Bake me Delicious

DB's Panna Cotta with Florentine Cookies

2011-02-27T06:25:00.000-08:00

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
I was excited to give it a try coz never tried both of things. In result I found panna cotta a bit dense, next time i will use half amount of milk and half of cream may be it work for me or may be another recipe which is in my to do list with white chocolate and pistachio nuts and which I want to try before 27 Feb but really the conditions in Tripoli didn't allow me to do so. just pray for better conditions.
sorry for cheating friends i used ready made strawberry and orange gelly to set .

Giada's Vanilla Panna Cotta
Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of saltDirections: 1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve. Hope you love it!

Nestle Florentine Cookies: Recipe from the cookbook "Nestle Classic Recipes", and their website.

Ingredients: 1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
2/3 cup (160 ml) (95 gm) (3 ⅓ oz) plain (all purpose) flour1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
Directions:
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
1. Melt butter in a medium saucepan, then remove from the heat.
2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stove top (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
5. Peel the cookies from the silpat or parchment and place on a wire rack.
these cookies supposed to be very thin but don't know why mine were a bit thick that's why i chose to drizzle them instead of sandwich them.
drizzle the cookie tops with chocolate .
but they were soo delicious my daughters finished that plate just in 15 minute.

Joconde Imprime & happy Birthday to me!!

2011-01-27T13:43:00.000-08:00

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold.
The January 2011 Daring Bakers’ challenge was hosted by Asthero she of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I was looking for a kind of challenge. It was just a dream that 1 day I could be able to bake jaconde but didn't think it could be so easy to whip. Most regarding thing about this challenge is that posting date is

27th January which is my birthday. If you are thinking that I made this for my birthday then you are wrong I did for my aniversary which was just one day before posting date on 26th jan. This cake has become one of my favorite cake. Sorry Asthero I didn't use the provided recipe actually I had been already selected the recipe for that.

The "Printed joconde" sponge cake :

Recipe source

It's a kind of sponge cake with some decorations made of another sort of batter.

Then we need 2 sorts of batter, a cigarette batter and one for a joconde sponge cake.

1) The cigarette batter (for an 12x15 jelly roll pan)

- 30 gr butter (softened)

- 30 gr powdered sugar

- 1 egg-white

- 20 gr flour

- 6 gr cocoa powder

Whip the softened butter and the sugar until fluffy, then combine the egg-white and then the flour and cocoa powder (here you can use a coloring instead of the cocoa, so add 30 gr of flour instead of the 20)

Spread this batter on a silicone baking mat (better) or on an oven tray covered with greaseproof paper (much more delicate). Then scrape stripes off the batter with the help of a pastry comb scraper, or draw whatever you want with the end of a fork for example... (waves, zig zags, names, numbers like ages etc...). Then put the oven tray in the freezer for 30 minutes (very important).

2) Meanwhile, prepare the batter for the sponge cake "joconde".

- 75 gr ground almonds

- 75 gr powdered sugar

- 20 gr flour

- 2 whole eggs

- 30 gr melted butter

- 2 egg whites

- 12 gr sugar

Beat together the ground almonds, powdered sugar, flour, whole eggs until fluffy then add the melted butter, combine well. Beat the 2 egg-whites until stiff, add the sugar (12 gr) before the end of the process. Combine delicately the stiff egg-whites into the other mixture.

Remove the oven tray from the freezer and spread this batter over it quite quickly (don't make a layer too much thick, like 0,5 cm) and put in a preheated oven for 7 minutes (medium-high heat).

Let cool down and cut the strips you need to set along walls of your cake mold. use ring or loose base pan.

3)Chocolate sponge for base of cake
33 grams sugar
1 egg
36 gram flour
2 teaspoon of coco powder
1/3 teaspoon baking powder
1 tablespoon butter
1 tablespoon hot water
Preheat oven at 180c , spread oil in 8” pan then sprinkle flour on it and remove access flour by taping the pan.
1) Sift flour, coco powder and baking powder together 3 to 4 times.
2) Beat eggs and sugar with electric mixer on high speed until very light in color.
3) Fold flour mixture to egg mixture(carefully) using spatula.
4) Mix melted butter with hot water and add to the batter.
5) Bake for 15 to 20 min in preheated oven until springs back when lightly press the cake.
Assembly
Line a 8 inch” spring form pan with wax paper. Arrange jacond imprime along the walls of pan then set sponge at the bottom of pan,pour caramel mousse over the sponge and set in refrigerator for at least 8 hours. when all is set pour caramel sauce over the mousse to give it glossy look.

4)Caramel milk chocolate mousse and sauce

Recipe source

Caramel chocolate sauce
2/3 cup (2.5 oz.) granulated sugar
6 Tablespoons (1.5 oz; 42 g) unsalted butter
1 cups (16 fluid oz.) heavy cream
8 oz. high quality milk chocolate

1. gather ingredients.

2. Start by making the caramel: sprinkle a thin layer of sugar in a lightly colored-pan set over medium-high heat. ( A light pan will help you gage the color of the caramel.) In a minute or 2 it starts to melt. Don’t bother to stir or anything.

Sprinkle more sugar. The heat of the already melted sugar will start melting the new addition right away.

Keep adding until all your sugar is in. This may take 2 or 3 additions. It will melt quickly and the edges will color faster than the center. Swirling the pan around helps get the sugar to caramelize more evenly.

3. Now you must work quickly to avoid burning the sugar. Sprinkle in the butter lumps, and whisk them in.

4. Now, add the 1 cup of cream, but GRADUALLY into 5 additions. The cream will sputter and roil when it comes in contact with the hot sugar. Some of the sugar will seize and harden a little, but keep whisking. It will dissolve.

Caramel, all whisked up and smooth. Remove pan from heat and let it rest until we get to it.

You can see trails in the cream, but it’s still kind of droopy and doesn’t hold a peak.

Pop this bowl of cream in the fridge to keep it chilled while we melt chocolate.

5. Fill a pot with water and bring it to a boil. Turn the heat down to low, and rest a bigger bowl filled with chocolate .

Don’t let any water get into your chocolate or you will witness a grainy mess. Gently let it melt, stirring occasionally to help it along.

6. Once it’s completely melted, remove from the heat, and stir in the caramel. The mix should end up glossy and very smooth.

Now we will devide this sauce into half . Use half batch as caramel sauce and the other half fold in lightly whipped cream to prepare mousse.

Mousse

half batch of caramel sauce

1 cup of heavy whipping cream

1. Meanwhile, take the remaining 1 cup of cream, and whip it to soft peak.

You can see trails in the cream, but it’s still kind of droopy and doesn’t hold a peak.

Pop this bowl of cream in the fridge to keep it chilled .

2. Make sure the contents are lukewarm or cooler. (A chance to taste test, in my book.) If the mix is still hot, let it sit until it’s cool enough. Scoop about 1/3 of the whipped cream into the bowl and gently fold it in. This will help lighten the dense chocolate and ensure better incorporation of the whipped cream.

Add the rest of the whipped cream and gently fold that in too, just until all the cream is incorporated.

It’s quite loose here, but still has body. It looks like a very thick chocolate drink. Pour it into mold and refrigerate for at least 8 hours or overnight to allow it to set up.

DB's Crostata di Marmellata

2010-11-26T15:14:00.000-08:00

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

crostata (tart), an Italian dessert. The base of a crostata is pasta frolla (or pastafrolla), sweet short crust pastry (or sweet tart dough) made of flour, sugar, butter and eggs. Pasta frolla is versatile: it provides the base to make crostata with fruit preserves, pastry cream, fresh fruit, ricotta, and other ingredients, and, by itself, it makes very nice cookies.
It was perfect tart crust. I chose version 1 of pasta frolla for the challenge but version 2 is in my to do list. left over dough I used to make cookies and my younger one loved those.

Thanks Simona from briciole for this lovely challenge and thanks again to allow filling variations.
Equipment required:
bowls, as needed
fork knife bench (or pastry)
scraper
rolling pin
pastry brush
9 or 9.5-inch [23-24 cm] fluted round tart pan with removable bottom, about 1 inch [2.5 cm] high.

