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What are you baking these days? June 2013 edition (thru June 26th)

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So, I've been really remiss in my curatorial duties due to a pain in the ass job and a whirlwind trip to Tokyo, a fabulous city...got home and baked up some brownies, Nick's...in 2 pans, one plain, one with pistachios, for an office peace offering. How bout you? Too darn hot, or baking anyway?

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  1. I made an attempt at a lemon meringue pie using McCall's fifty year anniversary cookbook. The pie crust was a success the filling soupy but I tried and no doubt will try again.

    11 Replies
    1. re: Ruthie789

      How disappointing! Did the filling use cornstarch? I use two different recipes -- one with and one without -- and I haven't had difficulties. Did you cook the filling on the stove, and did it not look thickened when you removed it?

      1. re: roxlet

        Sometimes cornstarch breaks down from too much stirring or heat, maybe that's what happened...does that book have a pound cake with fresh peaches in it, by any chance? It was one of my mom and day's faves, mom got it out of the magazine, and I'd love to have the recipe.

        1. re: buttertart

          I think I stir too much. I constantly stirred it and just noted the recipe mentions stir ocasionally. Will give it another try, thank you. The pound cake recipe in the book is for a pound-cake ring does not mention peaches. Another recipe however is for peach-pumpkin upside down cake, would this be what you are looking for?

          1. re: buttertart

            I am posting the peach-pumpkin upside down cake should it be of interest to you. Source, The Best of McCall's, A Treasury of Favorite Recipes page 49:
            A 13 ounce can of peach halves in heavy syrup
            1 2/3 cups of all purpose flower
            1 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg
            1/2 cup of salad oil
            1 cup of sugar
            2 eggs
            1 cup of canned or fresh pureed pumpkin (does not give ounces)
            1/3 cup of pecan halves
            1/4 cup of peach preserves
            1.Method: Preheat oven to 350. Grease and flour a 10 inch springform or layer-cake pan.
            2. Drain peach halves, reserving 1/4 cup of the syrup. Set peaches aside to drain well. On waxed paper sift flour and all dry ingredients.
            3. In a large bowl beat oil and sugar at medium speed until well combined. Beat in eggs, one at a time. Beat in pumpkin, then at low speed, beat in flour mixture until just combined.
            4. Pour cake batter into prepared pan. Arrange peach halves and pecans on top. Bake 40-50 minutes or until surface of cake springs back when gently pressed with fingertip.
            5. Combine reserved syrup and preserves in a small saucepan. Bring to boiling, stirrin until preserves melt. Remove cake from pan and place on serving plate. Brush with peach glaze. Serve warm or cool. Makes 8 servings.

            1. re: Ruthie789

              Thanks, that's not it. I think the recipe was from the late 80s or so. But thanks, anyway!

              1. re: buttertart

                I just might try that recipe, so all was not for not.

            2. re: buttertart

              bt this recipe is worth a look. Not sure whether it's what you are seeking but it does produce a delicious peach pound cake in a bundt pan:

              http://www.tasteofhome.com/Recipes/Pe...

              Did your Mom's recipe use a loaf pan do you recall?

            3. re: roxlet

              My filling had 1/4 cup of cornstarch as well as some flour. It did look thickened when I removed it. However the recipe called for adding the lemon to the cool mixture. I just can't seem to get this right and have tried different recipes. It was very hot and humid here on the day that I made it. I am going to try again at a later date until I win the battle of the lemon meringue pie. I refuse to buy a mix.

              1. re: Ruthie789

                It can be a bit iffy.

                1. re: Ruthie789

                  My mother's recipe came on the back of the box of her cornstarch:
                  http://argostarch.com/recipe_details....

                  Let us know how you're doing with the lemon meringue trials.

                  1. re: Cynsa

                    Thank you Cnysa I appreciate your kindness.

            4. I finally made Nanaimo bars, since my talented dessert-making sister was coming for the weekend. Even she was impressed, and so were our food loving dinner party pals.None of us had ever had them before,
              I used Closet Cooking's recipe.
              No heating the kitchen, and I could make them two days early and get that chore out of the way.

              2 Replies
              1. re: kitchengardengal

                Are you Canadian? I've seldom heard of anyone making those here. They are scrummy, aren't they?

                1. re: buttertart

                  No, buttertart, I'm not Canadian, but I'd read so much on CH over the years about them that I wanted to try them myself!
                  They were delicious. I will make them again, for sure.

              2. The Rustic Blueberry Tart on the home page is scheduled for tomorrow after a cold front goes through tonight. No ovens on today! Last week was orange-pecan bread with orange glaze (will be gone today) and the week before were the Toffee-Pecan Fudge Cookies but made with chopped macadamias instead. I also printed a recipe for little French muffins called Financiers which look interesting for next week.
                CP

                2 Replies
                1. re: Chefpaulo

                  Chefpaulo, do you mind posting or linking to the recipe for Toffee-Pecan Fudge Cookies with the substituted macadamias? I will soon be in Hawai'i for 6 weeks and plan to stock up on macadamias... those cookies sound like a nice "thank you for hosting" treat I could make for my co-workers there.

                  1. re: OhioHound

                    Here ya go: http://www.chow.com/galleries/14/choc...

                    I chopped the macadamias and toasted them to a light brown and used them instead of the pecans. A big hit.

                    I was last in Hawaii with my parents in 1965 when there was only one hotel on Maui (Sheraton Maui) surrounded by a gazillion acres of sugar cane and pineapple. We also flew between islands on twin-prop DC-3's. I guess that may have changed by now.
                    Aloha.
                    CP

                2. Before the infernal heat arrived in New England, I made rhubarb tartlets that came out well. I winged the crust using Ruhlman's ratios as a guideline, with whole wheat pastry flour, egg, agave nectar, coconut oil and butter 1:1, and almond meal. It was a pat-in-pan crust that turned out very tasty. As a streusel topping, I used Trader Joe's (I think new)
                  Ginger/Almond/Cashew Just the Clusters cereal, with the leftover oil mixture.

                  I was using tapioca flour as thickener and after filling the tarts, had a little bit of fruit and a LOT of exuded, sweetened, tapioca-ed juice. I nuked this thinking I'd get a serving of compote but I'd been heavy-handed with the tapioca so the result was pudding. For no real reason, I poured in some more cereal from the box, stirred, and cooled. I really like the resulting chewy pudding, topped with whipped cream or melted vanilla ice cream. I intend to try this with bottled mango nectar and canned jackfruit.

                  1 Reply
                  1. re: greygarious

                    I am making a rhubarb pie tonight with a butter/coconut oil pie crust I prepped last night. I was planning on using tapioca, did you use the recommended tapioca to fruit ratio?

                  2. As a Floridian baking is never avoided due to heat or we would never get any baking done!

                    I made an apple galette (need to improve my presentation skills so it would look nicer). Also made cream puffs and a hazelnut chocolate torte.

                    1 Reply
                    1. re: Lorry13

                      That's the spirit.

                    2. The idea of licorice-flavored cookies being entirely irresistible, I finally tried out the aniseed shortbread from Nigellissima last night. The amount of corn starch was a little frightening (just a little less than amount of four and sugar combined), but maybe that's normal? Never made shortbread before, and didn't spend any time researching the issue. They turned out very tender and crisp, although I probably could have pulled them out of the oven a few minutes sooner. Lesson learned.

                      With the first bite, I suddenly remembered the pizzelles mom made when I was a kid, warm with powdered sugar sprinkled on top. Guess they were the same anise flavor.

                      I'm wondering what else to make with these aniseeds now. Biscotti? If only I had a pizzelle press . . .

                      1 Reply
                      1. re: Hetterella

                        I have that book, thanks or pointing the recipe out. Big anise fans here.

                      2. Serious eats Hello Dolly bars. A superb mile high version of the 7 layer bar. Recipe called for 3x the amt of nuts, chocolate and coconut. Just 1 can sweet condensed milk. Whole pkg of grahams. Baked in 13x9 pan. They were amazing. Everyone is calling me for the recipe

                        1. Bought the special pan and the almonds and pistachios, so can't wait to try ths one fro The River Cafe Women!
                          http://www.thefoodsection.com/foodsec...

                          1 Reply
                          1. re: angelsmom

                            How was it? You could do it in a shorter pan, I should think?

                          2. I just spent a few days in Chicago, helping my sister prepare for my 2-year-old niece's birthday party. The piece de resistance was an enormous sheet cake with an Elmo cake on top, decorated entirely with piped frosting. I also made about 50 Cookie Monster cookie sandwiches, which also required piped buttercream. If I never see a star tip again, it will be too soon. The kids really loved it, though!

                            7 Replies
                            1. re: biondanonima

                              Any pics to share? I remember doing an Elmo cake for my daughter (now 10) when she was 2. Cookie monster cupcakes have always been a hit a school bake sales - even with the adults!
                              I am on a mission to clear out my chest freezer this month. It contains a lot of frozen fruit. I plan on making Smitten Kitchen's blueberry crumb bars this week. And some kind of loaf cake.

                              1. re: cheesymama

                                I'll post one as soon as my sister gets them up on Facebook. I have to say, it turned out very nicely!

                                1. re: biondanonima

                                  Here's Elmo! He started to melt a little at the bottom, but we were pretty pleased over all!

                                   
                                  1. re: biondanonima

                                    Very well done.

                                  2. re: biondanonima

                                    Oh, and here are the Cookie Monster cookies - a slightly different style than what you usually see, copied from the kind we used to get at the mall when we were kids. I truly can't believe I didn't die of a diabetic coma after consuming that much sugar as a child.

                                     
                                    1. re: biondanonima

                                      Thanks for posting, those look great! Nicely done.

                                      1. re: biondanonima

                                        Ah nom nom nom...

                                2. Welcome back Buttertart! It's cool up here in TO, and I keep getting caught in sudden downpours.. so no excuse not to bake. Made lemon cranberry coconut loaf (I found a 6-month old bag of cranberries in the freezer, so thought that I should take it out of its misery). Cooling on the rack now..

                                  1. The Royal Scotsman's fruitcake. It's mellowing in a tin (parchment lined) until this coming weekend.

                                    Funny, I always get a craving for that and mince pies this time of year.

                                    7 Replies
                                    1. re: jammy

                                      Jammy, I've searched and searched for a recipe for the Royal Scotsman's fruitcake with no luck at all. Would you mind posting your recipe, please.

                                      1. re: Wtg2Retire

                                        Royal Scotsman Fruit Cake

                                        For the boozy fruit:

                                        2 cups (340g) mixed dried fruit and chopped candied peel. I use about 300g fruit and 40g peel. For fruit, I use a mixture of currants, raisins and sultanas, typical fruit cake standards.

                                        Note ** (Please do not use the chemically preserved peel from the supermarket. It really is worth it to make your own, the difference is that big. I candy my own cherries, as well, but it's easier to get good quality cherries than peel. If you're interested, David Lebovitz has quick candied cherries on his blog. They freeze really well for a ready supply.)

                                        2/3 cup (110g) candied cherries, rinsed, dried and halved
                                        3 tbsp. Grand Marnier, brandy or cognac
                                        __________________________________________

                                        For the cake:

                                        1 2/3 cups (230g) all purpose flour
                                        1 1/2 tsp. baking powder
                                        pinch of salt
                                        3/4 cup (170g) unsalted butter, at room temp.
                                        3/4 cup packed (170g) light brown sugar
                                        4 eggs, beaten
                                        2/3 cup (60g) ground almonds
                                        1-2 tbsp. milk
                                        8 oz. (230g) white marzipan
                                        1/2 cup (45g) sliced almonds

                                        4 tbsp. sherry, port or madeira

                                        Combine dried fruit and candied cherries in bowl, stir in brandy, cognac or Grand Marnier and let sit overnight.

                                        Next day, preheat oven to 350 F. Grease and then line with a double layer of parchment paper an 8 inch round, deep cake pan.

                                        Sift flour, baking powder and salt together into a bowl.

                                        In another bowl beat butter until creamy, then add sugar and beat until light and fluffy. A stand mixer works best for this.

                                        Gradually beat in eggs, beating well after each addition. If the mixture looks in danger of curdling, beat in a tablespoon of flour, especially after the last two additions of egg.

                                        Fold in the rest of the flour and the ground almonds with a metal spoon or rubber/silicon bowl scraper. When blended, fold in the soaked fruit. Add enough milk to make a batter that falls from the spoon when tapped.

                                        Spoon half the batter into the prepared pan and smooth the surface. Roll out the marzipan to a disk to fit the cake pan and lay over the first layer of cake batter. Spoon the rest of the batter on top of the marzipan layer, and smooth the top, creating an indentation in the centre so the when the cake rises in the oven, it doesn't create a high domed top. Sprinkle with sliced almonds.

                                        Bake in the preheated oven for 30 minutes, then reduce the temperature to 325 F and bake for another 1 1/4 to 1 1/2 hours. A skewer inserted in the top cake layer will come out clean when baked. Do not insert through the marzipan layer to test, as marzipan will stick to the skewer and it will seem like the cake is still not baked.

                                        Let the cake cool completely in the pan, then turn out.

                                        Put the cake in an airtight tin lined with parchment. With a skewer, poke a number of tiny holes into the cake (through all layers) and drizzle two tbsp. sherry/port/madeira over the top of the cake. Close the cake tin. Douse cake with another 2 tbsp. sherry/port madeira after 3 days, then close tin again.

                                        Let the cake sit in the airtight tin for at least a week to develop flavour and moisten the crumb. Prior to this, it will be crumbly and fairly bland. After a week, the flavour of the marzipan will have infused the cake and it will be moist.

                                        This fruit cake is not as dense or spicy (no spices) as the typical Yule cake. It is more like a very flavourful pound cake with fruit. It's good with a cuppa, and my daughter, who despises regular fruit cake, was horsing into it after the first, tentative slice. The layer of marzipan in the middle really makes it.

                                        Enjoy!

                                        1. re: jammy

                                          This sounds terrific. I love fruitcake with marzipan in the middle. There's a very good on in Nick Malgieri's "A Baker's Tour" as well.

                                          1. re: buttertart

                                            I thought that the marzipan was always on top.

