Search Results for '("C'

[rottiedogs]

Zucchini Bread With Variations
Submitted by bocca on September 02, 2004 at 10:21 am

DESCRIPTION
Zucchini Bread with variations

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini.....(do not peel)Drian
1 cup crushed pineapple, drain but do not worry about pressing out all the extra liquid2 tsp. vamilla
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
Options:
1 cup raisins
1 cup chopped toasted nuts
1/2 cup shredded coconut and 1/2 cup golden raisins

Preheat oven to 325
Mix togethor dry ingrdients in a mixing bowl, stir in all the wet ingriedents. Stir in optional ingredents.

Pour into two greased loaf pans
Bake at 325 oven for 45 min to one hour

[rottiedogs]

White Chocolate Cheesecake
Submitted by bocca on March 29, 2007 at 12:07 pm

DESCRIPTION
White chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
4 - 8 oz pkg philly cream cheese, softened

4 large eggs, room temp

1 cup sugar (white chocolate adds a lot of sweetness, you can use 3/4 cup sugar
if you don't want an overly sweet cheesecake)

2 tsp. vanilla

1/3 cup heavy cream room temp

pinch salt

1 - 13 0z Lindt white chocolate bar or a bag of Nestle white chips
I do not use Ghiradelli for white chocolate ever
I have had the best luck with the Nestle and the Lindt

20 oreos crushed well
2-3 Tbsp butter
Blend well

NOTE I do not add any sugar as oreos are sweet enough and they are also gooey once blended so you barely need butter, if you use too much it will LEAK out when you bake it.
Wrap the base of a springfrom pan in foil, press the crust in well. Bake at 350 for 10 min.
Let cool

Melt the white chocolate first so it can cool. Also you need to pay attention to white chocolate when melting it is finicky. Melt in a double boiler over low heat stirring frequently. Turn heat off and set aside but leave the double boiler togethor, you want the chocolate still very fluid when you are ready to use it.
Cream the cream cheese very well in a mixer, scraping down often. Beat it for at least 5 minutes to ensure no lumps. Stir in the sugar scrape the bowl and add the eggs one at a time, scraping the bowl after adding each egg. Slowly stir in the salt, vanilla and cream.
Be careful when you scrape the bowl down after adding the eggs, the top edges of the mix will lump and when you scrape them back in they don't smooth out.
With the mixer on low stir in the melted chocolate, slowly drizzle in, just barely blending togethor.
Pour into your cooled crust and bake at 350 for 45 to 55 min. This cake will crack easily so take it out of the oven before you think you should, it will firm up in the fridge. The center will still look very soft and the edges will have just started to swell.
Cool on the counter for an hour then into the fridge overnight. If you are worried about cracking, place in the fridge on a rack as soon as you take the cake out of the oven.

Variations

White chocolate peppermint for the holidays, use a drop of peppermint oil and sprinkle the top with crushed candy canes. You can also color some of the batter red and swirl in.
Raspberry swirled. Use the best raspberry jam you can find (Organic from Safeway is pretty good). Swirl in about 1/4 cup. Drizzle melted white chocolate over the cake when cooled (1/4 cup white choc and 1 tsp shortening).

Hints

The best way to cover the cracks is with the drizzled white chocolate or for a contrast use dark chocolate.

To remove the cake from the pan easier, heat a damp cloth in the micro for 30 seconds and place under the pan.

[rottiedogs]

Sweet Cherry Jam ( No Sugar Added)
Submitted by bocca on December 25, 2002 at 9:30 pm

DESCRIPTION
Sweet cherry jam (no sugar added)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I just put sweet cherries (about 4 cups) in a pan and added about 1/4 of the can of apple juice concentrate, cooked on med to low heat and tasted to see if it was sweet enough if not added more concentrate. Because these are sweet cherries and it is going to cook down I try not to add too much concentrate at first. These are not detailed directions but really this is how I make it. It takes awhile to cook down to be thick enough to be jam but it is not something I watched too closely, it can be cooked on low heat so you are not going to have to worry about it sticking or scorching. Hmmm does that mean it could be made in a crock pot with the lid off or tilted?

[rottiedogs]

Oatmeal Hotcakes
Submitted by bocca on August 29, 2002 at 8:52 pm

DESCRIPTION
Oatmeal Hotcakes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Oatmeal Hotcakes
by Beth Hensperger (with my changes)

2 cups buttermilk or 2 cups yogurt and 1/4 cup cornmeal
1 3/4 cups quick cooking rolled oats or old fashioned oats
1/4 cup unbleached all purpose flour or white spelt flour
1/4 cup whole wheat pastry flour
Or ½ cup all KA flour
2 Tbsp. brown sugar
2 large eggs
1/4 cup olive oil (light)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Fruit

Mix together buttermilk and oats in a covered container, refrigerate overnight. Or use yogurt, thinning with milk if too thick and add the cornmeal.
In the morning, stir in the eggs and up to ½ cup milk if too thick, add the eggs and oil. Sprinkle the dry ingredients and stir in. Stir in fruit.

