Search Results for '("C'

[Mike Nolan]

Nice websurfing, Laura. $30 (more or less) is not an unreasonable price, but I wonder what shipping/import duties would be?

I need to print a portion of that webstore page out so that I can show people EXACTLY what I'm after.

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

[BakerAunt]

On Monday, I made Sloppy Josephines (that is Sloppy Joe's with ground turkey rather than ground beef), which we had on the Moomie rolls left over from our trip, along with a nice big salad, which is what I crave after being on the road for a couple of days. Wednesday, my stepdaughter came to dinner, so as our main dish, we had crescent roll hot dogs, which I try to make healthier with nitrate-free turkey dogs, and lowfat crescent rolls. (I also send the leftovers home with her!) Saturday evening, I baked Dilled Salmon and Couscous, which we had with green beans.

[Mike Nolan]

Here's a thread on rosetta rolls that I don't recall from the last time I searched on that subject:

https://figjamandlimecordial.com/tag/homemade-rosetta-rolls/

It looks like she's trying the types of stamps more readily available in the USA.

I found remilled semolina flour on Amazon, if there was an Italian grocery store in town, I'd check there. Maybe I'll be able to find some when I'm in Chicago this fall or have my wife/son check the Italian grocery store in Monroeville PA when she's there later this summer. (They could have the right stamp, too, worth at least asking.)

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

[Nina Beyt]

It's a sad day when I can't buy something I want that is less than a dinner out. I had every intention of buying the rosetta roll stamp in Italy and did find a couple of cookware stores. One particular store owner couldn't have been nicer but didn't have such an esoteric item. He gave me directions to another place but two things made a wreck of our stay in Rome.

One, and if you hadn't heard, was when the international terminal in Rome was gutted by fire when we were in the air to our first leg, London. There we were stranded, with no BPounds (just Euros) and no conversion power supply cords for computer or phones for British power outlets (had for Italy only). Such a mess. You could not fly to Rome from outside Italy because there were no facilities for customs inspections, etc. By the time we got there (fly to Naples, cab to city center for train to Rome), our time there was severely shortened.

Secondly, I spent 24 hours with turista, running for facilities and spending the afternoon so engaged in a metro station.

So no roll stamp. It's time I tried to make them by the folding method. Plenty of videos to watch. The flavor of the rolls was underwhelming, but the whole point was to have the hole in the center to fill with butter, or jam.

[BakerAunt]

Yummy Chocolate Peanut Butter Buns
Submitted by reagan on May 31, 2003 at 5:46 pm

1 1/2 T dry instant yeast
1/2 cup sugar
1 T salt
5 T wheat gluten
2 cups freshly ground whole wheat flour
3 - 4 cups white flour
1/2 cup oil
1 egg
2 cups water, 115 degrees

Blend all ingredients with the exception of the white flour. I use my Kitchen Aid mixer and mix at med. to high speed.

Cover and let sponge for approximately 20 minutes.

Add remaining flour, 1 cup at a time. Mix well after each addition. When dough is still sticky, but manageable, roll out.

Spread the desired amount of peanut butter over dough, sprinkle lightly with brown sugar (cinnamon added to sugar is optional), and then add the desired amount of milk chocolate chips. Roll dough and cut into pieces; place in a greased pan, cover let rise until double.

Bake 350 degrees for 15 to 20 minutes.

I like smooth peanut butter, but crunchy could be used. Walnuts, pecans, or other nuts could be added too.

[BakerAunt]

Windmill Farm Strawberry Cream Pie
Submitted by reagan on July 13, 2008 at 5:15 pm

For this pie you will need a pre-baked pie crust. The pie pan I use when I make this pie is very large, it measures approximately 10 1/2 inches from top rim to rim, and is deep dish.

1 package of 8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 cup lemon juice
1/4 tsp. vanilla

Beat cream cheese with mixer, and add the condensed milk, lemon juice, and vanilla. Transfer this mixture to the fridge to keep chilled.

1 quart fresh strawberries (wash, hull, and if large cut in halve or quarters)

To make the filling:
1 cup sugar
1/4 cup and 1 T. of clear jel
dash of cinnamon
1 cup and 1/3 cup cold water
1/2 tsp. almond extract
several drops of red food coloring (optional)
1 1/2 T. fresh lemon juice

Mix the sugar, clear jel, cinnamon, water, extract, and food coloring together in a sauce pan. Using a whisk over low/medium heat, whisk until mixture slightly bubbles. Immediately add the lemon juice and continue whisking until mixture becomes thick.

Remove mixture from the stove and fold in the strawberries. Let cool to room temperature.
Make sure the pie crust is thoroughly cooled before assembling the pie.

Start by putting the cream cheese filling in the pre-cooled pie crust. Next gently put the strawberry filling over the pie. Chill for approximately 2 hours before serving.

Whipped topping finishes the presentation.

