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Meeting-friendly snacks to bake


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#31 Anna N

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Posted 03 April 2014 - 12:33 PM

Here's one recipe in English. I've seen them named as  cake salé and cake aux olives. Real good, though maybe a little heavy-duty for morning pastry.http://lapetitepoele...ve-cake-recipe/
 
Anna, since you like to bake bread, have you considered sweet breads and rolls? You can make ahead, freeze, then defrost before service. If your son-in-law has access to an office microwave, he could warm the breads or rolls before service. I'm thinking of something like this, cinnamon knots that are popular at a local bakery:http://www.supereggplant.com/?p=415

Here's one recipe in English. I've seen them named as  cake salé and cake aux olives. Real good, though maybe a little heavy-duty for morning pastry.http://lapetitepoele...ve-cake-recipe/
 
Anna, since you like to bake bread, have you considered sweet breads and rolls? You can make ahead, freeze, then defrost before service. If your son-in-law has access to an office microwave, he could warm the breads or rolls before service. I'm thinking of something like this, cinnamon knots that are popular at a local bakery:http://www.supereggplant.com/?p=415


Both of these are very appealing and if not suitable for my current purpose will find a place in my recipe file. Thank you.
Anna Nielsen aka "Anna N"

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#32 Kerry Beal

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Posted 03 April 2014 - 02:04 PM

I would like Kerry's quick bread recipe also, please.


Basic Variations:

• Sugar can be reduced to a tablespoon for more savory breads.
• Up to half the flour can be substituted with an alternative flour.
• Replace the buttermilk with a mix of yogurt and milk or milk and a squeeze of lemon.
• Use up to 1 1/2 cups fruits, nuts, olives, cheese, or other ingredients, added to the dry ingredients.
• Use 1-3 teaspoons of herbs or spices, added to the dry ingredients.

10 Variations:

1. Cranberry-Walnut Loaf (pictured above) - 1 c. dried cranberries, 1/2 cup toasted and chopped walnuts, 1 tsp vanilla, zest from one orange
2. Apple-Cinnamon Loaf - 1 c. diced apples, 1 tsp cinnamon, 1/2 cup toasted and chopped nuts
3. Cherry-Almond Loaf - 1 c. dried cherries, 1/2 cup toasted and chopped almonds, 1 tsp almond extract
4. Blueberry Loaf - 1 c. fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon
5. Ginger-Orange Loaf - zest from two oranges, 1/4 cup minced crystallized ginger, 1 tsp cinnamon, pinch of cloves, pinch of nutmeg
6. Herbed Sun-dried Tomato and Cheese Loaf (pictured below) - reduce sugar to 1 T, 1/2 c. grated cheese, 1 tsp oregano, 1/2 tsp thyme, 2 T minced sun-dried tomatoes
7. Onion-Dill Loaf - reduce sugar to 2 T, one minced onion cooked until soft, 1 T minced fresh dill
8. Pesto Loaf - reduce sugar to 1 tablespoon, 1/4 c. pesto, 1/2 c. shredded parmesan cheese
9. Spicy Jalapeno Loaf - reduce sugar to 2 tablespoons, 1/4 cup minced jalapeno peppers, 1 c. shredded cheddar cheese, 2 tsp chili powder
10. Irish Soda Bread Look-Alike Loaf - reduce sugar to 1/4 cup, 1 T caraway seeds, 3/4 cup raisins
 
  • 2 cups (10 oz) all-purpose flour
  • ½ cup (4 oz) white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8 oz) buttermilk
  • 1 large egg
  • ¼ cup (2 oz) unsalted butter, olive oil, or vegetable oil
1.Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
2.Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
3.Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
4.Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
5.Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.
 
Servings/Yield
 
Yield: 1 loaf
Categories
 
  •  Bread and biscuits

From http://www.thekitchn...riations-164621


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#33 janeer

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Posted 03 April 2014 - 08:29 PM

Sorry. Morning meetings.

So, for morning I like fruited, not-too-sweet things. So, definitely no fudge, cookies, or bars. Biscotti a good idea. Here are two apple cakes--one and two--that I often bring to work in the morning. I have another but I will have to type it in tomorrow. Any fruited muffin. Crumbcake, brioche. Blueberry or peach (or both) cornbread. And if the guests are worthy, pie.



#34 gfweb

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Posted 03 April 2014 - 08:41 PM

So, for morning I like fruited, not-too-sweet things. So, definitely no fudge, cookies, or bars. Biscotti a good idea. Here are two apple cakes--one and two--that I often bring to work in the morning. I have another but I will have to type it in tomorrow. Any fruited muffin. Crumbcake, brioche. Blueberry or peach (or both) cornbread. And if the guests are worthy, pie.

