Tuesday, December 11, 2007
Holiday cookies!!!
Hellloo, everyone!! Try to relax and have a good time during your holidays. And make cookies!!!
2007 Holiday Cookie Plate Extravaganza
If you only make one kind of cookie, put many on a small plate so they can be heaped up. If you have more than one kind, try to make cookies that contrast--people like to have choices. If you have many different kinds, then put one of each on each plate you give out. Everyone will love you!! Happy happy cookies and holidays!!!
Jazz up favorite recipes: pile oatmeal cookies with your favorite candy as "chips"; caramels covered with chocolate can be baked in the middle of sugar dough; make wreaths of fruit leather and stick them on top of sugar cookies; add colored sugar to the tops of chocolate chip cookies; dip half or all of your favorite cookies in chocolate; and decorate any kind of cookies with frosting...all recipes below are adapted by me and all mistakes are mine.
General directions for all the cookies below (if needed, extra instructions under ingredient list):
Combine butter and sugar, add eggs and flavoring. Then add dry ingredients. Stir. Make 1 or 2 inch balls and place 1-2 inches apart (unless noted otherwise.) Bake at 350 until lightly browned (on an ungreased cookie sheet unless otherwise noted.)
Benne Cakes
Thanks to HarperCollins.
1/4 cup butter, warm
1/2 c. brown sugar
1/2 c. white sugar
1 egg, beaten
1/2 t. vanilla
1/2 c. flour
1/2 t. baking powder
1 cup lightly salted, toasted sesame seeds
Spritz cookies
Terry's nana's
(Kennebunk cookie exchange friends add 1/4 c. more flour, 1/4 c. less sugar)
1 c. butter
1/2 t. oil
3/4 c. sugar
1 large egg
1 t. vanilla (or almond extract)
2 c. flour
large crystal sugar (optional) plain or colored, or granulated sugar, plain or colored or candy decorations or icing
Use a cookie press OR large pastry bag with a tip (star shape is good) and about a 3/4 inch opening. You can make the bag out of heavy paper.
Make 2 1/2 long cookies in an "S" shape or your choice. Sprinkle with sugar, decorations or icing or all of them. Delicious plain too.
Peanut butter kisses
1/2 c. butter
3/4 c. natural peanut butter
1/3 c. brown sugar
1/3 c. sugar
1 egg
2 T. milk
1 t. vanilla
optional: 1/4 c. chopped salted peanuts (not all children will like this, preferring a smoother texture)
1 1/2 c. flour
1 t. baking soda
24-30 chocolate kisses or 3 times as many chocolate chips
extra sugar
Make 1 inch balls and roll in granulated sugar before baking. After baking when still warm, press a chocolate kiss or several chips in the middle of each cookie; cookie will crack slightly. May stick back in oven for two minutes only to melt kiss in place more firmly.
Glenda's Cranberry Bars
1 3/4 sticks melted butter
2 T. oil
1 1/2 c. sugar
2 beaten eggs
2 c. flour
1 t. baking powder
1 whole package cranberries (thawed)
chopped nuts optional, 3/4 c.
Make in one pan, 9 by 13.
Bake at 325 for 40 minutes.
Dust with confectioner's sugar when cooled OR can make streusel topping with 2 T. brown sugar, 1 1/2 T. butter and 1 1/2 T. flour, mix together and sprinkle over top of bars.
Vanilla AND Chocolate Crisp Almond Cookies
(two kinds: one recipe) Thanks, Dennis
1 c. butter
1½ c. brown sugar
1 c. white sugar
2 large eggs
1 T. almond extract (or vanilla)
3 c. flour
1 t. baking powder
1 c. slivered almonds
extra silvered almonds
2 oz. semi-sweet chocolate, melted but still warm
Split dough and add chocolate to one half.
Make 2 logs of this dough, and two of the vanilla dough.
Refrigerate until firm, then cut 1/2 inch cookies. If you put one light cookie on each chocolate cookie sheet, it's easier to tell when they're done.
Make baby bear paws by adding almond slivers as "claws" before baking.
Lillian and George's Fudge Slices
1/2 c. butter
heavy 1/2 c. brown sugar
1/4 c. sugar
11 oz. semisweet chocolate, chopped
2 eggs
1 T. vanilla
1/2 c. flour
1 c. toasted pecans, chopped
5 oz. white chocolate chips
Glaze
6 ounces chocolate chips
4 T. butter
2 T. light corn syrup
2 t. vanilla
1 t. instant coffee powder (or make very strong coffee and use.)
pecan halves
Melt ingredients of glaze together and then chill glaze one hour.
Melt butter, sugar and chocolate until sugar dissolves. Cool, add eggs. Then combine with dry ingredients, pecans and chips. Bake for 25 min., until skewer comes out clean 2 inches from the center.
Pour glaze on top after baking and chill again. Place a pecan half on each piece.
Florentines
Clementia Bosetti of Genoa
6 T. butter
1/2 c. sugar
1/4 c. whipping cream OR 1/4 c. milk with 1 T. melted butter
2 T. flour plus 1 t.
1 T. corn syrup
1/2 c. slivered almonds
1/2 c. finely chopped almonds (can be slivered chopped more finely)
8 oz. semisweet chocolate, melted with 1 T. butter
Boil ingredients together for two min., then pour 6 small spoonfuls (cookie size) on the cookie sheet and bake until brown and lacy (not more than 10 min. usually.) Take off cookie sheet after one minute, very gently, and let cool on a rack. Very gently spread chocolate on the bottom of the cookie; when chocolate has set, you may turn cookie over and spread more chocolate over half the other side.
Rolled molasses cookies
from Ladies of Lake Forest, from the 1950's
Thanks to Brainerd-Burge family.
1/2 c. molasses
1 T. brown sugar
1/2 c. sugar
1 stick butter
1 c. flour plus 1 T.
1/2 t. baking powder
1/4 t. baking soda
Boil butter, sugar and molasses for 2 minutes. Then add dry ingredients. Quickly make 6 cookies of about 1 spoonful each. Bake around 9 min., until browned and lacy. Cool 1 minute, then gently remove and roll around the handle of a wooden spoon (careful hot!), then let cool on a plate.
Palmiers
Thanks to Sandra Glock.
3 c. flour OR 2 1/2 c. flour plus 1/2 cocoa
1 1/2 c. butter, cut into pieces OR can freeze butter and grate it in if desired
3/4 c. sour cream (can substitute butter)
1 c. sugar, may color with a little food coloring
great plain; optional: can add 2 t. cinnamon to sugar or other dry spice like cardamon
Cut butter into flour in small pea-sized pieces, then stir in sour cream.
Knead and then flatten. Chill until very cold for 3 hours in fridge or overnight.