[rottiedogs]

Marion Flexner’s Apple Custard Pie
Submitted by bocca on September 19, 2008 at 10:52 am

DESCRIPTION
Marion Flexner’s Apple Custard Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
NOTE: This recipe comes from The Southern Heritage Pies and Pastry Cookbook. BUT the note with the recipes states:

Marion Flexner’s Out of Kentucky Kitchens, 1949, is considered the definitive Kentucky cookbook. The Alabama born, Wellesley-educated woman moved to Louisville where she married Dr. Morris Flexner. A woman of broad interested raninginf rom fishing to cooking, gardening, and writing for juveniles, she published her first cookbook, Dixie Dishes in the year 1941.

I did a Google Search for her name and the recipe is also in a book; Out Of Kentucky Kitchens. In there the recipe is called Grandmother Flexner’s Apple Custard Pie (winter apples)

1 cup sugar
1/4 cup water
2 Tbsp. Butter or margarine
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
5 medium-sized baking apples,
Peeled, cored and sliced
1 unbaked (9-inch) pastry shell
1 egg, beaten
1 Tbsp all purpose flour
2/3 cup whipping cream.

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring occasionally, until butter melts. Add apples; cover and cook 10 minutes or until apples are tender. Drain apples, reserving ½ cup syrup.
Arrange apple slices in pastry shell; pour syrup over apple slices. Bake at 450° for 5 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Remove pie from oven.
Combine egg and flour in a small mixing bowl, stirring until well blended. Gradually add whipping cream, stirring until smooth. Pour over apple slices. Return pie to oven, and bake at 375° an additional 10 minutes. Cool before slicing.
Yield: one 9inch pie.

[rottiedogs]

Lebkuchen Lebkuchenteig
Submitted by bocca on November 21, 2008 at 10:32 am

DESCRIPTION
Lebkuchen/Lebkuchenteig

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
3 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp. cinnamon
1 tsp cardamom
1/2 tsp cloves
1/2 tsp anise
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup plus 2 Tbsp honey
1 cup superfine sugar
1/2 cup unsalted butter (1 stick)
1 large egg, lightly beaten

There are many ways of finishing the dough. If you would like the directions, please email me. I will scan and email the rest to you.
Please but baking circle in the subject line
bakingbarborg@gmail.com

[rottiedogs]

House Buttercream
Submitted by bocca on September 04, 2007 at 10:40 am

DESCRIPTION
House Buttercream

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
We inherited the recipe for House Buttercream from the previous owner of the Bakehouse and decided to keep it, as it has been used in some of the bakery's most beloved cakes for more then forty years. It is a pure white buttercream that is ideal for mixing with colors, from fluorescent pink to muted green. Because it contains some shortening in addition to butter, it has a lighter flavor that some people prefer to the richness of Kaye's decadent all-butter buttercream (Kaye is the coauthor of the book).
We use high-ratio shortening, which can be found at any good cake decorating supply store (I didn't use this); it does not affect the taste, but it does affect the buttercream's ability to accept color. If you can't find high-ratio shortening, substitute regular vegtable shortening, but use candy colors to tint your buttercream to advoid tiny beads of unblended color (i used the candy colors).
House buttercream can be stored in the refrigerator for up to 2 weeks.

In the bowl of an electric mixer, stir togethor:
6 cups confectioners' sugar
1/2 tsp. salt
1 tsp. vanilla extract

With a whisk attachment, add and whip at low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and cool.

Add and whip until smooth:
2 3/4 cups shortening (see intro about type)
6 ounces (1 1/2 sticks) slightly chilled butter, cut into 1-inch pieces

Increase the speed to medium-high. Whip until light, fluffy and doubled in volume (10 to 20 minutes)

The buttercream will almost fill a 5 quart mixing bowl.

Yield 9 1/2 cups

[rottiedogs]

Gluten Free Scones With Chocolate Chips
Submitted by bocca on May 13, 2010 at 12:39 am

DESCRIPTION
Gluten free Scones with chocolate chips

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INGREDIENTS
3 1/2 cups Gluten Free Flour Mix
2 tsp xanthan gum
2 Tbsp baking powder
1/4 cup sugar
3/4 cup (1 1/2 sticks) cold salted butter
1 cup heavy cream
1 egg
1 tsp vanilla
1/2 cup mini chocolate chips

INSTRUCTIONS
From the book Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski.

(I've not made this recipe)

Preheat oven to 350°
Mix the flour, xanthan gum, baking powder and sugar in a large bowl.
Cut the butter into the flour mixture until the mixture resembles pea-sized crumbs.
Mix together the cream, egg and vanilla in a separate bowl. Add to the flour mixture and work together until a dough forms.
Gently knead in the chocolate chips.
Form the dough in to a flat rectangle about 15"long by 2 1/2 wide and 3/4 thick. Cut the dough into triangles to form 12 scones.
Start by cutting the dough crosswise in half, then divide each half into three 2 1/2 in squares. Then cut each square diagonally to form triangles.
Place the scones on an ungreased cookie sheet 1 inch apart.
Bake for 20 min or until lightly golden brown.
Allow to cool on the cookie sheet.

