Search Results for '("C'

[BakerAunt]

Cabbage and Barley Soup
Submitted by ddoug on January 24, 2005 at 4:15 pm

2-4 short ribs (what my mother called "Flanken")
2 cups canned tomatoes, chopped or tomato puree
1 large onion, chopped
1 bay leaf
2 garlic cloves, smashed or minced
3 quarts (or more, as needed) water
1/2 large or 1 medium head cabbage, shredded
1/4 cup sugar
1/4 cup vinegar (cider or white)
juice of 1 lemon
1 + cups raisins
salt and pepper to taste

1 c raw pearl barley
2 c chicken or beef broth
2 c water

In a large soup pot put beef, tomatoes, onion, bay leaf, garlic. You can also add chunks of peeled parsnip and celery if you like (I did). Cover with 3 quarts of water, more if needed Simmer for 2 hours.
Remove the bay leaf if you can find it easily. (I didn't bother). Add cabbage, sugar, vinegar, lemon juice, salt and pepper. Simmer for 1 hour.

Remove meat and bones. Discard bones and fat; shred meat and return to pot. Simmer for as long as you want!

While soup is simmering, cook the barley with broth and water in a covered (or slightly ajar) saucepan. Most of the liquid should be absorbed. Reserve.

Correct the seasoning of the soup. It should be slightly sweet and sour. Just before serving, add the barley

A delicious and hearty soup/stew.

[BakerAunt]

Farmer Cheese Cake from Friendship Dairy
Submitted by ddoug on December 28, 2004 at 3:29 pm

1 Cup graham cracker crumbs (or 1 Cup zweibach crumbs)
2 Tbs. sugar
1/3 Cup butter, melted
Mix ingredients together and press into bottom and sides of 9-inch spring-form pan.

24 oz. farmer cheese (preferably Friendship)
1 Cup sugar
6 eggs, separated
1/4 tsp. salt
scant 1/4 cup flour
1 tsp. vanilla
2 tsp. lemon juice
rind of 1 lemon, grated
1/2 cup heavy sweet cream

Preheat oven at 325 F

Mix together all ingredients except heavy cream and egg whites.

Beat cream until whipped and fold into cheese mixture.
Beat egg whites until stiff but not dry, and fold into mixture.

Carefully pour mixture into prepared pan.

Bake at 325 F for one hour, then turn off oven, open door and let stand in oven for one hour, or until room temperature. Then refrigerate.

[BakerAunt]

Lemon (or Lime) Blueberry Muffins
Submitted by ddoug on October 22, 2008 at 4:58 pm

Deanna's Blueberry Muffins

Use a non-stick muffin pan, and grease but do not use muffin papers.
Makes 12 muffins (or fewer, depending on size of pan and how much you fill each cup). These directions are very detailed as they were originally created for someone who was learning to bake.

Preheat oven to 400º

2 1/4 cups KA AP flour
2/3 cups sugar (I have experimented w/ 1/2 cup)
1/2 tsp. salt
3 tsp. baking powder (I haven't tried 2 tsp., but it might be worth the experiment).
2 cups blueberries (fresh or unthawed frozen) Small, wild low-bush blueberries are best.
4 Tbs. (1/2 stick) butter, melted (I always use unsalted)
2 eggs, medium or large
1 cup milk
1/4 tsp. lemon or lime oil (optional)

Mix all dry ingredients in large bowl. When measuring flour, stir it up in the bag to loosen it, then spoon lightly into the cup until it is heaping. Take a straight edge and level off the flour.

Add blueberries to flour and stir lightly to coat the berries.

Mix wet ingredients together. Make indentation in dry ingredients and pour wet ingredients in. Fold wet into dry just until the flour mixture is moistened. LEAVE LUMPY.

Spoon into muffin tin. DO NOT SMOOTH TOPS, just plop the batter in.

Bake for about 20-25 minutes until tops are golden color.

