Search Results for '("C'

[BakerAunt]

Bob's Red Mill sends out e-mails if you subscribe to their list. I was able to get free shipping on an order (there was a minimum, but I ordered other products as well), and buying in bulk can also save you money. You should refrigerate barley flour--or freeze extra bags. My husband and I just like the flavor of barley, but I have read that it also helps regulate blood sugar.

I just made some wonderful barley scones this morning, so I will post that recipe for you. Coincidentally, I was internet surfing for barley flour recipes today, so I have a couple more to try. I also posted a link to a Martha Stewart recipe for Orange Barley Bread (and the tweaks Kid Pizza suggested) that I plan to try later this week.

King Arthur Flour has a recipe for Barley Butterscotch Cookies that uses barley flakes rather than oats in cookies. They also have a wonderful recipe in their wholegrain baking book for a big soft barley cookie, that my husband has asked me to bake for Father's Day. (Those cookies need to be baked on a very heavy baking sheet, or else double-up your cookie sheets. Those cookies bake at a very high heat, and the bottoms will overbrown otherwise.)

Pearl barley is also great in soups, or even cooked to be used in place of rice. I'm going to try a new softer hull barley I bought from Bob's Red Mill in soups (probably not until fall)

It would probably be a good idea to consult a dietician/nutritionist who can help you work out a plan for your individual case.

Best wishes as you cook and bake for health!

• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt. Reason: grammar correction

[Mike Nolan]

As scones recipes go, this one is not very sweet. Other recipes may have as much as 1/3 cup of sugar to 2 cups of flour. (But Southern cornbread recipes have little or no sugar in them, so it may be a geographical thing.)

[cwcdesign]

Note from Paddy: They're called Butter Scones in the Best of Irish Breads and Baking by Georgina Campbell, and they are by far the best scones I have ever made, and I have made scads of scones in my years of baking.

1 lb/450g/4 cups flour (I weighed the flour and it came out to less than 4 cups)
good pinch of salt
1 level tsp/1 1/4 US tsp EACH baking soda and cream of tartar OR 1 heaped tsp/1 1/4 US tsp baking powder
6 oz/175g/1 1/2 sticks butter
2 oz/50g/2 US tbsp caster (superfine) sugar (I used plain old granulated sugar)
1/2 pint/300 ml/1 1/4 US cups buttermilk (approx)

Preheat oven to 425F/220C/gas 7.

Sift the flour, salt and raising agents into a mixing bowl. Cut in the butter and rub in lightly to make a crumbly texture. Add the sugar and mix well. Use a knife to mix in enough buttermilk to make a soft but not wet dough. (I used my hands) Turn out onto a floured work surface and knead very lightly. Roll out to 3/4" thick and cut into rounds with a fluted cutter. Lay on greased (or parchment-lined) baking sheet and brush the tops with a little buttermilk, if you like. Bake for about 15 to 20 minutes, until well risen and golden brown. Serve as fresh as possible with butter or cream and homemade jam, or toasted and buttered while piping hot.

I used the baking soda/cream of tartar because I like the flavor and the texture better than straight baking powder. I also used a fairly large cutter, about 2"or possibly a bit bigger, so I managed to make 12 good-sized scones; smaller cutter will obviously make more. Use one set of amounts; if you mix them you won't get a good even result. These are the best scones I have ever made, and you'll note they are round which is traditional in Ireland. The triangular scones produced over here must have come from the making of soda breads which were cut into fours, or falls. These are also good the next day, warmed or toasted with loads of butter. The best scones

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

[BakerAunt]

I understand, Mike.
Cwcdesign, I will look forward to the recipe when you have time.

In the meantime, I found a recipe for Sweet Barley Drop Scones, in Elizabeth Alston's Biscuits and Scones, so I shall bake it tomorrow morning. (I went a little crazy at the Bob's Red Mill free shipping offer about a month ago, so I have barley flour to use.)

[Mike Nolan]

Sorry, but my wife promised the caterer she got her scones recipe from years ago that she would not redistribute it. (I have a French Onion soup recipe I got from my French teacher with the same conditions, because that's the conditions under which she got it from a chef in France, she's only allowed to give it to her students.)

But search for buttermilk scones on the net, there may be similar recipes out there.

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

[wonky]

I spoke with KP yesterday, and he stated that I could share our conversation. He entered the hospital last Tuesday after his visit with his MD. He was having trouble breathing, and some dizziness issues. His MD suggested to him that he have a pacemaker placed, and KP was agreeable to this. On Wednesday, he had the procedure, and was discharged from the hospital on Friday evening. He says he is feeling so much better, and is able to breath comfortably now.

He was in very good spirits, and he stated how much he misses all of us, and the BC.

He had spoken with Mrs. Cindy just prior to calling me, and he said she is feeling so much better also. She was able to hire a very competent health care aide, and is very, very grateful to have her. Hopefully we will see her posting very soon. She and KP were so much a part of our circle of friends, and I am sure we all look forward to welcoming them back. Chris (Wonky)

[S_Wirth]

Refrigerator Pickles

Submitted by --jej on October 29, 2011 at 10:28 pm

DESCRIPTION

I make these wonderfully easy pickles for sandwiches, for accompaniments, and simply to eat occasionally. Easy, quick, and a good way to keep abreast of a burgeoning crop of cukes in the summer. I like to fill a couple of HUGE glass jars (like the big Kraft Mayo jars for institutional use) with these to last until the next growing season, but of course, they don't ever last that long. My DH doesn't even complain of the space they take in the 'fridge! And if you don't grow cukes, just buy a few. I think you'll love them.

I found this little winner in our little 'community newspaper.'

INGREDIENTS

7 c. thinly sliced green cukes (don't peel)
1 c. thinly sliced onion
1 c. thinly sliced green peppers
2 T. salt
------------
2 cups sugar
1 cup cider vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds

INSTRUCTIONS

1. Clean and prepare veggies as described. Sprinkle with salt and let stand for 2 hours, then drain.
2. Mix the remaining ingredients and bring to a boil.
3. Cool and strain. Pour over the veggies which
were drained. Store in 'fridge in jars. One recipe perhaps makes about a gallon, I think. The pickles may be used as soon as they have chilled.
4. Will keep well in the refrigerator.