Vanilla-Raisin: sub raisins for the choc chips

Cherry-Almond: sub almond extract for the vanilla and dried cherries for the choc chips

Pecan-Bourbon: sub 1 Tbsp bourbon for the vanilla and chopped pecans for the choc chips

[rottiedogs]

Gluten Free Pound Cake Lemon Coconut
Submitted by bocca on September 10, 2010 at 12:09 am

DESCRIPTION
I’d wanted to make a cake that would hold up to fresh fruit, a pound cake seemed like a great idea as I didn’t want a typical yellow cake/layer cake. A pound cake would be the perfect cake, holding up well with a variety of fresh fruits and berries.
I turned to 1000 Gluten-Free Recipes by Carol Fenster and while I almost always make a recipe my own, I like to consider the recipe an outline or a guide. The recipe for Bundt Pound Cake sounded like what I needed. Instead of using a flour blend I used 1 cup each of brown rice flour, cornstarch and potato starch, added coconut and lemon juice. This is a wonderful firm cake; it needs an icing or fruit with it.

SUMMARY
Yield 1 Bundt Cake Source 1000 Gluten-Free Recipes by Carol Fenster File under Gluten free, gluten free cake, gluten free lemon coconut poundcake, gluten free pound cake

INGREDIENTS
½ cup butter at room temperature
2 cups sugar
4 large eggs, room temp (or soak in a bowl of hot water)
1 cup brown rice flour
1 cup cornstarch
1 cup potato starch
1 ½ tsps xanthan gum
¾ tsp baking powder
½ tsp baking soda
1/2 tsp salt
1 ¼ cups buttermilk
¼ cup lemon juice
1 Tbsp lemon zest
2 tsp pure vanilla
1 cup flaked, sweetened coconut

INSTRUCTIONS
Place rack in middle of oven. Preheat oven to 325°. Generously grease a 10-inch non stick Bundt pan, set aside.
In a mixing bowl, beat the butter on medium speed until smooth. Add sugar and continue beating until well blended. Mix in eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the brown rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda and salt.
On low speed blend in the lemon zest and vanilla, alternately blend in the buttermilk and the blended dry ingredients, ending with the dry ingredients. You are just mixing the ingredients together, not beating the batter. Make sure to scrape the bowl down a few times. Gently blend in the coconut.
Spread the batter into the prepared pan, smoothing to even out.
Bake 55-60 minutes, edges will be golden brown while the top may be shimmery. A toothpick will come out dry but be careful to not overbake or your cake will be dry.
Cool on a wire rack for 10 minutes then remove cake from pan cooling on wire rack.

comments
Submitted by omaria on Mon, 2010-09-13 23:32.
Hi Bocca. I will make this tomorrow, along with a gluten free bread. How much coconut did you add ? Sweet or plain ? I don't have a Bundt pan so will put it in cakepan. Thanks for a nice gluten free cake recipe. Ria
Submitted by bocca on Fri, 2010-09-17 22:21.
OH MY GOSH I knew I left something out. I put in 1 cup flaked, sweetened. I just stir in in at the end.
So sorry about that but thank you so much for pointing that out.

[rottiedogs]

Gluten Free Pizza Crust
Submitted by bocca on October 10, 2007 at 12:05 pm

DESCRIPTION
Gluten Free Pizza Crust

SUMMARY
Yield 0 Source From daveyboy of Coeliac Society of Ireland, shared with his permission. It's also been printed on the food.com Web site. File under Pizza Focaccia Flatbreads

INGREDIENTS:

1 sachet of dried yeast (mc Doughalls or Allinsons)
2/3 cups of brown rice flour (Doves Farm)
1/2 cup of tapioca flour (Allergycare)
2 Tbls of dried milk powder (Dawn)
2 tsp of xanthan gum
1/2 tsp of salt
1 tsp of dried gelatin powder
1 Tbls of italian herbs (McCormack/Schwartz no harmful ingredients)
2/3 cup of warm water (105 deg)
1/2 tsp of caster sugar
1 tsp of olive oil
1 tsp of apple cider/red wine vinegar

INSTRUCTIONS
PIZZA CRUST LIKE YOU WOULDN'T BELIEVE ! !
It's not difficult to make your own pizza crust it looks good and tastes good.

For people who buy their pizza bases from the supermarket, health shop or chemist if you don't try this you will never know what real pizza crust should taste like?

The stuff that is commercially available is Gluten Free, Dairy Free, Egg Free, Lactose Free, Sulphide free etc in other words it tastes like 'OLD CARDBOARD BOXES' !

If you prefer eating 'CARDBOARD' tasting bases at least try the sauce recipe

PIZZA CRUST

METHOD:

Pre-heat oven to 425F/GasMark 7

In a medium bowl using regular beaters on an electric hand held mixer
blend flours, yeast, dry milk powder, xanthan gum, salt, gelatin and herb seasoning on a low speed.

