tag:blogger.com,1999:blog-66235710274240401302024-03-13T05:57:19.212-07:00Sherry Trifle and CatsHeatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-6623571027424040130.post-30474024369489749742012-11-16T18:17:00.000-08:002012-11-16T18:17:34.674-08:00Mini Cheesecakes<div class="separator" style="clear: both; text-align: center;">
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Here are some nice little Mini Cheesecakes, and I would be feeling a lot happier if I did not have to deal with the new ( to me) blogger format. However, I suppose I will become accustomed to it.<br />
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I found a recipe (slightly adapted) from the blog, "<em>Pinch My Salt</em>" and it is delightful - cute, delicious, pretty, not too fattening due to portion control - what more could one want in cheesecake!<br />
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One must use a mini cheesecake pan with removable discs - the one I have is by "Norpro''.<br />
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Crust:<br />
1/2 cup each of ground Nilla Wafers and Animal Crackers<br />
2 Tbs. brown sugar<br />
1/3 stick melted butter<br />
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Filling:<br />1 8 oz. package cream cheese, room temperature<br />1/3 C. sour cream<br />1 egg + 1 egg yolk<br />1/3 C. sugar<br />finely grated zest of one orange<br />
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1. Preheat oven to 375 degrees.<br />2. Place crust ingredients in food processor and spin until mixture is finely crumbed and butter is absorbed. Press crumb mixture on bottom and slightly up the sides of each cheesecake pan cup. Use tart tamper to press down mixture firmly. Refrigerate for a couple of hours or even overnight.<br />3. Divide crumb mixture evenly between the 12 cups of your mini-cheesecake pan. Using your fingers or the back of a tablespoon, press crumbs firmly onto the bottom and partially up the sides of each cup. Use tart tamper to settle the crumb mix in each cheesecake hole and place in refrigerator for a couple of hours or even overnight.<br />
4. Combine sugar and orange zest in a food processor and process until orange zest has been incorporated and sugar is fine.<br />5. Using an electric mixer, blend softened cream cheese, sour cream, egg, and orange sugar together in a medium bowl.<br />6. Spoon cream cheese mixture into the twelve cups, trying to divide the mixture as evenly as possible.<br />7. Bake for 18 minutes in a preheated 375 degree oven.<br />8. Remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool completely on rack.<br />9. Put cheesecakes in refrigerator and chill until ready to use.<br />
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One taster's comment: ''Absolutely delicious!'' Now I cannot wait to try a chocolate mini cheesecake recipe.<br />
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Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-91848417254477776402012-10-16T17:35:00.001-07:002012-10-16T17:35:43.579-07:00Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-39823047657449989922012-09-16T11:29:00.004-07:002012-09-16T11:29:57.053-07:00White Chocolate Crunchy Squares<div class="separator" style="clear: both; text-align: center;">
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Another huge success at the Office. They are actually Blondies from the<em> Joy of Baking. </em>The recipe suggested to bake them for 25-30 minutes - I chose the 30 minutes and they came out a teeny bit dry, but nevertheless delicious. Around 27 minutes should do the trick in my oven.<br />
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I have also found that lining my doughty 8-inch square Magic Line baking pan with foil prevents drying out at the edges; I was feeling a bit lazy and took a short cut, simply spraying Bakers' Joy on the inside of the pan. Probably any kind of blondie/brownie/square would benefit from a lining of foil.<br />
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Here is the recipe:<br />
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<strong>Blondies</strong><br />
3/4 cup pecan halves<br />
1/2 cup unsalted butter<br />
1 cup flour<br />
1/4 tsp. salt (or a bit less)<br />
1/4 tsp. baking soda<br />
1 large egg<br />
3/4 cup packed light brown sugar<br />
1 tsp. vanilla<br />
3.5 oz. bar of Lindt white eating chocolate, coarsely chopped into chips<br />
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Oven must be at 350 degrees F, rack in center. Prepare 8x8 pan with foil and Baker's Joy as described above.<br />
Place pecans on baking sheet and toast for 8-10 minutes. Remove from oven, let cool and chop into coarse pieces.<br />
Melt butter in saucepan; remove from heat, let cool to room temperature.<br />
In bowl whisk flour, salt and baking soda.<br />
In mixer bowl, beat egg and brown sugar until light and fluffy, about 3 minutes.<br />
Beat in vanilla and melted butter.<br />
Scrape sides of bowl and add in flour mixture until just incorporated.<br />
Add in pecans and chocolate. <br />
Pour batter into pan and bake until top is dry, golden brown and a toothpick comes out with just a few moist crumbs. (25-30 mins.)<br />
Remove pan from oven and place on wire rack. Holding sides of foil, remove whole 8 inch square from pan and place on wire rack to cool completely.<br />
Cut into squares. Store, covered, for 2-3 days or freeze for longer time.<br />
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Makes 16 blondies.<br />
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Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-33323032588809798372012-07-24T16:38:00.002-07:002012-07-24T16:38:57.450-07:00Coconut Pound Cake<div class="separator" style="clear: both; text-align: center;">
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This is a marvellous coconut cake! One of my favorite blogs is <b>"The Goddess's Kitchen,</b>" written by a blogger in the U.K. Check out the recipe at <i>http://thegoddesskitchen.blogspot.com/</i>
The cake has a nice, firm consistency yet is lighter than a regular pound cake and uses dessicated coconut, not that sticky, gooey manufactured stuff that is usually dumped in coconut cakes. It baked up beautifully - I used a 7-inch square pan, with 3-inch high sides (could not find my loaf pan); it turned out to be a perfect fit and the cake baked in an hour. The group at work really enjoyed it - a nice cake for a hot day, sprinkled with confectioners' sugar.