While recipe says to strain the seeds from the brine, we like to leave them in. To each his / or her own.
----------------
Here is my Refrigerator Pickles recipe I’ve been using for as far back as 1980 or before…came from an Extension Service newsletter and is in a neighboring county community cookbook put together by ladies in various extension groups:

Refrigerator Pickles

7 cups thinly sliced cucumbers
1 cup sliced onions
1 cup sliced green peppers

Sprinkle 1 tablespoon salt on top and let stand 1 hour. Drain well.

Syrup mixture:

2 cups sugar
1 cup vinegar
1 Tbsp. celery seed

Stir until sugar is dissolved. Cover cucumbers with syrup and store in refrigerator. Will keep for several months.
---------------------------------------
And I’ve been intending to share a couple more recipes during gardening season here…the first is a freezer version of the refrigerator pickles and the second is a freezer slaw recipe…both are such a treat in the dead of winter and so simple to make.

Freezer Cucumber Pickle Slices

7 cups sliced cucumbers with skin
1 green pepper, diced or cut in strips
1 onion, diced or cut in slices

Syrup:

2 cups sugar
1 cup vinegar
1 tsp. salt
1 tsp. celery seed

Pour syrup over cucumber slices and freeze. Makes (3) 1 1/2 pint boxes.
----------------------------------
Cole Slaw for Freezing

1 medium head cabbage, shredded
1 carrot, grated
1 green pepper, chopped
1 tsp. salt

Mix salt with cabbage, let stand 1 hour. Squeeze out excess moisture. Add carrot and pepper. While cabbage is standing, make this dressing:

1 cup vinegar
1/4 cup water
1 tsp. celery seed
2 cups sugar

Combine ingredients and boil 1 minute. Cool to lukewarm, pour over slaw mixture, put into containers, cover and freeze. This thaws in just a few minutes for serving and leftover slaw can be refrozen easily.
-
Hope you enjoy these family favorites of ours!
------------------
reply by: swirth on July 15, 2012 at 8:34 am

This church cookbook is from 1978 so the recipes are from way before that.

Refrigerator Pickles

4 quarts sliced cucumbers
6 medium onions, sliced
2 large green peppers or 1 green/1 red, chopped or slivered
1/2 cup salt
2 trays ice cubes

Spread ice cubes over mixture and soak 3 hours. Drain and wash once.

Boil together the following for 3 minutes:

5 cups sugar
3 cups white vinegar
2 Tbsp. mustard seed
1 1/2 Tbsp. celery seed

Pour over cucumber mixture; put in jars and refrigerate.
-
I liked using the ice cubes routine. I thought it made for crispier cukes. Seems like in a few years, that detail was abandoned for the more simple versions.
--------------------
reply by: Wonky on July 16, 2012 at 9:41 pm

OK dear lady...here is the recipe...hope you enjoy it.

Refrigerator Dill Pickles

6 large small seeded cucumbers..sliced l/8" thick, (do not peel)
2 med. onions sliced into rings
Dill
3 cloves garlic..quartered
1 qt. water
1 pt. white vinegar
3/4 C. Sugar
l/4 C. salt

Put onions, cucumbers and garlic in large bowl.

Combine the rest of the ingredients in a pan. Bring to a boil and boil for 2 minutes. Pour over vegetables. Ladle vegetables and brine into glass or plastic containers...add desired amount of dill to each container...let cool, cover containers and refrigerate.
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reply by: Antilope on August 23, 2014 at 12:46 pm

Instructions
.
Use a jar of leftover pickle juice that is at least half full.
.
Wash and then cut up Cucumbers into any desired shape (slices, wedges, halves, etc)
and add to jar of pickle juice until it is full of sliced cucumbers.
.
If necessary add more white vinegar or cider vinegar to top off jar to submerge all of the pickle slices.

Now pour the pickle juice and pickle slices into a 1 or 2 quart saucepan.

Bring to a boil and boil at a full rolling boil for 1 minute.

Remove from heat and allow juice and pickles to cool to room temperature.

Wash out empty pickle jar and inside lid with very hot soapy water. Rinse jar and lid very well.
Add juice and pickles back into pickle jar

Place lid on jar and store in the fridge.
--------------
reply by: Wonky on August 23, 2014 at 8:59 pm

Glad to see this back up again. I have another recipe for any who care to try it. These are really delicious. We usually can't wait the week or so to try them, and start eating them just a couple of days after making them. They are yummy then, but even better after a week or so.

Refrigerator pickles

Peel and thinly slice 5 or 6 medium cuc's

Peel and thinly slice a medium onion

Put above vegetables in heat proof container

In med sauce pan, bring to a boil the following:

2 C sugar
1 C. vinegar
1 t. salt
1 t. celery seed

Pour over veg. and let sit at room temp until cool.

Refrigerate

[BakerAunt]

Lemon Curd as a Cake Filling

Tonight I baked a lemon cake, using a recipe from Susan Purdy's The Perfect Cake--my go-to book for cake recipes. The cake is for a birthday at work, and the two honorees jointly agreed on Lemon Cake. I have not made one before. I used two 8-inch round pans, and the cakes are now cooling on racks. My plan is to assemble the cake Monday evening, since the party is at 11:30 on Tuesday, and I will not have time to do it that morning. I plan to make a simple lemon buttercream frosting. However, I have a 7 oz. jar of lemon curd that I want to use as a filling. I am thinking of splitting the two layers, and then using the lemon curd between the first and second and the third and fourth, with the frosting layer in the center.

As I said, this is new ground for me. Has anyone tried this before? Do you have any suggestions? Can the Lemon Curd be used in the same way that I would otherwise have used frosting on those two layers. Is it more likely to leak out the sides than frosting?

