Search Results for '("C'

[Nina Beyt]

Hey, everybody! Look! Cass and Sara are hugging! This is a red letter day, and you can tell both of them have had a horrible Spring, what with taxes and bad banks and bad clients and bad hearts. All getting better now, and it is a time to celebrate. Break out the candles. Cass is now 85 and can breathe, and Sare is (almost) over tax season and can breathe. At least she could if her corner of the country would cool down. Las Vegas is an oven of a different type, and it'll be 102 where I live in a couple of days.

Let's thank Mike again, for this place to hang out, and now we have a new friend, Italian Baker.

I don't remember what caused S & C to feel hurt, or saddened, but I will say this. It is hard to tell in an online message when someone is teasing/kidding/leg pulling, or just plain venting and harrassing. I've joked with Maria which she knew was totally leg pulling and she responded in kind. I love it when we can tease one another this way, when rapport and comfort is established. If it weren't for the sharing of bread (and the love of baking), we here would never have met. We don't get to "break bread" together in reality, but this will do. Thanks everybody, for the friendship.

[BakerAunt]

Baked Potato Soup

Submitted by virginislander on January 27, 2003 at 10:05 pm
10 cups chicken stock
1 can Swanson's vegetable broth
1 can Campbell's Healthy Request Cream of Chicken Soup
3 or 4 leeks - cut off and discard dark green-wash and chop rest
1 onion, chopped
2 Tbsp. butter or margarine
1/2 cup fat free or skimmed evaporated milk
4 or 5 large potatoes, baked and removed from skin with spoon
4 or 5 large potatoes, peeled and cubed

Toppings: Shredded cheddar cheese, sour cream, sliced green onions, bacon bits

In a large stock pot, saute onions and leeks in butter. Add soups, stocks, cubed potatoes, and baked potato. Simmer 15-20 minutes, or until cubed potatoes are cooked. Puree 1/2 in a blender (small quantities at a time or with a stick blender.) Return to pot, stir in milk and heat.
Serve with cheese, bacon, green onions and sour cream on top. Add salt and pepper, if desired.

[BakerAunt]

Almond Pound Cake
Submitted by virginislander on September 25, 2004 at 6:51 pm

There are two recipes that are very similar and they have the same instructions. I have listed all of the ingredients for cake 1 and then for cake 2.

Cake 1 recipe came with the almond flour I bought, and Cake 2 is from lowcarbluxury.com

Cake 1
1 cup butter, softened
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract (or banana extract and pecans)
1 teaspoon vanilla extract

Cake 2
1/2 cup butter, softened
1/2 cup cream cheese, softened
1 cup Splenda
5 eggs, room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda (also cream cheese for Cake 2), well. Add eggs, one at a time, beating well after each addition. Mix almond flour and baking powder, then add to egg mixture a little at a time while beating. Add extracts. Pour into a greased pan* and bake at 350 for 50-55 minutes. Be careful not to overcook.

*Pan sizes indicated in the two recipes vary (which would make this seem to be a very versatile cake). They are as follows: 8" or 9" cake pan, 9" or 10" springform pan, or ring pan.
Note: I used a silicone bundt pan.

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

[BakerAunt]

Sarah: It was not a limit on the number of times a poster could edit. (I'd be in trouble if that were the case.) The limit was on the number of days in which a poster was allowed to edit. It was ten days, but Mike has changed it to give us all time to catch errors.

[Mike Nolan]

If they didn't have 'by xxxx' in the title, they weren't in that list. There are about 40 of mine out there without attribution (which seems pointless if it's your own recipe). One of those is actually BigLakeJudy's molasses cookie recipe; I just corrected the title on that one to be consistent. (I also think that one's now out there twice, with rottiedogs having just uploaded it, too.)

There are a bunch of recipes out there with the attribution in the body, might be tricky to include them in the next list. Most of those appear to have it on line 2 of the body, which I might be able to break out. But if I can do that, it might make more sense to just write a quick program to update the subject header to add the attribution there.

I might not get to that right away, though.

• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.

[BakerAunt]

Thanks, Mike! This list is very helpful.

I went back and corrected the heading on the three recipes from PaddyL, so they should all show up together on the next search.

Quick Note: The five I posted from Mrs. Cindy were in threads rather than her recipe section. I remember someone (do not recall who) saying she had sent Mrs. Cindy her recipes, so I directed my efforts at saving other people's. Thus, if anyone has Mrs. Cindy's, they will need to be posted.

