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What are you baking these days? Part XI [old]

buttertart Nov 11, 2010 02:32 PM

(Note: There's a newer "What are you baking these days?" thread started. If you have a question or comment about something below, please go ahead and post it. But if you want to add a new thing you're baking to the list, please find the newest thread from this list: http://www.chow.com/search?query=%22w... -- The Chowhound Team )

Hi all, since we've gone over 200 on part X, here's a new thread. I don't really think the old ones need to be locked, since if you have contributed to them they come up on your feed if someone posts something new, and comments on any former content are always welcome. The old Cookbook of the Month threads remain active and interesting - these might just as well too.
So anyway, what holiday or other delights are you baking these days? Getting into the hot and heavy baking season - let's have some fun. Family recipes to share? (I have some to post). Fruitcake, anybody? (I adore fruitcake). Things using seasonal produce??? Looking forward to it all.

  1. m
    maxie Nov 11, 2010 03:06 PM

    I'll be making Claudia Fleming's Guinness Stout Ginger Cake for a post-Thanksgiving gathering. I was thinking of pairing it with vanilla & ginger roasted pears and their juices. Having not tasted the cake before I'm unsure if that's a love connection. Does anyone who has tried it have any suggestions?

    7 Replies
    1. re: maxie
      roxlet Nov 12, 2010 05:17 AM

      I've made that, and it is one delicious cake!

      1. re: roxlet
        buttertart Nov 12, 2010 05:27 AM

        Believe kattyeyes is a devotée too.

      2. re: maxie
        Caitlin McGrath Nov 12, 2010 10:28 AM

        Your pears will be a great paring with the cake, maxie. I have served this cake with homemade pear-vanilla sorbet, and the flavors were very complementary. I suggest you make the cake a day in advance; it's good the day it's made, but better with a bit of age - the spices really come together. It stays moist for days.

        1. re: Caitlin McGrath
          maxie Nov 12, 2010 01:30 PM

          Thanks, Caitlin! Now I'm thinking tiny scoops of David Lebovitz's pear caramel ice cream may be the way to go. Good news about the aging -- it will play well into my planning.

          1. re: maxie
            Caitlin McGrath Nov 12, 2010 02:44 PM

            Oh my, pear caramel ice cream would be fabulous with the Guinness Stout Ginger Cake!

            1. re: Caitlin McGrath
              judyfoodie Dec 1, 2010 12:02 PM

              I've made the cake a few times and its yummy. Light and fluffy. I was just thinking it would be great with caramel ice cream. Pear caramel sounds even better! bon app!

              1. re: judyfoodie
                Caitlin McGrath Dec 2, 2010 08:43 AM

                That's funny, I don't think of Fleming's Guinness Stout Ginger Cake as light and fluffy at all; more like moist and a little dense, in a good way - the way I expect gingerbread to be.

      3. BabsW Nov 12, 2010 05:16 AM

        I still have leftover pumpkin puree, already sweetened and spiced, only about 1/2 cup, not enough for a pie or the gingerbread I just made, and I am trying to figure out what to do with it in the next day or so or else I'll have to freeze it.

        I was thinking about adding it to pancake batter or perhaps even making pumpkin souffles. Still not sure. I have a vague idea percolating about adding it to some pancake mix and eggs and making something I'd call a Pumpkin Puff in mini muffin pans. I'm also curious about a baked french toast stuffed with the puree. Hmm. Does anyone have great ideas for that little bit of leftover puree? The Yankee in me hates throwing stuff out.

        Also, I have to figure out which cookies I'll be baking this year. I have a few old standbys (thumbprint cookies, snowball cookies, gingersnap-type cookies and butter cookie), but I always enjoy trying out a few new recipes each year.

        For some reason I have three (count 'em, THREE) bags of cranberries in the freezer. I am planning on making a cranberry sauce or relish for Thanksgiving, but I am also leaning toward cranberry bread.

        Finally, I am hankering for a nice loaf of pumpernickel. I have a great recipe for it and might have to bake a loaf this weekend.

        1. roxlet Nov 12, 2010 05:23 AM

          I have a whole lotta birthday baking to do in the next couple of days. Today I am starting with a cheesecake, my standard from a 1945 Gourmet recipe. It is extremely elemental -- cream cheese, sour cream, beaten egg whites, vanilla, and it disappears. My son has requested a Red Velvet cake for his actual birthday, which is Sunday, and I am still dithering over recipes. The one in Rose's Heavenly Cakes bakes in either a heart shaped pan or in one 9" pan, so it seems quite small. Sunday I will have 20 people, so the cheesecake is the 2nd cake for Sunday, the Red Velvet being the requested one. But tomorrow night will be a surprise party with 7 of his closest friends, so I have to make a stealth cake for that party. Again, I'm still not sure what I will make, but I am thinking maybe a yellow cake this time since all we ever seem to have is chocolate. While my cheesecake is in the oven, I will peruse my cake books and try to come up with something that's not too interesting for some fairly un-adventurous boys..

          10 Replies
          1. re: roxlet
            buttertart Nov 12, 2010 05:32 AM

            Love cheesecake with beaten egg whites, the Japanese one is the apotheosis of the type.
            I've never made a red velvet but wouldn't the Rose's HC one be susceptible to doubling the recipe?
            A good friend (gt a gd jb...), also an unadventurous eater, insists on a yellow cake with chocolate frosting for her bday - but these are boys, wouldn't they like a devil's food or something along those lines?

            1. re: buttertart
              roxlet Nov 12, 2010 05:55 AM

              At least one of the boys doesn't like chocolate. I know, how is that even possible? So I'm trying to come up with a different solution...

              1. re: roxlet
                buttertart Nov 12, 2010 06:20 AM

                Poke cake? hahahaha

                1. re: buttertart
                  roxlet Nov 12, 2010 06:21 AM


            2. re: roxlet
              Caitlin McGrath Nov 12, 2010 10:34 AM

              roxlet, you might want to look up the thread "Mom-Mom's Red Velvet Cake and Buttercream Frosting" here on the HC board. People seem to really like that poster's recipe.

              1. re: Caitlin McGrath
                roxlet Nov 12, 2010 11:58 AM

                Thanks, will do.

              2. re: roxlet
                bdegregory Nov 12, 2010 12:15 PM

                @roxlet or @buttertart

                Mind posting a cheesecake recipe with beaten eggs whites? I've not tried this variety and am intrigued.

                Thanks in advance!

                1. re: bdegregory
                  roxlet Nov 13, 2010 05:18 AM

                  Here it is:

                  Elemental Cheesecake

                  FOR THE CRUST
                  • 18 pieces zwieback, crushed fine (about 1 cup) or (graham crackers)
                  • 3 tablespoons unsalted butter, cut into bits, and softened
                  • 1 1/2 tablespoons sugar (omit for graham crackers
                  FOR THE FILLING
                  • 1 cup plus 2 tablespoons sugar
                  • 2 pounds cream cheese, softened
                  • 2 tablespoons all-purpose flour
                  • A 1-inch length of vanilla bean, minced
                  • 3 large eggs, separated
                  • 1 cup sour cream
                  MAKE THE CRUST:
                  • In a bowl stir together the zwieback, the butter, and the sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan.
                  MAKE THE FILLING:
                  • In a large bowl with an electric mixer cream together the sugar and the cream cheese until the mixture is light and fluffy, add the flour, a pinch of salt, the vanilla bean, and the egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly.
                  • Pour the filling into the prepared pan and run a rubber spatula through the filling in a circle about 1 inch in from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350° F. oven for 1 hour, turn off the oven, and let the cake stand in the oven for 30 minutes. (The cake will be puffed but will sink as it cools.) Let the cake cool completely, or until it is set, in the pan on a rack. (For a slightly firmer consistency, let the cake cool completely and chill it, covered, overnight.)

                  1. re: roxlet
                    bdegregory Nov 13, 2010 08:29 AM

                    Thank you roxlet! I can't wait to try this. I even have a spare vanilla bean waiting to be used.

                    1. re: bdegregory
                      roxlet Nov 13, 2010 09:48 AM

                      Enjoy! It's a really great cheesecake!

              3. souschef Nov 12, 2010 07:00 AM

                This question is for Buttertart:
                I am planning to make Medrich's Chestnut Pound Cake again, but this time want to give it a bit more character. Using the optional walnuts certainly will help, but I was also thinking chocolate. As you know, I dislike cakes made with cocoa, so sifting cocoa with the flour is out. I was thinking of melting chocolate with the buttermilk, cooling it, and then using it as in the recipe. Alternately, I could always just finely chop the chocolate and mix it in when I mix the nuts. Or, I could grate the chocolate and mix it in. What would you do, O Wise One?

                13 Replies
                1. re: souschef
                  buttertart Nov 12, 2010 07:06 AM

                  My child (teasing), I would not put chocolate in this as you know, but if I were to, I would either grate or chop it (or use mini-chips MAYBE). I wouldn't mess with the liquid. How about déchets of marrons glacés i/o walnuts? You could use the Turkish ones in syrup. Must make this again.
                  The chestnut meringues are bery good too.

                  1. re: buttertart
                    Cynsa Nov 12, 2010 07:58 AM

                    a recipe for chestnut meringues, please?

                    1. re: Cynsa
                      buttertart Nov 12, 2010 08:07 AM

                      It's from Alice Medrich's Pure Dessert as is the poundcake. I'll look it up and post this weekend.

                      1. re: Cynsa
                        Caitlin McGrath Nov 12, 2010 11:02 AM

                        Chestnut-Walnut meringues, straight from the book: http://books.google.com/books?id=egZWQOa0PZQC&pg=PA70&lpg=PA70&dq=alice+medrich+pure+dessert+chestnut+meringues&source=bl&ots=uAek02Jsof&sig=gROTp47HC_U4IXwyr08YY__RQtw&hl=en&ei=VJrdTMqQH4fEsAPVkezOCg&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCQQ6AEwAg#v=onepage&q&f=false

                        And Chestnut Pound Cake: http://books.google.com/books?id=egZW...

                        P.S. If the second link doesn't open on the correct page, just click to page 71.

                        1. re: Caitlin McGrath
                          buttertart Nov 12, 2010 11:39 AM

                          Thank you Caitlin!!!

                          1. re: Caitlin McGrath
                            Cynsa Nov 13, 2010 05:13 AM

                            thank you, Caitlin ♥

                        2. re: buttertart
                          souschef Nov 13, 2010 02:53 AM

                          I bow to your infinite wisdom, O Wise One; I will leave out the chocolate. I have not yet started on the marrons, so don't yet have déchets.

                          In the absence of déchets de marrons I have figs in rum, so may try that.