I plan to refrigerate the cake after I assemble it Monday night, then take it to work.
posted by: bakeraunt on March 09, 2015 at 12:39 am in General discussions

reply by: omaria on March 09, 2015 at 12:51 am
Bakeraunt, I have never done this , buy I think it would work fine. Are you putting the buttercream on the sides also ?I think it will be a yummy cake.!

reply by: luvpyrpom on March 09, 2015 at 1:25 am
Lemon curd as a filling is one of my favorites to use. My suggestion is not to frost the filling all the way to the edge as the weight of the cake and frosting may squish it out. I would pipe a little bit of the buttercream frosting around the outer edges of the cake and then fill the center with the curd. The frosting will act as a barrier to keep the curd from leaking out as you stack the layers. Hope this helps!
Tiara

reply by: Mrs Cindy on March 09, 2015 at 6:31 am
Bakeraunt, as you know, I have Meyer lemons and use lemons in everything I can conger up. Luvprypom's suggestion of piping a frosting dam around the edge of the split layers before adding the lemon curd is an excellent idea. That is what I have done and it works beautifully. You may not need the entire jar of lemon curd. Don't overfill the layer. I think you said it was a 7oz jar, which should give you a little less than 1/2 cup per layer. That should be more than enough for your purposes.
.
OMG! That cake is going to be such a huge hit in your office. You are going to be the cake lady from this time on. Wish I could be there to partake of your masterpiece! My mouth is watering just thinking about it! ?????
.
~Cindy

reply by: Livingwell on March 09, 2015 at 8:37 am
Bakeraunt, I don't have anything to add to the suggestions already made, but want to say your cake sounds scrumptious! The birthday girls are gonna love it!

reply by: Rascals1 on March 09, 2015 at 9:21 am
Bakeraunt, when I use lemon curd as a filling I usually pipe a narrow circle of buttercream around the outside edge of the layer then fill in the middle with the curd. This keeps the curd from seeping out from between them.

reply by: bakeraunt on March 09, 2015 at 1:58 pm
Thanks to all of you for the advice. I will do the buttercream dam around the circumference of the layers with the lemon curd.

I'm already the Birthday Cake Lady at work. It started with the KAF Favorite Fudge Birthday Cake. It is my contribution to office morale. I've probably made the Fudge Birthday Cake at least five times, a carrot cake twice, a Swedish Butter Cake (also from Susan Purdy's book), and last year a "Turtle" cake. I have also baked for the birthday parties in my husband's office, and that included the KAF Chocolate Sourdough Cake. It is great to have people who appreciate cakes. I can try new ones, and I get a lot of help eating them (especially in this case, as my husband is not a fan of lemon).

reply by: Livingwell on March 09, 2015 at 2:23 pm
I'll be interested in hearing how the buttercream dam works to keep the lemon curd contained. I've read that tip for filling a layer cake with buttercream frosting, but wonder how well it really works and if the dam doesn't squish out between the layers. When I put frosting between cake layers, I usually leave about an inch border to keep it contained, but it still sometimes squishes out a bit and leaves a ridge in the frosting on the sides. Does that make sense or did it sound as clear as mud?

reply by: Mrs Cindy on March 09, 2015 at 3:57 pm
No, it made sense to me. Sounds like your frosting isn't stiff enough. Have you tried adding more powdered sugar?
.
~Cindy

reply by: KIDPIZZA on March 09, 2015 at 4:49 pm
LIVINGWELL:
Good afternoon Penelope my dear friend. I read your posting with much interest. And since I have not posted with you my friend in a long while, I thought this is a good time to do so.
When I was in the cake baking class in culinary college, we were taught to apply a "CRUMB COAT" to the circumference of the cake to seal the dam/filling from oozing out. You then can keep the various filling from oozing out. Then after this coat you then apply the other frostings. It works.
.
Anyway I hope this explains how it is done in prof baking circles.
Enjoy the rest of the day Penelope.

~CASS.

reply by: Livingwell on March 09, 2015 at 5:00 pm
MrsCindy, you may be right. I tend to keep my frosting slightly on the softer side so it spreads easier. I'll have to try extra powdered sugar next time I make a layer cake, though goodness knows when *that* will be!

KidPizza, it's so nice to see you here again! I have often read about applying a crumb coat first, but have never tried it for one simple (silly) reason: I don't want to run out of frosting for the cake - LOL! Also, I've read that the crumb coat "seals in" the crumbs so they don't get in the top coat of frosting. I get around that by using a pastry brush to brush off any loose crumbs before frosting the cake. I will have to try it just to see if it works and keeps the filling from oozing out. As always, thank you for your help! "Penelope"

reply by: Mrs Cindy on March 10, 2015 at 6:01 am
Here's a little suggestion, Penelope. Using your 'soft' frosting, apply the crumb coat. A real crumb coat is very sloppy. It is done very thinly, just to seal and coat the entire cake. There will be lots of crumbs in it. You should be able to see cake through the entire crumb coat. Then, while that coat is drying, mix in more powdered sugar, just enough to thicken up the frosting. Now you are ready to apply the final frosting to the cake. You have made more frosting by adding the powdered sugar, you won't run out of frosting.

Now, remember, you are going to pipe in a dam around the outer edge of at least two layers, so you need to allow for the extra frosting in any case. I always make 1-1/2 times the frosting the recipe calls for, just to allow for a crumb coat and/or sealing any mishaps.

But, as usual, KP's suggestion about the crumb coat was right on.

