Search Results for '("C'

[BakerAunt]

Baked Pretzels
Submitted by pat88 on August 24, 2002 at 9:33 pm

This recipe is from the Fleischmann's Yeast Bread Machine Favorites (pg.73). This recipe is a 1 and 1/2 lb. recipe.

3/4 cup water
1 large egg
3/4 tsp. salt
3 cups bread flour
4 tsp. sugar
2 tsp. instant yeast
1 large egg, lightly beaten
1 Tbsp. water
Coarse salt or sesame seed

Add first 7 ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14x6-inch rectangle. With sharp knife, cut into twelve 14x1/2-inch strips. Gently pull each strip into a rope about 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. Do not let rise.

Combine lightly beaten egg and 1 Tbs. water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350 degrees F for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions of sheets halfway through baking.) Remove from sheets; cool on wire rack.
Makes 12 pretzels.

Notes: I use parchment paper on the baking sheets. The egg wash can make a mess on the pans and the parchment paper makes clean-up much easier!

These are delicious warmed up in a toaster oven for about 5 minutes. I hope you enjoy them! 🙂 ~~~Pat

[BakerAunt]

Applesauce
Submitted by pat88 on October 08, 2003 at 4:55 pm

8 medium apples
1/2 cup water
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Wash, peel, quarter and core 8 medium apples (I prefer MacIntosh apples). Add 1/2 cup water. Cover pan tightly and bring to a boil. Turn down heat and simmer until tender. Stir in about 1/4 to 1/2 cup sugar, cinnamon and nutmeg. Reheat to boiling. Serve warm or cold.

[BakerAunt]

Rice Pudding in a Crockpot

reply by: KIDPIZZA on September 17, 2015 at 11:57 am
Good morning my dear friend. Penelope, I am going to post my RICE PUDDING recipe that you asked me for. Due to it's length I will post it in 2, segments. I will finish it tomorrow or maybe later in the day.
.
This recipe isn't very difficult to do despite its length it has just a few ingredients. It must be completed in a certain way so that at the end you will get THAT CREAMY TEXTURE that seems to be ABSENT in the home based renditions or in the typical recipes After you make my rendition just once you will not need my written directions any longer.....it becomes self explanatory.
.
COMES NOW:
.
Prepare Slow~Cooker by rubbing a stick of butter on bottom surface & up its sides. This should done because of the starch in the rice has a tendency as well as the sugar to stick to its surfaces, making it very difficult to clean the cooker well.

1, peel of a lemon (Pith is okay) & 2, Cinnamon sticks placed in cooker.
Milk (Regular)......................................3.5, cups........................28.,oz.......................(87.5)
'
# Half & Half Milk.....................................1/2, cup.........................4,oz.........................(12.5%)
.............................................................,----------------------------------------------------------------
...............................................................4, cups.....32, oz............32, oz......................100%
.
# # Rice, (Jasmine)...................................1/2,cup + 2, Tbls............4 ,3/8ths oz .............13.5%
.
Sugar......................................................3,1/2 cups, + 1,Tbls........3, 5/8ths oz............11%
.
Raisins....................................................3,Tbls..............................1, oz.....................3, 1/8ths
.
...................................................................................................-----41,oz------------------127.5%
..Extracts & Spices to your taste...I use only Cinn & nutmeg. Mostly cinn. but
.your choice.
As far as the extracts go I use Vanilla & at least 1 tsp, lemon Extract...Your call.
.... END OF 1st SEGMENT.
.
~CASS.
.
.2ND SEGMENT:
,
## Buy the half & half in a 8, oz or larger carton. The balance of approx. 4, oz is to be employed to get the creamy consistency of the pudding that at the end when cooled that suits you.
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Begin by mixing all the ingredients except the sugar, rains & spices/extracts. on ~HI~ for about 45, minutes then on ~LO~ setting for about 3.5, hours plus/minus. Stirring evry now & then.
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Remove lemon peel & cinn sticks after about 2 1/2 hours. Otherwise it may turn bitter in the pudding. Stop cooking when the liquid is approx. 1/4 inch above the rice level. The pudding & rice will continue to cook from the residual heat.& dry out the pudding.
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As for the rice is concerned do not use long grain because its starch content is less than other rice & the starch is what will coagulate this pudding, not eggs or cornstarch. I use jasmine rice you can use short or medium grain rice . Do not wash the rice because you will wash away the starch...the rice is washed by steam before it is packaged.
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When completed & it has cooled by maybe 15. 20, minutes mix in the sugar & raisins & spices/extracts. Stir well for 45, seconds to melt the sugar. Continue to cool for a while then pour in a oversized bowl cover & place in fridge. Next day stir to loosen & begin adding 1/2 1/2 1,TBLS at a time till you get the consistency you demand Blend in spices & extracts. NOTE:
you can use whipping cream in lieu of 1/2 1/2 milk.
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For service after you portion the amounts, drizzle Cinn lightly over the surface for presentation purposes.
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It is best to read these direction multiple times so that you can visualize mentally & understand why MY TECHNIQUE while get for you what you want in a rice pudding that is never to be most often
.
Good luck Ladies...I hope HIMSELF will approve of my recipe Penelope. Promises made...Promises kept.
.
~CASS.

reply by: KIDPIZZA on September 20, 2015 at 8:54 am
MRS.CINDY:
Good Morning. Cynthia, thank you for the pleasant post. I was about to close down the computer & said to myself go to the BC one more time, & there you were. See if you can get a 3 to 3.25 quart size. That is what I have. I use 80,oz of milk /half & half to cook & extra to loosen it up the after it has lost it's heat to get it creamy.
.
I hope Penelope & CWC & Buttercup will enjoy it. I only gave this recipe out & my prep technique out once many years ago.
.
Last nite while watching boring TV I began writing up a modification for a choco/tapioca pudding
recipe. I will use my technique as well for it sans the choco. This is just to see whatever else needs to be done. Once I get that perfected I will add one ingredient that will be a large compliment for it. A least that is what my culinary imagination tells me. That will remain a secret for now. If I get perfected as always I will share it with you so that you can critique it. When ??? SOON!!!! A great many years Crooner Bing Crosby recorded a song named SOON. I have it & I play it a few times a week. When will I play it again???? SOON I do not when... but SOON!!!!
(LOL)
.
. I love you my dear friend Cynthia.
.
~CASS.

reply by: Livingwell on September 20, 2015 at 12:25 pm
Good morning, Cass! I printed out your recipe to make rice pudding today, but want to clarify the amount of sugar before I get started and make a mistake here. Am I reading the amount right, 3-1/2 C. of sugar?? My two tried and true rice pudding recipes that call for the same amount of rice and milk as yours only use 3T. - 1/2 C. I want to make sure I do your recipe justice! Thanks for your help! "Penelope"

reply by: KIDPIZZA on September 20, 2015 at 2:57 pm
LIVINGWELL:
Good afternoon. Penelope, thank you for catching my error. You are correct. Use your amount. My arithmetic comes out to 1/2, cup + 1.5 TBLS, Remember Penelope, you can make the adjustments next morning or when cooled to suit yourself.
.
I will now correct my set~up...I hope CWC & Buttercup will see it.
.
~CASS.

reply by: KIDPIZZA on September 20, 2015 at 3:02 pm
BUTTERCUP & CWC:
Anita & Carol, note the sugar amount is 1/2 cup +1.5 TBLS in the rice pudding recipe All other arithmetic is correct. Sorry for the inconvenience.
.
~CASS

reply by: cwcdesign on September 21, 2015 at 7:08 am
Thanks for the clarifications and the rest of the recipe. I have not been near my computer in a few days, but hope I get a chance to make it this week. Michael loved rice pudding and this would be a great recipe to try on the boys.
-
Did I miss it or did you include the approximate amount of time for cooking? I must admit I've only read through the recipe once so the time might be there.

reply by: KIDPIZZA on September 21, 2015 at 7:27 am
CWCDESIGN:
Good morning. Carol, I am not very certain but when I cooked this recipe in the past I made 3, plus quarts & that took approx. 3 1/2 hours. I plan on making about 1/2 that much soon. I doubt it will take less than 2 1/2 hours.
.
Good luck & I hope your family enjoys it. I am going to experiment with Tapioca pudding at the same time when I make my next load of Rice Pudding. I am going to see if I can apply the same techniques as I have used in the Rice Pudding. Do you like Tapioca Pudding?????
.
Good luck & enjoy the day.
.
~CASS.

reply by: cwcdesign on September 21, 2015 at 8:23 pm
Hi Cass, I did understand how you put the measurements volume, then weight, then percentage. It appears that there is a missing ingredient between the half & half and rice. There are quantities for 4 cups/32 oz. is that for additional half & half?

reply by: buttercup on September 21, 2015 at 10:00 pm
I believe Cass is adding the milk and the 1/2 & 1/2 together and is just showing the total as 32oz. I hope I'm right, but that's what I thought.

reply by: KIDPIZZA on September 22, 2015 at 5:41 am
CWCDESIGN:
Good early morning my friend. The 4, cups space then 32,oz means 4, cups = 32, oz. Anita explained it very well.
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I hope I was able to explain it much better this time.
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Enjoy the rest of the day my friend.
.
~CASS

reply by: buttercup on September 25, 2015 at 8:34 am
Good morning Cass, I have a question about your recipe. You said to remove the lemon peel after 2-1/2 hrs. Do you start the timing from the first 45 min. on hi or the 3-1/2 hrs. on low? I plan on making it this morning and just wanted to check with you or if anyone has made your recipe yet. Thank you again for the recipe.

reply by: KIDPIZZA on September 25, 2015 at 9:13 am
BUTTERCUP:
Good morning. Anita, after starting you can remove those 2, additions approx. in 2.5 hours Anita, remember re~read the directions many times before starting. Remember that you can make your adjustments after the pudding has cooled even after an overnite in the fridge....also remember not to screw up the lining of your crock pot do not mix in the sugar until you shut the cooker on off & you can mix it in after 15, minutes as well if you wish.
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Good luck & enjoy the day my good friend.
.
~CASS.

reply by: buttercup on September 26, 2015 at 11:32 pm
Cass your rice pudding was delicious, DH loved it and I had two bowls myself (not good for my waist line). I think I might have let it cook to long, but the extra 1/2 & 12 fixed that problem. Can't wait till Sunday night after dinner so I can have more. Thanks again for the recipe and the butter tip as well. So good..............yum, yum, yum

reply by: KIDPIZZA on September 30, 2015 at 6:15 am
LIVINGWELL:
Good early morning my dear friend. Yes, Penelope, keep the cover on till the milk is approx. 1/4, inch above the rice. The residual heat will have the rice continue to SUCK up the liquid & it's appearance will be that you overcooked the concoction even if you do it is a no matter. Then remember, we add additional half & half when totally cooled to get the creamy consistency that you want in your pudding.
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Penelope remember, PLEASE re~read the instructions... you can add spices & extracts when cooled for adjustment purposes.
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Enjoy the day the day Penelope.
.
~CASS.

reply by: Mike Nolan on September 30, 2015 at 11:55 pm
Cass, I don't have jasmine rice because my wife won't eat it. I have a big container of what I think is Royal basmati rice (I bought a 20 pound bag of it at Sam's, but the bag itself is long gone.)
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I also have smaller containers of arborio rice, which I use for risotto.
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Of these, which do you think would make the best rice pudding?

reply by: KIDPIZZA on October 01, 2015 at 9:21 am
MIKE NOLAN:
Good morning friend Mike. Truthfully Mike I do not know which rice is best to use. I did read some time ago in times past in a rice pudding recipe that was ARBORIO rice was of choice. I think it is a Italian rice. Which can be bought in a Italian Deli store probably.
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Mike try it with what you have (but do not wash it) & let us know so that we can buy the less expensive rice. To me otherwise rice is rice except in cooking it may make a big difference. I buy jasmine rice in the .99 cents store for 1, # for .99 cents. Sunday after church services & on my way home, I bought 4, packages & 1, pack cellophane pack of raisins...all for .99, each.
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Anyway Mike, whichever rice you chose, let us know how it worked up for you as far as the rice is concerned. Whichever one you select, I am sure it will be a success.
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Enjoy the day.
.
~CASS.

reply by: cwcdesign on October 01, 2015 at 4:44 pm
Mike, my favorite crockpot rice pudding recipe (so far - I haven't tried KP's yet) uses arborio rice and it is nice and creamy, so you might want to go ahead and give it a try. I'll be interested in your results. I did buy jasmine rice at the market last week, so I'm good to go.

reply by: cwcdesign on October 11, 2015 at 6:40 pm
livingwell, here is the crockpot recipe I use for rice pudding. It comes from Lynn Alley's book, The Gourmet Slow Cooker. It's based on a Greek recipe called rizogalo. She says you can add egg for a richer version (I never have).

