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A couple of strawberry recipes dip and quick bread
swirth
Been digging thru the over-flowing recipe drawer today and saw a couple of very tasty recipes using strawberries.
------------------
Fruit Dip/Strawberry Dip
I found this recipe many years ago in the local extension service column in our newspaper...it features strawberries, but it could easily use raspberries, blueberries, etc. It is from the Univ. of IL Extension Service...
Strawberries are a great summertime treat. This dip recipe will have your grandkids asking for fruit instead of junk foods.
Strawberry Dip
1 (3oz) low-fat cream cheese, softened
2 Tbsp. sugar
1 (8oz) vanilla yogurt
1/2 cup crushed fresh strawberries
Blend cream cheese and sugar, beat in yogurt, and add crushed strawberries. Refrigerate until serving time.
Serve with berries, fresh sliced fruit like bananas or apples, and grapes.
----------------------------
Little Red Riding Hood Bread
3 cups flour
2 cups sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp.baking soda
4 eggs
1 1/4 cups oil
(2) 10 oz. pkgs. strawberries, thawed
1 1/4 cups chopped pecans
Bake at 350F for one hour in loaf pans...2 pans plus 9 muffins.
badge posted by: swirth on June 14, 2012 at 5:34 pm in General discussions
tags: strawberries
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reply by: swirth on June 20, 2013 at 3:34 pm
swirth
Here's another past thread with some good strawberry recipes.
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reply by: Mrs Cindy on June 14, 2012 at 10:12 pm
Mrs Cindy
Swirth, thank you so much! I think you read my mind. I always seem to have strawberries just on the edge of being a little too ripe. These two recipes are exactly what I've been looking for. My little sous chef is coming over tomorrow and this dip (with a little more sugar for her taste) will be right down her alley. Thanks! You've saved my bacon, one more time!
~CindyTopic: Rye oh Rye!
Rye oh Rye!
dachshundlady
This is a great recipe. Of course, as usual, I tweak a bit: brown sugar for white, butter for shortening and add 2 Table KAF whole grain improver. Also increased by half to make 2 loaves.
http://allrecipes.com/recipe/rye-beer-bread/badge posted by: dachshundlady on September 09, 2013 at 7:22 am in Baking, yeast
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reply by: dachshundlady on September 12, 2013 at 6:50 am
dachshundlady
Went to Walgreens yesterday here in central NY State. $1.99 indeed. I bought four boxes. Thanks for the heads up. And for the record, I like the Grape Nuts bread even better than the Rye Beer Bread.
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reply by: frick on September 11, 2013 at 8:30 pm
frick
Thank you, m'dear. Both computers are having aches and pains & I haven't been around much. Grrrr.
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reply by: dachshundlady on September 11, 2013 at 6:46 am
dachshundlady
And frick, here is the link to the GrapeNuts Bread thread and recipe including my changes:
http://community.kingarthurflour.com/content/grapenuts-bread-0
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reply by: dachshundlady on September 11, 2013 at 6:42 am
dachshundlady
Frick, the recipe from Allrecipes is listed above
And swirth, you subtract grams of fiber from grams of carb so that helps. And yes, it does stick to your ribs.
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reply by: swirth on September 11, 2013 at 6:37 am
swirth
Like bakeraunt, I like to let the Grape Nuts soak for a little while to soften.
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We use some cereals for nibble-type snacks; our local IGA has lots of specials on name brand cereals 4/$ 10.00 and we load up then. These are not the largest sizes available but certainly worth that price. Husband likes oyster crackers and these cereals for snacks so I keep a good variety on hand for him...better than many other things he could snack on. His favorite is Honey Nut Cheerios...we even buy those in generics. I love Chocolate Chex and Chocolate Cheerios...all of these as dry snacks.
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Calories and serving sizes may be important, but to me it's the fiber that counts because that's what keeps me feeling full and then I don't keep eating more of anything else to add lots more calories. Grape Nut rules here!
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1/2 cup serving size of Grape Nuts has 7 grams of fiber
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1 cup serving size Rice Chex has 1 gram fiber
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So there's really no wonder that when I eat Grape Nuts I stay full for many hours...and those hours I'm not eating hundreds more calories.
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Wish we lived near a Walgreen's...70 miles away for us one way.
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reply by: frick on September 10, 2013 at 8:30 pm
frick
Beautiful bread. Maybe I'll try the Grape Nuts bread. My DH likes it quite well & we have some on hand. Where did you find the recipe?
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reply by: dachshundlady on September 10, 2013 at 7:28 pm
dachshundlady
Thanks for the tip. Will check our Walgreens.
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reply by: bakeraunt on September 10, 2013 at 3:04 pm
bakeraunt
I just bought a box of Grape Nuts so that I can try DL's recipe. It is on sale this week (selected Post cereals) at Walgreens for $1.99 a box, if you have their member card. I like Grape Nuts, but after I add the milk, I usually let it sit for a few minutes so that it is less crunchy.
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reply by: Mike Nolan on September 10, 2013 at 1:27 pm
Mike Nolan
Serving size is important, but so are calories.
.
Grape Nuts: a serving is 1/2 cup = 58 grams, which is 210 calories, or 3.62 calories per gram.
.
Wheat Chex: a serving is 3/4 cup = 47 grams, which is 160 calories or 3.40 calories per gram.
.
But....
.
Rice Chex: a serving is 1 cup = 27 grams, which is 100 calories or 3.7 calories per gram.
.
I LOVE Rice Chex, I could eat an entire box as a snack!
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reply by: dachshundlady on September 10, 2013 at 1:00 pm
dachshundlady
Bet those yogurts charge a premium for said grape nuts, swirth.
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reply by: swirth on September 10, 2013 at 11:25 am
swirth
If I recall correctly, 1/4 cup is the serving size of Grape Nuts...but I ate more than that. It always keeps me full for so much longer than other cereals...I've even added it to smoothies for more staying power. Some fancy yogurts come with a dab of Grape Nuts under a clear snap-on lid atop the yogurt foil.
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reply by: dachshundlady on September 10, 2013 at 9:51 am
dachshundlady
All brand name cereals are ridiculously priced. But with Grape Nuts you are supposed to eat a smaller volume. It is LOADED with carbs. It is very good sprinkled on yogurt. I love the taste and texture. Prefer it before the milk sogs it.
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reply by: swirth on September 10, 2013 at 7:13 am
swirth
I LOVE Grape Nuts cereal and always have! It is so expensive we seldom buy it now; up until 2011, each summer they'd have a huge sale and it was 2/$ 4.00 for a special...believe me, we stocked up each year. I'd lay in a bunch of it and enjoyed having it so often at such bargain price. But this sale has not been going on for 3 summers.
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reply by: KitchenBarbarian aka Zen on September 09, 2013 at 10:36 pm
KitchenBarbarian aka Zen
Gaines dog kibble isn't far off the mark, LOL! Actually I have no opinion about the flavor of GrapeNuts. I have no idea what they tasted like. It's the TEXTURE I can't stand. My mother went on a health food binge back before health food was cool and for months the only cereal in the house was either GrapeNuts or cream of wheat, and the only sugar was this horrible turbinado sugar that WOULD NOT DISSOLVE. So a bowl of cereal (Grapenuts) was like eating gravel with milk poured over it and sand in the bottom of the bowl ... *shudder*
.
LOL!
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reply by: dachshundlady on September 09, 2013 at 1:26 pm
dachshundlady
Thanks for praise (blush)
Sorry that your DW doesn't like grapenuts. It has always been my favorite cereal. Even as a little kid. I used to pretend I was eating Gaines dog meal LOL!
I bake my boules in heavy terra cotta saucers of flower pots. I lead test them and then season them with oil and a long oven baking.
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reply by: kathyfromkansas on September 09, 2013 at 12:21 pm
kathyfromkansas
Thanks for this post DLady I have been thinking about trying rye bread again. What did you bake the round loaf in?
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reply by: Mike Nolan on September 09, 2013 at 11:57 am
Mike Nolan
Both of them look great. BTW, I tried the 'grape nuts' bread last week. I liked it, my wife says it tastes too much like Grape Nuts, which she doesn't like. Ah well.
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reply by: KIDPIZZA on September 09, 2013 at 10:25 am
KIDPIZZA
D'LADY:
Good morning. Mary~Ann I think you did a very very good job of baking rye bread recipe.
.
Enjoy the rest of the day.
.
~KIDDO.
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reply by: KitchenBarbarian aka Zen on September 09, 2013 at 8:46 am
KitchenBarbarian aka Zen
Pretty loaves, and I bet they're pretty good too!GrapeNuts Bread
dachshundlady
I found this recipe in Donna German's Bread Machine Cookbook (bought it at thrift store for 99c). I subbed Malted Barley syrup for the sugar, added a little KAF Whole Grain Improver and added KAF Malted Wheat Flakes. I made the dough in the bread machine and then rose and baked in a terra cotta flower pot saucer. It is just delicious and has a nice crumb.Grape Nuts Bread
This makes a medium-size loaf.
1 1/3 cups water
3 tablespoons vegetable oil
3 tablespoons malted barley syrup (or honey, maple syrup) or you can add a few Tablespoons of Malted Milk Powder into the flour. I do both.
2 teaspoon salt
1 cup Grape Nuts Cereal, dry
3 cups bread flour
2 teas vital wheat gluten or KAF Whole Grain Bread Improver
1/3 cup KAF malted wheat flakes, opt.
2 teaspoons yeast
Use dough cycle. Add more flour or water as needed. At the end it should be tacky, not sticky. Cereal absorbs liquid as the machine kneads it. After first rise, form into loaf (I made a boule and placed it in a buttered round terra cotta pan).
Let rise about 30 minutes and preheat oven to 350F
Bake 35-45 til thunks or registers 190F on thermometer
Tip out of pan and cool on rack
badge posted by: dachshundlady on August 16, 2013 at 7:37 pm in General discussions
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reply by: dachshundlady on September 14, 2013 at 11:42 am
dachshundlady
Yes, the toast is great and would be even better with raisins. And I could still eat open face cheese sandwiches on raisin bread.
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reply by: karen_noll on September 14, 2013 at 10:37 am
karen_noll
Makes great toast, too!
Karen
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reply by: dachshundlady on September 14, 2013 at 3:49 am
dachshundlady
Ill have to try it with raisins. Sounds so good. All I brought this weekend was plum cake. I love the taste of cooked Italian plums
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reply by: omaria on September 13, 2013 at 8:14 pm
omaria
DHL, you did not bring any of it ? My 2 loaves are very nice.The hump on the 3rd one turned out to be air. about 1 1/2 inch gap between the crust and the rest of the bread. I rolled the dough out, sprinkled the raisins and cranberries on the dough and rolled it up.Maybe my rolling up was not tight enough. But we ate 1 slice and the flavor is delicious.So it certainly will be eaten.LOL.
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reply by: dachshundlady on September 13, 2013 at 5:58 pm
dachshundlady
Mmm, wish I had a loaf here in the motor home on my field trial weekend.
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reply by: omaria on September 13, 2013 at 5:30 pm
omaria
It turned into 3 loaves. The 2 went into 8x4 pans and the raisin one in a 9x5. The 2 look beautiful. The raisin bread has a camels hump in the middle of the loaf. That one is still in the oven. I wonder if it is just air or if there really is bread in the middle. We will see later I guess.
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reply by: karen_noll on September 13, 2013 at 2:52 pm
karen_noll
Great minds and all that! Mine is cooling as we speak. Had to run a quick errand when it came out of the oven, and when I came back, I could smell the bread as soon as I came off the elevator. Divine......
Karen
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reply by: omaria on September 13, 2013 at 2:11 pm
omaria
I am making 2 of these loaves as we speak. Mixer is doing its merry dance. Set the timer for 6 minutes and will check the dough after that. Added 1 cup of starter along with the yeast. Most likely will add raisins and cranberries to one loaf. Used butter instead of oil and only 1 tbs. of honey. Am totally out of sweetener stuff except for sugar. Added another 4 minutes to the timer.(Timer is on the mixer, I like that ). I will let you know how it all turns out.
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reply by: karen_noll on September 13, 2013 at 6:34 am
karen_noll
Thanks!
Karen
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reply by: dachshundlady on September 12, 2013 at 8:42 pm
dachshundlady
I put 3 tablespoons in the bottom of the flour measuring cup and then fill with flour.
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reply by: karen_noll on September 12, 2013 at 7:17 am
karen_noll
Funny you should bring this up again. I just got Grape Nuts when I food shopped yesterday, printed out the recipe, and was planning on making it today. How much malted milk powder did you use?
Karen
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reply by: dachshundlady on September 12, 2013 at 6:52 am
dachshundlady
Passing on a tip from another thread. Grape Nuts nugget cereal is on sale this week (9/12/13) for $1.99 at Walgreens.
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reply by: dachshundlady on August 30, 2013 at 8:04 am
dachshundlady
I made this again but left out the flakes and added malted milk powder. It is SUCH a great bread. Wonderful taste and terrific texture. Sliced the warm loaf and made a fried egg sandwich for supper with fresh salad. Perfect.
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reply by: Mike Nolan on August 18, 2013 at 11:12 am
Mike Nolan
Well, that's one way to deal with over-proofing. 🙂
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reply by: dachshundlady on August 18, 2013 at 6:55 am
dachshundlady
Sheryle, in my used copy the previous owner wrote "rose high and then fell- decrease applesauce by 1/3"
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reply by: Sheryle on August 17, 2013 at 10:36 pm
Sheryle
I have that cookbook, bought it when I got my first bread machine years ago. I've made serveral recipes from it, one of my favorites is the Applesauce Bread. Once the bread starts to get a little stale, it makes great french toast!
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reply by: Mike Nolan on August 17, 2013 at 2:19 pm
Mike Nolan
Looks like the copies I have of volume 1. (I bought a second copy though I still have the first one that is falling apart but stil has a number of notes I made on it.)
.
Volumes 2-6 are, IMHO, not as interesting.
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reply by: dachshundlady on August 17, 2013 at 1:56 pm
dachshundlady
The copyright says 1991 so it may be the old one. But I always adjust recipes anyway. I can tell by the feel with bread and what I posted is my version. If you try it, please do the same.
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reply by: karen_noll on August 17, 2013 at 8:05 am
karen_noll
Thanks for posting this, sounds great! I'll have to keep an eye out for that book. Seeing it in the photo reminds me that I have seen it around, so I'll keep looking. For anyone else looking to add this book to their library and are looking for a used copy, when I checked it out on Amazon, there was a warning about which version of this book was preferable. If you bought the original book (published prior to 2005), some reviewers had multiple failures following the recipes as written. The ingredient amounts underwent a huge revision for the 2005 edition and produced much better results. I can see by the cover of your book that you have the "good" version. I suspect the revisions had a lot to do with how newer bread machines work and changes to ingredients over the years, but it's good to know, anyway. The overwhelming opinion of most of the reviewers was resoundingly positive.
Karen
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reply by: dachshundlady on August 17, 2013 at 7:12 am
dachshundlady
I just posted the recipe I came up with under the pictures. As usual I altered the one in the cookbook. It makes GREAT toast. Some of you might like it sweeter. If you use sugar or brown sugar you would have to use less flour than with the syrups or honey. I just adjust as the machine kneads.
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reply by: dachshundlady on August 17, 2013 at 3:06 am
dachshundlady
Mike I found your Austrian Malt Bread in this same cookbook. I almost used the Carnation malted milk powder in this bread and then opted for the stronger stuff. And I LOVE malted wheat flakes. Eat them right out of the bag.
