tag:blogger.com,1999:blog-49890243235986239192024-03-14T10:46:25.448-04:00Judy's Bakery and Test KitchenWhere we try new yummy recipes for low and high carbJudy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-4989024323598623919.post-18631174435998838122019-12-20T19:37:00.000-05:002020-01-02T00:25:34.740-05:00“Just Like the Real Thing” Low Carb Keto 9"x13" Vegetarian Spinach Lasagna, with Fathead Style Noodles<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">9"x13" pan of yummy vegetarian spinach cheese lasagna!!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So Delicious!!!</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I haven't posted in a long time because of a big move and many other changes. One of the many changes is that I have switched to low carb eating. I’m posting this recipe now because I really see a need for a delicious large size vegetarian lasagna with a low carb noodle. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I first heard of low carb lasagna type noodles in a video by Highfalutin Low Carb (link at the bottom). Wes did a Low Carb Lasagna Battle. One of the recipes was “Just Like the Real Thing” lasagna with a low carb noodle from Peace Love and Low Carb (link below). Her recipe was delicious, but for a loaf pan size. And it contained beef; I prefer spinach for the filling. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">But what about a 9” x 13” pan size for a pot luck or family dinner? There were comments on both websites asking about that. What about a good low carb vegetarian lasagna? That’s why I decided to develop this recipe. Yes, it does take some work; lasagna always takes work. Turn on some fun music and get cooking! It will be worth it. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">The noodle batter reminds me of a thin fathead batter. But, more importantly, they really work. They hold up as lasagna noodles. I just made some tweaks to the recipe to make it 9”x 13” size and vegetarian. If you want, you can use your own lasagna recipe. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">A big plus is that this recipe freezes well! We let the lasagna cool off, and froze half of it. It was wonderful to eat the rest two weeks later. As someone who has to cook low carb meals just about every night, this was a fabulous break frpm cooking!!!We defrosted the second half in the refrigerator and warmed it up in the oven, at 350 degrees for 20 minutes, in a 9” x 9” casserole dish, covered with foil. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">So here is my tips and tweaks to the original recipe:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Here are the ingredients and some of the tools for the large size of low carb lasagna:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD3BWwbU1qHFrGojmup0WnLVWFu2N5JJjm7rQIqvxNk09t_AxY3kr03JCp3djH5B0nkuOvCMFu-rOO2U3rfL3SrHeVvIB1vHXYV25slj0_8WuI5otE9_sUqXlWJbLfLe4YndTHZAdEho/s1600/A559CFF1-CF37-4D41-AB76-99F1AFF60A77.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1234" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJD3BWwbU1qHFrGojmup0WnLVWFu2N5JJjm7rQIqvxNk09t_AxY3kr03JCp3djH5B0nkuOvCMFu-rOO2U3rfL3SrHeVvIB1vHXYV25slj0_8WuI5otE9_sUqXlWJbLfLe4YndTHZAdEho/s320/A559CFF1-CF37-4D41-AB76-99F1AFF60A77.jpeg" width="246" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Start by making the large size noodles. We will be making two large noodles. You can use them full size, or cut them to resemble lasagna noodles. Start by turning your lasagna pan upside down and tracing the outline of your pan. It will give you a guideline for the size of your large noodles. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGtR5efXtOtbZ2FkWHW3kSKZKTES-7JTVM02ZAKxYZgwqKzbXevhyphenhyphen4LB8rF5FjP77vMZe4qSZvcW3FgKAbYLfGQP3OfPkvYexubqE53uo6zhx4VzAby1hTGd4UvXhQOx-ECBuwFO_b18/s1600/8B12A29A-9F92-4B45-90AE-4DD35645EB88.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGtR5efXtOtbZ2FkWHW3kSKZKTES-7JTVM02ZAKxYZgwqKzbXevhyphenhyphen4LB8rF5FjP77vMZe4qSZvcW3FgKAbYLfGQP3OfPkvYexubqE53uo6zhx4VzAby1hTGd4UvXhQOx-ECBuwFO_b18/s320/8B12A29A-9F92-4B45-90AE-4DD35645EB88.jpeg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Do this with a second piece of parchment paper. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Now turn the sheets over (so your pencil markings don’t get into your food). You should still be able to see the outline. Put the pieces of parchment paper on sturdy baking sheets. It’s much easier to place the batter on the parchment paper easily when they are already on the baking sheets. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPG6Qa_HYZ-JqET63ggGfsyeX-Clzr5FNHabnjujKEc-wj52z5xmMaHSt5Dij3yO2lPHC9dJ3hjWN3Jpr1C7jwNQrhBJHD_S4znGBv4QYBC9Ue5TILSJpLA_s2NuYmtaBGCTsENlinWE/s1600/05CDE9E4-0D1E-4811-8995-00B69749DB4A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" data-original-height="968" data-original-width="1600" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPG6Qa_HYZ-JqET63ggGfsyeX-Clzr5FNHabnjujKEc-wj52z5xmMaHSt5Dij3yO2lPHC9dJ3hjWN3Jpr1C7jwNQrhBJHD_S4znGBv4QYBC9Ue5TILSJpLA_s2NuYmtaBGCTsENlinWE/s320/05CDE9E4-0D1E-4811-8995-00B69749DB4A.jpeg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Now we are ready to make the "full size" noodles. One batch is two large noodles. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Don’t worry if you go past the guidelines, you can trim the noodles to fit. The edges might get a bit crisp, so trimming works out well.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Feel free to make the noodles the day before, because this part takes the most time. Leave them in the fridge, on a baking sheet, until you need them. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">For both noodles:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">4 large eggs, preferably room temperature </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="4" data-unit="oz">8 oz</span> cream cheese ( a package), softened</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="0.25" data-unit="cup">1/2 cup</span> Parmesan cheese, grated (1 ounce)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="1.25" data-unit="cup">2 1/2 cup</span> mozzarella cheese, shredded (5 ounces)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="0.25" data-unit="tsp">1 tsp</span> Italian seasoning</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="0.25" data-unit="tsp">1/2 tsp</span> garlic powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span data-amount="0.25" data-unit="tsp">1/2 tsp</span> onion powder</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Preheat oven to 375°</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put cream cheese and eggs into a large mixing bowl, Cream them together, using a hand mixer.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Using a rubber spatula, fold in mozzarella cheese. Mix until well incorporated.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Divide the mixture between the two baking sheets, forming nice even layers. Don’t worry if you go past your guidelines; you can trim to fit. The noodles are actually better tasting if they are bigger and thinner. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bake on the middle rack for 20-25 minutes. Switch shelves for the pans halfway through. </span></li>
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the “noodles” are done baking, cool for about 20 minutes. Then let them get cold in the fridge for about 20 minutes more. It's great to let them cool on the baking sheets, cover them, and put them in fridge overnight. They cut better when they are cold. You can cut vertically to resemble lasagna noodles or trim the large noodle to fit your pan.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNd6-L57QujYd5cUUw1dizquAk21gYt9eB8Qy2jlRcAithQ__MyIf2BqYB1plAEXju9fRZI01wsL6J1vfEKpzzxhqpwsXiU7C5eSdzmxkW3V54HY6-RqTTAfVpn3JJxEuygF9q1UZJ1k/s1600/5F89C493-BBE8-46CE-8F6B-395E37203A7C.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNd6-L57QujYd5cUUw1dizquAk21gYt9eB8Qy2jlRcAithQ__MyIf2BqYB1plAEXju9fRZI01wsL6J1vfEKpzzxhqpwsXiU7C5eSdzmxkW3V54HY6-RqTTAfVpn3JJxEuygF9q1UZJ1k/s320/5F89C493-BBE8-46CE-8F6B-395E37203A7C.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The large "Noodles," cooling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT-gogCWuK3OnGYjubCQbsCgvxWfDZyyVzpB2Bz0lymIhBZ0mwKVGC1xQBNsuaEmCkJN6GCgyfsYWsJ5wTyLOttlAd9gvqkMH_XVa3SQBvp6ygn8d2ksYAMQPNTf-2eqZWYKc6fbdAxU/s1600/CAF0F206-5C41-452F-AB11-8B6A865C9922.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT-gogCWuK3OnGYjubCQbsCgvxWfDZyyVzpB2Bz0lymIhBZ0mwKVGC1xQBNsuaEmCkJN6GCgyfsYWsJ5wTyLOttlAd9gvqkMH_XVa3SQBvp6ygn8d2ksYAMQPNTf-2eqZWYKc6fbdAxU/s320/CAF0F206-5C41-452F-AB11-8B6A865C9922.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting a large noodle to fit into the pan</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-align: left;">After making the noodles, it’s time to make the lasagna. You will be using these “fathead style” noodles in place of wheat flour lasagna noodles. You can use your favorite recipe, or my vegetarian spinach lasagna recipe:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Vegetarian Spinach Lasagna </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Spinach Lasagna</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Yields: 12 servings</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 <span style="mso-tab-count: 1;"> </span>low carb lasagna noodles, 9”x13” size (from recipe above)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1<span style="mso-tab-count: 1;"> </span>Tbsp. olive oil</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 <span style="mso-tab-count: 1;"> </span>large onion, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3 <span style="mso-tab-count: 1;"> </span>cloves garlic, minced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">¼ tsp<span style="mso-tab-count: 1;"> </span>sea salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">¼ tsp<span style="mso-tab-count: 1;"> </span>freshly ground black pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2 tsp<span style="mso-tab-count: 1;"> </span>dried oregano</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">20 oz frozen spinach, (2 boxes)
thawed and drained of excess liquid*</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3c. <span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> whole milk </span>ricotta cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 <span style="mso-tab-count: 1;"> </span>large egg</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2c<span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>Parmesan cheese (2 ounces)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">3c. <span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>mozzarella cheese (12
ounces)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">2c. <span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>marinara sauce (I use Trader Joe's Traditional, for lower carb count)</span></li>
</ul>
</div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br />
*I like lots of spinach. If you are very limited on carbs you can try only 10 ounces of spinach. </span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Directions</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">1.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Make the low carb noodles, using the directions above.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">2.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>In a large skillet over medium heat, heat oil. Add
onion and garlic and season with salt, pepper, and oregano. Cook until
softened.<span style="mso-spacerun: yes;"> </span>Stir in thawed and drained
frozen spinach until completely combined.<span style="mso-spacerun: yes;">
</span>You can cook out any remaining liquid from the spinach now. Let
cool.<span style="mso-spacerun: yes;"> </span>Place in a large bowl.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">3.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>In small bowl, stir together ricotta, egg, and Parmesan
and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Add to
large bowl of spinach mixture. </span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">4.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Spray a 9” x 13” baking dish<span style="mso-spacerun: yes;"> </span>Place a thin layer of<span style="mso-spacerun: yes;"> </span>marinara sauce.<span style="mso-spacerun: yes;"> </span>Then, place one of the large noodles.<span style="mso-spacerun: yes;"> </span>If you prefer, you can cut the large noodles
so the can overlap and fit better in the pan.<span style="mso-spacerun: yes;">
</span>I liked cutting the crisper edges off.<span style="mso-spacerun: yes;">
</span>Spoon a thin layer of marinara over the noodle, and top with a layer of
spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella.
Repeat--noodle, marinara sauce,, spinach mixture, ricotta mixture, and ending
with mozzarella.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">5.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>I like to top with olives.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">6.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Cover with foil and bake 45 minutes, then remove foil
and continue baking 15 minutes more.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="mso-list: Ignore;">7.<span style="font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Let cool 10 minutes, slice, and serve.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
</div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Nutritional information, using Card Manager:</b> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/12 = Total Carbs, 10.8 grams; Net Carbs, 9.2 grams; Fiber, 1.5 grams; 32.2 grams fat; 28 grams protein, 416 calories</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large; text-indent: -0.25in;"> This includes the noodles. Each large noodle has 16 carbs, but your mileage will vary with the ingredients you use.</span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Since I had to trim some away from the large noodle, carbs will be much less. I ate the trimmed edges, but here’s the rest I didn’t use:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGR5kzdhlJyZfOE6TGjIf4wphShKeE_AcMuqGfXXRj64HmKDt-lS6K7RHuFB2sa_eDqR5-dH1xxYuY_GkAVTTJrqodrwv8shxsMKpGRBaOgBH0VCLJlxl4i7FTi9cvBudiWNawJgXEpaM/s1600/15A76929-FDBE-4884-89B6-3027161C9B5A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGR5kzdhlJyZfOE6TGjIf4wphShKeE_AcMuqGfXXRj64HmKDt-lS6K7RHuFB2sa_eDqR5-dH1xxYuY_GkAVTTJrqodrwv8shxsMKpGRBaOgBH0VCLJlxl4i7FTi9cvBudiWNawJgXEpaM/s320/15A76929-FDBE-4884-89B6-3027161C9B5A.jpeg" width="240" /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">My husband was more than happy to use the leftovers as a snack. </span></div>
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<![endif]--><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">We really loved this large pan of low carb vegetarian spinach lasagna! It made for several great meals. We hope you enjoy it also. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">If you want to see the original recipe and videos for the loaf pan size of beef lasagna, check out these links.</span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://peaceloveandlowcarb.com/just-like-the-real-thing-lasagna/" target="_blank">“Just Like the Real Thing” Lasagna by Peace, Love, and Low Carb.</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<a href="https://youtu.be/cobBXTVE2QA" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Highfalutin Low Carb Lasagna Battle</span></a>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-22089115012297021512019-12-17T23:15:00.004-05:002019-12-17T23:25:39.706-05:00Moist Low Carb Turkey Loaf<!--[if gte mso 9]><xml>
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<br />
<span style="mso-spacerun: yes;"> </span><br />
<h2>
</h2>
<h2 class="MsoNormal">
<span style="font-size: x-large;">Moist
Turkey
Meatloaf Recipe, Low Carb and Gluten Free</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazUJtLnaNdF1mIDVlkIfSmUlLjezWFtKfqvDcy-lBsHjMGx5hss39SWX8RaJ7jLRBrvjJ_Qore1FePY0J-yQ4Q75iyW2QcGUEhz7RK9oxnTSCv9dJTKxb9Np1oSvoWLmpJRpv0UeR-co/s1600/8C5FEAD9-B173-4E71-9D87-A2634FC19F5D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1335" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazUJtLnaNdF1mIDVlkIfSmUlLjezWFtKfqvDcy-lBsHjMGx5hss39SWX8RaJ7jLRBrvjJ_Qore1FePY0J-yQ4Q75iyW2QcGUEhz7RK9oxnTSCv9dJTKxb9Np1oSvoWLmpJRpv0UeR-co/s320/8C5FEAD9-B173-4E71-9D87-A2634FC19F5D.jpeg" width="320" /></a></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><br />
<ul type="disc">
<li class="MsoNormal"><span style="font-size: large;"><span class="recipe-time-lable">PREP </span>35mins</span></li>
<li class="MsoNormal"><span style="font-size: large;"><span class="recipe-time-lable">COOK </span>55mins</span></li>
<li class="MsoNormal"><span style="font-size: large;"><span class="recipe-time-lable">TOTAL </span>1hr 30mins</span></li>
<li class="MsoNormal"><span style="font-size: large;">Makes 6 servings </span></li>
</ul>
<span style="font-size: large;">
</span><span style="font-size: large;">I couldn’t find a low carb moist turkey meatloaf recipe to replace my family
favorite. When I asked a favorite
blogger if I could use turkey in her meatloaf recipe she said, “Yes, but it
will be dry.” Also, I couldn’t find a
low carb moist turkey meatloaf recipe on the internet. </span><br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Therefore, I decided to experiment with my favorite moist turkey loaf
recipe. This recipe was inspired by <a href="https://www.inspiredtaste.net/21535/unbelievably-moist-turkey-meatloaf-recipe/" target="_blank">Unbelievably Moist Turkey Meatloaf Recipe</a>, if you don’t have almond flour and would rather to try that, I am giving you the link.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">
</span><span style="font-size: large;">This low carb turkey meatloaf is really delicious. You would never guess it’s packed with finely
chopped mushrooms. Lots of finely
chopped mushrooms add flavor and moisture, keeping it from getting dry. </span><br />
<br />
<span style="font-size: large;">White button mushrooms work perfectly fine. That’s all I have ever
used. For more flavor, you might try one or a
combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms
need to be very finely chopped. You can do this by hand or use a food
processor.</span><br />
<br />
<span style="font-size: large;">
</span><br />
<div class="MsoNormal">
</div>
<span style="font-size: large;">
</span><br />
<h2>
<span style="font-size: large;">You Will Need</span></h2>
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">8 oz. mushrooms, trimmed and very finely chopped</span><br />
<span style="font-size: large;">1 medium onion, peeled and finely chopped</span><br />
<span style="font-size: large;">2 garlic cloves, peeled and minced</span><br />
<span style="font-size: large;">1Tbsp tablespoon oil</span><br />
<span style="font-size: large;">1tsp kosher salt</span><br />
<span style="font-size: large;">1/2 tsp ground black pepper</span><br />
<span style="font-size: large;">1Tbsp Worcestershire sauce</span><br />
<span style="font-size: large;">½ C unsweetened ketchup, divided , (can use bottled or homemade) </span><br />
<span style="font-size: large;">2 tsp Erythritol sweetener, to mix with ketchup (or to taste) </span><br />
<span style="font-size: large;">1/2 C Almond Flour</span><br />
<span style="font-size: large;">2 large eggs, lightly beaten</span><br />
<span style="font-size: large;">1 1/4 pound ground turkey (92% lean)</span><br />
<br />
<span style="font-size: large;">
</span><br />
<h3 class="MsoNormal">
<span style="font-size: large;">Directions</span></h3>
<span style="font-size: large;">
</span><br />
<h4 class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0in; margin-right: 0in; margin-top: 5.0pt;">
<span style="font-size: large;">Prepare
the Meatloaf</span></h4>
<span style="font-size: large;">
</span><span style="font-size: large;">Preheat the oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by
13-inch baking pan) lined with aluminum foil.</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Mix together the unsweetened ketchup and sweetener. I think using unsweetened ketchup and
sweetener tastes better than tomato sauce. </span><br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Heat oil in a large skillet over medium-low heat. Add the onion and cook,
stirring occasionally, until softened; about 5 minutes. Add the garlic and cook
until fragrant, about 1 minute. Garlic becomes bitter if burned, so watch it
carefully. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of
pepper. Cook until the mushrooms give off their liquid and it boils away; about
10 minutes. </span><br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Transfer the onions and mushrooms to a large bowl, and then stir in the
Worcestershire sauce and 3 tablespoons of the ketchup mixture. Set aside to
cool for 5 minutes.</span><br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Stir the almond flour and the eggs into the mushrooms and onions. Using a
fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4
teaspoon of pepper. The mixture will be quite wet.</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared
baking sheet. Spread the remaining ketchup on top. </span><br />
<br />
<span style="font-size: large;">
</span><br />
<h4 class="MsoNormal">
<span style="font-size: large;">Bake the Meatloaf</span></h4>
<span style="font-size: large;">
</span><span style="font-size: large;">Bake the meatloaf until an instant read thermometer inserted into the
thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let
stand 5 minutes before slicing.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0HKO1G-A4Jvp94vLdGbB3PHdVauN7Nai4IuQd7hGGcnX4CXDRictopv59b4xeORS8gQiqfZQBTiNMPohGUPsNNCbDJBlZQUtEogaHZhQmbURnnOL-TxgSEQiHQT1HMcFvwOdCp_ryCw/s1600/568CFDF0-1320-46D1-B91F-E0C617482F7F.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0HKO1G-A4Jvp94vLdGbB3PHdVauN7Nai4IuQd7hGGcnX4CXDRictopv59b4xeORS8gQiqfZQBTiNMPohGUPsNNCbDJBlZQUtEogaHZhQmbURnnOL-TxgSEQiHQT1HMcFvwOdCp_ryCw/s320/568CFDF0-1320-46D1-B91F-E0C617482F7F.jpeg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot from the oven!</td></tr>
</tbody></table>
<br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">I calculated the nutrition using Carb Manager, This new recipe saves a lot
of carbs:. </span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Serving Size 1 slice / Calories 275 / / Total Carbohydrate 8 g
/ Dietary Fiber 2 g / Net Carbs, 6 gr/ Protein 30 g / Total Fat 17 g / Cholesterol
160 mg</span><br />
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-72951927251479740012015-03-30T10:38:00.004-04:002015-03-30T10:38:32.245-04:00Springtime Cake for Charity<div abp="1138">
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It all began with the Wilton Course 2, which taught me more skills in making flowers. We learned to use Royal icing for many kinds of flowers. Royal icing flowers can be made weeks ahead of when they are needed.</div>
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The blooms and blossoms.</div>
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Here are some of the roses I made:</div>
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And some of the many blossoms. I loved making the blossoms!</div>
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The cake layers, after leveling</div>
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I was going to make a simple cake for my final class cake. It would be decorated for the final class. However, I was asked if I could donate a cake for a fundraiser for colon cancer awareness. I asked if my class cake could be used, even though it was before the cake raffle. They were excited to get my cake, so I made it even more special. I decided to make a honeybun cake, full of cinnamon flavor.</div>
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After icing the cake</div>
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After the basketweave and braid border was added. The basketweave took a very long time, at an odd angle. I rested my hands after this part!!!</div>
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The finished cake. I knew I'd want to put the blossoms around the basket part. The blossoms also cover up any basketweave errors, LOL.</div>
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They were very happy to receive my cake. I found it a challenge to get it there without dropping it or having it slide in the box. My friend, Donna Nave Smith, gave me some great tips about putting non skid drawer material underneath the cake and the box. Thanks, Donna!</div>