1 cup Arborio rice
5 cups whole milk
2/3 cup sugar
1 tablespoon vanilla extract (pure, of course)
1/2 cinnamon stick, broken into pieces and finely ground - I think I've just used good cinnamon - about 1/2 tsp)
pinch of salt
Combine all ingredients in slow cooker and mix well. Cover and cook on low for 4 hours, stirring occasionally, or until thick and creamy.
Transfer pudding to individual dishes or one large dish (which I usually do) and refrigerate for 2-3 hours.
I think I've added raisins on occasion.
Easy peasy, but I am going to give Cass's a try again with less sugar and longer cooking.

reply by: KIDPIZZA on October 13, 2015 at 7:52 am
TO WHOM IT MAY CONCERN:
Good morning Ladies. The reason you cannot make a good rice pudding employing BROWN RICE is that this rice has been PROCESSED...Hence the STARCH has been removed in the process.
Soooo, the starch is needed to help coagulate the pudding.
.
You'll have a nice day my friends.
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~CASS.

reply by: bakeraunt on October 26, 2015 at 11:37 pm
Ok, Livingwell, repeat after us: "I solemnly swear not to allow any baked goods to leave my house without selflessly having tested them for Quality Control."

reply by: Livingwell on October 27, 2015 at 7:53 am
I do solemnly swear, etc. etc. etc. 😉 What I do in the name of friendship!

reply by: Mrs Cindy on October 27, 2015 at 6:37 pm
Bakeraunt, thank you for the precise wording of the QC oath. I knew it at one time, but had forgotten it. Thank you!
.
~Cindy

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

[BakerAunt]

Kid Pizza's Tapioca Pudding

Kid Pizza sent me an email earlier this past week with his new technique and recipe for Tapioca Pudding. After several emails, back and forth, this is what I believe is the final version. I just got a new slow cooker, so I will be trying this recipe along with all the rest of you pudding lovers. So, in his word, COMES......
.
Z~BESTUS TAPIOCA PUDDING
Cass Avons's Recipe
.
Good morning Cynthia & Penelope. Here is the recipe that I came up with for the both of you.
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I hope you will enjoy it as much as I & the employees here at the home have.
Cynthia, I am also posting the volume weights for Penelope's benefit. Begin by rubbing a stick of butter up & down the walls & base of the crock pot. This way the tapioca will not stick to the pot & helps to make clean up easier.
.
Milk...........3 1/4 cups + 2 TBLS..........27 oz........(84.375%)
Half & Half milk...1/2 cup + 2 TBLS.......5 oz........(15.625%)
TOTAL WEIGHT....................................32 oz.............100%
.
Sugar......1/2 cup + 1 TBL................................3.75 oz.....11% *
Small pearl Tapioca.....1/2 cup + 1.5 TBL......3 5/8 oz.....11.3/8%
MINUTE Tapioca or pearl**...1.75 TBLS............7/8 oz.......2.3/4%
Salt 1/4 tsp...................................................36 7/8 oz...125.125%
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SPICES of your choice. I used CINNAMON & NUTMEG but mainly Cinnamon. Add spices to your taste.
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* Sugar & spices should be added after the cooking is completed & stirred well to melt. Do not add sugar at the beginning of the cooking process.
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After a one nite in the fridge you can continue adding spices & sugar as well as half & half or whipping cream in order to get the consistency you are wanting.
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I have added CRUSHED PINEAPPLE in the crock pot about 6 oz. This is a option. You can add some of the drained pineapple juice in the mix in order to loosen up the pudding the next day when you make your adjustments.
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NOTE: I strongly advise you add the pineapple. There is a very very large difference with it. Important as well, I add about 1/2 TBSP of pineapple on top of my portion of the pudding as well. Again, this makes a very big difference in the finished pudding.
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** At the end of cooking time add about 2 or 3 Tbls of milk to the ground up Minute Tapioca & stir & then mix it in the crock pot let it cook about 10 /15, minutes it will help thicken the pudding. Put the 1.75 Tbsp Minute Tapioca in spice grinder or small food processor to grind to fine powder. Mix powder with milk to help thicken pudding.
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REMBER to turn the slow cooker off when the concoction is still loose as it still continues to cook until it sucks up all the milk.
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Directions:
Add 2 cinnamon sticks & the peel of one lemon into the well buttered crockpot. Add the tapioca pearls, milk & 1/2 & 1/2 and stir. Cover let sit for 40 minutes covered to soak the pearls. Then turn on LOW HEAT for about 1 hour. Stir every now & then until thickened but not totally, because it will still continue to cook from the residual heat. Keep it rather loose. Now you can add the sugar & spices.
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Next day when cooled. Adjust the pudding for sugar, spices & consistency. Total cooking time was about 2 hours & 45 minutes.
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Cass adds 10 oz of drained pineapple into the mix when making the adjustments. Save the juice. If you like, you can use 1 or 2 Tbls for the adjustments.......it is an option. When ready to serve, ladle about 3/4 TB OF CRUSHED PINEAPPLE on top. What a difference it makes for the quality of the pudding!
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Respectfully submitted,
.
~Cindy
posted by: Mrs Cindy on November 15, 2015 at 4:48 pm in Baking, desserts and sweets

reply by: cwcdesign on November 16, 2015 at 8:55 pm
Oh Lordy, Mrs Cindy, I hope it's not 375 ounces of sugar!!!!!

reply by: Mrs Cindy on November 17, 2015 at 10:47 am
I'll have to do a weight on a 1/2 cup plus 1.75 to see what it is supposed to weigh. That was the number Cass gave me. I didn't check it.
.
~Cindy

reply by: KIDPIZZA on November 17, 2015 at 11:36 am
CYNTHIA & CAROL:
Good morning. It is very simple Ladies!!!! a decimal point has been omitted it is simply 3.75

reply by: Mrs Cindy on November 17, 2015 at 2:27 pm
I had forgotten how much I love tapioca. Man, oh, man! Do I love tapioca!!
.
My first pot turned out magnificent!! I had to scale it down a tiny bit due to the size of the slow cooker, but it still was creamy and sweet. Perfect consistency.
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Now, I have a confession to make. I could not use the pineapple that KP so strongly advised about. T.S. can ferret out one iota of pineapple at 100 paces. He vigorously despises pineapple! If I was going to have the slightest chance of a possibility of getting him to taste this pudding, there could not be any pineapple anywhere close to it.
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That said, I used 1 full teaspoon of Vietnamese cinnamon and a few grindings of nutmeg. I used a full 1/2 cup of sugar, even though I should have decreased it according to the rest of the recipe. He actually tasted it. Not a big bite, but probably 1/2 teaspoon. Wrinkled his nose and said, "what IS this stuff?" But, he tasted it. I can now add the pineapple if I wish.
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If you haven't had any tapioca in years (since you were a kid) or since your mom made it from the little red MINUTE Tapioca box, you are in for a treat. I didn't have to use the trick of grinding some of the minute tapioca and adding it to the cooked pudding to act as a thickener. It thickened nicely. In surgery this morning I told the RN I was looking forward to getting home to my tapioca. She rolled her eyes and asked, almost a whisper, "homemade?" When I said yes, she told me, there is NOTHING in the world like homemade tapioca. She was absolutely correct. Try it!
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Another superb recipe from the MAESTRO!
.
~Cindy
p.s. Thank you, KP, for the sugar correction.

reply by: KIDPIZZA on November 18, 2015 at 9:26 am
D'LADY:
Good morning Mary~Ann. Yes, there even is a "CHOCO RICE PUDDING recipe that you can make as well as a choco tapioca You do not have to use pearl type of tapioca...you can use "MINUTE TAPIOCA" sold in a package in the super market. I have never made it that way but I have some recipes using that version.
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Have a nice day my dear friend.
.
~KIDDO.

reply by: Mrs Cindy on November 18, 2015 at 12:41 pm
D-Lady, the way to make the 'fish eyes' disappear is to hit the finished pudding with an immersion blender. I've done that with rice pudding, too. Especially for babies or small toddlers.
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The beauty of rice pudding and tapioca is the texture. Without that texture, it's nothing more than a vanilla pudding. Or, like KP says, a blanc mange.
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MINUTE tapioca has the pearls in it. They are very small. This is probably what you ate as a child since it dominated the market in the 50's and 60's. You can make it into a tapioca 'starch', with no pearls, by whizzing it up in a spice/coffee grinder.
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You can make either pudding into a chocolate version by adding cocoa powder or Dutch processed cocoa powder. I've done that, also. Either pudding is very adaptable, but the texture is the thing. If you are just planning to buzz it with the immersion blender, make regular pudding from the start. Don't waste your time with cooking rice or tapioca in the slow cooker.
.
~Cindy
p.s. BTW, I had a wonderful bowlful of tapioca yesterday after getting home (surgery went fine) and another for breakfast this morning, after sleeping off the residual anesthesia.
~C

reply by: Mrs Cindy on November 20, 2015 at 10:42 am
I finished off the regular tapioca and it was as advertised, creamy, rich, delicious! Everything Cass promised. So.......being the way I am about recipes, and with his blessing, I decided to tweak a bit and see what I got.
.
I made chocolate tapioca. HEAVEN!!! I had some super high quality European Dutch processed cocoa. I added 1/2 cup to the milk and tapioca mixture right from the start. I whisked it in really good, added the lemon rind and cinnamon sticks. 40 minutes later I realized I had not buttered the inside of the crock pot. Poured it all out into a big measuring cup and washed and buttered crock. Back everything went, into the pot and on to the low heat.
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As for the tapioca. A Vietnamese friend picked it up for me. She wasn't sure what I meant by 'small pearl' so she got me two different sizes. A pretty small pearl and a larger (1/4") one. I also had a box of MINUTE tapioca. I combined all three sizes, just for the fun of it. The textural differences are really nice and the itsy-bitsy ones from the MINUTE tapioca, helped with the thickening.
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I needed to add almost 3/4 cup sugar to offset the bitter cocoa taste, and I did not add any other spices, like cinnamon and nutmeg. This is a great pudding. Like they used to say, "Try it! You'll like it!"
.
~Cindy

reply by: dachshundlady on November 21, 2015 at 8:07 am
I printed out the recipe but on close inspection, I am confused. First it says to cook on low for 1 hour, then add ground up tapioca and a couple Tablespoons of milk and cook another 15 minutes. But later it says that the total cooking time is 2 hours 45 minutes. Do you heat it again the next day?
I also wonder if mine will take longer because I have an original Rival crock pot (two actually) from the early seventies and it cooks much lower than today's crock pots which start right up at a high temp for an hour or two to prevent food poisoning I guess. I don't know how we survived over all these years. I have even used mine for chicken and pork. I gave away my big fancy new one because it cooked way too fast and actually overcooked.

reply by: KIDPIZZA on November 21, 2015 at 9:21 am
D'LADY:
Good morning my friend. I also have a very old slow cooker which I use for my puddings. Re~read the directions please. Mary~Ann, we mix the tapioca powder with a few TBLS of cold milk & mix to make a slurry (paste Then blend in.
This is done toward the end just as the concoction is beginning to lose it's thinness. This acts like cornstarch we use to thicken other puddings.
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NO, NO ~Mary~ANN we do not re~heat the pudding the next day. The next day we use to make our adjustments with more sugar or 1/2/1/2 milk & spices to your consistency IF NECESSARY (CAPISH). This is how we get the flavor & consistency that is lacking when we do a one shot cook like everybody does in this world when they cook puddings..
.
Have a nice day my friend.
.
~KIDDO.

