Cake Baking Tip Guide
August 31, 2008
Successful cake decorating is all about preparation. Baking and preparing your cake for decorating is a critical part of the total process. In this article, I’ll share some expert tips for basic cake preparation to get your cake creation off to a fabulous start! These easy tips will ensure your cake decorating success.
Preparing a Cake Board -
Many specially themed cakes are too large to fit on a plate, so a cake board may be used. Cut a piece of stiff cardboard to the desired size. Cover with foil, or heavy coated wrapping paper.
I often use colored tissue paper, covered with colored cellophane of the type used to wrap gift baskets. This gives the desired background color, with a surface which is easy to wipe clean. It also makes a great background to enhance the presentation and photographing of your final cake masterpiece.
Preparing Cake Pans -
Use metal pans with a nonstick finish. Grease and flour pans before adding cake batter. Spread a thin layer of vegetable shortening on the bottom and sides of the pan. This works better than butter or margarine as the cake releases more easily from the pan. Sprinkle a little flour in each pan, and tilt to coat evenly. Shake out excess.
Barbecue Islands - Taking Your Kitchen Outside
August 30, 2008
Barbecue Islands - Taking Your Kitchen Outside
by: Judy Simpson
Barbecue islands are an amazing way to have fun with family and friends while having everything you need at your fingertips for cooking. You’ll be able to bring your indoor kitchen outside. Barbecue islands are perfect for covered porches or patios.
While choosing an outdoor kitchen which can be as big as 48 inches to 108 inches in size, make sure to find one that has 6 inch overhangs for the most space. Most islands have square edges, but the Sonoma Orleans 60 inch is the only one that has smooth edges. It consists of four wheel casters with anchors so you are able to easily move it around.
Plus there is an all-around bar, for durability it is designed using welded tubular construction, and has a perforated bottom for circulation. Outdoor kitchens are easily customizable, just decide where you want to put it, and the merchant will send it to your home and place it in your perfect space. Appliances that match barbecue islands are patio heaters, ice makers, ovens, wet bars, grill side-warmers, make great additions to complement your outdoor experience.
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Crescia Bread or Italian Cheese Bread
August 29, 2008
Crescia Bread or Italian Cheese Bread
by: Andrew Krause
I f you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.
Remember all ingredients should be at room temperature.
12 eggs well beaten
9 cups unsifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
½ lb. butter melted slightly or real soft
1 teaspoon salt
Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.
Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.
Swiss Chard - What Do I Do With That?
August 28, 2008
Originally, all foods were "organic" ? grown and prepared without pesticides, herbicides, chemical fertilizers, hormones, irradiation to prevent spoilage, and microwave cooking.
Our food these days, whether of vegetable or animal origin, is not only deficient in nutrients but also full of pollutants and farm chemicals. The modern denaturing of foods through massive refining and chemical treatment deeply affects their EnergyRich ? qualities, making them devoid of the exact boost that we should be getting from our food.
Here is a great recipe for the summer using some yummy, organic Swiss Chard:
Organic Swiss Chard
1 or 2 bunches Organic Swiss chard 1/8 teaspoon Brittany sea salt 2 teaspoon Organic virgin olive oil 4 lemon wedges 1 Tablespoon toasted sesame seeds
1. This recipe works for many different cooking greens like: collard greens, turnip or beet tops, mustard greens, spinach, tat-soi, and rapini (broccoli rabe)
2. Wash chard well to remove all sand and remove all tough stems.
3. In a large saucepan, bring to a boil about 1/2 inch of water and drop in the Swiss chard leaves.
4. Return to a boil, cover and cook 2 to 3 minutes until leaves are tender.
Bubble Bread It Can Be Satisfying
August 27, 2008
Bubble Bread It Can Be Satisfying
by: Andrew Krause
Bubble bread is one of the breads that I have found to be kind of unique and definitely different, but good.
I like the taste and texture of this bread and the aroma will make you want more.
1 cup warm milk
½ cup shortening
½ cup sugar
1 teaspoon salt
1 package dry yeast
2 beaten eggs
4 ½ cups flour sifted
½ cup raisins
Mix warm milk, sugar, shortening and salt together then add yeast.
