Patrincia's Profile
Moist but not dense chocolate cake recipe?
Try the Chocolate Fudge Cake from The Cake Bible - the name of the recipe is deceiving - extra moist and not dense at all. Excellent flavor!
McDonald's Sweet Tea -- Not as Sweet?
I just called my McD's - I was told the recipe is still exactly the same.
I live in Virginia and the only cold tea on my McD's menu is called Micky D's Sweet Tea. Btw, my son worked there when the tea was first introduced. He said they add 1 pound of sugar to each gallon of brewed tea. That's a LOT of sugar. I always order it 50/50.
Your best recipes that use Splenda
Here's an Asian inspired cabbage salad that I am constantly asked for the recipe:
2 bags shredded cabbage (can use cole slaw mix - or 1 head shredded)
2 pkg chicken flavored ramen noodles (reserve seasoning packets)
1/4 c Splenda
1/2 c canola oil
1/4 c slivered or sliced almonds (cashews are great too)
4-8 scallions, sliced
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. white or cider vinegar
reserved seasoning packets from noodles
Start by breaking up the noodles into small bits and toast on a baking sheet in a 350F oven for 10 minutes (can be toasted in a bit of butter on the stove top too). Cool. In a very large bowl, combine cabbage, scallions, nuts, and cooled noodles. In a small bowl or jar, combine the Splenda, seasoning packets, oil, soy sauce, and vinegars. Stir or shake to combine. Pour over cabbage mix and serve immediately.
This recipe is great for church lunches, and the splenda keeps the cabbage from "watering out", unlike sugar.
chicken soup secrets?
I'm known for my chicken soup - it's definitely the garlic that makes it so popular
Leftover Baked Chicken Breast
Hi - how about a really great homemade chicken soup? I love to use roasted chicken in my soup - I wrote about it recently on my blog.
Mousseline Buttercream - Neoclassic Buttercream
Sugar, when heated to the proper temperature before incorporating into a meringue base, will result in a much more stable buttercream - even in the most hot and humid summer months. Accuracy is essential, so for anyone who reports having had any problems with Rose's Mousseline Buttercream "breaking down" or not holding up in the heat, I would suggest the sugar was not brought to the correct temperature when it was cooked.
Mousseline Buttercream - Neoclassic Buttercream
Swiss and Italian are both egg white based - Swiss heats the egg whites and sugar together over heat. Italian heats the sugar before incorporating into the egg whites. French is also sugar heated before incorporating into the eggs, but yolks are used instead of whites.
Mousseline Buttercream - Neoclassic Buttercream
I've been making Mousseline Buttercream for years, with and without the fruit options. This is absolutely the most stable 'real butter' buttercream around. Best tasting too. Hands down. I've never had a problem with it sliding off a cake - as a matter of fact, its my buttercream of choice when making wedding cakes.
Mousseline uses only egg whites, therefor is much lighter in color, while the Neo-classic uses egg yolks, so is tinted a light yellow color (which affects the final color if adding optional fruit purees. Strawberry and Raspberry will end up being peachy-orange colored instead of pink).
Cupcake Liners / Papers
The fancyflours cups were featured on Martha Stewart this week (cupcake week). I believe they are flat and you have to wrap them around the cupcake somehow.
Frugal meals
Here is a list of some of my favorite budget ingredients.
Carrots
Spinach
Cabbage
Onions
Garlic
Potatoes
Bananas
Oats
Barley
Dried beans
Rice
Pasta
Eggs
Whole chickens
Ground beef
Italian Sausage
Rotisseree chickens (for emergencies)
One $5 rotisseree chicken can provide precooked meat for several meals (chicken on a green salad, chicken enchiladas, chicken soup, etc - use that carcass to make the most flavorful chicken stock). Chili is another economical meal that is very healthy - serve it on a baked potato (super cheap-o). Speaking of baked potatoes, they are fabulous - I like to make extra so I can turn leftovers into hashbrowns. Canned salmon is fantastic - can be turned into a sandwhich spread, fried patties, eaten straight out of the can or served on a cold salad). Pasta is another inexpensive meal - even if you add a meat sauce. I think the key here is to be willing to plan your menu ahead of time, and be willing to take the time to get in the kitchen and cook - and don't be afraid to try store brands.
