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CRISP WHITE CHOCOLATE MACADAMIA COOKIES
posted in a thread by Cindy Leigh on December 12, 20121/2 cup old fashioned oats (not instant)
1 3/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter or butter flavor crisco
3/4 cup sugar
3/4 cup packed brown sugar
1 1/2 tsp vanilla extract
1 tsp butter flavor extract
2 large eggs
1 pkg white chocolate chips
1/2 cup Skor bar or Heath bar baking pieces
1 cup macadamia nuts, coarsely choppedMill the oatmeal in a food processor or blender until flakes are ~ 1/2 their size. Add all dry ingredients except sugar.
In separate bowl, cream butter, sugars, eggs, extracts. Blend into flour mixture.
Add Skor pieces, nuts, and chocolate.
Roll into 1-inch balls, and bake at 350F for ~ 12 minutes.
cfan roll dough into logs and freeze for later baking.
Makes about 4-5 dozen. cookies will spread flat.
CRISP MILK CHOCOLATE PECAN COOKIES
posted in a thread by Cindy Leigh on December 12, 20121/2 cup old fashioned oats (not instant)
1 3/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter or butter flavor Crisco
3/4 cup sugar
3/4 cup packed brown sugar
1 1/2 tsp vanilla extract
1 tsp butter flavor extract
2 large eggs
1 pkg. milk chocolate chips
1/2 cup Skor bar or Heath bar baking pieces
1 cup pecans, coarsely choppedMill tHe oatmeal in a food processor or blender until flakes are ~ 1/2 their size.
Add all dry ingredients except sugar.
In separate bowl, cream butter, sugars, eggs, extracts. Blend into flour mixture.
Add Skor pieces,nuts, and chocolate.
Roll into 1 inch balls, and bake at 350F for ~ 12 minutes
cfan roll dough into logs and freeze for later baking.
Makes about 4-5 dozen. Cookies will spread flat.
CREAM CHEESE COOKIES
posted in a thread by Cindy Leigh on December 12, 20122 small pkgs. cream cheese (6 oz. total)
1/2 lb. butter
3/4 cup sugar
6 Tbsp. white Karo
3 cups flour
1 egg white, beaten
chopped walnuts or slivered maraschino cherriesCream butter and cream cheese. Add Karo, then flour and sugar. Form into 1 1/2 inch logs, wrap in plastic wrap, and chill or place in freezer until very cold.
Cut into slices- about 5 or 6 slices to an inch.
Brush top with beaten egg white and sprinkle with chopped nuts or quartered maraschino cherries.
Bake on cookie sheet at 350 until edges are golden, 8-12 min. Do not overbake.
Makes ~110 cookies
MOM'S JEWEL COOKIES
posted in a thread by Cindy Leigh on December 12, 20121/2 cup butter
1/4 cup light brown sugar, packed
1 egg yolk
1 tsp vanilla extract
1 cup AP flour
1 egg white, slightly beaten.
1 cup finely chopped nuts, (walnuts or pecans)
your favorite jam or jellyIn medium bowl, beat butter, sugar, egg yolk, and vanilla until smooth.
Stir in flour just until combined Refrigerate 30 minutes.
Preheat oven to 375F.
Roll dough into balls 1 inch in diameter. Dip in egg white, then roll in nuts.
Place 1 inch apart on ungreased cookie sheets. With thumb or thimble, press center of each cookie.
Bake 10 to 12 minutes, or until delicate golden brown. Remove to a wire rack and cool. Place ~ 1/4 tsp of jam in center of each cookie.
makes 2 dozen.
THUMBPRNT COOKIES (Chocolate filled)
posted in a thread by Cindy Leigh on December 8 2012 at 7:53 a.m1/2 cup soft butter
1/2 tsp salt
1 tsp vanilla
1/2 cup packed brown sugar
1 1/2 cup AP flour
2 Tbsp. milk
1/4 cup semi sweet chocolate chips, chopped
sifted confectioners sugar
chocolate fillingchocolate filling:
Over hot, not boiling, water, melt 3/4 cup chocolate chips with 1 Tbsp. butter or shortening, stirring. Cool slightly.Add 2 Tbsp. corn syrup, 1 Tbsp. water, and 1 tsp. vanilla.
Heat oven to 375
Mix butter, salt, vanilla, and brown sugar until light and fluffy. Blend in flour, milk, and chocolate pieces.
Shape into 1 inch balls. With thumb, make a depression in top center of each cookie.
Bake 10 to 20 minutes.
Immediately roll cookies in conf. sugar and cool on wire rack.
Meanwhile, make chocolate filling
Heap filling in depression in center of cookie.
Makes 3 dozenVariations:
Use white chocolate or flavored chocolate.
Place 1/4 tsp of your favorite fruit preserve in depression first, then cover with chocolate.
Sprinkle finely chopped nuts over top of chocolate.TEA TIME TASSIES
posted in a thread by Cindy Leigh on December 12, 2012 at 7:53 am.1 3-oz pkg soft cream cheese
1/2 cup soft butter or oleo
1 cup AP flour
1 tbsp butter or oleo
1 egg, unbeaten
3/4 cup brown sugar, firmly packed
1 tsp vanilla extract
dash salt
2/3 cup coarsly broken pecansin bowl, thoroughly blend cream cheese with 1/2 cup butter, then stir in flour. Refrigerate dough about 1 hour.
Heat oven to 325.
Shape dough into 24 1 3/4 inch balls. Place one in each cup of a muffin pan (greased). Press dough across bottom of cup and up the sides about 1/3 way.
In a small bowl with mixer at medium speed, beat 1 Tbsp. butter, egg, brown sugar, vanilla, and salt, until smooth.
