it. I want to try them soon because they bring back good memories of my grandmother making them for me in Germany. Thanks for your help ladies.

reply by: dachshundlady on October 05, 2015 at 8:23 am
My mom used to make "dough bellies" but they weren't as thin in the middle. And on reading that article I never knew that there are Catholic "donuts" and Protestant ones.

reply by: RonB on October 05, 2015 at 9:02 am
As to the difference between catholic and protestant donuts - obviously, some are "holier" than others...
.
.
Ron (running for cover)

reply by: dachshundlady on October 05, 2015 at 3:42 pm
You better run buddy.

reply by: buttercup on October 05, 2015 at 6:56 pm
Good one RonB. lol

reply by: cwcdesign on October 05, 2015 at 10:06 pm
He's baaack - LOL!

reply by: Mrs Cindy on October 07, 2015 at 3:51 pm
Duck, Ron! Duck! Incoming donut holes........
.
~Cindy

reply by: dachshundlady on October 07, 2015 at 6:09 pm
Hahahaha!

reply by: bakeraunt on October 07, 2015 at 6:58 pm
Now I'm wondering what "kurt" is. It's not in my German-English dictionary. I looked up cream, and that is Sahne. I couldn't find a word for sour cream. I probably need a German-English dictionary more geared to baking and food!

reply by: RonB on October 07, 2015 at 7:42 pm

reply by: bonitabarbSD on October 12, 2015 at 2:36 pm
This is a reply about the word "kurt or curt" in the video. Could it be that the speaker said the word spelled "curd or kurd" since a "d" at the end of a German word sounds like a "t"? It has been a very long time since I studied German, and I don't use it in Southern California!

reply by: bakeraunt on October 12, 2015 at 2:45 pm
I thought of that too, but the online German dictionary defines Kurds as the Iranian/Afghan ethnic group.
#
I tried Kurt, which came up with an umlaut, but it means to select or choose.

reply by: buttercup on October 12, 2015 at 6:27 pm

The video shows "curt" in the ingredients and shows the word on screen. This is the video.
http://www.youtube.com/watch?v=UsCstkmINco&list=LLx-bKW0YUk7n9QBzB5xmqWA&index=3. I hope this long address will work.

reply by: buttercup on October 12, 2015 at 6:29 pm

If the above does not work try putting this in the search on you tube
How to make Bavarian Donuts//Auszogne
I'm not the greatest at transferring videos so I hope this will work. Thanks for all your help.

reply by: bakeraunt on October 12, 2015 at 6:41 pm
I think we need a culinary German to English dictionary. "Curt" is not coming up as a German word. Maybe it's British curded cheese?

reply by: JennC13 on October 26, 2015 at 5:07 pm
Could the word actually be "Quark"? This is a German cheese similar to "farmers cheese". My BIL is from Germany, and he asked me to make a German cheesecake, and this is what they make it with. I have seen quark locally, but it is not easy to find.

reply by: omaria on October 26, 2015 at 7:25 pm
They might use something like cottage cheese. Jenn, in Holland they also make "kwark taart' And my friend from Holland who came to visit me here could not find anything that came close. In my personal recipes here I do have a recipe to make it. I will look for it and let you know.
.
Ok. there are 2 recipes. One made with yoghurt culture and one with buttermilk. On the top of this page type in ancameni . Go to her page and on the first page of her recipes is the one for yoghurt quark and on the 2nd page is the one made with buttermilk

[uploader's note: these recipes are here on the Nebraska kitchen site--search by ancameni]

reply by: buttercup on October 28, 2015 at 10:58 am
JennC13, you could be on to something. She did spell the word "curt" but it did look like sour cream or maybe quark, I do have a place that sells that. I also have found some other recipes but have not made them yet, dealing with some health issues and not baking much. Thanks for your reply.

reply by: buttercup on February 09, 2016 at 6:56 pm
I think I just found the answer to my question about "curt/kurt" that I saw in a you tube video for the German donuts. I was looking through my weekly Shop Rite flyer and saw a coupon for Elli Quark.
Elli Quark is a spoonable FRESH CHEESE with a creamy texture similar to Greek yogurt, but with a richer, LESS SOUR taste. It also has a better protein-to-carb ratio than Greek yogurt, with HIGH PROTEIN and NO ADDED SUGARS or artificial sweeteners.
I think the puzzle is solved. YEAH

reply by: chiara on February 24, 2016 at 11:05 pm
Except "quark" is pronounced "kvark" in German and in English. I have never heard it pronounced any other way. I watched the video. The recipe calls for "2 tbs. curt" The only ingredient that she adds in that is not in the recipe is melted butter. So clearly, it is 2 tbs. melted butter. Don't know why the recipe shows it as "curt".

reply by: buttercup on February 26, 2016 at 9:16 am
Not sure which video your referring to but I am questioning what "curt" is. She adds 1 tablespoon at the end of the recipe and I think what she is adding is Quark. Many people have asked her what "curt" is but it's an older video and she never answered the question.

reply by: frick on February 26, 2016 at 8:54 pm
All this discussion aroused my curiosity. I watched the video and she did not have butter on the list of ingredients but the white product she spooned in later looked just like sour cream. Good luck.

