• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Suvir Saran

Individual/Mini Cheesecakes

129 posts in this topic

I'm bumping this topic because I'm making 100 mini cheesecakes for a fundraiser this weekend. I am going to use a 2" cone silicone mold for the shape (like what bripastryguy suggests). My concern is that cheesecake batter puffs and falls often times. Does anyone have a recipe that is more stable, or suggestions for preventing this problem? I like Craig Claiborne's recipe typically but I've never used it for minis. I don't want to give them nuggets because of a fallen cake.

Thanks


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

For our niece's wedding I also did 65 individual cheesecakes so I contacted bripastryguy for tips. I didn't have a silicone mold or the money to get one so I used waterchestnut cans with the top and bottom taken out. Not 65, only 12 and made one batch a night and froze them. They were about 3-1/4". A couple of his tips were to not make them thicker than 1-1/2" thick and to bake them at about 275F. This temperature worked great, even for the larger "wedding" cake. They didn't rise or puff or crack. I used a sheet pan of water on the lower shelf.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites
I'm bumping this topic because I'm making 100 mini cheesecakes for a fundraiser this weekend.  I am going to use a 2" cone silicone mold for the shape (like what bripastryguy suggests).  My concern is that cheesecake batter puffs and falls often times.  Does anyone have a recipe that is more stable, or suggestions for preventing this problem?  I like Craig Claiborne's recipe typically but I've never used it for minis.  I don't want to give them nuggets because of a fallen cake.

Thanks

cheesecake puffs and falls usually because it is overbaked (it is the eggs that cause it to souffle). the idea is to pull them out of the oven when they still jiggle in the middle slightly (like a creme brulee). as a cheesecake is merely a baked custard, it will continue to set up out of the oven. this is harder when you're baking something so small. because it is in a silicone mold, you might be able to bake them in a water bath. but they definitely need to be frozen to unmold from the pan.

good luck!

Share this post


Link to post
Share on other sites

yep, it's totally overbaking! I usually pull my cheesecake when I start to see that halo forming and there's a little jiggly action. There was one theory shooting around that cheesecake also rises and falls because of overbeating, which is easy to do b/c you're usually trying really hard to get the lumps out. good planning in the order of your ingredients will help.

i use the cooks illustrated cheesecake recipe. I love it; however, I also like the one on the philly box...it's only like 3-4 ingredients and it's pretty darned good.

when i'm cutting a full sheet, I usually try to work really fast and I can get it done before the edges start to thaw, but on hot days, I cut the whole bugger in half and work on half at a time. a little rosette of whipped cream does absolute wonders for redirecting your eye away from any slightly marred edges, and yes, I plop them into little paper cups...makes them easier to handle at parties and such.

Oh, and one more thing, a very thin cheap knife seems to work the best. I got my cheesecake cutter at goodwill for 99cents.


Edited by sugarseattle (log)

Stephanie Crocker

Sugar Bakery + Cafe

Share this post


Link to post
Share on other sites

The jiggle test works except when you're out walking your dogs and don't get back in time for jiggling duty! Batch one will be slightly overcooked, but they're still edible. I'll watch more closely on batch two in the morning. Thanks for the advice everyone.


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
The jiggle test works except when you're out walking your dogs and don't get back in time for jiggling duty!  Batch one will be slightly overcooked, but they're still edible.  I'll watch more closely on batch two in the morning.  Thanks for the advice everyone.

If you had a good idea of how long it takes you could always set your oven to turn off and just leave them in the oven to cool and set.


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Here's what I learned from you all - I've always overbaked my cheesecakes. SugarSeattle - I owe you big! I pulled with just a hint of jiggle. These were a huge success. I made them for our local women's fiber art guild - passionfruit cheese cake, sprayed with white chocolate, tinted with Chef Rubber Aztec Orange. Thanks everyone for the help.

gallery_41282_4652_3150.jpg

gallery_41282_4652_11671.jpg

1 person likes this

Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

Wow, Rob, those are so cool.

Maybe it's just the picture but stick in a little stem* on top and spray them green with a soft red blush and you could make pears.

