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Pete’s Version Of Italian Bakery Bread
Submitted by ancameni on August 14, 2010 at 1:17 pmDESCRIPTION
One of my favorites!!!SUMMARY
Yield 0 Source ibbibud File under ibbibud, peteINGREDIENTS
• 1 cup of my dormant "regular" starter from the fridge. (Do NOT refresh it before using it here.)
• 1 1/4 cups water
• 2 TBSP butter
• 2 tsp kosher salt
• 1 TBSP sugar
• 3 1/4 cups King Arthur AP flour
• 1/4 cup Italian Bread Improver consisting of:
• 2 TBSP potato flour
• 1 TBSP Baker's Special Dry Milk
• 1 TBSP King Arthur Whole Wheat Flour
• 2 1/4 tsp instant yeastINSTRUCTIONS
In Pete's Own WordsEnjoy your bread with the filling(s) of your choice! It was especially good for making sandwiches using garden fresh tomatoes, sharp cheddar, and a lot of mayo! YUM! I have also enjoyed it with a heavy coating of butter, eating it alongside a steaming bowl of my savory, satisfying whole pea/bacon soup!
This bread is different from anything else I have ever made. The crust is crispy, and not chewy, like its French counterpart. The crumb has a combination of small to medium irregularly sized holes. It has a creamy color, is like cotton candy, and almost melts in your mouth! The flavor is very mild, but builds and changes to a complex and delightfully subtle sourdough taste!
Try some for yourself! It may be your "bread of choice" for all your future hoagie type sandwiches!
The Method
Remove one cup of starter from fridge and let it sit out on the counter to warm up for about an hour, until it's up to room temp. To this, add 1 cup AP flour and 1/3 cup water. Knead by hand for a minute or two and place in a covered bowl. Put this in fridge for 24 hours. (I have actually let it sit in the fridge for 32 hours, to work around my schedule, and it works just fine like this.)
Remove your preferment from fridge and let it sit out on the counter for about an hour, until it's up to room temp.
To your mixing bowl, add one cup (8 ounces) of your preferment, (Wrap and freeze the rest.) the butter and the water. Using the wire whisk, mix these ingredients well on speed 2 for a minute or two, or until there are no more lumps of starter present.
Switch to dough hook. Add remaining ingredients and knead for 10 minutes on speed 2. Drop dough hook and cover bowl. Let rest for 5 minutes. Put dough hook back on, and knead for 10 minutes more.
Remove dough hook, cover bowl, and let it rise for 1 hour. Then remove dough from bowl and weigh out two equal pieces. Bench these, covered, on a floured surface, for 5 minutes. Proceed with 'Bud's method of forming the loaves.
I placed the formed loaves on my perforated Italian/French bread pan. They took about 45 minutes to proof, so keep that in mind when planning a time to preheat your oven.
Place a cast iron pan in the bottom of your oven (mine is gas) and preheat to 500F. When ready, open door, and put your loaves in. Immediately and carefully, pour one cup of hot (or boiling) water into the pan, and quickly close the door. Reduce temperature to 450F.
After 10 minutes, rotate loaves 180 degrees. After 10 more minutes, a temperature check showed the internal temp of the loaves was at 200F. They were done! Remove from pan and place on wire rack to cool.
comments
Submitted by ibbibud on Tue, 2010-08-17 11:17.
Thanks for putting this in the recipe section!!
Submitted by barbarainnc on Mon, 2010-08-23 19:42.
I need the recipe you use for making the starter. There are many out there and I want the right one. Thanks for helping me out!!!
Submitted by Midnite Baker on Tue, 2010-10-19 02:15.
Just made this fabulous bread. The Italian Bread Improver sure made the taste of this bread awaken your taste buds. Thanks for sharing your recipe. I give it 5 stars.
Submitted by LeAnne R. on Tue, 2010-12-28 14:40.
Please post the recipe for the starter. Thank you.
Submitted by Midnite Baker on Fri, 2011-01-28 02:33.
Have made this bread several times & each time it comes out delicious. It is becoming a family favorite. The Italian Bread Improver truly makes this the over the top bread it is.
The "starter" for this recipe is just a sourdough starter. If you don't have one, check out http://www.kingarthurflour.com/sourdough/ Don't worry about the consistency of your starter.
Mine is thin like pancake batter. I don't take proper care of it and it still lives on in my frig. It separates into a very thick floury substance on the bottom of the jar and the other half is a dark water. When this happens, I just mix it back together. Use what I need for this recipe and replenish with 1 cup water mixed with 1 cup AP flour. Let it sit at room temp until bubbles are formed over the top, then it is back in the frig to be forgotten
until I need it again. Good luck with your starter.
Submitted by aprilcsanders on Tue, 2011-02-15 17:24.
What is Bud's method of forming the loaves?
Submitted by Midnite Baker on Fri, 2011-10-21 02:52.
Someone asked "What is Bud's method of forming the loaves?"
I don't know. Just form your loaf any way you want it. I've used a 9x5 bread pan, shaped into a boule(round), shaped into a batard(oval), made baguettes too. Your choice is endless.
