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Mexican Pan Dulce Concha Dough
Submitted by 4paws2go on December 17, 2012 at 10:10 amDESCRIPTION
A mildly sweet dough, for Mexican sweet breadsSUMMARY
Yield 0 Source Diana Kennedy's 'In My Mexican Kitchen' File under Concha, Pan DulceINGREDIENTS
Starter--this makes 2 batches, use one, freeze the other.8 oz AP flour
3/4 oz fresh yeast
3 TBS water
2 large eggs, lightly beatenDough
1 lb AP flour
6 oz sugar
1/2 tsp salt
1 oz butter, softened
1 cup (250ml) 4-5 large eggs, lightly beaten
about 1/4 cup waterTopping
4 oz flour
4 oz confectioner's sugar
2 oz butter, room temp
2 oz shortening
1 TBS cinnamon
1 TBS cocoaINSTRUCTIONS
This is a 2 day affair, kind of like making brioche dough, with an overnight, cold ferment.For starter, mix those ingredients, it will be fairly stiff, and a little sticky. Allow to ferment, for at least an hour, then divide into 2 equal portions, and keep one out for your dough, and freeze the remainder for another batch.
For the dough, take your starter, add all of the flour called for, 4 oz of the sugar, the salt, eggs, and the water, mix 4 minutes, add the rest of the sugar, mix 4 more minutes. The dough should be soft, sticky, shiny, and cohesive.
Ferment for about 2 hours, until doubled, then refrigerate, for about 12 hours.For topping, sift confectioner's sugar and flour together, cut in the fats, until thoroughly combined, divide into 1/2, and use the cocoa and cinnamon to flavor each batch. You can add a bit of food coloring, and other flavorings, as desired.
Final makeup
Cut dough into 4 sections, further divide into 16-18 portions(about 2 oz each, should give 18 portions. Form into balls. Place on sheets, 3" apart, and with greased hands, flatten slightly. Take a small piece of the topping mixture, roll into a ball about 1", flatten this out to make a 3" disc, and press very firmly onto the dough piece. Use stamp/marker to imprint design on topping, if desired, or mark with a blade.
Allow to rise about 2 hours. Bake at 375F about 12-14 minutes, should be a rich golden brown, and the rolls should feel very light, and "spongy", or airy.
Homemade Stella Doro Anisette Toast Anisette Sponge Breakfast Treats Trial Runs!
Submitted by 4paws2go on December 09, 2012 at 11:18 amDESCRIPTION
Anise BiscottiSUMMARY
Yield 0 File under anise, BiscottiINGREDIENTS
2 1/4 cups bleached AP
1 cup sugar
2 tsp honey, or invert sugar
2 whole eggs, plus two egg yolks
1/4 tsp salt
1 tsp baking powder ( I used Clabber Girl)
1/4 tsp baking soda
1/4 tsp baker's ammonia
1 1/2 tsp anise ( I used a bakery emulsion, can sub anise extract, or anise oil)I based this on the ingredients list on the package of the Anisette Toast...I used Gold Medal bleached flour. I used Clabber Girl, as the leaveners listed were baking soda, Sodium Aluminate Phosphate, (which is what Clabber Girl consists of), and Ammonium bicarbonate...they also use lecithin, as an emulsifier, I did not add that, nor any preservatives, or coloring.
Here's the ingredient list for Anisette Sponge...differs only in the type of flour, the leaveners used, and would only be baked once.
Coffee Treats Anisette SpongeIngredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, Eggs, Egg Yolks, Invert Sugar, Leavening (Baking Soda, Sodium Aluminum Phosphate, Aluminum Sulfate), Salt, Calcium Propionate Added To Preserve Freshness, Soy Lecithin (Emulsifier), Anise Oil, Artificial Color (Yellow 5, Yellow 6).
INSTRUCTIONS
Preheat oven to 350F
parchment lined sheet pansWhisk eggs, with a pinch of salt, and continue whisking, adding sugar gradually, until eggs are extremely fluffy, and reach ribbon stage. Whisk in flavoring, and honey.
Have all dry ingredients mixed together...I sieve them all into a bowl.
Add flour mixture to egg/sugar mixture, and combine...will make a very soft, sort of sticky dough. Use either a flexible dough scraper, or a spatula, to transfer dough to pans, and form into either two wider and longer logs, or 4 shorter, thinner logs...the shorter ones bake about 5 minutes less. You can pipe out the batter, too, using a 3/4 inch tip, two lines parallel to each other.
