Dunno about all of y'all out there, but it sure seems like summer is whizing by! Thought I'd write one more short post for the month of June as July is just around the corner (literally).
I always seem to be looking for substitutes and found this site online -- thought I would share. I love my JOY OF COOKING cookbook substitution pages as well, use them often, between the two (link and cookbook)seem to be able to find what I need (most times)....that is when I need to do any substitutions in recipes.
Here's the URL:
http://oldrecipebook.com/substitutes.shtml
happy substituting and have wonderful 4th of July!
Wednesday, June 30, 2010
Thursday, June 3, 2010
No trans fats - High Ratio, palm oil, Crisco or Butter?
This brings up another question -- what does high ratio shortening do that good old Crisco or butter can not do? What about palm oil shortening?
For those who have never used hi-ratio shortening, consider the store bought cakes which have a light fluffy frosting. Most likey that shortening is high ratio shortening (with emulsifiers which will not crust up as quickly as Crisco does -- which is a problem for high altitudes/dry climates anyway as it crusts way too fast so work FAST) great for cake decorators. Another type which pastry chefs use is palm oil shortening. Finally, there is the old favorite of butter, much controversy over trans fats, saturated fats (wathc the butter here) but in the end with butter you are not able to achieve a really WHITE icing, so you must settle for ivory colored icing or mellow yellow icing.
What a choice?
I tend to use the ingredients which lend themselves to what type of icing I'm making. If it's chocolate butter cream -- butter works fine as does shortening, palm oil shortening, hi-ratio shortening or even crisco. We are not even touching on the issue of temps and how much butter (if any to use) as well as cream cheese or the FAUX icings made with Dreamwhip or coolwhip folded into buttercream (then there is the italian buttercream, american buttercream, swiss butter cream, I can go on and on). But if it is a WHITE buttercream -- all bets are off!
For those who have never used hi-ratio shortening, consider the store bought cakes which have a light fluffy frosting. Most likey that shortening is high ratio shortening (with emulsifiers which will not crust up as quickly as Crisco does -- which is a problem for high altitudes/dry climates anyway as it crusts way too fast so work FAST) great for cake decorators. Another type which pastry chefs use is palm oil shortening. Finally, there is the old favorite of butter, much controversy over trans fats, saturated fats (wathc the butter here) but in the end with butter you are not able to achieve a really WHITE icing, so you must settle for ivory colored icing or mellow yellow icing.
What a choice?
I tend to use the ingredients which lend themselves to what type of icing I'm making. If it's chocolate butter cream -- butter works fine as does shortening, palm oil shortening, hi-ratio shortening or even crisco. We are not even touching on the issue of temps and how much butter (if any to use) as well as cream cheese or the FAUX icings made with Dreamwhip or coolwhip folded into buttercream (then there is the italian buttercream, american buttercream, swiss butter cream, I can go on and on). But if it is a WHITE buttercream -- all bets are off!
Heating Core or not?
Hi all,
June 2010, makes me wonder what the hell it is that makes time go more quickly? Is it just now that I am older each year goes by faster? Well, I for one have been baking up a storm. Took a quick trip to DFW area over the Memorial Day weekend for my niece's wedding (THE YOUNGEST OF ALL THE NIECES I MIGHT ADD), which was very nice (Bridlewood Country Club) and got to see lots of family including my older sister. Kristen had a fabulous square wedding cake too!
Which brings me to my next question -- what is your favorite method to cook large cakes and what works for you? Heating cores anyone????
I have tried using the good old flower nail in cakes larger than 10" and compared them against the heating core. I must admit I think they both serve a purpose, in reality when you are making a solid cake -- the flower nail works beautifully but then I can say the same for using a heating core. BUT, using a core in swirled, checkered or marble caked leaves a funny looking center -- try baking a large two toned cake or a marblized cake with a core. Really strange coloring is left -- you can't swirl through the cake center!
Check it out for yourselves!
Thursday, May 20, 2010
Cakes, Cupcakes, Cakes and more Cakes!