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The cake brought in $60 for colon cancer awareness, and was donated back to the office. A nurse in the office said it tasted "awesome!" </div>
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If you want to find out more about the fundraiser, click here:</div>
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<a abp="1256" href="http://m.wcyb.com/news/balloon-launch-raising-awareness/31576570">http://m.wcyb.com/news/balloon-launch-raising-awareness/31576570</a></div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-21239662968818067392015-03-30T09:58:00.001-04:002015-03-30T10:04:43.161-04:00Gluten Free Fudge No-Butter Brownies<div>
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This month's Avid Baker's Challenge is a wonderful pan of fudgy brownies! YUMMY!!! Even hubby is looking forward to this easy challenge!</div>
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Although the idea of no butter or oil in the recipe sounded odd, I gave it a try. Here is the recipe:</div>
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<span style="color: windowtext;">Fudgy No-Butter Brownies
(gluten-free, dairy-free)</span></div>
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<span style="color: windowtext;">Makes 16 brownies</span></div>
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<span style="color: windowtext;">2 cups (300 g)
icing/confectioner’s sugar</span></div>
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<span style="color: windowtext;">2/3 cup (56 g) unsweetened
natural cocoa powder</span></div>
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<span style="color: windowtext;">200 g (about 2 cups) ground
almonds/almond meal</span></div>
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<span style="color: windowtext;">½ tsp salt<br />
2 large eggs, at room temperature</span></div>
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<span style="color: windowtext;">1 large egg white</span></div>
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<span style="color: windowtext;">2 tbsp water</span></div>
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<span style="color: windowtext;">1 tsp pure vanilla extract</span></div>
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<span style="color: windowtext;">5 oz (about 2/3 cup) best
quality dark chocolate chips or chopped bittersweet chocolate, plus extra for
topping</span></div>
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<span style="color: windowtext;">Preheat your oven to 350
degrees F. Line the bottom and sides of an 8×8-inch pan with parchment
paper, letting it hang over the edges of pan.</span></div>
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<span style="color: windowtext;">Sift icing sugar and cocoa
into a large mixing bowl. Add almond meal and salt and stir to combine. Add
whole eggs, egg white, water and vanilla extract and stir until smooth. The
batter will be thick. Stir through bittersweet chocolate.</span></div>
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<span style="color: windowtext;">Scrape batter into your
prepared pan, smooth the top and scatter extra chocolate over top. Bake until a
shiny crust forms and a skewer inserted into the center comes out with a few
moist sticky bits, about 25-30 minutes.</span></div>
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<span style="color: windowtext;">Transfer pan to a wire rack
and let cool slightly. For neat slices, let cool completely before slicing. </span></div>
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OK, time to get baking... <br />
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Step 1:</div>
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Before preheating the oven, make sure the oven doesn't smell like the Brussels sprouts we roasted last night!</div>
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Preheat the oven to 350 degrees. Line a 8" square pan with parchment paper. I put handles on the sides to make removing and cutting the brownies easier</div>
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I was really happy for this recipe challenge. I've had this bag of almond meal in the freezer for awhile</div>
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The recipe said that the batter would be thick. No kidding! I didn't think that there was enough liquid for the recipe. I was just about to add some more water. Then I remembered that the recipe said that the icing sugar would dissolve and keep the brownies moist</div>
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Here's a tip . Use a wet spatula to smooth the thick batter. Less batter will cling to it </div>
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Fresh from the oven, and the house smells wonderful! My husband just showed up and said "Ah, the smell of chocolate in the morning..." </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Look at all that melty chocolate goodness!!!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Hubby gave it a happy 10!!!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">If you would like to see more about this recipe, it's at <a href="http://www.christinamarsigliese.com/2014/01/fudgy-no-butter-brownies-gluten-free.html" target="_blank">Gluten Free Fudge No-Butter Brownies</a> </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">If you would like to know more about the monthly Avid Baker's Challenge, <a href="http://avidbakerschallenge.blogspot.com/" target="_blank">Click here for Avid Baker's Challenge</a></span><br />
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Thanks for stopping by. These were great, and we kept nibbling at them for a few weeks. YUM</span></div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com10tag:blogger.com,1999:blog-4989024323598623919.post-65426781468851124002015-03-05T13:24:00.000-05:002015-03-08T20:05:46.966-04:00Star Trek Shirt Cake for My Hubby's Birthday!<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hXJzl7ULX6QTiO0-honN9CJ6ZUlkNx-Ujg_f_zZmXOP7oG2avvKVHnOgdA-XtqVNKP-7hQFxkzXWhfssw5IijYP61rmL1gGwBLtEqW69MCU-uG9kw4ulYf3RkJlJh528Ou5AyuuTkck/s1600/IMG_1711%5B1%5D.tif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hXJzl7ULX6QTiO0-honN9CJ6ZUlkNx-Ujg_f_zZmXOP7oG2avvKVHnOgdA-XtqVNKP-7hQFxkzXWhfssw5IijYP61rmL1gGwBLtEqW69MCU-uG9kw4ulYf3RkJlJh528Ou5AyuuTkck/s1600/IMG_1711%5B1%5D.tif" height="235" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday cake for my favorite Star Trek fan!</td><td class="tr-caption" style="text-align: center;"><br></td><td class="tr-caption" style="text-align: center;"><br></td></tr>
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My husband is a big Star Trek fan. He has videotaped or put on DVD every show of all 5 Star Trek (non animated) series. Hubby has most of the movies (except the one with Khan, and the newer one--he doesn't like those). He's not the kind that dresses up for conventions, though--well, he might, now that he got his engineer Star Trek shirt at the Las Vegas Star Trek Experience. Yes, we went there. <br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_KA5_mSAH9bARUZ-upLylx1N8G4Xl5BfM3GH5KuDxCS2x0xlpe2UmFw-KwB6Jwfcea-wvyL14g05GN6rQr7GHk3yzcibzCxlzVil-HlzmTL4W8eUQVv7fNk4W8cR5VFGdKbRXsnvgAw/s1600/Cake+closeup+right.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_KA5_mSAH9bARUZ-upLylx1N8G4Xl5BfM3GH5KuDxCS2x0xlpe2UmFw-KwB6Jwfcea-wvyL14g05GN6rQr7GHk3yzcibzCxlzVil-HlzmTL4W8eUQVv7fNk4W8cR5VFGdKbRXsnvgAw/s1600/Cake+closeup+right.tif" height="236" width="320"></a></div>
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Lots of memorabilia. I drew the line at his bringing his Captain Kirk life size cutout home when he left his last job. We are selling the house, and I didn't think it would look good for the buyers (sweet hubby had a difference of opinion!) He loved that thing so much he drove it from California to Tennessee so it wouldn't be crushed by the movers some years ago. <br>
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<tr><td class="tr-caption" style="text-align: center;">dark chocolate yumminess inside!!!</td></tr>
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So when his birthday came up, it seemed obvious to me that a Star Trek cake would be a great idea. I scoured the internet, and finally found some cakes that might work. However, I'm a beginner and so I wanted something fairly simple. <div><br></div><div>A cake buddy suggested the type of cake I made. She found it on Cake Central. It looked more like a shirt than the square cakes. However, there weren't any details about covering the cake with fondant. <div><br></div><div>The cake did have some challenges for this beginner--matching up 2 colors of fondant and using Luster Dust for the first time.<br>
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The cake tech details:</h2>
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The cake was a double layer devils food cake in a heart shape. My hubby adores chocolate, and I felt it would be better to have chocolate under dark fondant. It's also a chance to use my heart pan--it looks like the shirt has shoulders.. Unfortunately, I only had the one pan and had to bake twice. I've seen tutorials showing that you can make a heart shape using a square and a round cake, but I might be making 4 cakes that way.</div>
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The frosting was dark chocolate buttercream, using Hershey's Special Dark Cocoa. Awesome flavor! The cakes were leveled, and filled between the layers.</div>
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After the cake was iced and chilled overnight it was time to apply the fondant. I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">used Wilton black and red fondant for the shirt. </span></div>
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Matching up the edge wasn't easy, and I was nervous about doing it. However, I figured out a way. I put a line where I wanted the red and black to meet with my bench knife. After measuring the sides and the width of the cake, I rolled out the fondant to the correct size on my flexible Wilton Roll-N-Cut mat. It needed to be 12 1/2". I didn't want to use a razor, which might tear the mat, so a ruler was used to cut the top edges. Then, it was a matter of turning the mat upside down and matching the fondant up to the scored line on the cake. Whew, the colors met!<br>
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For me, that was the hardest part. To make the com badge, I took 2 copies of my hubby's com badge (yes, it came with his Star Trek Engineer shirt). There are plenty of images on the internet, though. The oval was cut out from one copy, and the arch was cut out on the other one. Using grey Wilton gel color, some fondant was tinted to an almost a silver color. The oval was cut out with grey fondant Using CK Luster Dust, the grey color became a shiny silver.<br>
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Using Americolor gold gel color, I made some gold colored fondant. The arch was cut from that. I used the end of a #12 icing tip to cut the pips/lapel button of rank. CK Luster Dust in gold was brushed on these. After that, I used gum glue mixture to put them into place. The Luster Dust didn't keep the arch from being attached to the oval properly. It all came together beautifully.<br>
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<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">The collar had to be made before the pips could be attached</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrT5jb50uBuEu4ah1WqkqMxnQTrb36l0f2pkAXoIWmU3NJ5strJZcaGnvj1wb8vGb0x8ayZZl16CxMQeAKCPDFT3ow7SmrDnQCAhXRThY12ChE18-KkWwsoCd-L-EXOBs78skIuxy4Lg/s640/blogger-image--1000248538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrT5jb50uBuEu4ah1WqkqMxnQTrb36l0f2pkAXoIWmU3NJ5strJZcaGnvj1wb8vGb0x8ayZZl16CxMQeAKCPDFT3ow7SmrDnQCAhXRThY12ChE18-KkWwsoCd-L-EXOBs78skIuxy4Lg/s640/blogger-image--1000248538.jpg"></a></div></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
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To make the stand up collar, I cut a piece of black fondant that was about 5" long and 1" wide. My fondant was just opened and fresh, so it was very pliable. I folded it in half. </div><div><br></div><div>Then it was just a matter of centering the collar in the bottom of the "v" on top. Happily, it didn't crack. If your fondant isn't fresh, you might try using some shortening or glucose to soften it up. I used gum glue mixture to put them into place also.<br>
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I thought about adding "Live Long and Prosper" on the cake board, but hubby was excited about actually eating the cake! And, at some point, cake should get eaten!!! So I put the cake on a cake board, and took this picture of the cake with my happy hubby:<br>
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<tr><td class="tr-caption" style="text-align: center;">One happy birthday guy!</td></tr>
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and we ate the yummy cake.....</h4>
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<tr><td class="tr-caption" style="text-align: center;">Hubby gave the cake a "12" rating on a scale of 1-10!!!</td></tr>
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If you have a Star Trek fan in your life, this is a really great cake. I hope the details of my "voyage" in making the cake will make it simpler for you.<br>
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Thanks for stopping by. I hope you will make a comment, or Pin my post on Pinterest to help other Star Trek fans.</div>
</div></div>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com1tag:blogger.com,1999:blog-4989024323598623919.post-44290237372923838402015-03-02T20:15:00.002-05:002015-03-30T10:02:00.314-04:00Lemoniest Little Lemon Loaf <span style="font-size: large;"><br /></span>
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<span style="font-size: large;">This month, the Avid Bakers Challenge continues to bake from the "Scientifically Sweet" websiste. This month's recipe is a wonderful cornmeal-lemon loaf. I followed the recipe as written. My only change would be the pan. I wanted to get some use out of my small loaf Wilton pan. After all, this is a <i>little</i> loaf:</span><br />
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<span style="color: windowtext; font-family: Calibri, sans-serif; font-size: 20pt;">Little Lemon Loaf</span><br />
<i style="color: windowtext; font-family: Calibri, sans-serif; font-size: 12pt;">Makes 8-10 servings</i> <i style="color: windowtext; font-family: Calibri, sans-serif; font-size: 12pt;"><br /></i><br />
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1 ¼ cups all-purpose
flour</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1 tsp baking powder </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">¼ tsp baking soda</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1/3 cup yellow cornmeal</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">2 large eggs, at room temperature</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1 large egg yolk, at room temperature</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1 tbsp finely grated lemon zest </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">¼ tsp salt </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">2/3 cup granulated sugar </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">1/3 cup pure canola oil </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">¼ cup freshly squeezed lemon juice </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">Preheat your oven to
350°F. </span></span><span style="color: windowtext; font-family: Calibri, sans-serif; font-size: x-small;">Line a 9x5-inch rectangular loaf pan with parchment paper, leaving a
2-inch overhang on opposite ends along the length and butter exposed
sides.</span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">In a medium bowl, sift together flour and
baking powder. Add cornmeal and whisk together to blend evenly. </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">In the bowl of a stand mixer fitted with the
whisk attachment, beat whole eggs, egg yolk, lemon zest and salt on medium-high
speed until foamy, about 40 seconds. Gradually add sugar while beating. Increase
speed to high and beat until mixture is very pale and almost white in colour,
about 5 minutes. The mixture will nearly triple in volume. </span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">In a small bowl, combine oil and lemon juice.
Whisk it with a fork to blend. Add one-third of the flour mixture to the egg
mixture and fold it in gently using the wire whisk attachment from the mixer.
Add half of the oil mixture and fold until almost blended. Fold in half of the
remaining flour mixture followed by the rest of the olive oil mixture. Finally,
gently fold in the last third of the flour mixture using a wide rubber spatula
until evenly incorporated. Pour the batter into the prepared pan and until the
top is golden brown and a toothpick inserted into the center comes out clean,
about 30 minutes. Transfer the pan to a wire rack and let cool
completely.</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">I really enjoyed the flavor of the cornmeal and the lemon. We enjoyed some of the mini loaves, and the rest were given to a doctor's office (my favorite taste testers!)</span></span></div>
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;"> Thanks for coming by. If you want to see what the other bakers have done with this recipe, check out the <a href="http://avidbakerschallenge.blogspot.com/2015/02/march-2015-lemoniest-little-lemon-loaf.html" target="_blank">Avid Bakers Challenge, Lemoniest Little Lemon Loaf</a></span></span><br />
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<span style="color: windowtext; font-family: Calibri, sans-serif;"><span style="font-size: medium;">If you want more information about the recipe, <a href="http://www.christinamarsigliese.com/2012/04/little-lemoniest-lemon-loaf.html" target="_blank">Click Here</a> </span></span></div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com7tag:blogger.com,1999:blog-4989024323598623919.post-71730644681416230182015-01-14T10:19:00.001-05:002015-02-05T16:25:53.755-05:00Orange, Date & Almond Biscotti (aka Mandlebread)<br />
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"I'm a traveling man, made a lot of stops all over the world..." Ricky Nelson song<br />
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I began thinking of this song as I baked this treat. Whether (in the past) by foot, horse, or (now) by plane, this food travels well.<br />
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This month's Avid Bakers Challenge is Orange, Date & Almond Biscotti. We are baking recipes from the Scientifically Sweet website. I have grown up making mandlebread, a very similar type of treat. I thought it would be interesting to see how they might be connected. Good recipes are good recipes, and seem to go across cultures. <br />
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It seems, that twice baked cookies became popular for people traveling long distances. They last a long time, and are easy to pack. I became fascinated by the histories of these cookies, after reading about them on Wikipedia.<br />
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<b>Biscotti </b>(<span class="nowrap"><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a href="https://en.wikipedia.org/wiki/Help:IPA_for_English" title="Help:IPA for English">/</a></span><span class="IPA nopopups"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="'b' in 'buy'">b</span></span><span class="IPA nopopups"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="/ɪ/ short 'i' in 'bid'">ɪ</span></span><span class="IPA nopopups"><a href="https://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="/ˈ/ primary stress follows">ˈ</span></a></span><span class="IPA nopopups"><a href="https://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="'s' in 'sigh'">s</span></a></span><span class="IPA nopopups"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="'k' in 'kind'">k</span></span><span class="IPA nopopups"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="/ɒ/ short 'o' in 'body'">ɒ</span></span><span class="IPA nopopups"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="'t' in 'tie'">t</span></span><span class="IPA nopopups"><a href="https://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="border-bottom-color: currentColor; border-bottom-style: dotted; border-bottom-width: 1px;" title="/i/ 'y' in 'happy'">i</span></a></span><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a href="https://en.wikipedia.org/wiki/Help:IPA_for_English" title="Help:IPA for English">/</a></span></span>; <small>Italian pronunciation: </small><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)">[bisˈkɔtti]</span>; English: twice cooked), is also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato.
The biscuits are oblong-shaped almond biscuits, made dry and crunchy
through cutting the loaf of dough while still hot and fresh from baking
in the oven.<br />
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"Biscotti" is the plural form of <i>biscotto.</i> The word originates from the medieval Latin word <i>biscoctus</i>,
meaning "twice-cooked/baked." It defined oven baked goods that were
baked twice, so they were very dry and could be stored for long periods
of time.<br />
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<i>Such nonperishable food was particularly useful during journeys
and wars, and twice baked breads were a staple food of the Roman Legions.<sup class="reference" id="cite_ref-1">[1] </sup></i><sup class="reference" id="cite_ref-1"></sup><br />
(I added the italics for emphasis) <a href="https://en.wikipedia.org/wiki/Biscotti" target="_blank">Click here for more information on biscotti</a><br />
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September 29 is National Biscotti Day.<br />
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<b> </b><br />
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<b>Mandelbrodt</b>,<sup class="reference" id="cite_ref-1">[1]</sup><sup class="reference" id="cite_ref-2">[2]</sup> also known as mandel bread in English-speaking countries and <b>kamishbrot </b>in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word <i>mandelbrodt</i> literally means almond bread, a reference to its common ingredient of <i>almonds</i>. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. <i>The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.<sup class="reference" id="cite_ref-3">[3]</sup></i><br />
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Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. While mandelbrodt and biscotti both consist of a crunchy exterior, mandelbrodt is slightly softer than biscotti due to its higher oil and/or butter content.<br />
<a href="http://en.wikipedia.org/wiki/Mandelbrodt" target="_blank">Click here for more information on mandlebread</a><br />
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So both are twice baked, have almonds, travel well, and have oblong shape!<br />
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Whether (in the past) by foot, horse, or (now) by
plane, this food travels well. My guess is the travelers took their
recipes to other parts of the world.<br />
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<h2>
The recipe:</h2>
You can find the recipe for the Orange, Date & Almond Biscotti at <a href="http://www.christinamarsigliese.com/2012/09/orange-date-almond-biscotti.html" target="_blank">Scientifically Sweet</a>. I made a few changes to the recipe:<br />
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1 tsp of almond extract instead of 1/2tsp (I thought I was measuring the vanilla, LOL)<br />
1/2 tsp orange extract, because I had it on hand.<br />
craisins instead of dates, the first time around. We really liked the combo of flavors.<br />
Sliced almonds were what we had on hand, so those were used<br />
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<div class="comment-content" id="bc_0_3MC">
I found they were really crumbly when cutting them.<br />
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I contacted Christina Marsigliese of "Scientifically Sweet." She said:<br />
"The only thing that would
make these crumble is if they weren't completely cooled before slicing. Also, if
the knife isn't sharp enough then it is very difficult to slice through the
almonds - try chopping the almonds before adding them to the mix.