Add warm water, sugar, olive oil and vinegar, beat for 3 mins
(if mixer bounces around the bowl the dough is too stiff, add water 1 Tbls at a time
until dough does not resist beaters)

The dough will resemble soft bread dough.
(you may also mix in a bread machine on a dough setting)

Grease a 12" pizza pan lightly ( apply oil to kitchen paper and rub over the surface).
put dough mix in centre of pizza pan sprinkle liberally with some rice flour (Doves)
using a floured glass (hi-ball tumbler is best sides are parrallel)
roll dough out towards the edges of tin evenly

Make edges thicker to retain toppings ( I just squeezed between my thumb and forefinger
all the way around the circumference)

Bake in oven for 10 mins, remove spread with the homemade pizza sauce
and grated mozzerella cheese, add your favourite toppings and finish with grated cheddar cheese

Return to oven for a further 20 -25 mins or until the cheese is slightly browned

Sufficient dough for 1 good 12" pizza

Star rating: For pizza sauce and this crust (5 Star

[rottiedogs]

Gluten Free Brownies
Submitted by bocca on October 10, 2007 at 11:52 am

DESCRIPTION
Gluten Free Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
ULTIMATE CHEWY BROWNIES
INGREDIENTS:

80g of butter
75g of gf rich milk chocolate (Dairyfine from ALDI)
190g of caster sugar
1 1/2 tsp of vanilla essence
3 eggs
160g of Flour Blend (see below)
1/4 tsp of salt
Chopped walnuts for decoration

FLOUR BLEND:
Combine
220g of rice flour (Doves Farm)
40g of tapioca flour (Allergycare)
20g of ground rice (Gem Pack)
20g of ground almonds (Gem Pack)
1 tsp of xanthan gum
mix well

Use appropiate amount for recipe and keep remainder in a
clean container with a tight fitting lid (Label Contents)

METHOD:

Pre-heat oven to 350F/GasMark 4
Grease and line the bottom of a 8" x 8" baking pan

Melt butter and chocolate in a medium saucepan over a low heat,
stirring continuously until smooth ( 4 - 7 mins)
remove from heat.

Stir in Sugar and vanilla.
Add eggs one at a time, mixing well after each addition,
'Stir' in the flour blend and salt, mix until all ingredients are
moistened and brownie mix is smooth.
DO NOT OVERMIX

Spread brownie mix in prepared pan, sprinkle chopped walnuts over mix
bake for 25 - 30 mins or until brownie mix starts to pull away from sides of tin.
DO NOT OVERBAKE

Cool in tin for 5 - 10 mins before turning out onto cooling rack
When completely cooled cut into squares.

This recipe is from daveyboy who so kindly shared it with everyone on the The Coeliac Society of Ireland forum.

[rottiedogs]

Gluten Free Biscuits
Submitted by bocca on December 13, 2009 at 11:35 pm

DESCRIPTION
Gluten Free Biscuits

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is from Artisanal Gluten-Free Cooking

2 cups Gluten free Artisan flour blend *****if you use a gluten free flour blend that DOES NOT contain xanthan gum you need to add 1 1/2 tsps to this recipe******
1 TBSP baking powder
2 tsp sugar
1/2 tsp salt
6 TBSP butter, cold
1 cup milk

Preheat oven to 450
Line a baking sheet with parchment paper (this helps prevent any cross contamination from previous use)
Mix together dry ingredients, cut in the butter until coarse crumbs. Stir in milk to form a batter. The directions say to drop onto baking sheet (heaping Tablespoon). ***I flattened it onto plastic wrap sprinkled with gluten free flour and cut into squares.
Bake for 10 t0 12 minutes, until golden.

***I sprinkled tops with black pepper
***tops didn't brown/golden, only the bottoms did

[rottiedogs]

Ginger Cookies Ingwerplatzchen
Submitted by bocca on December 30, 2004 at 12:16 am

DESCRIPTION
Ginger Cookies/Ingwerplatzchen

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This recipe is from Festive Baking by Sarah Kelly Iaia

Here is what she says about this recipe

My frist job after college was working for a research institute in Munich which had a large staff of Russian immigrants. Thus I was able to combine two loves, German and Russian, while earning a salary a hair's breadth abouve subsistence level. Nevertheless, I always found an extra mark each week to treat myself to three delicious cookies (the purchasing power of my mark) from my favotire baker in the Theatinerstrasse. My addiction was Ingwergeback-diminutive buttery mouthfuls filled with moist chunks of ginger. While I never got the Munich recip, a friend in Frankfurt provided me with this recipe which produced an almost identical cookie.

2 cups all purpose flour, less 2 Tbsp
1/8 tsp salt
1 tsp baking powder
3/4 cup superfine sugar
3/4 cup butter, 1 1/2 sticks (she calls for unsalted)
well chilled
1 large egg white, lightly beaten
1 tsp. vanilla
3 Tbsp fine mince stem gigner preserved in syrup, well drained
OR candied ginger
1/3 cup unblanched almonds, finely ground

GLAZE
1 egg yolk
1 Tbsp cream

Sift togethor the dry ingredients. Stir in the sugar.
Coat the butter with some flour to make it easier to handle and grate it directly into the flour using the coarse blades of a grater. As you grate the butter, occasionally mix in the flakes with the flour before grating more. Add the lightly beaten egg white, vanilla, minced ginger and ground almonds. Mix this togethor with your hands and knead gently on a lightly floured board until well mixed. Pat into a flat round and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
Butter and flour baking sheets.
Preheat oven to 350
If the dough has been chilled overnight and is too firm hit it several times with your rolling pin to help soften it.
On a lightly floured board roll out the dough 1/4 inch thick and cut into desired shapes. Place the cookies 1 inch apart on the baking sheets. With a fork mix the glaze and brush each cookie with the glaze. Bake one sheet a ta time in the middle of the ovben until the cookies are golden, 12 to 15 mintues. Keep unbaked cookies in the oven while waiting to bake them.
remove the cookies with a metal spatula to a wre rack to cool.