I am planning to use this recipe again for a wedding cake and for petit fours.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-7824200365892442522012-06-27T16:29:00.004-07:002012-06-27T16:40:49.236-07:00Battenberg Cake - Daring Bakers' June Challenge<a href="http://3.bp.blogspot.com/-KNSvTe_Fxs0/T-uXoxQa-SI/AAAAAAAAAxU/o6ABJnfgOP8/s1600/DSCN2168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-KNSvTe_Fxs0/T-uXoxQa-SI/AAAAAAAAAxU/o6ABJnfgOP8/s320/DSCN2168.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5758863275196086562" /></a><br />Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.<br /><br />This is a marvellous cake! I could not resist having 2 slices and most of my group at work absolutely loved it.<br /><br />I used the traditional pink and yellow coloring with marzipan covering. I also used a Battenberg Cake pan that I bought at <em>Fantes</em>. It is an Alan Silverwood pan made in Britain and I just love it. I now have ideas of making petit four logs using this pan and, of course, a chocolate and pistachio Battenberg combination for the Holiday season this year.<br /><br />For criss-cross impressions on top I used a cookie cooling tray; they show up ever so slighty on the right side of my picture.<br /><br />Absolutely a make-again treat!Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-28686140096025525342012-05-24T15:10:00.005-07:002012-05-24T16:08:13.076-07:00Meringue Nests with Strawberries and Cream-<a href="http://2.bp.blogspot.com/-L2X9AMUsFHs/T76--1gCKNI/AAAAAAAAAw0/syrSaPlXL5M/s1600/DSCN2131.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-L2X9AMUsFHs/T76--1gCKNI/AAAAAAAAAw0/syrSaPlXL5M/s320/DSCN2131.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5746240161293936850" /></a><br /><br />Absolutely delicious! A real treat! Recipe from Delia Smith, to follow.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-57836059259503779482012-04-25T23:51:00.004-07:002012-04-26T01:34:15.901-07:00Apple Crumble Slice<a href="http://3.bp.blogspot.com/-seOs0CZxqtk/T5jwvSFjqCI/AAAAAAAAAwk/O-1AfqXFHXY/s1600/Apple%2BSlice.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-seOs0CZxqtk/T5jwvSFjqCI/AAAAAAAAAwk/O-1AfqXFHXY/s320/Apple%2BSlice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5735598820555991074" /></a><br /><br />A very delicious Apple Crumble Slice recipe from Carole Walter's "Great Cookies." I used a combination of Granny Smith and Yellow Delicious Apples. I might make the crumble crust more buttery next time but it was a great success at work anyway.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-36435709165527096442012-04-17T17:04:00.019-07:002012-04-28T09:16:15.315-07:00Armenian Nutmeg Cake - Daring Bakers' April Challenge<a href="http://2.bp.blogspot.com/-XltaI_O8ZL8/T44Fd0nioRI/AAAAAAAAAwY/GAgTSmjOBSs/s1600/Armenian%2BNutmeg%2BCake%2BAgain.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-XltaI_O8ZL8/T44Fd0nioRI/AAAAAAAAAwY/GAgTSmjOBSs/s320/Armenian%2BNutmeg%2BCake%2BAgain.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5732525385588056338" /></a><br /><br />Blog-checking lines: The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.<br /><br />My Armenian Nutmeg Cake. What a divine cake! I cut it into 20 slices and 6 people at work polished it all off, so I guess that's more than 3 slices each for some. It's the nutmeg that makes it so delicious - I mean, who wants run-of-the-mill cinnamon for a coffee cake when you can have nutmeg!<img src="" alt="" /><br /><br /><a href="http://3.bp.blogspot.com/-jMI3sc6jwck/T44FUZcZ5cI/AAAAAAAAAwM/F8Pua4-XOxo/s1600/Armenian%2BNutmeg%2BCake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-jMI3sc6jwck/T44FUZcZ5cI/AAAAAAAAAwM/F8Pua4-XOxo/s320/Armenian%2BNutmeg%2BCake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5732525223674766786" /></a><br />I think this would make a lovely Christmas Holiday season cake, perhaps drizzled with water icing - it would be a welcome change, I think, from the heavy-duty Christmas fruit cakes and so much easier and less expensive.<br /><br /><em>Some bench notes</em>: I will try using unbleached AP flour next time (I used a mix of pastry and regular flour which seemed to be very light - the batter on top was way too liquidy so it took too long to bake and the center was still soft and gooey - I ended up lopping the middle out of it with a pastry ring!) I would also like to try a smaller size,using half quantities and say a 6 or 7 inch springform. I would also like to try buttermilk instead of milk.<br /> <br /><span style="font-weight:bold;">Armenian Nutmeg Cake</span><br />Makes one 9”/23cm cake which yields 12 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> 1 cup (240 ml) milk (I use whole, but nonfat <br />or lowfat should be fine; non-dairy might <br />work just fine, as well)<br /> 1 teaspoon (5 ml) (5 gm) baking soda <br /> 2 cups (480 ml) (280 gm/10 oz) all-purpose <br />(plain) flour (I suspect pastry flour or <br />another low-gluten flour might even work <br />better to achieve a light, fluffy crumb)<br /> 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking <br />powder (I used single-acting, because it's aluminum-free, and it turned out fantastic) <br /> 2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed<br /> 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed<br /> 1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more <br /> 1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg (try to grate it fresh yourself; the <br />aroma is enchanting)<br /> 1 egg<br /><span style="font-weight:bold;">Directions:</span><br /><br /><br /><span style="font-weight:bold;">Food Processor Way</span><br /><br />1. Preheat your oven to moderate 350°F/175°C/gas mark 4 .<br />2. Mix the baking soda (not baking powder) into the milk. Set aside.<br />3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until <br />uniformly mixed.<br />4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs.<br />5. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your <br />fingers and knuckles.<br />6. Crack the egg into the food processor with the rest of the crumbs still in it.<br />7. Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that into the food processor, too. Pulse until wellincorporated.<br />8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is <br />formed.<br />9. Pour the batter over the crust in the springform pan.<br />10. Gently sprinkle the walnut pieces over the batter.<br />11. Bake in a preheated moderate oven for 30-40 minutes. It's ready when the top is golden brown, <br />and when it passes the toothpick test (comes out clean).<br />12. Cool the cake in the pan, and then dig in. Yum yum!Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-43025706249045979692012-04-14T04:11:00.011-07:002012-04-15T04:06:51.633-07:00Lemon Drizzle Cake<a href="http://4.bp.blogspot.com/-n2wWMUHE6Ls/T4lb93JRKzI/AAAAAAAAAv0/K9l-zQAMbVA/s1600/DSCN2055.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-n2wWMUHE6Ls/T4lb93JRKzI/AAAAAAAAAv0/K9l-zQAMbVA/s320/DSCN2055.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5731213119138638642" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Not a great pic. but a great taste. The recipe is from "<em>Best-Kept Secrets of the <em></em>Women's Institute - Cakes and Biscuits</em>" and everyone at the office loved it. I adapted it slightly, but ever so slightly.<br /><br /><strong>Lemon Loaf Cake</strong><br /><br /><em>Ingredients</em><br />6 ozs. butter, softened<br />6 ozs. superfine sugar (caster sugar)<br />2 eggs<br />4 Tbs. milk<br />6 ozs. self-raising flour, sifted<br />grated zest of one lemon<br />Optional for drizzle: juice of one lemon and 1 Tbs. sieved confectioners' sugar, combined.