                          Incidentally, there is one post in this thread with a very long link that screws up the entire thread when it is displayed on my iPhone. Any idea how this can be avoided?

                          1. re: souschef
                            buttertart Nov 13, 2010 06:46 AM

                            Ask on Site Talk? Which post?

                            1. re: buttertart
                              souschef Nov 13, 2010 08:40 AM

                              Caitlin's post above.

                            2. re: souschef
                              buttertart Nov 13, 2010 06:48 AM

                              Ah go on, you know you want to. How about Cognac and chocolate and déchets in it for a cake version of that bonne bouchée of which chef was it? (a bite of marron glacé, a bite of dark chocolate, and a sip of Cognac).

                              1. re: buttertart
                                souschef Nov 13, 2010 08:41 AM

                                Hey, that's a great idea. It was Roger Vergé (now retired) from Le Moulin de Mougins.

                                1. re: buttertart
                                  souschef Nov 13, 2010 08:39 PM

                                  Hey Buttertart, on checking my fridge for the figs in rum I found out that they are really in syrup. What I have in rum is chestnuts, so you can guess what's going to be baked come the morning.

                                  I find that the Medrich recipe is a bit too much for one bundt pan, but not enough for two, so I may increase the quantities by 50% and make two.

                                  1. re: souschef
                                    buttertart Nov 14, 2010 07:09 AM

                                    I made it in those 2 little ones I sort of showed in the apple cake photo, filled them nicely. Why not, go for it.

                          2. mnosyne Nov 12, 2010 07:39 AM

                            There are some marvelous recipes that just hit the net on the Olive Magazine (BBC) site, but alot of them call for double cream. I remember double cream from my time in London, but I have no idea what to substitute here in the US. Any suggestions?

                            2 Replies
                            1. re: mnosyne
                              Breadcrumbs Nov 17, 2010 05:39 AM

                              Hi mnosyne, double cream in England tends to have a butterfat content of 42 to 48% depending on the brand purchased. I live in Canada and am able to purchase Devon Cream (aka Clotted Cream) in some supermarkets and, British or Scottish shops. Depending on the brand, the fat content tends to be in the 45 - 48% range. This would be your best bet if you are able to find it. Good Luck!!

                              1. re: Breadcrumbs
                                mnosyne Nov 17, 2010 08:04 PM

                                Thanks, Breadcrumbs!

                            2. Vetter Nov 13, 2010 09:59 AM

                              I am making gluten free pizza. Before you scrunch up your face in horror, hear this -- my better half, the east coast gluten-eating transplant, says that it's completely delish and better than most of the gluten-y crust I can get in town. This week's experiment was gouda, sauteed apples and red onion, and prosciutto, with some fresh chopped rosemary tossed on the top when it came out of the oven. OMG.

                              I preheat the heck out of my pizza stone, and use this crust: http://ruhlman.com/2010/10/carol-blym...

                              1. roxlet Nov 13, 2010 12:10 PM

                                Just finished making the Birthday Cake from Nick Malgieri's Modern Baker. I used his ganache recipe, which is made with bittersweet chocolate, and it is out of this world. I used the bittersweet pound plus from Trader Joe's, which is terrific. My only beef with the recipe is that it calls for a 9 inch pan, which would make a very flat cake. I baked mine in 8" pans and it is perfect. On to Red Velvet next morning.

                                1. roxlet Nov 14, 2010 04:54 AM

                                  Mom Mom's Red Velvet Cake is in the oven. Searching for a good cream cheese frosting...

                                  4 Replies
                                  1. re: roxlet
                                    roxlet Nov 14, 2010 09:52 AM

                                    I wound up using a frosting recipe from Nancie McDermott's Southern Cakes book. It is the kind that incorporates a paste made from milk and flour cooked together into butter beaten with granulated sugar. Stir in vanilla and chopped pecans and shredded coconut. Man, is it delicious! I think the cake looks like it came out well too.

                                    1. re: roxlet
                                      buttertart Nov 15, 2010 11:07 AM

                                      I love that kind of frosting. Sounds great. And guess what - I have that book! Surprised?

                                      1. re: buttertart
                                        roxlet Nov 15, 2010 11:21 AM

                                        Surprised? Moi?

                                      2. re: roxlet
                                        Island Nov 21, 2010 07:27 AM

                                        Roxlet, you used that frosting on Red Velvet? Hmmm now that sounds like an RV worth trying!

                                    2. buttertart Nov 14, 2010 07:13 AM

                                      No-knead bread with 20% whole wheat flour, 1 1/2 recipes, baked uncovered in 2 cake pans at 425 with a pan of water in the oven for 45 mins. Came out very nicely, not as much ovenspring as at higher heat and covered (I'd cover it next time, couldn't be bothered last night), but as good as 90% of any other breads I've made. You do not have to go through all the folderol to make this recipe, it's very forgiving.

                                      1 Reply
                                      1. re: buttertart
                                        buttertart Nov 15, 2010 11:09 AM

                                        Miss Smarty-Pants buttertart, this should bake about 15 mins longer and really should be covered. The bread is good but not great.

                                      2. Cynsa Nov 14, 2010 08:10 AM

                                        This is the Prairie Apple Cake - for house guests this morning. It's sliced apples with golden raisins, lemon juice and brandy, melted butter, cake batter... topped with cinnamon and sugar.

                                        6 Replies
                                        1. re: Cynsa
                                          souschef Nov 14, 2010 08:22 AM

                                          Cynsa, it looks and sounds yummy, apart from the cinnamon (I don't like cinnamon).

                                          I made scones this morning, using the recipe I posted a while back. I substituted chestnut flour for part of the AP, this time using 1/4 chestnut (ratio per AM's chestnut pound cake) instead of the 1/2 I did before, as my SIL said they were too heavy when I did that. This time they were lighter, and I think I prefer them to the ones with all AP flour. I ate them with butter and home-made apple jelly.

                                          1. re: souschef
                                            Cynsa Nov 14, 2010 04:10 PM

                                            will you please link to your scone post?
                                            I'm now on my second batch of madeleines and I'm fostering a fondness for the easy spray silicone molds.

                                            1. re: Cynsa
                                              souschef Nov 14, 2010 04:59 PM

                                              Here you go ma'am:


                                              1. re: souschef
                                                Cynsa Nov 14, 2010 08:12 PM

                                                thank you, :^)
                                                and my house guests thank you, too.
                                                I am baking quick morning recipes...

                                                1. re: Cynsa
                                                  souschef Nov 14, 2010 08:16 PM

                                                  Let me know if you need a recipe for crêpes.

                                          2. re: Cynsa
                                            nomadchowwoman Nov 18, 2010 08:20 AM

                                            That looks great. Recipe from?

                                          3. chef chicklet Nov 14, 2010 09:05 AM

                                            Marble cake with white chocolate glaze
                                            pecan tassies and something else...can't decide what else.

                                            1 Reply
                                            1. re: chef chicklet
                                              chef chicklet Nov 15, 2010 02:03 PM

                                              As you can see I was impatient and put the glaze on too soon. It was actually very good and moist. Next time I'll wait for it to cool....:)

                                            2. BabsW Nov 15, 2010 08:56 AM

                                              I was craving a cheese danish and almond-filled croissants so I combined them and made a sort of almond & sweet cheese-filled pastries.

                                              They turned out pretty good, I have to say.

                                              1. Cynsa Nov 15, 2010 04:37 PM

                                                my fondant class today coincided with DH's birthday. here's my one layer chocolate cake from class with freehand script - I should practice with templates!

                                                9 Replies
                                                1. re: Cynsa
                                                  souschef Nov 16, 2010 02:07 AM

                                                  Very nice, Cynsa. Great script.

                                                  I tried making poured fondant once (from a book) but it did not work out. When you keep folding the syrup onto itself it is supposed to turn white at one point, but I'd didn't for me, and I didn't try it again. Any pointers?

                                                  I have no problem making rolled fondant.

                                                  1. re: souschef
                                                    buttertart Nov 16, 2010 04:53 AM

                                                    It's a very nice cake, Cynsa! My freehand piping looks like a maladroit 5 year old's.

                                                    1. re: souschef
                                                      chef chicklet Nov 16, 2010 03:12 PM

                                                      that looks great Cysna! My experience with the cake decorating class wasn't so successful. I did learn to pipe shells, and make some flowers. Wow getting the icing is harder than I thought. But we did eventually make some decent flowers. I was able to handwrite ok but yours looks so nice. Well then again your cake looks really nice! Our fnal cake ( it was a team effort) was ahem...... a little messy. Tasted good, but inconsistent with our work. I think I need to take the course again...

                                                      1. re: chef chicklet
                                                        Cynsa Nov 20, 2010 04:07 AM

                                                        the sugar flowers were fun - as novices we're slow and made one flower each - no production line and absolutely no quality control - we had great fun but our flowers would be rejects by pastry chef standards.
                                                        -sugar flowers of fondant; delicate stephanotis flowers and beautiful calla lilies:
                                                        Stephanotis: shape a thimble-sized piece of white fondant into a cone-shape or 'squat carrot' and snip vertical cuts for five petals at the wide end with tiny sharp scissors - flatten the petals with pointed tips for the star-shaped flower, inserting the pastry writing tip or a skewer 1/4" through the flower's center. Set aside to dry.
                                                        Calla Lily: add bright yellow food coloring paste to a small piece of fondant and roll a 1-1/2" piece on a towel to create texture for the stamen - of pencil-thickness. Roll white fondant to a workable 1/8" thinness and cut a teardrop shape. Place the yellow stamen at the wide end of the teardrop about 1/2" from the top edge, folding the wide edge of the teardrop in a collar around the stamen. With a small piece of dark green fondant, wrap and seal the stem end of the Calla Lily. Set aside to dry on a box, allowing the point to drape gracefully off the edge as it dries.

                                                        I'm lol - the teaching assistant paused and asked how I'd finish the writing after 'happy' because I'd obviously NOT planned the spacing : )

                                                        1. re: Cynsa
                                                          souschef Nov 20, 2010 06:02 AM

                                                          The Cake Bible has detailed instructions on how to make rolled fondant calla lillies. RLB claims that they are very easy to make. I haven't tried it, but doubt that it would be easy for me.

                                                          1. re: souschef
                                                            Cynsa Nov 20, 2010 06:33 PM

                                                            I know you could do this. : )

                                                            1. re: Cynsa
                                                              souschef Nov 21, 2010 06:49 AM

                                                              I doubt it. I'm good with glazes and stuff with symmetry, but anything to do with freehand forgetaboutit!

