Lynne's Favorite Pumpkin Pie (Adapted from Molly Katzen's Moosewood Cookbook)
Picking up on Leslie's theme here... Why don't we all try to come up with as many real recipes for cherry cake as we can? Before BBM I'd never heard of such a thing (mind you I'm not much of a cook or baker). Maybe we could have our own BetterMost virtual cherry cake bake-off.
:) ;D
Exotic dessert recipe interlude ;D
Tembleque (Coconut pudding)
Natali, that sounds so delicious. Is it Puerto Rican? Is there a typical shape to the mold or to the slice when it's served? Elle
and this one is a tradition in Bob's family. His Mom told me she'll be baking it in the morning. I can tell you it is delicious.
Pumpkin Cake Roll
Ingredients:
Cake:
3 eggs -- room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped
Filling:
1 cup confectioners' sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
Instructions:
Beat eggs for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
Top with walnuts.
Bake at 375'F for 15 minutes.
Turn cake out onto towel sprinkle with sugar and roll up "jellyroll fashion.
Cool.
Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.
Serve sprinkled lightly with confectioners' sugar and heavy whipped cream on the side
I'm going to try this...I can figure out the US equivalents pretty well, but I'm going to guess that a packet of baking soda is about a teaspoon and a half? I want mine to look as nice as Louise's
FM (KJ)
Okay, here is the recipe for Chocolate Mousse Cake that I promised you back in 2006! Thanks for waiting!! This cake is very light but rich tasting. It can be made into a buche de noel as well.
Jacques Cagna's Chocolate Mousse Loaf
1 1/2 cup Walnuts
1 tbl White Vinegar
1 tbl Water
6 oz Unsalted Butter -- melted &
Hot
6 lrg Egg Whites
12 oz Semisweet Chocolate
3 tbl Cocoa
1/3 cup Sugar
1 pch Salt
4 lrg Egg Yolks
Butter sides & bottom of 1 qt glass loaf pan. Line bottom with parchment paper and butter paper.
In food processor, grate walnuts. Spread 1 c over bottom & sides of prepared pan.
Put egg whites in clean food processor work bowl. Process 8 seconds, the pour in combined vinegar & water while machine is running. Process for 1 minute & 45 seconds, or until egg whites are whipped & hold their shape.
Gently transfer to mixing bowl. Do not wash work bowl.
Put chocolate, cocoa, sugar, & salt into work bowl. Turn the machine on & off 4 times to chop the chocolate coarsley, then process for 1 minute until chocolate is finely chopped. With the machine running, pour the hot butter through the feed tube and process for 1 minute, until the chocolate is completely melted, stopping once to scrape down the sides of the workbowl.
Add the egg yolks and process 10 seconds. Spoon egg whites onto the mixture in a ring. Turn the machine on & off twice. Run a spatula around the sides of the workbowl to loosen the mixture. Turn machine on & off 3 more times until the ingredients are mixed. Some streaks of white may be visible; do not overprocess.
Transfer to the prepared pan. Cover with plastic wrap and refrigerate for 3 hours, or until well chilled.
Carefully separate the mousse from the pan using a thin knife or flexible spatula. Invert onto a serving platter and remove the pan. Press the remaining walnuts into any bare spots. Let the loaf set at room temperature for 1/2 hour before serving.
Makes 8-10 servings.
Note: the mousse can be prepared up to 1 month in advance, covered airtight and frozen. Let thaw, covered, for 24 hours in refrigerator.
| (http://davecullen.com/brokeback/daily/format/placeholder.gif) | (http://i135.photobucket.com/albums/q135/talkstocoyotes/redvelvetcake.jpg) | (http://davecullen.com/brokeback/daily/format/placeholder.gif) | Most recipes for Red Velvet cake are similar. Of course, there's always a cut-to-the-chase option in the form of the Duncan Hines mix. And a Google search of recipes turned up vegan and gluten-free alternatives. 2 ½ cups plain flour 1 ½ cups sugar 2 tablespoons. cocoa powder 1 tsp baking soda 1 cup buttermilk 1 ½ cup vegetable oil 1 tsp white vinegar 1 tsp vanilla flavoring 1 tsp almond flavoring 2 eggs (medium or large) 1 ½ bottles red food coloring (2 ounce size) | (http://davecullen.com/brokeback/daily/format/placeholder.gif) |
OMG! Red Velvet Cake with Cream Cheese Frosting! :o Thud!
It doesn't get any better than Red Velvet Cake with Cream Cheese Frosting. ;D
I could eat a whole can of cream cheese frosting by itself !
:laugh:
Try it on gingerbread! Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.