Anyone who likes Joe Pye weed is a friend of mine.


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#35 JohnT

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Posted 07 April 2014 - 01:01 PM

Okay, here is a versatile finger-food dish I use for catering for small meetings. You can make savory or sweet using the same base.

Get a loaf of fresh sliced white bread and cut the crusts off of each slice - chop up the crusts and feed the birds. With a rolling pin, roll out each slice as thinly as possible then take a metal pastry (cookie) cutter and cut out as many rounds as you can that will fit into the bottom of a mini muffin pan so that the round goes a bit up the side, about a quarter of an inch or so. Brush with EVOO and bake in a hot oven for a few minutes to get the bread to crisp. Take out and let cool on a rack. You now have little cups that you can use your imagination to fill.

You can pipe a dollop of pastry cream into them and add a sliver of fruit or pipe a dollop of ganache. They can also be filled with smooth cottage cheese and topped with a slither of smoked salmon or filled with a small dollop of chicken mayo. Anything you can think of. The base keeps crisp and does not go to mush if baked long enough.

Sorry, not too much baking involved, but they are quick and easy to make.
Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

#36 Anna N

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Posted 15 April 2014 - 08:22 AM

Okay, here is a versatile finger-food dish I use for catering for small meetings. You can make savory or sweet using the same base.
Get a loaf of fresh sliced white bread and cut the crusts off of each slice - chop up the crusts and feed the birds. With a rolling pin, roll out each slice as thinly as possible then take a metal pastry (cookie) cutter and cut out as many rounds as you can that will fit into the bottom of a mini muffin pan so that the round goes a bit up the side, about a quarter of an inch or so. Brush with EVOO and bake in a hot oven for a few minutes to get the bread to crisp. Take out and let cool on a rack. You now have little cups that you can use your imagination to fill.
You can pipe a dollop of pastry cream into them and add a sliver of fruit or pipe a dollop of ganache. They can also be filled with smooth cottage cheese and topped with a slither of smoked salmon or filled with a small dollop of chicken mayo. Anything you can think of. The base keeps crisp and does not go to mush if baked long enough.
Sorry, not too much baking involved, but they are quick and easy to make.


Thank you for sharing. Knowing some of the meeting participants as I do, these might be a little too sophisticated for my purpose. I will keep them in mind for other gatherings though.
Anna Nielsen aka "Anna N"

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#37 Anna N

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Posted 15 April 2014 - 08:29 AM

Last week I made cheddar cheese muffins which went over well. I posted about them elsewhere. This week I took Shelby s suggestion and made the oatmeal cookies from Smitten Kitten. Thanks, Shelby.
image.jpg
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Anna Nielsen aka "Anna N"

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#38 lindag

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Posted 16 April 2014 - 06:36 AM

Frankly, I think that what he's asking is incredibly presumptuous. I'd give him the address of a good bakery.
Harrumph!
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#39 Shelby

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Posted 16 April 2014 - 07:23 AM

Last week I made cheddar cheese muffins which went over well. I posted about them elsewhere. This week I took Shelby s suggestion and made the oatmeal cookies from Smitten Kitten. Thanks, Shelby.
attachicon.gifimage.jpg

Anna, these look SO perfect.  Gonna have to drag down the oatmeal from the cabinet this afternoon.  I have a craving now!


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#40 Kerry Beal

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Posted 16 April 2014 - 07:34 AM

Ah - but competitive baking is in our blood!



#41 Anna N

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Posted 20 April 2014 - 06:29 PM

image.jpg

Ginger biscuits from The international Cookie Cookbook

image.jpg

Snickerdoodles.

Will be shared between sales meeting and granddaughter's band practice. (She begged me not to make cookies with oatmeal. Apparently only babies have oatmeal in the opinion of these junior high schoolers. Who knew?)
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Anna Nielsen aka "Anna N"

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#42 emmalish

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Posted 21 April 2014 - 11:46 AM

She begged me not to make cookies with oatmeal. Apparently only babies have oatmeal in the opinion of these junior high schoolers. Who knew?

 

Whaaaaaaat?


I'm gonna go bake something…

wanna come with?


#43 JohnT

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Posted 21 April 2014 - 12:13 PM

Will be shared between sales meeting and granddaughter's band practice. (She begged me not to make cookies with oatmeal. Apparently only babies have oatmeal in the opinion of these junior high schoolers. Who knew?)

Oh dear, the young lady needs some education on nutrition and the benefits of oatmeal!

