Clippings by Bumblebeez

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: making huge batch of beef stock/bone broth (Follow-Up #13)

posted by: grainlady on 03.14.2014 at 04:42 pm in Cooking Forum

How long....

-Meaty broth (only a small amount of bone), NOT roasted first and simmered 45-minutes to 2-hours. Light flavor, high protein.

-Stock, typically made with bones and a small amount of meat, roasted first, then simmered 3-4 hours. Rich in minerals, amino acids, and gelatin.

-Bone broth, roasted first, simmered at least 12-hours. Very high in minerals, amino acids, and gelatin.

-Reduction/concentration/demi-glace - simmer until volumes are reduced by half or more (great for taking up less freezer space).

-Temperature? Around 200-degrees F. I like to see a small amount of low-level bubbling towards the center of the simmering pot.

-According to Harold McGee in "Keys to Good Cooking - A Guide to Making the Best of Foods and Recipes":
*cook poultry stocks for 1-4 hours
*veal, lamb, and pork for 4-8-hours
*beef for 6-12-hours
Meats and bone from older animals take longer to release their gelatin. If necessary, add water to keep solids barely covered.

Another FYI from Harold McGee: "Simmering stock will take care of bacteria, but it does NOT kill spores and it does not destabilize all toxins. Heat-stable toxins can make stock unsafe."

That's why it's important to cool quickly and refrigerate or freeze.

The link below may be interesting reading for some. "Bending the Rules on Bacteria" by Harold McGee in the New York Times.

-Grainlady

Here is a link that might be useful: Bending the Rules on Bacteria

NOTES:

<none>
clipped on: 03.14.2014 at 09:00 pm    last updated on: 03.14.2014 at 09:00 pm

RE: GW change (Follow-Up #4)

posted by: blfenton on 03.12.2014 at 08:37 pm in Home Decorating & Design Forum

I agree it's hard to follow the conversation. There are so many lines that get in the way.

NOTES:

<none>
clipped on: 03.12.2014 at 10:34 pm    last updated on: 03.12.2014 at 10:34 pm

RE: Chocolate ?? (Follow-Up #3)

posted by: grainlady on 02.27.2014 at 09:12 am in Cooking Forum

"Best" is so subjective and I think it depends on what you are making, what's available in your area, how much are you willing to pay, and would anyone eating it know or care.

The link below has a nice list of "gourmet" chocolate products along with company history to help know what's available.

You might also take a peek a The Cook's Thesaurus - http://www.foodsubs.com/Chocvan.html.

I follow these rules:

-I read the ingredients list and if it includes a fat other than cocoa butter, I put it back.

-If it contains soy lecithin, I put it back. I prefer pure chocolate.

-Depending on the recipe, as a general rule, I try not to use chocolate chips for melting. You won't notice the difference if it's something like Chex Muddy Buddies, but it could make a difference in a cake. WHY... chocolate chips usually have a lower cocoa butter content so they can retain their shape during baking. But when you need to melt them for baking (brownies/truffles/cakes, etc.) it will be different than a bar or bulk block of real chocolate. There may also be some stabilizers in chocolate chips that aren't in bars and bulk blocks of chocolate.

-You can take a bar of less expensive chocolate and add a little coffee for part of the liquid ingredients in the recipe, which can help to bring out the rich, dark notes of the chocolate. A frugal tip....;-)

-Grainlady

Here is a link that might be useful: World Wide Chocolate

NOTES:

<none>
clipped on: 02.27.2014 at 09:18 am    last updated on: 02.27.2014 at 09:19 am

RE: Yet another top load HE machine search (Follow-Up #6)

posted by: georgect on 01.29.2014 at 08:48 am in Laundry Room Forum

There really is no good top load HE washer.
Have you watched them on Youtube?

Clothes literally sit in a tiny pool of water and the only things maybe getting clean are the items directly on the impeller.

There is hardly any turnover and forget about washing a huge comforter, it will probably come out dry and dirty as you put it into the machine.

Either go with a old fashioned top load Speed Queen (I know water usage) or a front loader (I know it's not a top loader).
I really don't think you'll be happy with an HE top loader in the long run.