reply by: Mrs Cindy on November 21, 2015 at 8:12 pm
The cook times ARE a bit confusing. I think the time (although not actually cooking) includes the 40 minutes of soaking time in the beginning. Also, I found the taste test to work the best. Taste a small bite and check for doneness. My big, 1/4", pearls took MUCH longer to cook all the way through than the smaller pearls. And by much longer, I mean over 4 hours!
.
I must say, though, I think I prefer the chocolate tapioca to the plain tapioca. Of course, I'm a little bit of a chocolate freak, so it stands to reason I would like it. The other reason is that it isn't quite as sweet. I could make it a dark, bittersweet chocolate.
.
KP's technique is the key to this pudding. You can add almost any combination of ingredients, as long as you follow his technique. It will turn out creamy and rich every time. I didn't have to add the ground tapioca and milk to thicken my pudding. I had added 1 1/2 Tbsp MINUTE tapioca from the start, so it thicken beautifully. But, I also had three different size pearls in my pudding. It looked a bit funny, but it sure tasted great!!
.
~Cindy

reply by: Mrs Cindy on November 24, 2015 at 5:53 pm
Espresso powder would be a wonderful addition. That chocolate tapioca was so rich, but espresso powder would have kicked it up a notch! Definitely try it.
.
Yes, I love the eggless version. It doesn't seem so caloric, but it's still very rich. Using Cass' technique is one of the best I've found!
.
~Cindy

reply by: dachshundlady on December 05, 2015 at 6:44 am
The Tapioca ingredients are in my 70s Rival Crock Pot on low. I just don't see how one hour will be enough. Those old crock pots are REALLY low on low. I will give it an hour and may have to turn up to high. I also have my ground minute tapioca soaking in milk already. I used the Magic Bullet and it is not a fine powder; more like smaller bits of minute tapioca.

reply by: dachshundlady on December 05, 2015 at 8:44 am
I did indeed have to switch my old crockpot to high after an hour. I let it cook for another hour and then whisked in the soaked tapioca. It worked great. Added a couple more tablespoons of milk, the sugar, cinnamon and a little salt. It tastes great. It's cooling in the fridge for tonight's dessert.
Can't wait to try chocolate with a little espresso powder.

reply by: KIDPIZZA on December 05, 2015 at 10:25 am
ROBINWABAN:
Good morning my dear friend. Listen Robin. you do not need the minute type for now. If you have the pearl type just grind it up in your food proc.
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The reason I inserted this powered type was to help thicken the pudding somewhat more because I did not want to employ eggs & cornstarch.
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Enjoy the day Robin.
.
~CASS.

reply by: robinwaban on December 05, 2015 at 11:29 am
Thanks, Cass. Can I also ask why there's no vanilla? I can't recall if I use it for regular tapioca. My husband will adore this recipe, especially the pineapple. I am making it this afternoon. Will let you know!

reply by: KIDPIZZA on December 05, 2015 at 11:43 am
YES ROBIN, You can use vanilla You can use what you think is proper amount including the spices...I use cinn. mostly & also some nutmeg. You can use whatever you think & the amounts as well.
.
Good luck my friend.
.
~CASS.

reply by: robinwaban on December 05, 2015 at 4:03 pm
OK, done! Oh my! So good. I added about 6 oz. of crushed pineapple after I shut off my slow cooker. I'll add a little to the top when serving tomorrow. Thank you so much, Cass, for your input. I did add vanilla. And Mrs. Cindy, next is chocolate. Nursing a cold, so this definitely helps! I will add a pic later. I have a little whipped cream for it, too.

reply by: robinwaban on December 06, 2015 at 12:39 pm
As I stated yesterday, I made the tapioca pudding. While it was warm I kept tasting it and it was creamy and delicious. However, the next day when it cooled it was still delicious, but lost the creaminess and it had some lumps of tapioca. This was my problem in the past when I've made the stovetop version. Cass, help!
What am I doing wrong? How do I make it creamy again?

reply by: KIDPIZZA on December 06, 2015 at 2:54 pm
ROBINWABIN::
Good afternoon. I am glad you tried my tapioca recipe& you enjoyed it. I cannot be certain Robin, I think I may have misjudged when I suggested to you to grind up some pearls in your food proc for a subst for MINUTE type of tapioca.
I beginning to believe comparing the two may be like comparing regular rice to minute rice.
.
Robin, next time if you do not wish to purchase the minute type omit this sequence just once & see how the pudding fares.
.
I am sorry if I have misled you. Please keep us posted.
.
For now add some half & half or cream & blend it in till it gets creamy.
Enjoy the rest of the day my friend.
.
~CASS.

reply by: KIDPIZZA on December 07, 2015 at 11:04 am
LIVINGWELL:
Good morning again Penelope. Yes my friend use the small pearl tapioca for the pudding. The MINUTE tapioca use to assist the coagulation of the concoction. My culinary imagination tells me that you can grind up some pearl tapioca in your FP & employ that for the minute type. But member Robinwaban did that & she reported she had a issue with the outcome. Your choice, buy the Minute type or try my way once grind it & use it that way or omit it & see what the outcome is.
Please report your results. (The "MINUTE" type tapioca is already ground it is sold in boxes that way it is used mostly in place of cornstarch for pudding or fruit pie thickening. No need to grind it.
.
Penelope, as far as the PINEAPPLE is concerned buy the CRUSHED type Do not mix any in. For your portion ladle a few TBLS right on top of your allotment & enjoy it that way...that is the way I eat mine.
.
Good luck & report the results back.
.
~CASS.

reply by: Mrs Cindy on December 08, 2015 at 3:50 pm
The very best part about Cass's recipes for Rice Pudding and Tapioca? They are 'thickened' without eggs or cornstarch. I know there's a lot of butter and cream/milk, but most pudding recipes of this sort rely on eggs. Every calorie I can avoid, is great by me. I love that the pudding is so rich and creamy, without adding the eggs and cornstarch. Of course, he knows just how to balance the ingredients to achieve the perfect outcome.
.
Agreeing with D-Lady about Minute Tapioca. I have always kept a small box in the pantry, but most people wouldn't know what it was. As soon as I get it home I buzz it thoroughly in the FP or VitaMix until I have a fine powder. I put it back in the box and put the entire box in a ZipLoc bag labeled TAPIOCA POWDER. This is used to thicken juicy fruit pies. Recently I found a package of tapioca starch at the Asian market. I haven't used it yet, but have a recipe that calls for it. I'm assuming it's the same as buzzed-up Minute tapioca.

reply by: KIDPIZZA on December 12, 2015 at 4:56 pm
LIVINGWELL:
Good afternoon my friend. I am glad you are preparing to do the TAPIOCA recipe.
Condition your cooker by applying the end of your butter stick up & down the cooker walls & bottom surface. This will help to make your clean~up much easier.
.
Penelope, soak the pearl tapioca & the milk & the half & half for approx. 40, min to soak them. Then add the 2, cinn. sticks & the skin of the lemon. Turn on the cooker on low for 1, hour un~disturbed. Then stir. After cooking for approx. 30, more minutes remove the lemon skin & the cinn. sticks. If left too long they will turn bitter. Stir every now & again. Then toward the end when the pudding is slowly is drying out (the pearls are sucking up the liquids.... make a slurry (the MINUTE tapioca with COLD milk ( just a few TBLS mix & add to the concoction & stir well this potion will help with the coagulation. From here it should be done with~in approx 1/2, hour. After it begins to cool, add the sugar & spices to your taste, & stir well. After an overnite in the fridge Make adj of sugar, spices Add half & half & pineapple if you like. Remember add only enough liquid to acquire the creamy consistency you want....PATIENCE.
.
Now then Penelope, do not grind the MINUTE tapioca because it already has been done that by the MANU. This product is pearl tapioca that has been ground. What you should do when ready to measure out the amount according to their instructions shake the contents in the box then remove the amount you wish to use.
Penelope I think I covered your concerns. If not post back.
.
Penelope it would help if you do what I always do...Re~read the directions maybe 5X in order to get the idea of what needs to done & the WHY of it. It helps a lot my friend.
.
I know you will do my recipe PROUD so do not worry so much over the outcome.
.
Enjoy the rest of the day Penelope.
.
~CASS.

[BakerAunt]

Cake Lessons from Kid Pizza for Livingwell [A collection of four threads]

KidPizza - Cake Time! Thread I
Hi, KidPizza! It's Friday morning and I'm checking with you to see if there's anything extra I need to buy over the week-end before making your yellow cake recipe either Sunday or Monday morning, if that works for you. I have all the usual suspects for making cake, including King Arthur unbleached all-purpose flour, Gold Medal bleached all-purpose flour, and Swans Down cake flour You'll need to tell me which one is best for your recipe. I also have salted and unsalted butter, but, again, you'll need to tell me which you prefer. My baking powder, baking soda, eggs, and milk are all fresh. I'm so excited!
posted by: Livingwell on January 10, 2014 at 7:47 am in General discussions

reply by: KIDPIZZA on January 10, 2014 at 1:36 pm
LIVINGWELL:
Good morning. Penelope I am also excited to help you. I was thinking of you a few hours ago while I was baking my experiment BB cakes. I must leave you now as the stock market is getting ready to open
in 2, minutes this is how I earn my living for the last 33, years. I do not wish this way on my worst enemy. See you later.
,
~CASS/KIDPIZZA.
.
Penelope, I am back. I will post the recipe tomorrow sometime. I will also post options as well
.
My BB cakes/ loaves/muffins came out tasting great. The only thing is they deflated "LARGE",(LOL) Almost 15/20% worth. I did realize why after thinking about. I corrected the recipe along with the sugar content.

I have learned a great deal since I decided to take your suggestion about defrosting the blueberries that I never would have figured out. But I did because I did what I thought intially was a foolish thing to do. This morning after baking & then when I tasted one I learned one more thing....I have been employing the in~correct frozen BB. So does everyone else. But I am the only one that has figured this problem out. I just bought a 14, oz frozen package at Trader Joe;s . I will use it in my muffin fruitcakes recipe. It is KAF recipe which I modified. It will not go to waste.
.
Yes, Penelope, you have all the ingredients for the Basic YELLOW CAKE recipe.
One option is employing some honey. which you can decide to do later on.
.
See you tomorrow sometime. Enjoy the rest of the day.
.
~KIDPIZZA.

reply by: Livingwell on January 10, 2014 at 5:09 pm
KidPizza, I'm glad you discovered the size of the blueberries helped ensure baking success for your blueberry cakes. I like to use frozen Maine wild blueberries when I make muffins (using my thaw method, of course). They're smaller than "normal" blueberries and look nicer in the muffins.
.
I'm not a big honey fan, but if I have to put it in the yellow cake recipe to have success, I will. I will let you know for sure which day I am baking. Since you're two hours behind me, you should see my post when you log on that day. I really appreciate you taking me under your wing to teach me how to make a good yellow cake.