[BakerAunt]

Vermont Apple Cider Donuts with Maple Glaze
Submitted by reagan on October 08, 2003 at 9:15 pm

2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 large egg, lightly beaten or 2 egg whites
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup maple syrup (diabetic syrup may be used)
1/2 cup apple cider
1/3 cup plain, nonfat yogurt
3 T canola oil

Mix all the ingredients.
Pre-heat oven to 400 degrees. Coat mini-Bundt pans with nonstick cooking spray. Put about 2 generous tablespoonfuls of batter into each mold and bake for about 10-12 minutes. Tops spring back when touched lightly. Loosen edges and turn onto a cooling rack.

Maple Glaze
In a bowl combine the following: 1 1/4 cup sifted confectioners sugar, 1 tsp. vanilla, 1/4-1/3 cup maple syrup - dip the doughnuts in the glaze to coat.

Nutritional Breakdown
252 calories, 3 G protein, 4 G fat, 52 G carbs, 255 MG sodium, 15 MG cholesterol.
The above breakdown is based upon using regular syrup, and 1 egg versus 2 egg whites.

[BakerAunt]

Vanilla Cream Boat Cakelets

Submitted by reagan on July 13, 2004 at 5:23 pm
Recipe provided with the Cream Boat Cakelet Pan. Makes 8.

For the Cakelets:
1 cup (125g) plus 2 Tbs. cake flour
1 1/8 tsp. baking powder
3/8 tsp. salt
1/2 cup (125ml) milk
1 1/2 tsp. vanilla extract
1 whole egg plus 1 egg white
8 Tbs. (1 stick/125g) unsalted butter
3/4 cup (185g) plus 2 Tbs. sugar

For the Filling:
2 egg whites
2/3 cup (155g) sugar
1/4 cup (60 ml) light corn syrup
Pinch of salt
2 tsp. vanilla extract

Have all the ingredients at room temperature.

Preheat oven to 325 degrees. Generously grease and flour the 8-well Cream Boat Pan.

To make the cakelets, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In a small bowl, stir together the milk and vanilla; set aside.

In another small bowl, lightly whisk together the egg and egg white; set aside.

In the electric mixer bowl fitted with the flat beater, beat the butter on medium speed until smooth, about 2 minutes. Add the sugar and continue beating until light and fluffy, about 5 minutes.

Add the egg mixture in two additions, beating well after each addition. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Divide the batter amount the wells of the pan. Bake until the cakelets spring back when touched and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let the cakelets cool completely.

Meanwhile, make the filling: in electric mixer bowl, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined. Place the bowl over, but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
Set the bowl on the mixer and attach the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes more.

Spoon the filling into a pastry bag fitted with a 1/4 inch plain tip. Insert the tip 1 inch into the bottom of a cakelet. Gently squeeze the filling into the cakelet while slowly withdrawing the tip. Repeat in two more places along the bottom.

[BakerAunt]

Southern Chocolate Pie
Submitted by reagan on April 22, 2004 at 10:46 am

This chocolate pie is rich and creamy, and the flavor is almost like fudge! The pie can be topped with a meringue topping or whipped cream. Makes 1 pie.

Filling:
1 1/3 cups white sugar
3 egg yolks
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 T butter
1 can (12 ounce) evaporated milk
1 tsp. vanilla

Meringue:
3 egg whites
6 T white sugar

1 9" pie shell, baked

Combine sugar, flour and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook over medium heat until thick, stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter and vanilla. Pour filling into baked pie crust.

To make meringue topping: whip egg whites in mixer. Add sugar one tablespoon at a time until peaks form. You may need to add cream of tartar (1/2 tsp) to help add stiffness. Spread the meringue over the pie. Bake at 325 degrees until the peaks of the meringue are slightly browned.

[BakerAunt]

Sourdough Rye Bread
Submitted by reagan on August 25, 2002 at 3:47 pm

1 pk Active dry yeast
1/4 cup Warm water (100-115 deg)
4 cup All-purpose flour (approx)
2 cup Rye flour
2 tsp. Salt
1 T. Caraway seeds
1 1/2 tsp. Poppy seeds
2 T. Melted butter
3 T. Granulated sugar
Cornmeal

1 Egg, lightly beaten in
1 T. Water

The day before preparing the dough, combine 1 cup of sourdough starter (I use K.A. recipe), rye flour and 1 cup warm water in a bowl. Cover with plastic wrap and let stand overnight at room temperature.

The following day, stir down the dough and add the package of yeast, dissolved in 1/4 cup warm water; salt, caraway seeds, poppy seeds, butter and sugar. Then add up to 4 cups flour, 1 cup at a time to make a stiff, but workable dough. Knead 10 to 12 minutes, shape into a ball. Place in a buttered bowl, turning to coat the dough with butter. Cover and let rise in a warm, draft free place until doubled in bulk, about two hours.

When dough has risen, punch down and divide the dough in half. Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal. Brush with egg wash and bake in a pre-heated 375 degree oven for 30 minutes or until lightly browned, and the loaves sound hollow when rapped with knuckles. Cool, covered with towels to prevent crust from hardening.

[BakerAunt]

Sourdough Pumpernickel Bread, Bread Machine
Submitted by reagan on January 06, 2005 at 9:37 am

This makes a very large loaf of bread. Check dough during the kneading cycle, the dough should be very elastic, but if it looks too wet, add additional flour. I baked the bread in the rye bread pan from the King Arthur catalogue.

