Search Results for '("C'

[BakerAunt]

ALL BUTTER DOUBLE-CRUST PIE DOUGH
Submitted by GinaG on November 29, 2011 at 1:20 am

Requested by frick
Yield: 1 double crust
Source: Cook's Illustrated; ATK Baking Book page 359

1/3 C Ice water plus extra as needed
3 T Sour cream
2.5 C (12.5 ounces) AP flour
1 T Sugar
1 t. Salt
16 T (2 sticks) Unsalted butter cut into 1/4" pieces and frozen 10- 15 minutes.

1. Whisk the sour cream and ice water together in a small bowl until combined. Process the flour, sugar and salt in processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of small peas, about 10 pulses.

2.Pour half of the sour cream mixture over the flour mixture, and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch the dough with your fingers. If the dough feels dry and does not hold together, sprinkle 1 to 2 T. more ice water over the mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 more pulses.

3. (According to ATK Baking) Divide the dough into two equal pieces. Turn each piece of dough onto plastic sheet and flatten into 4 " disks. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit out on the counter to soften slightly, about 10 minutes.
3. (According to GinaG.) When dough holds together by squeezing a small portion in your hand, do not process further. The dough will appear loose and pebbly. Stretch plastic wrap onto counter in two big sheets, overlapping. Carefully pour contents of processor bowl onto the plastic wrap. Pull the sides of the plastic wrap over the dough, flattening the plastic against the dough to form it into a cohesive mass. The idea is to form it while using the plastic as a barrier between your hands and the dough. Pulling the plastic wrap over it and lightly pressing with your hands is sufficient, it will come together very easily.

Because this crust is so buttery, I find this is just neater and quicker. It won't get on your hands and you're also keeping the dough cool. When you have a somewhat cohesive dough, THEN divide it and form it into 2, 4 " disks through plastic the wrap.

Notes:
Place the FP bowl, blade, butter, ice-water, whisk, bowl for water/sour cream mixture and measuring spoons in the freezer for about 15 minutes. I cut the butter a bit larger than 1/4". Cut 4 slices horizontally through the stick of butter. Then each of those slices get 2-3 more horizontal slices, then vertical 1/3 to 1/2 pieces. Lay the butter pieces on the butter wrapper or parchment, cover with plastic and place back in freezer.

Pour ice water into a chilled measuring cup, add that to the sour cream in the chilled bowl, whisking as I add the water to thoroughly combine then place it back in freezer until needed. I don't always chill the flour, only if the kitchen is warm.

It takes longer to read this than it does to make the dough!

On sour cream:
The sour cream is an acid. This is a good thing, because it slows down gluten formation. The sour cream makes the dough easy to work with as well as more flavorful and tender.

This recipe will make a double crust for a 9" pie but I've stretched it to 10". You can also use it to make a large free-form tart or two regular size tarts or galettes (I like making an oval shape, it's so pretty!).

The dough keeps in the refrigerator up to 2 days or can be frozen for up to 1 month.

TIPS:
For fruit pies, to prevent soggy bottom crust, prepare fruit as your recipe calls for, tossing with sugar and seasoning, then place in colander over a bowl, allowing excess juices to drain for about an hour, periodically tossing the fruit.

When ready to fill your pie, scoop 1/4 C of the drained fruit juices
with a measure and add it back to the fruit filling. Discard remaining juice or reserve for another use.
Whenever possible, use a glass pie plate. Glass conducts heat well and it also makes it easier for you to check for browning on your bottom crust. Just very carefully lift the dish to see bottom.

To prevent the gap sometimes seen between the fruit and crust in an apple pie, (as well as soggy-bottom crust) cook your apple mixture (without thickeners!) over medium heat until fork-tender but still hold their shape, about 15-20 minutes.

Transfer apples and their juice to a rimmed baking sheet and let them cool to room temperature about 30 minutes.

Drain the cooled apples in a large colander or strainer set over a large bowl. Shake the colander to drain off as much juice as possible, reserving 1/4 C of the juice for the apple filling.

When it's time to bake the pie, adjust the rack to the lowest position in the oven and place a baking sheet on the rack. Heat the oven to 425 degrees. Place the pie on the heated baking sheet and bake until the crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees, rotate the baking sheet and continue baking until the juices are bubbling and the crust is deep golden brown, 25 to 30 minutes longer.

Let the pie cool on a wire rack until the filling has set, about 2 hours.