Cheers!"</div>
<div class="comment-content" id="bc_0_3MC">
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Well, I was already using sliced almonds. I did wait until they were cool.<br />
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I decided, since biscotti was so much like mandlebread, I'd ask some of the people on the Facebook Jewish Food List for their ideas. Many of them said that maybe I should bake the loaves less time. <br />
I tried the recipe again, this time with dates. I remember waiting for them to become light golden brown, trying to wait that few minutes extra. Maybe I waited too long?<br />
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This time, I baked them only until the loaves were firm. They weren't brown yet. The egg wash made a glossy sheen. I began to wonder if the crispness of the egg wash caused crumbling. I had never used egg wash for this type of recipe before.<br />
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I tried cutting them with the knife vertically, when they cooled. It seemed to help with the crumbling, but there was still a lot of crumbling. <br />
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Then someone in our group posted a video of her slicing of the biscotti. She used a long, serrated bread knife. It's possible that the type of knife that I used wasn't smooth enough and caused the crumbling.<br />
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The recipe suggested using a serrated knife. I used the knife on the left. However the woman who posted the video of slicing her biscotti used a knife like the one on the right. I'd post that video for you, but it's probably as interesting as watching paint dry if you aren't a baker.<br />
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Then I spoke to someone in my exercise class, who bakes biscotti. She agreed--the knife makes all the difference. So, next time, I'll use a bread slicing knife.<br />
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Here are the biscotti after I baked them again, 7 minutes on both sides. I don't like them really dry. They are like a firm, tasty cookie. We enjoyed them very much--sometimes I enjoyed too many of them, LOL!<br />
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Thank you so much for stopping by!! I hope you will leave a comment.<br />
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If you want more information about the Avid Bakers Challenge, <a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html" target="_blank">Click here</a>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com9tag:blogger.com,1999:blog-4989024323598623919.post-38782349856121335012015-01-04T19:52:00.000-05:002015-01-04T22:19:26.873-05:00Double Chocolate Chocolate Chip Banana Muffins<div abp="724">
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This year, our Avid Bakers Group will be baking recipes from Christina Marsigliese's "Scientifically Sweet" blog. We are all excited to bake from this website, as much of baking is combining chemicals and formulas! Even 1/4 tsp of much baking soda can throw off an entire recipe.</div>
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Christina not only gives us a recipe, but she can also tell us why something is done. For example, her recipe calls for freezing the bananas. Why? She says that you can use overripe bananas, but freezing them first helps to break down the
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make super a super smooth and yellow batter for her Banana Cupcakes with PB Cocoa
Frosting in her book!</div>
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While making this recipe, I kept thinking of this fun song. I thought maybe you would enjoy it, also!</div>
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"She Blinded Me With Science" music video, with the Muppets <a abp="994" href="http://%3ciframe%20width=%22420%22%20height=%22315%22%20src=%22//www.youtube.com/embed/IEbsKs6IiUc%22%20frameborder=%220%22%20allowfullscreen%3E%3C/iframe%3E" target="_blank"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/IEbsKs6IiUc" width="420"></iframe></a></div>
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We started off the year baking her recipe for Double Chocolate Chip Banana Muffins. It's a basic muffin recipe--you mix dry ingredients together. Then you mix the wet ingredients in another bowl:</div>
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Dry and wet ingredients, separate</div>
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I made some changes to the recipe, based on what I had on hand. Instead of sour cream, I used whipping cream and 1% milk with some lemon juice to sour it. After 15 minutes, I could see bubbles on top. It was ready to use.</div>
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Instead of using dutch process cocoa, I used Hershey's Dark Special cocoa. It has part dutch process cocoa, and is much cheaper than dutch process cocoa. For muffins, I felt that would be fine. There's enough dutch process in the cocoa to work with the recipe properly.</div>
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The dark mixture from the Hershey's Dark Special cocoa!</div>
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They baked up really nicely</div>
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And how did we taste? Hubby gave them a "9." He thought that they could use some frosting or cherries on top. I think they would be better with pecans. I'm keeping the recipe, but with notes to add pecans next time. </div>
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They were also a bit dry. I'd recommend checking them sooner, maybe at 15 minutes.</div>
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Since we are not eating many sweets, these will be given away tomorrow. Some will go to the pest control guys who are coming. The rest will go to my physical therapists. "Never underestimate the power of great baked goods," is my favorite saying!</div>
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If you would like the recipe, you can find it here: <a abp="791" href="http://www.christinamarsigliese.com/2012/05/double-chocolate-chip-banana-muffins.html#comment-form" target="_blank">Double Chocolate Chip Banana Muffins</a></div>
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If you want to bake along with the monthly Avid Bakers Challenge, you can find more information here: <a abp="794" href="http://avidbakerschallenge.blogspot.com/" target="_blank">Avid Bakers Challenge</a></div>
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Thank you for stopping by!</div>
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Judy</div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com13tag:blogger.com,1999:blog-4989024323598623919.post-50161101502097413422014-12-10T16:05:00.001-05:002014-12-10T16:07:22.712-05:00Repurposing a Slacks Hanger to Make Fondant BowsWhile taking the Wilton Course 3, Fondant and Gum Paste, I saw a wonderful video on how to make fondant bows more easily. It's a real pain to take up counter space while the loops dry on their sides, especially if you make several bows. Her way seemed much neater, and took up less space. The gal making the video sells cake supplies and has done many celebrity cakes.<br />
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She showed a bowmaker that they sell for $40 plus shipping. It's made from PVC pipe. She said it's easily made, but they sell so many that they get the PVC for less money. So she said the cost would be less purchasing from her.<br />
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I was in my closet after seeing the video, and saw my slacks hangers. Boom! A light bulb went on!!! I thought they would work for making bows. After covering the rungs with plastic wrap and testing them out, I found they worked perfectly:<br />
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<a name='more'></a>To make a large bow for a cake, you'll need to make at leasts 14 loops. Each loop is 5" long and 1" wide. I love my Wilton Decorate Smart Fondant Ribbon Cutter (link on the right side of this post). You can make the strips with a ruler, but that takes a lot of time. In cake decorating, time is money.<br />
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I used a slacks hanger that has wider rungs for my cake bows. If the strips are too long, you can always flip aside some rungs. </div>
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For a cupcake, you'll need to make 7 strips that are 1/2" wide and 3 inches long.</div>
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Let the rungs dry overnight before you assemble them on your sweet treat!</div>
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When you are done using your "slacks bowmaker," it can go back into your closet. It's not a one-use cake tool taking up space.</div>
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See, you just saved over $40 by repurposing! What other ways have you saved money by repurposing? The cost of cake tools is really high, and saving money is great!</div>
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Thanks for stopping by!</div>
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Judy</div>
Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com1tag:blogger.com,1999:blog-4989024323598623919.post-38858328355895222502014-12-10T13:13:00.001-05:002014-12-10T13:19:16.124-05:00Using Kosher Symbols on Cake Decorating Products for Vegetarians<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXPnJwe5m0ZHHtmSksUERxONPTe84L-1yYW2I8QTQhVrE3SjRYFJu21Tyyjp2IBR08qyXrUX0je2aSaQRjVnYT62f3cte2p69oNnpdT5BFYZ8wPPRw2wHQpc5cdnvF1oAZKW-DJbQseI/s1600/Wilson+fondant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXPnJwe5m0ZHHtmSksUERxONPTe84L-1yYW2I8QTQhVrE3SjRYFJu21Tyyjp2IBR08qyXrUX0je2aSaQRjVnYT62f3cte2p69oNnpdT5BFYZ8wPPRw2wHQpc5cdnvF1oAZKW-DJbQseI/s1600/Wilson+fondant.jpg" height="320" width="233" /></a></div>
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The Wilton Course 3, Fondant and Gum Paste Course, that I just completed was a wonderful experience. At the beginning, our teacher requested that we not to ask her about unusual ingredients like agar agar. I had a feeling that these people were looking for vegetarian fondant, as I was. I had checked Youtube, and all the vegetarian recipes for fondant had agar agar.<br />
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Most marshmallows, used to make fondant, are not vegetarian. The vegetarian marshmallows just don't seem to work as well. As the video below shows, marshmallow fluff is different. That's probably why people were looking for the vegetarian version.<br />
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There was another comment in one of my baking groups about red coloring in products coming from carmine. Carmine is a bug extract. I knew this wasn't possible for this product, because the product had a kosher symbol. Bugs aren't kosher (appropriate, biblically clean).<br />
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After hearing these comments, I thought I would make this video to help people know how to find kosher symbols on product labels. Many people who are vegetarians, including Seventh Day Adventists, look for these symbols. These symbols have helped me a lot in looking for vegetarian foods.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Y2NHe3Hl-Sk?feature=player_embedded' frameborder='0'></iframe></div>
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Kosher products fall into one of three categories:<br />
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Meat: beef, lamb, chicken<br />
Dairy: milk products<br />
Parve: eggs, fish, fruits, vegetables. This is a "neutral" category--non meat/non milk<br />
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what's not kosher: bugs, pork, shellfish...<br />
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How it works: The certifying organization goes into the plant. They check the processing of the product. They check the ingredients from the initial source--each individual ingredient--to see what other ingredients with which it came into contact. It's a very thorough investigation, which can help identify vegetarian products! <br />
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There are many kosher certifying agencies, each with their own symbol. A plain "K" might not be considered as reliable because it can't be a registered trademark. A K with a circle around it would be a different agency and trademarked symbol.<br />
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In the carmine (bug) example above, the red color dust product has a kosher certification. It doesn't have carmine. The orchid pink, however doesn't have kosher certification. That's because the label lists carmine.<br />
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The Wilton fondant has a kosher certification, so there shouldn't be a concern for people wanting a vegetarian fondant. No need to learn to use agar agar to make fondant!<br />
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Wilton lists which products are kosher in their Course books, but the products can change over time; the books may be out of date.<br />
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I hope this helps vegetarian cake decorators and/or their vegetarian and vegan clients.Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-2785731954847761682014-12-04T16:02:00.001-05:002014-12-05T09:32:40.495-05:00How to Make a Clock Cake...<br />
...and make your spouse happy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuijCrMg_GLJ5OT0mVQnYsiPvRfGpJZdsA9roozcXy_QLMRYNhiXTTRRpHDL7xxI_P1wlDuRk10Gi_2FKyNGJXGMMuXlVMCHLQD935ITqCdpxSf9VbL6hm3f7o3uoqLaWbx1SQGzWM1KI/s1600/Clock+Cake+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuijCrMg_GLJ5OT0mVQnYsiPvRfGpJZdsA9roozcXy_QLMRYNhiXTTRRpHDL7xxI_P1wlDuRk10Gi_2FKyNGJXGMMuXlVMCHLQD935ITqCdpxSf9VbL6hm3f7o3uoqLaWbx1SQGzWM1KI/s1600/Clock+Cake+4.jpg" height="320" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NPR Morning Edition "Programming Clock"</td></tr>
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It all started with a Facebook photo of this cake:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMkanAvxE1mAGyt_EzA2tHBqn5TZHuyLrhyphenhyphenfJt_e7uo4e3aiBjBDprURlTxoxUyh1YabK039IswkhcGbul9P-eGAoPpqLKe_C9jkOrTUFf7GXQidbqbgk73ng3GkD8eA3C-BoazFZSHY/s1600/Clock+Cake,+NPR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMkanAvxE1mAGyt_EzA2tHBqn5TZHuyLrhyphenhyphenfJt_e7uo4e3aiBjBDprURlTxoxUyh1YabK039IswkhcGbul9P-eGAoPpqLKe_C9jkOrTUFf7GXQidbqbgk73ng3GkD8eA3C-BoazFZSHY/s1600/Clock+Cake,+NPR.jpg" height="245" width="320" /></a></div>
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National Public Radio (NPR) changed their programming segments around. Local stations had to reprogram where they put news and underwriting to comply.<br />
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My husband is a public radio engineer. He worked with his station to make the changes. On Facebook, he chatted with other radio engineers. After more than 15 years with the same hourly programming setup, engineers were scrambling to try to make the changes. They had to find features to fit in small minute to four minute segments. This is the clock for Morning Edition, which has the most changes:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmms74es5fOevg-bkNVBRvGcNHWWpdZg7MrlFv2ycVx8OGJLDLjPH8d5slvGca037PaJf7U_U4C8NNkI6DRCbyROZ6wpjIhoUxaW27wb0FPpMggfaxpr-145krSgOPKokNjNWMuIx86dk/s1600/ME_clock_Nov2014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmms74es5fOevg-bkNVBRvGcNHWWpdZg7MrlFv2ycVx8OGJLDLjPH8d5slvGca037PaJf7U_U4C8NNkI6DRCbyROZ6wpjIhoUxaW27wb0FPpMggfaxpr-145krSgOPKokNjNWMuIx86dk/s1600/ME_clock_Nov2014.jpg" height="320" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New NPR Morning Edition "Clock"</td></tr>
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My husband saw a picture of the buttercream-iced cake. It was probably enjoyed at NPR headquarters. Most likely, it was an edible image that many instore bakeries do. Hubby wanted a cake like this!<br />
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At the same time, I was taking the Wilton Course 3--Fondant and Gum Paste Course. I told him that I would make him a cake in fondant as my course cake. He was thrilled!<br />
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For the last class, we brought a one layer cake to class that was crumb coated. That's the thin one layer of icing to trap the crumbs. We learned to cover the cake in fondant during class.<br />
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Now the decorating began!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcRxKG85kM7wHeb0RBtFFNz_7PXaWFuiCawj-6DwYfiXrzIVhOZzifXzI_QYIY8VHzwUrS4iZPNnY9NgklUjQ_zW5t_PS8A1BFDB8UwlL7LyTb4OSqBhU68_N0amWFbIUhNS0Yc0bXY4/s1600/ME_clock_Nov2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcRxKG85kM7wHeb0RBtFFNz_7PXaWFuiCawj-6DwYfiXrzIVhOZzifXzI_QYIY8VHzwUrS4iZPNnY9NgklUjQ_zW5t_PS8A1BFDB8UwlL7LyTb4OSqBhU68_N0amWFbIUhNS0Yc0bXY4/s1600/ME_clock_Nov2014.jpg" height="320" width="247" /></a></div>
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I made several copies of the clock. One would be used for placement. The one would be used for cutting the pieces of the clock. I thought of making a tracing, (as we did with piping gel in the buttercream Course 1), but I didn't know if it would work. i used the tracing as a placement guide.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrElpQps8yl2XUqBN5C3shiO8WPk3IdyeUT7SCM3Pzk7AlRvtetrrfBhbzoQoJyUgFzISa1kf42WEvFOzAJ1a395Yja4xXMUBFulqO2XsbIIXlYKOW1EEC4tBP1djbQhcvr6eSE41xdzw/s1600/Clock+cake,+tracing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrElpQps8yl2XUqBN5C3shiO8WPk3IdyeUT7SCM3Pzk7AlRvtetrrfBhbzoQoJyUgFzISa1kf42WEvFOzAJ1a395Yja4xXMUBFulqO2XsbIIXlYKOW1EEC4tBP1djbQhcvr6eSE41xdzw/s1600/Clock+cake,+tracing.jpg" height="241" width="320" /></a></div>
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After finishing the cake I figured out how to do the tracing. Since it uses a backwards image, I didn't think that I could write on the back of the paper copy to trace it. Then I figured out how to get a backwards copy on my printer! It's called "mirror image!"<br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: black; font-size: x-small;"><span style="color: black; font-size: 9.5pt;">First
apply a thin coat of Crisco on top of the cake. Then, remove Crisco with a paper towel. Your
cake should feel smooth to the touch. Then trace the logo with a 2b pencil if you have on. A
#2 will work but not as good as #2b graphite pencil. After you place the
tracing side down on cake you have to then trace over pattern to get it to
transfer on to Fondant cake. Use a colored pencil to trace over pattern so
that you can tell where you have traced. If you apply to much Crisco & didn't wipe off of cake, the
pattern will not transfer on to cake. You must turn the tracing side down on
to fondant cake & then trace over your pattern with a pencil again. </span></span></span><br />
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Since the main colors of the clock are gray with a white center, I made the beginning of a topper:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkUbtaopWk9lJNxR8D6OTk4C8Qc2EURUMZZZpY_6uAQc7H4rZTII0RVueoEcurUxIyddbLGSS6K_D24hNTsR68POtwsr6VIpJU8S6_rqvLqCEfqLnFxTHwkbDOXGXVcD9KCjNU9E1Pxw/s1600/Clock+cake+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkUbtaopWk9lJNxR8D6OTk4C8Qc2EURUMZZZpY_6uAQc7H4rZTII0RVueoEcurUxIyddbLGSS6K_D24hNTsR68POtwsr6VIpJU8S6_rqvLqCEfqLnFxTHwkbDOXGXVcD9KCjNU9E1Pxw/s1600/Clock+cake+7.jpg" height="320" width="240" /></a></div>
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After the fondant was totally dry, I was able to write "Morning Edition" onto the clock face with extra fine edible ink markers. I picked those up from Michaels. From there, it was just a matter of cutting the colored pieces of the clock.<br />
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Luckily, I had some special tools! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5H2hB6W1UQRDWa6v9bwqXqOmcNj2XQcuEPqny0M5DO-CUWmsWqLvhn_vYjcwn9C-i2JRGlbo84AvmtbDaHCNQD6WCVGB4Rh9FhqYtolcRjGM5cRa8ZDSuFmzgSA8Osl4iprxDDFBZAI/s1600/IMG_1533%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5H2hB6W1UQRDWa6v9bwqXqOmcNj2XQcuEPqny0M5DO-CUWmsWqLvhn_vYjcwn9C-i2JRGlbo84AvmtbDaHCNQD6WCVGB4Rh9FhqYtolcRjGM5cRa8ZDSuFmzgSA8Osl4iprxDDFBZAI/s1600/IMG_1533%5B1%5D.JPG" height="179" width="320" /></a></div>
I got this kit some years ago, as a gift. My company gave them out as premiums during my sales days. I don't whittle or work with wood, but I just couldn't toss mine! Finally, the kit has found a purpose for me--fondant! The X-Acto knife worked perfectly!<br />
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My teacher said that fondant pieces could be added to the cake with either piping gel or a thin layer of Crisco. The benefit of using Crisco is that the pieces can be moved, so I did that. Just in case.<br />
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Now it was time to do the "legend" of the colors. I debated between making appliques on the side, or covering a larger fondant board. I chose putting the legend on the side of the cake. My new Wilton fondant ribbon cutter made the job easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM2vVi8agtKQmW5Pa8At1jLQMjSYZCOYvmycEncu60d0eB7szLZ_gWSMr0bmjtDlGwHF1yJD0W4dPWRwx4RR7CGIvTTNet7NZTLMOrsTgaEi-c79OxRquEIIgKgWMaa-4_Aoytbp0ob8/s1600/Wilton+ribbon+cutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM2vVi8agtKQmW5Pa8At1jLQMjSYZCOYvmycEncu60d0eB7szLZ_gWSMr0bmjtDlGwHF1yJD0W4dPWRwx4RR7CGIvTTNet7NZTLMOrsTgaEi-c79OxRquEIIgKgWMaa-4_Aoytbp0ob8/s1600/Wilton+ribbon+cutter.jpg" /></a></div>
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I used the rollers with the straight sides to make the appliques on the sides of the cake. Here are some views of the finished cake. A one layer cake, in my opinion, looks even more like a clock:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuijCrMg_GLJ5OT0mVQnYsiPvRfGpJZdsA9roozcXy_QLMRYNhiXTTRRpHDL7xxI_P1wlDuRk10Gi_2FKyNGJXGMMuXlVMCHLQD935ITqCdpxSf9VbL6hm3f7o3uoqLaWbx1SQGzWM1KI/s1600/Clock+Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuijCrMg_GLJ5OT0mVQnYsiPvRfGpJZdsA9roozcXy_QLMRYNhiXTTRRpHDL7xxI_P1wlDuRk10Gi_2FKyNGJXGMMuXlVMCHLQD935ITqCdpxSf9VbL6hm3f7o3uoqLaWbx1SQGzWM1KI/s1600/Clock+Cake+4.jpg" height="320" width="286" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3__E7e1btX2pqMRcdTyCXftc3BPDURjOni29vL40MwTNGUMcCglEiYivLGm2Wa0Mu01E589NsKdaknabLsPoJttNdzHxuZt6uA9McsvtnYWFpu99FDfh5LSJuHF27eIVJNd4aE0Bj8dc/s1600/Clock+cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3__E7e1btX2pqMRcdTyCXftc3BPDURjOni29vL40MwTNGUMcCglEiYivLGm2Wa0Mu01E589NsKdaknabLsPoJttNdzHxuZt6uA9McsvtnYWFpu99FDfh5LSJuHF27eIVJNd4aE0Bj8dc/s1600/Clock+cake+5.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKhysxy-klDnmKmaNBCkbXvIkkagr0XHqXvGhiJ-0iqKQYokAw6IPy7S3XQyQ4MoPoHtkdo0ZPZMWmMQSMty0ySA3-uQuXKweyv2E6xVk4rY06VbMD6u3VgplYnvrT_BoxtwBLJW5mgI/s1600/Clock+Cake+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKhysxy-klDnmKmaNBCkbXvIkkagr0XHqXvGhiJ-0iqKQYokAw6IPy7S3XQyQ4MoPoHtkdo0ZPZMWmMQSMty0ySA3-uQuXKweyv2E6xVk4rY06VbMD6u3VgplYnvrT_BoxtwBLJW5mgI/s1600/Clock+Cake+6.jpg" height="320" width="240" /></a></div>