reply by: KIDPIZZA on January 11, 2014 at 6:02 am
LIVINGWELL:
Good early morning Penelope. I will post the recipe in it's standard form first. Then you can try the better technique of separating the eggs in which you will get a very light cake. Trust me easy enough.
This YELLOW CAKE recipe is a simple one also known as a 1~2~3~4 cake. It is the basis of many other cake recipes that vary in it's ingredients but still in balance in the dictates of baking science.
.
COMES NOW:
.
BUTTER...........................1,cup.......8,oz
SUGAR............................2 cups.....14,oz
FLOUR, AP,Bleached........3,sifted cups,.......12.75,oz
EGGS***...........................5 Large.....8.75,oz
Milk..................................1,1/4 cups..10,oz
Baking Powder...................1,TBLS.....1/2,oz
Vanilla extract....................1,tsp
Salt. 1/2,tsp......1/2, oz.
.
*** Variation from 4, eggs. 4, eggs apply if separating the eggs. WHICH WE WILL DO THE NEXT BAKE WHEN YOU ARE READY.
.
.........................................Approx...52, oz
DIRECTIONS:
.
Sift the flour, powder &salt, set aside. ......in the mixer, place butter (65/67,degrees)
beat, till smooth, add sugar & mix for 5, minutes... sugar must get melted.
Add eggs 1, at a time for 1, minute each Add vanilla.. Penelope, now & then scrap down the bowl & the beaters.
.
Now mix in 1/3rd of the flour by estimate & 1/2 of the milk blend in with a spatula repeat add 1/2 remaining flour all the milk... blend & balance of flour & blend.
I will not tell you how to prepare your baking pans I am sure you know how. Bake at 350 pre~ heated oven...lower 1/3rd. Time close to 30/35, minutes...do a tooth pick test.
.
PANS:
(2,) 8,in X 1.5, round or (1), 9,X,13, X 2, in. pans/or you can add other ingredients to make muffins, baby loaf cakes,ete. like bb, coconut, cranberries ete.
.
Good luck Penelope. & enjoy the weekend..
.
~KIDPIZZA

reply by: Livingwell on January 11, 2014 at 10:30 am
THANK YOU, Kid Pizza, for your yellow cake recipe! A special thank you for including the ingredient amounts by volume since I don't weigh them out. I can't wait to make your recipe, and every day this past week himself has asked if today's the day he gets cake. I am planning on making a two layer 9-inch cake with chocolate frosting, a favorite flavor combination. As soon as I'm done with the cake, I will post my results. Again, I will make it first thing Monday morning.
.
I just thought of a few questions:
.
1. Is regular granulated sugar OK, or do I need to use superfine? I also have King Arthur Baker's Special sugar on hand.
.
2. Since there is salt in the recipe, should I use unsalted butter?
.
I'm so excited!!! "Penelope"

reply by: KIDPIZZA on January 12, 2014 at 8:33 am
LIVINGWELL;
Good morning my friend. For the sugar choice either is acceptable. However, using the fine sugar you can save about 1.5/2, minutes of mixing time because remember the sugar must be incorporated into the butter during creaming, in order to create bubbles that the leaveners begin to expand to provide structure, & the sugar to become melted as well. (Remember Penelope, butter is optimum at 65/67 degrees to begin creaming)
.
Use unsalted butter.
.
Just a thought Penelope, as you know when cakes finish baking. The tops of the cake generally are rounded as in convex configuration. Then you will have to slice that portion off to level it.
.
Here is my secret trick gifted to you. When ready to bake ....you must with your spatula gently from the center toward the outer portion move some of the batter so the configuration is more concave rather than flat. You see Penelope, during baking the center portion will rise & be level & not in a convex configuration.
Enjoy the rest of the day my friend.
.
~KIDPIZZA.

reply by: Livingwell on January 12, 2014 at 9:40 am
Thanks for the baking tip so the tops don't dome. Though I don't get domed tops, I will try your trick to make sure I don't with this new recipe. Tomorrow is cake day! "Penelope"

reply by: KIDPIZZA on January 12, 2014 at 5:26 pm
LIVINGWELL:
Hello again. Penelope, I know you use volume measure. That is why I posted both ways. I must say however I was just going thru my work & I noticed a typing error on my part. The salt is 1/2, tsp, yes
but it isn't 1/2, oz. in weight. It is 1/8th oz.' Please make that correction
.
I will be thinking of you tomorrow morning. You will just do fine as always.you will see.
.
~KIDPIZZA.

reply by: Livingwell on January 12, 2014 at 5:38 pm
Correction noted. I am already getting ready to start baking first thing in the morning. I printed out your recipe, cut out the parchment paper circles to line my cake pans, got the measuring cups and spoons out, and started assembling some of the ingredients. Gee, can you tell I'm excited about making this cake?? "Penelope"

reply by: D.Waver on November 01, 2014 at 5:11 am
Can you please clarify the flour? Do I use AP (gold medal) pre-sifted, or do I weigh out the flour and then sift it? I see you sift together the dry ingredients. Don't want to over sift..
Thanks!

reply by: Mrs Cindy on November 01, 2014 at 8:12 am
D.Waver, as a general rule you sift then measure. If you measure by weight, which you should be doing, you can put your bowl on the scale and zero it out. Then sift your flour (yes, Gold Medal BLEACHED AP flour) into the bowl until you get to the correct weight. Do not ever trust that pre-sifted statement. It means nothing. The flour will become compacted in the bag it's packed in. You must sift to aerate.
.
I use the above system to get the correct amount of flour in the bowl. But if I have other ingredients that need to be sifted with the flour, I sift about 1/2 the flour, add the other ingredients, then sift the rest of the flour. Usually I measure the small teaspoons of baking soda and powder and do not weigh those. The amount is so small. Here is where KidPizza comes at me, screaming like a banshee. This is not correct. I know it, he knows I know it. But, it's what I do.
.
Hope this answers your questions. Post back if you need more help.
.
~Cindy

reply by: D.Waver on November 04, 2014 at 1:16 pm
Thank you so much Cindy! I love how passionate everyone is here - screaming like a banshee should occur when people are debating baking instructions ... NOT when someone steals your parking spot 🙂
Have a great day!!

reply by: Rascals1 on November 04, 2014 at 6:09 pm
That's a good recipe, I've been using it since the early 1960's but mine only has 4 eggs.

reply by: Mrs Cindy on November 05, 2014 at 7:19 am
You're welcome! Yes, screaming like a banshee should, indeed, occur when debating cooking questions. And, believe me, we get that way very quickly around here.......?
.
~Cindy

YELLOW CAKE SUCCESS! (Thread II)
THANK YOU, THANK YOU, THANK YOU, KidPizza, for sharing your yellow cake recipe and offering me advice on how to make it! After many yellow cake failures over the years, your recipe came out as good as any from a bakery. I followed your instructions to the letter with two exceptions: I lowered the oven temp to 325 degrees to account for my dark Chicago Metallic cake pans, and I used Penzey's double strength vanilla. You're supposed to halve the amount of vanilla when using their double strength, but I still use the amount called for in the recipe for richer flavor, and this cake definitely had a wonderful flavor, as well as a nice fluffy texture. I made a 9-inch two layer cake and each layer baked up to a height just shy of 2-3/4 inches, which made for nice sized layers and a good looking cake. I tried your trick of spreading the batter to the edges of the pan to create a concave center to prevent doming, but the batter wouldn't stay put! The layers were just ever so slightly domed, but I always turn them upside down, anyway, so the flat bottoms provide flat surfaces for easier frosting, so it wasn't a problem. This was the first time I have ever been able to pick up the cake layers without them sticking to the cooling racks! That made it much easier to place the second layer on top of the first by hand instead of using a wide cake spatula and having the cake stick to that, too! I was so excited about making this cake that I woke up at 2:30 this morning and took out the butter, eggs, and milk so they could come to room temperature. Himself took a few pictures of the finished cake and is going to try and post them so you can see how well it came out. Now I can't wait to make the white version! Thank you again for sharing your recipe and expertise! "Penelope"
posted by: Livingwell on January 13, 2014 at 1:15 pm in General discussions

reply by: Livingwell on January 13, 2014 at 1:27 pm

Photos are up for anyone who wants to drool over them. Have a towel handy!

reply by: robinwaban on January 13, 2014 at 1:33 pm
Wowee!!! Beautiful. I will also have to try Kid Pizza's advice and make one. I hope it comes out as lovely as yours!

reply by: frick on January 13, 2014 at 1:35 pm
Darn, drooled all over the computer. I may have to twist his arm for that recipe. I love a good plain cake, but it has to be good. A home made cake should fall in that happy medium between being light enough to be enjoyable, and not as light as a box mix. It's a delicate balance. I think I don't make them often enough. Bundt cakes are so darned easy. But my poor DH wants frosting. So, Kid Pizza, care to share your recipe with me?

reply by: Livingwell on January 13, 2014 at 2:46 pm
Thank you, Robin! I'm really pleased with the way it came out.
.
Frick, the recipe is in this post:
.[uploader: it is in Thread I]
.
The texture is just as you describe, fluffy enough that it isn't a mix, but with enough body that you know you're eating something. We just love it!
.
Though I usually use King Arthur unbleached flour for most of my baking, I used Gold Medal bleached flour in this cake.

reply by: berwynbaker on January 13, 2014 at 3:28 pm
Right about now, I would kill for a slice of that cake. I am going to have to copy kidpizza's recipe for use in the new future. BB

reply by: omaria on January 13, 2014 at 4:32 pm
Oh, that looks just delicious ! Beautiful also.

reply by: Mrs Cindy on January 13, 2014 at 5:11 pm
I have found, if I follow his ingredient list and instructions TO THE LETTER, there is nobody better at this art of cake making than the MASKED MARVEL. Your pictures look wonderful. I tried to lick the frosting, but the iPad would not cooperate. ?
.
We are so lucky to have KidPizza on this forum. His years of experience and his willingness to share, benefit us all. I have been fortunate enough to meet this kind, wonderful gentleman, and believe me when I tell you, he is a true, old world GENTLEMAN. They don't make them like him anymore. He has taught me so much. If I find myself stumped or confused with a recipe, I will stop and think, What Would Cass Do?? I have copious notes about baking listed under CASS' NOTES. When I have a high ratio fat to flour cake, the first thing he says is 1.) Use BLEACHED flour, NOT unbleached flour. There are so many more 'Must Dos' in his list. He has been invaluable.
.
Now, there is one more cake I simply MUST bake. I wonder if I can figure out the four eggs and separating egg whites.ill have to read carefully to figure out when and how to fold in the egg whites. Unless the great one would like to chime in here with instructions.......hint.......hint........hint!!
.
~Cindy

reply by: frick on January 13, 2014 at 5:22 pm
Livingwell, Thank you Of course, I should have realized that. Since you mentioned it, I have always pushed batter up toward the sides of the pan to try to counteract the doming. Cake batter stubbornly usually refuses to stay, as you found to be the case. Still, since it may help, I won't stop trying.
.
Now I have to decide whether to try the four egg version, or the 5 egg version. Did you make the 5 egg one?

reply by: cwcdesign on January 13, 2014 at 5:44 pm
Gorgeous cake, "Penelope" I'll have to add that recipe to my repertoire. Especially after KP's wonderful instructions for my lemon coconut pound cake which I am definitely going to make again. Just have to translate that recipe to my "book."

reply by: Livingwell on January 13, 2014 at 5:46 pm
I have no idea how to go about making the white cake version, so will have to depend on KidPizza to walk me through it. That's next on my "to try" list!

reply by: Mrs Cindy on January 13, 2014 at 10:37 pm
Frick, have you tried the 'cake strips' that you put around the outside of the pan to keep the cake flat? I have a set and love them. I use them when making double layer round cakes. Perfectly flat cakes. No doming! KAF sells them.
.
http://www.kingarthurflour.com/shop/items/cake-strips
.
~Cindy

reply by: bakeraunt on January 13, 2014 at 10:50 pm
I want to second Mrs. Cindy's advice about the cake strips. I use them all the time. I also do the trick of pushing the batter toward the sides. The cakes come out quite nicely.

reply by: frick on January 14, 2014 at 2:00 am
I have the cake strips. I nearly always forget about them; will even have to do a "deep search" since I seldom bake layer cakes. That chocolate marble bundt nearly always seems to fill the bill, though I love frosting!
.
I need to decompress the freezer of peaches, and farm cakes with cream cheese & chocolate chip filling are calling me. I also haven't made cinnamon swirl bread in ages. I have a little free time, but no room in my jeans. 🙁

reply by: Livingwell on January 14, 2014 at 7:17 am
Oh my gosh, I have the cake strips from King Arthur and have never used them! Since doming is not usually a problem for me and I turn the layers upside down, anyway, I didn't even think about them. I saw them in the drawer the other day and thought I should use them some time. If I think about it, maybe when I make KidPizza''s white cake. Whoops, I mistyped his name and typed KisPizza - Freudian slip of the fingers?? If he was here, I would give him a big hug for helping me!

