Redemption! I weighted the butter AND flour in this one, and it turned out beautifully!
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Thanks so much! I have the Still We Rise cookbook, which I haven’t used enough, and I have extra sour cream to use.
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I needed some bread to go with tonight’s dinner, so I made up a loaf. I brushed the top with milk, as I didn’t want to use up any of my eggs. The milk seem to brown nicely.
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I’ve got a little boatload well raftload of extracts that I rarely use.
mint…apricot…maple…almond…orange…coconut…anise…Fiori di Sicilia…butter extract (?)…and something called Buttery Sweet Dough Bakery Emulsion.
Do any of these call to mind a specific use or recipe? I’d like to try something new but trusted.
Is it real maple extract, or in any case at least something you like the flavor of? My favorite use for that is Joanne Chang’s/Dorie Greenspan’s maple blueberry scones. I use the extract in the glaze to give it that extra punch of maple.
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Wow those look excellent, and doable. I’m thinking the flavoring is real, from OliveNation. If it has alcohol in it, it’s a real extract? Thank you so much for this, I’m starting a list!
I see in the Times reviews for that recipe Joanne Chang actually answers questions herself.
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There are a BUNCH of fiori recipes here and you can run through the ratings/comments to see which might appeal to you. I have a bottle as well, but have only used it once myself. It is STRONG.
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I think the imitation stuff will say so on the label: maple “flavored” extract or “imitation” maple flavoring. Something to that effect. Bottom line is if you like what you have, use it. The scones are delicious. 
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I bought a bottle once on a recommendation on Chowhound, and the smell is way too strong for me. It sits unused in my fridge. Luckily it is tiny, but maybe I should bite the bullet and toss it.
Jeez – Ricotta Pie, Cannoli Cheesecake, and Lemon Ricotta Cake – all three got my attention right away. I notice they too warn of the strength.
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As soon as you do, you’ll find a need for it. It shouldn’t ever expire - I say, if it’s a tiny bottle and not in your way, hang on to it!
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That’s why it is still in there - I just KNOW the moment I toss it, I will want it. And when I read the description (notes of lemon, vanilla, etc.) I think “my god, I will love this!” and yet …
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It is strong! I use a tiny amount and have to convince myself every time that it will be enough. Otherwise I lick the batter spoon and feel like I’ve burnt my tongue! My favourite use is in a french yogurt cake when I haven’t got a lemon to zest.
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I’ve never heard of this! Anyone familiar with condensed milk frosting?
IIRC , Natasha’s kitchen has info on this type of buttercream, it’s also called Russian Buttercream.
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This Almond Biscotti uses 3 tsp extract in batter and another tsp in the optional drizzle/frosting. Recipe was given to me by a co-worker.
Almond Biscotti
1 cup oil
1 cup sugar
2 eggs
¼ tsp salt
1 ½ tsp baking powder
3 tsp almond extract
3 cups flour
Chopped almonds (optional) - put the almonds on top before baking and be sure to slice it when it’s warm.
Mix ingredients in the order they are listed. Grease or spray two loaf pans and divide dough equally. Press evenly into loaf pans. Bake at 350 degrees for 45 minutes or until lightly browned. After baking, turn out loaves onto a cookie sheet and cut into ½ inch slices (be sure to slice it when it’s warm). Lay slices flat on cookie sheet and return to a 200 degree oven and bake for 1 hour; turning slices after 30 minutes. Turn off oven and leave slices in oven until cool. Yields 3 dozen. Optional: Drizzle slices with powdered sugar/milk frosting.
Frosting
1 cup powdered sugar
1 tsp almond extract
Milk as needed to achieve drizzle consistency
These chocolate mint brownies are wonderful (for those of us who like mint-chocolate…)
350 degrees. Make in a jelly roll (11 x 17) pan for thinner brownies. Or double batter (not frosting) recipe for thicker brownies in a 9x13 pan.
For brownie layer
2 beaten eggs
1/2 C. margarine, melted
2 squares chocolate (or equivalent – 6 T. cocoa, 2 T. butter)
1 C. sugar
1/2 tsp. peppermint flavoring
1/2 C. flour
1/2 C. chopped nuts
For mint frosting layer
1 C. powdered sugar
2 T. margarine, melted
1 T. milk
1 tsp. peppermint flavoring
Drop of green food coloring
For Chocolate top frosting
1 square chocolate, melted (equivalent - 3 T. cocoa, 1 T butter)
1 T. margarine, melted
Preheat oven to 350 degrees. Grease baking pan.
For batter: Melt margarine and chocolate. Add sugar. When cool, add egg. Stir in peppermint, flour and chopped nuts. Spread in pan. Bake 20 minutes for jelly roll pan, 25 minutes for 9 x 13.
Combine mint frosting layer ingredients. Spread thickly over brownies.
Combine chocolate topping ingredients. Drizzle over mint layer, tilt pan to spread chocolate evenly.
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Brown Sugar Butter Mochi from Milk Street Bakes. I have to say that this cookbook is not inspiring me at all, but this was quick to whip up while I was procrastinating from writing report cards. It has browned butter as well as brown sugar, but the taste doesn’t come through. I find coconut milk mutes a lot of flavours. Recipe called for light coconut milk but who buys that? I used regular and do not find it too rich, as the notes warn. Not sure what that says about me. I sprinkled with toasted sesame seeds instead of coconut. Anyway, I like the one from Pastry Love more, but that makes a 9x13 pan. That said, I am still eating it, and still procrastinating.
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Wow, that is a LOT of almond extract, but this intrigues me. Have you tried it, or tasted it?
My little bottle says “mint” – – not “peppermint”, I know I like peppermint with chocolate (it’s Christmas!) but mint seems like a different thing. I think I bought this for a cocktail (?) originally.