Sprinkle half of sugar on surface and roll out half of dough on sugar to a 14 inch square. Make indentation in middle, roll up dough to tightly to the middle on one side, then make another tight roll on the other side. Make sure sugar is sticking everywhere. Refrigerate for 2 hours or may freeze to make later.
Cut into 1/4 inch slices with serrated knife.
Bake at 400 for 10 min., then turn over and bake for 5 more until cookies turn a yummy golden brown. May make very fine lines of pure melted chocolate or icing but must eat immediately.
Melissa's macaroons
1 1/3 c. organic dry coconut
1/3 c. sugar
3 T. flour
1/2 t. salt
2 egg whites, beaten
1/2 t vanilla or almond
if using organic, dry coconut, add:
1 T. cold water
1 heavy T. honey
1/2 T. hot water
optional: add finely chopped raisins, or finely chopped apricots, and/or dip in melted chocolate, on bottom, half way up cookie or entirely submerge
Combine dry ingredients, than add wet ones, hot water last.
Let sit for 10 min. before cooking, lightly grease cookie sheets.
Chocolate hazelnut macaroons
Thanks to Susan Westmoreland.
2 large egg whites, beaten
1 c. sugar plus 1 T.
1/2 c. cocoa
2 t. vanilla
1 oz. unsweetened chocolate, chopped very finely
1 c. hazel nuts, chopped very finely
Add ingredients to beaten egg whites gently. Fold in chopped nuts and chocolate last.
Cook about 10 min. or until the top is firm to touch.
Sandwich two cookies with melted chocolate or hazel nut spread if you wish.
Magic Cookies Multiple Choice Bar
Thanks to Joanne Fluke.
1/2 c. butter plus 1 T. oil
14 oz. sweetened condensed milk
Pick one of each!
Crust choices: 1 1/4 c. of: graham cracker crumbs, vanilla wafer crumbs, chocolate cookie crumbs, animal cracker crumbs, sugar cookies crumbs, OR almond cookies crumbs
Filling one choices:
2 c. of: chocolate chips, butterscotch chips, peanut butter chips, raisins (reg. or golden), M&M's (mini or reg.), dried apricots (chopped), dried cherries, OR dried cranberries
Filling 2 choices:
1 1/2 c. of: flaked coconut, rice krispies, mini marshmallows (2 1/2 c.), frosted cornflakes (crumbled), OR sliced caramels (with or without chocolate covering)
Filling 3 choices:
1 c. of: (chopped) walnuts, peanuts, pecans, cashews, sunflower seeds, OR macadamia nuts
In a 9 by 13 pan, pour melted butter all over the bottom of the pan. Evenly sprinkle your crust choice on top of butter. Pour condensed milk on top. Then add filling choices 1, 2, and 3, one at a time, sprinkling evenly and pressing down firmly. Done cooking when browned as you like it on top. Yum.
Mel Baker is writing a cookbook.
2007 Holiday Cookie Plate Extravaganza
If you only make one kind of cookie, put many on a small plate so they can be heaped up. If you have more than one kind, try to make cookies that contrast--people like to have choices. If you have many different kinds, then put one of each on each plate you give out. Everyone will love you!! Happy happy cookies and holidays!!!
Jazz up favorite recipes: pile oatmeal cookies with your favorite candy as "chips"; caramels covered with chocolate can be baked in the middle of sugar dough; make wreaths of fruit leather and stick them on top of sugar cookies; add colored sugar to the tops of chocolate chip cookies; dip half or all of your favorite cookies in chocolate; and decorate any kind of cookies with frosting...all recipes below are adapted by me and all mistakes are mine.
General directions for all the cookies below (if needed, extra instructions under ingredient list):
Combine butter and sugar, add eggs and flavoring. Then add dry ingredients. Stir. Make 1 or 2 inch balls and place 1-2 inches apart (unless noted otherwise.) Bake at 350 until lightly browned (on an ungreased cookie sheet unless otherwise noted.)
Benne Cakes
Thanks to HarperCollins.
1/4 cup butter, warm
1/2 c. brown sugar
1/2 c. white sugar
1 egg, beaten
1/2 t. vanilla
1/2 c. flour
1/2 t. baking powder
1 cup lightly salted, toasted sesame seeds
Spritz cookies
Terry's nana's
(Kennebunk cookie exchange friends add 1/4 c. more flour, 1/4 c. less sugar)
1 c. butter
1/2 t. oil
3/4 c. sugar
1 large egg
1 t. vanilla (or almond extract)
2 c. flour
large crystal sugar (optional) plain or colored, or granulated sugar, plain or colored or candy decorations or icing
Use a cookie press OR large pastry bag with a tip (star shape is good) and about a 3/4 inch opening. You can make the bag out of heavy paper.
Make 2 1/2 long cookies in an "S" shape or your choice. Sprinkle with sugar, decorations or icing or all of them. Delicious plain too.
Peanut butter kisses
1/2 c. butter
3/4 c. natural peanut butter
1/3 c. brown sugar
1/3 c. sugar
1 egg
2 T. milk
1 t. vanilla
optional: 1/4 c. chopped salted peanuts (not all children will like this, preferring a smoother texture)
1 1/2 c. flour
1 t. baking soda
24-30 chocolate kisses or 3 times as many chocolate chips
extra sugar
Make 1 inch balls and roll in granulated sugar before baking. After baking when still warm, press a chocolate kiss or several chips in the middle of each cookie; cookie will crack slightly. May stick back in oven for two minutes only to melt kiss in place more firmly.
Glenda's Cranberry Bars
1 3/4 sticks melted butter
2 T. oil
1 1/2 c. sugar
2 beaten eggs
2 c. flour
1 t. baking powder
1 whole package cranberries (thawed)
chopped nuts optional, 3/4 c.
Make in one pan, 9 by 13.
Bake at 325 for 40 minutes.
Dust with confectioner's sugar when cooled OR can make streusel topping with 2 T. brown sugar, 1 1/2 T. butter and 1 1/2 T. flour, mix together and sprinkle over top of bars.
Vanilla AND Chocolate Crisp Almond Cookies
(two kinds: one recipe) Thanks, Dennis
1 c. butter
1½ c. brown sugar
1 c. white sugar
2 large eggs
1 T. almond extract (or vanilla)
3 c. flour
1 t. baking powder
1 c. slivered almonds
extra silvered almonds
2 oz. semi-sweet chocolate, melted but still warm
Split dough and add chocolate to one half.
Make 2 logs of this dough, and two of the vanilla dough.
Refrigerate until firm, then cut 1/2 inch cookies. If you put one light cookie on each chocolate cookie sheet, it's easier to tell when they're done.
