January 10, 2020 at 1:40 pm #20342chocomouseParticipant
I think her basket-weave cake is much more attractive, but my sister, who hand-paints fine yarns to sell, would have much more exciting color choices!3+January 10, 2020 at 4:45 pm #20343
I don’t get king cakes and I don’t get these, either.1+January 10, 2020 at 6:22 pm #20348Joan SimpsonParticipant
I agree with you Mike!0January 11, 2020 at 10:01 am #20353ItaliancookParticipant
I made Snickerdoodle Bread. Found the recipe on Tasteofhome.com, but when I looked for it now to give a link, I can’t find the recipe. It uses cinnamon chips and cinnamon. I’ve always baked bread in a lightly greased non-stick pan. This recipe stuck to the pan. It needs to go into a liberally greased pan. It’s cooling, but because it stuck to the bottom of the pan, I’ve tasted it. As a cinnamon fan, I’m going to enjoy this bread. It definitely offers the lingering warmth of cinnamon.3+January 11, 2020 at 12:04 pm #20356rottiedogsParticipant
I think this is what you were looking for. I was going to make banana bread but I’m going to try this instead. It looks yummy!2+January 11, 2020 at 1:25 pm #20359ItaliancookParticipant
That’s it, rottiedogs! I’m glad you found it. I sliced my loaf of this Snickerdoodle Bread for the freezer. Of course, I had to taste test one slice. I like it. Good and cinnamony. I didn’t top it with the sugar/cinnamon mixture. I don’t like crunchy things falling off while I eat. The bread is AOK without the topping. Currently, I’m out of cream cheese, but plan to buy some before I defrost any of the slices. I think the bread would be good with plain cream cheese on top.2+January 11, 2020 at 6:43 pm #20361
Once again, Rottiedogs to the rescue! I looked at the recipe and decided to make a copy. I didn’t see a Print function, so I had to copy and paste. It’s in my future “to bake” pile, although I may have to cut back on the cinnamon chips.1+January 11, 2020 at 6:45 pm #20362
On Saturday, I baked cornbread to go with the rest of the stew. I used two pans, each with five hearts arranged in a ring. With the Grease, they popped right out. These are the pans I used. I bought them from King Arthur, years ago, but I didn’t pay anywhere near the now advertised price:
I also baked blueberry tartlets on Saturday afternoon. I had 1 cup of my homemade blueberry pie filling left from when I’d made sweet rolls for New Year’s. I pulled out another pint jar and combined them, along with 1/8 tsp. allspice. I have two Chicago Metallic tart pans. Each pan has four wells, each with a removeable bottom. I used my oil pie crust recipe, which I’ve posted here at Nebraska Kitchen. After bringing the dough together, I divided it into eight equal parts, then rolled each out to 13cm (metric is so much easier), using a little rolling pin that came with my ravioli form, and fit them into the pans. After refrigeration for an hour, I blind-baked the crusts for 10 minutes at 400F, using 4-cup coffee filters that I’d bought a while back for this purpose and filled with beans. I used slightly more than 1/3 cup of filling for each tart. I sprinkled with a half-recipe of the streusel I use for blueberry pie, then baked for 10 minutes at 400F before checking. I let them go another 4 minutes until bubbling, then removed them from the oven to a rack. We each had one for dinner, and they are delicious and look elegant.
3+January 12, 2020 at 5:40 am #20370
- This reply was modified 5 days, 12 hours ago by BakerAunt.
- This reply was modified 5 days, 12 hours ago by BakerAunt.
- This reply was modified 5 days, 12 hours ago by BakerAunt.
The snickerdoodle bread looks great! And it might be a good alternative to coffeecake as it has canola oil instead of butter!
BA, is the extra baking soda with buttermilk for lift or for acid taming? Buttermilk has more acid than milk and the lifting power of baking soda tends to dissipate quickly. In my pancakes it gives some rise for the first couple of batches and then appears gone.2+January 12, 2020 at 8:36 am #20371
Aaron–It does “tame” the flavor in small amounts and is often used that way. However, it also creates lift. (I wish Cass were here to explain if acidity and lift are related.) I recall that RLB in The Cake Bible recommended with cakes that if you could not bake the entire batch at once, hold back the baking soda from the batch that needs to wait, then add it when you are ready to do so.