Pasta frolla
Ingredients:
1/2 c. minus 1 tablespoon [100 g, 3 ½ oz] superfine sugar or a scant 3/4 cup [ 90g, 3 oz] of powdered sugar
1 and 3/4 cup [ 235 g, 8 1/4 oz.] unbleached all-purpose flour
a pinch of salt
1 stick [ 4 oz. / 115 g] cold unsalted butter, cut into small pieces
grated zest of half a lemon (you could also use vanilla sugar as an option)
1 large egg and 1 large egg yolk, lightly beaten in a small bowl
Note 1:
Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.
Note 2:
There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.
Making pasta frolla by hand:
1. Whisk together sugar, flour and salt in a bowl.
2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
4. Add the lemon zest to your flour/butter/egg mixture.
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Filling :

150 g Bread crumbs
150 g Shredded coconut
3/4 cup golden syrup
3/4 cup orange marmalade

1. Heat the oven to 375ºF [190ºC/gas mark 5].
2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

9. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
10. Spread crumbs and coconut over the bottom of croststa.
11. heat golden syrup and orange marmalade until hot then pour the mixture evenly over the crumbs and coconut.
12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
14. Put the tart in the oven and bake for 25 minutes.
15. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue.
16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Doughnuts Or Bomboloni

2010-10-27T00:18:00.000-07:00

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

A doughnut or donut is a type of fried dough food popular in many countries and prepared in various forms as a sweet (or occasionally savory) snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of dough such as potato can also be used as well as other batters, and various toppings and flavorings are used for different types.
The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts.
Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres.

Bomboloni (Italian version of a doughnut) are a Tuscan fried dough pastry with filling. They are similar to other filled doughnuts (Berliner, krafne, etc.) and are eaten as a snack food and dessert.

she suggested four diffrent kind of doughnuts DBers were free to chose a recipe of their choice. Alton Brown's yeasty doughnuts recipe has been my favourite for last two years I thought it time to change, So I decided to try Bambloni (which were in my to do list for long time).I filled them with lemon curd just before serving .And of course Alton Browns yeasty one but I could not take good pictures of them.

Bomboloni

Ingredients
Water, Lukewarm 1/3 cup + 1 Tablespoon
Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
Honey 1.5 Tablespoon / 22.5 ml
All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
Milk 3 Tablespoon / 45 ml
Egg Yolk, Large 6
White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
Raspberry Jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly) I filled with lemon curd.
Directions:
1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.
3. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.
4. In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds.

The original recipe said to not re-roll the dough, but I did and cut them into small square and found it to be fine.I did not fill these square just fried, dusted sugar and served for breakfast. They were looking flaky may be because of re-rolling but good enough in taste.

Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.
5. Roll them in the granulated sugar.
Lemon curd filling

This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
Lemon curd keeps, covered and chilled, for about a week.
If substituting regular lemons, increase sugar to 3/4 cup.

Recipe Source: Gourmet

3 to 4 medium Meyer lemons (about 1 lb.)
½ cup granulated sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces

Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure ½ cup.

Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Yield: About 1 2/3 cups

Filling Directions:

1. bring Bomboloni to room temperature Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the Chilled Curd just before serving (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the curd, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve immediately.

Bake Well Tart

2010-10-04T13:09:00.000-07:00

Bake well tart was the challenge for daring bakers in June 2009 that time I was not the part of daring bakers but I thought to cover some previous and my favourite challenges as daring bakers way. My this post is related to the same series of my missed challenges. The Bakewell Tart, not to be confused with the Bakewell Pudding.

This tart version consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). They may also be covered with nuts such as almonds and peanuts. History says that it was first made by accident in 1820 when the landlady of the White Horse Inn (now called the Rutland Arms) left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked the egg and almond paste sets similar to an egg custard in texture and the result was successful enough for it to become a popular dish at the inn and Now at my place.

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

Ingredients

One quantity sweet shortcrust pastry (recipe follows)
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, Flaked, almonds

Sweet shortcrust pastry

Prep time:  15-20 minutes
Resting time:  30 minutes (minimum)
Equipment needed:  bowls, box grater, cling film

Ingredients

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
1 vanilla bean (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt.
Grate butter into the flour mixture, using the large hole-side of a box grater.
Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the seeds of the vanilla bean (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Almonds Frangipane

Prep time: 10-15 minutes Equipment needed: bowls, hand mixer, rubber spatula

Ingredients

140g (4.5oz) unsalted butter, softened
140g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) vanilla extract
140g (4.5oz) ground almonds
33g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.
Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. Don’t panic. It’ll be fine.
After all three eggs are incorporated, pour in the vanilla extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground almonds and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.

Notes:

Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand.

Assembling the tart

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatized for about 15 minutes before you roll it out.

Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked cashews on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Notes:

· If you cannot have nuts, you can try substituting Victoria sponge for the frangipane.

· You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.

· The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavored your preserves are. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.

· The excess shortcrust can be rolled out and cut into cookie-shapes.

Decorated Sugar Cookies (Back to School)

2010-09-26T14:07:00.000-07:00

its Daring Baker's Challenge for September. The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking. A sugar cookie is a cookie made from sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. In North America, decorated sugar cookies are particularly popular during holidays such as Christmas and Halloween.Now popular for special occasions celebrations as baby showers and weddings. September is not only the month but a theme for the challenge. Whatever happens in our life in September, that’s what our cookies to be about.
Isn't sound great?

Yes as I read the challenge I was super excited because love to being creative and now its time to use my wilton's decorating set . Decorated Sugar cookies always look soooo cute. My elder two were excited and couldn't wait to try these gorgeous treats. Specially Zainab who is about eight years old and has intense interest in baking. She like to be with me in kitchen specially when I am baking always gathering ingredients for me, cutting cookies and licking beaters. For this challenge she found 100's of cookie ideas on internet for inspiration.

Zainab is flooding Flower Cookies

According to the challenge we must make the Basic Sugar Cookie recipe provided (unless specific diet restrictions apply) and must make our cookies with the theme of September, whatever that means to us.
For me September is time Back to School ..... hey I am not going to school but my kids.
obviously I chose the theme for my cookies is Back to School. It doesn't mean that I 'll not try some other shapes I think my daughters would like to decorate some flowers and butterfly too. here you can see our work.

Theme of the month Back to School

for writing and black colour I used melted chocolate

now some spring time cookies

Spring

Butterflies

Spring Spring Spring

S' more flowers

Brush Painted Cookies

It's Tea time

Basic Sugar Cookies:

Makes approximately 36 x 10cm / 4 inch cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature

400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour

200g / 7oz / 1 cup Caster Sugar / Superfine Sugar

1 Large Egg, lightly beaten

5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions:

Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture. Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.

Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch) Refrigerate for a minimum of 30mins. Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.

Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. Tip: It’s very important you chill them again otherwise they’ll spread while baking. Re-roll scraps and follow the above process until all scraps are used up.

Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4. Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done. Tip: Rotate baking sheets half way through baking if your oven bakes unevenly. Leave to cool on cooling racks. Once completely cooled, decorate as desired. Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

Royal Icing:
315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
10ml / 2 tsp Lemon Juice
5ml / 1 tsp Almond Extract, optional
Directions:
Beat egg whites with lemon juice until soft peaks. Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free. Sift the icing sugar to remove lumps and add it to the egg whites. Then beat for another 8 minutes. Don't stop process before given time no matter if you have reached the desiring consistency. If your icing is too much thick then add water little (drops) by little .
Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need. Beat on low until combined and smooth. Use immediately or keep in an airtight container. Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
Decorating your cookies: Flooding
“Flooding” a cookie is a technique used when covering a cookie with Royal Icing.
1. You outline the area you want to flood which
helps create a dam.
2. Then fill or flood inside the area you’ve outlined.
I used medium consistency for both either is outlining or flooding.

The Best of French Pastry

2010-09-26T07:22:00.000-07:00

Crescent-shaped breads have been made since the Middle Ages, possibly since classical times.
Croissants have long been a staple of French bakeries and patisserie. here is a list of french pastries by wikipedia.
This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world.

History

The word croissant means crescent in English. This delicious breakfast treat was invented about three hundred years ago, not in France, but in Austria by French chef . The armies of the Ottoman Empire (whose symbol was a crescent) were attacking Austria.
In a hard fought battle, the Austrian armies defeated the forces of the Ottoman Empire. To celebrate, the French chef employed by the Emperor of Austria decided to make a pastry in the shape of a crescent. When this was eaten, it would become a symbol of the way in which the Austrian forces had consumed their enemies.

On his eventual return to France, the chef introduced the pastry to the French who immediately made it very popular.

CROISSANTS ARE MADE FROM LAMINATED DOUGH:

Croissant, Danish and puff pastry are all made from laminated (layered) dough. That is encasing butter in dough, and taking it through a series of folds, rolling and turns to produce layers of butter in between sheets of dough.
The leavening in laminated doughs is derived mainly from the steam generated by the moisture in the butter during baking. The laminated fat acts as a barrier to trap the water vapor and carbon dioxide formed during baking. As the steam expands in the oven it lifts and separates the individual layers. While croissant and Danish dough do contain a small amount of yeast to aid in leavening, puff pastry relies solely on steam and requires a higher percentage of butter and a more elaborate folding process that creates nearly 800 layers.
There seems to be two ways of making croissants:

The first one is to make a dough (détrempe) and leave it in the fridge overnight. The next day, you incorporate the butter do the turns.