<br /><br /><em><br />Method</em><br />Cut good baking parchment to size of base of 9x5 loaf tin.Place on base of tin and grease, with a little bit of flour. Spray sides of tin with <em>Bakers' Joy</em>.<br /><br />Cream the butter and sugar until light in color and fluffy. Gradually beat in eggs and milk.<br /><br />Fold flour into the mixture, together with the grated lemon zest.<br /><br />Spoon mixture into loaf tin.<br /><br />Bake at 350 degrees Fahrenheit on middle shelf of oven, placing tin on cookie sheet to aid in spreading heat. Bake for 50 minutes until cake is pale golden brown and firm to touch.<br /><br />Optional for drizzle: Pour drizzle mix over cake immediately after removing from oven. Allow glaze to set before removing cake from pan.<br /><br />Set on wire rack to cool completely.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-67446498323326287512012-04-14T04:09:00.026-07:002012-04-15T15:19:58.255-07:00Coconut Cake for Easter<a href="http://3.bp.blogspot.com/-m6oSMoCmAtU/T4tF39YWfyI/AAAAAAAAAwA/Nn2P6RU3fS4/s1600/Coconut%2BLayer%2BCake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-m6oSMoCmAtU/T4tF39YWfyI/AAAAAAAAAwA/Nn2P6RU3fS4/s320/Coconut%2BLayer%2BCake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5731751778430910242" /></a><br /> This is an "A" List cake. The coconut crumb of the cake is just right - moist and quite light (it is not necessary to apply any simple syrup) and the 30 minute baking time for 9-inch layers seems just right. I actually baked two sets of 9-inch cake layers then cut three of them into 8-inch layers as I wanted the cake to have a taller, slimmer look than a 9-inch would give. I put the fourth layer in the fridge for use at a later time but ate it all a few days later - I think it's best to freeze extra cake layers to avoid such temptations.<br /><br />This was my Easter Dinner bring-along for friends on Easter Sunday. It proved to be a perfect dessert, both pretty and delicious. I got the recipe from Carole Walter's "Great Cakes" and also used a Swiss buttercream from her book. I smothered the outside with sweetened, moist coconut dotted with mini-malted Easter eggs. If I get another coconut cake request this is the recipe I will use, except to make more buttercream - the middle layer was a bit sparse on buttercream as the quantity was only meant for two layers. <br /><br /><strong>Coconut Layer Cake </strong><br /><br />For the layers:<br /><br /> <em>Ingredients</em> <br />1/2 cup whole milk <br />1/4 cup coconut milk<br />1/2 cup dessicated shredded coconut, unsweetened<br />2-1/3 cups sifted cake flour (sift first, measure later)<br />2 tsps. baking powder<br />1/2 tsp. salt<br />2/3 cup (1-1/3 sticks) unsalted butter <br />1-1/3 cups superfine sugar <br />3 large eggs <br />1 tsp. vanilla extract <br /><br /><em>Method</em><br /><br />In small saucepan, scald milk. Add the coconut, cover, and let steep for 30 minutes. Pour milk and coconut into the container of a food processor fitted with steel blade and pulse 8-10 times or until coconut is finely chopped. Transfer to a measuring cup and set aside. <br /><br />Position rack in lower third of the oven and preheat to 350 degrees Fahrenheit. Cut two round 9-inch layers of parchment paper, one for each pan. Lightly butter parchment paper and spray sides with <em>Bakers' Joy</em>. <br /><br />Sift together the flour, baking powder, and salt. Set aside.<br /><br />Cut butter in 1-inch pieces and put them in the large bowl of KitchenAid stand-alone mixer fitted with paddle attachment. Soften on low speed. Increase speed to medium- high. Cream until smooth and light in color, about 1-1/2 to 2 minutes.<br /><br />Add the sugar, one tablespoon at a time, taking 6 - 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. <br /><br />Add the eggs, one at a time at 1-minute intervals, scraping the sides of the bowl as necessary. <br /><br />Add vanilla. <br /><br />Reduce mixer speed to low. Add the flour mixture in three additions alternately with coconut/milk mixture in tow additions, starting and ending with the flour. Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.<br /><br />Spoon the batter into the prepared pans (it is quite thick), smoothing the surfaces with the back of a tablespoon. Bake in the preheated oven on cookie tray for 25-30 minutes or until cake begins to come away from the sides of the pan, is golden brown on top, and is springy to the touch.<br /><br />Remove from oven. Set the pans on cake racks to cool for 10 minutes. Invert pans onto racks sprayed with <em>Bakers' Joy</em> and remove pan and paper. Frost the cake when it is completely cool.<br /><br />Assembly tip: Place one layer on plate top side down. Cut four 4-inch strips of waxed paper and slide the strips under the edges of the layer to keep plate clean. Spread the layer with frosting, leaving a 1/2 inch unfrosted border around the edges. Put the second layer top side up on the first. Using a long metal spatula, spread a thin layer of frosting around sides of cake. Use method of dipping spatula in hot water to get frosting to spread more easily. Frost top of cake. Smother in sweetend coconut flakes.<br /><br />Storage - can keep in cool place under a glass dome. For long storage, cover loosely with an aluminum foil tent and refrigerate. Allow to stand at room temperature, 2-3 hours, before serving.<br /><br /><strong>Swiss Meringue Buttercream</strong><br /><br /><br />Swiss Buttercream<br />4 lg. egg whites<br />¾ cup sugar<br />1 ½ cups (3 sticks) unsalted butter, slightly firm<br />1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice<br />1 tsp. vanilla<br /><br />Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.<br />Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. <br /><br />Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*<br /><br />On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.<br /><br />Refrigerate 10-15 minutes before using.<br /><br />Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. <br /><br />Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.<br /><br />Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-5403912743461805192012-04-14T04:00:00.010-07:002012-04-14T20:49:47.236-07:00Almond & Chocolate Cookies<a href="http://2.bp.blogspot.com/-PTotuaj_UaU/T4laCvKo1nI/AAAAAAAAAvc/a6O_biGiIcY/s1600/DSCN2067.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-PTotuaj_UaU/T4laCvKo1nI/AAAAAAAAAvc/a6O_biGiIcY/s320/DSCN2067.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5731211003872990834" /></a><br /><br />Another great recipe from <em>"Best Kept Secrets of the Women's Institute - Cakes and Biscuits."</em> These cookies are quite delicate, not gooey like most chocolate chip cookies. I used my gram/ozs. scale to follow the metric measurements in the recipe - it's just too bothersome to convert to ozs. and the conversions tend to be awkward, such as 1-1/8 cups, etc.<br /><br /><br /><strong>Almond & Chocolate Cookies </strong><br /><br /><strong>Ingredients</strong><br />250g AP flour<br />1/4 tsp. salt<br />115g confectioners' sugar<br />225g (8ozs.) butter, softened<br />1 egg yolk<br />1 teasp. almond essence<br />100g blanched almonds, chopped<br />100g chocolate chips (I used Nestle semi-sweet mini morsels)<br /><br /><strong>Method</strong><br />Sift flour and confectioners' sugar and salt together into separate bowl.