reply by: KIDPIZZA on January 14, 2014 at 9:26 am
MRSCINDY:
Good morning my dear friend. Thank you very very much for all the kind words. I appreciate it.
I am happy to see that you have been posting lately. It means simply you are getting to feel much better & that makes me happy.
.
Cynthia, I will post the entire recipe employing the EGG WHITE version so that there is no confusion.
.
COMES NOW:
.
BUTTER.......................................1,cup.......8,oz
SUGAR........................................2, cups...14,oz
FLOUR. AP.(bleached) .................3,cups....12.75,oz
EGGS***.. SEPARATED................4, Large...7,oz...If you require help with this please post back.
MILK****........................................1, cup......8,oz
BAKING POWDER.........................1, TBLS..1/2,oz
VANILLA........................................1,tsp
SALT..............................................1/2 tsp...1/8th oz.
.............................................APPROX ..48,oz./, 3 pounds.
***, eggs separated when cold...whipped when at room temp. That is how you can get the most volume.
**** Using the 4, egg method.... Milk is then reduced to 8, oz.
.
Pre~Heat oven 350, degrees bake at lower 1/3rd of the oven
.
Whip up the Meringue to "FIRM" peaks....set aside
.
.
Standard Creaming mixing method. all ingredients at room temp. Butter, then FINE SUGAR,
,& vanilla. Now & then scrape down bowl & beaters. Total time approx. 6 minutes. Best if batter is between 70/73, degrees when pan is placed in the oven.
.
Using a spatula mix in 1/3rd of the flour & 1/2 of the milk. Mix till blended. Repeat with 1/2 remaining flour & all of the milk. Add balance of flour & mix till no white flour traces remain.
Mix in 25% of the whites & blend in with a spatula using the bottom to the top mixing method gently.
When mixed in, repeat with all remaining whites...blending gently .When ready begin panning.
.
Remember bakers you can add fruits to these recipes, coconut, cranberries, etc.
(2), 8 in or 9,in X 2,in pans or (1), 9 x 13 x 2 pan. Prepare pans in the standard manner with parchment paper
.
I hope I didn't leave out important information.
.
Good luck my dear culinary friends & enjoy the rest of the day.
.
~CASS/KIDPIZZA.

reply by: omaria on January 14, 2014 at 10:09 am
Want this in my file. Thanks Cass.!

reply by: frick on January 14, 2014 at 1:47 pm
Thanks, Cass. May you come out a winner in the day's encounter with the stock market.

reply by: Livingwell on January 14, 2014 at 3:38 pm
Thank you for the white cake recipe, KidPizza! After my yellow cake success, I am feeling much more confident that I can bake more cakes than just chocolate. White cake is next on my "to try" list and I am going to print out your recipe now. I do have one question, though. With the yellow cake, the flour amount said 3 sifted cups of flour, but the white cake recipe says 3 C. flour. Does that mean it does not have to be sifted before measuring it out? With the yellow cake, I sifted the flour, measured it out, then sifted it again with the baking powder and salt. Now I just have to figure out what kind of frosting I want on the white cake. I think white on white might be nice.

reply by: cwcdesign on January 14, 2014 at 4:30 pm
Livingwell, this is the other version of the yellow cake recipe using 4 eggs instead of 5. mrscindy was asking about separating the eggs and folding them in separately, so KP posted this variation.
-
Just thought you'd want to know. I can't wait to see the white cake recipe either.

reply by: Mrs Cindy on January 14, 2014 at 4:48 pm
You're right, cwcdesign, the recipe KidPizza posted for me is the YELLOW CAKE recipe using the separated egg white method. It is NOT the white cake. Please don't confuse this recipe for the white cake recipe. The white cake will not have any egg yolks in it.
.
I'm sure we can talk the PROFESSOR into posting his famous WHITE CAKE RECIPE if we just behave ourselves. First, everyone must make both versions of the yellow cake with resounding success. After that THE GREAT ONE will allow us to move to the next recipe. Right, Cass?
.
And, yes, Cass, I'm feeling a little better. Never really GREAT, but a little better. That's the important thing, right?
.
~Cindy

reply by: Livingwell on January 14, 2014 at 6:32 pm
Uh-oh! I thought that WAS the white cake recipe. That's what I want to make in the upcoming week or so, so I hope KidPizza posts the real white cake recipe soon! I'm on a cake high here and want to see if I can have equal success with a white cake. I even bought extra butter for it when I went grocery shopping this morning.

reply by: BakerIrene on January 14, 2014 at 6:38 pm
I would use ganache. Maybe even just a glaze of ganache rather than icing.

reply by: Livingwell on January 14, 2014 at 8:49 pm
Oooo, that sounds yummy!

reply by: KIDPIZZA on January 15, 2014 at 6:35 am
LIVINGWELL.
Good morning. Penelope, I will work on the white cake today & I think I can post it tomorrow.
.
Yes, Penelope, If you wish to bake the separated eggs version you also should SIFT the flour there as well. I just didn't notice my omission when I printed out the recipe.
.
Enjoy the day my friend.
.
~CASS.

reply by: Livingwell on January 15, 2014 at 7:38 am
Good morning, KP! Thanks for clearing that up. I am easily confused, so appreciate your detailed instructions. Before making your wonderful yellow cake, I have never in all my years of baking made cake where I sifted the flour first, then measured, then sifted it again with the leavener. The yellow cake was so good that I am now wondering if I should do that with every cake recipe to get equally good results.
.
It's chilly here with more snow expected, just as we were getting rid of the old stuff! Stay warm there and have a good day!

reply by: Mrs Cindy on January 16, 2014 at 10:42 pm
Livingwell, your point is well taken. Yes, you should/could sift, then measure and sift again, with almost all cake recipes. Many recipes have weights now, instead of measurements. This is specifically to stop the over weighing problem found in many kitchens. When you sift, measure, sift, you end up closer to the correct amount of flour. I've started doing that with almost all my baked goods. I sift the flour into the measuring cup on the scale. Then resift with the leavening and other dry ingredients into the bowl.
.
I would be interested to hear what Cass has to say about it. I wonder what his take will be.
.
~Cindy

reply by: Livingwell on January 16, 2014 at 10:54 pm
Thank you, MrsCindy. I only measure ingredients by volume, not weight, but am anxious to try the sift-measure-sift method again.
.
I hope to make the white cake in the next week or so, so hope KidPizza posts the recipe soon! Of course, all this cake isn't good for my diet, so I shared the yellow cake with a friend, who pronounced it delicious!

reply by: cwcdesign on January 16, 2014 at 11:07 pm
Livingwell, KP posted the White Cake recipe earlier today for you.

[uploader's note: the recipe is in Thread III here.]

reply by: KIDPIZZA on January 17, 2014 at 5:19 am
MRSCINDY:
Good morning.
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"PRECISELY"
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I hope this post finds you well.
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Enjoy the rest of the day my dear friend.
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~CASS.

reply by: Livingwell on January 17, 2014 at 10:49 am

Thanks, Cwc! I was only here for a few minutes last night and don't know how I missed it, but got it this morning.

LIVINGWELL, I am posting the WHITECAKE recipe for you. Thread III
LIVINGWELL:
Good morning. Penelope, my friend. I am posting the White cake recipe that you asked for. I hope you will enjoy it as much as the yellow cake recipe.
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This recipe can be put together in two mixing methods. I am posting the easier one. If you do not like anything about this cake, post your concerns...be as descriptive as you can be. We can FIX it. We can also try the superior mixing method known as 2 stage mixing. It is superior but it has to be done accurately. Nothing that you cannot do.
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Anyway. I have 2, other recipes but I believe this one to be the superior one.
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"WHITE CAKE RECIPE:
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COMES NOW:
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Sifted cake flour...................................3,cups........10.5,oz
Milk....................................................1, cup, plus 1,Tbls.....8.5,oz
Sugar, (fine).........................................1.5,cups.....10.5,oz
Butter (un~salted).........1.5, sticks...........................6,oz
Vanilla.........................2, tsp ***
Baking powder..............1, Tbls plus, 1,tsp................5/8ths, oz
Salt, 1/4, tsp
Egg Whites...................(5)......................................5,1/4,oz. (Approx)
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DIRECTIONS:
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350, Degress, lower 1/3rd of oven, about 30/35, minutes. REDUCE Temp 25, degrees. for Blace or dark pans.
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Combine flour,,salt & powder & set aside.
Place butter (65/67,degrees) in mixing bowl & beat till smooth. Begin drizzling in the sugar. When complete,
Begin adding the whites in 3, segments, 20/30, seconds mixing time for each segments.
Add vanilla SCRAPE BOWL & BEATER EVERY NOW & THEN WHEN REQUIRED.
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Add 1/3rd of flour into bowl, & 1/2, milk mix with spatula...add 1/2 of remaining flour & all of the milk. Add balance of flour,mix gently till no white flour specks appear.
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*** Penelope, remember that in employing VANILLA it will take away some of the WHITE of the white cake...so be carefull of how much you use. NOTE, KAF sells powdered Vanilla...2.5, oz jar at $17 bucks. I thought you would like to know. that
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I am finished know (I think) I hope I got it all done correctly.
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Good luck & enjoy the rest of the day my good friend.
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~CASS.
posted by: KIDPIZZA on January 16, 2014 at 8:03 am in General discussions
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reply by: omaria on January 16, 2014 at 5:19 pm
I am sure, Penelope will be here soon enough. But I want to say thank you also.

reply by: happyone179 on January 16, 2014 at 8:34 pm
Hi Kidpizza,
I too want to thank you for posting the recipe for the yellow and white cakes. You know so much about baking. Is your profession a baker? I am just curious.
Wendy

reply by: KIDPIZZA on January 17, 2014 at 5:40 am
HAPPYONE179:
Good morning. Thank you very much WENDY for your kind sentiment for me. I appreciate it.
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No, I am an amateur in the culinary arts. I study baking science when I can read about it that is without falling asleep in my recliner while reading.
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There are many other members that have much knowledge about baking that are members as well like MRSCINDY, BETTINA, GINA (SMARTYPANTS) & MIKE NOLAN& ANTELOPE & plus cast of thousands (LOL).
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I hope that you will enjoy the 2, cake recipes as much as my baking pal LIVINGWELL has.
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Good luck in your baking & enjoy the rest of the day.
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~CASS/KIDPIZZA.

reply by: Livingwell on January 17, 2014 at 10:13 am
Good morning, Cass! Thank you for posting the white cake recipe for me. Himself and I loved the yellow cake so much, as did our friend that we shared with, that I am feeling confident about tackling white cake. I will use the easier mixing method. The second one sounds like the reverse creaming I asked about in another post that you said is very tricky if one is not a professional baker. And I am definitely NOT a professional! I just know how I want food to look and taste, but don't always know the best way to get it there. I really appreciate your help! I wasn't sure when I was going to make the white cake, but now that you've been kind enough to post the recipe, I will make it some time in the next few days and post my results.
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I have never heard of powdered vanilla, and didn't know King Arthur sold it. I will check it out and add it to my wish list for my next order. If I buy it and use it in a cake, would I have to replace the small amount of liquid it provides with another liquid, such as more milk?? I have clear imitation vanilla, and am not crazy about the fake flavor, but use the small amount needed when I want very white cupcake frosting
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Have a good week-end!
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"Penelope"

reply by: KIDPIZZA on January 17, 2014 at 3:05 pm
LIVINGWELL:
Good afternoon. Yes Penelope, the other mixing method is the one I had once described to you. But if we try that you will get thru it very well. I have others. Listen Penelope, did you ever whip up a few egg whites???? Do have a hand held mixer???
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This is technique that brings lightness to a cake...like you can slice the cake with a feather. It is a easy technique it does take about 5,minutes to do but then the machine does all the work.
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Enjoy the rest of the day my friend.
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~CASS.