Quark
reply by: swirth on May 19, 2016 at 7:47 pm
ancameni was from Germany and that is why I wanted her recipes saved...she never posted much, if at all, after the switch to the newBC. She (Alex Spurgeon) attended the BC Gathering in Kansas City with Susan Reid, Bryan Carmaneti (sp), Mike Nolan, Sarahh, wingboy and wife, Jan, and Bryan's daughter Melissa.
-
http://bakingcirclefriends.blogspot.com/2009/10/kc-kaf-gathering.html

[BakerAunt]

U.S. WHEAT FLOUR TYPES AND BEST USES:
.
.
Wheat Flour Protein:
-Protein levels range from about 7% in pastry and cake flours to as high as about 15% in high-gluten bread flour.

-Protein percentage indicates the amount of gluten available in the a given flour. Gluten is the substance which develops when the flour protein, which occurs naturally in wheat flour, is combined with liquid and kneaded.

-Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively; like pizza, most yeast breads, and bagels.

-For cakes, pie crusts, cookies, biscuits, pancakes, waffles and pastry to be short and crumbly or tender, a lower protein flour is better. Also, in higher gluten flours, the gluten can overpower the chemical leaveners like baking powder or baking soda, causing the final baked goods to not rise as high.

-Hard winter wheat, mainly grown in the north, has a higher protein and more gluten, 10% to 13%.
Most northern and national brand all-purpose flours, bread flour and high-gluten flour is made from hard winter wheat.

-Soft summer wheat, mainly grown in the south, has a lower protein and lower gluten, 8% to 10%
Most cake, pastry and southern all-purpose flour is made from soft summer wheat.
Bleaching flour does a couple of things, it whitens the flour and it also alters the flour protein causing it to form weaker gluten. Most U.S. cake flours are bleached.
.
--------------
.
FLOUR PROTEIN BY TYPES AND BRANDS (retail flour):
.
CAKE FLOUR - 7% to 9.4% protein
Best Use: cakes, blending with national brands all-purpose flour to make pastry flour or Southern flour substitute.
-King Arthur Queen Guinevere Cake Flour, 7.0%
-King Arthur Unbleached Cake Flour Blend, 9.4%
-Pillsbury Softasilk Bleached Cake Flour, 6.9%
-Presto Self Rising Cake Flour, 7.4%
-Swans Down Bleached Cake Flour, 7.1%
.
PASTRY FLOUR - 8 to 9% protein
Best Use: biscuits, cookies, pastries, pancakes, pie crusts, waffles.
-King Arthur Unbleached Pastry Flour, 8%
-King Arthur Whole Wheat Pastry Flour, 9%
.
ALL-PURPOSE FLOUR, SOUTHERN - 8 to 9% protein
Best Use: biscuits, cookies, muffins, pancakes, pie crusts, quick breads, waffles.
-Martha White Bleached All-Purpose Flour, 9%
-White Lily Bleached All-Purpose Flour, 8 to 9%
.
SELF-RISING FLOUR (flour, baking powder, salt) - 8 to 10.5% protein
Best Use: biscuits, cookies, pancakes, muffins, quick breads, waffles.
-Gold Medal Bleached Self-Rising Flour, 10.5%
-King Arthur Unbleached Self-Rising Flour, 8.5%
-Martha White Bleached Self-Rising Flour, 9.4%
-Pillsbury Best Bleached Self-Rising Flour, 9.7%
-Presto Self Rising Cake Flour, 7.4%
-White Lily Bleached Self-Rising Flour, 8 to 9%
.
ALL PURPOSE BAKING MIXES (flour, shortening, baking powder, sugar, salt) - 6.25 to 12.5% protein
Best Use: biscuits, cookies, coffee cakes, pancakes, quick breads, pastry, waffles
-Arrowhead Mills All Purpose Baking Mix, 12.5%
-Bisquick Original Baking Mix, 7.5%
-Jiffy All Purpose Baking Mix, 6.25%
-King Arthur Flour All Purpose Baking Mix, 10%
-Pioneer Original Baking Mix, 7.5%
.
INSTANT FLOUR 10.5 to 12.6% protein
Best Use: thicken gravies, sauces, and soups without lumps.
-Gold Medal Wondra Quick Mixing Flour, 10.5%
-Pillsbury Best Shake & Blend Flour, 12.6%
.
ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10 to 11.5% protein
Best Use: makes average biscuits, cookies, muffins, pancakes, pie crusts, pizza crusts, quick breads, waffles, yeast breads.
-Gold Medal All-Purpose Flour, 10.5%
-Pillsbury Best All-Purpose Flour, 10 to 11.5%
-Pioneer All-Purpose Flour, 10%
-White Wings All-Purpose Flour, 10%
.
ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
Best Use: cream puffs, puff pastry, yeast breads, pizza crusts.
-Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
-King Arthur All-Purpose Flour, 11.7%
-Robin Hood All-Purpose Flour, 12.0%
.
BREAD FLOUR - 11.7 to 12.9% protein
Best Use: traditional yeast breads, bread machine, pizza crusts, pasta.
-Gold Medal Better For Bread, 12%
-King Arthur Unbleached Bread Flour, 12.7%
-Pillsbury Best Bread Flour, 12.9%
-White Lily Unbleached Bread Flour, 11.7%
.
DURUM WHEAT (Semolina) 13 to 13.5% protein
Best Use: Pasta.
-Hodgson Mill Golden Semolina & Extra Fancy Durum Pasta Flour, 13.3%
-King Arthur Extra Fancy Durum Flour, 13.3%
.
WHOLE WHEAT FLOUR - 12.9 to 14% protein
Best Use: hearth breads, blending with other flours.
-Gold Medal Whole Wheat Flour, 13.3%
-King Arthur 100% Whole Wheat Flour, 14%
-King Arthur 100% White Whole Wheat Flour, 14%
-Pillsbury Best Whole Wheat Flour, 12.9%
.
HIGH-GLUTEN FLOUR 14 to 15% protein
Best Use: bagels, pizza crusts, blending with other flours.
-King Arthur Organic Hi-Gluten Flour, 14%
-King Arthur Sir Lancelot Unbleached Hi-Gluten Flour, 14.2%
.
VITAL WHEAT GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
Best Use: Added to raise gluten. Adds extra gluten to low-gluten whole grain flours, such as rye, oat, teff, spelt, or buckwheat.
-Arrowhead Mills Vital Wheat Gluten Flour, 65.0%
-Bob's Red Mill Vital Wheat Gluten Flour, 75.0%
-Gillco Vital Wheat Gluten Flour, 75.0%
-Hodgson Mill Vital Wheat Gluten Flour, 66.6%
-King Arthur Vital Wheat Gluten Flour, 77.8%
.
--------------
.
Retail Flour Companies - Brands:
-Bob’s Red Mill Natural Foods, Milwaukie, Oregon -Bob's Red Mill
-C.H. Guenther & Son Inc, San Antonio, Texas - Pioneer Flour, Pioneer Baking Mix, White Wings Flour
-General Mills Company, Minneapolis, Minnesota - Bisquick, Gold Medal Flour, (sold US Pillsbury Flour , retains Pillsbury frozen goods)
-Hain Celestial Group Inc, Boulder, Colorado - Arrowhead Mills
-J.M. Smucker Company, Orrville, Ohio - Martha White Flour, Pillsbury Flour, Robin Hood Flour, White Lily Flour
-King Arthur Flour Company, Norwich, Vermont - King Arthur Flour
-Reily Foods Company, New Orleans, Louisiana - Swan's Down Cake Flour, Presto Self Rising Cake Flour
-Uhlmann Company, Kansas City, Missouri - Heckers Flour, Ceresota Flour
.
--------------
.
To make self-rising flour, add 1 1/2 tsp baking powder and 1/4 tsp table salt to each cup of flour.
.
To make a lower protein flour (similar to White Lily or Pastry flour), mix half cake flour with half all-purpose flour.
.
Another substitute for soft Southern flour, not quite as tender, for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch, mix well. (1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)
.
------
Version 7-6-2013

