I found these on another website:Caraway Bundt Cake 1 tbl melted unsalted butter or margarine for preparing pan1/4 cup finely-ground almonds1 cup softened unsalted butter or margarine (2 sticks)1 2/3 cup sugar divided1 tsp vanilla extract1/4 tsp ground mace2 2/3 cup sifted cake flour divided8 egg whites1/4 tsp salt1/2 tsp cream of tartar3 tbl caraway seeds3 tbl powdered sugar1. Heat the oven to 350 degrees. Generously brush a 10-inch bundt or tube pan with the melted butter and dust with the ground almonds.2. Beat the butter in the large bowl of an electric mixer, gradually adding 2/3 cup of the sugar until creamy. Add the vanilla and mace and continue beating. Gradually beat in 1 2/3 cups of the flour until creamy and thick. Set aside.3. In another bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually add the remaining 1 cup of sugar and beat until stiff. Add 1/4 of the egg white mixture to the butter mixture, mixing thoroughly with a rubber spatula. Fold the butter mixture into the remaining egg whites and sprinkle with the remaining 1 cup of flour. Gently fold together until completely blended. Fold in the caraway seeds, being careful not to over-mix. Pour into the prepared bundt pan.4. Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan 15 minutes, then carefully turn the cake out onto a rack. Just before serving, dust with the powdered sugar. Serve this cake alone or with fresh berries, fruit compote, whipped cream or ice cream. This recipe yields 12 servings.Caraway Cake1/4 cup Butter or butter substitute1 cup Sugar1 tsp Lemon juice1/4 tsp Vanilla2 Eggs1/2 cup Milk1 tsp Grated lemon rind1 1/2 cup Flour1 tsp Caraway seed1 tsp Baking powder * Cream sugar and butter or butter substitute. Add egg yolks. Beat thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to first mixture. Add caraway seed. Mix thoroughly. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in moderate oven (375 F) about 30 minutes.Orange Caraway Seed Cakes 1 1/2 cup Cake flour, (not self-rising)3/4 tsp Double-acting baking powder1/2 tsp Salt1/2 tsp Baking-soda2 tsp Caraway seeds, toasted lightly and cooled1 1/2 stk unsalted butter, softened (3/4 cup)1 cup Granulated sugar2 lrg Eggs2 tsp Freshly grated orange zest1 tsp Vanilla2/3 cup Sour creamConfectioners' sugar for dusting the cakes * Preheat the oven to 325F. and butter and flour eighteen 1/3-cup brioche or muffin tins. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with an electric mixer cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating the batter after each addition. * Divide the batter among the tins, arrange the tins in a jelly-roll pan, and bake the cakes in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Let the cakes cool in the tins for 3 minutes, turn them out onto a rack, and let them cool completely. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.Plain Caraway Seed Cake 1 cup Flour1/2 tsp Baking powder1 pch Salt1/2 cup Butter1/2 cup Sugar3 tsp Caraway seed1 Egg, beatenMilk * Sift together the flour, baking powder and a pinch of salt. Cut in the butter until the mixture resembles fine bread crumbs. Add sugar, caraway seed and mix thouroughly. Make a well in the center and add the beaten egg and mix slowly. Pour in sufficient milk to bind it all together to make a stiff dropping consistency. Pour into a greased and floured cake or loaf pan. Bake at 375 for 30 min.
HIYA...Just a quick note.... have been in hospital for several days... but want you to know I appreciate your help on this.I won't be making the jelly for a while I guess.... though.Thanks again.... :) rickie
I made tarragon jelly a few years ago, and it was the most wonderful jelly I had ever had. It was like honey. I lost the recipe and have been searching for it ever since. I THINK that this is the same recipe, but have to advise that i have not made it yet - I saved it years ago, have gotten as far as making the infusion, and then just never finished it. But I think it is identical to the recipe that I did make:----------HERB JELLY---------- 1 1/2 packed c. fresh herbs 3 1/4 c. water 1 box pectin 4 c. sugarBring herbs and water to a boil. Remove from heat, cover andlet steep 10 minutes. Strain and measure 3 cups infusion.Add pectin and bring to a boil. Add sugar all at one. Boil1 minute, remove from heat. Skim off foam and pour intojars. Adjust caps and process in a boiling water bath 10minutes. Makes 4 1/2 cups.
[quote:8afa1c02ca="1Steve"] ...In the above recipe, the crushed pineapple is drained and the reserved juice never used. In that case what purpose do the poke holes serve?[/quote:8afa1c02ca][i:8afa1c02ca]ha ha ha ha...[/i:8afa1c02ca] You're right! I never thought about it as I was making it. But the pineapple DID nicely sink into the holes. Instinctively I must have missed the juice, because I made a coulis from the juice and drizzled it over. It was a luscious dessert and everyone loved it.k
When you click on the conversion link that Molly mentioned above, and choose "US", you get the following:3 5/8-4 1/4 ounces butter (melted) 3 5/8 ounces sugar 2 lemons, finely grate skin and then set aside with juice (not Meyer variety) 2 eggs, divide yolks from whites
I was out on the King Arthur site and looked at the nut flours. Almost every comment they had was about mixing the nut flours in with regular flour in things like pie shells to give it a diffrent flavor. They didn't mention anything about a stand alone use for the nut flours. They also only sell them in a 8 oz. size so you couldn't do a lot of baking with around 2 1/2 cups of the nut flour. I saw that they were used as an add in in things like Biscotti .
