Recipes...
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nudeyorker
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Check it at 25-30 minutes, the edges should be crisp. But if you stick a toothpick in the center it should not be batter but melty chocolate.
nudeyorker
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Let them cool for about 20 minutes and if they are not set perfectly, then cool in the fridge for about half an hour.
Nudeyorker, they're absolutely wonderful! You're going to make me awfully popular with this recipe. :smile:
Thanks, again, for your help with the brownies. I've got a great chocolate cake recipe, but not a great chocolate icing to go with it (I'm stuck using the BC stuff from the store). Perchance, another winner in your files? :wink:
nudeyorker
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I am a sucker for buttercream frosting, if you want something else let me know, but this is my favorite.
2 cups unsalted butter (4 sticks)
3 tablespoons milk
12 ounces semi-sweet chocolate
1 1/2 teaspoons vanilla extract
3 cups sifted powdered sugar
The key to making buttercream frosting turn out is beating it on the correct speed for the proper amount of time. If beaten on too high a speed it incorporates air and becomes fluffy rather than creamy.
Melt the chocolate in a double boiler over simmering water on low for about 5-10 minutes until all chocolate is melted and completely smooth. (If you don't have a double boiler a metal mixing bowl over a simmering pot of water works in a pinch)
Remove from heat and cool 10 minutes or so until lukewarm.
In a large bowl use an electric mixer on medium. beat the butter until creamy (about 3 minutes) carefully add the milk and beat until smooth. Add the melted chocolate and beat until smooth (about 2 minutes) add the vanilla and beat for a few more minutes. Gradually add the powdered sugar and beat until creamy.
This makes enough for a three layer 9" cake or about 4 dozen cupcakes
If you have any left over it will keep in the refrigerator for about a week.
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nudeyorker
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I did some cinnamon rolls yesterday and they turned to be stone-hard. I don't know what's wrong with my method...
Well it could be a few things really. Your oven temperature could be off. Your moisture to flour ratio is wrong. Are you baking at high altitude or sea level?
The temperature is the main problem...It was, I think, at high altitude...
And yes, actually when I let it for 45 minutes I see it's not doubling, so I guessed it was supposed to be liek that. But then I guess the yeast is dead...hmmm
Here is an alternative to butter cream.
Icing: 5 TBS flour, 1 cup milk, and a pinch of salt. Cook and stir over medium heat until thick, will look like paste (cool).
Cream: 1 cup powdered sugar, 1 cup oleo, pinch salt, 1 tsp vanilla (to make chocolate icing add 3 TBSP. cocoa powder to powdered sugar). Once light and fluffy begin adding flour mixture gradually ( a spoonful at a time) blend thoughly before adding next spoonful. Once all the flour mixture is in beat until smooth .
Icing: 5 TBS flour, 1 cup milk, and a pinch of salt. Cook and stir over medium heat until thick, will look like paste (cool).
Cream: 1 cup powdered sugar, 1 cup oleo, pinch salt, 1 tsp vanilla (to make chocolate icing add 3 TBSP. cocoa powder to powdered sugar). Once light and fluffy begin adding flour mixture gradually ( a spoonful at a time) blend thoughly before adding next spoonful. Once all the flour mixture is in beat until smooth .
nudeyorker
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I'm going to a party tomorrow and had a request for a coconut cream pie...
For the crust
1 cup sifted flour
1/2 cup crisco shortening (cold)
1/4 cup ice cold water
pinch of salt
Work the ingredients in your food processor until it forms a ball
wrap in plastic and flatten to a disc and refrigerate a couple hours.
Fit into pie pan and bake in a 325 degree oven about 20 minutes or until golden brown at the edges.
For the filling
Whisk in a heavy bottom sauce pan 2/3 cup sugar
1/4 cup corn starch
1/2 tsp salt
gradually whisk in 2 1/2 cups whole milk
Vigorously whisk in 5 large eggs yolk until no yellow streaks remain.
On medium heat whisk slowly until a bare simmer, remove from heat and mix until smooth return to heat and continue to whisk for another minute.
Remove from heat and stir in 3 TBL unsalted butter cut into small pieces and 1 TBL vanilla extract.
In a 300 degree oven brown 1/ 1/2 cups sweetened dried coconut stir until golden brown (about 15 to 20 minutes)
Stir the cooled coconut into your cream mixture and fill the pie crust. Place plastic wrap over the filling and refrigerate overnight.
When ready to serve remove plastic and cover with whipped cream and garnish with some toasted coconut.
Whipped Cream
In a chilled bowl with chilled beaters whip on med high speed 1 cup cold heavy cream, 2 TBL sugar, 1/2 tsp vanilla until thick and soft peaks form Use immediately.