I make only small batches of pancakes, as I don’t have the breakfast crowd that you do at your house. You might need to make two separate batches of batter–and remember to stir in the baking soda to the waiting one before proceeding.2+January 12, 2020 at 8:52 am #20373
BA, baking soda and acid definitely add lift. Most kids first science experiment it mixing baking soda and vinegar and it’s that same reaction in baking.
I just make one big batch of pancakes. They all are eaten. Sometimes I wonder if they are in my sons’ mouths long enough for them to taste them.
Thanks3+January 14, 2020 at 11:09 am #20410skeptic7Participant
I found buttermilk pancakes are thicker and fluffier than the ones made with milk even if I add extra baking powder to compensate for the lack of acid- baking soda lift. I do taste a pancake but its a back ground flavor to the real maple syrup, or butter and jam , or fruit piled on top.
I made chocolate orange quick bread on Friday night. This was my normal recipe except I used dark Karo corn syrup instead of honey, and half and half instead of buttermilk. I also use 4 teaspoons of baking powder instead of 2 teaspoons baking powder and 1/2 teaspoon baking soda since none of the liquid ingredients were acidic. It rose fine, and the batter had the right consistency; but it didn’t taste as sweet. Is honey sweeter than corn syrup? I wanted to use up the dark corn syrup which I had bought for a chocolate cake so I thought I’d see what would happen in a quick bread recipe.1+January 14, 2020 at 11:16 am #20412
Some years ago we were at a pancake place in Indianapolis and they add a little orange juice to their batter. It adds an interesting flavor and the acid probably helps create a bit more fluffy pancake.1+January 14, 2020 at 11:28 am #20414
It sort of depends on which website you trust. Of the natural sugar types, fructose has the highest sweetness index, various sources give it a sweetness index between 1.1 and 1.7. Sucrose, which is a disaccharide of glucose and fructose, is assigned an index of 1. Glucose is around 0.75.
Honey has more fructose than glucose in it, so it is slightly sweeter than sucrose. Ordinary corn syrup has a lot of glucose in it, so it is slightly less sweet than sucrose. HFCS is sweeter because it has a higher amount of fructose in it.1+January 14, 2020 at 3:04 pm #20422
I don’t know about dark corn syrup, but I know that when I replaced honey with maple syrup in a recipe, I had to change the amounts.1+January 14, 2020 at 3:16 pm #20424
Maple syrup isn’t as sweet as sugar, and depending on how thick it is, there’s more water and less sugar per cup, so I would expect it to take a bit more. The challenge is that the maple flavor can become overpowering, although I find that to be more of a problem with artificial maple flavoring.1+January 15, 2020 at 8:59 am #20436skeptic7Participant
My problem with maple syrup is always that the maple flavor seemed too subtle. I was thinking of getting maple flavoring seperately but was too lazy.2+January 15, 2020 at 10:36 am #20438
That’s why I prefer grade B maple syrup (not sure what they call it these days.) It is harvested later in the season, is much darker, and has more solids and IMHO a lot more flavor.3+January 15, 2020 at 11:04 am #20439
I also prefer the dark maple syrup. When I experimented with a cookie recipe last October, I replaced honey with dark maple syrup and maple sugar. They were pretty good, but my next experiment will attempt to increase the maple flavor. I do have the maple extract that KAF sells and have used it in a couple of other recipes, such as the KAF maple scones (back when I could eat scones), but it’s best to keep the amount added low (1/8th or 1/4 tsp., depending on the rest of the ingredients).1+January 15, 2020 at 12:12 pm #20441
I went to the Dakin Farms website. I used to buy my syrup there and they had grade A and B. They no longer carry a grade B. They have grade A amber and grade A dark. Dark is what used to be grade B according to the folks on the chat line.
FYI, their syrup is great but pretty expensive. That’s why I stopped buying it.
