Bakers Dozen

2006-04-20T21:02:00.000-07:00

Chocolate Orange Torte

If you want a real chocolate treat go here to get the recipe. It doesn't have to be Passover to serve this one.

2006-03-26T14:37:00.000-08:00

Another Baking Site

Pam, at our meeting today, March 26, 2006, said that Anne Byran's Cake Mix Doctor web site is a place that provides useful information and good recipes. All of the recipes have a cake mix as on of the ingredients. I espcially like Anne's tips following the recipes to help the baker be a success.

2006-03-26T07:28:00.000-08:00

Another Good Baking Site

Joy of Baking is good baking site with many recipes, process tips, ingredient information and some baking history and much more. And the ads are tolerably.

2006-03-20T20:39:00.000-08:00

March Meeting

All are welcomed to attend our March Meeting, Sunday, March 26, 2006, 3:00pm at Kitchen Port, Ann Arbor, MI.

The recipe we will bake, taste and discuss is "Lemon Creme Brulee Tart". Pam submitted this recipe that appeared in the Bon Appetit, April 2004 issue.

This recipe promises to delight everyone who likes lemon delights or will win over those who are still not sure whether they like lemon deserts.

2006-02-27T11:45:00.000-08:00

chocolate scones: report on sunday's meeting

Bob asked me to report on the meeting - so here are some notes. Others, please add comments if I forgot anything.

Most people thought the recipe was good. Very rich, maybe better for afternoon tea than for breakfast. We liked that the dough could be baked right from the freezer - a great way to save time in the future. Some tried making the dough in the food processor. That seemed to be a way to overcome the extreme dryness of the dough. Some added extra cream into the dough to get it to come together. Most felt that cutting the dough in smaller pieces was best - but make sure to adjust the cooking time. Those of us who tried smaller scones and baked for the time listed felt the result was overcooked. Ellen used Guittard coffee flavored chocolate (found at Fresh Seasons Market on Liberty). Carol used Kroger brand baking squares (a time saver, for sure!).

Amazon has Martha Stewart's Baking Handbook on sale for $26.40 (includes free shipping). Someone thought they saw it at Costco recently.

Here is the recipe, in case you need a copy:

Chocolate Scones from Martha Stewart's Baking Handbook
Makes 6
These scones are so rich and dense, you may prefer to
eat them as an afternoon snack, rather than for
breakfast. Either way, they're great with coffee.

2 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold,
cut into small pieces
5 ounces semisweet chocolate, chopped into 1/3-inch to
1/2-inch pieces (1 cup)
1 large whole egg, plus 1 large egg yolk
1/2 cup plus 2 tablespoons heavy cream
sanding sugar, for sprinkling (optional)

Line a baking sheet with parchment; set aside. In a
large bowl, whisk together the flour, cocoa,
granulated sugar, baking powder, baking soda, and
salt. Using a pastry blender, cut in the buter until
the mixture resembles coarse crumbs with a few larger
clumps remaining. Fold in the chocolate.

Whisk together the whole egg and 1/2 cup plus 1
tablespoon heavy cream. Add egg mixture to the flour
mixture; using a rubber spatula, fold in, working in
all directiosn and incorporating crumbs at the bottom
of the bowl, until dough just comes together.

Turn out the dough onto a lighly floured work surface,
and gently pat into a 18-by-3 inch rectangle about 1
inch thick. Using a sharp knife or a pastry wheel,
cut the rectangle into six 3-inch squares. Place
squares about 2 inches apart ont he prepare baking
sheet. Cover with plastic wrap and freeze until the
dough is very firm, at least 1 hour or overnight. (At
this point, you can freeze the unbaked scones in a
resealable plastic bag until ready to bake, up to 3
weeks.)

Preheat oven to 375F. In a small bowl, lightly beat
hte egg yolk with the remaining tablespoon heavy
cream; brush over the tops of the scones and sprinkle
generously with sanding sugar, if using. Bake,
rotating the sheet halfway through, until the sugar on
top of the scones turns golden all over, or a cake
tester inserted in the center of a scone comes out
clean, 25 to 30 mintues. Transfer to a wire rack to
cool. They are best eaten the day they are baked.

