jackie2830's Profile
Awesome Blueberry Muffin Recipe Needed
I totally agree with "mels"........any muffin with Barefoot's name on it is wonderful. Believe it or not, if you don't mind a truly delicious blueberry coffeecake instead of muffin, "I Can't Believe It's Not Butter's" is wonderful.....and all the berries are on top.....nice 9" size as well.
Bon Apetit!
Ace Baguettes - bake at home
KV, I would check your oven temp...........410 is the Bakery directions and I bake the bread all the time @ that temp/time. Ofcourse it would also depend on whether you are baking from a frozen state or just room temp/day old.
Good luck, Ace is STILL the best baguette!
Ace Baguettes - bake at home
Thanks froglegs! Boy you guys sure follow up on info!
Here in the states, you can always go to the bakery manager @ Tops Markets [where Ace is sold] and ask for a frozen loaf of any variety they sell.
In Canada, frozen par baked baguette/demis would be found in the freezer case and I believe are only sold @ Costco.......possibly Loblaw's as well. Go directly to the Acebakery.com website for added info.
Bon appetit mon ami!
Ace Baguettes - bake at home
Mike, I'm sure I'm a bit late, but as a former Ace employee here in New York I can tell you that frozen par baked baguettes should be baked @ 410 for about 10 minutes. Also, if you want to freshen a baguette or any Ace breads up, use 410 again, for 5 minutes. Baguettes are best eaten the same day, but can be refreshed day old. All other Ace breads have a 3 day shelf life but will always be equally scrumptious if refreshed. And yes, a toaster oven would be fine.
Gummy Potatoes
IrishPotato, didn't you mean you prefer your MASHED spuds to be the consistency of Elmer's PASTE rather than glue? Elmers glue is more like what the KitchenAid's produce [whipped, fluffy potatoes].......as opposed to dense, heavy, float your nob of butter in, substantial, I've had potatoes, MASHED potatoes which a good old fashioned hand held potato masher produces. As you can see, by my biased description, I am in total agreement with the latter, like you! Potatoes are either whipped or mashed.....it's that simple. Add a few lumps, and I'm in heaven!
Now pardon me, but if you are "IrishPotato", then my husband would be "MasterO'Spud"........since his parents had 16 wee ones. He tells me his mother used a ricer until she had enough years of that and switched to a Sunbeam! So there's another wrench in the mix! My Mom [former farm girl] interchanged her tools for the type of potato she wanted to achieve: mixer for fluffy, company's coming potatoes, or hand masher for family meals [which I prefer]. I think, like my Mom, that there is indeed room for both. To me it's just a matter of your preference and what they're being served with.
big fat juicy new potatoes, what's a girl to do?
Greygarious.........thanks!!! Love the CI tip and it makes perfect sense. I grew up with a "steam all veggies" Mom so I continue with this nutrient/flavor capturing
method.
Now, if I use a small amount of milk instead of water to steam, all I need to do is add my butter, salt, and pepper and voila.........even more flavor, the nutrients aren't sent down the drain [as done with water method] and the milk is warmed for mashing.
Ingenious/simple/duh, why didn't I think of that!
FISHING LINE PLANT HANGERS???
YES! YES! YES! Thank-you sooooooooooooooooo much! I have been looking for these for forever.......they were in vogue about 30 yrs ago when everyone here had homes filled with hanging plants. I will buy a few, just so I have them. Again, thanks so much Corneygirl!
FISHING LINE PLANT HANGERS???
This is an inside garden question.......does anyone know where I can get the fishing line plant holders that were big in the 70's? They usually had a plexiglass square piece @ the base to hold the plant, suspended by what seemed to be, to me, polyester fishing line. I have scoped the internet to no avail.....all that's out there are those heavy duty old macrame ones.......yuk!
I appreciate anyone's help.
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
Wow, I am always surprised @ how our lives touch.........it was so nice to hear your comments about my hometown!
I have a sister-in-law who's family owned a farm [Smith's] in Medina......most people in that area knew it......not only did they have produce, they had an ice cream stand, the best local fresh baked goods, and a petting zoo with Llamas. Sounds like you hooked up with a country friend while in school. Great memories for you I bet! Engineering.....much better career. Thanks for sharing!
