| Pecan Pie: SUCESS! |
[09 Nov 2009|08:13am] |
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Hey! Thanks for for all the input I got on making a shortbread crust on a pecan pie. And here's my results... oops...
Well, that didn't last long. I used a slightly non-standard recipe (which was gutsy since I've NEVER baked one before, of any kind. I'll give my notes from doing this one, too, for the next time I make it or you might make it, so you have a little easier time than I
( Read more... )1. Mix the flour and sugar together. Gently cut in the butter until mostly homogenous, and press into the pie plate.
2. Poke holes in the piecrust with a fork, and bake at 325 F for 7 minutes.
(The original directions had you smooshing it between parchent paper, peeling some back, putting it down, peeling again. It was a mess. WAY more hassle than it was worth. Also, don't press it too far over teh edges of the plate, or it'll jsut break off when you try to serve it, kinda like mine did in the above picture. This produces a fairly thin pie filling)
Filling:
3 eggs
1 c (dark) corn syrup
2/3 c brown sugar
1/3 c butter, melted
1 1/2 c pecan, halved
~1 tbsp Brandy
1. mix the eggs to break them up a little. Pour in the corn syrup, and continue mixing gently to incorporate.
2. If your butter is hot out of the microwave like mine, put some of hte brown sugar in it to begin coolign it down quicker. Once it's close to your finger's temperature, you can pour it into the egg-syrup mixture. Add the rest of the brown sugar, pecans, and your brandy (or bourbon, or rum, or anything with a bit of carmelly-complex flavor, I'd think)
3. pour into crust. move the nuts around if they're piled all on one side.
4. put tinfoil along the edges of the crust. Bake at 350 for 25 minutes. Remove foil and bake another 20-25 minutes, until a knife inserted comes out clean, or it doesn't look excessively jiggly anymore.
Opinions: the outermost rim of crust STILL came out a little dark, even with the tinfoil. I think my pie plate was a little bigger than in the original recipe (they gave no specific size). The pie filling part was DELICIOUS, though. And out of a texan-friend, a friend from Cleveland with southern relatives, myself, a friend from Missouri, and a friend from the Navy who's been everywhere, they ALL said it was perfect, just like their mother/grandmother, and that the crust was just right. And despite the edge being too dark, under the filling it baked PERFECTLY, it was dry and flakey, buttery, and not soggy from the filling at all. Also, the original recipe called for 3 1/2 c pecans. HA. yeah right. the karo recipe was ALMOST the same, sans an extra 2 tbsp butter in the filling, so I assumed that it MEANT to be 1 1/2 c. I have no idea how you could actually FIT 3 1/2 c pecans in this filling. But then, maybe it would turn into a wall of caramelized pecans? Also, I'd only bought the small bag of pecans, initially looking at the Karo-brand amounts. oopsie... well it turned out great, so I'm not going to look back :)</div></div>
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| egg yolk cookies |
[08 Nov 2009|07:41pm] |
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hello all! first post here ^_^ normally i don't bake at home, only at school, but we had 18 egg yolks from making angel food cake and white cake that i needed to make something with egg yolks
i really wanted to make else but i am a poor college student so luckily i found a recipe that had what i had at home
( cookies ahoy )
also i've never tagged a post before so i have no idea what to do XD..thanks
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| Pineapple Upside-down Cake |
[08 Nov 2009|12:01am] |
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I've always wanted to make this, and my fiance has mentioned that he hasn't had one in a long time, so for Halloween I decided to make it. I used a recipe from this one book I bought, called The Essential Baking Cookbook. Enjoy.
( Recipe and more pics )
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| advice please! |
[08 Nov 2009|12:25pm] |
My friend was in a horrible car accident months ago. She's still in the hospital and is very slowly trying to recover. It's not even guaranteed that she will survive this. Many fundraisers are being held to raise money for her hospital bills. I'm trying to stay involved with them raising as much as I can. The reason I'm posting this here is because in a couple weeks there will be a very large bake sale where all the proceeds will go towards her. I've never been involved in bake sales before so I was wondering what you guys think would be good sellers there. I'd like to keep the recipes as basic as possible but still want them to stand out. Any suggestions would be greatly appreciated! I'm not sure if it matters, but I'm fairly certain that over half of the buyers will be of the "elderly" crowd.
Thank you guys!
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| Baking with glucose? |
[09 Nov 2009|12:46am] |
Okay so this is a really weird question, but I have a whole bottle of liquid glucose sitting on my desk, rotting away because it was an impulse buy :P Any suggestions from all you pro-bakers as to what to do with it?