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reply by: Mike Nolan on August 16, 2013 at 11:58 pm
Mike Nolan
Very nice looking bread. I'm in a bit of a rut here, aside from some GF bread I haven't tried a new bread recipe in months.
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reply by: omaria on August 16, 2013 at 11:24 pm
omaria
Just perfect looking bread. I made a loaf in the crockpot baking pan. It was a little pale on top so put it under the broiler for a few minutes. It was very good bread also. . But your crumb is just perfect.
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reply by: robinwaban on August 16, 2013 at 9:02 pm
robinwaban
That bread looks beautiful. I'm going shopping with you. I can't believe the bargains you find! I went to the Salvation Army and found nothing. Maybe I should look for yard sales.
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reply by: Naughtysquirrel on August 16, 2013 at 8:04 pm
Naughtysquirrel
I'm not sure of my recipe's origin but I have made this a few times and like it...NSTopic: GrapeNuts Bread
GrapeNuts Bread
dachshundlady
I found this recipe in Donna German's Bread Machine Cookbook (bought it at thrift store for 99c). I subbed Malted Barley syrup for the sugar, added a little KAF Whole Grain Improver and added KAF Malted Wheat Flakes. I made the dough in the bread machine and then rose and baked in a terra cotta flower pot saucer. It is just delicious and has a nice crumb.Grape Nuts Bread
This makes a medium-size loaf.
1 1/3 cups water
3 tablespoons vegetable oil
3 tablespoons malted barley syrup (or honey, maple syrup) or you can add a few Tablespoons of Malted Milk Powder into the flour. I do both.
2 teaspoon salt
1 cup Grape Nuts Cereal, dry
3 cups bread flour
2 teas vital wheat gluten or KAF Whole Grain Bread Improver
1/3 cup KAF malted wheat flakes, opt.
2 teaspoons yeast
Use dough cycle. Add more flour or water as needed. At the end it should be tacky, not sticky. Cereal absorbs liquid as the machine kneads it. After first rise, form into loaf (I made a boule and placed it in a buttered round terra cotta pan).
Let rise about 30 minutes and preheat oven to 350F
Bake 35-45 til thunks or registers 190F on thermometer
Tip out of pan and cool on rack
badge posted by: dachshundlady on August 16, 2013 at 7:37 pm in General discussions
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reply by: dachshundlady on September 14, 2013 at 11:42 am
dachshundlady
Yes, the toast is great and would be even better with raisins. And I could still eat open face cheese sandwiches on raisin bread.
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reply by: karen_noll on September 14, 2013 at 10:37 am
karen_noll
Makes great toast, too!
Karen
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reply by: dachshundlady on September 14, 2013 at 3:49 am
dachshundlady
Ill have to try it with raisins. Sounds so good. All I brought this weekend was plum cake. I love the taste of cooked Italian plums
REPLY TO THIS COMMENT
reply by: omaria on September 13, 2013 at 8:14 pm
omaria
DHL, you did not bring any of it ? My 2 loaves are very nice.The hump on the 3rd one turned out to be air. about 1 1/2 inch gap between the crust and the rest of the bread. I rolled the dough out, sprinkled the raisins and cranberries on the dough and rolled it up.Maybe my rolling up was not tight enough. But we ate 1 slice and the flavor is delicious.So it certainly will be eaten.LOL.
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reply by: dachshundlady on September 13, 2013 at 5:58 pm
dachshundlady
Mmm, wish I had a loaf here in the motor home on my field trial weekend.
REPLY TO THIS COMMENT
reply by: omaria on September 13, 2013 at 5:30 pm
omaria
It turned into 3 loaves. The 2 went into 8x4 pans and the raisin one in a 9x5. The 2 look beautiful. The raisin bread has a camels hump in the middle of the loaf. That one is still in the oven. I wonder if it is just air or if there really is bread in the middle. We will see later I guess.
REPLY TO THIS COMMENT
reply by: karen_noll on September 13, 2013 at 2:52 pm
karen_noll
Great minds and all that! Mine is cooling as we speak. Had to run a quick errand when it came out of the oven, and when I came back, I could smell the bread as soon as I came off the elevator. Divine......
Karen
REPLY TO THIS COMMENT
reply by: omaria on September 13, 2013 at 2:11 pm
omaria
I am making 2 of these loaves as we speak. Mixer is doing its merry dance. Set the timer for 6 minutes and will check the dough after that. Added 1 cup of starter along with the yeast. Most likely will add raisins and cranberries to one loaf. Used butter instead of oil and only 1 tbs. of honey. Am totally out of sweetener stuff except for sugar. Added another 4 minutes to the timer.(Timer is on the mixer, I like that ). I will let you know how it all turns out.
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reply by: karen_noll on September 13, 2013 at 6:34 am
karen_noll
Thanks!
Karen
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reply by: dachshundlady on September 12, 2013 at 8:42 pm
dachshundlady
I put 3 tablespoons in the bottom of the flour measuring cup and then fill with flour.
REPLY TO THIS COMMENT
reply by: karen_noll on September 12, 2013 at 7:17 am
karen_noll
Funny you should bring this up again. I just got Grape Nuts when I food shopped yesterday, printed out the recipe, and was planning on making it today. How much malted milk powder did you use?
Karen
REPLY TO THIS COMMENT
reply by: dachshundlady on September 12, 2013 at 6:52 am
dachshundlady
Passing on a tip from another thread. Grape Nuts nugget cereal is on sale this week (9/12/13) for $1.99 at Walgreens.
REPLY TO THIS COMMENT
reply by: dachshundlady on August 30, 2013 at 8:04 am
dachshundlady
I made this again but left out the flakes and added malted milk powder. It is SUCH a great bread. Wonderful taste and terrific texture. Sliced the warm loaf and made a fried egg sandwich for supper with fresh salad. Perfect.
REPLY TO THIS COMMENT
reply by: Mike Nolan on August 18, 2013 at 11:12 am
Mike Nolan
Well, that's one way to deal with over-proofing. 🙂
REPLY TO THIS COMMENT
reply by: dachshundlady on August 18, 2013 at 6:55 am
dachshundlady
Sheryle, in my used copy the previous owner wrote "rose high and then fell- decrease applesauce by 1/3"
REPLY TO THIS COMMENT
reply by: Sheryle on August 17, 2013 at 10:36 pm
Sheryle
I have that cookbook, bought it when I got my first bread machine years ago. I've made serveral recipes from it, one of my favorites is the Applesauce Bread. Once the bread starts to get a little stale, it makes great french toast!
REPLY TO THIS COMMENT
reply by: Mike Nolan on August 17, 2013 at 2:19 pm
Mike Nolan
Looks like the copies I have of volume 1. (I bought a second copy though I still have the first one that is falling apart but stil has a number of notes I made on it.)
.
Volumes 2-6 are, IMHO, not as interesting.
REPLY TO THIS COMMENT
reply by: dachshundlady on August 17, 2013 at 1:56 pm
dachshundlady
The copyright says 1991 so it may be the old one. But I always adjust recipes anyway. I can tell by the feel with bread and what I posted is my version. If you try it, please do the same.
REPLY TO THIS COMMENT
reply by: karen_noll on August 17, 2013 at 8:05 am
karen_noll
Thanks for posting this, sounds great! I'll have to keep an eye out for that book. Seeing it in the photo reminds me that I have seen it around, so I'll keep looking. For anyone else looking to add this book to their library and are looking for a used copy, when I checked it out on Amazon, there was a warning about which version of this book was preferable. If you bought the original book (published prior to 2005), some reviewers had multiple failures following the recipes as written. The ingredient amounts underwent a huge revision for the 2005 edition and produced much better results. I can see by the cover of your book that you have the "good" version. I suspect the revisions had a lot to do with how newer bread machines work and changes to ingredients over the years, but it's good to know, anyway. The overwhelming opinion of most of the reviewers was resoundingly positive.
Karen
REPLY TO THIS COMMENT
reply by: dachshundlady on August 17, 2013 at 7:12 am
dachshundlady
I just posted the recipe I came up with under the pictures. As usual I altered the one in the cookbook. It makes GREAT toast. Some of you might like it sweeter. If you use sugar or brown sugar you would have to use less flour than with the syrups or honey. I just adjust as the machine kneads.
REPLY TO THIS COMMENT
reply by: dachshundlady on August 17, 2013 at 3:06 am
dachshundlady
Mike I found your Austrian Malt Bread in this same cookbook. I almost used the Carnation malted milk powder in this bread and then opted for the stronger stuff. And I LOVE malted wheat flakes. Eat them right out of the bag.
REPLY TO THIS COMMENT
reply by: Mike Nolan on August 16, 2013 at 11:58 pm
Mike Nolan
Very nice looking bread. I'm in a bit of a rut here, aside from some GF bread I haven't tried a new bread recipe in months.
REPLY TO THIS COMMENT
reply by: omaria on August 16, 2013 at 11:24 pm
omaria
Just perfect looking bread. I made a loaf in the crockpot baking pan. It was a little pale on top so put it under the broiler for a few minutes. It was very good bread also. . But your crumb is just perfect.
REPLY TO THIS COMMENT
reply by: robinwaban on August 16, 2013 at 9:02 pm
robinwaban
That bread looks beautiful. I'm going shopping with you. I can't believe the bargains you find! I went to the Salvation Army and found nothing. Maybe I should look for yard sales.
REPLY TO THIS COMMENT
reply by: Naughtysquirrel on August 16, 2013 at 8:04 pm
Naughtysquirrel
I'm not sure of my recipe's origin but I have made this a few times and like it...NSTopic: Your filled cookie Molds
Your filled cookie Molds
HipHop007
I found some cookie recipes from your site that used "our filled cookie molds. They are nut shaped little molds used in the Almond Cookies w/ Praline chocalte filling and Strawberry & Cream cookies. I can't find them on your site to purchase. Are they still available?
Thank you,
Gayle white
badge posted by: HipHop007 on September 20, 2013 at 11:18 am in Q & A
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reply by: pjh on September 20, 2013 at 11:54 am
pjh
Gayle, just found out the cookie molds are due back in stock Sept. 30, perhaps a bit before. Search for item 4310, walnut cookie molds. Thanks for your patience!
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reply by: KAF_Keri on September 20, 2013 at 11:50 am
KAF_Keri
Is this the item you had in mind? http://www.kingarthurflour.com/shop/items/filled-cookie-molds-set
If so, that specific item has unfortunately been discontinued. We do have a smaller, different version of that item that is currently available:
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http://www.kingarthurflour.com/shop/items/walnut-cookie/mini-madeleine-pan
.
Hope this helps. Happy baking!
Keri @ KAF
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reply by: pjh on September 20, 2013 at 11:50 am
pjh
Hi Gayle - They're not available on our shop site right now, but I have a strong suspicion (which I'm currently double checking) that they'll be back for the holidays. Sorry for the delay, but stay tuned...
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reply by: swirth on September 20, 2013 at 11:44 am
swirth
Those were called walnut cookie molds and I just now searched for you and don't see them as in stock. You could email them and ask if they might have some around:
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customercare@kingarthurflour.com
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There were 3 recipes for the molds...
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Message: 6
1/25/2007
tobermory lemon cookie recipe for walnut cookie molds
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Here is the recipe, I got it by emailing customer service:
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Cookies:
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1 cup soft butter
1/2 cup confectioner's sugar
1 tablespoon lemon powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1-1/2 cups King Arthur All-Purpose Flour
1/2 cup cornstarch
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Glaze:
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1/4 cup melted butter
1 tabelspoon lemon powder
1-1/2 to 2 cups confctioner's sugar
food coloring (optional)
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Beat the butter, confectioner's sugar, lemon powder, salt and vanilla until fluffy. Stir in the egg yolk, then mix in the flour and cornstarch until well blended. Press the dough into molds and bake in preheated 375F degree oven for 10 to 12 minutes. Cool and remove cookies from molds. Let cool completely before glazing.
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Beat the glaze ingredients together, adjusting the consistency as needed with milk or confectioner's sugar. Add a few drops of yellow food coloring if desired. To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before finishing with additional glaze. Dip each 'lemon' into additional glaze and let the excess drip back into the bowl. (A thinner glaze works better for this part). Use a spatula to cover any bare spots. and let rest on rack until the icing sets. Yield: 2 dozen lemon cookies.
---------------------------------------------
Strawberry Cookie recipe needed
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Strawberry and cream cookies
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Cookie Dough
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1/4 c (1 oz) confectioners' sugar
1/2 t salt
1 t baking powder
1 t vanilla extract
1/2 c (1 stick, 4 oz) butter
1 (3 oz) pkg strawberry Jello-O
1 1/2 c (6 1/4 oz) King Arthur Unbleached AP flour
1 egg white
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Filling
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2 c (8 oz) confectioners' sugar
1/2 c (1 stick, 4 oz) unsalted butter, soft
1 t vanilla extract
1/8 t salt (extra-fine if you have it)
1-2 T milk or cream
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For the cookies: Beat together the confectioners' sugar, salt, baking powder, vanilla extract, butter and Jell-O. When well blended, mix in the flour and egg white. Preheat the oven to 350 degrees. Lightly grease the inside of the walnut (strawberry) molds. Press 1/2 t of dough into each mold, pressing it up the sides and leaving a well in the middle. Place the filled molds on a baking sheet. Bake for 12-14 minutes, till lightly browned on the edges. Remove from the oven and cool in the molds for 10 minutes. Pop out of the molds by pressing gently on the end of each cookie. Place on a rack to finish cooling completely.
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For the filling: Beat the confectioners sugar, butter, vanilla, and salt together. Mix in milk or cream a bit at a time till the filling is a medium-soft, spreadable consistency (the filling should hold its shape). Drop a scant teasponful of filling onto the flat side of half the cookies. Top with another cookie. Let the filling set up for several hours. Store the cookies in airtight containers for several days, or freeze for long storage. Yield: approximately 2 dozen cookies.
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Subject: walnut cookie mold recipe
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10/16/2004
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I cannot find my copy of the recipe that came with my walnut cookie molds, and I need to bake them for tommorrow. Can anyone help me out?
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10/16/2004
kimbob
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walnut cookie mold recipe
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CookKim, I don't have the molds but I have the Oct 2003 KAF catlg with the recipe they printed for the molds. It's called Walnut Cookies with Praline Chocolate Filling. Is that the one? I can type it out for you if you want.
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walnut cookie mold recipe
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Cookies:
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1 cup (2 sticks) unsalted butter
1/4 tsp salt
2/3 cup sugar
1/2 cup confec. or glazing sugar
1 tsp vanilla ext.
1/2 tsp. almond ext.
2 drops bitter almond oil, optional
1 large egg plus 1 egg yolk
2 1/4 cups KA unbleached ap flour
1 cup toasted almond or hazelnut flour OR an additional 1/4 cup ap flour
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Beat together the butter, salt, sugars, flavorings, egg and yolk. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle.
Press 1 tsp. of dough onto the bottom and sides of each ungreased walnut mold. Place the filled molds on a baking sheet and bake in a preheated 375 degree oven for 7-9 minutes. The cookies should not brown except for very lightly around the edges. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack; they'll become crisp.
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Part 2 - Filling:
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8 ounces (1/2 can, about 7/8 cup) praline paste
6 ounces chopped bittersweet chocolate or 1 cup bittersweet chips
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Melt the praline paste and choc together in a double boiler or in a microwave on low power. Fill the cooled cookies, using about 1/2 tsp. for each. Sandwich pairs of cookies, pressing the halves together gently. Allow to stand until the filling is set, several hours at (cool) room temp, or 2-3 hours in a refrigerator.
