Search Results for '("C'

[BakerAunt]

Spiced Pumpkin Waffles
Submitted by psycnrs1 on May 17, 2009 at 6:48 am

2 1/1 c. AP flour
1 tbls. baking powder
2 teas. cinnamon
1 teas. ginger
1/2 teas. baking soda
1/2 teas. salt
1/2 teas. nutmeg (fresh is great)
1/4 teas. cloves
4 large eggs
2 cups buttermilk
1 c. pumpkin puree
1/2 c. dark brown sugar
1/4 c. unsalted butter, melted
1 teas. vanilla

Preheat your waffle iron as you prepare batter.

In a large bowl place flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves; set aside.

Whisk eggs, buttermilk, pumpkin, sugar, butter, and vanilla together in a large bowl until smooth. While whisking, add dry mixture, blend until smooth. Oil your iron and cook per your waffle irons directions.

[BakerAunt]

Upside Down Pecan Pie
Submitted by psycnrs1 on September 18, 2002 at 5:33 am

2 1/2 c. AP flour
1 teas. salt
1 teas. sugar
1 c. unsalted butter, cold, cut into small pieces

Put flour, salt, and sugar in bowl or food processor. Cut in butter until coarse crumbs or meal, or pulsate 10 seconds.

Add 1/4 c. to 1/2 c. cold water by the tablespoon until dough comes together, without being wet and sticky. Test it by squeezing some dough together; if crumbly, add a little water.

Divide dough in half, shape in ball, wrap in plastic wrap, flatten with a roller and chill.

For Pie:
1/2 the crust recipe
3/4 c. unsalted butter
1/2 c. honey (I used Lyles Syrup)
1 c. light brown sugar
1/4 c. sugar
4 c. pecan halves
3/4 c. heavy cream

You need to use a 10-inch cast iron skillet. Place over medium heat, combine butter, honey, and sugars. Bring to a boil for 4 min. Stir constantly, Add pecans and cream and boil 3 more minutes. Remove from heat. Let stand 30 min.

Using a wooden spoon mound pecans and caramel slightly in the center of the pan, must leave some space between the pecan mixture and the sides of the pan. Rack in oven should be in top third, preheat to 425F.

On a clean lightly floured work surface roll out one disk of crust to 13 in. diameter. Gently place over pecans in skillet tucking down against the edge of the skillet and over the mound. Trim excess dough. Place a double layer of cookie pans under the skillet to catch overflow and insulate the skillet.

Bake 10 min. then reduce to 350 and bake about 30 min. Pastry should be baked through and caramel bubbles around the edges of the dough. Let sit on rack for 30 min., then invert on a parchment lined cookie sheet or large platter. Beware of hot caramel. Pie should release easily; if not, heat over stove for 30 seconds. Serve warm with vanilla ice cream.

[BakerAunt]

Sour Cream and Vanilla Bread (White Squishy Bread)
Submitted by psycnrs1 on May 20, 2005 at 6:23 pm

This bread is very, very soft. I think I would make it into rolls next time. I added vanilla paste but will stick with vanilla next time. I also cannot give you a time to bake loaf. I baked it at 350 and my son had hit convection and it was done much sooner than I anticipated. Vanilla could be optional.

1/2 c. water
1 tabls. vanilla
1/3 cup sour cream
1 beaten egg
1 tabls. softened butter
3 cups AP flour
3 tabls. sugar
1 1/4 salt
2 teas. Instant yeast (I used a little less)

Put ingredients in machine per manufacturer's instructions. I mixed on dough cycle. When dough cycle finished shape dough and place in buttered loaf pan and bake at 350F until lightly brown. If you bake in bread machine, I would opt for light crust. I was hoping to have a time for you but with my son's help that did not happen. Check it in 30 minutes.

[BakerAunt]

Snickerdoodle Biscotti
Submitted by psycnrs1 on August 25, 2002 at 10:58 am

Very good with milk or coffee.

2 3/4 cup AP flour
1 cup sugar
2 teas. baking powder
1/4 teas. salt
1 tables. vegetable oil
1 teas. vanilla extract (I use 2)
3 lrg. eggs
Cooking spray
1 tbls. sugar
1 teas. ground cinnamon
1 lg. egg white

Preheat oven to 350 deg.

Combine flour, 1 cup sugar, baking powder, and salt in large bowl.

Combine oil, vanilla, and eggs add to flour mixture. Stir until blended, will be crumbly.