Divide pecans in half. Use half to sprinkle on bottom of pastry. Fill each with about 1 Tbsp. of egg mixture, and top with remainder of pecans.
Cool, and carefully remove from pans. Makes 2 doz.
Baked apple doughnuts
Submitted by Cindy Leigh on September 28, 2010 at 8:49 pmYield: 9 Doughnuts
Ingredients/Instructions2 cups flour half all-purpose and half white whole wheat
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
Pinch of nutmeg
1 large egg, lightly beaten or 2 egg whites
2/3 cup sugar
1 apple
4 Ttbsp boiled cider
1/2 cup plain, nonfat yogurt
4 T canola oil
2 tsp buttermilk powder
1/2 tsp vanilla
1 tsp sweet dough or princess flavoring
1/2 tsp butter extract
1/2 tsp cinnamon extract
1/2 tsp apple flavoring
(all extracts are optional and to taste)Mix all the ingredients.
Pre-heat oven to 400 degrees.
Put wet ingredients in a food processor with sugar and blend slightly.
Add quartered cored apples, unpeeled to food processor and pulse a few times to chop only a bit.
Add dry ingredients and pulse a few more times till mixed and apples are now coarsely chopped.
Coat doughnut with nonstick cooking spray. Fill circles nearly full and bake for about 10-12 minutes.
Tops spring back when touched lightly. Loosen edges and turn onto a cooling rack.
Spray warm doughnuts with PAM spray and place in bag with sugar cinnamon, and pinch of nutmeg. Toss to coat.
comments
Submitted by Cindy Leigh on Sun, 2010-10-31 14:55.
I like it better with the addition of 4 Tbsp. frozen butter added, pulse a few times with flour to grate up a bit.Crackle Top Cherry Cookies
Submitted by Cindy Leigh on November 12, 2010 at 8:12 pmYield: 3 Dozen
Source: A version of my boiled cider crackle top cookie recipe2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup tart cherry concentrate (King Arthur)
2 cups AP flour
2 tsp baking soda
1 tsp almond extract
1/4 tsp Washington Cherry oil/flavoring (optional)
Colored sugar-blend of red, hot pink, and light pink (or whatever you have)Preheat oven to 350.
In mixer, mix oil and sugar.
Add egg, beat well
Add extracts
Add syrup
Add flour and soda.Roll dough into 1 inch balls (cookie scoop works well) and roll in sugar. Place on cookie sheet at least 2 inches apart and flatten top ever so slightly with the bottom of a glass.
Bake on parchment lined cookie sheet for 12 to 15 min, until cracked on top and spread out but not browned.
Slide parchment off sheet and cool on counter.
Note, using colored sugar is important. The cherry syrup tends to bake up grayish and the red/pink sugar makes the cookies look better.
When cool, they will be crisp and taste kind of like a cherry lollipop.
Optional, as soon as they come out of the oven, very gently, lightly press on slice of sliced almond on the center. Don't press too hard, just enough to let it settle in and stick.
Tart and Sweet Key Lime Cookies
Submitted by Cindy Leigh on November 17, 2010 at 8:10 pmYield: 8 Dozen
Source: Modified from several different recipes1 cup butter
2 cups sugar
3 tsp lime oil
2 eggs
1 cup key lime juice
6 cups AP flour
1 tsp key lime powder
8 tsp baking powderPreheat oven to 375F degrees. Cream together the butter, sugar and lime oil.Beat in the egg and lime juice.
In a separate bowl sift the flour, baking powder, and lime powder.
Beat dry ingredients into batter mix. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 10 min or possibly till very lightly browned. Remove immediately to cooling rack.
Cool 5 min and lightly spray with PAM spray.
Gently roll in 2 cups confectioners sugar sifted with 1 1/2 Tbsp. (or to taste) lime powder.
Repeat rolling in sugar when cool.
Makes about 8 dozen.
Cranberry Sauce
Submitted by Cindy Leigh on November 12, 2012 at 12:08 pmI wanted a whole berry cooked cranberry sauce this year instead of my usual raw cranberry/orange relish. I have a coffee cake recipe that uses whole berry sauce. So here's what I threw together. It may not last for the coffee cake.
1 bag cranberries
zest of one orange
juice of half an orange (saved the rest for turkey brining!)
3/4 cup apple cider
1/2 cup apple cider
1/3 cup honey
1/4 cup sugar
~1/2 cup frozen blueberries
1 small can of crushed pineapple, undrained
handful of golden raisins
1 box sugar free black cherry jello
small pinch of cinnamon
small pinch of ground cloves
tsp of maple extractPut washed cranberries, 3/4 cup apple cider, orange juice and zest, honey, and sugar in sauce pan.
Bring to boil, and reduce to a simmer.Add blueberries and pineapple.
Heat 1/2 cup cider in microwave for one minute.
Stir jello into hot cider. When dissolved, add to sauce pan and stir.
Add raisins, spices, and extract. Stir.
Mixture will be lumpy and about the consistency of ... well, thicker than a syrup but thinner than a pudding. Hope that makes sense.
Ladle into small containers and refrigerate.
Measurements are approximate. It was a "throw it in til it tastes good" effort. I contemplated adding chopped apricots but figured I'd tossed in enough already.