Let sit for 2-3 minutes, then run a dinner knife around the edge of each muffin and turn out onto a rack to cool.

These may be frozen once cool.

[BakerAunt]

4 or 6 Braid Challah for the Zo
Submitted by ddoug on October 04, 2008 at 8:38 pm

Liquid: Mix and put in the Zo bucket:
1 cup water
1/3 cup oil
1/3 cup. honey
3 eggs (large or extra large)

Dry: Combine and pour on top of the liquid:
4 2/3 cup KA Bread Flour (you can substitute up to 1 c. KA White Whole Wheat Flour)
2 tsp. salt( Mixing flour and salt does not seem to be a problem that others have found.)

Sprinkle 2 tsp. SAF yeast atop the flour.

Set to dough cycle. When finished, turn out onto a lightly floured board and shape.

The four braid is really easy. Four rolled out strands of dough, are pinched together at the top.
Always start from the right and go over, under, over.

Repeat until you can't any more, then tuck the last bit underneath.

The six braid took me some time but I finally got the hang of it. The directions were created by a friend, Sara Zwicker. It's the only one that ever made sense; all the one's I'd read had you number each strand, which gets crazy in about a minute.

Here's how. Six strands pinched together, spread out in two groups of 3.

1. Take the outside right strand over 2 to the middle empty space.

2. Take the second strand from the left and move it to the far right. Regroup to 3 on each side

3. Take the outside left strand over 2 to the middle empty space.

4 Take the second strand from the right over to the far left and regroup to 3 on each side.

REPEAT. The trick is to always have 3 strands on each side. You do get into a rhythm after a while. Of course I repeat each step out loud as I'm doing it!

Let rise for about 1 hour. Preheat oven to 375º

Beat an egg very well to break up the whites. Paint the loaf (loaves) several times with the egg.

Bake for c. 1/2 hour until instant read thermometer is 195º. Let cool completely.
Fine to freeze.

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

[BakerAunt]

Blueberry Coffeecake (3)
Submitted by ddoug on January 29, 2008 at 8:50 pm

Orange Streusel Coffee Cake

8" or 9" square pan, greased
375º oven

Mix together:
2 cups AP flour
1 tsp. salt
1/2 cup. sugar
2 tsp. baking powder
1 cup blueberries (if frozen, do not thaw; wild ones are best)

Mix together:
1 egg
1/2 cup milk
1/2 cup orange juice
1/3 cup oil
1 tsp. grated orange rind (optional)
Mix together and set aside:
1/4 cup. flour
2 Tbs. soft butter
1/2 cup sugar
cinnamon if you like

Pour liquid over dry ingredients and fold until all is wet. Lumpy is fine.

Sprinkle streusel on top and bake for about 35 min.

Jean Gibbs' Cranberry Tea Bread

I use blueberries!
loaf pan, greased
350º oven

Mix together:
3 cups AP flour
1/2 up. sugar
4 tsp. baking powder
1 tsp. salt
1 - 1 1/2 cups blueberries (if frozen do not thaw; wild ones are best)

Mix together:
1 egg
1 cup milk
2 Tbs. melted butter

Pour liquid over dry ingredients and mix lightly to blend.
Pour batter into loaf pan and bake about 1 hour.
NB: She uses cranberries and chops them with 1/2 the sugar.

Blueberry Oat Coffeecake from The Boston Globe
9" round layer cake pan, greased and lined with parchment or waxed paper
350º oven

Combine and spoon into prepared pan:
1 cup blueberries
2 Tbs. sugar

Cream:
1/3 cup butter
1/2 cup sugar
Add: 1 egg and beat until light

Combine:
3/4 cup AP flour
1 tsp. baking powder
1/4 tsp baking soda
1/3 cup oats, preferably old-fashioned, uncooked
1/2 tsp. lemon peel
14 tsp. ground nutmeg

Stir flour alternately with 2/2 cup plain yogurt into egg mixture: Spoon carefully over berries in pan.
Bake 30-40 min. Let stand 5-10 min. Loosen sides and invert on cooling rack. Remove paper.

