A bit of flour

I had a bit more success with the Martha Stewart recipe. However, I must admit to tweaking it a bit.

I added half a package of vanilla pudding mix. A little more sugar. More milk. And a tad bit of brown sugar, but that didn’t seem to make a difference.

I taste tested with each addition and found that there was only so much I could do. It got to the point where, though I was adding more sugar, I was not noticing a difference. So after getting it as good as I could, I cupcaked it, then baked it, then cooled it.

As it sat on my table, the most noticeable difference was the work of the baking powder. Oh how I love baking powder. Then as it found its way into my mouth, the most noticeable thing was the buttery taste.

        I enjoyed this recipe and I’m glad I made the changes I made but its just not what I’m looking for.

So, regrettfully my search is not yet over. I really didn’t expect it to be after only trying two new recipes, even if they are recipes from Julia Child and Martha Stewart. I pretty much figured it would take me longer than a few days.

All that said, I’m still looking for a cake with

1)    a nice loose crumb and

2)    lots of moisture and

3)    and… well, I’m not really sure how to describe the taste I’m after

 I’ll need to get a box of Betty Crocker or Duncan Hines and make some notes.

Posted on October 20th, 2008 under Desserts. Comments: None

Well I’ve made cupcakes from the yellow cake recipe in Julia Child’s book. It only had a few ingredients, but the manner in which she said to mix things was new to me.

First, I was to drizzle warm browned butter into the egg and sugar mixture and then to ‘fold’ until everything had been incorporated.

I’ve never drizzled butter before. Creamed, yes. Drizzled, no.

Also, I’m not much for folding. I’m more of a mixer kind of gal. That said,  I did my best. However, I must admit, there is room for improvement.

Second, the recipe had neither baking powder nor baking soda. The whipped eggs were to act as the leavener.

I was a little concerned, because while I did resist the urge to use the mixer to incorporate everything, I knew that with every turn of the spatula, I was doing more harm than good.

Other than that, it all went off without a hitch.

Then into the oven, baked for 30 minutes, out of the oven, cooled for 20 minutes.

Conclusion:

The tops were nice and crisp and they had a lovely butter fragrance. But the cupcakes were very dense. I don’t believe they rose at all. (I really will have to work on the ‘folding in’ technique.) I won’t make any further remarks on the recipe until I have. But I will try others. Martha Stewart has one that looks promising

Sunday is a day of rest around here, so I’ll see you Monday.

Posted on October 18th, 2008 under Desserts. Comments: None

As you may recall, yellow cake is not my strong point. I can make a mean chocolate cake, but my yellow cake leaves much to be desired.

At one time, I was quite happy with it. It had taken me so long to create a homemade cake with the proper crumb, that taste had become an afterthought.

That time has passed. I am no longer satisfied with only being able to make a cake that looks good. Now my cake must have a couple of other characteristics as well. It must taste great and it must be super moist.

So the search is on, again. I’ll pace myself this time so I don’t burn out.

I think I’ll start with a recipe from Julia Child’s kitchen. Of course it will have to be frosted with store bought frosting until I learn to make my own. No matter, all in good time.

Posted on October 17th, 2008 under General. Comments: None

When I decided to get a pasta machine, I made a list of priorities.

First, the machine had to be able to get the dough very thin. I had become a champ at making dumplings and I probably would have wept openly if I purchased a machine that ‘helped’ me make more.

Second, it would be nice if the machine could cut the dough into various widths so that I could make capellini, and vermicelli, and linguini, and fettuccini, and all the other ‘ini’s’ whose names escape me at the moment.

Yeah, I could cut the dough myself, but I’m certain that after 10 minutes of trying to get the angel hair just right, I’d start to lose some things. Things like my sanity and my grip on reality. Important stuff like that. So um, yeah, cutters would be nice.

And third, I would love it if the pasta machine could make tubular pastas like macaroni, rigatoni, and penne. I figured that was a long shot but thought I should keep it on the wish list in case it was available.

Well, I shopped around and found a few impressive models. However, after much debate, with myself, I determined that the price did indeed matter and that while I did deserve the mega pasta maker 3000, I really didn’t need the mega pasta maker 3000.

I needed the v177 al dente and I got it.

I’m glad I did.

Posted on October 16th, 2008 under Tools. Comments: None

And I know just the one. The first step is to get everything mis en place.

I’ll need :

1 cup milk

¼ cup water

2 teaspoons vanilla

½ cup butter

2 eggs

½ teaspoon salt

¾ cup sugar

5 cups flour

2 teaspoons yeast

Usually I’d add everything to the bread machine in the order listed and select the dough cycle. However, that’s quite a bit of flour for my machine, so I’ll start off with 4 cups. Once that has been incorporated, I’ll add the last cup.

Next, the topping.

For that I’ll need:

1 cup butter

½ cup sugar

2 cups brown sugar

2 teaspoons vanilla

I mix it all together and refrigerate until later.

When the dough is ready, I remove it and cut it into sections with my dough scrapper. Then I form the sections into balls, placing them on a cookie sheet as I go.

The next step is to decide how many to bake. A dozen sounds good. The rest of the dough will go in the freezer. Once frozen, it will get put in a Ziploc bag and then go back in the freezer.

