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Your Daily Sweets: What are you making and baking? (2014–)

Dessert

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#361 David Ross

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Posted 02 August 2014 - 08:42 AM

It's going to be a bountiful season, very hot weather the past two weeks and expected to continue for at least another week. First dish, Huckleberry Turnover-

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#362 rajoress

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Posted 05 August 2014 - 08:27 AM

After reading about making homemade animal crackers/cookies, I had it stuck in my head so splurged on some nice plunger cookie cutters from amazon and made vanilla/oat, from King Arthur Flour, and chocolate cookies, from Sweetapolita blog. Thanks to whoever brought up that subject!

 

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#363 Anna N

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Posted 07 August 2014 - 10:47 AM

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The summer torte from Ann_T's blog. The raspberries in the grocery store looked stellar and I have wanted to make this again for ages and ages. It is so simple and so good.
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#364 pjm333

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Posted 08 August 2014 - 01:25 PM

Italian cheesecake

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#365 pjm333

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Posted 08 August 2014 - 01:26 PM

Chocolate Caramel Mousse

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#366 Kerry Beal

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Posted 11 August 2014 - 11:11 AM

Not sure it counts as Sweets - but in preparation for the Eggfest on Sunday I'm playing with some recipes.

 

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Cornbread using Cook's Illustrated recipe.  Didn't have any frozen corn kernels - figured chunks of cheddar would sub.

 

 


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#367 rotuts

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Posted 11 August 2014 - 11:18 AM

is this the recent Test # 1420 ?

 

" Best ( sic: pretty good ) BBQ'd Chicken and Cornbread "

 

I sure do have my eye on that C.B.

 

I figure, knowing nothing about it, that this might be made 'any-time' w Fz bagged Corn ?

 

is this what you used ?



#368 Kerry Beal

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Posted 11 August 2014 - 11:31 AM

Nope - old recipe from CI.  I need to test the one that Shelby did a while back - I think that would be the perfect one for eggfest but need to find the link.


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#369 rotuts

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Posted 11 August 2014 - 11:34 AM

All-righty-then

 

consider a Peek at 1420.

 

in the Deep Winter 

 

etc, etc, etc.



#370 Smithy

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Posted 11 August 2014 - 02:11 PM

Nope - old recipe from CI.  I need to test the one that Shelby did a while back - I think that would be the perfect one for eggfest but need to find the link.


Any chance it's this one? It doesn't come from CI, but Shelby linked it and noted that it's a savory cornbread: http://cakewalkr.com...d-up-cornbread/

Shelby's discussion, with photos, are around here in the Dinner! topic: http://forums.egulle...rt-3/?p=1971163 and here, in the Cornbread topic: http://forums.egulle...pic/?p=1976314. I provide both links in case one jogs your memory and the other doesn't. If neither jogs your memory, then the search continues. :-)
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#371 Kerry Beal

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Posted 11 August 2014 - 03:48 PM

Any chance it's this one? It doesn't come from CI, but Shelby linked it and noted that it's a savory cornbread: http://cakewalkr.com...d-up-cornbread/

Shelby's discussion, with photos, are around here in the Dinner! topic: http://forums.egulle...rt-3/?p=1971163 and here, in the Cornbread topic: http://forums.egulle...pic/?p=1976314. I provide both links in case one jogs your memory and the other doesn't. If neither jogs your memory, then the search continues. :-)

That's the one I want to try next - actually might just use the recipe I made today but with those additions.


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#372 David Ross

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Posted 11 August 2014 - 04:43 PM

Fresh Huckleberry Pie-

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#373 Smithy

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Posted 11 August 2014 - 08:06 PM

That's a beautiful-looking pie, David Ross. Have you posted the recipe before? I don't have access to huckleberries, but I'd love to produce a crust that looks like that.

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#374 Kerry Beal

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Posted 12 August 2014 - 08:41 AM

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Today's eggfest experiment.  A jalousie with a cream cheese and black current filling.

 

 


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#375 CatPoet

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Posted 12 August 2014 - 09:26 AM

I made a  cinnamon cake, it would have been lovely except it smell rank.  I mean old socks after it came out of the oven.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#376 oli

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Posted 12 August 2014 - 11:06 AM

Fresh Huckleberry Pie-

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I've got to find a closer place to Hayden Lake than driving out past Wallace and up into the mountains for some Huckleberries.  Took us just over an hour to get to the picking place.



#377 David Ross

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Posted 12 August 2014 - 04:29 PM

I've got to find a closer place to Hayden Lake than driving out past Wallace and up into the mountains for some Huckleberries.  Took us just over an hour to get to the picking place.

 

The fresh berries were $45 for a gallon bag.  I buy them from a Vietnamese family who picks them during the week and then sells at the Wednesday and Saturday markets.  They gotten to know me so I feel well taken care of.  Due to the very hot, record-setting temperatures this summer, the huckleberries have ripened early and we think the peak season is right now.  The lady I buy them from said she's never seen so many dark, juicy berries.  I think I'll go back this week for another bag of fresh berries. 

 

I'm incredibly lucky because I have a friend who lives on a big cattle ranch in Northwestern Montana.  She sent a message yesterday that she's got two gallons for me--for free!  That's like a load of foie gras, caviar and Kobe all for free. 



#378 David Ross

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Posted 12 August 2014 - 05:19 PM

That's a beautiful-looking pie, David Ross. Have you posted the recipe before? I don't have access to huckleberries, but I'd love to produce a crust that looks like that.