The second one, advice you to make the dough, let it rest in the fridge for an hour or so then incorporate the butter, doing the turns. you can leave the dough in the fridge between 2 hours or overnight.
The first method would produce a slightly more flavorful dough since the detrempe is given the chance to slowly rise overnight. Also, the long rest would ease gluten formation or relax the dough. Chilling does the same. The less the yeast and the longer the rise is always better with yeast breads in developing flavor.

For the second method, I let the dough rest about an hour and a half and then proceed with the butter. Obviously the second method is faster, but you'd still have to rest both dough overnight before forming.
You can combine the two techniques. Make the dough, add the butter and do the first turn. Then let it rest overnight well-wrapped in the refrigerator and do the next turns the following day. It usually wasn't until the third day that you can divide the dough, and roll croissants.
Laminating is accomplished in croissant and Danish dough by encasing a 3/4" x 12" x 14" block of butter in dough creating 3 layers, 2 of dough and 1 of butter. This is then rolled out and folded several times creating a total of 81 alternating layers of butter and dough. The key to success in this process is maintaining the integrity of each layer. If the lamination is successful and the layers are maintained the product will be light and flaky.
There are other factors that affect the success of the lamination. The dough must have a well-developed gluten structure to be able to support the expansion in the oven. The fat must be rolled evenly in continuous layers. To accomplish this the butter must be in a "plastic" state when laminating. That is, able to be rolled out easily without breaking into pieces (not too cold) but firm enough that it won't squeeze out of the edges of the dough layers or allow moisture to seep into the dough (not too warm). The butter and dough should be at approximately the same temperature, and the layers of each must remain distinct from each other or the product will resemble brioche more than delicately layered and flaky laminated dough.
Allowing the dough to rest between turns allows the gluten structure to relax, making the dough more extensible and less likely to tear. Puff pastry, lacking yeast and its dough conditioning benefits, is more susceptible to tears and shrinkage during baking. Since it is also laminated to a further degree, the rests between turns are even more critical to ensure extensibility. If any of these doughs are overworked without being allowed to rest, the gluten structure will tear, the dough will become tough and the finished product won't have the desired volume or texture.
Classic French Croissant

1 table spoon yeast

4 cups unbleached flour

¼ cup white or packed brown sugar

3 table spoon butter

1 teaspoons salt

1 cup milk or more

300 g unsalted butter

2 tablespoons flour for dusting

1 egg

1 tablespoon milk

1 teaspoon vanilla essence

Place the yeast, flour, sugar, vanilla, salt,melted butter and the milk and mix for 2 minutes until forms a soft moist dough. If most of the flour isn''t moistened, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. knead for 10 to 8 minute.

Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a rolling pin, roll the dough into a 10 by 9inch rectangle. Wrap in plastic then cill to two hours or overnight (I prefer two hours).

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the dough horizontal in front of your body on the work surface. Place the butter in the middle, long-ways. Fold the right up over the butter and brush off any excess flour and then fold the left over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.

Continue rolling the laminated (layered) dough to form a long rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".

Pic left to right long rectangle after encasing the butter to first turn

Wrap well in plastic and chill 1 hour . Do this again three more times marking it accordingly each time and chilling in between each turn.

After the fourth turn, you can let the dough chill overnight.Cut the dough in to two pieces like this

cut the dough in to two

Layering of butter and dough

Roll each piece out a little less than 1/4-inch thick and cut out your croissants and shape them.

I roll out my dough and cut it with a pizza cutter wheel into 8-inch strips then cut them into triangles, 6 inches wide at the base of the triangle.Stretch these triangles again 9 inches long, then give a small cut at base of triangle.

cut triangle with a cut on base

Roll the triangles up towards by stretching you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.

cut helps to stretching

shape the croissant

Line into try

To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.

Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

Bomb Alaska Or Baked Alaska + some Petit Fours

2010-08-26T15:44:00.000-07:00

Baked Alaska?
Baked Alaska is a dessert made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.

Its name was coined at Delmonico's Restaurant in 1876 to honor the recently acquired American territory. February 1 is Baked Alaska Day.
A variation called Bombe Alaska calls for some dark rum to be splashed over the Baked Alaska. Lights are then turned down and the whole dessert is flambéed while being served.
Another version calls for raspberry filling to be substituted for the ice cream, or even for the filling to be added along with the ice cream.

Petit Fours?
A petit four is a small confection generally eaten at the end of a meal or served as part of dessert. The name is from the French petit four, meaning "small oven".

There are two different categories of petits fours. Petits fours include a variety of small desserts, such as special dainty biscuits, baked meringues, macaroons, and puff pastries. Petits fours are iced or decorated in some way, such as tiny cakes covered in fondant or glacé icing, small éclairs, and tartlets. In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.
While petit four can refer to any bite-sized sweet presented at the end of a meal, they're usually tiny, beautifully iced cakes. Petits fours are traditionally made with an almond sponge cake, or joconde, but they can be any flavor of cake--and filling--you choose.

With a seemingly infinite variety of shapes, flavors and decoration, you can dress these little cakes up for a tea party, a bridal shower, or an elegant luncheon. A tray full of delectable and beautiful petits fours turns any event into an extraordinary occasion.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

Whether bakers make the Baked Alaska, the petit fours, or both, they must make the brown butter pound cake as written and the ice cream from scratch.

Both desserts can be made in any size or shape, and the ice cream can be any flavor of our choice! For the Baked Alaska, bakers are free to choose their favorite meringue recipe and they are free to flavor it. For the petit fours, you are not required to use the chocolate glaze, or you can add additional flavors. You can also brush the cake with simple syrup if desired.

I did all same as recipe given. If someone asks why I not varied the flavors then I reply that for me it was a great opportunity to try an ice cream from David Lebovitz’s great book “The Perfect Scoop” that why. There is no reason to avoid perfect scoop :). I made one cake of 9” x 9”inches and divide in to two parts one of 4”inch and other in 5”inch. The 4”part I sliced in to two then cut out 4 of 4”inch circles and the 5”inch part sliced in to three and used for petit fours.
Sorry for the picture quality because i made just befor aftar lack of time & day light I could take just few.

Ice cream Petit fours

You will need

Brown Butter cake

The recipe was strict to follow according to Challenge ( click here) or you can use sponge cake of your choice (may be ready made).

Vanilla Ice Cream

For recipe (Click here) or use ice cream of your choice.

Chocolate Glaze (To glaze Ice Cream Petit Fours)

9 ounces (250g) dark chocolate, finely chopped

1 cup (250 ml) heavy (approx 35% butterfat) cream

1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar

2 teaspoons (10ml) vanilla extract

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

Assembly Instructions - Ice cream Petit fours

1. If using whole cake for petit fours Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.
2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.
3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.
4. While the glaze cools, trim edges off each side of the ice cream cake . Cut the cake into petit fours, each 1.5”x1.5”.
5. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.
7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

Baked Alaska

YOU will need

Brown Butter cake

The recipe was strict to follow according to Challenge ( click here) or you can use sponge cake of your choice (may be ready made).

Vanilla Ice Cream

For recipe (Click here) or use ice cream of your choice.

Meringue (to pipe on ice cream for Baked Alaska)

8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Baked Alaska

1. Line four 3” diameter tea cups or small size glasses or any mold of your choice with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.
2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out circles from the cake one inch wider than your mold in diameters or same in diameter as you like . Discard the scraps or use for another purpose.
3. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.
4. Pipe the meringue over the ice cream, pipe or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
5. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

Brown Butter Cake

2010-08-26T15:29:00.000-07:00

Brown butter, also known as beurre noisette in french, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as brussels sprout and broccoli. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting. I like the idea of making a pound cake with brown butter. The recipe and idea was offered as a challenge by Daring Baker’s in august 2010. Preparation of brown butter was a new experience for me and I must say I enjoyed aroma of brown butter a lot. Hey, I have another idea next time I would like to try biscoti with same cake recipe what do you say? Any suggestion?

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

How to

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

How to Brown butter - Great article on browning butter with step by step photos

Vanilla Bean Ice Cream from "A perfect scoop" by David Lebovitz

2010-08-23T04:53:00.000-07:00

Vanilla is sold in different forms: extract and essence, pods (beans), powdered, and vanilla sugar.Pure vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, confections, and other desserts. It is the second most expensive spice in the world, next to saffron.
When you use the whole vanilla bean the complexity of flavors and aromas of the bean are released. In custards, milk, creams, syrups, and other liquids they impart a wonderful flavor and their small dark seeds add dimension to your dessert. Vanilla beans are most commonly sold in small plastic cylinders in specialty grocery stores and health food stores. Look for beans that are shiny and black, tender, plump and moist, preferably with the white powder of vanillin on them. Never buy hard, dry and shriveled beans because they are past their prime. To use; cut the beans in half lengthwise and scrape out the seeds and pulp. Add this, along with the pod, to your liquid and steep. The pods can then be removed, rinsed, dried, and placed in granulated white sugar to produce what is called vanilla sugar.
Vanilla sugar is when a vanilla bean has been added to white granulated sugar or confectioners (powdered or icing) sugar. The bean is cut in half and buried in the sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar. This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. To make vanilla sugar place a cut vanilla bean into 1-2 cups (200-400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using. One tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.
Vanilla Extract is the most popular way that vanilla is used by home bakers. Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic. The FDA requires that pure vanilla extract contain 13.35 ounces of vanilla beans per gallon of liquid and contain 35% alcohol. This is called one-fold vanilla extract and is what you find in stores. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is an excellent vanilla that can be found in specialty food stores and by mail order. There are two fold and three fold extracts, called essences, but these are very strong and are mainly used by professionals. Do not add vanilla extract to hot liquids as the alcohol evaporates, along with some of the vanilla flavor.