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Because the cake was done in fondant, hubby's Facebook friends remarked that it was 3-D. He was so happy, he sent pictures of the cake to many of his public radio friends. It was lots of fun, and we got many appreciated comments.<br />
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This method would also work for another type of clock, and probably a record. There's a lot of detail work, and it did take quite awhile. The great thing about the fondant is that it kept the cake moist. It was really tasty!!!<br />
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<span id="goog_2065520956">Thank you so much for stopping by! I hope that this post helps you make some fun clocks!</span><span id="goog_2065520957"></span><br />
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<br />Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-81012328991211438422014-12-03T17:24:00.003-05:002014-12-04T21:36:06.430-05:00Chocolate Eclairs!<div abp="167">
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This month, our Avid Bakers group will be baking the King Arthur Flour recipe for eclairs. I chose chocolate eclairs. Hubby loves chocolate, and I wanted to make sure I would have help eating them.<br />
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I've never made this type of eclair pastry, which also makes cream puffs, so this would be interesting--if I can get a chunk of time to make the ingredients. Although we are showing our house a lot to sell it, I gambled that there would be very few showings on a Monday. I made them on a Monday, and didn't have any agents interrupting me. A good gamble!<br />
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The dough seemed strange to make, because it is cooked before being blended.<span id="Instructions"> Water, butter, and salt are heated in a
medium-sized saucepan until the butter has melted. The mixture is then brought to a rolling boil. After the batter is cooked some so that its thickens, it is set aside to cool. The eggs are added before putting the dough onto cookie sheets in the desired shape. Here's a link to the recipe for the pastry: </span><a href="http://www.kingarthurflour.com/recipes/cream-puffs-and-clairs-recipe." target="_blank">King Arthur Flour Puff Pastry/Eclair Pastry recipe</a><br />
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I had some half and half that I used to make my favorite recipe of chocolate pastry cream. It's from Mark Bittman's "How to Cook Everything" book. YUM, very rich with half and half.<br />
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I already had ganache in the freezer. I made it to use up some heavy whipping cream not long ago. Waste not, want not! :)</div>
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In shaping the eclair pastry, I tried using a 1/2 cup scoop. However, it made an irregular sized éclair. Therefore, I thought I would pipe them. Why not use my cake tools to make the job easier?<br />
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However, I didn't know how to make them thick enough. I think that next time I'll get a bigger icing tip if I do it this way. There was a lot of batter leftover, after piping the 12 for the recipe. I didn't really want to make more than 12, so I went back and added more of the thick batter. They came out quite "bumpy," because the batter was too thick to mingle with the rest of the dough on the baking sheet.</div>
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Then I found this video on making ladyfingers. In the video, she shows how to pipe them the same size. She has some really great tip on how to make a template. This method can be used for many shapes of pastries, even eclairs!<br />
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Check out the AWESOME tip for preventing the batter from coming out of the pastry bag while you are filling it (at about 2 1/2 minutes): </div>
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After seeing this video, I had one of those "I coulda had a V8 moment!" I just received a wonderful Hostess Twinkie pan as a gift from my wonderful cake buddy. I wanted one to make "shark cupcakes." It would have been perfect for making small eclairs!!! <br />
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I'll be using this pan to make many types of cookies and pastries, not just Twinkies, in the future! Tiramisu anyone?<br />
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Meanwhile, we will just enjoy these awesome eclairs! You may notice that I didn't put the eclairs on a rack to pour on the chocolate. I didn't want to lose any yummy chocolate!!!<br />
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If you want to know more about the Avid Bakers Challenge, check out this website.<a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html" target="_blank">Avid Bakers Challenge</a><br />
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Thanks for stopping by. I hope you get a chance to try making these yummy eclairs. </div>
Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com13tag:blogger.com,1999:blog-4989024323598623919.post-36226893042179355362014-11-26T09:32:00.001-05:002014-11-26T09:32:39.318-05:00How to Make Wilton's Buttercream Zinnias and Daisys<div abp="166">
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I completed the first Wilton Method cake decorating class--Building Buttercream Skills. I really enjoyed it, but found it VERY challenging. The course is 4 classes; each class is 2 hours. They pack a ton into each class. </div>
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The teacher showed us how to do each flower. I had never iced a cake before this course, much less try to make a flower. I found myself wishing she could review the flowers of the previous class, so we could have a second look at making the flower. I didn't see anything on the web, showing how to make the zinnia--it was a new flower for the newly updated Course 1.</div>
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In desperation, I contacted my teacher a month later. She helped me out, and I am very grateful. To make sure I didn't forget how to do these flowers, I made these videos for zinnia and their daisy shape:</div>
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Here is the video for the daisy. There are several ways to shape a daisy--with a rose tip, or with a #12 tip. Here is the one we learned in class:</div>
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I hope this will help you in your cake decorating, also! Practice, practice, practice! Buttercream flowers are challenging. You have to monitor icing consistency, how you point the tip, and turn the flower nail all at the same time.</div>
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All the best,</div>
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Judy</div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com2tag:blogger.com,1999:blog-4989024323598623919.post-70534470593516471812014-10-08T10:56:00.000-04:002014-10-08T10:56:26.507-04:00Cinnamon-Apple Twist BreadThis month's Avid Baker's Challenge is the Cinnamon Apple Twist Bread by King Arthur Flour.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJvPivZa0gaC8wPz-zVJaA1dVK46_mtT8ZvtQiv6DbrED5T0ug6lxIO4AoQgTOW4_eiwPFkVCc0QKlVURNGHNaaWcnWTLoqmykAfKNjFKOnamarP0sY41NU72JZRC6dyBXc7dfN9VF6k/s1600/IMG_1427%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJvPivZa0gaC8wPz-zVJaA1dVK46_mtT8ZvtQiv6DbrED5T0ug6lxIO4AoQgTOW4_eiwPFkVCc0QKlVURNGHNaaWcnWTLoqmykAfKNjFKOnamarP0sY41NU72JZRC6dyBXc7dfN9VF6k/s1600/IMG_1427%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A great time for cinnamon apple bread!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A really silky dough!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lots to set up!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dough went into fridge overnight. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Some of my handy gadgets--My coveted (but no longer made) Daisy electric peeler, mandolin (with grater) and box grater. I liked the box grater better than the mandolin.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Weighing the dough before dividing for loaves</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_q8QKpJ0zEbj-dU2uUGqwhjhTQR-FsOcCJ-ZYqpeRL-4lRkWQFCzZTIgR8jUciR-kJzpFOfXO4Ts6A1LxalO1belDwtjBPjf8JmUEv1sGPaUKBimRWERt11trRdiAPrYEMXM9Gp3fJs/s1600/IMG_1420%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_q8QKpJ0zEbj-dU2uUGqwhjhTQR-FsOcCJ-ZYqpeRL-4lRkWQFCzZTIgR8jUciR-kJzpFOfXO4Ts6A1LxalO1belDwtjBPjf8JmUEv1sGPaUKBimRWERt11trRdiAPrYEMXM9Gp3fJs/s1600/IMG_1420%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Letting the dough relax before rolling it out more.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRTQSEjiKabJGphTxztcxlaooQANxouj9xdN0O4xqO2kKKKFqW4lupWIkGwGU_jy2lJ3HpoNZFoCc2E2hPAzjSKBVwxXUqmvrwH9D1SZ10maINsLCM-UMP2P1dg6JAm9ipjS26p7OZPs/s1600/IMG_1423%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRTQSEjiKabJGphTxztcxlaooQANxouj9xdN0O4xqO2kKKKFqW4lupWIkGwGU_jy2lJ3HpoNZFoCc2E2hPAzjSKBVwxXUqmvrwH9D1SZ10maINsLCM-UMP2P1dg6JAm9ipjS26p7OZPs/s1600/IMG_1423%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding Vietnamese cinnamon and sugar mixture! </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5ah3hUmXR7nHX_3WIQaR7BPg4BfPDj_qajb24rWGjm0WH62ZIvQkygfJAC5qpxh5Syb_RxtHWL1sIPCUPjuGpbsF8gMiFMet7pLGKfVuSNXdBzyHm0oj4GxkqIGoaLfCI0Sz2EYKnEQ/s1600/IMG_1426%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5ah3hUmXR7nHX_3WIQaR7BPg4BfPDj_qajb24rWGjm0WH62ZIvQkygfJAC5qpxh5Syb_RxtHWL1sIPCUPjuGpbsF8gMiFMet7pLGKfVuSNXdBzyHm0oj4GxkqIGoaLfCI0Sz2EYKnEQ/s1600/IMG_1426%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They rose nicely</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJvPivZa0gaC8wPz-zVJaA1dVK46_mtT8ZvtQiv6DbrED5T0ug6lxIO4AoQgTOW4_eiwPFkVCc0QKlVURNGHNaaWcnWTLoqmykAfKNjFKOnamarP0sY41NU72JZRC6dyBXc7dfN9VF6k/s1600/IMG_1427%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJvPivZa0gaC8wPz-zVJaA1dVK46_mtT8ZvtQiv6DbrED5T0ug6lxIO4AoQgTOW4_eiwPFkVCc0QKlVURNGHNaaWcnWTLoqmykAfKNjFKOnamarP0sY41NU72JZRC6dyBXc7dfN9VF6k/s1600/IMG_1427%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM!!!</td></tr>
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If you would like to make this bread, the recipe can be found here:<br />
<a href="http://www.kingarthurflour.com/recipes/cinnamon-apple-twist-bread-recipe" target="_blank">King Arthur Flour's recipe for Cinnamon-Apple Twist Bread</a><br />
<br />
If you would like to join the Avid Baker's Challenge in our monthly challenge, click on this link:<br />
<a href="http://avidbakerschallenge.blogspot.com/" target="_blank">Avid Bakers Challenge</a> You will be trying new recipes and techniques monthly. Fun discussing them with the others in the group!<br />
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<br />Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com12tag:blogger.com,1999:blog-4989024323598623919.post-32624127571661623112014-09-01T14:22:00.000-04:002014-10-01T12:05:12.034-04:00Chocolate Tarts with Almond Crust<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz80LssbD8LqCBo9TdUA7KRyb6IjXx-gvE09JHYXhUyyLVpEAquk4uOAMVeyjD49gsEPfu3CQf24BgZCzHtf2UlDQrNNC9BAFBbUdXlqaG9Wsfi8iHuA2nv-JYABrk4byfIQfytwnQp8/s1600/IMG_1316%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz80LssbD8LqCBo9TdUA7KRyb6IjXx-gvE09JHYXhUyyLVpEAquk4uOAMVeyjD49gsEPfu3CQf24BgZCzHtf2UlDQrNNC9BAFBbUdXlqaG9Wsfi8iHuA2nv-JYABrk4byfIQfytwnQp8/s1600/IMG_1316%5B1%5D.JPG" height="179" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chocolate Tarts with Almond Crust</span></td></tr>
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<span style="font-size: large;">This month's Avid Baker's Challenge of King had me singing an old nursery rhyme while making them.:</span><br />
<span style="font-size: large;"></span>
<dl><dd style="text-align: left;"><span style="font-size: large;">The Queen of Hearts</span></dd><dd><span style="font-size: large;">She made some tarts,</span></dd><dd style="text-align: left;"><span style="font-size: large;">All on a summer's day; </span></dd><dd><span style="font-size: large;">The Knave of Hearts</span></dd><dd><span style="font-size: large;">He stole those tarts,</span></dd><dd><span style="font-size: large;"><span style="white-space: nowrap;"> </span>And took them clean away. </span></dd><dd><span style="font-size: large;">The King of Hearts</span></dd><dd><span style="font-size: large;">Called for the tarts,</span></dd><dd><span style="font-size: large;"><span style="white-space: nowrap;"> </span>And beat the knave full sore;</span></dd><dd><span style="font-size: large;">The Knave of Hearts</span></dd><dd><span style="font-size: large;">Brought back the tarts,</span></dd><dd><span style="font-size: large;"><span style="white-space: nowrap;"> </span>And vowed he'd steal no more.</span></dd><dd></dd><dd><span style="font-size: large;"><a class="image" href="http://en.wikipedia.org/wiki/File:Queen_of_Hearts_Mother_Goose2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="picture of a queen of hearts playing card; the queen has a chef's hat in her crown and is carrying a tray of tarts" class="thumbimage" data-file-height="2085" data-file-width="1558" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Queen_of_Hearts_Mother_Goose2.jpg/220px-Queen_of_Hearts_Mother_Goose2.jpg" height="294" width="220" /></a> </span></dd></dl>
<span style="font-size: large;">(my version was "the king at the knave full swore", nothing about a beating, LOL)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The month's Challenge was to make the King Arthur Flour Almond Tarts, which has an almond filling. I thought that an almond filling <i>and </i>an almond crust were too much alike. I'd rather have some variety.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I didn't want to eat all of the tarts on my own, so I wanted to make sure my hubby would enjoy them with me. So I asked my husband if he would rather have cherry pie filling or chocolate pastry cream. It took him a very long time to choose--these are both his favorite fillings! He finally decided on chocolate pastry cream.</span><br />
<br />
<span style="font-size: large;">Perfect, I thought! I had the 4 egg yolks that I needed for the pastry cream in the freezer. They were left over from the angel food cake I made awhile back. Good chance to see how they would fare when they defrosted. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">First, I made the pastry cream. I think Mark Bittman's recipe is the easiest. It was posted in the NY Times.</span><br />
<h1 class="recipe-title recipeName" itemprop="name">
<span style="font-size: large;">Pastry Cream</span></h1>
<span style="font-size: large;">
</span><br />
<h6 class="author byline">
<span style="font-size: large;">By
<span itemid="http://topics.nytimes.com/top/reference/timestopics/people/b/mark_bittman/index.html" itemprop="creator author" itemscope="" itemtype="http://schema.org/Person"><a href="http://topics.nytimes.com/top/reference/timestopics/people/b/mark_bittman/index.html" rel="author" title="More Articles by MARK BITTMAN"><span itemprop="name">MARK BITTMAN</span></a></span></span> </h6>
<span style="font-size: large;"> <a href="http://Mark Bittman's Pasry Cream Recipe" target="_blank">http://www.nytimes.com/recipes/1015881/pastry-cream.html</a>
</span><br />
<div class="timeTermsGroup">
<dl class="recipeTerms totalTimeTerms wrap">
<dt class="totalTimeTerm"><span style="font-size: large;">TOTAL TIME</span></dt>
<dd class="total-time"><span style="font-size: large;"><time datetime="PT20M" itemprop="totalTime">20 minutes</time></span>
</dd></dl>
</div>
<div class="ingredientsGroup">
<h3 class="sectionHeader">
<span style="font-size: large;">Ingredients</span></h3>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2/3 cup sugar </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 tablespoons flour </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 tablespoons cornstarch </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
Salt </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 eggs, or 4 yolks (just what I had!)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 cups cream, half-and-half or whole milk (I used 1% milk)</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 tablespoons softened unsalted butter </span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-size: large;">
2 teaspoons vanilla extract </span></li>
</ul>
</div>
<span style="font-size: large;">
</span><br />
<div class="preparationGroup">
<h3 class="sectionHeader">
<span style="font-size: large;">Preparation</span></h3>
<dl class="preparationSteps" itemprop="recipeInstructions">
<dt><span style="font-size: large;">1.</span></dt>
<dd><span style="font-size: large;">Combine the sugar, flour, cornstarch and a pinch of
salt in a small saucepan. In a separate bowl, mix together the eggs and
cream. Over medium heat, whisk the egg mixture into the sugar mixture;
whisk occasionally at first to get rid of lumps, then pretty much
constantly until the mixture starts to boil and thickens, about 10
minutes.</span></dd>
<dt><span style="font-size: large;">2.</span></dt>
<dd><span style="font-size: large;">Adjust the heat so the mixture bubbles gently. The
mixture is ready when it
coats the back of a spoon and a line you draw with your finger through
this coating holds its shape. Stir in the butter and vanilla, and strain
the mixture through a fine-mesh strainer. Let cool to room temperature
before using.</span></dd></dl>
</div>
<span style="font-size: large;">
</span><br />
<div class="yieldNotesGroup">
<dl class="recipeTerms yieldTerms wrap">
<dt><span style="font-size: large;">YIELD</span></dt>
<dd class="yield hmeasure" itemprop="recipeYield"><span style="font-size: large;">
2 1/2 cups </span></dd></dl>
<div class="variations">
<div class="inlineControl">
<h4>
<span style="font-size: large;">VARIATIONS</span></h4>
<div class="variation">
<span style="font-size: large;">Chocolate pastry cream:
Add 2 ounces chopped chocolate to the mixture as it cooks.</span></div>
</div>
<div class="variation">
<span style="font-size: large;">Coffee pastry cream:
Add 1 tablespoon instant espresso or 2 shots freshly
brewed espresso to the mixture as it
cooks.</span></div>
<div class="variation">
<span style="font-size: large;">Boozy pastry cream:
Skip the vanilla.
Add 2 tablespoons Scotch, bourbon, rum
or port to the finished mixture while it’s
still hot.</span></div>
</div>
<span style="font-size: large;">______</span><br />
<div class="variations">
<span style="font-size: large;">I made the chocolate pastry cream version, hubby's favorite. Hanaa, of Hanaa's Kitchen, recently said she makes pastry cream with 1% milk. Thank you, Hanaa!!! I saves calories and having to buy another milk variety.</span></div>
<div class="variations">
</div>
<div class="variations">
<span style="font-size: large;">I was going to strain the pastry cream (I think the defrosted egg yolks clumped a bit), but my hubby didn't want to lose a drop of chocolate goodness! I used 2 ounces of semi sweet chocolate chips. </span></div>
</div>
<br />
<span style="font-size: large;"></span>
<span style="font-size: large;">Next, I made the crust:</span><br />
<span style="font-size: large;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasLWtBlEralbtPmaQ770z9N02fDrNCzb6FAoYxtBvMsQX4gkhRJGWU0j76FSMsUW408-tDQUNxjFd2vrgz1mAkojY9LKZzHTBH6m-rQEejxNnvNzokZqS_MnBjTAgWFwOZaupxFro6jE/s1600/IMG_1291%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasLWtBlEralbtPmaQ770z9N02fDrNCzb6FAoYxtBvMsQX4gkhRJGWU0j76FSMsUW408-tDQUNxjFd2vrgz1mAkojY9LKZzHTBH6m-rQEejxNnvNzokZqS_MnBjTAgWFwOZaupxFro6jE/s1600/IMG_1291%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the flour and almonds makes a crumbly mixture.</td></tr>
</tbody></table>
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<span style="font-size: large;"></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I put the mix together and then put the mix in the refrigerator overnight. I like to bake in parts.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The next morning, I decided to bake the tart crusts. Now, there's two times I should never bake--first thing in the morning (I'm not awake enough) or when I am on the phone. I did both of these, and there was a comedy of errors.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2nzBoAbC6BGywOVZAiXIHixzFthmuQbsfKilslUUXH39N1_7_buvFWKDU5NEWcb1hj33EoTU5LaXchrmU0Jf6g3DnJIg4NXUHLKwu9Cn1zemSE4k9CwaX1IOzb-qMzl3GIMbgh6N_Eg/s1600/IMG_1294%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2nzBoAbC6BGywOVZAiXIHixzFthmuQbsfKilslUUXH39N1_7_buvFWKDU5NEWcb1hj33EoTU5LaXchrmU0Jf6g3DnJIg4NXUHLKwu9Cn1zemSE4k9CwaX1IOzb-qMzl3GIMbgh6N_Eg/s1600/IMG_1294%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Five tart pans???</span></td></tr>
</tbody></table>
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<span style="font-size: large;"></span></div>
<br />
<span style="font-size: large;">First error. I couldn't find the 6th tart pan! Do you see 6 tarts in the picture above? Well, I only saw 5. Wake up, Judy!!! That's why there's leftover crust mixture saved in the container above--for the 6th crust. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtYqwAMNxOJCMfadj0c7szX0JidNTyFfbzNscT1lV7KVfdefLhd0BNNsA8vtCOvhpgOQDzRgi35zE5AnmTzyR3ot2lqcifx1a4QuYkUkaysrPtlS2l_DsYGBL5zE1J1GAm8iPD_axBAM/s1600/IMG_1292%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtYqwAMNxOJCMfadj0c7szX0JidNTyFfbzNscT1lV7KVfdefLhd0BNNsA8vtCOvhpgOQDzRgi35zE5AnmTzyR3ot2lqcifx1a4QuYkUkaysrPtlS2l_DsYGBL5zE1J1GAm8iPD_axBAM/s1600/IMG_1292%5B1%5D.JPG" height="179" width="320" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here are the crusts in the freezer, for the 15 minutes necessary after shaping them into the tart pans. (And after I rescued them quickly after putting them into the oven to bake).</span><br />
<span style="font-size: large;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JLAOKfYQz9swDmUp13iSpk-chx1-MEBgYuxp8bBjTjbpzjmu3yfHJCcWw7lEQAtugTx63pLIsFAUqwyi8yyv8JADUrbkGOikrjmQba5fGX1Xy9-dcOWtfR3oRPzgdolD85bYLZ-dfUY/s1600/IMG_1311%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JLAOKfYQz9swDmUp13iSpk-chx1-MEBgYuxp8bBjTjbpzjmu3yfHJCcWw7lEQAtugTx63pLIsFAUqwyi8yyv8JADUrbkGOikrjmQba5fGX1Xy9-dcOWtfR3oRPzgdolD85bYLZ-dfUY/s1600/IMG_1311%5B1%5D.JPG" height="179" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Defrosting the whipped topping</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">While the tarts finally baked, I defrosted the whipped topping. I have a favorite brand that's not available here, so I keep it frozen. I didn't want to waterlog the container, so I it in a ziplock bag and defrosted it in cool water. It worked fine. I do this with packages of frozen meats all the time to defrost them quickly.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleTGNxM0F9Y74Jk4wGgeQZ9D1YFNPccR5FqlhsZw-rPiR8LN_pnm4FaL6BzEkJfeV0Xyea2SL04aq3pTeviDuSpqxO8NmSGrwMMXgEt-rdOiSh8Jq1KAnNUqeA2YWXpmAOGbihNZ_lpc/s1600/IMG_1314%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleTGNxM0F9Y74Jk4wGgeQZ9D1YFNPccR5FqlhsZw-rPiR8LN_pnm4FaL6BzEkJfeV0Xyea2SL04aq3pTeviDuSpqxO8NmSGrwMMXgEt-rdOiSh8Jq1KAnNUqeA2YWXpmAOGbihNZ_lpc/s1600/IMG_1314%5B1%5D.JPG" height="179" width="320" /></a></span></div>