Cold Brew Coffee - Anyone Tried This?
Keep us posted...............coffee ice cream is in my top 3 flavors!
Pancakes or Crackcakes?
trolley, check this out..........http://altjapan.typepad.com/photos/te........it's some homeland humor especially for you from some real U.S. pancake lovers!
Cold Brew Coffee - Anyone Tried This?
tinkerszs...........it's heavenly, makes me swoon, & welcome! Try it, you will love it!
Cold Brew Coffee - Anyone Tried This?
You know "P", I just couldn't figure out why on earth this girl would want to extract with milk or cream..........your 7/29 didn't mention the ice cream/gelato...........so on that quest, I would say you should probably just pulverize those coffee beans into the finest grind you can to incorporate the flavor [or in your case Canadian girl? - flavour] into your cream/milk. And, just put it into your chilled medium........why wait longer by letting it blend @ a warm temp? I would not try to extract the coffee essence in water.........then you'd be watering down all that good cream :) Actually, when I bake with chocolate, I'm in agreement with Ina Garten on adding instant espresso to punch up/add mocha flavor. So to me, adding your pulverized DRY coffee grind would probably do the trick instead of doing the extracting thing all together! Good luck.........sounds like it will be delicious!
Pancakes or Crackcakes?
My husband did a chuckle as well on the Zeus "term of endearment'.........must be a guy thing.........not sure most females would use that metaphor to describe something that's yummy.
Cold Brew Coffee - Anyone Tried This?
CREAM???????? Girlfriend, you must have some awesome arteries! Hmmmmmmmm, my general belief is that the simpler the better. Take my advise & use Chelleyd01's directions, & add the half & half or cream later. Make it easy on yourself. I followed her recipe but doubled it & am currently in iced coffee heaven! Soooooo simple - I put 1-1/3 cups of coarse ground espresso in a big & spouted Pyrex bowel with 6 cups tap water, stirred, put lid on [or Saran Wrap], & put in fridge @ bedtime. Next AM, I placed a handeled fine metal strainer over my old 3 qt glass [Fridgoviere] pitcher & poured the whole thing in. The whole process takes like minutes to do! I then followed her recipe as well for the latte ratio of half coffee/half skim milk. So, in my case, I did 10 oz coffee extraction, 10 oz skim milk, a few ice cubes, & 4 tsp. splenda -------- like my iced brew like my men......strong & sweet! Soooooooooo delicious! I have to report that the taste is smooth, chocolaty, almost similar to an iced mocha minus the slush. I will now be saving big $$$$$$$ @ DD, Starbucks, etc. And I can have it whenever I want @ home. Thanks again Chelleyd01!
Cold Brew Coffee - Anyone Tried This?
Hi again! After readingt the WHOLE thread, getting lots of feedback, purchasing some coarsly ground house blend espresso & visiting Peter the "coffee roasterexpert extrordinaire", I am armed and dangerous! But to report back on the caffiene issue......this concoction will be much stronger! Peter relayed that when making decaf, water is the vehicle used to leach/extract the caffiene from the beans, thus by our drinking that "leached" liquid, we are getting all the caffiene.....simple? Also, he said that using Arabica beans will render a less bitter, more smoother taste as opposed to coffee using Robusto beans.
Now, gotta go mix!
Pancakes or Crackcakes?
JeffW - 30 cc = 1 oz. [retired nurse] it should be on a Pyrex glass measuring cup
TDFlynn - don't worry about the thickness of the batter. I make the very famous Clinton St. Bakery pancakes & you could turn the spoon upside down almost without losing a drop.....but they are the lightest pancakes in the world. BTW.......semen of Zeus????? Sure isn't NYS pure maple!
Cold Brew Coffee - Anyone Tried This?
Ali and tartella, as a former Barrista [who learned from Peter the best coffee roaster man in the world] I was taught the simple rule: "the faster the brewing the lower the caffeine" thus espresso is, contrary to what most people think, very low in caffiene - just strongly flavored. However that rule is for hot espresso. As far as allowing the cold brew to soak for such an extended time? Hmmmmmmmmmm? I'm sure heat plays an important part. Any scientists out there? If we don't get an answer, I will check with Peter on Monday.
