Search Results for '("C'

[BakerAunt]

Bridge Creek Fresh Ginger Muffins/Marion Cunningham The Breakfast Book
Submitted by psycnrs1 on December 17, 2009 at 12:25 pm

Bridge Creek Fresh Ginger Muffins/Marion Cunningham The Breakfast Book

A 2 ounce piece unpeeled gingerroot
3/4 cup plus 3 tabls. sugar
2 tabls. lemon zest from 2 lemons with some white pith
1 stick of room temp. butter
2 eggs
1 cup buttermilk
2 cups AP flour
1/2 teas. salt
3/4 teas. baking soda

Preheat oven to 375 degrees. Grease muffin tins. (Makes 16)

Cut peeled ginger into large chunks. If have food processor, process ginger until it is in tiny pieces, or hand chop into tiny pieces. (You should have 1/4 cup. It is better to have too much than too little.) Place ginger and 1/4 cup ginger into small skillet or pan and, cook over medium heat until sugar is melted and mixture is hot. Do not walk away from the pan. It only takes a few minutes, remove from heat and allow to cool.

Put lemon zest and 3 tablespoons of sugar in food processor and process until lemon zest in in small bits. Or chop zest and pith into small bits and whisk into sugar. Add to ginger mixture, stir and set aside.

Put butter into mixing bowl and beat a second or two, add remaining 1/2 cup sugar and beat until smooth. Add eggs and beat well. Add buttermilk and mix until blended. Add flour, salt, and baking soda. Beat until smooth. Add ginger lemon mixture. Mix well.

Spoon batter into the muffin tins 3/4 full. Bake 15-20 minutes. Serve warm.

comments

Submitted by frick on Mon, 2010-09-20 23:40.
I see you love these muffins too. Not only do you really get an intense lemon-ginger hit, you don't have to peel the ginger. Everybody should make these. MC is great.

[BakerAunt]

Beth Hensperger's Rustic Potato Bread for bread machine
Submitted by psycnrs1 on December 03, 2009 at 9:12 am

1 medium russet potato (8 to 9 ounces) cut into chunks
3/4 cup water
2 tablespoons unsalted butter cut into pieces
3 cups bread flour
1 tablespoon sugar
1 1/2 teas gluten
1 1/2 teas salt
1 3/4 teas. instant yeast

Combine potato and water in small pan. Simmer while covered until potato tender. About 10 minutes. Slip off skins. Mash or puree potato with the water. DO NOT DRAIN! You need the water. Pour mixture into 2 cup glass measuring cup and add additional water to make 1 and 1/3 cups. Cool to room temp.

Place all ingredients in your bread machine pan according to your manual suggestions. If you bake in bread machine set crust to medium and program for basic. This recipe is not suitable for delay setting/ per book.

I added a little more salt when following the instructions as afraid the potato may need a little more.

The first time I used mashed potatoes I had left over, I used 1 cup potatoes and used water to make the 1 3/4 cup required. I had to add water in the process as it was not enough.

[BakerAunt]

Oliebollen
Submitted by omaria on January 01, 2011 at 3:27 pm

Dutch New Year treat
Yield: 200

7 1/2 lbs. self rising flour,
11 1/2 cups of lukewarm milk,
4 eggs,
8 oz. citron,
8 oz. orange peel,
8 oz. lemon peel,
16 oz. dried cranberries.
2 lbs. mixed dry fruit (I used my home made fruit mix) to your own taste, raisins, apricots, apples etc.
6 tbs. lemon zest.
Oil for deep frying.

Make a thick batter from flour, milk and eggs. Stir in all the other ingredients. Batter should be thick enough to go "plop....plop.... off a spoon.

Heat oil to 325 F. I use an ice cream scoop to drop the batter into hot oil. The bollen will sink down to the bottom and pop right back up. Don't put more bollen in your pan than can easily float together, without crowding each other. Fry for 8 minutes. They might turn over on their own, if not use fork to turn them over.