reply by: Livingwell on January 17, 2014 at 5:52 pm
KP, I have a Kitchen Aid stand mixer that I hate and avoid using, and a Kitchen Aid hand mixer that I love and use as often as possible. I used the hand mixer for the yellow cake and plan to use it for the white cake, too. I would like to try the cake with the easier mixing method first before I get all fancy.
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Again, thank you for your help! "Penelope"

reply by: Oat Brandi on January 19, 2014 at 8:33 am
Hello! This is my first post here. This white cake recipe was enough to make me register as opposed to just reading 🙂 I have been searching for the perfect white cake for quite a while now and have two questions/concerns about this recipe if you would be so helpful to offer your advice. #1 Compared to the other white cake recipes I have used yours has less sugar.... and #2 Could the milk be replaced with buttermilk and the baking powder reduced to 2t and add 1/2 t baking soda? I *love* the flavor that buttermilk adds to cakes an tend to especially prefer it in white cakes.
Thank you so much...my apologies for barging in!
Brandi

reply by: KIDPIZZA on January 19, 2014 at 9:05 am
OAT BRANDI:
Good morning. Welcome to our baking forum. We here always enjoy meeting new friends.
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Yes, Brandi, you can reduce the bkg powder by 1/2 the stated recipe amount & add 1/2, tsp of soda for the buttermilk subst.
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You sound like you are knowledgeable about baking & it's science. We look forward to your ideas from time to time when posters post their baking disappointments. They ask WHY ??? & how to fix their problem.
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Anyway enjoy the rest of the day.
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~KIDPIZZA.

reply by: Livingwell on January 19, 2014 at 9:38 am
Good morning, Cass! Today is white cake day, and I will make it as soon as I finish the papers and more coffee. I'll post my results, and hopefully a picture or two, when I'm done.
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Welcome Oat Brandi!

reply by: Mrs Cindy on January 19, 2014 at 7:44 pm
As usual, MASKED MARVEL, you have given us a perfect recipe and I have copied it to my files. I can't wait to try it.
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One question; can I beat the whites to stiff peaks before folding the whites into the batter? At what point should I add the whites? After the flour and milk, so I don't deflate the airiness of the whites? In other words, cream the butter, slowly add the sugar, then the vanilla powder. Then add the flour and milk in three additions, then, BY HAND, fold in the beaten egg whites.
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This would change the texture of the cake, but I'm not sure what else might change. Any suggestions?
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Like I said, as usual you have come through with the perfect recipe. Thank you!
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~Cindy

reply by: Livingwell on January 20, 2014 at 7:26 am
Uh-oh. Looking at MrsCindy's question about beating the egg whites before folding them into the batter makes me think I made a mistake. I added them as is. Was I supposed to beat them first??? KidPizza, HELP!

reply by: KIDPIZZA on January 20, 2014 at 8:32 am
LIVINGWELL:
Hello again. No penelope, that is another way to prepare this cake. It makes for a lighter cake. One thing I have learned in experimenting employing the "Whipping the whites technique" is it provides lift....Sooo.... I do believe the leaveners must be reduced. I have done that in one of my recipe for BB cakes they deflated almost 1/4, inch. they tasted good however. although slightly soft I will reduce the whipped up whites by 1, I hope it will improve it's denseness as well I will soon get it right. If you wish to try this method on both of your new recipes post back & we will go thru them together.
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Have a nice day my friend.
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~CASS>
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reply by: Livingwell on January 20, 2014 at 9:46 am
Good morning, Cass! OK, it's good to know I didn't make a mistake. In fact, in taking out everything in preparation to mixing up the batter, I put a small mixing bowl and the beaters in the fridge to chill before beating the whites. It was only after I re-read the instructions one more time before starting that I saw there were none for beating the whites first. I thought maybe not beating them first may have accounted for the slightly drier texture of the white cake. "Penelope"

reply by: KIDPIZZA on January 20, 2014 at 11:35 am
LIVINGWELL:
Hey, it's me again. Listen Penelope, I didn't know that you knew how to whip up whites. I do remember in one of our postings very recently I had made mention of it & your reply "I do not want to get fancy (lol) Soooo, I thought best not to be annoying.
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Anyway my good friend next bake, whip up just 2 of the 5, whites with your hand held mixer. Start off this way whip to "FIRM PEAKS" (Tips bent over about 1/4 inch max.) Set aside...without washing the beaters continue with the creaming operation. Mix in pans by eye 25% of the whites & with a spatula mix in gently with OVER & UNDER MOTIOMS. Then the balance ...Pan & bake without wasting time.
.EDITED
About the FINE SUGAR. If you have a food procc. Or even a blender it will reduce the sugar granules as well. Do what I do I have a medium sized Tupper ware thing I pulverize about 1, pound maybe a little more & store it in the tupper ware thing. Every time you are going to use the contraption first do some sugar Then with out cleaning out the bowl continue with your baking bizzznizzz. This way you save a lot of time for yourself.
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You will have much more moistness.
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Penelope, in the adjacent thread you asked about the honey, if a person could taste it. No way !!! but you know that it is in there just from seeing it sparkle on it's surface with it's moisture wanting to ooze out.
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Anyway my friend do one or the other & see which is best for yourself.
Enjoy the rest of the day.
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~CASS.

reply by: Livingwell on January 20, 2014 at 1:57 pm
Hi, KidPizza! Thanks for the explanation about the honey. It may be worth a try in another attempt, but I would like to try the beaten egg white method first. I do know how to whip egg whites, but didn't know that's what you were talking about when you said there was another mixing method, and thought you meant the reverse creaming method. I do need specific instructions - LOL. Do I understand you right that if I make the cake with whipped egg whites, I only need 2 whites instead of 5? Please tell me if I read that right.
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Oh, and by the by, you are *never* annoying 🙂 "Penelope"

reply by: KIDPIZZA on January 20, 2014 at 2:01 pm
PENELOPE. 2 whites beaten & 3 whites added total of 5.
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~CASS.

reply by: Livingwell on January 20, 2014 at 2:53 pm
I'm a little confused about how are the two different forms of egg whites are mixed in and when. Let me tell you what I *think* you said and you correct me if I'm wrong.
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Beat 2 egg whites to stiff peaks and set aside. Mix the remaining 3 egg whites (as is in their liquid form) into the batter at the point stated in the recipe. Mix in the flour mixture alternately with the milk. The very last step to the mixing process is folding in the beaten egg whites. As soon as they're incorporated, quickly pan the batter and bake.
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Is that right?? "Penelope"

reply by: KIDPIZZA on January 20, 2014 at 7:09 pm
YES, PENELOPE, You got that correct.
Not stiff peaks...but FIRM PEAKS. Peaks curl over about 1/4, inch or close to that.
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~CASS

reply by: Livingwell on January 20, 2014 at 7:14 pm
OK, gotcha! I will add that to my notes on the recipe. Thanks, again!
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Have a good evening! "Penelope"

reply by: horses272 on January 21, 2014 at 10:02 am
Thank-you for sharing the white cake recipe, also for educating me about the vanilla as well!

reply by: KIDPIZZA on January 21, 2014 at 11:58 am
MRSCINDY:
Good morning Cynthia. I just took out 4, cheesecakes out to place on racks to cool. I started 1: 30, this morning. (2) 7,in... (1,each 5, in & 6, in) The 5,in in is mine. The others are gifts.
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I will deliver the (2) 7,in to my church Thurs morning. I am the volunteer baker...this is going to be a celebration of life for the family of a recently deceased parishioner. I received the request Sunday afternoon.
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Now about the White cake....Yes Cynthia, whip the whites to FIRM peaks, (Tips bent over approx 1/4, in) Set aside, without cleaning the beaters start the creaming sequence.
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Cynthia, you mentioned "What else can we change???? Let us wait to see if you accept the outcome.
Then we can change even the creaming mixing technique to the 2~ stage mixing method. OR... if you do not mind the color to be slightly become a OFF WHITE slightly we even use 1, WHOLE EGG instead of 1, egg white.
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Enjoy the rest of the day dear friend.
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CASS.

reply by: Mrs Cindy on January 22, 2014 at 4:52 pm
Cass, you amaze me! Your church should count their blessings having you in their parish. You are really something. I can taste those cheesecakes as we speak. Yum, yum, good!!
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I'm hoping to make some cakes this week. Maybe both the white and yellow cakes. I can always take them to the vet clinic. I DONT have to eat them. I have taste testers scattered around for that task. If I get them done, I'll let you know.
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~Cindy

reply by: Livingwell on January 22, 2014 at 7:43 pm
Cindy, I will be interested in seeing your cake results, too.
reply by: Mrs Cindy on January 22, 2014 at 10:14 pm
I have my baking biddy coming over this weekend to help with some other things we need to do, so maybe these cakes can be on our radar, also. I'll let you know!
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~Cindy

reply by: Livingwell on January 23, 2014 at 7:47 am
OK 🙂

reply by: Mrs Cindy on January 23, 2014 at 5:54 pm
I can't believe I'm just catching this. All the blame goes to my iPad. Ipadisms are the bane of my existence. I read, re-read and re-re-read and they still slip through! She is my very dear friend and baking BUDDY. She is, by no means a 'biddy'. I would never insult anyone, much less this wonderful lady, by referring to them as a biddy.
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However, my iPad.......now, that's a whole 'nother animal......
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~Cindy

reply by: Mrs Cindy on January 25, 2014 at 4:11 pm
Cass, KidPizza, MASKED MARVEL, thank you, thank you, thank you for posting these recipes and casually tossing out the. Challenge to try this technique. My hat's off to you, oh Master of Baking!
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It has been many years, probably 30, since I've made a 1, 2, 3, 4 Cake. I had forgotten how luscious and rich the batter was. I used the French technique, separating the eggs, whipping the whites to firm peaks and folding them in right before panning the batter. I can't emphasize how impressed I was with the batter. Simply the best! Thick, rich, so unlike most cake batters.
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I didn't have any clear or powdered vanilla for the white cake, so I made a bad choice. I choose to leave the flavoring out altogether (don't ask me why, it was a total brain fade) instead of adding almond or lemon. Consequently, the cake was flavorless. Beautiful texture, rose beautifully, nice and moist......but no real flavor. That shows how much of a difference a small amount of extract can make. I used a very nice Chocolate Buttercream Frosting on it, which saved it to some degree. I made this as three layers in 8" round pans. I gave half of the cake to a friend with two young children. I told her to give them forks, sit them on the floor with the cake and let them have at it. Her report back?........the kids said it was the best cake EVER!!!! ?
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The yellow cake: okay, here is where the Master of all things Baking, kills me. See. I had five egg yolks left from making the white cake. So, I weighed the yolks and found I needed two more eggs to get to the correct total weight of eggs. I separated those two eggs, added the two yolks to the five I already had and whipped the two whites to firm peaks. I made the cake as directed, adding the yolks after creaming the butter and sugar. Just before panning, I folded in the whipped egg whites. Again, this batter was heavenly to work with. This one had vanilla in it. I baked this one in a 9x13" pan then cut it in half to make a squarish two layer cake. It was also frosted with the same Chocolate Buttercream. I wanted both cakes to be as equal as possible. I gave half of this cake to the same friend with the same instructions. She and her husband preferred the yellow cake. I don't think the kids really minded. They were just thrilled that Mrs. Cindy said it was okay to let them have forks and eat all they wanted ! Mom didn't object! ?
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Again, I want to thank you for posting these recipes. Both of them are excellent basic recipes with endless possibilities. Any lack of flavor was my fault entirely. There was no lack of texture or crumb in either cake. Both rose beautifully. If you have never made a standard 1. 2, 3, 4 cake which the yellow cake is, then you owe it to yourself to try it just once. Yes, it is a little time consuming, but, people, if I can make two of these cakes in one day complete with frosting and follow Cass' French technique, then certainly YOU can make just one of them!
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You don't have to make this cake as bland as I ended up with. There are so many possibilities with either one of these. Flavorings, fillings and frostings can add so much. Fruit is another option. Please, do yourself a favor and try your hand at one of these. Do the sifting and re-sifting, like Cass says. Listen to him when he talks about temperature of the butter and batter. He's serious about processing the sugar in the FP to get super fine sugar. He means it when he says the sugar must melt/dissolve into the butter. And, please, take the time to check the temperature of the batter before panning it. It DOES make a difference.
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When we ask a member, like KidPizza, who has been on the baking circle from the begging, to help with or post a recipe, the very least we can do is try it and report back. Livingwell did just that! And in doing so, she tossed down the gauntlet to the rest of us to do the same. I, for one, am glad she did. Like I said, I hadn't made one of these cakes in over 30 years. I had forgotten what a pleasure it was, what a sense of accomplishment it gave, to be able to make these cakes, side-by-side, and gift them!
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Just so you don't think I'm going to trash the rest of those cakes, I will tell you what is going to happen for tomorrow evening: Triffle! The frosted cakes, cut into cubes, layered in a trifle dish with lemon curd, strawberries, blueberries, almonds and whipped cream. The white cake will get it's flavor boost from all those extras. The whole thing will end up being a dessert to be talked about. Nothing goes to waste!
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My report, submitted with love, thank you, Cass!
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~Cindy

reply by: Livingwell on January 25, 2014 at 4:21 pm
Cindy, from your detailed description, I can taste your cakes from here! I think you are a more experienced baker than I, though, and that's why your white cake came out better. Did you beat all the egg whites before adding them to the batter, or beat 2 and add the other 3 in their liquid form?
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I STILL need to make DLady's oatmeal cookies! They're always in the back of my mind and then I get busy with something else and don't make them. And oatmeal cookies are himself's favorite! One of these days....