[BakerAunt]

Deanna's All-Bran Muffins
Submitted by ddoug on September 16, 2006 at 8:38 pm

Grease with spray oil a 12-cup muffin tin (each muffin cup is 2 1/2"across) Do NOT use paper cups.

Preheat oven to 400F.

2 1/4 cup All-Bran
2 cups milk (any variety)
2 medium eggs
1/3 cup oil (you can get away with 1/4 c. if you want)
1/4 tsp. orange oil (or other citrus)
2 cups AP flour
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup sugar
1+cup raisins or dried cranberries (optional)

In a 4-cup bowl or Pyrex measuring cup, put the bran and milk. Let stand about 10 minutes.
Add eggs and oils and stir with a spoon to blend.

In a larger bowl put all dry ingredients and stir to blend. Add fruit if using.

Pour liquid ingredients into dry. Using a spatula, fold together until there is no dry flour. The gentler you are, the better the muffins will be.

Spoon gently into muffin pan. Each cup will be quite full.

Bake for 25-28 minutes depending on how accurate your oven is.

After taking pan out of oven, run a "silver" knife around each muffin and turn it on end in the pan to cool, or remove to a rack.

[BakerAunt]

Fruit and Spice Cake
Submitted by ddoug on December 25, 2003 at 2:51 pm

This is from the Sunday Boston Globe food column by Sheryl Julian and Julie Riven: "Years ago a reader named Susan Malick gave us her recipe for fruitcake, on which this cake is based. Unlike old-fashioned fruitcakes which were loaded with red and green candied fruits, this one uses dried fruit and nuts and bakes into a luxurious cake."
[This cake does not have to be made ahead. It keeps very well wrapped in foil.]

Butter and flour for the pan
1/2 lb. dried apricots, coarsely chopped
1/2 lb. pitted dates, coarsely chopped
1/4 lb. dried cranberries
3/4 lb. golden raisins
1/4 lb. unblanched almonds chopped
1/4 lb. walnuts, chopped
1/4 lb. pecans, chopped
1/2 cup crystallized ginger, cut in strips or chunks
grated rind of 2 oranges

2 cups. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves OR allspice
1/4 tsp. ground nutmeg
1/2 lb. (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar [or all brown sugar, if you wish]
6 eggs
juice of 1 orange
juice of 1 lemon
1/3 cup rum, brandy or other similar (or juice)

Set the oven at 300F.

Butter a 10" tube pan. Line the bottom with parchment paper cut as exactly as possible to fit. Butter the paper and dust with flour, tapping out the excess.

In a large bowl, combine all the fruits and nuts, ginger and orange rind. Add 1/4 of the flour and toss to coat the fruit and nuts.

In another bowl, sift the remaining flour, baking soda, salt and spices.

In an electric mixer, cream the butter. Add the sugars and beat at medium speed for 2 minutes, scraping down the bowl as needed. Add the eggs one by one, beating well after each addition. Beat in the juices and rum.

With the mixer on the lowest speed, beat in the flour mixture just until the dry ingredients are moistened.

Add the mixture to the fruits and nuts and fold in until no trace of flour shows and fruit is well coated.

Spoon/pour the batter (which will be thick) into the prepared pan. Bake at 300F for 2 1/2 hours or until a skewer comes out clean.

Set cake in the pan on a rack for 1/2 hour.

Run a knife around the inside edge of the pan to loosen the cake, lift off the rim, then turn the cake upside down on a plate and take out the tube. Take off the parchment paper and turn the cake right side up on the rack to cool.

I made a syrup of 1/2 cup orange juice and 1/2 cup sugar, poked holes in the cake, and dribbled the syrup in. You could add some Cointreau or rum if you wanted.

