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RobertM

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Everything posted by RobertM

  1. Heidih - I think, for me, it was one of my Moms “signature” desserts and I had been intimidated to make it. I have a lot of memories of dinners with my folks and this being the dessert (parties too). Today I just decided to take the Bull by the horns and make it. It turned out on a positive note… Apple Squares 2 1/2 cups flour 1 cup lard 1 tsp salt 1 egg (separated) milk (as needed) corn flakes 10 - 12 Granny Smith apples (I used Ida Red apples) 1 cup sugar 1/2 tsp cinnamon Butter as needed 1 cup powdered sugar 1/4 cup water blend flour, lard and salt together Put the egg yolk in a measuring cup and add enough milk to measure 3/4 cup add to flour mixture make a pastry dough Use 1/2 of your dough to roll out and cover a jelly roll pan Crush 4 to 5 handfuls of corn flakes and spread over dough Peel apples and slice them over the corn flakes Sprinkle sugar and cinnamon over apples and dot with butter (I used about 1/2 of the sugar mixture) Roll out the other half of dough and top the apples Beat the egg white and brush on the top crust bake at 375 F for 1 hour mix powdered sugar and water and drizzle over crust while warm cut into squares Serve warm or cold serve with whipped cream or ice cream
  2. These are called Apple Squares. Kind of like apple pie on steroids. My mothers recipe. It took me 28 years to make these…..it won’t be that long until the next ones.
  3. It is cream cheese, powdered sugar and coconut oil…topped with chopped, toasted pecans
  4. This is called a Hummingbird Slice. It has coconut, bananas, pineapple and pecans.
  5. I am headed for Gatlinburg, TN and am looking for chocolatier shops, patisserie, etc that would be fun to visit while there.... Any advice??? Thank you in advance....
  6. Me too….it was presented to the Birthday girl and I won’t be there when it’s cut….
  7. Maryslobel- you give an old man way to much credit. A hot knife will do amazing work….
  8. Caramel Slice from an Australian formula! Not a bad flavor, but if I make them again, I will develop the caramel flavor more, and bypass their instructions. But, I figure, the first time I should follow what the formula says, then after, I can tweak…
  9. 420 for cutlery?? Lol!! Not in the States......hahahaha
  10. Depending on where you live, if there is an Amish community nearby, they can make you new handles and mount them for you. another option is a school that offers vo-tech training, they could turn a handle easily. and, if all else fails, remember, if duct tape won’t fix it, it’s not broken i have a Savage cutter. I’ve used it going on 25 years and it’s awesome
  11. I’m with the majority here.....I am missing seeing the fun at Santas a workshop......
  12. GRiker.....I’m glad it has worked out for you. I’ve made many a caramel in my Presto!
  13. I have put bottles of Chef Rubber colored coca butter in my EZtemper. Intelligence would have allowed me to extrapolate this idea. However "Retired Intelligence" has prevented my creativity from remaining active.
  14. I love this idea, but, how easy is it to give the silk a good stir before using?
  15. But, the entire Chocolate world is waiting with baited breath....what will be The Chocolate Doctors bar of choice?
  16. That’s where I went back in ‘93 for a caramels, toffee and fudge class! had a great time and I agree, lots of great minds to pick.....
  17. I made blueberry scones and my first attempt at making croissants..... it’s obvious I need more practice but, I was pleased with my first attempt....
  18. A friend of ours had a birthday yesterday, he wanted was a “white cake, vanilla frosting and strawberries”
  19. My mother used to make Eccle.....thought I would take the Covid time to try and make one myself.....(I apologize to the admins....I accidentally posted this in the bread thread)
  20. Something my Mother made for us, I made an Eccle Cake.... not really the appropriate design and shape, but, very tasty. Brought back many memories of my youth.....
  21. The “big” players (think Kraft caramels) cook their caramels in vacuum, assuring the same conditions for each batch are the same. They bring it up to temp so quickly that the Mailliard reaction doesn’t have time to develop, so, into a holding tank it goes where it’s kept at temp for x time to develop the color. as for me, I never had such equipment. I cooked in open kettles, in all kinds of weather..... there are moments now where I really miss that. But, those moments pass quickly.....
  22. A long time ago, in a land far away..... I took a class from two men, one a PhD from Cadbury and the other a PhD from Brachs and they introduced me to the kettle. I like the idea of the temperature range on the unit; it’s a great size for a small batch (or a lab size); the cleanup is super easy with the Teflon; can have several batches going at once; and I can use the kettle for other confections. Years later, at one of our Workshops, we were graced by Mark Heim PhD, the head chemist from Hershey’s and in one of his demo’s he used the kettle.... so, if three PhD’s, from three different companies feel the kettle is a good tool.....who am I to disagree?
  23. I watch over it and stir it occasionally. I’ve had batches where the condensed milk has burned..... as Chocolot said, the pot is super easy to use and clean and does work best for Maillard caramels. I use the small 5 quart kettle but have seen the larger ones used as well to great success. In fact, I think I’ve gone through several of them.....I hate to think back and count.....but, they last a long time.....
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