~Cindy
I'm sorry, it's bakeraunt who is making the lemon cake. I had one of those temporary memory fades. Happens more and more lately......
~C

reply by: Livingwell on March 10, 2015 at 7:57 am
Thanks, MrsCindy, I'll try that next time I make a layer cake. Since I don't bake often anymore, I don't know when that will be!

reply by: kathyd on March 10, 2015 at 8:05 am
This cake sounded so good that I just went to Amazon and bought the book for $0.40....I really don't need another cookbook but for that amount....I think I have that much change in the couch cushions! I can't wait to make this one. Bakeraunt what other ones do you like from this book?

reply by: swirth on March 10, 2015 at 8:11 am
KAF has had the most wonderful Cake Decorating 1, 2, and 3 free online classes by Susan Reid for many years. It appears it is no longer available on the KAF site but I can still get it on Google. It shows the crumb coat and so much more...hope it helps as the pics are wonderful:
-
https://www.kingarthurflour.com/baking/documents/CakeDecoCh1.pdf
-
https://www.kingarthurflour.com/baking/documents/CakeDecoCh2.pdf
-
https://www.kingarthurflour.com/baking/documents/CakeDecoCh3.pdf

reply by: Livingwell on March 10, 2015 at 8:46 am
Thanks for the great links, swirth! Boy, I wish the sides of my frosted layer cakes looked as smooth as the white cake featured in the third link; especially where the top meets the sides.

reply by: bakeraunt on March 10, 2015 at 4:48 pm
The Lemon Cake was a great success! Thanks to all of you for your help. I saw Kid Pizza's advice about the crumb coat too late to take advantage of it, since I did not want to run out of frosting, and I did not have time to soften more butter. I had refrigerated the cake layers two hours before I planned to frost them, which made it a lot easier to split them and to then frost them. I did pipe a dam around the edge of the two that would have the lemon curd between the layers, and it worked well. I had just enough frosting to fill the middle layer and to frost the sides and the top. I used the Simple Buttercream frosting from Susan Purdy's book (but omitted the optional raw egg yolk) with the lemon variation. I used 4 Tbs. of half and half and 1 Tbs. of lemon juice, as well as the lemon zest.

I bought my copy of The Perfect Cake in 2003 for $10, probably at T.J. Maxx or Tuesday Morning. When I was trying to master cakes so that I could bake my wedding cake, this book was more helpful to me than The Cake Bible. A friend, who has a friend who bakes and sells cakes, said that she always goes to Susan Purdy for "crucial" cakes. Measurements are given in volume, grams, and ounces. I use my scale and weigh by grams.

Which ones do I recommend? Anna's Swedish Butter Cake is the one I used for my wedding cake. I have also made the chocolate variation on it for a birthday cake. The Lemon Cake was one of her variations on her Basic 1-2-3-4 Cake. The Devil's Food Cake is excellent. The Basic Quick Buttercream frosting is very easy and spreads nicely.

reply by: kathyd on March 10, 2015 at 8:27 pm
Thanks Bakeraunt. Those all sound delicious, but something about that lemon cake with lemon curd has peeked my interest. I'm anxious to get my copy and get baking cakes.
KathyD

reply by: Mrs. Cindy on March 11, 2015 at 5:10 am
Bakeraunt, you are a very bad influence! After reading your post I went straight to Amazon and bought a copy of Susan's book. I would have paid almost anything, but $45 seem a little steep. 41¢ seemed a little low, so I opted for something, $21, in between. A brand new copy. I'm sure I can get it into baking condition in no time with my own markers, flour poufs and butter stains. I can't wait for it to get here.

Your lemon cake sounds like it was a huge hit. Now, all you need to do is start making your own lemon curd. Then you can really go to town on lemon cakes. My mouth is watering just thinking about it!

Speaking of lemon, I have the very last (4) of my Meyer lemons, very, very, thinly sliced, sitting in a bowl with sugar in the fridge. I'm going to make that Shaker Lemon Pie. Maybe today, maybe tomorrow. The lemons have been macerating since Monday. I'm going to simmer them on the stovetop for a bit before making the pie. Maybe soften up the rinds a little more. I'll let everyone know how it goes.

Anyhow, I just wanted you to know you should get advertising royalties from Susan Purdy. You were the reason I bought her book!

~Cindy

reply by: Livingwell on March 11, 2015 at 7:47 am
Bakeraunt and Mrs. Cindy, does the cover of the book feature a beautiful four layer white cake frosted in chocolate? I looked for Susan Purdy cake books online and saw a few with different pictures on them, but that white cake is gorgeous and caught my eye. It's not in our library system or available through Barnes & Noble, so I may have to seriously think about ordering it. "The Cake Bible" is waaay beyond my skill level, so if it's on par with that, it's too difficult for me and I'll have to pass. Because of my dexterity problem, I need things more on a Betty Crocker level; nothing fancy or complicated.

reply by: kathyd on March 11, 2015 at 7:55 am
Livingwell,
That is the book. That cake looks so nice. I want to know how they cut the cake so the slice looks so beautiful. Mine never look that good. I always have chocolate frosting dragged down the sides of the beautiful white cake. I just ordered the book and I'm anxious to get my dirty little hands on it.

Mrs Cindy,
I agree with you she really sold that book. Just got an email that my book has shipped. I might have to make that lemon cake first on the list. I have never made my own curd. About how many lemons will I need? I'll have to go check out the KAF recipe that is done in the microwave. Have you tried that recipe? Wonder if it is worth a try?
Well, off to work! Talk to you later.
KathyD

reply by: KIDPIZZA on March 11, 2015 at 8:01 am
LIVINGWELL:
Good morning my friend I have read your post with much interest. I have already posted the yellow & the white cake recipes for you about 15, months ago.....remember????

Use one of those & fill it with your choice of filling. There are many floating around here these days.

You know many of the members here are ready to help you get a cake assembled. And remember for the first time it doesn't have to look good but, it should taste good.
Think about it. Have a nice day my friend.

~CASS.

reply by: Livingwell on March 11, 2015 at 8:21 am
Kathyd, I think the featured cake is a work of art! And my sliced cakes never look that nice, either - LOL!

Good morning, Cass! Yes, I certainly do remember you helping me make both the yellow and white cakes. Each was a *big* success and I posted pictures of them on my personal page. (Well, himself posted them for me.) I have saved both recipes to my tried and true file as "KidPizza's Yellow Cake" and "KidPizza's White Cake". Like most bakers, though, I love trying new recipes, so am always on the lookout for new baking adventures! Of course, I'll have to live forever to try all of the recipes I want to make, but that sounds like a good goal, doesn't it?! Have a good day at your end, too! "Penelope"

reply by: Mrs Cindy on March 11, 2015 at 11:25 am
The Easy Microwave Lemon Curd recipe that KAF has posted is the basic one I use, with a few technique variations. It's easy and foolproof (great for me, the ever fool!). I will be happy to send you my recipe and all my notes, if you wish. They are quite extensive, mainly because I've made it so many times. Some times were total fails! But, some were pretty good, until I've got the technique down pat. If you want it, let me know.