I never use a recipe but had promised to write it all down this time.. So here it is. I will ask DH to post some pictures on my personal page later. I put 200 into the "yield "box but it won't accept it. I will try to submit again by using "20" but this recipe makes 200 oliebollen.

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

[BakerAunt]

Sweet Avocado bread
Submitted by omaria on May 26, 2012 at 12:15 pm

coffee cake type bread from http://www.dianasdesserts.com

2 2/3 cups AP flour
1 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
1 cup mashed ripe avocado (appr.2 medium -Haas are best)
3/4 cup buttermilk
3/4 cup pecans or pistachios
1/2 cup raisins
1Tblsp. grated orange zest.

Preheat oven to 350F (175C) grease and flour 2 9-5loaf pans. Sift together flour, baking soda, baking powder, salt, cinnamon and allspice.

In medium bowl cream together sugar and butter till light and fluffy, beat in eggs one at a time, mix in the mashed avocado.

Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in chopped pecans, raisins and orange zest.

Divide batter evenly between the 2 loaf pans.

Bake for 1 hr.in preheated oven. Check with toothpick to see if it is done.

Allow loaves to cool in pans for at least 20 min. before removing.

This can also be made in four 5x3x2 mini loaf pans, and baked for 45 min.
Makes 20 servings.

comments
Submitted by omaria on Sat, 2012-05-26 12:17.
I had this printed out. recipe dates from Jan. 2004

[BakerAunt]

Speculaas Rolls with Almond Paste
Submitted by omaria on December 11, 2011 at 12:26 pm

Yield: 15 Roll
Source: Uit de keuken van Arden Levine's Divine Speculaas Rolls

The dough:
500 gr. bread flour
50 gr. sugar
10 gr. speculaas spices (or a bit more for a stronger taste, formula below)
10 gr. instant yeast
185 gr. lukewarm milk (whole or semi-skimmed)
55 gr. unsalted softened butter
2 big eggs, whisked
8 gr. salt

The filling
300 gr. almond paste
± 2 TBS egg
± 30 gr. lemon zest

For video to see the shaping go to...
http://www.thefreshloaf.com/node/26242/levine039s-divine-speculaas-rolls

Method
Described is the method using a stand mixer, but the dough can of course also be mixed using a bread machine, as well as kneaded by hand. If using a bread machine; follow the recipe from the first rise after the machine kneading.

Put the flour, sugar, speculaas spices, yeast, salt and the clumps of softened butter in a bowl and mix with a wooden spoon. Add milk and eggs, mix together, and knead with a dough hook for 10-15 minutes to develop a supple dough. The dough can be a little sticky.

First Rise
Transfer the dough to an oiled container, making sure it is covered all over. Cover and let the dough rise until doubled in about one hour.

Meanwhile, mix together the almond paste, egg and lemon zest. Shape into 15 equal balls.

Forming:
Turn out the dough on a lightly oiled work surface. Divide the dough in 15 equal pieces and shape them into tight balls. Leave them to rest for 15 minutes.

Flatten the balls of dough in the palm of your hand or with your rolling pin. Put a ball of almond paste in the center and fold in the almond paste, making sure to pinch the seams well.

Put the ball seam down on your working space and roll out again carefully, making sure it keeps its circular shape and the almond paste is spread out evenly. With a dough cutter make eight slits in the dough, leaving the center intact. Then pair up two petals, twist them so that their sides touch and the almond paste is showing as a swirl. Pinch them together on the bottom.

Divide the rolls on 2 baking sheets, placing them with enough space in between. Carefully flatten the rolls on the baking paper or baking mat. Cover well with oiled cling film and leave to proof until almost doubled in size, in almost an hour.

Baking:
Bake the rolls in the middle of a preheated oven for about 15 minutes until golden on 180° C. Put them on a rack to cool.

Speculaas Spices; home made
30 g cinnamon
10 g cloves
10 g nutmeg
5 g white pepper
5 g aniseed
5 g coriander seed

Mix all ground spices together and store in a small airtight container.