                                            1. re: souschef

                                              Fruit cake is traditionally covered in a layer of marzipan, followed by royal icing. This one is more like a Dundee cake with the almonds (although sliced, here) on the top.

                                              1. re: souschef

                                                The recipe in the Nick book is called "Plum Cake".

                                            2. re: jammy

                                              Thank you so much, Jammy. I just found your response. This looks wonderful.

                                        2. I haven't been baking much beyond the bake sale goodies lately, but finally did some fun experimenting tonight.

                                          Mesquite genoise with roasted bing cherries, anise hyssop ice cream, pecan and cocoa nib strusel and ume vinegar pickled ranier cherries.

                                          Fun to experiment.

                                          Last weekend I made a peanut butter brown sugar ice cream pie per kids request.

                                          1. Caramel Corn-Mega-Chocolate-Chip Cookies.. I chopped up caramel corn and doubled the chocolate chips in the cookies.

                                            Toffee Brownie cookies... toffee chunks with a dark chocolate batter.

                                            They are for a friend. According to the US Post Office receipt they won't arrive for a week... so they probably will be rock-hard bad when they arrive. :'-(

                                            3 Replies
                                            1. re: GraceW

                                              Those both sound wonderful Grace! If it's any consolation, Canada Post is even worse... I just got a birthday card mailed 2 weeks ago (from one province away)..

                                              1. re: rstuart

                                                Thanks! I hope you still got some birthday cheer out of the late card. And that reminds me of last July when I went to get my birthday package from a friend, and the Main Office where I live.. handed me the package she had mailed for Christmas! (I still ate the fudge her dad made... because it just looked so good.)--Maybe there should be a special 'baked-good delivery service.' And you can pay in cookies.

                                                1. re: GraceW

                                                  Wow.. 7 months! Good thing fudge lasts...

                                            2. Banana bread.

                                              1. Made Black & White Cookies yesterday. First time I ever made them (always wanted to). Were very yummy. I need to work on how to make them "smoother" on the unfrosted side.

                                                1. Two loaves of Peach Bread - light, moist - with pecans.

                                                  5 Replies
                                                  1. re: Cynsa

                                                    Recipe, Cynsa-chan?

                                                    1. re: buttertart

                                                      Baked the Georgia Peach Bread with pecans - baked two loaves to give away but DH ate both in two days - it's moist and dense with full flavors. I'm bookmarking this recipe.
                                                      http://southernfood.about.com/od/peac...

                                                      I'd frozen 3 dozen whole peaches and now I need freezer space.
                                                      Six of the peaches thawed made a peach syrup adding one cup sugar with one cup water to the drained peach juice and heating to dissolve sugar for pancake syrup and Bellini.
                                                      Remaining pulp of the peaches for the bread-which-is-cake above. Note: I didn't measure the peach pulp for this recipe (2 1/4 cups pureed peaches) but used all the pulp from the 5 or 6 thawed peaches after draining the juice to make the peach syrup.

                                                      1. re: Cynsa

                                                        Cynsa -

                                                        Shopping at our Aldi-Suisse market, I spotted a few cases of fresh peaches, and thought about your recipe for Georgia Peach Bread. ( Aldi is the owner of your Trader Joes ).

                                                        Pecans are impossibly hard to find in these parts, but I knew I had almonds and walnuts in the freezer. My wife asked what on earth I wanted with the box of peaches, so I told her of your recipe. " Peach bread ? " came the reply, so I mentioned that it sounded more like cake or a torte. " Oh " came the faintly, uncertain reply.

                                                        I could not find a bread tin in our collection. A Banneton or wicker basket for bread didn't seem like it would work. So out came our Dr. Oetker Tortenform, just used two days prior.

                                                        I used bread flour, butter, and added wheat germ, but the remainder added was true to your recipe. I'm not sure if the fresh peaches were from the EU or somewhere else, but they were not from Georgia, USA. But a taste of the raw dough was great. I sprinkled sliced almonds on the bottom of the torten form, just before I added the mixed dough.

                                                        Thank you for the great recipe! Very unique. My wife and I enjoyed a slice over tea this morning, which seemed more appropriate than coffee. A thick hot slice, full of peach flavour.

                                                        Perhaps it was a slice, or two.

                                                        Up here in the Alps we cook meals a bit longer, so this went for 1.5 hours

                                                         
                                                         
                                                        1. re: SWISSAIRE

                                                          Lovely treat! You're a baker-extraordinaire! Almonds and peaches are a good match.

                                                          1. re: Cynsa

                                                            Good morning, and Thank You.

                                                            I hear we are in for a great Apricot season this year. I may try this recipe of yours using Apricots and other stone fruit we have in the Canton.

                                                  2. I whipped up some lemon cupcakes for my husband's work. I added lemon cream cheese frosting and a raspberry filling. Then I made zucchini bread loaves for my family when I went to visit. It hasn't been to hot up North, so baking isn't so bad. Might as well get it all done before the heat kicks in.

                                                    1. Made Carole Walter's chocolate muffins with midnight glaze - very happy with them.
                                                      Tomorrow is national donut day here (Canada) and the kids are off school so I am making raised donuts and will let the kids dip and decorate.

                                                      1. Bt, my friend has been reading some etiquette book about the workplace. Apparently bringing baked goods to appease the office is not good to do, makes us appear to cookie cutter! I bring plenty of baked goods to work especially brownies and do not intend to stop.

                                                        33 Replies
                                                        1. re: Ruthie789

                                                          I also saw this on a television program about women--in particular in the workforce--and they cautioned that one should not bring treats because it makes others perceive you as the "Mom"-figure.--To be honest, where I work, most people don't even pause to consider who brought them.. they grab, insert in mouth, and chomp-away. Therefore, I doubt they would stop and think "ew, she's acting like such a mom."

                                                          1. re: GraceW

                                                            I'm with you Ruthie.. I work with mostly women anyway, and many are older than me, so I don't think that they see me as their mother!

                                                            1. re: rstuart

                                                              It`s fun when we all get together and have multiple baked goods although my waistline suffers after.

                                                            2. re: GraceW

                                                              I bake the men at work talk about hockey. Funny how that is never perceived as being boyish.

                                                              1. re: Ruthie789

                                                                I've seen that too, but my workplace is so weird that any extrapolation from attitudes at any other office in the world doesn't work. Believe you me.

                                                                1. re: buttertart

                                                                  I have always brought baking to work and even some Irish Coffee which I fed to some supervisors, they didn`t seem to mind.

                                                                  1. re: buttertart

                                                                    I used to take baking every Monday morning to our team meeting. We used to sit around for an hour, eating, drinking coffee, and discussing what was on our plates (no food here) for the next week. It was great for team building.

                                                                    I remember one funny incident when one of the guys bit into a salambo (choux puff filled with rum pastry cream and topped with caramel and pistachios), and a bit of cream shot out and hit the next person.

                                                                    1. re: souschef

                                                                      :)

                                                                    2. re: buttertart

                                                                      My ex-workplace. I was fired today. Without cause or notice. Apparently the owner of the company found my services too expensive. So to hell with them and hello again, Chowhound!!!

                                                                      1. re: buttertart

                                                                        WHOA! Sorry to hear that - but hopefully this means you get to move on to bigger and better things!

                                                                        1. re: biondanonima

                                                                          Anything would be better.

                                                                          1. re: buttertart

                                                                            I've had jobs like that before. I hope you gave them a big fat middle finger on your way out!

                                                                            1. re: biondanonima

                                                                              :) you betcha.

                                                                        2. re: buttertart

                                                                          Oh bt, I'm so sorry that you were treated that way. It's their loss, undoubtedly. Is that even legal in NJ?

                                                                          1. re: Breadcrumbs

                                                                            It was in NYC, actually, and at will employment is prevalent in the US, they can fore you with or without cause and with or without notice, and you can quit, ditto. more time for baking and CHing! Maybe even...caneles?

                                                                          2. re: buttertart

                                                                            I am so sorry to hear of this. Baking is therapeutic. Buttertarts are on the front page of Canadian living this month. I wish you well.

                                                                            1. re: Ruthie789

                                                                              Thanks, dear, I'll check their website. I love Canadian Living.

                                                                              1. re: buttertart

                                                                                Their FB page is best to check out those yummy bts bt:

                                                                                https://www.facebook.com/canadianliving

                                                                                Enjoy and we look forward to the good fortune of spending more time with you!

                                                                                1. re: buttertart

                                                                                  I picked up the CL mag today btw. I was disappointed w the buttertart recipes...they're for maple buttertarts. Maple? sheesh!

                                                                                  1. re: Breadcrumbs

                                                                                    ARE YOU KIDDING???

                                                                                    1. re: buttertart

                                                                                      I know, right? What were they thinking?

                                                                                    2. re: Breadcrumbs

                                                                                      It`s Canada Day edition, July 1st is around the corner....obviously a sacred recipe the original.

                                                                                      1. re: Ruthie789

                                                                                        I know Ruthie, they were likely trying to be creative but so disappointing that they found the need to mess with something so iconic. Why not just present the recipe for the ultimate buttertart. Some things just can't be improved IMHO.

                                                                                        1. re: Breadcrumbs

                                                                                          My Mom used to make them minus the maple, always so good. I am unable to replicate them.

                                                                                        2. re: Ruthie789

                                                                                          Let's all celebrate and make the......wait for it:

                                                                                          Great Canadian Heinz Ketchup Cake
                                                                                          http://www.heinzitup.com/en/Recipes/G...

                                                                                          http://web.archive.org/web/2009050321...

                                                                                          1. re: Antilope

                                                                                            That sure looks like a Red Velvet cake. I make a tomato soup cake, and it is good, so am sure that Heinz Ketchup cake must be good. Have you tried it? What is an iconic Canadian recipe, might be a good thread to start?

                                                                                            1. re: Ruthie789

                                                                                              I think there is at least one of those.

                                                                                              1. re: buttertart

                                                                                                You are probably right on that.

                                                                                              2. re: Ruthie789

                                                                                                I haven't tried it, but it looks tempting.

                                                                                    3. re: buttertart

                                                                                      Oh no! That's awful? Is that even legal??

                                                                                      1. re: rstuart

                                                                                        Getting the boot? Oh yeah. Here it is.

                                                                                2. re: GraceW

                                                                                  Personally, I think it's a good way to foster goodwill in the office. At my work, most everyone is older than me, they always appreciate yummy baked goods, and I don't think any of them think any less of me as a professional...

                                                                                  (Plus, I don't know what I would do if I *couldn't* take baked goods into work - it's the easiest way to get them out of the house and out of my reach! ;)

                                                                                3. re: Ruthie789

                                                                                  My co-workers are more in shock if a week goes by and I don't bring anything in! I'm the only baker here so they have been spoiled into getting goodies every week unless I'm swamped with work. Then again I'm in my 20's, can't cook normal food to save my life, and hate children so very much doubt I could be see as a mommy figure =)

                                                                                4. My 16-year-old son requested a coconut cake for his birthday, so I made Ina Garten's version from Barefoot Contessa at Home. Very easy to make and quite yummy. Also made a batch of brownies so the chocolate lovers in attendance wouldn't feel deprived. Next will be baking something with the rhubarb from my CSA share.

                                                                                  Even though we're in New England, I will probably cut down on baking shortly. I plan to focus on ice cream, gelato, and fresh fruit desserts this summer (although will probably make some pound cake or shortbread to serve with the fruit). I may also experiment with our outdoor, wood-fired pizza oven, although that's better for roasting rather than baking.

                                                                                  1. MoMos, aka Morning Buns.

                                                                                    1. I made Princess Cake cupcakes, sort of. I made an almond flavored cake, filled with raspberry jam and iced with chiboust cream (pastry cream lightened with whipped cream) I intended to make marzipan flowers to put on top, but forgot to defrost the marzipan. They were pretty popular!

                                                                                      1 Reply
                                                                                      1. re: sarahjay

                                                                                        those sound just fabulous...love anything almond, and combined with the raspberry. Yum!

                                                                                      2. Rhubarb Crisp

                                                                                        1. My 3 year old daughter requested a Gollum themed party for her 4th birthday. I talked her into hobbits more generally, so as not to freak out the other 4 year olds. I had a lot of fun with the desserts (my favorite being the dwarves wrapped in cotton candy spiderwebs and hanging from a tree), and the two baked items were a big hit.

                                                                                          The cake was a vanilla butter cake with a lemon soak (using the last of the lemons from our tree) and raspberry fool filling. All done up to look like Smaug on top of his hoard. I made at least two thousand of those little golden gumpaste coins, but it was totally worth it. There's a sparkler in Smaug's mouth, so he could breathe fire at the party.

                                                                                          I also made Bilbo's Seed Cake--a very interesting coffee-cake like recipe, lightly sweet, featuring caraway seeds. I loved the less conventional use of caraway in this recipe, and we'll definitely be making it again.

                                                                                           
                                                                                           
                                                                                          2 Replies
                                                                                          1. re: modthyrth

                                                                                            Honestly, the idea of a 3-year-old requesting a Gollum-themed birthday is so awesome that I almost spit out my tea on the keyboard. Good call making it "Hobbit" themed instead.. less likely to scare the more delicate children :). The desserts are both gorgeous looking and sounding: raspberry and lemon go so well together..

                                                                                            1. re: modthyrth

                                                                                              how precious!

                                                                                            2. I just bought apricots and blueberries for a pie for Sunday dinner, it's my turn again so I'm making pulled pork with coleslaw and pie!

                                                                                              2 Replies
                                                                                              1. re: sarahjay

                                                                                                Are you doing two separate pies, or a blend? I've never heard of an apricot blueberry pie, but either way, sounds heavenly. I love pie!!

                                                                                                1. re: modthyrth

                                                                                                  One pie, both together. I love stone fruit and berries. It's early yet, but my all-time favorite is peach and blackberry. I like the sweet and tart contrast and the colors are so pretty!

                                                                                              2. pecan/mac nut pie

                                                                                                1. Blueberry Pie with some beautiful, fat blueberries.

                                                                                                  Also, Spanakopita if that counts as baking ;-)

                                                                                                  1. We were up in New Hampshire this week, and while we were there, I snuck over to the King Arthur Flour Store and Bakery for a couple of lovely hours. Among the things I bought and brought home were some of their Kaiser Rolls, which are much denser than what I always think of as a Kaiser Roll. However, my son loved them--traditional or no -- so I have a batch of rolls rising on my counter right now. In the past, I have used the recipe from thefreshloaf.com, but I decided to go with the one from the KA web site this time to see if it yields rolls similar to the ones I bought at their bakery. In any event, I am using the method for forming the rolls from thefreshloaf.com since I don't have a Kaiser Roll stamp.