[BakerAunt]

Flavored Nut Recipe
reply by: swirth on October 16, 2011 at 6:24 pm

Submitted by: kimbob
Spiced Pecans
Makes 2 cups
Prep time: 5 minutes
Cooking time: 30 minutes
1 egg white
2 tbsp. water
2 cups pecans
1/2 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
Beat egg white and water; mix in pecans. In a separate bowl combine the sugar, salt and spices. Sprinkle over the nuts and mix thoroughly. Spread the nuts on a buttered baking sheet. Bake for 30 minutes at 300 degrees. Cool on waxed paper.

-------------------------------------------

Spicy Bourbon Nuts
Submitted by: cyndiok

At almost every celebration staged by The Catered Affair Company, hot, spicy nuts sit on the bar. Guests scoop them up by the handful.

• 1 pound pecan halves
• 1/2 cup bourbon
• 1/2 cup sugar
• 1/2 teaspoon angostura bitters
1 tablespoon Worcestershire sauce
• 1 tablespoon corn oil
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cumin
1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Set the oven at 325 degrees. Bring a saucepan of water to a boil. Drop in the pecans, cook for 1 minute, then drain at once. Rinse the nuts with cold water and set them aside.

Pour the bourbon into a small saucepan and bring it to a boil. Let it bubble steadily until it reduces to 1/4 cup.

In a large bowl, combine the bourbon and sugar. Stir well until the sugar melts. Add the bitters, Worcestershire, and corn oil. Stir in the pecans and mix thoroughly.

Let the nuts sit for 10 minutes. Using a rimmed baking sheet, spread the nuts out in one layer. Bake them for 35 minutes, tossing them every 10 minutes or until all the liquid evaporates.
In a bowl, toss the hot pecans with the cayenne pepper, cumin, salt, and black pepper. When all the nuts are coated with the seasoning, transfer them to the baking sheet. Let them stand for several hours until they are cool and dry.