Topic: Creating Steam FYI Thread
Creating Steam FYI
I came across these cast iron vessels used for creating steam on a grill. They work great in my oven. Just FYI for anyone interested. I will try to post picture
posted by: garywh.mail@gmail.com on August 06, 2014 at 6:19 pm inreply by: kaf-sub-rius on August 07, 2014 at 7:44 am
Interesting. I just bought an Emile Henry bread cloche. I feel buyer's remorse around the corner.reply by: bakeraunt on August 07, 2014 at 8:52 am
Where did you find them?reply by: kaf-sub-rius on August 07, 2014 at 10:35 am
Like these?http://www.surlatable.com/product/PRO-661256/Charcoal+Companion+Moistly+...
reply by: frick on August 07, 2014 at 1:58 pm
Thanks, I was heading to that part of town anyway so I'm going to look at these. I hope they have them in store. If not, well, I'll have fun anyway. Sur La Table is such a marvel.reply by: garywh.mail@gmail.com on August 07, 2014 at 4:54 pm
Amazon or Sur Le Tablereply by: garywh.mail@gmail.com on August 07, 2014 at 4:54 pm
Thats Themreply by: garywh.mail@gmail.com on August 07, 2014 at 4:55 pm
Amazonreply by: cwcdesign on August 07, 2014 at 5:11 pm
They're cheaper at Sur La Table right now (on sale)reply by: placebo on August 07, 2014 at 5:20 pm
How many do you use in the oven? Does one produce enough steam?reply by: buttercup on August 07, 2014 at 7:26 pm
Thanks gary for posting this. I just ordered 2 from while they were on sale. I called the store but they had none left in stock and probably would not be getting any more this year since they are on clearance. I'm so happy you told us. I'm so tired of burning my hands trying to add ice cubes, boiling water, etc. and opening the oven door to spray lets out to much steam. Thanks again.reply by: frick on August 07, 2014 at 10:24 pm
I showed it to DH & he already has one that came with a new grill we bought a few years back. Of course, it is all rusty. I hope we can clean it up & I'll oil and season it like a cast iron pan.
reply by: garywh.mail@gmail.com on August 08, 2014 at 12:50 am
I use 2 one on each side with an 18x18 Travertine marble stone I got at Loews for 6.99 in the middle.
reply by: garywh.mail@gmail.com on August 08, 2014 at 12:54 am
I've been there. I tried so many combinations with spotty results that when I finally came upon a combination that worked consistently and was inexpensive I felt compelled to share it with other bakers.
Good Luck
Garyreply by: frick on August 08, 2014 at 8:42 pm
All good ideas. Thanks for sharing your set up. The travertine marble tile is a good and economical idea.reply by: buttercup on August 14, 2014 at 8:50 am
I'm making some rolls today, and the recipe says to add steam for the first 5 minutes. Is it alright to leave the vessels in the whole baking time (20 minutes) or do I have to remove the vessels. Any ideas. I don't want soggy rolls. Is it best to just put a small amount of water in the vessels and just let it evaporate or will that ruin the vessels. (gee how many times can I say vessel....lol) Thanks.reply by: buttercup on August 14, 2014 at 6:05 pm
I put both vessels in the oven for the first five minutes then removed them. Worked great. Thanks for telling us about them gary.reply by: Antilope on August 14, 2014 at 6:50 pm
If these are uncoated, bare cast iron they will rust if not properly cared for. Dry them out good (dump out all the water and dry in a hot oven or over a hot burner) and coat with a little cooking oil, inside and out, between uses.reply by: buttercup on August 14, 2014 at 7:12 pm
Antilope, they were so hot when I took them out of the oven, I spilled the water out and they were dry in seconds, I then brushed them with Crisco and let it sit a while, then whipped out what was left with paper towels. Thanks for responding.First Thread:
Converting a Muffin Recipe to a Bread RecipeThe back page of the Winter 2013 Baking Sheet has a recipe for Glazed Lemon Muffins. I'd like to make glazed lemon bread instead. Does anyone know if there's a conversion for this? Or do I just change the cooking time (necessary in this case)? I did a search on the net and didn't find anything.
Thx,
C
posted by: Cindy56 on January 06, 2013 at 6:10 pm in Q & Areply by: jsraiona on January 07, 2013 at 5:53 am
By bread I assume you mean going the muffins as a loaf. I do this often by baking it in a standard 8 1/2 by 4 1/2 by 2 3/4 inch loaf pan. As for the baking time, a lot of that depends on how hot your oven runs but I would recomend starting with 40 minutes and check it at that point. Hope this helps.reply by: swirth on January 07, 2013 at 7:58 am
Reply by swirth on December 27, 2011 at 12:11 pm Here's some good info I posted in a past thread that should help you:Reply by swirth on August 18, 2011 at 7:13 am
Many years ago, I cut off the package back of a box of muffin/quickbread mix I'd bought for a special order for a customer. I doctored it up a lot but the directions for muffins and quick breads were valuable to me for going from muffins to quick breads and the other way around.The muffins baked at 400F for 15-20 min. Used 1/3 cup oil. Made 12 muffins.
The quickbread used 3 Tbsp. oil. It gave 3 pan sizes and bake times and the baking temp was 375F.
8 x 4" pan bake for 45-55 min.
9 x 5" pan bake for 40-50 min.
(3) 3 x 5" loaf pans bake for 35-45 min.Hope this gives you some good ideas.
reply by: mumpy on January 07, 2013 at 3:20 pm
I've had good results doing this, using swirth's times.....I don't change the recipe at all, just the pan....the other thing that i think works well is to lower the oven temp 25 degrees for the loaf, or it gets too dry at the edges by the time the middle is cooked.
I've reversed this too, making muffins from a quick bread recipe and upping the temp 25 degrees......keep notes on what you changed so you don't have to re-invent the wheel if you decide to do it again (if you don't recognize it, that's the voice of experience!).reply by: Cindy56 on January 12, 2013 at 6:59 pm
Thanks for all the help and suggestions everyone!
CP 🙂Second Thread:
Changing a RecipeI'm thinking of trying the following Eggnog Muffin recipe but baking it in a Christmas Nordic Ware mini-loaf pan (makes 8 little cakes--a 6-cup pan):
http://www.kingarthurflour.com/recipes/easy-holiday-eggnog-muffins-recipeI notice that the recipe bakes at 425, and that is hotter than what is used for quick breads. I assume part of the reason for the high temperature is to get "doming" on the muffins, but since these cakes have the design on the bottom, that is not what I want. Any thoughts about just lowering the temperature by 50F or so? I would also bake them 25-30 min.