                                                              1. re: Cynsa
                                                                Island Nov 21, 2010 07:46 AM

                                                                Beautiful Cynsa!
                                                                I took 3 cake decorating classes at a local craft store, and loved it, especially making flowers. The instructor was great and she was surprisingly hard core strict. I learned a lot...like I needed more muscles if I'm ever going to perfect my basketweave. That was exhausting! :>)
                                                                Stopped short of the fondant class since I don't think I use it. Looks great, but don't like the taste. Does anyone?
                                                                Actually the recipes we used for the non fondant classes were shortening based, which was a turn off, but maybe that's typically of store bought decorated cakes? I haven't practiced my little skills much since then because I don't know any non shortening frosting recipes that are good for decorating. Any suggestions?

                                                            2. re: Cynsa
                                                              chef chicklet Nov 20, 2010 02:36 PM

                                                              Oh thank you! See it's these little tips on how to form the petals, flowers or whatever that make the difference to those of us that are clueless. I wanted to learn so badly, but I think our teacher had to keep the class moving so there wasn't any time for indvidual help or to answer questions. She whipped them up so fast our heads were spinning. I thought it was due to my age, ahem, but my sons finacee who is 23 was also having difficulty catching on so she just made them the way she wanted! I do hope to get better. I'm and excellent seamstress, and some of the tools look mighty familiar... I'll get the hang of it eventually. It's good to know a lot about flowers I've figured out too. Need to deconstruct a few flowers and see what's inside, and to see the intricate lines, and color fading or darkening.

                                                      2. operagirl Nov 15, 2010 05:37 PM

                                                        I made up a to-die-for recipe for scones -- they're rich and tender from coconut oil and greek yogurt, studded with diced pear and topped with a chai tea glaze. So good!

                                                        5 Replies
                                                        1. re: operagirl
                                                          chef chicklet Nov 16, 2010 03:13 PM

                                                          This looks VERY good! Love the combination of flavors too.

                                                          1. re: chef chicklet
                                                            operagirl Nov 16, 2010 08:02 PM

                                                            Thanks, chef!

                                                          2. re: operagirl
                                                            mollyomormon Nov 16, 2010 09:19 PM

                                                            that sounds incredible! can you post the recipe?

                                                            1. re: mollyomormon
                                                              operagirl Nov 16, 2010 10:05 PM

                                                              Sure sure. It is on my blog as well, but I know the CH mods frown on self-promotion in the threads!

                                                              Here ya go:

                                                              Pear Scones with Chai Glaze

                                                              makes 16 scones

                                                              2 1/3 C. baker’s choice unbleached flour (all-purpose flour works too)
                                                              1/4 C. dark brown sugar
                                                              2 tsp. baking powder
                                                              1/2 tsp. baking soda
                                                              1/4 tsp. kosher salt
                                                              1/2 C. coconut oil, chilled
                                                              3/4 C. (6 oz.) Siggi’s vanilla Skyr or nonfat plain Greek yogurt
                                                              1 large egg
                                                              1 medium-sized Bosc pear, peeled and diced into 1/4″ cubes

                                                              1. Measure flour, brown sugar, baking powder, baking soda, and salt into a food processor.

                                                              2. Add the coconut oil to the dry ingredients, cutting into small pieces with a knife.

                                                              3. Pulse the food processor a few times, until the coconut oil is evenly incorporated into the dry ingredients.

                                                              4. In a medium-sized mixing bowl, combine the yogurt, egg, and diced pear, whisking until combined.

                                                              5. Pour food processor mixture into the bowl with the yogurt mixture. Use your hands or a pastry blender to incorporate everything until just mixed — you don’t want to over-blend your dough or the scones will be tough! Just mix until the dough comes away from the sides of the bowl and forms a large ball.

                                                              6. Divide dough into two even pieces, and place each in the middle of a piece of saran wrap. Pat them into 6″ disks, fold plastic wrap over them to cover, and refrigerate for a half hour.

                                                              7. Preheat oven to 350F. Line a baking sheet with parchment paper.

                                                              8. Remove the dough from the refrigerator, and cut each disk into 8 wedges. Press onto baking sheet, flattening slightly, and bake for 18 minutes, or until lightly browned.

                                                              Chai Glaze

                                                              2 black tea bags, boiling water

                                                              1 C. confectioners sugar
                                                              1/2 tsp. ground cardamon
                                                              1/2 tsp. ground cinnamon
                                                              1/4 tsp. ground cloves
                                                              1/4 tsp. ground ginger
                                                              1/8 tsp. ground nutmeg

                                                              1. In a mug or small bowl, pour about a cup of boiling water over tea bags and let steep for 5 minutes.

                                                              2. Use a fork to combine the powdered sugar and spices in a small mixing bowl.

                                                              3. Add two tablespoons of the double-strength brewed tea to the bowl, and stir until powdered sugar is completely dissolved.

                                                              4. Drizzle the glaze over warm scones with fork, or dip the tops of scones directly into the glaze. Place on a cooling rack to let glaze harden.

                                                              1. re: operagirl
                                                                mollyomormon Nov 17, 2010 07:25 AM

                                                                Fantastic. Thank you!

                                                          3. l
                                                            LEsherick2008 Nov 16, 2010 08:45 AM

                                                            Wow kinda hard to keep up with these threads so I will bring my post that I made yesterday over here.

                                                            I am gearing up for Thanksgiving and planning on making 1 or 2 Oatmeal Pies depends on how much filling fits in 1 pie pan but I may use my deep dish pan and use my other standard size pans for the pumpkin pies. I always make the Libby's label recipe as its tradition here. With the bigger can it makes 3 pies so I know I just need pie dough for 4 pies. My dad wants me to make 2 with a box pie dough and the other two including the oatmeal pie will be homemade. I really would like to make a nice homemade roll recipe made like Pioneer Woman's Rosemary rolls. Any ideas on homemade rolls for that recipe?

                                                            But before Thanksgiving I have a dark chocolate birthday cake to make. I am baking in a 13 x 9 pan and layering it once with a milk chocolate frosting then sculpting it into a Glitter Lamp (similar to a Lava Lamp) because that is what my cousin who has her birthday on the 20th likes to collect lava lamps and her favorite was a blue glitter lamp. I plan to frost in vanilla frosting and take blue sugar decorating crystals and maybe some other type of glittery decorating crystal for the glitter part then tinting the white frosting into silver for the base and the top. I will post pics when done.

                                                            Then I will have to start gathering nuts like a squirrel for Christmas cookies and figure out what kinds I will be making. Family favorites are Mexican Wedding cookies with walnuts and a folded cream cheese sugar cookie dough over a walnut, sugar, and egg mixture. My dad also love the peanut butter kisses cookies.

                                                            7 Replies
                                                            1. re: LEsherick2008
                                                              buttertart Nov 16, 2010 08:53 AM

                                                              Please do post, that cake sounds very amusing.
                                                              Looking forward to beaucoup Christmas cookie contributions - could we have the cream cheese recipe possibly?
                                                              What do you think, gang? Should we start a Christmas cookie thread say Dec 1?

                                                              1. re: buttertart
                                                                LEsherick2008 Nov 16, 2010 10:47 AM

                                                                This is the Cream Cheese Walnut Pillows I make.

                                                                1. re: LEsherick2008
                                                                  buttertart Nov 16, 2010 12:13 PM

                                                                  Thank you!

                                                                  1. re: LEsherick2008
                                                                    LEsherick2008 Nov 20, 2010 10:18 AM

                                                                    I have made the cake but since it was baked in a large pan its thin and I have decided to make another pan of the cake and use that as a second layer. Will post pictures once the cake is done.

                                                                    1. re: LEsherick2008
                                                                      buttertart Nov 20, 2010 02:49 PM

                                                                      Please do, it sounds like a fun cake.

                                                                  2. re: buttertart
                                                                    Island Nov 21, 2010 07:50 AM

                                                                    Yes to the cookie thread!

                                                                    1. re: Island
                                                                      buttertart Nov 21, 2010 03:54 PM

                                                                      In the words of one of my favorite singers, Jarvis Cocker, "I'll see what I can do".

                                                                2. roxlet Nov 16, 2010 11:06 AM

                                                                  My son requested some corn muffin for breakfasts, so I just pulled a panful out of the oven. I really like the recipe from The Best Recipe, which is made with sour cream. I think they always come out really well with just the right amount of lead to lightness ratio. Plus, they are easily made in a couple of bowls with melted butter.

                                                                  Here is a question for all you bakers: do you measure sour cream in a liquid cup measure or a dry cut measure? I usually do the liquid measure, but I had a dry measure on the counter that I had just used for the flour, and I struck it in that. I wonder if it makes any difference since I think of sour cream as a semi solid. If I were measuring crisco, for example, I would use the dry measure...

                                                                  17 Replies
                                                                  1. re: roxlet
                                                                    Caitlin McGrath Nov 16, 2010 12:08 PM

                                                                    I do usually use a liquid measure for sour cream or yogurt, but I doubt it makes a difference.

                                                                    1. re: Caitlin McGrath
                                                                      buttertart Nov 16, 2010 12:16 PM

                                                                      Me too, and ditto on the making difference. My mom measured everything in liquid measuring cups and my MIL measures everything in dry ones and the stuff they made/make came/comes out just fine.

                                                                      1. re: buttertart
                                                                        nomadchowwoman Nov 18, 2010 08:29 AM

                                                                        My mom still uses a liquid measuring cup for everything. And my grandmother only ever used a coffee cup. I was well along in my cooking before I realized 1 c. liquid and 1 c. dry was different. Duh . . .

                                                                        1. re: nomadchowwoman
                                                                          souschef Nov 18, 2010 12:43 PM

                                                                          I always wondered what the difference was, and found this at kitchensavvy:

                                                                          "In the U.S., the quantity measured by dry and liquid measured less than a pint are the same. After that, there is a difference. A U.S. pint used for liquid measures is 473 milliliters, where as a dry measure pint is 551 milliliters, which means it is 16.5% larger."

                                                                          1. re: souschef
                                                                            roxlet Nov 18, 2010 03:46 PM

                                                                            Aha! Interesting. Thanks, souschef!

                                                                            1. re: roxlet
                                                                              souschef Nov 19, 2010 05:08 AM

                                                                              One thing I should also mention is that dry measures are built that way so you can level them off easily. If you tried to level a dry ingredient in a measuring cup (for those who measure dry ingredients in cups!), you would have to shake the cup, and that would cause settling, and an inaccurate measurement.

                                                                              OTOH, if you tried to measure a liquid in a dry cup you would possibly end up wearing the liquid. Actually, this is not so bad as you can do this carefully over the mixing bowl.

                                                                              Scales for dry anyone?