Store the nuts in a tightly covered container for up to several days. Pack the nuts in small tins and attach a tag marked "store at room temperature" to each.

MAKES 1 POUND
---------------------------------------------

Spiced Pecans
Submitted by: lsb

• 1 egg white
• 1 tsp. cold water
Beat until frothy.
• 1 lb. pecans
Add to frothy mixture and stir to coat.
• 1 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
Mix with coated pecans.
Butter jelly roll pan and bake 225 degrees for 1 hour, stirring every 15 minutes.
-----------------------------------

SOUR CREAM CANDIED NUTS
1-1/2 c. sugar
1/8 tsp. salt
1/2 c. sour cream
2 1/2 c. nuts (walnuts, pecans, brazil nuts, etc.)
1/8 tsp. vanilla
Mix sugar, cream and salt.
Cook until soft ball stage.
Take off stove; add vanilla.
Beat with wooden spoon until thick.
Pour over nuts and spread over wax paper, separating the nuts.
-------------------------------------

Sweet Roasted Pecans
2 cups pecan halves
2 tablespoons light corn syrup
2 tablespoons maple syrup
1/3 cup granulated sugar
Preheat oven to 350 degrees.
Line a large baking sheet with foil. In a large bowl mix both syrups.
Put 1/3 cup of sugar in a large bowl.
Place pecans on foil. You can add a little more for a single layer of pecans.
Bake for 7 minutes at 350.
Remove pecans from oven and pour into syrups. Mix and coat well. Return
pecans to the same foil lined baking sheet making sure they are in a single layer.
Bake for 7 minutes at 350.
Before removing from the oven push pecans to the corner of the baking sheet.
Push pecans into the sugar and mix with a fork until well coated. Add more
sugar if necessary.
Spread on another cookie sheet to cool.
--------------------------------

Sweet and Spicy Nuts
1/2 cup plus 2 TB honey
1 TB water
1 pound fancy pecan halves
1/2 c plus 2 TB Sugar in the Raw turbinado sugar, divided
1 tsp ground cumin
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp cayenne
1/2 tsp kosher salt
Warm honey and water, do not allow to boil. Mix well and cool to room temperature. In a small bowl combine 1/2 c of sugar (turbinado) and spices. In a large mixing bowl combine honey and nuts. Toss well until nuts are thoroughly coated and no honey syrup remains in the bottom of the bowl. Toss nuts quickly and thoroughly with sugar/spice mix. Spread nut mixture on parchment-lined baking sheet. Bake in a preheated 350F oven for 5 minutes. Remove from oven and separate nuts with a spoon (they will begin to clump together as the sugar begins to melt). Sprinkle with remaining 2 TB of sugar. Continue baking 5-7 minutes more until nuts are browned and crystallized.
------------------------------

reply by: swirth on October 16, 2011 at 6:30 pm
Spiced Pecans
1 cup sugar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
3 cups pecans
Boil sugar, water, salt, cinnamon and mace until it reaches the soft ball stage. (Mom took out drops and put them in cold water to test.) Turn off heat. Add nuts and stir until all are coated. Pour out onto waxed paper and cool. Note: My mother always made these in her cast iron skillet. So I do too. It can be made in a non-stick skillet if desired.

reply by: swirth on October 16, 2011 at 6:30 pm
Spiced Party Nuts
1/2 tsp each cumin, chili powder, curry powder & garlic salt
1/4 tsp each cayenne pepper, ginger & cinnamon
2 Tbs. olive oil
2 cups whole almonds or pecans
Additional garlic salt (optional)
Preheat oven to 325 deg. Mix spices and set aside. Heat oil over low heat; add spices. Heat 3 to 4 minutes. Place nuts in a mixing bowl, add the spices, and toss well. Bake nuts single layer (325 deg.) for 15 minutes - shaking pan once or twice. Toss nuts with spices that are on bottom of pan. Cool; sprinkle with additional garlic salt.

reply by: swirth on October 16, 2011 at 6:58 pm
Shellacked Balsamic Pecans
2 cups lightly toasted pecan halves
½ cup firmly packed brown sugar
1/3 cup balsamic vinegar
½ tsp kosher salt
1. Line a baking sheet with parchment paper.
2. Place brown sugar and balsamic vinegar in a large, heavy bottomed skillet and cook over medium heat, stirring until sugar melts.
3. Add pecans and coat well. Continue stirring until there is no liquid left at the bottom about 3 to 5 minutes.
4. Spread in prepared baking sheet. Sprinkle evenly with salt.
5. Bake at 250 for 30 minutes, stirring.
Store in covered jar or freeze.

reply by: swirth on October 16, 2011 at 7:01 pm
Spiced Georgia Pecans
Makes 3 cups; enough for 8-10 people
1 teaspoon sweet paprika
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon sugar
4 tablespoons unsalted butter
1 tablespoon honey sorghum or cane syrup
3 cups shelled raw Georgia pecan halves (about 3/4 pound)
Directions:
Preheat the oven to 250 degrees F.
Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture.
Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream.
Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.
Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans.
Serve the nuts as soon as they have cooled, or store them. Stored in an airtight container, roasted pecans will keep 2 weeks.