Make baby bear paws by adding almond slivers as "claws" before baking.
Lillian and George's Fudge Slices
1/2 c. butter
heavy 1/2 c. brown sugar
1/4 c. sugar
11 oz. semisweet chocolate, chopped
2 eggs
1 T. vanilla
1/2 c. flour
1 c. toasted pecans, chopped
5 oz. white chocolate chips
Glaze
6 ounces chocolate chips
4 T. butter
2 T. light corn syrup
2 t. vanilla
1 t. instant coffee powder (or make very strong coffee and use.)
pecan halves
Melt ingredients of glaze together and then chill glaze one hour.
Melt butter, sugar and chocolate until sugar dissolves. Cool, add eggs. Then combine with dry ingredients, pecans and chips. Bake for 25 min., until skewer comes out clean 2 inches from the center.
Pour glaze on top after baking and chill again. Place a pecan half on each piece.
Florentines
Clementia Bosetti of Genoa
6 T. butter
1/2 c. sugar
1/4 c. whipping cream OR 1/4 c. milk with 1 T. melted butter
2 T. flour plus 1 t.
1 T. corn syrup
1/2 c. slivered almonds
1/2 c. finely chopped almonds (can be slivered chopped more finely)
8 oz. semisweet chocolate, melted with 1 T. butter
Boil ingredients together for two min., then pour 6 small spoonfuls (cookie size) on the cookie sheet and bake until brown and lacy (not more than 10 min. usually.) Take off cookie sheet after one minute, very gently, and let cool on a rack. Very gently spread chocolate on the bottom of the cookie; when chocolate has set, you may turn cookie over and spread more chocolate over half the other side.
Rolled molasses cookies
from Ladies of Lake Forest, from the 1950's
Thanks to Brainerd-Burge family.
1/2 c. molasses
1 T. brown sugar
1/2 c. sugar
1 stick butter
1 c. flour plus 1 T.
1/2 t. baking powder
1/4 t. baking soda
Boil butter, sugar and molasses for 2 minutes. Then add dry ingredients. Quickly make 6 cookies of about 1 spoonful each. Bake around 9 min., until browned and lacy. Cool 1 minute, then gently remove and roll around the handle of a wooden spoon (careful hot!), then let cool on a plate.
Palmiers
Thanks to Sandra Glock.
3 c. flour OR 2 1/2 c. flour plus 1/2 cocoa
1 1/2 c. butter, cut into pieces OR can freeze butter and grate it in if desired
3/4 c. sour cream (can substitute butter)
1 c. sugar, may color with a little food coloring
great plain; optional: can add 2 t. cinnamon to sugar or other dry spice like cardamon
Cut butter into flour in small pea-sized pieces, then stir in sour cream.
Knead and then flatten. Chill until very cold for 3 hours in fridge or overnight.
Sprinkle half of sugar on surface and roll out half of dough on sugar to a 14 inch square. Make indentation in middle, roll up dough to tightly to the middle on one side, then make another tight roll on the other side. Make sure sugar is sticking everywhere. Refrigerate for 2 hours or may freeze to make later.
Cut into 1/4 inch slices with serrated knife.
Bake at 400 for 10 min., then turn over and bake for 5 more until cookies turn a yummy golden brown. May make very fine lines of pure melted chocolate or icing but must eat immediately.
Melissa's macaroons
1 1/3 c. organic dry coconut
1/3 c. sugar
3 T. flour
1/2 t. salt
2 egg whites, beaten
1/2 t vanilla or almond
if using organic, dry coconut, add:
1 T. cold water
1 heavy T. honey
1/2 T. hot water
optional: add finely chopped raisins, or finely chopped apricots, and/or dip in melted chocolate, on bottom, half way up cookie or entirely submerge
Combine dry ingredients, than add wet ones, hot water last.
Let sit for 10 min. before cooking, lightly grease cookie sheets.
Chocolate hazelnut macaroons
Thanks to Susan Westmoreland.
2 large egg whites, beaten
1 c. sugar plus 1 T.
1/2 c. cocoa
2 t. vanilla
1 oz. unsweetened chocolate, chopped very finely
1 c. hazel nuts, chopped very finely
Add ingredients to beaten egg whites gently. Fold in chopped nuts and chocolate last.
Cook about 10 min. or until the top is firm to touch.
Sandwich two cookies with melted chocolate or hazel nut spread if you wish.
Magic Cookies Multiple Choice Bar
Thanks to Joanne Fluke.
1/2 c. butter plus 1 T. oil
14 oz. sweetened condensed milk
Pick one of each!
Crust choices: 1 1/4 c. of: graham cracker crumbs, vanilla wafer crumbs, chocolate cookie crumbs, animal cracker crumbs, sugar cookies crumbs, OR almond cookies crumbs
Filling one choices:
2 c. of: chocolate chips, butterscotch chips, peanut butter chips, raisins (reg. or golden), M&M's (mini or reg.), dried apricots (chopped), dried cherries, OR dried cranberries
Filling 2 choices:
1 1/2 c. of: flaked coconut, rice krispies, mini marshmallows (2 1/2 c.), frosted cornflakes (crumbled), OR sliced caramels (with or without chocolate covering)
Filling 3 choices:
1 c. of: (chopped) walnuts, peanuts, pecans, cashews, sunflower seeds, OR macadamia nuts
In a 9 by 13 pan, pour melted butter all over the bottom of the pan. Evenly sprinkle your crust choice on top of butter. Pour condensed milk on top. Then add filling choices 1, 2, and 3, one at a time, sprinkling evenly and pressing down firmly. Done cooking when browned as you like it on top. Yum.
Mel Baker is writing a cookbook.
Monday, November 12, 2007
Daily cooking
Do you cook daily? Do you bake daily?
It's hard sometimes...that's why it's a nice idea to keep mixes on hand--homemade or store bought--because especially at this dark time of year, people love cake (and pies!), scones, cookies, etc...
Bake on!
It's hard sometimes...that's why it's a nice idea to keep mixes on hand--homemade or store bought--because especially at this dark time of year, people love cake (and pies!), scones, cookies, etc...
Bake on!
Monday, October 22, 2007
Today's Fav
Mmmm, mmm, mmm, we love this dessert!! And yes, you can use your kitchen torches to brown the sugar on top but please don't do this around the kids, or with the kids, until they are older (mine can't wait.)
I was inspired recently by the very fine creme brulee at Grissini's, our local, excellent Italian restaurant. Theirs is lovely, not too sweet and quietly elegant.
This is the closest thing I've made. And it happens to be the fastest creme brulee I have ever seen in my life.