Thankfully, a little vanilla goes a long way. David Lebovitz use both a bean and vanilla extract in his ice cream since he find they’re slightly different flavors and each compliments the other. I replace extract to essence as being Muslim I don't use alcohol.
Everyone should gave a great recipe for Vanilla Ice Cream in their repertoire. Here’s my favorite, which you can serve with anything, from a freshly-baked fruit pie, a warm berry crisp, or simply smothered with dark chocolate sauce or caramel sauce and toasted nuts.
Vanilla Ice Cream

About 1 quart (1liter)

Adapted from The Perfect Scoop

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2liter) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

I just skip this but chill my cream thoroughly.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

Chocolate Cup Cakes

2010-08-22T14:58:00.000-07:00

A cupcake ( fairy cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Cupcakes are now one of the most popular sweet treats in the world, and there are many bakeries dedicated solely to cupcakes.

These chocolate cup cakes so easy to make and a delicious treat for family (specially for kids)
recipe adopted from 'Gorgeous Cakes'.

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

How to

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large open star tip to make lovely swirls. I used normal fresh cream and set chocolate balls on top.

Lemon Ricotta Tea Cake For Summer

2010-08-08T04:56:00.000-07:00

I love this cake as I found this delicious tangy cake on creampuffs in venice's blog I decide to try this. I was just in love with this cake because of it's simplicity and ricotta and lemon sounds great. I can bake and Eat this cake daily if you insure me that i wont gain weight. But I will suggest to try when you have fresh made ricotta in your hand. I bought ricotta made of the same day or you can used your homemade ricotta too. Don't buy ricotta for this cake if manufacturing date is not written.

Zainab like a lot and she ate up at least three slices within 30 minute. My hubby ( a man with few words) like its height and taste too it rarely happens when he says, "it is really good". But for this cake he had to admit this.

The recipe calls for self rising flour which is not available every where specially here where i live so I replace 125g cake flour+1 teaspoon baking powder+pinch of salt instead of 125g of self rising flour.

Gather all Ingredients:-

175g softened butter

175g caster sugar

3 lemons , zested

3 eggs , separated

250g ricotta

125g Cake flour

2 tsp baking powder

pinch of salt

How to

1. Heat the oven to 180C/fan 160C/gas 4.

2. Sift flour and baking powder and a pinch of salt together

3. Butter and flour an 20cm or 8 inch spring-form cake tin.

4. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. 5. Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

6. Fold in the flour and baking powder then spoon the mixture into the tin.

7. Bake for 35 minutes until risen, firm and golden in colour.

Cool for an hour in the tin. before serving. This cake is best to serve at room temperature.You can serve this with a cup of tea simple as it is. I dust it with icing sugar and pipe a regular thick cream just to enhance its beauty :)

Hope you try this and enjoy :)

Recipe adopted from BBC good food

Gulab Jamun (Queen of Pakistani desserts)

2010-08-02T07:24:00.000-07:00

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance.

Gulab jamun also known as "waffle balls," is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of dough consisting mainly of milk solids (often including double cream and flour) in sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings. I would prefer to make it from scratch.

The term gulab jamun comes from Persian, gulab, "rosewater" referring to the rosewater-scented syrup, and Jamun, from the urdu & Hindustani language), a South Asian fruit with a similar size and shape.

Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire.

Here I would like to describe how much i know about preparation of gulab jamun.

Ingredients:-

For milk balls

1 level cup dry milk powder (I prefer Nido)

1 tablespoon fine flour (all purpose flour)

1 tablespoon butter oil or ghee

1teaspoon baking powder

1 large egg slightly beaten

Oil for deep frying

For Sugar Syrup

1 cup sugar

2 cups water

5 to 6 pods of small cardamom

How to

1) Heat oil in heavy bottom pan to low.

2) Mix water, sugar, and cardamom in a pan and bring to boil then turn heat to very low and leave to simmer. Turn off heat before adding fried balls.

3) In a plastic or glass bowl mix dry milk, baking powder and flour.

4) Add ghee and mix using finger tips.

5) Add egg and knead in circular motion with low pressure until it come together and look like a ball. Dough should not be dry it should has some shine after kneading.

6) Now it's time to wash your hands and wipe. Apply 1 teaspoon (or two) oil on a plate using your hand.

7) Divide dough into 18 or 16 small balls. As you roll a ball place it on oiled plate. As balls ready slide them to preheated oil for deep frying. ( don't worry this oil won't be scented after this frying it can be used for other cooking as well).

8) At this stage these balls are very delicate so please don't use any spoon to stir just move frying wok gently in circular motion.

9) After a minute or two as you see the change in color and size of balls now use slotted or wired spoon and fry turning continually on low heat.

10) As they come to desired colour as shown in picture take them out and transfer in very hot sugar syrup (removed from stove). Move pan three to four times and let them soak syrup for 15 to 30 minute. Transfer to serving dish serve hot or cold it's up to you.

Problems & their Solutions:-

some time balls are not smooth they have cracks, cause... use of too much milk powder heaped or some time tightlly packed cup of milk powder or may be small or medium size egg. If it occures to you just beat another egg and add 1 tablespoon at a time until you get smooth dough. Wash your hands, wipe and slightly oiled before making balls.

When fry oil should be heated very low and turn continually for getting even color and size.

When transfer to syrup, syrup should be hot but removed from heat source. Otherwise result would be a soft center gulab jamun with a chewy outer.

If going to try best of luck in advance : )

Swiss Swirl Ice Cream Cake

2010-07-26T14:31:00.000-07:00

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I followed instructions as provided just replaced Buttscotch Ice cream with Chocolate Ice cream. Another chanege was about pan .
1)I assembled in 8 inch springorm pan first I arranged some slice of jelly roll beside wall then arranged on bottom.
2)I poured half of the fudge sauce to filled empty places and left in freezer to set.
3) When fudge sauce was firmed then I spread a layer of vanilla Ice cream.
4) Poured again second half of fudge sauce then left in freezer for another hour.
5) Filled my pan with soft ButterScotch Ice Cream leaving 1/4 inch space to be full.
6) Then I added an additional layer of biscuit crust which was the base for this upside down swissroll ice cream cake. when my cake was ready I just spread biscuit crust mix on the top of cake and pated it to make a smooth crust

.
The Swiss rolls :-
Ingredients:

6 medium sized eggs
1 C / 225 grams caster sugar /8 oz + extra for rolling
6 TBS. / 45 grams/ 3 oz of all purpose (plain) flour + 5 TBS. /40 gram / 2.5 oz of natural unsweetened cocoa powder, sifted together
2 TBS. /30 ml /
1 fl oz of boiling water a little oil for brushing the pans

For the filling:

2 C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 TBS. / 70 grams / 2.5oz of caster sugar

Directions:

1. Pre-heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans (11 inches by 9 inches) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9. Repeat the same for the next cake as well.
10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed,seam side down.

Vanilla Ice Cream
Preparation time: 5 minutes + freezing

Ingredients

2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115grams/ 4 oz of granulated sugar

Directions:

1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Hot Fudge Sauce
Cooking time: 2 minutes

Ingredients:

1 C / 230 grams / 8 oz of caster sugar
3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder
2 TBS. /15 grams / 1 oz of corn flour/cornstarch
1 ½ C / 355 ml /12 fl oz of water
1 TBS. /14 grams/ 1 oz butter
1 tsp/ 5 ml / .15 fl oz vanilla extract

Directions:

1. In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.

Biscuit Crust
Preparation time: 5 minutes + freezing

Ingredients:

1 C / graham cracker crumbs
2 TBS caster sugar
3 TBS melted butter

Directions:

Mix crumbs, sugar and butter just before making a layer on prepare ice cream cake.

Assembly:
As directed by sunita the host of this month challenge.
1. Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other.
Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour)
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour)
6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
I made changes to assemble my cake which i mentioned above.