Happy Baking, M.Pane Alla Cioccolatta
Submitted by ancameni on August 14, 2010 at 12:27 pmDESCRIPTION
The secret of theis chocolate bread is that it isnt too sweet. It is wonderful eaten with a mild fresh cheese, such as mascarpone, with a glass of red wine or a cup of coffee. You can make it in big loaves to be sliced, in individual fat rolls or you can layer or braid it with sweet milk dough.SUMMARY
Yield 0 Source Carol Field, "The Italian Baker"INGREDIENTS
• 1 package active dry yeast
• 1/2 tsp sugar
• 1/3 cup + 1 tbsp warm water
• 4 1/2 cups ( 600g) a/p flour
• 1/2 cup+2tbsp (125g) sugar
• 1/3 cup unsweetend cocoa powder, preferably Dutch Process
• 2 tsp (10g) salt
• 1 1/4 cup warm water
• 1 egg yolk
• 1 tbsp butter at room temp.
• 1 cup semisweet chocolate chipsINSTRUCTIONS
By HandStir the yeast and 1/2 tsp sugar into the water in a large mixing bowl; let stand till foamy, about 10 min. Mix the flour, sugar, cocoa and salt. Stir the water the egg yolk and the butter into the yeast mixture, then stir in the flour mixture, 1 cup at a time. Stir in the choc. chips last. Knead on a lightly foured surface until velvety, elastic, and moist, 8-10 min.
By Mixer
Stir the yeast and the sugar into the water in a small bowl. Let stand until foamy, about 10 minutes. Combine flour, sugar, salt, cocoa and choc. chips in a mixer bowl. Stir the water, egg yolk, and butter in the yeast mixture. Pour the yeast mixture into the flour mixture and mix with the paddle until well blended. Change to the dough hook and knead on low for 2 min, then 2 min at med. speed. The dough should be velvety, moist and elastic.
By Food Processor
Stir the yeast and sugar into the water and let stand until foamy, about 10 min. Place the flour, sugar, cocoa and salt in a food processor fitted with the dough blade and process several pulses to mix. Stir 1 1/4 cup cold water and the egg yolk into the dissolved yeast. Cut the cold butter int 4 pieces and place atop the dry ingredients. With the maschine running, pour the yeast mixture through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 4-45 sec. longer to knead,pouring the choc. chips through the tube in the last 10 seconds.
First Rise
Place the dough in an oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 2 hours.
Shaping and second rise
Puncht the dough down and cut in half on a lightly floured surface. Shape each piece into a round or oval loaf and place on oiled baking sheets. Cover with towl and let rise till doubled, about 1 hour.
Baking
Heat the oven to 450ýF. Bake 15 minutes. Reduce the heat to 375ýF and bake 30 minutes longer. Cool completely on a rack.
Tips, Hints, Advice etc
I used 2 tsp instant yeast (Saf) and added the water or sugar to the other ingredients.
Shaping and second rise: I spray the loaves with oil and cover with plastic wrap. I bake on Parchment.
I check the temp of the final product and i bake to about 190-195ýF.
I have used the Mixer method and the Foodprocessor method. The bread turns out excellent with the FP and it is less than a fraction of work and cleanup.
New York Style Crumbcake Fosters Market NC
Submitted by ancameni on August 14, 2010 at 1:20 pmDESCRIPTION
"We've served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. As you make this, you'll think you have too much topping and not enough crust. Don't worry: that's how the cake should look.SUMMARY
Yield 2 dozen Source Fosters market File under crumb cakeINGREDIENTS
• Topping:5 cups a/p flour
2 cups firmly packed light brown sugar
1 TBS plus 1 1/2 tsp cinnamon
1lb (4 sticks) unsalted butter, melted• Cake:
3 cups a/p flour
1 cup sugar
1 TBS plus 1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups milk
1/4 cup canola or safflower oil
1TBS plus 2 tsp pure vanilla extract
1/3 cup confectioners' sugar, to garnishINSTRUCTIONS
Topping: Combine the flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.Cake:
1. Preheat oven to 325F.2. Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan.
3. Sift together the flour, sugar, baking powder, and salt, in a large bowl.
4. Combine the eggs, milk, oil and vanilla in a separate bowl, and whisk until well blended.
5. Add the flour mixture to the egg mixture, and stir just until the dry ingredients are moist and blended, do not overmix.
6. Spread the cake batter evenly in the bottom of the jelly roll pan. The batter will barely cover the bottom of the pan, it should look sparse.
7. Sprinkle all the crumb topping evenly over the top of the dough and press gently into the batter.
Notes:
David's modifications
For an 8" x 8" pan, David uses the same batter amount as the initial version given, but the amount of topping, of course, is less.1 1/4 cups flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) melted butterThanks again, David!
Bettina's notes/observations
1. If you were to follow the "timing sequence" given here, for preparing the crumb topping mixture, you will have a very greasy-ish mix to work with. I prepare the crumb mix, before starting the cake batter, I allow about 20 minutes, which permits the butter to be fully absorbed by the flour, by the time you're ready to top the batter, it'll be "just right".2. I find it easiest to use a 9x13 1/4 sheet pan, paper lined(I use deli wrap paper!)which I've prepared with pan grease, both the pan, and the paper...this way I can just lift the whole thing out, when cool, makes it easier to cut.
3.Try the addition of a bit of vanilla powder, mixed into the crumb mixture. This was a hint from KIDPIZZA. The crumb mixture, as given(with maybe just a "tetch" more cinnamon!) is very good, as is.