Turn out to lightly floured surface and knead 7-8 times. Divide in half.

Shape each portion in 8 inch long roll. Put 4-6 inches apart on cookie sheet coated with spray. (If you can use silpat or but your own pump to make the oil spray. Spray cans contain an ingredient you do not need.) Flatten each roll to 1 in. thickness.

Combine 2 tbls. sugar and the cinnamon. Brush tops with egg white and sprinkle sugar mixture across top.
Bake at 350F for 10 min. Remove from baking sheet to cool 10 min. on rack.

Cut rolls diagonally, into 15 slices, should be 1/2 inch each.

Place slices cut side down on cookie sheet, reduce oven to 325. Bake 10 min. Turn cookies over and bake 10 more min. Cookies will be slightly soft when removed from oven but will harden when cool, Place on rack to cool.

[BakerAunt]

Raspberry Squares
Submitted by psycnrs1 on March 24, 2003 at 9:00 pm

Enjoy these with some ice cream.

3/4 c. butter, softened
1/2 c. sugar
1/4 tsp almond extract
1 3/4 c. unbleached AP flour
1/2 c. pecans, finely chopped
1/4 tsp. salt
1 8oz. jar of your best store bought or homemade raspberry preserves
1/2 c. coconut

In a medium mixing bowl beat the softened butter, sugar, and almond extract (feel free to use other flavors) until thoroughly combined. Add the flour, finely chopped pecans, and salt.

Beat until the mixture resembles coarse crumbs. Reserve 1 cup of the flour mixture. Press remaining flour mixture into the bottom of an ungreased pan 13x9x2.

Spread raspberry jam over crust sprinkle with remaining flour and coconut. Bake 350 degree for 25 to 30 min. or tops is golden. Cool pan on wire rack.

[BakerAunt]

Beth Henspergers Chicago Style Pizza Dough
Submitted by psycnrs1 on May 17, 2009 at 6:47 am

This dough is very thick and easily patted into the pan, not much stretching required. If it does let it rest for 10 minutes after your first shaping. It is from The Bread Lovers Bread Machine Cookbook. You do not need a bread machine to mix it.

1 1/2 c. water
1/4 c. olive oil
3 2/3 c. unbleached AP flour
1/3 c. medium grind yellow cornmeal.
1 teas. salt
2 teas. SAF yeast or 2 1/4 teas. bread machine yeast.

Place ingredients in BM per manufacturer's instruction. Program for dough or Pizza Dough cycle.
When cycle is finished remove from pan and turn onto lightly floured surface, Divide into desired portions, (I made it into a large jelly roll pan) Flatten the dough into a disk, kneading a few times, then folding edges under towards the center. Cover with a damp towel and let rest 30 min. or increased in size 20% (?) I just guessed.

Roll out in shape desired or store in refrigerator up to 24 hours. Let rest 20 min. to bring to room temp before shaping. May store in freezer 3 months, let thaw in fridge.

Makes 2 thin 12 to 14 inch, one 14 inch deep dish, 4 8 inch crusts, 6 individual crusts or one 17 by 11 inch rectangle.

My personal outcome:
I made the large one and just oiled the pan and poured it right from the BM to oiled pan, no extra kneading and it spread out like a charm.

I cooked the dough for 8 minutes at 425F before adding toppings since it was a thick dough. Add toppings and cook until cheese is melted and color you want. Or veggies done to your liking. I did half veggie and half cheese it took maybe 20 minutes. The cornmeal gives it a nutty taste and adds crunch.

[BakerAunt]

Peach butter
Submitted by psycnrs1 on August 28, 2002 at 6:22 am

1 fresh peach
1/2 c. soft butter
1/8 c. powder sugar
Cinnamon and nutmeg if you wish (I do)

Peel, pit, and slice peach. Add with butter and sugar. Blend in blender and mix until smooth and fluffy. Use with the apple fritters. Top with cream.

[BakerAunt]

Strawberry Buttermilk Ice Cream (Food Processor)
Submitted by psycnrs1 on May 17, 2009 at 6:54 am

2 12-ounce baskets strawberries, hulled, halved
1/2 cup sugar
1 cup low-fat buttermilk

Puree strawberries and sugar in processor. Add buttermilk and process until smooth.

Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.

Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours

Ice cream can be prepared 2 days ahead. Keep frozen. Let ice soften at room temperature about 5 minutes before serving.