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Yield: 7 dozen filled cookies
---------------------------------------------------------White or Chocolate Cake Recipe
happyone179
Hi Eveerybody,
I am in need of a white or chocolate cake recipe that is moist and very good tasting. Thanking you in advance.
badge posted by: happyone179 on October 10, 2013 at 4:59 pm in General discussions
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reply by: KitchenBarbarian aka Zen on October 11, 2013 at 12:21 am
KitchenBarbarian aka Zen
Here's a moist, rich chocolate cake that might be what you're looking for.
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reply by: hickeyja on October 10, 2013 at 10:42 pm
hickeyja
This is my favorite chocolate cake. http://community.kingarthurflour.com/node/4673 It is very moist, keeps well and freezes well. The penuche frosting is wonderful too. Jan
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reply by: swirth on October 10, 2013 at 10:35 pm
swirth
I'm having trouble doing copy/paste of the yellow cake recipes that I want to post here so I'll just give you the links to the recipes...the first two are from cooksgirl who did yellow cake trials and she had the first one as the winner and the 2nd one is her runner up...wish I could do the copy/paste as she had lots more commentary in the stuff I want to include:
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http://community.kingarthurflour.com/node/2881
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http://community.kingarthurflour.com/node/4948
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Here's another great yellow cake recipe from MrsM:
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http://community.kingarthurflour.com/node/5475
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Here's a great chocolate cake from the yellow cake lady, cooksgirl:
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http://community.kingarthurflour.com/node/2864
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reply by: jackie429 on October 10, 2013 at 9:52 pm
jackie429
The ice water cake has an emotional background for me. My mother always made it for my birthday cake when I was small and for that reason only, it's my favorite.
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reply by: jackie429 on October 10, 2013 at 9:49 pm
jackie429
I for one would love a good yellow cake recipe.
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reply by: Livingwell on October 10, 2013 at 8:31 pm
Livingwell
Either the Hershey's recipe or Crazy Cake, aka Cake-in-the-Pan, are my go-to chocolate cake recipes. I don't have a good recipe for yellow cake or white cake. I tried the Tender White Cake here on the site and didn't have good luck with it.
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reply by: happyone179 on October 10, 2013 at 7:59 pm
happyone179
Thank You to Everyone that responded!!!!! All of the cakes that were recommended sound great. I have to Sunday to make up my mind. I am going to make 2 of them tomorrow and give them to my kids to try. Then I pick the one they liked best. This is such a wonderful site, all of you have been so helpful and responded so quickly.
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reply by: swirth on October 10, 2013 at 7:24 pm
swirth
Here is our favorite chocolate cake...I've been baking it for 54+ years:
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http://community.kingarthurflour.com/node/2744
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Let me know if you could use a couple or three wonderful yellow cake recipes.
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I'll search for chocolate cake favorites from the oldBakingCircle in a bit and will post if I can find them.
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reply by: swirth on October 10, 2013 at 7:20 pm
swirth
Here are the white cake favorites from the oldBakingCircle:
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---------------------
Here is a past post of mine with several wonderful white cake recipes.
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Reply by swirth on April 13, 2012 at 3:38 pm Here are some long time favorite white cake recipes from the oldBakingCircle that would work quite well for you:
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Silver White Cake
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2 1/4 c. Softasilk flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. soft shortening
1 c. milk
1 t. flavoring
4 egg whites (1/2 to 2/3 cup), beaten
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Heat oven to 350°F. Grease and lour two layer pans, 8 or 9 x 1 1/2" or an oblong pan, 13x9 1/2x2". Measure flour by dip-level-pour method or by sifting. Blend flour, sugar, baking powder and salt. Add shortening, 2/3 c. of milk and flavoring. Beat 2 minutes, medium speed on mixwe or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk and egg whites. Beat 2 more minutes, scraping bowl frequently. Pour into pan(s). Bake layers 30-35 minutes, oblong 35-40 minutes. Cool. Elegant with lemon filling, a fluffy icing and flaked coconut.
---------------------------
Submitted by: lsb
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Classic White Cake
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• 2 1/4 c. flour
• 1 2/3 c. sugar
• 2/3 c. shortening
• 1 1/4 c. milk
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. almond extract
• 5 egg whites
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Preheat oven to 350 degrees. Grease and flour pan.
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Beat flour, sugar, shortening, milk, baking powder, salt, and almond extract in a large bowl on medium speed for 30 seconds or until well blended. Beat on high speed for 2 minutes. Beat in egg whites and beat on high speed for an additional 2 minutes.
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Bake 40 minutes in 9 x 12 pan; 30 minutes for 8 or 9 inch round pans (2 layers). When cool, frost with Buttercream Frosting (recipe follows).
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Butercream Frosting
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• 4 cups powdered sugar
• 1/2 c. butter
• 1/2 c. shortening
• 1 tsp. almond extract
• 3 Tbsp. milk
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Combine all ingredients and mux until well blended.
--------------------------------
Ice Water White Cake
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Submitted by: macy
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I found this recipe for ice water white cake on another forum. It was in a thread where several white cakes had been tested and this emerged the clear favorite. It's from an old cookbook, A World of Baking by Delores Casella. I tried it and it is now my favorite white cake too. It is not at all dry, but take care not to overbake. You should use a toothpick or cake tester because it doesn't spring back when you touch it.
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I get nice even layers baking at 300F convection for 30-40 minutes, one rung below center (what my oven manual recommends). For me, they bake nice and flat when I spray the pan with Baker's Joy, but they dome a bit when the pans are buttered and floured. For some reason the sides climb nice and high with the Baker's Joy, but set too quickly with the butter.
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Some other tips:
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-Beat the egg whites to soft peaks instead of stiff. They'll be easier to fold in and the crumb will be more even.
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-Sifted into the measuring cups and swept with a straight edge (per RLB in the Cake Bible), my cake flour weighed 325 gm (11 1/4 oz).
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Ice Water White Cake
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With the exception of the water, which should be ice cold, all ingredients should be at room temperature.
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• 3 and 1/4 cups sifted pastry or cake flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup butter or margarine
• 2 cups superfine granulated sugar
• 1 and 1/2 cups ice water
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup egg whites (about 4)
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Sift the flour with the salt and baking powder. Cream the butter or margarine and gradually add 1 and 1/2 cups of the sugar. Beat until mixture is light and fluffy. Combine ice water and flavorings. Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat. In another bowl, beat the egg whites until foamy, gradually beat in the remaining 1/2 cup sugar, and beat until stiff and glossy. Very carefully fold this merringue into the batter, folding just until no traces of white can be seen. Turn batter into 3 8-inch round layer pans that have been buttered and floured. Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto racks. Fill and frost as desired.
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reply by: jackie429 on October 10, 2013 at 6:58 pm
jackie429
Thanks for the white cake heads up. I'll look that one up and try it. I have made "crazy cake" or "whacky cake" as I have heard it called. I agree it is good and moist.However, I would recommend the Hershey's cake if I had my choice. Give it a try, anyway.
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reply by: Mike Nolan on October 10, 2013 at 6:48 pm
Mike Nolan
For a moist white cake, look up recipes for a WASC (white almond sour cream cake), the classic 'wedding cake' recipe. There's a very good one in the King Arthur Baking Companion under the name 'Elegant White Cake', as I recall. The sour cream ensures that the cake is very moist.
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reply by: Mike Nolan on October 10, 2013 at 6:54 pm
Mike Nolan
Cake-in-the-pan, also known as crazy cake, is very moist, and is my wife's favorite chocolate cake recipe. I have a recipe posted under the former name, I think swirth has one posted under the latter, the two recipes are almost identical.
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reply by: jackie429 on October 10, 2013 at 5:51 pm
jackie429
I discovered the chocolate cake recipe on the back of the Hershey's cocoa can several years ago. It is now my go to chocolate cake. It is super quick and easy to make. I keep a layer or two in my freezer at all times. The frosting recipe is really good as well. Everyone I serve it to gives rave reviews and wants the recipe.
JackieTWO QUESTIONS
Mrs Cindy
First, I don't remember which member, might have been Cindy Leigh, I'm not sure, who gave us the tip about replenishing the last few tablespoons of buttermilk in the bottle with regular milk to make more buttermilk. Whoever gave us that tip please stand up and take a bow! You have saved me, and I'm sure others, countless $$'s, hours and frustrations with this one tip. I have had the same pint bottle of buttermilk in my refrigerator for MONTHS! Everytime it gets below 1/2 bottle, I top it off with whatever milk I have on hand and viola!, buttermilk! I love this tip. Thank you, thank ou, thank you!
Which brings me to the next question. I made the Texas Sheet cake this morning. It just came out of the oven. I made the chocolate one that uses buttermilk. I made it in a 13"x9" pan. Baked for 30 minutes. It looks and smells terrific.
Now, can I cool this and stick it in the freezer as is, for service on Wednesday? I plan to thaw it on Tuesday evening and warm it in a slow, 300F, oven on Wednesday morning and then pouring the chocolate frosting over it. Will this work or do I need to do the frosting now? I really wanted to be able to freeze for freshness and frost later. Any comments, suggestions?
~Cindy
badge posted by: Mrs Cindy on September 23, 2012 at 12:20 pm in Q & A
tags: buttermilk, chocolate sheet cake, frosting, Texas sheet cake
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reply by: Mrs Cindy on September 30, 2012 at 10:11 am
Mrs Cindy
This is the recipe I used. I wanted one with buttermilk and this was the one. I made it in a 9"x13" pan, so the cake portion was thicker than making it in a jelly roll pan. This could be divided into two 8"x8" pans and then freeze one. Really an evil, moist, rich cake. Not a child's cake. This is an adult cake all the way!
I made the cake on Monday and froze it. On Wednesday I took it out of the freezer and put it in a 325F oven for 20 minutes while I made the warm frosting. The cake was hot when I frosted it. Yummy, yummy, yummy!
Texas Sheet Cake - Chocolate Buttermilk Sheet
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1cup boiling water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:
Cake
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.
~Cindymoist yellow cake
Submitted by cooksgirl on April 22, 2003 at 5:52 pmDESCRIPTION
Moist Yellow Cakeadd to my Recipe Box Tweet this post to Facebook
SUMMARY
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INSTRUCTIONS
This recipe from Shirley Corriher's cookbook, CookWise. I have not changed the ingredients but have added the weights she quotes in earlier pages. This is a tall cake and can be split in half and then iced for a two layer cake."Do you love a featherlight, airy cake, or do you like fine, close, silky texture and melt-in-your-mouth tenderness enough to give up a little lightness for that smoothness?
If lightness is your first concern, you should choose a mixing method like creaming that gives prime importance to volume and aeration. On the other hand, if you are a texture person, you should choose the two-stage method, which prevents gluten development." From page 141 of CookWise.
I have included the directions for both the creaming method and the two-stage method. The ingredients are the same. I have not made the creaming method cake since I am a texture person and have been very happy with her two-stage method cake.
2 large eggs, room temperature (3 1/2 oz)
3 large egg yolks, room temperature (2 oz)
6 TBSP and 2 TBSP buttermilk, 1/2 cup total, room temp (4 1/2 fl. oz)
1 tsp vanilla
1 1/2 cups cake flour (7 oz)
1 1/3 cup sugar (9 1/2 oz)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature (1 stick)
1/3 cup oil (2 1/2 fl. oz)Place oven rack in lower third of oven and preheat oven to 350.
Grease, put parchment paper, grease and flour a 9x2 round cake pan. This cake will rise 2 inches while baking so be sure you have a 9x2 pan instead of a 9x1-1/2 pan. Stir the eggs, yolks, vanilla and 6 TBSP of buttermilk together in a 2 cup glass pyrex measuring cup.
Mix the flour, sugar, baking powder and salt in mixer with the WHISK attachment on low speed for 30 seconds. Add the butter, oil and remaining 2 TBSP buttermilk. Mix on low to moisten the ingredients, about 10 seconds. Increase speed to medium (speed #5) and beat for 1 1/2 minutes. Scrape down the sides. Add a third of the egg mixture and beat on medium (speed #5) for 20 seconds. Scrape down the sides and repeat two more times.
Pour the batter into prepared pan and bake for 35-38 minutes until a tester inserted within an inch of the center comes out clean and the cake springs back when lightly pressed in the center. (This takes closer to 40 minutes in my oven) The cake probably won't shrink from the sides until after it's out of the oven.
Cool in pan for 10 minutes. Invert on cooling rack and continue cooling.
Place the mixer bowl and whisk beater in the freezer. Measure the sugar into a ziploc bag, seal and place in the freezer to chill for about 20 minutes.
Place a shelf at the top of the lower third of the oven and preheat to 350.
Grease, put parchment paper in, grease and flour a 9x2 round cake pan.
Sift flour, baking powder, and salt 3 times. Measure buttermilk in a glass measuring cup and add the vanilla.
Cream the butter on medium speed in a mixer with the whisk attachment until light in color, about 3 minutes. Add the sugar in a steady stream with the mixer running. Continue beating the butter-sugar mixture for 3-4 minutes, scraping down the sides of the bowl once. Add the eggs and the yolks one at at time, beating on medium speed for about 30 seconds after each addition. Continue to beat until the mixture is light and airy looking, another 1-2 minutes.
Remove the bowl from the mixer and stir in the oil. Fold in half the flour mixture with a large rubber spatula. Scrape down the sides of the bowl, then fold in half of the buttermilk-vanilla mixture. Fold in the remaining flour and scrape down, then the remaining buttermilk-vanilla mixture.
Pour the batter into the prepared pan. Smooth the batter with the rubber spatula, leaving the edges a tiny bit higher than the center. Bake until a toothpick inserted an inch from the center comes out clean, about 35 minutes. The sides should just begin to pull away from the pan when you place the cake on the rack to cool.
Let cool in pan for 10 minutes. Invert and turn over to continue cooling on rack.
moist yellow cake - runner up
Submitted by cooksgirl on May 05, 2003 at 6:11 pmDESCRIPTION
Moist yellow cake - Runner upadd to my Recipe Box Tweet this post to Facebook
SUMMARY
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INSTRUCTIONS
This recipe is very similar in taste to the Shirley Corriher moist yellow cake that I have already posted. The texture is not quite the same but still very good. The advantages of this cake compared with the Cookwise moist yellow cake are (1) that it makes two layers to start with instead of one layer, (2) only uses 3 eggs instead of 5 eggs, and (3) uses all purpose flour and cornstarch instead of cake flour. It is a very good runner up.2 1/2 cups bleached all-purpose flour (11 1/4 oz)
1/4 cup cornstarch (1 oz)
4 tsp baking powder
1/2 tsp salt
1 cup whole milk, room temperature (8 1/2 fl. oz)
3 large eggs, room temperature
2 tsp vanilla
2 sticks or 1 cup butter, room temperature
2 cups sugar (14 oz)Adjust oven rack to middle position and preheat oven to 350. Grease, put parchment paper in, re-grease and flour two 8x2 round cake pans.
Mix milk, eggs and vanilla in a 2-cup glass measuring cup and set aside. Mix flour, cornstarch, baking powder and salt in a large mixer bowl. Beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces.
Add about 1/3 of the milk mixture; beat on low until the mixture is smooth, about 20 seconds. Add remaining milk mixture in two stages, beating 20 seconds after each. After last addition, increase speed to medium speed #5 and beat until batter is just smooth, about 1 minute. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.
Bake until toothpick inserted in the center of cake comes clean, about 35-40 minutes. Remove from oven and set on wire rack for 10 minutes. Remove from pans and continue cooling on wire rack.