Use equal amounts of two different types of apple for better depth of flavor, using both tart and sweet apples. Here are examples:
Sweet: Golden Delicious, Jonagold, Braeburn.
Tart: Granny Smith, Empire, Cortland.

[BakerAunt]

Coffee Ice Cream
Submitted by GinaG on April 24, 2012 at 4:15 pm

A discussion about uses for instant espresso led to a request for this rich ice-cream with use of both freshly brewed coffee and instant espresso.
Source: GinaG.

2+1/2 C Heavy Cream
1C Half & Half
1/2 C Strongly brewed coffee
Pinch of salt
1/2C Sugar (Perfect for my less-sweet taste, for others, 2/3C)
3 T. Instant espresso coffee powder
1 t. Vanilla
1T. vodka or other spirit of choice
4 Egg yolks, lightly beaten*
1 Egg white*

* I'm in CA and our eggs are big!
* Add the egg white half-way through freezing.

1T of any kind of spirit like vodka, rum, brandy, cognac, etc. to keep ice-cream scoopable. You will not taste it.

1: Heat cream and 1/2&1/2 in sauce pan until small bubbles form along inside perimeter of pan. Add sugar, espresso and salt. Stir until dissolved and remove from heat.

2: Combine yolks and vanilla. Temper egg mixture with some of the hot liquid and the brewed coffee.
3: Slowly whisk the yolk mixture into sauce pan and continue stirring until custard thickens and coats the back of a spoon.

4: Pour mixture into a bowl set within a larger bowl full of ice, stir to cool.

5: Refrigerate until chilled thoroughly and follow manufactures instructions for freezing, adding the white and the alcohol 1/2 way thru freezing process. Can be served immediately or stored in freezer for several days.

[BakerAunt]

GinaG's Amazing Glaze (For a Holiday Ham)
Submitted by GinaG on December 09, 2012 at 7:12 pm

I concocted this version of a Honey Baked Ham®, having that same crusty-glazed texture, but with a different flavor profile and unusual ingredients which may surprise you: Made from scratch graham crackers, pecans, brown sugar and butter, with a pleasant, unexpected kick of heat in the back-round. This was an impromptu, fly from the seat of my pants creation, yet a keeper I can vouch for as being nothing short of magical. This is enough for a 10/lb ham.
Source: Me: GinaG

2-C Raw Pecan Halves
1-1½-C Grahams (made from scratch!) Refer to my recipe list.
1-C Dark Brown Sugar
heaping ½-t. Ground Ginger
1-t. Hot Curry Powder
1-t. Freshly Ground Black Pepper
¼-t.ea. Ground Cloves
Cinnamon
Nutmeg
Allspice
1-t. Cavender's Greek Seasoning (or your favorite AP seasoning)
Pinch of Salt
Lg. " of Flour
2-3-T Butter
Water as needed

Combine all but the butter and water in the bowl of your FP. Pulse until mixture resembles coarse meal. Taste and adjust seasoning if necessary.

Melt butter in skillet over med heat. Add mixture from processor bowl to skillet, turn heat down to medium-low, stir until mixture is completely blended with the melted butter. Add just enough water to create a thick, spreadable paste, stirring constantly. Remove from heat once it is heated through. Do not boil.

Using a rubber spatula, apply an even, ~½" layer onto the surface of the ham which has been trimmed of most of the surface fat cap.

Bake in a preheated 225-250º oven until thermometer registers 160ºF.

Special notes:
If you're not a fan of curry, I recommend subbing dried red chili peppers 1-1.

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

[BakerAunt]

Graham Crackers
Submitted by GinaG on December 09, 2012 at 5:11 pm

Made from scratch grahams elevate this humble cracker straight to the level of sublime. Light years better than store bought, which I won't even use for desserts calling for graham crumbs. Why should a graham cracker crust be any less a celebration than the rest of your dessert? Whether you're making crackers or need crumbs, this recipe is my all-time go-to and deserves top billing. See end of recipe instructions for added notes.