This post was edited by georgect on Wed, Jan 29, 14 at 10:56

NOTES:

<none>
clipped on: 02.07.2014 at 09:41 pm    last updated on: 02.07.2014 at 09:41 pm

RE: How to decorate in a *timeless* style (Follow-Up #16)

posted by: magnaverde on 04.28.2009 at 02:47 pm in Home Decorating & Design Forum

Beware of anything marketed as "Timeless"

Here's the thing: the very concept of timelessness is every bit as subject to the whims of fashion-and marketing--as your average teenaged girl's closet. Today, we bestow the word 'timeless' on 1910-era kitchens with white brick-laid subway tiles, oak caabinets & floors & bronze-&-opal glass lights, but that's notr rally correct, because in the 193Os, a room like that, far from being thought timeless, would have been considered a dated horror and the owners of such a hellhole would have lost no time replacing the dingy oak cabinets with enameled steel cabinets with linoleum tops, tearing out the wall's boring tiles & painting the replastered walls Jadeite green, covering the oak floor with jazzy patterned linoleum and trading the old light fixtures with the latest exposed-fluorescent tubes. Timeless is relative, see.

Today, a lot of people would consider that that 'updated' kitchen's new decor--minus the fluorescent fixtures anyway--as charming in itself . Even timeless. But by the 7Os, the same 3Os kitchen would have seem hopelessly dated, so they'd no doubt have improved the room by scrapping the out-of-style metal cabinets & replacing them with timeless beauty of recessed-panel wooden cabinets in a classic honey-color maple, and instead of out-of-date Venetian bilnds at the windows, they'd hang traditional tieback curtains of calico patchwork. Such a classic look. A traditional, timeless American look, sort of like Little House on the Priarie. Until, that is, all those busy patterns & dark woods started looking r-e-a-l-l-y gloomy. I mean, really, who wants to live is an unheated cabin with no lights?

So an up-to date owner would probably want to upgrade the joint and replace all that dated 7Os decor with something more classic. More timeless, you know? Darks woods were, of course, out of the questiom, and white seemed so boring & stark & cold--like those metal kitchens in the 193Os--but everyone likes a soft, timeless shade of, say, almond, right? Not too dark, not too light, just simple, classic & timeless. yeah, well good luck on that.

Anyway, if any of the trendy stuff that's being marketed as "timeless" at the moment were really all that timeless, they wouldn't need to market it at all, because people would have always loved it and would already be buying it. In fact, they would have never stopped buying it. But that's seldom the case with whatever style or color or motif the magazines & the shows & the advertisers are hyping as timeless at the moment. In the 5Os, French provincial was timeless. In the 8Os, country decor was timeless. This year, it's Belgian decor.

And yet, if the calm, neutral tones & strength of character & honesty of Belgian decor were really timeless, shouldn't we have been wanting it--and buying its component pieces--all along, instead of ignoring it till half an hour ago? How can a style it be timeless if most people never even heard of it till day-before yesterday?

And, conversely, if the warm woods & rich, autumnal colors of "Tuscan" decor is really as timelessly beautiful as advertisers told us it was ten years ago, how is it that a lot of them have already stopped selling the stuff? A thing of beauty is supposed to be a joy forever, isn't it? No, it really isn't. In fact, most of the time, it's only a thing of beauty as long as marketers tell us it is, after which it quickly becomes tacky & dated, and if we're not careful, we'll soon find ourselves living in the decor equivalent of Cinderella's coach after it turned back into a pumpkin. Yuck. Who wants that? In a few years, the only place you'll be able to find wine posters or plastic-grape-bedangled rusty iron scrollwork doodads (or the plastic or version thereof) is at yardsales. By then, even T.J. Maxx will have dropped the stuff. I remember when the rough finishes & subtle pastels of "Southwest" decor--the dream catchers made in Indonesia, the alleged Navajo rugs made in who-knows-where, the big rustic pots & baskets--were marketed as classic examples of Timeless American Style. When's the last time you saw a howling coyote wooden candlestick? Where's the timelessness?

No, there's only one way to get a decor that doesn't start ticking away toward the end of its shelf life the moment you get it home: don't watch TV decorating shows, don't buy glossy decorating magazines, don't ever look at those mail-order catalogs and never, ever, buy anything new. Of course, that's easier said than done, and if we all did it, it would, as Patricia43 suggests above, send our consumer economy into even more of a tailspsin than we're already in. But that's a different problem.