This is done the old-fashioned way, by hand with a good sharp pastry cutter.  You can't use a food processor, it cuts the crumb way to fine, even a few pulses.  You want fairly good size chunks of butter, shortening and flour. Some swear by unsalted butter in pastry.  Not in my crust.  I prefer the flavor of salted butter. Here you go:

 

2 cups all purpose flour

1/2 cup cake flour

2 tbsp. granulated sugar

1/2 tsp. salt

1/2 cup, (1 stick) cold salted butter

1/2 cup Crisco

About 2/3 cup ice water

 

Combine the flour, cake flour sugar and salt in a large bowl.  Whisk to combine.  Using a pastry cutter, cut in the butter and Crisco until the pieces are the size of large peas.  Using a fork, blend in enough ice water to bring the dough together, then form into a ball with your hands.  Cover the dough with plastic wrap and refrigerate at least an hour.

 

Bring the chilled dough out and let it come to room temperature, then roll out.  I use a fair amount of flour on both sides of the pastry when I roll it out.  Don't know if it matters, but I use a long French wood rolling pin. 

 

Once you form the dough into the pie pan, brush the top with a mix of whole egg and 1 tbsp. water.  Sprinkle the top of the pie with demera sugar. 

 

For the huckleberry pie I baked it at 375 for 30 minutes and then 400 for about 15 more minutes til the crust was golden.  I intentionally don't add a lot of thickener to the huckleberry pie, (just butter and a small amount of flour) because I love the huckleberry juice.  I'll add more flour/thickener depending on the fruit in the pie.


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#379 CatPoet

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Posted 15 August 2014 - 09:47 AM

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Me and my daughter made candy for daddy today. It is a old recipe, from around  1920, but my grandmother remember this from  Christmas as young so then it should be around 1910. It is called  Market nougat, it is  water  boiled with butter and sugar, only for 2 min, poured over icing sugar, coca and flour. Stir and then flatten out, my daughter took  sugar paste plungers and made it pretty. Daddy loved it.


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Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#380 Sophie Cook

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Posted 15 August 2014 - 02:10 PM

Just made some cantucci! :) Pistachio, Almond and Lemon flavour.

 

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#381 janeer

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Posted 16 August 2014 - 07:44 PM

Just made some cantucci! :) Pistachio, Almond and Lemon flavour.

 

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Had it with vin santo,I hope.


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#382 CatPoet

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Posted 17 August 2014 - 08:23 AM

Here is the recipe, sorry for the odd measurement but well  teacups and weirder measurement it hard to translate.

 

Market Candy

In a pot
125 gram butter
575 ml sugar
175 ml water
 
 
In a bowl
650 ml finely sifted flour ( plain flour is the same)
400 ml of fine sifted sugar ( icing sugar is the modern version)
100 ml unsweetened  cocoa powder
 
 
Heat the pot  and stir  until melted and  simmer for a thought ( that's  about 2 minutes).
 
While it is simmering  stir  the bowl ingredients  with a  small wooden spoon.  Pour the content of the  pot in a thin drizzle over the bowl, remember to stir hard while pouring.
Quickly flatten it out on  a clean tray,  paper may be used.  It should be two fingers thick. Cut into  2 finger wide pieces or for those whom think of their  guest waste, 1 finger wide.
 
 
Well that is how the original recipe is. I use and electric  whisk with dough hooks instead of a wooden spoon.

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Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#383 RWood

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Posted 17 August 2014 - 10:05 AM

Simple dessert for a special this weekend, got in some great free stone peaches.  

Caramel roasted peach with a creme fraiche polenta cake, sage ice cream and peach coulis.  

 

 

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#384 CatPoet

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Posted 17 August 2014 - 12:09 PM

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I made chocolate yo-yos and filled them with toffee cream.   My husband thought it would be great with coffee.


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Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#385 Kim Shook

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Posted 19 August 2014 - 04:21 PM

So impressed with all of the gorgeous, delicious looking desserts.

 

Foodfacts Dotus – love the rose cake on 7/26.  What tip did you use to pipe those?

 

Beth – let me add my admiration for your flock of colorful sheep.  I can’t imagine anyone of ANY age not being delighted to find them on their cake!

 

CatPoet – your Fairy Soap story is both funny and frustrating!  How odd that they should still be foaming.  But I know that plastic can hold smells forever – why not suds?

 

Blether – your flapjack looks fantastic!  I had to Google it, since in the US a flapjack is a pancake.  Thanks for posting the recipe, I’d like to try them.

 

 

 

For his birthday dessert, Mr. Kim requested the Tunnel of lemon pumpkin ginger cake:

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Slice:

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The ‘tunnel’ migrated to the very top of the cake and became more of a ‘schmear’, but it was good and everyone seemed to like it.  


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#386 Blether

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Posted 19 August 2014 - 06:15 PM

Thanks Kim.  Your cake looks and sounds delicious.  I bet it was.

 

ETA: British flapjack is very sweet, but good in moderation.


Edited by Blether, 19 August 2014 - 06:16 PM.

QUIET!  People are trying to pontificate.


#387 Sophie Cook

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Posted 20 August 2014 - 03:40 PM

Just put the recipe for the Coconut Cake on RecipeGullet.  I'd be interested to hear if anybody tries making it.

 I'm going to try and make this, looks amazing. Will let you know how I get on! 


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#388 Anna N

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Posted 20 August 2014 - 04:28 PM

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Banana bread.
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#389 Kerry Beal

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Posted 20 August 2014 - 06:47 PM

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Banana bread.

That looks wonderful.  We've been eating our way through the collection of banana bread from my dad's freezer in the last couple of days.  I've always found banana bread to be a useful thing to take to work to treat the staff - but unfortunately we have a ward clerk who is now anaphylactic to bananas so our hospital is now a banana free zone!



#390 William Colsher

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Posted 21 August 2014 - 05:12 PM

An elBulli "pre dessert": Gorgonzola Bonbon. A tiny slab of Gorgonzola embedded in Gorgonzola cream and dipped in very bitter chocolate. Good with Port.

 

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