                                                                              Can anyone explain to me why some recipes specify butter in tablespoons?

                                                                              1. re: souschef
                                                                                nomadchowwoman Nov 19, 2010 05:19 AM

                                                                                Because the commercial butter producers (here anyway) mark the wrappers w/ea. Tablespoon? Or is this a case of which came first?

                                                                            2. re: souschef
                                                                              nomadchowwoman Nov 19, 2010 05:08 AM

                                                                              So, since less than a pint, 1 cup liquid and dry would be the same?

                                                                              I see the potential for much confusion on my part if I try to wrap my head around this. . .

                                                                        2. re: Caitlin McGrath
                                                                          maxie Nov 16, 2010 02:33 PM

                                                                          I, too, go with not being sure if it matters. For me it usually depends on what measuring cup is already dirty, unless the recipe calls for mixing the baking soda with the sour cream, - then I'll use the liquid measure to give it room to grow.

                                                                        3. re: roxlet
                                                                          LEsherick2008 Nov 16, 2010 02:11 PM

                                                                          Anything I have to spoon out like Sour Cream, Yogurt, Crisco, and even oil its just easier to spoon and scrape it out of the dry measuring cup than a big liquid measuring cup.

                                                                          1. re: roxlet
                                                                            souschef Nov 16, 2010 02:47 PM

                                                                            Every recipe I have ever made has called for one full cup of sour cream, so that's the size of the container I buy; I bung in the whole thing. Guess I lead a charmed life :^)

                                                                            1. re: souschef
                                                                              buttertart Nov 17, 2010 04:52 AM

                                                                              It's even a cup now with metric?

                                                                              1. re: buttertart
                                                                                souschef Nov 17, 2010 05:24 AM

                                                                                A cup is 240 ml. Some recipes call for a cup and some for 250 ml. I buy the stuff in 250ml packages. I don't use a lot of sour cream, so if I bought the stuff at Costco it would go to waste. The same reason I don't buy salmon at Costco.

                                                                                1. re: souschef
                                                                                  buttertart Nov 17, 2010 05:26 AM

                                                                                  What??!!? You disregard the 10 ml? I thought you were an accurate baker! Honestly.

                                                                                  1. re: buttertart
                                                                                    souschef Nov 17, 2010 06:04 AM

                                                                                    That's just 4% :). A measuring cup is not that accurate, and I'm not about to buy lab instruments.

                                                                                    1. re: souschef
                                                                                      buttertart Nov 17, 2010 06:05 AM

                                                                                      I am shocked nonetheless.

                                                                              2. re: souschef
                                                                                roxlet Nov 17, 2010 05:14 AM

                                                                                Yes, but you don't live with a man who loves to shop at the Restaurant Depot and Costco. No one cup sizes of ANYTHING!

                                                                            2. THewat Nov 16, 2010 03:36 PM

                                                                              Pumpkin Scones from King Arthur: http://www.kingarthurflour.com/recipe.... I didn't use the cinnamon chips, which kind of gross me out. I'm in an endless search for an outstanding pumpkin scone recipe - working my way through suggestions on other threads. These get a "good but not outstanding" rating from me - I'd use less ginger next time.

                                                                              2 Replies
                                                                              1. re: THewat
                                                                                chef chicklet Nov 20, 2010 02:38 PM

                                                                                i have a very good sweet potato scone recipe. Does that interest you?

                                                                                1. re: chef chicklet
                                                                                  THewat Nov 21, 2010 05:49 AM

                                                                                  Thanks Chef Chicklet! I pulled yours off of an earlier thread but haven't made it yet. In my most recent baking, I ended up with sweet potato puree with chile in adobo in it (failed attempt at an unrelated side dish) and know it wouldn't be good to inflict that on your careful recipe - it does make surprisingly good scones, however. I'm interested in the fine baker's sugar you specify - what's the baking difference between fine & garden variety sugar?

                                                                              2. Chocolatechipkt Nov 16, 2010 06:17 PM

                                                                                Sweet potato biscuits (Dorie's recipe, but with fresh sweet potato, not canned)
                                                                                Banana crunch muffins (a variation on Ina's recipe)

                                                                                1 Reply
                                                                                1. re: Chocolatechipkt
                                                                                  burgeoningfoodie Nov 24, 2010 06:42 AM

                                                                                  What type of flour (protein content) did you use? Also do you know the weight of the potatos and milk you used?

                                                                                2. j
                                                                                  jsaimd Nov 16, 2010 10:46 PM

                                                                                  Developed a recipe for gluten free cranberry cream tart with chocolate crust - could be made easily with gluten as well.

                                                                                  Experimenting with GF pie crusts, and made a brown butter apple pie again.

                                                                                  Pear and blue cheese souffle using fresh seasonal pears.

                                                                                  5 Replies
                                                                                  1. re: jsaimd
                                                                                    buttertart Nov 17, 2010 04:53 AM

                                                                                    Tantalizer - how about sharing your cranberry tart, it's just the ticket for the holidays.

                                                                                    1. re: buttertart
                                                                                      roxlet Nov 17, 2010 05:17 AM

                                                                                      Did you see this recipe in today's NY Times? It's called "Butter Pie," but it has cranberries in it and it sounded lovely...

                                                                                      1. re: roxlet
                                                                                        buttertart Nov 17, 2010 05:21 AM

                                                                                        Hey, that's like a gigunda butter tart with cranberries in it! It should be good.

                                                                                        1. re: buttertart
                                                                                          roxlet Nov 17, 2010 05:42 AM

                                                                                          Well, then, you should make it, Ms. Buttertart!

                                                                                          1. re: roxlet
                                                                                            buttertart Nov 17, 2010 05:44 AM

                                                                                            Well crikey, I might just then! I don't remember seeing a cranberry anywhere near a butter tart in my day, maybe they consort now.

                                                                                  2. buttertart Nov 17, 2010 04:56 AM

                                                                                    A discussion is happening over on Site Talk about the thread locking and numbering issue. Does the numbering in Roman numerals bother you? Would you rather have good old regular numerals? Please weigh in there and the majority posting by 11/30 will rule.

                                                                                    1 Reply
                                                                                    1. re: buttertart
                                                                                      buttertart Nov 17, 2010 12:32 PM

                                                                                      Hi again, no need to get involved, this particular tempest in a teapot has been settled. Roman numerals it is, plus the initiation date. The moderators are planning to mark the old ones as old but not to lock them so discussion can go forward on them. Thanks dears for making this such a fun ride.

                                                                                    2. b
                                                                                      burgeoningfoodie Nov 17, 2010 06:11 AM

                                                                                      I will be baking Sweet Potato biscuits and in the next few days a Salted Caramel and Banana Pudding pie.

                                                                                      20 Replies
                                                                                      1. re: burgeoningfoodie
                                                                                        THewat Nov 17, 2010 09:19 AM

                                                                                        do you have a sweet potato biscuit recipe you love? and if so, what do you love about it?

                                                                                        1. re: burgeoningfoodie
                                                                                          Chocolatechipkt Nov 17, 2010 10:32 AM

                                                                                          Hey, what are you doing in my brain?? LOL. I made sweet potato biscuits last night and plan to make the salted caramel banana pudding pie for T-giving next week. Did you see that recipe on the Food Network too? Can't think of her name at the moment ...

                                                                                          1. re: Chocolatechipkt
                                                                                            Chocolatechipkt Nov 17, 2010 10:38 AM

                                                                                            It's not letting me edit at the moment, but I meant to add ...

                                                                                            THewat - I used Dorie Greenspan's recipe from Baking: From My Home to Yours. I substituted fresh roasted sweet potato instead of canned. Because I didn't have quite 3/4-1 c of mashed sweet potato, I made up the difference with milk. And I used 1 Tbs of brown sugar instead of 2 Tbs ... I didn't want them to be too sweet. They were SO good, if I do say so myself. Too bad they all disappeared so quickly!

                                                                                            1. re: Chocolatechipkt
                                                                                              THewat Nov 20, 2010 01:00 PM

                                                                                              Thanks. Oddly, of the about twenty sweet potato / pumpkin / yam scone & biscuit recipes I'm working my way through, I haven't tried Dorie's. Tonight I'm improvising wildly with some leftover sweet potato that has chile in adobo in it... wish me luck. I'll move Dorie's up on the list. :-)

                                                                                              1. re: THewat
                                                                                                burgeoningfoodie Nov 22, 2010 08:45 AM

                                                                                                Which ones that you've tried do you really like? (I'm looking more biscuit than scone and thinking more southern biscuit).

                                                                                              2. re: Chocolatechipkt
                                                                                                burgeoningfoodie Nov 22, 2010 08:44 AM

                                                                                                I tried making the Dorie version over the weekend and the taste was there, but the dough when you add the potatos didn't come together that well and so I may have worked it too much before kneading. The biscuits didn't rise as much as a typical buttermilk biscuit. Suggestions? Maybe substitute some cake flour with the AP KAF that I used? More baking powder?

                                                                                                1. re: burgeoningfoodie
                                                                                                  Chocolatechipkt Nov 22, 2010 09:07 AM

                                                                                                  Hmm, I don't know. The ones I made turned out pretty well (after being rolled out to about 1/2 inch), and I followed that part of the recipe pretty closely. How much potato did you use? I definitely had less than she called for, and I made up the difference with milk ... maybe having too little, or at least on the lower end of the amount, worked to their advantage? I didn't knead the dough too long, but I definitely did work to bring it together.

                                                                                                  1. re: Chocolatechipkt
                                                                                                    burgeoningfoodie Nov 23, 2010 04:59 AM

                                                                                                    Well she call for 2 cans but I just used the one big one which equals out to the same. Drained them but when I added them to the dry ingredients it started to clump into pebbles as opposed to forming a dough. I wasn't too sure on her instructions to toss and coat.. or whatever it was. So maybe that didn't help with the working it together before kneading.

                                                                                                    1. re: Chocolatechipkt
                                                                                                      burgeoningfoodie Nov 24, 2010 06:43 AM

                                                                                                      What type of flour (protein content) did you use? Also do you know the weight of the potatoes and milk you used?

                                                                                                2. re: Chocolatechipkt
                                                                                                  burgeoningfoodie Nov 17, 2010 11:22 AM

                                                                                                  Yes that is what I got it from. I was going to use caramel for a salted caramel peanut and chocolate torte but this came a long and figured I'd test that though I'm cheating with the crust and I needed a way to get rid of bananas beside banana nut bread (so this was new adn sounded delicoius)

                                                                                                  I just got a sweet potato biscuit recipe from a class I took at a gourmet store in my town. I think they said to drain the sweet potato because it may contain extra moisture which may lead to too much moisture int he biscuit.. I'll have to go and double check, but I trust dorie too. That I'll be making Challah per a request.