2006-02-21T10:05:00.000-08:00

another great baking blog

http://bakingsheet.blogspot.com/

I found this blog site online when I was looking for recipes for homemade crackers. My daughter loves graham crackers and ritz-type crackers and I wanted to make them myself so she wouldn't be eating so many preservatives. I came across this blog site - beautiful pictures and commentary and looks like great recipes. I haven't tried the graham craker recipe yet, but it looks fairly easy. I'll let you know how it turns out.

If anyone has recipes for buttery ritz-like crackers, please post them. I searched for an hour on the internet and came up with nothing.

2006-01-30T18:52:00.000-08:00

Peach Streusel Coffee Cake
Last Thursday I baked this coffee cake for friends. All three friends said the recipe is a keeper. Oh was it good. Rich moist cake with just enough streusel to compliment the peaches. When I bake this recipe (see the post below) again I'm going to slice the peaches to cover the entire top of the cake. I used Delmonte brand. I usually don't buy name brands but Delmonte was on sale.

2006-01-23T14:18:00.001-08:00

Cookie Storage Tips

How do you store cookies? What's the best way to mail cookies? Well baking911.com's cookie storage page answers these questions and more of the same.

2006-01-23T14:05:00.000-08:00

What are cookies called elsewhere?

According to joyofbaking.com "In the U.K. cookies are called sweet biscuits; in Spain they are called galletas; in Germany they are called kels; and in Italy they are called biscotti. Every country has its favorite. In the United States and Canada it is chocolate chip, in the U.K. its shortbread, in France its sables and macaroons, and in Italy biscotti".

2006-01-09T19:45:00.000-08:00

Cupcake Specialty

Cup Cake by Chockylit has some very interesting, rich cupcake recipes. The photographs are as rich and appealing as the recipes. Even if you are not looking for cupcake recipes this place is worth visiting. I'm about ready to start baking cupcakes. Up to now I haven't done so.

Cupcakes remind me of my favorite childhood memories being with my Mom in the kitchen watching her make cupcakes. Also eating cupcakes my wife use to make for us, me and my three kids. They were youngsters then, thirty some years ago.

2005-12-31T09:24:00.000-08:00

Peach Streusel Coffee Cake

I have not baked this recipe yet. But I'm going to soon because it looks good and besides I've got some sour cream left over from making Cranberry Streusel Coffee Cakes for Christmas gifts.

Here's the recipe:

PEACH STREUSEL COFFEE CAKE
from COOKS.COM

STREUSEL:
1/2 c. Quaker Oats (quick or old fashioned, uncooked)1/3 c. sugar3 tbsp. butter, melted1/2 tsp. ground cinnamon1/8 tsp. ground nutmeg (optional)
COFFEE CAKE:
1 c. sugar1/2 c. (1 stick) butter, softened1 1/2 tsp. vanilla4 egg whites1 1/2 c. all-purpose flour3/4 c. Quaker Oats (quick or old fashioned, uncooked)1 tbsp. baking powder1/2 tsp. baking soda3/4 c. light sour cream1 (16 oz.) can sliced peaches, drained OR 1 c. sliced fresh peaches

Heat oven to 350 degrees F. Spray 9 inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.

For coffee cake, beat first three ingredients until fluffy. Add egg whites; mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Pat canned peach slices dry with paper towels; arrange over batter. Sprinkle with streusel. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.

2005-12-18T13:43:00.000-08:00

Bromated Flour

I've used nonbromated flours for years with excellent results. It's worth the higher cost to have a healthier product. Here is an excellent commentary that covers the topic.

2005-12-18T12:39:00.000-08:00

A Great Baking Site

If you're looking for a site that covers all aspects of baking this is the place to go. Do you have questions about the baking process? Looking for a good cookie recipe? Or are your muffins not coming out the way they should?

Just click here.