I bake biscotti on parchment lined, perforated sheet pans.
Bake for about 30-35 minutes, remove, cool about 10 minutes, slice, and return to a 300F oven, for about 15 minutes.
For Sponge, I would use 'regular' baking powder,double-acting, and unbleached flour...only bake one time, or, place in turned off, cooled down oven, if you want them a bit dryer.
I'm still 'playing around' with these, so feel free to add any advice! I think the commercial version must be extruded, perhaps that's how the top of the dough remains so smooth. It could even be the result of using the lecithin, which I've not tried. I'll have to give that a try.
Just read up on lecithin use, in commercial cookie production, and it does seem to be required, to get the smoothness, and the 'loft' in the commercial version, also extrudability...the info I'd read stated 1% against flour weight, so I'm gonna try it in an upcoming batch.
From the PDF...:
Crumb Structure
Lecithin is well known for its ability to improve the crumb structure of chemically leavened baked goods. In
cakes it results in a finer, consistent grain with fewer open cells.12/11..I'm switching the flour type to either pastry, or cake flour...the GM AP makes for a slightly heavier texture than I want. The first time I ever made the egg/sugar ones, I used White Lily,which I can't get down here, and they were extremely light, and delicate. I noted that KAF's biscotti mix is a blend of their pastry/ap flours.
Enjoy your anise-scented kitchen!
comments
Submitted by Huey on Mon, 2013-08-19 08:24.
I was at a Farmers Market in NJ yesterday and bought some biscotti which tasted just like Stella D'Oro breakfast treats. The man told me he uses SPELT FLOUR ; I'd never heard of it. Perhaps its the ingredient you're looking for. I'm going to try your recipes.Topic: Graham Crackers by 4paws2go
Graham Crackers
Submitted by 4paws2go on December 06, 2012 at 9:09 amDESCRIPTION
Homemade Graham Crackers/crumbsSUMMARY
Yield 0 Source Bo Friberg's Professional Pastry Chef File under cookies, crackersINGREDIENTS
70 crackers, 2x2 (5x5cm) or 1 lb, 8 oz crumbs6 oz (170 g) bread flour
6 oz (170 g) cake flour
2 oz (55 g) whole wheat flour
2 oz (55 g) dark brown sugar
1 tsp (4 g) baking soda
1 tsp (5 g) salt
3 oz (85 g) unsalted butter, at room temperature
1/2 cup (120 ml) or 6 oz (170 g) honey
1 tsp (5 ml) vanilla extract
1/3 cup (80 ml) waterINSTRUCTIONS
1. Thoroughly combine the bread flour, cake flour, whole wheat flour, brown sugar, baking soda, and salt in the bowl of an electric mixer.2. Using the dough hook attachment, incorporate the butter, honey, vanilla extract, and water. Mix until a smooth and pliable dough has formed, adding additional water if necessary. Do not overmix.
3. Roll the dough out to a rectangle, 10 x 14 inches (25 x 35 cm), using flour to prevent it from sticking. Mark the dough with a docker or the tines of a fork.
4. Cut the rectangle into 2-inch (5cm) squares. Transfer the squares to a sheet pan lined with baking paper.
5. Bake at 325F (163C) for approximately 15 minutes, or until dry.
6. Store in airtight container.
Graham Cracker Crumbs
1. Prepare the dough as for Graham Crackers (above), but roll the dough out 1/8 inch (3mm) thick.
2. Cut into small pieces; it is not necessary to measure the. Transfer to a sheet pan lined with baking paper.
3. Bake at 325F (163C) until dark golden brown.
4. When cold, grind the pieces in a food processor to make fine crumbs. Store in an airtight container.
Cookies Using Hard Cooked Egg Yolks
Submitted by 4paws2go on December 15, 2012 at 7:14 pmDESCRIPTION
What to do with leftover Easter eggs!SUMMARY
Yield 0 File under cookies, yolksINGREDIENTS
This is a 'gathering' of various recipes, from the Uncle Phaedrus site/2009, which in turn have been gathered from various unnamed Internet sites.I have other recipes of this sort, under 'Bettina'. The hardcooked yolks give the cookie a very light texture, sort of a 'sandy-ish' consistency, like sables.