I could always use another recipe, but I thought these might be a nice breakfast treat. I have also e-mailed the Baker's Hotline, and I will report back on what they say.
posted by: bakeraunt on December 12, 2014 at 2:34 pm in General discussionsreply by: bakeraunt on December 12, 2014 at 7:15 pm
Ah, I found this handy forum topic from Swirth:
I'm in business! [Note: I've included that thread above this one]reply by: Livingwell on December 13, 2014 at 8:29 am
Those muffins look good! Every year we buy the lactose-free eggnog, and every year we end up throwing away most of it because we don't drink it all. Those muffins would take care of any leftover. Swirth's chart about pans and bake times is very helpful and I've bookmarked it.
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I read somewhere that to get nicely domed muffins, you should preheat the oven to 425, put the muffins in and immediately lower the temp to 350. I've never tried it, but am interested in seeing what the hotline has to say.reply by: bakeraunt on December 13, 2014 at 1:04 pm
The comment about putting muffins in at 425 then reducing the heat to get the doming was from Kid Pizza. It is mentioned in the thread we put together telling of our appreciation for him.
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The hot line person suggested not reducing the temperature more than 25F. However, that answer was posted this morning, and I was determined to make them last night, so I forged ahead.
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I actually reduced the temperature to 350F, since the Nordic Ware pans are heavy (and used some sour eggnog). I put it in a Nordic Ware Christmas loaf pan (eight small loaves) and baked for 30 minutes, then left them in the pan for 15 minutes before turning them out. They came out great! I had one of the little loaves for breakfast, and they taste great. I did substitute in 1/2 Cup of whole wheat pastry flour, since I think that makes muffins more tender.reply by: Livingwell on December 13, 2014 at 1:50 pm
Well, if KidPizza said it, it must be true - LOL! Glad to hear everything worked out for you!reply by: swirth on December 13, 2014 at 2:00 pm
I've posted many times here info I have always used when baking many thousands of cupcakes for husband's classroom kids...fill the muffin papers or pan wells brim full and they dome beautifully. I have given a link to a Prepared Pantry article that states this is exactly how to get the domes so I know this works for many besides me. I'll see if I can find the thread with the Prepared Pantry link and will add it to this post if I find it.reply by: PaddyL on December 13, 2014 at 10:55 pm
I think it was Antilope who told us that leaving the muffin batter in the fridge overnight will give you great domes when you bake them next day. I had been asking if it would be all right to bake 6 muffins in my little oven, then bake the other six after they'd been sitting out. It worked; the second 6-muffin batch rose much higher than the first.Buttermilk for Water Substitution
I am thinking of baking the Clonmel Kitchen Double Crusty Bread (in Paddy's recipes) and substituting in some buttermilk--1 cup for 1 cup of the water (recipe calls for 2 cups water). If I do that, should I delete the tsp. of vinegar? I will also substitute in 2 C of whole wheat flour. Advice? Suggestions?
I have a lot of buttermilk to use up in the next week.
posted by: bakeraunt on May 22, 2015 at 8:27 pm in General discussionsreply by: Mike Nolan on May 22, 2015 at 9:21 pm
You might need a bit more water than that, both because buttermilk has lots of milk solids in it and because whole wheat flour tends to absorb more moisture than AP flour. But I'd say give it a try, and let us know how it works. And you might be able to leave out the vinegar, the buttermilk has plenty of acid.reply by: bakeraunt on May 23, 2015 at 10:50 am
Thanks for the advice Mike. The bread is on hold for a couple of days. I baked buns yesterday because I thought that we were having a guest for lunch, but he could not make it. So, we will have eleven buns to eat up first in sloppy josephines (use ground turkey rather than beef). It would have been 12, but the dog snagged a freshly baked one. 🙁reply by: Mike Nolan on May 23, 2015 at 12:25 pm
I have tried putting a little whole wheat flour in the Clonmel Double Crusty recipe (a half cup, as I recall), we prefer it with all AP flour. Buttermilk could be interesting, though.Cats look at bread with a 'What would I want THAT for?!" look on their faces. (My 'desk cat' does like Cheetos and Frosted Flakes, though.) We did have one cat when I was young who was very fond of Angel food cake; she would even eat through the plastic around the outside of a store-bought one to get to it.
reply by: bakeraunt on May 25, 2015 at 11:45 am
OK, this is the day! I am making Paddy's Clonmel Kitchen Double Crusty Bread with these changes:
I used 1 cup of buttermilk in place of 1 cup of water. I heated it to 159F (microwave here at vacation place is not that strong), then cooled down to 90F. I proofed the yeast with a bit of the sugar, then I added the rest of the sugar, the buttermilk, the oil, and the egg. I deleted the vinegar because of the buttermilk's acidity. I mixed in 3 cups of flour (2 C whole wheat and 1 C AP), then another cup of AP. I let it rest for 15 minutes to give the whole wheat some time to absorb the water. I then added another Tbs. of water, then a cup of flour with the salt mixed in. I decided it needed another Tbs. of water, which I added, then the last cup of flour. (Thanks, Mike for the suggestion that I would likely need a little more water.) Once I had it all mixed (I'm working by hand--no stand mixer here), I kneaded for 10 minutes and got it to windowpane. It is now on its first rise.