There are many varieties and tweaks out there, I really like this one. As long as the base is the same, you can tweak your speculaas spices, just the way you like it.

Enjoy! Please feel free to comment and subscribe if you want me to keep you updated. Also I want to ask you to endorse my growing BreadLab initiative on Facebook; every like gets me closer to realizing a 6 episode "breadomentary", chasing the beast bread the world has to offer. Thanks in advance!

comments
Submitted by Mrs Cindy on Sun, 2011-12-11 22:57.
I went to Facebook and found The Bread Lab. Hope it was the right place because I 'liked' it. Gosh, Ria, these rolls look spectacular! This recipe has already found its way to my recipe box. My mouth is watering. I know this is one I will make and report back to you on.
~Cindy

Submitted by frick on Mon, 2011-12-12 21:00.
Ria, your rolls are Speculaas-tacular; I WANT TO MAKE THEM NOW, but I don't have time. Waaaaaah!
Still, I'm copying the recipe (and though the almond paste sounds wonderful) I can't help thinking of how the same technique can be used with other fillings, date filling for instance, and cheese with orange zest, and so on.
Gee, that plate looks familiar.
Please don't wait so long to find us some other magical goodies. Thanks, kiddo.

Submitted by mhang on Sun, 2012-01-08 15:47.
I look at the almond recipes in any book, hard or Kindle, first. I lived in Denmark and "Yugoslavia", as a young one and I am always trying to find the almond pastry I remember from those 2 countries. I will definitely try this one and let you know. I will also look at facebook.
Thanks,
Martie

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

[BakerAunt]

Apple cake with almond paste and ginger
Submitted by omaria on March 26, 2012 at 3:34 pm

Very nice cake recipe from "De keuken van Johanna." She got it from a Dutch grocery store magazine.
Source: Allerhande magazine, from Dutch grocery store.

200 gr. butter
200 gr. sugar
200 gr. flour (I used KAF AP)
4 eggs
2 tbs. chopped candied ginger
2 tsp. lemon zest
1/2 tsp. salt
1 tsp. baking powder
2 medium size apples (I used 3)
2 tbs. Calvados (Apple brandy I did not have any, so skipped this)
150 gr. almond paste

Preheat oven to 350 F. Grease a 9 x 5 cake pan. Cream butter and sugar with your mixer for about 10 min. Add eggs, one by one. The egg should be fully incorporated before you add the next one. Add the flour, ginger, salt and lemon zest.

Peel apples and slice them very thin like potato chips. One of those grater-slicer things works well. Put slices in a bowl and sprinkle the Calvados over them, along with a little flour (about a tbs.) With the same slicer, slice the almond paste.

Put 1/3 of the batter in cake pan. Smooth out the top as best as you can. Put half of apple slices and half of almond paste slices on top of the batter.

Put another 1/3 of batter over that. Put last half of apples and almond paste on top of that and cover with the final 1/3 of batter.

Bake in middle of the oven for about 1 hour and 15 min. (I covered the top of cake with some foil at 50 min.)

Let cool for 15 min. and take out of pan.

comments
Submitted by brendabaker on Thu, 2012-09-13 15:11.
OK; I'm not sure if anyone will see this post because the recipe has been here for a while and it seems that no one else has tried it. It's been on my list of to-do since first came across it, and am I glad I finally made it! This is one serious Holiday cake! WOW! My 2nd ex-mother-in-law (that's too many when you number them) made an apple cake at Christmas that everyone coveted for a gift. But this cake will be reserved for top of the gift list! It is SOOOO good. I had to make several substitutions and goofed on other directions. I did have a scale to convert grams to ozs., so that worked out well. Used KAF soft diced ginger, didn't have Calvados so I mixed KAF Boiled Cider and some regular Brandy (YUMMM), I thought about buying some Calvados, but why? As long as I have Boiled Cider I'm good to bake. Used Gala apples, Granny Smith may be better for cooking, didn't have almond paste, but WAIT... I have KAF Almond Schmear!! How lucky can you get? I also added some vanilla and almond flavoring (1/2 tsp. each). Forgot, in my haste, to put the 1 Tbls. flour on the apple slices (;/) so I was kinda sweating that as I waited for the cake to finish cooking. Didn't know if it would be a gloppy mess or not. NOT! This is the best cake. All the flavors together are spectacular! Thanks KAF! My gift list is done. Oh, I also used KAF Cake Enhancer. All ingredients KAF where applicable. Also had to bake in a 10 x 5 KAF bread pan. Please try this recipe!