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
I bookmarked & will go back to sign up! Thanks!
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
Sean, I actually live in a little town called Cheektowaga - "land of the crabapple"., about 75 miles west of Rochester. Most people are familiar with our big airport & I'm about 1/2 mile from the Buffalo border. We're home to the Bills & Sabres. I go to Rochester a lot for my job - nice city. Been past Geneseo frequently job related as well.........beautiful area, close to Letchworth & the beautiful finger lakes. Are you a teacher? Where do you live, NYC?
PEANUT BUTTER & CHOCOLATE FOREVER!!!!!!!
Pancakes or Crackcakes?
MMMMMMM pancake talk! I agree with chefpaulo re: whipped egg whites/baking powder for from scratch pancakes, but I sure would love to try these with medium to dark amber pure maple syrup of course.
Appreciating pound cake
Gotta agree with you on that one Alkapal! You must be a purist like me...........gotta taste that butter, flour, sugar! That's why I love PLAIN scones.
Appreciating pound cake
Thanks alkapal! I had all ready bookmarked that recipe. Your aunts recipe makes sense to me with the long baking time since it's a bigger mass.......tube pan. Jacques however, doesn't........I got a lotta nerve arguing with a French chef oui?????
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
Sean, how horrible!!!!!!!! I really hate when that happens! You seize the end of your rainbow, & the clouds come out. I hope for all the time & energy you put into this search, they offered to mail you a box of that gold. Does this mean this is the end of the line for the thread? BTW, I bookmarked that offering from Yayadave.........can you imagine, a slice of that chocolate covered PB concoction on a plate......eaten with a fork & knife like Mr. Pitts did on Seinfeld? Or in the palm of your hand so your temperature would melt it..........STOP ME.......I'm going into that chocolate coma now. [I am definitely a melted chocolate lover]. A slab of that might bring you some solace Sean.......if only it were dark chocolate! I wish you luck with your candymaking. Candymaking/breadbaking.....true arts! Count me in on the "SCC" if it comes to Buffalo, New York!
Jacque Pepin's Slow & Easy Bread in a Pot
Since I am also "yeastophobic" but love Jacques recipes as well as his laid back attitude I forged ahead. Like the good/seasoned cook I am, I possess the ultimate array of kitchen gadgets which includes both nonstick as well as SS pots/pans from several companies. However, it looked like Jacques used probably a 3qt. nonstick saucepan. My ovenproof Calphalon is 1qt.......my 2qt. & 3 qt. nonstick are Wearevers - not ovenproof to 425. Sooooooo after researching the website to first find the episode plus going online to see if my Wearever's were actually ovenproof I became obscessed with this recipe! I hit Marshall's/TJ's on my lunch hour to see if I could find a low priced facsimile. I, instead found the most wonderful pan which cost $5!!!!! Sorry, can't remember the company name.........knew this would happen.....I believe it was from a German company, however, China made. It is 4" deep, 8" in diameter, [3qt pot size] dark nonstick metal, & works like a springform pan minus the locking mechanism......you just put the bottom in push it down. I figured it would probably leak, so I tested it & it did in fact slowly drip water. To alleviate that little speed bump, I did the prep mixing in a bowl, then poured the thick batter into the pan ------- worked perfectly! No greasing, no parchment! I used plastic wrap as a lid. I knew before buying that it would be useful for cakes as well, so $5. well spent! And now the bread.................YES, I DID IT!!!! Every attempt @ this bread baking excursion was exactly as Jacques both said/displayed.....it proofed beautifully, bubbled overnight beautifully, & baked beautifully! After baking,I went around the inner edge with a knife to loosen, & popped the bottom out. Had to go around the edge of the bottom to loose the very outer edge......no big deal, once around it came right off just like a cheesecake. Like someone stated, it is a chewier, rustic type boule, on the order of Focaccia. I cut the end curve off, then just sliced across to form long slices which we made Pannini's with......brush with ex.virg, add Prosciutto, boccocini, basil leaves, roasted peppers.....my husband went wild! I think this will be great toasted or used for Frence toast as well.