<span style="font-size: large;"></span>
<span style="font-size: large;">The whipped topping whips up really nicely. As Julia Child says, "Whip to a frenzy!" LOL</span><br />
<br />
<span style="font-size: large;">Assembly of the tarts was pretty quick. We really enjoyed them for dessert that night!</span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz80LssbD8LqCBo9TdUA7KRyb6IjXx-gvE09JHYXhUyyLVpEAquk4uOAMVeyjD49gsEPfu3CQf24BgZCzHtf2UlDQrNNC9BAFBbUdXlqaG9Wsfi8iHuA2nv-JYABrk4byfIQfytwnQp8/s1600/IMG_1316%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUz80LssbD8LqCBo9TdUA7KRyb6IjXx-gvE09JHYXhUyyLVpEAquk4uOAMVeyjD49gsEPfu3CQf24BgZCzHtf2UlDQrNNC9BAFBbUdXlqaG9Wsfi8iHuA2nv-JYABrk4byfIQfytwnQp8/s1600/IMG_1316%5B1%5D.JPG" height="179" width="320" /></a></span></div>
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<span style="font-size: large;">If you want to see the awesome versions of this recipe by the other members of the Avid Baker's Challenge, please check out <a href="http://www.nytimes.com/recipes/1015881/pastry-cream.html" target="_blank">Avid Baker's Challenge</a></span> <br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you want to see the full recipe for the Almond Tarts (with almond filling) check out <a href="http://www.kingarthurflour.com/recipes/almond-tarts-recipe" target="_blank">King Arthur Flour Almond Tarts</a></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Thanks so much for stopping by!</span><br />
<br />
<span style="font-size: large;">Followup: I froze 2 crusts, and made lemon curd. I used one crust with some of the lemon curd and whipped topping. It was wonderful!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkF56z3ZOlbr6qwsxCOMUr5zNPyLC55UY3Y6Gov1zbdxGxjLbTSewW0VbP8cJWmESfDjj7hVg-pcN43-Jq0OFOvTsd3H66oUw5Ej84X8Fw3spihsugD0cTjGUQyoCRBxTha9XtnDuYcE/s1600/IMG_1454%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkF56z3ZOlbr6qwsxCOMUr5zNPyLC55UY3Y6Gov1zbdxGxjLbTSewW0VbP8cJWmESfDjj7hVg-pcN43-Jq0OFOvTsd3H66oUw5Ej84X8Fw3spihsugD0cTjGUQyoCRBxTha9XtnDuYcE/s1600/IMG_1454%5B1%5D.JPG" height="179" width="320" /></a></div>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com15tag:blogger.com,1999:blog-4989024323598623919.post-8692929880582828672014-08-21T19:56:00.004-04:002014-09-18T17:24:55.497-04:00"The Godfather" Spaghetti Sauce for 20 Guys<br />
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Two things happened, almost at the same time. We watched "The Godfather." Being a foodie, my mouth dropped when there was an Italian spaghetti sauce recipe! I made hubby review the DVD to get the recipe for the spaghetti sauce that was taught to Michael Corleone. <br />
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Coincidentally, the tomatoes of a really nice man in my pool class got ripe. He only gives them out when they are ripe. I missed class, and he kindly brought me all but 2 of the tomatoes below!<br />
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So... I think I need to make a batch of the "The Godfather" Spaghetti Sauce for 20 Guys." <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXnrYrbAlQmFkqvtdWSWlRMFQ5tH_W_sqU7aM3Jg1Eqit2oFTgeSwWPQJnTHmpg8mHeWmg2C8DTM6VE2kaA-dyF4BndK3rU25nVp-bVt3Qef8rh4fvOsjNcw0-XkJPTqQdpTjCvfvyGM/s1600/IMG_1299%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXnrYrbAlQmFkqvtdWSWlRMFQ5tH_W_sqU7aM3Jg1Eqit2oFTgeSwWPQJnTHmpg8mHeWmg2C8DTM6VE2kaA-dyF4BndK3rU25nVp-bVt3Qef8rh4fvOsjNcw0-XkJPTqQdpTjCvfvyGM/s1600/IMG_1299%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Tomato Bonanza!</td></tr>
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<a href="https://www.youtube.com/watch?v=jh13Xd2loto" target="_blank">Clemenza makes spaghetti and meatballs in "The Godfather." </a> video<br />
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First, I watched a video on how to peel tomatoes. Otherwise, the skin would come off in cooking and make a messy sauce. Yaay for YouTube! <a href="https://www.youtube.com/watch?v=pmLR5ayrJzU" target="_blank">How to Peel a Tomato</a></div>
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<tr><td class="tr-caption" style="text-align: center;">Before putting the tomatoes, cut an "X" in the top and bottom of the tomato, to make peeling easier. Put the tomatoes in ice water after cooking to stop the cooking of the tomato</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCe18XY8znx9mzHuNfXHBGZdx28i0bAOp6NkfG-ycgugu1-QROLiLpykMBb7bcPpQO2GKM1nIyPCnYUkCkJkFs4W9xgrMVwHP2XF3JQ30bI0KP_ordtyCKN-LDnF36y0oKmuOqfpHJMbg/s1600/IMG_1310%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCe18XY8znx9mzHuNfXHBGZdx28i0bAOp6NkfG-ycgugu1-QROLiLpykMBb7bcPpQO2GKM1nIyPCnYUkCkJkFs4W9xgrMVwHP2XF3JQ30bI0KP_ordtyCKN-LDnF36y0oKmuOqfpHJMbg/s1600/IMG_1310%5B1%5D.JPG" height="320" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I chopped up the peeled tomatoes with a potato masher. Then I chopped up some garlic.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5giBF6l3OHm2pxQ8x0iNyyjEQf8vm4lUGieQ25cH9JK1nP809croM8ie8l7HkFTkrhElsYmQ-5G-ZMiJhpWWa9E5qtukmp1576jwzGN_Da_tQOZBRRsvY3pevL_PTG4Q-WVTAmOR8Wk/s1600/IMG_1322%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5giBF6l3OHm2pxQ8x0iNyyjEQf8vm4lUGieQ25cH9JK1nP809croM8ie8l7HkFTkrhElsYmQ-5G-ZMiJhpWWa9E5qtukmp1576jwzGN_Da_tQOZBRRsvY3pevL_PTG4Q-WVTAmOR8Wk/s1600/IMG_1322%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clemenza's recipe calls for adding sausage and meatballs. I made a change, and added vegan sausage. Really tasty.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The sausage was sliced and sauteed in olive oil.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jIBN2KKVWlWwyB04uWV9uWF5CYBeHlwtLA8zzrmhsV7KBCuIDNuzp3chMwv5HSB8lqpdiXV4x1VK0x982x_vpufNmezzr8gGZVtQHotFwtbPxTHN67NmNfoVIEg9CERBRAeEzZhoFAo/s1600/IMG_1338%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jIBN2KKVWlWwyB04uWV9uWF5CYBeHlwtLA8zzrmhsV7KBCuIDNuzp3chMwv5HSB8lqpdiXV4x1VK0x982x_vpufNmezzr8gGZVtQHotFwtbPxTHN67NmNfoVIEg9CERBRAeEzZhoFAo/s1600/IMG_1338%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the garlic and sausage were sauteed, I added the tomatoes, salt, pepper, and tomato paste.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT60UYha1klo1FoHgVjbT6AJ7lJWMfsQpQLCabNtOAUQQ9sZRHbLmv2ef0Wt1UtJ-vWvrWAnuu__-lAGVRzGV-2VEIKZ2ihwmOV1Ejj6l1GFO2y3gm0kIoD3n75iBDbLvD8D2bOYJs6F4/s1600/IMG_1330%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT60UYha1klo1FoHgVjbT6AJ7lJWMfsQpQLCabNtOAUQQ9sZRHbLmv2ef0Wt1UtJ-vWvrWAnuu__-lAGVRzGV-2VEIKZ2ihwmOV1Ejj6l1GFO2y3gm0kIoD3n75iBDbLvD8D2bOYJs6F4/s1600/IMG_1330%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We enjoyed two wonderful dinners. I listened to some Italian music on YouTube, while we ate dinner.</td></tr>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-56414710630743184382014-08-17T16:22:00.001-04:002014-08-21T12:19:40.634-04:00"Clear out the Fridge" Roasted Vegetable Focaccica<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMDrtiDj7euvWbsPKyF9D7XuvwGv_UUaDV4Hweb_ohQhZl3CJbK1dVx2eX8cfN2BJXWGWYXlJ3GAkd_qPffPRMalQ-YYgXKrCdUeoiWwjgvFikzrzVR1K8qApbthYBL6nYibIsjE2xhs/s1600/IMG_1266%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMDrtiDj7euvWbsPKyF9D7XuvwGv_UUaDV4Hweb_ohQhZl3CJbK1dVx2eX8cfN2BJXWGWYXlJ3GAkd_qPffPRMalQ-YYgXKrCdUeoiWwjgvFikzrzVR1K8qApbthYBL6nYibIsjE2xhs/s1600/IMG_1266%5B1%5D.JPG" height="179" width="320" /></a></div>
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This month's Avid Baker's Challenge is the Roasted Vegetable Focaccia recipe by King Arthur Flour. The recipe calls for a dough that uses a starter.<br />
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I call this focaccia "Clear out the Fridge" because it uses up a lot of things I had in the fridge. I made this recipe on a Monday, the day before we go grocery shopping so we would have room for fresh foods. <br />
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Tuesday is senior discount day at Kroger. They give seniors 60+ (hubby is over 60, LOL) a 5% discount on groceries. Needless to say, there isn't a handicapped parking space available, and the store is packed! I know a lot of people who avoid the store on Tuesdays, but we love the discount. Since there is tax on food here, it helps to pay the sales tax. It's actually a party atmosphere, with people running into each other.<br />
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Here's my version of the recipe:<br />
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<div class="grid2col group sect1 mhide print">
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<h1 href="/recipes/roasted-vegetable-focaccia-recipe" id="MoreTitleURL">
Roasted Vegetable Focaccia</h1>
<table class="deflist-table" id="recipe-summary"><tbody>
<tr id="rate_row"><td class="rating group" colspan="1" rowspan="1"><br /></td><td colspan="1" rowspan="1"><br /></td></tr>
<tr id="first_to_rate_row" style="display: none;"><td colspan="2" rowspan="1">Be the first to <a href="http://www.kingarthurflour.com/shop/RecipeReview?RID=4425" id="FirstRateURL" shape="rect" title="Rate this recipe">rate this recipe »</a> </td></tr>
<tr id="h_time_row"><th colspan="1" rowspan="1" scope="row">Hands-on time:</th><td colspan="1" rowspan="1"><time id="HandsOnTime">20 mins. to 30 mins.</time></td></tr>
<tr id="b_time_row"><th colspan="1" rowspan="1" scope="row">Baking time:</th><td colspan="1" rowspan="1"><time id="BakingTime">20 mins. to 25 mins.</time></td></tr>
<tr id="t_time_row"><th colspan="1" rowspan="1" scope="row"></th><td colspan="1" rowspan="1"><br /></td></tr>
<tr><th colspan="1" rowspan="1" scope="row">Yield:</th><td colspan="1" rowspan="1"><span id="Yield">two quarter sheets or one large sheet of focaccia, about 8 to 10 servings</span></td></tr>
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Starter</div>
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<section class="sect2 item-list" id="ingredients"><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"><ul class="ingredient-list">
<li id="IngredientLine">1/2 cup cool water</li>
<li id="IngredientLine">1/16 teaspoon instant yeast</li>
<li id="IngredientLine">1 cup King Arthur Unbleached All-Purpose Flour</li>
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Dough</h4>
<ul class="ingredient-list">
<li id="IngredientLine">all of the starter (above)</li>
<li id="IngredientLine">2 teaspoons instant yeast</li>
<li id="IngredientLine">1/2 cup lukewarm lowfat milk; amount depends on humidity</li>
<li id="IngredientLine">2 cups <a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb">King Arthur Unbleached All-Purpose Flour</a></li>
<li id="IngredientLine">1 1/4 teaspoons salt</li>
<li id="IngredientLine">2 tablespoons olive oil</li>
</ul>
</span><span id="IngredientSet"> <h4 id="IngredientHeading">
Topping</h4>
<ul class="ingredient-list">
<li id="IngredientLine">1-2 zucchini</li>
<li id="IngredientLine">1/2 yellow squash </li>
<li id="IngredientLine">1/2 sweet onion</li>
<li id="IngredientLine">1/3 cup sundried tomato, softened in 1/3 cup warm water</li>
<li id="IngredientLine">2 Japanese eggplant (from farmers market)</li>
<li id="IngredientLine"> olive oil</li>
<li id="IngredientLine">1-2 tsp Italian seasoning</li>
<li id="IngredientLine">1/2 seeded jalapeno</li>
<li id="IngredientLine">grated Parmesan cheese</li>
<li id="IngredientLine">kosher salt </li>
<li id="IngredientLine">garlic</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47c8fu1WIhxq8tvoDnzZYiBCl2d-6841OrcegfT6czpbNHnEn6pof7VFVbRql-7xs9NXBgAvyyPpF2OnI0tJUYdLP6k_qgSTiRYSzKUynjC8hfCfuMFfTp3tIk4ITCgqc7QWsK_OSl-M/s1600/Farmers+market+veges,+rotated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47c8fu1WIhxq8tvoDnzZYiBCl2d-6841OrcegfT6czpbNHnEn6pof7VFVbRql-7xs9NXBgAvyyPpF2OnI0tJUYdLP6k_qgSTiRYSzKUynjC8hfCfuMFfTp3tIk4ITCgqc7QWsK_OSl-M/s1600/Farmers+market+veges,+rotated.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recent purchase from farmer's market. The leftover was used as foccaccia toppings.</td></tr>
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Japanese eggplant is much milder than regular eggplant. Also, it is much easier to slice! You slice it just like you would zucchini. In fact, I was quoted in the Charlotte WFAE blog on how easy it is to use it. <a href="http://wfae.org/post/trouble-eggplant" target="_blank">http://wfae.org/post/trouble-eggplant</a> .<br /><div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Quarter sheet pans--half the size of my baking sheet!</td></tr>
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I got 2 quarter sheet pans over a year ago. I had planned to use them for making holiday fudge. Unfortunately, I broke my ankle and didn't do any holiday baking.<br />
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I thought focaccia would be a great way to use the pans. Instead of making one big one, I could make two smaller ones and freeze one! My hubby is on soft foods due to dental surgery, so I would freeze one for when he could enjoy it.<br />
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I made the focaccia over 2 days, because the starter needed 14 hours before adding it to the dough. It would have been a lot easier if I had done it over 3 days.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5N1SUo63R-D5CMu04fDamwzYlTwZxAkpWIvftx7kfnH6xdz_GD7e7UBQ8vn8PRZhPQ6LKuL32qPO0mzDJA76aCEzdsf8zwkiyHv7ZBm5OX3a8fd6wWdzeW4h4Me8SSgA-LtwcEpvxyE/s1600/IMG_1257%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5N1SUo63R-D5CMu04fDamwzYlTwZxAkpWIvftx7kfnH6xdz_GD7e7UBQ8vn8PRZhPQ6LKuL32qPO0mzDJA76aCEzdsf8zwkiyHv7ZBm5OX3a8fd6wWdzeW4h4Me8SSgA-LtwcEpvxyE/s1600/IMG_1257%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the starter, late afternoon</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8xoyw2Wk5m5qoIIpzkLtJR1n0tBSuAHlWpddbKkSi57-iruB6B7Vy1IMDceLZnbp88etjMweL-tRHfeIVfi0JGGo4jh-rX1381FZoemJae8H4TM3M9VEtSEreUTZXWT5JAD-FgjO96g/s1600/IMG_1260%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8xoyw2Wk5m5qoIIpzkLtJR1n0tBSuAHlWpddbKkSi57-iruB6B7Vy1IMDceLZnbp88etjMweL-tRHfeIVfi0JGGo4jh-rX1381FZoemJae8H4TM3M9VEtSEreUTZXWT5JAD-FgjO96g/s1600/IMG_1260%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice rise. I think this was the starter</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqCY4Nl8FYniRu0YV81WwJTxK8k5JICbP7fnF0R9qSBkU1yr3gyJH0yDgnxYRoLIFcrpH0-OqImJ9R_hSS61obTRsK8u9Ec3cg_TdGU0ssu3s98es7_3bH0cBSv-Kk8MyIwbt6Rsf8y0/s1600/IMG_1263%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqCY4Nl8FYniRu0YV81WwJTxK8k5JICbP7fnF0R9qSBkU1yr3gyJH0yDgnxYRoLIFcrpH0-OqImJ9R_hSS61obTRsK8u9Ec3cg_TdGU0ssu3s98es7_3bH0cBSv-Kk8MyIwbt6Rsf8y0/s1600/IMG_1263%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The focaccia, shaped and ready to rise. It's getting late for dinner, though.</td><td class="tr-caption" style="text-align: center;"> I put them in the oven, with the light on, to hasten the rise.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmA6We_VXXgadG1vzFUSZdGB0jem_y6Tq3j6ku_4cTPlgby-SZsueg-INAO_r1-Xh9F4uyCnadgfCipZS50wW6ccgRX9_BtxNbhQV-yHy1SnGcFNiXxnyAEkQb3eQwUXmpUcGU5MowBVI/s1600/IMG_1264%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmA6We_VXXgadG1vzFUSZdGB0jem_y6Tq3j6ku_4cTPlgby-SZsueg-INAO_r1-Xh9F4uyCnadgfCipZS50wW6ccgRX9_BtxNbhQV-yHy1SnGcFNiXxnyAEkQb3eQwUXmpUcGU5MowBVI/s1600/IMG_1264%5B1%5D.JPG" height="179" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMDrtiDj7euvWbsPKyF9D7XuvwGv_UUaDV4Hweb_ohQhZl3CJbK1dVx2eX8cfN2BJXWGWYXlJ3GAkd_qPffPRMalQ-YYgXKrCdUeoiWwjgvFikzrzVR1K8qApbthYBL6nYibIsjE2xhs/s1600/IMG_1266%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMDrtiDj7euvWbsPKyF9D7XuvwGv_UUaDV4Hweb_ohQhZl3CJbK1dVx2eX8cfN2BJXWGWYXlJ3GAkd_qPffPRMalQ-YYgXKrCdUeoiWwjgvFikzrzVR1K8qApbthYBL6nYibIsjE2xhs/s1600/IMG_1266%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out of the oven! Time for dinner!!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhPxRRnyJWJNYHeiCetM-3xdzYra2kwy6cNskHdZKPCq6RQm1D8B8Z28O6BrYewb3kcfuZDgZcy2xu3UFuEonbJDY_1rIp1fiLDagphjT-fIR73BTS7MxsHzEsf7_uVRAavHwc3AxKIU/s1600/IMG_1267%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhPxRRnyJWJNYHeiCetM-3xdzYra2kwy6cNskHdZKPCq6RQm1D8B8Z28O6BrYewb3kcfuZDgZcy2xu3UFuEonbJDY_1rIp1fiLDagphjT-fIR73BTS7MxsHzEsf7_uVRAavHwc3AxKIU/s1600/IMG_1267%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I put vegetable oil on the pans, instead of spray, because I didn't want them to stain!</td></tr>
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I enjoyed the first pan, although I baked it a little long. It was crispy. Still, it was delicous!<br />
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Be sure to check out the full recipe, and directions, on the King Arthur Flour Site:<br />
<a href="http://www.kingarthurflour.com/recipes/roasted-vegetable-focaccia-recipe" target="_blank">http://www.kingarthurflour.com/recipes/roasted-vegetable-focaccia-recipe</a><br />
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and enjoy the other focaccia postings from the Avid Baker's Challenge at <a href="http://avidbakerschallenge.blogspot.com/" target="_blank">http://avidbakerschallenge.blogspot.com/</a><br />
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Thanks for stopping by!<br />
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JudyJudy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com7tag:blogger.com,1999:blog-4989024323598623919.post-8098265618939497402014-07-03T16:01:00.000-04:002014-07-03T16:02:57.708-04:00Angel Food Cake TestOur Avid Bakers Group baked Strawberry-Filled Angel Food Cake for this month's challenge.<br />
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The recipe is found on the King Arthur Flour site, <a href="http://www.kingarthurflour.com/recipes/strawberry-filled-angel-food-cake-recipe" target="_blank">King Arthur Flour's Strawberry Filled Angelfood Cake</a> .<br />
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I decided that I didn't want to separate twelve (!) eggs and eat that much cake. It sounded like a good time to go into test kitchen mode. I had wanted to experiment with making layer cakes from a batter such as this one.<br />
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The funny thing is that I forgot to write out the half batch recipe. I figured I would remember that I was doing a half batch. Did I remember? Noooooo! So I have all the dry ingredients in a ziplock labeled for baking a whole angelfood cake. Just need to get 12 egg whites together. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajsnuZo-lIvybjCNoPvcdNsgJaLqViT6yjNb0PCLSzqI5WQd7xtczsUuTr8YllDnfQLTJiBVY6QmLmNlCX8FxJQDBDSEdAKxYmz6_q8UZtdb4v_9F2W7ihzGc_L0La1DCtiKr2xNbcHo/s1600/IMG_1119%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajsnuZo-lIvybjCNoPvcdNsgJaLqViT6yjNb0PCLSzqI5WQd7xtczsUuTr8YllDnfQLTJiBVY6QmLmNlCX8FxJQDBDSEdAKxYmz6_q8UZtdb4v_9F2W7ihzGc_L0La1DCtiKr2xNbcHo/s1600/IMG_1119%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With fresh refrigerator jam, chocolate pudding, and whippped cream </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXvASUHkrfUo9VJ0DuokryEY6dmUNoOJlcHXGSo_BqoJkS-XAFK65y7EZk9I4jqf8hl7oIgMPYISxbmh-qhnWXjNIIPoKelmDIw1LeZEIbqDRSBHYL5ILfM0Z9iWu4oCziY-5IdCcI6I/s1600/IMG_1112%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXvASUHkrfUo9VJ0DuokryEY6dmUNoOJlcHXGSo_BqoJkS-XAFK65y7EZk9I4jqf8hl7oIgMPYISxbmh-qhnWXjNIIPoKelmDIw1LeZEIbqDRSBHYL5ILfM0Z9iWu4oCziY-5IdCcI6I/s1600/IMG_1112%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I wanted to do a half batch, and test it in a cake pan</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuxfGZE91MH0-KZTrFiYnUBDuWb1OpzJjjZeO2sThaFVxtgs5EWTUVpEKXmt7l9onC6lq9NR6ZXwmqSawXoanZBQ80zDo8Axy3G_BHHbQXW4UH7hRxAcfpvm1_DDoDMm5Jpn2BGfpqXQ/s1600/IMG_1108%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuxfGZE91MH0-KZTrFiYnUBDuWb1OpzJjjZeO2sThaFVxtgs5EWTUVpEKXmt7l9onC6lq9NR6ZXwmqSawXoanZBQ80zDo8Axy3G_BHHbQXW4UH7hRxAcfpvm1_DDoDMm5Jpn2BGfpqXQ/s1600/IMG_1108%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I decided to use my heating core in this direction; the heating core will mimic the angelfood cake pan<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVne-jnY2h8WQz6-xmDM7Cw2OQ0n-12CVC_vs716mInQA-z-G3hRDU1B1VZomdbnq-TrLG07Onm0p_QRLTZ0BI23uZBqKD8D9PDl4JGUV1IZI3gQJlEFAhQPlvw1eYJEh3CBUdREp4VY/s1600/IMG_1109%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVne-jnY2h8WQz6-xmDM7Cw2OQ0n-12CVC_vs716mInQA-z-G3hRDU1B1VZomdbnq-TrLG07Onm0p_QRLTZ0BI23uZBqKD8D9PDl4JGUV1IZI3gQJlEFAhQPlvw1eYJEh3CBUdREp4VY/s1600/IMG_1109%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg whites are almost whipped</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yy_8chzNJcL31G3keBpVhHFTGJjv2A3cIlEDZZD4toRK7ab5Fuq3Td1vmVxV_LFZzie3nCdJccwioCFvta0A6fZ7F_TBGSuE7Zokc6VScsbAul21ZBC3AO-H0XfUo3J5Nn9hxmTbhFE/s1600/IMG_1110%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yy_8chzNJcL31G3keBpVhHFTGJjv2A3cIlEDZZD4toRK7ab5Fuq3Td1vmVxV_LFZzie3nCdJccwioCFvta0A6fZ7F_TBGSuE7Zokc6VScsbAul21ZBC3AO-H0XfUo3J5Nn9hxmTbhFE/s1600/IMG_1110%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How the batter looks in the pan;<br />
A half recipe is just enough! </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PecUSzLwbAPT8IiuU8PLgXRyCFHP2ElCd5rKZrYltoIrqr4sQqBawqTOlc9UngokUFHiAyBWiK21_3a8f-Y_3XZueJ0T9zo9QhC4NMyTy3YU6icPNTklNp2MhkhOrdZtgWU860CzDIM/s1600/IMG_1111%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PecUSzLwbAPT8IiuU8PLgXRyCFHP2ElCd5rKZrYltoIrqr4sQqBawqTOlc9UngokUFHiAyBWiK21_3a8f-Y_3XZueJ0T9zo9QhC4NMyTy3YU6icPNTklNp2MhkhOrdZtgWU860CzDIM/s1600/IMG_1111%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What will I do with 6 yolks?</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXvASUHkrfUo9VJ0DuokryEY6dmUNoOJlcHXGSo_BqoJkS-XAFK65y7EZk9I4jqf8hl7oIgMPYISxbmh-qhnWXjNIIPoKelmDIw1LeZEIbqDRSBHYL5ILfM0Z9iWu4oCziY-5IdCcI6I/s1600/IMG_1112%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXvASUHkrfUo9VJ0DuokryEY6dmUNoOJlcHXGSo_BqoJkS-XAFK65y7EZk9I4jqf8hl7oIgMPYISxbmh-qhnWXjNIIPoKelmDIw1LeZEIbqDRSBHYL5ILfM0Z9iWu4oCziY-5IdCcI6I/s1600/IMG_1112%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When I turned the cake over, the middle core fell out. Good.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4rWYDx-JEF9nvLBVBqKKUg2Uu1IQNx1rUMAEX5VD4qHClYk-5uYota1wYHaZLorREBHV5spBnoQ4uH8EIXKIMBJOcEiXFervRGxNu7XS1Gy820a8UQhvK3M18tkLVdX15Tdo6xEddOM/s1600/IMG_1113%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4rWYDx-JEF9nvLBVBqKKUg2Uu1IQNx1rUMAEX5VD4qHClYk-5uYota1wYHaZLorREBHV5spBnoQ4uH8EIXKIMBJOcEiXFervRGxNu7XS1Gy820a8UQhvK3M18tkLVdX15Tdo6xEddOM/s1600/IMG_1113%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fully baked. Except that I forgot that I need to grease the bottom of this kind of pan<br />
You can remove the cake from an angelfood cake pan and slide a knife under!<br />
Doodling with cupcakes while it cooled, LOL<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMsfu6uvGrFdHl5NGkJa60AVya0n5GjGNnSnPiTj8IE6qE6d7hplW1d2INhzsw3bcebLueOwoXw5GQ2eaffOivMNtDgsRaXcsQo5EK-y0B_FL7hxzNS224ybxzLHn742VwpGS-Esdsdg/s1600/IMG_1116%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMsfu6uvGrFdHl5NGkJa60AVya0n5GjGNnSnPiTj8IE6qE6d7hplW1d2INhzsw3bcebLueOwoXw5GQ2eaffOivMNtDgsRaXcsQo5EK-y0B_FL7hxzNS224ybxzLHn742VwpGS-Esdsdg/s1600/IMG_1116%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Problems getting the cake out<br />