4. This took exactly 23 minutes, in my oven, tested with a wooden skewer.
5. The cake batter is rather "thickish", a cross between a dough/batter consistency, but will spread nicely, make it as even as you can.
6. The crumb topping, while I was satisfied with the coverage, and amount(no peeking cake!), may not be enough for someone else, so you might want to "up" the amount, to your taste. I think the ratio, as given, is fine, it's a good offset.
7. This really needs to "age" a bit, just like a poundcake, the flavor/consistency develops, after it sits for a few hours, or even overnight, as we found out.
Well, it's quick, easy, and pretty darn good! Have at it!
Meghildreth’s Recipes From Italian Mother
Submitted by ancameni on August 14, 2010 at 1:36 pmDESCRIPTION
Clotilde Pirro was born in Italy and came to America when she was a girl. She married an American named Earle Hunt and she was our good friend Walter's mother. I asked her one day how to make lasagna and she was kind enough to tell me. I believe this is the first time these recipes have been written down.I guessed on the amounts of olive oil and the seasonings because she told to use "some" of those things or "about so much". The reason I specified brand names is because she did. "Use only Hunt's tomato sauce and paste," she told me. "It is the best, and use only Prince lasagna noodles. Be sure and use only Dragone Ricotta." So, I am passing that on to you. If they aren't available in your part of the country, use a local brand. The important thing is to use the best quality ingredients you can find. She also told me "Make him lasagna and he will never leave you."
Clotilde died in 1991 and these recipes are her legacy to me. This is my tribute and memorial to her.
SUMMARY
Yield 0 Source MegHildreth File under Italy, MegHildrethINGREDIENTS
Clotilde's Italian Sauce• 2 medium onions
• 4 cloves garlic (or as much as you like)
• 1/4 cup olive oil
• 2 15 oz. cans Hunt's tomato sauce
• 1/4 cup dry vermouth
• 1/2 tsp. each basil, marjoram, tarragon, thyme
• 1/4 tsp oregano
• 1 6 oz. can Hunt's tomato paste
• 1 lb Italian sausage (hot or sweet NOT garlic or fennel) or ground beef (optional)
• 3 T. olive oilHeat 1/4 cup olive oil in a medium saucepan. Chop the onions and garlic finely. Add the onions and garlic to the hot oil and cook on medium high heat until golden brown (10 or 14 minutes). Stir frequently so they don't stick. Add the two cans of tomato sauce and the vermouth. Add the herbs. When the mixture starts to bubble, turn the heat to low and simmer it for at least an hour. Stir occasionally. At the end of an hour, brown the sausage or ground beef. Drain well and add to the sauce. Add the tomato paste. Fill the can with water to get all of the paste and add that to the sauce. Add the three tablespoons of olive oil. Stir well and continue to simmer until it thickens a bit - about an hour. Taste the sauce and adjust the seasonings.
INSTRUCTIONS
Clotilde's Lasagna• 1 recipe Italian sauce
• 32 oz. container Dragone Ricotta cheese
• 2 eggs, slightly beaten
• 1 cup FRESH finely chopped parsley
• 1/4 tsp celery salt
• 1/2 cup each freshly shredded Romano and Parmesan cheese
• 1/2 tsp freshly ground black pepper
• 1 lb box Prince Curly Lasagna noodles
• 1 1/2 lb thinly sliced mozzarella cheeseWhile you are simmering the sauce in the last hour, you can proceed with the lasagna. Pre-heat your oven at 375 F. Mix together in a bowl, the Ricotta, eggs, parsley, celery salt, Parmesan and Romano cheeses, and the black pepper. Mix it well. Taste it. Adjust the seasonings.
Cook the lasagna noodles according to the package instructions. The reason you mixed the cheeses first is so that the flavors will mingle. After the noodles cook, be sure you run cold water over them. This stops them from continuing to cook and makes them easy to handle.
Spray a lasagna pan with Pam or other cooking spray. The pan should be at least 9"x13"x2". Put down a layer of noodles (the pan should hold three strips). Put down a layer of the cheese, then a layer of the sauce. It is easier to do if you put down the cheese and the sauce, then spread it out. Put down a layer of the mozzarella. Continue layering. End with a layer of noodles. Pour over the rest of the sauce. If you have any mozzarella left, put that on. If you don't, sprinkle on an additional half cup each of Parmesan and Romano.
Cook for 30 minutes or until the top is all nice and brown and bubbly. Let it rest for 10 minutes or so before you serve it. If you don't let it rest, you will end up with a gooey mess!
You can use the Italian sauce for just pasta. You can cook it down until it is thicker and put in more oregano for pizza. Also, you can make it ahead of time. It freezes very nicely. I made it one year using tomatoes from my garden in place of the canned tomato sauce, and it was glorious. Of course, starting with fresh tomatoes took longer!
KAF White Chocolate Cinnamon Bread, With Changes
Submitted by ancameni on August 14, 2010 at 12:20 pmDESCRIPTION
When i made the bread with original ingredients, it collapsed after baking. Leaving the finshed bread in the pan for 10-15 min until a bit cooled, helped a little, but the bottom got soggy and it still squished when cut.
I changed some ingredient amounts and now it is perfect. I post the original KAF recipe (found in KAF's recipe section) and here.
Hope that KAF won't mind. It is a great yummy bread. Wonderful.