At any rate, how would I suggest that people create a "timeless" decor? By doing excatly what I've always done: buying whatever I want and not worrying in the least whether or not anybody else likes the way it looks. That, of course, implies not asking people--even knowledgable people on public message boards--how they think something looks. But it will pretty much guarantee that your house won't end up looking just like your neighbor's house. Put it this way: I bet that Axel Vervoordt----the newest poster boy for the "timeless look" du jour--ever asked anybody else for their opinion of his work.

Regards,

Magnaverde.

NOTES:

<none>
clipped on: 02.05.2014 at 11:26 am    last updated on: 02.05.2014 at 11:26 am

RE: Tips For Crockpot Cooking (Follow-Up #7)

posted by: grainlady on 02.01.2014 at 07:05 pm in Cooking Forum

1. I agree, check the temperature as suggested by dcarch.

2. Normally the LOW setting is about 200-degrees and the HIGH about 300. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW.

3. Rice, noodles, macaroni, seafood, Chinese vegetables and milk do NOT hold up well when cooked 8-10 hours. Add these to the sauce/gravy/liquid about 2 hours before serving when using LOW setting, or 1 hour on HIGH. If you want to use milk in an 8-10 hour recipe, use evaporated milk.

4. Browning meats before cooking is a choice, not a necessity. However, browning will help reduce the fat content and it will also improve eye appeal.

5. Eggplant should be parboiled or sautéed first due to its strong flavor. Keep the stronger-tasting vegetables to a smaller amount of the total since they will permeate the other foods.

6. For soups, add water only to cover ingredients. If you'd like a thinner soup, more liquid can be added at the end of cooking time.

7. When converting a recipe designed for your oven, you may need to reduce the liquid when using it in a slow-cooker.

8. Most uncooked meat and vegetable combinations will require at least 8-hours on LOW.

9. You can put wads of foil in the bottom of the slow-cooker and place seasoned chicken pieces on the top for "baked" chicken. It will remain out of the juices and won't "stew" by using this method. Heat 1hr. on HIGH, then turn down and cook 6-8 hr. more on LOW.

Oven to Slow-cooker conversion chart:

15-30 minutes in an oven = 1-1/2 to 2-1/2 hours on HIGH or 4-6 hours on LOW

35-45 minutes in an oven = 2-3 hours on High or 6-8 hours on Low

50-minutes to 3-hours in an oven = 4-5 hours on HIGH or 8-18-hours on LOW.

General Cooking Times:
-Pot roast - 8-12 hr. on LOW or 4-5 hr. on HIGH
-Stew - 10-12 hr. on LOW or 4-5 hr. on HIGH
-Ribs - 6-8 hr. on LOW
-Stuffed Peppers - 6-8 hr. on LOW or 3-4 hr. on HIGH
-Brisket - 10-12 hrs. on LOW
-Swiss Steak - 8-10 hr. on LOW
-Corned Beef & Cabbage - 6-10 hr. on LOW or 4-5 hr. HIGH
-Casserole - 4-9 hr. on LOW or 2-4 hr. on HIGH (stir occ.)
-Chicken - 7-10 hr. on LOW or 3-4 hr. on HIGH
-Baked Potatoes - 8-10 hr. on LOW

-Grainlady

NOTES:

<none>
clipped on: 02.03.2014 at 09:56 am    last updated on: 02.03.2014 at 09:56 am

RE: Seven Grain Bread (Follow-Up #10)

posted by: caliloo on 01.21.2014 at 06:14 pm in Cooking Forum

I went rogue and googled a recipe that sounded good... and it is from Cooks Illustrated which has done well for me in the past. I an honestly say, this is the BEST homemade WW/Whole Grain bread I have ever tasted......

Multigrain Bread
Posted By Sara@Our Best Bites On 01.08.2012 @ 10:23 pm
Multigrain Bread
Cook’s Illustrated Cookbook
Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
*If you’re using salted butter, just decrease the additional salt by just a bit.
Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

NOTES:

<none>
clipped on: 01.25.2014 at 04:40 pm    last updated on: 01.25.2014 at 04:40 pm

Rocks #4 marble, granite, quartzite

posted by: Peke on 06.25.2013 at 06:24 pm in Kitchens Forum

Karin, I looked for #4, but couldn't find it.

