[KIDPIZZA]

BakerAunt wrote:

I baked a recipe today, Spiced Pumpkin Cake, from Kaiser Backform. The cake is has a wonderful flavor, and it is light. However, the center part is slightly sunken. I suspect the leavening (3 tsp. baking powder and 1 tsp. baking soda) is out of balance. I should have thought about how baking soda has 4x the rising action of baking powder. I hope that Cass will see this post and comment.

Here are the ingredients:
3 cups cake flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 oz. (1 1/2 sticks unsalted butter)
2 cups firmly packed light brown sugar
3 large eggs
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 cups milk (I used 1%)
3/4 tsp. freshly grated nutmeg
1 1/2 cups canned pumpkin (I used homemade pumpkin puree.)
3/4 cups walnuts (I used pecans from our tree)

BAKERAUNT:
Good early morning to you my dear friend. I scrutinized this recipe for you as you requested.

Hear is what I do not like about this recipe. It is balanced correctly.... but & however.... My thinking is that the middle portion as you have described tells me your baked product is suffering somewhat from a insufficent gluten structure somewhat. WHY !!!! because of the in~balance of SUGAR & CAKE FLOUR. The problem is you may employed less flour than the weight of the sugar. This sugar should weigh out to 14.5, oz...the cake flour at 3, cups should weigh at approx. 4,375, oz per cup or approx. 13.5, oz.

And Soooo my friend just equal the weights of the sugar & flour. & then post back with the results.

NOTE: Marliss after mixing, let batter sit for 30, minutes to let the puree ABSORB the milk liquid. DEFINETLY not to EXCEED 1, HR. (60, minutes) WHY????? If so the acidity of the puree & sugar will begin to coagulate the eggs.

I think I am finished now Marliss... Post back after re~baking.

Enjoy the day Marliss.

~CASS / KIDPIZZA.

[KIDPIZZA]

aaronatthedoublef wrote:

I made pancakes for dinner yesterday in honor of National Pancake Day. I made plain, strawberry, and chocolate chip. Thinking about it now I should have mixed the chocolate chips with the strawberries! Oh well… Next time.

Tomorrow will be some kind of stir fry. I’m going to see if I can get my kids to eat spinach if I mix it with oil and at meat high hea

[/quote

AARON:
I enjoy making my Mothers's recipe for "SPINACH LENTIL" soup. Try that for your children to eat in their diet. My eye DR. says eat a lot of spinach to preserve & maintain the eye health.

In any event Aaron I always employ OLIVE OIL, garlic & onions where Spinach is used.

Enjoy the day.

~KIDPIZZA.

• This reply was modified 7 years, 2 months ago by KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

Below is an extremely good recipe for vegetable lasagna. You’ll notice the last line says how to turn it into meat lasagna. It’s a project to make the veggie lasagna because of cooking the spinach (frozen) and fresh broccoli. So I’d like to make meat lasagna, but I am uncertain about the ingredients. If you have time, please read the recipe and help me out. Questions at the end of recipe.

VEGETABLE FILLING
3 pkg. chopped spinach — cooked & drained well
1 large bunch broccoli — chopped, steamed & drained well
2 cloves garlic — minced
1-1/2 tsp. salt
1 – 16 oz. can whole tomatoes, chopped
2 – 6 oz. cans tomato paste
Oregano & basil to taste (I used 1 tsp. each in past)
8 lasagna noodles — cooked & drained

Cook 8 lasagna noodles and drain

CHEESE FILLING
3 cups low-fat creamy cottage cheese
2 cups low-fat ricotta cheese
1 cup parmesan cheese
1 tsp. salt
2 tbsp. parsley flakes

Mix

Cut 1 lb. low-fat mozzarella cheese into thin slices.

ITALIAN COOK:
Good afternoon. I am sending you over to "YOU TUBE" There my friend are many selections for your viewing. Get an idea & then do it. I know you will succeed in this. If you have other inquiry's about preparing this dish post them & I will help you with your preparation.

Till then GGOD LUCK!!! & enjoy the day/

~KIDPIZZA / CASS.

Place 1/2 of the cooked noodles in an oblong dish. Spread 1/2 of the cheese filing over the noodles. Cover with 1/2 of the mozzarella cheese and half the vegetable mixture.