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I will report back later.reply by: Mike Nolan on May 25, 2015 at 12:19 pm
Heating the buttermilk probably won't make any difference, if there were protease enzymes in your buttermilk, they're probably deactivated already by the culturing process. (If you make your own buttermilk, that's a different matter.)I'm quite interested in how it comes out.
reply by: bakeraunt on May 25, 2015 at 1:10 pm
Ah, so next time I will not bother heating the buttermilk, except to warm it after removing from the refrigerator.The first rise was about 40 minutes, as was the second rise. I have shaped them and put them in 9x5 inch pans. The pan rise is under way. I love the feel of this dough. It is soft but easy to work.
reply by: bakeraunt on May 25, 2015 at 2:02 pm
The pan rise was 40 minutes. The loaves are 20 minutes into the 40 minute bake. The aroma is wonderful. I just peeked into the oven (oven here has no window in the door), and the oven spring is very good.reply by: bakeraunt on May 25, 2015 at 3:16 pm
The loaves are cooling on a rack--out of reach of the bread hound. The temperature when removed from the oven was 202F, and the color is a lovely golden brown. They should be cool enough this evening to sample with our soup. I think the recipe is a little small for 9x5 inch pans but would likely be too large for 8x4 inch pans.reply by: Mike Nolan on May 25, 2015 at 3:31 pm
I think that's true of the original recipe, though most of the time I make it free-form (more like a Vienna bread) than in a loaf pan. I find a recipe that uses 16-17 ounces of flour is needed to fill a 9x5 loaf pan (which IMHO is why they are often called one-pound loaf pans.)reply by: bakeraunt on May 25, 2015 at 9:49 pm
The bread is very soft with a chewy crust. I really like the buttermilk flavor with the whole wheat. I will definitely bake the recipe this way again.
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My experiment very much grows out of the group experience on this site. First, Paddy posted her recipe. Then other people raved about it, so I had to try it. Then someone last week asked about making soft whole wheat bread, and Baker Irene mentioned replacing half the water with buttermilk. I have a lot of buttermilk on hand, so I posted about what I planned to do, and Mike gave me great advice.reply by: Mike Nolan on May 25, 2015 at 10:48 pm
Yum, sounds good. I need to make some bread, we're nearly out, maybe I'll try this.reply by: Mike Nolan on May 29, 2015 at 12:54 am
Made it today with 1/2 buttermilk but no whole wheat flour. Tastes pretty good, a bit more tangy, most likely the buttermilk.Buckwheat Flour
A couple of months ago, I bought some soba noodles that were on sale and used them with some leftover meat and vegetables for a quick dinner. My husband and I both liked the taste, so we added it to the dinner repertoire. Then, I was looking at tortillas in the store and did not like what they had and decided to take a chance on some buckwheat-millet-flax wraps that were lower in fat than the wheat ones. Well, we liked those too. I decided that it was time to invest in a bag of buckwheat flour, which I did, and today we had the Buckwheat pancakes in the King Arthur Wholegrain cookbook (although I did substitute honey for the molasses). They are light and delicious. I will definitely make them again, especially with the health benefits of buckwheat that I have learned about, and we do like the taste.I have noted, however, that there are not a lot of recipes that use buckwheat flour. I searched the KAF site and found only two, neither of which I will likely make. I then searched this community's recipes and found just one: Buckwheat Oat English Muffins. I plan to try that one soon and will post the result when I do. I went to the Bob's Red Mill site, but those recipes are geared for gluten free, and I do not have need of gluten-free recipes. A number of their recipes require using their mixes, and I like to avoid mixes.
I noted in searching the community site that this topic has come up before, but seemed to hit a dead end on locating recipes--other than those that are gluten-free--that incorporate buckwheat. It seems strange, because in reading up on buckwheat, I learned that it was, until the twentieth century, grown in much larger quantities. Surely they were not just making pancakes?
posted by: bakeraunt on May 04, 2014 at 1:10 am in General discussionsreply by: Cindy Leigh on May 04, 2014 at 9:09 am
I'll be looking forward to replies, because I've got 4 bags of buckwheat flour in the pantry. I use mine for pancakes and add small amounts to other things like breads.reply by: Mike Nolan on May 04, 2014 at 12:05 pm
If you search the 19th century equivalent of the Internet (eg, a good library), you'll probably find plenty of recipes using buckwheat flour. I suspect you're correct that most of the recipe available online that use buckwheat flour are likely to be found coded as 'gluten-free' recipes.reply by: sarahh on May 05, 2014 at 10:09 am
I like buckwheat too, and it is hard to find recipes. Bernard Clayton's "New Complete Book of Breads" has a few bread recipes with it. He has one called "Bauernbrot" that is outstanding. It calls for a rye sour, but he includes directions for an overnight sponge with yeast that you can use instead – that is what I used. It makes a dark, soft bread with a distinct flavor of buckwheat. I have also tried his "Buckwheat Bread" and it is very good.I have also had good luck substituting it for about 1/4 of the flour in a white bread recipe. It doesn't have gluten, so you can't use too much or the bread doesn't have enough structure.
Interested to hear what else you find!
reply by: janiebakes on May 05, 2014 at 11:06 am
I looked in Laurel's Kitchen Bread book and she feels that buckwheat is a better addition to breads as a cracked grain (buckwheat groats) than as a flour. She has several recipes I could post if you are interested.reply by: bakeraunt on May 05, 2014 at 5:41 pm
Sarahh--Thanks for the referral to Bernard Clayton's bread book. I have both the original and the revised editions, so I will check it out.
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Mike--I am not sure my university library has a collection of old cookbooks, but I did the next best thing: I started looking through what I own. I looked at the 1936 Fannie Farmer cookbook and the 1946 Settlement Cookbook that belonged to my husband's mother and her mother. The only buckwheat recipes in those are for griddle cakes.I then decided to look at Elizabeth David's English Bread and Yeast Cookery. She quotes Law's Grocer's Manual, 2nd ed. (c. 1902) which observes that "throughout the United States, buckwheat is largely made into cakes or crumpets, and eaten for breakfast hot from the baker's. These cakes have great renown, but being deficient in gluten the flour cannot well be made into bread." She comments that buckwheat was grown in the midland counties of England in the eighteenth and nineteenth centuries, and she observes that the French use buckwheat in crepes (773-774).
