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Amy Eber

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  1. Thanks for the tips. Next time I will be sure to dissolve the sugar before it boils and I will add a little water. Getting the mixture back together was tricky - and I have the burn marks to prove it. I tried Brandini toffee at the Palm Desert, Ca. flea market and loved it - not too hard and not too soft. I was hoping to figure out their recipe then heard the two teenagers who founded the company were on Martha Stewart. I use their recipe which is posted on her website. quote=pastrygirl,Jul 8 2009, 12:58 PM] Is that your usual recipe? 1-1/2 cups of sugar is only about 10-1/2 ounces, so having more butter than sugar could make things tricky. I don't have a recipe handy, but I think mine uses much more sugar than butter, 2:1 or 3:1. More butter is usually better, but I think there is a maximum amount the sugar can soak up. ←
  2. I made toffee yesterday and had some problems I have not had before. I used 12 ounces of butter, a dash of salt and 1 1/2 cups of sugar. I always cook it over low heat in a non-stick pan, stirring almost constantly. The mixture usually seperates at about 270 degrees then pulls together, with stirring, at the desired 305 degrees. I could not get it to emulsify this time when it reached 305 until I furiously whisked it for almost 20 more minutes and brought it to 315+ degrees. It tastes a little more cooked than I like. It was a humid, cool day here in Zurich, Switzerland but nothing extreme so I doubt it was the weather. I stirred the mixture constantly throughout the cooking period and kept the heat on low. Any suggestions of what went wrong this time? I was barely able to save it. Thanks.
  3. Odense website has a lot of recipes. http://www.odense.com/
  4. I bake them all of the time but have never used a ceramic pan. Do they bake the same or must you adjust temperature and time? I have my grandmother's recipe and some other older recipes I am working on. Bakeries here in Zurich sell both yeast and non-yeast versions although I always make the non-yeast. During holidays, some bakeries sell flamboyantly decorated ones. They are covered in brightly-colored candies and candied flowers. Hi Amy, I am a great fan of Kugelhopfs (various spellings) and have three ceramic molds from Alsace. The books I have call it a Viennese specialty although the Germans and Alsacians claim it as well. Rick Rodgers, in Kaffeehaus, says the design goes back to Roman times. More commonly you hear that the shape represents a Turkish turban and eating sybolizes eating the enemy (they were defeated by the Austrians in the mid 17th century). I'll bet there aren't many Austrians or Alsacians that think of that as they have their cake and coffee. Make one, you'll love it with coffee and butter. Especially during a Swiss winter! Good luck, Woods in sunny Florida. ←
  5. Too late for Mardi Gras but here is the recipe I use. Easy, easy.... I have used it for a beginning cooking/baking class I teach. PEANUT BUTTER CHIFFON PIE Preheat 350° CRUST (May use store-purchased 8 inch graham crust.) 1 1/2 to 2 cups graham cracker crumbs 1/2 to 1 stick melted butter 1/4 cup smooth peanut butter 1/4 to 1/2 cup confectioners' sugar Combine ingredients and press into an 8 inch pie plate.Bake for 5 to 10 minutes. Remove from oven and cool before filling. FILLING 8 oz cream cheese, room temperature 1 cup confectioners’ sugar 1 cup smooth peanut butter 2 tablespoons milk or heavy cream 1 1/2 cups heavy cream Beat cream cheese and confectioners' sugar until light. Add peanut butter and 2 tablespoons milk or heavy cream. Beat heavy cream until stiff and fold in. Spoon into shell and chill at least 1 hour. TOPPING 1 to 1 1/2 cups semisweet chocolate 1 tablespoon butter or heavy cream 1/2 to 1 cup roasted peanuts, chopped Melt chocolate over double boiler or in microwave. Add more butter or cream if too thick. Using a fork, pastry bag with small tip or ZipLoc bag with corner snipped, drizzle chocolate over the pie and sprinkle with peanuts. Put back in fridge to set chocolate. Serves 6 to 8 Amy Eber 2007