Enjoy!
INSTRUCTIONS
SPRITZ COOKIES1 stick butter
2 hard-cooked egg yolks
1/4 c. sugar
1/2 tsp. almond extract
1 c. flourDrop on cookie sheet and bake 8 to 10 minutes at 375 degrees.
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BUTTER COOKIES1 lb. butter, softened
1 c. sugar
4 c. flour
4 hard-cooked egg yolks, sievedMix flour and sugar. Add butter and yolks, pressed through a sieve or put through
food processor until very fine. Knead lightly to mix thoroughly, but not too long.
Roll out on floured board 1/4 inch or desired thickness. Cut desired shapes or put
through a cookie press. Best if refrigerated 1/2 hour; but not necessary. Bake
approximately 10 minutes at 400 degrees or just until hinting at brown. DO NOT OVER
BAKE. Remove to rack to cool. Dust with powdered sugar, if desired, when cool.
Stores very well.
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POLISH BUTTER COOKIES1 c. butter or margarine
1 c. sugar
7 egg yolks--cooked, mashed, and
sieved
1 tbsp. sour cream
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 egg
1 tsp. milk
Finely chopped nuts, decorative
sugar, poppy seeds, or cinnamon sugar**Make cinnamon sugar by mixing 1 cup granulated sugar with 2 tablespoons cinnamon.
In a mixing bowl, cream butter and sugar. Stir in egg yolks, sour cream, flour,
salt, and almond extract. Mix well and chill. Preheat oven to 350 degrees. Roll
chilled dough over floured cookie sheet or board until about 1/4-inch thick. Cut
with cookie cutters and transfer to cookie pans. Mix beaten egg with milk and
brush over cookies. Sprinkle with nuts, decorative sugar, poppy seeds or cinnamon
sugar. Bake for 10 minutes or until golden brown.
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NORWEGIAN BUTTER COOKIES1/4 lb. butter
2 hard-cooked egg yolks
1/4 c. sugar
1 c. flour
1/2 tsp. lemon or vanilla extractPreheat oven to 375 degrees. Cream butter, then add egg yolks and beat well.
Beat in sugar. Add flour and lemon or vanilla and combine thoroughly. Put through
a cookie press or arrange by teaspoonfuls on ungreased cookie sheets. Bake for 10
to 12 minutes or until lightly browned.Tinn sent this:
Hard Boiled Egg Cookies are a holiday favorite in my home, There is the recipe I use.
Timm in OregonHard Boiled Egg Cookies
Ingredients:
Zest of 1 lemon
1/2 teaspoon lemon extract
10 tablespoons sugar
1/4 teaspoon salt
1 cup butter
4 hard boiled eggs, peeled
1 large egg
3 cups all purpose flour
1 egg white, lightly beaten
1/2 cup sugarInstructions:
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
Cream together the lemon zest, lemon extract, sugar, salt and butter in a
food processor. Add in hard boiled eggs and process until fully incorporated
and then mix in the egg. Add the flour and pulse until dough just comes together.
At this point you can chill the dough for a bit if your kitchen is very hot,
otherwise roll out the dough on a lightly floured surface until it is 1/4 inch
thick and cut into scalloped rounds with a 2 inch cookie or biscuit cutter. Dip
the cut cookies into the egg white then dredge in the sugar. Arrange on baking
sheet (cookies will not spread) and bake until just beginning to brown at the
edges, about 12 minutes. Remove to a wire rack to cool. Yield: about 4 dozen.
--------------------------------
I thought I recognized the recipe from my German cookie recipes and I found this one.
Timm in OregonBerlinerkranzen
Ingredients:
1 cup butter, softened
1/2 cup sifted powdered sugar
1 hard boiled egg yolk, sieved
1 raw egg yolk
1 teaspoon pure vanilla extract
2-1/4 cups all purpose flour
1 egg white, slightly beaten
2 to 3 tablespoons pearl or coarse sugarInstructions:
In a large mixing bowl beat the butter with an electric mixer on medium to high
speed for 30 seconds. Add the powdered sugar; beat until combined. Beat in the
hard cooked and raw egg yolks and vanilla. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.
Cover and chill cough about 1 hour or until firm enough to handle. Chilling it
longer may make it too firm to roll.