Notes:
1. I used superfine sugar.
2. I weighed the flour, then sifted it into my kitchen aid mixer bowl with the other dry ingredients.
3. I cut the butter into TBSP size pieces before adding to the dry ingredients.
4. The batter was thick and seemed kind of lumpy when I was putting it into the pans.
5. These were tall 8" layers. Be sure and use 2 inch tall pans instead of 1 1/2 inch pans.
6. It only took 38 minutes in my oven to bake.half sheet cake
Submitted by MrsM on September 03, 2007 at 12:46 pmDESCRIPTION
Half Sheet Cakeadd to my Recipe Box Tweet this post to Facebook
SUMMARY
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INSTRUCTIONS
I had to make a 1/2 sheet cake for my MIL's 80th birthday, and here what I came up with. Everyone had a second piece, it was just outrageously delicious. I will put this into my recipe files, and add a picture. I see my pictures that I added of the county fair wins are not showing up, I will have to call KAF and see what is up with this.MrsM
All-Occasion Downy Yellow Butter Layer Cake
Ruth Levy Berenbaum, Cake Bible, page 396 large egg yolks
1 cup milk (8 1/2 ounces)
2 1/4 teaspoons vanilla
3 cups sifted cake flour (10 1/2 ounces) OR 10 1/4 ounces bleached AP flour
1 1/2 cups sugar (10 1/2 ounces)
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, softenedPosition rack in the middle of the oven and preheat to 350°. Butter two 9 round cake pans and line with buttered and floured parchment paper. Or do the above with two sheet pans and make two recipes - one recipe will make one 1/2 sheet pan, 11.5 x 17.5 inches x 1 inch deep.
In a pyrex mixing cup, combine the yolks, 1/4 cup (2 ounces) milk and vanilla.
Stir together all the dry ingredients.
Cream the butter in the mixing bowl to soften. Add the dry ingredients to the mixing bowl and mix until the butter is incorporated and there are no large pieces remaining. Add the remaining 3/4 cup milk (6 1/2 ounces) and mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pans and smooth the surfaces. Bake the layers on the middle rack of the oven for 25-35 minutes, until a toothpick inserted near the center comes out clean. Bake a sheet cake for 16-18 minutes. The cake should start to shrink from the sides of the pans only after removal from the oven. Cool the layers in the pans on racks for 10 minutes, then invert onto racks to finish cooling.
STABILIZED WHIPPED CREAM
Ruth Levy Berenbaum, Cake Bible, page 2552 tablespoons (.5 ounce) powdered sugar
1 teaspoon cornstarch
1 cup (8 ounces) heavy cream
1/2 teaspoon vanillaMix the place powered sugar and cornstarch in a small saucepan, and gradually stir in 1/4 cup of the heavy cream. Bring to a boil, stirring constantly, and simmer for just a few seconds until the liquid is thickened. Cool to room temperature; this mixture must not be warm when added to the remaining cream, it must be cold. Add vanilla. Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly. Add the cornstarch mixture and beat until stiff peaks form when the beater is raised.
Refrigerated up to 24 hours, this will not water out. Makes 2 cups. To frost a sheet cake you will need to start with 5 - 5 1/2 cups unwhipped cream.
CREME PÂTSSIERE
This classic French custard can be made up to two days ahead. It is a compilation of several recipes, but pastry cream recipes are all very similar.
1 cup each whole milk and heavy cream
1/2 cup sugar
6 egg yolks
1/4 teaspoon salt
1/4 cup corn starch, sifted (1 ounce)
1 tablespoon flour
2 teaspoons vanilla
2 tablespoons unsalted butter, cut into chunksFor thick filling, necessary for a layer cake. One recipe will fill a 9 cake. To fill a 1/2 sheet cake, you will need 3 recipes of the above. It can all be made at once in a large Dutch-oven size pot.
Heat milk/cream in a 2 quart saucepan until hot but not simmering.
Whisk the sugar, egg yolks and salt in a large bowl until thick and lemon-colored; 3-4 minutes. Add cornstarch and flour, whisk to combine. Slowly whisk in about 1/2 cup of the hot milk/cream. Return this mixture to the saucepan and cook over low heat, whisking constantly and scraping pan bottom and sides as you stir, about 6-10 minutes. Off heat, stir in vanilla and butter. Place pot in an ice water bath and whisk until cooled to room temperature. Transfer to another container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until set; can be refrigerated overnight. To ensure that pastry cream does not thin out, do not whisk once it is set.
devil's food cake- a chocolate cake that's got it all
Submitted by cooksgirl on May 16, 2003 at 7:44 pmDESCRIPTION
Devil's Food Cake- A chocolate cake that's got it alladd to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 0 File under cakes
INSTRUCTIONS
This recipe is from Pam Anderson's cookbook, CookSmart. I have edited the directions to be a little more specific than she has in her version.2 cups sugar (14 oz) (I used superfine)
1 3/4 cups cake flour (6 oz)
2 TBSP cornstarch
1 tsp baking soda
3/4 tsp salt
2/3 cup dutch cocoa (2 oz) I use Pernigotti from Williams-Sonoma
3/4 cup boiling water (6 fl. oz)
1/2 cup sour cream (4 1/2 fl. oz)
1 tsp vanilla
4 large egg whites, room temperature
14 TBSP butter, melted but not hotAdjust oven to lower middle position and preheat oven to 350. Generously grease and flour two 8x2 inch round cake pans. I also put parchment paper in the bottoms.
Whisk sugar, flour, cornstarch, baking soda and salt in large bowl of stand mixer and set aside. (I weighed all the ingredients and then sifted them into my large stand mixer bowl instead of the whisking)
Place cocoa in medium bowl. Whisk in 3/4 cup boiling water until smooth. Stir in sour cream and vanilla. Set aside.
Mix melted butter into dry ingredients with paddle attachment on low for 1 minute. Mixture should be combined but will not look smooth like batter. Add cocoa mixture, increase speed to medium (#5) and beat for 2 1/2 minutes until batter is smooth. While batter is mixing, beat egg whites with hand mixer until they reach soft peaks.
Remove mixer bowl from stand and carefully fold in egg whites with a large whisk until no visible streaks of egg whites are left. Divide batter into pans (about 1 lb. 5 oz of batter in each pan). Bake until skewer inserted into center comes out with wet crumbs, about 30-35 minutes. Remove from oven and let cool on wire rack for 10 minutes. Invert and turn out onto wire racks to continue cooling.
Topic: TWO QUESTIONS
TWO QUESTIONS
Mrs Cindy
First, I don't remember which member, might have been Cindy Leigh, I'm not sure, who gave us the tip about replenishing the last few tablespoons of buttermilk in the bottle with regular milk to make more buttermilk. Whoever gave us that tip please stand up and take a bow! You have saved me, and I'm sure others, countless $$'s, hours and frustrations with this one tip. I have had the same pint bottle of buttermilk in my refrigerator for MONTHS! Everytime it gets below 1/2 bottle, I top it off with whatever milk I have on hand and viola!, buttermilk! I love this tip. Thank you, thank ou, thank you!
Which brings me to the next question. I made the Texas Sheet cake this morning. It just came out of the oven. I made the chocolate one that uses buttermilk. I made it in a 13"x9" pan. Baked for 30 minutes. It looks and smells terrific.
Now, can I cool this and stick it in the freezer as is, for service on Wednesday? I plan to thaw it on Tuesday evening and warm it in a slow, 300F, oven on Wednesday morning and then pouring the chocolate frosting over it. Will this work or do I need to do the frosting now? I really wanted to be able to freeze for freshness and frost later. Any comments, suggestions?
~Cindy
badge posted by: Mrs Cindy on September 23, 2012 at 12:20 pm in Q & A
tags: buttermilk, chocolate sheet cake, frosting, Texas sheet cake
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reply by: Mrs Cindy on September 30, 2012 at 10:11 am
Mrs Cindy
This is the recipe I used. I wanted one with buttermilk and this was the one. I made it in a 9"x13" pan, so the cake portion was thicker than making it in a jelly roll pan. This could be divided into two 8"x8" pans and then freeze one. Really an evil, moist, rich cake. Not a child's cake. This is an adult cake all the way!
I made the cake on Monday and froze it. On Wednesday I took it out of the freezer and put it in a 325F oven for 20 minutes while I made the warm frosting. The cake was hot when I frosted it. Yummy, yummy, yummy!
Texas Sheet Cake - Chocolate Buttermilk Sheet
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1cup boiling water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 to 2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:
Cake
Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.
~CindyDachshundlady's Big Chewy Oatmeal Cookies
Livingwell
May I say yummy?!?! I have been meaning to make these since MaryAnn recommended them to me *last year*. There's no time like the present, right?, so I made them this morning. They have to be the best oatmeal cookies I've ever made! They met all my criteria for an oatmeal cookie in that they were thick, chewy, and delicious! I followed MaryAnn's instructions to the letter except for two things: 1. I only used 1 tsp. cinnamon because I use Penzeys Extra Fancy Vietnamese Cinnamon, which is *extremely* strong, and I didn't want the cinnamon to overwhelm the flavor of the oats (and I could have used a tad less). 2. I used 1-1/2 C. semisweet chocolate chips instead of raisins because himself's favorite cookie is oatmeal and mine is chocolate chip, and this way we both get what we want. I love the texture and chewiness from using both rolled oats and quick-cooking. They baked up at exactly 13 minutes in my oven, even though I was a little hesitant to take them out when they still looked so wet in the middles. I needn't have worried, though - they are perfect! Rolling the dough into 1-1/2 inch balls made fifty 2-1/4 inch cookies that are just shy of 1/4-inch thick. I think next time I will do a couple of things differently. I will only use 1 C. of chips or try the cookies as straight oatmeal with no add-ins, and I will roll the dough into 2-inch balls for bigger cookies. This recipe proves once again that you find the best recipes from other bakers instead of out of cookbooks! Thank you, MaryAnn, for sharing your recipe! I think I just found a new favorite oatmeal cookie. Himself took a picture and up loaded it for me so you can see how nicely they came out. ( I don't know why the title didn't come out capitalized, as it was when he typed it out.)
badge posted by: Livingwell on February 05, 2014 at 2:24 pm in General discussions
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reply by: swirth on February 05, 2014 at 6:56 pm
swirth
For so many years on the oldBC, this KAF recipe was always getting rave reviews...it is from their Cookie Companion Cookie Cookbook:
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http://onebrightcorner.blogspot.com/2012/03/one-and-only-oatmeal-cookie....
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reply by: robinwaban on February 05, 2014 at 6:26 pm
robinwaban
Made the cookies called Farmhouse Oatmeal Cookies. It called for 6 oz. butter melted and then added to 2c. Oatmeal and 1tbsp. Water. I had to let the oatmeal absorb the butter and water for 5 minutes, then add 1/2 tsp baking powder, 1.5 c. brown sugar, 1/4 tsp cinnamon and 1/8 tsp salt and stir vigorously. Then add 1 egg and 1 cup of raisins, stir vigorously. Then 5 oz. APF. I used a 1.5 in diameter scoop and baked at 350. They were "perfect" as noted by DH. This recipe instructed me to use dark raisins, rinsed, and patted dry. Never saw that before!
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reply by: Livingwell on February 05, 2014 at 3:23 pm
Livingwell
Cass, here is the link to Dachshundlady's oatmeal cookie recipe:
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http://community.kingarthurflour.com/content/big-chewy-oatmeal-cookies
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Be forewarned, though, they are addictive! Between your cake recipes and MaryAnn's cookie recipe, I got three new recipes that are better than those I've tried out of cookbooks recently. Now I have friends to think of when I make their recipes, and that makes me happy.
.
Robin, our snowblower broke (again!) a few years ago, so we hired a snow plowing business. It's nice not to have to do it, but we have to wait until they get around to us, and that wasn't until noon today!
.
I have seen other cookie recipes that call for melting the butter first, but it's gotten mixed reviews on the results. Does melting the butter make the cookies soft and chewy? If you try it, please post your results. I trust the opinions of people I know more than I do reviewers I don't know.
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reply by: robinwaban on February 05, 2014 at 2:55 pm
robinwaban
Torture, torture, torture!!! It's snowing here in Boston and I went out with my beloved snowblower twice already. My treat is to bake something sinful. Is it your cookie recipe? Took Nancy Baggett's Simply Sensational Cookies cookbook from the library. I liked it so much I ordered it. She recommends melting the butter in the microwave so that it's melted, but still has some of it's shape. She does this instead of creaming normally room temp butter with sugar. Very interesting concept. I'm anxious to try it. She has wonderful cook books and I trust her methodology.
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reply by: KIDPIZZA on February 05, 2014 at 2:50 pm
KIDPIZZA
LIVINGWELL:
Good morning friend. Tell me Penelope, where would one find this fine recipe if one wanted to view it fior possible production...HMMMMM.
.
I am very happy Penelope that you did a fine job in this baking project.
.
Have a nice day my friend.
.
~CASS.
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reply by: Livingwell on February 05, 2014 at 2:36 pm
Livingwell
Ghensel, mine have crispy edges, but the rest of the cookies are chewy. I had to put them in the freezer because I couldn't stop eating them!
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reply by: ghensel33 on February 05, 2014 at 2:29 pm
ghensel33
My husband loves these cookies. Your post made me realize I baked them too long. They came out rather cripsy this time.big chewy oatmeal cookies
Submitted by dachshundlady on February 15, 2013 at 8:00 amDESCRIPTION
Original recipe came from a little bakery in Vermont. I have tweaked it a bit but we sure love them. If not overbaked, they are chewy and slightly thick. The secret is adding a small proportion of quick oats to the mix.add to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 45 cookies File under baking, desserts and sweets
INGREDIENTS
1/2 cup soft butter(I use salted)
1/2 cup Crisco
1 1/4 cup brown sugar
1/3 cup white sugar
1/4 cup honey1 egg plus 1 yolk
1 1/2 teas vanilla1 1/3 cup AP flour
scant 3/4 teas salt
3/4 teas baking powder
1 1/2 teas cinnamon2 3/4 cups rolled oats
1 1/4 cup quick oats1 1/2 - 2 cups plumped raisins (dark, golden or both)
INSTRUCTIONS
Cream fats and sugars in a Kitchen Aid (med hi) for 2-3 minutes. Add eggs and vanilla. Beat for 6-7 minutes*(I beat most of my drop cookies a long time after I add the eggs. You don't have to do this) Have dry ingredients already whisked together and add to wet. Beat on low for about a minute. By hand mix in oatmeals and then raisins.
I like to leave dough in fridge for an hour before forming and baking.
Drop by rounded 2Table measure onto parchment lined sheets, about 3" apart.
Bake Convection 325 for 12-15 depending on your oven
Regular 350 15-18 depending on your oven
Cookies should be a little brown on edges and very slightly tan on top but still wet looking and pale in middle.
Let cool on sheet for 3-4 minutes and remove to cooling racks.comments
Submitted by Joan~Ga girl on Sat, 2013-02-16 23:37.
Sounds good, added to my recipe box will let you know when I bake them.
Submitted by dachshundlady on Tue, 2013-02-19 07:47.
Yes, just watch them carefully. If they get too tan they will not be chewy. I have to force myself to take them out while the center still looks a bit wet. Then they sit on sheet for a few minutes so I can transfer them. They cook a bit more as they cool on racks.
Submitted by dennis93277 on Sun, 2013-03-31 12:46.
Dachshundlady I made these cookies to take to work. We are total of four guys, and the entire batch was gone in less than a day. I think this shows just how good this recipe is. Thanks for sharing, and I will make them again and again.
Submitted by dachshundlady on Wed, 2013-05-01 12:11.
Glad you guys liked them, point man.
