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SondraG

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    Farmville, VA
  1. Made the sour cream strawberry this weekend. Love the texture and flavor. Next time, will reduce the sugar, and will not process in the FP. I think it releases too much liquid at that stage, and cuts the berries up too finely - even though I pulsed carefully only 3 times. Will just cut the berries up in quarters, the ice cream machine does break some of them up during churning.
  2. Ah! I forgot I made cinnamon rolls on Saturday! Tasted great this morning for breakfast. Different recipe than usual, and my new favorite. And what new recipe would that be?? One from Carole Walter's Great Coffee Cakes, etc?? They look absolutely perfect! And delicious
  3. I'm just about to put together a foccacia from Fine Cooking( peter reinhardt) and I wanted to see the CAH recipe, but the link if for members only. Could you PM it to me please??? ← The FC focaccia recipe from Peter Reinhart is incredible! My favorite of all time, the time in the fridge really makes it.
  4. And another thanks for the tip on lightening. I just bought a second canister so we can give the ice cream maker a workout this Summer. So we need to cut calories (lol) where we can.
  5. Thanks for the review. We make the Philly Vanilly (and a coffee version) all the time here, but haven't tried the sauces. Nor have I tried the strawberry. But I will today, thanks again.
  6. WOW! Must try that Swedish Tea Ring, and don't you just love the streusel topping? I like the orange glaze idea as well. Love the Rich Sour Cream Dough. I'm having house guests next week and will be baking out of this book for them.
  7. I bake on parchment, just because it's less messy in the oven (cornmeal and flour all over the oven floor). The bottom is paler, even on a preheated stone. Haven't tried oiled screen, but I suspect the bottom would brown more. I'll give it a try this week, and see what happens. As for temp, I shoot for 200 F or close.
  8. I've been baking from this book for a couple of weeks now. Have made several of the yeasted breads, using the Rich Sour Cream Sweet Dough, made cinnamon rolls, rustic horns ( not sure about the name), kuchens, and crumb buns. I like this book, even though I too have many baking books. Have not done Danish or croissants yet, but I will soon.
  9. A vegetable dish that can be served at room temp. Take license with the veggies, keeping in mind that some ccok faster than others. Carrots, cauliflower, brussel srpouts - all good! Balsamic and Herb Roasted Vegetables ½ cup balsamic vinegar ¾ cup olive oil ¼ cup mixed chopped fresh herbs, such as thyme, rosemary, and parsley, or 1 heaping tablespoon dried herbs 2 sweet potatoes, peeled and cut into 2-inch wedges 1 butternut squash, peeled, seeded, and cut into 2-inch wedges 1 red onion, cut into 2-inch wedges 1 pint cherry tomatoes, stems removed 2 red bell peppers, cored, seeded, an
  10. The weather invited me to make the Double Apple BUndt Cake today. I used an 8 cup silicone bundt pan, and put the excess in two mini silicone bundt pans. I used macintosh apples, store bought apple butter, pecans and golden raisins. This cake bakes up lighter than I expected, and the spice/apple butter combo comes through. Though I didn't follow directions and try to unmold it in 5 minutes, it turned out well. I was convinced that it would fall apart in that time frame, and I left it for about 15 minutes. I actually tried to unmold the babies in 5 minutes, and they didn't come out whole,
  11. Pax, as you are in Va horse and wine country, you should be able to get some nice apples soon. Try the Double Apple Bundt cake, it's lovely. (or apple pie, yummy) The Banana Bundt cake is very good, super easy.
  12. I have Pina Colada Sherbet churning as I write. Oh my, it is the most beautiful color and tastes divine (the pineapple and coconut milk are just the perfect marriage). I used a gorgeous golden pineapple and Meyers Dark Rum. Yummy!
  13. Glad you could join us. I'm a little late this Summer getting started on ice cream, but am making up for lost time! I made Roasted Banana today, love it. Rich, yummy. Tomorrow I am going to do the Pina Colada Sherbet. Please post your experiences too.
  14. Oh, fig ice cream and chocolate sorbet, you guys are being adventurous. They both sound luscious. DH is not a chocolate fan, so I haven't tried any chocolate versions, but will this weekend. I made Coffee Ice Cream, using the Philly Vanilla as a base, just added two teaspoons of good espresso powder to the cream and sugar while warming. It was very good. I used this recipe because the custard based ice creams are just too rich for me. Today, I made the Peach Ice Cream, and WOW! I was afraid that there was too much liquid in the peaches, but it turned out beautifully. The color is beaut
  15. Not sure what took me so long to get to this book and a new ice cream maker (Cuisinart Ice 20), but now I'm really excited. So far I''ve make the Philly vanilla and a couple of sorbets. The vanilla texture and richness is terrific. For those of you who have made both the Philly and custard style, which do you prefer? The Philly is plenty rich for me. If the custard style is richer, it may be too much for my taste. I think Coffee will be my next venture. Thanks for advice, and this terrific thread.
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