~Cindy

reply by: Mrs Cindy on March 11, 2015 at 11:35 am
Oh, let me tell you about how they 'cut' that cake so it looks to perfect.

I have a friend who is a professional food stylist and food photographer. That cake on the front cover might, or might not, be real cake. If it is a real cake, it's cleaned up for the shoot. They use all kinds of tricks, even hairspray, to keep every crumb right where they want it. When the shoot is over, everything goes in the garbage because it's inedible! Those pictures are not real life. They use all kinds of chemicals and yucky stuff to make the cake look more cake-like and the chocolate darker and more chocolaty. You really don't want to know.

In real life, we just cut the cake and it ends up looking the way it looks. And that's the way Susan Purdy's cakes look, too. Just like ours!! At the end of the day, it's all mixed up in your mouth/stomach anyway! ???
.
~Cindy

reply by: bakeraunt on March 11, 2015 at 2:15 pm
It's true that food stylists use tricks. In my family we always joked about how on the soap operas and holiday shows the cooks lifted the "perfect turkey" from the oven. Some of ours looked a lot less than perfect!

However, one of tricks to slicing a multi-layer cake is to use a cake knife. I bought one from KAF a couple of years ago--on sale but still quite expensive. it is wider than a regular knife, has serrations, and has a rounded wide tip. It is a Wusthof. With that knife I produce slices as beautiful as the one on the cover of Susan Purdy's book.

Livingwell: You could adapt Kid Pizza's cake recipe. Just add lemon zest to the batter and 1/4 tsp. lemon extract (I used 1/2 tsp. lemon oil--my change to Purdy's recipe.) You would need her book for the frosting. This book is a LOT friendlier than The Cake Bible.

Why I like this book: three choices on how to measure ingredients: volume, grams, ounces. She tells you what kind of pans to use--and will also give you alternatives for different pans. She gives you a volume measurement on how much batter the recipe makes (great when you know the capacity of a pan and need a recipe to fit it.) There is also a handy chart about what size pan holds what amount of batter. She includes variations on recipes, and that gives us ideas on what we might vary.

reply by: JennC13 on March 11, 2015 at 3:03 pm
ok - y'all talked me into it! Just bought a used copy on Amazon - I love cake 🙂

reply by: Livingwell on March 11, 2015 at 3:56 pm
I have been obsessing about this book ever since bakeraunt mentioned it! One look at that gorgeous white four layer cake smothered in chocolate frosting and I could think of nothing else! After hemming and hawing all morning, I just ordered a used copy that I will get FREE with himself's rewards points! Oh, I lie, there weren't quite enough points to cover all of the shipping and handling, so I'll owe $1.95; good as free. For those of you that already ordered, please double check to make sure you are getting the book with the layer cake on the front. I had a *terrible* time getting the site to add the correct book to my shopping cart. It kept wanting to add the older edition, "A Piece of Cake". I'm so excited!

reply by: Mike Nolan on March 11, 2015 at 5:23 pm
I like Susan Purdy's pie book, so I ordered a used copy of this book, too.

reply by: frick on March 11, 2015 at 6:43 pm
Mike, which of her pie books do you have? Pie in the Sky or As Easy as Pie?

I am getting the bake book also, and yes, it's the newer edition. I can see how a person would end up with the old one. Thanks for the heads up.

reply by: kathyd on March 11, 2015 at 7:25 pm
Mrs. Cindy
If your instructions for lemon curd are already typed up I would love them but if not don't worry I'll try that recipe and see how it turns out. I just wasn't sure if it a good curd as I've never made one.
Thank you!
KathyD

reply by: Livingwell on March 11, 2015 at 9:00 pm
Mrs. Cindy, say it ain't so! All that cake and goody porn on the covers of baking books aren't even the real thing?!?! How in the world do they expect us to duplicate such beautifully cut and presented goodies? I bought the Wusthof knife bakeraunt mentioned and I do have to say my cake slices look much better, but not front cover quality yet. I need more practice with it, but first I'd have to make more cakes, which I haven't been doing for a few years now.

Back to the fake food on the cookbook covers. That is just like when I found out that the models on the covers of magazines are photoshopped, airbrushed, and who knows what else to make them look absolutely perfect. That's when I decided to stop trying to look like them and just be the best me. If *they* don't even look like them, why should I try to look like them?

reply by: kathyd on April 05, 2015 at 10:56 am
I got my cake book a couple of weeks ago. Yesterday I made the lemon cake. Filled it with lemon curd and made the lemon buttercream. I hope they don't like lemon...it smells divine. It will be one of the desserts for dinner today.
Thanx for sharing this book and cake!
KathyD
PS: I might try another one tonight as today is my boss's birthday.

reply by: Livingwell on April 05, 2015 at 12:00 pm
It's been almost a month (March 11) since I ordered "The Perfect Cake" and still haven't received it. Himself contacted the seller yesterday and she said she sent it out right away and has no idea why it hasn't been delivered yet. It was sent through the postal service, which now automatically includes a tracking number and $50.00 insurance, so I am a bit aggravated that she didn't track the delivery with the number and see if it was actually delivered, and to the right address, or got lost along the way. That's something I do obsessively when I send a package, as well as sending the recipient the tracking number, too. Himself said if it doesn't show up this coming week, he'll try to find another fine or like-new copy for me. I'm so disappointed. ~sigh~

reply by: kathyd on April 05, 2015 at 12:07 pm
Mine arrived in about 5 days. I only paid $.40 for it but $3.99 for shipping.

reply by: Livingwell on April 05, 2015 at 12:16 pm
I'll see what happens this coming week. Being ever the optimist, I'm still hoping it will show up.

reply by: bakeraunt on April 06, 2015 at 2:24 pm
I used Susan Purdy's Simple Buttercream recipe (without the egg yolk) to frost the lamb cake for Easter. (I had previously used it with the lemon variation for a birthday cake.) It will now be my go-to recipe. I don't know if it was the proportions or her instructions on how to mix it, but it was a wonderful frosting to work with, and the taste is perfect.

