That sounds very good!
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Oh, this is kind of exciting me!
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That sounds so good. Do you have a link to the recipe?
Sure thing. What are your 3 favorite cakes to make? - #97 by ChristinaM
ETA: I baked in a 9" round non-stick cake pan the last few times, and it worked well.
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Hi everyone!
I made two batches of pie crust on Wednesday, optimistically thinking that I would stay Covid negative to make two pies for two July 4 barbecues. Alas, I rebounded Thursday morning, with a faint positive, so no pies for me.
Aside from freezing, how long do you think the crust can stay in the fridge?
Thanks!
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According to King Arthur Baking, pie dough will hold up in the fridge two to three days. I haven’t tried to hold it that long, so YMMV.
ETA: I hope you feel better soon!
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That stinks! Hope you’re on the road to recovery.
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Rhubarb crumble. Deets on the BCOTQ thread here.
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In the quest to use up mom’s hoarded ingredients (2 blocks of cream cheese) and try out some of her more-to-me equipment (a 12 cup 2 pt tube pan), I tried this Philly Fluff cake from serious eats:
It is not particularly fluffy. It’s a pound cake variation that uses butter, cream cheese, and shortening as its fats. I decided not to do the chocolate swirl as I prefer my pound cakes unadulterated.
I foolishly didn’t put a parchment round in the bottom, and we had some sticking that left the top a bit more craggy than I’d have liked, but I’ll know for next time, and enough powdered sugar hides a multitude of sins
Again I apologize for my awful photography. Fluorescent lights in the kitchen do nothing any favors.
The flavor of the cake is fine. It’s vanilla pound cake. Add the choc. swirl, throw lemon or orange zest in there of that’s your thing. There’s a slight tang from the cream cheese, but it’s barely noticeable.
What IS killer about this cake is the texture. The shortening, I think, gives a texture that IMMEDIATELY made me think of those Sara Lee frozen pound cakes. Something about that perfectly crumbly melt-away-in-your-mouth feel is really something.and the ‘crust’ of this pound cake is one of the better I’ve had.
I have another pound cake recipe that uses butter and sour cream as its fats. Now I’m wondering if adding some shortening wouldn’t be a bad idea.
I also think I might try using shortening for Chinese almond cookies (I’ve used all lard for them. Maybe half lard half shortening?) and Jewish deli-style sprinkle cookies.
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So sorry to hear you have covid. Hope you feel (and test) better soon!
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I think the texture might be from the cream cheese — I love cream cheese pound cakes because of that texture!
Ugh sorry! Hope you feel better soon.
I’ve kept eggless pie crust in the fridge (inadvertently) for almost a week, but I think you’re better off freezing it to maximize flexibility.
(You can even shape the pie in its baking dish and then freeze if you have freezer space )
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well, I suppose I’ll just have to make a bunch of pound cakes with various fat combos 'til we determine the proper culprit.
This is a sacrifice I’m willing to make for the good of the community.
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You give and give and give.
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Re eggs,
I remembered saying a while back saying that I couldn’t really taste the difference
Here’s serious eats on the subject courtesy another thread
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Another bake of cardamom buns from Scandinavian from Scratch. These are such a big hit here. Recipe makes 12. I just freeze them after they are formed and proofed. Take as many as i need the night before, slow defrost in the fridge, and in the morning, let them come to room temperature and bake.
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Chocolate Pistachio Dried Cherry Biscotti from Heather Christo. I haven’t made these in a few years even though I love them, couldn’t locate my copy of the recipe so ran another off from my Word file.
I forgot you’re supposed to use a whisk on mixer throughout.
I toasted the nuts in the microwave, 1 minute at a time, then stirring. I did 4 minutes but 3 is better.
The original recipe is for dried cranberries but I always sub
dried cherries. Since they were large I used kitchen scissors to cut in half.
I like biscotti to be pretty firm and these are.
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Those look good and I’m still in need of a good choco biscotti recipe. Is this it?
Yes
Not very sweet, uses 1 cup of brown sugar.
Sadly, not quite the same this time since I can no longer buy Valrhona bittersweet bars from TJ.