Thanks KAF.• White Chocolate Cinnamon Bread
• This is just plain yummy. A portion of the white chips melt, contributing to the smooth, dense texture of this bread, while other chips stay whole, giving you a potent burst of the flavor of white chocolate with each bite.SUMMARY
Yield 0INGREDIENTS
KAF Original posted Ingredients•
• Large 1 1/2-pound Loaf
• 1/2 cup milk, lukewarm
• 3/4 cup water, lukewarm
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter
• 2 1/2 cups King Arthur Unbleached Special Bread Flour
• 1 package (8 ounces) white chocolate, coarsely chopped (or about 1 1/3 cups white chocolate chips)
• 2 1/2 teaspoons instant yeastKAF Original Instructions
Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the raisin bread cycle, light crust (if possible).
Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft, but not sticky. If necessary, adjust the dough's consistency with additional water or flour.
Add the white chocolate when the machine signals. If you don't have a raisin bread cycle, add the chocolate about 3 minutes before the end of the second kneading cycle. Yield: one 6-inch loaf.
Note: Chocolate breads, rich in fat and sugar, are never an exact science in the bread machine. If desired, use your machine's dough or manual cycle, adding the chips at the end of the second kneading cycle. Then, at the conclusion of the dough or manual cycle, remove the dough, shape it as you wish, let it rise till it's just about doubled in size, and bake it in a 350?F oven for about 35 minutes. Check the loaf after 20 minutes of baking, as its high sugar content will cause early browning.
Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 163 cal, 6.9g fat, 3g protein, 20g complex carbohydrates, 7g sugar, 2g dietary fiber, 6mg cholesterol, 237mg sodium, 46mg potassium, 19RE vitamin A, 1mg iron, 49mg calcium, 30mg phosphorusINSTRUCTIONS
My Version with slight changes on the ingredients8 oz (1cup)milk
1 1/2 tsp vanilla
1 1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon (i used Vietnamese cinnamon)
1 oz (2tbsp) margarine( i used Fleischmans unsalted margarine)
12 1/4oz (2 2/3 c) KAF Breadflour
2 sp SAF Nevada Gold Instant yeast8 oz White Chocolate Chips
Total dough weight: about 1lb14oz
Instructions are the same as the KAF original.
I shaped the dough, put it in my greased Pullman loaf pan. Bake at 350F for about 35 min. Internal temp. will be about 193FGerman Potato Soup
Submitted by ancameni on August 14, 2010 at 12:18 pmDESCRIPTION
Rhineland-Palatinum is famous for potatoes. We usually eat Plum Cake or apple cake with it for a satisfying (and cheap) meal. We also believe that wine is a part of the daily food.Here is the link to a website with lovely pictures from my home "state" Rhineland Palatinum"
http://www.pfalzweinonline.com/
This is not my family's recipe. That i have not written down since i learned the old-fashioned way: a dash of this and a pinch of that...
This recipe is from a cookbook with recipes from that region.
I will make that soup soon and jot down some notes and post them.
There are only small differencesSUMMARY
Yield 0 File under Germany, SoupsINGREDIENTS
• 15 medium potatoes
• 1 large onion
• 1 small root of celery
• 2 carrots
• 1-2 stalks leek
• 1 1/2 sticks butter
• 1 1/2 qt bouillon or beef broth
• 1 cup heavy cream( half and half, will do too)
• Salt, Pepper, MarjoramINSTRUCTIONS
The potatoes and the other vegetables are to be cleaned, washed and cut ( diced).
Melt the butter in a large pot and add the vegetables. Cook in the butter till a bit soft. Add 1 qt of the broth and simmer for 30 min.
Puree the mixture and add the remaining broth and the cream.
Season to taste with Salt, Pepper and Marjoram.German Health Cake
Submitted by ancameni on August 14, 2010 at 12:15 pmDESCRIPTION
This cake was usually the centerpiece on a birthday or christening. The belief was, that with eating this cake you sustain good health. It was a celebration cake meant for the birthday child. The guest obviously ate the cake as well, since it was good for the birthday child it certainly could not hurt them.
People from Rhineland-Palatinum are usually down right to the point with an odd piece of humor.SUMMARY
Yield 0 File under cakeINGREDIENTS
• 9 oz ( 250g) unsalted butter
• 7 oz (200g) sugar
• 6 large eggs (separated in yolks and egg white)
• 1 tbsp vanilla sugar (or vanilla extract)
• 2 teaspoons baking powder
• 1 3/4 oz (50g) cornstarch
• 15 3/4 oz (450g)all-purpose flour
• 1 cup warm milkINSTRUCTIONS
Mix butter, sugar, vanilla and egg yolks in a large bowl, till light and creamy.
Mix baking powder, starch and flour in bowl. Add to the egg mixture alternately with the milk.
Beat the egg whites until stiff peaks form and carefully incorporate to the batter.
Fill in a buttered bundtform and bake at 375ýF for about 1 hour or until done.
Dust with powdered sugar or another glaze of choice or leave as is.This is pretty much the original recipe. In germany are packets or vanilla sugar and baking powder. I estimated on the vanilla and the baking powder. You can increase the baking powder to 1 tbsp. Try using cake flour, too.