*A clove would work or a chocolate stem & leaf would rock.

Share this post


Link to post
Share on other sites

Now that I've invested in a sprayer that I can't use for anything but food I'll have to start playing more. eGullet will be seeing quite a bit of sprayed foods from me in the upcoming year :)


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

rob, i have to say those cheesecakes are some of the most elegant desserts you've made so far! i admit, i'm a fan of clean, simple lines and that's what i love best about them.

great job! :cool:

Share this post


Link to post
Share on other sites

Beautiful! Did you have a crust?


Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Share this post


Link to post
Share on other sites

Thanks for the kind words. No, there was no crust. They were eaten about 45 minutes after being put on the table (it was a fundraiser fashion show), which is longer than I would have liked. So at that point, and when I scarfed a damaged one right after spraying, but after it was starting to soften on our work table, neither time was their a crust. I did two full coats to ensure equal color coverage, so it wasn't quite pickable, but not gooey, slushy either. Did any of that make sense?


Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites
Thanks for the kind words.  No, there was no crust.  They were eaten about 45 minutes after being put on the table (it was a fundraiser fashion show), which is longer than I would have liked.  So at that point, and when I scarfed a damaged one right after spraying, but after it was starting to soften on our work table, neither time was their a crust.  I did two full coats to ensure equal color coverage, so it wasn't quite pickable, but not gooey, slushy either.  Did any of that make sense?

Do you have a good source for a food sprayer?

Share this post


Link to post
Share on other sites

Depending on the type and volume of spraying you want to do, I think the Wagner sprayers are great. Inexpensive, easy to use and, as Rob's pictures show, very nice results. If you want something for fine airbrush-style work of course it's not the right tool but for putting a coat of chocolate on things they're fine. I've never been tempted to trade mine in for a $200 - $300 (or more) upgrade but I don't use it for spraying chocolate molds or detail work.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

Hi everyone,

I have been asked to make cheesecake cupcakes for a wedding in 6 months. I have made large cheesecakes in the past for jobs but not cupcakes. I have a few questions if anyone could answer:

1. The client wants liners, I know not to use foil liners, but would regular paper liners work without sticking to the cheesecake?

2. normally I would waterbath, should I waterbath for cupcake size? I have notice some articles and recipes they don't.

3. What would be a typical temperature and time? again I have only done big ones in large deck ovens.

4. this is more of I client preference, but any ideas for topping ex.. whipped cream, buttercream, ect.. something that can be presented on a tower.

any thoughts would be helpful.

Thanks in advance.

1 person likes this

Share this post


Link to post
Share on other sites

I have made mini cheesecakes in cupcake pans, the silicone ones work really well for this. I have never used liners, they pop out really easily from the silicone. (I'd recommend putting them in liners after baking, but, the product is wet, so, I'd recommend the foil liners.)

I have always wound up standing by the oven when I make these, to ensure they don't overcook. My recollection is that they took about 20 minutes in a convection oven at 300°F with an already-hot water bath. I don't really think you need the water bath. Traditional wisdom is that you'll get side browning without the bath, but, with silicone being such a good insulator I don't think that will occur if you choose the silicone route.

Can't say I have thought too much about toppings. Me personally, I'd top with fruit and glaze, like a fruit tart -work out some sort of pattern that looks like flowers or something. Or maybe, some sort of molded chocolate to perch on top. Or, fruit and chocolate. Nothing too sweet. Nothing that would get soggy, like a cookie. (I cannot imagine icing here...) If you bake a cheesecake with a (delicious) sour cream layer on top, you get a softer, pure white top to anchor things like fruit.

Share this post


Link to post
Share on other sites

You can bake cheesecake in cupcake pans, with paper liners in them; I'd bake them the way I do the individual ones in rings - at a low temp, like 225 or 250 a nd for a limited time (20-30 minutes, checking at the 20 minute mark). When I bake the individual rings, i don't use a waterbath (I'm using a convection oven and I turn the heat down to 225 and turn the pan a lot). It's easier to get them out of the pan if you bake in liners.