Submitted by mike cronin on Tue, 2013-04-23 00:30.
mike cronin will win the Ca. state fair this yr with gluten free cookies
2 kinds, one from BOB'S Red Mill soy flour Witch has served me well in the past. you may check the records Ca.State fair. Road in on my laurals last year Sorry bob we only took 2nd last Yr.it want happen again
well King Arthur this is how i see it . I slip your gluten free flour in where i put bobs flour This should make one first place cookie C U AT THE FAIR
Ca. FAIR THAT ISGood roll for cheesesteak sandwiches?
frick
I looked at the KAF recipe & it got pretty bad reviews. Not that I've ever eaten a Philly Cheesesteak, but I am curious about the roll. Does Mike's Stuffed Baguette (unstuffed) come close?
badge posted by: frick on September 09, 2014 at 5:57 pm in General discussions
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reply by: Mike Nolan on September 27, 2014 at 12:26 pm
Mike Nolan
I have not, since I make them in a pan that is designed to make five 12" rolls. I don't think making them shorter would affect the baking time much, though. I make hot dog buns all the time, and the baking time and temperature are about the same.
#
I'm thinking I need to try a half-recipe of this roll, since five 12" rolls is more than the two of us would eat these days. My wife usually uses a half roll (or less) for a sandwich anyway.
#
These rolls make pretty good tuna melts and pizza bread.
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reply by: cwcdesign on September 27, 2014 at 11:22 am
cwcdesign
Hey Mike, question(s) about your hoagie roll recipe. Do you ever make them smaller than a foot long? Maybe 6 or 8" - would there be any changes to baking time? Since I don't have a bread machine, I'd be making them in the stand mixer - any difference in mixing directions?
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You can see that I'm still new to this when different directions intimidate me 🙂
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reply by: horses272 on September 18, 2014 at 7:34 am
horses272
Swirth, Thank- you for posting the hoagie roll recipe, I have been looking for awhile for a recipe like this!
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reply by: frick on September 17, 2014 at 8:05 pm
frick
Good to know. When I first began making yeast breads, back in the 70's, I soon found I wasn't one of those who loved kneading. At some point I bought the least costly KA for assistance. That was the only way I could cope with the oatmeal bread recipe I had found in Sunset. I don't even remember whether the oatmeal was soaked or not, but I remember the strange and messy part. The dough was mixed, all but for the oil, which was kneaded in last. To this day, I have no idea how that made a recipe work better. It wasn't easy, even with a dough hook. I don't plan on making cheesesteak sandwiches, and may cut the dough in squares or oblongs with the intent of using part of them for italian sausage sandwiches and part for crostini.
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reply by: cwcdesign on September 17, 2014 at 7:46 pm
cwcdesign
First of all frick, cheesesteak sandwiches are subs (hoagies, grinders, etc) so the rolls tend to be larger.
Next time I'll make 6 - they were a little smaller than a large sub roll - just the right size for my boys, but I still think a little smaller is the way to go - PJ mentioned in the blog post that you could make 6 instead.
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Another note about the recipe that we realized yesterday. There is olive oil in the bread which is fine, but PJ said the dough is so sticky that you should form them on an oiled surface with oiled or wet hands. I think I added too much oil to the outside of them making them taste a little oily and it may also have inhibited the rising? Anyway - a wet surface next time.
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reply by: frick on September 17, 2014 at 7:35 pm
frick
Carol, I just looked at the KAF recipe you cited and noticed it uses 4 cups of flour but makes only 5 rolls.. Aren't those awfully large rolls for a sandwich? They sound like ciabatta with a non-Italian name. After looking back at the recipe, it hardly differs from my sandwich bread recipe. KAF: 17 oz flour (mine 18.25); same amount of liquid and salt, less yeast. Olive oil 3/4 ounce more than my butter, no honey. I have to make these just to see how that difference comes out. My bread is light. The rolls should be also.
.
Darn, I have the urge to start them now but it's way too late in the day.
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reply by: cwcdesign on September 15, 2014 at 8:22 am
cwcdesign
I made the no-knead rolls that kaf-sub-rius posted the link for yesterday. They were very good, soft inside with lots of flavor, a little chewy which we liked. They were a little bit flat (but still good inside) and I may have over proofed them or maybe a little too much water (based on comments in the thread). For someone who likes salt, I thought there was a little too much, so I'll cut back next time. Will definitely make them again.
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And, I took a recommendation from Pioneer Woman - I bought deli roast beef, shaved and heated for the meat - works really well, but she made a sauce out of white Velveeta and I made a cheddar sauce with cream and freshly grated cheddar.
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reply by: chiara on September 14, 2014 at 11:15 pm
chiara
We live in Penna close to Philly and am pleased that I can regularly find the fixings for cheese steaks in the grocery stores. That is, shaved beef, (oblong) club rolls, and provolone cheese. No cheese whiz for us and no sautéed onions. Just shaved beef topped with provolone cheese on a toasted club roll! Mmmmmmm!
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reply by: psycnrs1 on September 14, 2014 at 6:06 am
psycnrs1
Growing up outside of Philly I can tell you cheese whiz is a popular option on the sandwich. Not my choice but it is a staple. The sub rolls are water rolls shaped oblong not round. No egg or milk. KathyG
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reply by: frick on September 11, 2014 at 12:22 pm
frick
I mentioned Cheeze Whiz because in googling a recipe for cheese steak sandwiches, that turned up a time or two. Appalling.
.
Of course I have a story relating to that. Once, in let us say the middle of my life, I went back to design school. Two years, year round, full time. So there was a party and I, in spite of finals, tending a family, a house and a yard, I made beautiful hors d'oeuvres. There on a tray adjacent to mine sat a package of ordinary crackers squirted with Cheese Whiz. Some people just have no taste at all.
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reply by: kaf-sub-rius on September 11, 2014 at 8:16 am
kaf-sub-rius
I've been to Geno's and a few of the other name places. Cheese Whiz is only one of the options. I had never had cheez whiz before I tried it on a cheese steak when I was about 25. It wasn't offensive. In fact, it tasted like very little.
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reply by: Rascals1 on September 11, 2014 at 12:22 am
Rascals1
Swirth hope you don't if I also copy these recipes they sound awsome. Thank you for posting them.
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reply by: Mike Nolan on September 10, 2014 at 10:45 pm
Mike Nolan
Outside of Philadelphia, most places making cheese steaks use something other than Cheese Whiz.
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reply by: frick on September 10, 2014 at 2:51 pm
frick
Wowsers, swirth, It looks like you've brought us up to date. I do need to start making a better roll. Whether I ever have a cheesesteak is beside the point since I'm not a big beef fan and I have looked askance at what some use as cheese. For those who know, is it really something like melted Velveta, or Cheeze Whiz? Not my thing.
.
The roll is the whole point in my case. We can get decent Italian rolls locally, essentially tasteless, soft white interior with a thin crisp crust. Those are great for Italian sausage sandwiches and cold cuts. Don't most of us wish we could turn these out with abandon?
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reply by: swirth on September 10, 2014 at 12:34 pm
swirth
bryancar had a much loved recipe for years that many BCers loved using...it is not posted on the BC now so early this morning I searched his blog for the recipe...here is his Hoagie Rolls recipe and I'll also post another of his recipes:
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SATURDAY, MAY 07, 2005
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Hoagie Roll
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These rolls or bread make a total and complete sandwich for a barbeque. This is an adaptation and variation of the Bread Baker's Apprentice... written by Peter Rinehart... recipe for Italian bread. It’s a combination of the Italian bread recipe, which includes Paté Fermentée in lieu of the biga(*). It yields a delightful hoagie roll with a soft, golden topped crust. These rolls go very well with just about anything you want to put on them like roast beef, turkey, char-broiled Italian sausage, BLT, BBQ beef or pork, or ham and cheese.
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Dough Ingredients by Volume:
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2 ½ cups Unbleached, high gluten bread flour
1 2/3 tsp non-iodized salt
1 TBS sugar
1 tsp instant yeast
1 tsp diastatic barley malt powder
1 TBS olive oil
7-8 Ounces milk
1 Egg yolk
8 Oz Pate fermentee
Semolina flour or cornmeal for dusting
Stick butter
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Instructions:
-
Paté Fermentée should be at room temperature.
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With a wooden spoon, stir together the flour, salt, sugar, yeast and barley malt powder in your largest mixer bowl. Add the olive oil, egg yolk, and milk. Mix until it forms a ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that passes the ‘windowpane’ test, is slightly tacky and soft, but not too stiff. The dough should clear the sides and bottom of the bowl
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Knead for 10-minutes on floured counter, or 6-minutes in mixer bowl with dough hooks. Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until double in size. Because of the small amount of yeast used, the rising will take about 3-4 hours. DO NOT increase the amount of yeast.
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Once doubled in size, add the 8-Oz of Paté Fermentée. Knead the Paté Fermentée into the raised dough, adding flour as necessary to get a silky, yet fairly stiff, flexible dough. Lightly dust with flour and return to bowl and let rise to double once again. This rising should take no more than 45-minutes.
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Divide into either four or six equal pieces, depending on how large you want the rolls. Let the pieces rest for 10 minutes. Roll and shape into hoagie shaped rolls - about 8” long by 4” wide by 3 inches thick (for 4-roll.) The roll ends should be blunted, not pointed so you have a rectangular shaped creation.
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Place the shaped rolls on a sheet pan that is lined with parchment paper, lightly oiled, and dusted with semolina flour (preferred) or cornmeal. Spray tops of rolls lightly with olive oil. Cover loosely with dry waxed paper and let rise to one and one half the original size.
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Turn on oven and set to 500F. making sure there is an empty steam pan in the oven. Score the rolls with two horizontal slashes. Pour several cups of water in the steam pan, and spray the walls of the oven with water. Place the rolls in the oven. After 30 seconds, spray the oven walls again and quickly close the oven door. Repeat spraying again after another 30 seconds. After the final spray, lower the oven temperature to 400, and rotate the pan 180 degrees. It should take about 15 - 20 minutes for rolls to complete baking.
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When rolls are golden and cooked through, remove them from the oven to a cooling rack and rub the tops of the rolls with a stick of butter for a soft, golden crust.
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Paté Fermentée(*)
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Paté Fermentée translates into fermented bread. It is NOT a sourdough, but rather a process that many bakeries use for either French bread, or Italian bread. The Italian version is called biga, and another French version is called poolish. Each version is different in consistency and has different uses depending on what kind of bread you are making. Each one is a key in breadmaking; a little bit from each batch is held over to the next day to make another batch, etc. the following day. I might add, that a frozen then thawed batch of the Paté Fermentée seems to have better bread rising qualities than the original.
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This recipe yields approximately 16 ounces. Use only 8 Ounces for the roll recipe, and freeze the remaining 8 ounces in an air-tight freezer bag. It will last about 3-months. Lightly oil the inside of the freezer bag before you put in the Paté Fermentée.
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Paté Fermentée Ingredients
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1 1/8 Cups of unbleached high gluten bread flour
1 1/8 Cups of All Purpose flour
¾ tsp salt
½ tsp instant yeast
6-7 ounces of bottled water at room temperature
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With a wooden spoon, stir together the flour, salt, sugar, yeast in your largest mixer bowl. Add the water. Mix until it forms a course ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that is neither too sticky nor too stiff.
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Knead for 4 to 6 minutes by hand, or 4 minutes in the mixer with the dough hooks. Dough should be soft and pliable and tacky, but not sticky.
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Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until 1 ½ times the original size.
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Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl. Cover with plastic wrap. Place the bowl in the refrigerator over night. You can keep this in the refrigerator for up to three days, or freeze in an airtight plastic bag for up to three months.
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A P.S. here - always use bottled or spring water at room temperature. Chlorinated water and the yeasties don't always get along, and it can change the taste and texture of the bread.
------------------------------------------------
------------------------------------------------
MONDAY, JUNE 08, 2009
Kaiser Rolls-Knotted
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This recipe makes great Kaiser rolls. It's a long one, but worth the effort. It requires a Pate Fermentee that is shown at the end of this recipe.
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Kaiser Rolls
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Makes 6 large rolls or 9 smaller rolls.
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1 1/2 cups (8 ounces) pate fermentee
2 1/4 cups (10 ounces) unbleached bread flour
3/4 teaspoon plus a pinch (.2 ounce) salt
1 teaspoon (.17 ounce) diastatic barley malt powder
1 teaspoon (.11 ounce) instant yeast
1 large (1.65 ounce) egg, slightly beaten
1 1/2 tablespoons (.75 ounce) vegetable oil or shortening, melted
10 tablespoons
to 3/4 cup (5 to 6 ounces) water, lukewarm (90 to 100 degrees)
Poppy or sesame seeds for topping (optional).
Semolina flour or cornmeal for dusting.
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1. Take 8-ounces of the pate fermentee out of the refrigerator 1-2 hour2 before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1-2 hours to take off the chill.
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2. Stir together the flour, salt, malt powder, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pate fermentee, egg, oil, and 10 tablespoons water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add the remaining 2 tablespoons of water.
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3. Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. The dough should pass the windowpane test and the internal temperature should register 77 to 81 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
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4. Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, remove it, knead it lightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
-
5. Remove the dough from the bowl and divide it into 6 to 9 equal pieces (4 ounces for large rolls, 2 2/3 ounce pieces for smaller rolls). Form the pieces into rolls as shown on page 82. (attached) Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist it with spray oil, and then dust with semolina flour or cornmeal.
-
6. Prepare the individual rolls by cutting them with a Kaiser roll cutter or knotting them. Place the rolls, cut side down, on the parchment, mist lightly with spray oil, and loosely cover the pan with plastic wrap or a food-grade plastic bag.
-
7. Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.
-
8. Preheat the oven to 425 degrees with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking. If you want seeds on your rolls, mist them with water and sprinkle poppy seeds over the top. If not, just mist them with water.
-
9. Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400 degrees. Continue baking until the rolls are a medium golden brown and register approximately 200 degrees in the center. This will take 15 to 30 minutes for large rolls, or less for smaller rolls.
-
10. Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.
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Pate Fermentee
-
Makes 16 to 17 ounces.
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1 1/8 cups (5 ounces) unbleached all-purpose flour
1 1/8 cups (5 ounces) unbleached bread flour
3/4 teaspoon (.19 ounces) salt
1/2 teaspoon (.055 ounce) instant yeast
3/4 cup to 3/4 cup plus (6 to 7 ounces) water, at room temperature plus
2 tablespoons of additional water
-
1. Stir together the flours, salt and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77 to 81 degrees.
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size.
4. Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
---------------------------------------------
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reply by: cwcdesign on September 10, 2014 at 12:14 pm
cwcdesign
I don't have a baking stone, so that's a moot point for me. But, I definitely will try the recipe. Thanks!
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reply by: kaf-sub-rius on September 10, 2014 at 11:50 am
kaf-sub-rius
I have used this recipe a few times. It generally comes out pretty well for me. I've been thinking of baking them on a baking stone to see if it helps the crust.
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reply by: Mike Nolan on September 10, 2014 at 11:06 am
Mike Nolan
Duplicate post deleted.
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reply by: Mike Nolan on September 10, 2014 at 11:57 am
Mike Nolan
The sandwich roll/hoagie buns recipe that I have posted, which originally came with my sandwich roll pan from KAF (they no longer sell this pan, I'm not sure if Chicago Metallic still makes it) would work well for cheese steaks, I've used it for Chicago-style Italian Beef sandwiches, dipped, and it holds up well.
#
BTW, it's not MY stuffed baguettes recipe, that's in the KAF blog "Baguettes--do try this at home", but I don't think that recipe would work well for cheesesteaks.
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reply by: cwcdesign on September 10, 2014 at 7:38 am
cwcdesign
kaf-sub-rius - have you tried these? They look like they would be a great option.