Cwalde’s Best Sugar Cookies
Submitted by ancameni on August 14, 2010 at 1:28 pmDESCRIPTION
This recipe is not my creation. Please drop the creator a note if you like them.These are my absolute favorite sugar cookies that I have ever made and they are also easy, too. They are soft and chewy with a wonderful flavor, not at all floury and pasty. I like to leave the dough in the frige overnight if I am going to roll and cut them out. Frosted or unfrosted, they are really very very good. CherylSUMMARY
Yield 0 Source cwalde (please drop her a note) File under cookies, cwaldeINGREDIENTS
• 1/2 c shortening
• 1/2 c butter
• 2 c sugar
• 3 whole eggs
• 1 t nutmeg (optional)
• 1 t lemon extract (or vanilla)
• 1 t vanilla
• 1/2 t salt
• 5 T sour cream
• 4-5 c flour (4 c if rolling in balls and flattening with bottom of sugar coated glass and 5 c for rolling out and cutting)
• 1 t sodaINSTRUCTIONS
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. Either roll into balls and flatten with bottom of sugar coated glass or roll out and cut out with cutters. Bake at 350 degrees for 10-12 minutes, depending on how thick that you cut them. Decorate as desired.Classic Cheesecake German Style
Submitted by ancameni on August 14, 2010 at 12:11 pmDESCRIPTION
This is a classic Cheesecake that can be found in just about every bakery.Tweet this post to Facebook
SUMMARY
Yield 0INGREDIENTS
Crust• 250g all-purpose flour
• 100g Sugar (white)
• 1 Pinch Salt
• 1 large egg
• 4 oz (1 Stick) Butter ( Margarine will probably work as well)Filling
• 300g Sugar
• 5 large Eggs
• 1000g Quark or Cream cheese or Cottage Cheese (that has been pureed)See note
• 1-2 pakets Dr. Oetker Vanilla Pudding Powder (see note)
• grated peel from 1 lemonHardware
• Handmixer or Standmixer
• Scale
• Food processor
• Springform pan (1 11-inch or 2 6-or maybe 8 inch)
• SpatulaINSTRUCTIONS
Crust InstructionsIn a food processor combine the ingredients for the crust, process, Pulse a few times. You can either gather the crumbs and wrap in plastic and let rest in refrigerator or....
Dumb the crumbs in a Springform pan and press evenly to bottom and sides of pan.
I usually dumb the ingredients in the pan and press up the sides a little bit. I am not very neat at this and it does not matter much since the filling goes up above and gives a nice finish. I press up usually about 1/2 inch above the bottom.Filling Instructions
Separate eggs and keep egg white in a bowl
In a Standmixer or in a bowl using Handmixer, combine egg yolks, Cheese, Pudding powder, 300g Sugar and lemon peel. Mix till smooth, a few minutes.
Beat egg whites stiff. Add to Cheese mixture and carefully combine.
Pour Filling into springform pan and bake at a 375ýF preheated oven
for about 1 hour (maybe 75 minutes) Depending on the oven you might have to cover the cake after half of the baking time.After Baking let cool and dust top with powdered Sugar.
Notes
Pudding Powder: i use german Vanilla Pudding Powder (mail order form http://www.Edelweissimports.com). The powder i use is from Dr. Oetker and comes in pouches. It is not the instant kind. I also have made the cheesecake with different flavor pudding, e.g. cream, almond.
As a substitute for the powder you can try 3 oz cornstarch and add some vanilla flavoring or even Fiori di Sicilia.Cheese: If you can find Quark, go ahead and use it. It is kinda hard to find and way to expensive. Quark is a cheese with the consistency of Ricotta. You can use Ricotta cheese or you can use Cottage cheese, that has been processed in the FP. That gives the right consistency at the end. Another option would be to use Yoghurt that has been drained of the whey.
Also using plain Cream cheese is great as well. The texture is a bit heavier and not as light and fluffy as with Quark but it still tastes great. I sometimes use Cream cheese for it.I am using an 11-inch Springform pan from Kaiser. The whole amount of filling etc fits very nicely. If you don't have one or even a 10 inch pan use 2 smaller ones. It will still be alright.
Chunky Peanutbutter And Oatmeal Chocolate Chipster
Submitted by ancameni on August 14, 2010 at 12:06 pmDESCRIPTION
the title says it all.SUMMARY
Yield 0 File under cookiesINGREDIENTS
• 3 cups old-fashioned rolled oats (no steel-cut oats)
• 1 cup all-purpose flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg, freshly ground
• 1 tsp baking soda
• 1/4 tsp salt
• 2 sticks unsalted butter (room-temp)
• 1 cup Peanutbutter, smooth or chunky
• 1 cup packed light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups chocolate chips or chunksINSTRUCTIONS
Preheat oven to 350?F. Line bakingsheets with parchments etc.In a large bowl, stir together oats, flour, spices, baking soda and salt.
With an electric mixer, preferably standmixer and paddle, beat butter, peanutbutter, and both sugars on med. speed until smooth and creamy. Add the eggs, one at a time and beat in the vanilla. Reduce the speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips or chunks.
(At this point the dough can be refrigerated for up to 1 day)If the dough is at room temperature, drop round tablespoonfuls 2 inches apart onto the prepared baking sheets.
If the dough has been refrigerated, scoop it out by rounded teaspoonsfuls and roll the balls between your palms. Place them 2 inches apart on the sheets. Press the balls gently with the heel pf your hand until they are about 1/2 inch thick.