This month has been a crazy month for cakes. I am working on graduation cakes right now with diploma decorations, graduation hats and graduation themed cupcakes -- a novel item for a small village but best to make the graduates parties a fun thing which can bring lasting memories. I also have settled on making specialty cakes, since my forte is in fondant, buttercream icings and I also bake my own cakes.
Sugarccraft.com, wilton.com and the bakerskitchen.net are some good sites to find tools of the baker's trade that come to mind as well as Amazon.com!
But there are definitely trials and tribulations of living in a small town. Grease resistant cake boards have been difficult to find as have cake boxes, so I have been forced to go online to order them as I have had to do with the specialty cake pans -- as there is not a good baking supply store in a town of 11K people. I know, I know it IS a travesty to not have adequate supplies! So, I must say that I am making do with what I can find and an occasional trip down to the nearest big city always leads me to look for baking supplies as well as ingredients for my Vegetarian Cookbook testing.
But enough of my digressing, I am in search of more "trinkets" to place on my cupcakes, and CAKE BOXES before Saturday!!!!
Sugarccraft.com, wilton.com and the bakerskitchen.net are some good sites to find tools of the baker's trade that come to mind as well as Amazon.com!
But there are definitely trials and tribulations of living in a small town. Grease resistant cake boards have been difficult to find as have cake boxes, so I have been forced to go online to order them as I have had to do with the specialty cake pans -- as there is not a good baking supply store in a town of 11K people. I know, I know it IS a travesty to not have adequate supplies! So, I must say that I am making do with what I can find and an occasional trip down to the nearest big city always leads me to look for baking supplies as well as ingredients for my Vegetarian Cookbook testing.
But enough of my digressing, I am in search of more "trinkets" to place on my cupcakes, and CAKE BOXES before Saturday!!!!
Sunday, May 2, 2010
May weather is fickle
This is a very strange year as far the weather is concerned. I think I am amazed at how we go from 60 degree weather one day. To the next day -- a mix of rain, sleet and snow all in the same day. The temps today are supposed to hit 32 and as I look out now, I see icy accumulations and wonder once it goes below the temp it is now 39 how long will it take to actually stick?
Brings me to the thought of what I just picked at the local grocery store, and what I will be making for dinner tonight. I have found TVP (texured vegetable protein) and trying to find out how to use the stuff...more research for my vegetarian cookbook recipes. Also, I am wondering where in the world can I find SOYRIZO (a vegetarian version of Soy and the spices that go into chorizo which allows for all the benefits of using chorizo but in a vegetarian form.
More on this later as well as how my carrot cake turns out.
Brings me to the thought of what I just picked at the local grocery store, and what I will be making for dinner tonight. I have found TVP (texured vegetable protein) and trying to find out how to use the stuff...more research for my vegetarian cookbook recipes. Also, I am wondering where in the world can I find SOYRIZO (a vegetarian version of Soy and the spices that go into chorizo which allows for all the benefits of using chorizo but in a vegetarian form.
More on this later as well as how my carrot cake turns out.
Saturday, May 1, 2010
May is here, spring has sprung but it has yet to really take hold in the mountains :(
I can hardly believe SPRING is here. Dust storms have been raging for most of the week. Now the temps are back down to 40's - 50's during the day and appears to be a dusting on the mountain now (probably tonight too).
As for the writing of cookbooks, been busy painting with acrylics, writing short stories, taking pictures of scenery and food photos and finally got my laptop set up (came with a Memory card slot). I went to the State convention for the Federated Woman's Club last week to which I belong and had a good time. Working on english to Spanish translations for a couple of folks, and working on the pics of the penne dish I published in this blog a month ago and have been working on pulling together some cake recipes and helping a follower with her frosting skills. Nice when you can share your knowledge with others.
A photo of the latest cake I made for my daughter's birthday. Devils food 3 layer cake with white chocolate frosting.