On a lightly floured surface, using about 1 tablespoon dough for each cookie,
roll the dough into 6 inch long ropes. On an ungreased cookie sheet shape each
rope into a ring, crossing it over itself about 1 inch from ends to make full
moons or shape into the letter "C" for half moons.. Brush with egg white and
sprinkle with pearl or coarse sugar.
Bake the coolies in a 325F degrees oven for 18 to 20 minutes or until the edges
are lightly browned. Cool on cookie sheet for 1 minute. Transfer the cookies to
a wire rack; cool. Yield: about 36 full moon cookiesTopic: Cardamom Cookies by 4paws2go
Cardamom Cookies
Submitted by 4paws2go on November 16, 2013 at 8:56 amDESCRIPTION
From "The Ellis Island Immigrant Cookbook', Tom Bernardin, 1991SUMMARY
Yield 0 Source Ellis Island Immigrant Cookbook, Bernardin File under cardamom, cookies, FinnishINGREDIENTS
Preface to recipe...:"These are the fragrant, crisp little cookies that I loved with cold milk a a child. Finns are partial to cardamom. I still recall how my mother took the little seeds from their pods, wrapped them in a linen napkin, and pounded them with a hammer."
I used baking ammonia, rather than baking soda.
Dry ingredients:
1 cup flour
1/4 tsp baking soda (ammonia)
1 tsp ground cinnamon
1 tsp ground cardamom
pinch salt (recipe didn't call for it, but I was using unsalted butter)3/4 cup granulated sugar (whipped with egg)
Wet ingredients:
1 large egg
4 oz melted butterINSTRUCTIONS
Preheat oven to 350F.Grease and flour two baking sheets, tapping of the excess flour. (sub parchment).
In a medium bowl stir together the flour, baking soda, cinnamon and cardamom. (salt, if using)
In a large bowl, whisk the egg until frothy. Whisk in the sugar and butter. With a spoon, stir in the dry ingredients to make a batter. Using 1 tsp of batter for each cookie spoon it onto the prepared baking sheet, about 2" apart. Bake about 12 minutes, or until lightly browned. With a spatula, transfer to a rack to cool. Use cooled sheets, lightly greased and floured as before, to bake the rest. Makes 5 to 6 dozen.
My notes show that mine baked in 9 minutes...they're very thin, crispy cookies.
Topic: Babka by 4paws2go
Babka
Submitted by 4paws2go on December 30, 2012 at 10:47 amDESCRIPTION
Lithuanian Yeasted Coffee Cake/Rivka Denis/Maggie Glezer's 'A Blessing of Bread'SUMMARY
Yield 2 loaves Source 'A Blessing of Bread', Maggie Glezer, 2004 File under babka, chocolate, coffee cakesINGREDIENTS
Dough140g/5 oz unsalted butter, or dairy-free margarine (10TBS 1 1/4 sticks)
360g/12.7 oz milk (any type) or 350g/11.5oz warm water(1 1/2 cup)
2TBS/17g/0.6oz instant yeast
About 750g/26.5 oz unbleached ap flour (about 5 1/2 cups)
1 fat cinnamon stick, or 1 tsp cinnamon
200g/7.1 oz gran sugar (1 cup)
6g/0.2oz salt
1 TBS vanilla
3 large egg yolks
1 egg, for glazingFilling
220g/7.1 oz gran sugar (1 cup)
1 TBS cinnamon sugar (reserved from above)
30g/1 oz any type unsweetened cocoa powder (1/3 cup)
113g/4 oz unsalted butter, melted/cooled (8 TBS 1 stick)
150g/5.3 oz raisins (1 cup)
170g/6 oz chocolate morsels (1 cup)
and or 120g/4/2 oz chopped walnuts (optional)(1 cup)INSTRUCTIONS
If you're using the cinnamon stick, grind/pulverize, and mix with the sugar called for...use one TBS of this mix, in any of the filling mixtures. The remainder gets mixed into the dough.comments
Submitted by sbdombro on Mon, 2013-01-14 10:12.
I don't see any instructions here.
Ingredients look good, though!
Sandra
Submitted by 4paws2go on Sun, 2013-01-27 13:47.
Sandra, I'm so sorry! I rarely check my personal page, and didn't see your comment...
I posted the ingredients, only, as the poster asking for the info was familiar with making up babka dough. I am attaching a link, which includes the recipe, in it's entirety...:
http://www.npr.org/templates/story/story.php?storyId=9333938
Happy baking!