reply by: Mrs Cindy on January 25, 2014 at 6:36 pm
I actually beat all five whites to firm peaks, added 25% to the batter and folded/mixed that amount very well, in all honesty, probably a little too much! Then added the remainder of the beaten egg whites and very gently folded them in to the batter. At that point I panned the batter and put it in the oven immediately.
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The only other deviation from the recipe occurred with the flour. After careful measuring and weighing, I was short by 1/2 cup of cake flour. Jumping in the car for a quick trip to the store isn't an option for me. So, what I did was substitute 1/2 cup of AP flour minus 1 Tbsp and added 1 Tbsp of cornstarch. I sifted and re-sifted the entire amount of AP and cake flour 5 times before measuring/weighing the flour. This was to aerate and thoroughly incorporate the flour/cornstarch mix. Since this is the way to make cake flour from AP flour, I felt I was using a small enough amount that it wouldn't make much difference. From what I could tell, it didn't make any difference!
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I sometimes think even though I've been baking for a long time, it doesn't make me a very experienced baker. I have learned a ton of stuff from The Professor. Most of what you hear me say is being parroted from him and Swirth or some of the original members of the Baking Circle, many of whom are truly experienced bakers. Some even do this professionally! Imagine that! Baking, doing what you love, for a living! Nothing could be sweeter!
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Pretty soon you will find yourself expounding on yellow cake recipes to a newbie on this very forum. You will have come full circle......
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~Cindy

reply by: Livingwell on January 25, 2014 at 8:33 pm
Cindy, thanks for the info about the egg whites. Even though I've been baking for 40 years, I'm still not a confident baker and worry every time I bake something. I can follow directions to a T, but, if I have a problem, I have no idea how to fix it. Like your cake flour shortage. I wouldn't have a clue what or how to sub. I love baking and am in awe of anyone who bakes professionally.

reply by: Mrs Cindy on January 26, 2014 at 9:18 am
Livingwell, I used to be the same way. I could follow ANY recipe, but was afraid to venture too far from the written word. About 12-13 years ago I started taking cooking classes at a speciality store, here in Houston, and stumbled into a Chinese cooking class with an incredible teacher. What she taught went far beyond Chinese food. She was just so calm! If a student did some completely hairbrained thing she fixed it, laughing and joking us through many disasters! I discovered there was no such thing as impossible.
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From that experience, and this forum, I learned that you seldom, if ever, have to throw something in the trash. You can make something from almost anything. Except, of course, for the croissant dough I threw away because I was mad. But, that's a different story! ? (I SHOULD NOT have thrown it away!!)
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The important thing to remember is this: it's just ingredients. Unless you accidentally put rat poison in your bowl, it can still be eaten and who knows what wonderful new recipe you will create! Have fun with it. And if you really screw up, THEN you can throw it away and nobody will have to know about it but you and the garbage man!!
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Stay with us. We will get you over your fear of failure. You have come to the right place!
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~Cindy

reply by: Livingwell on January 26, 2014 at 2:11 pm
Thank you, Cindy! My biggest problem is, I'm a perfectionist and want everything to look like it does in the cooking magazines. Yeah, I know, they have food stagers, Photoshop, and other tricks they use, but I want things to look as good as they taste. I'm my own worst critic! I feel like I've learned something from everyone here already, and I've only been a member for about a year and a half.

WHITE CAKE RESULTS Thread IV

THANK YOU, KidPizza for another baking success! I made your white cake recipe today and both himself and I thought it came out very well. Since I had made the yellow cake as a two layer cake, himself requested I make this cake in a 13X9 pan. I followed your instructions to the letter, with two differences: I lowered the oven temperature to 325 because, while my Kitchen Aid 13X9 cake pan isn't as dark as my round Chicago Metallic pans, it is darker than most and I didn't want to overbake the cake and risk it coming out overdone and dry; and I used clear imitation vanilla to keep the color of the batter and cake as white as possible, and mixed it with the milk before adding the milk to the mix. Even with the lower oven temp, we both thought the texture was slightly drier than the yellow cake, but looked good and the cake has great flavor. I doubled the Quick Buttercream Frosting from this site, using my tweaks (see my 6-1-12 and 6-2-12 reviews), and was afraid I would have way too much frosting, but I only had a tad left and it didn't make too much for the cake. You can see in the photos himself took and posted for me that I am not very good at smoothing out the top of the cake, so if anyone has any tips on how to do that, I would appreciate them!
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Here is KidPizza's white cake recipe if anyone would like to try it:
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[Uploader's Note: It is in Thread III]
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Thank you again for ALL your help, Cass! "Penelope"
posted by: Livingwell on January 19, 2014 at 4:57 pm in General discussions
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reply by: omaria on January 19, 2014 at 7:45 pm

That cake looks beautiful ! I think for such a large surface you did a great job with the frosting. Many little "mistakes" are hidden with icing decorations that get piped on. So you did very well.

reply by: berwynbaker on January 19, 2014 at 7:50 pm
I will take a slice of that cake, please! BB

reply by: cwcdesign on January 19, 2014 at 8:34 pm
Looks beautiful! And, I'm impressed that you turned it out of the pan before you frosted it. If it were just for us, I probably would have frosted it in the pan 🙂

reply by: Livingwell on January 20, 2014 at 7:30 am
Thanks, everybody! I would usually just leave it in the pan for us, too, but I wanted to show KidPizza how the whole cake came out. I was going to try and pipe a border on top to cover up some of the uneven parts, but didn't have enough frosting left.

reply by: KIDPIZZA on January 20, 2014 at 8:18 am
LIVINGWELL:
Good morning. Penelope, I am very happy this recipe turned out well for you. I would like to address the "SLIGHTLY DRY" words you used. I know Penelope that you do not care to employ honey however, my dear friend this is the ingredient that will provide 'MOISTNESS & it is ANTI~STALING as well. It begins to work overnite. I wish you will consider it. Just remove 4, TBLS of the sugar & add 2, TBLS of honey at the point when you are finished creaming the butter & sugar....THATS IT !!!
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Penelope I thought I would bring up one of the very good uses for the yellow cake....BOSTON CREAM PIE. I have not made one probably in 7, years But I enjoyed them very much.
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The white cake I think it lends itself for a strawberry layer cake with whipped cream all over it.
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I do not know if I mentioned it to you but it is a white cake that I have been experimenting with for a Blueberry muffins/cakes. (Not this recipe. another) You can use it for that as well.
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I am trying to encourage you to become all you can be in the kitchen. There may be a few failures along the way ,but that is part of acquiring our culinary skills & our knowledge.
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Let me know what you are considering.
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Enjoy the rest of the day my friend.
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~CASS.

reply by: cwcdesign on January 20, 2014 at 9:02 am
OK, KP, now I HAVE to try the yellow cake - #1 son's birthday request is always Boston Cream Pie (it's not until August) so I have time to practice 🙂

reply by: Livingwell on January 20, 2014 at 9:57 am
Oh yummy! I have not made a Boston Cream Pie in *years*, and my last (and first) attempt was a dismal failure. The cake was dry, the cream filling squished out all over the place, and the chocolate topping dribbled down the sides, mixing with the cream filling. How can I say this politely?? It looked
"predigested" before it had even been served!
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I will try the white cake another time and use a bit of honey. Can you taste it in the cake? I'm not a big honey fan at all and only buy it because himself is. I don't always have superfine sugar on hand, so wonder if the recipe works with regular granulated sugar.
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Have a good day there, Cass, and THANK YOU again for all your help! "Penelope"

reply by: KIDPIZZA on January 20, 2014 at 12:48 pm
CWCDESIGN:
Good afternoon. I am sure you will do a good job of the cake & the BC pie. I am going to discuss this very subject with Penelope shortly.
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Enjoy the rest of the day.
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~CASS.

reply by: KIDPIZZA on January 20, 2014 at 1:07 pm
LIVINGWELL:
Penelope, are you enjoying the holiday weekend???? I thought for a few moments about your BC pie as you described. When I made my first one about 14, years ago, I had the same problem...as I was learning how to bake after cooking everyday since 1959. I mentioned this to my chef instructor. He said something about make the pastry cream thicker so that it would not ooze out of the sides. Of course that isn't the answer.
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I had tried it again a few more times but to no avail. Since I have begun to study Baking & Baking Science I have learned the why... the cake comes out like you have described. I will make it again soon. I cannot bake to often I do not have the strength to stand up well. I am experimenting right now. I hope I can get a copy out soon so I can bring it over to where I volunteer for the employees & volunteers to enjoy.
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So my dear friend when you get the notion of trying one more time give me a Warning (lol) & we will discuss it.
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~CASS.

reply by: cwcdesign on January 20, 2014 at 1:41 pm
livingwell, was it by any chance the ATK "best" recipe for Boston Cream Pie? My first one with that recipe was a disaster for similar reasons. At least it tasted good, but I have been on the hunt for a better recipe since. Have been meaning to try the King Arthur recipe - they talk about the thickness of the pastry cream on the blog, but since #1 son wasn't here for his birthday, it didn't happen this year.

reply by: Livingwell on January 20, 2014 at 2:07 pm
Cass, I would very much be interested in your Boston Cream Pie recipe. Do only as much as your time and health allow. We'll be here whenever you're ready to post.
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Cwc, the recipe I tried was from the Betty Crocker cookbook I got as a wedding gift years ago, so my sorry cake was a few years after we got married. I don't know if it was the recipe or my inexperience, but I haven't attempted another one since!

reply by: KIDPIZZA on January 20, 2014 at 2:31 pm
PENELOPE,
I was not proposing a recipe for you although if you want one for the pastry cream I can locate one for you in my pro baking books. I was referring to the assembling of the ingredients, ie, pastry cream, & GANACHE or the CHOCOLATE FROSTING if that is your choice of covering. I usually have done a ganache cover. The assembly thereof is the culprit for the disaster if it isn't done correctly.
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~CASS.

reply by: Livingwell on January 20, 2014 at 2:45 pm
Oh, sorry, I misunderstood. It isn't very different than assembling a layer cake, so I think I'm good there, but thanks for your offer 🙂 "Penelope"

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

[BakerAunt]

Another summary report might help. What I've been doing is searching an o.p.'s name, and if it does not bring up recipes, then I go ahead and post that person's recipes. I still have some to go, but I'm not sure how many. I have some from brianjwood, but I was too daunted even to try saving all of his many pages of recipes. If Rotiedogs does not have them, then I can post what I did manage to save. And I still have the recipes from Annebelle's lair (formerly Nebelwesen). I will likely go ahead and post those without the pictures.

I also have some more threads, although I need to check and make sure that they have not already been posted.

Zen appears to be busy fixing up the house she bought; she has not checked in on her site. My understanding is that she saved the 4000 recipes, but that they are not connected with the poster, nor are the comments saved. Perhaps at some point, she will get to recipe uploading. What I'm doing is that when I bake a recipe from the BC people, I go ahead and put it on her site.

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

[BakerAunt]

Artichokes do go with spinach. (I know because I uploaded a dip recipe that combined the two.)

I am woefully ignorant of carbs, except for those in breads, but Mike, you might look at some of the main dish recipes in the ones I uploaded today from franciepad and see if any of those will work.

Congratulations to your wife for taking good care of her health, and congratulations to you for supporting her.

