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Freezing filled cream puffs

I made Cream Puffs for my grandson's christening. Ifilled them with Bavarian Cream. After the party there were some of the cream puffs left over, so we froze them. When we removed them from the freezer, the shells were no longer crisp. However, the filling inside had turned into icecream,,,,,,,so it was still a tasty dessert.. (Could drizzel with chocolate sauce, or any fruit sauce.)

Jul 27, 2012
Lisbet in Home Cooking

Making potato latkes -- how do YOU remove the excess liquid?

I read (somewhere) that you can put your raw grated potato into a potato ricer and squeeze out excess water. >Dont squeeze so hard that you force potato through the holes....only enough pressure to drain off excess liquid !< Haven't tried it myself, as yet....but it makes good sense to me. Also, I use dry granulated onion powder for flavor (in addition to pepper and salt).

Dec 17, 2011
Lisbet in Home Cooking

Home-made mayonnaise question.

When making mayonnaise, I have discovered that a hard-boiled egg yolk will work just the same as a raw yolk.

Don't know if that will work with a whisk........I use my immersible blender.

Nov 27, 2011
Lisbet in Home Cooking

Does anyone actually put stuffing inside the turkey anymore?

If you want a delicious, old fashioned flavored, moist bird for your holiday table.....stuffing inside of the bird is the only way to go ! Of course, one must take all of the proper precautions.

I make my stuffing very early in the morning; add the stuffing into the turkey's caveties just before the bird is completely readied to go into into the oven. Take care not to pack the stuffing in too tightly. The stuffing also can be made and refrigerated the day before.

Stuffing within the bird keeps the meat moist and tender......not to mention that it gives flavor (all of the good herbs and ingredients), and the bird's meat flavors blend in with the stuffing. They go together and compliment each other.

My mother always did it that way........and I see no reason to change it. No one has ever been sickened nor poisened. (Not even a twinge of a stomach ache !)

Nov 24, 2011
Lisbet in Home Cooking

Fresh Pasta Problems

jmbella: Your dough recipe sounds as though it ought to be good, and I have never been successful at making extruded.

A touch of olive oil makes for a silky, tender pasta. Homemade pasta cooks very quickly, so that you have to be extremely watchful and careful not to overcook.

Sep 30, 2011
Lisbet in Home Cooking

Fresh Pasta Problems

Try here: http://blog.pennlive.com/italian-kitc...

I like to use all eggs, and no water ! Because of this, your foemula might require an extra egg.
I use 1/2 semolina and 1/2 all purpose (don't have the Italian "00" flour). II also use olive oil in the recipe, which helps to keep the dough pliable enough to work with. Most recipes don't even mention olive oil in their formulas.

Experiment a little......that's how you create a recipe that's all your own !

Sep 27, 2011
Lisbet in Home Cooking

German rice pudding help, please!

Here is a recipe that sounds as though it is pretty close to what we both are looking for.......

http://www.food.com/recipe/ye-olde-ge...
Ye Olde German Rice Pudding..........
160 grams (about) 1 cup rice
¾ liter (about) 3¼ cup milk
160 grams (about) a stick & a-half softened butter
90 grams (about) 1 cup chopped almonds (I would use golden raisins, instead
) ½ lemons (zest of) chopped finely
160 grams (about) 1 cup sugar
10 eggs, separated
bread crumbs for lining baking dish (maybe cookie or cracker crumbs)

Preheat oven to 325°F. Boil the rice in water, just enough to soften the grains a little. Boil the rice again in the 3/4 liters of milk until softened and translucent. Strain, and set aside. While the rice is cooling, grease a 3 qt pyrex or oven safe baking pan, and line it with bread crumbs. Once the rice is cool, add the softened butter, chopped almonds, lemon rind, sugar, and egg yolks. In a separate bowl, whip the egg whites to a stiff merangue. Gently fold the egg whites into the rice mixture, just until combined. Pour the mix into the baking dish. Bake, uncovered, for about 1 1/4 hours or until set and the top is browned.

Sep 04, 2011
Lisbet in Home Cooking

German rice pudding help, please!

This rice pudding sounds like rice baked or cooked in a custard sauce

Will look around in my collection, and "IF" I find such a recipe will post again. My German mother used to make something similar.

Sep 04, 2011
Lisbet in Home Cooking

Bake sale bestsellers

I have always found that a jellyroll sells very well. No icings......just a dusting of confectioners' sugar over the top.

A jellyroll will sell well, either as a whole cake.....or sliced up and sold by the piece.