You do not need an ice cream maker for this recipe. But if you will be using one, make sure you churn the ice cream according to the manufacturer’s instructions after mixing the ingredients.while vanilla essence is commercial manufactured by chemicals. Caster sugar is finely ground granulated sugar. It can also er with the second ice-cream, make sure not to add it right to the brim. It may spill and will not look good. While inverting the final dessert onto the serving plate, if the cling film refuses to budge from the bowl, just wipe the outside of the bowl with a kitchen towel dampened with hot water. The bowl will release from the dessert very easily. Take the dessert out of the freezer at least 10 minutes before serving, of course depending on how hot it is in your neck of the woods. Dip the knife in hot water for easy slicing.

ButterScotch Ice Cream

2010-07-25T12:25:00.000-07:00

In summer nothing could be better than ice creams. Oh all kids love this . This year I decide to try some of my favourite Ice cream flavours at home with my "Crups" ice cream maker. Today I am writing about Butterscotch flavour which is usually a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.

The ingredients for butterscotch are similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used for the flavour of brown sugar and butter together even where actual confection butterscotch is not involved, e.g. butterscotch pudding or butterscotch ice cream.

Food historians have several theories regarding the name and origin of this confectionery. One explanation is the meaning for the word "Scotch" means to cut or score something; when butterscotch candy was poured out to cool, it was "scotched" to make it easier to break into pieces later. It is also possible that the "scotch" part of its name was derived from the word "scorch".

However, the word was first recorded in Doncaster, in England, where Samuel Parkinson began making the confectionery in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. The recipe was revived in 2003 when a Doncaster businessman and his wife rediscovered the recipe on an old folded piece of paper inside one of the famous St Leger tins in their cellar.

Many recipes for butterscotch sauce, and particularly for butterscotch pudding, begin by cooking the brown sugar with butter before adding cream or milk--especially milk. Because of the acids, molasses or even brown sugar will make milk curdle if you boil it with either of them. When making the sauce you'll think, "it's too runny!" But as the hot mixture cools it starts to resemble a thick caramel sauce in consistency.

Ingredients:-
1 cup firmly packed brown sugar
8 tablespoons butter
1 tablespoon vanilla essence
1 1/2 cups whipping cream
2 cups milk
6 large egg yolks

Making :-

1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla.

2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the milk; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm milk mixture into egg yolks, then pour egg yolk mixture into pan with milk. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

If you serve with chocolate fudge Brownie , your friends will love.

All About Milk

2010-07-16T18:03:00.000-07:00

Milk is a complex fluid consisting of seven main components: water, fat, protein, sugar (lactose), minerals, vitamins and enzymes. It could also be described as a true aqueous solution of lactose, salts and a few other minor compounds, which is emulsified with fat and supports a colloidal dispersion of proteins. The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals. The color varies from white to yellow according to the coloration (carotene content) of the fat. Skimmed milk is more
transparent with a slightly bluish tinge. Milk of a good flavor has a pleasant, slightly sweet taste, and no odor. It is an excellent source of calcium, phosphates and riboflavin. Vitamin A and D are currently added to whole milk, partly skimmed and skimmed milk.

The major components of milk, i.e. water, fat, proteins and lactose are probably of greatest importance since most of the functional properties reside with these individual components. Its proteins (as do eggs and flour) that set or coagulate from the oven's heat and form the structure of the cake. Proteins bind/entrap water, form a stable film and proteins set when baked. Proteins stabilize fat emulsions and the lactose undergoes caramelization reaction or helps with browning.

Depending upon the butterfat content, milk will contribute fat and milk proteins to a recipe. In order of the highest fat content to the lowest, there is whole milk, reduced-fat (2 %) milk, lowfat (1%) milk, and nonfat (skim) milk. I recommend going no lower than 2 percent milk in your recipes, even if baking low-fat ones. The higher the fat content in the milk, the more it will enhance the baked good's flavor, so be aware when you substitute a higher one for a lower-in-fat one. Technically, you could make skim milk by adding enough water to whole milk, this is not permitted in US dairy plants.

1 CUP MILK ----CALORIES ------FAT (g)---- ---CHOLESTEROL (mg) -----CALCIUM (mg)

Skim ------------- 86 ------------ -----0 ----------------------- 5 --------------------302
Low-Fat(1%) ---- 100 ----------- -----2.5 ---------------------10 -------------------300
Low-Fat (2%) --- 120 ---------------- 5 -----------------------20 -------------------297
Whole ----------- 150 ---------------- 8 -----------------------35 -------------------291
Soy Milk (light) -- 100 ---------------- 2 -----------------------0 ------------------ --80
Soy Milk -------- 140 ---------------- 4 -----------------------0 -------------------- 80

CANNED MILKS:
These are commonly called UHT milks (Ultra High Temperature) for the packaging technique used to put them up. Both evaporated and sweetened condensed milks are made by removing about half the water from fresh milk, but sweetened condensed milk has sugar added while evaporated milk does not. They cannot be substituted for one another. Unopened cans of evaporated milk can be stored on a cool, dry shelf for up to six months. Canned milk (UHT) should be stored till the stamped date code on the package (3 - 6 months). Check the date on sweetened, condensed milk for maximum storage.

EVAPORATED:
This is made from fresh, unpasteurized whole milk, but also comes as Evaporated Skimmed Milk, a reduced-fat version. Evaporated milk has approximately 60% of the water removed; the concentrate is heated, homogenized, and in the States, vitamin D is added. It is then canned and heated again to sterilize the contents. It may also have other nutrients and chemical stabilizers added. A mixture of one part water and one part evaporated milk will give you milk and will have about the same nutritional value. Because it is thicker in its unconstituted state, it can be used to simulate cream in doughs and batters. It can also be heated, mixed with sugar and gelatin, chilled, and beaten into a more-than-acceptable substitute for whipped cream (see New Whipped Cream Recipe). Store canned milk in a dark, cool place, where it will keep for up to 2 years. Health and nutrition food stores often carry canned, evaporated goat's milk, in a similar concentration.

SWEETENED CONDENSED:
This type too is available in whole and skim varieties. It is much thicker than evaporated skimmed milk and very sweet. Condensed milk not only has half the water removed from whole milk but also has approximately 44% refined or corn sugar added. The milk is canned after heating and cooling. This milk goes through much less processing than evaporated milk. It starts with pasteurized milk combined with a sugar solution. The water is then extracted until the mixture is less than half its original weight. It is not heated because the high sugar content prevents spoilage. It's very high in calories, too: 8 oz has 980 calories. Obviously with a greatly reduced water content and a high sugar level it won't taste like fresh milk but it condensed milk has many uses in cooking. In its regular, high-fat version, this canned milk is a traditional ingredient in Key Lime recipes and in other pie recipes, candies and other desserts. Sweetened, condensed milk may thicken and darken as it ages, but it is still edible.

In 1853, a struggling inventor named Gail Borden created condensed milk, which become popular in places where milk was unavailable -- like Key West. Key lime pie (also, see Key Lime Bars) evolved after someone in the area got the idea of making a "custard" with Borden's invention, combining it with key lime juice and putting it all into a pastry crust.

DRY MILKS:
Nonfat dry milk is a product that is created when water is removed from pasteurized nonfat milk. By depriving microorganisms of the water which they require in order to develop, drying allows skim milk powder to have a shelf life of up to 3 years if stored properly. It contains lactose, milk proteins and minerals in the same relative proportions as the fresh milk from which it was made. Skim milk powder is by far the most common type of milk powder available.

Try to buy your dried milk in containers of a size that makes sense for the level of consumption in the household. Once it is opened, powdered milk has to be stored properly to last. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.

DRY MILK POWDER:
Do not confuse it with Instant Nonfat Dry Milk Powder. Dry milk powder (about 4 teaspoons per cup of flour or follow the recipe) is added in with the flour and is used rather than fresh milk in bread machines since it won't spoil when using the timing function. Milk gives bread a more tender crust than water. It also increases nutritional value, and its proteins contribute to browning reactions that create a thin golden crust and cream-colored crumb versus breads such as French bread, made with water, have a heavier, crisper crust and chewier texture.

INSTANT NONFAT (SKIM) DRY MILK POWDER (Not to be confused with Dry Milk Powder):
This is pasteurized skim milk reduced to a powdered concentrate. It adds structure and flavor to recipes without adding fat or moisture. It can be found in two forms, regular and instant. The instant variety has been given further processing to make it more easily soluble in water than regular dry milk. It takes 3.2 oz or about 3 tablespoons of instant nonfat dry milk added to 32 oz of water to make 1 quart of milk you can drink, bake or cook with just like fresh milk. When a just says "Nonfat Dry Milk Powder" WITHOUT instructions to reconstitute it, add it in dry. My Reduced-fat White Cake Recipe uses instant dry milk powder to give it structure and flavor in the absence of fat.