Thanks much in advance!
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| vegan and not vegan! |
[08 Nov 2009|06:58pm] |
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Iron & Wine - Boy with a Coin |
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I've been trying to bake as much as possible recently, despite not having any time. I've also been trying out new recipes rather than the usual ones I know taste nice. In the last week I've made vegan biscotti and rosemary and orange biscuits. These are two things I wouldn't normally make unless I felt like doing something slightly different. Biscotti is mostly eggs in my mind and rosemary belongs with potatoes. Despite this, they both turned out rather nice. The biscotti isn't anything like biscotti made with eggs but that's too be expected and the rosemary and orange biscuits a somewhat unexpected combination (at least for me!) They're still nice though!
( vegan biscotti and buttery rosemary biscuits! )
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| [Discography] Furukawa Miki |
[07 Nov 2009|01:33pm] |
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♦ sarah's note → Ex-bassist and vocalist for the band Supercar, Furukawa Miki struck out on her own solo career after the group disbanded. With her sweet and strong voice, sometimes reminiscent of Chara, she blends awesome acoustic/alternative rock sounds with rock/pop melodies and occasional electronic blends. She's got some pretty awesome music so there's a lot to try but you might want to nab either of her singles "Coffee & SingingGirl!!!" or "Candy Girl" the former being one of my favorites. Not to mention she has some pretty awesome album covers. ( Singles )( Albums )( Remix Album )→ Report Broken Links |
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| Oeufs en cocotte |
[08 Nov 2009|01:53pm] |
Or baked eggs, if you don't want to have a fancy name for this runny, creamy, absolutely delicious dish. It takes less than 15 minutes to whip this up (from start to finish!) and you must try this if you love eggs and want to jazz up breakfast or brunch (although to me, this is most definitely the quintessential lazy Sunday brunch)  ( recipe and more photos here ) |
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| Lactose Free Banana Muffins |
[07 Nov 2009|08:38pm] |
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cheerful |
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Sex Changes * * * * The Dresden Dolls |
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Hello all I'm back with another lactose free recipe. I actually found it in Dairy-Free Cookbook by Jane Zukin. I added my own twist by adding nuts to it.
( click her for banana yumminess )</div></div>
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| Pecan Pie Input Request |
[07 Nov 2009|02:27pm] |
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Hi. It's my friend's birthday today, and we're having a small party tomorrow. She asked me to make her a pecan pie, and I've heard her and my dad say a good pecan pie should have a shortbread crust. I've looked at this thread: http://community.livejournal.com/bakebakebake/2450545.html and various tips throughout BakeBakeBake and I haven't seen any mention of a shortbread crust. Most just say 'one pre-made unbaked crust'. Is the shortbread crust just how people THINK it tastes, or is there a way to make a crust from crushed shortbread/ baked in place like how lemon-bars are? I'm a bit confused by this possibilit, but would like some input. It's my first time trying to make a pecan pie ^^;
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| soft molasses ginger cookies |
[07 Nov 2009|02:38pm] |
I just seem to be under a cloud of bad luck in the past week or so. I won’t waste time by divulging sad details, but the thought of Christmas being less than 8 weeks away has been a definite comfort, since it really is the most wonderful time of the year to me. Endless baking, being with my family, Bing Crosby on repeat… it’s just a happy time. And although I should be focused on Thanksgiving and that menu in the near future, I can’t get Christmas off my mind, or the classic flavor of gingerbread, which is so quintessentially Christmas to me. So I looked through my “To Cook” list I have posted on my fridge (it’s long, trust me) and saw these way down near the bottom. I love gingersnaps but most of the time end up playing with recipes to make them, well, less snappy. I’ve always been a fan of those “extra soft” versions of store-bought chocolate chip cookies (it’s practically like eating raw cookie dough, mm) so the idea of a soft ginger cookie piqued my interest quite a bit. Also because they have two very unconventional ingredients in them: molasses and Dijon mustard. I know, I know, most people are going to scrunch up their face and say “WHY?” but trust me when I tell you – it adds this smoky, mysterious flavor layer to the cookies that gives it an extra zing without tasting at all like actual mustard.
Tons more pics and info at my blog, jonesing for... ( Recipe and more pics under the cut! )
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| October contest poll + November theme |
[07 Nov 2009|08:26pm] |
So apparently we're a solid week into November. Nobody told me. But a new month means a new theme, and once again we had a lot of people with the same suggestion - so we're doing it: CRANBERRIES! Fresh cranberries are amazing, but sweetened dried cranberries are acceptable too.