Yield: 36
Source: ATK Family Baking Book, pgs 177-178

1-3/4 C (8.75 oz) Graham Flour (I use Bob's Red Mill)
1/2-C (2.50 oz) AP Flour
1/2-C (3.50 oz) Granulated Sugar
1-t. Baking Powder
½-t. Baking Soda
½-t. Salt
¼-t. Ground Cinnamon
8-T. (1 stick) Unsalted Butter (BEST quality)Cut into ½" pieces
and chilled
5-T Water
2-T Molasses
1-t. Vanilla Extract

1. Adjust oven racks to upper-middle and lower middle positions. Heat oven to 375º.

2. Process the flours, sugar, baking powder, baking soda, salt and cinnamon in the FP until combined, about 3 seconds. Add the chilled butter and process until the mixture resembles coarse meal, about 15 seconds. Add water, molasses and vanilla then process until the dough comes together, about 20 seconds.

3. Divide the dough into 2 even pieces. (I form into disks and chill, but this is elective). Roll each piece of dough out between 2 pieces of parchment paper into a 16 by 8" rectangle, 1/8" thick. (I use cling wrap rather than parchment because it doesn't slide). Remove the top pieces of parchment or plastic wrap and trim each piece of dough into a tidy rectangle, then score with a knife into 18 2½" squares. Prick each square several times with a fork. (I'm not NEARLY this fussy! I either just dock the whole sheet of dough and break it into random rustic pieces after baking, or use a cutter to make scalloped edged rounds and poke floral designs on their tops w/ a toothpick if I'm serving them as cookies. Do as you wish).

4. Slide the dough and parchment onto separate baking sheets. (I don't, I bake the whole thing on one sheet unless making cookies, in which case I bake one sheet at a time).

Bake the cookies until golden brown, (10-15 min.), switching and rotating the baking sheets halfway thru baking. Let the cookies cool completely on the baking sheets, break apart along scored lines and serve.

I do things a bit differently here because I like a good snap in my grahams. I turn the oven off and pry the door open with a wooden spoon and let them cool in the oven, checking every so often for the crisp and snap I like.

Added Notes:
While you can certainly sub the graham flour with whole wheat, it's just not the same. Buying graham flour isn't expensive and is well worth it. I use Bob's Red Mill Graham Flour, very often on sale for next to nothing at the local grocer. KAFs Whole Wheat Pastry Flour is Graham Flour, but buyer beware elsewhere, because that is not always the case with all suppliers.

Follow the recipe as written if you want a classic graham cracker. personally, as mentioned above, I prefer to just roll the dough out in its entirety and dock it with a fork, then break in rustic shards, because while I do snack on them, I mostly use them for graham cracker crusts. I also enjoy making them as cookies, in which case they can be made into any shape, but my signature graham cookies are made with 2" scalloped, oval cutter and I dock them by poking pretty designs into the cut cookies.

To prevent sliding pieces of parchment, roll a little piece of dough and stick it onto the counter, placing the bottom sheet of parchment onto the piece of dough. I generally use parchment on the bottom, cling wrap on top, but do what makes life easy for you.

These crackers really keep and freeze exceptionally well.

comments
Submitted by KIDPIZZA on Mon, 2012-12-10 13:52.
GINA~G:
Good morning my dear friend. As you know, but there are others who may not know that GRAHAM FLOUR is whole wheat pastry flour but with the bran finely milled & the germ removed.
Many people like myself would simply employ whole wheat pastry flour,
instead of buying it specially & having an added expense. I have a 5, pound bag of ww pastry flour (BOB'S) in my freezer. I think I may use it for the graham cracker recipe that I use for a cream cheese base.
Gina my friend I enjoyed spending a marvel moment with you once again. Thank you for sharing your recipe with us. enjoy the rest of the day.
the
~MASKED MARVEL.

Submitted by GinaG on Mon, 2012-12-10 15:54.
Masked Marvel,
Always a pleasure, m'dear!...I just added a note to the ingredients indicating the brand I use. This, along with your alternative will give people options. I have only used graham flour to make these, the subject on WWP flour vs graham flour has been the cause of numerous debates around here. As you mentioned, WWPF is typically a more refined product. Bob's Red Mill GF is made with whole grain hard spring wheat. BRM WWPF is made with whole grain soft white wheat. I would expect a more delicate cookie w/ WWPF than using a higher protein flour containing both the germ and endosperm.

[BakerAunt]

Rustic Dinner Rolls
Submitted by GinaG on April 14, 2012 at 10:43 pm

European style artisan rolls makes 16 I've posted the recipe both as written as well as the changes I've made.
Source: Inspired by Cook's Illustrated, December 2008 issue pages 14-15

This is my favorite recipe for dinner rolls. It comes from the December 2008 issue of Cook's Illustrated and is a perfect recipe for those times you'd prefer an artisan-style bread with your dinner or even to use for finger sandwiches and sliders. They keep surprisingly well and can be refreshed in a moderately heated oven the next day.