reply by: swirth on October 16, 2011 at 7:04 pm
Bourbon Candied Georgia Pecans
Juice of 1/2 lemon
1 cup Georgia pecan halves
4-oz. bourbon
2-oz. brown sugar
8-oz. cane sugar
Directions:
Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.

reply by: swirth on October 16, 2011 at 7:07 pm
Cumin-Spiced Georgia Pecans
1 cup Georgia pecans, toasted
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon toasted & ground cumin seed
1/2 tablespoon extra virgin olive oil
Pinch cayenne
Directions:
Preheat oven to 350 degrees F.
Toast pecans in oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients.
Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad.

reply by: swirth on October 16, 2011 at 7:14 pm
Gluten-Free Candied Pecans
1 lb. shelled Georgia pecan halves
1/2 cup granulated sugar
1/2 cup powdered sugar
oil for frying
Directions:
1. Drop pecans into boiling water.
2. Boil 1 minute.
3. Drain.
4. Cover drained pecans with both granulated & powdered sugar.
5. Toss until most sugar has dissolved.
6. Drop pecans into fryer at 375 degrees for 1 minute.
7. Drain & spread pecans onto sheet tray to cool.

reply by: swirth on October 16, 2011 at 7:18 pm
Roasted Curried Pecans
Ingredients:
1 pound Georgia pecan halves
1 egg white mixed with 1 tablespoon water
2 tablespoons sugar
2 teaspoons finely grated orange rind
1 teaspoon seasoned salt
1 teaspoon mild curry powder
Directions:
Preheat oven to 250 degrees F.
In a medium bowl, combine pecan halves with egg white that has been whisked with a tablespoon of water. Stir so pecans are well coated.
Combine sugar, orange rind, seasoned salt and curry powder in a small paper sack or plastic bag. Add pecans to bag, and gathering the neck of the bag, shake vigorously to coat them with spices. Spread nuts onto two baking sheets and place in oven.
Bake pecans 20 minutes, then remove from oven and stir and spread out on pan again. Turn off oven, place pecans back in the oven, and crack oven door. Let them remain here for 45 minutes to 1 hour, or until they are crisp. They should not continue to cook during this drying period. If your oven runs hot, you may want to check them or give the oven some time to cool down before placing pecans back inside.
When pecans are completely cooled, store in airtight tins.

reply by: swirth on October 16, 2011 at 7:29 pm
LOL...I have many more but tried to get some posted with different spices and such and take a break. We have bought so many cases of pecans each year and always love to make a bunch of kinds to share with co-workers and friends, etc.
Many of these were from the oldBC.
We love chocolate coated pecans, too, and I've even flavored the chocolate with LorAnn oils for chocolate for even more flavors. Folks inhale chocolate covered pecans!

reply by: Mrs Cindy on October 16, 2011 at 9:00 pm
Yes, and I'm one of those people. That said, could you post some of those chocolate covered pecan recipes? :-))
~Cindy

reply by: swirth on October 16, 2011 at 9:34 pm
I don't have a recipe...just melt good quality chocolate as in chips, chunks, bars or even the melting discs...I read many years ago to use 1 tsp. Crisco per 12 oz. bag of chocolate chips to help the process along...works great. I do small melting batches in the microwave or it can be melted on very low heat on stovetop.
I use pecan halves and just dip them to coat and drop them onto parchment to cool and dry.
I add just a few drops (from a dropper, not pouring) of the LorAnn Oils chocolate flavoring oils to the melted chocolate before dipping.
Here's the link to 13 LorAnn chocolate flavorings:
https://www.lorannoils.com/c-9-flavors-for-chocolates.aspx
And, I've also used a few drops of their Peppermint Oil in the chocolates.
We've done batches of light, medium, dark and white chocolates and peanut butter chips and butterscotch chips, too!!
Butterscotch is so good!
Pecan pieces can also be dropped into the melted goody and just dropped into little cluster-like

reply by: Rkymtnbloom on December 08, 2013 at 12:31 pm
Great Recipes! How long can you keep spiced nuts in general? Should they be refrigerated?

reply by: Mrs Cindy on January 04, 2014 at 1:50 pm ..
In answer to your question. No, the nuts do not have to be refrigerated. Although I have found that you CAN freeze them if you are needing to keep them for more than several months. If you do freeze them, make sure to vacuum pack them first. Air, in the freezer is NOT your friend!
.
That said, package in an airtight container and spiced or candied nuts will keep for several months at room temperature.......if they last that long! ?
.
reply by: Broughnuts on January 13, 2014 at 1:04 pm
The first post pretty much nailed it:
"Beat egg white and water; mix in [nuts.] In a separate bowl combine the sugar, salt and spices. Sprinkle over the nuts and mix thoroughly. Spread the nuts on a buttered baking sheet. Bake for 30 minutes at 300 degrees. Cool on waxed paper."
Try adding some sturdy herbs like oregano or rosemary for the savory. Keep the mix simple and

reply by: swirth on December 19, 2015 at 1:52 pm
Found this recipe in a newspaper and thought it would be good to add to this thread.
-
Slow Cooker Candied Nuts
-
1/2 cup butter, melted
1/2 cup confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups pecan halves
1 1/2 cups walnut halves
1 cup unblanched almonds
-
In a greased 3-quart slow cooker, mix butter, c. sugar and spices. Add nuts, toss to coat. Cook, covered, on low for 2-3 hours or until nuts are crisp, stirring once. Transfer nuts to waxed or parchment paper to cool completely. Store in an airtight container.