<br />Beat butter and egg yolk in KitchenAid bowl until light and creamy. Add sifted dry ingredients. Continue beating for a couple of minutes.<br /><br />Mix in almond essence, chopped almonds and chocolate chips thoroughly. Refrigerate dough for 30 mins to one hour.<br /><br />Take walnut sized pieces (the TBS. scoop) of the dough and roll in balls. Place on silpat on cookie tray and flatten slightly with palm of hand.<br /><br />Bake at 325 degrees Fahrenheit, on middle rung of oven, for 20-25 minutes, until cookies are firm and pale. [Watch carefully - they must not get too brown on edges - about 22 minutes is probably the best estimate.]<br /><br />Leave the cookies to stand on the baking tray for 5 minutes, then remove to rack to cool.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-32085745173550616072012-03-20T16:31:00.008-07:002012-03-29T06:51:47.074-07:00Sour Cream Sugar Cookies<a href="http://4.bp.blogspot.com/-m2nQuLyMYeA/T2kTq2TFfEI/AAAAAAAAAvE/7zjYZA7TXeY/s1600/DSCN2054.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-m2nQuLyMYeA/T2kTq2TFfEI/AAAAAAAAAvE/7zjYZA7TXeY/s320/DSCN2054.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722126428401925186" /></a><br /><br />Very nice, classy sugar cookies - rolled quite thin and not too sweet. I got the recipe from Land O'Lakes. It makes a very large quantity so next time I will halve the quantities.<br /><br />I think I'm getting the hang of making rolled sugar cookies now:<br /><br />Chill dough.<br />Roll in small quantities (only enough to cut about 10 at a time).<br />Width should be somewhere between 1/8 and 1/4 inches (if rolled too thin they are impossible to prize off the pastry board).<br />Cut, then chill again <span style="font-weight:bold;">before</span> separating cookies from the dough.<br />Remove from fridge, separate cookies from the dough, use angled spatula to get them onto the baking tray. <br /><span style="font-weight:bold;">work quickly</span>, before the dough has a chance to get soft and sticky.<br /><br /><strong>Recipe:</strong><br /><br />4 cups all-purpose flour<br />2 cups sugar<br />1 cup LAND O LAKES® Butter, softened<br />1/2 cup LAND O LAKES® Sour Cream<br />2 eggs<br />1 tablespoon baking powder<br />1 teaspoon baking soda<br />1 teaspoon vanilla1<br />2 teaspoon ground nutmeg<br />1/2 teaspoon salt<br />1/2 teaspoon lemon extract<br />Decorator sugars,and if desired Decorator frostings<br /><br />Combine 2 cups flour and all remaining ingredients except decorator sugars and frosting in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in remaining 2 cups flour gradually, in portions, by hand.<br /><br />Divide dough into 4 equal portions; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).<br /><br />Heat oven to 350°F. Roll out dough on well floured surface, one portion at a time (keeping remaining dough refrigerated), to just over 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters into desired shapes. Place 1 inch apart on ungreased cookie sheets; sprinkle with decorator sugars. Bake for 10 minutes or until edges are lightly browned. Decorate with frostings.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-941150403022449032012-03-17T05:48:00.017-07:002012-03-17T16:35:12.920-07:00Lemon Cheesecake Squares<a href="http://3.bp.blogspot.com/-5Dnuzsr706I/T2UdHit9FfI/AAAAAAAAAu4/mu5nHug3fnc/s1600/DSCN2051.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-5Dnuzsr706I/T2UdHit9FfI/AAAAAAAAAu4/mu5nHug3fnc/s320/DSCN2051.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5721010917059925490" /></a><br /><br /><br />These are really good. The recipe is from "Epicurious." The cheesecake has just enough lemony flavor and is very easy to make. I am not very fond of graham crackers so I used nilla wafers and animal crackers combined. Any mix of choice would be nice - perhaps ginger cookies and shortbread cookies.<br /><br /><span style="font-weight:bold;">Lemon Cheesecake Squares</span><br /><br />Crust: <br />1-1/2 cups of Animal Crackers and Nilla Wafers, crushed<br />5 tablespoons butter <br /><br />Filling: <br />1 8-ounce package cream cheese, room temperature <br />1/3 cup sugar <br />1 large egg <br />3 tablespoons sour cream <br />2 tablespoons fresh lemon juice <br />2 teaspoons finely grated lemon peel <br />1 teaspoon vanilla extract <br /><br />PreparationFor crust: <br />Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil. <br /><br />Finely chop crackers in a food processer. Melt butter in microwave.Add to crumbs and pulse until mixed. Press crumbs evenly onto bottom of prepared pan. Leave in refrigerator overnight to harden. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling. <br /><br />For filling:<br />Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust. <br /><br />Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. Cover; keep chilled. <br /><br />Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-49631818655149388102012-02-26T05:10:00.017-08:002012-02-27T03:23:54.382-08:00Quickbread - February Daring Bakers Challenge<a href="http://4.bp.blogspot.com/-C2QcqC91e8s/T0ovqOdjPsI/AAAAAAAAAug/izu4VvUAW4M/s1600/DSCN2031.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-C2QcqC91e8s/T0ovqOdjPsI/AAAAAAAAAug/izu4VvUAW4M/s320/DSCN2031.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5713431479755947714" /></a><br /><br />The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.<br /><br />This is a marvellous recipe, which I found in "Fine Cooking." I actually mixed the streusel with the rest of the batter, rather than sprinkling it on top of the loaf. I took my cake to work and it was very quickly eaten by the 5 people who were in the office - before lunch. Since baking this I have been surfing around looking for more quickbread recipes as I am so impressed with this kind of cake - quite easy to mix, easy to bake and delicious to taste. A quickbread is good for a breakfast cake too (or any other time). Thank you Liz for giving us this opportunity.<br /><br /><span style="font-weight:bold;">Cranberry, Orange & Walnut Streusel Bread</span><br /> <br />Yields four mini loaves, one 9x5-inch loaf, or one 12-cup Bundt cake.<br /><br />6 oz. (3/4 cup) unsalted butter, softened; more for the pans <br />10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans <br />1/2 cup walnut pieces <br />1/4 cup packed light or dark brown sugar <br />1 tsp. ground cinnamon <br />1-1/4 tsp. baking powder <br />3/4 tsp. table salt <br />3/4 cup sweetened dried cranberries, roughly chopped <br />1-1/2 tsp. finely grated orange zest <br />1-1/3 cups granulated sugar <br />3 large eggs <br />1 cup buttermilk <br /><br />Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.<br /><br />In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, 20 to 30 seconds. Set the streusel aside.<br /><br />In a medium bowl, whisk the flour, baking powder, and salt. Add the cranberry pieces and orange zest and whisk again.<br /><br />In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.<br /><br />Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.<br /><br />If using mini loaf pans, fill each pan about a third full with batter and spread smooth. Sprinkle a heaping tablespoon of the streusel over the batter in each of the pans. Divide the remaining batter among the pans, spread smooth, and sprinkle the top of each loaf with the remaining streusel. If using a Bundt pan or full-size loaf pan, pour in half the batter and spread smooth. Sprinkle half of the streusel over the batter, top with the remaining batter, spread smooth, and then sprinkle the remaining streusel over the top.