etalanian

You say in your posting that you used blackberries. The recipe you linked to uses blueberries. Which did you actually use? I've made blackberry jam many times. It's my favorite to make because blackberries have a very high natural pectin content and no additional pectin is needed. Just be sure some of the berries are not completely ripe. I use the saucer in the freezer technique also, and it is really helpful. You probably didn't cook the jam to a high enough temp. Eileen

I think it's great that you want to bake pies! Your family and friends will love you for it. Once you get the hang of it you will feel silly for ever being afraid to do it. Here are a few tips you should keep in mind (LOOKS LIKE A LOT, BUT I'VE DONE A LOT OF EXPLAINING TO HELP YOU UNDERSTAND): 1. Keep ingredients cold and don't work in a room that is really warm or hot. Try to roll it out on a cool surface like stone, marble, granite, stainless steel. Even formica will work. 2. Don't overwork the pie dough once you start adding the liquid to it; handle it with firm confidence and as little as possible, or the gluten will become activated and it will become a tough crust. I use a serving fork to toss in the liquid, and as the dough starts to form, I cut the liquid in a little bit with the side of the fork. DON'T STIR IT IN! 3. After you add the liquid and the dough starts to stick together, quickly form it into a ball and place it on a lightly floured work surface. It should easily form a ball - if not, add a teaspoon or so of water and toss/cut it in. After you make dough a few times, you will "feel" when the dough is right. 4. Knead the dough 2 or 3 times. Use the heel of your hand to "spread" the ball of dough away from you. Quickly fold it back together and "spread" it again. Then gather it into a ball, gently flatten it into a disc with your hand, wrap it in plastic or wax paper, and set it in the fridge to chill for 15-20 minutes. 5. Use as little flour as possible to roll out the dough, but use enough to keep it from sticking to the work surface. Again, you'll know how much is right after you do this a few times. 6. Roll the dough as JGM advised, from the center out, turning it as you go, and checking to see if it is beginning to stick. If it is, sprinkle a little dusting of flour on the work surface. If it sticks to the rolling pin, sprinkle a little on the dough top and spread it lightly all over the surface of the dough with your hand. 7. To get the dough into the pie pan, make sure the top surface of the dough isn't sticky - (very lightly sprinkle it with flour and gently spread the flour all over the surface of the dough. Then fold the dough over on itself. (The dough should release from the work surface easily if you've been checking to see that it doesn't stick while you are rolling it.) Pick up the dough at the folded side, and place it into the pie dish so the fold is on the diameter of the pan, then unfold the dough and sort of drape it into the pan to fit it in. Don't stretch it, because then it will shrink when it's baked. Trim off any extra dough, leaving about a 1/2-inch edge hanging over the pie pan. I really hope I haven't scared you off with this. My intention is only to give you enough information so you'll be successful. It's not hard, it's just a matter of knowing the "tricks" of the trade!

Mark and Klary, Thanks for the information! Just a couple of comments/questions: Thanks so much! What is a "nightshop" and what is TP? I love tofu, and will definitely look for this while I'm there. Thanks. I went to Morocco in May with my son, and would LOVE to have more of their breads and pastries! We would definitely be up for that! We would love that! We'll PM sometime in October about it. That's good information, because the reviews of the hotel say the breakfasts there are amazing, but they don't serve fruit. So we can go and buy fruit to have with our breakfast! Thank you both so much for all of this information! Please add more if you think of anything else. Best, Eileen

There are a couple of pans here, and here. Not sure you will find a Kaiser pan, but there are Hillware pans in 12-inch diameters. Good luck! Eileen

I'm amazed that they don't require the recipe to be original. I don't see the point in having the entrants using someone else's recipe. Glad you are developing one of your own. Good luck, it sounds wonderful. Best, Eileen

Thanks, Mark. I'm sure we will have questions as we get closer to the trip. When we pick places to go for vacation, the local food is always the first consideration, and we are really looking forward to this trip. It's also a 25th anniversary celebration. We're staying in a little hotel called Seven Bridges "at the beautiful intersection of pictoresque Reguliersgracht-canal and majestic Keizersgracht-canal." We are planning on renting bikes and riding around the city, weather permitting. If you know of any not-to-be-missed food places in the hotel neighborhood, for any type of food or meal, please let me know. We enjoy both lowbrow or upscale, as long as the food is great. I am especially interested in excellent pastry shops. I will visit all of the places listed here. Thanks to all of you for your generous information. Eileen

I am delighted to have found this thread! My husband and I are going to Amsgterdam in early November (hope it's not too cold then) and now we have a source for dining recommendations. Thanks! Eileen

The kind of paper cups used in bakeries are silicone-coated. I'm not sure if the ones you buy in the grocery store are the same. If you have a restaurant supply store near you they may carry them. Or a restaurant paper goods supplier. Or if you have a friend ind the food business, maybe s/he will do you the favor of buying some for you. Eileen

