Search Results for '("C'

[Mike Nolan]

If I have extra egg whites, I usually make chocolate meringue cookies with them. I used to make macarons, but nobody seems to really appreciate a good macaron unless they spend $3 on it.

I don't use the Cake Bible much, either, I find her recipes too fussy and too easy to mess up. I like some of the cake recipe in the KAF Baking Companion and in Susan Purdy's cake book. (I like her pie book, too.)

[BakerAunt]

We will have more of the spaghetti squash casserole for Friday dinner.

I brought in some seconds apples from the garage today. I want to make and can some apple butter, using the recipe to which Mike posted a link. My slow cooker (from Montgomery Wards, so it is old) is only 3 1/2-quarts, so I will make just a bit more than a half recipe. However, timing is such that I will need to wait to start it until late Saturday evening.

[aaronatthedoublef]

I have used them to buy a dough hook. They were good but that was before shipping costs went through the roof.

Violet and I made Henry's birthday cake. I followed BA's advice (thanks BA) and made a buttermilk cake from the Cake Bible. I've decided I don't like the book because too many recipes call for either egg yolks or egg whites. Hen's cake called for four yolks.

I feel like I either have to make a second thing that uses up the remaining part of the eggs or I am wasting them. I supposed I could have made a meringue buttercream but time was short and, besides, my family likes the easy buttercream better than the real stuff.

I added a couple small lemons worth of zest and juice. It could have used more but everyone ate it and no one complained.

[chocomouse]

Does anyone buy (or have bought) from webstaurantstore.com? Is this a reliable company? I'm thinking about making a purchase there. Thanks for any input.

[Mike Nolan]

We had leftover turkey pot pie and leftover dessert pie for supper (cherry for Diane, sweet potato for me.)

[chocomouse]

Thanks, Mike. I had searched the Forum Tools section for the recipe, and finally this morning looked at Favorite Recipes and found it there. I think I've made it before, but I have so many peanut butter cookie recipes (my husband's favorite) that I'd given up trying to remember which I used. I'm working on my list of Christmas Eve cookies, as I put out several cookie trays for our family Christmas dinner. I'll freeze the doughs, as slice & bake or scoops to be baked the week before our gathering.

[Mike Nolan]

Over about three years I went through 4 or 5 stick blenders costing anywhere from $30 to $90 before I bought the Bamix, which I've now had for something like a decade. Built to last and easiest to clean of all the stick blenders I've had since the part that goes in the pot is all stainless steel, no plastic housing. It's also long enough that I can use it to blend 8-10 quarts of soup right in the pot. (Commercial kitchens sometimes use the industrial size stick blender, which will fit a 48 quart pot, most cooks call it the boat motor because it looks and sounds like an electric trolling motor for a fishing boat.)

This is one of those cases, IMHO, where paying the higher price is well worth it.

[navlys]

Baker Aunt, I was wondering what you thought of KA's alternative sugar. I happened to see it when I was looking through the site to use up my gift card. (again)

[Mike Nolan]

That's what stick blenders are best at, CW. They make doing something like potato soup a snap, you just blend the potatoes right in the pot. I personally prefer the Bamix stick blender (they invented them.)

[BakerAunt]

Lime Barley Bundt Cake recipe developed by Marliss Desens

I developed this recipe by radically adapting "Orange -Cardamom Loaves," from Bake: One Layer Cakes, (p. 23). I adapted the glaze from an online blog: http://www.giverecipe.com This recipe would work equally well with lemons or even oranges.

1 ¾ cups AP flour (Gold Medal) 1 ½ cup buttermilk (room temperature)
1 ¼ cup barley flour ¾ cup canola oil
1 ¾ + 2 Tbs. sugar 3 eggs (room temperature)
¾ tsp. salt 2 Tbs. lime juice
1 tsp. baking powder zest of 2 limes
¼ tsp. baking soda 1 ½ tsp. vanilla
½ tsp. nutmeg (freshly grated)

Glaze: ¾ cup powdered sugar (sift after measuring) AND 1 ½ Tbs. lime juice

Preheat 350F, with rack in second position (slightly below half in my Wolf oven). Grease and flour 10 cup Bundt pan (or use THE Grease). I like the Celebration Bundt pan.

In large mixing bowl (middle my set of three), stir together ingredients in first column.