[BakerAunt]

Finnish Rye Bread and yeast

[uploader's note: a thread wherein our fearless BC members help luvpyrpom bake the perfect loaf of Finnish Rye Bread!]

Many years ago, a friend shared with me her Finnish Rye bread recipe. Of course, the ingredients were simple: 2 pkgs of dry yeast, rye flour, unbleached flour, 1/4 c. molasses and 1/3 c. white sugar. Knowing what I know about yeast nowadays (and it's very little), I tried to make the bread yesterday with the SAF Instant yeast (5 tsp) because I thought that the sugar content was pretty high. Only got 1 good rise - the dough doubled in about 30 min or less. Not much of a rise with the second one or even in the oven. The bread came out tasty but the loaves were only 2.5 inches in height and pretty dense. Should I try the active yeast next time? Or was it too much yeast? I figured 1 pkg = 2.5 tsp of yeast.
Thanks
Tiara
posted by: luvpyrpom on October 06, 2013 at 3:34 pm in Q & A

reply by: hickeyja on October 06, 2013 at 9:53 pm
Rye is a difficult bread to master. Rises may take longer too, especially if the rye content is high. How much rye flour and white flour did you use? How did your measure it? We can't tell if the yeast amount is ok or not without knowing how much flour you used. Jan

reply by: Mike Nolan on October 06, 2013 at 10:38 pm
Having the full recipe makes it much easier to point out potential issues. I will say that seems like a lot of molasses & sugar.

reply by: KitchenBarbarian aka Zen on October 06, 2013 at 10:40 pm
Was the unbleached flour bread flour, or at least KAF AP flour (which at 11.7% protein is pretty much bread flour)? How much rye to other flour?
.
Skip the second rise - I can't recall any rye recipe I've ever baked using one. Rye has a different proportion of proteins that don't support a lot of gluten development, and what there is tends to start breaking down. A second rise is just extra time for that breakdown to occur. Do the first rise, shape and bake. It might have been too much yeast if it rose that fast, unless the room was pretty warm. If the room was pretty warm that would have caused the rapid rise. I'd try about 1 to 1.5 tsp for each 12 oz (by weight) of flour - sort of depends on the ratio of rye to "regular" bread flour ...

reply by: luvpyrpom on October 07, 2013 at 12:12 am
The recipe called for 2.5 cups of rye and unbleached flour each. With an additional 2.5 cups of regular AP if needed. It also called for 3 rises but I just can't imagine it needing 3 rises. Then I started thinking maybe I should add some vital wheat gluten in also to help it rise?
Tiara

reply by: Mike Nolan on October 07, 2013 at 12:28 am
You still haven't given us the complete recipe. You left out water (or some other liquid) and, presumably, salt. Have you left anything else out?
.
What did the dough look and feel like? Doughs with a lot of rye flour can get gummy, and that will interfere with how it rises.

reply by: KitchenBarbarian aka Zen on October 07, 2013 at 1:25 am
OK, but what kind of flour is the "unbleached" flour - is it a standard AP flour, with protein content on the order of 10.5%? Or is it a bread flour, with protein content of 11.5% to 12% ish?
.
How do you tell if it "needs" another 2.5 cups of AP flour? And that just doesn't sound right - I've never heard of trying to make a rye loaf with standard AP flour - it just doesn't have enough gluten components to bring the rye up to snuff, structurally speaking.
Mike's right, we really need to see the recipe in its entirety, including the instructions.

reply by: KIDPIZZA on October 07, 2013 at 7:28 am
LUVPYRPOM:
Good morning. Sorry to learn of your bread baking disappointment. I didn't read where you mentioned the quantity of SALT....A most important ingredient in YEASTED Bread Baking. Besides the taste element salt slows down the rate of fermentation (1st rise to you) Hence, why your bread fermented quickly as you stated in 30, minutes. It has other important functions as well but not necessary to go into it now.
Let's talk about the yeast you have mentioned. If you used 5, tsp of yeast that is very close to in between 1/2 to 5/8ths of an oz. yeast....way, way too excessive. All that is required is 1.75 to 2.25, tsp max, Max of instant yeast or the packet yeast & this amount I mentioned is upper tolerance. As far as the salt is concerned use the same amount of table salt as you are going to employ in the yeast, i.e.--2 tsp of yeast....2, tsp of table salt.
.
The fermentation & the subsequent proofings are completed at 80 degrees or close to that temp.
.
Then come back & tell us how well your rye bread baked for you.
.Good luck & enjoy the rest of the day.
.
~KIDPIZZA.

