baroness
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Posts posted by baroness
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GR, have you TRIED any of the "new stuff"?
The organic loose teas and the gooseberry jam are fine.
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Do you plan on injecting the pudding into the "cookies" as one does with doughnut balls or little cream puffs?
in my head, where everything works perfectly, i bake the cookies put some pudding on them then mold that cookie around the pudding into a ball.
The high moisture content of pudding would likely cause the cookie to fail/leak quite quickly
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The house smelled fabulous yesterday, due to THIS recipe for Butter Chicken made in a slow cooker. I made a few substitutions (ground chiles in place of chili powder; thick yogurt for sour cream) and used only about 40% of the chicken. The extra sauce will be frozen to use with potatoes/peas/cauliflower, shrimp, perhaps tofu.
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I have used granular lecithin in bread recipes.
A quick search of the King Arthur Flour site yields 17 recipes with lecithin.
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Would you please share details on the chicken? The cherry one in particular!
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The potato starch and thorough kneading will yield a fine crumb/texture.
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I leave my SAF yeast in the packaging, roll down the top and secure it with a binder clip. I keep a petite former jelly jar of yeast in the refrigerator, and restock from the freezer as needed.
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A few ideas in no particular order. Vary the font. Do the small stuff in a much simpler easier to read font. The box top would be more interesting if it extended less or more than exactly halfway down the height of the whole assembly.
The C and the M of your font are particularly difficult to read. Couldn't you find a similarly fancy typeface without the cluttered look?
Ditto, other than I have legibility issues with the M and L.
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Have you tried Kerekes?
800-525-5556
They are in Brooklyn.
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That typeface is eye-catching, but difficult to read in ALL CAPITAL LETTERS!
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Pecan: peh-KAHN
I'll take mine roasted with a touch of salt!
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I need not-sweet treats. Other than cheese straws in variations (w spice, w diff cheeses, w herbs), I'm drawing a blank.
Breadsticks
Seasoned nuts
Flatbreads
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Meringue cookies with crushed candy canes and/or mini chocolate chips.
Traditional white cake (perhaps with a lemon curd or raspberry filling) with 7-minute frosting and coconut.
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Re: the plastic bowl on the Electrolux. Wouldn't that absorb fat from the previously mixed cream/batters/etc. and negatively impact your egg whites? I've always heard (and perhaps its an old wives tale, but still, I've always heard) that egg white must be whipped in scrupulously cleaned metal bowls, or they won't whip up properly or hold after they're whipped. And, again "I've always heard...." that plastic could never be cleaned well enough, since the surface is porous, to ensure all the residual fat molecules were gone.
I had this exact problem with a plastic-bowled Krups mixer. No matter what I tried, I couldn't make meringues!
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The kitchn blog had a recent round-up of gift-worthy recipes - Click HERE! - including Ina Garten's Chipotle & Rosemary Spiced Nuts.
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My DH is insisting that we put in a new propane furnace and hot water heater. OK. I said. I want a gas stove and oven. OK. He said. It's a done deal for the spring. But it could count as a Christmas gift.
If you can, look at the tankless water heaters - for people on propane tanks, they save a tremendous amount of money, not reheating the same water over and over. Three friends who live up at Mammoth Mtn, where the propane costs are significantly higher than here, put in the tankless heaters not long after I did mine (and raved about) and noted impressive savings. One is a caterer so uses a lot of hot water all year long and estimates she cut her propane use by 1/3, which is a fair amount of money.
I haven't had my tankless (natural gas here) water heater long enough to see how much I may be saving.
However, there is great joy in NEVER running out of hot water!
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Panforte
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The King Arthur Flour blog had a recent feature on using a microwave oven to preserve the green color when drying herbs.
Click here to read it.
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HERE is some info on Chicken Dinner candy bars. Those Chicken Trucks may have inspired the Weinermobile!
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Here's what I have so far:
Standing rib roast
Yorkshire pudding (it's a maybe - requires coordination and deft mental acuity)
Broccoli soup
Mac & cheese
Egg nog
Tiramisu
Apple pie
The latter group will be made ahead of time, though I'm not 100% sure that the MC mac & cheese will hold up well to warming. If anybody can offer suggestions as to what temperature it should be held at for pre-tabling, 'twould be much appreciated.
The former group will be cooked the day of, but I don't really see an issue here, if I can make the assumption that a ~6 lb roast cooked at 175 F will render at least a few easily-accessible tablespoons of fat for the Yorkshire pudding.
What I want is at least either a potato-, vegetable-, or legume-based dish, and preferably two, that can stand up to warming for 2-3 hours.
EDIT: On second thought, I think I might do the broccoli soup ahead of time and get it hot on the range.
The broccoli soup is MUCH better when made fresh - don't reheat it!
Overall, the menu seems very rich and dairy-heavy.
What about adding a salad with assertive greens and a touch of citrus?
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Funny about candy corn. It's what I always buy to give out to the little ones.
And that's because I can't stand it. Everything else I buy, I wind up eating myself before Halloween.
And then just have to go buy more.
But candy corn does the trick.
I find candy corn too sweet and one-dimensional.
But, mixed with lots of salty roasted peanuts, candy corn is dangerous!
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HERE is a list of festivals celebrating corn, rhubarb, sauerkraut, kolachy, wild rice, and countless others.
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THIS New Yorker gets mangoes similar to the ones Prawncrackers describes; "Champagne" or other brands of ataulfo mangoes
appear in the spring for a few months and are fabulous. As stated, they wouldn't work with the splitter or corkscrew - they are far too delicate of flesh and the pit too small and thin.The next time I get a Tommy Atkins mango, I'll try the corkscrew trick...but ataulfos have somewhat spoiled me on other types!
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Though Oikos is decent (for store-bought), I like Fage better.
I did NOT like the Yoplait 'Greek" style at all.
Filled Cookie Recipe
in Pastry & Baking
Posted
Or, pipe the filling into the pre-rolled, cooled lace cookie - when the cookies are hot enough to shape, they might melt the chocolate!
If you REALLY want pudding, what about a stove-top cookie such as Rice Krispie Treats for the shell? They are both sturdy and malleable.