[quote:1352598b0c="Dee514"]Molly,Do you really mean a 19 ounce can of dried tarragon :shock: - or should that be a 1.9 ounce can?[/quote:1352598b0c]That was a straight copy/paste from another site, Dee. Now that I really look at it, I'm pretty sure that's a typo and you're right about 1.9 ounce.
Signature Secrets Culinary Thickener is a mixture of modified food starch and bleached enriched wheat flour. When unspecified, the modified starch in US products is generally cornstarch.Modified food starch are usually binders, thickeners and gelling agents. Expandex� is an example of a modified tapioca starch.[ Due to its binding ability it is being pushed as a GF gluten substitute.]Other modified food starches are made from wheat and potato starch.what people do with it ...http://www.kingarthurflour.com/shop/items/signature-secrets-culinary-thickener-8-ozSearch using "recipes using Signature Secrets Culinary Thickener" - check out the sites that come up ..[url][/url]
GREAT tips!My question is???? Do you already have a recipe for a brulee' that you L O V E ? If so, see if any of the recipes posted in the data base is similar in it's ingredient list (sans the pumpkin) and the try the pumpkin recipe that is closest to your current favorite.
[quote:4ffc95cccf="Felix4067"]Ever since I started using Firefox (for this site only, as the speed seems to be almost verging on acceptable in Firefox, but not IE), I have to sign in every time I close the browser and reopen in. I've checked and rechecked and fussed and fidgeted and beaten it with a hammer, but I have to sign in every time I come here. The funny thing is, if I use my bookmark for CC it takes me to the sign-in page and all of my information is already loaded without my having to do anything but click "submit".[/quote:4ffc95cccf]Felix, if you have to sign in each time, it's because something on your computer is deleting your identifying cookie. That's stored in your browser, and we don't control whether or not your cookies are deleted. If your information is already "loaded" when you get the sign in page, again, that's information stored by your browser and not something we add in for you.
[quote:2837a667e8="rickie"]Hiall...Well, it's me... this ole gal in Maple Ridge, BC.... it has been a really long time since I have been on Zaar.... have really missed it... but have been 'under the weather' so to speak.Tried a couple of times to log in, just now.... no luck... so thought I'd pop a line, and ask for your help...So... when your time permits.... just pop me an email... and hope I will be able to 'get back in the Zaar Group'... :) thanks a bunch, rickie[/quote:2837a667e8]Rickie, if you're posting in this forum, you're logged in.There are some changes going on. Click on: http://www.recipezaar.com/bb/viewtopic.zsp?t=328163 to see the notice.You might find clicking on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=278153][color=red:2837a667e8]FAQ's and Additional Information for Recipezaar Navigation[/color:2837a667e8][/url], a thread FULL of great information, to be very useful.
I don't use them myself, but there are quite a number of recipes that use candied pineapple. Perhaps you could sort further by ratings or by type of recipe to see what catches your interest, http://www.recipezaar.com/recipes.php?foodido%5B%5D=9781&srwci=Show+Recipes+with+Checked+Ingredients&check_all=Check+All&uncheck_all=Uncheck+All
I vote for dehydrating and storage for the extended pantry. DH just ordered me an Excalibur 3900 and I can't wait! I am going to call her 'Black Beauty'.SA 8) [img:b74a3f0863]http://i1237.photobucket.com/albums/ff479/auntduddie/blackbeauty.jpg[/img:b74a3f0863]
:oops: Saw your post while visiting relatives for the holidays. I'm home now and I can't find my recipe but a recipe posted in the newspaper as a restaurant request is as follows: I've not made but resteraunt requests are usually because multiple people loved recipe.[color=darkred:898d65f170]LEMON TART CRUST:1 1/4cup flour6 Tbs. Butter - cold2 Tbs granulated sugarpinch salt1 egg yolk1 1/2 Tbs. ice waterFILLING:zest of 3 lemons, finely grated1 cup granulated sugar1/2 c fresh lemon juice3 eggs3 Tbs. sour cream6 Tbs. melted butterpowdered sugar for garnishTO MAKE CRUST: combine flour, butter, sugar and salt in bowl of food processor. Pulse 4-5 times or butter cut into size of small peas.In Small bowl, mix together egg yolk and water. Add to the food processor and pulse just until begins to come together. Formsinto a flat disk. wrap and refrigerate for 20 minutes.Roll dough between sheets of plastic wrap into 10 inch circle. Invert the dough into a 9 inch tart pan with a removable bottom. Fit the dough into the pan and press into the sides to form a rim. Chill for 30 minutes.Preheat oven to 375 dgrees. Place a sheet of parchment paper in the tart shell and weigh with pie weights. dried beans or rice. Bake for 15 minutes. Remove parcment and weights and continute baking until golden brown. about 10-15 minutes more. Reduce oven temp to 300 degrees.FILLING Place the lemon zest and sugar in bowl of food processor and process for 30 sec. Add the lemon juice, eggs, sour cream and melted butter and process until well combined. Pour into baked crust and bake for 15-20 minutes or until set but not browned. Cool slightly and then refrigerate for at least 1 hour. Serve garnished with powdered sugar and lemon zest.NOTE: Use real butter or stick margarine (High fat content)Do not substitute reduced fat spreads their higher water content often yields less-satisfactory results[/color:898d65f170]Good Luck :D :!: :D