I've noticed the same thing here! I keep washing them and they keep getting greasy again, just sitting in the crock I keep them in. I use a lot of butter, and kept thinking I wasn't getting them clean enough; wasn't washing off all of the butter. I would also love to know what the story is. Thanks for starting this thread. Eileen

Wow, you really have your hands full. How many ovens do you have? You can freeze the cupcakes frosted or unfrosted. You can bake ahead, freeze, and refresh the biscotti in the oven. You can mix cookie dough, like choc chip, raisin oatmeal, etc., shape it the way it would be to bake, and freeze it on trays, then pack in airtight containers and keep in freezer until ready to bake. You can also bake brownies and freeze them. You might try a few kinds of different flavored bars, since they are easy to bake and freeze and can be cut at the last minute. Good luck. I hope you get some sleep. Eileen

I developed a recipe years ago for Chocolate Carrot Bars. They are essentially brownies. The combination of chocolate and carrots is quite good. I think a Chocolate Carrot Cake would be delicious. Be sure to adjust the amount of fat in the recipe to account for the added fat in the chocolate. Or use cocoa with a little chocolate so you aren't adding a lot of extra fat. Good luck. Eileen

Why would you add a product that isn't natural and wholesome to a cake made from scratch? Eileen

Chocolate Carrot Bars Serves 32 as Dessert. The deep orange color of the carrots in these bars contrasts beautifully with the dark brown of the chocolate. Orange zest adds a lush and appealing flavor. They are dense and moist and crunchy with nuts. This recipe is from the book Chewy Cookies by Eileen Talanian, copyright 2005. coarsely chopped semisweet chocolate unsweetened chocolate unsalted butter granulated sugar salt large eggs large egg yolk freshly grated orange zest pure vanilla extract all-purpose flour, preferably unbleached chopped pecans dried currants, raisins, or chopped dates (or a combination of them) finely grated peeled carrots Preheat a conventional oven to 350° Fahrenheit. Line a 9 x 13-inch baking pan with foil and brush it with softened butter. Melt the chocolates and butter together in a microwavable dish for 2 minutes in the microwave oven, or place in a heavy pan on the stovetop over low heat, stirring until the chocolate is almost melted. Remove the mixture from the heat and stir with a whisk until smooth. Let the chocolate mixture cool for about 5 minutes. Using an electric mixer on medium speed, beat together the sugar, salt, eggs, and egg yolk for about 2 minutes, until smooth. Add the melted chocolate mixture, zest, and vanilla and beat on low speed just until thoroughly mixed, about 30 to 40 seconds. Scrape the bowl with a rubber spatula and add the flour, pecans, and currants, mixing again on low speed until the mixture is evenly combined, about 30 seconds. Scrape the bowl again and add the carrots. Beat on low speed just until the carrots are mixed in evenly, about 20 seconds. Using a rubber spatula or wooden spoon, scrape the sides and bottom of the bowl and stir to be sure the dough is completely mixed. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25 to 30 minutes, reversing the baking pan halfway through the baking time. The bars will be done when the top springs back when touched very lightly with your fingertip. Remove the pan from the oven and cool the bars in the pan on a wire rack. When it is completely cool, cut into bars. Store the cooled bars in an airtight container with wax paper between the layers for up to 6 days, or wrap tightly and freeze for up to 2 months. Keywords: Dessert, Vegetables, Snack, Easy, Brownies/Bars ( RG1780 )

It's really hard to use that kind of formula when you are only making 12 cupcakes. If she is happy with $2, and you are in the ball park of high quality cupcakes in your market area, AND you feel comfortable with that price, then go for it. (If you start making cupcakes for more people, there will be economies of scale, and you will be making more for your time charging the same price.) But remember what K8 said - and it's true - it's hard to raise your price later. Even if you make it clear that it's a special price, she'll still want the lower price next time. Don't give your product away. Respect yourself. Eileen

Yes, I'd love to know that also, before I go. Eileen

I agree! Real butter, dark chocolate, no crisco or mixes. Eileen

A lot depends on what kind of cupcakes you are making. From scratch? From a mix? Chocolate, plain, fancy? What kind of frosting - buttercream, American butter frosting, creamed crisco? How many are you making? If you're making a large quantity, do you have a 6-quart mixer so you can double a batch of batter? Eileen

I agree that they should stay true to the original recipe if they are crediting the recipe author. Do you know which of Patricia Wells' books the recipe is from? Eileen

I use convection for most cookies, cakes and pastries. For traditional pies or any item that I need a cooked lower crust, I use convection/bake. The convection setting makes a wonderful, golden brown roasted chicken. Eileen

A frangipane would hold up nicely. And would taste great. Eileen

I like Sherry Yard's book, The Secrets of Baking. She provides lots of plain-language technical information, as well as traditional recipes for the basic dessert components and fresh innovative ways to make desserts. Eileen