Kksmama, your slab will look wonderful. I can't wait to see it.

Am I still in last place? I haven't had time to look at slabs lately because of American Range oven issues. It will probably blow my house up then I can start the remodeling process all over again. Maybe I should find a cave to live in. Go back to simpler times. 😁

Warming drawer and microwave drawer were delivered. I guess my cabinet guy did me a favor by not finishing my kitchen. I had time to redo the island plans. Now if I could just get him here.

So if I take the Sea Pearl I will have to totally change the colors I wanted to use. No blues. 😞

If I take the Sea Pearl I will have to settle for a bridge on the back of the rangetop. There will not be enough slab to leave it in one piece. Will this be strong enough to support the Bluestar range top? It is pretty heavy.

My only other choice is to make the island smaller. Much smaller! I need the storage and prep space though.

What does everyone think about the bridge? Yes or no?
Peke

NOTES:

<none>
clipped on: 01.24.2014 at 07:44 pm    last updated on: 01.24.2014 at 07:44 pm

Countertop Geology, Part 5: Marble, Quartzite and other Favorites

posted by: karin_mt on 01.14.2014 at 06:22 pm in Kitchens Forum

This is round five of the Great Rocks Thread!

Please post your rock questions here. I've copied the basic info about quartzite and marble here because this is the most frequent question.

Quartzite and marble are hopelessly (deliberately?) mixed up in the decorative stone industry. My point, aside from just loving rocks, is to help folks learn how to tell the difference between the two so you are not at the mercy of a sales rep when a multi-thousand dollar purchase hangs in the balance.

Quartzite is much harder than marble and will not etch when exposed to acids. You can tell the difference between quartzite and marble by doing the scratch test and the etch test.

Scratch Test
Take a glass bottle or a glass tile with you when you go stone shopping. Find a rough, sharp edge of the stone. Drag the glass over the edge of the stone. Press pretty hard. Try to scratch the glass with the stone.

Quartzite will bite right into the glass and will leave a big scratch mark.
Any feldspar will do the same. (Granites are made mostly of feldspar)

Calcite and dolomite (that's what marble and limestone are made of) will not scratch. In fact you will be able to feel in your hand that the rock won't bite into the glass. It feels slippery, no matter how hard you press.

PS - don't press so hard that you risk breaking the glass in your hand. You shouldn't need to press that hard!

Etch Test
Etching is when the surface of a rock is dissolved from acids like lemon juice, vinegar, wine, etc. It is the primary bummer about using marble in a kitchen. Etching is most noticeable on polished rocks. Etching is not prevented by sealers, no matter what you hear from the sales rep!

Doing the etch test is simple: bring home a sample of the rock and put lemon juice or vinegar on it. Even after a few minutes the results are usually obvious. Etched areas look duller and are discolored compared to the rest of the slab.

Some people get conflicting results with these two tests, but normally anything in the marble family will not scratch glass and it will etch.

Quartzite and rocks in the granite family will scratch glass and will not etch.

For reference, here are links to the other rock threads, in which many types of rocks have been discussed.

Rocks 101: The Lowdown on Super White

Rocks 102: Marble, Quartzite and Other Rocks in the Kitchen

Rocks 103: Countertop Geology: Marble and quartzite and granite, oh my!

Rocks part 4, Marble, Granite, Quartzite

With that, let the rock conversations continue!
-Karin

NOTES:

<none>
clipped on: 01.24.2014 at 07:41 pm    last updated on: 01.24.2014 at 07:42 pm

RE: Sol's hot fudge sauce (Follow-Up #2)

posted by: lakeguy35 on 04.12.2013 at 09:39 pm in Cooking Forum

Here ya go Sherry.

Oh-Merciful-Heavens-Hot-Fudge Sauce (Sol's)

6 tablespoons unsalted butter
1 cup heavy cream (whipping cream)
1 cup light brown sugar, packed
3 tablespoons light corn syrup
1 cup sifted cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt

In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.