[BakerAunt]

Spice Ice Cream
Submitted by psycnrs1 on May 17, 2009 at 6:45 am

1 vanilla bean split, seeds scraped
4 cinnamon sticks
1 whole anise (optional)
2 c. milk
6 lg. egg yolks
1/4 c. plus 2 Tbs. sugar
2 c. heavy cream, very cold

Place vanilla bean, scraped seeds, cinnamon sticks, and anise in saucepan with the milk. Over medium heat bring to a simmer, cover, and remove from the heat. Allow to steep for 30 minutes: then strain. You may throw away the solids.

Combine egg yolks and sugar, whisk until pale yellow, about 3 minutes.

Fill large bowl with ice and water and sit to the side. Return the milk to the stove bring to a simmer.

Add eggs and sugar by slowly pouring into the pan, whisking constantly until thick enough to cover back of my spoon, about 5 minutes. The mixture should leave a mark on the back of the spoon when you run your finger across.

Remove from heat and stir in cold cream. If need strain again into a bowl set into the ice bath. Stir occasionally until cool. Cover bowl and put into fridge until well chilled. Then pour into ice cream maker and freeze.

[BakerAunt]

Creamy Dark Chocolate Sorbet
Submitted by psycnrs1 on May 17, 2009 at 6:44 am

1 cup of milk (she says you may even use low fat)
1 cup of water
3/4 cup sugar
7 oz. bittersweet chocolate. Chop coarsely.

In a 3-4 quart heavy bottomed saucepan stir all ingredients. Place over medium heat and bring to a boil, stirring constantly. Lower the heat, boil/simmer for 5 minutes; stir occasionally. Keep close watch over the pan to prevent boil overs.

Pour mixture into a heatproof bowl and refrigerate until chilled. When well chilled, process per the directions of your ice cream maker. When process if finished, place in container and in the freezer for at least 2 hours before serving.

Tips: Pack tightly in container that is covered it will keep up to 2 weeks in freezer. If you like mint chocolate chip ice cream, when mixture is tepid add a teaspoon of peppermint extract or a few drops of oil. Do not add any more as it will go from delicious to medicinal by a drop. Or near the end of the process, churn in crushed peppermint sticks or chopped Andes Candy.

[BakerAunt]

Riesling and Walnut Ice Cream
Submitted by psycnrs1 on May 17, 2009 at 6:45 am

In a 350 degree oven toast 1 cup of walnuts on a cookie sheet, about 10 minutes. Remove from oven, set aside to cool.

1 c. Riesling
1 c. half and half
1/2 c. granulated sugar
1/2 tsp. vanilla
6 yolks, slightly beaten
3 c. whipping cream

In small saucepan simmer wine 5 minutes, set aside to cool.

In medium saucepan cook and stir half and half, sugar and vanilla over medium heat until sugar is dissolved.

Stir one half of the half and half mixture into egg yolks. Return this back to medium saucepan and cook and stir over low heat until mixture attains a custard consistency. Remove from heat; allow to cool.

Stir in whipping cream, cooled wine, and toasted nuts. Chill 30 minutes or well chilled. (I go for overnight if possible) Freeze as your machine suggests.

My only instructions are to relax on a warm night with this along with raspberry bars or lemon bars. Not for the diet every day.

[BakerAunt]

English Muffins
Submitted by psycnrs1 on May 22, 2006 at 12:44 pm

Yield: 7-8 large muffins (I make 3" muffins and

1 pkg. dry yeast
1/2 c. warm water
1/2 c. yogurt (I used goat milk yogurt)
1/2 c. boiling water
3 or more cups whole wheat flour (I used fresh milled white Lakin variety white wheat)
3/4 t. salt
1/2 t. baking soda
cornmeal for dusting

1. Dissolve yeast in warm water.
2. In large bowl, mix together the yogurt and boiling water. Cool to lukewarm.

3. Stir in the yeast, then 2 cups whole wheat flour, and cover the bowl with a towel. Let this sit in a warm place until doubled in bulk.

4. After the dough has doubled in bulk (about 60 minutes), mix in the remaining flour, along with the salt and baking soda. Knead vigorously, adding more flour as needed until you have pliable but slightly sticky dough.

5. Return the dough to the bowl, cover, and let rise a second time. This takes 30 minutes or more. Punch down and turn onto a floured surface. Roll it into 1/2" thickness. Cut into 4" circles (I did 3").

