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Archive through March 11, 2004

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Baking Questions: ARCHIVES: Archive through March 11, 2004 users admin

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Deesandy
Member

08-12-2003

Tuesday, March 09, 2004 - 4:45 pm   Edit Post Move Post Delete Post View Post    
You are an angel!

So, what would you recommend? Going to Michael's or using the buttercream icing. I need roses for a sheet cake and I also might use a couple where Hello Kitty's bow is supposed to be!

Max
Member

08-12-2000

Tuesday, March 09, 2004 - 5:25 pm   Edit Post Move Post Delete Post View Post    
It depends on whether you want the decorations to harden or not. Buttercream will be more edible for kids (IMHO), but Royal will hold up better if you are transporting the cake or if you want it to hold up in the sunshine for the duration of a party.

Buttercream is infinitely easier, IMHO. :-)

Deesandy
Member

08-12-2003

Wednesday, March 10, 2004 - 3:03 pm   Edit Post Move Post Delete Post View Post    
Max, I got the icing from Michaels, thanks again!

Sign the petition to pardon Martha

We have started a petition to ask President Bush for a pardon.

Tell a friend-the more signatures we gather the more likely it is to have a positive effect.

Link: http://www.petitiononline.com/pardonms/petition.html



Costacat
Member

07-15-2000

Thursday, March 11, 2004 - 10:05 am   Edit Post Move Post Delete Post View Post    
I'm sorry, but I guess I'm in the minority, too. What Ms. Stewart did (making false statements, obstructing justice) was clearly wrong, in my opinion. I strongly feel that her own arrogance led to her downfall. She could've quite easily said that she made a mistake, paid a fine, and the whole thing would've been old news in a month or two, her stock wouldn't have dropped to the low it's at now, and she wouldn't have lost as much "face" or money. Instead, she thought she could fight the charges. Whether it was a petty issue or not, she was convicted by a jury of her peers. You just can't lie to federal investigators and expect to get away with it. It's wrong, morally and legally.


Tishala
Member

08-01-2000

Thursday, March 11, 2004 - 10:15 am   Edit Post Move Post Delete Post View Post    
Costacat, you are wrong on one thing: Ms. Stewart was not convicted by a jury of her peers. She HAS no peers. Heehee.

Max
Member

08-12-2000

Thursday, March 11, 2004 - 10:15 am   Edit Post Move Post Delete Post View Post    
Hmmmm. I don't see a baking question. :-)

There is, however, a discussion of the realMartha Stewart over here if you want to talk about the legal sticky wicket she's found herself in lately. :-)

Now, anyone want to know how to make a wonderful baked brie to serve your guests during March Madness?



Tishala
Member

08-01-2000

Thursday, March 11, 2004 - 10:20 am   Edit Post Move Post Delete Post View Post    
No. I already know how to make a baked brie. Ms. Stewart is just fascinating though.

Whoami
Member

08-03-2001

Thursday, March 11, 2004 - 10:24 am   Edit Post Move Post Delete Post View Post    
you know, when this thread first appeared, I could have sworn it said, "Banking question..." My first thought was, "do I want a banking tip from Ms. Stewart?"

Starfire
Member

02-12-2003

Thursday, March 11, 2004 - 10:25 am   Edit Post Move Post Delete Post View Post    
A petition? Your kidding right? I agree Costacat. She probably figured hey I'm famous and rich, who would convict me. Always remember and never forget, the Feds will get you. Its nice to know the Feds go after Famous people not just us common folk! Next in line is Rush Limbal(sp) For his bad idea going to several Drs. to keep up his drug habit. Maybe they have coed cells and they could be roomies! Its a good thing

Starfire
Member

02-12-2003

Thursday, March 11, 2004 - 10:30 am   Edit Post Move Post Delete Post View Post    
I already how to cook. Its roast martha day and you don't need to baste, she does it quite well herself

Texannie
Member

07-16-2001

Thursday, March 11, 2004 - 11:25 am   Edit Post Move Post Delete Post View Post    
Costacat, I agree with you 100%.