I sub no less than 1/2 beer for the water, (sometimes all of it) I add 1T of white vinegar and a bit more wheat flour than the 1 oz. called for in the recipe.

I also will often just bake one pan the same day and retard the second pan for the next day. It's always better after retarding overnight, but it's still very impressive the same day.

1 1/2 Cups plus 1 T. water (12.5 ounces), room temperature.
1 1/2 t. instant yeast (flavor will be better with ADY)
2 t. honey
3 C + 1T bread flour (16.5 ounces)plus extra for forming rolls
3 T whole wheat flour (about 1 ounce)
1 1/2 t. table salt

1. Whisk water, yeast, honey (and beer, if you're using it) in bowl of standing mixer until well combined, making sure no honey sticks to the bottom of the bowl. Add flours and mix on low speed with a dough hook until cohesive dough is formed, about three minutes. Personally, I mix it by hand with a spoon until it looks shaggy and the flour has absorbed all the liquid. Cover bowl tightly with plastic wrap and allow to sit or 30 minutes.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KA) 5 minutes. If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula. Actually, I use wet or oiled hands with better results than adding flour. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 T of flour and continue mixing 1 minute. Lightly spray 2 quart bowl with non-stick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.

3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover w/ plastic wrap and let rise 30 minutes. Repeat folding; replace plastic wrap, let rise until doubled in volume, about 30 minutes. Spray 2 9" round cake pans with non-stick cooking spray and set aside.

4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces. You should have 16 pieces total, and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 pieces in each cake pan, placing one piece in the middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes. (Dough is ready when it springs back slowly when pressed lightly with a finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
5. Remove plastic wrap from cake pans, spray rolls lightly with water and place in oven. Bake 10 minutes or until tops of rolls are nicely browned, remove from oven.

Reduce oven temp to 400 degrees, using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10-15 minutes, rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

It bears mentioning that the purpose of separating the rolls and finishing baking on the baking sheets is to crisp up the perimeter of the rolls. If you like softer edges, leave them to fully bake in the pans and wait to separate after baking and cooling. I personally prefer to do most of the baking in the pans until they're well browned, then they only need a few minutes to crisp up the edges and no rotating pans is even necessary.

These rolls look really cool arranged in a square pan, or by arranging them in a round pan in the shape of a flower w/o a center. I weigh my rolls so they come out uniform, but trust me, no one else cares!

comments

Submitted by GinaG on Mon, 2013-01-21 03:04.
If you have anything left over, make bread crumbs with a roll or two and reserve them for the next batch. Replace a few ounces of flour with the breadcrumbs. This extends the shelf-life by a couple of days longer. If you know you'll be making the rolls again a few days later, reserve a piece of dough from one batch to add to the next. This elevates the already excellent rolls way up to the heights of nirvana bliss: To die for.

[BakerAunt]

My Nana's Cheesecake
Submitted by GinaG on December 09, 2012 at 9:01 pm

A very old family recipe from Italy. The French influence in this cake no doubt came from Naples having been under Bourbon rule for so many years. Thankfully, my mother actually recorded it, because before then, the recipe was committed to memory and passed down through the generations. I didn't think it could get any better until I opted to swap the store bought grahams--an addition I suspect was made here in the states--for homemade. This cake really needs nothing because it stands strong on its own, but I do have a dressed up version posted at the end of the instructions. This is one of many recipes I've had to record and translate for the generation behind me, who did not grow up in the kitchen; need measuring devices and very detailed instructions. Please only use the very freshest, best quality ingredients you possibly can, I promise it is well worth it.
Source: GinaG/ Family Recipe

CRUST:
18 Grahams (I use made from scratch, see my recipe box)
2-T Butter, melted
2-T Sugar

CAKE:
½-C Sugar
2-T Flour
5 Eggs, Separated
¼-t. Salt
16oz Cream Cheese
1-t. Vanilla
1-C Heavy Cream

As written, by my mother:
Press crust in bottom of pan
Blend sugar w/flour salt soft cr cheese add van egg yolk 1 @ a time mix well add cream blend thoroughly fold in stiff egg whites pour into pan 1 hr 325º Double for large pan.

Translation:
Preheat oven to 325º and place rack in center of oven.