In small bowl, whisk together buttermilk and oil until it forms a milky emulsion (about 1 minute). One at a time, whisk in each egg until incorporated. Whisk in line juice, vanilla, and finally zest.

Add wet ingredients to dry ingredients and combine gently with a cake whisk and finishing with a spatula. Do not overmix or the cake will be tough.

Pour into Bundt pan, which will be close to full. Bake for 50 minutes, or until tester comes out cleanly. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

To glaze: combine ingredients with a fork and drizzle over cake.

Half Recipe for a 6-cup Bundt or Nordic Ware snowflake pan
1 cup AP flour ¼ cup canola oil
½ cup barley flour ¾ cup buttermilk
¾ +2 Tbs. sugar 2 eggs
¼ tsp. salt 1 Tbs. lime juice
½ tsp. baking powder zest of one lime
1/8 tsp. baking soda ¾ tsp. vanilla
¼ tsp. nutmeg

Glaze: ½ cup powdered sugar and 2 tsp. lime juice
Follow mixing instructions above. Bake 35-40 min.

[cwcdesign]

I made two Rum cakes today (one GF) for our garden club bake sale in two weeks. They are soaking up their rum overnight and I will freeze and then wrap them tomorrow. I followed Brown Eyed Baker's way of soaking them and it was much easier than KABC, but I still like their recipe. I had bought 2 pastry brushes from KABC this summer to fill out an order - they work better than any I've tried in a while.

[BakerAunt]

Sunday night's dinner was another experiment that went rather well. I wanted to see if I could use leftovers to make some kind of turkey pot pie. I used 75% of my oil-buttermilk crust. Two-thirds of that I used to line two Emile Henry 5-inch pie dishes. I own three of those pie dishes, which I bought at Tuesday Morning years ago and had not used until today. I divided the remaining third in half and rolled each into a circle about 6-inches wide. I refrigerated the two crust-lined pie plates for an hour. I put the parchment with the two top crusts, covered by saran on a baking sheet and put them into the refrigerator for an hour as well.

For the filling, I used leftover green beans from Thanksgiving. There were more than I would have liked, but I needed to use them up. I also put in some cubed cooked potato that I had saved from when I made mashed potatoes last night. I sliced some small carrots. In retrospect, I should have par-cooked them first as they stayed slightly crunchy. I then mixed in some cut up turkey. I combined the filling in separate bowls, so that each pie would have the same amount of vegetables and meat. I warmed up ½ cup of broth (from when I cooked the giblets on Thanksgiving) along with about a generous tablespoon of gravy for each.

After an hour, I blind baked the pie crusts. (I used coffee filters to line them and hold the beans) for 8 minutes at 400F convection. After taking them out of the oven, I sprinkled a bit of panko on the bottom of each to absorb any excess moisture. I put the turkey-vegetable mixtures into each crust. I poured the broth-gravy combination over each. I used a small heart cookie cutter to make a hole in the center of each of the top crusts, then I laid them over the filling. It is not possible to seal the edges, so I did not try. I put the cut-out heart decoratively to the side of the hole. I baked for eight minutes at 400F convection, then turned the oven down to 375F convection and baked for another eleven minutes.

The pies came out very well. Next time, however, I would make a thicker sauce for the filling, and I would par-cook the carrots.

[RiversideLen]

I made a cheeseburger (smoked cheddar), a baked sweet potato and steamed red cabbage. Followed by a slice of apple pie with ice cream.

[Mike Nolan]

Diane made the cranberry sauces and the relish tray, but I did popovers, turkey, dressing, potatoes, gravy, green bean casserole and Brussels sprouts.

I'm not a big fan of cranberry sauce, but I suggested she add some apple, so she wound up making two batches of cranberry sauce, the usual one (cranberries, sugar, orange juice and slivered almonds) and another with diced Winesap apple as well. She also added a little cinnamon to them.

The cranberry-apple sauce was pretty good on popovers, but I thought the apple butter I made a few weeks ago was better.

[BakerAunt]

Scott roasted the turkey for Thanksgiving, as he always does. I made dressing (Pepperidge Farm blue bag forever) and gravy. We had Cardamom, Cranberry, and Dried Cherry relish (or I did), applesauce, and green beans that I froze in August. The green beans did not come out as well as they usually do. We had pumpkin pie for dessert.