                                                                                                    http://www.kingarthurflour.com/recipe...

                                                                                                    http://www.thefreshloaf.com/recipes/k...

                                                                                                    1 Reply
                                                                                                    1. re: roxlet

                                                                                                      In my Inside the Jewish Bakery cookbook, they include a little bit of barley malt in their Kaiser Roll recipe, and they also use oil rather than butter. Otherwise, it is very close the KA recipe that you link to above.

                                                                                                      Oh, and their shaping method is exactly identical to the fresh loaf pix.

                                                                                                    2. English muffins. Well, technically they're cooked on the stove top, but I figure they qualify. ;)

                                                                                                      1 Reply
                                                                                                      1. re: jammy

                                                                                                        But of course.

                                                                                                      2. Better get my (Tenderflake lard and Monarch cake and pastry flour, mother's recipe) pastry made, for the raspberry pie I'm making tomorrow. Our grocery delivery service had raspberries for a very good price this week, and raspberry is a Family Favourite.

                                                                                                        18 Replies
                                                                                                        1. re: buttertart

                                                                                                          Pie nothing beats pie. I just bought some Monarch cake and pastry flour, hoping to do some baking over the summer.

                                                                                                          1. re: buttertart

                                                                                                            Envious! Raspberries are usually so dear, I've never bought a pie's worth at once. My mother told me once that when she was growing up, she couldn't wait for strawberries (with their short NY growing season), but took raspberries for granted because her parents had lots of raspberry bushes. Then she moved away from home and found out how expensive they were!

                                                                                                            I'm baking this weekend for an Important Occasion tomorrow. Will report in with details on Monday.

                                                                                                            1. re: Caitlin McGrath

                                                                                                              They were quite inexpensive in Ontario when I was a kid, but my mother preferred strawberries and we had more of them than raspberries by far. A raspberry pie once a year or so was made for my dad and me, the raspberry fans.

                                                                                                              1. re: buttertart

                                                                                                                You know, I don't know that I've ever HAD raspberry pie, even though I adore raspberries. I think I shall have to remedy that this summer, expensive or no!

                                                                                                                1. re: biondanonima

                                                                                                                  It's lovely.

                                                                                                                  1. re: buttertart

                                                                                                                    I especially enjoy raspberry custard or raspberry buttermilk pies.

                                                                                                                    1. re: Breadcrumbs

                                                                                                                      They sound great, but himself prefers straight fruit fruit pies.

                                                                                                                      1. re: buttertart

                                                                                                                        ...as does mr bc!

                                                                                                                      2. re: Breadcrumbs

                                                                                                                        Hi BC,
                                                                                                                        Is there a raspberry custard pie recipe that you especially like?
                                                                                                                        Thanks.

                                                                                                                        1. re: soccermom13

                                                                                                                          There is soccermom. I've been using this Bon Appetit recipe since it came out in 2003. It's the brown sugar that really sets it apart in my opinion:

                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                          1. re: Breadcrumbs

                                                                                                                            Oh my, that looks very good. Do you think I could use frozen raspberries? Our raspberry bushes are not producing yet, but I have some raspberries flash frozen from last summer.

                                                                                                                            1. re: soccermom13

                                                                                                                              I don't see why not soccermom. I suspect you'll need to increase your baking time though but otherwise I think you'll be good to go. I've also made this with blackberries...delicious!

                                                                                                                              1. re: Breadcrumbs

                                                                                                                                Thanks, Ms. BC. I think I'll bring this to work next week.

                                                                                                                            2. re: Breadcrumbs

                                                                                                                              That sounds lovely! I wonder how it would do if I pureed the raspberries, then strained, and incorporated that into the cream mixture? Looking for a raspberry cream that has the berry taste mixed in!

                                                                                                                              1. re: ItalGreyHound

                                                                                                                                In The Cake Bible RLB states that the way to concentrate strained raspberry puree is to nuke it; better than cooking it stovetop as there is no caramelization.

                                                                                                                                She also mentions that lemon juice brings out the flavour.

                                                                                                                                1. re: souschef

                                                                                                                                  I can vouch for her method--makes an amazingly clear-tasting and concentrated puree.

                                                                                                                                  1. re: pavlova

                                                                                                                                    Agreed. You should try adding it to her Chocolate Oblivion Truffle Torte. The flavour is great.

                                                                                                                                    1. re: souschef

                                                                                                                                      Thanks to both of you! I'll report back when I'm able to give it a shot!

                                                                                                              2. Too darn cold and rainy.

                                                                                                                My wife and I did our weekend tasks, cut up a big Culotte (I think it is called a Sirloin Cap ) into 5 future meals, while I baked a mixed berry torte. The wife is working on lentils to go with a salad and corn ears.

                                                                                                                I found that using fruit yoghurt rather than milk keeps it tasty but moist. Real vanilla, sugar with vanilla beans, and a little wheat germ along with the flour too.

                                                                                                                1. Forgot the photos.

                                                                                                                   
                                                                                                                   
                                                                                                                  1 Reply
                                                                                                                  1. re: SWISSAIRE

                                                                                                                    Yum!

                                                                                                                  2. Been itching to make banh pate so basically a Vietnamese meat filled puff pastry. Will be buying the puff pastry frozen though since I think my hands are too warm to attempt to make puff pastry on my own unless it was the dead of winter.

                                                                                                                    1. Sourdough and struan bread. Smitten Kitchen brownies. Nothing fancy.

                                                                                                                      1. I had a rhubarb patch in my backyard and someone plucked it out and dug it up, it had been there for 35 years. Yesterday I bought some rhubarb plants and was able to use the branches immediately. So today I made a large rhubarb crisp. I love this recipe so fast because better is melted to make the crumble.

                                                                                                                        2 Replies
                                                                                                                        1. re: Ruthie789

                                                                                                                          Good for you Ruth.

                                                                                                                          We love Rhubarb, baking and cooking. Now is the ripening time.

                                                                                                                          1. re: SWISSAIRE

                                                                                                                            I brought the crisp to my church for volunteer buffet. I have convinced someone there to try it despite his claims that rhubarb is not his most loved food, he did like the crisp..

                                                                                                                        2. Doing another ultimate moist fluffy ridiculous coconut cake this weekend. I am hooked!!!!

                                                                                                                          1. flourless chocolate cake

                                                                                                                            1. Behemoth Crumb Cake. (once I get all the ingredients.. I don't have 7 cups of flour right now.. or sour cream)
                                                                                                                              http://www.seriouseats.com/recipes/20...

                                                                                                                              I am also looking for a good apple strudel recipe. ..

                                                                                                                              11 Replies
                                                                                                                              1. re: GraceW

                                                                                                                                I did that Behemoth Crumb Cake - INSANE!!! I won't tell you what it came out to be, but I did the calorie calculation for the entire 9x13 pan that I made. SHUDDER!!

                                                                                                                                1. re: jbsiegel

                                                                                                                                  INSANE!! worth every calorie, then? I am waffling... how does it taste...? sugar, butter, flour! served with vanilla ice cream, maybe?

                                                                                                                                  1. re: Cynsa

                                                                                                                                    COMPLETELY worth every calorie!!! We used it for breakfast, but I'm certain that with ice cream it would be even better! Heck...toss some chocolate chips in there too and go really nuts! :-)

                                                                                                                                  2. re: jbsiegel

                                                                                                                                    YAY, I am glad it is awesome. I am wondering if I can make a 1/2 a pan (8x8).. but I am not sure how to adjust the temperature/time.

                                                                                                                                    1. re: GraceW

                                                                                                                                      You could definitely make a 1/2 batch. You don't need to adjust the temp nor really the time since it's basically the same thickness. I had a hard time determining if it was done because the amount of cake is SO thin that it's kinda hard to tell. But in our world, gooey is better anyway!

                                                                                                                                      1. re: jbsiegel

                                                                                                                                        Agreed. I don't do crispy, crunchy anything. Ever. --Thanks for all of the tips!

                                                                                                                                  3. re: GraceW

                                                                                                                                    My tip on the crumb topping - forget the forks or whatever and just dig in with your hands...

                                                                                                                                    1. re: jbsiegel

                                                                                                                                      I am eating all these crumbs right now. AHHHH! Whatever, I work-out. Nothing squats cannot tighten up.. :o)

                                                                                                                                    2. re: GraceW

                                                                                                                                      Here are the photos of the finished product. It was too rich for me, but my friends loved it.

                                                                                                                                      Sorry for the bad photos--I don't have a regular camera, but you can clearly tell how the whole thing is basically 'all crumb.'

                                                                                                                                       
                                                                                                                                       
                                                                                                                                      1. re: GraceW

                                                                                                                                        Oh wow.. that's something else!

                                                                                                                                        1. re: GraceW

                                                                                                                                          That's looks really yummy. It's like the cake version of Sbrisolona, a mostly-crumb cookie that I have on my "make" list.

                                                                                                                                      2. Pecan pie and madeleines - after I read the Sunday paper. It's a drizzly 63°F here in San Francisco.

                                                                                                                                        1. Even though I had a good-sized, unopened container of blueberries in the fridge, my husband came home with another,larger one from Costco. I decided to make these blueberry bars, which are cooling on the counter.

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

                                                                                                                                          4 Replies
                                                                                                                                          1. re: roxlet

                                                                                                                                            Love that recipe! They taste really good cold from the fridge too. I was planning on making those this week, but may put it off.
                                                                                                                                            My girls have their end of year Guide ceremony and I have been asked to make trefoil sugar cookies. I made them once before and they were a huge hit.
                                                                                                                                            A friend is having a 40th b-day party for her hubby and she asked me to make cupcakes. I'm thinking chocolate (maybe with kaluha) with Bailey's butter cream. We love our cocktails!

                                                                                                                                            1. re: cheesymama

                                                                                                                                              I just sent most of these to my son's friend's house where a bunch of boys are celebrating the friend's birthday. I'll wait for the reports, but I hope they're a success.

                                                                                                                                              1. re: roxlet

                                                                                                                                                I've made those quite a few times, and they're very popular at work.. very nice!

                                                                                                                                                1. re: rstuart

                                                                                                                                                  Apparently, everyone loved them. I held back a few in the refrigerator for my husband and son.

                                                                                                                                          2. I made a loaf cake with lots of quartered cherries. I originally adapted it from Rustic Fruit Desserts and made it with rhubarb, but reduced the sugar again since the cherries were sweet. It's tasty and I'll try to get a picture tomorrow.

                                                                                                                                            1. We picked 10 lbs of strawberries today, so for the first treat, I made a pie ... which didn't set up, so we had strawberry soup.

                                                                                                                                              Does anyone have any tried and true strawberry pie recipes (not strawberry-rhubarb, please)? Thanks!

                                                                                                                                              3 Replies
                                                                                                                                              1. re: Chocolatechipkt

                                                                                                                                                I just read something (I forget where) about making strawberry jam and using a finely diced kiwi to help set up the strawberries since kiwi have lots of pectin. Maybe that would help in a pie too. I'll try to find the link.

                                                                                                                                                Here it is:
                                                                                                                                                http://www.nytimes.com/2013/06/05/din...

                                                                                                                                                1. re: roxlet

                                                                                                                                                  Thank you!

                                                                                                                                                2. re: Chocolatechipkt

                                                                                                                                                  What did you use as your thickener? I have much better luck with tapioca than I ever had with cornstarch - it's now my thickener of choice for all berry pies. Are you sure that your filling got hot enough?

                                                                                                                                                3. This weekend my mother celebrated a milestone birthday with a dinner party for friends and family, which I helped her prepare. She requested a chocolate stout cake. I put bittersweet sour cream ganache between the layers, and covered it with a coffee version of the cooked-flour frosting, which I made with brown sugar. It was served with sliced strawberries and strawberry and mocha ice creams.

                                                                                                                                                  I also baked focaccia studded with fresh rosemary and garlic slices confited in olive oil. I then used the resulting garlic oil to brush the dough before it went in the oven. I wasn't able to use the slow overnight rise I prefer, but it still had really good flavor and texture. A super-easy (no-knead) recipe that people just gobble up.

                                                                                                                                                   
                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                    Lovely! Congrats to your mom!

                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                      Stunning Caitlin, what a beautiful looking and delicious-sounding cake! I got a big chuckle when I read your Mom mentioned she wanted a stout cake...love it. My Mom ( a Brit) doesn't have "stout" in her vernacular and that's a pity. I bet she'd love this cake! You made me wish we'd both been there to celebrate. What a thoughtful daughter you are.

                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        Thanks for your kind words, but I'm really just returning the favor. My mother not only baked many wonderful cakes for my birthday when I was growing up, she was responsible for instilling the baking bug in me when I was quite young. And like most of us here who enjoy baking, I'm happy when I find a good excuse to do it!

                                                                                                                                                        You can't actually taste the stout in the finished cake, but it has a nice, moist crumb and excellent flavor.

                                                                                                                                                      2. re: Caitlin McGrath

                                                                                                                                                        Food is love. The thoughtful cake says it all.

                                                                                                                                                      3. Rainy days are made for baking. Today I made a strawberry galette, two kinds of biscotti (almond and almond-ginger), and cornbread (and bbq chicken.) Up tomorrow are rosemary crackers and vanilla bean sables.

                                                                                                                                                        1. Just made a Red Velvet Cake with cream cheese icing for tomorrow, am bringing it to work, it's a coworker's birthday.

                                                                                                                                                          1. I had leftover pulled pork, so I made more buns and extra dough for cinnamon rolls. It's been in the high 90s, so I don't know why I'm on such a baking kick this week. I also have birthday sugar cookies to make and send to my brother by by the end of the week. He likes pie, but its hard to mail, do I'm making cookies that look like pie ;)

                                                                                                                                                            1. Going to try some buttermilk and blueberries cookies. I also tried blueberry scones for my neighbor, Her little witch wants to make some. On the baking some I am going to make buttermilk scone blueberry scones.