[BakerAunt]

World's Best Rugelach
Submitted by franciepad on December 13, 2008 at 2:51 pm

This makes the best Rugelach I've ever had. The dough looks like it'll never work, but it really is easy to work with after being refrigerated overnight. It's VERY rich - don't even think about the calories. Since this makes such a big batch, I used the original filling for half the dough and KA's dried cherry filling (which is delicious) for the other half. Enjoy!!

DOUGH
1 pound butter, melted and cooled
4 1/2 teaspoons dry yeast
1/2 cup warm water
4 each eggs
4 cups all purpose flour
4 tablespoons sugar
1 teaspoon salt
4 teaspoons cream
2 teaspoons vanilla

FILLING
1 cups sugar
2 teaspoons cinnamon
1 cup nuts, ground
1 cup raspberry jam, or English cherry jam
KING ARTHUR DRIED CHERRY FILLING
1 cup dried cherries
3/4 cup walnuts, toasted
1 cup sugar
1/4 cup unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt

TOPPING
1 each egg, beaten with 2 tsp. sugar
granulated or pearl sugar

DOUGH:
Melt butter and set aside to cool. Dissolve yeast in warm water. Mix all ingredients together, reserving a little flour. This is a very soft dough and must be refrigerated at least 6 hours, preferably overnight. It will last well, covered, up to 3 days in the fridge.
FILLING 1:
Mix 1 cup sugar and 2 teaspoons cinnamon. Prepare 1 cup ground nuts and 1 cup raspberry jam. If you want tiny crescents, divide dough into 6 balls. Roll each into 8 inch circle. Sprinkle with sugar, cinnamon and nuts - be sure to leave the center of the dough empty. Cut each circle into 10 to 12 wedges. Place a dot of jam at the outer edge and roll towards the center. Brush with beaten egg and sprinkle with sugar. Bake on parchment paper at 350 for approximately 20 minutes.
FILLING 2: Combine all the ingredients in a food processor and pulse a few times.
Shape cookies as above.

NOTE: This recipe makes 60-80 Rugelach. Each filling is enough for half of the batch. These freeze very well and it's worth making a big batch. However, if you want to halve the recipe, just use one of the fillings. Be sure to bake them on parchment as the jam will ooze out a little.

Note: I baked these on a double tray to keep the bottoms from burning.

[BakerAunt]

Wolfgang Puck's Tortilla Soup
Submitted by franciepad on May 04, 2005 at 12:21 pm

Servings: 6
Yield: 3 Quarts

Notes: I used frozen corn kernels and a 28 ounce can of Fire Roasted Whole Tomatoes. I pureed the soup with the immersion blender and did not strain. I like the texture. I also grilled 2 boneless chicken breasts and cut them into strips. Great flavor!!!!

2 ears fresh corn, husks removed (or 2 cups frozen corn kernels)
1 each jalapeno, small to medium
2 Tablespoons corn oil
2 each corn tortilla, cut into 1" squares
2 each tomatoes, large (or 28 oz. can chopped tomatoes drained)
2 Tablespoons tomato paste
1 Tablespoon ground cumin
2 quarts chicken stock
Salt and pepper, to taste

GARNISH
2 corn tortillas
1 each avocado, ripe
1 each chicken breast, cooked, boned and skinned
1/2 cup grated cheddar cheese
1/4 cup cilantro, fresh, chopped

1. Carefully scrape the kernels off the corncobs and set aside, reserving the cobs.

2. Using a food processor, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.

3. In a large soup pot, heat oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer until they're coated with the oil. Do not brown.

4. Add the tomatoes, tomato paste, and 2 teaspoons of cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs and cook over low heat until the soup is reduced by 1/3.

5. Discard the corn cobs and puree the soup, in batches, in a blender, or with an immersion blender, until smooth. At this point the soup can be passed through a fine strainer, if desired. Return to a clean pot and season with salt, pepper and additional cumin to taste.

6. Prepare the garnish: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a baking tray. Bake until strips are crisp, 10 to 15 minutes. Peel and dice the avocado, cut the chicken into thin strips.

7. To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese and chopped cilantro.

Serve immediately.

[BakerAunt]

Texas Chili
Submitted by franciepad on March 10, 2005 at 5:54 pm

Feel free to adjust the amount of chili to your taste - using more or less. You can add a can of pinto beans if you like, but my family prefers it without. Great for chili dogs too!! Make a big pot and freeze some - it freezes great.

1 medium onion, diced
1 medium green peppers, diced (or red pepper-whatever you have on hand)
1 large stalk celery, diced
2 small cloves garlic, crushed
2 tablespoons vegetable oil
3 whole pickled jalapenos, diced (or to taste)
1 1/2 pounds lean ground beef
5 each NM green chiles - to taste, diced
1 can stewed tomatoes
1 can fire roasted whole tomatoes (15 ounces)
1 can tomato paste (6 ounces)
1/2 cup Red chili powder, or to taste (use only 100% pure chili powder)
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
A few drops of Tabasco (to taste)
1 can beer, (12 ounces) (drink the rest)
1 bottle mineral water (or tap water - 12 ounces)
2 each bay leaves (2 to 3)
1/2 teaspoon Garlic salt
Salt and pepper, to taste

1. Dice and sauté first 5 ingredients in vegetable oil. Add some salt to vegetables and cook until wilted. Do not let them brown.

2. Add meat and cook till all the red is gone. Drain off fat and add remaining ingredients, including beer.

3. Add soda water just to cover top.

4. Cook on low heat, stirring often, for about 3 hours until chili is thickened and delicious.
Serve with shredded cheese and chopped onions sprinkled on top if desired.

[BakerAunt]

Short Ribs and Spaghetti
Submitted by franciepad on March 22, 2005 at 6:18 pm

I've been making this for years. It's one of my family's favorite dishes. I usually double the amount of sauce. Don't know why I started serving it over spaghetti - just sounded like a good idea at the time - and it was!

To make this "carb friendly" - I used Hellman's Carb Options Ketchup, Whey-Low Brown Sugar and whole wheat pasta. It's soooo good! I defy anyone to tell the difference from the original.

3 lbs. boneless short ribs cut into 3" pieces
1 1/2 teaspoon salt (1 1/2 to 2)
1/2 cup minced 0nions
1/2 cup ketchup
1/2 cup water
1/4 cup wine vinegar
1 Tbsp. brown sugar
1 Tbsp. Worcestershire Sauce
1 teaspoon Paprika
1 teaspoon dry (or prepared) mustard

In pressure cooker, brown ribs on all sides, sprinkling with salt. Drain off most of the fat. Combine onions and the rest of the ingredients; pour over meat. Cook, under pressure, for 25 to 30 minutes or as manufacturer directs. Reduce pressure immediately.

If you need to, thicken sauce with a little cornstarch and water - I usually do this. Makes 4 servings.
Serve over spaghetti

[BakerAunt]

Roasted Red Pepper Soup
Submitted by franciepad on October 27, 2004 at 7:55 pm

2 onions peeled and chopped
3 Tbs. butter
6 cups chicken stock
4-6 fresh sweet red peppers, roasted and peeled, (or 2 10z cans roasted sweet red peppers, drained and cut into pieces)
1 tsp. salt
1/4 tsp. freshly ground white pepper
2 Tablespoons chives to garnish

In a medium saucepan, sauté onions and butter. Cover and cook over medium-low heat for approximately 8 minutes until translucent and tender.

Pour the chicken stock into the saucepan and add the roasted red peppers. Bring to a boil and reduce heat, simmer covered for 10 minutes. Season with salt and white pepper and cool to room temperature.
When soup has cooled, ladle into a food processor or food mill (immersion blender is great too) and process. Reheat and garnish with snipped chives.

Serves 6

Canned or homemade chicken broth. I always roast my own peppers on the bbq grill, but the canned peppers would be really easy. A good low carb soup. You can also add a touch of heavy cream to make it rich and wonderful!

[BakerAunt]

Posole
Submitted by franciepad on March 05, 2004 at 9:56 am

1 package frozen hominy (1 large can if you must)
2 pounds pork sirloin roast
1 large onion
salt
pepper
garlic
Pinch of MEXICAN Oregano (optional)
Red Chili Sauce (Recipe follows)

Cube pork into 2 inch pieces. Put in an 8 quart stock pot and cover generously with water. Bring to a boil and skim surface as foam begins to rise. Lower temperature and continue skimming till foam is gone and water is clear.

Rinse and strain hominy in cold water several times. Add to pork. Bring to a boil. Add chopped onion, finely minced garlic, salt and pepper, Mexican Oregano and cook on medium low heat until hominy "bursts" (like popcorn) and meat is falling apart. This could take 3 to 4 hours. Add water as needed to keep this soup-like. Meat should fall to shreds when mashed with a fork against the side of the pot.

When meat is tender and hominy is fully cooked and tender, add red chili sauce to taste and correct seasonings. Serve in big bowls.

Note:
Red Chili can be served separately if desired.

I use pork sirloin because it has very little fat - you don't want greasy posole. However, other cuts of lean pork can be used as well.

If using canned hominy, drain and rinse. Cooking time will most likely be less than above.

Mexican Oregano is not the same as Italian Oregano. If you can't it find it, omit it.

[BakerAunt]

Pastrami
Submitted by franciepad on May 24, 2009 at 7:30 pm

First time I did this, I only made one because I didn't know it was going to be so yummy. After that, I make 2 or 3 at a time. I don't like a real heavy smoke flavor, so I only used 2 chunks of apple wood in my smoker:

2 each Corned beef brisket, the kind from the supermarket in the package with the spices (throw away the spice pack)
garlic powder, to taste
ground coriander, or grind seeds in coffee grinder
fresh ground black pepper, to taste

I soaked the corn beef in cold water for 24 hrs. to get the salt out changing the water 4 times.

My rub is garlic powder, coriander seeds and black pepper. If you use coriander as seeds, grind it down in a coffee/spice grinder. I applied the garlic first, coriander next and black pepper (I like coarsely ground black pepper and LOTS of it). Use the rub to your tastes. Smoked it with apple wood chunks for 12 hours or so.

Temperature needs to be around 190 degrees. After corned beefs reach temperature, wrap tightly in aluminum foil and let rest for at least one hour. Slice the pastrami as thin as possible. Serve on your choice of rye breads. I love it with the pastrami heated, Russian dressing and sometimes coleslaw right on the sandwich!

Enjoy. The meat freezes well too. I steamed it in the microwave. Enjoy!!

[BakerAunt]

Pastelitos
Submitted by franciepad on November 03, 2006 at 4:01 pm

Traditional New Mexican fruit pies, these are a wonderful little treat. They can be made with any dried fruit or combination of dried fruits. I've been playing with these for years to get them close to what my mother-in-law used to make. Hubby said I finally got it right! Whopeeeee!

For Filling:
1 pound dried apricots
3 cups water
1 1/4 cups sugar
Crust:
2 cups flour
1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup shortening
4-6 Tbs. ice water
Topping:
Cream
1 1/2 teas sugar
1/2 teas cinnamon

Place apricots (or other dried fruit) in medium-sized saucepan and cover with water. Cook at medium heat until the fruit is soft and almost mushy. Drain - reserving the water.
Puree fruit in blender with 3/4 cup sugar. You may need to add water to fruit to get the blender to puree it properly. When fruit is pureed, return it to saucepan and cook at medium heat until it is very thick. Set aside to cool.

Combine flour, baking powder, and salt in bowl and cut in shortening. Add water, a small amount at a time until mixture becomes a dough.

Divide pastry in half and chill for about 1/2 hour. Roll each half on lightly floured board to fit in a 9x11 jelly-roll pan. Line pan with 1/2 the pastry. Spread apricot mixture over pastry and top with second half. Press edges of pastry together with a fork to seal the edges. Return to refrigerator to chill for about 15-20 minutes.

Preheat oven to 400 degrees. Brush top of pastry with cream and sprinkle with cinnamon sugar. Make several openings in pastry with tines of a fork.

Bake in 400 oven for 25-30 minutes. Cool and cut pastelitos into small squares.
Yield: 20 servings

Note: Pastelitos are traditionally only as thick as your little finger.