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

[BakerAunt]

Almond and Ricotta Cake
Submitted by ddoug on November 05, 2007 at 4:04 pm

[Uploader's Note: Use the second recipe here]

3 eggs
2 dl sugar
100 gr ground almonds
75 gr salted butter, melted
125 gr ricotta
1 dl rice flour

-Whisk eggs and sugar for a few minutes and then add the ground almonds.

-Add the butter.

- Mash the ricotta with a fork before adding it so that it doesn't get lumpy. When the batter is smooth, it's time to add the flour, always stirring of course.

- Pour it into a cake tin and bake in a pre-heated oven (175° centigrades) for about 25-30 min.

Almond and Ricotta Cake #2

Dessert is always a tricky thing when planning a feast. Most of the confections that we associate with dessert are relatively modern inventions. This isn't to say that people in the Middle Ages didn't have sweets, but they varied greatly depending on the availability of sugar in various communities. Platina contains recipes for numerous pies, some containing meat and some fruit. Le Viandier De Taillevent has a wonderful recipe for an apple pie, which is quite rich and a bit on the tart side. There is also a mention of a number of custards and Blanc Mange (white food) in Platina's 8th book and a score of recipes for fritters in the first half of the 9th. I believe I'm stretching this recipe a bit by serving it at this feast, since the earliest I could really justify its existence would be late 15th century. I chose to include it because it has a similar texture and ingredients to a lot of custard pies and puddings of the period. And besides, it is a very tasty desert!

Cake:
2/3 cup butter
2/3 cup sugar
5 eggs separated
Grated rind of one orange
2/3 cup ricotta cheese
6 Tbs. almond flour
1 cup sliced, roasted almonds

Glaze:
4 Tbs. apricot jam
2 Tbs. brandy

Place the almonds in a pan and slowly roast them over medium heat. Slice the almonds and set aside.

Cream the butter and 1/2 cup of sugar together and add the egg yolks. Combine thoroughly and add the grated orange rind, ricotta and flour.

In a separate bowl, whip the egg whites until they are stiff and add the remaining sugar. Gently fold in the almonds and the egg whites and place the mixture into a greased and lined 8-9-inch springform pan.

Bake at 375° F for 30 minutes, or until the middle is set. Let the cake cool in the pan. Then run a knife around the outside edge and remove it carefully to a platter.

Place the jam into a saucepan and simmer over low heat with 1 Tbs. of water.

Remove from the heat and press through a sieve and stir in the brandy. Pour the glaze onto the cooling cake. Garnish with candied fruit and nuts.

[BakerAunt]

Silver Palate's Chocolate Chestnut Torte
Submitted by ddoug on November 16, 2007 at 10:33 pm

This recipe comes from the Silver Palate Good Times Cook Book, page 316 for cake.

18 oz. semisweet chocolate, broken into small pieces
1 cup sugar
1/2 cup brandy (or other liqueur)
6 Tbs. (3/4 stick) unsalted butter
3 egg yolks, room temp
5 eggs, room temp
1/3 cup heavy or whipping cream
2 Tbs. cornstarch
2 15 oz. jars or cans whole chestnuts, drained and pureed*
* Trader Joe's are excellent

For frosting:
6 oz. semisweet chocolate, broken into small pieces
1/4 cup water
1 Tbs. instant coffee granules
2 sticks (1/2 lb.) unsalted butter, room temp
3 egg yolks
2 tsp. maple extract (my addition: you can use almond or vanilla)
1 cup sifted confectioners' sugar
12 marrons glaces (OPTIONAL)

Preheat oven to 300º. Butter a 10" springform pan

For the cake:
Combine chocolate, sugar, brandy, butter and melt together either in saucepan stirring constantly or (my addition: in the microwave on half power, mixing until smooth).

Beat egg yolks, eggs, cream, cornstarch in mixer until light, about 3 min.

Add chocolate mixture and beat well.

Add chestnuts and beat well.

Pour into pan and bake for 1 hour and 15 min. THEN cover top with foil and bake for 45 minutes more. Remove from oven and let cool completely before removing cake from pan.