As for the writing of cookbooks, been busy painting with acrylics, writing short stories, taking pictures of scenery and food photos and finally got my laptop set up (came with a Memory card slot). I went to the State convention for the Federated Woman's Club last week to which I belong and had a good time. Working on english to Spanish translations for a couple of folks, and working on the pics of the penne dish I published in this blog a month ago and have been working on pulling together some cake recipes and helping a follower with her frosting skills. Nice when you can share your knowledge with others.
A photo of the latest cake I made for my daughter's birthday. Devils food 3 layer cake with white chocolate frosting.
This picture below was taken while on a walk with the dogs about 1/2 a block from home.
Wednesday, April 7, 2010
April is here!
My refurbished Dell latitude hard drive on my D610 laptop crashed and burned. I have been able to revive it enough to copy most of the files off my hard drive. What a drag!
Bummer but well this too shall pass.
I have been getting back in the grove of things, volunteering, reading, catching up on laundry while I get the house back in order and catch up on daily chores. I have been cooking up a storm while my daughter was in New Mexico to hit the slopes with her friend Jeanette who left a couple of days ago. I have been sinking my teeth into getting the books for the local Auxiliary in order having taking over for another who moved onto another job. All caught up and learned a new software tool to boot (Quickbooks which I do not like).
Back to cooking. I am going to move forward with the vegetarian cookbook. Decided I will post more photos and am toying with the possibility of new machine. Taxes are donw and yes it was brutal, but tried some Australian shortbread and muffin recipes from Bill Granger's cookbook - fresh foods and lovely recipes. I highly recommend the cookbook "Sydney Food".
Have been toying with Penne dishes and came up with a Penne with vegetables dish.
Great for a crowd:
Penne with vegetables
1 lb Whole Wheat Penne
1 red pepper, sliced
1 zucchini, shredded
1 red onion, sliced
1 clove garlic, minced
1 bunch asparagus, trimmed
4 roma tomatoes, diced
1 T olive oil
1/4 cup wine
Parmesan
Mozzarella
Cook Penne according to package directions. In another pan, add olive oil, garlic and onions, cook till onions are starting to turn translucent. Add remainder of vegetables and cook for 10 mins more. Add wine, and simmer a minute more.
Drain pasta, add to large serving bowl. Using a ladle spoon 1 ladle of sauce over all, toss. Then add rest of sauce, toss, top with mozzarella cheese and parmesan and serve.
Makes 8 servings.
Bummer but well this too shall pass.
I have been getting back in the grove of things, volunteering, reading, catching up on laundry while I get the house back in order and catch up on daily chores. I have been cooking up a storm while my daughter was in New Mexico to hit the slopes with her friend Jeanette who left a couple of days ago. I have been sinking my teeth into getting the books for the local Auxiliary in order having taking over for another who moved onto another job. All caught up and learned a new software tool to boot (Quickbooks which I do not like).
Back to cooking. I am going to move forward with the vegetarian cookbook. Decided I will post more photos and am toying with the possibility of new machine. Taxes are donw and yes it was brutal, but tried some Australian shortbread and muffin recipes from Bill Granger's cookbook - fresh foods and lovely recipes. I highly recommend the cookbook "Sydney Food".
Have been toying with Penne dishes and came up with a Penne with vegetables dish.
Great for a crowd:
Penne with vegetables
1 lb Whole Wheat Penne
1 red pepper, sliced
1 zucchini, shredded
1 red onion, sliced
1 clove garlic, minced
1 bunch asparagus, trimmed
4 roma tomatoes, diced
1 T olive oil
1/4 cup wine
Parmesan
Mozzarella
Cook Penne according to package directions. In another pan, add olive oil, garlic and onions, cook till onions are starting to turn translucent. Add remainder of vegetables and cook for 10 mins more. Add wine, and simmer a minute more.
Drain pasta, add to large serving bowl. Using a ladle spoon 1 ladle of sauce over all, toss. Then add rest of sauce, toss, top with mozzarella cheese and parmesan and serve.
Makes 8 servings.
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