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reply by: kaf-sub-rius on September 10, 2014 at 7:24 am
kaf-sub-rius
My wife grew up in Philadelphia so I've had a few of "the best" cheese steaks. The buns have usually been extremely light, fluffy and have a light crust. They are also basically tasteless so a baguette might not do it.
Maybe this: http://www.kingarthurflour.com/recipes/no-knead-chewy-sandwich-rolls-recipeTesting Cornbread for Doneness
dachshundlady
I use a "normal" cornbread recipe from Dinah Shore's Cookbook. No extra fluids or fats. But the last few times I have made it, I bake for 25-30 minutes and test with toothpick which comes out perfectly dry. But when I cut into it, there is oozey stuff still in the middle. Then back in the oven for another 10 minutes. Is there a better way to test?badge posted by: dachshundlady on November 10, 2013 at 6:41 am in General discussions
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reply by: dachshundlady on November 11, 2013 at 6:10 am
dachshundlady
It is an old pyrex that is white on inside and yellow on outside.
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reply by: frick on November 11, 2013 at 2:49 am
frick
I hear you. It isn't logical. It may remain one of life's mysteries. By the way, I have a feeling that reducing the temp 25 degrees really means for a clear glass pan like pyrex. If the red one is yours, it looks like stoneware, which I would not consider "glass". I feel stoneware takes longer to heat due to it's thickness.
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reply by: dachshundlady on November 10, 2013 at 6:46 pm
dachshundlady
Ok. I will cook it longer, use a square pan and my thermometer. I just don't understand why the toothpick test doesn't work. I tested in several spots in the middle.
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reply by: dachshundlady on November 10, 2013 at 6:46 pm
dachshundlady
Ok. I will cook it longer, use a square pan and my thermometer. I just don't understand why the toothpick test doesn't work. I tested in several spots in the middle.
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reply by: frick on November 10, 2013 at 4:46 pm
frick
Though it is beautiful, 25-30 minutes does not sound long enough. I usually make all cornbread, regardless of the recipe, in a preheated HOT pan, with some butter sizzling in the bottom. If that is the photo of your own, it looks thick, and I suspect you should either up the temp or simply bake it longer.
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reply by: dachshundlady on November 10, 2013 at 4:33 pm
dachshundlady
Thank you Kiddo. The cornbread tastes good but frustrates me. In the same meal I made up my own chili recipe for venison chili. I hate "chili powder" so did a combo of cumin coriander salt pepper basil oregano dill weed onion powder garlic powde and cayenne. Also some chocolate to avoid bitterness and at the end red wine vinegar. Plus all the usual chili ingredients like veggies and meat and beans. Also sautéed the spices 2 min in olive oil to remove raw taste. DH proclaimed it the best chili he ever had.
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reply by: dachshundlady on November 10, 2013 at 4:32 pm
dachshundlady
Thank you Kiddo. The cornbread tastes good but frustrates me. In the same meal I made up my own chili recipe for venison chili. I hate "chili powder" so did a combo of cumin coriander salt pepper basil oregano dill weed onion powder garlic powde and cayenne. Also some chocolate to avoid bitterness and at the end red wine vinegar. Plus all the usual chili ingredients like veggies and meat and beans. Also sautéed the spices 2 min in olive oil to remove raw taste. DH proclaimed it the best chili he ever had.
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reply by: KIDPIZZA on November 10, 2013 at 3:09 pm
KIDPIZZA
D"LADY:
Good afternoon my dear friend. Sorry to learn of your baking disappointment. I scrutinized the recipe like I always do when it is posted. I feel the recipe is reasonably balanced... with-in the tolerance zone of plus & minus.
.
Mary~Ann, believe it or not the cake doesn't bake in the middle is because the 9, in X 5,in X 3, in pans are "NOTORIOUS for leaving the middle 1/2, baked. When I first became a member here at the BC about 12, years ago a member posted the same problem I alerted her what I just mentioned to you. She changed pans & she thanked me for my help. I would consider a 8, in sq pan or a bundt pan.
.
In any event Mary~Ann do what you think is best for yourself. If you need any suggestions post back.
.
Enjoy the rest of the day.
.
~KIDDO.
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reply by: Antilope on November 10, 2013 at 12:10 pm
Antilope
I have to agree, I use a Thermapen thermometer. When it reads 190-F in several places, it's done.
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reply by: Mike Nolan on November 10, 2013 at 11:14 am
Mike Nolan
I always remember the old joke about pie are round, cornbread are square. I figure mine is done (baked in an 8x8 glass pan) when the top starts to brown and it pulls away from the sides. which usually takes about 25 minutes at 375 (in glass.)
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reply by: dachshundlady on November 10, 2013 at 10:55 am
dachshundlady
Thermometer a good idea. What temp would I want? 190?
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reply by: Mike Nolan on November 10, 2013 at 10:45 am
Mike Nolan
Do you have a digital thermometer you could use? I also wonder if the curvature of the bowl means your cornbread is a bit thicker than it would be in an 8 x 8 pan?
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reply by: dachshundlady on November 10, 2013 at 9:25 am
dachshundlady
OK, Kiddo, here goes. From "Someones in the Kitchen with Dinah" (Her personal cookbook)
1 cup cornmeal
1 cup flour
1/2 teas soda
1 teas baking powder
1 teas salt
I add 3 Table dark brown sugar
1/3 cup shortening (I use Crisco)
1 cup buttermilk
2 eggs
Mix dry ingredients into mixing bowl (here I add br sugar). Cut in shortening til well blended. Beat buttermilk and eggs together. Mix with dry until just blended. Pour into well greased oblong baking dish (she does not state size but I use a deep 9" old glass baking dish.) Bake 400 (I used 380 because of the glass) for 25 minutes or until done.
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reply by: KIDPIZZA on November 10, 2013 at 8:03 am
KIDPIZZA
D'LADY:
Good morning to you. Mary~Ann my friend you asked..."Is there a better way to determine for doneness"
.Try posting the recipe this way we can point out the problem for your cake...probably the leaveners.
.
Till then my friend enjoy the rest of the weekend.
.
~KIDDO.Topic: Apple cake
Apple cake
horses272
Looking for a apple bread recipe, made in a loaf pan, for breakfast or snack, any- one got a good one?
badge posted by: horses272 on September 19, 2014 at 9:09 am in Baking, desserts and sweets
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reply by: frick on January 10, 2015 at 6:22 pm
frick
I would make it once without, first. There is liquid only in the dough, and it picks up a fair amount of flavor since all those dough pieces get mixed up together with the filling. It would not hurt to use somewhat more apples than the recipe calls for, as well as a bit more filling. Not that it's shy, but more wouldn't hurt. The boiled cider is superb in the spiced apple cider cookies, and in pies, and I used a bit in the last sautéed apple filling I made for Dutch Babies. Awesome!
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reply by: cwcdesign on January 09, 2015 at 7:09 pm
cwcdesign
A fairy sent me some goodies from KAF including boiled cider. I still haven't made this bread recipe and I was wondering if it would be a good idea to use it in the Bernard Clayton chopped apple bread.
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And, Pioneer Woman made the simplest apple tart with puff pastry - cut sheet of pastry in half. Put both pieces on a half sheet pan. Halve, core and slice a couple of apples, toss in a sugar mixture. Lay apples in a line down the middle of the two sheets of pastry. Bake. After they came out of the oven and puffed up around the apples, she drizzled caramel sauce and pecans. You could probably use boiled cider.
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reply by: swirth on September 20, 2014 at 8:13 am
swirth
Rascals1...scroll and read:
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http://community.kingarthurflour.com/search/node/Victorio
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reply by: Rascals1 on September 20, 2014 at 7:37 am
Rascals1
A machine for Roma tomatoes? Please tell me more about it.
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reply by: horses272 on September 20, 2014 at 7:04 am
horses272
Thanks, for the recipes. 9x5 pan is good. Mike Nolan, I was thinking about you when I canned my 28 quarts of tomatoes, plus pizza sauce for telling me about the Roma tomato machine. This year was exraordinary for tomatoes in CT.
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reply by: Rascals1 on September 19, 2014 at 9:39 pm
Rascals1
Apple Bread
4 cups apples, peeled, cored, and chopped
4 large eggs, beaten
1 cup vegetable oil
2 tsp vanilla extract
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
Topping
3/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter
2 tsp cinnamon
1. Note: 4-5 large apples (like Mcintosh). I found you might want to test bread with toothpick for doneness. You will think you will never get the apples stirred in but you will , and oh so good.
2. Preheat oven to 350°. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don’t mind a liftIe mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle; if not, bake and extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.
3. Prep. time: 10 minutes Baking time: 1 hour (or longer) Yield: 2 loaves, 20 slices
4. Note:
5. Can use peaches in place of apples, increase vegetable oil by 1/4 cup and decrease salt and baking soda to 1 teaspoon.
6. May substitute the all-purpose flour with whole wheat flour, or 1/2 of the all-purpose flour with whole wheat flour.
7. May add 1 cup chopped pecans or walnuts if desired. May cook in muffin tins also, bake for 20 - 25 min. at 350 degree.
Servings: 20
Yield: 2 loaves
Oven Temperature: 350°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Source
Source: Penzeys Spices
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reply by: frick on September 19, 2014 at 8:30 pm
frick
Carol, If you have a 9 x 5, use that, and also butter/grease a smaller pan or small round baker, pyrex dish, or even a tiny round cake pan. I have every size of bread/loaf pan made. I just measured the one I would try next time - 3.5" x 7". I might even work in two 4 x 8s. Mind you, it burned on the very uppermost chunks because they were so high. I'm sure the photo will show you what went wrong. If you know how to post a photo, feel free. 🙂 Come back with some more questions, please.
.
Anyone want a photo? Send me your email.
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reply by: frick on September 19, 2014 at 8:24 pm
frick
Carol, If you have a 9 x 5, use that, and also butter/grease a smaller pan or small round baker, pyrex dish, or even a tiny round cake pan. I have every size of bread/loaf pan made. I just measured the one I would try next time - 3.5" x 7". I might even work in two 4 x 8s. Mind you, it burned on the very uppermost chunks because they were so high. I'm sure the photo will show you what went wrong. If you know how to post a photo, feel free. 🙂 Come back with some more questions, please.
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reply by: randyd on September 19, 2014 at 2:41 pm
randyd
I don't like the texture of apples in cakes or muffins. I tried the recipe in one of those KA emails a few weeks back. It was a whole wheat apple muffin. It was tasty. I think they had a cake too.
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reply by: cwcdesign on September 19, 2014 at 1:44 pm
cwcdesign
So frick, if half a recipe overflows a 9x5 pan, what size do you use? What is considered a "medium" pan?
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I've often thought about trying this recipe. Maybe now's the time.
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reply by: swirth on September 19, 2014 at 12:46 pm
swirth
You might like these of my posted recipes:
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http://community.kingarthurflour.com/node/3966
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http://community.kingarthurflour.com/node/5190
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reply by: frick on September 19, 2014 at 12:00 pm
frick
Bernard Clayton's Chopped Apple Bread. It's crazy to make. Messy but fun. Delicious, and not too sweet. I promise everyone who has made it has been glad of the experience and the result. Good sliced and toasted, also. Excellent for breakfast, or snacks. I halve the recipe and make these changes: Use butter, not shortening. I use milk, not water & dry milk. 1/2 tsp salt for 3.25 - 3/5 cups of flour is not enough; I use 1 tsp. Note pan changes.
.
The old style directions are easily made into: 1-make dough your preferred way. 2-pat out and add apples, eggs and cinnamon sugar. 3 - chop up and put in pan.
.
Chopped Apple Bread (Bernard Clayton and various bakeries)
.
Dough
.
6 1/2 to 7 cups bread or all purpose flour
2 packages dry yeast
1 tbsp salt
1/2 c. dry milk
2 1/2 c. hot water (120 to 130)
3 tbsp shortening
.
Apple Mix
2 c. apples, chopped into 3/4 inch cubes
2 eggs, lightly beaten
1/2 c. walnuts or pecans, chopped into pea size pieces
1/2 c. brown sugar
1 tablespoon ground cinnamon
.
2 medium loaf pans, greased. * Note, half the recipe is still too much for one pan. It overflows a 9 x 5 pan.
.
In a mixing bowl combine 3 cups flour with the dry ingredients. Pour in the hot water and stir in the shortening. With strong strokes, beat the batter 100 times by hand, or for 2 minutes with a mixer.
Add flour 1/2 cup at a time, to make a dough that can be lifted from the bowl and placed on the work surface.
.
Knead the dough on a lightly floured surface, for 10 minutes.
Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in volume, about 1 hour.
.
Punch dough down. Place on a floured work surface. Roll and press the dough into an 18 inch square, about 1/2 inch thick. Let the dough rest for a few moments.
Spread the chopped apples uniformly over the surface of the dough. Pour the beaten eggs over the apples. Add the nuts. Sprinkle on the sugar and cinnamon. Fold the dough into a package. This will be the last time there will be a semblance of order in preparing the bread. Using a dough scraper or large knife, chop the dough with random blows into pieces about 1" in size. Uniformity is of no great consequence. When the apple dough has been well chopped, toss or scoop the pieces into the prepared loaf pans, two-thirds full.
.
Cover the pans with wax paper, and put aside to rise slightly above the edge. about 40 minutes.
Preheat oven to 375. Bake about 45 minutes or til a rich golden brown. Test for doneness with a cake tester. If it comes out clean and dry, the bread is done.
Turn out onto a wire rack to cool. Carefully, bread is fragile while hot.
.
I halve this recipe, prepare the dough in my bread machine, and do the finish work as described. It is luscious!!! -- Moomie
.
I halve the recipe also. I can email you a photo but don't know how to put it here.
.
Please, please, make this bread. You won't be sorry.
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reply by: Mike Nolan on September 19, 2014 at 11:21 am
Mike Nolan
Perhaps not what you're looking for, but Darina Allen's Irish Apple Cake is one of my favorite desserts. More like a cobbler or a pie than a cake. I'm fairly sure it's available on the Internet.zucchini apple bread
Submitted by swirth on July 18, 2003 at 9:52 pmDESCRIPTION
Zucchini Apple Breadadd to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 0 File under Muffins Quickbreads Scones
INSTRUCTIONS
4 cups flour
1 Tbsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/2 tsp. nutmeg
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup firmly packed brown sugar
1 Tbsp. vanilla extract
2 cups shredded zucchini
1 cup shredded apple
1 1/2 cups chopped pecansCombine first 5 ingredients, set aside. Combine eggs, sugar, brown sugar, oil, vanilla in large bowl. Beat at med. speed until well blended. Stir in zucchini, apple, pecans. Add dry ingredients, stir until just moistened. Use 3 greased/floured loaf pans. Bake at 350 degrees for 50-55 min.
apple butter bread
Submitted by swirth on October 11, 2003 at 12:07 pmDESCRIPTION
Apple Butter Breadadd to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 0 File under Muffins Quickbreads Scones
INSTRUCTIONS
2 cups self-rising flour
1 cup sugar
1 1/2 tsp. ground cinnamon
2 eggs
1 cup butter or margarine, melted
3/4 cup apple butter
2 T. milk
1/2 cup chopped pecans
1/2 cup golden raisinsCombine flour, sugar, cinnamon; set aside.
Combine eggs, melted butter, apple butter, and milk; beat well.
Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened.Spoon batter into a greased/floured 9x5x3 inch loaf pan. Bake at 350 degrees for 65 min. or until wooden pick inserted into center comes out clean. Cool in pan 10 min.; remove to wire rack and cool completely.
Recipe came to me from a friend who found it on internet.