reply by: Mike Nolan on April 06, 2015 at 10:27 pm
I have 'easy as pie'.

reply by: Mrs Cindy on April 07, 2015 at 6:01 am
Is that the 'Basic Quick Buttercream'? I couldn't find one called Simple Buttercream. Do you know what function the egg yolk provides? What would happen to the frosting if you left it in?
.
~Cindy

reply by: bakeraunt on April 07, 2015 at 10:51 am
Yes, it is the basic quick buttercream. Apparently, most buttercreams use egg yolk, but I am wary of uncooked egg. Perhaps one of the more experienced people can explain the use of the egg. I note that her classic French Buttercream uses four egg yolks, but they get "cooked."

reply by: Mrs Cindy on April 08, 2015 at 11:49 am
I noticed that about the French buttercream. Maybe KidPizza will know why. I might just send him an email and ask. It intrigues me.
.
~Cindy
p.s. Emailed KidPizza. He said the raw egg yolk was for emulsion purposes. However, as far as I'm concerned, if you don't absolutely HAVE to have it, I'm going to leave it out. No sense in flirting with danger!!
~C

reply by: bakeraunt on April 08, 2015 at 1:17 pm
I have made it twice--both times without the egg yolk, and it is fine. I think the key to getting this frosting smooth is to sift the powdered sugar (I do this as I weigh it) and to alternate adding the cream and the powdered sugar to the buttered mixture.

reply by: Mrs Cindy on April 08, 2015 at 1:52 pm
But you DO like the frosting? You said it was easy to work with and made a smooth, creamy, frosting. That is what I've been looking for. I'll make a note in my book about sifting and how to add the powdered sugar and butter mixture.
.
Thanks.
Cindy

reply by: bakeraunt on April 08, 2015 at 1:55 pm
Yes, I love how it tastes. Otherwise I would not make it, no matter how easy it is to work with.
reply by: Mrs Cindy on April 09, 2015 at 1:55 pm
Just what I needed to know. Thanks!
.
~Cindy

reply by: thepastryguy on April 19, 2015 at 12:18 pm
hey bakeraunt. Great question! It's absolutely fine to do this as long as your lemon curd is top quality. I have just written a post on how to make your own lemon curd with suggestion on other desserts using lemon curd which you can check out here:
http://makepuds.com/simple-lemon-curd-recipe
Hopefully that helps. If you use the lemon curd option I would recommend folding it into a little whipped cream and leaving more space around the edges when feeling.
Best wishes Steve.

reply by: Mrs Cindy on April 20, 2015 at 5:23 am
Steven, loved your blog! Great information for aspiring pastry chefs. Are you still in the business or have you retired? In any case, welcome to the baking circle. We have a lot of fun while creating fabulous dishes and desserts!

reply by: Livingwell on April 20, 2015 at 8:11 am
Welcome, Steven! I just finished reading your blog and loved all the detailed instructions on how to make lemon curd. It's something I have yet to make, but it's on my "to-do" list.

reply by: KitchenBarbarian aka Zen on June 10, 2015 at 3:28 am
OMG, I just realized - Frick gave me a copy of that exact book (Susan Purdy, "The Perfect Cake") when I was up there for our Excellent Adventure! She had two copies and gave me her extra one. I forget how she ended up with the extra copy, but I was sure glad to have it! It was a generous gift. It's on the coffee table. I keep wanting to make things out of it but - you know - dieting in this household just now.

[rottiedogs]

Santa Bread
Submitted by knead2quilt on March 03, 2005 at 12:07 am

DESCRIPTION
Santa Bread

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Got this from the Food Network site. Originally was made on a Martha Stewart show. Note that the instructions for making the pieces for the facial features is a bit confusing. All you're doing is making Santa's face and hat. Don't worry about anything. Just play. He always turns out really cute and kids love this bread.

1/2 c finely chopped kataifi (or coconut)
5 c bread flour
1 c rye flour
1Tbs coarse salt (I use kosher)
Yeast: either 1 cake fresh OR 1 pkg (1/4 oz.) active dry yeast
2-1/4 c warm water
2 raisins (Santa's eyes)
2 large egg yolks, lightly beaten
1-1/2 oz. red food coloring
1/4 c apple jelly OR apricot jam, melted

Heat oven to 200 degrees F. Spread kataifi (or coconut) in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes.

In the bowl of a heavy-duty electric mixer fitted with the dough hook, combine the flours, salt and yeast. Mix until well blended. With machine running, gradually add about 2-1/4 c warm water (100 degrees F) until dough comes together around hook. Continue mixing until dough is elastic and pulls away from sides of bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball, and cover with a clean kitchen towel. (Suggest that you use a smooth towel, NOT a terry towel. Set aside for 40 minutes.

Heat oven to 400 degrees F. Divide dough into two pieces: one 1 pound piece and one 2 pound piece. Keep the smaller piece covered with a kitchen towel while working with the larger piece. Form the larger piece into a cone. With the smaller piece, form two 1-1/2 oz. balls for the pom-pom and the nose; and other facial features as follows -- two 1-inch balls for the eyes; one 8" x 1-1/2" rectangle strip approx. 1/4" thick for the hat brim; 1/2" x 1/4" ball for the nose; and a 1/2 round 1/4" thick and 8" in diameter with a 6" radius for the beard; and one 1/2 round) 1/4" thick and 5" in diameter with a 1-1/2" radius for the mustache.

Stretch small end of cone, and curve it to one side to form Santa's cap. Transfer to baking sheet. Fit the rectangle onto base of cap for the brim. Take one 1-1/2 oz ball and attach to end of cap for the pom-pom. Place the second 1-1/2 oz ball on face to make a nose. Place 1 raisin in each 1" round (pupils) and press onto face to form eyes. Using a knife, cut vertical slits in larger half round to make beard. Attach to lower half of face. Cut horizontal slits in smaller half round. Gather in center (like a bow) and press into face to form mustache and mouth. Cover with a clean kitchen towel (not terry) and let rise for 15 to 30 minutes.