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In a later chapter on Yeast Leavened Pancakes and Oatcakes, she observes that "flours such as barley, buckwheat, oatmeal," were perfect for "cottages and houses lacking an oven, bread was in any case baked on a griddle or a hearthstone or bakestone." So, maybe most of the barley flour was being used in some kind of pancake, with the whole barley used in soups and stews. In addition to not requiring an oven, it would not have required perhaps as much fuel for cooking.
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My next stop were some of the wholegrain cookbooks that I bought in the 1980s, before people were discussing gluten-free baking. I have found a couple recipes in one that do call for buckwheat flour that I plan to try (hence my question in another thread about substituting for Bran Buds). I will check the other ones this evening.
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Once again I have embarked on a baking quest....reply by: BakerIrene on May 05, 2014 at 3:28 pm
You can boost the buckwheat flour with Vital Wheat Gluten to bake good bread. I would use 2 ounces gluten to each pound of buckwheat flour.I LOVE the taste of buckwheat on its own or mixed with other grains. It makes a superb pie crust for meat pies with just a little garlic powder added.
reply by: kaf-sub-rius on May 05, 2014 at 3:42 pm
I would make all kinds of pastas and freeze them. I've made buckwheat noodles, ravioli, etc. They're great.reply by: Cindy Leigh on May 05, 2014 at 4:43 pm
Have you tried buckwheat HONEY? Delightful strong flavor.reply by: Mike Nolan on May 05, 2014 at 5:10 pm
Buckwheat honey is so strong that it doesn't work well as a syrup, IMHO.reply by: BakerIrene on May 05, 2014 at 5:50 pm
Most buckwheat honey is about 60% buckwheat and 40% clover/other when you count the pollen grains (used to be my job...). It is excellent for baking honey cakes and cookies. Some people ask for it. It is more easily adulterated so you have to buy it from a reputable source.reply by: bakeraunt on May 07, 2014 at 11:09 am
Here's a muffin recipe from The New York Times Natural Foods Cookbook, by Jean Hewitt (1971). These are small muffins and not that sweet. They are best served warm. If I make them again, I may try substituting half canola oil for half the melted butter. My husband had one warm from the oven. He felt that they need to be served with butter and honey. I tried one cold this morning--ok but not great. I warmed up the other one and put some butter on it--as I would with corn bread, which I never eat cold --and it was very good.
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Buckwheat-Corn Muffins
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1 cup buckwheat flour
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1/2 cup corn meal
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2 1/2 tsps. baking powder
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1/2 tsp. sea salt
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1-2 Tbs. brown sugar (I used 2 Tbs. light brown sugar)
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2 eggs
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1 1/4 cups milk (I used nonfat)
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1/4 cup butter, melted (I used unsalted)
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Preheat oven to 400F. Whisk together dry ingredients in a medium bowl. In another small bowl, whisk together the eggs, milk, and melted butter. Add liquid mixture to dry ingredients. Stir until just moistened. Note: This makes a very thin, almost pancake-like batter. Fill 12 greased or paper lined muffin tins. Bake 15-20 minutes. (I baked for 20).
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I will be trying another buckwheat-corn muffin recipe from a different cookbook and will report back on that one when I do.reply by: janiebakes on May 07, 2014 at 4:02 pm
There is a buckwheat/cornbread recipe in Joy of Cooking. I also found a recipe for Buckwheat Cream soup in Madelene Kamman's book, When French Women cook. Let me know if you are interested.reply by: bakeraunt on May 07, 2014 at 4:07 pm
Janiebakes: I would be interested in the Buckwheat-Cornbread recipe. My favorite way to eat leftover cornbread is to cut a piece, warm it up, then split it and pour maple syrup on top. I think that a buckwheat-cornbread would work much better for this than a small muffin. Thanks!reply by: janiebakes on May 07, 2014 at 6:22 pm
Here you go! From Joy of Cooking 1979 editionBuckwheat Cornbread
Pre-heat oven to 425. Grease pan with butter, oil or bacon drippings. Place in oven until sizzling hot.
Sift together
3/4 AP flour,
2 1/2 tsp double acting baking powder
1 to 2 Tbl sugar
3/4 tsp salt
Add 3/4 cup white or yellow stone ground cornmeal
1/2 cup buckwheat flour
1/4 cup of sunflower seeds (optional)
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.In a separate bowl: 1 egg beaten with 1 cup milk and 2-3 TBLs melted butter or drippings.
.Combine with a few rapid strokes and place batter in the hot pan. Bake for 20-25 minutes. Serve immediately.reply by: Cindy Leigh on May 07, 2014 at 8:26 pm
BakerIrene, what a fascinating job! I've been getting my buckwheat honey from Whole Foods. I really love it drizzled on pancakes. My "regular" honey is from a friend in town who keeps bees. It's raw honey although he says "organic" is a misnomer because you really never know where your bees are going. It has what I describe as a "beery" flavor. Like the smell of beer.reply by: bakeraunt on May 09, 2014 at 3:37 pm
Janiebakes: That recipe is almost the same as my standard cornbread, except for the inclusion of the the 1/2 C of buckwheat flour. I think that I will try making my cornbread with the buckwheat. Thanks for posting the recipe. I never would have thought of that on my own.I have gotten my husband interested, on a scientific level (not just an eating level!) in buckwheat. I was reading aloud facts about it to him, and he was fascinated to learn that it does not do well in nitrogen-rich environments and hence does not grow well where modern fertilizers are used. He is a plant physiologist and currently has a research project on invasive wetland grasses, and apparently, nitrogen is an issue there. He just sent me a note that he has been reading more about nitrogen and has learned that spinach and lettuce easily accumulate nitrogen, so that the European Union actually limits how much nitrate fertilizer can be added to the crop.