Topic: Texas Sheet Cake
Texas Sheet Cake
Livingwell
I am hopeless at figuring out pan substitutions (and all those charts that say X number of cups of batter will fill such and such pans are useless to me), so hope you guys can help me out here. I want to halve a Texas Sheet Cake recipe, but am confused about what size pan to use. The full recipe is made in a 15X10X1 pan, so I'm figuring I should be able to use the 11X7 brownie pan I have for half. Does that sound right to you?? Thanks for your help!
badge posted by: Livingwell on January 24, 2016 at 12:51 pm in General discussions
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reply by: Livingwell on February 13, 2016 at 8:49 am
Livingwell
DLady, the recipe I used was very similar to Mike's and we loved it! Coffee ice cream sounds like it would put it over the top - yum! Do you drizzle chocolate syrup over the ice cream then? Oh my gosh, that sounds good, too!
.
Paddy, since I don't bake much for us anymore, I halve recipes whenever possible. When I bake for friends, I use the whole recipe and himself and I take just a taste, if possible, for quality control and give away the rest. The 11x7 pan I used for half the sheet cake recipe had been sitting on the shelf for three years, brand new and unused until I used it for the sheetcake. I *almost* put it in the donation pile, and am glad now that I didn't!
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reply by: PaddyL on February 12, 2016 at 11:57 pm
PaddyL
This is all to the good. Awhile ago, when we still had money,I bought a 7 x 11 inch pan and have only used it once. Now I can go ahead and halve all those recipes that call for the 15 inch pans!
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reply by: dachshundlady on February 12, 2016 at 6:26 pm
dachshundlady
I made a half recipe of Mike Nolan's Texas Sheet cake this afternoon and it is great! It is so fudgy (as suggested I doubled the proportion of icing) and moist. My only regret was that I didn't have coffee ice cream with which to "guild the lily".
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reply by: Livingwell on February 09, 2016 at 3:35 pm
Livingwell
Hi, KidPizza, and thank you for your kind words! Because himself is lactose-intolerant, I have had to use Cool Whip instead of whipped cream. I'll be anxious to hear how it works in your lemon pie, as well as the banana and coconut cream, two of himself's favorite pies. At least, they used to be. Now he says his favorite is whatever kind of pie is in front of him at the moment - haha! "Penelope"
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reply by: SandraInHarlingen on February 09, 2016 at 1:21 pm
SandraInHarlingen
Hi KidPizza,
Thank you so much. Our community has pot luck suppers every Tuesday and I am looking for something different to bring.
Sandra
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reply by: KIDPIZZA on February 09, 2016 at 10:12 am
KIDPIZZA
SANDRAIN HARLINGEN:
Good morning. I am going to correct my original post as to the "COOL WHIP" that I posted to Penelope. I think it best to employ cool whip. I wrote it comes in a 16, oz tub...wrong, It is a 8, oz tub. Sooo then use just half of the amount of CW as stated.
.
I just bought a can of lemon pudding. I am going to experiment doing a lemon pie soon. I will post my results then. These "NO BAKE PIES I am putting together are simple anyone can do it...Cannot fail.
Later, I will try cream pies like coconut & banana cream pies. That Cool whip stuff is good stuff. If it wasn't for PENELOPE" bringing it to my attention I would not ever tried it or ever tasted it. It is worth it's weight in gold.
.
Good luck & enjoy the day young lady.
.
~KIDPIZZA.
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reply by: Livingwell on February 08, 2016 at 4:44 pm
Livingwell
SandraInHarlingen, that recipe comes courtesy of KidPizza, so I can't take credit for it.
.
Thanks, Swirth, for posting the link!
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reply by: swirth on February 08, 2016 at 3:45 pm
swirth
The No Bake Cherry Pie is in this thread:
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http://community.kingarthurflour.com/content/kidpizzas-no-bake-cherry-pie
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reply by: SandraInHarlingen on February 08, 2016 at 3:16 pm
SandraInHarlingen
No bake cherry pie caught my attention. I went to your page and it wasn't posted there. Could you post a copy or point me to where I can find it? Or is it a secret? 🙂
Thanks
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reply by: Livingwell on February 05, 2016 at 5:32 pm
Livingwell
At least you have more than one, Mike. The disadvantage of living in such a small community is, there is only one of the chain stores, IF they have any at all. Very frustrating for someone from a big city, like me, who is used to running to the next store if what I want isn't in stock at the first one. And if the one store goes out of business, as World Market did here, well, then it's just gone and the next closest one is 2-3 hours away!
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reply by: Mike Nolan on February 05, 2016 at 4:18 pm
Mike Nolan
There's at least one other Michael's in town, but much further away.
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reply by: KitchenBarbarian aka Zen on February 05, 2016 at 3:02 pm
KitchenBarbarian aka Zen
I'm with you, Frick. I stick with Michaels, JoAnn's, and Hancock. I buy a lot of yarn from the yarn outlet in Canada, or when its on sale at one of the aforementioned 3. Michael's is my sole source of affordable non-wool totally washable and machine dryable sock yarn.
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reply by: KitchenBarbarian aka Zen on February 05, 2016 at 2:58 pm
KitchenBarbarian aka Zen
@Mike Nolan - 2 or 3 cake nails might take care of that hump. Although honestly, with a sheet cake, who really cares? When you cut out the individual pieces it won't be noticeable anyway. It really only matters for layer cakes. And you can always just trim it for a layer cake.
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reply by: KitchenBarbarian aka Zen on February 05, 2016 at 1:05 pm
KitchenBarbarian aka Zen
Make it Captain Morgan BLACK Rum - that stuff is delicious! Now that I've thought of it, I have a hankering to give it a try myself.
.
Sorry if it makes you shudder, but I hate nuts. ALL nuts. There will be no pecans in my future either, LOL!
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reply by: Mrs Cindy on February 05, 2016 at 9:49 am
Mrs Cindy
I hate shopping at Snobby Lobby, but they are much closer than Mchaels, as in about 10 miles closer. Many times it's a matter of a quick run in to see if I can find just the things I need, then I look through my coupons. I don't buy anything there without a coupon! I can't tell you how many times I've left the store without buying anything because I didn't have the right coupon.
.
~Cindy
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reply by: Livingwell on February 05, 2016 at 8:29 am
Livingwell
Mike, I can't remember the last time I bought something at Hobby Lobby. I don't do scrapbooking, nor am I into flowers, not even live ones outside. I love flowers, but have very few flower pots, and it's all I can do to tend them! I hope your Michaels doesn't go out of business and just relocates. They're worth the trip.
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reply by: Mike Nolan on February 05, 2016 at 12:12 am
Mike Nolan
Hobby Lobby always strikes me as more for the scrapbooking and flower decorating crowd. I doubt I've spent $50 there in the last 15 years. Michael's is a lot closer, maybe 6 blocks from us. But that could change, they're planning to tear down the portion of the mall that Michael's is in and build an even bigger Scheels, complete with a Ferris wheel. Not sure whether Michael's is going to be moving to another part of the mall, relocate nearby, or give up being in this corner of town (SW), at least for a while.
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reply by: Livingwell on February 04, 2016 at 7:49 pm
Livingwell
Oooo, bakeraunt, I love Snobby Lobby! Like Frick, I only shop there if I can't find what I want somewhere else or I'm looking for something really specific. Funnily enough, I don't buy it even if they have it because I hate the thought of giving them my money.
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reply by: frick on February 04, 2016 at 4:52 pm
frick
Note to Mike Nolan,
It finally dawned on me why you double your fudge frosting for this cake. In all other recipes for the 2 C flour, 2 C sugar, buttermilk recipe, the boiled fudge topping has called for roughly double the amounts of the recipe you originally followed. In fact, my SIL's recipe starts with 1 pound conf. sugar, then double the rest as follows: 1/2 C butter, 1/4 C cocoa, 1/3 cup milk plus vanilla. So I can see how you found your original topping seriously lacking in quantity.
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reply by: frick on February 03, 2016 at 7:56 pm
frick
I see you girls and I are of the same mind. I don't get coupons from Hobby Lobby, but there is one in Burbank. I have several reasons for not shopping there, and would do so in only the direst circumstances.
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reply by: bakeraunt on February 03, 2016 at 7:25 pm
bakeraunt
Hm, I call them Snobby Lobby.
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reply by: Livingwell on February 03, 2016 at 5:58 pm
Livingwell
Thank you, Frick! We liked the half recipe I used so much (himself hasn't stopped talking about it!) that I would like to try the full recipe some time. Oh, trust me, I never buy anything at Michael's without one of their coupons! Ours also takes Hobby Lobby coupons, so I always have one or the other with me. Funnily enough, as in not, Hobby Lobby won't take Michaels coupons. That makes me limit my purchases to Michaels. That and more than a few unpleasant shopping experiences at Hobby Lobby. Check with your local Michaels to see if they accept coupons from Hobby Lobby.
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reply by: frick on February 03, 2016 at 4:26 pm
frick
Well, livingwell, I looked at several recipes online this morning and compared them with Mike's. There is almost always constant proportions of flour to sugar to butter/shortening and buttermilk. So size is consistent. I think it will work out fine for half the recipe in your 11X7 brownie pan. Mike's 10X10 is probably a 2" deep pan.
.
I don't think I have ever seen that dimension in the shallow version. ALL photos I saw were quite shallow and the cake is no deeper than a bar. The instructions on Mike's recipe called for a 15X10X1 inch pan for the full recipe, OR a 13X9X2 (which I don't recommend). It just does not bake right in that pan.
.
If you want to bake the whole recipe, I feel you don't need the 2 inch pan, just a shallow 15X10 or, as I found on some recipes, a 17X12. If you buy anything at Michael's, be sure you have a coupon. Do you get those? You can sign up online and print at home, or they'll scan it on your smart phone if you have that.
.
I may bake a half size tomorrow just to see how it comes out.
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reply by: Livingwell on February 03, 2016 at 7:21 am
Livingwell
Frick and Mike, I hit both Hobby Lobby and Michaels yesterday to check out the 2-inch tall pan and found it at both, but the size threw me. Instead of it being 15X10, like mine, it was 15X11. It was 2 inches tall, as you both mentioned, but I didn't buy it because I thought the extra inch might make the cake too short? Thoughts??
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reply by: Livingwell on February 02, 2016 at 7:14 am
Livingwell
Hmmm, sounds like I should look at a 2-inch pan for the times I want to make the full recipe.
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reply by: Mike Nolan on February 01, 2016 at 9:34 pm
Mike Nolan
Oh, probably about an inch thick (I normally bake it in a 2" high pan). I don't like that cake when it is TOO thick, and the frosting needs to be thick enough compared to the cake to be a nice bite of fudge. Pouring hot frosting on a hot cake causes the cake to compress a bit, which may be why some people think of it as a brownie.
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reply by: Livingwell on February 01, 2016 at 11:05 am
Livingwell
Mike, how thick is your finished cake? We like it to be at least 1-inch tall so we don't feel like we're eating all frosting. I am not as worried about the bake time as I am about the batter running over the sides of my pan and making a big mess in the oven - yikes!
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reply by: Mike Nolan on February 01, 2016 at 11:04 am
Mike Nolan
I normally make a full recipe for the Texas Chocolate Sheet Cake in a 13 x 17 pan (221 square inches) and recently I have been making a half recipe in a 10 x 10 pan (100 square inches.) The difference in thickness isn't enough to affect the cake or baking times much.
.
I once made a double recipe in a 17 x 22 sheet pan that is only an inch high, the batter came about 3/4 up the sides and didn't overflow during baking, though the center of the cake rose slightly above the rim of the pan. The biggest challenge I had was in frosting it, some of the frosting dripped down the sides of the pan. My wife said that one was almost too heavy for her to carry in to the office, but there was plenty of cake for everyone!
.
So as long as the raw batter doesn't go more than about 3/4 of the way up the sides, you should be OK, even with a 1" high pan.
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reply by: Livingwell on February 01, 2016 at 8:09 am
Livingwell
Rather than hijack bakeraunt's weekly post about what everyone baked the week of January 24, 2016, I thought I would ask Frick my question about her 15X10X2 pan here, so I'll have all the info about Texas sheet cake in one thread. Frick, you mentioned that there was no way all the batter from your recipe would fit in a 15X10X1 pan and bought one that is 2 inches tall. Does your recipe make more than the recipe in the link Mike posted above? The recipe I have is almost identical to Mike's and, so far, I have only made half of it (once), but we liked the cake so well that I would like to try a full recipe some time. Both of my 15X10 pans are 1-inch tall and now I'm afraid the batter might spill over while baking!
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reply by: Livingwell on January 28, 2016 at 10:00 am
Livingwell
Thanks again, everyone, for your help with my Texas sheet cake questions! The 11X7 pan worked perfectly for half the recipe, and keeping the frosting on very low heat while the cake finished baking meant it was ready to go when needed. And I was only one day late making this for National Chocolate Cake Day. Who knew there was such a day?!
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reply by: Livingwell on January 26, 2016 at 7:49 am
Livingwell
Good morning, Cass! I was happy to hear that Cool Whip worked so well in your no-bake pie! With himself being lactose-intolerant, I would have to use it instead of real whipping cream and was unsure of how it would effect the result. Of course, real whipping cream would taste much better, but if it comes down to not having whipped topping or using Cool Whip, we'll take the Cool Whip. It sounds like your pie also went over well with the staff and was the perfect ending to your pizza lunch. How are you doing these days? We are well and enjoying this almost-no-snow winter. Even with the weather being better than usual, I am still ready for spring and longer days. I like green and flowers, so this winter stuff just doesn't cut it for me. Along with warmer weather, I am also looking forward to making your pie. I have so many recipes I want to try it isn't funny! Thank you for letting me know how the Cool Whip worked in your recipe. I *will* make it one of these days and will let you know how it works for me. In the meantime, take care and know that I am sending good thoughts your way. "Penelope"
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reply by: KIDPIZZA on January 26, 2016 at 4:00 am
KIDPIZZA
LIVINGWELL:
Good early morning. Penelope, I am posting this information in relation to your recent post stating you were going to do my "NO BAKE CHERRY PIE RECIPE" after the holiday's. At that time you stated you were thinking of employing "COOL WHIP" I decided to give that ingredient a try. I never used nor ever tasted this ingredient before.
.
Sooo, yesterday I went to my volunteer job for a few hours & I decided to make this recipe for the 2nd time & I bought a 16,oz tub of Cool Whip. I used 12, oz (3/4 of the tub & spread on top of the cherries with my pastry knife....XLNT choice. With the rest in the tub I sliced a banana in it mixed all up & had it for dessert later in the day. It tasted EXACTLY like what my MOM made for me when I was a boy especially during the summer time. We had a small hand held mixer that she used to whip up the whipping cream. I thought you would like to know this info. Pizza's were ordered by the management & we volunteers had a nice mid~day doing our duties. The pie all went & no one believed that I made this pie without an oven.
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Enjoy the rest of the day my friend Penelope.
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~CASS.
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reply by: Livingwell on January 25, 2016 at 3:02 pm
Livingwell
Oh, I like the coconut idea! Now I just have to sell it to himself and hope he likes it.
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reply by: frick on January 25, 2016 at 2:39 pm
frick
livingwell, Being from Texas, I live and breathe pecans, as do the rest of the family, so it pains me to hear that. SO, I suggest you gild the lily with something else that won't disturb the fudging -- like dried cherries, dried apricots (admittedly changing the effect), or even coconut. Otherwise, you, and he, are destined to live on chocolate alone. A fate you may be willing to accept.
.
Even though I would not do this myself, disliking coffee, a dab of espresso powder would not be out of line. I just remembered when I would make a quick boiled chocolate/sugar/butter glaze, I would add a guesstimate tablespoon of rum (just poured from the bottle). That is GOOD.