                                                                                                  1. re: Chocolatechipkt
                                                                                                    burgeoningfoodie Nov 18, 2010 05:24 AM

                                                                                                    I've started the banana pie, but the caramel didn't turn out the best based on her instructions. First the sugar didn't dissolve it just sorta sat at the bottom of the water. In any case the end result has some graininess to it which may only take some warming up and stirring to dissolve I hope.

                                                                                                    1. re: burgeoningfoodie
                                                                                                      burgeoningfoodie Nov 19, 2010 06:08 AM

                                                                                                      Finished the banana pie.. not sure if it is because I used a store bought crust or what but when layering the pie it overflowed all over the place.. (when I put on the 2nd pudding layer). Oh well I had to put a plate under it. I guess that will teach me. Will try again and may go less on the salt next time around.

                                                                                                      1. re: burgeoningfoodie
                                                                                                        Chocolatechipkt Nov 19, 2010 08:04 AM

                                                                                                        How did it taste? I was already thinking of starting out low on the salt ... her amount seemed like a lot, and I know my family isn't into super salty.

                                                                                                        1. re: Chocolatechipkt
                                                                                                          burgeoningfoodie Nov 19, 2010 12:31 PM

                                                                                                          I'll tell you tomorrow as I'll probably have a piece tonight. Though the caramel was very runny.

                                                                                                          1. re: Chocolatechipkt
                                                                                                            burgeoningfoodie Nov 23, 2010 11:53 AM

                                                                                                            It tastes good but the caramel didn't stand out much.. may need to make it a darker color.

                                                                                                            1. re: burgeoningfoodie
                                                                                                              Chocolatechipkt Nov 23, 2010 07:34 PM

                                                                                                              Thanks for reporting back! I made the caramel yesterday -- I'm always wary of letting it go too far, but it's a fairly deep color, I think.

                                                                                                              1. re: Chocolatechipkt
                                                                                                                burgeoningfoodie Nov 24, 2010 06:39 AM

                                                                                                                My question to you is this.. How did you get the sugar to dissolve in water? On low heat with no stirring, it just kinda sat at the bottom. The pie came together, but the caramel was no where to be found in the flavor profile for me so drizzling definitely helps.. This is almost like a bonoffee pie with caramel instead of toffee.

                                                                                                                1. re: burgeoningfoodie
                                                                                                                  souschef Nov 24, 2010 06:57 AM

                                                                                                                  When making caramel I do stir it on low heat till it dissolves. Then I raise the heat and leave it alone until it forms caramel. I may swirl the pan around if the caramel is forming unevenly.

                                                                                                                  1. re: souschef
                                                                                                                    burgeoningfoodie Nov 24, 2010 12:25 PM

                                                                                                                    maybe thats where her instructions were confusing though I think Dorie's states the same thing in the back of Baking ..

                                                                                                                    1. re: burgeoningfoodie
                                                                                                                      Chocolatechipkt Nov 26, 2010 10:23 AM

                                                                                                                      I made this pie as one of our Thanksgiving desserts, and it was a big hit. I think some were a little suspicious at first lol, but even the non-pudding person loved the taste. I cut back on the salt by about 25% but otherwise followed the recipe pretty closely. I made it in a tart pan, as I'd used the two pie plates for other pans, though the walls of a pie plate would hold it all in better together, IMO.

                                                                                                  2. Breadcrumbs Nov 17, 2010 02:33 PM

                                                                                                    Inspired by some lovely, plump raisins I purchased at a Niagara winery that recently started making them from their own grapes, I decided to bake some oatmeal raisin cookies. These raisins are larger than most I've seen here and really worked well in the recipe by complimenting the chewy texture.

                                                                                                    Also, thought I'd do a test run of a breakfast bread I'm considering for the holidays and made the Banana Gingerbread from Sheila Lukins' "U.S.A. cookbook. I have to say that based on the wonderful aroma it produces while baking, I may just make it to make the house smell festive even if it doesn't taste good,!! We'll give it a taste test tomorrow!

                                                                                                    3 Replies
                                                                                                    1. re: Breadcrumbs
                                                                                                      Breadcrumbs Nov 17, 2010 02:38 PM

                                                                                                      oops, forgot the photos

                                                                                                      1. re: Breadcrumbs
                                                                                                        buttertart Nov 18, 2010 04:49 AM

                                                                                                        Very nice. Those raisins sound very good, do they sell online? We used to get big raisins (Muscats) with seeds in them at Christmastime for the pudding, tasted great but were a chore to seed.

                                                                                                        1. re: buttertart
                                                                                                          Breadcrumbs Nov 18, 2010 08:29 AM

                                                                                                          Thanks buttertart. Those raisins came from Reif Winery and evidently they are the first winery in the region to produce their own raisins. Unfortunately I didn't try them until we came home and, to answer your question, no, they don't sell via the www. That's a real shame because to your point, they're seedless in addition to being delicious! I'm on their mailing list though so if things ever change, I'll let you know.

                                                                                                    2. souschef Nov 17, 2010 03:04 PM

                                                                                                      I made Alice Medrich's chestnut pound cake, but adding chocolate and chestnuts in rum. I guess I didn't add enough chocolate (90 gm), and I had only 67 gm of chestnuts; you could not taste the chocolate or chestnuts separately. I used the rum in which the chestnuts were soaking, and it added a nice taste. Bottom line - it was better than the plain cake.

                                                                                                      I increased the ingredients by 50%, and it filled my two bundt pans nicely.

                                                                                                      10 Replies
                                                                                                      1. re: souschef
                                                                                                        buttertart Nov 18, 2010 04:48 AM

                                                                                                        I made that with the Chinese cooked chestnuts i'm always on about and it was wonderful if a bit austere. Going to try a tarted-up version soon, maybe even put chocolate in it!

                                                                                                        1. re: buttertart
                                                                                                          roxlet Nov 18, 2010 05:28 AM

                                                                                                          I'm the only one in my family who likes chestnuts. Growing up, roasted chestnuts were part of the dessert of every holiday meal, with little piles of shells littering the white linen tablecloths. Now, we roast them for every holiday to humor me, but they somehow always get forgotten. I made my son try maron glace in Belgium last October, and he didn't much care for them that way either.

                                                                                                          1. re: roxlet
                                                                                                            buttertart Nov 18, 2010 05:34 AM

                                                                                                            There is something wrong with people who don't like chestnuts. KIDDING! We're both fiends for them. Marrons glacés are my favorite confection in the world.

                                                                                                          2. re: buttertart
                                                                                                            souschef Nov 18, 2010 06:09 AM

                                                                                                            I suggest that you buy some of those Chinese chestnuts and throw them into a jar of rum. When you're ready to bake the cake you use both the chestnuts and the rum.

                                                                                                            1. re: souschef
                                                                                                              buttertart Nov 18, 2010 06:09 AM

                                                                                                              Not a bad idea.

                                                                                                              1. re: souschef
                                                                                                                bushwickgirl Nov 20, 2010 01:32 PM

                                                                                                                An excellent idea!

                                                                                                            2. re: souschef
                                                                                                              souschef Nov 19, 2010 05:13 AM

                                                                                                              A baker to whom I gave a piece of the cake loved it and said that it tasted very Christmassy.

                                                                                                              BTW the chocolate I used was the Buttertart house brand - TJ's Pound Plus Dark.

                                                                                                              1. re: souschef
                                                                                                                roxlet Nov 19, 2010 05:53 AM

                                                                                                                I just used that chocolate in a ganache frosting, and it came out really well. It was nice to have a not-so-sweet frosting, and this chocolate added a very nice bitter edge.

                                                                                                                1. re: roxlet
                                                                                                                  buttertart Nov 19, 2010 06:03 AM

                                                                                                                  Good stuff, and cheap! Amazingly so for the quality.

                                                                                                                2. re: souschef
                                                                                                                  Island Nov 21, 2010 08:25 AM

                                                                                                                  "Buttertart's house brand". Funny. Didn't know that, and didn't know it existed until I saw it mentioned in these threads.
                                                                                                                  I've made this chocolate cheesecake as written, but last time tried it with the less expensive TJ Dark and it was still delish. So thanks for cluing me in; it's my go to now.


                                                                                                              2. t
                                                                                                                tastycakes Nov 18, 2010 08:03 AM

                                                                                                                this week: sticky toffee pudding (from the leite's culinaria website), schiacciata l'uvo from wild yeast blog, sourdough pizza dough from the cheese board collective book, and maida heatter's sour cream coffee cake with caramelized apples.

                                                                                                                i also made some killer kouign amann a couple days ago. i used a standard croissant recipe, rolled out the last two turns on sugar, then dredged each 4x4 inch square in sugar before baking. pinch the corners to the middle, then pinch them again. it looks weird but as they bake they unfold into little round golden circles that look like flowers. delicious buttery crunchy sweet flowers....

                                                                                                                1 Reply
                                                                                                                1. re: tastycakes
                                                                                                                  buttertart Nov 18, 2010 08:36 AM

                                                                                                                  OOOH want to make one of those bad.

                                                                                                                2. nomadchowwoman Nov 18, 2010 12:05 PM

                                                                                                                  I made BabsW's pumpkin gingerbread (WAYBTD? Part X) this morning, and I highly recommend it. DH especially recommends it as he is the true spice cake/bread fiend (though he claims to hate all squashes).
                                                                                                                  Just pulled two no-knead ciabatta loaves out of the oven, and since the kichen and I were already covered in flour, I went ahead and made a batch of buttertart's favorite "Canadian Living" FP puff pastry (seemed easy enough to throw together, but it's going into the freezer so I won't know if I really succeeded until I use it. Fingers crossed).

                                                                                                                  2 Replies
                                                                                                                  1. re: nomadchowwoman
                                                                                                                    buttertart Nov 19, 2010 05:44 AM

                                                                                                                    You will like it, I'm sure.

                                                                                                                    1. re: nomadchowwoman
                                                                                                                      buttertart Nov 28, 2010 02:30 PM

                                                                                                                      How did the puff pastry work out for you - I don't recall seeing anything further about it?

                                                                                                                    2. c
                                                                                                                      Clavdia_Chauchat Nov 20, 2010 07:17 AM

                                                                                                                      Made the Alice Medrich via Smitten Kitchen cocoa powder brownies yesterday. Finally found a brownie recipe I love! Only took ten years of baking.