Eliz87
Member

07-30-2001

Thursday, March 11, 2004 - 11:29 am   Edit Post Move Post Delete Post View Post    
Well I don't know how to bake Brie. Max? Pretty please?

Lancecrossfire
Moderator

07-13-2000

Thursday, March 11, 2004 - 11:30 am   Edit Post Move Post Delete Post View Post    
Hi folks.:-)

The title of the thread has been changed so it isn't confusing about the subject of the thread. I see that Max has provided the link to the Martha Stewart thread already--see the 3/11 8:50 am post above.

thanks!

Deesandy
Member

08-12-2003

Thursday, March 11, 2004 - 11:37 am   Edit Post Move Post Delete Post View Post    
Max, I would like to know about the baked brie!

The self rising flour did not rise in the first batch of cookies I made...do you think it would be fine to add some baking soda to the rest of the mix?

Landi
Member

07-29-2002

Thursday, March 11, 2004 - 11:38 am   Edit Post Move Post Delete Post View Post    
thank you lance ! you're a doll!

Jmm
Member

08-16-2002

Thursday, March 11, 2004 - 11:42 am   Edit Post Move Post Delete Post View Post    
Deesandy, I'm not sure, but I did find this article.

Baking powder or baking soda?
Both are leavening agents; they make cookies rise and become light. But baking powder and baking soda are not interchangeable in recipes. Baking powder's leavening power is released by moisture and heat. Baking soda needs acid to start its leavening action, so it's usually used in small amounts in recipes that contain ingredients such as sour cream, molasses, brown sugar, or chocolate. Too much baking soda gives an unpleasant, soapy taste.
Articles from Better Homes & Gardens 2001 Christmas Cookies Magazine.

Jmm
Member

08-16-2002

Thursday, March 11, 2004 - 11:45 am   Edit Post Move Post Delete Post View Post    
Another good article on it.

http://www.ellenskitchen.com/pantry/bsbp.html

Deesandy
Member

08-12-2003

Thursday, March 11, 2004 - 12:32 pm   Edit Post Move Post Delete Post View Post    
I guess the cookies will have to be flat!

Max
Member

08-12-2000

Thursday, March 11, 2004 - 1:16 pm   Edit Post Move Post Delete Post View Post    
Flat, chewy cookies can be good! :-)

Okay, this might look difficult, but it's only because I've tried to be very descriptive with the instructions. Baked brie is actually REALLY simple, but can TOTALLY wow your guests and make them think you are a genius (not that you aren't!).


1 round of brie in the size of your choice, thoroughly chilled
1 package of frozen puff pastry dough, thawed (you can use filo dough if you like, but it's harder to work with)
walnuts or pecans or...
fresh basil or chives or parsley
egg white

Peel off the brie's paper wrapper, but leave the rind (it looks sorta ugly and chalky) in place. This is VERY important or you'll end up with a melted, runny mess. :-)

Using a serrated edge knife, carefully slice the brie in half horizontally so you have two round discs of brie. Go slowly, using a sawing motion, don't put it on edge and push, it will just smoosh and break. Depending on the softness of the brie, this can be the most challenging part of the process. It's easier if you slice part way, turn the round about 1/4 of the way around, slice some more and keep doing that until you make it all the way through.

Set the top half of the round aside. Chop enough nuts to make a thin layer of them on top of the bottom half of the brie round. Spread them evenly.

Chop some of the basil/chives/parsley (whichever you choose to use) and sprinkle it over the layer of nuts. You just want a little bit to add some flavor variety. (NOTE: If you want to add a bit of a sweet note to all these savory flavors, try some dried cranberries. Chop them a little so they are easier to distribute. It's a really good match.)

Put the top of the brie round back on, covering the layer of nuts and herbs.

Open the pastry and, working on a well-floured surface, roll it out so that you have a piece that is big enough for two sides to come above the top of the 'brie sandwich' you've made and long enough to fold all the way over the brie. Make it sort of a rectangle.