Barb's notes...
I have not made these in years but loved them
I would probably use parchment paper instead of buttering and flouring the cookie sheets.
Also I think if you have a tool to grate, use it!

[BakerAunt]

Irish Chocolate Cake

I have been meaning to post this question for a very long time. We have a favorite recipe in our family that I got out of one of those American regional cookbooks eons ago. Since it was the only recipe I used from that book, I xeroxed the recipe and gave the book away (for the life of me I can't remember the name of the book). The ingredients were listed in volume, ounces and grams. I got clever and transferred the recipe into my MacGourmet and threw away the paper copy, so I can't confirm all the numbers.
-
Here is my issue. It used to come out just fine, but the last few times I've made the cake, it is fudgy and dense. It tastes good, the guys like it, but it's not the right texture. I know that the change I made had to do with the flour because I used to measure by volume, but then I started weighing everything. I think the recipe called for 2 cups of flour and I remembered that it was 8 ounces which never seemed like enough, so I have 8½ ounces in my recipe (see below). I have no idea what the grams were, so I don't know if the ounces were wrong. My question is what is the correct amount of flour for this recipe? I've always used King Arthur AP in it. By the way, it's called Irish Chocolate Cake because it has Irish whiskey in it.
-
IRISH CHOCOLATE CAKE

12 ounces semisweet or bittersweet chocolate chips
2 cups all purpose flour, 8 1/2 ounces
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups strong coffee, 12 fluid ounces
½ cup Irish whiskey (Jameson's), 4 fluid ounces
¾ cup Butter, softened, 6 ounces
1 ½ cups sugar, 12 ounces
1 teaspoon vanilla extract
3 eggs
powdered sugar for dusting, optional

Preheat oven to 325º. Melt the chocolate (on the stove or in the microwave). Set aside briefly to cool.

In a bowl, combine flour, baking soda, and salt; set aside. In a glass measuring cup combine the coffee and whiskey; set aside.

In a large bowl, beat the butter, sugar and vanilla until mixture is creamy. Add the eggs, one at a time, beating well after each addition. Add the melted chocolate beating until smooth. Add the flour mixture a cup at a time, alternating with the coffee mixture, stirring until smooth. The resulting mixture will be quite thin.

Pour the batter into a well-greased and floured bundt pan. Bake for 50 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Cool the cake in the pan for 15 minutes. Remove carefully from the pan, then dust with powdered sugar, if desired, before slicing.
-
Thanks!
posted by: cwcdesign on April 30, 2014 at 4:41 pm in Baking, desserts and sweets

reply by: Livingwell on April 30, 2014 at 5:27 pm
Cwc, I have no idea about the answer to your question, but will be watching closely to see what the others say so I can add this yummy looking recipe to my 'to try' file.

reply by: Mike Nolan on April 30, 2014 at 6:35 pm
With 3 eggs and that much liquid, I'm thinking you would need somewhere between 3 and 4 cups of flour, but balancing cake recipes is not something I've had much experience with. And with that much coffee in it, I would have expected more baking soda to balance the pH.
#
I did find these recipes:
#
http://www.finecooking.com/recipes/chocolate-irish-whiskey-cake.aspx

http://relish.com/recipes/irish-whiskey-chocolate-cake-1/
#
Both use 2 eggs, a lot less liquid and about 2 cups of flour.

reply by: cwcdesign on April 30, 2014 at 7:45 pm
If I used 3-4 cups of flour in this recipe it would completely change the cake. I thought about just adding ½ cup but I wanted to see what others thought. I have made this with success and I know I didn't use that much

reply by: chiara on April 30, 2014 at 9:01 pm
Could it be the sugar volume to ounces conversion? I checked KAF recipes and see that they use 7 oz per cup sugar so for 1 1/2 cups sugar it would be 10 rather than 12 oz that you show.

reply by: Mike Nolan on April 30, 2014 at 10:19 pm
Gee, I thought changing the texture from fudge to something more cake-like was what you had in mind. 🙂
#
What texture are you after?
#
What kind of regional cookbook was it? (I know, there are thousands of them.)

reply by: Mike Nolan on April 30, 2014 at 10:21 pm
Here's another recipe, this one uses a similar amount of coffee and whiskey as in your recipe, but more sugar.
#
http://leaandjay.wordpress.com/2012/03/09/irish-whiskey-cake-with-a-butt...

