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What are you baking these days? April 2011 (old)

Hello all, the last thread was getting a bit long and so here we go with a new one (and a new numbering scheme - let's do it by months as greygarious suggested). What are you up to in these crazy is it Spring yet days?
I have buttermilk potato bread dough rising (reluctantly, not sure if it's my yeast or that it's oversalted, will bake it tomorrow) and made a chocolate birthday cake for a dear friend yesterday...
http://chowhound.chow.com/topics/7769....

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  1. Had some folks in to dinner and made orange butter cookies to go with the orange mousse, and made rolls for some smoked turkey that never got served, but the rolls got eaten!

     
     
    1. I am posting my requested coconut custard pie on this thread rather than the last one since I feel it is a great Easter dessert. For Easter, I frequently make two pies -- this one and a lemon meringue. The both say spring to me.

      Coconut Custard Pie

      Partially pre-bake a piecrust, and let cool

      Coconut mixture:
      3 eggs
      2 egg yolks
      1 cup of sugar
      1 cup heavy cream
      1 cup light cream
      1 teaspoon vanilla
      1 teaspoon coconut extract (optional but recommended)
      pinch of salt
      1 cup sweetened flaked coconut

      Beat the eggs and egg yolks with an electric mixer, and slowly add the sugar. Add the heavy cream, light cream, vanilla, coconut extract, and salt, and beat just to combine. Do not overmix. Stir in the coconut, and pour into the cooled partially bake pie shell.
      Bake for 50-55 minutes, or until the top is lightly browned and the custard is set. It should not be wet in the middle and jiggle too much when you move it. Serve room temperature or chilled.

      5 Replies
      1. re: roxlet

        As I said on the other thread, I want a piece of this right now.

            1. re: alkapal

              Yes, that's right. 350 degrees. My apologies for omitting that!

          1. The bread dough rose, thank goodness. Think I'll take some of it, sweeten and spice it a bit, add some currants, and make some hot cross buns, something I always hanker for this time of year.

            8 Replies
            1. re: buttertart

              Ended up getting to it too late and it was quite firm from the fridge, so let it rise in the mw with a cup of boiled water, then put it into a cold oven. Rose like mad, will post pic of the loaves.
              The recipe is James Beard's "Beard on Bread" buttermilk bread with 2 c mashed potatoes added and enough additional flour to correct to a dough (about 3 c).

                  1. re: buttertart

                    Tastes very good, in a traditional white bread kind of way - fine-grained. Makes terrific toast. Here are pics of it sliced (the hole in the middle is from shaping it sloppily) and as toast.

                     
                     
                    1. re: buttertart

                      Sloppy? You Buttertart? Say it isn't so !!!

                      1. re: souschef

                        When I'm stressed and the bread dough has lain around longer than I'd like, among other times, yes. Much as it pains me to admit it.

                        1. re: buttertart

                          That looks great! Please share the recipe, if you don't mind :)

            2. Italian Chocolate-almond Torte, from Alice Medrich's Pure Dessert. http://www.seriouseats.com/recipes/20... I suggested it as a possibility from my "to try" file to someone on another thread looking for a no grain / no dairy chocolate cake. Then I thought I better make it... It was easy & I agree with Caitlin - sophisticated flavor, nice desert in general. If I were making it for a non-parve crowd, I'd serve it with soft whipped cream. If I were to make it again, I'd skate as close as I could to pulverizing the almonds & chocolate without actually going there. I chopped mine "fine" but not "very fine" (as specified) and I'd like it better "very fine."

              4 Replies
              1. re: THewat

                I must try this, love cakes of this sort and love that book.

                1. re: THewat

                  I apologize if this question seem silly, but what is the purpose of the cream of tartar in this torte? Does the surface get crunchy?

                  1. re: chef chicklet

                    Not the foggiest idea what it's for. Anyone?

                2. I made butter with the toddler Saturday and then we used the butter and buttermilk resulting to make this cake yesterday http://www.thekitchn.com/thekitchn/re...

                  I wasn't expecting much because I only had some old frozen berries and I wouldn't have chosen to bake with homemade butter and buttermilk, since the moisture content of the first is high and recipes are formulated for commercial buttermilk but it turned out well. I'd half the crumb mixture next time, add another cup of fruit, and sub in a little brown sugar in the cake part.

                  I like breakfast cake!