Aug 18, 2011
Lisbet in Home Cooking

Mayonnaise with an Immersion Blender

I have made mayonnaise both ways.....egg yolks, plus one whole egg, and just the egg yolks (no white at all) with my stick blender. Emulsificatrion turned out perfectly in both cases.

Think that perhaps the container you are mixing in also has something to do with it. I use a tall, stainless steel, tapered beaker that came with my Cuisinart immersion blender. Put all ingredients in at the same time. First, egg and adding the oill lastly. (It lll sort of layers itself in the beaker).

Using high speed setting; all comes together in a matter of seconds

Jun 19, 2011
Lisbet in Home Cooking

Strawberry Shortcake

Here are two very good spots to look. From my research, I find that most recommendations are for a hot milk sponge recipe for fruit and pudding fillings.

http://allrecipes.com/Recipe/hot-milk-sponge-cake-i/Detail.aspx
http://www.lafujimama.com/2010/07/jap...

Jun 06, 2011
Lisbet in Home Cooking

Strawberry Shortcake

I prefer a lemony sponge cake as a base. I find that it does not immediately turn into "mush", as some other cakes do. Assemble your desert directly (before) at serving with a generous amount of sweetened whipped cream.

Jun 03, 2011
Lisbet in Home Cooking

The Royal Wedding Cake

May 02, 2011
Lisbet in Food Media & News

Is whipped cream icing really just whipped cream?

For each cup of cream (1/2 pint) to be whipped, you will need 1 t. gelatin and 2 T. of cold water. Add the gelatin to the water in a small, heavy-bottomed saucepan and stir over low heat 'til melted. Allow to cool, then begin whipping cream. As soon as cream barely mounds, begin pouring melted, cooled gelatin in a slow, steady stream into the cream, with beaters still running. Continue to beat the cream 'til it is stiff enough to use as frosting or for piping through a pastry tube. Put cake in a cool place. Serve chilled.

Another way is to beat a little confectioners' sugar into whipped cream. The sugar absorbes some of the excess liquid in the whipped cream; it also contains cornstartch, which acts as a stabilizer. Whip cream 'til stiff, then fold in 3 T confectioners' sugar to each cupful of whipped cream. (Each 1/2 pint of whipping cream yields 2 C of whipped cream.)

A third way is to let it drip 'til it is stiff from loss of moisture. Buy heavy whipping cream the day before you plan to use it, and put it into the coldest part of your refrigerator. Whip 2 C of cream in an electric mixer, or use a rotary beater 'til it begins to thicken. Then add 1/4 C sugar and continue whipping 'til thick, taking care not to over beat. Fold 2 t vanilla into cream.

Rinse a triple layer of cheesecloth in cold water and wring out well. Use to line a colander or large strainer. Pour whipped cream into cheesecloth-lined colander. Set in a pan with raised sides, then drape remaining cloth over the top. Let sit for 24 to 48 hrs. in the refrigerator. As liquid drips out of the cream, the cream will get dense and very stiff. Makes 4 C. Use within 24 to 48 hrs.

Mar 28, 2011
Lisbet in Home Cooking

"The Talisman Italian Cookbook" by Ada Boni Copyright 1950

That is my forgotten Italian Cookbook..........thanks for reminding me of it !

Bought a copy of this book a long, long time ago (Eons ago!!) when it was offered by my local chain store, at the check-out counter.

Mar 13, 2011
Lisbet in Home Cooking

Free Range Eggs

Mar 11, 2011
Lisbet in Home Cooking

Free Range Eggs

Laying hens, that are in a close confinement, have a completely different diet than roaming
"free-range" hens. The farmer feeds "layers" on a mash of ground-up grains....and maybe some "greens" that might be thrown into the chicken yard. Whereas, free roamers peck at and eat whatever they come across. This affects the quality and richness of the egg.

Farmers also feed ground-up oyster shells for calcium to form a sturdy egg shell. Eggs with thin shells indicate not enough calcium!

"You are what you eat" applies to both humans and the animal world.

Mar 10, 2011
Lisbet in Home Cooking

making creme fraiche

If you want to make your own, select the cream with the highest butterfat content that you can find.To one cup of cream in a sterile container, add from one to three teaspoons of cultured buttermilk, yogurt or sour cream (or an active culture, available from a natural food store). The mixture should be heated just slightly, to no more than 85 degrees Farenheit, and left to stand in a warm spot (72 degrees), loosely covered, for six to eight hours (longer in a cool room).

Once "cultured," stir the cream and refrigerate. This should keep for one or two weeks at the proper flavor level.