Brush face and beard with egg yolk. Add food coloring to egg yolk and brush hood and tip of nose. Place in oven. Lower oven temperature to 350 degrees F. Bake until it sounds hollow when tapped on the bottom, about 1 hour. Transfer to a wire rack to cool. Brush brim of hood and pom-pom with jelly. Sprinkle with coconut.

Yield: 1 loaf
Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Difficulty: Medium

[rottiedogs]

Bakers Chocolate Brownies My Way
Submitted by knead2quilt on February 24, 2006 at 10:45 pm

DESCRIPTION
Baker's Chocolate Brownies -- MY Way

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
BC member, jej, swears by the recipe from the Baker's Chocolate box for her brownies and I like all of her recipes. So I decided to try them. Here is what happened to me when I did.

4 squares Baker's Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) unsalted butter or margarine
2 cups sugar
3 large eggs
1 tsp vanilla
1 cup AP flour
1 cup chopped nuts (I used 1/2 cup walnuts)
2 squares Baker's Semi-Sweet Baking Chocolate (I used 1/2 cup Ghirardelli chocolate chips and did not melt them)

Melt unsweetened chocolate and butter either in microwave or using the double-boiler method. Stir until the chocolate is completely melted.

Stir in sugar. Add eggs and vanilla; mix well. Just before it's thoroughly mixed, tip the bowl a bit so that about half of the mixture spills onto the floor. Say a few unrepeatable words. Get 2 more squares of the chocolate from the box and most of the leftover 2nd cube of butter from the original melting process and melt them in a measuring cup in the microwave. Add it into the leftover chocolate/butter/sugar mixture that did NOT spill onto the floor. Stir it well. Mix another egg and about 1/2 tsp. vanilla and mix it into the chocolate mixture along with another 1/2 cup sugar.

Stir in the flour, nuts and chocolate chips. Spread into a greased, foil-lined 13x9" baking pan.

Bake at 350F for 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Note: I forgot to line the baking pan with the foil. Wonder if these will ever come out?

Vow to try the recipe again without dumping half (or any) of it on the floor.
K2Q

[rottiedogs]

Vanilla Crescent
Submitted by ancameni on August 14, 2010 at 12:52 pm

DESCRIPTION
Received this recipe from our Renate Kristan,many years ago in Giessen, Germany.

SUMMARY
Yield 0 File under cookies, Germany

INGREDIENTS
Dough

• 280 g a/p flour ( 9 3/4 oz)
• 210g unsalted butter ( 7 1/2 oz)
• 70 g finely groung hazelnuts (2 1/2 oz)
• 70 g sugar (2 1/2 oz)
• 1 egg

Coating

• 8 oz powdered sugar
• 1-2 tbsp vanilla sugar

INSTRUCTIONS
Knead all the ingredients until the forms a nice and smooth dough. Pinch little pieces of dough off, roll it into a little rope and shape them into little crescents.

Bake at 35O F about 12 minutes. They do not brown. Only the bottoms are lightly colored.

Bake at 35O F about 12 minutes. They do not brown. Only the bottoms are lightly colored.

Mix the sugars in a bowl. While the cookies are still warm drench them in the sugar mix.

You can use any nuts on hand, but the choice would be almonds or hazelnuts. I sometimes use flour for the nuts since husband is allergic to nuts, also i have used Blue Bonnet and Fleischmans Margarine and they turn out great. Butter is just better.

[rottiedogs]

Rumballs (Rumkugeln)
Submitted by ancameni on August 14, 2010 at 12:33 pm

DESCRIPTION
Rumballs are a traditon in Germany. At christmas, the fair and throughout the year. It has always been one of my favorites.
This recipe originated in Bavaria and is easy, simple and good.
I have made the whole batch of the ganache and divided it evenly into 2 containers and added Irish Cream liquor to one and Rum to the other. Both are excellent.
I rolled my truffles in chocolate sprinkles, but i have used cocoa powder and coconut flakes as well as cookie crumbs and.....
The sky is the limit.....

SUMMARY
Yield 0 File under chocolate

INGREDIENTS
• 200 ml heavy cream
• 700 g chocolate (1/2 milk and half semisweet or bittersweet)
• 200 g cookie crumbs (finely crushed butter biscuits, Italian lady fingers, graham cracker crumbs or finely chopped nuts)
• 80-100 ml rum (or other liquid/liquor)

• Chocolate sprinkles, cocoa powder, finely chopped nuts, cookie crumbs, coconut flakes for coating

INSTRUCTIONS
In a pot or saucepan heat cream. When the cream is very warm add the chocolate and stir until melted. Add the cookie crumbs and stir until well combined. Take the pot of the stove and add the rum. Cool, (even put in the fridge for a while).
With a coffee/teaspoon take little pieces of ganache and using your hands roll them into balls. A good size is about the size of a cherry or hazelnut or walnut. Roll the balls in sprinkles or cocoa powder.
I put mine in the fridge to harden completely. Enjoy.

[rottiedogs]

Raspberry Fudge Cookies
Submitted by ancameni on August 14, 2010 at 12:28 pm

DESCRIPTION
Raspberry Fudge Cookies. I combined my favorite Raspbery fudge brownies and fudge cookie recipe into this one. Both of the original recipes came from the fabulous people at KAF.

SUMMARY
Yield 3 dozen File under chocolate, cookies, raspberry

INGREDIENTS
• 4 oz unsalted butter
• 8 oz Raspberry jam
* 8 oz sugar

• 3 lg eggs

• 1/4 tsp salt
• 1 tsp vanilla

• 6 1/2 oz a/p flour
• 2 1/4 oz dutch processed cocoa
• 1 1/2 tsp black cocoa, optional
• 3/4 tsp baking powder

• 12 oz choc chips ( i used 6 oz bittersweet
and 6 oz mini chips)

If the dough is not sweet enough add some more sugar.