Submitted by omaria on Fri, 2012-10-05 10:56.
Hi Brenda, I just read your letter. I am so glad you like the cake! I think I will bake it again at Thanksgiving for the dessert table. Ria.

[BakerAunt]

Cuban Bread
Submitted by omaria on May 10, 2013 at 10:34 am

2 loaf recipe that is quick.
Yield: 2 loaves
Source: Courtesy of The New York Times Cookbook by James Beard.

1 package active dry yeast or 2 1/4 tsp. instant yeast
2 cups lukewarm water
1 TBS salt
1 TBS sugar
6-7 cups flour

Dissolve yeast in the water and add sugar and salt, stirring thoroughly.

Add flour, 1 cup at the time, beating with wooden spoon. You can also use dough hook on electric mixer at low speed.

Add enough flour to make a fairly stiff dough

Shape dough into a ball, place in greased bowl and grease top. Cover with a towel and let rise in warm place until doubled.

Put dough on lightly floured board and shape into 2 round Italian style loaves.

Put on baking sheets sprinkled with cornmeal (I use parchment paper) and allow to rise for 5 minutes.

Slash tops of loaves in 2 or 3 places with knife or scissors. Brush loaves with water and place them in COLD oven. Set oven temp. at 400 F and place a pan of boiling water on bottom of oven.
Bake loaves until they are crusty and done for about 40 -45 minutes

comments
Submitted by omaria on Fri, 2013-05-10 11:01.
I could not believe at first glance that this would work with such a short rising time, but I had 2 nice loaves in a short time.

[BakerAunt]

Swedish Pancakes
Submitted by pammyowl on June 11, 2012 at 7:22 am

A childhood memory.

1 1/2 c. milk
2 Tbsp. butter
4 eggs
3/4 cup AP flour
1 tsp. baking powder
1/2 tsp. salt

Warm the milk and butter until the butter is melted. Whisk the eggs. Combine the dry ingredients. Stir all together.

Heat a skillet or crepe pan (grandma didn't have one!), add a dab of butter to grease the pan. When hot pour about a third of a cup batter. Cook for a minute or two, flip, cook until done. The batter is thin, so I don't recommend using a griddle, it will run all over! Repeat with remaining batter, keeping the done ones in a warm oven, covered so they will not dry out. However, we would stand by grandma with our plates out so she never had to keep them warm; they were devoured the instant they hit the plates! Serve with syrup, powdered sugar or berries.

Submitted by sherrys mom on Fri, 2012-10-05 11:47.
Brings back lots of memories--we had it served with lingonberry syrup or jam. Also, we have a SWEDISH PANCAKE BREAKFAST at church usually around EASTER.

[BakerAunt]

Honey Granola Bread
Submitted by pammyowl on June 30, 2011 at 3:34 am

Delicious, crunchy and moist bread for Granola lovers!

Yield: 2 loaves
Source: Revised from a recipe by Erika Pimper

2 cups unbleached All Purpose flour
4 1/2 tsp. Instant yeast
1 tsp. salt
1 3/4 c. milk
2/3 c .honey
1/3 c. butter
2 eggs
2 c. W.W. flour
1 c. granola
1 c. rye flour
1/2 c. cornmeal
1/2 c. quick oats
Nuts and raisins, to taste

Whisk AP flour, yeast and salt until blended.