If you bake in cupcake pans, you can place those pans in a sheet pan of water to simulate a water bath if your recipe works better that way.

You could also bake a sheet of cheesecake and then cut the sheet into rings (or triangles, or what have you) that will fit your paper liners, and if you want a more secure footing, you can place the cut circles onto cookie bases. I bake off half-sheets (because I make cheesecake pops) and if I am feeling very self assured, I'll bake at 300 for 35 minutes having poured 6 pounds of batter into the pan (using a pan extender). It's 250 for a little bit longer if there's lots of "stuff" (like oreos, heath bar, other cookie types like Girl Scout Samoas) - I am also modifying the recipe to make a firmer, denser cheesecake that can withstand rolling.

Share this post


Link to post
Share on other sites

After speaking with the client recently, she inform me of no liners. Now I have to figure out a way to present the cheesecakes on a tower, I was thinking of gold boards but I don't think they make small enough ones. Does anyone know where I could find any?

Share this post


Link to post
Share on other sites

I've ordered small rounds and squares from Qualita Paper. The minimums may be too much for you (I think it's says 1000, but I honestly don't think I had to order that many -- but it's been years.) I think they make them from 1 1/2" and up.

Share this post


Link to post
Share on other sites

No, no. Don't make round and cut square . . . too much waste. You can make cheesecakes in a square pan and then cut bites or bars the size you want. Check out my caramel cheesecake squares in the eGRA.

 

Hi, I'm bringing this up because I'd like to make a NY style cheese cake and cut into bite size. I have guests over for dinner on Saturday and Sunday so, I could do this in advance and have part of the dessert ready for both dinners.

 

I'm not a cheesecake expert, 10 years have passed since I made one...I'd like to go with something simple, I was thinking of the American Test Kitchen recipe which I found on line. It calls for a 9 inch pan. I have a Pyrex rectangular dish about 7x11 and then a bigger one. But I don't want to make a larger batch.

What if I cut the round cheesecake with cookie cutters? I knonw, a little bit of waste. I just realized my cookie cutters are not tall enough. I only have round rings appropriate for this.

And if I cook in the pyrex the sides are not straight anyway, so some waste is going to happen also there. I don't like the idea to portion the cake in slices and present it already cut.

Any difference in cooking temperatures and time if using glass?

 

Thanks

Share this post


Link to post
Share on other sites

Franci, do you mean the ATK recipe calls for a 9 inch diameter (round) pan, or a 9x9 square pan? If 9x9 then your 7x11 pan will only be slightly smaller area, and the cheesecake only slightly thicker. If they're specifying a 9 inch diameter pan, that only has an area of 63.5 square inches, compared to your small pan's 77 square inches. Your cheesecake will be 21% thinner. Will that be acceptable?

Sorry I'm coming up with fresh questions instead of answers. (And no, I don't know how to compensate for the differences.) :-)


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

Thank you Smithy, I was referring to the recipe calling for the 9 inch round pan.

I was thinking I also have 6 rings, 75 mm diameter (about 3 inches), maybe  bigger than I'd like,  and reading from this thread I got the idea that a big cake texture is better than the texture you could get from small cheese cakes if you are not careful...so, I'm not sure which way to go but the rings would be convenient.

With the same formula I could get about 9-10 rings. Could I make the filling and refrigerate  the unused portion, while the first batch is cooking and cooling? If I cover the sides of the rings with parchment strips, I don't have to freeze the cheese cakes and just cook and unmold, maybe 20 minutes for that diameter, just guessing.


Edited by Franci (log)

Share this post


Link to post
Share on other sites

So, I ended up using a 8x8 inch pan with removable bottom that I had. It's not very tall, so I ended up cutting the filling in half, and I'll cut up very small squares.

image.jpg

Problem is that I have an ancient chamber stove it just doesn't go to very low temperatures but keeps the heat for very long. I put the cake in at 400 f from my thermometer and turned off the heat...I'll check in half an hour (total 1 1/2 hours). I hope is going to work

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.