reply by: luvpyrpom on October 07, 2013 at 5:08 pm
Please remember this recipe was given to me over 20 years ago and I'm sure that there was not that many choices of flour and yeast back then. And there are no rise times written either so I'm going on the basic of "rise until double"

Original recipe:
1.5 cups warm water
2 pkgs dry yeast
1/4 cup molasses
1/3 cup. white sugar
2 Tbs. olive oil
2.5 cups rye flour
2.5 cups. unbleached flour
additional 2 - 2.5 c white flour

Mix/knead using additional flour if necessary to form an elastic and smooth dough. Let rise twice, then shape into loaves. Let rise again, then bake at 375 for 25 min.
Thank you, Kidpizza, for the explanation on the yeast amount - I will try to use less the next time. It is a different type of rye recipe as there's no seeds. It looks and tastes like a very sweet whole wheat bread.

reply by: KitchenBarbarian aka Zen on October 07, 2013 at 5:34 pm
OK, we're getting somewhere now - but could you let us know what kind of unbleached flour you actually used?
.
From what you say, I am GUESSING you used "regular" AP flour - but I'm not sure ... also let us know the manufacturer as some flours that are labeled AP flour may actually be even lower in protein, depending on the region...
.
EDIT: Also, I cannot imagine taking any Rye bread through 3 full rises. I've never seen a recipe that called for more than one. Has anybody else ever made a multiple rise rye?
reply by: Mike Nolan on October 07, 2013 at 5:36 pm

Rise times in recipes are, at best, approximations, anyway! I've seen the "time to double" vary from under 90 minutest to over 2 1/2 hours for the same recipe, depending on the day. Why? Various factors, such as the temperature in the kitchen, humidity, the exact moisture level of the dough and whether or not I fully scalded the milk for that recipe. Even barometric pressure might factor in somewhat!
reply by: Mike Nolan on October 07, 2013 at 5:39 pm
I've seen some 'black rye' recipes that went through multiple rises before shaping, but those recipes were 75% rye flour (or higher) and I think they used a sourdough starter, too.

reply by: KitchenBarbarian aka Zen on October 07, 2013 at 5:40 pm
Yeah, rise TIMES vary - but the number of times you let it rise, punch down, let it rise again ... etc.... I've never seen a recipe that calls for multiple rises on a rye loaf, not even two, let alone 3... perhaps my rye repertoire is limited?

reply by: Mike Nolan on October 07, 2013 at 5:53 pm
Several years ago i went looking for Russian Rye/black bread recipes, I think I tried a dozen of them before pretty much giving up, I could never get the proper internal caramelization. But I think I found over 100 variants out there, both on the Internet and in various books I checked. It'd be fun to research it at a library like the one at the Culinary Institute of America!

reply by: KIDPIZZA on October 08, 2013 at 7:45 am
LUVPYRPOM:
Good morning my friend. Thank you for the prompt reply. I must caution you of a few items here....I want you to succeed in this baking project even though this recipe as the youngsters of today like to say... IT SUCKS.
.
Now then remember reduce the yeast as I have cautioned you & the recipe does not show SALT. It is very important that you add about 2, tsp. Max. One more thing, notice the water amount ......not enough hydration!!!! at bare minimum you will need 2,1/2 cups & that includes the water in the molasses as well.
.
Tiara, let us know how you fared in this project
Good luck & enjoy the rest of the day.
.
~KIDPIZZA.

reply by: bakeraunt on October 08, 2013 at 11:45 pm
One question for Tiara: did you use a yeast designed for breads with a high sugar content? If so, it would not have worked well, given the amount of flour. I think that King Arthur has an explanation on the company website on when to use that kind of yeast. Also, as others have pointed out, the lack of salt is a major problem.

In reading your recipe, I noted that it is very close to the Swedish Limpa bread that I like to bake. I adapted the recipe from McCall's Cooking School #8 (magazine that I bought years ago), and I have made some changes over the years. Like your recipe, mine has 1/4 C molasses and it uses 1/2 C of light brown sugar (not white). I also use First Clear Flour (from King Arthur) when I bake rye bread.

I will try to figure out how to post my recipe on my personal page. It might give you some further ideas about how to adjust your recipe.

reply by: luvpyrpom on October 09, 2013 at 12:43 am
Thank you KidPizza and Bakeraunt for your tips. I did use the SAF instant yeast with the thought of the high sugar content. Next time I will add the salt and active yeast and extra water to see how it turns out. I will keep you all up to date.
Thanks
Tiara

reply by: Mike Nolan on October 09, 2013 at 9:26 am
The high sugar (osmotolerant) yeast is SAF Gold. Other types of SAF Instant Yeast should have been fine with that recipe.

reply by: bakeraunt on October 10, 2013 at 12:37 am
I have posted my Swedish Limpa bread recipe. [BakerAunt's note: I have posted the recipe here at Nebraska Kitchen.]

reply by: luvpyrpom on October 11, 2013 at 1:29 am
Thank you, Bakeraunt - have saved it to my recipe box and will get some tips for the rye bread. Will keep you all updated.

reply by: luvpyrpom on October 18, 2013 at 12:49 am
Thank you all for your comments and suggestions. I made the bread again and this time it came out beautiful! I increased the water, added the salt and cut back on the yeast. Brought it to work and everyone loved it. Thank you again.