INSTRUCTIONS
Instructions

1. Preheat oven to 350F and prep cookie sheet.
2. Beat butter and sugar till well combined, add jam.
3. add eggs, one at F a time
4 add salt and vanilla
5. combine flour, cocoa and baking powder
6 add choc. chips
7. use tbsp sized cookie spoon. Bake at 350 F for about 18 min.

comments
Submitted by NerdRe on Sat, 2010-09-04 19:35.
sugar is not listed on the ingredients
Submitted by littleleatries on Tue, 2010-09-07 18:23.
Yes! How how much sugar?
Submitted by gracetango on Fri, 2010-09-24 11:50.
Yes, I noticed that there was so sugar listed. What kind and how much?
Submitted by paddyb on Fri, 2010-09-24 13:58.
What is black cocoa?
Submitted by ancameni on Fri, 2010-09-24 21:38.
Sorry for the long wait, problem fixed. Missing ingredient added....
Submitted by ancameni on Fri, 2010-09-24 21:38.
Sorry for the long wait, problem fixed. Missing ingredient added....
Submitted by ancameni on Fri, 2010-09-24 21:42.
Look here:
http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz

[rottiedogs]

Quark Made With Yoghurt Culture
Submitted by ancameni on August 14, 2010 at 12:23 pm

DESCRIPTION
German style quark

SUMMARY
Yield 0

INGREDIENTS
Here is what you need:

• thermometer or crock pot (find right temperature settings in test with water prior to use)
• a large thermos bottle
• a large strainer lined with a cheese cloth
• 1 gallon of regular milk
• 1 cup of regular yogurt (make sure that there is no gelatin in yogurt)
• or 1 cup of buttermilk (as fresh as possible)

INSTRUCTIONS
First you need to make a starter culture:

In a sauce pan heat 1 cup of milk to 158 - 163F (70 -73C) and keep on stirring. Do not let it boil! What we are trying to do is to pasteurize the milk. The milk has already been pasteurized before it has been put into the milk bottle, but we need to do this again, because there is bacteria in the air and in the sauce pan. Once it has reached the temperature, hold it there for additional 30 seconds. Now you have to cool it down, best done in a sink with cold water.

Cool it down to 104 - 108F (40-42C) for yogurt.
Now stir in 3 - 5 tablespoon of yogurt. Pour yogurt mix in the thermos bottle and let sit for 3 hours.
After 3 hours the yogurt should taste sour, and if you like to test it, it should have an pH- level of 4.7 to 5.0. If it is not sour enough close bottle and let stand for additional 3 hours. If it is not sour after that, then you have to start again. A possible reason might be, that the yogurt was old, or that the jogurt you have bought was thickened with gelatin. Try again or use another brand.
Store mixture in refrigerator for up to 1 week.

Making the Yogurt Quark

1/2 gallon regular milk or use 1/2 gallon of milk mixture
1/2 cup of starter culture
Heat milk to 104 - 108F (40 -42C) add starter culture and keep at that temperature for 4 hours. Use thermos bottles, crock pot, or box with styrofoam core cut to fit your pot. After 4 hours let it cool in pot in the refrigerator. When completely cold put into strainer lined with cheesecloth and let drain overnight. Quark will be good for a week in the refrigerator.

Hints/Tips/Tricks

Cream Milk mixure:
Used to make Sahnequark. Add to every 4 cups of milk 1 cup of heavy cream. Tip
If Quark is too dry, add milk, half - and- half, or cream.
Variation
To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.
To make a dessert, sweeten the Quark, whip heavy cream and stir under.

[rottiedogs]

Quark Made With Buttermilk Culture
Submitted by ancameni on August 14, 2010 at 12:22 pm

DESCRIPTION
German Quark, smooth and creamy. eat it plain, savory, as a dip, in cakes, tortes etc

SUMMARY
Yield 0

INGREDIENTS
Here is what you need:

• thermometer
• sauce pan
• large strainer lined with a kitchen towel or other linen (avoid cheesecloth)
• plastic spoon
• 1 gallon of regular milk
• 2 plastic containers with lid (one for 2 cups (300 ml) and one for 3 quarts (2.5 l)
• 1 cup of buttermilk (as fresh as possible)•

INSTRUCTIONS
Making a starter culture:

(1day evening-- 15 minutes)
In a small sauce pan heat 1 cup (250 ml) of milk to 158 - 163F (70 - 7 3C). Do not cook the milk or the proteins will be broken down. Hold the temperature for 30 -45 seconds so that the milk is pasteurized. That step is important, even if the milk has already been pasteurized. Now the milk must cool down. Best done by putting the sauce pan in the sink with cold water around it. Cool it down to 75 - 82F (24 -28C) degree. Now add 3 - 5 tablespoon buttermilk. Pour into a plastic bowl and cover with lid. Let stand for 12 hours in a warm place 75 - 82F (24 -28C). This culture can be kept in the refrigerator for 2 week, or in the deep freezer for up to one year.
This culture is enough for making 2 1/2 to 3 lbs (1200 - 1400 g) of Quark.

Quarkmaking process:

(2nd day morning-- 5 minutes)
Heat 1/ 2 gallon (2 l) of milk to room temperature or 75 - 8 2F (24-28C), mix in half of the starter culture, pour into a plastic container with lid, and let it stand for 24 hours in a warm location 77 - 90F (25 - 32C). You might be attempted to leave the milk out overnight, so you will have the milk at room temperature. This is not a good idea, because there are always some live bacteria(good and bad) in the milk, which might spoil the end product.
(3rd day morning-- 5 minutes)
Take a big strainer, line with a kitchen towel (sterilized in boiling water), and pour the whole mixture into it. Place into the refrigerator for 6 - 10 hours to the draining. If the is too thin, just fill a plastic bowl with water and put it on top of the towel.
(3rd day afternoon-- done)
This will give you 1 1/4 - 1 1/ 2 lbs. (600 - 700 g) Quark. You can store this for a week in the refrigerator.
This is simple and with little work to do, but it will take 3 days.

Hints/Tips/ Tricks

Cream Milk mixure:
Used to make Sahnequark. Add to every 4 cups of milk 1 cup of heavy cream. To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.
Tip:
If Quark is too dry, add milk, half - and- half, or cream.
Variation

To make a dessert, sweeten the Quark, whip heavy cream and stir under.