1 2/3 c. heavy cream
4 large eggs
1/3 c. sugar
2 capfuls vanilla extract
4 T. brown sugar OR 4 T. white sugar
Put cream in a big bowl in the microwave (yes, microwave!) and cook on high for 3 minutes.
Whisk eggs, sugar and vanilla together in a large bowl.
Pour hot cream in a thin stream down the side of the other bowl, whisking constantly as the hot cream is added to the egg mixture (otherwise the eggs will cook.)
Pour 1/2 to 3/4 c. of the mixture into four microwave safe bowls or cups. Place each filled container into a larger bowl or container filled with hot water, like a little island in the middle of the ocean. Make sure all edges are separated by water. Once you put the cup or bowl in the larger bowl, make sure the hot water in the larger bowl rises above the creme brulee in the inside container about 1/2 inch. (The creme brulee cooks more with the outside water by its side.)
If you have a large microwave, you can put more cups in one bigger bowl but if you have a small one, you can microwave each portion individually in hot water in a larger bowl.
Microwave on high for 4 minutes or just until the middle of the creme brulee is just set. You can tell this by poking the top gently with the back of a spoon--the creme brulee should feel firm and a little bouncy. Let cool in hot water for a while. The dessert is actually delicious at this point, but you can chill it in the fridge until completely cool.
For topping, sprinkle 1 T. brown sugar on top when it's still a little warm and spread it around with the back of a spoon, pushing it gently into the top of the creme brulee. The sugar will darken. This is a fast version of the traditional browned sugar.
To make the traditional topping, you sprinkle the tops with about 1 T. of white sugar and brown them under the broiler (make sure your cookware takes broiler heat)--watch closely and pull as soon as they brown--it's easy to overdo it. Enjoy!
This recipe is adapted from Audrey Robertson's recipe, published on-line recently on the website Chow. Thanks Audrey!
Mel Baker is writing a cookbook.
updates updated
Hey everyone, thanks for your thoughts!! Keep those cards and letters and e-mails coming, please! My former kidney stones are leaving and I hope to keep them to as small a size as possible in future!! You do that too--okay?--drink lots of water!
Here's some more columns, bake on, my best cooking wishes to you all!!
Here's some more columns, bake on, my best cooking wishes to you all!!
Tuesday, October 16, 2007
Monday, September 10, 2007
August challenge
Here's the Milk Chocolate and Caramel Tart (above):
I just want to say that I would never have made this if it were not a challenge...I tend to run to darker chocolate and only do the occasional caramel thing. But this was VERY popular and saved fantastically well for about 5 days in the fridge. It also focused me on the tart layering technique--these taste good separately--let's stick them together in a tart!! And the layers show as layers, always satisfying. So, THANKS!!!
I did not love the crust--perhaps I got it wrong but it seemed to have way too much baking powder in it--taste-wise only, not in puffiness--although the left-overs make great cookies!!
More to come, kidney stone stabbing a little right now, back later...
P.S. I MADE it on time, just wasn't well enough to post!!
I just want to say that I would never have made this if it were not a challenge...I tend to run to darker chocolate and only do the occasional caramel thing. But this was VERY popular and saved fantastically well for about 5 days in the fridge. It also focused me on the tart layering technique--these taste good separately--let's stick them together in a tart!! And the layers show as layers, always satisfying. So, THANKS!!!
I did not love the crust--perhaps I got it wrong but it seemed to have way too much baking powder in it--taste-wise only, not in puffiness--although the left-overs make great cookies!!
More to come, kidney stone stabbing a little right now, back later...
P.S. I MADE it on time, just wasn't well enough to post!!
Thursday, August 16, 2007
August early morning cinnamon buns from heaven
Wow, have I been busy! You too?
I'm looking forward to more baking, although August is more for lighter baking in general, eh? Lots of fresh fruit!!
But soon I'm going to make cinnamon buns from heaven from 150 Best American Recipes!!
Nothing like the smell of fresh cinnamon buns in the early morning!!
Anyone have any other good recipes for cinnamon buns? I've got a good simple coffeecake too!! I'll post soon. Take care and don't get too hot in the kitchen!!
I'm looking forward to more baking, although August is more for lighter baking in general, eh? Lots of fresh fruit!!
But soon I'm going to make cinnamon buns from heaven from 150 Best American Recipes!!
Nothing like the smell of fresh cinnamon buns in the early morning!!
Anyone have any other good recipes for cinnamon buns? I've got a good simple coffeecake too!! I'll post soon. Take care and don't get too hot in the kitchen!!
Monday, July 30, 2007
THETA CLASS (July 2007 - Strawberry Mirror Cake)
Saffron & Blueberry - Hilda
The Persnickety Palate - Julia
The Baker & The Curry Maker - Sathya & Liz
Vanille & Chocolat - Inne
Tastes Like Home - Cynthia
Le Petite Boulanger - Amrita
My Lime Green Kitchen - Erin
Chubby Cheeks Making Sweet Treats - Michelle & Linda
The Cooking Adventures of Chef Paz - Paz
A Few of My Favourite Things - Cin
Chez Denise et Laudalino - Denise
Life Love Chocolate - Connie
A Whisk and a Spoon - Steph
Once Upon a Tart - Myriam
Wish I Were Baking - David
Viaggi & Sapori - Orchidea
The Gilded Fork - Monica
Wishing on Clovers - Christina
Andrea’s Recipes - Andrea
Sunita’s World - Sunita
A Cat in the Kitchen - Dagmar
The Noisy Oven - Mel
Taste and Tell - Deborah
Little Bouffe - Renata
Food Lover’s Journey - Anh
Dad-Baker & Chef - Dharm
Kitchen Gone to the Dogs - Rachel
Saffron & Blueberry - Hilda
The Persnickety Palate - Julia
The Baker & The Curry Maker - Sathya & Liz
Vanille & Chocolat - Inne
Tastes Like Home - Cynthia
Le Petite Boulanger - Amrita
My Lime Green Kitchen - Erin
Chubby Cheeks Making Sweet Treats - Michelle & Linda
The Cooking Adventures of Chef Paz - Paz
A Few of My Favourite Things - Cin
Chez Denise et Laudalino - Denise
Life Love Chocolate - Connie
A Whisk and a Spoon - Steph
Once Upon a Tart - Myriam
Wish I Were Baking - David
Viaggi & Sapori - Orchidea
The Gilded Fork - Monica
Wishing on Clovers - Christina
Andrea’s Recipes - Andrea
Sunita’s World - Sunita
A Cat in the Kitchen - Dagmar
The Noisy Oven - Mel
Taste and Tell - Deborah
Little Bouffe - Renata
Food Lover’s Journey - Anh
Dad-Baker & Chef - Dharm
Kitchen Gone to the Dogs - Rachel
Strawberry Mirror Cake
The filling was quite tasty and I loved the way it thickened up when whipped.