FLAVORED NONFAT:
This may be found packaged in a variety of forms from a low calorie diet drink (artificially sweetened) to the other end of the scale, as cocoa mix or malted milk. The key ingredient is the dry milk so buy and store these products accordingly.

BUTTERMILK:
Dry buttermilk is for use in recipes calling for buttermilk. It can be reconstituted into liquid buttermilk, but it's not much like the fresh liquid product and is best used in baked goods. Since it has a slightly higher fat content than nonfat dry milk, it generally does not keep as long.

butter milk substitute For one cup: place 1 tablespoon freshly squeezed lemon juice or distilled white wine vinegar (does not add flavor to baked good) in a glass measuring cup. Add in milk to equal 1 cup. Stir. Let stand for 15 minutes OR use 2/3 cup plain nonfat or low-fat yogurt plus 1/3 cup 1 percent milk to equal 1 cup buttermilk. Use either as directed.

When I have leftover fresh buttermilk, I freeze the rest. I measure it in 1/2 cup portions in individual reseable small plastic bags and freeze. When needed, I thaw in refrigerator. Stir well before using.

WHOLE MILK:
This dry milk has a higher fat content and therefore a shorter shelf life than nonfat. Other than that, it can be used in exactly the same way. Dry whole milk is difficult to find, but can sometimes be found where camping and outback supplies are sold.

Dry Milk Storage:
OPENED dry milk products are especially sensitive to storage conditions. The powder should be stored under cool, dry conditions and should be protected from contact with water or light. Airtight and opaque colored containers are the best place to store it in. With its low moisture content, its nutritive value is not affected, even after years of storage.

If the bulk dry milk purchased was not packaged for long term storage then it should be repackaged right away. It's important to remember the containers should be clean and odor-free.

The method I now use is to pour the powder into clean, dry half-gallon glass canning jars. Glass has the advantage of not holding odors, thus allowing for reuse after suitable cleaning. Once the jars are filled I add a small desiccant pack and seal. They are dated and stored in a cool, dark place. Since they are as transparent the contents must be protected against light. Vacuum sealing and then storing in a dark place may be the best method. Larger jars of 1 gallon size could be used and then re-vacuum sealed after each use.

Clean, sound plastic one and two liter soda bottles can also be used, but probably should be used just once since the plastic is somewhat permeable and will hold odors.

I brought all these information from baking 911.com rights reserved by sarah phillips

Must read before cake baking

2010-07-02T14:03:00.000-07:00

Welcome to my blog today I am going to to share some great tips by Rose levy beranbaum. I follow these tips every time before cake baking & recipes never goes wrong. cheers Happy Baking

Before beginning to bake, read the recipe through and note plan ahead’s.

If at all possible, make the recipe the way it is indicated. Don’t substitute ingredients before making it at least once to see the way it’s supposed to come out.

When preparing ingredients ahead, cover them with plastic wrap so that they don’t dry out or evaporate.

When a recipe calls for softened butter it means the butter should still feel cool but be easy to press down. This usually takes about 30 minutes at room temperature but slicing it in smaller pieces speeds up the process.

Unless a cake recipe indicates otherwise, it is important to use bleached flour for the best texture.

Cocoa should be sifted to remove lumps and make it easier to measure accurately.

If measuring flour rather than weighing it avoid tapping or shaking the cup. This would pack in much more flour and the cake would be heavy and dry.

To combine flour, salt, and leavening such as baking powder or baking soda evenly use a whisk.

Eggs vary greatly in size and also in proportion of yolk to white. Either use weight or volume especially when a recipe calls for all yolks. A recipe requiring 4 yolks may need as many as 7 if the yolks are very small.

To break eggs the most evenly without shattering the shell, set a paper towel on the counter top to absorb any white that will spill out and rap the side of the egg sharply on top of the towel. It will break more neatly than if rapping it against the edge of a bowl.

When separating eggs, pour each white into a smaller bowl before adding it to the larger amount of whites. If even a trace of yolk or grease gets into the white it will be impossible to beat stiffly. If a small amount of yolk should get into the white, use the eggshell to fish it out.

If the bowl in which you are beating the whites is not totally grease free, wet a paper towel, add a little vinegar to it and wipe out the bowl. Then rinse it and dry it well.

Use 1/8 teaspoon cream of tartar per 2 tablespoons/1 ounce/30 grams of egg white (1 teaspoon for 8 egg whites). Add the cream of tartar to the egg white after it starts foaming. This will prevent drying or over beating the whites. Egg whites can be frozen for over a year.

When using either a stand or hand-held electric mixer, always start on low speed and gradually work your way up to designated speed to keep ingredients from jumping out of the bowl. For stand mixers, either use the splatter shield that comes with the mixer or drape a large piece of plastic wrap over the top of the bowl. Flour won’t stick to the plastic wrap the way it would to a cloth towel and you can see through the plastic wrap.

When using stand mixers use the flat paddle beater except when making meringue or sponge-type cakes that depend on the eggs for an airy texture. The whisk attachment will do a more effective job of aeration.

Use the correct size pans. Choose round or square cake pans with straight, not sloped, sides as the sloped-sided pans have a smaller volume. If in doubt, never fill a pan more than two-thirds full unless indicated in the recipe. An exception to this is a cake baked in a tube pan, which can come up to about 1 inch from the top of the pan.

Shiny, heavy aluminum pans conduct the heat best without over-browning the crust. If using dark pans lower the oven temperature by 25˚F.

Line the bottom of layer cake pans with parchment to keep the cake from sticking.

To prevent doming and dryness at the edges use Cake Strips ( or you can make at home by cuting towel into strips width and legnth should be according to your pan walls. then soak into water squeez and wrap in aluminium foil and use ) to wrap around the sides of the pan. This equalizes the baking between the sides of the pan and the center and keeps the edges of the cake moist as well.

A video about three tips for level cakes

Most cakes bake best near the center of the oven, which requires placing a rack in the lower third. If baking more than one pan be sure the pans have at least 1 inch in between them and also between them and the sides of the oven. If necessary, bake them on two racks staggering them so that one is not directly over the other.

Preheat the oven a minimum of 20 minutes before baking. If using a convection setting lower the heat 25˚F. (This is not usually necessary for counter top ovens.)

If cakes seem to be browning unevenly, it’s fine to turn them half way around after three quarters of the estimated baking time. (Exceptions are sponge cakes that should not be moved until baked fully.)

Choose cooling racks with fine wire mesh and spray them with cooking spray to prevent the cake layers from sticking to them.

Layer cakes usually should be cooled in the pan set on a rack for 10 minutes before unmolding and then reinverted so that the firm upper crust is up.

Sponge-type cakes baked in layer cake pans need to be unmolded immediately after baking.

Sponge-type cakes baked in tube pans, such as chiffon and angel food cakes, need to be suspended up-side-down and away from drafts until completely cool.

For the most attractive sides for angel food and chiffon cakes, coat the sides of the pan with a thin layer of the batter before adding the rest of the batter. When unmolding, run a thin metal spatula between the sides of the cake and the sides of the pan, pressing firmly against the pan and using an up and down motion. Use a thin wire cake tester to run around the center tube.

To get the most perfect design when using fluted tube pans, either coat them with baking spray with grease and flour or oil and then dust with flour, preferably Wondra or sifted flour. Tap out any excess. If using a spray, to ensure the best coating, use a small brush to go into the grooves. Spoon about one-third of the batter into the pan and press it back and forth with the back of a spoon. This will ensure that the batter goes into all the crevices. Then pour in the rest of the batter

Cut cheesecake with dental floss held taut. A deeply serrated knife works best for other cakes.

Once a cake is cut, use plastic wrap or slices of white bread against the cut sides to keep them from drying.

When purchasing chocolate, choose the percentage cacao indicated in the recipe. This refers to the amount of chocolate, the remainder of which is sugar. Using too high a percentage cacao will, for example, make a chocolate ganache bitter and too firm, causing it to separate from the cake when cutting it.

When frosting cake layers it is best to place each layer bottom-side-up to avoid crumbs in the frosting. It is easiest to start with a very small amount to create a crumb coating before applying the rest.

Palmeirs, Butterfly Cookies or Elephant Ears

2010-06-28T13:50:00.000-07:00

A palmier is a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears or glasses.

Palmier are made from Puff pastry, Puff pastry is alternating layers of dough and butter. These are much more like cookies, their edges crunchy from caramelizing; the insides flaky and rich. In Pakistan some times called sweet puffs which my family's favourite pastry.

Perfectly made Palmier should be crispy and flaky that's why you need to be good recipe of Puff pastry or you can use ready made, coz baking is my hobby so I like to use my own home made pastry for these delicate goodies. I've never attended a pastry class in my life and learned all from daily experience. I've tried Palmier lot of times with my home made pastry. 1st time I found my palmier less flaky and they were not too much crispy. 2nd time they were crispy but not flaky. 3rd time they were flaky and crispy but tough --huh. At least i find a recipe which give me perfect result all time they are light with crisp and lot of flakes.