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

[rottiedogs]

Pecan Pie Bars
Submitted by lahotfoot on January 10, 2006 at 11:44 am

DESCRIPTION
Pecan Pie Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
2 c. all-purpose flour
1/2 c. sugar
1/8 tsp. salt
3/4 c. butter (unsalted)
1 c. firmly packed brown sugar
1 c. light corn syrup
1/2 c. butter (unsalted)
4 lg. eggs, lightly beaten
2 1/2 c. finely chopped pecans
1 t. vanilla extract

Combine flour, sugar, and salt in large bowl; cut in 3/4 c. butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degree F. for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 c. butter in a sauce pan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 34-35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yield: 16 large bars.

[rottiedogs]

Serendipity’s Lemon Ice Box Pie
Submitted by bmwatl on June 29, 2005 at 11:03 pm

DESCRIPTION
Serendipity's Lemon Ice Box Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
LEMON ICE BOX PIE
One of the first cooks hired at Serendipity was the fabulous Miss Essie Vaughn, who created our legendary Lemon Ice Box Pie. In the early Sixties a condensed milk company was offering a kolinsky fur in exchange for a thousand condensed milk labels, and it just so happened that Miss Essie's new pie recipe called for that very product. Miss Essie piled on the whipped cream, making sure her lemon pie was a big seller. Five hundred pies later, she strolled into the restaurant swathed in her fur.

For the crust:
1 1/2 cups (6 ounces) graham cracker crumbs (10 to 12 full-size crackers)
2 tablespoons ground cinnamon
1/4 pound (1 stick) unsalted butter, melted and cooled
For the filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice
Whipped cream

To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.

To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.

Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.

Serve wedges cold with plenty of whipped cream, just like Miss Essie did. Store covered in the refrigerator.

One deluxe 9-inch pie for 6 or more.
Sweet Serendipity
2004
by Stephen Bruce
Universe Publishing

[rottiedogs]

Savory Shortbread
Submitted by bmwatl on April 04, 2005 at 11:20 pm

DESCRIPTION
Savory Shortbread

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This couldn't be easier. Vary the spice to suit your taste... garlicky crackers, oregano, black pepper?

1 stick butter
1 cup AP flour
1 cup GRATED parmesan cheese
scant teaspoon cayenne pepper (to taste)

Combine ingredients in food processor or mixer. Mix just to combine - dough will come together in a ball.

Roll into 1 - 1 1/2 inch log. Refrigerate until firm. Slice into thin rounds - about 1/4 inch thick. Plce on ungreased cooie sheet. Bake 12 minutes at 350 - then 3 minutes at 500. Edges should be slightly brown - crackers set and firm.

So many variations. Brush the tops with cream for a shiny cracker. Add seeds, coarse salt, black pepper to tops.

Very very nice as an appetizer with drinks and spreads.

[rottiedogs]

Junior’s Restaurant Brownies
Submitted by bmwatl on March 26, 2005 at 10:39 am

DESCRIPTION
Junior's Restaurant Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Makes a dozen large (very very large) brownies - 3 inches square. However, I make the recipe in 2 containers and find the brownies are still very (very) thick.

2 cups unsalted butter
10 ounces bittersweet baking chocolate (I double the chocolate and use 20 ounces)
3 1/4 cups AP flour
2 t salt
9 EXTRA LARGE eggs
4 cups sugar
2 TBLS pure vanilla extract
4 cups chopped nuts (optional,or course)

Fudge frosting - I will add the Juniors recipe if you want it.

1. Preheat the oven to 325 and generous butter a 13x9 in pan. (I use 1 large pan and one slightly smaller one with great results. I also line the pan with parchment paper. When cool the entire brownie lifts out for very easy cutting.)
2. Melt butter and chocolate over low heat.Remove from heat. Mix Flour and salut together in a large bowl and set aside.
3. Beat eggs with an electric mixer on high for 3 minutes or until light yellow and slightly thickened. With the mixer still running, beat in the sugar. Reduce mixer to low and blend in the butter-chocolate mixture and then vanilla.
4. Stir in the flour mixture with a spoon just until the flour disappears (do not overmix). Fold in walnuts (or nuts of choice...)
5. Pour batter into baking pan(s) and bake just until the brownie are almost set in the center - about 40 minutes for the full recipe in none pan. The brownies are ready when a toothpick inserted into the center comes out almost clean.
6. Let brownies cool in pan on rack for 1 hour - then spread fudge frosting. (I also sprinkle with chopped nuts) - To make cutting easier, refrigerate for at least 30 minutes before cutting.

[rottiedogs]

Frances’ Chocolate Birthday Cake
Submitted by bmwatl on March 24, 2005 at 12:09 pm

DESCRIPTION
Frances' Chocolate Birthday Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Frances' Chocolate Birthday Cake

My friend Frances is a great chocolate lover. This cake is dark and silky. With the chocolate ribbon collar it is an amazing presentation - it is also quite delicious with the simple ganache icing. I add a long stem cherry to the top and some shaved chocolate. Not the simplest cake but well worth the effort!