Repeat the layers.

Cover with foil. Bake at preheated 375 degree oven for 30 minutes.

For meat lasagna, replace vegetables with 2 lb. ground round.

Re: the last line: I made meat lasagna once, but I can’t remember how I did it. I’m thinking I should mix the chopped whole tomatoes and tomato paste with the browned meat so the lasagna has a tomatoey flavor. What do you think?

Also, I can’t recall: Should the last layer be lasagna noodles and parmesan? Or just the meat mixture with parmesan on top?

Thanks for your suggestions about this.

[KIDPIZZA]

oldelady wrote:

For you former OBC members, yes I am that oldelady although a LOT older now. I have been lurking since Mike started MNK and have decided it was time I started contributing although I don’t do much baking anymore.

oldelady wrote:

For you former OBC members, yes I am that oldelady although a LOT older now. I have been lurking since Mike started MNK and have decided it was time I started contributing although I don’t do much baking anymore.

OLELADY:
Good morning. Yes, I remember you very well. We did ~E~Mail each other every now & then.
I am glad you are coming back to the baking forum. I will enjoy it now more knowing that you will be here.

Enjoy the rest of the weekend young lady.

~KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

I’ve had a hectic couple of days, so I needed some cookie therapy. This afternoon, I baked Cherry-Chocolate Chip Oatmeal Cookies. (They also include toasted almonds.) The recipe comes from Bon Appetit (February 1998). My only change was to use the Bittersweet Chocolate Chips from KAF and decrease the amount from 1 1/2 to 1 1/4 cups. I used a combination of sweet and tart cherries that I first plumped with a bit of hot water. I dropped the cookies using the 2 Tbs. scoop (Zeroll #30) and got 26–but two of the warm ones were eaten quickly.

BAKERAUNT:
Good afternoon Marliss. I hope you didn't forget to incorporate the "ALMOND EXTRACT in your Cherry Cookies......Do tell now my friend.

~CASS / KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

Previously, I had reported making Martha Stewart’s “Creamy Tomato Soup.” I wasn’t happy with it, because I had to add sugar. I reluctantly gave a quart of it to the homebound person to whom I give prepared food. I always give her a sheet that details what foods she received and how to reheat them (they’re usually all frozen). I wrote that if she didn’t like the tomato soup, she should throw it away. Tonight, she declared that it’s delicious! I guess this is a case where you’re better off not knowing what’s in the food. Maybe my dissatisfaction with the taste was just that I knew it had sugar. BTW, Martha’s recipe does not say to add sugar. I just did that because it tasted too bitter to me.

I couldn’t find the tomato size Martha recommended, so I used my imported-from-Chicago-Italian-imported tomatoes. Probably that accounts for the need for sugar.

Another BTW, Cass, I like your idea of adding rice to the soup. If I hadn’t already frozen the soup before you offered that suggestion, I would have made rice, added it to the soup before freezing, and told her it was Tomato & Rice Soup.

ITALIAN COOK:
Good morning to you. I first tasted "BASIL TOMATO " soup here at my home about 2, months ago. I never liked tomato soup. But I asked the kitchen to put a dollup or 2 of rice in it It tasted Soooo much better. The basil really adds very good flavor to this acidic soup. I am posting a website for your convience for this soup. I have not made this soup but it sounds like a typical tomato soup. Anyway the BASIL really is a important addition. I do not know what the outcome is of this little tidbit. But if you do not have fresh basil use the dried variety. I did this once & the flakes did not blend well but the good taste was there however....I think it takes the place of sugar somewhat. In tomato soups or tomato sauce for spaghetti it is important to kill that acidic taste. but just employ a small amount of sugar at a time. I use the restaurant packets slowly till I get it just right. Then I stop adding any more sugar. One tip a very very small amount of ground cloves will help any tomato product. It does enhance the tomato flavor. OLD ITALIAN TRICK!!!

How to Make Tomato Basil Soup: A Corner Bakery Soup Knockoff

Please let us know how well you have done for yourself.

Enjoy the day.

~CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Update on my second baking of the Mocha Chocolate Chip Cake to which Cwcdesign introduced us last year.