6. Dust both sides of the muffins with cornmeal (not necessary and can be omitted) and place on cookie sheets to rise until double in bulk, about 45 minutes to 1 hour.

7. Cook in a medium hot (350? F.) electric skillet or on a griddle for 20 minutes, turning every 5 minutes. A heavy iron griddle over a medium high burner will also work.

8. To serve, split muffins horizontally with tines of fork and toast

[BakerAunt]

Double Chocolate Scones
Submitted by psycnrs1 on April 30, 2005 at 10:35 am

2 c. AP flour (I like pastry flour)
1/2 c. granulated sugar
1/3 c. unsweetened cocoa powder (think Scharffenberger)
1 tsp. baking powder
1/2 teas. salt
1/3 c. unsalted butter
1 beaten egg
1/2 c. whipping cream
1 teas. vanilla
1 c. miniature semi sweet chocolate pieces ( you can chop chocolate)
optional: l 1/2 c. toasted chopped pecans toasted
Coarse sugar

In a large bowl mix flour, sugar, baking powder, and salt. With pastry cutter cut in all butter until coarse crumbs. Make a well in center.

In another bowl, mix egg, cream, vanilla then add to flour mixture. Add chocolate pieces and pecans, mix gently with fork until moistened.

On lightly floured surface gently knead by folding and pressing no more than 10 times until smooth.

Divide in half. Lightly roll or pat each half into 4 1/2 inch circle. (I usually make it 6 larger ones) Cut each circle into 6 wedges, place on parchment paper lined baking sheet. Can brush tops with additional whipping cream and sprinkle with sugar.

Bake 400 degrees 12 to 14 minutes or bottoms lightly browned. Let cool on wire rack 5 min. before serving.

[BakerAunt]

Chocolate Cookies
Submitted by psycnrs1 on May 17, 2009 at 6:47 am

The cocoa you use will make the difference in this cookie. You can through in espresso powder and or chips.

2 c. AP flour
1/2 c. cocoa powder
1 teas. baking powder
1 teas. salt
8 oz. unsalted butter, cut into 1 ounce pieces
1 c. sugar
3 lg. eggs
1 tbls. vanilla extract
2 c. chocolate chips
(I added 1 tbls. espresso powder)

Preheat oven to 350. Combine dry ingredients, sift onto a piece of wax paper. Set aside.

Beat butter and sugar in mixer fitted with a paddle. Beat 3 minutes on medium speed. Scrape bowl with rubber spatula, then add eggs and vanilla, beat for 2 minutes or smooth. Scrape down again.

Beat again for 3 minutes. Scrape down bowl again. On low speed add the dry ingredients until combined, about 30 seconds. Add chocolate chips and stir in.

Place on cookie sheets by tbls. and bake 10-12 minutes.

Now when I make cookies I try this, I saw it on somewhere, I take the cookie scoop and then take the ball of dough, I break it in half. You turn the broken side up and push the two pieces together with broken side up. It works for some cookies, it gives it a textured top.

[BakerAunt]

Cinnamon Apple Cake
Submitted by psycnrs1 on October 31, 2004 at 1:22 pm

If you are on message board look for a thread called Fresh Apple Cake for bettina and many great recipes there and MrsM's addition to this recipe.

1 3/4 c. sugar divided
1/2 stick butter, softened
1 teas. vanilla
6 oz. block style fat free cream cheese softened
2 lg. eggs
1 1/2 c. all purpose flour
1 1/2 teas. baking powder
1/4 teas. salt
2 teas. ground cinnamon
3 cups chopped Rome. (I have done slices and have mixed Rome and Granny Smith)
Cooking Spray

Oven to 350. 8 in. springform pan.

Beat 1 1/2 c. sugar, vanilla and cream cheese at medium, until well blended. Beat in eggs one at a time. Beat well with each addition.

Combine flour, powder and salt. Add to creamed mixture. Beat at low until blended.

Combine 1/4 c. sugar and cinnamon in small bowl. (Reserve a few tablespoons for sprinkling on top of cake before baking.) Stir in apples. Add mixture to batter.

Pour into springform pan that has been sprayed. Bake 350 deg. for 1 h. and 15 min. or until lightly browned and edges pull away from side of pan. Cool on wire rack.

Cut with serrated knife

You can also use a 9 in. pan, square or springform just decrease cooking time 5 min.