For the crust
1 cup sifted flour
1/2 cup crisco shortening (cold)
1/4 cup ice cold water
pinch of salt
Work the ingredients in your food processor until it forms a ball
wrap in plastic and flatten to a disc and refrigerate a couple hours.
Fit into pie pan and bake in a 325 degree oven about 20 minutes or until golden brown at the edges.
For the filling
Whisk in a heavy bottom sauce pan 2/3 cup sugar
1/4 cup corn starch
1/2 tsp salt
gradually whisk in 2 1/2 cups whole milk
Vigorously whisk in 5 large eggs yolk until no yellow streaks remain.
On medium heat whisk slowly until a bare simmer, remove from heat and mix until smooth return to heat and continue to whisk for another minute.
Remove from heat and stir in 3 TBL unsalted butter cut into small pieces and 1 TBL vanilla extract.
In a 300 degree oven brown 1/ 1/2 cups sweetened dried coconut stir until golden brown (about 15 to 20 minutes)
Stir the cooled coconut into your cream mixture and fill the pie crust. Place plastic wrap over the filling and refrigerate overnight.
When ready to serve remove plastic and cover with whipped cream and garnish with some toasted coconut.
Whipped Cream
In a chilled bowl with chilled beaters whip on med high speed 1 cup cold heavy cream, 2 TBL sugar, 1/2 tsp vanilla until thick and soft peaks form Use immediately.
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nudeyorker
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I made Crab Cakes yesterday and one of the guests for dinner just phoned for the recipe... so I thought I would share.
1 cup vegetable oil
1/2 lotus root peeled and finely sliced
1 dill pickle chopped med/fine (like relish)
1 stalk minced celry
1 pound fresh crabmeat, shells and cartilage removed
1 egg yolk
3/4 cup mayonnaise
6 slices dry white bread crust removed
2 TBL sweet butter
2 TBL chicken stock
2 TBl milk
4 TBl country dijon mustard
1/2 tsp salt and pepper
1 TBL crushed sesame seeds
1 tsp turmeric
1 tsp curry powder
1/2 tsp paprika
In a deep sauce pan heat oil to 350 degrees and fry lotus root until crispy and place on paper towel to drain.
Mix pickle, celery, crab, egg and mayo and make 2X3 oval patties (8)
In a food processor pulverize the bread until fine. Coat the crab cakes until they are no longer sticky.
Melt the butter in a sauce pan over low heat and cook them until they are golden brown on both sides. Wrap in foil and keep warm in a 200 degree oven
In another sauce pan melt two more tablespoons of sweet butter with 2 tablespoons of flour, add chicken stock and cook for 10 minutes on low. Add all the spices and cook for an additional 10 minutes.
Serves two crab cakes per person
Drizzle with the sauce and garnish with the fried lotus root.
(Hint... since you are cooking on low heat it's better to cook the crab cakes in a nonstick pan) Don't overpower the sauce with curry...trust me on that one.
1 cup vegetable oil
1/2 lotus root peeled and finely sliced
1 dill pickle chopped med/fine (like relish)
1 stalk minced celry
1 pound fresh crabmeat, shells and cartilage removed
1 egg yolk
3/4 cup mayonnaise
6 slices dry white bread crust removed
2 TBL sweet butter
2 TBL chicken stock
2 TBl milk
4 TBl country dijon mustard
1/2 tsp salt and pepper
1 TBL crushed sesame seeds
1 tsp turmeric
1 tsp curry powder
1/2 tsp paprika
In a deep sauce pan heat oil to 350 degrees and fry lotus root until crispy and place on paper towel to drain.
Mix pickle, celery, crab, egg and mayo and make 2X3 oval patties (8)
In a food processor pulverize the bread until fine. Coat the crab cakes until they are no longer sticky.
Melt the butter in a sauce pan over low heat and cook them until they are golden brown on both sides. Wrap in foil and keep warm in a 200 degree oven
In another sauce pan melt two more tablespoons of sweet butter with 2 tablespoons of flour, add chicken stock and cook for 10 minutes on low. Add all the spices and cook for an additional 10 minutes.
Serves two crab cakes per person
Drizzle with the sauce and garnish with the fried lotus root.
(Hint... since you are cooking on low heat it's better to cook the crab cakes in a nonstick pan) Don't overpower the sauce with curry...trust me on that one.
nudeyorker
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I'm really impressed by you Nudeyorker, because in here, I'm surrounded by people who have no guts in sharing their recipes and feeling proud to see their recipes being materialized into cake, muffins, etc. They're too scared people are as good as them. But you can actually share. I really hank you for the past tips and recipes.
Lopo, my problem is that where I`m from, we are metric. So I`d have to convert and all...
And most of the times I just dont fallow the recipe, I use them only as an inspiration...
I don`t make sweet things often...I like to make things with MEAT