But gelatin--and Jellos in general--and I are not on speaking terms. If only they would stop all that wiggling!! It's as if THEY ARE ALIVE!!!
My gelatin topping would not stop being alive and insisted on jumping off the cake whenever I was looking away--or even when I had my eyes right on it--them?!!
The soft pink of the filling, the white of the cake and the clear red of the (active) topping looked wonderful together. People kept drifting by and asking to eat it. It's a very pretty dessert.
Here's the official recipe from the Daring Bakers, a very old fashioned recipe that seems daringly new: Mirror Cake. It has a glossy covering on the top that's reflective.
Strawberry Mirror Cake
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur
Strawberry Bavarian Cream
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream
Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring
Strawberry Juice
1 ½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water
1.Preheat oven to 450F. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
2.Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
3.In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
4.Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.
5.Spread batter evenly in pan. Bake until light brown and springy to touch(7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.
6.To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
7.To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
8.Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).
9.Prepare the Strawberry Mirror.
10.To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Prep Work
Strawberry Bavarian Cream
1.Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.
2.Combine egg yolks and sugar in a bowl' beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon(it doesn't say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.) Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
3.White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.
Strawberry Mirror
1.Prepare strawberry juice.
2.Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3.Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4.When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.
Strawberry Juice
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes(Do not press down on fruit).
Adapted from Cakes and Pastries At The Academy by the California Culinary Academy 1993
But gelatin--and Jellos in general--and I are not on speaking terms. If only they would stop all that wiggling!! It's as if THEY ARE ALIVE!!!
My gelatin topping would not stop being alive and insisted on jumping off the cake whenever I was looking away--or even when I had my eyes right on it--them?!!
The soft pink of the filling, the white of the cake and the clear red of the (active) topping looked wonderful together. People kept drifting by and asking to eat it. It's a very pretty dessert.
Here's the official recipe from the Daring Bakers, a very old fashioned recipe that seems daringly new: Mirror Cake. It has a glossy covering on the top that's reflective.
Strawberry Mirror Cake
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur
Strawberry Bavarian Cream
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream
Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring
Strawberry Juice
1 ½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water
1.Preheat oven to 450F. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
2.Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
3.In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
4.Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.
5.Spread batter evenly in pan. Bake until light brown and springy to touch(7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.
6.To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
7.To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
8.Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).
9.Prepare the Strawberry Mirror.
10.To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Prep Work
Strawberry Bavarian Cream
1.Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.
2.Combine egg yolks and sugar in a bowl' beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon(it doesn't say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.) Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
3.White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.
Strawberry Mirror
1.Prepare strawberry juice.
2.Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3.Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4.When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.
Strawberry Juice
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes(Do not press down on fruit).
Adapted from Cakes and Pastries At The Academy by the California Culinary Academy 1993
Top 10 summer desserts
Top 10 Easy Summer Desserts
As requested, here's a list of my current top 10 easy summer desserts. They take only minutes to make, shape, bake, or chill. You might have to try all of them!
1. Ice Cream Pie
Buy or make a pie shell, fill with softened ice cream, refreeze and enjoy!
2. Ice Cream Burrito
Fry in butter a flour tortilla until it puffs, sprinkle with sugar and cinnamon, fill with vanilla ice cream, mmm.
3. Blueberry Pie
Buy or make a pie shell; if in a hurry, cook pie shell and make pie filling separately, add sugar to taste (usually 1/4 to 1/2 c.), a little lemon juice and 2 T. tapioca to blueberries and stir on top of the stove until juice oozes out, then scoop into golden pie crust, fantastic.
4. Ice Cream Bon-Bon
Scoop a small round ball of ice cream and roll in melted chocolate, refreeze, delightful.
5. Ice Cream Sandwich
Use cookies, sandwich with softened ice cream, roll in chips or nuts on the edge, refreeze and yum!
6. Ice Cream Cake
Cut a cake in two or four parts, sandwich with softened ice cream, refreeze. May be iced over the top, usually with whipped cream or chocolate sauce. Go-o-od.
7. Apple Crumble
Cut several apples into bite-sized pieces, add enough brown sugar to totally cover each piece (at least 1/4 c.), add cinnamon to taste, add a handful of oats to cover the top, cook at 350 until golden brown, crunchy and sweet.
8. Raspberry Sauced Cake
Chop some raspberries, tumble them with white sugar to cover each one, pour over white cake. Add more raspberries on top until cake is deliciously buried.
9. Fruit Ice Cream
Cut fresh fruit into bite sizes and stir into soft vanilla ice cream. Freeze only lightly 'till like soft ice cream. Lovely.
10. Fruit Salad
Use your favorite fruits and only 2 or 3 different kinds at a time to keep distinctive tastes. Too-sour fruits may be rolled in confectionery sugar. Cut to mouth size, refrigerate briefly until chilled. Nuts may be added for crunch or small scoops of sorbet. Cool and good.
The tricks for making a dramatic result are twofold: taste and contrast/visual impact. Therefore, pick ice cream or fruits that you and your guests really like, that taste good together. Contrast comes from different colors and textures. Therefore, chocolate and vanilla work well. If you want to keep it very simple, the ice cream and the crust in ice cream pie make a soft and crunchy contrast. But you can heighten the experience by adding other sensory elements of both taste and texture. Fruit and candy mix-ins have become very popular for exactly this reason. You can use any fruit or candy, just be sure to cut everything into bite-size pieces or even smaller, because some candies and fruit, including crushed rocha, toffees, strawberries pieces, and sauces like Nutella, freeze very hard, and will make the pie hard to cut and hard to eat. For ice cream pie and the like, use layers: peanuts, chocolate ice cream, thin layer of Nutella, crushed rocha, vanilla ice cream, rows of large milk chocolate chips. (See picture.)
Mel Baker is writing a cookbook.
As requested, here's a list of my current top 10 easy summer desserts. They take only minutes to make, shape, bake, or chill. You might have to try all of them!
1. Ice Cream Pie
Buy or make a pie shell, fill with softened ice cream, refreeze and enjoy!
2. Ice Cream Burrito
Fry in butter a flour tortilla until it puffs, sprinkle with sugar and cinnamon, fill with vanilla ice cream, mmm.
3. Blueberry Pie
Buy or make a pie shell; if in a hurry, cook pie shell and make pie filling separately, add sugar to taste (usually 1/4 to 1/2 c.), a little lemon juice and 2 T. tapioca to blueberries and stir on top of the stove until juice oozes out, then scoop into golden pie crust, fantastic.
4. Ice Cream Bon-Bon
Scoop a small round ball of ice cream and roll in melted chocolate, refreeze, delightful.