Laura
*edit*...forgot! Ms. Glezer uses the 'scoop/sweep' method for her flour measurements, she notes approx 4.8 oz, per cup. If you have a scale, go by the weights given, much more accurate!Babka (Lithuanian Yeasted Coffee Cake)
Babkai
T. Susan Chang
This recipe is from A Blessing of Bread by Maggie Glezer (Artisan, 2004).Makes two 10-inch round babkas
For the dough:
1 1/2 cups milk (any type)
2 tablespoons dry yeast
About 5 1/2 cups unbleached all-purpose flour
1 fat cinnamon stick, or 1 teaspoon ground cinnamon
1 cup granulated sugar
1 1/4 teaspoons table salt
1 tablespoon vanilla extract
3 large egg yolks
10 tablespoons unsalted butter, softened
1 egg for glazing
For the filling:
1 cup granulated sugar
1 tablespoon cinnamon sugar (reserved from above)
1/3 cup unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 cup raisins, 1 cup chocolate morsels, and/or 1 cup chopped walnuts
Heat the milk in the microwave or in a small heavy pot on the stove just until bubbles form around the edges and the milk steams. Pour the milk into a pitcher or other container and let it cool to 105 degrees to 110 degrees, about the temperature of a comfortable bath. (This can be done in advance and the milk just warmed before making the yeast mixture. This step denatures a component in the milk that attacks the flour's gluten and causes a coarse, depressed texture.)
As soon as the milk is cool enough, whisk together the yeast and 1 1/2 cups of the flour in a large bowl. Whisk in the warm milk until smooth. Let stand uncovered for 10 to 20 minutes, or until it starts to ferment and puff up.
In the meantime, if using the cinnamon stick, pulverize it in a heavy mortar and pestle or a coffee grinder until finely powdered (it will have some tiny chips, which is fine). Mix it or the 1 teaspoon ground cinnamon with the sugar, and put 1 tablespoon of this cinnamon sugar aside to use in the filling.
When the yeast has puffed up, whisk in the cinnamon sugar (minus the 1 tablespoon), the salt, vanilla, and egg yolks until smooth. With your hands or a spoon, stir in the remaining 4 cups flour all at once, along with the softened butter, and mix the dough until it is rough and lumpy but holds together. Scrape the dough out onto the work surface and knead until it is a soft dough. (Soak your mixing bowl in hot water now to clean it and warm it for fermenting the dough.) This dough will be very soft and sticky, but with enough kneading, it will become smooth and shiny.
Place the dough in the warmed clean bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough rise for 2 to 2 and 1/2 hours, or until doubled in volume and very soft. (If the dough has been refrigerated, fermenting may take up to 1 hour more.)
While the dough is rising, generously butter or oil two 8-inch or 10-inch round cake pans.
Make the filling just before shaping the breads; it firms up very quickly as it cools and will spread best when still warm.
Combine the sugar, the reserved cinnamon sugar and the cocoa in a medium bowl, and stir well to press out any cocoa lumps. Add the melted butter and whisk the filling until smooth.
When the dough is fully risen, turn it out onto a lightly floured work surface and cut it into two equal pieces. If you have enough room to spread out (such as a large kitchen table), you can work more quickly if you follow the steps successively with both halves; otherwise, shape one half at a time to completion, keeping the second one covered.
With a rolling pin, roll one dough piece out 1/2-inch thick. Cut the circle in half. Smear each half of dough up to just 1/2 inch from its edges with one-quarter of the filling mixture. This is easiest to do with your clean hands. Warm the filling gently in the microwave or over a saucepan of boiling water if it is too firm.
Scatter one quarter of the raisins, chocolate chips and/or walnuts over the filling on each piece. Roll up one piece of dough very loosely like a carpet, starting with the rounded edge and ending up at the long straight cut. Seal the seam by pinching the long edge into the roll; use a little water if you need it to help the dough stick to itself.
Starting from the center of the roll, lightly press out the roll to the open ends to force out any air bubbles that may have formed during rolling. Seal the ends of the roll by pinching them together. Check the seals again, then roll the strand under your hands to create a tapered strand with a thicker middle and slender pointed ends. Repeat with the second piece.
