Well, looks like I ran out of storage on blogger. I'll still post here, without photos, but I'm moving http://mygingerbreadmen.wordpress.com/
Where my photo tutorials can be visible.
I started using Reynolds oven bags, for my turkeys, not long after they appeared, on the grocer's shelves. I was hooked immediately. Tender, juicy, and flavorful, the best roasted turkey, I ever tasted. There is no need for seasonings, or butter. Just stuff it, and pop it in a bag. If that wasn't enough, to sell me, I also wound up with a lot more, of turkey's rich broth, still in the bag, to make, The Best, noodles, and gravy.
Then, about 10 years ago, a friend told me, she bakes her turkeys at 200*F. overnight, and wakes in the morning, to a fully cooked turkey. I was a bit skeptical, at first, but I crossed my finger's, and gave it a try. Perfect!
Plus at that temperature, you don't have to worry about it burning, it could probably stay in the oven, for several more hours.
Now I have plenty of room, to bake the ham, breads, and sides, and have dinner ready before noon.
If you're like me, and cook for a humongous family. This is a life-saver! After I have been baking, all week, I'm ready to get this over with.
Friday, November 23, 2012
Sunday, November 18, 2012
These are so good! But the recipe makes a lot. I only make brownies when I have a crowd to feed. I'm guessing, you could halve this, But I haven't tried it.
I've tried using butter, instead of oil, but they don't turn out as well.
1cup dark chocolate cocoa powder
1/2 cup cocoa powder
1tsp. baking powder
1cup vegetable oil (I use corn oil)
Preheat the oven to 350*F.
Thoroughly whisk together the dry ingredients. Set aside.
In another bowl, whisk together the eggs, oil, and vanilla.
Pour the egg mixture, into the cocoa mixture. Combine, using a fork, until no longer dry. Don't overmix.
Pour into a greased 11x15x2 baking pan.
Bake until the center is set, about 40-minutes.
Thursday, November 15, 2012
My first cookie experiment, of the Holidays. I was looking for a way to make a soft, cake-like peppermint cookie. The flavor is great, with a soft, almost marshmallow-like texture, but the shape is not really uniform. Maybe I'll try these again, near Christmas, and pipe the cookie dough, for a better shape.
1/2cup strong coffee-cooled
1/4cup dark chocolate cocoa
1/2tsp. baking soda
1/4cup brown sugar
4Tbl. cold butter
1cup confectioners sugar
1tsp. mint extract
2Tbl. light corn syrup
You'll also need:
1cup dark chocolate chips
Preheat the oven to 350*F.
Combine the ingredients, for the mint layer, stir or knead until smooth. Set aside.
For the cookies, whisk together the coffee, molasses, vanilla, and egg. Set aside.
Whisk together, the dry ingredients, then cut in the butter, working it in with your fingers, until there are no more large particles.
Stir the coffee mixture, into the flour mixture, until well combined.
Line a baking sheet with parchment.
Spoon dough, 1-teaspoon at a time, 2-inches apart.
Bake about 7-minutes, or until just set. Immediately, press the center of the cookie, with a spoon, or your finger, to make a depression, for the mint layer.
While still warm, roll 1/2-inch ball, of the mint mixture, and press it into the center of the cookie. Set aside to cool.
Melt the chocolate, in the microwave, until melted and smooth.
Dip the top of the cooled cookies into the chocolate, and set aside, to harden.
Makes 3 dozen.
|Roll the mint mixture, into 1/2-inch balls, while the cookie is baking. While the cookie is still warm, press a depression, into the center, then set one of the mint balls, in the depression. Flatten the mint layer. Cool completely.|
|After they have cooled, dip the top of the cookie, in melted dark chocolate. Cool until the chocolate hardens.|
Monday, November 12, 2012
I finally found a great recipe for Lengua de Gato, or 'Cat's Tongues' over at Panlasang Pinoy's site.
They worked perfectly, for Milan cookies. They were not as much of a pain, as I thought they would be, and they turned out even better than, Pepperidge Farms.
It's really important, for the ingredients to be well incorporated, after each addition. This requires the dough to be beaten, for longer periods.
1/2cup softened butter
1/4cup milk chocolate chips
1/4cup chopped walnuts
Preheat the oven to 375*F.
Beat the butter, until fluffy.
Gradually add the sugar, and beat 2-minutes.
Add the egg whites and beat 3-minutes.
Beat in the salt and vanilla.
Gradually add the flour, and beat 3-minutes more.
Line baking sheets with parchment.
Using a decorating bag, fitted with a large round tip, pipe 2-1/2 to 3-inch lengths of the dough, for each cookie.
Bake 8 to10-minutes, or until they are set, and just beginning to brown.
Slide the parchment onto a surface, to cool completely.
Pulse the walnuts, in a spice grinder, or food processor, until they are finely chopped. Set aside.
Heat the chocolate and shortening, in a small bowl, in a microwave, until melted, and smooth.
Using the back of a teaspoon, spread a layer of chocolate on the bottom of one cookie. Dip the chocolate side, into the chopped nuts, set aside.
Spread a layer of chocolate, onto another cookie, and top the first one with it. Press gently.
Repeat for the rest of the cookies. This made 2-1/2 dozen sandwiches. But that will vary, depending on the size you make them.
|Process the walnuts, until they are very fine.|
|You need a large decorating tip, The largest I had, was a Wilton # 199 open star tip. They still came out smooth.|
|Bake until the edges, are just beginning to color. Immediately slide the parchment, onto a surface to cool.|
|Coat with chocolate and walnuts.|