<br /><br />Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, 45 to 55 minutes for mini loaves (55 to 60 minutes for a Bundt pan and 60 to 65 minutes for a full-size loaf pan).<br /><br />Let the loaves cool for 10 to 15 minutes in the pans on a rack to give them time to set and then turn them out onto a rack and flip right side up to cool completely.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-67011083071907359512012-01-16T15:25:00.000-08:002012-01-28T04:33:22.111-08:00Currant Scones - Daring Bakers January 2012 Challenge<a href="http://4.bp.blogspot.com/-mKvIt972pYI/TxSy3OfN73I/AAAAAAAAAuU/6VfLVLV8RWM/s1600/DSCN2010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-mKvIt972pYI/TxSy3OfN73I/AAAAAAAAAuU/6VfLVLV8RWM/s320/DSCN2010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5698376090382102386" /></a><br /> Audax Artifex was our January 2012 Daring Bakers’ host. Audax worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!<br /><br />These are my currant scones. I am quite pleased with them - they certainly taste good, but I think there is room for improvement still (perhaps a teeny bit higher). I would like to thank Audax for his excellent challenge choice and articles on "Sconery" - for the first time I triple-sifted the flour and it paid off. I have never made nice scones before this. I also went for the flaky scones, with larger bits of butter, and refrigerated the flour and dough between actual bench work times. I also chose the "by hand" option - so easy and restful, real comfort baking. I am taking them to the office tomorrow and cannot wait to see what the team has to say about them - it's something different as mostly they get cookies.<br /><br />The next day: I think these have been the most popular desserts that I have taken to work yet! There was a VIP meeting in the boss's office so I put half of the scones on a plate for the meeting; the other half was for the rest of us; also provided salted butter and raspberry jam for those who did not want the scones plain. Talking about popularity, the group was even talking about them the following day.<br /><br />Thank you, Audax! I can see that I will never be at a loss for what to make and am now browsing through a lot of U.K. scones recipes to get different kinds of flavors.<br /><br /><span style="font-weight:bold;">Recipe for Currant Scones</span> (From Epicurious from Sarabeth's Bakery)<br /><span style="font-weight:bold;">Ingredients</span><br />3/4 cup whole milk <br />2 large eggs, chilled <br />3 cups unbleached all-purpose flour, plus more as needed <br />1 tablespoon plus 1 teaspoon baking powder <br />2 tablespoons superfine sugar <br />1/4 teaspoon fine sea salt <br />A few gratings of fresh nutmeg <br />10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes <br />1/2 cup dried currants <br />1 large egg, well beaten with a hand blender, for glazing <br />print a shopping list for this recipe <br /><br /><span style="font-weight:bold;">Preparation</span><br />1. Position a rack in the center of the oven and preheat to 425°F. Line a half-sheet pan with parchment paper. <br /><br />2. TO MAKE THE DOUGH BY HAND: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the flour, baking powder, sugar, salt, and nutmeg into a medium bowl. Add the butter and mix quickly to coat the butter with the flour mixture. Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Mix in the currants. Using a wooden spoon, stir in the milk mixture and mix just until the dough clumps together. TO USE A MIXER: Whisk the milk and 2 eggs together in a small bowl; set aside. Sift the dry ingredients together into the bowl of a heavy-duty stand mixer. Add the butter. Attach the bowl to the mixer and fit with the paddle attachment. Mix on medium-low speed until the mixture looks mealy with some pea-size bits of butter. Mix in the currants. Reduce the mixer speed to low. Add the milk mixture, mixing just until the dough barely comes together. <br /><br />3. Turn the dough out onto a well-floured work surface and sprinkle about 2 tablespoons of flour on top. Knead the dough a few times, just until it doesn't stick to the work surface. Do not overwork the dough. The surface will be floured, but the inside of the dough should remain on the wet side. Gently roll out the dough into a 3/4-inch-thick round. <br /><br />4. Using a 2 1/2-inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the scones (cut straight down and do not twist the cutter) and place 1 1/2 inches apart on the prepared half-sheet pan. To get the most biscuits out of the dough, cut out the scones close together in concentric circles. Gather up the dough scraps, knead very lightly, and repeat to cut out more scones. You should get two scones from the second batch of scraps. Brush the tops of the scones lightly with the beaten egg, being sure not to let the egg drip down the sides (which would inhibit a good rise). <br /><br />5. Place the scones in the oven and immediately reduce the heat to 400°F. Bake until golden brown, about 20 minutes. Cool on the pan for a few minutes, then serve warm or cool completely.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-72218722932263814462011-12-24T07:42:00.001-08:002011-12-24T08:04:37.598-08:00Whipped Shortbread Cookies<a href="http://4.bp.blogspot.com/-Ruxmsr51-dw/TvXzz7jFT-I/AAAAAAAAAr4/Lzu0e1j_UMs/s1600/DSCN1988.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-Ruxmsr51-dw/TvXzz7jFT-I/AAAAAAAAAr4/Lzu0e1j_UMs/s320/DSCN1988.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5689721777736208354" /></a><br /><a href="http://3.bp.blogspot.com/-Lo_-IQ1Y5tU/TvXzkZ6m6NI/AAAAAAAAArs/XdxuLsSYIqc/s1600/DSCN1987.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-Lo_-IQ1Y5tU/TvXzkZ6m6NI/AAAAAAAAArs/XdxuLsSYIqc/s320/DSCN1987.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5689721511010035922" /></a><br />Are these ever fabulous! The recipe is adapted from <em>Allrecipes</em> and I made half quantities. They taste like puffs of delicious shortbread and remind me a bit of eating peanuts - you can get hooked on tossing them into the mouth and before you know it you have eaten a dozen.<br /><br />Recipe for <strong>Whipped Shortbread Cookies</strong><br /><br /><br />Ingredients <br />3 cups butter, softened<br />1-1/2 cups confectioners' sugar, sifted<br />4-1/2 cups all-purpose flour<br />1-1/2 cups cornstarch<br />2 Tbs. Lemon Peel OR 3 tsps. ground Cardomon (I separated flavorings into 2 batches).<br />2 Tsp. Vanilla<br />1/2 tsp. salt<br /><br />In a large bowl, cream butter and confectioners' sugar until light and fluffy - about <strong>10 mins. on medium speed</strong>. Mix dry ingredients - flour, cornstarch, cardomon (if using). Gradually add to creamed mix, beating until well blended. Add grated lemon zest if using. Add vanilla. Beat until blended. <br />With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Dip into colored sugars. (The purple ones have the cardomon.)Top with small pieces of different nuts (cashews, walnuts, pistachios). <br /><br />Bake at 300° for 20 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: about 16 dozen.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-21019309776472006352011-11-26T15:25:00.001-08:002011-11-26T21:45:44.842-08:00Sans Rival - Daring Bakers November Challenge<a href="http://1.bp.blogspot.com/-bAoc5TRAY7A/TtGJ8S4kxDI/AAAAAAAAArg/bs51T-vurgw/s1600/DSCN1978.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-bAoc5TRAY7A/TtGJ8S4kxDI/AAAAAAAAArg/bs51T-vurgw/s320/DSCN1978.