To create a twisted teardrop shape, ask a volunteer to hold both ends of a chopstick or other thin stick vertically. Pull the strand around it, using it to anchor the thick center of the strand. Now cross the ends over each other, pulling them tight against the chopstick to create as many twists as possible. When finished, just slide the chopstick out of the top. Repeat with the other strand.
Curve one twist into a C shape and set it in the prepared cake pan. Loosely fit the fat end of the second twist into the concave curve of the first and wind its end around, so the ends of both twists are wrapping in the same direction, like a pinwheel. Repeat with the remaining dough and filling.
Cover the shaped babkas with plastic wrap. (At this point, you can refrigerate the loaves for up to 24 hours.) Let the loaves proof until very soft and expanded — they should be nicely domed over the pans — about 2 1/2 hours (or up to 3 1/2 hours if the loaves have been refrigerated). It is better to slightly overproof at this point.
Meanwhile, 30 minutes before baking, arrange an oven rack in the lower third position and preheat the oven to 300 degrees. Beat the remaining egg with a pinch of salt for glazing the breads.
When the babkas are ready to bake, brush with the egg glaze. Poke them with a toothpick to pop any large air bubbles.
Bake the babkas for 50 to 60 minutes, until they are a dark mahogany color and their tops are firm and bounce back when pressed. After the first 40 minutes of baking, turn the loaves around so that they brown more evenly.
If the babkas are coloring too quickly, cover them with foil. If after 40 minutes they seem too pale, increase the heat to 350 degrees, but do not overbake them or they will be dry.
When the babkas are done, remove them from the oven and let them cool for about 10 minutes in the pans, then tap them out of the pans and let them finish cooling on a rack.
Topic: Banana Bones by bettina
Banana Bones
Submitted by bettina on August 03, 2003 at 10:46 am
Description
Banana Bones
Yield 0
File under
Misc. Recipes & RequestsInstructions
This is from "The Best American Recipes of 1999", McCullough/Hamlin.
"Being suckers for dogs, we sometimes make our own dog biscuits. Of all the recipes we've tried from every possible source (including the growing library of dog and cat cookbooks), these elegant biscotti got the over-the-top, liquid-eyed, tail wagging nod. Probably it's the peanuts and bananas, right up there with cheese and new shoes as all-time favorite canine flavors.
The recipe, published in DogWatch, a monthly newsletter from the Cornell University College of Veterinary Medicine, is from Three Dog Bakery, a growing chain of dog treateries based in Kansas City. Visit them at their website: http://www.threedog.com
5 cups a/p flour
1/4-1/2 cups chopped peanuts
1/2 tsp baking soda
1 large egg, lightly beaten
1/4 cup vegetable oil
1 1/2 cups pureed bananas
2 tsp pure vanilla extract
waterPreheat the oven to 325F and set a rack on the middle level. Have ready one or two ungreased nonstick baking sheets. (Or line regular baking sheets with parchment paper.)
Mix the flour, peanuts, and baking soda together in a large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended. Add enough water a teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed. (Or blend everything in a food processor.)
For very large biscotti, form the dough into 2 logs, each about 2 1/2 inches high, placing one on each baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium-sized biscotti, form 4 logs, 2 on each sheet, and flatten each into loaves that are 2 inches wide and 1 inch high.
Bake for 30 minutes. Remove to wire racks and let rest for 10 minutes. (Leave the oven on.)
Transfer the logs to a cutting board and slice into 1/2-to-3/4 inch pieces. (It's easiest to slice them on the diagonal, using a serrated bread knife.) Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown.
Cool on racks. Store in a tightly closed tin at room temperature."
Apples and applesauce are fairly high in carbs, 1 cup of unsweetened applesauce is 27 carbs, but I'll look at that recipe.
BTW, if you're wondering where she came up with this diet, have you seen the infomercial with Jerry Mathers (the Beaver from Leave it to Beaver) for the Diabetes Solution Kit?
Since she started this program, she's been able to cut back on her blood sugar medication and has been steadily losing weight after having gone close to a year on a 1200 calorie a day diet without losing any weight.
In uploading recipes from the BC to this site, it's easy to see trends. At one point there was a lot of bread baking happening in bread machines, but people are more likely now to use them for kneading. It's fascinating, which brings me to the mystery at hand.