Feb 13, 2011
Lisbet in Home Cooking

Ideas for Dried Plums

My Favorite Coffee Cake

Prune Sour Cream Cake
1½ cups Sunsweet Prunes (use already pitted, soft
prunes)
1 tablespoon grated lemon rind
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup soft butter
1 cup granulated sugar -- * I use ¾ cup
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
½ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ cup chopped English walnuts
Pour boiling water over prunes. Let stand 15 minutes. (Skip this step if using the soft pitted kind.) Drain, pit, and dice prunes. Add lemon and set aside.
Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes.
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with
sour cream and vanilla, beginning and ending with flour.
Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown
sugar mixture, repeat layering twice.
Bake at 350° F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan.

Feb 11, 2011
Lisbet in Home Cooking

Whipped cream failure - suggestions or alternate uses?

I made cream puffs, filled with Bavarian Cream for my grandson's christening party. They were extremely good, and there were a few left over. So we put them into the freezer. When we took them out of the freezer, we had ice-cream filled cream puffs.....however the shells had lost some of their crispness, but delicious non-the-less!

Jan 30, 2011
Lisbet in Home Cooking

Straight to a Man's Heart...

Maybe in a "round-about way" (during conversation, or ask one of his family members) you can find out his preferences in the way of food and desserts.

My hubby just LOVES cinnamon buns.......the sticky glazed kind with walnuts & raisins....made with a sweet roll dough.

You've got a lot of good suggestions. Let us know what you actually do.

Jan 24, 2011
Lisbet in Home Cooking

what to do with a rump roast!?

I prefer to do it with my Crockpot. Use a good piece of beef bottom of the round (or whatever)...about 3 pounds, more or less. Give that piece a good rub-down with salt and pepper and brown on all sides in bacon fat & olive oil in a pot on stove-top. Put your peeled carrots, onions (pearl onions are also nice), garlic cloves, celery stalks with some of the green leaves attached onto the bottom of the Crockpot. Also, I have used small unpeeled potatoes (Youkon Gold, or red). Could also use parsnips or turnips, if desired.

The vegetables serve as a bed for the pot roast, so place the browned meat on top of the vegies. Sprinkle an envelope of Lipton's Onion Soup mix over the meat. Add a can of beef broth, and/or a can of cream of mushroom soup, or cream of celery soup. Cover the Crockpot, set on high and you can forget it for the next 7 or 8 hours! At times I add some sauteed mushrooms at the very end.

This will make a whole lot of liquid, so during the last half hour (or so) of cooking, I ladel out some into a small sauce pan and add enough AP flour (also seasonings) to thicken all of the juices in the Crockpot. Return this mixture back into Crockpot. You will have losts of gravy for reheating the meat for subsequent meals, and for mashed potatoes. I use some of that left over gravy by adding to tomato sauce when we have a saghetti meal....turns tomato sauce into a delicious meat flavored sauce.

Anything left over can be frozen.

Jan 20, 2011
Lisbet in Home Cooking

Butter Cake Recipe?

Scroll down until you come to Buttercake:

http://www.germanfoods.org/consumer/facts/guidetocookies.cfm

A recipe from one of the best renouned German authorities on German Cooking:

http://www.oetker.ca/en/recipes/piesc...

Dec 08, 2010
Lisbet in Home Cooking

What are tricks to the perfect spaghetti sauce?

Wow, What an Interesting Thread !!

I usually start out by sautéing a goodly amount of onion, garlic, and chopped up celery in olive oil. I like to watch cooking shows; Lidia B., also starts out by carmelizing a bit of tomato paste along with the vegetables. San Marzano tomatoes, either canned or fresh (I have raise San Marzanos in the garden). A splash of a good hot-sauce at the very end of cooking.

I also like the flavor of meat in the sauce, so make meatballs/Italian sausage and fry them.....along with any fond from the bottom of the pan. When I don't have the meat to add, any left-over meat gravy in your fridge will go very well.

Nov 22, 2010
Lisbet in Home Cooking

Tutti Frutti Ice Cream

Edison is a bit far to travel (from S.Jersey) for some icecream.......so, guess I'll have to do a bit of experimenting and try to come up with a recipe close to the "Tutti Frutti" and "Holiday Pudding" in my own kitchen. Many thanks for the information....defininitely will hold on to it just in just in case I get to go that'a way. :-))

Nov 01, 2010
Lisbet in New Jersey

Tutti Frutti Ice Cream

There was also another ice cream called "Holiday Pudding".......somewhat the same as Tutti Frutti, only it usually appeared in grocery stores around holiday time (Easter/Thanksgiving/Christmas) - seems like no one rembers that one either! That was also in the 50's and 60's. Think it was made and distributed by Abbots Dairies. Does anyone remember that?? It was so delicious that I have never forgotten it.