                                                                                                                                                              I am liking a whole lot!

                                                                                                                                                              1. Since I seem to be making every variety of braided bread known to mankind, I decided to try a sweet one. I just finished making one with a chocolate chip cheese danish filling.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: jbsiegel

                                                                                                                                                                  Yum ... that sounds so good!

                                                                                                                                                                2. With plenty of blueberries on the scene right now I went ahead and gave these cookies a try. They taste like blueberry pie and if you don't want to commit to a whole pie or don't have blueberry pie partners to help you finish off the goodness, these cookies are ideal. Also for a picnic or bbq when you want a dessert enjoyed in the hand, these work!

                                                                                                                                                                  http://www.seriouseats.com/recipes/20...

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: HillJ

                                                                                                                                                                    I just might bake some and I enjoyed the format of the website.

                                                                                                                                                                    1. re: Ruthie789

                                                                                                                                                                      We are enjoying these blueberry cookies, nearly half gone already. Next time I'm adding some flax and lemon zest.

                                                                                                                                                                      1. re: HillJ

                                                                                                                                                                        They look great..

                                                                                                                                                                      2. re: Ruthie789

                                                                                                                                                                        be sure to adhere to the recipe remark that says chill the dough ahead of baking. I chilled overnight. Really important step I thought I'd highlight here.

                                                                                                                                                                    2. My (online) local newspaper said today is National Peanut Butter Cookie Day, so I'm flipping through The Dessert Bible to find Moist, Thick Peanut Butter Cookies. These are my favorite as they come the closest to those "commercially" prepared peanut butter cookies in the little cellophane packages that I secretly coveted until I found this recipe!

                                                                                                                                                                      1. My mother visited recently, so I made strawberry streusel muffins, her favourite. Also a good way of using up less than perfect strawberries.. I shouldn't have been seduced by the giant ones in the grocery store.. they're just not that flavourful.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                          rstuart, a little trick I use when I find myself with strawberries that aren't real sweet is to let them sit in a bowl with a squirt of honey and the juice of half a lemon overnight in the fridge. Let them come to room temp before you use them and drain any liquid that forms but it gives the berries a boost.

                                                                                                                                                                          1. re: HillJ

                                                                                                                                                                            Wow.. that's a good idea. I'll have to try it. Now that our local strawberries are in, hopefully I won't have that problem!

                                                                                                                                                                            1. re: rstuart

                                                                                                                                                                              I didn't mention that you keep the strawbs unhulled & uncut, just washed and dried when you do this overnight step.

                                                                                                                                                                        2. pecan pie tonight with a splash of bourbon
                                                                                                                                                                          with a side of whipped cream

                                                                                                                                                                          1. Had leftover bananas but didn't want to make same old banana bread so made a banana streusel cake with a nice maple glaze. Had leftover shells from my cream puffs, but since the pastry cream wasn't collaborating with me, I postponed the eclairs and just filled them up with vanilla ice cream, good treat for the hot summer weather here!

                                                                                                                                                                            1. Butterscotch blondies for my husband to take to a co-worker as a "thank you." Hoping he enjoyed! My favorite, easiest, go-to recipe to whip up last minute.

                                                                                                                                                                              4 Replies
                                                                                                                                                                              1. re: ItalGreyHound

                                                                                                                                                                                IGH do you have a preferred recipe for your quick blondies?

                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                  sure do...Mark Bittman's via Smitten Kitchen. Been using it for years, to the point that I have it memorized. Easiest thing in the world!
                                                                                                                                                                                  I add chocolate chips, chopped chocolate, pecans, butterscotch, coconut, in any kind of combination I happen to have around. Super versatile!
                                                                                                                                                                                  http://smittenkitchen.com/blog/2006/1...

                                                                                                                                                                                  1. re: ItalGreyHound

                                                                                                                                                                                    My older son requests this recipe every year for his birthday and he's not youngster. In our family he's cornered the sweet tooth for all of us. Super simple recipe too.

                                                                                                                                                                                    1. re: ItalGreyHound

                                                                                                                                                                                      Thank-you so much for sharing this IGH, I will most definitely make these and will be sure to report back here when I do.

                                                                                                                                                                                2. For Father's Day I'm attempting this cake:
                                                                                                                                                                                  http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                  layer cakes aren't something I make often or even well but my dh deserves something very special. wish me luck!

                                                                                                                                                                                  http://tastykitchen.com/recipes/break...
                                                                                                                                                                                  and this one is getting worked in for breakfast

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: HillJ

                                                                                                                                                                                    Those look terrific, but the two things my husband despises are...bananas and tomatoes!!!

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Good thing I'm married to Hill and not Mr. roxlet :)...
                                                                                                                                                                                      Hill loves banana desserts and judges most restaurants by what they can create with a tomato.

                                                                                                                                                                                  2. I made Peanut Butter Blondies with chocolate chips. .. but maybe it's all the butter and peanut butter.. I put them on cupcake-paper-wrappers and the wrappers look greasy. eh? These were supposed to be a gift.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: GraceW

                                                                                                                                                                                      Maybe use foil ones?

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        Thanks--that's a good idea :o)

                                                                                                                                                                                    2. We had some baskets of dark sweet cherries from the supermarket. We ate some at first, but they had been in the fridge about a week and some were starting to look a little wrinkly. I didn't want to lose them, so I made a cherry pie. Wow, was it good. I had to Google for a while to find a sweet cherry pie recipe, most pies are made from tart cherries. Only used 1/2 of sugar for 4 cups of cherries.

                                                                                                                                                                                      I used the new pie crust technique from Serious Eats.com and it turned out really good and flaky as well.

                                                                                                                                                                                      Easy Pie Dough - recipe
                                                                                                                                                                                      http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                      The Food Lab: The Science of Pie Dough
                                                                                                                                                                                      http://sweets.seriouseats.com/2011/07...

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: Antilope

                                                                                                                                                                                        I LOVE black cherry pie but himself is a purist and only likes sour cherries. Better for me to eat the cherries as is than to make myself a pie.

                                                                                                                                                                                        1. re: Antilope

                                                                                                                                                                                          I have only made sweet cherry pies, and have never even had a sour cherry pie, so that may be a mission this year.
                                                                                                                                                                                          I use the Joy recipe from my old 70s book. Its made with tapioca, and I love the texture of the filling.

                                                                                                                                                                                          1. re: kitchengardengal

                                                                                                                                                                                            That's the same recipe I use, and I just love the tapioca thickener as well. Tapioca rules!

                                                                                                                                                                                            1. re: modthyrth

                                                                                                                                                                                              +1 to that!

                                                                                                                                                                                        2. I'm going to a friend's birthday party tonight and his wife asked me to make chocolate cupcakes. I made chocolate with a kaluha mascarpone filling piped in and a Bailey's cream cheese frosting.

                                                                                                                                                                                          1. yesterday I was going to bake bread, the day got away from me and it was too late. I had some really good bacon and a tomato and wanted to make BLT's. I was able to find bread in our local co-op that did not have sugar, HFC's, honey, or any other sweetener.

                                                                                                                                                                                            That was what started the whole make my own and leave that stuff out of it. I was looking on Thurs. in the grocery store and every loaf of plain white bread was sweetened.

                                                                                                                                                                                            I guess I am going to have to start making it every week. $4.99 was a bit steep for 1 loaf.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: Candy

                                                                                                                                                                                              Water roux makes bread extra soft, tender and fluffy.

                                                                                                                                                                                              This works for any yeast bread recipe. Bread machine or oven baked. I've used it on white bread, sour dough bread and wheat bread (half white flour & half wheat flour).

                                                                                                                                                                                              What's the secret to a high rising, soft, tender, fluffy loaf of bread?

                                                                                                                                                                                              Just add a flour and water roux to your wet bread ingredients.

                                                                                                                                                                                              The flour and water roux helps the bread to retain moisture during cooking and afterward. The roux traps moisture and retains it. This also makes a tall, fluffy, tender loaf with a longer shelf life.

                                                                                                                                                                                              You will really see and taste the difference

                                                                                                                                                                                              You heat the flour and water in the microwave for 45 seconds to make a flour and water paste (roux) and stir the flour and water paste back into the wet ingredients. This is only heating the roux to about 150-F.

                                                                                                                                                                                              Here's how you do it.

                                                                                                                                                                                              Water roux ingredients.

                                                                                                                                                                                              You take some of the original recipe ingredients to do this, you don't need to add extra.

                                                                                                                                                                                              1/2 cup of cold water (from original recipe ingredients)
                                                                                                                                                                                              3 Tablespoons of bread flour (from original recipe ingredients)

                                                                                                                                                                                              Mix the 1/2 cup of cold water and 3 Tbsp of flour in a Pyrex measuring cup.
                                                                                                                                                                                              Make sure the flour is mixed well into the water with no lumps.

                                                                                                                                                                                              Microwave 25 seconds. Stir well. (I use an 1000-watt microwave)

                                                                                                                                                                                              Microwave 10 seconds. Stir well.

                                                                                                                                                                                              Microwave 10 more seconds. Stir well. The roux should be thick and creamy, kind of like translucent mashed potatoes.

                                                                                                                                                                                              Stir the roux paste into the other recipe wet ingredients and mix well.

                                                                                                                                                                                              Now just continue the recipe as you normally would. That's it!

                                                                                                                                                                                              This process was developed in Asia. For more info Google "Tangzhong roux".

                                                                                                                                                                                              1. re: Antilope

                                                                                                                                                                                                I have to try this. I'm really interested in the cooked dough method (a lot of Chinese breads are made with cooked dough, fully or in part).

                                                                                                                                                                                            2. I made Chewy Sesame Strips from Sugar and Spice. I can't stop eating them. Only 3 ingredients: sesame seeds, honey and sugar (and I added a pinch of salt), for a delicious candy.

                                                                                                                                                                                              1. Quiet around here this weekend so I used up some bananas (banana bread) and some buttermilk (oatmeal blueberry muffins).

                                                                                                                                                                                                The oatmeal muffins are from epicurious and are more of a bran muffin. I must admit that the crisp pecans add great texture which improves on a few other bran muffins I've made before.

                                                                                                                                                                                                1. Not sure if this really counts (because it's from a mix), but making the King Arthur Almond Sweet Ring today. It's about to go into the oven...

                                                                                                                                                                                                  16 Replies
                                                                                                                                                                                                  1. re: jbsiegel

                                                                                                                                                                                                    Their mixes are great. I'm not familiar with this one, so do report back!

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      Apparently this may be one of their seasonal mixes. I think they had it for spring/Easter. It took me a ridiculously long time to make the thing by the time it rose twice, baked, cooled, and I was able to glaze it, but it's REALLY good!!!!

                                                                                                                                                                                                      Given that it took hours, I change my statement above about not being sure it counts. IT COUNTS!!! :-)

                                                                                                                                                                                                      1. re: jbsiegel

                                                                                                                                                                                                        We used to give a huge BBQ every summer -- 120+ people -- and make all the food. One year, I made cupcakes "for the children," and the adults wound up eating them all. I decided to up my production, and make them part of the dessert course for everyone. After about the 3rd year of making 100 cupcakes, I discovered King Arthur Flour's cake mixes, and started using them for the cupcakes. One year, a friend of mine came over to me and begged me for the recipe. She said that she looked forward to the party every year to have my cupcakes, and if I would give her the recipe, she would promise not to share it with anyone. I got a good laugh out of that!

                                                                                                                                                                                                    2. re: jbsiegel

                                                                                                                                                                                                      Sure it counts. You have to add ingredients, mix it up, choose a baking pan and bake it.

                                                                                                                                                                                                      It's not like someone who buys ready made from the store and only has to open plastic wrap.

                                                                                                                                                                                                      1. re: Antilope

                                                                                                                                                                                                        Effort counts and some boxed mixtures are great. I make the popovers by King Arthur and they are delicious. As well love the Ghiardelli brownie mixes, I get mega compliments when I put them on a buffet table.

                                                                                                                                                                                                        1. re: Ruthie789

                                                                                                                                                                                                          I like mixes too and use them. But I am wary of them because manufactures can be fickle and it can be there one day and gone the next. Or they can "improve" it. So I also like to have a similar, from scratch, backup.

                                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                                            I see those mixes all the time at Winners Ruthie. I'll have to pick one up. Thanks for the tip. I like to have something on hand that I can whip up without thinking if need be.

                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                              Winners food section can be dangerous. I have bought some items there have gone back for more and alas no more. It is a great place to try something different.

                                                                                                                                                                                                              1. re: Ruthie789

                                                                                                                                                                                                                Yup.. that's where I buy a lot of coffee.. and where I got coconut oil for the first time..

                                                                                                                                                                                                            2. re: Ruthie789

                                                                                                                                                                                                              Ghirardelli brownies - the BEST!!!! I use those as well. I really haven't found anything much better. Sometimes I doctor them up with a cheesecake or peanut butter swirl. Total yum!

                                                                                                                                                                                                              1. re: jbsiegel

                                                                                                                                                                                                                Agreed! Love the Ghirardelli mixes. We keep them in the pantry at all times. Easy dessert for last minute company - add some vanilla bean ice cream and I don't think anybody's ever turned it down :)

                                                                                                                                                                                                                1. re: ItalGreyHound

                                                                                                                                                                                                                  I always have an open box - use it in my brownie batter ice cream (which is stupidly good!)

                                                                                                                                                                                                                  1. re: jbsiegel

                                                                                                                                                                                                                    Ugh...dare I even ask for the recipe?? I have an anniversary trip coming up in a few weeks...maybe I should wait until the end of July! Sounds amazing!

                                                                                                                                                                                                                    1. re: ItalGreyHound

                                                                                                                                                                                                                      Sure... I love this recipe because it doesn't require any heating / tempering eggs / etc. and tastes nice and creamy anyway!