reply by: cwcdesign on April 30, 2014 at 10:50 pm
Oh, it was always very moist - it's just that recently it had become super dense and would shrink after I took it out of the pan. I'm also wondering if I'm not mixing it properly - I always used a hand mixer until I got my KA Artisan about 5 years ago. It's so much more powerful than my hand mixer that I always think I don't need to mix as long. I'm just trying to get it less dense, not more cake-y. Does that make sense?
-
Anyway, DH loved the change and didn't have a problem with the cake - I just don't like that it's denser and shrinks. I really don't want a dry cake. Besides I love the recipe - the flavors are well balanced and I used to take it to potlucks and it was always a hit.
-
Let's see - the book was a larger size one, I think it might have been one of those remainder type specials - lots of pictures and divided into regional sections - Midwest, Northwest, New England (or Northeast), South/Southwest - you get the picture. This recipe was actually in the Midwest section, probably why my Chicago-born DH liked it 🙂 There were a couple of other recipes that I thought about trying - like a potato and cheese thing from the Northwest. I probably gave this book away 10 years ago.

reply by: bakeraunt on April 30, 2014 at 10:53 pm
Maybe it is not that you are mixing too long but that you are mixing at too high of a speed? As you say, the new mixers are more powerful; even the hand mixers of today are more powerful than those of twenty years ago.

reply by: Mike Nolan on April 30, 2014 at 10:54 pm
Have you tried gently folding in the flour by hand just before pouring it in the pan? It's awfully easy to over-mix a cake batter in a stand mixer.

reply by: frick on May 01, 2014 at 2:58 am
Carol, why don't you measure by volume the next time you make it? Also, have you measured two cups of flour in the same fashion that you used originally, then weighed to see how many ounces resulted? I bet it was more than 8.5 ounces.
*
Another option would be to add must 2 tablespoons more flour the next time & see if it is getting closer to the original texture. If so, more flour would be the answer.

reply by: rottiedogs on May 01, 2014 at 7:51 am
I think it is possible your recipe is an adaptation of the below Maida Heatter recipe from the NY Times. It calls for less melted chocolate and more sugar and slightly more butter than yours does. Instead of already brewed coffee it uses espresso powder and water to equal the 1 1/2 cups liquid. I need to find an excuse to make this wonderful sounding cake!
http://www.nytimes.com/recipes/1560/maida-heatters-86-proof-chocolate-ca...

reply by: dachshundlady on May 01, 2014 at 8:04 am
I want to keep track of this thread. One question, can you taste the booze?

reply by: PaddyL on May 01, 2014 at 9:33 am
I think Mike is right about folding in the flour. I've been watching a lot of Rachel Allen's cake recipes on TV lately, and she says always to mix or fold the flour into the cake batter by hand rather than using the mixer; it's supposed to give a lighter texture.

reply by: cwcdesign on May 01, 2014 at 9:50 am
rottiedogs, sometimes I'll make instant espresso instead of coffee (I'm not a coffee drinker so we don't always have it in the house) - I've actually been known to stop at Starbucks for plain coffee on my way home on occasion . . .
-
DLady, There is a nice mellow flavor, but I wouldn't necessarily say it "tastes" like booze. I've made it with Mount Gay rum too (then we call it Barbados Chocolate Cake), but I didn't like it as well - I thought it was too sweet and didn't have the depth.
-
Thanks for that Paddy. I loved watching Rachel Allen on RTE. She has so much energy.

reply by: dachshundlady on May 02, 2014 at 8:22 am
I printed out the last recipe link Mike posted: the leaandjay one. I like it because it uses cocoa (and thus has more butter), you bake it in glass jars (I'll use canning jars) and then top with a butter whiskey glaze. I will do a caramel glaze instead. Bet it's better than sex . . .

reply by: cwcdesign on May 07, 2014 at 8:13 am
It worked! (well, almost - that later).
-
I added ¼ ounce flour (8 3/4 ounces total). I also used KAF's weight for 1½ cups sugar (10½ ounces as opposed to 12 ounces that the recipe suggested). And, I discovered that I've been beating my batter way too hard. I couldn't fold in the flour because it was a recipe where you added the flour and liquid alternately, ending with liquid, but I did use speed 1 on the KA. It held its height and the cake was richly moist all the way through, no deep pocket of fudge-like consistency. And, that was yesterday afternoon and a third of the cake is already gone! (I had one small piece). And DL, Will said he could taste the Jameson's, but it's not a boozy taste.
-
So what didn't work was my pan grease! And I've used it before even in this pan and I thought there was plenty, but that lovely outside edge and a small chunk stuck. Not sure what that was all about, but next time I might go back to the melted butter and cocoa powder.

reply by: Mike Nolan on May 07, 2014 at 12:10 pm
I assume you were using the standard pan grease. We don't hear of many failures when using it even on the most convoluted shapes of pans, but I don't generally use it for cakes, I prefer to heavily butter the pan and then coat the butter with granulated sugar instead of flour (an old professional baker's trick.)
#
I find that melted butter doesn't stick to the pan as well as room-temperature soft butter does.
#
For a chocolate cake I've been known to use a combination of superfine granulated (not powdered!) sugar and cocoa.

reply by: Livingwell on May 07, 2014 at 1:08 pm
Mike, besides making the batter not stick to the pan, what's the advantage of using sugar instead of flour to dust the pan?

reply by: cwcdesign on May 07, 2014 at 1:31 pm
Mike, the melted butter is mixed with the cocoa powder 1:1 and then brushed on like pan grease. I've even mixed the butter with flour for a white or yellow cake. I've never had a problem with that combination. And my pan grease is equal parts oil/shortening/flour so I was surprised since everyone else has had such success in bundt pans.
-
I'll have to try the cocoa/sugar sometime - what are the proportions? And, to echo livingwell, what's the advantage?