Next time, I grease the bottom of the pan, put parchment paper on top, then grease and flour the parchment.<br />
I learned my lesson! </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily0ZQHajyCl5niD3W50pGG3GVZ8t0zon60rmxLdtM6BJzsIM1oNBUL-NBqTcE3RRUQWerTUNmM1KhsJuE20j-7td7apzmUOA4V5OUgcHRStEFxSyL0sDF8bIeHpJpAJq7yrtLbgA7i3I/s1600/IMG_1117%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily0ZQHajyCl5niD3W50pGG3GVZ8t0zon60rmxLdtM6BJzsIM1oNBUL-NBqTcE3RRUQWerTUNmM1KhsJuE20j-7td7apzmUOA4V5OUgcHRStEFxSyL0sDF8bIeHpJpAJq7yrtLbgA7i3I/s1600/IMG_1117%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It doesn't look so bad upside down! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajsnuZo-lIvybjCNoPvcdNsgJaLqViT6yjNb0PCLSzqI5WQd7xtczsUuTr8YllDnfQLTJiBVY6QmLmNlCX8FxJQDBDSEdAKxYmz6_q8UZtdb4v_9F2W7ihzGc_L0La1DCtiKr2xNbcHo/s1600/IMG_1119%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajsnuZo-lIvybjCNoPvcdNsgJaLqViT6yjNb0PCLSzqI5WQd7xtczsUuTr8YllDnfQLTJiBVY6QmLmNlCX8FxJQDBDSEdAKxYmz6_q8UZtdb4v_9F2W7ihzGc_L0La1DCtiKr2xNbcHo/s1600/IMG_1119%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It was really tasty!</td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">If you want to know more about the monthly Avid Baker's Challenge, click on this link: <a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html" target="_blank">Avid Baker's Challenge</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com7tag:blogger.com,1999:blog-4989024323598623919.post-39967029869214126292014-05-23T13:26:00.001-04:002014-05-23T13:26:04.646-04:00Cheddar and Onion BreadThe Bread of the Month for the Facebook Artisan Bread Group is Cheddar Bread. It's from Peter Reinhart's "Artisan Breads Every Day" book. It's a sourdough bread, full of onion and cheese.<br />
It's one of the first breads I've made since I switched to a firm mother starter.<br />
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I made half a batch, because we don't want to eat 2 of the two-pound loaves. I'm glad another group member suggested that. I used sharp cheddar cheese and chopped up half an onion.<br />
This dough is great because there's a 4 day window from when you make the dough or starter to when you have to bake it.<br /><br />
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<tr><td class="tr-caption" style="text-align: center;">Rolling out the dough, putting sharp cheddar and onion on top.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I rolled it up and cut it into two loaves. </td></tr>
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The loaves might be more evenly shaped if I had rolled out 2 rectangles separately, but I wanted to do other things today.<br /><br />
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<tr><td class="tr-caption" style="text-align: center;">Loaves were sprayed with oil spray and covered with plastic for about 2 hours</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvKy_FE_R-mnuDGqxfjoCQhfTzcF6Eiijlle3L1o0tfJ8i2JBb20sfapDwFIS8lu7gDj1GROe6W8utzKq3tCqcOG4Ng3O0cHmlj66egpSTKRfVTjSwXlsb_no3dhsdinNnLcmXBWUgM0/s1600/IMG_1067%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvKy_FE_R-mnuDGqxfjoCQhfTzcF6Eiijlle3L1o0tfJ8i2JBb20sfapDwFIS8lu7gDj1GROe6W8utzKq3tCqcOG4Ng3O0cHmlj66egpSTKRfVTjSwXlsb_no3dhsdinNnLcmXBWUgM0/s1600/IMG_1067%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoring the loaves</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I baked for the minimum time and went to the computer room. </td></tr>
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I think the loaves baked really brown because of my long preheat. I was thinking of baking a cake first. I was preheating for that and saw the breads really needed to get into the oven soon. The oven bakes much hotter for an hour preheat than a half hour.<br />
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The house smells wonderful--a great onion aroma. The only problem is, I had planned to bake that cake today for my cake decorating class. I don't want the cake to smell like onion!!!<br />
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One loaf is for me, because my hubby needs to eat soft foods after dental surgery. I didn't want to miss out baking this bread with the group. The other bread will go in the freezer for both of us to enjoy in a few weeks.<br />
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com2tag:blogger.com,1999:blog-4989024323598623919.post-87151419514535784902014-04-27T22:24:00.002-04:002014-04-28T19:52:27.630-04:00English Digestive Biscuits--ABC Bakers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEhLomtkSW7r1RBv1qrhmsJlCdDAk_6se7I_QogLyIhXzh3Nu6Ss_L5ouIOn9ZP5AhBvjuaQF8_-_LH-_Bo8V9Z9KukwrGHgPezyqAwZO3z6nMInM0F0NmVkonzwP5BEt0PlfEmzWhgQ/s1600/IMG_0972%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEhLomtkSW7r1RBv1qrhmsJlCdDAk_6se7I_QogLyIhXzh3Nu6Ss_L5ouIOn9ZP5AhBvjuaQF8_-_LH-_Bo8V9Z9KukwrGHgPezyqAwZO3z6nMInM0F0NmVkonzwP5BEt0PlfEmzWhgQ/s1600/IMG_0972%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven!</td></tr>
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<span style="font-size: large;">This is my first "bake-along" with the Avid Baker's Challenge group. I've seen what they have baked, and I like the variety. The different items should get me out of my comfort zone to try new recipes.</span><br />
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<span style="font-size: large;">It's a plus that I already have "met" many of the members of the group over the years in other baking groups! We have all helped each other. What a wonderful feeling of support. My baking skills have definitely grown over the years with their help.</span><br />
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<span style="font-size: large;">I am also excited to be baking some of the King Arthur Flour recipes. Their flour is great, and I love the friendly baking help I get from their bakers' hotline.</span><br />
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<span style="font-size: large;">But "digestive biscuits?" What are they? "Biscuit" is the English name for American "cookies." Actually, as this video states, they were invented to help reduce flatulence!!!</span><br />
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<a href="http://<iframe width="560" height="315" src="//www.youtube.com/embed/Dgnx71F-LZ0" frameborder="0" allowfullscreen></iframe>" target="_blank"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/Dgnx71F-LZ0" width="560"></iframe></a><br />
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<span style="font-size: large;">Armed with this information, I set up all my ingredients --mise en place (my mice are all in place, LOL). This helps avoid running all over the kitchen while I assemble the ingredients.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBBoxVT0ZvxZK-OO5e0eQ5opBuhJQBxMrq1ykebCpQmJqszLsmFIgHiD8mDswITn8Nj-hB66SxD06g3UWp1-XQ2AzrUhzXrK7TJ2DW4ge-sAbWe3D59FOZ49-stlpuQcqD6htS174jY8/s1600/IMG_0966%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBBoxVT0ZvxZK-OO5e0eQ5opBuhJQBxMrq1ykebCpQmJqszLsmFIgHiD8mDswITn8Nj-hB66SxD06g3UWp1-XQ2AzrUhzXrK7TJ2DW4ge-sAbWe3D59FOZ49-stlpuQcqD6htS174jY8/s1600/IMG_0966%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake. I won't have to run all over the kitchen now</td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: large;"> I made some changes to the recipe:</span><span style="font-size: large;"> </span><br />
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<li><span style="font-size: large;">White Whole Wheat flour, because that's what I had on hand</span></li>
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<li><span style="font-size: large;">Mostly margarine, to use it up, part butter.</span></li>
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<span style="font-size: large;">The margarine required me to add more flour, since it has more water content than butter. Also, I refrigerated the dough for awhile to firm it up more. I knew this before I began, so I wasn't surprised when the dough felt too soft. Adding too much flour would make the <strike>cookies </strike>biscuits dry.</span><br />
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<span style="font-size: large;">I used a round cutter that was easy to reach on the shelf. Here's why I didn't go into my cupboard that holds my cookie/quick bread baking supplies for other shaped cutters:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Is there ever enough room in a kitchen?</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: large;">My friend, Donna Nave ( her blog is <a href="http://thesweetthesassyandtheblur.blogspot.com/" target="_blank">http://thesweetthesassyandtheblur.blogspot.com/</a> ) has introduced me to cake baking, and I am hooked! I never saw a hobby with so many accessories!!! Thus, the full cabinet; and an addiction to cake baking, LOL. </span><br />
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<span style="font-size: large;">Note, this does not include the large tart and mini tart pans I bought after our group member, Karen Kerr, posted the cheddar mini tarts she made for this group. They are in the pie materials cabinet. And it doesn't include the double cabinet for my bread supplies.</span> <br />
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<span style="font-size: large;">Back to the recipe--</span><br />
<span style="font-size: large;">Making this dough is very much like pie dough. You crumble in the butter/margarine until it's the size of small peas. The dough is kneaded, then rolled out thinly. The biscuits are cut and placed on a cookie sheet. Holes are pricked in them so they stay flat. They were baked at 350 degrees for 16 minutes.</span><br />
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<span style="font-size: large;">We think they are yummy!!!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The dough looks crumbly until the dough is kneaded for a minute</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rolling the dough until it's 1/8th inch thick</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Using parchment paper so my pans don't get greasy!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: 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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh-FF23qzy20a_rcGB2ACNESoOhPgLPTQgZyVpQZAgdZFoJ2C2zCfSnnqmBG5Du7U7CrOtCCVoMePIwTX5-hiECk2OBvDESkNZztBpThABjIvwPSDJMQB2lJqOKpMas8EdmcGFdjwZZk/s1600/IMG_0975%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKh-FF23qzy20a_rcGB2ACNESoOhPgLPTQgZyVpQZAgdZFoJ2C2zCfSnnqmBG5Du7U7CrOtCCVoMePIwTX5-hiECk2OBvDESkNZztBpThABjIvwPSDJMQB2lJqOKpMas8EdmcGFdjwZZk/s1600/IMG_0975%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying some biscuits with tea and my date spread</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: large;">Some of the group members have heard about my yummy date spread. It's very versatile--you can spread it on toast, form it into balls to serve with cheese, or even cover those shaped balls with chocolate! It's a recipe I modified by a gourmet cook, Judy Zeidler.</span>:</div>
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<u><span style="font-size: large;">Date Spread</span></u></div>
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<ul>
<li><span style="font-size: large;">8 ounces ( 1 Cup) pitted dates, chopped</span></li>
<li><span style="font-size: large;">1.5 ounces (1/4 Cup) raisins, chopped</span></li>
<li><span style="font-size: large;">1/4 cup very sweet wine</span></li>
<li><span style="font-size: large;">2 ounces walnuts, ground (1/8 cup)</span></li>
<li><span style="font-size: large;">1/4 tsp ground ginger (you can vary this amount) </span></li>
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<span style="font-size: large;">Place dates and raisins in a bowl. Mix in the wine, then walnuts and ginger. Cover with plastic wrap and chill.</span></div>
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<span style="font-size: large;">This video made the job of pitting dates super easy. Be sure to cut the dates with either a wet knife or a knife coated with vegetable spray.</span><br />
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<a href="http://<iframe width="560" height="315" src="//www.youtube.com/embed/zGG94Wk7Wn0" frameborder="0" allowfullscreen></iframe>" target="_blank"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/zGG94Wk7Wn0" width="560"></iframe></a><br /><br />
<span style="font-size: large;">Since this is a "digestive biscuit," a way for Victorian English to get more fiber in their diets, I thought I'd run this recipe through my recipe software. I made 28 biscuits from this recipe. The nutritional data is:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span lang="EN">Per Serving: 102 Cal (58% from Fat, 5% from Protein, 37% from Carb); 1 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 10 g Carb; 1 g Fiber; 3 g Sugar; 17 mg Calcium; 0 mg Iron; 20 mg Sodium; 18 mg Cholesterol<br />
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That's 3 Point Plus on Weight Watchers. That's pretty high for a snack, in my opinion.</span></span><br />
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<span style="font-size: large;"><span lang="EN">Of course, many things are better with chocolate:</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b6GnjUKSnjnru7vcAe1Z51ehFgByAk2i1JXpEMFt73qV7K3IF8ArH90oTBGHtN996V-losLEBNWl0gsqmGCv8gseLqB0w1hu_IaVkp-osF84DkS9sAtSC27daWaIgbmC9OGsdDeudFQ/s1600/IMG_0976%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b6GnjUKSnjnru7vcAe1Z51ehFgByAk2i1JXpEMFt73qV7K3IF8ArH90oTBGHtN996V-losLEBNWl0gsqmGCv8gseLqB0w1hu_IaVkp-osF84DkS9sAtSC27daWaIgbmC9OGsdDeudFQ/s1600/IMG_0976%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biscuits and date balls with ganache</td></tr>
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<span style="font-size: large;"><span lang="EN">I had some ganache left over from a chocolate torte. I asked the woman on the King Arthur Baker's Hotline if ganache would work for covering the biscuits and date balls. She said that it wouldn't get hard enough; I should try just melted chocolate. My husband's reply was, "Who cares, it's chocolate!!!" </span></span><br />
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<span style="font-size: large;"><span lang="EN">Of course, the nutritional information of the chocolate covered treats would differ from that stated above. :) </span></span><br />
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<span style="font-size: large;"><span lang="EN">If you want more information about this recipe, check out:</span></span><span style="font-size: large;">http://www.kingarthurflour.com/recipes/king-arthurs-english-digestive-biscuits-recipe</span><br />
<span style="font-size: large;"><br /></span>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com15tag:blogger.com,1999:blog-4989024323598623919.post-74045940329520667512014-04-02T12:07:00.001-04:002014-04-03T12:26:21.112-04:00A Bit of Brioche--Small Batch Bread Baking<br />
<h2 style="text-align: center;">
A Bit of Brioche--Small Batch Bread Baking</h2>
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<h3>
Yield, 8 - 9 ounces of brioche dough</h3>
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<h3>
3 large muffin size rolls</h3>
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or</h3>
<h3>
6 cupcake size rolls </h3>
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<h3>
Why bake bread in small batches?</h3>
<ul>
<li><span style="font-size: large;">The fun of baking bread, without a lot of leftovers to tempt you and your waistline. </span></li>
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<li><span style="font-size: large;">Great for two-person households. </span></li>
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<li><span style="font-size: large;">Less fuss than making a whole batch. Some recipes can be hand-mixed in a bowl. Faster measuring.</span></li>
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<li><span style="font-size: large;">You can start this recipe in the morning, and have fresh bread for dinner. </span></li>
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<li><span style="font-size: large;">It's possible to bake these in your oven either before, during or after using the oven for something else to save energy. If your toaster oven is large enough, you can probably bake a small batch there (would suggest rotating the pan, as toaster ovens don't have good air circulation).</span></li>
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<li><span style="font-size: large;">Your kitchen will smell great! </span></li>
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<span style="font-size: large;">Although many brioche recipes were researched, this recipe was
adapted from Peter Reinhart's wonderful book, "The Bread Baker's
Apprentice." There's a larger proportion of egg yolk in my version of this
recipe, which makes it much richer. The final rolls are light, sweet,
and buttery.</span><br />
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<span style="font-size: large;">
RECIPE (Step by Step pictures following recipe)</span></h3>
<h4>
<span style="font-size: large;">
SPONGE</span></h4>
<span style="font-size: large;">2 TBSP Unbleached Bread Flour</span><br />
<span style="font-size: large;">1/2 tsp instant yeast</span><br />
<span style="font-size: large;">2TBSP whole milk, lukewarm (90-100 degrees) </span><br />
<h4>
<span style="font-size: large;">DOUGH</span></h4>
<span style="font-size: large;">1 egg + 1 yolk slightly beaten</span><br />
<span style="font-size: large;">13 TBSP unbleached bread flour</span><br />
<span style="font-size: large;">1 1/2 tsp granulated sugar</span><br />
<span style="font-size: large;">1/4 tsp salt</span><br />
<span style="font-size: large;">1/4 Cup unsalted butter, room temperature</span><br />
<h4>
<span style="font-size: large;">EGG WASH (Optional)--1 egg + 1 TBSP whisked together</span></h4>
<span style="font-size: large;">Start by making the sponge:</span><br />
<span style="font-size: large;">The sponge for this size recipe is quite small. You can even mix the sponge in a 2 cup glass measuring cup. Stir together the flour and the yeast, then add the milk. Be sure to mix well, so all the flour is added. Cover the sponge with plastic wrap, and place it in a warm spot for 30 minutes. I put it in my microwave, with a hot cup of water. After 30 minutes, the sponge will rise slightly. It will be bubbly and very sticky.</span><br />
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<span style="font-size: large;">Make the dough:</span><br />
<span style="font-size: large;">Place the egg, yolk, and sponge in the mixing bowl of your stand mixture. Mix on medium speed for a minute until it's smooth. I tried using a hand mixer, but the dough gets very stiff after adding the flour later on. It was too much for a hand mixer; it began smoking!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a separate bowl, whisk together the flour, sugar, and salt. Add the flour mixture to the mixing bowl and mix on low speed for about 2 minutes. The dough will be very stiff. If you are stronger than I am, you can mix the ingredients by hand to lessen cleanup. You won't need to knead the dough!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cover the dough with plastic wrap, so it doesn't dry out, and let it rest for 5 minutes to let the gluten start to develop. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After 5 minutes, add the butter 1/3 at a time, making sure it gets well incorporated after each addition. The dough will soften up considerably when you add the butter. You'll probably want to scape down the dough from time to time to make sure everything gets mixed. Continue mixing for a few minutes more to make sure the dough is very well mixed. The dough will be soft and sticky.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place the dough into a wide oiled bowl or onto an greased cookie sheet, turning it to coat the dough. The dough is easier to handle when it is cold, so flatten the dough to help it get colder easily. Place plastic wrap right onto the dough so that it doesn't develop a skin.</span><br />
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<span style="font-size: large;">Refrigerate the dough for at least 4 hours, preferably overnight to firm up. It was much easier removing the dough from the pan that had been refrigerated overnight. It was less sticky.</span><br />
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<span style="font-size: large;">Remove the dough from the refrigerator, and put it on a lightly floured work surface.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For smaller rolls, shape the dough into 6 pieces, about 1 1/2 ounces each. Place them in a cupcake-sized muffin pan (1/2 cup size). For larger rolls, cut the dough into 3 pieces, and place in larger muffin pans (2/3 cup size). You will want to fill the cups only half full, to allow for rising. If you have the <i>petites brioches fluted pans</i>, you can probably make one or two less of the cupcake size to make <i>a tete </i>on each remaining roll.</span><br />
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<span style="font-size: large;">Let the dough rise for 2 hours. Preheat oven to 400 degrees, about a half hour before baking. Put a rack in the middle of the oven.</span><br />
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<span style="font-size: large;">The egg wash is optional. I did 3 test batches for this recipe. I didn't use egg wash on the first two batches. I got a soft crust on top. When I added egg wash on the third test, I got a crisp crust on the outside. Both are good; it depends on your preference. I was going to do a fourth test of turning down to temperature to 375 degrees (the higher temperature to encourage more rise). However, now we have a lot of tempting bread around the house; it's no longer a small batch! :)</span><br />
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<span style="font-size: large;">If you brush with egg wash, cover with plastic wrap that has been sprayefor 15 minutes more.</span><br />
<span style="font-size: large;"><i><br /></i>
When you bake the larger rolls, 3 cups will be empty. Fill the empty cups halfway with water to prevent warping of the pan.</span><br />
<span style="font-size: large;">Bake 10-12 minutes, in the center of the oven, until thermometer in center registers 180 degrees. </span><br />
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<span style="font-size: large;">Remove the rolls as soon as they are done. Let them cool on a rack for about 20 minutes (if you can wait, LOL)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I hope you enjoy making your rolls, and eating them! I decided to place all the pictures after the recipe so you can copy the recipe easier. I'd love to hear your comments!!!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Judy</span><br />
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STEP BY STEP PICTURES:</h3>