                                                                                                                                                                                                                      Brownie Batter Ice Cream
                                                                                                                                                                                                                      1/2 white sugar (I usually use a LITTLE bit less)
                                                                                                                                                                                                                      1/4 cup cocoa powder (I use Hershey's special dark)
                                                                                                                                                                                                                      1 1/4 cup brownie mix (I use Ghirardelli)
                                                                                                                                                                                                                      pinch of salt
                                                                                                                                                                                                                      1 cup 1/2 and 1/2
                                                                                                                                                                                                                      2 cups heavy cream
                                                                                                                                                                                                                      2 tsp vanilla

                                                                                                                                                                                                                      Mix everything except the heavy cream until the dry things are dissolved. Add the heavy cream and stir. I let it sit covered in the fridge overnight at this point to be sure the sugar dissolves. The next morning, pour into ice cream maker and churn.

                                                                                                                                                                                                                      If I'm feeling extremely decadent, I add some peanut butter and swirl it in before I put it in the freezer. Or, chunks of chocolate cake or brownie pieces are also very good mixed in at the end of the churn cycle.

                                                                                                                                                                                                                      1. re: jbsiegel

                                                                                                                                                                                                                        I could definitely get excited about gilding the old lily and adding some brownie pieces in at the end. Yum - thanks!

                                                                                                                                                                                                                        1. re: ItalGreyHound

                                                                                                                                                                                                                          The possibilities are ENDLESS!! Have fun!

                                                                                                                                                                                                        2. I haven't been baking much lately - traveling a lot and trying to cut down on my sugar intake - but a lazy Sunday watching the US Open plus blackberries on sale at Whole Foods equals a blackberry buttermilk cake (based on the Smitten Kitchen raspberry buttermilk cake recipe). I'll be bringing it to a barbecue in a couple hours.

                                                                                                                                                                                                           
                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                          1. re: cookie monster

                                                                                                                                                                                                            Amazing. Just a stunning photo and delicious sounding cake cookie monster. I miss Gourmet magazine, I have so many favourites from their issues.

                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                              Thanks, Breadcrumbs. Here's hoping it tastes good too. I also miss Gourmet magazine, and you're right that they should get credit for the recipe. That attribution got lost when I saved it from Smitten Kitchen to Pepperplate . . .

                                                                                                                                                                                                              1. re: cookie monster

                                                                                                                                                                                                                I've made that recipe quite a bit.. and it's always good!

                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                Speaking of Gourmet, I have one of their recipes for a cinnamon breakfast cake that is just terrific. And I'm not keen on cinnamon. Have been making it since the late 70s, must post.

                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                  I'll have to take a look for that one bt. I love cinnamon but particularly in sweet applications. This sounds terrific.

                                                                                                                                                                                                              3. re: cookie monster

                                                                                                                                                                                                                what I adore about the buttermilk cake is that you can literally make it in 10 mins tops, bake it in 20 and serve it by 40 to company. brilliant!

                                                                                                                                                                                                                1. re: cookie monster

                                                                                                                                                                                                                  Gorgeous!

                                                                                                                                                                                                                2. I didn't really bake but owing to the new Austerity Campaign we brunched at home for once...made Marion Cunningham's raised waffles, and will never make any other recipe again. They are terrific. 2 c milk warmed, 1 pkg yeast sprinkled over, 2 c flour beaten in with 1/2 c melted butter, tsp sugar, tsp salt. This is supposed to stand covered overnight but since the brain only waved this morning, I used about 2 tsp instant yeast, and put the bowl in the microwave with a cup of water that I had boiled to warm it. 2 hrs did the trick. You then beat in 2 eggs and 1/4 tsp baking soda, and make the waffles as usual (I have one of those ones you flip and I love it -- like the ones you see on motel breakfast counters). THEY ARE TERRIFIC! recipe makes 6 or so Belgian-style.

                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                    I just love that recipe. So light, but get so crisp (all that butter, no doubt), such great flavor. And if you do do it the night before, it takes more time to heat the waffle iron than to finish mixing it up.

                                                                                                                                                                                                                    As for whether it's baking, all I'll say is that the recipe can be found in RLB's Cake Bible...

                                                                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                                                                      If it's baking to her, who am I to argue? They are the best I've ever tasted.

                                                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                                                      I've been making those for years! They are absolutely the best waffles you can make!

                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                        My favorite waffles ever-really, the only waffles I like. I love the smell when they bake. It's so sad that my husband can't have gluten; a lot of breakfast recipes are easy to make GF but I doubt these would work well. Maybe next time he's out of town...or I could make him his own with the bob's red mill mix :)

                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                          How do you find a yeast raised waffle in comparison to one without? Have seen someone make Swedish waffles with yeast and they looked amazing. Maybe my little waffle machine needs a workout.

                                                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                                                            Much crisper. Sort of as if a waffle and a good Yorkshire pudding had a baby :). Really delicious. I'm not even as much of a waffle fan as he is, but these are craveable. PS Canadian maple syrup on them eh?

                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                              What an amazing description, buttertart. Now I MUST make them! Thank goodness the weekend is here!

                                                                                                                                                                                                                              1. re: modthyrth

                                                                                                                                                                                                                                Thanks! You will love them.

                                                                                                                                                                                                                              2. re: buttertart

                                                                                                                                                                                                                                Thinking of making them for Sunday breakfast. Yes Canadian maple sounds like a plan....

                                                                                                                                                                                                                                1. re: Ruthie789

                                                                                                                                                                                                                                  Do it!

                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                    I did but only one Sunday later and they were good.

                                                                                                                                                                                                                          2. It's still pretty warm here, but I have my second batch of Italian almond Sbrisolona in the oven. For the first batch, I did it all in the food processor (it was out ...), and I think the almonds were ground up more than I wanted. Just to compare, and since it's fast anyhow, I mixed up a second batch by hand.

                                                                                                                                                                                                                            1. Hubby's favourite: visitandine with vanilla custard sauce and raspberries. Yummy!

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: jammy

                                                                                                                                                                                                                                What is that?

                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                  http://www.thebittenword.com/thebitte...

                                                                                                                                                                                                                                  It's quick and delicious.

                                                                                                                                                                                                                                  1. re: jammy

                                                                                                                                                                                                                                    I thought I had heard of it before. Thanks! Dorie is fun.

                                                                                                                                                                                                                              2. Made a rhubarb sour cream cake for book club.. very good.
                                                                                                                                                                                                                                And a snickerdoodle coffee cake for a potluck at work. Also excellent, but a bit of a bundt-pan-tastrophe. I did get everything out, but it's not exactly in one piece..

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: rstuart

                                                                                                                                                                                                                                  I'm intrigued by the idea of a snickerdoodle coffee cake! Where did you find the recipe?

                                                                                                                                                                                                                                  I'm sorry to hear about the bundt-pan-tastrophy, though. That's the worst. Nowadays I won't grease them with anything but the oil/flour baking spray, or for more complex designs, the Wilton cake release that roxlet turned me on to here. Not sure if that's available in Canada, but I also learned on CH that you can make a credible facsimile by mixing an equal volume of vegetable oil, shortening, and flour till smooth, keep it in a jar in your fridge. You brush this on your pan with a pastry brush (a silicone one is great for this), and cakes just slip out. It's kind of magical.

                                                                                                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                                                                                                    Sadly.. I have the wilton cake release (got it at bulk barn!).. but wasn't thinking, and used butter. I think that the butter was too liquid/warm, so didn't coat well enough. In any case, it still tasted good.. it was pretty messy though! I'd recommend it:
                                                                                                                                                                                                                                    http://www.barbarabakes.com/2012/04/s...

                                                                                                                                                                                                                                  2. re: rstuart

                                                                                                                                                                                                                                    Yes, as Cailin mentions, do try to find the Wilton Cake Release. It is the only no-fail way I know to assure that something comes ot of the pan cleanly.

                                                                                                                                                                                                                                  3. I made a tart with a nut and whole wheat crust and a goat cheese, honey, yogurt, and lime filling. We ate it with blueberries and raspberries tossed in a mint sugar syrup. Beautifully rich and not very sweet.

                                                                                                                                                                                                                                    Oh, and garlic naan. Not sure how authentic it was, but it was tender and delicious.

                                                                                                                                                                                                                                    1. For Father's Day, I made DH a sour cream chocolate bundt cake with bitter chocolate sour cream glaze.
                                                                                                                                                                                                                                      The recipe was from the twopeasandtheirpod blog. Her baked goods are delicious!

                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                      1. re: kitchengardengal

                                                                                                                                                                                                                                        That sounds amazing. I love the combination of chocolate and sour cream.

                                                                                                                                                                                                                                        1. re: cookie monster

                                                                                                                                                                                                                                          It was very good yesterday. Today, it's already a little dry. I like the dark chocolate of the glaze.

                                                                                                                                                                                                                                      2. After picking 20 pounds of strawberries at a local farm, I decided to make Strawberry Rhubarb Pie for our Father's Day cookout. I also made a Lemon Budino (Lemon Pudding Cake) with Strawberry Sauce.

                                                                                                                                                                                                                                        Pix of pie and recipe: https://patriciagay.wordpress.com/201...

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        15 Replies
                                                                                                                                                                                                                                        1. re: TrishUntrapped

                                                                                                                                                                                                                                          I love both pictures, they speak to me! Do you have a recipe for the lemon pudding cake as well? Looking at that last picture, I can hear the China and glasses tinkling on the table, very Downton Abbey.

                                                                                                                                                                                                                                          1. re: Ruthie789

                                                                                                                                                                                                                                            Sure thing Ruthie, it's a very easy recipe. And very forgiving! It accepts substitutions. Don't have superfine sugar? Fine, regular will do. Don't have buttermilk? Use the plain milk with lemon juice trick. Also, the recipe doubles with NO problem.

                                                                                                                                                                                                                                            Lemon Budino (Lemon Pudding Cake)

                                                                                                                                                                                                                                            2/3 cup superfine sugar
                                                                                                                                                                                                                                            2 eggs, separated
                                                                                                                                                                                                                                            2/3 cup reduced fat buttermilk
                                                                                                                                                                                                                                            2 tablespoons lemon juice
                                                                                                                                                                                                                                            1 heaping tablespoon grated lemon zest
                                                                                                                                                                                                                                            1/4 cup all-purpose flour
                                                                                                                                                                                                                                            1/4 teaspoon salt
                                                                                                                                                                                                                                            For dusting ramekins:
                                                                                                                                                                                                                                            Unsalted butter
                                                                                                                                                                                                                                            Superfine sugar

                                                                                                                                                                                                                                            Directions:

                                                                                                                                                                                                                                            1. Preheat oven to 325 degrees. Butter and lightly sugar 4 ramekins (about 1-cup size).

                                                                                                                                                                                                                                            2. In a small bowl, combine flour, sugar and salt. Set aside.

                                                                                                                                                                                                                                            3.. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and add flour mixture. Continue to mix until combined.

                                                                                                                                                                                                                                            4. Beat egg whites until stiff peaks form then combine with the lemon mixture by gently folding them together, a little at a time.

                                                                                                                                                                                                                                            5. Spoon equally into ramekins. Place ramekins in a 13 x 9 x 2 baking pan with about an inch of boiling water in it (water bath).

                                                                                                                                                                                                                                            6. Bake for 45 minutes or until tops start to brown and spring back when gently pressed. Allow to cool slightly, then carefully invert onto a plate.

                                                                                                                                                                                                                                            Serve with strawberry sauce/fresh berries.

                                                                                                                                                                                                                                            Strawberry Sauce:

                                                                                                                                                                                                                                            Crushed strawberries, sugar, lemon juice, cooked, strained, thickened with a small amount of cornstarch and water.

                                                                                                                                                                                                                                            1. re: TrishUntrapped

                                                                                                                                                                                                                                              Ruthie789, this is quite a bit like the filling for lemon cake pie, that old Ontario treat!

                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                Anything with lemon in my books is yummy.

                                                                                                                                                                                                                                                1. re: Ruthie789

                                                                                                                                                                                                                                                  Ditto.

                                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                                  Yep, this is an old school recipe. I think I first saw it in Better Homes and Gardens decades ago.

                                                                                                                                                                                                                                                3. re: TrishUntrapped

                                                                                                                                                                                                                                                  Thank you Trish. It is my kind of cake....

                                                                                                                                                                                                                                                  1. re: Ruthie789

                                                                                                                                                                                                                                                    Here are some more photos. Let me know if you make it and like it!

                                                                                                                                                                                                                                                    https://patriciagay.wordpress.com/201...

                                                                                                                                                                                                                                                    1. re: TrishUntrapped

                                                                                                                                                                                                                                                      I will be making it as well as that upside down rhubarb cake you have on your blog. Have you been at the blogging long? Please more of your lovely cake recipes, keep going.

                                                                                                                                                                                                                                                      1. re: Ruthie789

                                                                                                                                                                                                                                                        What's TU's blog?

                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                          TU has provided the link above Ruthie's post bt.

                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                            Dang iPad.

                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                              https://patriciagay.wordpress.com/201...

                                                                                                                                                                                                                                                              1. re: Ruthie789

                                                                                                                                                                                                                                                                Merci beaucoup Madame...

                                                                                                                                                                                                                                                                1. re: buttertart

                                                                                                                                                                                                                                                                  Bienvenue

                                                                                                                                                                                                                                            2. Tis boysenberry season, so boysenberry pie.

                                                                                                                                                                                                                                              Also tried a chocolate chip cookie recipe from one of the Baked books and they were excellent.

                                                                                                                                                                                                                                              1. FOr a meeting at work, the "baked" brownie, topped with toffee bits and pretzels. So far, they taste quite good..
                                                                                                                                                                                                                                                But not as good as my favourite, Nigella's brownies from "how to be a domestic goddess"..
                                                                                                                                                                                                                                                I suspect that i may have overbaked them slightly.. it can be hard to judge with a new recipe

                                                                                                                                                                                                                                                1. I made Borrachos, little drunk cakes, from Sugar and Spice. They are sponge cupcakes soaked with a spiced rum syrup. Even better on the 2nd day, I am finding.

                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                  1. re: pavlova

                                                                                                                                                                                                                                                    That sounds fantastic! Could you share the recipe?

                                                                                                                                                                                                                                                    1. re: Caitlin McGrath

                                                                                                                                                                                                                                                      Oh, I would but I've already returned the book to the library. It was just a basic whole egg sponge cake with a bit of baking powder and no butter. 3 eggs for 12 cupcakes. The syrup took about half a cup of rum, but I can't remember the other weights offhand. Sorry about that! When I get back from holidays I will either take it out of the library again or buy it so I'll try to remember to get the recipe. That won't be till mid-August though.