                                                                                                                      1. bushwickgirl Nov 20, 2010 01:29 PM

                                                                                                                        Every fall/winter I pick out one catagory of item to bake as a sort of 'quest for the best.' Last year it was chocolate cake, this year I've decided to do biscotti. I got started today with a simple Anise-Lemon variety, no butter, and I'm crunching on one as we speak. The lemon flavor was quite evident after the first baking, but faded to subtle after the drying bake and seemingly enhanced the anise.

                                                                                                                        I have a number of recipes/flavors lined up to try, but if one of you have a something really different/unique recipe or idea, pass it along, or if you want a recipe tested before you make it, I'll be glad to accept the task. You can email me recipes @ my profile addy if you wish.

                                                                                                                        7 Replies
                                                                                                                        1. re: bushwickgirl
                                                                                                                          souschef Nov 20, 2010 03:23 PM

                                                                                                                          BWG, a while ago I posted a recipe for chocolate pistachio almond biscotti that contains almond paste in the batter. I have made it many times, and really like it.

                                                                                                                          I wonder if buttertart has made it.............. Yet!


                                                                                                                          1. re: souschef
                                                                                                                            buttertart Nov 20, 2010 03:33 PM

                                                                                                                            Not yet, still haven't laid hands on almond paste (recently). They do sound good - but I'm not the world's biggest biscotti fan.
                                                                                                                            bwg - there are a lot of biscotti recipes in Maida Heatter's New Book of Great Cookies (came out 1996? or so) and the new Saveur has a collection of Nick M's cookies in it, one of which is a biscotti baked in a jelly-roll pan and then cut up (not formed into logs). It sounds good, anise-y. Will make it if I can wrest the bottle of pastis out of M's hands (we never have anisette in the house but always have Pernod or its ilk, or ouzo).

                                                                                                                            1. re: souschef
                                                                                                                              bushwickgirl Nov 20, 2010 04:50 PM

                                                                                                                              Sous, I have yours now, thanks. I seem to recall reading the post, as I remember the comment about the Italian woman dipping her biscotti in whiskey...I promise I won't.

                                                                                                                              Bt, I have that book, or an older version, I'll check through it. I know I've seen the biscotti recipes in it but the idea for this project came to me today, so it's a whole new world opening up.

                                                                                                                              I want savory ideas as well, herbs, spices, oils, stuff like that.

                                                                                                                            2. re: bushwickgirl
                                                                                                                              The Chowhound Team Nov 20, 2010 06:00 PM

                                                                                                                              We ask that posters not request that chow-oriented information be emailed to them by other posters; an email benefits one hound, but posting information benefits the whole pack, which is the point of Chowhound.

                                                                                                                              We do ask that posters familiarize themselves with our Guidelines for Posting Recipes.

                                                                                                                              1. re: The Chowhound Team
                                                                                                                                bushwickgirl Nov 21, 2010 08:56 AM

                                                                                                                                Oh, thanks guys, not my intention to keep recipes to myself. I'll be sure to share.

                                                                                                                              2. re: bushwickgirl
                                                                                                                                Caitlin McGrath Nov 21, 2010 10:38 AM

                                                                                                                                One I love (and so have people I've given them to) is this Chocolate, Hazelnut, and Ginger Biscotti, which has a great combination of flavors. (I skip the white chocolate drizzle, not being a fan of white chocolate.)


                                                                                                                                1. re: Caitlin McGrath
                                                                                                                                  bushwickgirl Nov 21, 2010 03:48 PM

                                                                                                                                  Thank you, Caitlin, that's a good one, love that touch of ginger. I bookmarked it and I'll skip the white chocolate drizzle as well, not my fav either.

                                                                                                                              3. chef chicklet Nov 20, 2010 02:56 PM

                                                                                                                                Here I go again, this is the time of year I scour chowhound, the internet and my precious library of books and magazines for candy, and dessert recipes. I tend to lean toward baked items since I dearly want to become a good baker.

                                                                                                                                This week I found an article by Dorie Greenspan called When French Women Bake... I am searching and searching and would dearly would love to stumble on a recipe for French Apple Pie, not just any but my mom's. Anyway. I found something else I'd like to try, Far Breton.

                                                                                                                                What a gorgeous looking breakfasty/dessert this looks like. A custardy (not a clafouti which I love) but denser she says, and with brandy soaked raisins (that's my kinda breakfast!) and prunes. I love prunes! They're so under appreciated, I love those things! Anyway this is at the top of baking list. Following will be a beautiful pear and almond tart, my oh my does that look good.

                                                                                                                                Although the article and recipes were written 2005 I like the way she writes very much. Her recipes look so good they make me want to run to the kitchen and try them. I had such bad luck with the World Peace Cookies, afterward I didn't know what to think. Perhaps I should hold off in saying this untill I bake a couple more of her things, but after reading this article I really want her cookbooks now.

                                                                                                                                All you Dorie Greenspan followers do you swear by her recipes?


                                                                                                                                Here is a photo from a flickr member using her recipe. I definitely want to make this for the holidays, it looks sooooo good~

                                                                                                                                6 Replies
                                                                                                                                1. re: chef chicklet
                                                                                                                                  buttertart Nov 20, 2010 03:16 PM

                                                                                                                                  I find her French baking recipes to be very reliable - the best book is Paris Sweets as far as I'm concerned. (Far Breton - have never made it, the most memorable time I ate it was at a little restaurant on the main street in Giverny, after visiting the gardens at the end of May one year - wisteria - my favorite flower - everywhere.)

                                                                                                                                  1. re: buttertart
                                                                                                                                    roxlet Nov 20, 2010 03:20 PM

                                                                                                                                    Love wisteria too (what a surprise!) and we have one we are trying to train to be a tree. But I have never been to Giverny, and never have eaten Far Breton. It seems I have some definite holes in my French baking tasting/repertory. First canele, and now Far Breton!

                                                                                                                                    1. re: roxlet
                                                                                                                                      buttertart Nov 20, 2010 03:36 PM

                                                                                                                                      The museum has an arbor leading up to it about 10' long completely covered in white wisteria that smells like heaven. I have a gardener friend on the hunt for a white plant for the back yard. The Japanese bridge is covered in it. Unbelievably beautiful. There are also bearded iris that smell like apricots. You must go.
                                                                                                                                      Far Breton is delicious - I love prunes too - have never made one though - and i have never eaten a good canelé or attempted to make one, yet.

                                                                                                                                      1. re: buttertart
                                                                                                                                        chef chicklet Nov 21, 2010 08:28 AM

                                                                                                                                        I'm going to make one for the dessert table for Thanksgiving, if no one else eats it, it'll be just more for me. I think it looks quite a bit like clafout which is one of my favorite desserts.

                                                                                                                                    2. re: buttertart
                                                                                                                                      chef chicklet Nov 20, 2010 03:50 PM

                                                                                                                                      Thank you buttertart I value your opinion soooo much, I will definitely try to find it, and add it to my collection. I have no idea why I didn't check into her sooner, I see the posts. Slow I guess~

                                                                                                                                      1. re: chef chicklet
                                                                                                                                        buttertart Nov 20, 2010 03:53 PM

                                                                                                                                        Thank you! I live to serve. That really is a great book.

                                                                                                                                  2. buttertart Nov 21, 2010 04:00 PM

                                                                                                                                    Just now made a sablé that you are to break apart from the new Dorie Greenspan book - I cut it warm, breaking things apart would not be enjoyed by the primary baked-goods eater in residence - and a new-to-me square from Maida Heatter's Book of Great Cookies from the 1970's - Viennese Chocolate-Walnut Bars - a dark brown sugar pastry base baked 10 mins at 375, topped with 1/4 c apricot preserves, a layer of finely-chopped walnuts with more dark brown sugar, eggs, vanilla, cocoa, a bit of salt (did both the pastry and the filling in the FP) baked on top for 25 mins, to be let cool and topped with an icing of bittersweet chocolate, corn syrup, rum, water, and walnuts. Sounded very appealing and smells great. Have had this book forever, not sure why I never made it - maybe because the ingrerdients were expensive on a student budget.

                                                                                                                                    1. Chocolatechipkt Nov 21, 2010 05:17 PM

                                                                                                                                      I made a lovely carrot cake today, trying to get ahead of the game for Thanksgiving Day. Unfortunately, one layer refused come out of the pan without a fight, and it's now being enjoyed as cake crumbles tonight. I'll make another tomorrow night--and hopefully we won't all be sick of it later in the week. The second layer from today is mostly fine, so I'll just have an extra tall cake lol. I'm also going to make cranberry streusel shortbread tomorrow, for a dinner party we're having on Tuesday.

                                                                                                                                      5 Replies
                                                                                                                                      1. re: Chocolatechipkt
                                                                                                                                        buttertart Nov 22, 2010 05:51 AM

                                                                                                                                        Could you please share your recipe for the shortbread? That sounds very good. Thanks in adv.

                                                                                                                                        1. re: buttertart
                                                                                                                                          Chocolatechipkt Nov 22, 2010 08:37 AM

                                                                                                                                          Here you go. I haven't made this before, though it's similar to a recipe for Hungarian shortbread (in Baking with Julia) that I love.


                                                                                                                                          1. re: Chocolatechipkt
                                                                                                                                            buttertart Nov 22, 2010 08:45 AM

                                                                                                                                            Thanks, it looks great.

                                                                                                                                            1. re: buttertart
                                                                                                                                              Chocolatechipkt Nov 23, 2010 07:37 PM

                                                                                                                                              Just btw? These are very tasty. I made them this afternoon, and we all (kids and adults) really enjoyed them for dessert.

                                                                                                                                            2. re: Chocolatechipkt
                                                                                                                                              chef chicklet Nov 29, 2010 08:03 AM

                                                                                                                                              These look great, thanks! I have extra cranberries sauce, left over, I think I can get away with it for the filling. Only thing different, is that I cooked the cranberries in water with about 1/4 cup grand marnier, orange juice and a little zest. And I also drained the syrup off to use for a Tyler Florence recipe. He used the juice for cranberry kir royales. I love getting double duty out of my food!

                                                                                                                                        2. mamachef Nov 23, 2010 05:20 AM

                                                                                                                                          I finally, finally finally made the brown-butter spoon cookies from Gourmet. And they were delicious both sandwiched with strawberry jam and dulce de leche (my interpretation.) And we ate them. All. And I'm now afraid to make more because I'm concerned they'll go the way of my annual holiday buckeyes, which is....straight into me/us.

                                                                                                                                          1. o
                                                                                                                                            onecaketwocake Nov 24, 2010 02:34 PM

                                                                                                                                            I have a cranberry swirl cheesecake in the oven for tomorrow (it's beautiful!). I haven't tried it yet, but I couldn't fit all the batter into the pan and ended up eating all the extra. It turns out that cheesecake batter makes a delicious dinner! Although I'm slightly regretting it now.