For the puff Pastry please check my third last post How to laminate dough for Puff pastry .

You will need:

Lots of sugar
1 recipe Puff pastry

Directions:

Start with rolling pastry dough and roll into a big rectangular should be thick about 1/4 inch.
Sprinkle lot of normal fine sugar on it and roll lightly with rolling pin .
Turn the sugar side of pastry sheet to downward and cut strips of pastry sheet width wise about 1/3 inch
wide but long enough. (to 10 inch)
Start rolling loosely both ends of a strip until reach to center (don't roll tightly )and lay down these to a baking try lined with wax paper. Do same with all strips. arrange on baking try leaving 2 inch space between.

Leave them in freezer for 1/2 an hour and heat up your oven to "210 C" or "400 F" .

Bake for 20 minute then turn these cookies and bake for another 10 minute. Leave to cool on wire rack about one hour.

Chocolate Pavlova with Chocolate Mascarpone Mousse

2010-06-27T01:23:00.000-07:00

So what’s the challenge for June 2010? I opened my daring baker's forum having this question in my mind. O Wao what a challenge making of chocolate Pavlova with mascarpone chocolate mousse. Before opening the forum I never thought that i will try this desert any time in my life. To be very frank I never listen the name of this dessert since two years before or may be 1 -1/2.

What is Pavlova?

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pávlova. Colloquially referred to as "pav", it is a cake similar to meringue with a crispy crust and soft, light inner

The dessert is believed to have been created to honor the dancer during or after one of her tours to Australia and New Zealand in the 1920s. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory or holiday meals such as Christmas lunch.

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornstarch, and sometimes vanilla, and slow-baking the mixture similarly to meringue. This makes the outside of the Pavlova a crisp crunchy shell, while the interior remains soft and moist. The Pavlova’s internal consistency is thus completely different from that normally associated with meringue, having more of a soft marshmallow texture. This difference is due to the addition of cornstarch, the use of which is the defining feature of a Pavlova recipe.

Pavlova is traditionally decorated with a topping of whipped cream and fresh fruit of sweet/tart flavors, such as strawberries and kiwifruit, or passion fruit and banana or berries and peach slices. Raspberry is a popular topping in the United Kingdom, with the tartness of raspberries contrasting with the sweetness of sugar. Information source

What about challenge? Ok ok back to the challenge

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

The recipe is comprised of three parts, four if you include the crème anglaise. We must make the chocolate Pavlovas, the mascarpone mousse and the mascarpone cream using the recipes provided.

We are allowed to substitute orange juice for the Grand Marnier in the mousse if we don’t use alcohol we can omit the sambucca from the mascarpone cream. We may use crème anglaise recipe of our choice.

While the Pavlovas are baking, the crème anglaise should be made which will take about 15 minutes. While it is cooling, the chocolate mascarpone mousse can be made which will take about 15 minutes. There will be a bit of a wait time for the mascarpone cream because of the cooling time for the Crème Anglaise. If you make the Crème Anglaise the day before, the dessert should take about 2 hours including cooking time for the Pavlovas.

Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites

½ cup plus 1 tbsp (110 grams) white granulated sugar

¼ cup (30 grams) confectioner’s (icing) sugar

1/3 cup (30 grams) Dutch processed cocoa powder

Directions:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)

Grated zest of 1 average sized lemon

9 ounces (255 grams) 72% chocolate, chopped (I used milk chocolate)

1 2/3 cups (390 mls) mascarpone

Pinch of nutmeg (I didn’t used)

2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the Pavlova.

Mascarpone Cream (for drizzling):

1 recipe crème anglaise

½ cup (120 mls) mascarpone

2 tbsp (30 mls) Sambucca (optional)(I didn’t use)

½ cup (120 mls) heavy cream

Directions:

1. Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Crème Anglaise (a component of the Mascarpone Cream above):

1 cup (235 mls) whole milk

1 cup (235 mls) heavy cream

1 vanilla bean, split or 1 tsp pure vanilla extract

6 large egg yolks

6 tbsp (75 grams) sugar

Directions:

1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.

2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat. .

3. Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

4. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:

Pipe the mousse onto the Pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired. Just play with mousse, meringue and cream.

Recipe was very delicious I really like the chocolate mascarpone mousse and mascarpone cream my meringue came out dark in color with nice chocolaty taste but texture was not good enough, may be I didn’t beat well my egg whites or I over worked when folding any how then I decide to give another try for meringue with more sugar and less cocoa. Then I got lighter color meringue with nice cracked texture as it should be. Assembly of Pavlova was great fun for me I tried different ways in platter, in bowl, glasses you can see.

How to make Laminated Dough for Puff Pastry

2010-06-10T05:47:00.000-07:00

Puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out, and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.

A well-make puff pastry is one of the great delights of the French kitchen. Buttery, flaky and rich without being heavy, it is hardly more difficult than simple short crust pastry but always impressive.
The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together. (Unlike short pastry, the butter is not incorporated into the dough but rather folded into the layers).
It is crucial that the butter does not melt while the pastry is worked. Therefore, you must work as quickly as possible (particularly if your kitchen is hot) and on as cold surface as possible, I sugest you please dont try to make in hot day. Professional pastry chefs use a refrigerated marble. You need not to go that far. Since you want an evenly layered pastry, it is important that you always roll it to the same thickness and that the edges be very straight and even (this takes some practice!)

Ingredients for pastry

220 g (10 oz) flour
7 ml (1 tsp) salt
100 ml (5-6 fl oz) cold water
200g cold butter - 3 tb spoon butter to melt
1 egg, slightly beaten, for glazing

Method;

1) Sift the flour into a mound on a cool work surface and make a well in the centre. Add the salt, water and melted butter to the well.

2) Mix with four fingers until the salt dissolves.

3) Use a plastic pastry scraper to pull the flour into the well and mix until blended, adding rhe remaining water if the pastry is dry.

4) Work the pastry into a sticky ball with the pastry scraper.

5) Make an X-shaped incision on top of the dough, wrap in lightly floured baking parchment or tea towel, then refrigerate for about 30 minutes. This is the détrempe.)

6) Sandwich the remaining 200 g (7 oz) butter between 2 sheets of baking parchment or greaseproof paper and tap with a rolling pin until softened to the same consistency as the détrempe. Form the butter into a square about 2 cm (3/4 inch) thick.

Place the ball of pastry on a lightly floured work surface and flatten slightly with the palm of your hand. Press the rolling pin into the top edge of the pastry and roll out an "arm". Give the dough a quarter turn and roll out another "arm". Continue to turn and roll twice more until the pastry is in the shape of a cross. It should be mounded in the centre, tapering out the 4 arms.

7) Place the square of butter on the mounded centre of the pastry and fold in the arms, stretching the pastry slightly to seal in the butter. (The 4 thicknesses of pastry on the top should be approximately the same thickness as the mound of pastry under the butter.)

8) Lightly tap the top of the pastry with a rolling pin to seal the edges and to enlarge and flatten the square a little. Then roll out the pastry to a long rectangle about 17.5 cm (7 inches) wide and 52.5 (21 inches) long.

9) The edges of the rectangle should be even and straight.

10) Fold the top third down , carefully aligning the edges. Brush off any flour.

11) Fold the bottom third of the rectangle up toward the centre to make a neat square and brush off any flour.

12) You will have a neat square of pastry with the fold on the top.

13) give the square a quarter turn to the left. for maximum rising it is important that you always rotate the pastry in the same direction so the the seam is always on the same side.

14) The fold should then be at the side.

you can see step 8 to step 14 in these picture

15) Roll out the pastry into a long rectangle.

16) Again fold into thirds. Gently press 2 fingertips into the pastry to indicate that 2 turns have been completed.

17) Wrap the pastry and refrigerate for 30 minutes.

pic for Step 15 to 17

Give the pastry 2 more turns. Then mark it with 4 fingerprints to indicate a total of 4 turns have been completed. Rewrap the pastry and return it to the refrigerator for another 30 minutes. (After 4 turns the pastry may be refrigerated for 2 days or frozen.) Give the pastry another 2 turns and mark it with 6 fingerprints. Then wrap and refrigerate it for 10 minutes more before rolling out for shaping and baking.

Puff Pastry

Croquembouche Or Piece Montee

2010-05-27T11:31:00.000-07:00

last year i know about Daring Baker's Challenges through creampuffs in Venice, definitely i want to take these challenges to improve my baking but couldn't do because of some personal reasons and off course i want to start blogging to keep my challenges in record . Today I am so excited about writing my first daring baker's challenge.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

The challenge was not so easy as I thought (having some great experience with pate choux). I tried pate a choux couple of times before this challenge that's why I was not confused about this but assembling of choux and spun sugar sound challenging. Now in the last week of May, I think its too late and time to come in action. I decide to start on Monday morning when no kids at home (lolz).