Having had an Armenian father, we made lots of things with dried fruits and nuts. Here is a recipe from my book Chewy Cookies that we have made for years in our family. They are chewy from the dates and crunchy from the walnuts. There's very little "cake" part, just enough to hold the bars together. They aren't sweet. Sprinkle them with confectioners' sugar. They are delicious: Chewy Date Walnut Squares - Makes an 8 x 8 pan 1/2 cup AP unbleached flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cup coarsely chopped walnuts (6 ounces) 2 cups chopped dates, lightly packed (12 ounces) 2 large eggs 1/2 cup granulated sugar 1/2 teaspoon pure vanilla extract 1/2 cup confectioners' sugar, for coating Preheat a conventional oven to 350° Fahrenheit. Line an 8 x 8-inch baking pan with foil and brush it with softened butter. In a medium-size bowl using a wire whisk, stir together the flour, baking soda, salt, walnuts, and dates. Set aside. Using an electric mixer on medium speed, combine the eggs, sugar, and vanilla just until smooth, about 1 minute. Add the flour mixture and beat on low speed until thoroughly blended, about 30 seconds. Using a wooden spoon or rubber spatula, stir the mixture, scraping down to the bottom of the bowl, to be sure it is evenly mixed. Pour into the prepared baking pan and smooth the top with a rubber spatula. Bake in the preheated oven about 30 to 35 minutes, reversing the baking pan halfway through the baking time. The squares are done when the top is nicely browned. Remove the pan from the oven and set on a wire rack to cool completely. When cool, cut into 16 squares. Put the confectioners’ sugar on a piece of wax paper and coat the squares on all sides with it. Store the coated squares in an airtight container with wax paper between the layers for up to 1 week. Enjoy! Eileen

Having had an Armenian father, we made lots of things with dried fruits and nuts. Here is a recipe from my book Chewy Cookies that we have made for years in our family. They are chewy from the dates and crunchy from the walnuts. There's very little "cake" part, just enough to hold the bars together. They aren't sweet. Sprinkle them with confectioners' sugar. They are delicious: Chewy Date Walnut Squares - Makes an 8 x 8 pan 1/2 cup AP unbleached flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cup coarsely chopped walnuts (6 ounces) 2 cups chopped dates, lightly packed (12 ounces) 2 large eggs 1/2 cup granulated sugar 1/2 teaspoon pure vanilla extract 1/2 cup confectioners' sugar, for coating Preheat a conventional oven to 350° Fahrenheit. Line an 8 x 8-inch baking pan with foil and brush it with softened butter. In a medium-size bowl using a wire whisk, stir together the flour, baking soda, salt, walnuts, and dates. Set aside. Using an electric mixer on medium speed, combine the eggs, sugar, and vanilla just until smooth, about 1 minute. Add the flour mixture and beat on low speed until thoroughly blended, about 30 seconds. Using a wooden spoon or rubber spatula, stir the mixture, scraping down to the bottom of the bowl, to be sure it is evenly mixed. Pour into the prepared baking pan and smooth the top with a rubber spatula. Bake in the preheated oven about 30 to 35 minutes, reversing the baking pan halfway through the baking time. The squares are done when the top is nicely browned. Remove the pan from the oven and set on a wire rack to cool completely. When cool, cut into 16 squares. Put the confectioners’ sugar on a piece of wax paper and coat the squares on all sides with it. Store the coated squares in an airtight container with wax paper between the layers for up to 1 week. Enjoy! Eileen

I heard a piece on NPR late this afternoon. It was an interview with Frank, the son of Harry Olivieri. He explained how his father and uncle had started with a hotdog cart in the Italian market and after several years they got tired of eating hot dogs all the time. Harry went down the street to get some steak and a loaf of Italian bread, brought it back to the stand, grilled the steak and they had sandwiches. One of the customers asked what they were eating and why, and they answered that they were tired of eating hot dogs. The customer said, "So are we." So they started selling steak sandwiches. Harry wouldn't let anyone put cheese on the grill, because a lot of their immigrants who came to this country were kosher and wouldn't eat meat and cheese together. So when Harry was on vacation, Frank put a pot on the grill, put some chez whiz in it to melt it, and that's when Pat's started making cheesesteaks. HOWEVER, no mention was made as to whether or not Pat's was the first one to add cheese, or if Geno's started first, using provolone. FWIW. Eileen You can find the audio of the interview here.

Don't know if the cake will be refrigerated or not, but this is very easy and has a good peanut flavor, with a lot of body: Peanut Butter Mousse - Makes about 4 cups 1-1/2 cups chilled heavy cream 1/4 cup confectioners’ sugar (powdered sugar) 1 cup creamy peanut butter (not the natural kind) Using an electric mixer beat the cream on high speed until it is thick and holds a peak when you take the beater out. Beat in the powdered sugar, being sure it is entirely mixed in. Put the peanut butter in a medium sized bowl and stir in about 1/3 of the whipped cream, then fold the peanut butter-cream mixture into the remaining whipped cream. Eileen