Place the brie at one end of the rectangle, leaving enough dough to cover the three sides of the round. Bring the short edges up over the sides of the brie so that the sides are completely covered. Be careful not to make any holes in the pastry.

Use a pastry brush to brush the edges of the dough with egg white. Fold the long end of the dough over the round and press it together with the edges already in place. The egg white will help it stick together. Cut off any excess dough and set aside for use in decorating.

Carefully move your wrapped brie round to a baking dish or sheet. It's best to use either a dish with sides that you can also serve from or a baking sheet with edges (like a jelly roll pan). That way, if any of the brie escapes the dough, you won't end up with a mess in the oven. :-)

Now it's time to decorate! Use the pieces of dough you set aside after wrapping the brie and create your own artwork. Maybe some leaves and grapes, or roll some long strips and make the round look like a basketball. Whatever suits your fancy. Keep in mind that the puff pastry will do just that -- puff, so what you make will "grow" a little during baking.

Brush the top of the pastry on the brie round with egg whites, then add your decorations and brush some more egg whites on top of them.

Bake following the instructions on the pastry package. When the pastry is ready, your baked brie is, too! If you need to move it from the baking pan to a plate, wait a few minutes and then VERY carefully slide a large spatula underneath and move the round to a plate. This can be tricky, so if it leaks a little or breaks a little, just patch things up and use garnish to hide the "mistakes." Once people start eating, it won't matter anyway.

Let cool slightly before serving. Serve with rounds of crusty french bread or your choice of crackers. This pairs very well with fruit, so you can use grapes and other fruit as edible garnish.

Warning: You might have to be the first one to actually cut into your creation. I've served this many times and often find that people think it looks "too pretty to cut" and need a bit of a nudge to get started. :-) The nuts and herbs in the middle usually are quite a pleasant surprise as people are used to just having the crust and cheese by itself.

Enjoy!



Texannie
Member

07-16-2001

Thursday, March 11, 2004 - 1:38 pm   Edit Post Move Post Delete Post View Post    
Spreading some raspberry preserves over the brie before you put the pastry on is very good too. (so is apricot). I use crescent dinner rolls flattened out.

Eliz87
Member

07-30-2001

Thursday, March 11, 2004 - 1:45 pm   Edit Post Move Post Delete Post View Post    
I've never had this, so may I ask a stupid question? When you cut into it, do you cut it like a pie in wedges or what? Also, I have some Brie but no pastry. Could I just warm the cheese on its own and eat it?

Texannie
Member

07-16-2001

Thursday, March 11, 2004 - 2:00 pm   Edit Post Move Post Delete Post View Post    
Smaller wedges to go on crackers, and yes, I have done that before..it's a little more messy.

Max
Member

08-12-2000

Thursday, March 11, 2004 - 2:07 pm   Edit Post Move Post Delete Post View Post    
What Texannie said. :-) If you warm the brie by itself, try to put it in a casserole dish that's just slightly larger than the brie round. That way, if it does "ooze" at all, it won't flatten out, too. :-)

Deesandy
Member

08-12-2003

Thursday, March 11, 2004 - 3:13 pm   Edit Post Move Post Delete Post View Post    
Okay, this is not a baking question, but a potato salad question!

I am making potato salad and have 20 pounds of potatoes, 2.5 dozen eggs, and of course lots of veggies.

Any recommendation as to how much mayo I should use, and if it is better to go with Miracle Whip for being outside?

I am thinking four jars...

Dipo
Member

04-23-2002

Thursday, March 11, 2004 - 3:35 pm   Edit Post Move Post Delete Post View Post    
Good heavens to besty!!! I am making potato salad as well, but never tried to make this much. my receipe uses regular mayo and some dijonaise (the mayo/dijon mustard mix), I haven't ever tried miracle whip.

You are amazing!!! to make this much. I hope someone has a better answer than mine.