reply by: janiebakes on May 09, 2014 at 5:24 pm
Years ago I grew buckwheat as a cover crop over the winter. I let it bloom and form a few seeds before I dug it under. The bees just loved it. I never added commercial fertilizer to that garden. Just compost and cover crops. The year before I grew the buckwheat, I grew red clover. My children, who were small at that time, cried when I dug in the clover. "NOOOOO mommy. The flowers are so pretty." Bees also liked the clover.Do you have the Bread and Bread Machine Bible? One year a number of us on the BC found that book for cheap and were baking from it. My son gave me a copy. (The best $1.99 I ever spent he said.) Anyway, there is a recipe for a buckwheat walnut bread in there. It looks like a sandwich bread. I will post the ingredients for that. I bet you will know what to do.
For a medium loaf
3 tsp molasses
1 1/2 cups water
2 TBSP walnut or olive oil
3 3/4 cups unbleached bread flour
1 1/2 TBSP milk powder
3/4 cup buckwheat flour
1 1/2 tsp salt
3/4 tsp sugar
1 tsp easy blend dry yeast
1/2 cup walnut pieces.I noticed that the proportion of wheat to buckwheat flour fits the ratio that Sarah recommended.
Thanks for starting this thread. It let me get reacquainted with my cookbooks. I had a good time looking through them and marked some recipes to try soon. The funny thing is my sister has a 5 pound bag of buckwheat flour in her pantry. Someone convinced her to try it, and she bought the large economy pack only to find that she hates the flavor. C'est la vie!reply by: Cindy Leigh on May 10, 2014 at 3:47 pm
oooh! I've got all those ingredients in the pantry!reply by: bakeraunt on May 12, 2014 at 3:04 pm
Ok, that bread recipe is now on my list to try. Thanks, Janiebakes. If anyone (Cindy Leigh for example) beats me to it, please post your results.This weekend I made a double batch of my wholegrain waffle recipe. It started out as a cornmeal waffle recipe I found in a cookbook, but it has evolved to include whole wheat flour, wheat germ, and flax meal, with a reduction in the butter from 16 to 10 Tbs. (with 2 Tbs. canola oil added). As of this weekend, it now includes some buckwheat flour.
A Flavor I Wish We Had In a Chip
BakerAunt's Note: In this thread, Baker Irene tells how to make your own flavored chips.
I just stumbled on some pumpkin recipes, muffins, bars and so on. The bars were swirled, and/or topped with cheesecake batter/frosting. I am a sucker for cream cheese frosting, my cream cheese pound cake and of course, cheesecake. We all know there those fake white chocolate chips, which taste like sugar and artery cloggers, and the butterscotch chips, nasty as well. I bought TWO bags of those things and tossed out the first recipe and gave away the remaining chips.
But I could be persuaded to buy cream cheese or cheesecake tasting chips. They would be so great in pumpkin bars, brownies, anything but scrambled eggs or coffee. Right? I'm sure I could invent a cheesecake type candy, whether it comprises actual cream cheese, or maybe the LorAnn flavoring. But how to turn it into a chip?? Not the way the recent baker on GBBO did, one piped dot at a time. I guess I've just been attacked by a bad case of wishful thinking.
I have just one thought. I have never made fondant and I'm not sure I want to. But could cheesecake flavored fondant be rolled out in a pasta maker, cut it like thick linguine, then chopped into pieces? I'm not sure I'm up to that kind of experimentation. How long does fondant last? Does it have to be refrigerated?
It may be Indian Summer, with autumn on it's way, but it's still gaspingly hot here. Maybe it's the sinus headache making me goofy. Or, maybe I'm always this way. Hmmm.
posted by: frick on September 21, 2015 at 4:29 pm in General discussionsreply by: chiara on September 21, 2015 at 5:26 pm
And maple flavored chips! NJ Trader Joe's sells maple blondies that are wonderful. Clearly, they have maple flavored chips in them but I have never found them for sale.reply by: frick on September 21, 2015 at 6:15 pm
Ohhhh. MMMMM. Maple flavor chips. Dreammmming of maple flavor chips.reply by: swirth on September 21, 2015 at 7:28 pm
They make pumpkin chips
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http://bakingbites.com/2014/10/nestle-tollhouse-pumpkin-spice-chips-revi...reply by: Livingwell on September 21, 2015 at 8:05 pm
Frick, that's what himself says about some of his medication making him goofy. I ask how he can tell! From the thread title, I, at first, thought you were talking about potato chips - ha-ha!Based on my one experience using Lorann's cream cheese flavored emulsion, I'm not sure I'd buy cream cheese flavored chips. They'd have to be pretty spectacular for me to buy them, and I'd want a sample first to see how they taste. I'm with you on butterscotch flavored chips, but admit to buying the white chips for a multi-chip cookie recipe. I used to buy Wal-Mart's Great Value brand of white chocolate chips. They actually included cocoa butter and were cheaper than the name brand, overly sweet, artificially flavored, white chips, so were a real deal! Unfortunately, those secret cameras that record everything I buy caught me buying them *again* and they were discontinued.
The maple and pumpkin chips sound like good possibilities.
reply by: LorisBakingAgain on September 21, 2015 at 9:13 pm
I hate when I start using something and then it gets discontinued...or "improved" so that it tastes completely different. That happens way too often. And good chips of any kind are getting harder to find. Most are becoming bland things that taste like wax and powdered sugar.I'm not sure about cheesecake chips either. I know IHOP has cheesecake pancakes but they seem to be made with chopped up bits of cheesecake and then served immediately. Not much help for cookies and things like that but I guess refrigerated goodies could be made with cheesecake chunks.