When yeast is dissolved add eggs and sifted flour and raisins. Kneed for 10 minutes and set aside in a large bowl until double in size.
While dough is rising take
1 stick butter
1 cup sugar
2 teaspoons cinnamon
½ cup walnuts
Melt butter and set aside. Mix remaining ingredients in a separate bowl, cut and form dough into small bun size pieces. Dip bun in butter and roll in sugar and nut mixture, arrange in staggered rows in a greased angel food pan. Let rise until double in size.
German Potato Macaroni Dish
August 27, 2008
German Potato Macaroni Dish
by: David Jones
Several years ago my wife worked with a very nice woman from Germany. The nice lady often brought homemade foods to work for lunch and often shared with everyone in the office. One day she brought a dish she called potato macaroni and it was so good everyone asked for the recipe. So, here it is for you to try:
Ingredients
2 large or 4 medium potatoes
1 package elbow macaroni
1 dash of salt
1 dash of pepper
1 onion
fresh chives cut in small pieces
1/2 package of swiss cheese or several slices
1 slice of mozzarella cheese (optional)
2 Tablespoons of butter or margarine
Sour cream (optional)
2 slices of bacon, turkey bacon or ham (optional)
Wash, Peel (optional) and cut up potatoes into small pieces. Bring potatoes to a boil over high heat.
Must Haves for Any At-Home Chef
August 26, 2008
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand ? the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Burgundy Wine
August 25, 2008
Burgundy red wines are produced in an area of France stretching from Dijon south to Beaujolais. The northern section of Burgundy is called the Cote d’Or (hills of gold) and generally, the farther north the Burgundy vineyard, the richer flavored the wine. Here the Pinot Noir grape produces deliciously seductive wines combining grace and power with supple velvet textures and complex flavors. Many of the finest Burgundy vineyards are located halfway up the hillsides, midway between overly fertile valley soils and the too steep and rocky upper slopes.
The southernmost red Burgundy region is Beaujolais, where the grapes used are Gamay rather than Pinot Noir and the wines are made to emphasize fruit and charm. Generally, these Burgundy wines are fashioned to be enjoyed in their youth, slightly chilled to bring out their berry-like character. Beaujolais should be fruity but dry, with an underlying acidity that helps complement an amazing array of foods.
The vineyards of Burgundy are ranked. The very best vineyard sites are labeled “Grand Cru.” Other vineyard sites of exceptional (but not Grand Cru) quality are labeled “Premier Cru.” A Burgundy wine label will always list the most specific geographic location that the grapes originate from, and typically nothing else.
Basic Quick Mix and Recipes
August 24, 2008
With an easy basic quick mix, you can make a wide variety of inexpensive homemade biscuits, breads, and other baked goods. This mix is easy to make and store and great for any family on a tight budget.
Basic Quick Mix Recipe
10 c. all-purpose flour 1 1/4 c. nonfat dry milk 1/3 c. baking powder 1 tbsp. salt 2 c. vegetable shortening (room temperature)
Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.
Storing mix:
Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.
Using mix:
Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.
Basic Biscuits
2 c. basic quick mix 1/2 c. water
Grandma’s Divinity Recipe
August 23, 2008
Grandma’s Divinity Recipe
by: David Jones
My wife’s grandmother made many incredible dishes in her kitchen over the years. Sometimes, if in the right mood, she would offer to write them down. We always said YES! Here is one of the finest deserts you will ever try, and it’s easy to make:
Divinity
2 egg whites
3 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon vanilla flavoring
1 cup pecans
Cook sugar, corn syrup and water on high heat for the first 2 minutes, stirring constantly. Then, lower the burner a notch (from medium high to medium etc) and cook until a drop of mixture forms a hard ball when dropped into cold water. Another way to test this is to stir mixture and allow it to form a long thin string when dropped from your stirring utensil. When it is thin and elastic enough to spin a web, it is ready. Our heating time came to 15 minutes on medium heat.
Gradually pour this mixture into the unbeaten egg whites. Beat with an electric mixer until firm. Add vanilla and pecans.
