See them -- six elements (praline not showing)!
Wednesday, December 31, 2008
See them -- six elements (praline not showing)!
Sunday, November 30, 2008
I want to share another great baking short-cut. I recently bought an add-on for my stand mixer. This is in the form of a flat paddle beater with little wings. What this incredible item provides is scraping the bowl as it turns -- eliminating the need to stop and scrape down the side of the bowl. I found mine on the internet.
Here are my maple leaf Linzer sables. Dusted two and the reminder are in the freezer waiting for the holidays. Check out Living the Life for the recipe.
Friday, November 28, 2008
Tuesday, November 11, 2008
My reaction, this tasted great and, even more, it reminded me of my Grandma Arps' coffee cake. She made coffee cakes for holidays -- especially Christmas. She rolled her coffee cakes much thinner (one or two inches thick) and they were sized to fit in a baking pan. She soaked the just baked cakes in butter and sugar just like the kugelhopf but also added cinnamon to the mixture. This would no doubt be a nice adaptation for the kugelhopf. Grandma Arps lived to be 92 and her parents emigrated from Wittorf in northern Germany to northwestern Ohio where many families from the same community landed. She was a great baker and made lots of cakes (one of my favorites was white hickory nut cake), cookies and homemade noodles. Grandma, thanks for the love of baking.
Tuesday, October 28, 2008
Tuesday, October 21, 2008
Tuesday, October 14, 2008
Thursday, September 11, 2008
Ingredients in place, I quickly made up the batch of cookies. On Monday, I took the cookies to the office and everyone loved them -- one more great recipe from Dorie’s cookbook.
Tuesday, September 2, 2008
Two things about this week’s recipe were different than other chocolate chip cookie recipes I’ve made. You can find the recipe at Proceed with Caution. The first was the proportion of oatmeal and flour – the recipe called for 3 parts old-fashioned oatmeal and one part flour. Other recipes I’ve used have 2-3 cups of flour to one cup of oatmeal. The second was the addition of cinnamon and nutmeg. I’ve never made a chocolate chip or peanut butter cookie recipe with those spices and they are very prominent in the flavor of the final product. The flavor was not unpleasant but not exactly to my liking.
Tuesday, August 12, 2008
Graeter's Ice Cream in Ohio http://www.graeters.com/ makes some of the best ice cream I've ever eaten. My favorite Graeter's flavor is black raspberry with chocolate chunks. As an homage to Graeter's, I decided to add some chocolate chunks to TWD Blueberry Sour Cream Ice Cream. I couldn't decide wheter to use dark or milk chocolate. My thought being the milk chocolate would balance the sour cream flavor in the ice cream better than the dark chocolate. The chocolate didn't really impact the flavor but added to the texture and "mouth-feel". The key to working with the chocolate was to add it to the ice cream machine just before it's finished.
As others noted in the P&Q, the sour cream flavor was strong, not exactly what you expect in ice cream. Check out http://culinarycuriosity.blogspot.com/ for the recipe for Blueberry Sour Cream Ice Cream.
Tuesday, August 5, 2008
I didn't mash the bananas too finely and the batter came together exactly as described in the recipe. I globbed the two mixtures together but didn't stir them after combining them in the pan so the marbling stayed intact.
This recipe took a lot of bowls to prepare! This wasn't one of my favorite recipes.
Friday, August 1, 2008
Tuesday, July 29, 2008
Making the galette dough went well. Practice makes perfect, right? So the Good for Almost Everything Pie Dough went more smoothly than it did for the blueberry pie. Duh, the secret seems to be in having just the right amount of liquid. Didn't my mother tell me that when she tried to teach me to make pie dough? With a good pie dough, putting the galette together was a breeze. I had a little leakage during baking (scraped that off the parchment paper) and only used a small portion of the custard because of the size of the fruit. Coreopsis from of my garden.
Summer Fruit Galette
From Dorie Greenspan, Baking - From My Home to Yours (NY: Houghton Miflin, 2006)
Good for Almost Everything Pie Dough for a single crust, chilled
3 tablespoons of peach marmalade (from Steininger's)
2 tablespoons of crushed graham crackers
4-5 large ripe peaches (I bought 8, used 4-1/2 and ate the rest but not in one sitting)
For the custard:
3 tablespoons unsalted butter, melted in the microwave
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
Preheat the oven to 425 degrees.
Roll the pie dough out between 2 sheets of parchment paper and use one of the sheets to line the baking pan. Roll the dough out into a large 1/8 inch thick circle. Use a knife to trim the dough into a 13 inch diameter circle. With a 9 inch cake pan as a template, use the tip of a blunt knife to trace a circle in the center of the dough for the area of the filling.
Using a small offset spatula, spread the marmalade over the the central circle and sprinkle the crushed graham crackers over the marmalade. The graham crackers will absorb excess moisture from the fruit. Cover the prepared dough with plastic and refrigerate while you prepare the fruit.
Blanch the peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. Halve and pit the peaches.
Arrange the peaches on the dough, cut side down, then gently lift the unfilled border of dough up and onto the filling. As you life the dough and place it on the filling, it will pleat. If possible, freeze the galette to give the crust a rest.
Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake the galette for 25 minutes, or until the crust is brown and the fruit is soft.
Meanwhile, make the custard: Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
Remove the baking sheet from the oven (leave the oven on), and carefully pour or spoon the custard around the peaches. Depending on how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard in the galette, but even 2 tablespoons can give the right effect. Pour as much custard as you can, then carefully return the pan to the oven.
Bake another 12-15 minutes, or until the custard is set - it shouldn't jiggle when you gently shake the pan. Cool the galette on the baking sheet on a rack for 10 minutes.
Very carefully slide a small baking sheet or cake lifter under teh galette and slip it onto a rack to cool. The galette can be served when it is just warm or when it has reach room temperature. Dust with confectioner's sugar just before serving.