I follow the recipe and instructions for pate choux and pastry cream as provided by Cat of Little Miss Cupcake just a little change that i used 3 eggs instead of 4 and i got perfect batch of puffs.

here I am going to write recipe as mentioned in challenge.

You will need approximately 10 minutes to prepare the puff pastry, 10 minutes to pipe and about 30 minutes to bake each batch. The cream patissiere should take about 10 minutes to cook and then will need to be cooled for at least 6 hours or overnight. The glazes take about 10 minutes to prepare.

Equipment required:
• several baking sheets
• parchment paper
• a whisk

• a pastry brush (for the egg wash)

• a pastry bag and tip (a plain tip or no tip is best for piping the puff pastry; you can use a plain or star tip to fill the puff pastry with the cream)
• a flat surface such as a baking sheet or cake board/stand on which to assemble your piece montée
• some of the items you may want to use to decorate your piece montée include ribbons, Jordan almonds, fresh flowers, sugar cookie cut-outs, chocolates, etc.
Ingredients:

For the Vanilla Crème Patissiere (Half Batch)

1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.
For Coffee Pastry Cream (Half Batch recipe)
Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.

I divide vanilla pastry cream in to two portions and add some (my husbands favorite) after eight chocolate for a minty flavour.

dough will look like this after cooking and before adding eggs

Pate a Choux (Yield: About 28)

¾ cup (175 ml.) water

6 Tbsp. (85 g.) unsalted butter

¼ Tsp. salt

1 Tbsp. sugar

1 cup (125 g.) all-purpose flour

4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide shape like Hershey's kisses.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt). I skip this step.

Baking:

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

I prefer to use caramel glaze to hold piece montee as it serves traditionally.

Hard Caramel Glaze:

1 cup (225 g.) sugar

½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately for assembly and for holding structure use when it become sticky like toffee.(after a minute or two)

Assemble Piece Montée:

Dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.

I made a cone shape with the help of aluminium foil and sponge sheet then I stick filled puffs with cone using tooth picks but i find it difficult to assembling with toothpicks or may be I need more experience.

then I use caramel to hold all puffs together using three to four forks together . The hole thing is this challenge was a great fun for me now i want to improve this and definitely try again. i will keep this recipe forever in my recipe book.

Garlic Naan Bread

2010-05-12T15:06:00.000-07:00

Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in India, Afghanistan, Iran, Pakistan, the Xinjiang Autonomous Region of China, and Indian restaurants in the United Kingdom and New Zealand. Influenced by the large influx of Pakistani, Afghani and Indian labor, Naan has also become popular in Saudi Arabia and other Gulf states.
It is considered a typical bread of Northern India, Pakistan and Afghanistan. Originally, naan is a generic term for various flat-breads from different parts of the world.

A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, and then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams or 3½ oz each), which are flattened and cooked. In Pakistani cuisine, naans are typically graced with garlic, cumin, with butter or ghee melted on them. Nigella seeds are commonly added in Naan Breads. Naan is cooked in a tandoor, or clay oven but i make naan in my normal gas oven.
I was much proud on my naan recipe they are soft, and full of flavor but fattening too, with lot of yogurt & oil.
Then I get this recipe from one of my friend who adopted from any food blog by an Indian girl (sorry can't mention the name coz I don’t know exactly). This is simple and basic recipe without fattening

Ingredients:-
For making Naan you will need:

3 cups flour
2 teaspoon instant yeast
2 tablespoon sugar
Salt less than 1 teaspoon
2 tablespoon yogurt
1 cup milk
1/4 to 1/2 cup warm water according to need

For flavor;

3 table spoon butter
2 clove garlic; minced
Coriander leaves; chopped

Pinch of salt
Mix all these ingredients together

How to prepare:

1) Take flour in big bowl and add yeast, sugar, salt, milk and yogurt and knead for 5 minute by adding
warm water little by little as needed.
2) Leave for 1 hour covered with towel at warm place.
3) After one hour take out air from dough by patting.
4) Divide dough into 6 equal parts and make balls.
5) Now roll one ball into a 7 inch round.
6) Give hints of butter on top and put in very hot oven on wire rack not in a try. Save from direct heat from down side.

7) Take out when it has some brown spots and brush some spots with garlic butter again put in oven for one or two more minutes. Take out and cover with kitchen towel. Do same with all dough balls and serve hot with curries.

Tunisians Tagine

2010-05-12T05:40:00.000-07:00

What Tunisians refer to as a "tagine" is very different from the more well-known Moroccan dish. Tunisian tagine is more like an Italian frittata.
First, a simple ragout is prepared, of meat cut into very small pieces, cooked with onions and various spices, such as a blend of dried rosebuds and ground cinnamon known as bharat, or a robust combination of ground coriander and caraway seeds; this is called tabil. Then something starchy is added to thicken the juices - common thickeners include cannellini beans, chickpeas, breadcrumbs or cubed potatoes. When the meat is tender, it is combined with whatever ingredient has been chosen to be the dominant flavoring. Examples include but are not limited to fresh parsley, dried mint, saffron, sun dried tomatoes, cooked vegetables, or even stewed calves brains. Next, the stew is enriched with cheese and eggs. Finally, this egg and stew is baked in a deep pie dish, either on the stove or in the oven until both top and bottom are crisply cooked and the eggs are just set. When the tajine is ready, it is turned out onto a plate and sliced into squares, accompanied by wedges of lemon. Tunisian tajines can be made with seafood, or as a completely vegetarian dish.

In rural parts of Tunisia, home cooks place a shallow earthenware dish over glowing olive wood, fill it, cover it with a flat earthen pan, and then pile hot coals on top. The resulting tagine is crusty on top and bottom, moist within, and is infused with a subtle smoky fragrance.

Is also famous in Libya where i am spending memorable days of my life, once our neighbours send us one plate full of tajine pieces, i like them a lot and decide to make for Sunday brunch here i am offering you some delicious pieces with recipe.

information source is wikipedia

Ingredients:-
6 eggs
2 green onions, chopped
1 potato; boiled & diced
1/2 cup diced chicken meat , salami or mortadilla;
1 hand full of cheese of your choice (optional)
Dry ingredients >>
salt according to taste
white pepper 1/2 tsp
cumin seed 1/2 tsp
cumin powder 1/2 tsp
mustard powder 1/4 tsp

black pepper 1/4 tsp

How to prepare:-
1) grease lightly one Pyrex dish of 12" to 11" inch.
2) spread potatoes, meat, green onions and fresh coriander in dish.
3) Crack eggs in a large bowl add all dry ingredients and lightly beat until all ingredients incorporate.
4) pour over vegetables and meat. sprinkle cheese on top.
5) Bake for 20 to 30 minutes at (200 c) or until firm to touch in center.

Steamed Fish Fillet

2010-05-06T10:53:00.000-07:00

Whats for lunch? Big daily question today I decide to make steamed fish fillet according to recipe of my friend, and so creamy mash potatoes is my fav recipe, I learnt this way from food network actually I don’t remember all ingredients by weight so I use as I like.

These fish fillet are easy to make, elegant to serve and delicious to eat. For making I use

Ingredients:-

4 boneless fish fillet; skinned

2 clove garlic; minced

3 table spoon olive oil

Salt & white pepper according to taste

Fresh dill leaves

Aluminum foil

Method:-

1) Spread fillet on work place.
2) Mix oil, garlic, salt & pepper.
3) Brush oil mixture on fillet both sides.
4) Set dill on leaves.
5) Wrap in aluminum foil leave for some time.
6) Now bake in hot oven for 15 to 20 minute(you can cook these parcels on stove by put in skittle and leave on low heat for 10 to 15 minute or grill it as convenience for you), wrap will fill with steam and look like rectangular balloon. Take out and serve hot as it is.
It is healthy and luscious treat for eyes and stomach too.
I serve with my creamy mash potatoes for the recipe click here.

So Creamy Mashed Potatoes

2010-05-06T07:05:00.000-07:00

Creamy mash potatoes is my favorite recipe, I learnt this way from food network actually I don’t remember all ingredients by weight so I use as I like. My daughters like this recipe a lot and me too.

Ingredients:-

50 gram butter

½ to ¾ cup of milk

5 medium potatoes

1 tsp Dijon mustard

Salt & white pepper

¼ cup parmesan cheese (optional)

Method:-

I don’t use parmesan if I am serving this side dish with a main dish which includes cheese in it.

1) Boil potatoes until very soft

2) Peel and mash them

3) Add salt, pepper, cheese, mustard, butter and milk and bring to boil and blend using hand blender and bring to paste form, cook some more time until milk evaporates and it come to thick paste form. Serve with a cube of butter and garnish with some green herb of your choice.