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Chezkaren

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Posts posted by Chezkaren

    Beer Cooler

    in Beer

    Posted

    I was just shopping in Tuesday Morning and ran across a "Beer Cooler". It is similar to a beer "huggie" except that it is filled with whatever the liquid that is in ice packs. You put it in the freezer and it keeps your beer cold. It also says that it will chill a beer in 5 minutes ... just in case you don't have any cold ones ... and that it lasts for hours.

    Has anyone ever seen these and, if so, how do they work? Of course, I bought 2 of them to try myself but, alas, I'm still at work.

    Danish recipes?

    in Pastry & Baking

    Posted

    My danish dough recipe makes an insane amount -- 13 blocks -- so if you can find a good dough recipe and are just looking for filling ideas, here's what I do.

    I make both cinnamon rolls and cherry danish out of the danish dough. Both get rolled to the desired thickness (rolls = #8 on sheeter; cherry = #6 on sheeter). They get brushed with melted butter and sprinkled with a cinnamon mixture (12 pounds brown sugar, 6 pounds granulated sugar, and 1 pound cinnamon) rolled, cut (3 1/2 oz for rolls and 3 oz for cherry) and the ends tucked. They then get sprayed with an equal portion of eggs and half'nhalf.

    The rolls are proofed, baked and then hot from the oven glazed with an apricot glaze and drizzled with a powdered sugar fondant. The cherry danish are proofed, once proofed the center is spread apart and filled with a black scoop of cherry pie filling, and baked. These are also glazed with an apricot glaze but not drizzled with the ps fondant.

    I also use danish dough to make apricot pecan rings. These are rolled to about 18"H x 45"W rolled to #8 thickness on sheeter. Two-thirds (width wise) is spread with an apricot preserve and toasted chopped pecans, fold the 2/3 onto each other and follow with the un-spreaded portion. These are cut into approximately 3/4 to 1"strips, braided with 3 strips, and made into a ring. Proof and bake. Immediately out of oven, glaze with an apricot glaze and drizzle with ps fondant. You can also make these in smaller versions with using only one strip -- just roll the strip into a twist.

    Sorry if the above provides more confusion than it helps.

    Karen

    Australian "sticky"?

    in Australia & New Zealand: Cooking & Baking

    Posted

    I was at the bookstore a couple of weeks ago and picked up a copy of delicious -- very nice magazine by the way. Anyway, amongst the numerous questions that arose in the course of my reading, the one that stuck in my brain was this from an article on matching food with wine:

    "A sweet, rich creme brulee, however, is perfect with an Australian "sticky".

    Can someone please explain what exactly an Australian "sticky" is? I'm perplexed!

    Thanks.

    Karen

    Raspberry Dessert Wine

    in Wine

    Posted

    Well...I tried searching this site but didn't have any luck and am hoping someone out there can help. I'm starting my holiday liquour making this weekend and one of the things I'd like to try this year is a raspberry dessert wine.

    Does anyone have any tried and true recipes/hints or resources of where to look?

    Thanks. Karen

    Chocolate cake with mayonnaise

    in Pastry & Baking

    Posted

    Try it! It is wonderful...you won't even taste the mayonnaise. In fact, whenever I make it -- usually for birthdays -- I don't even tell anyone it has mayonnaise in it until AFTER they rave! A good fluffy chocolate frosting works great with it, too. Three layers of good old-fashioned chocolate cake. yummy.

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