In a saucepan or microwavable measuring cup, heat milk, honey, and butter, until warm (120- 130). Add to dry ingredients, beat until smooth. Stir in W.W. flour, rye, cornmeal, oats, granola, nuts and raisins, if using, until well incorporated. If you need more flour, use A.P.

Knead until smooth, 7-9 min. Dough will be a bit sticky. Put in an oiled bowl, cover and let rise until doubled.

Gently degas, and cut in half. Let rest for 10 min.

Form into two boules, pan loaves, whatever suits your fancy. Put on a parchment lined cookie sheet, or a cornmeal dusted one, and let rise until doubled. Meanwhile preheat your oven to 375.

The dough rises fairly fast, about 30 min, so be ready! Slash your loaves and bake for 20 min. Cover lightly with foil, and bake an additional 10 min, or until your internal temp. is 190. Remove to a wire rack, and cool completely.

[BakerAunt]

Coconut Pound Cake
Submitted by pammyowl on October 16, 2011 at 8:51 pm

Moist and delicious!

1 1/2 C. butter
3 C. sugar
6 eggs
3 C. flour
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. coconut flavor( I use Lorann oils)
1 tsp. rum flavor
1C. shredded coconut

Glaze
1 C. water
1 C. sugar
1tsp. almond extract

Preheat oven to 350
Grease two or three loaf pans, depending on the size of you pans. Or use a bundt pan.

Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Beat in sour cream and extracts; add flour and baking soda ( which you have whisked together), then stir in coconut.

Pour into pans (or pan)Bake for approximately one hour, less if using smaller pans, more if using Bundt.

Make your glaze by stirring the sugar and water, bring to a boil, boil for 5 minutes, then add the almond extract. Before removing the cake from the pans, brush top (or bottom if using a Bundt) with some of the glaze. Remove, and brush with the rest of the glaze. Cool completely.

(I generally have some of the glaze left over)

comments
Submitted by pammyowl on Sun, 2011-10-16 21:53.
I did not make this up, I'm sorry to say! I found it, but can't remember where! Sorry, original poster!

Submitted by dennis93277 on Sun, 2011-11-13 10:47.
Is this unsweetened coconut flakes? I have a very hard time finding any unsweetened coconut. I did just get some from KA.

Submitted by pammyowl on Tue, 2011-11-15 05:19.
No, I use sweetened. I, too, had a hard time finding unsweetened. I finally found some at my local co-op. But this recipe does better with the sweetened coconut.

[BakerAunt]

Yeast Bread Frankfurts
Submitted by pat88 on March 04, 2004 at 2:34 am

This is a recipe from my grandmother. She used to make 4 loaves of bread each day to feed her family. This is one of my favorite recipes of hers.

Batch of yeast roll dough or bread dough made by hand or in the bread machine on the dough cycle
Package of hot dogs
Sliced cheese
Chopped onion
Mustard

Let your dough rise once (in the bread machine or on the counter, etc.). Roll the dough 1/4" thick. Cut out rectangles for the hot dogs. On each rectangle of dough place split hot dog (cut partially through the hot dog). In the split hot dog place the sliced cheese strips, chopped onion, and mustard.

Seal edges of the dough well around the hot dog and filling. Let rise until double.

Bake at 350 degrees F for 30 minutes or until lightly browned. These freeze well. Great with baked beans and coleslaw.

My Note: It's the same technique as Crescent Roll Hotdogs, only with homemade dough. Moomie's dough should be excellent here.

[BakerAunt]

Peanut Butter Fudge
Submitted by pat88 on March 27, 2004 at 12:52 pm

This is a recipe that I received from my mother. I don't know where she got the recipe. It is delicious! 🙂

2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 jar (7 oz.) marshmallow cream*
*I use a small jar of Marshmallow Fluff

In a saucepan, bring sugar and milk to a boil. Boil for 3 minutes. Remove pan from heat. Add peanut butter and marshmallow cream (or Marshmallow Fluff). Mix well. QUICKLY stir into buttered 8" or 9" square pan.