reply by: Mike Nolan on May 07, 2014 at 4:07 pm
I suspect using sugar makes for a slightly sweeter and crisper outside edge to the cake, it may also have something to do with avoiding having the taste of raw (unhyhdrated) flour on the outside of the cake.
#
I only know that several professionally trained bakers (including some who post here) use that technique. (I've also seen it done on some cooking show, back in the days when cooking shows were about cooking.)
#
I haven't done it for a while, I think I used 2-3 parts of superfine sugar to 1 part cocoa. You want enough cocoa that the outside edge stays chocolate-colored, avoiding white spots is also why you use super-fine sugar. (And having some sugar also avoids having a unsweetened cocoa taste on the outside. I'm not terribly fond of chocolate truffles because they're coated with raw cocoa powder and I find that a bit too bitter.)
#
I may try it with melted butter some time.

reply by: cwcdesign on May 07, 2014 at 4:21 pm
The melted butter/cocoa mix also turns it into a one-step process. We all know how messy it is to butter and then flour a bundt pan.

reply by: Mike Nolan on May 07, 2014 at 5:40 pm
To me it just changes where the mess is, and probably makes for one more bowl to clean, plus a brush. 🙂
#
I keep soft butter on the counter when baking, to grease a pan I take a paper towel, grab a tablespoon or so of butter, and when I'm done the pan is greased and the paper towel is in the trash. If I'm flouring or sugaring the greased pan, I shake it over the sink.

reply by: Livingwell on May 07, 2014 at 6:30 pm
Thanks for the explanation about dusting cake pans with sugar, Mike. I'm all for sweeter, but I don't like crispy cake edges.

reply by: Mrs Cindy on April 04, 2015 at 5:34 am
I made this cake this week. I contacted Cwcdesign for her tweaks and changes and was very happy with the result. This is my review of her Irish Chocolate Cake:
.
Oh, my, this cake is so wonderful! When she said it was moist I didn't really know what she meant. It is moist to the point of ALMOST being 'wet'. It's the strangest thing. I've never had a cake like this. It doesn't look wet or soggy. It looks perfectly normal when you slice it, but it's when you put it in your mouth that you realize how moist it really is. It almost melts into nothing on the tongue. Very different, very nice, like a small sip of scotch whisky. How delightful!
.
I didn't weigh anything, just used measuring cups and scooped and leveled (easier for me at this point), so may have had more flour and/or sugar than if I had weighed. I don't think it made any difference. I added about 1 tsp of espresso powder to the 1 1/2 cups of hot coffee. It made the coffee really strong, but didn't affect the taste of the cake that I could tell. I didn't have any Jameson's (imagine that!), so used a 20 year old Glenlivet.
.
In the end I didn't do anything else to the cake. No powdered sugar, glaze or sauce. I wanted to see what it tasted like before I topped it with anything. I think it would be very nice with a whiskey sauce, but it doesn't need it for moistness which is the reason for many sauces. I might just leave it alone. It sure is a nice little after dinner drink of cake.
.
I asked The Saint what he thought about a glaze using powdered sugar and a few drops of Glenlivet. His response, "Don't touch it. The glaze would be overkill." So, I'll leave it alone.
.
If you get a chance to make this cake, and you enjoy the taste of scotch whiskey, you really need to try it. Cwcdesign says it will stay moist, without doing anything special just covering it with plastic wrap, for several days. I'm not sure if mine will last long enough to test that.
.
One other thing I forgot to mention. This isn't a heavy cake. Surprisingly enough, you can eat a really large slice and not feel stuffed. It is very light cake. I'm quite pleased with it. Thank you for posting the recipe and your encouragement to try it. It has made my week! ?
.
~Cindy

reply by: cwcdesign on April 04, 2015 at 11:29 am
Just a quick note. I always make this with Jameson's (Irish whiskey for the uninitiated). I have made it with Mount Gay rum, but I don't think it has the depth of flavor and is a bit too sweet. I probably won't be trying Cindy's Scotch Chocolate cake as I am not a fan of Scotch 🙂 I'm sure you could use bourbon if you're a bourbon lover.

reply by: frick on April 04, 2015 at 4:33 pm
Well, after THAT, I am going to have to figure out how to make this cake without the whiskey or coffee. Why bother, you might ask? The textural description, of course. Extra moist, yet not heavy sounds like a winner. Maybe mine will be rum, after all. Or maybe half orange juice and half water. We don't even have bourbon in the house any more. My poor father is probably turning over in his grave. No bourbon? A CRIME!

reply by: cwcdesign on April 04, 2015 at 9:16 pm
Frick, you really can't taste the coffee. It just enhances the chocolate. FWIW, I'm not a coffee drinker.