I used 3/4 cups of mini-chocolate chips this time and dredged them with flour. They still sank to the bottom, but it is less messy with the mini chips. I stacked the layers so that each had the chips on the top. I also used 1/2 tsp. salt in the cake rather than the specified 1 tsp. kosher salt. I omitted the kosher salt from the frosting, since it uses salted butter. I used just 2 Tbs. of the King Arthur Espresso powder (recipe calls for 2 Tbs. and 1 tsp.). I like the frosting much better this time, perhaps because I used less and because I had freshly opened espresso powder.

However, the cake does not slice nicely but crumbles a lot. I’m not sure if that is the chocolate chips or if the recipe could use some tweaking.

I have written to Cass/Kid Pizza to see if he has any suggestions about how to address that issue and the sinking chocolate chip issue. If he does, I’ll be sure to post his answer here.

BAKERAUNT:
Good afternoon Marliss. Sorry to learn you had a baking disappointment recently.
I did scrutinize this recipe you pointed me to & I just now finished doing so.
This recipe is just slightly out of balance. Which we can adjust as we go along.
Marliss first off & as you already know, we must employ "BLCD AP FLOUR"

Marliss, notice the the variance of the weight of the flour & the sugar. The sugar is about 1 3/4, oz more so. I would consider reducing this amount of sugar & adding same weight in honey. You will have a much moister baked product, & a mush less of a problem for the sugar to dissolve in your creaming operation.

Marliss, now I will address the reason your cake is somewhat crumbly, I believe the sugar is not fully dissolved during the creaming operation. this has an effect on the gluten development, thus the stunted gluten structure development.
Marliss, by all means place the sugar in your FP & give it a few twirls & reduce it's size. It will dissolve quicker & easier this way.

Marliss, as you know this type of sugar has some molasses in it also if you add honey we have a acidic condition here. Soooo, we need to add some baking soda. I would consider reducing the bkg powder to 1 3/4 tsp & adding in between 1/2 to 3/4 tsp of baking soda to neutralize this acidic condition.

Marliss I do believe what is contributing to the crumbly crumb condition is it is crying for more fat. ADD (1) yolk to this recipe.

Marliss, the other item is this. This is how I handle this item (My secret that is) Fill the pan just slightly higher than the mid section then sprinkle the chocolate around evenly on top....hopefully in one layer Then repeat on the top of the batter they will slightly sink in this way the 1st layer goes down slightly as the top layer will & then stops sinking when the batter begins developing the structure strength thanks to the leaveners.
Marliss my other secret is this, pre~heat your oven to about 375 / 385 degrees. bake your tins for about 4/5 minutes then reduce to 335 degrees due to the addition of the honey. The sudden blast of heat will stop the choco in it's tracks.

Marliss, now for the last correction. I believe there is too muck liquid in this recipe. I would suggest this use 6,oz of milk. then use your judgement add more if you think the batter consistency requires more liquid, if so, add 1/2 TBLS at a time. I do not think you will be adding any however,

When finished come back & let us know how well we have done to your recipe.

Good luck & happy St. Valentine day to you as well my dear friend.

~CASPAR/KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

From Martha Stewart’s website, I just made “Creamy Tomato Soup.” I ended up adding some sugar to offset the bitterness of the tomatoes, and I added more half ‘n half hoping it would also help. Aaron, I considered baking soda, but I wasn’t sure how much to use. I will serve this soup to a guest, but I don’t like adding sugar to savory food.

Good morning Italian cook. I enjoy this soup we have here at the home. I always ask them to put in a few dollops of rice in my bowl & they do. I thought I would mention this tidbit to you because "WHO KNOWS YO MAY LIKE IT" It just might make a difference in your feelings about your recipe.
Here is one you may wish to consider. It doesn't have cream in it but you can add some at the very end to your liking.
Whatever you decide I am sure it will turn out well for you.

Enjoy the day.

Secret Ingredient Tomato Basil Soup

~CASS / KIDPIZZA

[KIDPIZZA]

Rascals1 wrote:

Bakeraunt you have been my inspiration many time to bake things but I still haven’t tried crackers.
Have a question for anyone that knows. I haven’t located my 9×5 loaf pans and my great grand daughter wants banana nut bread, what size cake pan or what ever would hold it.