                                                                                                                                                                                                                                                      1. re: pavlova

                                                                                                                                                                                                                                                        Thanks. I googled to no avail before I asked; is that Sugar and Spice from Carole Bloom, Gaitri Pagrach-Chandra, or...? Maybe I can get it from my own library.

                                                                                                                                                                                                                                                        1. re: Caitlin McGrath

                                                                                                                                                                                                                                                          Is this it?
                                                                                                                                                                                                                                                          http://spontaneouslycupcakes-rrb.blog...

                                                                                                                                                                                                                                                          You can translate by copying and pasting to Bing Translator

                                                                                                                                                                                                                                                          http://www.bing.com/translator

                                                                                                                                                                                                                                                          Borracho Cupcakes
                                                                                                                                                                                                                                                          (Makes about 24 cupcakes
                                                                                                                                                                                                                                                          ) (For Bizcoho 8 "x3")
                                                                                                                                                                                                                                                          Ingred ing:

                                                                                                                                                                                                                                                          5 - eggs, separate the whites from the yolks
                                                                                                                                                                                                                                                          1 - cup sugar (divided into two 1/2 cups)
                                                                                                                                                                                                                                                          1-cup flour (Cernida)
                                                                                                                                                                                                                                                          1/2 teaspoon baking powder

                                                                                                                                                                                                                                                          For the syrup
                                                                                                                                                                                                                                                          Ingredients:
                                                                                                                                                                                                                                                          1/2- cup Red Wine
                                                                                                                                                                                                                                                          (I used 12vol Santa Carolina., Alcohool not take anything for which you can add stronger like a vol. Higher and / or Ron)
                                                                                                                                                                                                                                                          1-1/4 cup sugar
                                                                                                                                                                                                                                                          2-Cups Water
                                                                                                                                                                                                                                                          2-teaspoons dye (liquid) Red
                                                                                                                                                                                                                                                          4-coloring drops (liquid) Blue
                                                                                                                                                                                                                                                          1-teaspoon raspberry extrac

                                                                                                                                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                                                                                                                                            I should have know that Sugar and Spice would be a popular dessert title... It's the Gaitri Pagrach-Chandra book, not the recipe below. I'll definitely be getting it from the library again, and making more things. The sesame snaps I made were delicious too. I really liked her other book, Warm Bread and Honey Cake, which had a different drunken apple cake in it. I made it and posted the recipe here: http://marymaryculinary.blogspot.ca/2...

                                                                                                                                                                                                                                                            1. re: pavlova

                                                                                                                                                                                                                                                              I just requested Sugar and Spice from the library. Sounds really interesting!

                                                                                                                                                                                                                                                    2. Flatbread with herbs on the grill.

                                                                                                                                                                                                                                                      1. More sugar cookies. Mustache cookies for a family pool party later this week. I'm moving next week, so I wanted to get them done so I can start packing. I hope the kids like them

                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: sarahjay

                                                                                                                                                                                                                                                          Adorable! Good luck with your move!

                                                                                                                                                                                                                                                        2. In response to my father's request for "cake and ice cream" for Father's Day on Sunday, I made this cake: http://sallysbakingaddiction.com/2013... (beware, all the pictures make this recipe super annoying to read; I just put it in "print view"). Recipe was a snap to pull together, and the cake came out great. My moment of genius was the decision to split the layer and put ice cream and chocolate sauce in between; my moment of stupidity was the decision to "just wing it." In the end, it was a gloppy -- but seriously delicious -- mess. I told my father I did it on purpose to take him back to all those childhood baking projects I subjected him to. Oh well! He was a great sport, and now I have a much better idea for how to approach an ice cream cake in the future.

                                                                                                                                                                                                                                                          1. New to me - Coconut pound cake: http://food52.com/recipes/22096-omg-c...

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: THewat

                                                                                                                                                                                                                                                              Yum! How was it? I've bookmarked the recipe..

                                                                                                                                                                                                                                                              1. re: rstuart

                                                                                                                                                                                                                                                                I cooked it for an hour and should have even gone a little longer. I'm not crazy about it, but I have to admit, maybe it's just my mood today. There's nothing really wrong with it. With a little vanilla ice cream & some warm chocolate sauce... If you make it, post your thoughts.

                                                                                                                                                                                                                                                                1. re: THewat

                                                                                                                                                                                                                                                                  No time soon... was curious. Thanks for the feedback. So far, my favourite coconut quick cake was a banana coconut one.. really good.

                                                                                                                                                                                                                                                            2. more madeleines this morning for a work party to prep flowers for Saturday wedding

                                                                                                                                                                                                                                                              1. I bought a basket of strawberries from the supermarket and made fresh strawberry pie.

                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                1. re: Antilope

                                                                                                                                                                                                                                                                  I made a fresh strawberry pie yesterday, For the filling, instead of strawberry jello, I used a few tablespoons of strawberry preserves along with cornstarch. I wish that I had discovered this a long time ago. The strawberry preserves have real strawberry flavor to complement the fresh strawberries instead of artificial flavor like the jello. I didn't have enough fresh strawberries to mash some for the filling, but the preserves really worked well.

                                                                                                                                                                                                                                                                  1. re: Antilope

                                                                                                                                                                                                                                                                    That's a great idea! There has always been a little *something* that keeps me from getting excited about strawberry pie, and I think the jello is probably it.

                                                                                                                                                                                                                                                                    Just curious - what brand (or were they homemade - yum) strawberry preserves, and how much cornstarch?

                                                                                                                                                                                                                                                                    1. re: ItalGreyHound

                                                                                                                                                                                                                                                                      I just used Smuckers strawberry preserves. Here's my recipe:

                                                                                                                                                                                                                                                                      Fresh Strawberry Pie

                                                                                                                                                                                                                                                                      1 lb (3 1/2 to 4 cups) (450 g) fresh strawberries, washed, stem removed
                                                                                                                                                                                                                                                                      1 1/4 cups (300 g) water
                                                                                                                                                                                                                                                                      3/4 cup (150 g) granulated sugar
                                                                                                                                                                                                                                                                      1/3 cup (115 g) strawberry preserves
                                                                                                                                                                                                                                                                      1/4 cup (35 g) cornstarch
                                                                                                                                                                                                                                                                      1 Tbsp (15 g) lemon juice (bottled ok)
                                                                                                                                                                                                                                                                      8-inch (20 cm) pre-baked pasry pie shell
                                                                                                                                                                                                                                                                      Whipped cream topping

                                                                                                                                                                                                                                                                      Pre-bake an 8-inch (20 cm) pastry pie shell.
                                                                                                                                                                                                                                                                      Wash fresh strawberries, remove stems, cut strawberries into quarters.
                                                                                                                                                                                                                                                                      Placed cleaned, cut strawberries in pre-baked pie shell, level out strawberries.

                                                                                                                                                                                                                                                                      In a saucepan, add the water, sugar, strawberry preserves, cornstarch and lemon juice.
                                                                                                                                                                                                                                                                      Mix well, whisk until preserves are dissolved in the water, and simmer, while stirring constantly for 3 or 4 minutes, until thickened.
                                                                                                                                                                                                                                                                      Pour hot, thickened filling over fresh strawberries.
                                                                                                                                                                                                                                                                      Gently press and mix the filling around the fresh strawberries.
                                                                                                                                                                                                                                                                      Level off top of filling and strawberries.
                                                                                                                                                                                                                                                                      Chill in fridge before serving.
                                                                                                                                                                                                                                                                      Serve with whipped cream topping.

                                                                                                                                                                                                                                                                      Makes one 8-inch (20 cm) fresh strawberry pie.

                                                                                                                                                                                                                                                                      1. re: Antilope

                                                                                                                                                                                                                                                                        How sweet of you to post the whole recipe for me! Thanks! (I was going to ask next what your go-to recipe was anyway...:)
                                                                                                                                                                                                                                                                        Can't wait to give this a try asap!

                                                                                                                                                                                                                                                                        1. re: Antilope

                                                                                                                                                                                                                                                                          That's a nice recipe Antilope. When I make Strawberry Pie I don't use flavored jell-o, I use unflavored. It gets flavor from the starwberry juice.

                                                                                                                                                                                                                                                                          1. re: TrishUntrapped

                                                                                                                                                                                                                                                                            It was one of those things where I didn't want to leave the house, so let's see what's in the cupboard, and it worked out well.

                                                                                                                                                                                                                                                                            1. re: Antilope

                                                                                                                                                                                                                                                                              I might give your recipe whirl this weekend if I have time! ;-)

                                                                                                                                                                                                                                                                  2. just out of the oven: shortbread

                                                                                                                                                                                                                                                                    1. A goat cheese/yogurt tart with a nutty whole wheat crust to serve with fresh berries. I love this not-very-sweet recipe, but the crust is crumbly and the filling weeps. I'll have to work on it.

                                                                                                                                                                                                                                                                      Made garlic naan for the first time; the batch I didn't overcook was pretty good.

                                                                                                                                                                                                                                                                      Oatmeal cookies with lots of toasted things in them: the oatmeal itself, coconut, and pecans. With whole wheat. A good energizing snack for the work-at-home hubby.

                                                                                                                                                                                                                                                                      1. Italian Bread – was so easy and the flavor was the best we have ever had

                                                                                                                                                                                                                                                                        Corn Bread

                                                                                                                                                                                                                                                                        Shortcut Banana Bread – a big disappointment and will not make again

                                                                                                                                                                                                                                                                        Antelope, thanks for the link to the Easy Pie Crust. I may use it in the near future (the only problem I am the only one in the family who likes pies)

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: Wtg2Retire

                                                                                                                                                                                                                                                                          Popular Pie Crust Recipes

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                                                                                                                                                                                                                                                                          Perfect Pie Crust (Pioneer Woman website).
                                                                                                                                                                                                                                                                          http://thepioneerwoman.com/cooking/20...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Cook's Illustrated's (Vodka) Foolproof Pie Dough
                                                                                                                                                                                                                                                                          http://www.seriouseats.com/recipes/20...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Serious Eats Easy Pie Crust (Serious Eats website - food processor paste technique).
                                                                                                                                                                                                                                                                          http://www.seriouseats.com/recipes/20...
                                                                                                                                                                                                                                                                          http://sweets.seriouseats.com/2011/07...
                                                                                                                                                                                                                                                                          http://sweets.seriouseats.com/2011/07...
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Classic Crisco Pie Crust
                                                                                                                                                                                                                                                                          http://www.crisco.com/Recipes/Details...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Wesson Oil Pie Crust 1950
                                                                                                                                                                                                                                                                          http://www.recipesecrets.net/forums/r...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Armour Lard Pie Crust from 1947
                                                                                                                                                                                                                                                                          http://www.recipesecrets.net/forums/r...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          Paul Hollywood's Lard Crust
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                                                                                                                                                                                                                                                                          http://www.bbc.co.uk/food/recipes/han...
                                                                                                                                                                                                                                                                          .
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                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          King Arthur Flour our favorite pie crust
                                                                                                                                                                                                                                                                          http://www.kingarthurflour.com/recipe...
                                                                                                                                                                                                                                                                          .
                                                                                                                                                                                                                                                                          ----------

                                                                                                                                                                                                                                                                          1. re: Antilope

                                                                                                                                                                                                                                                                            Hand-raised crusts are for meat pies, like pork pies.

                                                                                                                                                                                                                                                                        2. I had nearly a whole container of apricots from Costo, and turned those and a container of raspberries into a pie. I didn't think that the apricots were that juicy, so I cut back on the amount of Instant Clear Gel. They were juicier than I thought, so the pie is a tad bit soupy, but tastes very good.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            What a nice combination, in more ways than one!

                                                                                                                                                                                                                                                                          2. My daughter is having her 10 yr birthday party this week-end and it's an Alice in Wonderland themed sleepover. Lots of baking to be done! A 3 layer cake, vanilla/golden with a different brightly coloured frosting on each layer. Scones and mini lemon tarts with fresh berries for the tea tray. And for breakfast the next morning donut muffins and blueberry turnovers.
                                                                                                                                                                                                                                                                            Also have a teacher appreciation breakfast on Monday. I'm thinking of making a blueberry cream cheese braid.