For frosting:
Heat chocolate, water, coffee granules until chocolate melts and mixture is smooth. Set aside to cool to room temp.

Cream butter until light, then add egg yolks one at a time. Beat in extract, then chocolate mixture, then confectioners' sugar.

Refrigerate until thick enough to spread.

After frosting cake, you can make frosting stars (if you wish, have a pastry bag, and are able to do that sort of thing [which I'm not]), and put a marrons glace in the center of each star. Warning: marrons glace are very pricey.

Makes 12 very generous or up to 16 slices.

[BakerAunt]

Pumpkin Praline Chiffon Pie
Submitted by ddoug on November 12, 2007 at 8:05 pm

For pie shell:
1 baked 9" or 10" pie shell, prebaked
1/3 cup butter
1/3 cup (dark) brown sugar
1/2 cup chopped pecans

For filling:
1 Tbs. gelatin
1/4 cup cold water
3 egg yolks
1 cup. sugar
2 cup (or 1 can) pureed, cooked pumpkin
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup heavy cream
1/4 cup sherry (or other liquor or sweet wine)
3 egg whites
1/4 cup (dark) brown sugar

Preheat oven to 425º

To make the praline pie shell: Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and all boils vigorously. Remove from heat, stir in pecans and spread over the bottom of the pie shell. Bake for 5 minutes or until bubbly. Cool thoroughly.

To make the filling:
Soften the gelatin in the cold water.

Beat together egg yolks, sugar, pumpkin, all spices and cream. Cook over medium heat until the mixture begins to thicken

Add sherry and gelatin to pumpkin mixture and set aside to cool to room temperature.

Beat egg whites and brown sugar until stiff. Fold into pumpkin mixture and pour into pie shell and smooth the top. Refrigerate until serving.

Best made a day ahead so the filling sets up nicely. You can decorate with half pecans pressed lightly into the filling.

[BakerAunt]

Blueberry Kuchen
Submitted by ddoug on August 24, 2007 at 10:44 am

You can make the crumb pastry below or use any 9" pie crust. I use high-bush (large) blueberries, but I suspect you could use the low-bush (small) berries. This recipe was given to me by a neighbor back in 1967 when I was first married. It came from a Woman's Day cookbook, I believe. I have no idea why it's called a kuchen; I would call it a tart.

Preheat oven to 400º. Use 9" torte pan with removable rim or regular pie plate.

Combine and set aside:
2 cups fresh blueberries
1 cup sugar (I often use less, around 3/4 c.)
2 Tbs. flour
dash cinnamon OR nutmeg (I prefer the latter)

Mix together with pastry blender or in food processor:
1 cup. AP flour
pinch salt
2 Tbs.. sugar
2 Tbs. butter
1 Tbs. vinegar

Mixture should be crumbly.

Spread mixture on bottom and up 1" of the side of the pan. Pour berry mixture into crust.

Bake 1 hour or until whole berry mixture is bubbly.

Remove from oven and add 2 cups fresh blueberries to hot berries. Press gently, so most are touching the hot berry mixture. If using a removable rim, take off only after the tart is totally cool.

When totally cool, dust with confectioners' sugar. (I put some in a small sieve and rub it through with a spoon.

[BakerAunt]

Raspberry Lime Muffins
Submitted by ddoug on August 08, 2007 at 3:52 pm

Preheat oven to 400º. Grease muffin tin. I use spray oil. I don't use muffin cups.

Mix together with a whisk:
3 Tbs. melted butter
1 cup milk
2 eggs
1/4 tsp. lime oil (or use lime zest)

Mix together in large bowl:
2 cups. flour
1/3 cups. corn meal
1 Tbs. baking powder
2/3 cup sugar
1/2 tsp. salt

Add 2 cups fresh raspberries to dry ingredients and fold lightly with rubber spatula so as not to break up the berries.