Whisk in brown sugar and corn syrup. Continue to cook until the mixture is smooth and no grains of sugar remain. Add the cocoa, vanilla and salt. Whisk again until smooth. Strain mixture through a fine sieve. The sauce will keep for several weeks.

Hope all is well with you and the family. I've been absent for awhile but hope to be here more often now.

David

NOTES:

<none>
clipped on: 04.13.2013 at 05:45 pm    last updated on: 04.13.2013 at 05:45 pm

RE: New Gadget (check it out, Cathy!) (Follow-Up #11)

posted by: kathleenca on 03.15.2013 at 07:47 pm in Cooking Forum

Hi Annie, I made a fresh pineapple upside down cake about 3 weeks ago. I don't have a pineapple corer, just used a knife. Not quite as pretty, but the taste is the same. I really like the flavor. The only disappointing thing to me is that the caramel cooked all the way into the cake instead of forming even a small layer for me to pick at.

Salted-Caramel Pineapple Upside-Down Cake
8 servings

1 cup dark-brown sugar
2 sticks unsalted butter, at room temperature
3 Tablespoons dark rum
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1 cup granulated sugar
1 Tablespoon vanilla extract
2 large eggs
1/2 cup whole milk
1 medium pineapple, peeled, cored, and cut into rings; 1 ring cut into chunks

Coat a 9-inch cake pan with cooking spray and set aside. In a small saucepan over medium heat, heat brown sugar and 1 stick butter, whisking occasionally, until sugar is dissolved. Bring to a boil and cook until caramel thickens and turns a deep brown, about 3 minutes. Remove from heat and whisk in rum and 1 teaspoon of the salt. Pour caramel into prepared cake pan and swirl around to coat. Set aside and let cool completely, at least 30 minutes.
Preheat oven to 350 degrees F. Meanwhile, in a medium bowl, whisk together flour, baking powder, remaining salt, and cinnamon. In a large bowl, using an electric mixer on medium, beat together granulated sugar and remaining butter until light and fluffy. Add vanilla; beat in eggs, 1 at a time. Reduce mixer speed to low and beat in half the dry-ingredient mixture and 1/4 cup milk. Repeat with remaining dry-ingredient mixture and milk.
Arrange pineapple rings atop caramel in cake pan. Fill in spaces between rings with pineapple chunks. Carefully pour batter over pineapple and smooth, using a rubber spatula.
Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Run a sharp knife around the sides of the pan to loosen the cake; invert onto a large serving plate.
NOTE: I don’t keep dark rum, so went to the liquor store & bought an airline-sized bottle, which turned out to be exactly 3 Tbsp.
Source: Country Living Magazine

Here is a link that might be useful: Pineapple cake recipe

NOTES:

<none>
clipped on: 03.17.2013 at 12:49 am    last updated on: 03.17.2013 at 12:49 am

RE: Anchovies (Follow-Up #2)

posted by: triciae on 02.08.2013 at 04:17 pm in Cooking Forum

Yes, we both love anchovies. Use them mostly in pasta sauces. I don't think I use any recipes that specifically call for them, I just add anchovies anyway. They melt right in to the olive oil and garlic and add so much to the flavor profile. Oh, I also love anchovy in Green Goddess salad dressing.

Green Goddess

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt (I skipped)
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.

Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates.

Cut the tomatoes into wedges and add to the plates.

Pour on the dressing and serve.

/tricia

NOTES:

<none>
clipped on: 02.08.2013 at 05:44 pm    last updated on: 02.08.2013 at 05:44 pm

RE: Where's John? (Follow-Up #21)

posted by: dcarch on 01.28.2013 at 11:56 am in Cooking Forum

John, a few years back, I bought a 250w and a 400w metal halide lamp for starting seedlings. Amazing light output. I have noticed that when the lights are on, occupants in the house are in a better mood. So whenever gets cloudy outside I will turn the lights on. It's like having your own sun.

The problem with most, if not all, the so called SAD lights, they are lacking in intensity.

You may want to look into:

The highest wattage balanced daylight CFL bulbs on Amazon.

Daylight metal halide lights more than 250 watts, pr3eferably with digital electronic ballasts.

dcarch

NOTES:

<none>
clipped on: 01.28.2013 at 12:27 pm    last updated on: 01.28.2013 at 12:27 pm

RE: I looooove lemon! (Follow-Up #11)

posted by: doucanoe on 11.27.2012 at 05:27 pm in Cooking Forum

I love lemon too!

