Italiancook

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  • in reply to: Semi-flopped Cake Question #3798
    Italiancook
    Participant

      Mike and everyone else, below is my grandmother's recipe for white icing that uses cooked flour. It's a tried and true recipe. Easy to make. I use this frequently on chocolate cakes. I can't recall exactly, but I think it makes enough to ice a 2-layer 8" round cake. Can't be overly generous with the filling between layers, though. I usually make sheet cakes in my old timey, smaller pan. But I feel confident this would ice a modern 9" x 13" pan.

      FLUFFY WHITE FROSTING

      Mix together 2 tablespoon flour & 3/4 cup milk. Cook until thick. Cool. (I cook it until it just reaches the boiling stage, and declare it thick. I do not let it boil. I just want to see the first couple bubbles of boil then remove from heat. I use 1% milk. With whole milk, it may thicken before the boiling stage.)

      Cream together 3/8 cup (6 tablespoons) butter (NOT margarine) & 3/8 cup Crisco and 3/4 cup granulated sugar.

      Add cooled white sauce & 1 teaspoon vanilla to shortening & sugar. Beat until fluffy.

      • This reply was modified 8 years, 11 months ago by Italiancook.
      • This reply was modified 8 years, 11 months ago by Italiancook.
      • This reply was modified 8 years, 11 months ago by Italiancook.
      in reply to: Semi-flopped Cake Question #3761
      Italiancook
      Participant

        Nina, thanks for the link. It's good to know I don't have to replace baking soda every six months.

        in reply to: Semi-flopped Cake Question #3665
        Italiancook
        Participant

          You're welcome, Joan. I'm glad it was a success for you, too. I never thought of using red velvet icing with it. Will keep that in mind.

          Italiancook
          Participant

            I've never seen Australian wine, but I only look for wine when I need it for a recipe. I've always used Burgundy in beef bourguignon.

            in reply to: What Did You Bake the Week of July 17, 2016? #3663
            Italiancook
            Participant

              I have a trip to the restaurant supply store on my to-do list. I'll look to see if they have Carbon-Off. Sounds faster than scrubbing each rack tine with an abrasive pad. Thanks for the information, Mike.

              in reply to: Semi-flopped Cake Question #3649
              Italiancook
              Participant

                Mike, forgetting to turn on the oven must be contagious even via the Internet. Your cut cake looks exactly like it should. I'm glad you enjoy the flavor.

                in reply to: What Did You Bake the Week of July 17, 2016? #3648
                Italiancook
                Participant

                  I had to pay the piper by cleaning both ovens. That's a four day project, although I'm not working on them for long . . . well, cleaning the racks by hand is a time-consuming task. The racks took two days. Consequently, the only item I baked was a yellow cake, which I've talked about in the semi-flop thread.

                  Italiancook
                  Participant

                    I made Coq au Vin from "Cook-Ahead Cookery" by Theodora Zavin & Fredda Stuart. I never drink alcohol, but I enjoy cooking with it occasionally. This recipe calls for red wine. For the first time, I used Merlot. I am quite pleased with the taste it gave the final product.

                    in reply to: Semi-flopped Cake Question #3617
                    Italiancook
                    Participant

                      If you have time, Mike, please let me know how the half recipe works in the square pan. I've never tried that.

                      BakerAunt, a while back, ATK had a segment on baking powder. Their testing indicated baking powder needs to be replaced every 6 months regardless of the expiration date on the can. Ever since then, I replace my baking powder and baking soda every 6 months.

                      The powder will work after 6 months, but the test kitchen showed that biscuits won't rise as much after 6 months.

                      Does anyone know if baking soda needs to be replaced sooner than 6 months?

                      in reply to: Semi-flopped Cake Question #3569
                      Italiancook
                      Participant

                        Mike, the recipe calls for 2 - 9 inch cake pans. I have edited original post to include that.

                        I don't bake this in round pans. I use and old-timey sheet pan that is 13-1/2" x 8" x 1-1/4".

                        I think that if you make this when your outside temperatures go down that you'll like it. What I enjoy is that it has enough flavor that I'm happy to eat it without any icing.

                        I used this recipe to make a German "Chocolate" Cake for someone who prefers that cake be yellow, not chocolate. Worked out great.

                        in reply to: Semi-flopped Cake Question #3551
                        Italiancook
                        Participant

                          Mike, the cake was fully baked. Tasted delicious even in the fallen area. I'm convinced KIDPIZZA diagnosed the problem correctly. I don't know how long the cake sat before it went into the oven, but it was longer than normal. Usually, I start preheating the oven half-way through a recipe, but this batter was almost finished before I thought of the oven. Nevertheless, I'm posting the recipe here:

                          Yellow Cake
                          1 cup softened butter
                          2 cups sugar (I used half white Splenda & half sugar)
                          4 eggs
                          3 cups flour
                          2 teaspoons baking powder
                          1/2 tsp. salt
                          1/2 tsp. baking soda
                          1 cup buttermilk
                          1 teaspoon vanilla

                          Prepare 2 - 9" cake pans. Preheat oven to 375 degrees.

                          Cream butter & sugar. Add eggs & blend. Add and mix other ingredients. Bake 25 minutes.

                          • This reply was modified 8 years, 11 months ago by Italiancook.
                          • This reply was modified 8 years, 11 months ago by Italiancook.
                          • This reply was modified 8 years, 11 months ago by Italiancook.
                          in reply to: Semi-flopped Cake Question #3548
                          Italiancook
                          Participant

                            KIDPIZZA, yes! you helped me with my baking mystery. The recipe has both baking soda and baking powder. I didn't realize the baking soda would do its thing while waiting for the oven. Thanks for educating me.

                            Italiancook (Gail)

                            in reply to: The Cutting Edge or How Sharp is your Knife? #3526
                            Italiancook
                            Participant

                              My husband uses an electric sharpener on our knives. Don't know the brand, but it was recommended by ATK, as I recall.

                              I have my dad's manual knife sharpening stone. Sometimes I want a knife a little sharper than the electric sharpener makes it. Then I use my dad's stone. Many times he gave me oral instructions on how to sharpen knives while he was working with the stone.

                              • This reply was modified 8 years, 11 months ago by Italiancook.
                              in reply to: What Did You Bake the Week of July 10, 2016? #3404
                              Italiancook
                              Participant

                                I didn't bake this week. Instead, I exercised twice a day in an attempt to lose more weight. At week's end, I had gained one-and-a-half pounds! So much for exercising instead of baking.

                                in reply to: What Did You Cook the Week of July 10, 2016? #3401
                                Italiancook
                                Participant

                                  I made my dad's Chop Suey. It's not the least bit authentic, but it tastes good. I served it with Chow Mein Noodles instead of rice. Dad always used those dried noodles, so I do, too. I make this rarely; when I do, I want to replicate Dad's. The recipe makes a lot, so ate this for the better part of the week.

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