1 cup sourdough starter (starter that has been fed)
1/2 cup lukewarm strong coffee
1/2 cup milk
1/4 cup honey
2 tsp. salt
1 T. caraway seeds
Approximately 3 cups all purpose flour
1 cup pumpernickel flour
1 tsp. dry yeast

Add the ingredients to the bread machine according to the machine's instructions. Set the machine for the dough cycle.

After completion of the dough cycle, remove the dough, punch down, and shape dough. I placed the dough in the rye pan, covered and let rise. Bake bread at 375 degrees for approximately 30 minutes.

[BakerAunt]

Sourdough Pancakes
Submitted by reagan on January 11, 2010 at 4:27 pm

My husband received this recipe from a co-worker back in the early 70's, John Duvall, Damascus, Md. The first time he made these pancakes we couldn't stop eating them.

To make starter:
Use a 1 quart container (never use plastic). Fill with 2 cups warm water, 1 tablespoon sugar, 1 tablespoon yeast, mix well; then add 2 cups all purpose flour, whisk in slowly. Cover with a cloth (no plastic wrap) and set-out at room temperature for approximately 24 hours. Mixture will become bubbly and will develop a sour smell.

To make sourdough pancakes:
Remove 1 cup sourdough mixture and put in a large size bowl.

Add 1 egg, 1 tsp. sugar, 1/2 tsp. salt, and 1/2 to 1/3 tsp. soda. Mix well.

Make sure griddle is hot. I use an electric griddle and temperature is at 375 degrees. Pour desired amount of mixture on griddle and flip after bubbles have appeared on surface. Pancakes are very thin.
We usually make approximately 4 inch diameter pancakes. Therefore, the yield would be about 8 pancakes.

[BakerAunt]

Sourdough French Bread.....bread bowls
Submitted by reagan on January 31, 2006 at 2:53 pm

This is really a good recipe, I've made loaves, as well as bread bowls. The recipe will make 2 nice size loaves, and 5 bread bowls.

2 cups proofed sourdough batter (see note)
1 package dry yeast
1 cup water (85 degrees)
3 tsp. sugar
1 tsp. salt
6 cups all purpose flour

NOTE: Remove sourdough starter from refrigerator and allow it to come to room temperature. Measure out 1 1/2 cups of starter and put it into a large mixing bowl. Add 1 1/2 cups flour and 1 cup water, 85 degrees). Mix this well, cover, and allow to sit overnight, unrefrigerated. This is called "proofing".

The next day:
Dissolve the yeast in the water Mix with the sourdough batter and then stir in the sugar and salt. Finally stir in the flour.

I use my mixer with the dough hook for this method. Knead with the mixer or by hand until the dough is very smooth and elastic.

Place the dough on a plastic tabletop and cover with a large metal bowl. I always spray my bowl with Pam. Allow the dough to double in bulk, about 1 1/2 hours.

Punch the dough down and knead it a bit. Divide it into 2 pieces. Shape each into a loaf and place on a baking sheet that has been sprinkled with cornmeal. Using a pastry brush, dab a little water on the top of each loaf. Allow the loaves to rise until double in bulk, slash the tops and bake in a 375 degree oven for about 30 minutes.

To make the bread bowls: divide dough into 4 or 5 equal pieces. This is a good time to pull out the scale and weigh each dough ball. Form into balls and let rise. Bake as above.

Once the bread bowls have cooled, cut the tops off and pull out some of the inner bread. I like to take my fist and work remaining bread into the bottom and sides of the bowl.

[BakerAunt]

Sour Cream-Lemon Pie
Submitted by reagan on April 26, 2004 at 6:15 pm

1 baked 9 inch pie shell
1 cup sugar
3 1/2 T. cornstarch
1 T. lemon rind, grated
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup sour cream
1 cup heavy whipping cream (whipped)

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Remove from heat and stir in butter; cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream.

NOTE: Cool Whip can be used instead of the whipped cream.

[BakerAunt]

Red Velvet Cake
Submitted by reagan on August 24, 2002 at 3:27 pm

Cake:
1/2 cup Crisco
2 eggs
1/2 cup sugar
3 T. Nestle Quick (instant powdered chocolate milk mix)
3 T red food coloring
1 cup buttermilk
2 1/4 cups sifted flour
1 tsp. salt
1 tsp. vanilla
1 tsp. vinegar
1 tsp. baking soda

Beat Crisco, eggs, sugar, chocolate powder, and red food coloring for exactly 10 minutes.

Add buttermilk, sifted flour, salt, and the vanilla.

Add baking soda to the vinegar.

Remove cake mixture from the mixer and fold in the vinegar and baking soda.

Coat baking pans with a non-stick spray or butter, and flour the pans.

Pre-heat oven to 350 degrees. Depending on the size pans used, bake for approximately 30 minutes.

Frosting:
1 stick of butter
1 cup powdered sugar
6 T. Crisco
3 T. all-purpose flour
2/3 cup milk
1 tsp. vanilla
Cream butter, sugar, and Crisco. Add 1 tablespoon of flour at a time, continue adding milk and the vanilla.
Beat exactly 12 minutes.