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BakerAunt, thanks for a quick response. I apologize for not including more details about my substitutions (you are so good about doing that). I used margarine instead of oil and I'm sure the texture would have been quite different . Maybe I'll try it with oil next time (and compare) since the girls liked it so much.
I baked KAF's Pumpkin Cake Bars with cream cheese frosting. It was good, but I find the texture a little odd. My girls loved it but I wonder about the texture. Does pumpkin change the "crumb"?.
This afternoon I made Tuscan Vegetable Soup for my daughter and granddaughter's weekly visit. It is vegetarian for my granddaughter and is one I will make again.
I also use the one from Wilton. However, the crumb on one of the last Italian Lemon Creme cakes I baked was a little firm and that made it a challenge to start the cut. It works really well and I would recommend it. Also, not expensive.
Today I baked my Hershey's Best Brownies to go with our ice cream. They only take 30 minutes in the oven. I am looking forward to some cool weather soon so I can bake more often. It has been so hot and muggy this summer and these hurricanes have not helped at all.
September 29, 2017 at 7:59 pm in reply to: What are You Baking the Week of September 24, 2017? #9188When I lived in California, C&H was the brand of sugar in the stores. Here in the South it is Domino's. If processing in the blender, would the before and after measurements be the same in volume or weight?
September 29, 2017 at 6:20 pm in reply to: What are You Baking the Week of September 24, 2017? #9186The recipe I have used for brownies is by Hershey's and requires melting the butter first then adding the sugar. I always stir for a while to melt the sugar and it makes a dense. moist brownie which is a family favorite. I haven't seen castor sugar at Walmart but I will look closer on my next trip.
BakerAunt,Apologize for taking so long to respond...it's been a tough week here. Thank you for posting that article on persimmons. There aren't a lot of recipes for baking with the Fuyu and I'm not sure I will pursue baking with them since I'm really not sure that I like them!!!
Thanks again for all your input.
BevSeptember 20, 2017 at 11:40 am in reply to: What are You Baking the Week of September 17, 2017 #9106Today I am making another Italian Lemon Creme Cake that my granddaughter likes from the Roma Cafe. Previously I attempted this without tasting the actual cake. It turned out pretty good (all was eaten both times) but today I am changing a few things. One is a simple syrup on the cake. It seems like it will change the texture from dry/crumbly to more moist. I also used oil instead of shortening/butter. Hopefully, it will be edible and the girls will like it.
S_Wirth, thanks for posting links to your recipes. The steamed pudding looks good. My family would never eat cookies with persimmons :-(. Some of the comments made on the links I checked, suggested that the persimmons be put in the freezer for several days/weeks to hasten the ripening process. Apparently it also changes the texture slightly. It sounds like quite an adventure to experiment with this fruit.
S_wirth, thanks for responding with info on your recipes. I have never had much luck searching for a specific recipe on this sight. I'm not sure why. The persimmons I sampled years ago were out in the country at my grandmother's house and they might not have been fully ripe. The ones my neighbor shared are not ripe yet so I will have to wait or put them in the freezer. She had to pick some since the birds are after them!!
September 14, 2017 at 1:47 pm in reply to: What are You Baking the Week of September 10, 2017? #9051I've made this recipe several times and enjoyed it. The family also liked it as well. However, the frosting is overly sweet so I made adjustments after the first time. I only made half the recipe and spread it thin like a glaze. Much better that way. Didn't use nuts since no one besides me likes nuts in their desserts. What kind of apples did you use?
Those Blueberry pie squares look delicious, navlys. I looked up the recipe and decided it is one I have to try soon. One question: did you bake exactly by the recipe or make any adjustments? I have a blueberry cobbler that I make occasionally and it calls for cinnamon sprinkled on the top which I like a lot. So when I make it, I will probably sprinkle with cinnamon/sugar over the crumb crust. Thanks for posting that recipe/website.
Italiancook, those Parkerhouse rolls sound delicious and I'm sure those receiving them will appreciate them.
Yesterday I baked plain old Sugar Cookies from a recipe I found in Better Homes and Garden magazine April, 1967. Originally it was a recipe for Chinese Almond Cookies and I adapted for the family by changing the flavoring from almond to vanilla. It is a good basic recipe. The original recipe requires rolling the dough in balls and pressing an almond into the center, but since I discovered cookie scoops I scoop and press with a glass coated with butter and sugar. They are my favorites.Again, it was too hot to bake but since my granddaughter was coming over to help me with some things, I baked one of her favorites --- a recipe from King Arthur, Blueberry Buckle Coffeecake. It was good as usual and she took part of it home with her. I also shared some of the Clonmel bread that I baked the day before.
BakerAunt, the Snowdrop Brownies sound delicious. My family loves brownies of any kind! -
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