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

[BakerAunt]

Buttermilk Bread
Submitted by elsa on December 19, 2007 at 11:23 pm

5 1/2 - 6 1/2 cups flour
3 Tablespoons sugar
2 1/2 teaspoons salt
1/4 teaspoon baking soda
3 teaspoons yeast
1 cup water
1/3 cup shortening
1 cup buttermilk (I substitute 4 Tbs. dry buttermilk and 1 cup water)

Place ingredients into bread machine bucket according to manufacturer's instructions. Set on "dough" cycle. When machine reaches "rising" stage, remove dough from bucket and place in bowl, covering with plastic wrap.

When dough is doubled in size, remove, punch down and shape into two loaves. Place into two 8 1/2 x 4 1/2 loaf pans and let rise again until almost doubled.

Bake in 375 oven for about 40 minutes or until crust is golden brown. Remove from pans and cool on wire racks

[BakerAunt]

Buttermilk White Bread

Yield: 2 loaves
Source: Reagan, Baking Circle member

6 - 6 1/2 C flour
3 Tbs. sugar
4 3/4 tsp. yeast
2 1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1 cup water
1/3 cup butter
approx. 2 Tbs. honey (optional)

In large bowl combine 3 cups flour, sugar, yeast, salt and soda. Heat buttermilk, water and butter to 120-130 degrees. Stir into dry ingredients. Stir in remaining flour.

Knead. Cover; let rest on surface 10 minutes. Divide dough in half, shape, put in loaf pans (8 x 4) and let rise for 30-45 minutes.

Bake at 375 degrees for 30-35 minutes.

When using ABM, no need to heat liquids. Follow machines directions for kneading, etc. Remove and shape for baking in oven.

comments
Submitted by --jej on Sat, 2011-03-12 19:26.
elsa, Do you know if powdered buttermilk works successfully in this recipe? TIA

Submitted by elsa on Mon, 2011-03-28 14:43.
jej - sorry for the long delay in answering. Yes, I have made this bread with the powdered buttermilk.

[Mike Nolan]

They had a big tub planter out at Sams that was kind of tempting. We wound up putting just 5 tomato plants in this year (2 brandywine, 2 roma and 1 that I think was either early girl or better boy) rather than my usual 25. I see a few tiny tomatoes on them, but I don't expect any ripe ones for another month. The farmer's market tomatoes have been pretty good though.

We did get the cover crop (buckwheat and alfalfa) seeded in the tomato garden bed last week, we've got lots of tiny plants coming up. The plan is to let them grow until they bloom, then till it under and possibly put in a second buckwheat planting in September. Alfalfa is a perennial, but farmers have been rotating grain crops with alfalfa for years, so I don't expect major carryover problems if we do it right.

The birds got most of our black raspberry crop this year, it wasn't going to be a bumper crop anyway, though.

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

[Mike Nolan]

For me the main challenge with rye breads is to keep the dough from becoming gummy from over-kneading.

Rising times for home recipes are ALWAYS approximations, local temperature and humidity conditions and even minor variances in moisture level (like a teaspoon more water) can have a BIG impact in how much it rises. On a really warm day, rising times are about half of what they are on a cool day for me.

I understand the vacation part, I had last week off and was at a seminar in Crete NE all week, though I actually did more baking at home than normal because I was baking for the group. My wife will be heading to London later this month and I'll be going to Indianapolis in August for my company's annual meetings, so my cooking/baking schedule will be totally out of kilter.

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

[BakerAunt]

Chocolate Raspberry Tart
Submitted by ddoug on January 23, 2005 at 11:20 am

pastry for an 8 inch tart pan

4-6 oz. bittersweet or semisweet chocolate
2 Tbs. creme fraiche, sour cream or yogurt
3-4 cups raspberries
1/2 cups sugar
2 Tbs. flour
pinch cinnamon

Parbake the pastry in the 8 inch tart pan at 425 oven.

Reduce oven temperature to 350F.

Mix raspberries, sugar, cinnamon and flour in bowl and set aside.

Melt chocolate. (Use the larger amount if you want a more pronounced chocolate flavor or the lesser amount if you want the raspberry flavor to predominate.)

Add creme fraiche, sour cream, or yogurt to chocolate, and spread on bottom of pastry.

Pour raspberry mixture over chocolate; evenly distribute the sugar over the raspberries.

Bake for 45 minutes, or until raspberries are bubbly in the center. You may have to lightly cover the tart with foil if the crust browns too much.

Cool on rack. Serve slightly warm, if possible. Good any way!