CRUST:
Break the grahams into pieces and add to FP bowl. Pulse and process until crumbs are medium-fine. Add the melted butter and sugar. Process until combined. Press the buttered crumbs into a 9" Spring-form pan, lined with parchment on bottoms and sides.

Bake until crust is fragrant, about 10 minutes. Remove from oven and set aside.

FOR THE CAKE:
Beat egg whites until stiff, set aside.
Add the vanilla extract to the whole egg yolks, set aside.
Blend the flour, sugar and salt in the bowl of a standing mixer. Add the softened cream cheese and beat with the paddle attachment until smooth. Add the yolks and vanilla, one at a time, beating thoroughly after each addition.

Add cream, beat thoroughly.

Gently fold in the beaten egg whites. Pour into prepared pan and bake for 1 hour. Allow to cool on rack, slide a thin, sharp knife between the cake and the pan, unlock and remove.

NOTES:
Do NOT use a bain marie for this cake, it must be baked dry.

If you double the recipe, use a 10½" Spring-form pan. The cake will be huge.

If the cake deflates and you have a rim around the perimeter, don't panic. it's not that bad, you can leave it alone, but if it really bothers, there's something you can do:

Combine and whip together an 8 oz container of mascarpone and about 1 C. heavy cream, 3-t. of chocolate cookie crumbs and ½-t. espresso powder. Beat until fluffy. Chill. Spread the cream onto the top of the cake so the surface is even. Pour dark chocolate ganache over surface.

This dresses up the cake without making it too sweet or stealing the show. The dark chocolate and mascarpone marry very well with this cake.

I often will use equal parts mascarpone and American cream cheese to make the cake.

comments
Submitted by jbuffan218 on Mon, 2012-12-31 09:24.
I am not a professional baker ( should have followed my gut ) but I am going to try this. I have been searching for the Holy Grail of Cheesecakes , ever since my Grandma-in-Law passed away. Her cheesecake was the best I've ever had and I continually measure every other up to hers. Unfortunately, I was young and dumb while she was living and nothing was written down ! Ugh, shame on me. It is so thoughtful of you to get these old recipes recorded and on paper now, while you have the chance. Thank you for sharing the food of your family.

Submitted by GinaG on Mon, 2012-12-31 16:28.
Thank you for your kind words, I can't wait to hear how you do!
GinaG

Submitted by Prairie Dawn on Thu, 2013-01-31 16:33.
Mu husband is Italian so I am definitely going to pass this on to his 2 sisters . I love the fact it is "old school" natural and very little sugar . Thank you for the recipe.

[BakerAunt]

Homemade Almond Paste
Submitted by GinaG on January 13, 2013 at 2:22 pm

You'll swear-off commercial almond paste once you try this. It comes together within seconds in
Source: GinaG's Family Recipe

For every 3-C of blanched slivered almonds:
1 slightly heaped cup of granulated sugar, whirred in processor to create fine texture AFTER measuring.
1 Large Egg White
1-t Pure Almond Extract*
*Do make sure the extract is made from bitter almonds

Process nuts until consistency of almond flour. Add sugar. Pulse until combined and sandy. Add whites and extract, then process until the dough gathers around the blade. Scrape down if necessary, then pulse until mixture is somewhat stiff.

Notes:
Be careful not to over-load your FP bowl. If the paste is grainy, remove half from the bowl and process until smooth, then repeat with remaining paste. It should be perfectly smooth.

comments

Submitted by jsteppe29 on Fri, 2013-01-25 12:42.
Thanks for sharing this recipe. I've been looking for a proven almond paste recipe for a while and all that I've tried so far have failed to impress. I can't wait to try it!

Submitted by GinaG on Fri, 2013-01-25 13:02.
So glad to hear! Let me know if any questions come up!
GinaG

Submitted by DobeLady on Wed, 2013-01-30 22:54.
I'm not baking in large quantities as you are but since I don't care much for almonds, do you think in a coffee cake, danish recipe that I could do something similar with pecans instead with a tasty result?

Submitted by GinaG on Thu, 2013-01-31 13:58.
Gee, your guess is as good as mine...If you try it, let me know how it turns out!

Submitted by DobeLady on Thu, 2013-01-31 22:52.
Thanks, I got a good price on Pecans at Sam's after Christmas so they're in the freezer until I can decide which recipe to get fat on next- probably a cinnamon/yeast recipe with pecans!
I have bought so many extras for baking and need to start restricting myself as I don't have that kind of space to keep buying more STUFF like almonds. Soon I will make the paste with pecans and let you know the outcome.