Oct 30, 2010
Lisbet in New Jersey

Cook's Illustrated 'Editor's Choice'

That Christopher Kimball is "thinking" all of the time !! Guess it takes quite a bit of revenue to keep that large kitchen staff going !

I have been charmed by his "Cook's Country"......love the concept of ol' time rural home cooking, so broke down and subscribed to the magazine. I am also charmed by the "country" opening on the TV program. Had been thinking of subscribing on the web, but really can't afford it.

Used to get the CI magazine, but after a few years accumulation, dropped that subscription. Thought that there must be a lot of repetition.....not so much on recipes, but on shopping, methods, and techniques.

Oct 30, 2010
Lisbet in Food Media & News

Slow cooker 101 question

Seems to me, that if you cover your beef (or whatever) with liquid you would only wind up with boiled meat ?? I think the meat itself exudes a lot of liquid during the cooking process.

My Favorite Pot Roast:

3 -to 3½-pound boneless beef bottom round roast or chuck pot roast
3 or 4 garlic cloves, slivered for insertion into meat
1 can (10¾ ounces) Campbell's Beef bouillon
1 can (10¾ ounces) Campbell's Condensed Cream of Mushroom or/and Cream of Celery
1 pouch (2 ouncers) Liption Dry Onion Soup Mix
3 (about) stalks of fresh celery with leafy tops, cleaned and strings pulled off
2 large yellow onions, sliced (or small pearl onions)
6 small red potatoes, skin on, cut in half
2 or 3 medium carrots, each cut in half
1 container of fresh mushrooms, cleaned, sliced and sauteed in butter/olive oil

Make slits, at random, in the roast and insert the slivers of garlic.
Thoroughly rub roast, all over, with P & S
Sear meat on stove top in a cast iron skillet on all sides in bacon drippings or vegetable oil.
Place vegetables into slow cooker.
Place browned meat on top of the vegetables.
Pour Campbell's Creamed Soup and bouillon over meat.
Spread Lipton Dry Onion Soup Mix over all.
Cover and cook for about 4 to 5 hours on high heat setting.; or until beef is fork tender.
During last hour of cooking, remove about ½ cup liquid from the slow cooker; cool to lukewarm.

To Make Gravy: Take about 2 tablespoons of flour; stir into the cooled liquid; stir until smooth; then stir back into liquid remaining in the cooker. Add sauteed mushrooms last. Makes lots and lots of gravy for serving over mashed potatoes and reheating leftovers.
Serve: With Italian bread or dinner rolls. Broccoli or any green vegetable of your choice.

Oct 26, 2010
Lisbet in Home Cooking

French Fries ?

Has anyone tried using the "cold-start" method for making French Fries, as seen on TV's Cooks Test Kitchen??

http://www.postandcourier.com/news/20...

Does it >realy, realy< work ?

Oct 25, 2010
Lisbet in Home Cooking

What is a "Slow Cooker Roast"?

Use a good piece of beef bottom of the round (or whatever)...about 3 pounds, more or less. Give that piece a good rub-down with salt and pepper and brown on all sides in bacon drippings & olive oil in a pot on stove-top. Put your peeled carrots, onions, garlic cloves*, celery stalks with some of the green leaves attached onto the bottom of the Crockpot. Also, I have used small unpeeled potatoes (Youkon Gold, or red). Could also use parsnips or turnips, if desired.

The vegetables serve as a bed for the pot roast, so place the browned meat on top of the vegies. Sprinkle an envelope of Lipton's Onion Soup mix over the meat. Add a can of beef broth, and/or a can of cream of mushroom soup, or cream of celery soup. Cover the Crockpot, set on high and you can forget it for the next 7 or 8 hours! At times I add some sauteed mushrooms at the very end.

This will make a whole lot of liquid, so during the last half hour (or so) of cooking, I ladel out some into a small sauce pan and add enough AP flour (also seasonings) to thicken all of the juices in the Crockpot. Return this mixture back into Crockpot. You will have losts of gravy for reheating the meat for subsequent meals, and for mashed potatoes. I use some of that left over gravy by adding to tomato sauce when we have a saghetti meal....turns tomato sauce into a delicious meat flavored sauce.

Anything left over can be frozen.

*Note: Sometimes I slice the garlic cloves; cut slits into the meat in various places; insert a slice of garlic.
Can also add any desired spices, such as dried sage.

Oct 24, 2010
Lisbet in Home Cooking