One of my sons has read about brownies with bacon bits in them and wants me to try to duplicate that. Chocolate covered bacon is good so why not brownie covered bacon bits?
reply by: bkramer947 on September 21, 2015 at 9:52 pm
Oh wow, what a great question! Honestly, I would try just about any chip if KAF made them! The ones you mentioned sound great and how about....lemon...key lime....raspberry? I would buy them all!reply by: Mike Nolan on September 21, 2015 at 11:08 pm
Confectioner's fondant will last 4-6 months if properly stored. I don't know how long cake decorating (rolled) fondant lasts, forever??reply by: Livingwell on September 22, 2015 at 7:23 am
Welcome, bkramer! King Arthur Flour offers flavored chips. Here is the link for the chocolate chips:http://www.kingarthurflour.com/shop/ingredients/chocolate
And here is the link for the other flavors:
http://www.kingarthurflour.com/shop/ingredients/flavored-chips
I bought lemon flavored chips earlier in the year, but don't see them now. Maybe they were seasonal. Raspberry sounds good! Hopefully, that will be something they'll consider in the future.
reply by: bakeraunt on September 22, 2015 at 8:31 am
nuts.com also has flavored chipsreply by: Mrs Cindy on September 24, 2015 at 8:17 am
I have saved rolled fondant in the freezer........forever! I wonder if you could, as Frick suggests, knead the cream cheese flavoring into the rolled fondant, run it through the pasta machine into sheets, then through the pasta machine to make angel hair pasta, then cross-cut with a knife to make small chunks. It might work. Certainly a lot less work than piping individual dots onto a piece of parchment. I don't have that kind of patience or dexterity.Huuuuummmmmm.......Frick, you have given us something to think about. All those favors from LorAnn. Made into baking chips/chunks with plain fondant as the basis. Really something to think about. Getting the flavor right will be the key.~Cindy
reply by: BakerIrene on September 25, 2015 at 5:16 pm
Use any kind of real white chocolate for a start. Melt over very low heat in a double boiler. Remove from heat when half melted.Use the LorAnn cheesecake oil NOT the emulsion. The oil is formulated for candy. Add to taste. It is quite intense but the end product will be right.
Spread the chocolate onto parchment paper on a cookie sheet. Chill and chop into small cubes. Much faster than droplets and they bake the same.
I have also made bark with the LorAnn pineapple candy flavour and finely chopped candied fruit. Too wicked good to keep more than a small amount in the house. Had very poor success with those emulsions.
FYI fondant will NOT bake the same. It will either dissolve in a wet batter or harden up in a cookie.
reply by: frick on September 27, 2015 at 3:05 pm
You are so cool. Thanks for what obviously is from your own experience. I expected one of the drawbacks to using fondant is that it would dissolve, being mostly sugar, while commercially manufactured chips are probably primarily hydrogenated shortening. Also, thanks for the advice comparing the LorAnn Oils to the emulsions. I have picked up a few of the emulsions at T J Maxx and most likely will just use them to bump up cupcakes, etc. of the same flavoring.reply by: BakerIrene on September 28, 2015 at 6:38 pm
Yes it's from my own experience.I find the emulsions make great icing but they are too wimpy for cake batter etc. I use either extract (which is oil diluted 1+2) or a mixture of extract and oil in cake and cookie batter. The LorAnn citrus oils are all natural and I have not been able to tell the diff between them and Boyajian. Neither could the dog that fell in love with tangerine oil in the butter based oatmeal cookies.
I have very occasionally found that the candy oil can be bitter and LorAnn has always replaced this for free if reported right after purchase. I guess they know what causes that problem.
The LorAnn Flavor Fountain line is really good in other foods, and just about strong enough for uncooked candy. I even used them to boost the flavour of jam made from frozen fruit but you must add the LorAnn stuff after the jam comes off the heat.
For white chocolate I can't recommend a brand because my local grocery chain "house" brand is what I use. On sale at 99 cents for 100 grams it is also an excellent deal. The package says "Swiss" but there is no other way I can identify. I suspect Callebaut.
reply by: frick on September 28, 2015 at 11:30 pm
What grocery chain, may I ask? In case I am in Austin, I might be able to track some down to try out. I can get Callebaut at a few places around town, but either certainly more costly, or, in some cases, a drive across the city. Which, as you may surmise, is a trek. It would be neat to taste test it against my chunk Callebaut, $8.88 per pound and an hour's drive.reply by: BakerIrene on September 29, 2015 at 4:08 pm
Metro Foods it's Franco-Canuckistani.If you are close to Wal-Mart check out their "international foods" (unless that is another Canuckistani feature of the superstores). They have various European generic brands here that taste good and aren't too much more than the house brand.
But Callebaut is good, that was the first brand that worked for me. Lindt made very dry crumbly truffle filling as soon as I added any alcohol.
reply by: frick on September 29, 2015 at 4:23 pm
You are too funny! I doubt I will find Metro Foods in Austin so I may have to visit a WalMart one of these days. Interesting about Lindt. I haven't made truffles in forever, so long I can't remember what chocolate I used. I doubt if I used alcohol, though I do love rum, franboise, etc. Most of my chocolate requirements are met with Trader Joe's or Ghirardelli for the ordinary things. I can't wait for cooler weather. Cookies are a pain because I also hate baking on two racks. Cookies take so much time for that reason! And I have to make at least 3-4 different recipes to settle on one for the upcoming birthday. Then in today's feed, there is the recipe for Compost Cookies so that is what I want to make. I will be buying some Rice Chex and pretzels for another go, though will forgo the coffee grounds.