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5679472274045191218" /></a><br />Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.<br /><br />I can see I am ending up with a mini mini miniature, just a tiny sample to show I have attempted the challenge. The original plan was to make the 4 - 9 inch layers of the nougat, to be followed by mousseline on the layers and the top but not on the sides. I was thinking about the people in my office who are watching their cholestrol. Well, I need not have worried! I put two pans on the middle rung of my oven, let the meringues bake for 30 minutes and then had a devil of a battle trying to get the paper off the back. The remainder of the meringue/nuts had become all watery sitting in the bowl for 30 minutes so I did not even attempt to bake it.<br /><br />With only one rather jagged circle, I am just going to make something the size of a quarter and fill the layers with regular buttercream so as not to waste all the mousseline ingredients.<br /><br />I must say I am disappointed at my big FAIL. I have tasted a bit of the nougat and it is very nice - would have been really delicious as a complete product, I am sure. Hopefully I will have better success in the December challenge.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-64851932010723783512011-11-21T17:50:00.000-08:002011-11-25T06:37:46.188-08:00Wilton Flowers and Cake Design<a href="http://4.bp.blogspot.com/-Qdhk8u4i6P0/Ts-n9d1p6vI/AAAAAAAAArU/Xg4dWHZUJ-0/s1600/Fondant%2B-%2BGumpaste%2BFlowers.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-Qdhk8u4i6P0/Ts-n9d1p6vI/AAAAAAAAArU/Xg4dWHZUJ-0/s320/Fondant%2B-%2BGumpaste%2BFlowers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5678942329561017074" /></a><br /><a href="http://1.bp.blogspot.com/-snia5qfA1xU/TssBnFrHMrI/AAAAAAAAArI/0lfKkx-ZlOs/s1600/Wilton%2BFlowers%2BCake.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-snia5qfA1xU/TssBnFrHMrI/AAAAAAAAArI/0lfKkx-ZlOs/s320/Wilton%2BFlowers%2BCake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677633526280172210" /></a><br /><br /><br />My flowers cake from the Wilton Part 2 course - Flowers and Cake Design. I think I have found a passion and maybe even a new occupation as I near retirement - working with fondant and gum paste and making beautiful flowers. This was such a good class and I now feel encouraged to go on to the third level.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-6471578450230480062011-10-25T17:41:00.000-07:002011-10-27T04:05:29.535-07:00Povitica - The Daring Bakers October Challenge<a href="http://4.bp.blogspot.com/-XTbexIlAB2c/Tqi9x5d25ZI/AAAAAAAAAqA/gOnelMmHyQc/s1600/DSCN1952.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-XTbexIlAB2c/Tqi9x5d25ZI/AAAAAAAAAqA/gOnelMmHyQc/s320/DSCN1952.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667988795983062418" /></a><br /><a href="http://2.bp.blogspot.com/-tnoYzgHc9dY/TqdaVPbEVrI/AAAAAAAAAp0/C_ZrWltaPJc/s1600/Raisin%2BFilling.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-tnoYzgHc9dY/TqdaVPbEVrI/AAAAAAAAAp0/C_ZrWltaPJc/s320/Raisin%2BFilling.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5667597977032873650" /></a><br /><a href="http://2.bp.blogspot.com/-EXRPIKd5UaA/TqdY_92hWOI/AAAAAAAAApc/yBsDbBx7WmY/s1600/DSCN1954.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-EXRPIKd5UaA/TqdY_92hWOI/AAAAAAAAApc/yBsDbBx7WmY/s320/DSCN1954.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5667596512027302114" /></a><br /><br />The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!<br /><br /><div>I had such a good time with this challenge! And I actually finished it half-way through the month, instead of waiting until the last minute. After much anxiety and wondering if I could meet this challenge I decided to devote the better part of a Saturday and the evening - until almost 11:00pm - solely to Povitica.<br /><br />Now that this one has turned out quite well, I feel encouraged to do the DB Croissants and the Baklava that I shied away from earlier this year; even to try the Strudel again using the sheet method. I made the half portion - thank you, Audax, it was wonderful to have this option. My first loaf had a band of plumped raisins at the beginning of the dough rectangle (to make it easier to roll); my second loaf had a band of Nestle chocolate mini-morsels at the beginning of the dough. These two flavors should take care of the non-chocolate lovers and the non-raisin lovers at the office as they can choose.</div> <br /><br /><div></div><br /><br /><div>It's an unusual dough, for me at any rate - it seems that European baking has so many fancy dough types. However, it was not terribly difficult; it just took a lot of flouring. Kneading was quite enjoyable, something which I have feared up to now. A good neighbor in my building comes from Eastern Europe, Bosnia to be precise, and she is always making me treats of their marvellous cooking, both sweet and savory. I can't wait to tell her I have made her national bread.</div><br /><br /><div></div><br />My group swooned over this bread - we enjoyed it for two days as there was some left over after the first day. I would like to try some more flavors now, although my favorite so far is the raisin bread. I will write up the recipe soon, very soon, promise, but I'm just in a bit of a rush mode right now.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-59285765716763479862011-10-18T14:25:00.001-07:002011-10-20T16:03:59.223-07:00Fun with Candy Melts<a href="http://4.bp.blogspot.com/-2BQsHSbieA8/Tp3i9k6yI0I/AAAAAAAAApQ/mXmMrRXCCCM/s1600/DSCN1963.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-2BQsHSbieA8/Tp3i9k6yI0I/AAAAAAAAApQ/mXmMrRXCCCM/s320/DSCN1963.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664933453812081474" /></a><br /><br /><br />I took a class today in using candy melts. Basically the methods are plain dipping in melted compound chocolate or filling various molds with melted compound chocolate and placing them in freezer for a few minutes. Once taken out of the freezer, the chocolates are tapped out on to the work surface. The marshmallow on a stick, pretzel, and chocolate coated Oreo Cookie at the back of my pic are done using the dipping method. The orange pyramids, spider patterned cookie and the white chocolate disc are made using the filling and freezing method.<br /><br />More follow - this is just the beginning working with chocolate for me.Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-37784529726104262032011-10-12T06:43:00.000-07:002011-12-18T15:03:05.915-08:00Lemon Cornmeal Shortbread Cookies - Fine Cooking<a href="http://2.bp.blogspot.com/-WjyvCzH1YL8/TpWbn4n3KgI/AAAAAAAAAos/KY6RoZtT9HE/s1600/Shortbread%2BI.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-WjyvCzH1YL8/TpWbn4n3KgI/AAAAAAAAAos/KY6RoZtT9HE/s320/Shortbread%2BI.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5662603216005048834" /></a><br />I love this shortbread. It is short, buttery, and has a slight lemon flavor from the grated lemon rind. I have made this twice so far, once with regular flour and then with unbleached flour. The recipe calls for unbleached flour but my personal taste is for the regular flour - it gives the shortbread a finer consistency.<br /><br />A dear friend and the group at work have been the "tasters." All round, these cookies got a five star rating. Here is the recipe, from "Fine Cooking," slightly adapted.