                                                                                                                                                                                                                                                                            1. I created this list. It should prove useful for baking.

                                                                                                                                                                                                                                                                              FLOUR TYPES AND BEST USES:
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              Flour Protein:
                                                                                                                                                                                                                                                                              Protein percentage indicates the amount of gluten available in the a given flour.
                                                                                                                                                                                                                                                                              Gluten is the substance which develops when the flour protein, which occurs naturally in wheat flour, is combined with liquid. Because gluten is able to stretch elastically, it is desirable to have a higher gluten flour for yeast-raised products, which have doughs that are stretched extensively; like pizza, most breads, and bagels. For pie crusts, cookies, and pastry to be short and crumbly, a lower protein flour is better. Protein levels range from 7% in pastry and cake flours to as high as 15% in high-gluten bread flour. - King Arthur Flour.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              CAKE FLOUR, 7 to 8% protein - cakes, blend with all-purpose flour to make pastry flour or Southern flour substitute.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              PASTRY FLOUR, 8 to 9% protein - biscuits, cookies, pastries, pancakes, pie crusts, waffles.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, SOUTHERN, - 8 to 9% protein - biscuits, cookies, muffins, pancakes, pie crusts, quick breads, waffles.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              SELF-RISING FLOUR, 8 to 10.5% - biscuits, cookies, pancakes, muffins, quick breads, waffles.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              INSTANT FLOUR, 10.5 to 12.5% protein - thicken gravies, sauces, and soups without lumps.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, NATIONAL BRANDS, 10 to 11.5% protein - everyday cooking, makes average biscuits, cookies, muffins, pancakes, pie crusts, quick breads, waffles. Makes average yeast breads, pizza crusts.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, NORTHERN, 11.5 to 12% protein - cream puffs, puff pastry, yeast breads, pizza crusts.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              BREAD FLOUR, 12 to 13.3% protein - traditional yeast breads, bread machine, pizza crusts, pasta.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              DURUM WHEAT, (Semolina), 13 to 13.5% protein - Pasta.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              WHOLE WHEAT FLOUR, 14% protein - hearth breads, blending with other flours.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              HIGH-GLUTEN FLOUR, 14 to 15% protein - bagels, pizza crusts, blending with other flours.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              VITAL WHEAT GLUTEN FLOUR, 65 to 77% protein - Supplement mixed with other flour to raise gluten. Provides extra gluten for low-gluten whole grain flours, such as rye, oat, teff, spelt, or buckwheat.
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              --------------
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              FLOUR PROTEIN BY TYPES AND BRANDS (retail flour):
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              CAKE FLOUR - 7% to 9.4% protein
                                                                                                                                                                                                                                                                              -King Arthur Queen Guinevere Cake Flour, 7.0%
                                                                                                                                                                                                                                                                              -King Arthur Unbleached Cake Flour Blend, 9.4%
                                                                                                                                                                                                                                                                              -Pillsbury Softasilk Bleached Cake Flour, 6.9%
                                                                                                                                                                                                                                                                              -Presto Self Rising Cake Flour, 7.4%
                                                                                                                                                                                                                                                                              -Swans Down Bleached Cake Flour, 7.1%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              PASTRY FLOUR - 8 to 9% protein
                                                                                                                                                                                                                                                                              -King Arthur Unbleached Pastry Flour, 8%
                                                                                                                                                                                                                                                                              -King Arthur Whole Wheat Pastry Flour, 9%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, SOUTHERN - 8 to 9% protein
                                                                                                                                                                                                                                                                              -Martha White Bleached All-Purpose Flour, 9%
                                                                                                                                                                                                                                                                              -Red Band All-Purpose Flour - Out of Business
                                                                                                                                                                                                                                                                              -White Lily Bleached All-Purpose Flour, 8 to 9%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              SELF-RISING FLOUR - 8 to 10.5% protein
                                                                                                                                                                                                                                                                              -Gold Medal Bleached Self-Rising Flour, 10.5%
                                                                                                                                                                                                                                                                              -King Arthur Unbleached Self-Rising Flour, 8.5%
                                                                                                                                                                                                                                                                              -Martha White Bleached Self-Rising Flour, 9.4%
                                                                                                                                                                                                                                                                              -Pillsbury Best Bleached Self-Rising Flour, 9.7%
                                                                                                                                                                                                                                                                              -Presto Self Rising Cake Flour, 7.4%
                                                                                                                                                                                                                                                                              -White Lily Bleached Self-Rising Flour, 8 to 9%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              INSTANT FLOUR 10.5 to 12.5% protein
                                                                                                                                                                                                                                                                              -Gold Medal Wondra Quick Mixing Flour, 10.5%
                                                                                                                                                                                                                                                                              -Pillsbury Best Shake & Blend Flour, 12.6%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, BLEACHED & UNBLEACHED, NATIONAL BRANDS - 10 to 11.5% protein
                                                                                                                                                                                                                                                                              -Gold Medal All-Purpose Flour, 10.5%
                                                                                                                                                                                                                                                                              -Pillsbury Best All-Purpose Flour, 10 to 11.5%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              ALL-PURPOSE FLOUR, NORTHERN, BLEACHED & UNBLEACHED - 11.5 to 12% protein
                                                                                                                                                                                                                                                                              -Heckers and Ceresota All-Purpose Flour, 11.5 to 11.9 %
                                                                                                                                                                                                                                                                              -King Arthur All-Purpose Flour, 11.7%
                                                                                                                                                                                                                                                                              -Robin Hood All-Purpose Flour, 12.0%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              BREAD FLOUR - 12 to 13.3% protein
                                                                                                                                                                                                                                                                              -Gold Medal Better For Bread, 12%
                                                                                                                                                                                                                                                                              -King Arthur Unbleached Bread Flour, 12.7%
                                                                                                                                                                                                                                                                              -Pillsbury Best Bread Flour, 12.9%
                                                                                                                                                                                                                                                                              -White Lily Unbleached Bread Flour, 13.3%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              DURUM WHEAT (Semolina) 13 to 13.5% protein
                                                                                                                                                                                                                                                                              -Hodgson Mill Golden Semolina & Extra Fancy Durum Pasta Flour, 13.3%
                                                                                                                                                                                                                                                                              -King Arthur Extra Fancy Durum Flour, 13.3%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              WHOLE WHEAT FLOUR - 12.9 to 14% protein
                                                                                                                                                                                                                                                                              -Gold Medal Whole Wheat Flour, 13.3%
                                                                                                                                                                                                                                                                              -King Arthur 100% Whole Wheat Flour, 14%
                                                                                                                                                                                                                                                                              -King Arthur 100% White Whole Wheat Flour, 14%
                                                                                                                                                                                                                                                                              -Pillsbury Best Whole Wheat Flour, 12.9%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              HIGH-GLUTEN FLOUR 14 to 15% protein
                                                                                                                                                                                                                                                                              -King Arthur Organic Hi-Gluten Flour, 14%
                                                                                                                                                                                                                                                                              -King Arthur Sir Lancelot Unbleached Hi-Gluten Flour, 14.2%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              VITAL WHEAT GLUTEN FLOUR, Breadmaking Supplement - 65 to 77% protein
                                                                                                                                                                                                                                                                              -Arrowhead Mills Vital Wheat Gluten Flour, 65.0%
                                                                                                                                                                                                                                                                              -Bob's Red Mill Vital Wheat Gluten Flour, 75.0%
                                                                                                                                                                                                                                                                              -Gillco Vital Wheat Gluten Flour, 75.0%
                                                                                                                                                                                                                                                                              -Hodgson Mill Vital Wheat Gluten Flour, 66.6%
                                                                                                                                                                                                                                                                              -King Arthur Vital Wheat Gluten Flour, 77.8%
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              --------------
                                                                                                                                                                                                                                                                              .
                                                                                                                                                                                                                                                                              To make self-rising flour, add 1 1/2 tsp baking powder and 1/4 tsp table salt to each cup of flour.

                                                                                                                                                                                                                                                                              To make a lower protein flour (similar to White Lily or Pastry flour), mix half cake flour with half all-purpose flour.

                                                                                                                                                                                                                                                                              Another substitute for soft Southern flour, not quite as tender, for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch, mix well.
                                                                                                                                                                                                                                                                              (1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)

                                                                                                                                                                                                                                                                              ------
                                                                                                                                                                                                                                                                              Version 6-19-2013

                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                              1. re: Antilope

                                                                                                                                                                                                                                                                                Wow that is a great list. Am saving it for future reference.

                                                                                                                                                                                                                                                                                1. re: Antilope

                                                                                                                                                                                                                                                                                  Excellent, and very comprehensive! Thanks, Antilope!

                                                                                                                                                                                                                                                                                  1. re: Antilope

                                                                                                                                                                                                                                                                                    WOW!

                                                                                                                                                                                                                                                                                    1. re: Antilope

                                                                                                                                                                                                                                                                                      Fabulous, thanks.

                                                                                                                                                                                                                                                                                      Funny we have such a long thread in June and some of the winter months sort of tanked ;-)

                                                                                                                                                                                                                                                                                      1. re: Antilope

                                                                                                                                                                                                                                                                                        I'll say! I'm printing this for future reference!

                                                                                                                                                                                                                                                                                      2. Tried making cornbread in a bundt pan - just for the heck of it. It's cooling now. I needed a recipe to use up some sour cream, and figured I could use it in a cornbread. We'll see!

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                        1. re: jbsiegel

                                                                                                                                                                                                                                                                                          Whyever not? More crust!

                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                            It's funny...in our house, we have one crust guy (my 14-year-old) and the rest of us are "inside" people. He always wants the heel of a loaf of bread, the corner of the pan of brownies, etc. I can definitely appreciate a good crust, though, but ALWAYS eat it first before the (hopefully) gooey inside!

                                                                                                                                                                                                                                                                                        2. I recently made some black bean brownies, carrot cake protein bars and a chocolate cake for my day's birthday. I am thinking about making a protein cheesecake with cottage cheese this weekend, but it depends on how much time I have. And the brownies and protein bars were delish!

                                                                                                                                                                                                                                                                                          1. Here's a hot weather tip for those that own a Zojirushi Virtuoso bread machine.

                                                                                                                                                                                                                                                                                            Baking Bread in a regular Loaf Pan in a Zojirushi Virtuoso bread machine.

                                                                                                                                                                                                                                                                                            Okay, here's teaching an old dog new tricks. It's hot today, I didn't want to bake in the regular oven, but I wanted to bake in a 9 x 5 loaf pan. My toaster oven always gets the top of the loaf too dark or burns it by the time the interior is done. I had used the Zojirushi Virtuoso bread machine's manual dough cycle to knead the dough. Then I put the sourdough in a regular loaf pan to rise in the regular off oven. Now it was ready to bake, but I didn't want to heat up the house with the conventional oven.
                                                                                                                                                                                                                                                                                            .
                                                                                                                                                                                                                                                                                            It looked like a 9 x 5 inch loaf pan would fit in the Zo bread machine with the Zo's mixing/bread basket removed.
                                                                                                                                                                                                                                                                                            I ran a manual bake cycle for 70 minutes. Placed the 9 x 5 loaf pan of sourdough in the bottom of the Zo. The loaf pan rested on the square raised fixture that surrounds the posts that spin the mixing paddles. Those posts are so short, they didn't touch the bottom of the loaf pan. It sat there perfectly as if it were made for a 9 x 5 loaf pan. The heating element surrounded the loaf pan perfectly. I put the loaf pan in the Zo and ran the manual bake cycle. It stated out cold, not preheated.
                                                                                                                                                                                                                                                                                            .
                                                                                                                                                                                                                                                                                            70 minutes later, I have a perfect loaf a bread, baked in a regular 9 x 5 loaf pan in the bottom of the Zo. The top is nicely browned. The loaf is a regular shape, not a bread machine shape. Best of all, my house didn't heat up.
                                                                                                                                                                                                                                                                                            .
                                                                                                                                                                                                                                                                                            So that's another use for the Zo bread machine. In addition to mixing the dough, it can bake a regular 9 x 5 inch loaf pan of bread. Next time, I will let it rise in the regular loaf pan in the Zo. Actually the top rim of the loaf pan is 9 1/2 x 5 1/2 inches. In the Zo BB-PAC20 Virtuoso there is about an inch of clearance on all the side walls from the loaf pan.
                                                                                                                                                                                                                                                                                            .
                                                                                                                                                                                                                                                                                            You can teach an old dog tricks. The old dog is me! ;-)

                                                                                                                                                                                                                                                                                            1. A cream meringue "tart" from the 1974 JoC (one of my very favorite recipes, I flavored this one with almond and that's a milk chocolate ganache filling), a pizza caccia nanza (garlic flatbread), and bread made with part of the dough from the flarbread, left to develop overnight. I docked the top with scissors -- hearts or kitty faces?

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                Your post sent me to my bookshelf to look up the cream meringue tart recipe. How interesting! What is the texture of the finished cake/meringue layers like?

                                                                                                                                                                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                                                  The cake part is tender and the meringue gets a bit crisp but not crisp all the way through. I love this cake, you can fill it with anything -- I've done it with lemon curd beaten into cream cheese (was in Iowa, couldn't get mascarpone) and sweetened raspberries (for several of my birthdays) among other things...

                                                                                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                                                                                  I have GOT to make that cream meringue tart!

                                                                                                                                                                                                                                                                                                  1. re: TrishUntrapped

                                                                                                                                                                                                                                                                                                    It really is a great recipe.

                                                                                                                                                                                                                                                                                                3. Not baked, but I made these highly rated raw brownies:
                                                                                                                                                                                                                                                                                                  http://www.mynewroots.org/site/2011/0...

                                                                                                                                                                                                                                                                                                  You grind up walnuts, add cocoa powder and salt and then dates. Press into pan after mixing with chopped almonds. No, they will not replace regular brownies for me, but they are a very tasty sweet treat from the freezer.

                                                                                                                                                                                                                                                                                                  1. My first grunt! A Rhubarb Grunt courtesy of the Domestic Goddess herself, Nigella.

                                                                                                                                                                                                                                                                                                    Delicious. First recipe I've made from the book and it won't be my last!

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                      Which Nigella? Looks great! i've been using all of the rhubarb that I buy (very tricky to lug home on the streetcar.. I get a lot of funny looks) to make jam, and one sour cream crumb cake.

                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                        I was also rhubarb inspired I make a crumble. I love the crumble top method, 1/4 cup of butter melted, 1/3 cup of brown sugar, add to 2/3 cup of flour, 2/3 cups of oats, 1/8 tsp salt, 1/4 teaspoon baking soda. Really a no brainer adding it to some lovely rhubarb.

                                                                                                                                                                                                                                                                                                      2. I went to a large market that I've never made it to in Toronto, and bought some red fife wheat. I used it in some muffins: Hope that it tastes good (I just did a straight substitution for whole wheat flour..)

                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                        1. re: rstuart

                                                                                                                                                                                                                                                                                                          Did you get that at Rubes @ the SLM rstuart? Funny I was recently reading about red fyfe wheat in a blog about the Canadian Food Experience Project. I don't normally bother with blogs but a magazine I was looking at mentioned this one in particular so I took a peek. In case you have some of that wheat left, I thought I'd share the link:

                                                                                                                                                                                                                                                                                                          http://www.crumbblog.com/2013/06/red-...

                                                                                                                                                                                                                                                                                                          ...oh, and although she too is a "crumb" - we are not related!!

                                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                            Ha! Cute blog.. thanks for the link.
                                                                                                                                                                                                                                                                                                            No, I got it at the Brickworks.. haven't tasted the muffins yet, but they look good..

                                                                                                                                                                                                                                                                                                          2. re: rstuart

                                                                                                                                                                                                                                                                                                            Doesn't get much more Prairies than that, now does it?

                                                                                                                                                                                                                                                                                                            1. re: buttertart

                                                                                                                                                                                                                                                                                                              True that!

                                                                                                                                                                                                                                                                                                          3. Along with a rhubarb crisp, I made a Strawberry shortcake for dinner tomorrow. Quebec strawberries in season, layer of lady fingers, layer of strawberries, layer of organic cream, repeated again. Hope it all turns out tomorrow.