Submitted by GinaG on Thu, 2013-01-31 23:07.
Have fun! 🙂

Submitted by janiebakes on Mon, 2014-01-20 12:40.
Gina, I just wanted to say thank you for posting this recipe, it is excellent. I have experimented a little with it and found that if using raw egg white is concern, one tablespoon of glycerin (available from Wilton)is a fine substitute. thanks again.

Submitted by GinaG on Mon, 2014-01-20 15:59.
Oh, Janiebakes, I'm so glad! Thank you for the positive feedback!

Submitted by Lynette Bakes on Sat, 2014-05-17 15:40.
Thanks, GinaG, for this method of making your own almond paste. I've enjoyed using almond paste with my springerle molds as tops for cupcakes, but purchasing almond paste for those gets expensive quick! Not that almonds are inexpensive, but making it myself will definitely make it fresher. I was a bit concerned about the raw egg white, though, so I appreciate janiebakes suggestion of using the glycerine. Thank you both! I hope to make this soon.

Submitted by GinaG on Tue, 2014-06-10 20:34.
Thanks, Lynette!

[BakerAunt]

Crumb coffeecake
Submitted by patsacookn on August 09, 2007 at 12:34 am

This recipe is from The Baking Sheet, Autumn 2002. The amount of crumbs on the cake is just as the recipe write-up states - it's almost decadent! I had made at least 15 different crumb cakes trying to find one my husband liked. It's his favorite and so it presented a real challenge for me. Then last year, this recipe showed up in The Baking Sheet. Other than the crumbs hardening by the end of the first day, this cake is wonderful ... and loved by all. If you enjoy crumbs on your crumb cake, this one is for you!

Topping
2 ½ cups (10 ¾ ozs unbleached all-purpose flour
1 ¼ cup (8 ¾ ozs) sugar
1 ½ tsp cinnamon
½ tsp salt
1 cup (2 sticks, 8 ozs) butter, melted
1 tsp vanilla extract
¾ tsp almond extract

Cake
½ cup (1 stick, 4 ozs) butter
1 cup (7 ozs.) sugar
2 large eggs
1 tsp vanilla
1 cup (8 ozs.) sour cream
2 cups (8 ½ ozs. Unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp baking powder

Topping: In a medium-sized mixing bowl, whisk together flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter, and pour it into the flour mixture. Mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set it aside while you make the cake batter.

Cake: In a large mixing bowl, cream (beat) the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl, then beat in the vanilla and sour cream.

In a medium sized bowl, whisk together the flour, baking soda, salt, and baking powder. Add these dry ingredients to the butter mixture, mixing until evenly combined.

Pour the batter into the lightly greased baking pan(s) of your choice: two 8” rounds; a 9x13 pan; or a 10-inch tube or Bundt-style pan. Crumble the topping over the top, until the batter is completely and thoroughly covered.

Bake the cake in a preheated 350* oven for 20 to 25 minutes (for the 8” rounds); 30-35 minutes (for the 9x13 pan); or 35-40 minutes (for the 10” tube pan). Bake until a tester inserted comes out clean. Remove the cake from the oven and cool it on a rack; dust with confectioner's sugar, if desired.

Yield: 16 wedges, or 2 dozen 2-inch squares.
From The Baking Sheet, Autumn 2002, Page 19, Vol. XIII, No. 6.

[BakerAunt]

Chocolate Chip Cookies - Cake-Like Texture
Submitted by patsacookn on August 12, 2003 at 4:22 am

Alton Brown's other chocolate chip cookie ... for those wishing a cake like texture. This recipe calls for cake flour which is part of the reason for the change in the type of cookie texture you'll get. I make these mostly for bake sales and holidays. His recipes are good so it's no wonder people like them. I've had good results with all 3 of the recipes. This isn't my first choice for a chocolate chip cookie texture, but it's a great cookie.

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Cookie scooper (similar to small ice cream scooper)
Parchment paper
Baking sheets
Mixer

Heat oven to 375F. Combine the shortening, sugar, and brown sugar in the mixer’ work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips.

Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Yield: 2 1/2 dozen cookies
As seen on Alton Brown Good Eats - FoodTV Network http://www.foodtv.com

[BakerAunt]

Chocolate Chip - Crispy Texture
Submitted by patsacookn on August 12, 2003 at 4:16 am

Another one of Alton Brown's recipes, this is a crisp cookie .. but a great one! I make a combination of all 3 of the recipes for bake sales as well as during the holidays. Mixing the different types into batches gives everyone their favorite choice.