<br /><br /><strong>Lemon Cornmeal Shortbread Bars</strong><br />2 cups all-purpose flour <br />1 cup) finely ground yellow cornmeal (I used Bob's Red Mill Cornmeal <strong>Flour</strong> - it is nice and fine and not at all gritty.) <br />1/2 tsp. table salt <br />1-1/2 cups unsalted butter, softened at room temperature; more for the pan <br />1-3/4 cups confectioners’ sugar (I think a caster sugar would also be nice.)<br />1 Tbs. finely grated lemon zest (I use a Microplane-style zester) <br />1 tsp. pure vanilla extract <br /><br /><br />--------------------------------------------------------------------------------<br /><br />Position a rack in the middle of the oven and heat the oven to 325°F. Lightly grease the sides and bottom of a 9x13-inch baking pan. Line the bottom of the pan with the parchment.<br /><br />In a medium bowl, whisk the flour, cornnmeal, and salt to blend. In a large bowl, combine the butter, confectioners’ sugar, lemon zest, and vanilla; with a hand-held electric mixer or a stand mixer fitted with the paddle attachment, beat on medium-high speed until light and creamy, 3 to 4 minutes. Scrape the bowl. Add the flour mixture and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.<br /><br />Using a rubber spatula or lightly floured fingertips, spread the dough into the pan in a smooth, even layer. Dip the tip of a knife or a small metal spatula in flour (to prevent sticking) and score the dough all the way through into bars that measure 1x2-1/2 inches (about 1 inch across the short side and just a smidgen over 2-1/2 inches on the long side). Bake until the tops look dry and a pale golden brown, 35 to 40 min. Transfer the pan to a rack. Immediately cut the shortbread into bars, with a metal bench scraper or a knife, using the scored lines as a guide (they will have faded a bit during baking). It’s important to do this right after the shortbread comes out of the oven; if you wait until it has cooled, it will crumble when you try to cut it. Let the bars cool completely in the pan before removing them with a small, flexible offset spatula.<br /><br />Make Ahead Tips<br />The shortbread dough can be pressed into the pan, scored, covered, and frozen up to a month before thawing and baking. The baked bars keep, well wrapped, for up to three days at room temperature.<br />--------------------------------------------------------------------------------Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-42069015938506801162011-10-02T04:34:00.000-07:002011-10-02T04:53:26.012-07:00Crunchy Sugar Cookies - Fine Cooking<a href="http://1.bp.blogspot.com/-JWOHIfLArXA/TohNZTsdOWI/AAAAAAAAAok/eMVuAwfwXJw/s1600/DSCN1920.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-JWOHIfLArXA/TohNZTsdOWI/AAAAAAAAAok/eMVuAwfwXJw/s320/DSCN1920.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5658858028969834850" /></a><br />I am totally in love with "Fine Cooking's" website - the instructions are nicely detailed and the recipes are delicious. Here is one of more to come - these "Crunchy Sugar Cookies" are easy and ideal to make on a Monday night after coming home quite late from work. I find it interesting that many of the recipes in the Cookies section call for unbleached flour; I think this gives a slightly more chewy consistency than bleached flour.<br /><br /><strong>The Recipe for Crunchy Sugar Cookies</strong>1 cup granulated sugar; more for shaping <br />4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft <br />1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened <br />1/2 tsp. kosher salt <br />1 large egg <br />1 tsp. vanilla extract <br />2 drops almond extract (optional) <br />9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour <br />1/4 tsp. baking powder <br />3/4 tsp. baking soda <br />White or colored (coarse) sanding sugar for rolling (optional) <br /><br /><br />--------------------------------------------------------------------------------<br /><br />Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.<br /><br />In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.<br /><br />Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 2-1/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.<br /><br />From Fine Cooking 109, pp. 39<br />December 30, 2010<br /><br /><br />--------------------------------------------------------------------------------Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-30114057684453658572011-09-05T18:52:00.000-07:002011-09-06T17:05:43.768-07:00Cherry Turnovers<a href="http://3.bp.blogspot.com/-1LabLYzoiBM/Tma0lCqSCYI/AAAAAAAAAoc/4-BR_a90yFQ/s1600/Cherry%2BTurnovers.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-1LabLYzoiBM/Tma0lCqSCYI/AAAAAAAAAoc/4-BR_a90yFQ/s320/Cherry%2BTurnovers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5649401331045239170" /></a><br />Tomorrow we are having a feast of Cherry Turnovers at work. I have just spent Labor Day making them. I bought some gorgeous, sweet Bing cherries from Citarella, made a <em>pate brisee</em> then a delicious cherry pie filling, which I got from a favorite blog, <em>Pastry Studio.</em><br /><em></em><br /><em>Ingredients:</em><br /><strong>Pate Brisee </strong>of choice - enough to make 2 pie crusts<br /><strong>For Filling:</strong>1-1/2 to 1-3/4 pounds Bing cherries, pitted (weigh before pitting), cut into quarters<br />2 Tbs. instant tapioca<br />1/2 cup sugar<br />1/2 tsp. vanilla<br />1/2 tsp. almond essense<br />1/3 cup slivered almonds<br />1-1/2 tsp. lemon juice<br /><br />One egg white, slightly whisked, to glaze turnovers<br />Extra sugar for dipping<br /><br />Combine above ingredients and let sit for about 1/2 hour, then drain off some of the accumulated juice.<br />Roll out pastry in 2 portions to about 1/8 inch thick.<br />Using a turnover cutter 3 inches in diameter, cut out pastry rounds and fill with about 3 teasp. cherry filling each (or as much as will fill the turnover shape when closing the cutter).<br /><br />Refrigerate for about 30 mins. Brush with lightly whisked egg white and dip into sugar. Place on baking tray covered with sheet of parchment.<br /><br />Bake at 375 degrees F for about 22 minutes, until turnovers look nice and golden.<br />Remove from oven and immediately transfer baking sheet with turnovers to wire cooler. Let cool and remove from sheet.<br /><br />I love these - maybe a bit more sugar next time for the cherries (I used less than 1/2 cup). The pastry was good too.<br /><br />[Bench Notes: Never use twice rolled pastry on these - it shrinks and cannot fit the turnover mold. Always use the first pastry round rolled out.]Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-27685959735451406022011-08-27T16:17:00.001-07:002011-08-29T15:50:01.564-07:00Chocolate Truffles and Blackberry Pates de Fruits - Daring Bakers August Challenge<a href="http://4.bp.blogspot.com/-NWzf71FFWPQ/TlwVTkkLKHI/AAAAAAAAAoU/S0tY39B46N0/s1600/Daring%2BBakers%2BAugust%2BChallenge.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646411458792859762" border="0" alt="" src="http://4.bp.blogspot.com/-NWzf71FFWPQ/TlwVTkkLKHI/AAAAAAAAAoU/S0tY39B46N0/s320/Daring%2BBakers%2BAugust%2BChallenge.jpg" /></a>
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<br />The August 2011 Daring Bakers’ Challenge was hosted by Lisa of <a href="http://lisamichele.wordpress.com/" jquery1314494324484="34">Parsley, Sage, Desserts and Line Drive</a> and Mandy of <a href="http://www.mandymortimer.com/" jquery1314494324484="35">What the Fruitcake?!</a>. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at <a href="http://www.chocoley.com/" jquery1314494324484="36">http://www.chocoley.com/</a> offered an amazing prize for the winner of the most creative and delicious candy!