reply by: Mrs Cindy on April 05, 2015 at 4:55 am
I agree with Carol, you cannot taste the coffee at all. But what it does to the chocolate flavor is amazing.
.
I honestly don't know what role the booze plays in this cake. I don't know if it contributes to the overall texture and moistness or exactly what it does. It might be interesting to see if the cake ends up the same without the booze of some sort.
.
~Cindy

reply by: cwcdesign on April 05, 2015 at 8:28 am
I'm sure the booze has something to do with this cakes' keeping ability. And, it does impart some flavor even though you can't specify it. It was definitely a different flavor with the rum, but it didn't taste like a rum cake.

reply by: Mrs Cindy on April 05, 2015 at 4:18 pm
I agree, I think the booze is integral to the cake, both in texture and keepability.
.
~Cindy

reply by: Mrs Cindy on April 07, 2015 at 6:19 am
I've changed the name of the cake in my recipe files to 'Scotch Chocolate Cake'. I've always thought scotch and whiskey were pretty much the same thing. Are they not? I know bourbon and scotch are vastly different, but I had always heard whiskey and scotch used interchangeably.
.
That said, TS is a bourbon drinker, so..........next time.........a Bourbon Chocolate Cake is on the boards.......
.
~Cindy

reply by: cwcdesign on April 07, 2015 at 8:37 am
From my bartender son's notes on various liquors (paraphrased) all whiskey is made from grain.
-
Irish - most is distilled 3 times. peat is rarely used in distilling process - "has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches." Jameson's, for example, is produced form a mixture of malted and un-malted ("green") barley which is dried in a closed kiln now fired by natural gas - formerly anthracite coal.
-
Scotch - malt or grain whiskey made in Scotland in a manner specified by law. Originally made from malted barley, distilleries began introducing Scotch made from wheat and rye in late 18th century. There are 5 categories and all must be aged in oak barrels at least 5 years. The traditional method used for drying in production of Scotch uses peat for firing the kiln.
-
Bourbon - an American whiskey that is made from a fermented mash of cereal that consists of at least 51% corn (maize). It must be distilled to no more than 80% proof and barreled at no more than 125 proof and aged in new charred-oak containers. Tennessee whiskey (i.e., Jack Daniel's) is essentially bourbon, but is different in that it is filtered through charcoal.
-
Of course his notes and information go on for pages and pages with specifics on different brands, but I think this will help a little.

reply by: dachshundlady on April 17, 2015 at 6:47 pm
DH and I can attest to the flavor and moistness of this cake. Carol made one for my birthday when we were visiting her area last week. We kept it in the microwave of the motor home and continually chipped away at it. And really the last piece was as good as the first, several days before.

reply by: frick on April 17, 2015 at 7:47 pm
Cindy, I always called my dad a bourbon drinker, but he drank only Canadian Club.
.
Carol, can you get your son to explain the difference? I'm a dummy when it comes to liquor. Though in college, everyone drank mostly beer, I would (only occasionally, being under age) drink a Cuba Libre, or CC and coke, or a Black Russian. Yes, coffee-ish. I can't believe I drank that stuff!

reply by: chiara on April 17, 2015 at 8:25 pm
Looks delicious. Thanks for sharing!

reply by: cwcdesign on April 17, 2015 at 9:16 pm
frick, from doing my research online, Canadian Club is (surprise) Canadian whiskey. I can't seem to find what grain they use but it is malted. Bourbon, of course, is American whiskey and has corn it - to varying degrees. Does this help?
-
You're welcome chiara

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

[BakerAunt]

Half Sour Pickles - Help!

I know this isn't a baking question, but I love half sour pickles and have tried to make them with no success. I'm wondering if any of the wonderful bakers out there has a recipe that they really like? Any help is appreciated!
posted by: JennC13 on August 03, 2015 at 1:41 pm in General discussions

reply by: omaria on August 03, 2015 at 3:32 pm
Jenn, I cannot help you. I have tried many times to make a pickle I like. No success so far. But I am very picky about pickles. Only one kind I will eat with pleasure and they are made by a German outfit called Kruegermann. Only one of the different varieties . Frischgurken. You can ask Frick. I love those.

reply by: kaf-sub-rius on August 03, 2015 at 5:31 pm

1t or 1.5 lbs of kirby cucumbers
1c apple cider vinegar
2c water
2.5tsp kosher salt
2.5tsp dill seeds (fresh tastes much better)
5 cloves garlic, peeled
2 scallions

Wash and dry cucumbers. Cut off ends and quarter.

Put water, vinegar and salt into saucepan and bring to a boil. Then shut off heat.

Divide dill seed, garlic and scallion into 2 jars.

Pack the jars tightly with kirby quarters.

Pour enough of the brine into the jars to leave about 1/4 inch at the top. Put lids on and let cool at room temperature. Once cool, put them in the fridge.

I like them best when they've been in the fridge for a few days. I've never had them for longer than about 3 weeks. But I reckon they will last longer than that.

reply by: JennC13 on August 06, 2015 at 8:41 am
Thanks rius - I will give this a try! I know what you mean, omaria - I have never gotten exactly what I'm looking for yet - but I'll keep trying. If I can keep making small batches, I can keep trying. They are always edible, just not exactly what I am looking for.

reply by: kaf-sub-rius on August 07, 2015 at 10:22 am
I have also been tweaking this recipe for some time to get the taste I'm looking for. I think you've chosen a great time of year to do this. The Kirby's are lovely now.

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