Chill until set. Cut into pieces.

Pat's notes...Have the peanut butter and marshmallow cream measured out and ready to add to the mixture. Instead of buttering the pan, I line it with foil. Once you add the peanut butter and marshmallow cream, it sets up quickly so you want to move fast and get it into the pan.

[BakerAunt]

Peanut Butter Cup Brownies
Submitted by pat88 on March 04, 2004 at 2:33 am

Package of brownie mix
Ingredients to make the brownies as directed on the box
Miniature peanut butter cups

Prepare 8x 8-inch size package of brownie mix (for 12 cupcakes) or a 13 x 9-inch size package of brownie mix (for 24 cupcakes) as directed. Spoon batter into lightly greased or paper-lined standard size muffin cups. Lightly press one (0.6 oz.) peanut butter cup candy into center of each muffin cup. Bake at 350 degrees F for 25-30 minutes.

Recipe taken from Ghirardelli Double Chocolate Brownie Mix.

comments
Submitted by buttercup on Mon, 2010-10-04 11:04.
Made these brownies this weekend and they were a big hit. Thanks for posting it. buttercup

My Note: This idea should work with a standard brownie recipe.

[BakerAunt]

Mincemeat
Submitted by pat88 on October 15, 2002 at 9:20 am

This is a recipe used by my grandmother, aunts and my mother once a year. They would spend a day together making mincemeat using the deer meat my grandfather, who was a butcher, would get for them. It is delicious!

5 lbs. meat (beef or deer neck, cooked)
2 lbs. suet
1 lb. seeded raisins, chopped
2 lbs. seedless raisins, chopped
1 peck apples (Baldwin or Northern Spy)
4 cups molasses
1 1/2 cups meat stock
4 cups cider
4 cups vinegar
8 cups sugar
6 Tbsp. cinnamon
6 Tbsp. allspice
3 Tbsp. nutmeg
2 Tbsp. salt

Cook meat and suet with water. Cook until tender (about 6 hours) and cool in cooking water. Remove meat and cake of fat which forms on top (suet). Boil stock until reduced to 1 1/2 cups. Chop meat fine and add to finely chopped apples (quarter and core apples before grinding). Add raisins, cider, vinegar, molasses, meat stock, salt, sugar, suet and spices. Heat gradually. Stir occasionally. Cook slowly 2 hours.

Makes approximately 9 quarts.

[BakerAunt]

Italian Spaghetti Sauce
Submitted by pat88 on June 08, 2003 at 4:51 pm

This is a recipe that came from my grandmother and my mother. It smells wonderful and keeps well. A note about the garlic: it is 2 heads of garlic not 2 cloves of garlic. You must love garlic to eat this sauce. 🙂 Also, don't freeze this sauce as it intensifies the taste of the garlic. At the very least, freeze just one serving and then see how you like it. You won't lose the whole batch if you don't like the flavor. We hope you enjoy this sauce!

1 can (28 oz.) tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 medium green pepper
2 medium onions
2 HEADS of garlic
3/4 cup salad oil (canola, vegetable, etc.)
1/4 to 1/2 tsp. red pepper

Chop fine the green pepper, onions and garlic. Cook them in the oil for 1/2 to 3/4 of an hour to reduce the amount of oil. Add tomatoes (chopped) and their juices, tomato sauce and tomato paste. Stir well. Add red pepper. Simmer at least 4 hours longer. Do not let it boil and stir often so oil does not stay on top.

If you want lasagna sauce or a meat sauce, crumble in 1 pound of hamburger.

Meatballs:
2 slices bread (soaked in milk and then squeezed out)
1 lb. hamburger
1 egg
1/2 tsp. oregano
garlic (chopped)
salt and pepper to taste

Mix ingredients and shape into balls. Add to sauce and cook 1 hour. Meatballs can be browned before cooking.