  6. One of my most prized possessions is a copper Kugelhopf pan my Bavarian grandmother brought on the ship to America with her when she and my Swiss grandfathEr immigrated. One of my most vivid childhood memories is the smell of Kugelhopf (as she called it) and coffee that welcomed us on every visit to their home in Scranton, Pennsylvania. I brought it with me when I moved to Zurich, Switzerland last year and have not thought too much about it since our arrival other than when I pass the bakeries and see a childhood favorite in the window. My interest in all things Kugelhopf/Gugelhupf/Bundt-related was ignited last month when our nearly blind, elderly, Swiss neighbor's health began rapidly failing and her family had no choice but to move her into an old age home. As the family began clearing out almost a century of possession, I rescued an old Swiss copper Gugelhupf pan (as the Swiss family called it) destined for the trash. I lovingly cleaned it and hung it on the wall alongside my Grandmother's pan. I have now begun a passionate research project trying to learn all I can about this beloved cake, both in Europe and America. Recipes, traditions, family stories, explanations of pan shapes and great books are all of interest. I teach cooking and baking classes and always think it is interesting for students to give them a sense of the history and origin of food. I would really love to hear from anyone who has a beloved recipe or insight. Thanks. Amy
  7. I love their publications but be careful when ordering from them. I ordered this last year by phone. My order arrived but, a few months later, a different cookbook was shipped to me. When I called to say I did not order it and should not have to either pay for it or pay postage and take a trip to the post office to return it, they told me I was oblbigated to. I was told that by ordering, I was agreeing to automatically receive future publications. They never sadi a word about this when I placed my order. A real mess to sort out. I posted something about this and was shocked at how many other people had the same problem
  8. Break up 1 pound of almond paste and put into mixing bowl. Turn on mixer to chop it up a bit more then add 3 ounces corn syrup and flavoring (no water). When combined, turn off mixer and add 1/2 pound of confectioner's sugar. Mix until roughly combined. Pour another 1/2 pound of conf. sugar onto the counter, dump the almond paste mixture on top and knead together using a pastry scraper. When completely combined, add more corn syrup if too dry and more conf. sugar if too sticky.
  9. I baked prfessionally in the US and we did weigh everything but I am looking to convert small scale US recipes since I teach and now live in Switzerland but also want to convert back for my teaching jobs in the US. Have you tried thsi calculator with any success?
  10. Does anyone have experience converting European baking recipe measurements to American or American to European? Do European bakers actually weigh out dry ingredients for such things as cakes and cookies and how does that convert to cups, teaspoons and tablespoons? I have seen several conversion charts but there is quite a disparity amoung them. Thanks.
  11. Thank you, thank you!! I think perhaps these items were not in the baking aisles so I did not see them. A French blog I was reading mentioned the writer found one of the items in the salt section, which was completely seperate from the baking section in my stores. I really appreciate everyone's help.
  12. I just found this on baking in France. Still do not know if they are sold in Switzerland and under what name. Baking Powder Europeans buy baking powder is small sachets, where it's called levure chimique. The main difference is it's 'single-acting', which means it starts working right away when mixed with wet ingredients so get whatever you're baking right into the oven. Most American brands are 'double-acting', and contain aluminum, so I bring back Rumford brand, which you can buy here at the Grand Epicerie of the Bon Marché. Baking Soda Baking soda isn't widely used by Europeans for baking, since it's a rather old-fashioned leavening agent, and most Americans use it for Gingerbreads, Devil's Food Cake, and Chocolate Chip Cookies (did you know that baking soda helps things brown?) It used to be that you had to ask the pharmacist. Yet nowadays most supermarkets do carry baking soda, near the salt. I buy it at Indian markets as well.
  13. German in Zurich. It is not a matter of my not understanding a translation, there was nothing what-so-ever in any of the baking sections. I sort of recall someone telling me a few years ago they could not buy baking powder and the baking soda (sodium bicarbonate) was sold under a comletely different name at pharmacies.
  14. I will be moving to Switzerland so did a walk-through of several grocery stores while there last week. I did not see baking soda or baking powder on the shelves. I believe baking soda is sold under a different name. Can anyone advise me? Should I buy them in the states every time I am here and bring back a supply? Thanks for any help.
  15. Thanks for the Rosti tips. I will be moving to Zurich in a few months because of my husband's job. I am a chef instructor at Williams-Sonoma as well as a culinary school in New Jersey. I also do some catering. Any tips for me in my job search? It has been frustrating so far. Work papers should not be a problem as my husband will likely get a resident's permit so I can piggyback off of that. Thanks so much for any advice. Amy
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