5. Ice Cream Sandwich
Use cookies, sandwich with softened ice cream, roll in chips or nuts on the edge, refreeze and yum!
6. Ice Cream Cake
Cut a cake in two or four parts, sandwich with softened ice cream, refreeze. May be iced over the top, usually with whipped cream or chocolate sauce. Go-o-od.
7. Apple Crumble
Cut several apples into bite-sized pieces, add enough brown sugar to totally cover each piece (at least 1/4 c.), add cinnamon to taste, add a handful of oats to cover the top, cook at 350 until golden brown, crunchy and sweet.
8. Raspberry Sauced Cake
Chop some raspberries, tumble them with white sugar to cover each one, pour over white cake. Add more raspberries on top until cake is deliciously buried.
9. Fruit Ice Cream
Cut fresh fruit into bite sizes and stir into soft vanilla ice cream. Freeze only lightly 'till like soft ice cream. Lovely.
10. Fruit Salad
Use your favorite fruits and only 2 or 3 different kinds at a time to keep distinctive tastes. Too-sour fruits may be rolled in confectionery sugar. Cut to mouth size, refrigerate briefly until chilled. Nuts may be added for crunch or small scoops of sorbet. Cool and good.
The tricks for making a dramatic result are twofold: taste and contrast/visual impact. Therefore, pick ice cream or fruits that you and your guests really like, that taste good together. Contrast comes from different colors and textures. Therefore, chocolate and vanilla work well. If you want to keep it very simple, the ice cream and the crust in ice cream pie make a soft and crunchy contrast. But you can heighten the experience by adding other sensory elements of both taste and texture. Fruit and candy mix-ins have become very popular for exactly this reason. You can use any fruit or candy, just be sure to cut everything into bite-size pieces or even smaller, because some candies and fruit, including crushed rocha, toffees, strawberries pieces, and sauces like Nutella, freeze very hard, and will make the pie hard to cut and hard to eat. For ice cream pie and the like, use layers: peanuts, chocolate ice cream, thin layer of Nutella, crushed rocha, vanilla ice cream, rows of large milk chocolate chips. (See picture.)
Mel Baker is writing a cookbook.
Daring Baker challenge
I dare! And I will be posting fairly shortly the Strawberry Mirror Cake if I can get the pictures to load again!!
Friday, July 13, 2007
print column
So the column this week was on CAKE, not popovers or even cream puffs, who ended up being in the running. (Good image there, eh?) Writing columns is interesting and hard in a way I didn't expect, having done so much writing and cooking before. For one thing, it's a weekly column, and I both write and shoot pictures for it. Of course in my life, there are innumerable ways to--well, let's say, create challenges for myself to solve. At the last minute. In fact, I made my personal deadline earlier because if the camera or I or the food were messed up, I have an extra day built in to deal with it. That has really worked for me so far--usually the task expands to fit any amount of time that I have before it's due. ;-). But after having massive camera glitches (with TWO separate cameras!), the PHOTO LAB CLOSE because of machine failure with my film IN the machine (didn't see that one coming), and food failures (there's another book), I decided ya know there are EASIER ways to do this.
MID summer
Ya know, this HAS to be mid-summer right?? Doesn't summer FLASH past for you? I fell as if I'm just getting used to this...whereas winter, now, you gotta get used to that RIGHT away or your tootsies get mighty cold. I've thrilled to say that another newspaper has picked up my column!!! Thank you!! So now it's time to do contests!!!!?? And be a Daring Baker too!!! Thanks for the comments!
Anyway, go and cook something everyone--just be sure and stay cool--air conditioner or fan or open window, it's easy to get overwhelmed by the heat without realizing. Bake on!
Anyway, go and cook something everyone--just be sure and stay cool--air conditioner or fan or open window, it's easy to get overwhelmed by the heat without realizing. Bake on!
Friday, June 29, 2007
July 4th upcoming! column-Strawberry Shortcake!
Hi again! Sorry about the comments thing--I know you're trying to comment but I'm not posting for some reason--pilot error, I'll get it soon. What thunderstorms we're having, brrr!rr! Got completely soaked today.
Make hot chocolate--heat a cup of milk in the microwave, add a square or two of (maybe chopped) semi-sweet or milk chocolate, stir until melted. REAL hot chocolate.
Newest column Wednesday I think. It so changes but right now I'm thinking popovers, maybe chocolate ones. Yum?
Hope you all are summering well. It's a wonderful time. So often flat-out too, so remember to breathe.
Gotta go. Lightning!! (Remember that song--Thunder! Lightning! The way you love me is frightening!!! Okay so I'm not getting on that show! But I like that song...)
I'm scooping myself here--thanks blog readers! Hope you enjoy this treat!!
Strawberry Shortcake or biscuit?
For traditionalists, there is no choice: it's the biscuit, crusty golden-brown under the sweet strawberries and whipped cream.
But the melding crowd weighs in: a soft cake becomes imbued with the delicious juice of the red strawberries.
Although I like both, I have perhaps more sympathy with those that like the softer cake--but we, my friends, are in the wrong.
According to the iconic Fannie Merritt Farmer, who wrote her famed cookbook in 1896, and my edition, updated impeccably in 1942 by Wilma Lord Perkins, strawberries and cream combined with a soft sponge cake are called "Strawberry Baskets."
Therefore, here is a recipe for the old traditional biscuit Strawberry Shortcake, much easier to make now than in earlier, more old fashioned days. Some in the past just poured cream over the biscuit and berries, and did not whip the cream as it was more difficult to keep cold. To make the cream cold enough to whip, the dedicated used their frozen pond ice from the winter, which was kept buried in layers of wood shavings in the cold house. Nor did our forebearers get shipments of luscious berries throughout the colder part of the year as we do from the Southern hemisphere and California. Strawberry Shortcake was an annual treat for the most part--sometimes the lucky had a very small fall crop--but strawberries were usually just in June.
Strawberry Shortcake
Biscuit
2 c. flour
3 tablespoons white sugar
2 t. baking powder
5 T. butter
1 egg
2/3 cup cream
Strawberries
16 oz.--1 lb.--strawberries (medium size container)
optional:
1 lemon, zest & juice or balsamic vinegar--few drops of the best
1/4 cup sugar
Cream
1 container heavy cream
1 T. sugar (or more--taste to see if you like it sweeter)
1 teaspoon vanilla
Put all the dry ingredients in a large bowl. Stir lightly with a fork until combined. Make a well or hole in the middle of the mixture and break the egg into it and add the cream. Stir wet ingredients together gently and then stir into dry ingredients until just combined. Cut or use your fingers to make the butter into pea-sized pieces. Mix into ingredients in the bowl. Roll out on a floured counter and cut with a biscuit cutter or the top of a glass or cup. Bake on an ungreased cooking sheet at 350 degrees until golden brown. Pry one open and make sure they are done in the middle.