Try it on gingerbread! Am not sure I've posted a gingerbread recipe in this thread; I'll check that out.
I love gingerbread. I have never made it though. Hmmmmmm......
Damn, I'm getting hungry here !
:laugh:
It's pretty easy to make. Yummy with lemon sauce. But I like it best plain, or with real whipped cream.
What did you mean about a can of cream cheese frosting? Can you really get it in a can?
I'm trying something different for Christmas dinner...a mincemeat cranberry pie. Will let you know how it is received.
That sounds yummy! :D
But get a load of some of these ingredients for hard sauce:
http://en.wikipedia.org/wiki/Hard_sauce (http://en.wikipedia.org/wiki/Hard_sauce)
;D
And note what they call it at Cambridge! :laugh:
White chocolate is an abomination, imho. 8)
And now the question du jour is, Shall I make the pumpkin pie this weekend, or wait until Thanksgiving morning????
On the baker's rack for Christmas dinner is figgy pudding, recipe courtesy of the Farmer's Almanac!
http://farmersalmanac.com/food/2010/12/06/bring-us-a-figgy-pudding/ (http://farmersalmanac.com/food/2010/12/06/bring-us-a-figgy-pudding/)
(http://i327.photobucket.com/albums/k463/dcfmod/Christmas%20Cards/IMG_0581.jpg)
Candy Cane Cookies and Holly Leaf Clusters
Looks scrummy! And looks like a lot of work.
hmmm, "scrummy"? I'll take that as a compliment! Actually, it was one of the easiest cakes I've ever made.
I went to a winetasting on Saturday at the Still Museum and these blue cheese and fig savories were served as a dessert. Epicurious seems to think they are an appetizer. Whatever! Little thumbprint cookies made from blue cheese dough, with fig preserves (or whatever you would like) in the thumbprint.
https://www.epicurious.com/recipes/food/views/fig-and-blue-cheese-savouries-51140000 (https://www.epicurious.com/recipes/food/views/fig-and-blue-cheese-savouries-51140000)
Do the cornflake wreaths contain butterscotch? Marshmallow?
However, I'm still waiting eagerly for my package with samples.... 8)
IMO, those blueberry cookies look kind of alien, but the lemon and lime cookies actually look refreshing, if that's possible in a cookie.
On this evening's agenda: pumpkin pies! One with walnuts, one without. :)
I didn't grow any this year...the spring was too cold for them to germinate. So, it was Libby's.
It's a good thing I always bake two at a time. When I was taking one out of the oven, the foil pie dish buckled and the crust broke apart. I took the other one out veeeerrrryyy carefully. The first pie has been turned into pumpkin crumble to be fed to my grandchildren. Further disguised with lots of whipped cream on top.
My mother always cooked her own. I remember her cutting it in chunks, and at some point in the process mashing the pumpkin with a potato masher.
Don't forget to send me some! ;D
In maybe 1985 or so, I was invited by a coworker to her family's Thanksgiving dinner in Duluth, and she made a pie from fresh pumpkin.
I was very impressed. But that seemed like a lot of work. So after that is when I started making sweet-potato pies -- same principle but much easier to access. And my bourbon-sweet potato pie with fresh whipped cream is always the hit of the holiday desserts.
I am so lazy I just can't see myself spending four hours baking what my audience will dispatch in two bites.
Wow, good rescue work. I am so lazy I just can't see myself spending four hours baking what my audience will dispatch in two bites.
Perhaps you should put a thermometer inside the oven that can be read through the oven window. Also, using the convection feature might help.
A line of people stretched down the sidewalk outside Pie & Mighty, a south Minneapolis pie shop, on Saturday, its opening day. It happened to be Pi Day, the annual celebration of the mathematical constant, pi (whose first three digits, 3, 1 and 4, form the date March 14), which many people observe by eating the titular baked dessert.
The timing of the opening was sheer coincidence, said co-owner Rachel Swan. The shop's license to operate had just been issued the day before.
"It's perfect timing," Swan said.
Well, kind of ? if you don't count the state of emergency Gov. Tim Walz declared Friday in response to COVID-19. In an effort to slow the virus' spread, officials advised canceling any gathering of 250 or more people. Museums, theaters, courtrooms, sporting events and other organizations around the metro area closed. Some large churches told parishioners to stay home on Sunday and watch services via livestream.
Today, 3-14, is Pi Day! How will you celebrate?
I'm thinking about making a shepherd's pie. That brings Pi and Brokeback together!
Somehow I got myself into baking cookies for church again!! Arrgghh. I may do the blueberry ones. Thanks, Chuck. I also have a recipe that uses regular chocolate chips, white chips, as well as butterscotch chips. What are people's opinions about those?