And, even more importantly, here's the contest poll for last month's theme. Voting will end either Sunday or Monday night, whenever I can get online, and the winner will receive a 2-month premium account! Here's a link to the community's paypal account if you would like to help support our bakers of epic win:
Poll #1482270 October Theme - Pumpkin
Open to: All, detailed results viewable to: All, participants: 184Pick your favorite post!
EDIT: I didn't add the Pumpkin Chiffon Pie by ![[info]](http://l-stat.livejournal.com/img/userinfo.gif) rowangolightly to the poll. If you want to vote for it, please reply to this comment. I apologize for the fail.
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| Fancy Pants Jun |
[07 Nov 2009|11:09am] |
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Jun has been gone since Wednesday. Therefore, I am living like some sort of hermit troll in the house, wearing my p.j.'s all day and eating fruit. I'm a good wife though, I've been doing a big fall cleaning that was long over due.
He had an interview with Yale, the first of his grad school applications to contact him back. He said it went really well, told me a little about the area, the campus, etc. Just got a call from him this morning, he's in NYC now. I subtly hinted that going to Harness Dog in Soho would be a GREAT idea. :) Mae needs more cute mother garden clothing~! :D
He'll be back on Sunday, thank goodness~!
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| chicken buttermilk biscuits |
[07 Nov 2009|11:02am] |
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Assemblage 23 - King Of Insects |
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So, yesterday I cooked a whole chicken in my crockpot. I saved the broth, and this morning I skimmed the fat off of it. What, I thought, can I make with about half a cup of chicken fat? I consulted with my sister, the lovely longpig, who suggested (along with some other things) biscuits! Genius! Since all my milk was old, I looked for some buttermilk biscuit recipes to alter, and tried to decide what else to add to make a nice savoury biscuit.
( This is what I came up with... )
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| [Discography] detroit7 |
[07 Nov 2009|09:42am] |
 detroit7Tomomi Nabana (vo, gt), Nobuaki Kotajima (ba), Miyoko Yamaguchi (dr) ♦ status → active | major » Victor Entertainment ♦ info → official site (jp) | jpop stop | myspace♦ sounds like → Bugy Craxone, noddles, GO!GO!7188, Sparta Locals, Number Girl, midori ♦ genres → rock, hard rock, pop-rock, alternative rock, punk rock ♦ support → yesasia | cdjapan | hmv | amazon (jp) | amazon (us)
♦ sarah's note → detroit7 is one of the those fun to listen to kind of bands. You add hyperness and harder edged rock together with Engrish and you, no doubt, get a good time. The three member group has been bounced from labels for a while but most recently was signed with Victor, this will hopefully lead to more stable releases as most of their discography is a mesh of indies and major releases with many songs ending up on multiple releases. They have also released their debut American album only this year. I encourage nabbing their first two albums to try. Note: Added the links to their American album so if you like remember to support. ( Single )( Mini-Albums )( Albums )( Live Album )→ Report Broken Links |
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| My recent cake |
[06 Nov 2009|11:23pm] |
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9" Chocolate Vanilla Checkerboard Cake, with vanilla syrup, strawberry preserves, Lindt milk chocolate frosting and milk chocolate caramel sauce between each layer. Covered with Lindt milk chocolate frosting, dark chocolate shavings and milk chocolate caramel sauce.
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| Everything-you've-got-on-hand pie |
[07 Nov 2009|02:31am] |
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By virtue of having enough dough in the freezer to make a bottom, my roommate and I have decided that were going to make pie on Sunday. Here's the thing, though... we can't decide what kind. It's down to four: orange, mango, peach, or coconut, which in addition to sounding delicious also happen to be things we already have on hand. Here's idea number 5, though, and this is where I'm looking to you... all of them together!
This is the idea. If we make a coconut filling and add the fruit, it should a) fit better into our only pan (a torte pan) and b) taste pretty awesome (I may or may not be taking a cue from Waitress). But I'm guessing there will be an added moisture factor, so how would you suggest compensating? And do you have any other suggestions, like spices or assembly/structure? I'm down for fooling around but I want it to look appetizing (and not like an aspic) when we're done. Oh, and here's a big one: do you think the orange will make it curdle?
If all this sounds like Frankenfood, please say so. Favourite recipes for one of the four other options would be loved too!
Thanks in advance!
And just for a pic, here's the first thing we attempted, back when apples were in season. Bavarian apple torte, right out of the oven.
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