Hope I am of some help to all! Sorry, didn't think to pic until 3/4 consumed! Bon Appetit!
Calling all fellow would-be boulangers: painless, one-pot "Pain Pepin"
Since I am also "yeastophobic" but love Jacques recipes as well as his laid back attitude I forged ahead. Like the good/seasoned cook I am, I possess the ultimate array of kitchen gadgets which includes both nonstick as well as SS pots/pans from several companies. However, it looked like Jacques used probably a 3qt. nonstick saucepan. My ovenproof Calphalon is 1qt.......my 2qt. & 3 qt. nonstick are Wearevers - not ovenproof to 425. Sooooooo after researching the website to first find the episode plus going online to see if my Wearever's were actually ovenproof I became obscessed with this recipe! I hit Marshall's/TJ's on my lunch hour to see if I could find a low priced facsimile. I, instead found the most wonderful pan which cost $5!!!!! Sorry, can't remember the company name.........knew this would happen.....I believe it was from a German company, however, China made. It is 4" deep, 8" in diameter, [3qt pot size] dark nonstick metal, & works like a springform pan minus the locking mechanism......you just put the bottom in push it down. I figured it would probably leak, so I tested it & it did in fact slowly drip water. To alleviate that little speed bump, I did the prep mixing in a bowl, then poured the thick batter into the pan ------- worked perfectly! No greasing, no parchment! I used plastic wrap as a lid. I knew before buying that it would be useful for cakes as well, so $5. well spent! And now the bread.................YES, I DID IT!!!! Every attempt @ this bread baking excursion was exactly as Jacques both said/displayed.....it proofed beautifully, bubbled overnight beautifully, & baked beautifully! After baking,I went around the inner edge with a knife to loosen, & popped the bottom out. Had to go around the edge of the bottom to loose the very outer edge......no big deal, once around it came right off just like a cheesecake. Like someone stated, it is a chewier, rustic type boule, on the order of Focaccia. I cut the end curve off, then just sliced across to form long slices which we made Pannini's with......brush with ex.virg, add Prosciutto, boccocini, basil leaves, roasted peppers.....my husband went wild! I think this will be great toasted or used for Frence toast as well.
Hope I am of some help to all! Sorry, didn't think to pic until 3/4 consumed! Bon Appetit!
Appreciating pound cake
OOOOOOOOOh Cassoulady, I so wanted your recipe to be the best pound cake I've ever eaten since Jacques is one of my favorite chefs.........however, it was probably the worst! I believe the cooking time has got to be off..........1-1/2 hrs????? Wish I would have used some common sense prior to wasting all those ingredients...........I even took it out 10 min early too. It wasn't inedible, but was rubbery......made me long for Sara Lee.....moist & tender!
I did check with other recipes, & in general, it's 55 - 60 min bake time. Sorry!
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
And Sean..............no wonder your aunt is an artist..........she munched on heaven as she wielded her brush.........what else would put one into sublime creativity than a piece of chocolate!
Also wanted to add that it made my day to see you & Alkapal respond to my reply!
Hershey's Bar With Creamy Peanut Butter: Something's Going On Here [moved from DC/Baltimore board]
Yes indeed Sean, I do have you pegged! And, like most addictive albeit charasmatic personalities, I found myself......EYEING THAT DAMN "IMPULSE AISLE" on my way through check out @ the grocery store. I thought to myself, "that guy has gotten to me".......as I smiled of course! And I'm sure thanks to vous I will continue to do so!
I agree it is sooooooooo nice of you to make something so wonderful for your aunt........need another one? And I agree with you, it's dark chocolate allllllllllllllllllllll the way!
I have to say that some of the best peanut butter filled chocolate covered candies I have eaten have been sugar free......you know the story, they take out the sugar & increase the fat.....must be why I like them......I am a proud member of the original "BUTTERTON" family & have a stent to prove it!
And Alkapal, sorry to say I missed those Halloween Reeses........but I do feel empty when Easter is over. Hey, have you guys tried the Lindt peanut butter truffles? Lindt is my favorite candy.