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
Pinch baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips.

Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Yield: 2 1/2 dozen cookies

As Seen on Good Eats - Alton Brown's recipe - Food TV network
http://www.foodtv.com

[BakerAunt]

Chewy Chocolate Chip Cookies
Submitted by patsacookn on August 12, 2003 at 4:08 am

This is the exact recipe Alton Brown did on his show, Good Eats. If you love a soft chocolate chip cookie, these are to die for! I can never keep them around long and there's only two of us at home! Enjoy!

2 sticks unsalted butter
2 ¼ cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 ¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 ½ teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact) (I believe this is the same as those labeled "cookie scoops" that you'll find in many stores)
Parchment paper
Baking sheets
Mixer

Heat oven to 375F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Yield: 2 ½ dozen cookies
Prep Time: 20 minutes
Cooking Time: 15 minutes
Recipe from Alton Brown show - Good Eats, Food TV network. http://www.foodtv.com

[BakerAunt]

Apple Cake
Submitted by patsacookn on August 02, 2003 at 2:37 pm

This recipe was first sent to me by my mother-in-law back in the 60's.

2 cups flour - sifted
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup walnuts - chopped
1/2 cup raisins - golden or dark as you prefer
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp ground cloves
1/2 cup oil
2 eggs, slightly beaten
1 1/2 tsp. Vanilla extract
1 can Apple pie filling (cut apple into smaller pieces, if desired)

Mix all dry ingredients together. Then add eggs, oil, vanilla, and pie filling. Mix thoroughly with wooden spoon until well blended.

Pour into greased and floured 10" tube pan or bunt pan. Bake 1 hour at 350. Let cake cool in the pan on wire rack until completely cooled. Before removing cake from pan, run butter knife under hot water and ease around edges of cake.

[BakerAunt]

White-Hot Chicken Chili
Submitted by nloxford on March 25, 2006 at 10:51 pm

Yield: 6 servings
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
Book Info: http://diabeticgourmet.com/book_archive/details/17.shtml

2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
1-1/4 pound boneless skinless chicken breasts, cubed
2 cloves garlic, minced
2 jalapeno peppers, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch salt, optional
Pinch cayenne pepper
2 cups low-sodium chicken stock
1 can (19-ounces) white kidney beans, drained and rinsed
1/4 cup chopped fresh coriander or parsley

In a large saucepan, heat half of the oil over medium heat; cook onion and celery for 5 minutes. Push to one side. Heat remaining oil on other side of pan over high heat; brown chicken on all sides, about 5 minutes. Stir in garlic, jalapeno peppers, chili powder, cumin, oregano, optional salt and cayenne. Cook, stirring, for 1 minute. Stir in stock; bring to boil.

Cover and reduce heat; simmer for 15 minutes. Uncover and simmer for 10 minutes.

Stir in beans; cook for 5 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve sprinkled with coriander.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 247, Carbohydrate: 17 g, Fiber: 6 g, Protein: 28 g,
Fat: 7 g, Sodium: 574 mg, Cholesterol: 55 mg
Diabetic Exchanges: ý Starch, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat
RECIPE FROM THE ARCHIVE

[BakerAunt]

Spinach Artichoke Dip
Submitted by nloxford on April 17, 2007 at 11:53 am

1 can quartered artichoke
1/2 box frozen chopped spinach, thawed and drained
2 packages (3 ounces) parmesan cheese (not the stuff in the box)
1 cup sour cream
1 cup mayonnaise
garlic powder for seasoning

You can bake it in an 8 or 9 inch pan at 350 until nice and bubbly. I usually do it in a 9 by 13 (it cooks faster)

I hope you don't have any problems it's been a while since I've made it

[BakerAunt]

Sauerkraut Salad
Submitted by nloxford on July 03, 2008 at 9:51 am

1 - 1lb 11 oz can sauerkraut (2 lb jar)
3/4 C sugar (2 Cup)
1 C diced celery (2 Cup)
1 C diced green pepper
1/4 C diced onion (1/2)
3 T vinegar (7)
1/2 t salt (1 1/4 t)
1/8 t pepper
1 t celery seed
3 t diced pimento

The amounts in parentheses are if you want to make more.

Marinate 24 hours.