Jump to content

Joni

participating member
 View Profile  See their activity

  • Posts

    220

  • Joined

  • Last visited

 Content Type 

Posts posted by Joni

    Red Velvet Cake

    in Pastry & Baking

    Posted

    Thanks for your help everyone.. Brought it to Easter.. It turned out really well.. I made a coconut cake too that was outrageous.  But this cake looked really pretty.. I am glad i only used two cakes and left the third cake out..

    gallery_15057_181_325993.jpg

    Daniel..looks gorgeous..per the other thread...what coconut cake recipe did you use ?

    Homemade Marshmallows: Recipes & Tips (Part 1)

    in Pastry & Baking

    Posted

    Yes, I make rice crispy treats with Neils marshmellow recipe regularly for the kids at work, it works great. Don't forget to add the butter as the recipe on the Rice Crispy box does.

    I made some for Easter in the shape of carrots dyed orange and dipped the leaf area in green tinted white chocolate....and put them on sticks.

    Wendy...did you pipe them? Pictures please!!

    The Zen of Wrapping Caramels

    in Pastry & Baking

    Posted

    The soft caramel recipe is absolutely delicious..and my friend, the caramel expert, says these are the best she has ever had. Now...I would like to make them as "party favors" (for about 60 people) for an event...how would you wrap them individually to make them appealing...in saran wrap?? Then put them in some bags with a ribbon? Or just cut them into squares and put them into small boxes?

    Homemade Marshmallows: Recipes & Tips (Part 1)

    in Pastry & Baking

    Posted

    Very nice Gary! You did a great job! I bet your co-workers were impressed!

    Last night I did up bags of 4 in cinnamon and vanilla (separately of course), tied them up with raffia and put them in a basket to sell at the coffee shop I bake for. The owner has priced them at $3.95/bag for the "cinnamon hearts" and $3.25 for vanilla and they are selling. (that's in Canadian dollars) It seems like a lot of money to me but what the heck?! If they keep selling well I'm going to make Creme de Menthe ones for St. Patricks day. Mmmmmm...

    How much creme de menthe do you think you need to add...I made some chambord..put about 2-3 TBLS in...could not taste it.

    Thanks.

    Homemade Marshmallows: Recipes & Tips (Part 1)

    in Pastry & Baking

    Posted

    I made chocolate and Frangelico 'mallows according to the chocolate variation listed above, and just replaced the water with the Frangelico.  Worked very nicely.  I might try it again with Kahlua.

    replaced the water -- do you mean the water that you dissolve the gelatin in or the chocolate? Or the water in the sugar, syrup mix?? Thanks!

    Homemade Marshmallows: Recipes & Tips (Part 1)

    in Pastry & Baking

    Posted

    Re: swirling the colors...has anyone put the red food coloring right on top and then swirl them or how do you do this?

    I did exactly that. Put a few drops of food coloring and swirl with a toothpick as you are putting the marshmallows into the sheet pan. For an extra effect, I added coloring to the starch/sugar mixture. It made the swirls a little bit softer and filled in any swirls that I didn't really like.

    Amy..so you put a little bit of the marshmallow into the pan, add some food coloring, put more on top? Or put the food coloring into the bowl and swirl? Sorry, am not quite understanding! Also read that Martha Stewart has it in her Dec magazine, but someone on Chowhound or somewhere said it was impossible todo..

    The Pecan Pie Topic

    in Pastry & Baking

    Posted

    Happy Thanksgiving to all!

    I did the "what is the best pecan pie in the world" thing last year too... little by little, I have been working to replace my mother's 50's-ish holiday standards with new and improved versions-- first thing to go was the marshmallow sweet potato thing, then the string bean casserole.... you all probably know the drill, and have followed the same path as you have... assumed the cooking responsibilities.

    Anyway- the rest of the famaily has been most stubborn about 2 things- her stuffing (lets not even discuss that one) and the back of the karo label pecan pie-

    which I always founds cloying, but lacking in texture or taste. Well I won them all over with this: I really do believe it is the PERFECT pecan pie:

    We happen to keep kosher, and I substitute Earth Balance margarine (no trans fats) for the butter with no dire loss of flavor

    http://www.cooksillustrated.com/article.as...icleid=571#1354

    Elise.,..you don't happen to have the ingredients....this is a payperview site...is it made with corn or lyle syrup?

    • Like 1

    Holy Coconut, Batman!

    in Pastry & Baking

    Posted

    I'd be watching out for extra-special blessings in the next few days if I were you. :rolleyes: Hoping that some of those will rub off on me from association with you, Oh Blessed One!

    okay...what is the secret of getting them all the same size!!??? Just gorgeous macaroons!

    Lemon Bars -- best recipe

    in Pastry & Baking

    Posted

    This is the Alice Medrich recipe I pulled from Food TV....I think you all might be thinking of another one perhaps?3

    /4 cup sifted all purpose flour (3 ounces)

    1/4 cup yellow cornmeal

    Pinch of salt

    1/8 teaspoon baking soda

    2 tablespoons unsalted butter, at room temperature

    1 cup sugar, divided

    1 egg yolk

    1 tablespoon nonfat yogurt

    1/4 teaspoon vanilla

    2 eggs

    1 egg white

    1/2 cup strained fresh lemon juice

    Grated zest of 1 large lemon

    1/4 cup all purpose flour

    Powdered sugar from dusting

    Position rack in lower third of oven and Preheat oven to 350 degrees. Spray a 13 by 9 inch pan lightly with vegetable oil spray.

    Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.

    Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes.

    Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.

×
×
  • Create New...