                                                                                                                                            1. l
                                                                                                                                              LEsherick2008 Nov 24, 2010 02:54 PM

                                                                                                                                              The cake turned out well but the cut sides started falling off when applying icing. I patched things up and covered in glitter sprinkles. I did take pictures but my SD Card first off did not show anything of what took and now the SD card does not show up at all when opening up my computer and its usually right below C drive and D drive. If it shows up I will post the pics. I am making my 1 pumpkin pie and a oatmeal pie that I ended up making 1 1/2 of the recipe since I have a big deep dish pie pan.

                                                                                                                                              1. Cynsa Nov 25, 2010 08:13 AM

                                                                                                                                                having tea with my Indian neighbor this morning and will take the vegan gingerbread that is now baking in the oven

                                                                                                                                                1. buttertart Nov 25, 2010 02:21 PM

                                                                                                                                                  Golden pecan pie for dessert tonight from Marion Cunningham's Fannie Farmer Baking Book with twice the amount of pecans and a tb of white vinegar - the vinegar a tip from a recipe in my mother's handwriting to which the book fell open, for a pecan pie with not terribly many pecans, raisins, and coconut (gaah - but pecans were very expensive in Canada, after all). Made the CI foolproof vodka crust exactly following the recipe (other times had put all the flour in at the first, I'm ashamed to say) and it handled beautifully and looks as if it baked up well this time - I still had to add an additional capful of vodka to get it to come together.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: buttertart
                                                                                                                                                    Breadcrumbs Nov 25, 2010 02:28 PM

                                                                                                                                                    On first read, I thought you said you'd added another "cupful" of vodka!!! I'm thinking, wow, what a pie!!

                                                                                                                                                    Perhaps the cost of pecans had something to do w how the original "buttertart" was born here in the north!

                                                                                                                                                    Your pie sounds scrumptious.

                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                      buttertart Nov 25, 2010 02:43 PM

                                                                                                                                                      Thank you! I think the butter tart may have preceded anybody in Upper Canada knowing about pecans, they not growing much of anywhere than the US south. This "buttertart" was born in London, Ont., to a fabulous pie and butter tart baker, whose pastry I have yet to live up to.

                                                                                                                                                      1. re: buttertart
                                                                                                                                                        Breadcrumbs Nov 25, 2010 03:08 PM

                                                                                                                                                        As a Western grad, I have a soft spot for London. As Canadians, I think the love of buttertarts is in our blood though!

                                                                                                                                                        Not sure if you're familiar w the "Edible" community magazines but the current edition of "Edible Toronto" has an article that immediately came to mind when I read your post. Here it is in case it's of interest:


                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                          buttertart Nov 25, 2010 03:17 PM

                                                                                                                                                          Thank you for pointing me to that, it's lovely. Sniff sniff. I do think lard is the secret, my mother never used anything else (the recipe on the Tenderflake package, tweaked a bit). She also mixed the lard into the flour with her (always cold) hands. I use the food processor. (2 years UofT, met American-born American graduate school-bound husband the first day I got there, UC Berkeley grad.)

                                                                                                                                                          1. re: buttertart
                                                                                                                                                            Breadcrumbs Nov 25, 2010 03:31 PM

                                                                                                                                                            Glad you enjoyed the article. I only use Tenderflake for my pastry and after a "hands-on" pastry class w a pastry chef from Dufflet's, still prefer my Cuisinart but now feel guilty using it! Arrgghh.

                                                                                                                                                            I too didi 2 yrs @ UofT.

                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                              buttertart Nov 26, 2010 07:08 AM

                                                                                                                                                              I miss Canada a lot...

                                                                                                                                                  2. roxlet Nov 25, 2010 03:29 PM

                                                                                                                                                    I am cooking in my sister-in-law's kitchen in San Diego, and I have to say that her ovens are a real challenge. They're tiny, and they have heat coils on top. One of them is a convection/microwave oven, and it is impossible to turn the convection off. None the less, I made one apple, one pecan and two pumpkin pies.

                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: roxlet
                                                                                                                                                      Breadcrumbs Nov 25, 2010 04:06 PM

                                                                                                                                                      roxlet your pies look scrumptious, I'll have a slice of the pecan please!

                                                                                                                                                      Now, about those ovens...I might have felt bad about that but you're in SAN DIEGO and, its just soooo beautiful there (and its grey, freezing, and raining here!)

                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                        buttertart Nov 26, 2010 07:06 AM

                                                                                                                                                        (Mine looks like roxlet's except messy. But gooood, even for breakfast. And I finally made a piecrust I'm happy with, oh frabjous day - now to try it with lard.)

                                                                                                                                                    2. l
                                                                                                                                                      LEsherick2008 Nov 25, 2010 05:47 PM

                                                                                                                                                      Here is one of my pumpkin pies the before and after baking, then their is my Oatmeal pie.

                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: LEsherick2008
                                                                                                                                                        buttertart Nov 26, 2010 07:05 AM

                                                                                                                                                        How do you make the oatmeal one? It's unusual, did you come across it on your own or is it a family tradition?

                                                                                                                                                        1. re: buttertart
                                                                                                                                                          LEsherick2008 Nov 26, 2010 11:25 PM

                                                                                                                                                          Yes my grandmother always made a oatmeal pie for big dinners. This one was a recipe I found on Allrecipes it is very similar if not the same as the recipe she used that was handwritten and placed in between two pages in a older local church style cookbook. It might still be at her place somewhere but I will have to probably search her attic bedrooms for it.

                                                                                                                                                      2. Chocolatechipkt Nov 26, 2010 10:25 AM

                                                                                                                                                        Yesterday's baking ... baked french toast (essentially bread pudding for breakfast), and then for dessert last night (and luckily we had a much bigger group for dessert than originally planned):
                                                                                                                                                        Carrot cake with cream cheese frosting
                                                                                                                                                        Pumpkin chiffon pie
                                                                                                                                                        Cheddar-apple pie
                                                                                                                                                        Salted caramel banana pudding tart

                                                                                                                                                        1. c
                                                                                                                                                          ChiliDude Nov 26, 2010 11:03 AM

                                                                                                                                                          Bread by hand...no machines, just a bowl and a wooden spoon for the dough.

                                                                                                                                                          1. nomadchowwoman Nov 27, 2010 08:51 AM

                                                                                                                                                            A minor emergency kept my mom from baking all her pies (usually pecan, pumpkin, and mince) on Wednesday for T-Day, so I made two on Thursday morning--lemon-buttermilk pie and lemon pecan--and they both came out great. The buttermilk is an old (and reliable) standby, much better imho than pumpkin, which I've never liked. I also don't like pecan pie much--too sweet--but my husband remembered I'd made a lemon pecan several years ago, which wasn't nearly as sweet. (In case you can't tell, I love lemon.) Well, the lemon pecan was a huge hit. Even Mom said she liked it better than her own pecan pies and wondered why I didn't make it every year. I also made one and sent it to a friend's, and her BIL texted me from Texas last night to say it was the best pecan pie he'd ever had. I've decided this may be the pecan pie for pecan pie haters.

                                                                                                                                                            I'm about to put a N-K (WWblend) loaf in the oven, for our turkey sandwiches. And I've got out my CI and, inspired by buttertart's recent success, I'm finally going to give the vodka pie crust a go (b/c we really need more pie around here).

                                                                                                                                                            16 Replies
                                                                                                                                                            1. re: nomadchowwoman
                                                                                                                                                              buttertart Nov 28, 2010 06:33 AM

                                                                                                                                                              Seriously want the lemon buttemilk and lemon pecan pie recipes, nmcw! I love lemon too. Also love pecan pie, we're 3/4 done with the one I made and it's only the two of us eating...last night had some with some very nice vanilla ice cream from our local homemade ice cream place, never liked ice cream and pie together really but this was fantastic. Again - if you're looking for a pecan purveyor I can't recommend Landgraf Farms (in OK) highly enough, they only produce pecans and their nuts are big and superb.

                                                                                                                                                              1. re: buttertart
                                                                                                                                                                souschef Nov 28, 2010 07:23 AM

                                                                                                                                                                Buttertart, the last part of your last sentence had me in stitches :)

                                                                                                                                                                1. re: souschef
                                                                                                                                                                  buttertart Nov 28, 2010 07:30 AM

                                                                                                                                                                  Oooooooooooooooops! PECAN nuts!
                                                                                                                                                                  Finally tracked down some almond paste, what's my first order of business in using it?

                                                                                                                                                                  1. re: buttertart
                                                                                                                                                                    souschef Nov 28, 2010 08:50 AM

                                                                                                                                                                    I suggest that you make the kugelhupf from The Chocolate Bible.

                                                                                                                                                                    Even though you don't like biscotti, I suggest that after that you make the biscotti from the Chocolatier recipe I posted. You may well change your mind about biscotti.

                                                                                                                                                                    1. re: souschef
                                                                                                                                                                      buttertart Nov 28, 2010 02:24 PM

                                                                                                                                                                      Aye aye, sir. I was looking around and couldn't find the recipes which I KNOW you posted, could you take pity on me and send the links to them? Thanks a million.

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        Cynsa Nov 28, 2010 05:26 PM

                                                                                                                                                                        Almond Pistachio Biscotti
                                                                                                                                                                        3 oz semisweet chocolate
7.5 oz all-purpose flour
4 oz sugar
1-1/4 tsp baking powder
1/4 tsp salt
5 oz almond paste
1.5 oz cold unsalted butter, in small cubes
2 large eggs
1 large egg yolk
1 tbsp "good vanilla" (for Ina enthusiasts)
5 oz slivered almonds
5 oz shelled pistachios
                                                                                                                                                                        toast almonds for 10-15 minutes at 325°F till they begin to colour. Transfer to another pan to stop the cooking; cool completely. Heat oven to 350°F.
                                                                                                                                                                        Finely chop chocolate, with a knife, not a food processor.
                                                                                                                                                                        Put flour, sugar, baking powder,and salt into a food processor. Using the metal blade pulse it till blended. Add almond paste and butter, pulse to coarse crumbs. Transfer mixture to large bowl, add chocolate, nuts - stir to combine.
                                                                                                                                                                        Beat the eggs with fork to blend. Set aside 2 tsp for a wash. Add vanilla to the egg, stir.
                                                                                                                                                                        Make a well in the center of the flour/nut mixture - pour in egg. Stir with a rubber spatula till the mixture clumps together. Form into a ball.
                                                                                                                                                                        Transfer dough to lightly-floured surface; shape disk; cut 4 wedges.
                                                                                                                                                                        Gently roll each quarter into a 12" log. Transfer logs to parchment-covered sheet, 2" apart (they spread). Flatten to 1-1/4". Note: I find that this makes biscotti that are too small, so I make three logs instead. Lightly brush with the egg wash.
                                                                                                                                                                        Bake in the center of oven for 25 --35 minutes, till they begin to brown and bounce back when lightly pressed with a finger. Cool sheet on rack for 20 minutes. Reduce the oven temperature to 325°F.
                                                                                                                                                                        With a finely-serrated knife cut logs into 1/2" diagonal slices. Place standing up on cookie sheet, 1/2" apart. Bake 15-25 minutes till they are dry and the sides begin to color slightly. Remove and cool.