About 30+ years ago, my dad's stepmom gifted me an old cooking booklet. I think that Grandma did use it, as it has the requisite stains and signs of wear. It's called Christmas Cookies, and the only publisher/author information is Wisconsin Electric Power Co. and "The Electric company--Home Service Bureau. (They lived in Milwaukee.) No names are attached to most recipes, although some names appear in recipe titles. Most recipes are not particularly "Christmas." Grandma sent it to me because at the time I was trying to locate a Pfeffernusse recipe. (I've since found a great one.) She sent it along with a Peppernuts recipe that she said was very old (50-60 years) and noted that she had never baked them. The woman who gave it to her said it was her mother-in-law's. That recipe had problems; some day I'll post it and get feedback, but for now, let's focus on the cooking booklet.
It is 28 pages long, with the index printed on the back cover. Recipes are in sections: Fruit Cakes and Breads (includes Stollen); Puddings; Drop Cookies; Rolled Cookies; Refrigerator Cookies; Squares and Strips; Miscellaneous. The cover is red, with cut out gingerbread man and woman, and tree, and rectangular cookie drawn on the front. The gingerbread woman wears a pearl necklace and stands on a round frosted cookie.
Some clues as to its age: Fruit cakes mention only loaf pans. There are no bundt cakes or even tube pans. There are only a few recipes using chocolate chips, although one mentions a package of semi-sweet chocolate bits (no weight), and another mentions a 6-oz package but instructs that they be "chopped." When chocolate is used, it's from bars or cocoa. A lot of cookie recipes feature "Quick Cooking Raw Oats." Some of the cookie recipes use cornflakes. A wide variety of nuts are used (including black walnuts, and in one case Brazil nuts), and raisins, dates, and coconut are often favored ingredients. Flavorings are mostly vanilla, with occasional almond extract or lemon extract. Butter is the usual fat (it is Wisconsin, after all), but there is the occasional shortening or lard. It is usually all-purpose flour, although some cookie recipes call for cake flour. There seems to just be one cookie recipe that calls for some whole wheat flour. Leaveners are baking powder, double-acting baking powder, and baking soda. When yeast is used, it is cake yeast.
So, what do you think is the age of this cooking booklet? I'd rule out WWII, since sugar and eggs and butter were scarce. Perhaps late 1940s or earl 1950s? (I've posted the answer below, so do not look at it before you make your informed guess!)
Once you guess, go here for the answer:
https://www.we-energies.com/home/cookiebook80th/we_energies_cookiebooks.html
And go here for the archives:
https://www.we-energies.com/recipes/
I'd made some of the recipes in the past but do not clearly remember them other than the notes I wrote. I made the Swedish Cookies yesterday--a thin, chewy cookie. I'm planning to try some others.
My wife has a similar problem with locally made sourdough, but oddly enough not with sourdough from San Francisco. (A friend brought us a loaf from Acme Bread recently.)
When/if she gets back to the point where she's eating some bread, I may try the Tartine method, which produces a sourdough starter low in lactic acid-producing bacteria, what this article calls a Type I sourdough:
Wiki Sourdough ArticleThe key appears to be that the Tartine starter is not refrigerated. Refrigeration tends to favor lactic acid-producing bacteria over acetic acid-producing bacteria.
My wife is on this very low carb diet (20 carbs a day), and we're getting bored eating salad, broccoli, and steak.
Any suggestions for low-carb meals?
My wife figured out that ONE of the oatmeal crisps cookies is about 13 carbs!
I'm enjoying reading the cooking posts, and I'm impressed with how many people use leftovers as springboards for other meals. I did a bit of that this week. My husband roasted a turkey breast on Sunday, so I did not need to do any cooking until Tuesday, when I used some of the leftover meat and juices to make turkey with noodles and vegetables. Tonight, I made my Mom's Hamburger Stroganoff, using ground bison, that I have tweaked to be healthier by using fresh mushrooms and 2% yogurt in place of sour cream (although I've not managed to find a substitute for the Campbell's Cream of Chicken Soup other than using the Healthy Request version), which I serve over brown rice.
I didn't do a lot of cooking this past week, because I was at the Barstow Institute (Alexander Technique) all day Sunday-Friday but I did bake some Celebration Challahs, which I posted pictures of the other day, and several batches of Oatmeal Crisps cookies, one that was the regular recipe, plus a half-batch that was gluten-free and another half-batch of the regular recipe.
I posted a picture showing one cookie from each of the two half-batches at Oatmeal Crisps, try to guess which is which.