Bake for about 13-15 minutes until the cookies are golden and just firm around the edges. Lift the cookies onto wire rack.
They'll firm as they cool.These cookies are definetley sweet. If you like you can cut back on the sugar.
Also I have made those cookies with the spices.
They are very satisfying and sweet, and peanutbuttery and chocolatey and eat-more-than-one.Chocolate Chip Cream Cheese Coffee Cake From Nick Malgieris Perfect Cakes
Submitted by ancameni on August 14, 2010 at 1:11 pmDESCRIPTION
Posted by Glory. This has a rich texture and a crisp lovely topping. A definate keeper.SUMMARY
Yield 12 servings Source Glory File under coffee cakeINGREDIENTS
Cake Batter:
2 c. cake flour
1 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
one 8 oz. Pkg. Cream cheese, softened
1/2 lb. Unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
12 oz semisweet choc chips
*Note: I subbed 1/2 tsp. Chocolate extract for 1/2 tsp of the milk. Think I would increase this next time.Crumb topping:
1/2 cup AP flour
1/2 cup rolled oats (old fashioned)
1/4 cup brown sugar, firmly packed
1 tsp. Cinnamon ( I used Penzey?s apple pie spice)
4 T. unsalted butter, melted.INSTRUCTIONS
One straight sided tube pan, buttered and floured (I sugared mine)Preheat oven to 350 degrees setting rack in middle of oven.
In medium bowl stir together flour, baking powder, baking soda and salt.
In large mixer bowl beat the cream cheese, butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add eggs one at a time til smooth after each addition.
Decrease mixer speed to low and add half the dry ingredients. Stop mixer scraping down bowl and beaters. Beat in milk, then beat in remaining ingredients.
Give batter a final mix with a large rubber spatula. Fold in chocolate chips, spread the batter evenly in the prepared pan.
To make the crumb topping, stir all dry ingredients together in mixing bowl mixing well. Stir in butter mixing until it forms large crumbs. Sprinkle over the cake batter evenly.
Bake 50-55 minutes or until the cake is well risen, the crumbs are golden and a toothpick inserted into the center emerges clean.
Cool cake in pan on rack for about 15 minutes. Invert the cake to a plate, remove side and bottom of pan, then invert again to rack to cool.
Slide cake onto platter.
Storage: Wrap in plastic and keep room temp for up to several days, or double wrap and freeze for longer storage.
Makes one 9 inch cake about 12 servingsChards Sourdough English Muffins
Submitted by ancameni on August 14, 2010 at 1:30 pmDESCRIPTION
sourdough english muffinsSUMMARY
Yield 0 Source chard File under chard, english muffins, sourdoughINGREDIENTS
• 1/2 cup starter (or maybe 3/4 cup if your starter isn't very active)
• 1 cup milk
• 2 3/4 cups flour (divided use)
• 1 T. sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 5 T. approx. corn mealINSTRUCTIONS
• 1/2 cup starter (or maybe 3/4 cup if your starter isn't very active)
• 1 cup milk
• 2 3/4 cups flour (divided use)
• 1 T. sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 5 T. approx. corn meal• Combine starter, milk and 2 cups flour. Stir well, cover and set out 8 hours or overnight. To proceed, mix 1/2 cup flour, the sugar, salt and soda. Sprinkle over starter mix and stir in. Turn out this fairly stiff dough on remaining flour and knead 4 or 5 minutes until no longer sticky. Use more flour if needed. Roll out to 3/4 inch. Cut about 3 inch rounds. Sprinkle corn meal on baking sheet. Place muffins at least an inch apart on sheet and sprinkle with corn meal. Cover, let rise 45 minutes until dubled. Cook on grill or in skillet about 8 min. per side over med. heat (275) turn once.
• I use a biscuit cutter and get 1 dozen muffins. You might want to use a little less flour for a wetter dough. These muffins have great "griddle spring" and depending on temp of griddle may take a little longer then 8 min. per side.
Try letting the muffins rise in the bowl about 30 minutes before shaping.
apple crumb cheesecake
Submitted by ancameni on August 14, 2010 at 12:03 pmDESCRIPTION
Take slices of fresh apples tossed with cinnamon-sugar. Arrange them on top of a buttery sponge layer and cover with creamy cheesecake fillling. Then circle the batter with more apples.
After baking, crown the cake with brown-sugar crumbs and shower it with powdered sugar. You'll have a creation that deserves all the raves and accolades it will undoubtly receive.SUMMARY
Yield 0 Source Junior's File under cakesINGREDIENTS
Thin Sponge Cake layer• 1/2 cup sifted cake flour
• 1 tsp baking powder
• Pinch salt
• 3 XL eggs, separated
• 1/3 cup +2 tbsp sugar
• 1 tsp vanilla extract
• 3 drops lemon extract
• 3 tbsp unsalted, melted butter
• 1/4 tsp cream of tartarPure CreamCheese Filling
• 4 8-oz packages cream cheese(regular, not light etc)
• 1 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 2 XL eggs
• 3/4 cup heavy whipping creamApple Layer
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp flour (a.p.)