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<tr><td class="tr-caption" style="text-align: center;">Mixing up the sponge--easy to do in small bowl or measuring cup</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gxvRi3JvQysxSeY8dnpv-qMQ5eA514o9h-gH5Oi6sGxsvzPRFvcoj_1n2mBvBj1nsjsVRoMcJp_dTfDZ8MNjcuF7DnWwaGeEbyiXnyMsLma0Syib37hsK0Vza8cWfqjppGaeIlgl1QI/s1600/IMG_0858%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gxvRi3JvQysxSeY8dnpv-qMQ5eA514o9h-gH5Oi6sGxsvzPRFvcoj_1n2mBvBj1nsjsVRoMcJp_dTfDZ8MNjcuF7DnWwaGeEbyiXnyMsLma0Syib37hsK0Vza8cWfqjppGaeIlgl1QI/s1600/IMG_0858%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A quick way of softening butter--place in bowl of hot water</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy26uz9cmh-JBQoT9lIZiiPYkTz5C2-SFc2VAlkP88olhA5Qi5yu0SrVDylpkeJcqlV2tJlCnuhd54azre_gpifULDTWdmD7e6w5uHfR1sgMiSZhNzOYTro_FjmdTGyFMajDjigKyAU0/s1600/IMG_0861%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHy26uz9cmh-JBQoT9lIZiiPYkTz5C2-SFc2VAlkP88olhA5Qi5yu0SrVDylpkeJcqlV2tJlCnuhd54azre_gpifULDTWdmD7e6w5uHfR1sgMiSZhNzOYTro_FjmdTGyFMajDjigKyAU0/s1600/IMG_0861%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sponge gets bubbly and rises some after 30 minutes in a warm spot.</td></tr>
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</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1coyuMkWYyu2anwN9y2MYC9ap5AaLIN4bxNL7sEYVwoKRnfa3vVy-VX5jIyph6sqjy_Svd7KgTHjKgtW1xES0gx0qIGvR10tjr7a9o0N85oC6_qU0R-O2LbYnAqOb1Ao_TreHxF20FY/s1600/IMG_0886%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1coyuMkWYyu2anwN9y2MYC9ap5AaLIN4bxNL7sEYVwoKRnfa3vVy-VX5jIyph6sqjy_Svd7KgTHjKgtW1xES0gx0qIGvR10tjr7a9o0N85oC6_qU0R-O2LbYnAqOb1Ao_TreHxF20FY/s1600/IMG_0886%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sponge is very sticky!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwMGBR5bopjH9aYQFk_QRSL_boKZ6FWihXUe1Z_71WOiwkJr-wAfu29hSN5k0ZJQJc8GTZniMkAoqrR9hvzYJ9oxkShFCKrzvwaQ56pd-Z59_b56G75qOqvJ3kE6p4nigJSJkXKaYAUI/s1600/IMG_0890%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwMGBR5bopjH9aYQFk_QRSL_boKZ6FWihXUe1Z_71WOiwkJr-wAfu29hSN5k0ZJQJc8GTZniMkAoqrR9hvzYJ9oxkShFCKrzvwaQ56pd-Z59_b56G75qOqvJ3kE6p4nigJSJkXKaYAUI/s1600/IMG_0890%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is a bit shaggy and sticky after all the mixing is done</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVDhV1smmxk2A4xvjKD-uQ4Wg2p5jnC-qnKy-7Sk4pGFn_1RfI94kcT71XT88Wx9Cirra8JAP5Q-MxatULXTuLcNXmMxQVCkTMuP9EoDp9WA2QwIWgtgH0f8uYMztKl2vABJqRWN88GU/s1600/IMG_0892%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVDhV1smmxk2A4xvjKD-uQ4Wg2p5jnC-qnKy-7Sk4pGFn_1RfI94kcT71XT88Wx9Cirra8JAP5Q-MxatULXTuLcNXmMxQVCkTMuP9EoDp9WA2QwIWgtgH0f8uYMztKl2vABJqRWN88GU/s1600/IMG_0892%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1 1/2 ounces looks like this! Filling the cups halfway full for small rolls</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcfVGYmJSaQLgZGfAWjSi8RAxroXOvHrF_2SYBiSkeoOe7eDQdlhIZV47HTOEpDxk_4-GQ0nr7YAgRBO-lvnnNVHXPTC4bC4Olry-bt5yjA73gowkpLSdMlLSssbmvKfkfrrZv4LDG7k/s1600/IMG_0895%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcfVGYmJSaQLgZGfAWjSi8RAxroXOvHrF_2SYBiSkeoOe7eDQdlhIZV47HTOEpDxk_4-GQ0nr7YAgRBO-lvnnNVHXPTC4bC4Olry-bt5yjA73gowkpLSdMlLSssbmvKfkfrrZv4LDG7k/s1600/IMG_0895%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They rise beautifully in 2 hours</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh062UY1YhRmnEA03Itu4yRI1hM0dz8M98yrMRqSEDRltoTpWUW9TVcSNMKWNdODIqdFX7ldRtlxox7UZlDPuTeIaI3sumlQGIyZ2du3FbDkAaWYtX8veV5c6mfb3iscGt18EZ0iwqzaZU/s1600/IMG_0894%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh062UY1YhRmnEA03Itu4yRI1hM0dz8M98yrMRqSEDRltoTpWUW9TVcSNMKWNdODIqdFX7ldRtlxox7UZlDPuTeIaI3sumlQGIyZ2du3FbDkAaWYtX8veV5c6mfb3iscGt18EZ0iwqzaZU/s1600/IMG_0894%255B1%255D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large rolls--makes 3 rolls, three ounces each</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMxmsKAtNEO2SP8kFTqP1M4fVqRhyphenhyphenwqHAIf9zl688mVH2jEas0kn8YA8ylSgdaVIT4meAT-nP070XXwUY-mzdSt0DKLa8UTYheh8FS780j9daa321rnzp8EZz_yp-l4G-PK1gKQiqKP0/s1600/IMG_0905%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMxmsKAtNEO2SP8kFTqP1M4fVqRhyphenhyphenwqHAIf9zl688mVH2jEas0kn8YA8ylSgdaVIT4meAT-nP070XXwUY-mzdSt0DKLa8UTYheh8FS780j9daa321rnzp8EZz_yp-l4G-PK1gKQiqKP0/s1600/IMG_0905%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The one on the left is baked without egg wash, and longer. The right one has egg wash</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyr0cf75ZwkhnsqMNBzjko_Xefdvf-0GDppT7399KaE5JLvLsDcHbef93pBiShpXNKr1erA6962VfHLg-dNioJcw0BcpLXJ_0VTAddcm6yG8RWC3FSLMGCM_jLSwG8E_FMawpduv_3gk/s1600/IMG_0903%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyr0cf75ZwkhnsqMNBzjko_Xefdvf-0GDppT7399KaE5JLvLsDcHbef93pBiShpXNKr1erA6962VfHLg-dNioJcw0BcpLXJ_0VTAddcm6yG8RWC3FSLMGCM_jLSwG8E_FMawpduv_3gk/s1600/IMG_0903%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished rolls, these are with egg wash</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK72AWcJnXNAgHP_dW0numZ-dQSfjdQ084iolUHkKGZmgGtGaiic34iGyQCqEMRBGKgGuG7vqCmUsf9AZGQZ8Dc2T2wyO_YuWnn4mBYBszzrbFYd5LG41dbtxr3KK52vq7ee1ZjRWvVL0/s1600/IMG_0900%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK72AWcJnXNAgHP_dW0numZ-dQSfjdQ084iolUHkKGZmgGtGaiic34iGyQCqEMRBGKgGuG7vqCmUsf9AZGQZ8Dc2T2wyO_YuWnn4mBYBszzrbFYd5LG41dbtxr3KK52vq7ee1ZjRWvVL0/s1600/IMG_0900%5B1%5D.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The inside of a roll, egg wash used here--YUM!!!<br />
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</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com1tag:blogger.com,1999:blog-4989024323598623919.post-23920024785176049282014-03-23T13:55:00.004-04:002014-03-24T15:41:48.997-04:00Conquering Bread and Cake Fears<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H6Yw0IM_m9KbrCRSTLsCU0BmqLewCtj67uI2CBYwybmX7QVAIIu2MN0JwPdXNIUBSbqgmLS0_cMTtGrUdmD16yf4fRfUGZgKQlZmKO4NCYqcI6wht98eo1lWDi8BtpI7YxTIRMXiThk/s1600/Baking+with+Donna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H6Yw0IM_m9KbrCRSTLsCU0BmqLewCtj67uI2CBYwybmX7QVAIIu2MN0JwPdXNIUBSbqgmLS0_cMTtGrUdmD16yf4fRfUGZgKQlZmKO4NCYqcI6wht98eo1lWDi8BtpI7YxTIRMXiThk/s1600/Baking+with+Donna.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Donna with her first breads, and my first cake!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<h2>
<i>Conquering Bread and Cake Fears</i></h2>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Bakers usually seem to fit into one of the two baking categories. Either you gravitate toward bread baking, or you prefer cake and pastry baking. </span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Bread baking means working with yeast and developing gluten. You can get rough with the dough, especially when kneading it.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">On the other hand, when a cake or pie crust is being made, baking powder or baking soda are used. The goal of making a cake or pie crust is to limit the amount of gluten created to create a more tender finished product</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">There's a difference in approaches, also. My favorite example of the difference is of being a parent of a small child. One way of raising the child is to tell it precisely what it needs. In cake baking, it's extremely precise in ingredients and methods. When and how you do something is as important as an ingredient of the recipe. Extremely detailed.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The other way of raising a child seems to be to see what it needs and then provide that for them. That's like bread baking. Humidity and many other factors can affect the dough. Most of the time, you start with your recipe, see what it needs, and then see what the dough needs. You might need to add more liquid or more flour until it feels right. You wait for the dough to rise and may have to help it along. Lots of patience.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I consider myself a bread baker. Oh, I have made muffins, a few cupcakes and some cakes in 9" x 13" pans. I don't remember ever making a layer cake.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">My baking buddy, Donna, is a cake baker. She's a very good cake baker, in my opinion. She posts pictures of her cakes on her blog, "The Sweet, The Sassy, and The Blur." Check out pictures of her cakes at the following link (but please come back here for the rest of the story...) <a href="http://thesweetthesassyandtheblur.blogspot.com/" target="_blank">http://thesweetthesassyandtheblur.blogspot.com/ </a></span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Donna wanted to learn to finally use yeast and bake breads that don't contain preservatives. I got a free Wilton beginning cake making class on Craftsy. I'm healing from a broken ankle, so I figured it was time to try cakes. We recently go together at my house to bake. </span><br />
<span style="font-family: Arial;"> </span><span style="font-family: Arial;"> </span><br />
<h3>
<span style="font-family: Arial;">We started off shaping bread dough:</span><span style="font-family: Arial;"> </span></h3>
<h4>
</h4>
<span style="font-family: Arial;"><span style="font-weight: normal;">I remember how hard it was for me to remember the "right" texture of the dough. I started baking with a bread machine in 2007. I couldn't understand why the dough texture was dry when I followed the recipe exactly. It got so that Carol, at Red Star Yeast Customer Service, knew who I was by my voice. I didn't even have to say my name, I called so much for help. </span></span><br />
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<span style="font-family: Arial;"><span style="font-weight: normal;">Donna said that she saw a bread baking demonstration with a mixer. It may have been intimidating, because she didn't follow up with baking on her own. No knead dough was probably the easiest way for Donna to venture into yeast baking. in my opinion. I had baked the no knead recipes from "Artisan Breads in Five Minutes a Day" in the past. They have a lot of leeway and are very forgiving for a beginner, and makes good breads. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfvbucpgaqqfCdv1R2deXBcuJAXmy_3-9eK9nw3Y9TBxBIhUSxj-bWxK0six1AObFUdintNWn2zLaqBFHmKgmIseBdAz09G0CGwMyDqaSVxqaSHnCIVD36_h5GBMWKcBs4YSaEP32-o/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfvbucpgaqqfCdv1R2deXBcuJAXmy_3-9eK9nw3Y9TBxBIhUSxj-bWxK0six1AObFUdintNWn2zLaqBFHmKgmIseBdAz09G0CGwMyDqaSVxqaSHnCIVD36_h5GBMWKcBs4YSaEP32-o/s1600/DSC_0287.JPG" height="255" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the ingredients are in place to make bread dough! </td></tr>
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<span style="font-family: Arial; font-size: small;"><span style="font-weight: normal;">We used a scale to weigh out the ingredients for the dough. This method is much easier than using cups and tablespoons. The newest version of the book includes these measurements.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kXCi3GlKPHwQDKeddpJzIbfADPIkktsZjfQVz5DFVHxW4T5cgZ7kIBIjR4fx7wPIN_G2giBDI9QV1bwaMt8bJadtcbiS01rn4N6P8Gajy9qgwoQNg889576MYCzvP0_m0cui9nJPBpk/s1600/DSC_03011.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kXCi3GlKPHwQDKeddpJzIbfADPIkktsZjfQVz5DFVHxW4T5cgZ7kIBIjR4fx7wPIN_G2giBDI9QV1bwaMt8bJadtcbiS01rn4N6P8Gajy9qgwoQNg889576MYCzvP0_m0cui9nJPBpk/s1600/DSC_03011.JPG" height="263" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I showed Donna how the Olive Oil Dough should look after mixing</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">The Olive Oil dough is very much like the Master Dough from Artisan Bread in Five Minutes a Day." It's a versatile dough, and is great for pizza crust.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfaXRX9eeaLhjimceadLWOwLSHvNBZZlI0fI-sOlzBKvEc-VijivC8MFq1zzH7w4DSvE-6mNQyMfxTN3NZQF5oqdDNqf6u88fBtgNzqQlskq1T5bsIYGJyp21w9rByAxClQVRBwzdMH0/s1600/DSC_0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfaXRX9eeaLhjimceadLWOwLSHvNBZZlI0fI-sOlzBKvEc-VijivC8MFq1zzH7w4DSvE-6mNQyMfxTN3NZQF5oqdDNqf6u88fBtgNzqQlskq1T5bsIYGJyp21w9rByAxClQVRBwzdMH0/s1600/DSC_0268.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Donna mixed up the wet dough (she took the picture, LOL)</td></tr>
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<span style="font-family: Arial;">Donna was surprised how easily the dough mixed up by hand. We mixed it in a large pot, so we didn't need any special equipment. A mixer wasn't needed! Rather than wait for the new batch to rise for a few
hours, we used a batch of the dough I had prepared a few days earlier. The "Master Dough" recipe can be stored in the fridge for up to 14 days! The earlier batch had been stored overnight</span><span style="font-family: Arial;"><span style="font-family: Arial;"> in the fridge. </span>This dough is very wet, and easier to shape when cold. </span><br />
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<span style="font-family: Arial;">We set aside the newly mixed batch of dough to rise for several hours. It more than doubled in size! I showed Donna how to shape the breads. She's a natural for the special shaping, having shaped fondant in her cake making.</span><br />
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<span style="font-family: Arial;">Here's a quick video of the baking and shaping process:</span><br />
<span style="font-family: Arial;">list=UUrG453LyNmtb2ZmquX2dRFA<a href="https://www.youtube.com/watch?v=g_c53AYZMGM&list=UUrG453LyNmtb2ZmquX2dRFA" target="_blank">https://www.youtube.com/watch?v=g_c53AYZMGM&list=UUrG453LyNmtb2ZmquX2dRFA</a> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe1LU0cdnI_wqgehPv8uADM_mPsGHzVjKB9zPUpzYCv7LIjD-p0zc-d_EZyHV4myGakGyL8VdHAQUiyhIkMFdwMKkMA3bMzIv9D7jrbUGKJodbS-aCl348dWG8qNP96p5ld1WdugkdoY/s1600/DSC_0275.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDe1LU0cdnI_wqgehPv8uADM_mPsGHzVjKB9zPUpzYCv7LIjD-p0zc-d_EZyHV4myGakGyL8VdHAQUiyhIkMFdwMKkMA3bMzIv9D7jrbUGKJodbS-aCl348dWG8qNP96p5ld1WdugkdoY/s1600/DSC_0275.JPG" height="287" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The shaped breads, before rising</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6RMpr_wfRJOxzc2zWDwEacHUd7pHNPVjfwlvbQEA-VIQLaG5zllbNdQeDTg2DsO6c06jhe9AG1lunRn7x_WeqDaw4ll9BfCW40RSQ9J120AIEJfOcUy8kheZvI_sE6Pn1IdhCP0cAKQ/s1600/DSC_0301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6RMpr_wfRJOxzc2zWDwEacHUd7pHNPVjfwlvbQEA-VIQLaG5zllbNdQeDTg2DsO6c06jhe9AG1lunRn7x_WeqDaw4ll9BfCW40RSQ9J120AIEJfOcUy8kheZvI_sE6Pn1IdhCP0cAKQ/s1600/DSC_0301.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't they look great after baking?<br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Donna loved her breads, and so did her family. She has added the recently released "The New Artisan Breads in Five Minutes a Day" book to her wish list!</span></span><br />
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Let's make a Cake!</h3>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">While we waited for the breads to rise before baking, Donna showed me how to make a layer cake. We made a 9" two layer yellow cake with white buttercream (all white) frosting.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Baking a cake is very exacting. You don't add all the eggs at once, you alternate adding certain ingredients, and placement of the pans in the oven--this has an impact on the finished cake! Donna watched
the whole process, all the while holding onto the recipe. We used the
yellow cake recipe from the Wilton online Craftsy class. Here's a link
to the recipe: <a href="http://www.wilton.com/recipe/Basic-Yellow-Cake#.Uy8qa1dtyjI" target="_blank">http://www.wilton.com/recipe/Basic-Yellow-Cake#.Uy8qa1dtyjI</a></span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmmUJFdFScIo9PapXmn0WfiHEXjPG_N9XEf-gKbIB8r3rBM5ppKo2sSTe8HvfeuDdcrfT3PI39zVKWjeYUi-ju_4xmXmdtBbTwNTfqtnAsPwEjTLoB4Yt4jHn8WRMF4hpA2CljlaFqnw/s1600/DSC_0278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmmUJFdFScIo9PapXmn0WfiHEXjPG_N9XEf-gKbIB8r3rBM5ppKo2sSTe8HvfeuDdcrfT3PI39zVKWjeYUi-ju_4xmXmdtBbTwNTfqtnAsPwEjTLoB4Yt4jHn8WRMF4hpA2CljlaFqnw/s1600/DSC_0278.JPG" height="212" width="320" /></a></span></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I'm just relieved that the batter is mixed and ready for the pan!!!</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I was very glad when the cakes came out of the pan. I'm so glad Donna showed me how to grease and flour the pans properly. After the layers were baked Donna suggested that I trim off any "crust" from the sides of the layers. That way, people will always be biting into a soft part of the cake. It was difficult, because I could easily chop off a larger piece of cake.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFXtHXRu4JoIsM3KEe91mjGpZ3ostDrLZs6NdlpaccwatI7i9Sv9OAteTAiPVa3oIyp27hBRuoHp_ndlFmxPigAEApMfpJ-47ftwQrt0teq8pBG7VJMw8SiXU63ZsLjCuTg4yxkQ2q3g/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFXtHXRu4JoIsM3KEe91mjGpZ3ostDrLZs6NdlpaccwatI7i9Sv9OAteTAiPVa3oIyp27hBRuoHp_ndlFmxPigAEApMfpJ-47ftwQrt0teq8pBG7VJMw8SiXU63ZsLjCuTg4yxkQ2q3g/s1600/DSC_0281.JPG" height="320" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Details, Details!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I'm hoping</span> the Wilton cake strips I purchased later on will help eliminate this step.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74EpuA6XShzFVQs78miKxv6RWOxpMlBKsTrAMYvLXvcEfzZL03IOc-DXORbGRZTbbKIHcFyjJU-viUYkJSE3bZxVp6fTsvbaJ4mLr5riLvZxZebS_cKpy4sjAjl1UukYnKdJjGpWUG0s/s1600/DSC_0282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74EpuA6XShzFVQs78miKxv6RWOxpMlBKsTrAMYvLXvcEfzZL03IOc-DXORbGRZTbbKIHcFyjJU-viUYkJSE3bZxVp6fTsvbaJ4mLr5riLvZxZebS_cKpy4sjAjl1UukYnKdJjGpWUG0s/s1600/DSC_0282.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake, with the crust removed. Not too bad, huh?</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">We used Donna's buttercream frosting recipe. LOTS of butter
and confectioners sugar!!! I got to see how the yellow frosting actually
became white and texture became fluffy when it was mixed for awhile! </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Donna showed me how to do a crumb layer, and then the final layer of icing.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFihbxjqOUHquBc_bDkD_jrAw1UoxyEXbCu7-qT5hiFwhTtX2pQoucv74YHg3VNHpGXi3N0rhhzMn5IgKIqFWepYAD61f7Px9ZjXz6iS4yj6LrsKuxgDgCZBE2mJJB2bZkWOzcrp4WWy4/s1600/DSC_0283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFihbxjqOUHquBc_bDkD_jrAw1UoxyEXbCu7-qT5hiFwhTtX2pQoucv74YHg3VNHpGXi3N0rhhzMn5IgKIqFWepYAD61f7Px9ZjXz6iS4yj6LrsKuxgDgCZBE2mJJB2bZkWOzcrp4WWy4/s1600/DSC_0283.JPG" height="308" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taste testing, always the best part </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxuSW1pk0iV69XLkc94O9XAxVfZW4LwqN-QWzys2W7imivb_adr_G1DuKHBbU2a6Hc0sdyB1bWrVx0vT_hJ6uKZHuOOMEqOdwFM48gWv_0JzzRSDW7Bz4t8cDg9UjrZCHlM1ci8MhkJM/s1600/Baking+with+Donna,+Larry+kissing+me.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxuSW1pk0iV69XLkc94O9XAxVfZW4LwqN-QWzys2W7imivb_adr_G1DuKHBbU2a6Hc0sdyB1bWrVx0vT_hJ6uKZHuOOMEqOdwFM48gWv_0JzzRSDW7Bz4t8cDg9UjrZCHlM1ci8MhkJM/s1600/Baking+with+Donna,+Larry+kissing+me.jpg" height="320" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My hubby loved his taste test!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Donna inspired me so much in cake baking, that I decided to challenge myself to another cake. I decided to bake my own birthday cake, and I succeeded. Donna gave me the pink pearls and flower for the top of the cake, but I did everything else myself. The whole cake was an adventure in parts and slight mishaps, but icing covers many secrets, LOL. It was a yellow cake with chocolate custard filling and vanilla buttercream icing.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Donna came over on my birthday to share the cake with my husband and I. It was like an afternoon tea party!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">YUM!!!</span></td></tr>
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<span style="font-family: Arial;">Donna inspired me further with a nice birthday surprise--the Wilton Course 1 kit! It has lots of wonderful icing tips, bags, and other cake-making goodies. I look forward to using them really soon. What a creative journey!!!</span><br />
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<span style="font-family: Arial;"><i>And.... we conquered our baking fears! YAAAY!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Have you conquered any baking or cooking fears? I hope you will leave me some comments about your journey.</span></span> </span><br />
<span style="font-family: Arial;"><span style="font-size: x-small;">Photos by Donna Nave Smith</span></span>
Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com1tag:blogger.com,1999:blog-4989024323598623919.post-31556262696404381702014-03-20T17:31:00.000-04:002014-03-21T11:56:13.499-04:00Small Batch Bread Baking--Coffee Cake<span style="font-size: large;"><b>Old Fashioned Coffee Cake--Small Batch Bread Baking</b></span><br />
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<span style="font-size: large;">All of us "kids" who grew up going to one of the LA Unified School district schools have fond memories of the coffee cake. All you have to do is mention the coffeecake to my classmates, and you'll see them salivating and having a big smile on their faces.</span></div>
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<span style="font-size: large;">I was especially lucky. My mom was a pastry chef for one of the high schools. Yes, Mom was one of the nice lunch ladies in the cafeteria! Sometimes, she would bring us a piece of coffee cake that she had left over from her lunch. What a treat!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUIuOAWXRM1GPTe310IVwccxl0wZNtd_HON17UYr99SzGWrAe-09Mi35xai1VvkNAzbKUJbVIwcLfaNJ0Amwr4r_AZSzl8Loie_bKeL_KyLYUIxtk8coevNmXUWeDu54fxKVikXTzv7c/s1600/Mom,+cafeteria.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUIuOAWXRM1GPTe310IVwccxl0wZNtd_HON17UYr99SzGWrAe-09Mi35xai1VvkNAzbKUJbVIwcLfaNJ0Amwr4r_AZSzl8Loie_bKeL_KyLYUIxtk8coevNmXUWeDu54fxKVikXTzv7c/s1600/Mom,+cafeteria.jpg" height="320" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom at work (don't tell her I posted it)</td></tr>
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<span style="font-size: large;">Because of her work, I was able to get a recipe for the coffeecake. I know that Mom started baking from scratch at the beginning of her career and they switched to mixes from headquarters later on. So the coffeecake may have changed slightly. </span></div>
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<span style="font-size: large;">I've downsized this beloved recipe even further, which may change the flavor slightly. It's easier not to measure 1/2 tsp + 1/16 tsp of an ingredient! Also, baking in a different pan may change how it bakes up--that can change the flavor. I added nuts to the topping; I think it tastes better. But I've tried my best to make a wonderful cake for you. It tastes great--we polished off a loaf in a sitting. It's in a size that won't tempt you to eat too much! That's the purpose of my Small Bread Baking project. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxCeg0zmYVdoTZ1xYL_GnGuwHmbmnBLM5ynMr4J6jDyvjRSqVVTk854NUry4FCQI_UJgquqSn65lm7qZnzMwFSbQWDNSSRKjxFONHqgPpIb6dh-N2ArnZLJ0LrJnb61_Ph6u5RGFvOFE/s1600/IMG_0843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxCeg0zmYVdoTZ1xYL_GnGuwHmbmnBLM5ynMr4J6jDyvjRSqVVTk854NUry4FCQI_UJgquqSn65lm7qZnzMwFSbQWDNSSRKjxFONHqgPpIb6dh-N2ArnZLJ0LrJnb61_Ph6u5RGFvOFE/s1600/IMG_0843.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM!</td><td class="tr-caption" style="text-align: center;"></td></tr>