1+January 15, 2020 at 12:14 pm #20443RiversideLenParticipant
- This reply was modified 1 day, 19 hours ago by aaronatthedoublef.
The maple syrup I have is labeled as “Grade A dark color with robust taste”. When I’ve made Chewy Maple Cookies with it (also using the maple flavoring sold by KAF in place of the vanilla) the flavor is great. That is the cookie I always get compliments on. I also add some rolled oats to it to firm up the dough a little.
I made my usual semolina/rye/wheat sandwich buns yesterday topped with KAF Everything Bagel topping. While doing so, I noticed that some of my KAF baking supplies are low and I just missed out on a free shipping offer. But, I know those offers are like busses, if you wait long enough another one will come along. If I recall, they usually have an offer around Valentines Day, I can wait that long.2+January 15, 2020 at 2:37 pm #20444chocomouseParticipant
A few years ago, maybe 7-8 years ago, maple syrup makers in the US changed the labeling of maple syrup to match the labels used in Canada. This is what we have been using to help our customers to learn the new language:
OLD: “Fancy” or “Vermont Fancy”
NEW: Grade A | Golden Color and Delicate Taste
This is the lightest of the new maple syrup grades and highly recommended for drizzling over waffles, pancakes, or ice cream.
OLD: Grade A Medium Amber, Grade A Dark Amber
NEW: “Grade A | Amber Color and Rich Flavor”
This grade of maple syrup is a little more flavorful and works well when cooking and baking.
OLD: Grade A Dark Amber, Grade B
NEW: “Grade A | Dark Color and Robust Flavor”
This grade of maple syrup is even stronger in flavor, and is best used for recipes that require a heavy maple flavor.
OLD: Grade C
NEW: “Grade A | Very Dark and Strong Flavor”
This grade of maple syrup is very strong, and probably best used as a substitute for molasses and for making maple flavored candies.
Notice the use of two key words, one describes the color, the other the taste. “Dark, robust” is what most of us use for cooking (and for everything at my house!). It is the same syrup (that is, it meets the same density requirements that the “old” syrup met) that was formerly called Grade B. It’s still a fairly mild flavor, and most bakers use a tiny bit (as BakerAunt described) of artificial flavoring to enhance the natural flavor of syrup.
Maple sap is officially called syrup when it reaches a temperature of 219.5*F. We begin our initial assessment of the syrup stage using a thermometer, but then use a hydrometer for the final exacting measurement of the density. If, as Mike pointed, the syrup has more water and less sugar, it will not be as sweet; nor should it be called maple syrup if the correct density has not been obtained! I’m not sure that most us can tell the difference that easily. As a side note — we are hanging our lines this week to start gathering sap for the 2020 season as soon as it runs, usually in early-mid March. The changing weather patterns makes planning ahead a challenge these days.2+January 15, 2020 at 5:35 pm #20449
Thanks, Chocomouse–that information is good to have.
Aaron–I usually order my dark syrup from Vermont Country Store in the large jars. (I also bought their plastic pour spout lid that fits the jars.) I buy enough to get free shipping–usually three jars, although this time, I might buy four. I bought a quart at the farmers market last year (out of Michigan), and that is what I’m using now.2+January 15, 2020 at 5:43 pm #20451
Thanks for the update, Chocomouse. I wish I lived close enough to be able to sample your syrup. I get mine from a place in Wisconsin; the owner makes the rounds of the farmer’s markets in the midwest every summer, usually hitting Nebraska around the 4th of July.
He usually has a limited amount of the dark syrup, you have to know to ask for it to get it. He had some extra dark last time I saw him, but it was only available in gallon jugs.1+January 16, 2020 at 6:10 am #20456
Thanks CM! This is great.
I usually buy from Costco, which by me has Vermont/New Hampshire (down at my in-laws they have Canadian). If I don’t buy from Costco I buy from Trader Joe’s. I try very hard not to buy Canadian. BA, I may check out the VT Country Store.
Ironically, it’s hard to find CT maple syrup even though I am in CT. I do not tend to see it at farmer’s markets and the only farm near me that makes it is the Four H farm. May have to buy some from them next time they have a sale.1+
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