Lemon Yogurt Cake
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar (I use 1/3 c confectioners sugar)
2 tablespoons freshly squeezed lemon juice (I use 1/3 c lemon juice)

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Image Hosting by PictureTrail.com

Meyer Lemon Pudding Cakes

1/3 cup sugar
1/4 cup sugar, plus additional for ramekins
1/4 cup all-purpose flour
1/4 teaspoon salt
2-3 Meyer or regular lemons
3 large eggs, separated
2 tablespoon butter or margarine, melted and cooled
1 cup whole milk
1 pint raspberries, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess.

In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture.

In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.

Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins.

Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.

Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.

Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.

Lemon Butter Bars
Source: Land-O-Lakes

Crust
1 c AP flour
1/2 c butter, softened
1/4 c sugar

Filling
3/4 c sugar
2 eggs
3 T lemon juice
2 T AP flour
1 tsp grated lemon peel
1/4 tsp baking powder

Powdered sugar

Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.

Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into squares.

Makes 16 bars.

Image Hosting by PictureTrail.com

Lemon Curd Bars
Source: Midwest Living December 2006

1 c unsalted butter, softened
1 c sugar
2 c all purpose flour
1/2 tsp baking powder
1 10-12 oz jar lemon curd
2/3 c flaked coconut
1/2 c sliced or slivered almonds, toasted

Preheat oven to 375F.
In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within � inc of edges of pan.
In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned.

Cool and cut into squares. Makes 32 bars.

Linda

NOTES:

<none>
clipped on: 11.27.2012 at 08:17 pm    last updated on: 11.27.2012 at 08:17 pm

RE: Im Giving Homemade Vanilla For Gifts (Follow-Up #14)

posted by: zensojourner on 09.18.2012 at 08:56 pm in Cooking Forum

If you use vodka, use the strongest you can find - 151 proof if possible. The higher the alcohol content, the more efficiently it will extract the oils you want.

The best thing for most extracts is actually full-strength Everclear - I think that's something like 180 proof. Well, actually the best thing is pure lab-grade ethanol, but who has access to that? (Well, I did - 35 years ago when I was working for a medical school in the labs, they got it by the drum for cleaning surgical instruments).

My state prohibits the sale of full strength Everclear and rigorously taxes what little they do allow. You can't buy 151 proof vodka here (or at least I've not been able to find it) and the weaker strength Everclear cost me $20 - that's almost twice what a bottle of full strength Everclear can be had for online.

Oh well. Next time I'm in a state that isn't stupid about liquor laws, I'll look for some real Everclear. Its not like I'm going to drink the stuff, I just want to make some lemon extract, LOL!

NOTES:

<none>
clipped on: 09.19.2012 at 03:32 pm    last updated on: 09.19.2012 at 03:32 pm

RE: Im Giving Homemade Vanilla For Gifts (Follow-Up #13)

posted by: annie1992 on 09.18.2012 at 08:29 pm in Cooking Forum

Ok, sprtphntc, here goes:

I buy the beans at Penzey's because we have one relatively close, but you can get them on line or at bigger grocery stores with the rest of the spices.

They usually "soak" about 2 months before the extract is ready to use, more is fine.

Any size jar you want, most places I've seen says 3 vanilla beans to a cup of vodka.

Cut the beans in half lengthwise, leaving them attached at the top inch or so. Put them into a pretty sterilized jar, cover with vodka, shake. Let it sit a couple of months and you have vanilla extract.

When you use some, you can just top it off with more vodka and give it a shake, but I like to add fresh beans now and then. I've been using that bottle Ilana gave me regularly, I just keep "topping it off".

Annie

NOTES:

<none>
clipped on: 09.19.2012 at 03:32 pm    last updated on: 09.19.2012 at 03:32 pm

RE: Red onion babies - please help (Follow-Up #4)

posted by: bebet on 09.14.2012 at 07:57 pm in Cooking Forum

I have made this a few time. sorry I do not remember who`s recipe. But know it was from the KTT canning board. This goes great on pork, burgers and pretty much what ever you may choose :) I hope you enjoy..

Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each salt and freshly ground pepper

Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.

Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars.

Copied from: http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html

NOTES:

<none>
clipped on: 09.15.2012 at 04:16 pm    last updated on: 09.15.2012 at 04:16 pm

RE: it's too hot... and i've got 'cabin fever'!?! (Follow-Up #11)

posted by: grainlady on 07.08.2012 at 10:10 am in Cooking Forum

Yesterday was our 14th day in a row of 100-degrees F or higher, and it topped out at 110-degrees F yesterday. Thankfully we'll have highs in the low 90's this week, and a much needed break from the extreme heat.... But the humidity will be higher and I always think that is worse at any temperature than dry heat. I get up at 3:30 a.m. each morning so I can get everything I need done before 9:00 a.m. when the heat really sets in. The gardening is done by 7:00 or 8:00. I love being at home, so cabin fever or getting bored doesn't fit my personality.

I've been spending the hot afternoons making Wonder Ovens (aka Wonder Box - a form of thermal cooking) for Christmas (see link below).

Your recipe for homemade mayonnaise made me think of my mother. I don't think my parents bought a jar of mayonnaise until I was a teen in the late 60's - it was always homemade. If you ever are concerned with using raw eggs, you can pasteurize it/them first by bringing the egg/s to 140-degrees F in a pan of hot water, and maintain the temperature for 3-1/2 minutes. Place in cold water to stop the cooking process. It's enough heat to pasteurize the egg, but not enough to completely cook it so you can still use it "raw".

Lots of raw whole foods these days (but that's normal all year round) - especially with the garden producing. Cooling fruit or homemade fruit sorbet for dessert. Lots of homemade sprouts to use in wraps and on sandwiches now that it's gotten too hot to grow fresh greens. I also have a lot of pre-cooked meat, soup and chili in the freezer in user-friendly amounts we use when it's hot (cook once, eat twice - or more). Frozen seasoned steak strips or chicken for hearty dinner salads or a head start on a stir-fry, or quick Mexican entrees. Pulled pork has all kinds of uses.... I portion it in snack-bags and then vacuum-seal it in a FoodSaver bag. Add some bbq sauce and a homemade burger bun from the freezer and top it with shredded cabbage (also from the garden). I baked some new (homegrown) potatoes in the Solar Oven the other day, reheated some chili (formerly frozen) in the Solar Oven as well, to top the baked potatoes for a quick meal along with sliced fresh vegetables from the garden. Chili also makes a quick Taco Salad.

-Grainlady

Here is a link that might be useful: Wonder Box

NOTES:

How to pasteurize eggs for mayo, mousse...
clipped on: 07.08.2012 at 08:12 pm    last updated on: 07.08.2012 at 08:13 pm

RE: Zucchini Bread with Sinkholes (Follow-Up #1)

posted by: triciae on 06.09.2012 at 03:22 pm in Cooking Forum

This is a very versatile recipe. I use it in all its manifestations.

It bakes very well in loaf pans. I usually bake off as muffins for just the two of us.


Multi-Purpose Quick Bread (see the end of ingredient list for variations including zucchini)

3 cups all-purpose flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 cup finely chopped walnuts or pecans
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla
1 (8 ounce) can crushed pineapple
2 cups prepared fruit or vegetable (instructions follow)

Apple Bread: Peel, core and shred 2 med. apples to make 2 cups total.
Banana Bread: Mash 3 bananas to make 2 cups total.
Carrot Bread: Peel and shred 2 medium carrots to make 2 cups total. Stir in 1 tablespoon reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 medium sweet potato to make 2 cups total. Stir in 1 tablespoon reserved juice.
Zucchini Bread: Shred 2 medium zucchini to make 2 cups total.

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy.

Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable.

Stir in pineapple and prepared fruit or veg.
Add dry ingredients,stirring only until moistened.

Spoon batter into 2 well-greased and floured 9 x 5 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until wooden pick inserted into center comes out clean.

Cool 10 min. before removing from pans; turn out on rack and cool completely.

Yield: 2 loaves

/tricia

NOTES:

<none>
clipped on: 06.09.2012 at 04:25 pm    last updated on: 06.09.2012 at 04:25 pm