Pour wet mixture into dry. Fold over and over with a rubber spatula, turning the bowl (just as with egg whites) just until no dry flour is visible. Lumpy is good.

Spoon into muffin tin. I use a large spoon and let the dough drop into the muffin cup. Don't smooth it out or handle the dough any more than necessary.

Bake for 25 minutes.

After a few minutes out of the oven, run a knife around the muffins and let cool on a rack. These freeze very well.

comments
Submitted by --jej on Thu, 2011-09-29 02:28.
I always have frozen raspberries on hand, so wonder if you ever use frozen raspberries in these muffins? My thoughts are to treat them super carefully, as you describe with the fresh, so as not to break them up; then, also to expect to bake them for a longer time, as being cold would necessitate that.
I'd also be using the lime zest with them. Your thoughts??? And thanks immensely. jej

[BakerAunt]

Almond Yogurt Spice Cake
Submitted by ddoug on November 05, 2007 at 4:07 pm
Source: Lucy's Specific Carbohydrate Diet Cookbook

4 Tbs. butter, melted
1/3 cup honey + a little more
1/2 cup yogurt
2 eggs, beaten
1 teaspoon vanilla extract
Spices: 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp nutmeg, 1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
2 1/2 cups almond flour
1/2 cup walnuts, chopped
1/3 cup raisins (optional)

Preheat oven to 310ºF.

In mixing bowl, stir together butter, honey, yogurt, eggs. Stir in all other ingredients. Spread batter into a buttered 8 inch x 8 inch baking pan, or loaf pan. Bake 30 min or until done.

Optional frosting:
1 cup cream cheese or dripped yogurt (let yogurt drain through colander)
6 Tbs. butter, room temperature
3 Tbs. honey
1 teaspoon vanilla extract

Combine all ingredients, chill.

comments
Submitted by careyhome on Tue, 2012-03-06 20:31.
I had to do this with stevia instead of honey, and coconut oil instead of butter, due to a candida diet. I omitted the nuts and raisins, and it is the first sweet snack that I have made on this diet that actually tastes GREAT! Thank you, whoever figured this out! 🙂

[BakerAunt]

Pete's Pound Cake
Submitted by cooking202 on April 08, 2006 at 7:21 pm

* Exported from MasterCook *
Recipe By :Marguerite Cox (original)
Serving Size : 24

1 cup butter flavored Crisco
1/4 cup oil
3 cups sugar
6 eggs
1 cup milk
4 cups plain flour
3/4 teaspoon salt

Pre-heat oven 350^

Cream Crisco, oil and sugar at medium speed for 10 minutes. (This is very important.), add eggs one at a time, mixing well after each addition. Add salt, alternate flour and milk, ending with milk. Mix thoroughly.

Bake in tube pan 1-1/2 hours.

Per Serving (excluding unknown items): 142 Calories; 4g Fat (24.0% calories from fat); 2g Protein; 26g Carbohydrate; 0g Dietary Fiber; 54mg Cholesterol; 89mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

[BakerAunt]

Grandmother Neese's Lady Baltimore Cake Icing
Submitted by cooking202 on June 18, 2008 at 10:47 am

* Exported from MasterCook *
Recipe by Grandmother Lilly Neese

2 cups sugar
1 cup water
1 cup raisins, seedless blue box
1 cup black walnuts
2 large eggs

Place sugar and water in 3-quart saucepan and bring to a boil over medium heat. Remove from heat and stir in raisins and nuts, return to heat and bring back to a boil.

Beat eggs. Remove pan from heat again, and stir in eggs a little at a time, beating with a wooden spoon after each addition. Return to heat, and boil until eggs are done. (If too dry you may add a bit more water.)

Per Serving (excluding unknown items): 2455 Calories; 81g Fat (28.4% calories from fat); 43g Protein; 416g Carbohydrate; 6g Dietary Fiber; 424mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 13 Fat; 27 Other Carbohydrates.

You should use your favorite white or yellow cake recipe, I prefer white.