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 pounds tart-sweet apples (eg.g. McIntosh or Rome Beauty)
• 1 tbsp fresh lemon juiceBrown sugar crumb topping
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp cinnamon
• 6 tbsp cold unsalted butter, cut into small pieces
• 1/4 vegetable shortening
• 1/4 tsp lemon extract
• 1/3 cup sifted confectioners sugarINSTRUCTIONS
Sponge cake layer instructions1. Preheat the oven to 350°F and generously butter a 10-inch springform pan.
2.Sift the flour, baking powder and salt together in a bowl, set aside.
3. Beat the egg yolks together in a large bowl with an elect. mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in vanilla.
4. Sift the dry ingredients over the batter and stir in by hand until no more white flecks appear. Then blend in the butter.
5. In a clean bowl, using dry and clean beaters, beat the egg whites and cream of tartar together until frothy. Gradually add the 2 tbsp sugar and continue beating until stiff peaks form. The whites should stand up in stiff peaks, but not dry.) Stir about 1/3 cup of the egg whites into the batter, then gently fold inn the remaining whites( don't worry if a few white specks remain)
6. Gently spoon batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!!!) Let the cake cool in the pan on a wire rack. Do not remove from pan.Cheese Cake Filling Instructions
1.Place one package of cream cheese, 1/3 cup sugar and the cornstarch in a large bowl and. Beat with electric mixer on low until creamy(about 3 min.), then beat in the remaining 3 packages of cream cheese.
2. Increase the mixer speed to high and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Blend in the heavy cream. At theis point, mix the filling only until completely blended. Be careful not to overmix the batter.
3. Refrigerate filling.Apple Layer Instructions
Toss both sugars, the flour, cornstarch, and cinnamon in a small bowl. Peel, core and slice the apples 1/4 inch thick into a large bowl. (You need 4 cups of apples) Drizzle the apples with the lemon juice and toss them gently with you hands to mix well. Sprinkle the cinnamon-sugar mixture over the apples and toss again until all of the apple slices are well coated. Spread about 2/3 of this apple mixture over the baked sponge cake. Set the remaining apples aside.
General Instructions
Gently spread the cheesecake fillling over the apples int he pan. Using your fingers, place one of the remaing spiced apple slices straight down in the batter, about 2 inches from the edge, pushing it down until almost but not completeley covered by the batter. Continue placing about 20more slices into the batter in a circular pattern.
Place the pan into a larger shallow pan containing hot water that comes about 1 inch up the sides of the pan.Bake the cake until the center barely jiggles when you shake the pan (about 1 1/4 hours) When the top sets and starts to brown, after about 50 minutes of baking, lay a piece of foil over the top of the cake for the rest of the baking.
Brown Sugar Topping Instructions
While the cake bakes, make the crumb topping: Mix the flour, brown sugar and cinnamon together in a med. bowl. Work the butter and shortening into this flour mixture with fingers or pastry blender until the mixture looks like coars crumbs about the size of small peas. Stir in the lemon extract.
Final Instructions
Cool the cake on a rack for 30 minutes and chill until cold, about 4 hours. Top the cake with the crumbmixture and dust it completely with confectioners sugar.Cover teh cake looseley with plastic wrap and refrigerat it until it's time to serve.Remove the cake from the springform ring and transfer to platter. Wrap any possible leftover in plastic wrap and store in fridge.
Some last thoughts.
1. Make the sponge cake and top with the cream cheese filling and then bake in water bath.
2. I checked the recipe.Twice. The crumb topping is not baked.3. A bit time consuming and rich. But it is very well the effort.
Submitted by ancameni on August 14, 2010 at 12:03 pm
DESCRIPTION
Take slices of fresh apples tossed with cinnamon-sugar. Arrange them on top of a buttery sponge layer and cover with creamy cheesecake fillling. Then circle the batter with more apples.
After baking, crown the cake with brown-sugar crumbs and shower it with powdered sugar. You'll have a creation that deserves all the raves and accolades it will undoubtly receive.SUMMARY
Yield 0 Source Junior's File under cakesINGREDIENTS
Thin Sponge Cake layer• 1/2 cup sifted cake flour
• 1 tsp baking powder
• Pinch salt
• 3 XL eggs, separated
• 1/3 cup +2 tbsp sugar
• 1 tsp vanilla extract
• 3 drops lemon extract
• 3 tbsp unsalted, melted butter
• 1/4 tsp cream of tartarPure CreamCheese Filling
• 4 8-oz packages cream cheese(regular, not light etc)
• 1 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 2 XL eggs
• 3/4 cup heavy whipping creamApple Layer
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp flour (a.p.)
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 pounds tart-sweet apples (eg.g. McIntosh or Rome Beauty)
• 1 tbsp fresh lemon juiceBrown sugar crumb topping
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp cinnamon
• 6 tbsp cold unsalted butter, cut into small pieces
• 1/4 vegetable shortening
• 1/4 tsp lemon extract
• 1/3 cup sifted confectioners sugarINSTRUCTIONS
Sponge cake layer instructions1. Preheat the oven to 350°F and generously butter a 10-inch springform pan.
2.Sift the flour, baking powder and salt together in a bowl, set aside.
3. Beat the egg yolks together in a large bowl with an elect. mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in vanilla.
4. Sift the dry ingredients over the batter and stir in by hand until no more white flecks appear. Then blend in the butter.