                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: Ruthie789

                                                                                                                                                                                                                                                                                                              Oh, I like that idea of using lady fingers, never did that, but it sounds good!

                                                                                                                                                                                                                                                                                                              1. re: TrishUntrapped

                                                                                                                                                                                                                                                                                                                Well if lady fingers are good for tiramisu, should work out for shortcake in a bowl. Fingers crossed.

                                                                                                                                                                                                                                                                                                            2. I made an orange chiffon cake using my mother's 1960-something Purity Flour cookbook. It came out perfectly and we served it with rhubarb and cream. I know it's strawberry season now, but I prefer rhubarb.
                                                                                                                                                                                                                                                                                                              :)

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: pavlova

                                                                                                                                                                                                                                                                                                                Sounds wonderful pavlova!

                                                                                                                                                                                                                                                                                                              2. Trying to become more comfortable working with yeast so made an Estonian Kringle and a yeasted chocolate cake (martha stewart recipe).

                                                                                                                                                                                                                                                                                                                On more comfortable grounds I made an easy banana oatmeal crumb cake that was my breakfast for a couple of days!

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: Lorry13

                                                                                                                                                                                                                                                                                                                  How's the chocolate cake? I've never heard of one with yeast.

                                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                                    Recipe-wise to me honestly its the same sort of process as making chocolate buns (i really loved the smitten kitchen recipe for that).

                                                                                                                                                                                                                                                                                                                    It's definitely more bread than it is cake. But what I liked is that its much softer than the buns which I don't know if to attribute it to the fact that its baked as a loaf rather than as separate buns or if my fear of working with yeast has decreased! Could also be that there is a lot of gooey chocolate in every bite!

                                                                                                                                                                                                                                                                                                                    http://www.marthastewart.com/336341/y...

                                                                                                                                                                                                                                                                                                                2. Been so crazy with work lately, but had a few hours to play around yesterday morning.

                                                                                                                                                                                                                                                                                                                  I made a Galette Perouigienne... i want to describe the crust as somewhere between a pizza dough and a brioche dough... crust is flattened and folded up and in around the edges to form a decorative crust. grate frozen butter over the top and out to just inside the crust edges, then sprinkle with sugar. (i added extra sugar, sort of unintentionally at first, then intentionally, knowing how i like a good crispy sugar crust.) the dough is a yeasted dough, made with water not milk (unlike brioche as i do it), some egg and yolk, as well as chilled butter (like brioche but nowhere near as much). the dough is nice to work with, and i think i would make it again... prolly for a brunch.

                                                                                                                                                                                                                                                                                                                  also made some cantonese egg tarts, which i've made before, but for some reason this time, they seemed to turn out very "yolky" tasting... i have no idea why.

                                                                                                                                                                                                                                                                                                                  1. Baked madeleines at 3 pm to take to neighbors' Sunday night supper at 6:30 pm

                                                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                                                    1. re: Cynsa

                                                                                                                                                                                                                                                                                                                      Perfection. My recipe or souschef's, or?

                                                                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                                                                        Don't start THAT again, Buttertart!

                                                                                                                                                                                                                                                                                                                        1. re: souschef

                                                                                                                                                                                                                                                                                                                          I missed you, souschef...

                                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                                            And I, you...

                                                                                                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                                                                                                          best batch ever... getting the hang of it. it's my go-to "baking for friends" for a quick gift

                                                                                                                                                                                                                                                                                                                          1. re: Cynsa

                                                                                                                                                                                                                                                                                                                            I also like to make RLB's Golden Grand Marnier Cakelettes for that purpose. The only problem is that it bugs me when people turn them upside down and say, "Oh, you made muffins!".

                                                                                                                                                                                                                                                                                                                            1. re: souschef

                                                                                                                                                                                                                                                                                                                              GRR

                                                                                                                                                                                                                                                                                                                              1. re: souschef

                                                                                                                                                                                                                                                                                                                                Ha...I've had that happen!

                                                                                                                                                                                                                                                                                                                        3. Made some pastry cream last week. I made the Swedish Jam roll/roulade from The Professional Pastry Chef. I've never made a roulade before. I had issues. :) My biggest issue was that I let some fresh strawberries tempt me. I sliced them and tried to roll the cake with pastry cream and strawberries. I should learn how to roll a sponge cake first.

                                                                                                                                                                                                                                                                                                                          Tasted great though.

                                                                                                                                                                                                                                                                                                                          1. One of the good things about making your own birthday cake is that you get to have exactly the cake you want. What I wanted was a strawberry cream cake made with all the wonderful local strawberries that have been in the market here. I used the recipe from the big, red Cook's Illustrated cookbook, and it was really excellent. The cake isn't quite a genoise, but something a bit sturdier, and the whipped cream also has cream cheese in it, which also makes it a bit sturdier and more stabilized. The only issue I had was one of timing, since it's not supposed to sit for more than 4 hours before you eat it. Ours sat for a bit more than than, and it didn't affect the cake at all. This was absolutely delicious and quite decadent. If you have that book, and an occasion to make a cake for, I urge you to try this cake now while the strawberries are in season, but I'm betting it would be great with raspberries as well. The only change I made to the recipe was to cut the cake into two layers, not three. If I wanted to do three layers, I think I would bake the cake in an 8" pan next time. Also, I would reduce the amount of vanilla in the cream to one teaspoon from 2. My only complaint was that the taste of vanilla in the cream was a bit dominant, which didn't matter that much this time because the strawberries were so flavorful.

                                                                                                                                                                                                                                                                                                                            9 Replies
                                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                                              That sounds great and may be a good option for one of the several birthday cakes I'm making for my MIL's 90th (shh, I didn't tell you her age) birthday celebrations this weekend.

                                                                                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                                                                                Do it. Everyone was so happy when they saw the cake. Even the dh, who thought I should make strawberry shortcakes, was digging it.

                                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                                  Shortcakes? What is WRONG with that man? That's not a birthday dessert.

                                                                                                                                                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                                                                                                                                                    Seriously.. that's a Sunday afternoon dessert.. really, more of a snack! In fact, strawberry shortcake can legitimately be eaten for breakfast (at least in my family)..

                                                                                                                                                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                                                                                                                                                      In our family too, rstuart! So can pie. Best breakfasts ever.

                                                                                                                                                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                                                                                                                                                I agree completely, but it always bugs my wife (she who stopped cooking when she lost the recipe for toast) that I want to make my own birthday cake.

                                                                                                                                                                                                                                                                                                                                For my birthday earlier this month we went to brunch at my favourite restaurant, and the restaurant made the cake. The brunch was great, but as we were walking out my niece made the observation that the cake was not as good as mine.

                                                                                                                                                                                                                                                                                                                                1. re: souschef

                                                                                                                                                                                                                                                                                                                                  I should think not.

                                                                                                                                                                                                                                                                                                                                  1. re: souschef

                                                                                                                                                                                                                                                                                                                                    I make my own birthday cake every year.. at least since I left home. I figure that way I can make what I want, and not get a (shock horror) grocery store cake.

                                                                                                                                                                                                                                                                                                                                    1. re: rstuart

                                                                                                                                                                                                                                                                                                                                      I always make my own as well (or else give VERY specific instructions as to exactly which one should be purchased from a bakery). Overall, though, I prefer homemade to bakery cakes.

                                                                                                                                                                                                                                                                                                                                2. I made the chocolate fig cake a few days ago. I ran out of brandy, so I used 2/3 brandy and 1/3 rum. It did not taste quite as good as it normally does.

                                                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: souschef

                                                                                                                                                                                                                                                                                                                                    I must make that again, I was just remarking to a friend that it was a terrific cake with such a fun texture from the figs.

                                                                                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                                                                                      Where was the chocolate fig cake recipe from? Would love to make it!

                                                                                                                                                                                                                                                                                                                                      1. re: sgschef

                                                                                                                                                                                                                                                                                                                                        Below is the link to the recipe. There is a picture a few posts before the recipe, and a couple of notes after the recipe.

                                                                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/6383...

                                                                                                                                                                                                                                                                                                                                  2. Just tried my hand at biscotti for the first time. Gingerbread biscotti, to be specific, from Joy of Baking.
                                                                                                                                                                                                                                                                                                                                    Pretty good. May have left them in a bit too long on the second baking, as I wasn't sure about the texture and they really hardened up a lot more than expected when cooled. I might just call them rusks for now and try another batch when this is done.

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                                                                                                                                                                                                                                                                                                                                    1. re: haiku.

                                                                                                                                                                                                                                                                                                                                      You could always say they're Italian biscotti, not American (or Canadian or wherever you are).

                                                                                                                                                                                                                                                                                                                                      At home when people ask for biscotti I say 'American or Italian?' I leave some in a bit longer for coffee use, not eating out of hand.

                                                                                                                                                                                                                                                                                                                                      1. re: Tam38

                                                                                                                                                                                                                                                                                                                                        I just recently read about the difference between American and Italian biscotti. I was only really aware of the latter, but I'm keen to try out the former now.
                                                                                                                                                                                                                                                                                                                                        I'm in South Africa. We also have http://en.wikipedia.org/wiki/Rusk - so I will call them that if need be :P
                                                                                                                                                                                                                                                                                                                                        But there's a lot of moisture in the air right now, and they don't seem as crisp as they were last night.

                                                                                                                                                                                                                                                                                                                                      2. re: haiku.

                                                                                                                                                                                                                                                                                                                                        You should try the chocolate hazelnut biscotti recipe, delicious! I def decreased the time for the second bake since I don't like them hard as stones either.

                                                                                                                                                                                                                                                                                                                                        Another technique I've heard is to not lay them flat and that way you don't have to flip them so the second bake can be much shorter. Want to give that a try someday when I crave biscotti again.

                                                                                                                                                                                                                                                                                                                                        1. re: Lorry13

                                                                                                                                                                                                                                                                                                                                          Do you have a link for that one? I've come across many recipes online, so just going to keep trying different ones till I find something I love .

                                                                                                                                                                                                                                                                                                                                          Thanks for the technique tip. Will definitely use that trick next time! Will report back when I do :)

                                                                                                                                                                                                                                                                                                                                          1. re: haiku.

                                                                                                                                                                                                                                                                                                                                            Here it is for the chocolate hazelnut biscotti http://www.joyofbaking.com/biscotti/C...

                                                                                                                                                                                                                                                                                                                                            These ones were also good http://joythebaker.com/2010/01/cinnam...

                                                                                                                                                                                                                                                                                                                                      3. I can't wait for July so I don't have to look at my office peace offering remark...good chocolate, WASTED!

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                                                                                                                                                                                                                                                                                                                                        1. re: buttertart

                                                                                                                                                                                                                                                                                                                                          They didn't deserve it -- or you!!!

                                                                                                                                                                                                                                                                                                                                          1. re: buttertart

                                                                                                                                                                                                                                                                                                                                            Nothing is ever wasted when the intentions are good!

                                                                                                                                                                                                                                                                                                                                            1. re: souschef

                                                                                                                                                                                                                                                                                                                                              This was the exception that proved the rule, I believe...

                                                                                                                                                                                                                                                                                                                                          2. Made my own oatmeal compost cookies had whatever was in my cupboard -- white chocolate morsels, raisins, and almonds. I should've used pretzel thins though :-(.

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                                                                                                                                                                                                                                                                                                                                            1. re: itsmejulie

                                                                                                                                                                                                                                                                                                                                              That sounds good. I have to make some more Vanishing Oatmeal cookies. Thanks for the idea.

                                                                                                                                                                                                                                                                                                                                              1. re: Antilope

                                                                                                                                                                                                                                                                                                                                                Yeah... My compost cookies were vanishing all right -- I had 2 and my boyfriend ate the rest of the batch :-o!

                                                                                                                                                                                                                                                                                                                                            2. I made lemon bars using a recipe from Joan's on Third that was published in the LA Times a few tears ago. I've made them several times and this recipe never fails.

                                                                                                                                                                                                                                                                                                                                              1. It's pride week here in Toronto, so we are having a "Prideluck" tomorrow at work. The theme was "rainbow foods" , and I was going to make a blueberry cake. But I felt too lazy when I got home, so made blondies instead, with chocolate coated sea salt butterscotch caramels (phew!) that I picked up at Trader Joe's when I was in NYC in April.

                                                                                                                                                                                                                                                                                                                                                1. I made some lavender Earl Grey cupcakes with lemon swiss meringue buttercream. I adapted a recipe and made up the icing recipe so I'm really excited and pleased that they taste good and the flavours go well

                                                                                                                                                                                                                                                                                                                                                  1. Making Vanilla Cookies with Fudge Filling from Klivans' Slice & Bake Cookies. It's end-of-school celebration time around here, and this batch is destined for the third grader's party tomorrow.

                                                                                                                                                                                                                                                                                                                                                    20 minute baking time makes these rather time consuming. Tweaked the ganache and used a mixture of 1/2 milk choc 1/2 dark (70%) to make it more kid friendly.

                                                                                                                                                                                                                                                                                                                                                    Trying to decide what to make for teacher presents this year. Thinking of loaf cakes--blueberry maybe?

                                                                                                                                                                                                                                                                                                                                                    Any ideas?

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                                                                                                                                                                                                                                                                                                                                                    1. re: maplesugar

                                                                                                                                                                                                                                                                                                                                                      I haven't made it, but everyone raves about this recipe from Flour:

                                                                                                                                                                                                                                                                                                                                                      http://www.foodnetwork.com/recipes/gi...

                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                        I love banana cakes but this is a no bananas please household...anything I would make would be just for me, so I don't bother.

                                                                                                                                                                                                                                                                                                                                                      2. re: maplesugar

                                                                                                                                                                                                                                                                                                                                                        Cookies were devoured. Not sure if they're on the make again list. My kitchen is generally around 70F, and this dough got soft on the edges at the slightest touch. They held their shape better if they were chilled about 20 min after slicing. If I skipped chilling after cutting the edges were lacy/crumbly.

                                                                                                                                                                                                                                                                                                                                                        These were more of a shortbread than sugar cookie--which if I'd have given the recipe a through read-through beforehand I would have noticed... Shortbread wasn't the texture I was going for, as I had a reverse oreo in mind. I'll probably use this recipe for the adults, and use the filling and my sour cream sugar cookie recipe for the cookie component in the future.