After that’s done, its just a matter of putting everything together.

I start by lining my baking pan with parchment paper, this will make clean up very easy. Then I spoon enough of the topping into my baking pan to coat the bottom. Next I place the buns in the pan, making sure to leave enough space for them to double in size, and then I cover them.

When they’re ready, I bake them at 350 degrees for 25-30 minutes. Then I turn them out onto a platter to cool; thanks to the parchment paper, the buns come out without incident.

Conclusion:  Success.

I was aiming for great tasting ‘now’ sticky buns. It took me about three hours to make and bake these.

And next time, I’ll use the buns in the freezer and it will only take me an hour and a half.

I’m very pleased.

Posted on October 15th, 2008 under Breakfast, General. Tags: Recipe. Comments: None

        While I was making the cinnamon rolls with the brioche dough, I knew I was going to have to come up with a frosting for it. But, I put it off till the very last minute. Sugar glazes have never been my forte.

        I try and fail and usually just make a quick ’sweetened cream cheese’ something and spread it on top of the cinnamon rolls.

        Sure it tastes good and it serves its purpose, but I sure would love to master the powdered sugar glaze. It has a way of making cinnamon rolls look delicious and beautiful and … well, the way they’re supposed to look.

        However, I have found that getting a lovely looking topping does not have to be terribly elusive. Take for instance the sticky bun, an excellent alternative to the cinnamon roll. 

Here are a few of its finer points:

1. it allows me to put my sugar glaze issues on the back burner
2. it uses the same dough as the cinnamon roll, but takes less time to make
3. and it looks quite irresistible when plated, if I do say so myself

        You know, the more I think about it, the more I remember just how incredible sticky buns really are. I think I’ll go whip some up now. 

        However, as much as I loved the brioche dough, it took an awful long time to make and I want ‘now’ sticky buns. So it looks like I’ll be using a different recipe.

Posted on October 14th, 2008 under General. Comments: None

Posted on October 13th, 2008 under General. Comments: 3

        I think I’ll make two, one for me and one for the freezer. I’m so excited, though a tad bit apprehensive. You remember me telling you about the temperament of my pies. Here’s hoping the first pie won’t ask me to bake the other one, not today anyway.

Anywho, I start out by making the crust. I use a simple but wonderful recipe that I got from allrecipes.com. Be forewarned, the recipe has been tweaked.

French Pastry Pie Crust

3 cups all-purpose flour

1 1/2 teaspoons salt

6 tablespoons white sugar

1 cup butter flavored shortening

1 egg

some water

I mix it in the food processor. Putting everything in but the water, no particular order. Um, as for the water, I only add as much as I need, so it varies. I add just enough for the dough to come together.

When it does, it will start to bump around in the food processor. Then I remove it, gather it into a ball, wrap it in plastic wrap and refrigerate it until needed.

Next step is the filling. Another little “tweaked” something from allrecipes.com.

Grandma Ople’s Apple Pie

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

½  cup water

I melt the butter, add the flour, and cook for 2-3 minutes. Stirring, stirring, stirring. Next, I add the sugars. And that’s it for the filling.

As for the apples, I usually buy three bags of apples at a time. Then when I get home, I peel, slice and freeze them single layer on a cookie sheet, then transfer them to a big Ziploc bag and put them back in the freezer. So, they’re all ready. I use about 3 to 4 cups.

A little note: I freeze the apples single layer because once I froze them all together and had a giant ball of apple slices. It took me a long time to chip away bits of apples to use in a pie. And so, after that pleasant little experience, I decided to freeze the apples single layer. It’s a lot easier to get the amount I need now.

Once everything is ready, its time to build the pies.

I’ll just tell you how I do one.

I divide the dough in half. Roll out one half, spray the pan with pam and fit the dough into the pie pan. Then I add the apples and pour the filling on top, remembering to reserve about 1/4 cup for later.

I roll out the other bit of dough and lay it on top. I crimp the edges together to seal the pie, and add the vents. Then I use a pastry brush to paint the top crust with the reserved filling.

Here’s where the two pies parted ways. One got wrapped and went in the freezer, the other went into my oven, which had been preheated to 350 degrees.

Then I baked the pie until bubbly, which took about 30-40 minutes, and allowed it to cool for 20 minutes before slicing.

Ahhh, yes! Fantastic!

It really is a terrific pie.

Absolutely delicious!

 I hope you like it too.

ps Sunday is a day of rest around here, so I’ll see you Monday

Posted on October 11th, 2008 under Desserts. Tags: Recipe. Comments: None

Apple pie doesn’t last a week here. I’m not sure it even lasts 4 days. Things get a bit hazy when pie is in the house.

It’s not all my fault. The pie has absolutely no desire to thrive in my home. It sits on the table screaming at the top of its lungs for someone to come along and eat it.

Really. The only thing that will quiet it down is my having a slice. Its terrible. Not the pie. The pie is amazing, the fact that it I have to have a slice every hour is terrible.

It’s gotten so bad, I’ve had to restrict myself to only making them on special days.

Posted on October 10th, 2008 under General. Comments: None