Frugal meals
If you eat it regularly, your body gets used to it and you won't have that problem anymore. (same goes for beans, broccoli, etc)
ideas for leftover mac & cheese?
I like to add diced ham, peas, and a splash of milk while I reaheat it on the stovetop - stir until warm and creamy.
Do you "cook" w/your microwave?
I only use it to heat water or leftovers. My kids like to make oatmeal in it.
Trying to approximate Maple Sap...
I just saw a tv segment on maple syrup... I was surprised to find out just how much water the sap contianed.
Ever thought 'am I the first person EVER to experience this combination?'
Here's another similar combo - smoked salmon quiche with sour cream. (I often will add cream cheese to the eggs too)
Buttercream & Mixer Q
You will definitely prefer the taste of a cooked sugar buttercream (swiss or italian meringue) over any other, and you can indeed make either S or I with a hand-held electric mixer, but you may not be able to decorate afterwards because your arms will be too tired :(. Do you have a friend or neighbor who would be so kind as to lend you their stand mixer for a day or two?
McDonald's Sweet Tea -- Not as Sweet?
No mix - they brew it from good old fashions tea bags here.
Your Favorite Pantry-Based Comfort Meals
Pantry comfort meal... pasta with a drizzle of EVOO and Ragu - traditional flavor. If time and/or the freezer allows, some ground beef seasoned will with s&p and sauteed with onions and garlic.
Potatoes that stick - please help!
Btw - Reynold's makes a wonderful Non-stick foil. It works really well - even melted cheese doesn't stick to it.
Baking
I like to buy my baking spices, cocoa, and extracts from Penzey's. Everything else comes from the grocery store - higher-end ones if you have them. Try places like Wegmans, Whole Foods, Beyerly's, Trader Joe's, etc... even Costco has wonderful almonds that you can use to make your own almond paste. I make my own creme Fraiche too.
Your favorite penzey's spices
I don't like the Penzey's peppermill, but the Unicorn Magnum that Cook's Illustrated rated #1 works wonderfully (I have the smaller version and they fit in it fine).
Martha Stewart's New Wedding Cakes Book?
Has anyone tried any of the recipes in Martha Stewart's new Wedding Cakes book? If so, what are your thoughts?
Do wedding cakes ever taste good?
These wedding cakes tasted great (thank you very much).
Your favorite 'Cake Bible' recipe?
There isn't a bad recipe in the book!!! I would recommend it to anyone who wishes to make the best tasting cakes possible, but you should be willing to follow directions precisely (and perfectionist tendencies would be very helpful) :). Btw, the cake bible forum/blog is wonderful! (www.realbakingwithrose.com)
Do Coconut and Lime make a good cake or pie, if so
Coconut and lime are a wonderful pair.
http://coconutlime.blogspot.com/
Your favorite penzey's spices
I absolutely must have their Creamy Peppercorn dressing on hand, as well as their soup bases. I'm totally in love with all their baking spices (dutch cocoa is a bargain). Can't live without their smoked paprika, ground chipotle, and red pepper flakes. They simply have the best garlic and onions available (granulated and minced). Oh, and I can't forget to mention the Northwoods Fire seasoning .
What in the world is a "perfect" hard boiled egg?
I think 10 minutes is long enough for large eggs - aside from that, I agree completely. Also, older eggs are easier to peel than fresh ones.
Very special olive oil - what to do?
Exactly my two suggestions! I would refrigerate the oil if you don't think you will use it before it goes rancid. Store it in the dark if you don't want to refrigerate it.