.
But if chocolate is to be enjoyed alone, just make it good chocolate, and a lot of it. 🙂
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reply by: Livingwell on January 25, 2016 at 2:22 pm
Livingwell
Frick, I saw several online recipes, too, including the one from "Southern Living". I don't live in the south, but I love that magazine and just renewed my subscription. I've had Texas sheet cake before and loved it, but have never made it. Himself has requested no nuts in the frosting, though.
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reply by: frick on January 25, 2016 at 11:54 am
frick
You would think I had made this a lot but not so, having lost my SIL's recipe, and having moved on to other things. When I made it last fall for a local teen organization, I pulled a recipe off the internet, actually one from Southern Living, which seemed a good enough source. I didn't have the right size pan and made it in one smaller than stated. It rose up far too much in the center, was a freaky monster. I didn't downscale the batter thinking I wanted a LOT of cake. Next time will be in the right size pan. NYR: do it right the first time!
.
BTW, it is all about the frosting, er, fudge. It's fudge! That's all you need to know.
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reply by: Livingwell on January 25, 2016 at 7:13 am
Livingwell
Tell them it's a new recipe called Texas Brownie Cake and see if they can taste the difference - haha!
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reply by: Mike Nolan on January 24, 2016 at 6:23 pm
Mike Nolan
I start work on the frosting just before the cake comes out of the oven, the cake needs to sit for a few minutes before you pour the frosting on. I haven't measured it precisely, but I think the surface of the cake and the frosting should both be about the same temperature--around 130 degrees--when you pour the frosting on. The frosting should be hot enough to spread around easily.
.
If you do it right, when the frosting cools it should takes a lot like home made fudge.
.
Some of the people at my wife's office keep referring to my Texas Chocolate Sheet Cake as brownies. 🙂
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reply by: Livingwell on January 24, 2016 at 5:55 pm
Livingwell
Thanks for all the helpful hints, Mike! I've had Texas Sheet Cake, but have never made one myself, so this is a first for me. That's good to know about the frosting. I was wondering how I was going to time it being done and still pourable if the cake needed to go another minute or two.
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reply by: Mike Nolan on January 24, 2016 at 5:47 pm
Mike Nolan
Over the years, I've made that recipe in everything from an 8x8 pan up to a 17 x 21 pan (which took a double recipe.) I also made a 'blond' version of it recently using Lyle's Golden Syrup instead of cocoa powder.
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One of the professors at my wife's department is a former chef, he has praised this recipe numerous times. Every time they have some kind of pot luck at the office, he asks my wife if I'm making a Texas Chocolate sheet cake.
.
Here are a few things I've added to the basic recipe:
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Instead of flouring the pan after buttering it, use cocoa powder.
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Use a little more cocoa powder than the recipe calls for in both the cake and the frosting.
.
When making the frosting, it needs to boil for several minutes. You're essentially making a fudge.
.
I keep the frosting on a very low heat setting to make sure it's warm when spread over the cake.
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reply by: Livingwell on January 24, 2016 at 5:13 pm
Livingwell
Thanks, Mike! I don't have a 10X10 pan, so will try the 11X7 pan and keep my fingers crossed. I'll also keep an eye on the bake time.
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reply by: Mike Nolan on January 24, 2016 at 3:32 pm
Mike Nolan
I make a half-recipe (using this recipe: http://southernfood.about.com/od/chocolatecakes/r/bl10731d.htm) in a 10 x 10 pan. Works great, though I do make a full recipe of frosting, because we like it thick.
.
With a smaller pan it will probably take less time in the oven, I generally bake it until it pulls away at the edges, as the toothpick test doesn't seem to be very helpful with this cake.
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reply by: Livingwell on January 24, 2016 at 2:21 pm
Livingwell
Thanks, Ron!
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reply by: RonB on January 24, 2016 at 2:01 pm
RonB
15 times 10 gives you 150 sq inches. Divide that by to and you get 75 sq inches. You 11X7 pan will give you 77 sq inches, so you will be fine with that pan ~ RonKidpizza's No Bake Cherry Pie
dachshundlady
Here you go Kiddo, just type out those instructions here. Unless it's a secret recipe! ????
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reply by: bakeraunt on December 11, 2015 at 5:58 pm
bakeraunt
Chocolate and blueberries go well together....
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reply by: Livingwell on December 11, 2015 at 5:32 pm
Livingwell
Thank you for the quick answer, KidPizza! Even though I made a major grocery run the other day so I wouldn't have to go shopping again until after the first of the year, I just decided today to make your pie for our New Year's Eve dessert, so will have to make a quick trip the beginning of next week to get all of the ingredients. I described the pie to himself and he thinks it sounds good, too! I will buy Cool Whip to accommodate his lactose-intolerance. It doesn't taste nearly as rich as real whipped cream, but if it means the difference between using it and him not having dessert, I'll buy the Cool Whip. We just bought a lovely prime rib roast for our New Year's Eve dinner and your pie will make a great dessert to our meal! Thanks again for sharing your recipe! "Penelope"
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reply by: KIDPIZZA on December 11, 2015 at 5:06 pm
KIDPIZZA
LIVINGWELL:
Good afternoon my dear friend. Penelope use whichever one you like. It all tastes good because it has sugar in it. As for size 8, oz will be more than enough. You may have enough for a 2nd go around.
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Lets us know how you like it. Oh yes Penelope, you can try Blueberries next time. I do not know how it goes with choco, but let us all know if you try it.
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Enjoy the day my friend.
.
~CASS.
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reply by: Livingwell on December 11, 2015 at 4:09 pm
Livingwell
KidPizza, I am planning on making this for New Year's Eve dessert for himself and me, but am confused about the whipped topping. Does the 8 oz. of frozen whipped topping mean Cool Whip or the can of Reddi-Whip whipped cream? Since himself is lactose intolerant, I use Cool Whip whenever real whipped cream is called for, but I want to make sure I buy the right size. Thank you! "Penelope"
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reply by: bakeraunt on December 10, 2015 at 9:31 am
bakeraunt
This will be a great recipe for those last minute desserts--and also perfect for hot weather when none of us wants to turn on an oven. Thank you, Kid Pizza!
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reply by: buttercup on December 10, 2015 at 9:00 am
buttercup
Thanks for sharing another great recipe Cass. Hope your feeling well,
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reply by: lennycubfan on December 10, 2015 at 3:11 am
lennycubfan
Thank you Kidpizza!
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reply by: KIDPIZZA on December 10, 2015 at 2:58 am
KIDPIZZA
LENNYCUBFAN:
Good morning. Yes, choco bar is acceptable like Hershey's milk choco. I used a dark choco bar pieces from Trader Joe's market it was from a European firm.
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Good luck & enjoy the rest of the day.
.
~KIDPIZZA.
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reply by: lennycubfan on December 09, 2015 at 4:37 pm
lennycubfan
That sounds delicious. One question, what is chunk of choco, is that a brand? Can I use some other chocolate bar if I can't find it?
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reply by: dachshundlady on December 09, 2015 at 3:18 pm
dachshundlady
Thank you so much. I love chocolate and cherries. With those two ingredients, the total is always better than the sum of its parts. I might even use a chocolate store bought crust!
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reply by: Livingwell on December 08, 2015 at 6:44 pm
Livingwell
Thank you kindly for the recipe, KidPizza! It looks super yummy and easy! Cherries and chocolate - yum! It probably won't be until after the first of the year when I will have enough time to make it, but it is on my short list of new recipes to try. First I have to make your tapioca pudding! That's on my schedule for this week-end and himself can't wait, as it is one of his favorite desserts. I'll let you know how it turns out for me. Thanks again for the pie recipe, my friend! "Penelope"
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reply by: KIDPIZZA on December 08, 2015 at 1:28 pm
KIDPIZZA
BAKERAUNT, LIVINGWELL,& Mary~Ann:
Good morning Ladies. I am going to post the "CHERRY~CHOCO no bake pie recipe for you.
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This is for a 9,in pie. You can use your own pie crust if you like but I used a store- bought one made from Graham crackers. The essence of this recipe is that there is no fuss & no baking getting it done quickly does make this recipe appealing.
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COMES NOW:
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Large marshmallows..................................10,...................2.5,oz
Milk.............................................................1/4 cup + 1.5,TBLS...2.375,oz.
chunk of choco............................................Candy bar......2,75 oz
1, can of cherry pie filling....................................................21, oz.
1, 9, in Graham cracker pie crust or your choice
1, container of REDDI WHIP frozen whipped topping ..........8, oz can
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In a sauce pan place the first 3 ingredients & heat them up on a low flame to medium flame stirring so as not to scorch your sauce pan.
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COOL completely.!!!
Fold about 3/4 cup of topping into the mix & blend in & make it smooth. Now pour this concoction into the pie crust.
Cover & place into refridge for at least 30, minutes. When ready spill approx.enough of the can of cherries into the pie crust but not all of it withhold about 3, TBLS. it should be flush with the crust top surface or slightly below. Whenever you are ready to eat it spritz the frozen topping on top & make a design with a spoon for appearance. Refridge overnite.
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For myself I would cut a slice place it in my plate & then I would give a spritz smooth it out somewhat & eat it. Do what you think is best for yourself.
. After you do this once you can begin thinking of other fruits like maybe blue berries, Banana,
Pumpkin. Anyway I hope you will enjoy it.
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Mary~Ann, even if it was a secret recipe I would have given it to you...you know that.
.
~CASS.Orange Coconut Sweet Rolls
Submitted by dachshundlady on April 13, 2009 at 6:57 amThis is based on a Pillsbury Bake-Off winner from the 60's. The amount of sweet dough you need is a 3 cups of flour recipe. I use 1/4 of Paddy's Buttermilk Sourdough bread dough. The rolls are risen and baked in a 9 X 13 pan so they come together into a delicious coffeecake. Do not skip the glaze; it makes this recipe great.
Rolls: 1 recipe of sweet dough that calls for about 3 cups offlour. Just use your favorite.
Filling:
3/4 cup sugar
2/3 cup coconut
2 tablespoons orange rind
2 Tablespoons melted butter to brush doughBoiled Glaze: 3/4 cup sugar
2 Tablespoons orange juice
1/4 cup butter
1/2 cup sour cream
(I also add 1/16 teas orange oil)Topping: 1/4 cup coconut
After your dough has risen in a bowl, punch down and divide in half. Roll each into a 12" circle. Brush each circle with a tablespoon of melted butter and sprinkle each with half of the filling. Cut each circle into 12 wedges and roll up starting with wide end. Place the 24 "crescents" in 3 rows in a greased 9 X 13 pan, point sides down.
Cover and let rise until light and doubled, about 1 hour depending on the warmth of your kitchen. 15 minutes before they are doubled, preheat oven to 350.
Bake 350 for 25-30 minutes until golden brown.
While they bake, prepare orange glaze. Combine ingredients in small saucepan and once melted, boil for 3 minutes, stirring occasionally.
Pour hot glaze over hot rolls in pan. Sprinkle with 1/4 cup of coconut.
Hot & Sour Soup
Submitted by dachshundlady on May 09, 2009 at 2:54 pmWe have been making this soup since the 80's. We like it so much that it has ruined us for restaurant hot & sour. This recipe involves a lot of slicing and julienning but once that is all done, it is a snap to put together. It is also great the next day.
64 oz. chicken broth or stock
2 dried black mushrooms, soaked, drained and shredded
4 dried tree ears (tree fungus), soaked, drained and shredded
10 dried tiger lily buds (golden needles), soaked, drained and shredded
1/2# firm tofu, cut 1/4" x 1/4" x 1/2" strips
1 cup julienned bamboo shoots (about 1 can)
1/2 cup sliced white mushrooms
1 cup carrots, julienned
1 thick slice ham or BBQ pork, julienned
1 cup rice or white vinegar
1-2 teas Chinese chili paste, to your taste
1 table Chinese peanut or groundnut oil
2 tablespoons sesame oil
5 tablespoons cornstarch
1/4 cup cold water
2 eggs, lightly beaten
4 scallions, sliced
handful pea podsBring broth to boil and add carrots, black mushrooms, tree ears and tiger lily buds. Cook 2-3 minutes.
Add tofu, pork or ham, bamboo, white mushrooms, chili paste, oils and vinegar. Reduce heat and simmer 2 minutes.Meanwhile, mix cornstarch well into cold water and then add it to soup through a sieve, stirring well until slightly thickened and clear, adding pea pods while you are stirring.
Remove from heat. Pour beaten eggs in a circle into the soup. Let sit 15 seconds and then slowly stir once.
Garnish with green onions and serve immediately.
If you cannot find the odd ingredients (dried mush, tree ears and tiger lilies) try the soup anyway. Just don't omit the chili paste (or some equivalent) or the sesame oil. They really make it delicious.
Thai Fried Rice
Submitted by dachshundlady on May 10, 2009 at 3:06 amWay back in 1976, I was working in the undergraduate library of Cornell University. One of my co-workers was a young woman from Thailand named Usa. She was fun filled and had great recipes. This is my favorite.
1 1/2 cups raw long grain rice cooked until almost done
(about 4 1/2 cups - cooled, leftover is best)
2 Table oil (Asian peanut or groundnut oil is great if you can get it)
1 whole boneless chicken breast cut into small bite sized pieces
1 medium chopped onion
1 clove garlic, crushed and minced
2-3 dashes fish sauce (in most supermarkets now: smells awful but transforms this dish)
1 Table rice or white vinegar
scant Table sugar
2-3 Table soy sauce
3 eggs, scrambled (Usa cooked them in the dish but I had trouble getting them scrambled rather than slimy)
2 scallions, chopped
handful mung bean sprouts
Anything else you may like such as snow peas, water chestnuts, chopped tomatoes etc.Heat wok or large frying pan over medium high and then add oil. Throw in garlic, stir and then add chicken before garlic can brown. Cook chicken pieces until almost done. Add onion and cook until transparent. Add rice and mix up. Add soy and fish sauce and mix well. You can add more soy if the rice is not brown enough for your taste.
Add vinegar and sugar, stirring the whole time over the med hi heat. Stir in scrambled eggs (what Usa did here was make a well in the rice mixture, add a little more oil, put in eggs, break them, cook and stir a little and then pile the rice on top of eggs. She would then let the mixture sit over the heat for a couple minutes before stirring it all up again). Add scallions and sprouts and whatever extras you desire, stir briefly and serve. Though not a fish fan, the fish sauce really makes this dish as it often does with Thai food.
Heavenly Jam
Submitted by dachshundlady on March 09, 2009 at 5:03 pmI found this in a magazine back in the 90's. It was submitted by Kathleen Bailey of Penetanguishene, Ontario who said she found it in a newspaper in the 60's! I will give the recipe and note my adaptations. It is really delicious.
2 medium oranges
1 lemon
pinch baking soda
6 medium pears
6 medium peaches
6 medium apples
Sugar to equal amount of fruit
*Note* No pectin necessaryGrind unpeeled oranges and lemon in food processor or blender (I zest the fruit, discard the bitter white pith and process the inner fruit); transfer to large kettle. Add baking soda and simmer for 10 minutes.
Peel the remaining fruit, grind it up and add to citrus mixture. Measure fruit mixture and return to kettle. Add sugar equal to amount of fruit (I usually add a cup less of sugar so if you have 8 cups of fruit, add 7 cups of sugar). Boil until thick, about 30 minutes.
Pour hot mixture into hot, sterilized jars leaving 1/4" headspace. Adjust caps and process for 20 minutes in boiling water bath (I skip the processing and instead put melted paraffin wax on top of the jam before sealing jars) Makes about 7 pints.