By the way, those are scrumptious looking cookies. Also, here in South Africa we call them biscuits - we do not have baked goods called cookies - a cookie would be a sexy young lady. But then we do have some weird names for certain everyday "things" such as a traffic light is called a robot. A "robot pack" in a supermarket is a pre-packed bag of three sweet peppers - one each red, yellow and green. John.
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Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

#44 SylviaLovegren

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Posted 21 April 2014 - 01:04 PM


attachicon.gifimage.jpg

Snickerdoodles.

 

 

Gosh, haven't had Snickerdoodles in a hundred years.   I can just smell them, looking at your picture.  Yum!



#45 Anna N

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Posted 21 April 2014 - 01:38 PM

Whaaaaaaat?


You know how it is with teens. They get a notion in their heads... My granddaughter loved the oatmeal raisin cookies I made for her Dad. She just doesn't want her friends to know and she definitely doesn't want them showing up in her lunch bag! This month it's oatmeal. Next month who knows.
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Anna Nielsen aka "Anna N"

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#46 Anna N

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Posted 21 April 2014 - 01:44 PM

Oh dear, the young lady needs some education on nutrition and the benefits of oatmeal!
By the way, those are scrumptious looking cookies. Also, here in South Africa we call them biscuits - we do not have baked goods called cookies - a cookie would be a sexy young lady. But then we do have some weird names for certain everyday "things" such as a traffic light is called a robot. A "robot pack" in a supermarket is a pre-packed bag of three sweet peppers - one each red, yellow and green. John.


They are teens, JohnT, they get weird notions. Yes, I grew up in the UK so I know about biscuits but the SA use of robot to describe traffic lights and peppers is certainly imaginative. I see three packs of sweet peppers here but they rarely contain green peppers. Usually red, yellow and orange.
Anna Nielsen aka "Anna N"

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#47 JohnT

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Posted 21 April 2014 - 02:28 PM

Anna, this link should show you a "robot pack" of peppers
https://shop.pnp.co....num=1)/.do?rf=y ( hope it works).

Back to my kitchen. Today I did a test batch of passionfruit shortbread slices - I am also trying to expand my selection of fingerfood for meetings and other catering events. The recipe was from the Australian Taste web site (http://www.taste.com...ons,finger-food). I should have read all the comments before venturing with this recipe as they were awful and nothing like the photograph on the web site. Afterwards I did read the comments and found a lot of people had the same results as I did. The idea is appealing but I think I will try a proper shortbread as a base and then use the same topping. Sorry, no photographs from my end as the slab is in the garbage for the morning collection. John.
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#48 Panaderia Canadiense

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Posted 21 April 2014 - 02:56 PM

Nanaimo bars, if you make them with pumpkin seeds or craisins or even real raisins (ugh…) in place of the nuts, would likely go over well.  I've been doing extensive tinkering with the flavour layer, and have found that things like Piña Colada, Maracuyá (passionfruit), and Blackberry are excellent and cut the sweetness characteristic of it.  Mint and Cinnamon are also quite tasty and not as sweet as one would think.  If the topping chocolate is tempered, you don't even have to fridge 'em.


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#49 Anna N

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Posted 21 April 2014 - 02:59 PM

Anna, this link should show you a "robot pack" of peppers
https://shop.pnp.co....num=1)/.do?rf=y ( hope it works).
Back to my kitchen. Today I did a test batch of passionfruit shortbread slices - I am also trying to expand my selection of fingerfood for meetings and other catering events. The recipe was from the Australian Taste web site (http://www.taste.com...ons,finger-food). I should have read all the comments before venturing with this recipe as they were awful and nothing like the photograph on the web site. Afterwards I did read the comments and found a lot of people had the same results as I did. The idea is appealing but I think I will try a proper shortbread as a base and then use the same topping. Sorry, no photographs from my end as the slab is in the garbage for the morning collection. John.

Thanks for the link.

The passionfruit bars do look quite delightful and many comments were positive. It is always disappointing when things don't turn out. These might be worth further experimentation.

Edited to fix spelling.

Edited by Anna N, 21 April 2014 - 03:03 PM.

Anna Nielsen aka "Anna N"

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#50 Anna N

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Posted 21 April 2014 - 03:02 PM

Nanaimo bars, if you make them with pumpkin seeds or craisins or even real raisins (ugh…) in place of the nuts, would likely go over well.  I've been doing extensive tinkering with the flavour layer, and have found that things like Piña Colada, Maracuyá (passionfruit), and Blackberry are excellent and cut the sweetness characteristic of it.  Mint and Cinnamon are also quite tasty and not as sweet as one would think.  If the topping chocolate is tempered, you don't even have to fridge 'em.


