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I did not save the old threads the lady posted in on the old BC but do recall how to do it. I looked online this afternoon and found a great article with proper proportions that is just how she did it:
MrsCindy used this a lot in her baking. I never tried it as I'd rather buy it in the store to be certain it is what I'm used to.
Here is the recipe for carrot cake and there is a lot of commentary about the jars of baby food carrots...she used Junior Baby Food Carrots.
Italiancook...one of our dear old BakingCircle members had a carrot cake recipe that was to die for. She used baby food carrots for that recipe and she swore by that being the best carrots. Bet that would work for you, maybe more than one jar for your recipe.
This is a thread full of pumpkin recipes we collected on the old BC:
Here are the ingredients for the Schmear Almond Filling from Nuts.com:
Sugar, Oat flour, Almonds, Water, Cinnamon, Coconut Oil, Modified food starch, salt, vanilla, potassium sorbate Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
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Here are the ingredients for Almond Paste from Nuts.com:Almonds, sugar, and synthetic bitter almond oil. 1/10 of 1% potassium sorbate added as a preservative Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
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I was wondering what all the Schmear contained so I did a comparison.It has been awhile, but I have bought several things from nuts.com.
Back on the old BC, I started a thread...Great Sites to order online things, and so many folks added their favorites. MrsCindy saw my mention of nuts.com and she ordered several items from them. She posted that their shipping was so fast and customer service was great.
Rottiedogs said she copied all of Mrs. Cindy's recipes and emailed them to her...so hopefully she can post all of Cindy's recipes here.
There are two dough enhancer recipes posted here from Bookbag of the old BakingCircle. Several members copied these good recipes to their files so they would not get lost. There are repeats here and you can find them by searching on Bookbag...Dough enhancer # 1 and dough enhancer # 2 are the titles.
I have a fruitcake cookies recipe posted here. There is a fruitcake bars recipe by CWalde here as well as another fruitcake cookies recipe, I think.
As the day is winding down, I still have time to say Merry Christmas to all here who celebrate. We have been very cold lately, 20's today and teens at night but after tonight we'll see single digits at night and barely 20 for daytime temps. We had maybe an inch of snow yesterday.
Florida has a wide variety of temps today. I watch two bald eagle nest cams there. Jacksonville had 50s and North Fort Meyers had 78 at least. The nest in Jacksonville has two baby eaglets and that is chilly for the little ones. They are 14 and 16 days old and don't yet have their thermal down to keep them warm. They snuggle near mom at night to stay warmer.
Omaria it is such a nice surprise to hear from you! Hope you and your family are all well. I miss so much all of our BC friends that we don't hear from anymore. I have been worrying about all the CA wildfires and wondering if frick/Nina's house was spared and yours.
Hope you've had a wonderful Christmas and that your New Year will be extra special.
Looking thru the recipes, I think Laura and the others were baking Springerle rather than speculas...sorry for the confusion.
Here is a recipe that uses the baker's ammonia:
https://www.houseonthehill.net/perfection-springerle-cookies
Yes...it is House on the Hill and they have recipes here:
https://www.houseonthehill.net/bake
However, I'm not certain Laura used their recipe. She worked on recipe a long time.
SibeTracker was another that loved this topic on the old BC. There were two threads and one had over 100 posts so they started another to continue speculas talk.
Many long years ago, bettina (later 4paws2go) of the BakingCircle did the most gorgeous speculas I have ever seen. She had a recipe she relied upon and did a little picture presentation of the gorgeous designs she made. She used, I'm almost certain, baker's ammonia, to make them a success.
She dried them for a period of time. She and a lady from CA both so enjoyed doing/talking about these beauties in long, long threads.
I looked here to see if bettina's recipes for them got moved and cannot find them. I'm hoping Laura (bettina) will peek in and see this thread and hopefully she can place the recipe and tips here.
Baker's ammonia can be purchased from http://www.lorannoils.com where I buy most of my flavoring oils.
There is a place famous for the molds that I will look for and I think it has a recipe that is reliable.
How very sad:
Sad for the participants who gave their time and great efforts and sacrifices to be on the show.
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