Cool the biscuits a few minutes so you don't curdle the whipped cream. Then cut the biscuits open while still warm and pile strawberries on and slather with whipped cream. Put the top back on if you wish.
Preparing the strawberries: wash and hull all strawberries and cut them into mouth-sized pieces. Add lots to each biscuit. If desired, you can sprinkle them with sugar and let them macerate--although I have never found this to make them very sweet. If the berries need sweetening, 'tis better to cut them into very small pieces, mash them and cover them with sugar. Don't let them sit too long or they might disflavor, but 15 min. of this is usually enough to sweeten any berries. When in doubt, taste and adjust. The gourmet may wish to try using lemon to flavor the berries or balsamic vinegar, which bring out the sweet taste of the berries by tart contrast (it's actually good.)
Whipping the cream: the neatest way to whip cream is to do it in a jar. Take the cold heavy cream and fill a regular, peanut butter size glass jar about three quarters full--you've got to leave room for the cream to expand as it whips--put the lid on tightly and shake it. Just make sure to keep your hands from warming the jar too much or you will make butter. Hold it firmly but coolly. When the cream starts to thicken, open the jar and put in the sugar. Shake 'till whipping consistency, then stir in vanilla.
Enjoy!
Make hot chocolate--heat a cup of milk in the microwave, add a square or two of (maybe chopped) semi-sweet or milk chocolate, stir until melted. REAL hot chocolate.
Newest column Wednesday I think. It so changes but right now I'm thinking popovers, maybe chocolate ones. Yum?
Hope you all are summering well. It's a wonderful time. So often flat-out too, so remember to breathe.
Gotta go. Lightning!! (Remember that song--Thunder! Lightning! The way you love me is frightening!!! Okay so I'm not getting on that show! But I like that song...)
I'm scooping myself here--thanks blog readers! Hope you enjoy this treat!!
Strawberry Shortcake or biscuit?
For traditionalists, there is no choice: it's the biscuit, crusty golden-brown under the sweet strawberries and whipped cream.
But the melding crowd weighs in: a soft cake becomes imbued with the delicious juice of the red strawberries.
Although I like both, I have perhaps more sympathy with those that like the softer cake--but we, my friends, are in the wrong.
According to the iconic Fannie Merritt Farmer, who wrote her famed cookbook in 1896, and my edition, updated impeccably in 1942 by Wilma Lord Perkins, strawberries and cream combined with a soft sponge cake are called "Strawberry Baskets."
Therefore, here is a recipe for the old traditional biscuit Strawberry Shortcake, much easier to make now than in earlier, more old fashioned days. Some in the past just poured cream over the biscuit and berries, and did not whip the cream as it was more difficult to keep cold. To make the cream cold enough to whip, the dedicated used their frozen pond ice from the winter, which was kept buried in layers of wood shavings in the cold house. Nor did our forebearers get shipments of luscious berries throughout the colder part of the year as we do from the Southern hemisphere and California. Strawberry Shortcake was an annual treat for the most part--sometimes the lucky had a very small fall crop--but strawberries were usually just in June.
Strawberry Shortcake
Biscuit
2 c. flour
3 tablespoons white sugar
2 t. baking powder
5 T. butter
1 egg
2/3 cup cream
Strawberries
16 oz.--1 lb.--strawberries (medium size container)
optional:
1 lemon, zest & juice or balsamic vinegar--few drops of the best
1/4 cup sugar
Cream
1 container heavy cream
1 T. sugar (or more--taste to see if you like it sweeter)
1 teaspoon vanilla
Put all the dry ingredients in a large bowl. Stir lightly with a fork until combined. Make a well or hole in the middle of the mixture and break the egg into it and add the cream. Stir wet ingredients together gently and then stir into dry ingredients until just combined. Cut or use your fingers to make the butter into pea-sized pieces. Mix into ingredients in the bowl. Roll out on a floured counter and cut with a biscuit cutter or the top of a glass or cup. Bake on an ungreased cooking sheet at 350 degrees until golden brown. Pry one open and make sure they are done in the middle.
Cool the biscuits a few minutes so you don't curdle the whipped cream. Then cut the biscuits open while still warm and pile strawberries on and slather with whipped cream. Put the top back on if you wish.
Preparing the strawberries: wash and hull all strawberries and cut them into mouth-sized pieces. Add lots to each biscuit. If desired, you can sprinkle them with sugar and let them macerate--although I have never found this to make them very sweet. If the berries need sweetening, 'tis better to cut them into very small pieces, mash them and cover them with sugar. Don't let them sit too long or they might disflavor, but 15 min. of this is usually enough to sweeten any berries. When in doubt, taste and adjust. The gourmet may wish to try using lemon to flavor the berries or balsamic vinegar, which bring out the sweet taste of the berries by tart contrast (it's actually good.)
Whipping the cream: the neatest way to whip cream is to do it in a jar. Take the cold heavy cream and fill a regular, peanut butter size glass jar about three quarters full--you've got to leave room for the cream to expand as it whips--put the lid on tightly and shake it. Just make sure to keep your hands from warming the jar too much or you will make butter. Hold it firmly but coolly. When the cream starts to thicken, open the jar and put in the sugar. Shake 'till whipping consistency, then stir in vanilla.
Enjoy!
some Noisy Oven newspaper columns
This column ran on April 18, 2007 (many thanks again to all my newspaper readers):
Blognote: You can make your own puff pastry and freeze it. Spelling correction: tart to tarte, please mention any others. Here's the traditional recipe on the traditional site, which is totally delish: http://www.tarte-tatin.com/english/page/recette-en.html
Fantastic 40 minute Apple Tart
Have only 40 minutes and 4 ingredients? Have only 6 apples and company's coming? Need an easy recipe that doesn't require you to do a lot? Make this version of Tarte Tatin!
Note: This is not exactly Tarte Tatin, and someone who is into tradition will tell you so. In France, where the sisters Tatin invented the Tart, there is a club that dresses up and goes around enthroning people and giving them a scroll for making or appreciating the traditional, 101-year-old recipe (which uses, among other small differences from mine, a flaky or shortbread pie crust.) My favorite part is their banner, which has as one of its quarters a giant circle full of many Tarte Tatins...mmm. This recipe, though it will not get you enthroned as Chevalier-Compagnon des Lichonneux de Tarte Tatin, is lovely, elegant and delicious. It will be really appreciated.