5. In a clean bowl, using dry and clean beaters, beat the egg whites and cream of tartar together until frothy. Gradually add the 2 tbsp sugar and continue beating until stiff peaks form. The whites should stand up in stiff peaks, but not dry.) Stir about 1/3 cup of the egg whites into the batter, then gently fold inn the remaining whites( don't worry if a few white specks remain)
6. Gently spoon batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!!!) Let the cake cool in the pan on a wire rack. Do not remove from pan.Cheese Cake Filling Instructions
1.Place one package of cream cheese, 1/3 cup sugar and the cornstarch in a large bowl and. Beat with electric mixer on low until creamy(about 3 min.), then beat in the remaining 3 packages of cream cheese.
2. Increase the mixer speed to high and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Blend in the heavy cream. At theis point, mix the filling only until completely blended. Be careful not to overmix the batter.
3. Refrigerate filling.Apple Layer Instructions
Toss both sugars, the flour, cornstarch, and cinnamon in a small bowl. Peel, core and slice the apples 1/4 inch thick into a large bowl. (You need 4 cups of apples) Drizzle the apples with the lemon juice and toss them gently with you hands to mix well. Sprinkle the cinnamon-sugar mixture over the apples and toss again until all of the apple slices are well coated. Spread about 2/3 of this apple mixture over the baked sponge cake. Set the remaining apples aside.
General Instructions
Gently spread the cheesecake fillling over the apples int he pan. Using your fingers, place one of the remaing spiced apple slices straight down in the batter, about 2 inches from the edge, pushing it down until almost but not completeley covered by the batter. Continue placing about 20more slices into the batter in a circular pattern.
Place the pan into a larger shallow pan containing hot water that comes about 1 inch up the sides of the pan.Bake the cake until the center barely jiggles when you shake the pan (about 1 1/4 hours) When the top sets and starts to brown, after about 50 minutes of baking, lay a piece of foil over the top of the cake for the rest of the baking.
Brown Sugar Topping Instructions
While the cake bakes, make the crumb topping: Mix the flour, brown sugar and cinnamon together in a med. bowl. Work the butter and shortening into this flour mixture with fingers or pastry blender until the mixture looks like coars crumbs about the size of small peas. Stir in the lemon extract.
Final Instructions
Cool the cake on a rack for 30 minutes and chill until cold, about 4 hours. Top the cake with the crumbmixture and dust it completely with confectioners sugar.Cover teh cake looseley with plastic wrap and refrigerat it until it's time to serve.Remove the cake from the springform ring and transfer to platter. Wrap any possible leftover in plastic wrap and store in fridge.
Some last thoughts.
1. Make the sponge cake and top with the cream cheese filling and then bake in water bath.
2. I checked the recipe.Twice. The crumb topping is not baked.3. A bit time consuming and rich. But it is very well the effort.
Chocolava Cookies
Submitted by dachshundlady on October 25, 2009 at 1:30 pmFrom "Marty's World Famous Cookbook; Secrets from the Muskoka Cafe" given to me by a Canadian friend. This particular recipe was given to him by Julie van Rosendaal of "One Smart Cookie", a bakery in Calgary, Alberta. They were her best sellers. They are a very good, brownie-like cookie.
1 1/3 cups AP flour
1 cup granulated sugar
1/3 cup brown sugar
1/2 cup cocoa (I use KA Double Dutch)
1 teas baking POWDER
1/4 teas salt
1/4 cup butter, softened (I use salted)
3 large egg whites or 2 large eggs, lightly beaten
2 teas vanilla
confect sugar for rollingPreheat oven to 350, spray cookie sheet with non-stick spray and put a few tablespoons of confect sugar in a shallow bowl for later.
In a large bowl or bowl of food processor, combine flour, sugars, cocoa, baking POWDER and salt, being careful to break up any lumps of brown sugar or cocoa. Add the butter and pulse or cut in butter with fork or fingers until well combined and crumbly.
Add the eggs and vanilla and stir by hand until the dough just comes together. Do not overmix. The dough will be fairly dry at first but keep stirring or use your fingers until it comes together.
Roll dough into 1 1/2" balls and roll in confect sugar until well coated. Place 2" apart on prepared cookie sheet. Bake 12-14 minutes until just set around edges but still soft in middle. Transfer to wire rack to cool (I let them sit on sheet 2 minutes before I transfer them). ENJOY!
Great News: Kid Pizza is feeling better and has posted the following reply on Zen's (Pyewacket's) site:
BAKERAUNT:
Good morning my friend. Marliss I read somewhere you were looking for me. Because you had a slight baking disappointment recently in baking a "ORANGE BARLEY (flour) POUND CAKE.Marliss I scrutinized this recipe that you provided. You are so correct. TOO sweet more sugar than required one reason it exceeds the weight of the flour. The dip in it's top surface most often has to do with the LEAVENERS. Not all the time but most often. In this case I will provide free of charge 2 choices. 1(a) reduce the bkg powder to 1,1/4 tsp....2(b) reduce bkg powder to 1, tsp & add 1/8th tsp of bkg soda (remember Marliss 1/8th tsp is 1/2 of 1/4 tsp. Marliss, one more thing. your posted ??? about the size of the 9 X 5 X 3, in pan is adequate but I believe a 8,1/2 X 4,1/2 X 2.5, inch pan is better.
I've not actually baked the recipe yet, since it seemed not quite right. I will bake it this week, following Cass's suggestions and let everyone know how it comes out.