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<span style="font-size: large;">Old Fashioned Coffee Cake</span><br />
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<h3>
<b><span style="font-weight: normal;">Adapted from Los Angeles City Schools<b> </b></span></b><span style="font-weight: normal;">recipe</span></h3>
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<span style="font-size: large;">PORTIONS: 2-4 You can share a loaf and give one away/freeze it (or two people can eat a warm loaf, LOL)</span><br />
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<span style="font-size: large;">PANS: 2 mini foil pans, about 6" x 3" in size. 1 1/2 cup capacity</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VaKUzlNbUcdglf_6aAxd1cGjptNoolnGj0WGSj4Zn7vpWVvpzs8GNgAzrRQuLWXIsBTKBA7AAT4prNFFTatlIJwZOMqFlwtU_CtzmvkMukePJcq09gV3EthsEJ-ji2ppJ7vPaXcqBos/s1600/IMG_0840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VaKUzlNbUcdglf_6aAxd1cGjptNoolnGj0WGSj4Zn7vpWVvpzs8GNgAzrRQuLWXIsBTKBA7AAT4prNFFTatlIJwZOMqFlwtU_CtzmvkMukePJcq09gV3EthsEJ-ji2ppJ7vPaXcqBos/s1600/IMG_0840.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;">TEMPERATURE: Conventional Oven, 375 F</span><br />
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<span style="font-size: large;">BAKE TIME: 20-25 Min.</span><br />
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<span style="font-size: large;">TOPPING <i>(suggest you make topping first and set it aside so can put cake in oven as soon as mixed, for better rise).</i></span><br />
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<span style="font-size: large;">1 TBSP All purpose flour</span><br />
<span style="font-size: large;">1/4 Cup Brown sugar, packed</span><br />
<span style="font-size: large;">1/16 tsp. Salt</span><br />
<span style="font-size: large;">1 tsp. Cinnamon</span><br />
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<span style="font-size: large;">1/4 cup Finely Chopped Walnuts</span><br />
<span style="font-size: large;"><span style="font-size: large;">1 TBSP Canola oil</span> </span><br />
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<span style="font-size: large;">TOPPING DIRECTIONS:</span><br />
<span style="font-size: large;">In mixer bowl, combine all ingredients except oil. Mix well. Add oil gradually and continue to blend until topping is crumbly. I used my fingers.</span><br />
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<span style="font-size: large;">BATTER:</span><br />
<span style="font-size: large;">1 Cup All purpose flour (4.25 ounces)</span><br />
<span style="font-size: large;">2 1/2 TBSP Non-fat dry milk</span><br />
<span style="font-size: large;">1/8 tsp Salt</span><br />
<span style="font-size: large;">1/4 tsp Nutmeg</span><br />
<span style="font-size: large;">1/4 tsp Cinnamon</span><br />
<span style="font-size: large;">1 tsp Baking powder</span><br />
<span style="font-size: large;">1/8 tsp Baking soda</span><br />
<span style="font-size: large;">1 1/2 tsp Vinegar</span><br />
<span style="font-size: large;">6 TBSP Water </span><br />
<span style="font-size: large;">1/4 Cup Canola Oil</span><br />
<span style="font-size: large;">5 TBSP Brown sugar, packed </span><br />
<span style="font-size: large;">1/4 Cup Granulated sugar</span><br />
<span style="font-size: large;">1 1/2 TBSP Egg (beat 1 egg, use half)</span><br />
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<span style="font-size: large;">BATTER DIRECTIONS:</span><br />
<span style="font-size: large;"><span style="font-size: large;">Preheat oven to 375 degrees.</span></span><br />
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<span style="font-size: large;">Grease and flour your pans.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApuKvs8Yr0-W3bLFGUbfoUg9yL3udO5R9VL0cuXXJCl72mjFvLcNrCawc1bxQZxbMEXLuIW7ZoZr8v06G_CttwULYTGNSbNQZ0hwuITNZDY8kqLd9GLJ_267uTOMZlHSQDZyA_tPk9WM/s1600/IMG_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApuKvs8Yr0-W3bLFGUbfoUg9yL3udO5R9VL0cuXXJCl72mjFvLcNrCawc1bxQZxbMEXLuIW7ZoZr8v06G_CttwULYTGNSbNQZ0hwuITNZDY8kqLd9GLJ_267uTOMZlHSQDZyA_tPk9WM/s1600/IMG_0839.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;">In a bowl, combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside.</span><br />
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<span style="font-size: large;">Combine vinegar and water in a measuring cup. Set aside.</span><br />
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<span style="font-size: large;">In a mixing bowl, blend together the oil, brown sugar and granulated sugar for 1 minute on low speed. <i>Tip: A stand mixer makes it much easier to make the batter; a handheld mixer would work also. Mixer timing is for stand mixer.</i></span><br />
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<span style="font-size: large;">Add eggs and continue to blend low speed for 1 minute.</span><br />
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<span style="font-size: large;">Add the dry ingredients alternately with the water and vinegar mixture to the mixture in the bowl.</span><br />
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<span style="font-size: large;">Scrape down bowl, then blend on medium speed for 1 additional minute. Just a minute! If you mix any cake too much, the cake becomes tough.</span><br />
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<span style="font-size: large;">Divide batter between the 2 prepared foil mini loaf pans. Sprinkle half the topping evenly over batter in each pan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oZLKah0KRCOEX-JUuTIEhY5KrAIyJI2mkV12HOmbHZkuHx-YEAmlJWL8lM74bi8xh4J79n-oyEgNt8TW1I4VXaO142iFBSj0CXXC78VNa_7TsVUmjxPWwX3JuVrlPTv-so6hjuRGcTw/s1600/before+baking.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oZLKah0KRCOEX-JUuTIEhY5KrAIyJI2mkV12HOmbHZkuHx-YEAmlJWL8lM74bi8xh4J79n-oyEgNt8TW1I4VXaO142iFBSj0CXXC78VNa_7TsVUmjxPWwX3JuVrlPTv-so6hjuRGcTw/s1600/before+baking.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;">Bake until tooth pick comes out clean when inserted in the center of cake, approximately 20-25 minutes.</span><br />
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<span style="font-size: large;">Let the cakes cool on a cooling rack for 15 minutes before removing them so they will come out easier. After removing them, let them cool awhile longer while they continue to set up. (If you can wait!!!)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeIfMnXpwA4lPssadTbxcNDHbSZf6ItRGgyMqdJhLh35XcvCWsGEVvWrcEIXQZj9TN_ey2igOlosL_dHAVzRKxHeq1oqcTyTtRp-ZxGnbp2jbAoZWx-Y7UBYumyF2Vm5l8fuse161iwQ/s1600/IMG_0842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeIfMnXpwA4lPssadTbxcNDHbSZf6ItRGgyMqdJhLh35XcvCWsGEVvWrcEIXQZj9TN_ey2igOlosL_dHAVzRKxHeq1oqcTyTtRp-ZxGnbp2jbAoZWx-Y7UBYumyF2Vm5l8fuse161iwQ/s1600/IMG_0842.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss0IMWivGr7CLSNYCYaU34x6XER-zRFkjBLBJEJT1hIZj4TBkxFUqsbEuqz4x_Q2o59f5_GD73bVt8i9bgfOW9uZ6kfL4l-B1EUoV3JmHdBAqtDx_mAVj1AQFLLpBWT9qK8w5didxwZM/s1600/IMG_0843.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss0IMWivGr7CLSNYCYaU34x6XER-zRFkjBLBJEJT1hIZj4TBkxFUqsbEuqz4x_Q2o59f5_GD73bVt8i9bgfOW9uZ6kfL4l-B1EUoV3JmHdBAqtDx_mAVj1AQFLLpBWT9qK8w5didxwZM/s1600/IMG_0843.JPG" height="240" width="320" /></a></div>
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<span style="font-size: large;">Enjoy! </span><br />
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<span style="font-size: large;">I would love your suggestions for more small batch bread baking. I'm working on ciabatta and cinnamon rolls also.</span><br />
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<span style="font-size: large;">What would you like to see? </span>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com0tag:blogger.com,1999:blog-4989024323598623919.post-16971148413160448362014-02-04T21:49:00.001-05:002014-02-04T21:49:04.170-05:00Small Batch Bread Baking--Cinnamon Buns<span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Small Batch Breads, Cinnamon Rolls </span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Recently, I heard about the book "Small Batch Baking," on the"Karen's Kitchen Stories" website. I made the small caramel pecan tarts she adapted and posted. Then, I found the book in our local library. It was exciting to make smaller quantities of desserts I have been craving. But there wouldn't bee a lot of leftovers to tempt my waistline. After making several of the recipes, I ordered the book and the library copy was returned.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">At the same time, I got interested in "The Bread Bible" by Rose Levy Beranbaum. Her recipes are superb; she has a science background and applies it to baking. In her blog, she mentioned ordering a two quart cast iron dutch oven so she could make smaller breads for her 2 person household. There seems to be a number of small households who would love small bread sized recipes! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The "Small Batch Baking" book seemed to be mostly pastry, but I was eyeing the cinnamon bun recipe. It made only 4 cinnamon buns, and used a hot roll mix. There wasn't a sweet yeast dough recipe in the book. I thought, "the cinnamon buns deserve a decadent and sweet dough. As a bread baker, I can do that from scratch!"</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Many cinnamon bun dough recipes that were considered. Then I saw the brioche recipe in "The Bread Bible." It looked like it could work, if it were downsized. I decided to streamline the recipe so it didn't need a starter sponge. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The dough was mixed in my bread machine because I was trying to avoid hand kneading due to hand pain. However, there was too little dough to reach the corners. It had to be mixed with a spatula. Next time, I'll just mix it by hand; it won't take much kneading. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here's the dough recipe I adapted. It's still a work in progress. I figured the recipe in grams. If you use a measuring cup for the flour, spoon lightly into the cup. </span><br />
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<span style="font-family: Arial; font-size: large;">Ingredient Grams Volume/Cups</span><br />
<span style="font-family: Arial; font-size: large;">Warm Water 2 - 3 tsp</span><br />
<span style="font-family: Arial; font-size: large;">Granulated Sugar 1 TBSP</span><br />
<span style="font-family: Arial; font-size: large;">Instant yeast 1/2 tsp</span><br />
<span style="font-family: Arial; font-size: large;">Unbleached Flour 150 1/2 Cup</span><br />
<span style="font-family: Arial; font-size: large;">Egg, Large 1</span><br />
<span style="font-family: Arial; font-size: large;">Salt 1/4 tsp</span><br />
<span style="font-family: Arial; font-size: large;">Unsalted Margarine 2 1/2 TBSP</span><br />
<span style="font-family: Arial; font-size: large;"><br /></span><br />
<span style="font-family: Arial; font-size: large;">2-3 TBSP of butter to spread on dough</span><br />
<span style="font-family: Arial; font-size: large;">Cinnamon sugar mixture, (8 tsp granulated sugar to 1 tsp cinnamon).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span><br />
<span style="font-family: Arial; font-size: large;">Yeast dough baking means that you might have to add more flour and water. So start with 2 tsp of water. Although this doesn't sound like much water, brioche has a lot more egg and butter/margarine than water. The goal is to make a dough with a tacky touch. It should be slightly sticky when you touch it, but the dough shouldn't stick to your finger when you remove it from the dough.</span></span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I waited only about an hour for the dough to double. The hot roll mix said to wait 5 minutes after kneading, but they probably have dough conditioners. I might wait longer than an hour next time, or I might try the 5 minute wait and their 30 minute roll rise. This is a test kitchen mode, after all.</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Then, I used a rolling pin to roll out the dough to a rectangle--10" x 13". It was too big. I'd suggest maybe 8"x 6", when making the buns. If the dough resists, cover it with plastic wrap and let it rest for 15 minutes before trying it again.</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I Brushed 2 TBSP melted butter onto the rectangle; that seemed enough. Then, I sprinkled it with about 3 TBSP of the cinnamon sugar mixture . I wanted to use up some cinnamon sugar mixture on hand. Next time, I think I'll try a brown sugar and cinnamon mixture, instead of granulated sugar. I'll post that when I do.</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">The dough was rolled up, jelly roll style, on the "short side" and cut into 4 pieces. You'll notice that the jelly roll gets longer when it's rolled up. That's why I would suggest a smaller rectangle of dough. Be sure to pinch the dough closed along the jelly roll, so it doesn't open up while it bakes.</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I placed the 4 pieces into a greased loaf pan to bake, but a giant muffin pan might work better next time. If you use a muffin pan, place one bun in each greased cup. You probably want to fill the remaining cups halfway with water while they bake to protect the pan. The buns rose for about 45 minutes. </span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, preheat the oven at 350 degrees, for at least 30 minutes. This time, however, I used the toaster oven. It doesn't bake evenly, but I'm in a wheelchair right now from injuries and the toaster oven is safer for me. I turned the pan halfway around for more even baking, but they still got overbrowned. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I wanted to use up some cream cheese frosting from my freezer this time. I'll post an icing recipe next time. </span><br />
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<span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></span><br />
<span lang="EN"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">We ate the 3 of the cinnamon buns before snapping a picture. Next time, I'll take pictures.</span></span><br />
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<span style="font-family: Arial; font-size: large;">The shaping and baking is still a work in progress, but I think that the dough will work!</span>Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com1tag:blogger.com,1999:blog-4989024323598623919.post-87005944846351501762011-12-14T17:37:00.002-05:002011-12-15T08:20:52.698-05:00Pletzlach, and Re-creating Memories<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJuMgtyJ7zJAPUgWtRmq28Kij5CYZKhTTCnSnzN2e5DNSUQAEyaYj1-RgOvi58x46aXngF1eqigtPBGoY9aC_cmNd5Puajk1ZWWjE1BzdFbhzUgW7S3uDHcZTOlo4WHYBdsKgT_Pt5vw/s1600/100_6549.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJuMgtyJ7zJAPUgWtRmq28Kij5CYZKhTTCnSnzN2e5DNSUQAEyaYj1-RgOvi58x46aXngF1eqigtPBGoY9aC_cmNd5Puajk1ZWWjE1BzdFbhzUgW7S3uDHcZTOlo4WHYBdsKgT_Pt5vw/s320/100_6549.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pletzlach!</td></tr>
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The pletzlach are baking right now. The smell transports me to my childhood. If I close my eyes, I can imagine that I am a teenager again. I'm standing in the living room of our tract house in the Valley, the bedroom suburb just north of Los Angeles. The smell is wafting from our tiny kitchen. Mom's treat is almost ready!<br />
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The "onion and something's baking" smell is filling my living room and kitchen today. Tears well up in my eyes--I'm smelling memories of my mom's kitchen. It's a happy cry!<br />
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<em>What are pletzlach, you ask? </em>Joan Nathan, in her book, "Jewish Cooking in America," says:<br />
<em>"Pletzel,</em> which rhymes with pretzel, is the foccacia of the Jewish food world. Also called <em>pletzlach </em>(like in our house), onion zemmel, onion pampalik, or onion board, it looks and tastes very much like the flat bread laden with onions and poppy seeds I recently ate in the marketplace of Izmir. After all, pizza began as pita, sprinkled with olive oil and <em>za'atar</em> (a combination of spices), a meal for a poor person. "<br />
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A friend of mine told me about this book on Thanksgiving. She said that the stories about the history of the foods and the old ads were lots of fun. I learned that it wasn't only the suffrage movement that changed women in the early 20th century. The manufacturing of foods like ketchup and frozen foods freed women up from making many foods from scratch. Foods like Crisco enabled some women to make foods not possible for them earlier.<br />
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The recipe, "Pletzlach with Onions," tugged at my heart strings. After seeing it, I found similar but different recipes from the New York Times online, and on various websites. Joan Nathan's recipe is an adaptation of a recipe from the 1947 Community Cook Book from Woonsocket Rhode Island--one of her favorite cookbooks. <br />
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Our HBin5 group did "historical recipes" last month. This month, we are doing "family traditions" recipes. I guess that this recipe fits both categories!<br />
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My recipe is an adaption of Joan Nathan's, as I am trying to figure out my mom's method (Mom didn't have recipes, she cooked by feel):<br />
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Pletzlach with Onions<br />
2 tsp salt<br />
2 tsp sugar<br />
2 TBSP vegetable oil (Mom wouldn't have used shortening here!)<br />
1 cup plus 2 TBSP warm water<br />
1 package instant yeast<br />
4 cups all purpose flour (approx. Mom used Gold Medal or Pillsbury)<br />
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1 large egg, beaten<br />
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1-2 onions, finely chopped (optional, saute' in vegetable oil ahead of time)<br />
1 TBSP poppy seeds<br />
kosher salt<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnYs_3jY7fi9FddqOfFTG9Q-Ac-JQnIqTeB1dpxHRWpbUvkRWdTVx2QxmxRWZRo1ysRxCx9__iOTXL99v5jHMqyFK8E6hBF9daTz2914960hB2w8jGzZ-K7Ka6_fVEtxLVyxzm4WQNNo/s1600/100_6525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnYs_3jY7fi9FddqOfFTG9Q-Ac-JQnIqTeB1dpxHRWpbUvkRWdTVx2QxmxRWZRo1ysRxCx9__iOTXL99v5jHMqyFK8E6hBF9daTz2914960hB2w8jGzZ-K7Ka6_fVEtxLVyxzm4WQNNo/s320/100_6525.JPG" width="320px" /></a></div><br />
1. I lightly sauteed the onions in vegetable oil ahead of time. I don't remember if Mom did this or not, but I remember the onions had a sheen to them. Since the onions will be baked on the rolls, I don't want to brown the oinons. I did this the day before. The book says 4 cups of onions, and that was too much.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQCDXwp3n7Cu-BN6HUmyqe17BV7J7RUDiK9ZwpvxYRtHffe7rt5ddyCS3Qm_A5ZSShkXavaxB0GN26ZhwZCsQovAS6BB-fKirpKPrxxF3gH-9DRHp4w_KjO3Vj9j_ivVcEu0JfERqFJE/s1600/100_6540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQCDXwp3n7Cu-BN6HUmyqe17BV7J7RUDiK9ZwpvxYRtHffe7rt5ddyCS3Qm_A5ZSShkXavaxB0GN26ZhwZCsQovAS6BB-fKirpKPrxxF3gH-9DRHp4w_KjO3Vj9j_ivVcEu0JfERqFJE/s320/100_6540.JPG" width="240px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dough really cleaned the bowl!</td></tr>
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2. In the mixing bowl of your mixer, add the salt, sugar, oil, yeast, and warm water. Gradually add enough flour, mixing, until you have a dough that holds together. Usingn anything other than King Arthur flourn is a radical departure for me, but I'm trying to get Mom's bread texture). Change to the dough hook, and knead together about 10 minutes (3 minutes on a Kitchenaid--special mixing action), or until dough is smooth. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuUpkXD0mQzTMj7M2PefPpIRSZMRXuaqvZKwpzTdGAB4_GudWSZELsPWRLDan4hQFXP8ncoe-cLSYMHrCa2dWVg4H2Abz9oCdsRoZax17RUrlEVc8KhvlaA8nH3uhSSDoyEXXSCaKbtc/s1600/100_6541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuUpkXD0mQzTMj7M2PefPpIRSZMRXuaqvZKwpzTdGAB4_GudWSZELsPWRLDan4hQFXP8ncoe-cLSYMHrCa2dWVg4H2Abz9oCdsRoZax17RUrlEVc8KhvlaA8nH3uhSSDoyEXXSCaKbtc/s320/100_6541.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before rising</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHuL4hRcdgdg-OtmuDb_9M2kiYevGiqPF-Lm33HNPWBOApX1R4bOWyyZWNH-as1rh2k6fVphQHqG6roGRNsg3Szgmc4SI57LlzwHm_ZcuGyalZYV1lIxVju1i7XPV63F-NUHwHWRvkuM/s1600/100_6543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHuL4hRcdgdg-OtmuDb_9M2kiYevGiqPF-Lm33HNPWBOApX1R4bOWyyZWNH-as1rh2k6fVphQHqG6roGRNsg3Szgmc4SI57LlzwHm_ZcuGyalZYV1lIxVju1i7XPV63F-NUHwHWRvkuM/s320/100_6543.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After a 2 hour rise</td></tr>
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Place dough in a greased bowl and allow to rise for 2 hours or until doubled in bulk.<br />
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3. Divide the dough into 10 parts, about 4 ounces each. Roll or pat out into a circle 1/8 inch thick, about 4 inches in diameter. Place on a greased baking sheet. Press down in the center, leaving an inch border. Sprinkle with the onions, poppy seeds, and kosher salt and allow to rise a half hour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9-_1u0e8CG29TvCzz-nipuQkP6kzkus18pSUN2RQAzeIlILh4_hRgILjHkS1DP8qqmN0iNiuuPFodKu0N2OD4kzBn802FNOg2mAcyL_Xh0WLXcJajZ2RfL70UGBqLeKCMO5xJfKlIhs/s1600/100_6546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9-_1u0e8CG29TvCzz-nipuQkP6kzkus18pSUN2RQAzeIlILh4_hRgILjHkS1DP8qqmN0iNiuuPFodKu0N2OD4kzBn802FNOg2mAcyL_Xh0WLXcJajZ2RfL70UGBqLeKCMO5xJfKlIhs/s320/100_6546.JPG" width="320px" /></a></div><br />
4. Bake in a preheated 375 degree oven for 40 minutes or until golden. We enjoyed them almost right out of the oven, with butter melting all over!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3Y2COFBBI7qNon1fBJux4SoRiXYDcrt6k7Y90_MDUMdVRBTWnUlSAUhstCoGzyaB54009MxBnWPfWCUY-JEf7is1si_YjQAZPX-FxQXpj7re__3na9PNU1F0Yelns_OsAv2h5eH4HhU/s1600/100_6547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3Y2COFBBI7qNon1fBJux4SoRiXYDcrt6k7Y90_MDUMdVRBTWnUlSAUhstCoGzyaB54009MxBnWPfWCUY-JEf7is1si_YjQAZPX-FxQXpj7re__3na9PNU1F0Yelns_OsAv2h5eH4HhU/s320/100_6547.JPG" width="240px" /></a></div><br />
The texture was just as I remembered it to be. The New York Times recipe contains eggs, but I just might stay with this one. I think I might cut back on the dough, and try a bit of oil on top.<br />
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I've been really enjoying these with butter over the past few days. They are great with soup!<br />
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Have you ever enjoyed pletzlach?Judy's Bakery & Test Kitchenhttp://www.blogger.com/profile/17773706323437300673noreply@blogger.com6