Good morning Rascals. I do not know of your banana recipe but your concern of what sized pan will hold that recipe amount is your ???? Just do the recipe & use whatever pan you have. Then make muffins out of the remainder.

Well Rascals I hope my culinary imagination helps your granddaughter.

Enjoy the rest of the day.

~KIDPIZZA.

[KIDPIZZA]

Italiancook wrote:

Aaron, you mentioned last week that you’re involved in making baskets to take to people who are homebound. If you don’t mind, what do you put in the baskets?

Once a month for a year, I’m taking meals to a person who is shut-in. Because I no longer take fresh-made hot meals to people, I prepare the food then freeze it. So far, I’ve taken soups and chili with supplemental food that goes with them, such as dinner rolls (frozen). I have a problem. I’m running out of ideas for food that freezes good. Next month, I’m going to take meatloaf, because I know it is a good freezer. So I’m wondering what you put in the baskets. Looking for ideas.

ITALIAN COOK:
Good afternoon. I am happy that you are a person who thinks & helps others who need a "HELPING HAND" once in a while like ourselves from to time.

Here a few of my thoughts for you to consider. Either you buy a cooked chicken from your community supermarket or cook a broilier chicken just cup~up the white meat into chunks but no more than say 1/2 to 3/4 inch thick. Make chicken tenders by coating with a well seasoned crust. A good crust is one coated with mayo first then dipped in seasaoned bread crumbs with panko style crumbs as well you a can bake this atricle
......................................OR..........................................

You can make crab cakes. you can employ imitation style crab meat...it taste ok...I make crab salad every now & then with it. I use the real stuff when it is on sale though.
I can further discuss crab cakes with you if you wish.

Furthermore my dear friend, you can bread an inexpensive fish like Tilipia the same way & freeze it.
Another thought is in a deep type dish a plate of macaroni with sauce mixed in then a lite layer of chopped meat on top & then sauce again & do a second layer on top scramble some grated cheese & dried herbs on each layer top. Freeze ..this CARE package will provide about 3 maybe 4 servings to the recipient just by scooping a portion out & heating it in a micro~wave oven...I do this every now & then for my self.

I think I am finished for now. Enjoy the day.

~CASS / KIDPIZZZA.

[KIDPIZZA]

BakerAunt wrote:

On Saturday, I baked Pecan Lime Cookies, from Cookies Unlimited, by Nick Malgieri (p.188). I realized after I’d put the first tray in that I’d forgotten the SALT. I hurriedly sprinkled some coarse Kosher salt on them. Next time, I will pay more attention. They are good, but they could have been truly great. I used bleached flour, since they are almost a shortbread, and it really does produce a superior cookie, as it did with my shortbread. I used Hudson Cream flour, as I found a 5 pound bag at my grocery store. (Thanks to Kid Pizza for having tutored us about the use of bleached flour!)

I also want to mention that I was the recipient of a wonderful spice cake with caramel frosting, baked by one of the office staff for my birthday celebration. She said she would bake any cake I wanted, since I always bake the cake for everyone else’s birthday, so I gave her my recipe, and she produced a delicious cake.

MARLISS:
HAPPY BIRTHDAY to you with many, many to come. Enjoy your special day young lady.

~CASS / KIDPIZZA.

[KIDPIZZA]

BakerAunt wrote:

Thanks to all for the birthday wishes.

Aaron–one thing I have noticed with bleached flour is that the butter seems to be more uniformly incorporated. When I used bleached flour and was rolling into balls, they were always a bit greasy.

Mike–I will check and see if I have any threads related to the bleached vs. unbleached discussions. Perhaps Rottiedogs has some of those threads? We have not see Rottiedogs for a while. I hope Rottiedogs is ok.

Good afternoon Aaron. BAKERAUNT gave you a good description of why it is best to employ BLCD FLOUR when your recipe employs a solid fat like butter, margarine, lard or shortening.
The reason why AARON is that the bleaching component in the flour makes the fat revolve around gluten strands when the mixing operation is being done, like in a concentric manner.
Otherwise Aaron, as you know the weight of the fat is heavier than the weight of the gluten (flour) & as such the fat goes to the bottom instead of helping to provide the webbing to make the baked product lighter & to provide structure.

I hope I composed my thoughts correctly on this subject clearly for a change.

Enjoy the day.

