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

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

                  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