Butter and flour, for spring form pan
2 cups pastry flour
3/4 cup cocoa powder
11/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1/2 cup plus 2 ounces buttermilk
1/2 cup plus 2 ounces brewed coffee
1 teaspoon vanilla extract

Milk Chocolate Ganache, recipe follows

Chocolate Ribbon, recipe follows

Special equipment: 10-inch springform pan
Preheat the oven to 325 degrees F.
Butter and flour a 10-inch springform pan. (I have also used 2 9 in cake pans)
Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
Combine the buttermilk, coffee and vanilla extract.
Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
Milk Chocolate Ganache:
1 cup heavy cream
1/2 pound milk chocolate, finely chopped
In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
* Cook's Note: Do not over whip as the ganache may split.
Chocolate Ribbon:
5 ounces semisweet chocolate, melted
Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.
Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.
* Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.

[rottiedogs]

Creme Brulee
Submitted by bmwatl on March 26, 2005 at 10:34 am

DESCRIPTION
Creme Brulee

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I use a smaller ramekin - this makes a LOT of creme brulee...

9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream (I use slightly less than 1 quart)
1 vanilla bean (I have used vanilla paste and extract with fine results)

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

[rottiedogs]

Brown Sugar Pound Cake
Submitted by bmwatl on July 22, 2005 at 6:54 am

DESCRIPTION
Brown Sugar Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Brown Sugar Pound Cake
A family favorite - a lovely, caramel-ly flavor

1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar
1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 325?F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
In a small bowl, combine the flour, baking powder and salt; set aside.

At medium speed of an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time.

At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.

Pour into your prepared tube pan, and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester or toothpick. If your tester does not come out clean, bake for an additional 10 minutes, then test again.

Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.

Frost with Brown Sugar Frosting, or Glaze, or dust with powdered sugar.

**For a deeper caramel flavor, use 2 cups of dark brown sugar.**

Brown Sugar Frosting
With its creamy caramel flavor, you'll find lots of uses for this frosting.

1 pound light brown sugar (16-ounce package or about 2-1/4 cups plus 2 teaspoons
1/2 cup butter (1 stick)
1 5-ounce can of evaporated milk
dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

In a heavy saucepan, bring to a boil the brown sugar, butter, milk and salt, stirring frequently (see Notes, below). Once you have a full, rolling boil, cook for 3 minutes, stirring constantly. Remove from heat, and stir in the baking powder and vanilla.
Beat, right in the saucepan, with a portable electric mixer, for 6 or 7 minutes, or until frosting begins to thicken. Working quickly, drizzle the frosting over the cake. Makes about 2-1/2 cups.

[rottiedogs]

Blueberry (Plus) Scones
Submitted by bmwatl on March 28, 2005 at 9:20 am

DESCRIPTION
Blueberry (plus) Scones

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is an easy, delicious basic recipe. The texture is flaky and the scones are moist. Gently work the dough after adding the liquid. It will form a log (or circle) with patience!
Enjoy!

Blueberry Scones with Lemon Glaze
(Adapted from Tyler Florence)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries OR any combination of desired fruits

Favorites:
Chopped fresh apple and / or golden raisins with crystallized ginger.
Chopped dates with orange zest and pecans.
Cinnamon streusel (sugar, cinnamon and a bit of water) ribboned through the dough and vanilla.

Lemon Glaze:
1/4 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Omit lemon: substitute flavor to compliment scone variation or sprinkle tops with coarse sugar.

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

[rottiedogs]

BLJ’s Best Ever Molasses Cookies
Submitted by Mike Nolan on December 07, 2010 at 5:32 pm

DESCRIPTION
From the old BC 'Best Ever Molasses Cookie" thread, originally posted by biglakejudy, conversions by RandyD

add to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 50 cookies Source biglakejudy and RandyD from the old BC File under cookies
INGREDIENTS
3.8 oz(weight) oil
3 oz (weight) molasses or pure cane syrup
7 oz sugar
1 extra large egg
9.5 oz KA Whole wheat flour
1 1/2 Teaspoons soda
1/2 tsp. cloves
1/2 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. Salt

INSTRUCTIONS
Bake at 375 degrees for 12-15 minutes

Randy's notes:

The amount of flour I used was based on Judy's post about scooping the flour.

To make the 4" cookies make the dough balls into a ball about halfway between a ping-pong ball and a golf ball.

My notes:

I cut back on the cloves a bit and use a large egg.

I use a #60 cookie scoop and get about 50 cookies about 1 1/2 inches in diameter.