~KIDPIZZA.

[KIDPIZZA]

BevM wrote:

Aaron, thanks for the comments. I did allow the dough to rise in the fridge overnight (next time I’ll try 2 nights in the fridge) and it was stretched into the round pan. I have to experiment with different temperatures and rack positions. As I said, they weren’t perfect, but we enjoyed them. And it was FUN.

BEV:
I did notice your thread about your concern for PIZZA BAKING. If after trying your ideas & your still not satisfied post back & I will discuss my knowledge & experiences with thin crust pizza baking. I only have given this information to 2 other members in the years past. One member liked it so much that kids used to say to her Mom make Kidpizza's pizza. I always enjoyed that when she related it to me.

Have a nice day Bev.

~CASS/KIDPIZZA.

[KIDPIZZA]

BevM wrote:

I’m wondering if anyone has tried the KAF recipe for Old-Fashioned Apple Cake with Brown Sugar Frosting? I made it just before Thanksgiving and was not happy with the taste. I’m not sure if it is the combination of spices or something else. My granddaughter and her boyfriend liked it so I’m thinking it might be my taste preferences are different than theirs. The brown sugar frosting was delicious although quite sweet. It got lots of good reviews. Just wondering if there was anyone else who had tried it and had suggestions on tweaking the recipe.

BEV M:
Good afternoon. I took the liberty to review this recipe as to your request for suggestions for a possible revision.

Well Bev, here it is. As far as the FROSTING is concerned the individual taste buds control that. I would try reducing the brown sugar by 3/4, oz & see how that works out for you.

Now for the baked article. Bev, this is what I do not like about this recipe. Notice the weight of the sugar it exceeds the weight of the flour. In general when that occurs CAKE FLOUR would be more appropriate. Just reduce the sugar to 9.5 oz.

.....................................OR.......................................
Reduce the sugar to 8, oz & add 2,1/4 oz of honey. You will get moisture & anti staling in your baked article as well as good taste. Add the honey when the butter/sugar creaming is near completed. (BEV, butter should be at 65/68 Degrees when ready to cream... ALWAYS)

Bev, notice the leavener employed is SODA. Bkg soda is used when your recipe has an acidic ingredient(s). Yes, it does leaven but Bkg powder is the leavener of choice because it will not only not disapate the moment it touches a liquid but it provides lightness to your article. Soda, if it is excessive it will give the baked product a "OFF~TASTE" effect, as in your description. BEV, 2, tsp is excessive.
Consider employing 1.5 tsp. of powder & add; 3/4 tsp max. of soda for the apples

Bev I think I am finished now. Bev, if you employ my suggestions to you report back & let us know how well you have fared.

Enjoy the rest of the day young lady.

~CASS/KIDPIZZA.

• This reply was modified 7 years, 3 months ago by KIDPIZZA.

[KIDPIZZA]

Mike Nolan wrote:

I made about 11 quarts of vegetable beef soup yesterday. I added lots of red, orange and yellow peppers but forgot the carrots and celery, but it’s still pretty good.

Good afternoon Mike. Mike, do not feel terrible about forgetting ingredients in a recipe. Lately I have been doing a good job of it as well. My excuse is even though I do a good job of "Misen place" Due to my very resricated kitchen space I hide ingredients that I cannot see easily enough just to get them out of the way & I no longer have any memory left...... SOOOOOO!!!

Last week I made one of my own blueberry muffins recipes for my best lady friend Dr. Lauren, her favorite. Texas size. I authored this recipe few years back joining a regular yellow cake recipe and a chiffon type recipe & some imagination as well.. very soft texture like dough.
Well after I whipped up 2 whites I placed the bowl over the MR.Coffee brew machine to hold till needed. Well I didn't see it.... I forgot to employ the whites. The muffins tasted well just a little dry only.

This wed. I will be baking 50, oz worth of cream cheese for cheesecakes My oven holds 2 smaller pans so I am doing 5 pans this will take me about 5 to 6 hours Hopefully I will not forget anything this time. This is a expensive bake.

Enjoy the day Mike.

~CASS ~ KIDPIZZA

• This reply was modified 7 years, 3 months ago by KIDPIZZA.
• This reply was modified 7 years, 3 months ago by KIDPIZZA.

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