Never could cotton to Nanaimo bars but I do know they have a huge following. So many things to try...so few meetings!
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#51 Panaderia Canadiense

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Posted 21 April 2014 - 03:03 PM

Never could cotton to Nanaimo bars but I do know they have a huge following. So many things to try...so few meetings!

 

What's your objection to them?  If it's the tooth-aching sweetness, you can counteract that by using darker chocolates, adding cocoa powder to the base mix (and using less/not white sugar there), and then modding the snot out of the middle layer….


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#52 Anna N

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Posted 21 April 2014 - 03:13 PM

What's your objection to them?  If it's the tooth-aching sweetness, you can counteract that by using darker chocolates, adding cocoa powder to the base mix (and using less/not white sugar there), and then modding the snot out of the middle layer….


OMG. I just read the ingredient list. My teeth are screaming. How would you "mod the snot" out of that middle layer?
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#53 Panaderia Canadiense

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Posted 21 April 2014 - 07:56 PM

OMG. I just read the ingredient list. My teeth are screaming. How would you "mod the snot" out of that middle layer?

 

I make a lot of Nanaimo bars - they're extremely popular here in Ecuador (I am actually beginning to regret introducing them - I make 100-unit pans, 10 or so a week).  That middle layer?  For less-sweet versions, I omit the flan entirely and go for an IMBC type filling - once it's chilled it sets hard and keeps that consistency for quite some time.  IMBC is significantly less sweet than the traditional buttercream, and it takes sharp flavours, like passionfruit for example, extremely well.  That, paired with darker chocolate in the other two layers, reduces the sweetness to a bearable level.

 

ETA: which recipe did you find?  The one that uses Graham crackers is far sweeter than the one that uses oats.


Edited by Panaderia Canadiense, 21 April 2014 - 07:57 PM.

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#54 Anna N

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Posted 22 April 2014 - 02:40 AM

I make a lot of Nanaimo bars - they're extremely popular here in Ecuador (I am actually beginning to regret introducing them - I make 100-unit pans, 10 or so a week).  That middle layer?  For less-sweet versions, I omit the flan entirely and go for an IMBC type filling - once it's chilled it sets hard and keeps that consistency for quite some time.  IMBC is significantly less sweet than the traditional buttercream, and it takes sharp flavours, like passionfruit for example, extremely well.  That, paired with darker chocolate in the other two layers, reduces the sweetness to a bearable level.
 
ETA: which recipe did you find?  The one that uses Graham crackers is far sweeter than the one that uses oats.


Thank you. It was the Graham cracker one.
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#55 Anna N

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Posted 28 April 2014 - 03:26 PM

image.jpg

Chocolate chip cookies. Will need to be shared between dad's sales meeting and daughter's band practice! Not much spare time this week due to app'ts and travel to Buffalo.
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#56 Smithy

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Posted 28 April 2014 - 05:15 PM

Those cookies are beautiful. Sometimes, the basics are best.

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#57 SylviaLovegren

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Posted 29 April 2014 - 06:47 AM

attachicon.gifimage.jpg

Chocolate chip cookies. Will need to be shared between dad's sales meeting and daughter's band practice! Not much spare time this week due to app'ts and travel to Buffalo.

 

If I could jump through my computer screen into that batch of cookies, I would.  Dang. 


Edited by SylviaLovegren, 29 April 2014 - 06:48 AM.

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#58 rotuts

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Posted 29 April 2014 - 10:13 AM

Exactly  

 

guess its good you can't send some out as e-mail attachments.

 

you would be pretty busy if that was possible.

 

:biggrin:


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#59 emmalish

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Posted 29 April 2014 - 11:03 AM

So are you supplying treats for both the meeting and band practice regularly now? Fun! Are you getting any feedback about which ones are most popular? (I'm sure they're ALL popular)


I'm gonna go bake something…

wanna come with?


#60 Anna N

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Posted 13 May 2014 - 08:05 AM

So are you supplying treats for both the meeting and band practice regularly now? Fun! Are you getting any feedback about which ones are most popular? (I'm sure they're ALL popular)

Getting feedback is a little like pulling teeth and feels very much like compliment fishing.

I thought my baking mojo was missing in action this past week or two. I was about ready to throw in the towel. Today I decided to tackle blueberry muffins. How hard could they be to get right? I am not a fan of muffins of any sort but these could convert me. The recipe is from Fine Cooking. I have named them Over the Top Muffins not only because they are meant to overflow the muffin cup but because they call for extravagant ingredients. They are moist and light and fluffy.

image.jpg

image.jpg
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog