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What are you baking these days? September 2012 [old]

Hey there all y'all, how's tricks? Here we are in September already. Here's hoping it brings us lovely cool (baking) weather, and lots of apples too. What are you baking/thinking about baking/wanting to bake these days?
(PS there's only a snick of the pistachio cake left, and i was only able to bring myself to give a sixth of it away...)

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  1. On my list:

    Honey and cracked wheat bread
    Cheesecake
    Morning buns
    Healthy Oatmeal Nuggets
    Puff pastry for the freezer
    Savory croissant dough things - still brainstorming on this

      1. I got a bunch of sweet-tart purple satsuma plums last week from my mother's backyard harvest, so I made plum frozen yogurt with a bit of cassis, and today I made plum marzipan muffins from an Ottolenghi recipe. They've got grated almond paste, which just melts into the batter, without the hassle of creaming, and chunks of plums roasted with sugar mixed in along with a good amount of orange zest. I made them a few years ago, and have been meaning to make again. Really good.

        3 Replies
        1. re: Caitlin McGrath

          Ooh.. roasted plums? Wow! I made a lot of jams with plums, but havent' done much baking with them beyond Dorie Greenspan's Dimply Plum cake...

          1. re: rstuart

            That is a really good cake - I've made it with apricots to good effect as well. If I was going to have more time this week I would have picked up some of the small prune plums I saw at the Farmers mkt today.

          2. My son wanted me to bake something today, but since it is so darned hot again, I put it off. On tap will be cracked wheat bread, and some sort of coffeecake or breakfast cake. Until Tuesday, I will investigate coffeecake recipes!

            1. My want to bake list for the month:

              english muffins, I just need to open some tuna cans for some rings to bake them in lol.

              I'm dying for a pecan pie or pecan tassies, haven't made the pie since Thanksgiving last year I think. The King Arthur Flour Yankee Pecan Pie recipe is my current favorite. So yummy with the maple syrup and no corn syrup in it.

              wheat bread, I've had wheat berries in my freezer and my vitamix dry container for months and haven't made any. Need to get to it. No excuses now that I got my Verona Mixer.

              mantou: aka Chinese steamed buns. I just love these and I've had a recipe I've been dying to try.

              something with blueberries. I'm thinking Ina Garten's lemon cake and adding blueberries to it.

              Lemon meringue pie: I've never made one. I grew up eating moms homemade which is incredible. I have a recipe, just need to do it.

              6 Replies
              1. re: rasputina

                Try this tassie recipe. It's my favorite!

                PECAN TASSIES

                Crust
                1 3-ounce package of cream cheese
                1 cup plain flour
                1 stick butter

                Have all ingredients at room temperature. Mix together with your hands and chill for about 2 hours. Pinch off dough and shape into a 24 one-inch balls. Place balls in miniature muffin cups and with your fingers, press dough on the bottom and sides of the muffin tin. Set aside and mix filling.

                Filling

                1 egg, beaten
                ¾ cup brown sugar firmly packed
                1 tablespoon soft butter
                1 tablespoon vanilla
                2/3 cup chopped pecans

                Mix all ingredients together. Fill each tassie ¾ -full. Bake at 325 for 25 minutes. Cool on cake rack. To remove, run a sharp knife around the edge and lift our. Yield 24 tassies.

                1. re: roxlet

                  Thanks, that looks good. I usually use this one from Southern Living

                  1 cup butter, softened
                  1 (8-oz.) package cream cheese, softened
                  2 ½ cups all-purpose flour
                  1 ½ cups firmly packed brown sugar
                  1 ½ cups chopped pecans
                  2 large eggs
                  2 tablespoons butter, melted
                  2 teaspoons vanilla extract
                  ⅛ teaspoon salt
                  1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
                  2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
                  3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
                  4. Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
                  Note:
                  Prep: 45 min., Chill: 1 hr., Bake: 20 min., Cool: 30 min. If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.

                  1. re: rasputina

                    Mine is from a book written by the wife of Gov. Talmadge of Georgia. It's as southern as they come too.

                    1. re: roxlet

                      I hope you don't think I was questioning your recipes Southern heritage? I was just sharing the one I usually use.

                      1. re: rasputina

                        No, but I wanted to mention its origin as you had done with yours.

                        1. re: roxlet

                          Oh good, I just wanted to check, online communication can be confusing sometimes.

              2. Pound cake! Tried 4 different recipes this week. Becca Porters is the favorite so far. I am not usually a baker but I'm a tiny bit obsessed. I'm dreaming of quitting my job and baking pound cakes for a living. LOL

                My crappy oven may limit me but would welcome tips for taking it to the next level.

                Maybe imported butter?

                3 Replies
                1. re: Bliss149

                  Mind re-posting Becca Porter's recipe? I have had some mediocre luck with pound cakes, and have just replaced my loaf pan since I was unhappy with the too-dark crust I was getting.

                2. My oldest son's b'day was a couple of weeks ago and I brought these Ande's Mint Chocolate cupcakes. And I loved these healthy, Almond/Coconut Flour, zucchini, low fat muffins.. The recipes are linked.

                  http://saffron215.blogspot.com/2012/0...

                   
                   
                   
                  4 Replies
                    1. re: mcel215

                      Those cupcakes look extremely delicious

                    2. Haven't posted in a while... but it cooled off slightly here and I made chocolate chocolate chip mini muffins. They're somewhat healthier than usual as they use oats, applesauce, and Greek yogurt. And the one I tested in the kitchen actually tasted good.

                      If I have time tomorrow I'd like to make a cream cheese pound cake.

                      1 Reply
                      1. re: Chocolatechipkt

                        The aftertaste on the muffins was oddly acidic, so I decided not to pass them along--so I made chocolate brownies for the teenager in college instead. She didn't complain, lol.

                      2. I just made a goodbye summer poke cake- lemon cake mix, lemon jello for the cake, lemonade concentrate and powdered sugar mixed and poured over the poked sheet cake. We'll have it out on the church lawn with what else, lemonade.

                        1. Amor Di Polenta, from a recipe that has now disappeared from the web. What I did copy down did not include the size of the pan, so I winged it. The recipe included both ground almonds and Galliano Liqueur, for which I substituted Sambuca. Slightly to my surprise, I liked the flavor, which I wouldn't have recognized, had I not known. What came out of the oven was pretty but slightly dry for my taste. Now I want to try this one: http://www.forloveofthetable.com/2011...

                          1. Butter tarts! Fancy that! With Tenderflake lard and Monarch flour from my home and native land, thanks to a kind pal. Best pastry I ever made, and I did it mostly by hand (mixed the flour etc in the FP, used it to cut the lard partway into the flour, and finished the job with my fingers, sort of pressing and flicking the fat in the flour. (My mom's pan, by the way.)
                            Also have enough pastry for a pah tomorrow (new apples).

                             
                            1. Even though it's a hell-ish 106 today, I'm baking cornbread with the last of the excellent grilled Olathe corn and oatmeal cookies with dried cherries and semi-sweet chocolate chips. DS hates raisins.

                              1. A cake I sort of made up. You guys can help me think of a name. It's a chocolate cake I got off the net filled with mascarpone mixed with sour cream, sugar , orange zest, chopped chocolate, toasted almonds and candied peel. The whole thing is covered with a poured ganache. Really good.

                                7 Replies
                                1. re: dianne0712

                                  Whatever it's called it sound delicious!

                                      1. re: dianne0712

                                        Chocolate cannoli cake? That filling sort of reminds me of cannoli filling.

                                        1. re: rasputina

                                          that sounds like a good one. You don't think they'd expect a roll with that name?

                                          1. re: dianne0712

                                            If you really wanted to you could always crush cannoli shells over the top as a garnish. I don't think it sounded like it needed that though. Texture probably wouldn't stand up to storage either.

                                            1. re: rasputina

                                              I have to say it was the best cake I ever made. Sad, because I've recently been diagnosed as diabetic, so I should probably never make another one! LOL!

                                2. Anybody got a favo(u)rite apple crumb or Dutch apple pah recipe to recommend? Like now? I'm on my way home to a lovely piecrust in the fridge.

                                  4 Replies
                                  1. re: buttertart

                                    I haven't made either recently, but there's a recipe in the Essential NY Times cookbook, and the Pie and Pastry Bible for apple crumb. There is a Dutch Apple pie recipe in The Best Recipe.

                                    1. re: buttertart

                                      My Apple Cream Pie
                                      4 apples, peeled and sliced
                                      3/4 cup walnuts, chopped
                                      9" pie crust, unbaked
                                      1 cup heavy whipping cream
                                      1 cup granulated sugar
                                      1 tsp. ground cinnamon
                                      1/4 tsp. ground nutmeg
                                      1/8 tsp. salt
                                      1/2 to 1 tsp. vanilla extract
                                      1 egg, beaten
                                      3 Tbl. all-purpose flour

                                      Mix together: egg, sugar, flour, whipping cream, cinnamon, nutmeg, salt,
                                      vanilla; set aside.
                                      Fill pie shell with sliced apples.
                                      Pour egg mixture over apples. Sprinkle chopped walnuts on top.
                                      Bake 450°F for 10 minutes; watch closely - do not let the nuts burn.
                                      Reduce temperature to 350°F and bake for 35 to 45 minutes.

                                      1. re: Cynsa

                                        Next time...thanks! Mr. Walnut would love this one.

                                    2. Yup! I've got a winner. Schnitz pie.
                                      3 cups apples
                                      3/4 cup sugar
                                      3 Tbsp flour
                                      1 cup sour cream
                                      1/2 tsp salt
                                      1 tsp cinnamon
                                      1 1/ Tbsp sugar
                                      Combine sugar, salt and flour. Add sour cream and beat until smooth.Add chopped apples and mix. Pour into pie shell. Top with cinnamon and sugar mixed.Bake at 425 for 15 minutes, reduce to 350 and cook for 35minutes.

                                      11 Replies
                                      1. re: dianne0712

                                        Sounds great! I found on in the Good Housekeeping Baking Book that's burbling away to itself in the oven. They say to bake it for an hour at 400 and 35 mins at 350, crazy, don't you think?
                                        PS I found one quite like yours in Edna Staebler's Food that Really Schmecks and probably should have made it.

                                        1. re: dianne0712

                                          An eBay find. It's a favorite because there are just two of us and this pie plate is just 6" across the bottom, but 2" deep. It's just right for many shepherd's / cottage pie type dinners too.
                                          I understand (from the 'net) that Schnitz pie is historically made from dried apple slices, in the winter after the fresh supply had gone?

                                           
                                          1. re: blue room

                                            Nice pan! The Canadian recipe referred to dried apples as well.

                                            1. re: buttertart

                                              LOL! Hey, I'm Canadian and only fresh apples in mine. Now if I can only stop the birds, squirrels and wasps from eating ours.......

                                              1. re: dianne0712

                                                Funny you should say that. I have 4 apple trees in my yard, which I planted 15 years ago. Have never had an apple from any of them. Every year, around the first week of August, all the fruit disappears. Apparently, the squirrels really like them.

                                                How do orchards deal with this?

                                            2. re: blue room

                                              Very nice size pan. It would be good for things like concord grape pie that are time consuming to prepare. The last time I made a big concord grape pie I decided that my next one would be a one-person pie. Two at most! I'm thinking of it now because I see our local concords have just come in.

                                              1. re: karykat

                                                I'd love to find another ceramic (or metal or glass) pan that same size. Six inches across bottom, eight and a half inches across top, 2 inches deep.
                                                I think I'll post about this on the cookware board.

                                                1. re: blue room

                                                  Try ebay. You can often find odd sizes of things there...

                                                2. re: karykat

                                                  I've never made a grape pie. What's your recipe?

                                                  1. re: dianne0712

                                                    Haven't seen any concord grapes here on the west coast, so I substitute seedless grapes for apples in my apple pie recipe. I know it's not even close to the real Concord Grape pie!

                                                    here's another recipe: http://www.marthastewart.com/recipe/c...
                                                    Read more at Marthastewart.com: Concord Grape Pie - Martha Stewart Recipes

                                                  2. re: karykat

                                                    I"m trying to imaging what that pie tastes like?

                                              2. I made a Peach and Raspberry Tart today:

                                                Browned Butter Crust
                                                http://www.food52.com/recipes/13271_p...

                                                Julia's pastry cream

                                                Colorado peaches and raspberries from our raspberry patch

                                                I glazed it with some pluot jam which gave it a wonderful rosy hue.

                                                Wish I was a decent photographer.... It looked beautiful and tasted wonderful :0)

                                                1 Reply
                                                1. I made pizza dough (and pizza) for the first time today - dough from this recipe: http://www.forloveofthetable.com/2011.... It came out really well and I'm so proud of myself I'm giddy. I also made the Amor Polenta from the same site, and it looks beautiful, but I'm so full of pizza I may not try it tonight.

                                                  1. Oh please remind me where the recipe for this pistachio can be found. TY

                                                    5 Replies
                                                    1. re: angelsmom

                                                      My cake? http://www.npr.org/templates/story/st...
                                                      I used California nuts, the thought that this could be any better with the very expensive Sicilian ones is mindboggling given how incredible it is already.

                                                      1. re: buttertart

                                                        Ah yes, I have that cake marked in that book......my next baking project. Do you use the cakr ring?
                                                        Did you blanch your pistachios?

                                                        1. re: angelsmom

                                                          No I didn't, and it domed only moderately.
                                                          I did blanch the ones for the outside but not for the batter. Threw them into boiling water, then into cold, and picked the skins off. Rather an undertaking but I enjoyed it.

                                                    2. On my list:

                                                      - since Buttercup waxed lyrical about it, the pistachio cake for my wife's birthday later this week.

                                                      - savarin soaked with Newfoundland rum ("Screech"). I'm going to use a Pierre Hermé recipe that worked great for me before.

                                                      4 Replies
                                                      1. re: souschef

                                                        Est-ce que Mme souschef a aimé son gâteau d'anniversaire? And happy birthday to her!

                                                        1. re: buttertart

                                                          Oui Buttertart, Mme souschef a aimé son gâteau, mais....

                                                          I made the pistachio cake a on the weekend. Picture of the cut cake attached.

                                                          My wife and our dinner company liked it, but I had some problems with it:

                                                          My cake was 1-1/2 inches high, unlike Buttertart's 2-1/2 inches. I used a 9.5-inch diameter pan. I'm assuming Buttertart used a 9-inch one, so doing the math, mine should have been 2-1/4 inches high, i.e. I lost 1/3.

                                                          I found the cake too dense, which is not surprising considering the lack of height. It did not have a cakey texture, and was unlike the Grand Marnier cake, though they both use sour cream, and the recipes are similar; this one, however, does not have a soaking syrup.

                                                          I used the paddle attachment, as specified by RLB, whereas I normally use the whisk attachment for everything. As Buttertart likes it so much I'm going to try it again, but with the whisk attachment, after I find some Sicilian pistachios.

                                                          I also found it not pistachio-y enough, so need to get some extract, one of RLB's options. My sister suggested brushing it with alcohol, which I will do as well if I can get my hands on some Pistacha.

                                                          I found the buttercream a bit too sweet. RLB specifies corn syrup or golden syrup; I wonder if that makes a difference (I used corn syrup).

                                                          I have a friend South of the Border scouring the markets for Sicilian pistachios. All I could get were over-roasted Californian, which looked terrible when used for decoration, hence no picture attached.

                                                          Note: as a true disciple of Rose I blanched ALL of the pistachios, unlike that Philistine Buttertart, who only blanched those used for decoration. Seriously, though, I don't know if it make sense to blanch roasted pistachios; you lose the crunch.

                                                          Sorry for the long, chatty post.

                                                           
                                                          1. re: souschef

                                                            And why did we use a 9.5 if Rose said 9?
                                                            My cake wasn't fluffy, but it had a nice, tender consistency.
                                                            How warm was your butter when added?
                                                            I even screwed up and put the sour cream in before the eggs and sour cream.
                                                            Don't fancy iced cakes but loved this buttercream. Maybe more of the sugar syrup got flung onto the sides of the bowl than with yours? I used light corn syrup, no got Tate & Lylems.

                                                            1. re: buttertart

                                                              Rose said 9 because Rose is American, but in Canada we use the metric system, and it's 9.5 that's available. So that's what we used.

                                                              I nuked the butter so it was nice and soft, but far from melted.

                                                              I used a stand mixer, and did what her nibs said I should - poured a little syrup onto the eggs, then beat the stuff, so I don't think much got flung onto the sides.

                                                              I like iced cakes, but generally find them too sweet. With all due modesty, I like the ones I make the best, using recipes I have tweaked.

                                                      2. Honey Cracked Wheat rolls, Dilly rolls, apple crumble, cheesecake. Simple comfort things.

                                                        1 Reply
                                                        1. I'm planning on making apple crisps with the first of the honeycrisp apples, love them, so eponymously crisp. And check out my miche! From the Pain au Levain recipe in Peter Reinhart's Artisan Breads Everyday, or something like that.

                                                           
                                                          12 Replies
                                                          1. re: zitronenmadchen

                                                            Wow! What a gorgeous bread! I hope it was as delicious as it looks!

                                                              1. re: zitronenmadchen

                                                                Go to the head of the class--that's a stunner! I love pain au levain, too.

                                                                1. re: zitronenmadchen

                                                                  Thanks everyone! I messed up a little bit on the slashing, but it tasted so good, just the right amount of sourdough tang, with a gorgeous chewy, crispy crust, if I do say so myself. It made excellent grilled cheese sandwiches with smoked gouda, and I used the last of it yesterday night to make croutons for caesar salad.

                                                                  1. re: zitronenmadchen

                                                                    Wow, that's a beautiful loaf of bread! More impressive looks than I see at most of the (many) artisan bakeries around here.

                                                                    1. re: Caitlin McGrath

                                                                      Aw, thanks. Who knew following the directions exactly, rather than sort of following the directions like I normally would, would lead to a good looking loaf of bread :-P

                                                                      1. re: zitronenmadchen

                                                                        :) I don't know anyone else who does that, she said, rolling her eyes toward the skies. HA HA HA! I used to be such a good girl about coloring inside the lines, too. No more!

                                                                    2. re: zitronenmadchen

                                                                      It is a work of art - what is your basket for proofing?

                                                                      1. re: Cynsa

                                                                        I have the round brotform from King Arthur Flour.

                                                                        1. re: zitronenmadchen

                                                                          Do you use if with or without the liner?

                                                                          1. re: roxlet

                                                                            Without the liner, just a heavy dusting of flour.

                                                                    3. Just made a peach cake more or less following CI recipe. Though I made it as a layer cake, cream cheese frosted in middle and sides, the sides coated with granola. Top with the fanned peach slices is a little too moist.

                                                                      1 Reply
                                                                      1. re: sbp

                                                                        Yum! I love baking with peaches... if I don't eat them all first. I just made some peach streusel muffins for a friend who just had a baby..

                                                                      2. The apple crumb pie I made with the rest of the pastry. Have bread dough taking its own sweet time to rise right now...

                                                                         
                                                                        4 Replies
                                                                          1. re: buttertart

                                                                            That looks amazing, I love apple crumb pie, I may have to change my plans from apple crisp to apple pie.

                                                                            1. re: zitronenmadchen

                                                                              Exceptionally good, I'll post the recipe tonight.

                                                                          2. To take to a meeting, I made a double recipe of the apricot lemon bars with hazelnut crust from Alice Medrich's Chewy Gooey Crispy Crunchy. A twist on typical lemon bars, with apricot preserves in the topping (along with the regular eggs, lemon juice, etc.) and a modest amount of ground hazelnuts in the shortbread layer.

                                                                            They're excellent. The topping is tangy and sweet (but not too), the lemon brightens the apricot, and the flavors work very well together. They're a pretty color, too - sort of pale peach. The hazelnuts didn't come through much; I might use more nuts next time (she also suggests using almonds or walnuts), but they'd also be great with just a regular lemon bar base, if you're not a fancier of nuts.

                                                                            2 Replies
                                                                              1. re: Caitlin McGrath

                                                                                That sounds really good, I might have check that out of my library. I've been meaning to make, but never actually getting around to it, these apricot rosemary bars from one of the Baked cookbooks that I actually own. Probably why I never get around to it, I'm not under pressure to use the recipes in the book before it has to go back.

                                                                              2. I wasn't feeling too great yesterday so I just made some cream biscuits yesterday for breakfast. I need to do a batch of burger buns this week though, we are almost out.

                                                                                1. Does anyone here have the My Weigh Bakers Scale? I'm considering replacing my current scale and I'm really interested in this one since it converts bakers %.

                                                                                  1. Buttertart, I was looking at the recipe for the pistachio cake, and one thing that struck me as strange was that only two eggs are used for a 9-inch cake; I'm used to using a lot more. How high is this cake? It does look rather flat in the picture.

                                                                                    BTW, the recipe is similar to the Golden Grand Marnier cake.

                                                                                    1 Reply
                                                                                    1. re: souschef

                                                                                      Sorry I haven't been on here until now, it's a good 2 1/2 inches high, actually.

                                                                                    2. Buttertart, will you please post the recipe for your Apple Crumb pie as it looked delicious. Thanks!

                                                                                      1 Reply
                                                                                      1. We had people over yesterday so I made a double-sized lemon-poppy cake. It's a favorite recipe, one I make several times a year. It goes together (in one bowl!) in about 7 minutes and is baked in less than an hour (the double size is a 10" round about 1 1/2" tall, or a smallish bundt)

                                                                                        Also, I recently was given two kugelhopf pans, six inches across and about five inches tall. They look like they'll make beautiful cakes, does anyone have a recipe to recommend?

                                                                                        1 Reply
                                                                                        1. re: sarahjay

                                                                                          Want to make with the recipe for the lemon-poppy?
                                                                                          There are so many kugelhopf recipes out there, some yeasted, some not. Haven't made one in ages. Have a pan, courtesy of Marshall's what the hell kind of baking pan is this section and use it along with a Kaiser small Bundt (from the same source) to make a 12-cup Bundt pan recipe into 2 cakes, one to keep and one to give away.

                                                                                        2. Here's the apple crumb pie recipe.

                                                                                          9" pie shell, unbaked, chilled

                                                                                          3 lb apples (the recipe calls for all Grannies but I used 3 elderly organic ones I found lurking in the fridge, plus 5 this year's crop Paula Reds and a Gala from our farmer's market -- I like a mix in my apple pies), peeled, cored, and cut into 3/4 inch pieces (mine were a bit smaller, just make them uniform) -- I peeled them into water acidulated with the juice of 1/2 lemon (see below)
                                                                                          2/3 c sugar
                                                                                          3 tb cornstarch
                                                                                          1/2 tsp cinnamon (I used 1/2 tsp total of cinnamon, mace, and nutmeg)
                                                                                          [1/3 c raisins] not used, would use 1/4 c currants if I could get away with it instead
                                                                                          1x8 oz ctr sour cream (I used half sour cream and half heavy cream, was low on sour cream)
                                                                                          1 tsp vanilla
                                                                                          salt [not in recipe]
                                                                                          1 lemon, zest and juice

                                                                                          Preheat oven to 400 deg F.

                                                                                          Mix sugar, 1/2 tsp salt, spices, and cornstarch in large bowl, toss apples in this mixture.
                                                                                          Add sour cream, vanilla, and lemon zest.
                                                                                          Spoon or pour this into pie shell (it will mound high).

                                                                                          Topping: in medium bowl mix 2/3 c flour, 1/3 c packed brown sugar (I used half brown and half white), 1/4 tsp cinnamon (I used a tiny speck), dash of salt.
                                                                                          Cut in 3 tb cold butter (I used room temp, worked fine) until crumbs form, sprinkle/pat over apples.

                                                                                          Bake ON A FOIL-LINED BAKING SHEET (it drips) at 400 deg F for [1 hour] (I did it for 30 mins at 400) then at 350 deg F for [35-40 mins longer] (I did it for about an hour at 350), until browned and you can see the juices bubbling in the center. Which you really can when it's ready.

                                                                                          Good barely warm (in the lovely words of the sainted Marion Cunningham, just when the oven's heat has gone out of it) or cold.

                                                                                          1. Woke up feeling cookie, so made the (Scandinavian) Dreams from Nancy Baggett's International Cookie Cookbook and the dough for the (Lebanese) pistachio shortbreads, which since I never roll out cookie dough is now firming up as icebox cookies, swathed in waxed paper and paper towel rolls, to be baked later.

                                                                                            1. The Dreams (potato starch gives them a unique sandy texture, yum).

                                                                                               
                                                                                              11 Replies
                                                                                                1. re: zitronenmadchen

                                                                                                  J'agree. :) They remind me of Chinese almond cookies, which are still on my must-revisit list!

                                                                                                  1. re: kattyeyes

                                                                                                    I have a very nice recipe for those, and it uses LARD! I gave some to my hairdresser (Singaporean Chinese) and was told they tasted just like home. :)

                                                                                                    1. re: buttertart

                                                                                                      Reminds me of a mutual friend's old avatar (something about "And LARD made it good!"). :) Just even the word "lard" is amusing to me. Keep saying it and it doesn't sound like a real word anymore. Lard. Lard. Lard. Seriously, I'm sure those cookies did taste like home!

                                                                                                      1. re: kattyeyes

                                                                                                        Makes the best pie pastry, milady. And no porky taste.

                                                                                                      2. re: buttertart

                                                                                                        recipe request, please; for both Dreams and the Chinese Almond cookie. please/thank you

                                                                                                          1. re: buttertart

                                                                                                            Dreams
                                                                                                            Oven at 350
                                                                                                            Sift tog 1 1/4 c ap flour, 1/2 c potato flour, 1 tsp baking powder, [1/2 tsp salt -- my addition]
                                                                                                            Cream 1/2 c slightly softened butter until light, add 1 c confectioner's sugar, beat until very fluffy. Beat in 2 egg yolks, 2 tsp vanilla, 1/8 tsp almond extract (I used about 1/4 tsp).
                                                                                                            Add dry ingredients gradually and mix until cohesive.

                                                                                                            Pinch off bits (this is exactly what you have to do, and squeeze them to make them stick together. Roll them into 1" balls (mine were 15 gm each).
                                                                                                            Put on parchment-lined pans, press half blanched almond (halved along the natural seam which is usually easiest to do from their pointed end) on tops not squashing balls too much.
                                                                                                            Bake 9-10 mins "until slightly firm on top" but not browned. (I went a bit longer because uncooked starch did not appeal.)
                                                                                                            Leave on pans for 3-4 mins then cool on racks.

                                                                                                            Almond cookie recipe tomorrow, I have to feed the Beast.

                                                                                                            1. re: buttertart

                                                                                                              Almond cookies - from "Heirloom Baking with the Brass Sisters" (v nice book, btw)
                                                                                                              Oven at 375
                                                                                                              Put in food processor: 3 c flour, 1 c sugar, 1 tsp baking powder, 1/2 tsp salt.
                                                                                                              Pulse to mix.
                                                                                                              Add 1 c cold lard, whizz in, add 1 egg and 1 tsp almond extract, pulse to make a dough. Chill until firm enough to handle.
                                                                                                              Roll into 1 1/4 in balls (probably 20 gm each), place on baking sheet lined with parchment, flatten. Brush tops with beaten egg and press almond in center of each. Bake appx 12 mins.
                                                                                                              I started to make these in an attempt to emulate the Golden Dragon bakery of yore in SF's walnut cookies so added about 1 c walnuts with the flour etc and ground them up in it, then topped with a half walnut.

                                                                                                              1. re: buttertart

                                                                                                                Yum and thanks BT. I have sliced almonds, do you think they will work okay?

                                                                                                                www.saffron215.blogspot.com

                                                                                                2. I made brownies this morning from the Baked New Frontiers in Baking cook book for a get together tonight. They were specifically requested, people love them, though I do add my own little twist to the recipe. I add chocolate extract as well as vanilla and I top the brownies with coarsely grated cocoa stick from St. Lucia. The cocoa for local consumption down there is processed with the slippery, citrusy white stuff that covers the beans, so you get the pleasant bitterness of cocoa nibs with a nice citrus flavor.

                                                                                                  2 Replies
                                                                                                  1. re: zitronenmadchen

                                                                                                    Can you buy this anywhere else? Sounds fab.

                                                                                                    1. re: buttertart

                                                                                                      I have checked online since I'm worried about what I will do once my supply runs out, and I've found a few places online, of course I didn't bookmark them. Here's one although they are temporarily out of stock, and the packaging is much fancier than the plastic bag I got down in St. Lucia. http://www.hotelchocolat.co.uk/chocol...

                                                                                                  2. I made a variation of KAF's quick caramel nut buns--with maple, more nuts, and cinnamon and ginger.

                                                                                                    1. King Arthur Flour's Double Dark Mocha drops with cappuccino and white chocolate chips.I got a request for goodies for our United Way kick-off... these are pretty easy, and one-bowl.

                                                                                                      1. This morning I made a pan of Nick's Supernatural Brownies for my son to take to his first advisory class of the season tomorrow. In the oven now is this "Cake with a Crunch," which is a brown sugar cake topped with a Heath Bar Crunch streusel. It should be out of the oven in about 15 minutes, and so far, it looks gorgeous.
                                                                                                        http://lickthebowlgood.blogspot.com/2...

                                                                                                        9 Replies
                                                                                                        1. re: roxlet

                                                                                                          Oh man, that sounds fabulous! I'm making this soon!

                                                                                                            1. re: zitronenmadchen

                                                                                                              It's really delicious! I highly recommend it, and it's quite simple too!

                                                                                                                1. re: roxlet

                                                                                                                  Okeydokey! Where do you get the Heath Bar bits?

                                                                                                                  1. re: buttertart

                                                                                                                    The only place that reliably has them is Target. Occasionally I will see them in the baking aisle of my local supermarket (an A&P), but they seem to an iffy thing.

                                                                                                                    1. re: roxlet

                                                                                                                      I'll look in the A&P near work, they have a surprisingly good baking section.

                                                                                                              1. re: roxlet

                                                                                                                Ooh.. I have that cookbook (Lauren Chattman's Cake Keeper Cakes). It's a great cookbook, full of simple, everyday cakes. Oddly enough I made that cake about 6 months ago, but wasn't convinced that I loved it.. maybe I"ll have to have try it again!

                                                                                                              2. I needed to use up some left over polish dogs in the fridge so I'm making bagel dogs today. Bagel dough rising right now and then into the pot of water to simmer and then into the oven.

                                                                                                                1. I just made Martha Stewart's salted toffee-chocolate squares. They were insanely delicious and embarrassingly easy! I plan to make them again to give as teacher gifts for the holidays :)

                                                                                                                  8 Replies
                                                                                                                      1. re: roxlet

                                                                                                                        It's a something that I couldn't trust myself around, is what it is.

                                                                                                                        1. re: buttertart

                                                                                                                          It's one of those nasty little devils that's made using graham crackers as the base. Unbelievably delicious-sounding. Note to the files: do not make! (Unless there's a party and other people to eat this deliciousness.)

                                                                                                                          http://www.marthastewart.com/898625/s...

                                                                                                                          1. re: roxlet

                                                                                                                            Sort of a variation on the matzo/soda cracker/graham cracker toffee made with butter and brown sugar, chocolate, nuts. Which is also very dangerous to have around.

                                                                                                                            1. re: Caitlin McGrath

                                                                                                                              Yup. You got that right. I mean, they use graham CRACKers.

                                                                                                                              1. re: roxlet

                                                                                                                                I make a variation at Christmas with Skor bits, milk Chocolate and pecans. Only the presence of pecans saves me from eating the entire pan, due to my long-standing nut hatred. When I make them I deliberately leave the nuts off one end so I can eat them. What this means is that I inhale in entire quarter of a pan in about 2 days...

                                                                                                                            2. re: roxlet

                                                                                                                              Thank you roxlet. My granddaughter will be 16 next month and am bringing a tray of these to our family gathering. Love how easy they are and I am sure people will ooh and aaah....... perfect!

                                                                                                                              www.saffron215.blogspot.com

                                                                                                                      2. This weekend I made chocolate chip cookies (boring, but loved) and homemade oreos. I used the NYT oreo recipe from a few months ago, and they turned out great (though I needed to add butter, in addition to shortening, to the filling, as I couldn't get it creamy otherwise.) Quite a bit of work, but well worth it and very well received.

                                                                                                                        At the beginning of the month I made two old standards, brownies from Alice Medrich's Pure Desserts, and caramel sauce from Joy of Cooking.

                                                                                                                        Now I'm gearing up for Rosh Hashana baking! There will be challah, but I'm not yet sure what else!

                                                                                                                        1. Today, pita (though I can't find a recipe for the right sort, I will have to settle for less)

                                                                                                                          Last weekend, Dutch Apple pie - with the streusel that came out right for the first time ever for me. Will be using that recipe over and over again.

                                                                                                                          There's rhubarb at the local grocery, I'm planning on getting some of that and making a Rhubarb-Apple crumble. Also I'm going to try an Apple-Craisin crumble, or maybe pie with streusel topping. Also also an apple-ginger pie or crumble, and a version of the streusel with candied ginger in it. Hey, it's apple season! And I'm about to turn a pound of ginger into candied ginger, ginger syrup, and ginger sugar (also Thai Ginger Chicken, but that's a whole 'nother thread)

                                                                                                                          I regularly bake buns for sandwiches and sandwich bread.

                                                                                                                          I'm working on reducing a recipe for Red Velvet cake from 2 9" layers to 2 6" layers - we're not big sweet eaters in this house. Also trying to optimize it for White Lily AP flour instead of cake flour (cake flour costs too much).

                                                                                                                          My project for the next spot of time (forever probably) is to similarly reduce several cake recipes, first translating to by-weight measures.

                                                                                                                          I sold my KA mixer and got a Bosch Compact which may or may not work out as well as I had hoped - one thing for sure is that it does NOT handle heavy doughs well, something I specifically asked about several times before purchasing. Like the larger Universal, it pushes a heavy dough around the bowl; unlike the Universal, they do not have a solution for that (eg the cookie paddles that are available for the Universal, nothing like that is available for the Compact nor, apparently, is it likely to be).

                                                                                                                          Oh well. At least I can actually lift this one. I loved my Hobart-era KA, but at pushing 30 lbs, I am no longer up to hauling it around. So it would sit unused. I got enough from selling it to pay for the Compact so I guess I'm not REALLY out any cash, and the Universal would just be too big for me. Still, I'm sort of annoyed - the Compact does NOT seem suited to heavy doughs despite assurances to the contrary. Not because of power issues; because they don't have a proper beater or paddle to handle it.

                                                                                                                          3 Replies
                                                                                                                            1. re: buttertart

                                                                                                                              What would I replace it with? I've only tried it the once so far - I'll be hitting it up with some chocolate chip cookies this week, and a cake batter. Those are my most frequent probable uses for it, so I'll just have to muddle through. I really don't have the extra $250 to go up to the Universal, and that one is most likely too big for my most frequent uses anyway.

                                                                                                                              It's sort of a toss-up, and just more evidence that there is, in fact, no perfect machine, LOL!

                                                                                                                              1. re: KitchenBarbarian

                                                                                                                                Got rid of your KA, eh? I have one of those and it lives on the counter. I couldn't slug it around either. Dang!

                                                                                                                          1. Well, the spouse's birthday was last week, so I had excuse to bake a CAKE!!! (usually, I'm a bread person. Can't trust either of us with cake or cookies in the house.) The birthday cake of choice in his family is the POC Cake (Plain Old Chocolate), but even after 16+ years of marriage, I've never made one before, so I was competing with his childhood memories of his mother's cooking. Yikes! Fortunately, my mother-in-law's recipe was flawless (she thinks she got it from Rose Levy Berenbaum, so that would explain it), and it turned out great. Whew!

                                                                                                                            1 Reply
                                                                                                                            1. re: apilston

                                                                                                                              Haha, I'm glad you included the parentheses explaining POC, I was wondering what you were baking with Particulate Organic Carbon :-) I'm glad the cake turned out good too.

                                                                                                                            2. Made these yesterday: http://www.lovefromtheoven.com/2011/0...

                                                                                                                              Couple changes/specifications: table salt, no walnuts, 4 cups of semi-sweet bits, no grated chocolate, made 16 cookies...

                                                                                                                              STUPIDLY GOOD!!!!!!!!!

                                                                                                                              2 Replies
                                                                                                                                1. re: jbsiegel

                                                                                                                                  No nuts + more chocolate=my type of cookie!

                                                                                                                                2. Peach crumb bars, to use up a rather wizened bag of peaches that I found in the back of the fridge ( a product of over-enthusiastic farmers' market shopping). So far so good.. I snuck a piece while cooling. We'll see what my colleagues say tomorrow...

                                                                                                                                  4 Replies
                                                                                                                                    1. re: buttertart

                                                                                                                                      Brown-eyed baker.
                                                                                                                                      http://www.browneyedbaker.com/2009/09...
                                                                                                                                      Very nice, not too sweet. I should have put it in the fridge before slicing (next time)...

                                                                                                                                      1. re: rstuart

                                                                                                                                        My mom would have adored them. Still getting peaches or are they done? They are here.

                                                                                                                                        1. re: buttertart

                                                                                                                                          This was their last week, and they weren't that good..

                                                                                                                                  1. Am going to make these today, I think...they're Peg Bracken's (heart heart) "Aggression Cookies" -- the manual mixing and squishing is good for relieving stress and tension.
                                                                                                                                    This is a half recipe, it makes a passel as it is.
                                                                                                                                    1 1/2 c brown sugar
                                                                                                                                    1 1/2 c (margarine or) butter (Mom used 2:1 marg to butter), softened
                                                                                                                                    3 c oatmeal (we only ever had "quick oats", not old-fashioned)
                                                                                                                                    1 1/2 tsp baking soda
                                                                                                                                    (1 tsp salt) my addition
                                                                                                                                    1 1/2 c flour
                                                                                                                                    Mix with hands in large bowl -- all the mixing and squishing is v satisfying.
                                                                                                                                    Form into 1-1 1/2 in balls.
                                                                                                                                    Place on ungreased baking sheet 2' or so apart.
                                                                                                                                    Butter the bottom of a small glass, dip it in granulated sugar and press each one flat (to about 1/4 in thickness) (the squishing here is v satisfying, too).
                                                                                                                                    "It is only necessary to butter glass once but you need to sugar glass each time." Not sure if that's Peg or Mom talking, but it sounds like my mom...
                                                                                                                                    350 deg F for 10-12 mins.

                                                                                                                                    21 Replies
                                                                                                                                    1. re: buttertart

                                                                                                                                      Yum! I could go for some oatmeal cookies right now. Will you send some my way? :)

                                                                                                                                      1. re: kattyeyes

                                                                                                                                        I have wasted my entire day on this infernal machine. Tomorrow!!!

                                                                                                                                        1. re: buttertart

                                                                                                                                          You planted the seed. Now I must make them. But I'm making cat head biscuits first, per this recipe:
                                                                                                                                          http://www.cookscountry.com/recipes/C...

                                                                                                                                          And if that doesn't work for you, lemme know and I'll try again. It was a PDF, IIRC.

                                                                                                                                          1. re: kattyeyes

                                                                                                                                            ILB (I love biscuits)! The name has always kind of creeped me out though.

                                                                                                                                            1. re: kattyeyes

                                                                                                                                              It's obviously been a long week. I assumed that these would be cookies in the shape of a cat's head...

                                                                                                                                              1. re: rstuart

                                                                                                                                                HA HA, no, supposedly biscuits as big as a cat's head. Maybe mine will pose near the finished product so I can vouch for that. :)

                                                                                                                                                1. re: kattyeyes

                                                                                                                                                  I've got six cat heads in the oven right now. Saying that amuses the hell out of me. ;P
                                                                                                                                                  I hope they (the biscuits) taste as good as they're starting to look. Six minutes to go, tick-tock, tick-tock. The kitchen smells oh-so buttery gooooooood!

                                                                                                                                                  1. re: kattyeyes

                                                                                                                                                    And heeeeeeeeeeeeeeeere's the katty heads!

                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                     
                                                                                                                                                    1. re: kattyeyes

                                                                                                                                                      Those look really good! Biscuits are my baking Waterloo. They always come out salty and have a strong baking powder taste,which is good for my potassium intake,but not so tasty.

                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                        What kind of baking powder are you using? I always used to detect a funny taste in my biscuit type things until I stopped using the usual baking powder and started using Rumford aluminum-free baking powder.

                                                                                                                                                        Made a big difference.

                                                                                                                                                        1. re: zitronenmadchen

                                                                                                                                                          Thank you! I highly recommend these; they were a cinch! Made with unsalted butter and Crisco with a teaspoon of salt...combo of AP flour and cake flour.

                                                                                                                                                          Like karykat, I use Rumford baking powder for savory baked goods, and Italian baking powder for all things sweet.

                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                            What is the Italian baking powder like and why do you use the different kinds for each? Sounds like something I should know about.

                                                                                                                                                            1. re: karykat

                                                                                                                                                              Hi there. It's Lievito Pane degli Angeli (vaniglinato per dolci)--vanilla-scented baking powder. When my mom returned from a vacation to Italy, she came back with some and loved baking with it. Eventually, she convinced our little Italian market to carry it, so I buy it all the time and use it in all my sweet treats. If you're not in an area with an Italian market, you can buy it on Amazon.

                                                                                                                                                              ETA: An old friend once explained it's a double-acting baking powder, incorporating both baking soda and cream of tartar.

                                                                                                                                                          2. re: zitronenmadchen

                                                                                                                                                            Count me as a third fan of Rumford aluminum-free baking powder.

                                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                                              Well it's been a very long time since I even attempted to make biscuits, but the baking powder I have now is aluminum free, so maybe I'll try again before I have to pack up all my stuff and move.

                                                                                                                                                          3. re: kattyeyes

                                                                                                                                                            Ooh.. they look gorgeous! No action shot with your feline though ?;)

                                                                                                                                                            1. re: rstuart

                                                                                                                                                              That would've been a Kodak moment. Next time. ;)

                                                                                                                                              2. re: buttertart

                                                                                                                                                Yum.. I just copied this off the cookbook thread, glad you put it here too ;)

                                                                                                                                                1. re: buttertart

                                                                                                                                                  baked for 8-1/2 minutes in convection oven. yum! thank you! we devoured these Aggression Cookies last night at SF Opera in the Park - Rigoletto - at AT&T ballpark - with our picnic -
                                                                                                                                                  and I still have more of this cookie dough in the refrigerator

                                                                                                                                                  1. re: Cynsa

                                                                                                                                                    My mom used to make 2x this recipe...made beaucoup!

                                                                                                                                                2. Thanks to Chowhounder's suggestions on what to do with my overly dry Oatmeal Pumpkin Bundt Cake, I cubed up half of it, added some raisins, and made a bread pudding out of it. We'll see tonight how it turned out.

                                                                                                                                                  2 Replies
                                                                                                                                                    1. re: karykat

                                                                                                                                                      It was good, karykat. I had some leftover almond whipped cream from the Chocolate Almond Cheesecake the other night, so that went on top. Only thing not great..the texture was a little grainy, I think from the oatmeal in the cake. The flavor was excellent, though, and I loved the raisins in it.

                                                                                                                                                  1. Here's a recipe I've made many times and that came to mind when eating divine cardamom ice cream in SF with our dear cynsa...hope you like it!
                                                                                                                                                    Kermakakku (Finnish sour cream poundcake)
                                                                                                                                                    Oven at 350 deg F
                                                                                                                                                    Sift together 1 3/4 cups ap flour, 1 tsp cardamom (or more), 1/2 tsp cinnamon (I don't), 1/2 tsp saltGrease 9x5 in loaf pan (or equivalent, I have a longer, thinner one I like) and coat it with dry breadcrumbs.
                                                                                                                                                    Cream 1 stick/1/2 c softened butter with 1 c sugar until light and fluffy.
                                                                                                                                                    Beat in 3 eggs, one by one, beating well after each.Beat in 1 tsp vanilla.
                                                                                                                                                    Add half the dry ingredients followed by 1 c sour cream and then the rest of the dry ingredients.
                                                                                                                                                    Bake in center of oven for 50-60 mins, or until golden and done.
                                                                                                                                                    Run knife around pan to loosen the cake, unmold onto 1 tack and invert on second one so top is up.
                                                                                                                                                    Cool cake and serve at room temp.This is a really nice cake.

                                                                                                                                                    7 Replies
                                                                                                                                                    1. re: buttertart

                                                                                                                                                      Not only is this a really nice cake, I could eat the cake batter by the spoonful. Cracking the cardamom pods and extracting the seeds to grind slowed me down but with such a lovely fragrance - it is transcendental. The cake domed and cracked during a long bake, but settled down during cooling. I also omitted the cinnamon - if buttertart doesn't, then neither will I. Thank you!
                                                                                                                                                      Must be Cake Day today. Honey Cakes are baking now. I read magiesmom's post and followed the smittenkitchen MG recipe. http://smittenkitchen.com/blog/2008/0...