1 frozen puff pastry sheet, thawed
1/2 stick butter, softened
1/2 c. white sugar
7-9 Gala apples (can use 6 if desperate), peeled, cored, and cut into eighths (one of those apple corers that cuts the apple into slices is handy for this)
cast iron skillet
Open package of frozen puff pastry to thaw -- take it right out of the wrapper and open the pastry out flat as much as possible. Peel, core, and cut apples into eighths.
Smear the butter over the whole bottom (inside) of a cast iron skillet -- it will seem like way too much but isn't! Sprinkle sugar on top, then arrange apples, in slightly overlapping pattern, on top of sugar. Put on low heat and let cook for 20 minutes -- do NOT stir. Do NOT burn. (If worrying about getting the apples too dark, turn off pan for a few minutes -- the heat in the cast iron pan will continue to cook the apples.) Juices will bubble and apples will turn golden brown.
Preheat oven to 425 degrees.
Put thawed pastry on top of apples in skillet. Bake in oven until pastry is puffed and brown, about 20 minutes usually.
Cool 10 minutes, then flip out onto plate. Scrape out any extra juice or apples in pan and put in top. Eat warm. It's great!
The apples alone can be served without crust (I call this "Caramelized Apples"), or with vanilla ice cream. Ice cream can also be served with the whole tart.
Pie crust, flaky or shortbread, can used instead of puff pastry, also. Follow either cooking directions on package or your own recipe, but check for doneness when cooking -- you may need to change how much cooking is needed. (Remember: bottom's on top while cooking, so this will be easy.)
Peanut Butter Brownies for Picnics
ran May 2007 in print
It's the time of year for picnics! Pack a nice lunch--cold meat or hard-boiled eggs, crusty bread, potato salad, tiny tomatoes, lemonade, thin watermelon slices--and peanut butter brownies!
If you don't like peanut butter, try using broken up candy bars that you like--even those with added ingredients that are unusual. I have known this recipe to be made with broken up milk chocolate and pretzel pieces.
5 squares Baker's unsweetened chocolate or Ghirardelli semi-sweet (if you like less dark)
1 stick butter plus 1 T. butter
2 eggs
1 1/2 c. sugar
2 t. vanilla
1 1/2 c. flour
1 c. mini peanut butter cups or broken-up peanut butter filled candy bar
Break or chop chocolate into 1-inch chunks. Microwave or melt chocolate with butter until just liquid. Chocolate doesn't always look melted even when it is--stir it a little to see. Cool chocolate and butter--until they are still liquid but not hot. Beat eggs and sugar together in a big bowl until lemon-colored, with a fork or whisk. Add cooled chocolate and butter (if you add them hot, they will cook the eggs in the bowl.) Add flour and stir until just combined. Stir in 3/4 cup of peanut butter cups or candy bar. Grease a glass pie pan and pour in the batter. Arrange remaining 1/4 c. of peanut butter cups or candy bar on top, making sure the pieces are half submerged. Cook at 350 degrees for 25-30 minutes, until a knife inserted one inch from the edge comes out clean. Make sure you are not testing for doneness through a piece of melted peanut butter cup or candy bar. Cool in pan 10 -15 minutes. Stores well. Tastes great in the outdoors.
Falling in Chocolate
ran in print June 2007
A magnet on my fridge says, "Forget love, fall in chocolate." Okay, let's do it--or at least, let our desserts fall in chocolate. Anything is better dipped in chocolate--if you have no dessert, take potato chips, melt some cooking chocolate, dip the chips and voila! Store-bought cookies can be dipped in chocolate to become a partly homemade treat. Strawberries are classic. If you want the beautiful, slightly salty Chocolate Tears, dip lightly roasted cashews in this delicious chocolate coat.
Chocolate to coat:
2 squares Ghirardelli semi-sweet cooking chocolate (use the thin bars, much easier to melt)
1 t. butter
Break chocolate into pieces. Melt in microwave for about 25 seconds, completely stir together. May need to microwave for another 15 sec.
Chocolate bars that you eat may be used too, but they won't be as dark in flavor, which you may prefer.
It's traditional to cover about half of the cookie, cake, strawberry, other fruit, potato chip, etc. in the chocolate coat by dipping them or using a utensil you like to smear it on and then arrange them all nicely on a plate or dish. You may make fancy swirls and elaborate dips, but warning: you may end up splashed with chocolate. There are worse fates.
This chocolate coat/dip may also be used as fondue (although it's too thick for the fantastic chocolate fountain--it can be thinned with milk or more butter.)
This recipe may be doubled or tripled, etc., depending on how much you want. Microwave chocolate and butter in small batches or in a good pan on top of a very low flame on the stove top, because you really don't want to burn chocolate very much as it smells and tastes awful. With a little, very little, burn you can add a little salt, and finely chopped nuts if you're daring, and call it: Smoked Chocolate Fondue.
The Fastest Chocolate Fudge Recipe Ever
1/4 t. salt
12 oz. milk chocolate Ghirardelli chips
4 oz. Ghirardelli thin semi-sweet cooking chocolate, broken into quarters
4 1/2 T. butter
1 can (14 oz.) Eagle brand condensed milk--minus 1/4 c. (take 1/4 c. out of the 14 oz. and don't use it.)
Stir all ingredients together in a large glass bowl. Microwave for 1 min, 20 sec. (exactly on my microwave, check yours for the time needed for entirely melted, but just melted, chocolate). Stir when it comes out, should start thickening right away. Refrigerate. Try to let it solidify before you eat it, although of course it's great warm and melty. Excellent for emergency administration of fudge.
Make a Fast Rocky Road by cooling this two minutes after microwaving and stirring, and then stir in mini-marshmallows, chocolate chunks or chips, and nuts if you like them, preferably roasted and salted nuts. Then refrigerate.
This is best the first day. Be sure to wrap either version of the fudge tightly in wax paper or plastic after cooling as it dries out quickly.
Chocolate Covered Fudge
Make the Fastest Fudge Recipe Ever. Leave at least a few pieces to solidify, and cut into bonbon, candy-sized pieces. Coat them with slightly cooled chocolate coat using a spoon or knife. Cool. Enjoy. The tops of the bonbons may be decorated for gifts, company or fun with very fine small icing flowers or dots.
Whoa, here we are!!
Hi! Welcome to the new blogspace of The Noisy Oven!
We are very excited to be back! My apologies to anyone who was looking for us while I was down. But now we have a new space and address and I hope you'll read and talk to me here. And cook with me!!!
I have some extremely exciting news: I have become a member of the Daring Bakers!!!!!!
We are very excited to be back! My apologies to anyone who was looking for us while I was down. But now we have a new space and address and I hope you'll read and talk to me here. And cook with me!!!
I have some extremely exciting news: I have become a member of the Daring Bakers!!!!!!
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