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<br />Firstly, the truffles. They turned out most imperfect but they taste good. I used a half-pound each of <em>Callebaut</em> white chocolate and <em>Callebaut</em> semi-sweet chocolate to make the actual truffles. It was not a large enough quantity to temper so I just used it for the truffle centers, boiling cream and then pouring it over chopped up bits of chocolate. This is the recipe I used, from Epicurious, slightly adapted from <em>Trio of Chocolate Truffles.</em>
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<br /><em>Semisweet Chocolate Truffles </em>
<br />1/3 cup whipping cream
<br />6 oz. of Callebaut semisweet chocolate
<br />1 tsp. vanilla
<br />1 tsp. Grand Marnier
<br />Finely ground pistachio nuts (about 4 ozs).
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<br />Bring cream to boil in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla and Grand Marnier. Pour into medium bowl. Let cool on counter top then cover with foil and chill until firm, about 3 hours. (A good alternative would be to pipe the chocolate into a pomponette pan so it will keep a roundish shape.) Remove when they are just firm enough to shape and roll by hand, then replace in fridge to cool again.
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<br />While the chocolate is cooling in the fridge, prepare the Bada Bing Bada Boom enrobing candy melts, which does not require full tempering. However, some temperature changes are necessary to get it to the right state.
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<br /><em>The Bada Bing Bada Boom Enrobing Chocolate</em>
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<br />Heat water in bottom pan of double boiler to 130 - 15o degrees F. Turn off heat.
<br />Place candy melts in top pan, and fit over bottom pan. Stir frequently with rubber spatula, until temperature is reduced to 100 - 105 degrees F.
<br />Remove top pan. Let melts cool and hold temperature at 96 - 98 degrees F.
<br />Dip prepared, rolled truffles into candy melt mixture (a slotted spoon is quite helpful). Place back in fridge for about 5 minutes, then remove and dip into the ground pistachio nut mixture.
<br />Refrigerate truffles until set up, then keep at room temperature. (I have stored mine in a cake box covered lightly with a plastic bag).
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<br /><em>White Chocolate Truffles</em>
<br />Repeat process with white Callebaut chocolate and white candy melts. (I found white chocolate much trickier than the dark chocolate, it kept on melting). Just keep putting in fridge to firm up as necessary.
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<br /><em>Bench Notes:</em> Practice, Practice, Practice - not easy to temper chocolate. For Chocoley Bada Bing Bada Boom Dipping and Enrobing Chocolate, "temper" as described above. For full tempering of couveture chocolate I have in the past used the recipe in About.com (once succesful and once unsuccesful - got streaks). Two good videos are on the sites:<a href="http://www.chow.com/food-news/54141/how-to-temper-chocolate/">http://www.chow.com/food-news/54141/how-to-temper-chocolate/</a> and <a href="http://gourmetcandymaker.com/tempering-chocolate/">http://gourmetcandymaker.com/tempering-chocolate/</a>.
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<br /><em><strong>Blackberry Pate de Fruits</strong></em>
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<br />These pretty sweets were incredibly easy to make - compared to the Truffles which I found rather difficult. I bought a 14 oz. of Goya frozen Blackberry pulp from the local supermarket and used a recipe in About.com (somewhat adapted):
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<br /><em>Ingredients</em>
<br />14 oz. blackberry pulp (the recipe was for mango pulp)
<br />2-1/2 cups sugar
<br />1 Tbs. butter
<br />6 fl. oz. liquid pectin
<br />sugar for sprinkling
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<br /><em>Directions</em>
<br />Prepare an 8x8 inch square pan by lining it with aluminum foil or parchment paper and greasing it with Crisco.
<br />Cook blackberry pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup, for about an hour. The syrup should thickly coat the back of a wooden spoon.
<br />Add butter and cook for 3 minutes more, stirring constantly.
<br />Remove from the heat and stir in the pectin while hot. Pour immediately into the prepared pan.
<br />Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.
<br />Cut the candies into into small squares with a knife dipped in water. Roll in granulated sugar.
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<br />They can be stored in the refigerator in an airtight container for 2-3 days.
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<br />Well, my truffles are really wonky, quite embarrassing in fact. My aim: work on making them so that they come out beautifully rounded and glossy. I did not like the fruit at all, possibly because the brand was not of the best. On the other hand, I have never been one to reach for fruit jellies in a box so I don't think I will make the jellies again.
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<br />All in all, a great learning experience with the hope of perfect truffles in the future.
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<br />Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.comtag:blogger.com,1999:blog-6623571027424040130.post-30873485952949530792011-08-25T02:56:00.000-07:002011-08-27T16:14:05.008-07:00Coconut Macaroons<a href="http://1.bp.blogspot.com/-2ZPPhHYDhN0/TlbSHo7mYQI/AAAAAAAAAoM/O-H5F5R1-Nw/s1600/Coconut%2BMacaroons.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644930211643810050" border="0" alt="" src="http://1.bp.blogspot.com/-2ZPPhHYDhN0/TlbSHo7mYQI/AAAAAAAAAoM/O-H5F5R1-Nw/s320/Coconut%2BMacaroons.jpg" /></a> These delicious little cookies are from a recipe in "Joy of Baking." I have made them for two occasions, the first for a reception and the second for a treat at the Office. They vanish in a minute.
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<br />Easy, just right in texture, and sweet but not cloyingly sweet. Egg whites, sugar and sweetened coconut comprise the main ingredients and some wait time in the refrigerator is required. "Joy of Baking" also has a video on making these macaroons (which I can't seem to access now on my computer! - however, it is good) .
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<br /><em>Coconut Macaroons:
<br /></em>4 large (120 grams) <a href="http://www.joyofbaking.com/eggs.html">egg</a> whites, at room temperature
<br />1 cup (200 grams) granulated white <a href="http://www.joyofbaking.com/sugar.html">sugar</a>
<br />1/4 teaspoon salt
<br />1 teaspoon pure <a href="http://www.joyofbaking.com/Vanilla.html">vanilla</a> extract
<br />1/2 cup (60 grams) cake <a href="http://www.joyofbaking.com/flour.html">flour</a>, sifted
<br />3 cups (300 grams) sweetened shredded <a href="http://www.joyofbaking.com/coconuts.html">coconut</a>
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<br /><em>Coconut Macaroons</em>: In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from <a style="POSITION: static; TEXT-DECORATION: underline !important" id="KonaLink5" class="kLink" href="http://www.joyofbaking.com/CoconutMacaroons.html#" jquery1314486285671="4">heat</a> and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
<br />Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
<br />Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a <a style="POSITION: static; TEXT-DECORATION: underline !important" id="KonaLink6" class="kLink" href="http://www.joyofbaking.com/CoconutMacaroons.html#" jquery1314486285671="3">wire</a> rack to cool.
<br />Makes about 2 dozen Macaroons.
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<br /><em>Bench Notes: </em>Egg whites must be room temperature. When mixture is over pan of simmering water, whisk only until warm to the touch and nice and creamy - don't keep over water too long or it will start to make egg whites. Bake for about 21 mins. - just until there are a few dots of pale brown on some of the pieces of coconut.
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<br />Heatherhttp://www.blogger.com/profile/11586257870125460140noreply@blogger.com