                                                                                                                                                      1. re: Cynsa

                                                                                                                                                        It is very enticing, glad you like it!!! I just don't think you need the cinnamon with cardamom. Plus cinnamon isn't my favorite thing anyway.

                                                                                                                                                        1. re: buttertart

                                                                                                                                                          agreed, the cardamom is supreme. OMG, I am so now addicted to this cardamom cake, there is only 1/4 remaining. It just gets better as it sits and melds; I can't walk through the kitchen without a nibble. There's just enough left to have with cardamom ice cream tonight.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Cinnamon overpowers the cardamom, I've found. A tiny amount of ginger can compliment it sometimes though. (sometimes not, it just depends)

                                                                                                                                                            And cardamom is one of the few spices I won't ever grind for myself. The ground stuff is just fine, and I HATE cracking those pods out and cleaning all those tiny little bits of internal membrane out so I can get enough seeds to make a tiny pinch of the powder! LOL!

                                                                                                                                                        2. re: buttertart

                                                                                                                                                          It was just pointed out to me by a little birdie that I left out an ingredient in this -- 1 tsp baking soda. OOPS but since Cynsa made it and it came out OK I don't feel too bad.

                                                                                                                                                        3. I just made the amazingly delicious honey cake from Marcy Goldman via Smitten kitchen for Rosh Hashanah dinner tomorrow. This is the best honey cake I have ever eaten, though I use 1 c of brown sugar and no white instead of 1/2 c brown and 1.5 c white. Since there is a cup of honey , half a cup of oj, and some whiskey it is plenty sweet. I really like that this cake tastes better with half white whole wheat flour, too.

                                                                                                                                                          http://smittenkitchen.com/blog/2008/0...

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              Why not start anew? It's perfect baking weather, after all, and we should be busy baking bees for the rest of the month. :)

                                                                                                                                                            2. Homemade pie, any kind of pie but apple cinnamon is something I make this time of year. Waiting for the Wolf River apples to appear at my farmer's market.

                                                                                                                                                              1. It has been perfect baking weather, but when I perused some recipes, I realized that my current lack of eggs was limiting my choices. Well, then, today is a perfect day to bake bread! I have two loaves of cracked wheat bread cooling on the counter, and a white bread pre-ferment (suggested by buttertart) in the refrigerator doing its thing. I'll probably bake that tomorrow.

                                                                                                                                                                 
                                                                                                                                                                4 Replies
                                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                                        yes, plump and voluptuous - they are perfection. : )

                                                                                                                                                                    1. I made America's Test Kitchen Snickerdoodles, with more cinnamon. I've never had Snickerdoodles before but I've always loved the name.

                                                                                                                                                                      5 Replies
                                                                                                                                                                      1. re: zitronenmadchen

                                                                                                                                                                        How did you get away with living in Connecticut and never having snickerdoodles? They're a Connecticut original, you know. :) My recipe, from Mrs. Nelson via The Hartford Courant, tested by the Connecticut Light & Power Test Kitchen, no less, instructs you to “form in balls the size of small English walnuts.” HEE HEE!

                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                            No, I use my Italian baking powder, that covers it. I haven't made them since the chai ones I made a couple of years ago. They're on the list now, along with Mounds oatmeal cookies and Momofuku corn cookies.

                                                                                                                                                                          2. re: kattyeyes

                                                                                                                                                                            Good old CL&P I'm not sure how I've never had one before, but they came out great, chewy and cinnamony

                                                                                                                                                                          3. re: zitronenmadchen

                                                                                                                                                                            Snickerdoodles are fabulous.. I love them. I find that kids really like them too...

                                                                                                                                                                          4. Part 2, brought to you by popular demand...
                                                                                                                                                                            http://chowhound.chow.com/topics/8692...
                                                                                                                                                                            C'mon over! Highs in the 60's here this week, perfect baking weather.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                              we were at 108 this past weekend and holding steady at 90-99 all week. not really baking weather but this weekend is my son's 4th birthday. i'm going to attempt to re-create a cake i had from this bakery. chocolate cake with bananas and italian buttercream. however, due to an egg allergy I'm making mascarpone frosting. i'm also attempting to make vanilla cupcakes with chocolate buttercream. will post pictures once completed.

                                                                                                                                                                            2. I made something really simple for the ladies in my exercise class. We have coffee after class and often someone brings something. I made a banana oatmeal bran recipe. Not too sweet and very moderate with egg whites, and not too much oil in addition to the oat bran and banana. I just think it tastes good.

                                                                                                                                                                              But I have a question. I made it in these loaf pans that are rounded and have ridges. I never knew what they were called until someone mentioned it a month or so ago on this thread. It may have been buttertart. The word for the pan is a French word I think that starts with R that means something like roast loin of pork or roast loin of venison or something. I've been trying to remember that name. I wanted to impress the ladies with my knowledge of French culinary terms tomorrow morning. Plus I think it's amazing that this neat looking pan is named after a meat that it supposedly looks like. Does anyone remember?

                                                                                                                                                                              10 Replies
                                                                                                                                                                              1. re: karykat

                                                                                                                                                                                http://www.amazon.com/Rehrucken-Ribbe...

                                                                                                                                                                                Not french sounding tho. more german or northern european?

                                                                                                                                                                                  1. re: trolley

                                                                                                                                                                                    Yes, that's it. And digging a bit with the name I find that it means tenderloin of venison.

                                                                                                                                                                                    I just love that.

                                                                                                                                                                                    My banana oat bran bread this morning tasted great and looked great. (If I do say so myself.)

                                                                                                                                                                                    1. re: karykat

                                                                                                                                                                                      Have you seen the traditional cake all made up and frosted? You stick slivered almonds in it to simulate the fat barding. Germans seem to have a thing for trompe l'oeil food, they have black bread and salami cookies too.

                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        No offense intended, they also have that crazy marzipan guy with the coin coming out of his @$$ for Christmas...gotta love the Germans!
                                                                                                                                                                                        http://www.flickr.com/photos/matins/5...

                                                                                                                                                                                        1. re: kattyeyes

                                                                                                                                                                                          It's a very interesting culture, says she who rubs up against it every day at work.

                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                            Perhaps. But there are days - many many days - when I am just as glad that that branch of my family emigrated... LOL!

                                                                                                                                                                                          2. re: buttertart

                                                                                                                                                                                            In doing some checking for the name, I did see a picture of a cake in the rehrucken decorated that way. But didn't realize that's what it was depicting.