                                                                                                                                                                        Chocolatier, October 1993, modified a bit by souschef

                                                                                                                                                                        1. re: Cynsa
                                                                                                                                                                          souschef Nov 28, 2010 06:36 PM

                                                                                                                                                                          Thanks Cynsa.

                                                                                                                                                                          Buttertart here's the permalink to the other recipe:


                                                                                                                                                                          1. re: souschef
                                                                                                                                                                            buttertart Nov 29, 2010 05:39 AM

                                                                                                                                                                            Thank you both very very much.

                                                                                                                                                                            1. re: buttertart
                                                                                                                                                                              souschef Nov 29, 2010 07:47 AM

                                                                                                                                                                              When you make the biscotti, depending upon how hard your almond paste is you may get coarse crumbs or a smooth paste; either works fine. I used to get crumbs until I used the Dean and Deluca pistachio/almond paste, when I got a paste (it was really soft).

                                                                                                                                                                              I decided to use a food processor as I just could not do what the recipe stated, i.e. work the butter and almond paste with a wooden spoon. Try doing that with almond paste that's not soft !

                                                                                                                                                                              1. re: souschef
                                                                                                                                                                                buttertart Nov 29, 2010 08:18 AM

                                                                                                                                                                                I can imagine! I got the Odense stuff in the tubes, think it's pretty soft.

                                                                                                                                                                2. re: buttertart
                                                                                                                                                                  nomadchowwoman Nov 28, 2010 11:08 AM

                                                                                                                                                                  OK, here you are.
                                                                                                                                                                  The lemon buttermilk recipe is based on an old Martha Stewart recipe; I've tweaked it over the years. I love it w/fresh berries. (BTW, just made a fresh one--leftover buttermilk, you know--using the vodka crust; can't wait to test the results.)
                                                                                                                                                                  The original recipe for the lemon pecan pie came from a Bert Greene book, which suggested a cornmeal pie crust. While it was good, I quit bothering with it (mostly b/c DH prefers a "regular" crust). A friend just gave me a pound of black walnuts, so I think I'm going to substitute those for the pecans in the next pie. I recall lemon and black walnuts being a particularly felicitous combination.

                                                                                                                                                                  Lemon Buttermilk Pie

                                                                                                                                                                  well-chilled 9-inch pie crust (I freeze it until I’m ready to fill it)


                                                                                                                                                                  1 ¼ c. sugar
                                                                                                                                                                  3 T flour
                                                                                                                                                                  4 lg. eggs, beaten
                                                                                                                                                                  ½ c. unsalted butter, melted
                                                                                                                                                                  1 ¼ c. buttermilk
                                                                                                                                                                  1 T lemon zest
                                                                                                                                                                  1 T lemon juice
                                                                                                                                                                  1 tsp. vanilla extract
                                                                                                                                                                  Freshly grated nutmeg to taste

                                                                                                                                                                  Preheat oven to 425F.

                                                                                                                                                                  Whisk sugar and flour in lg. bowl. Add eggs, and mix well. Stir in butter, buttermilk, lemon juice, lemon zest, vanilla, and nutmeg. Pour into pie shell. Place in center of oven for 15 minutes. After 15 minutes, reduce heat to 350. Bake another 35-40 minutes, until filling is set. (The middle will be slightly wobbly, and some melted butter may have pooled there; it will settle into the cooling pie.) Remove from oven; cool on rack. Serve at room temp.


                                                                                                                                                                  Lemon Pecan Pie

                                                                                                                                                                  well-chilled 9-inch pie crust (I freeze it until I’m ready to fill it)


                                                                                                                                                                  4 eggs
                                                                                                                                                                  1 2/3 c. sugar
                                                                                                                                                                  ¼ c. milk
                                                                                                                                                                  1 T yellow cornmeal
                                                                                                                                                                  1 T flour
                                                                                                                                                                  1 T lemon zest
                                                                                                                                                                  2 T lemon juice
                                                                                                                                                                  ½ c. unsalted butter, melted
                                                                                                                                                                  1 c chopped pecans

                                                                                                                                                                  Preheat oven to 325F. In lg. mixing bowl, beat eggs until light. Slowly add sugar. Beat until light and fluffy. Beat in remaining ingredients, through butter. Stir in pecans. Pour mixture into pie shell. Bake for 45-50 minutes, until firm.

                                                                                                                                                                  (For tasty variation, use 2/3 c. chopped pecans and 2/3 c. shredded coconut.)

                                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                                    buttertart Nov 28, 2010 02:23 PM

                                                                                                                                                                    They both sound great - although I don't "get" black walnuts, not having grown up with them, sorry to say. Must try again.

                                                                                                                                                                    1. re: buttertart
                                                                                                                                                                      nomadchowwoman Nov 29, 2010 11:36 AM

                                                                                                                                                                      Well, I never heard of/had them until I was an adult, and someone I know brought back a lot of them (from Missouri, I think). They do have a very distinct, pretty strong flavor. Back then, I tried them in choc. chip cookies and definitely did not like that combination. But then we baked them in lemon "teacakes" and in cranberry nut bread, and I liked those a lot. Since I now have a whole pound, I thought I might try a lemon-black walnut pie. But I'm thinking maybe I should probably mix them w/English walnuts as they could be overpowering.

                                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                                        buttertart Nov 29, 2010 11:41 AM

                                                                                                                                                                        The ones I had reminded me of blue cheese, oddly. Maybe they were past their prime? They were in fairly plain cookies my MIL made for my FIL who was fond of them from his boyhood (Peoria, IL). (His other favorite was Springerle - his father was German - he was the only person in the family who touched them - and they're all anise/licorice nuts. Had to have them every year.)

                                                                                                                                                                        1. re: buttertart
                                                                                                                                                                          Caitlin McGrath Dec 2, 2010 08:50 AM

                                                                                                                                                                          You know, we always had springerle at Christmas when I was growing up, and my brother makes them now (using my mother's springerle pin), and our recipe is not all anise-y. It's a lemon-flavored dough, and then you strew anise seeds on the cookie sheet and lay the cookies on them, so when they're dried and baked they have a gentle lemon flavor and just a few anise seeds baked into the bottom of each.

                                                                                                                                                                          1. re: Caitlin McGrath
                                                                                                                                                                            buttertart Dec 2, 2010 09:05 AM

                                                                                                                                                                            These were his mom's recipe and looked like nothing so much as plaster of Paris molds - and were as hard as rocks. Pretty darn anisey too.

                                                                                                                                                              2. Breadcrumbs Nov 28, 2010 02:51 PM

                                                                                                                                                                I had to make an adjustment to my KA mixer today and decided to test out my handy-work on a no-fail Chocolate Chip Cookie recipe that I've been making since I was a wee lass since it would be easy for me to identify if I'd fixed problem based on how my batter came together.

                                                                                                                                                                Good news, all went well. Mixer is good as new again and, cookies enjoyed by all!!

                                                                                                                                                                1. buttertart Nov 28, 2010 03:03 PM

                                                                                                                                                                  Magic 200 reached, and away we go to part 12:

                                                                                                                                                                  Feel free to post on this or any previous thread with regard to matters covered in them, of course, but new stuff would be best served/receive the largest audience on the new thread.

                                                                                                                                                                  1. souschef Nov 29, 2010 07:39 AM

                                                                                                                                                                    Buttertart, you bad person, you are bound to confuse some people ;)

                                                                                                                                                                    You did not ask the CH Team to change the title of this thread from "current" to "old", and you did not put "current" in the new thread title. I do realize that if you did put "current" in the new title we would have two "currents" for a while, but then we all like currants (well, I do).

                                                                                                                                                                    7 Replies
                                                                                                                                                                    1. re: souschef
                                                                                                                                                                      buttertart Nov 29, 2010 07:42 AM

                                                                                                                                                                      Be kind to the still under the weather...sorry...did they change the titles of the others to old?

                                                                                                                                                                      1. re: buttertart
                                                                                                                                                                        souschef Nov 29, 2010 07:58 PM

                                                                                                                                                                        I guess you are really still under the weather - you missed that my comment was tongue-in-cheek.

                                                                                                                                                                        1. re: souschef
                                                                                                                                                                          buttertart Nov 30, 2010 05:53 AM

                                                                                                                                                                          No offense taken in the least! But you're right, I missed the tongue-in-cheek.
                                                                                                                                                                          I dreamt up (literally) a cake for you last night - a white cake with holes poked in it with a wooden spoon handle, and the syrup from marrons glacés mixed with a bit of cognac and tiny pieces of the marrons poured into the holes. In my dream it was a 13x9 sheet cake - you could do it with layers and ice it with chocolate buttercream flavored w cognac or just a cognac one...

                                                                                                                                                                          1. re: buttertart
                                                                                                                                                                            souschef Nov 30, 2010 06:56 AM

                                                                                                                                                                            Buttertart, I am indeed honoured that I occupied a prominent place in one of your dreams (deep bow here, with a flourish). Thank you ma'am !

                                                                                                                                                                            That sounds like an amazing cake. I should make it once the marrons are made.

                                                                                                                                                                            1. re: souschef
                                                                                                                                                                              buttertart Nov 30, 2010 09:40 AM

                                                                                                                                                                              (Maidenly blush) - it was a funny dream because I was thinking "gee, that's just like a Jello poke cake" and that you would not be pleased at poke cakes entering my cosciousness. !!!

                                                                                                                                                                              1. re: buttertart
                                                                                                                                                                                souschef Dec 1, 2010 05:19 AM

                                                                                                                                                                                I had never heard of a poke cake, so I googled it. Nasty words like Jello and Cool Whip came up, so yes, poke cakes should not enter your consciousness.

                                                                                                                                                                                Reminds me, the guy who invented the hokey pokey dance died recently, and they had trouble burying him. They first put his left leg in....you get the idea !

                                                                                                                                                                                1. re: souschef
                                                                                                                                                                                  buttertart Dec 1, 2010 05:31 AM

                                                                                                                                                                                  Toi, là...tu me tues.

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