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Baking

The TVClubHouse: General Discussions ARCHIVES: Jul. 2007 ~ Sept. 2007: Cooking Corner (ARCHIVES): Baking users admin

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Archive through July 23, 2007Texannie25 07-23-07  7:47 am
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Y2krazy
Member

09-17-2002

Monday, July 23, 2007 - 9:23 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
I got the mix at a bulk food store, so it was just the mix....nothing else. I like it 'cause I can make 6 or 60 as the spirit moves me.

I love something where I can make just a few for DS, DH and I...or make a big batch when I'm sharing with a crowd

Y2krazy
Member

09-17-2002

Monday, July 23, 2007 - 10:08 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Just a little extra info too

All crumb crusts-graham cracker, ginger snap cookie, Nilla wafer- all must be made with butter or BRICK margarine, soft spreads will never harden to make a crisp, solid crust.

Costacat
Member

07-15-2000

Monday, July 23, 2007 - 3:20 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Annie, they'll just get soggy themselves.

Are you making the mini cheesecakes in a mini muffin tin?

If you're worried about presentation, why not use mini cupcake paper cups?

Costacat
Member

07-15-2000

Monday, July 23, 2007 - 3:20 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
P.S. I'm not sure I'd use won ton wrappers for a cheesecake crust. I think I'd prefer to go with something a bit sweeter. (Which, really, is why crushed cookie crumbs are used so often, yes?)

Y2krazy
Member

09-17-2002

Monday, July 23, 2007 - 7:01 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Texannie, I used phyllo pastry for a savoury cheesecake before. It was deliciouse-crispy and delightful that night, but the next day they had a kind of sogginess to them...didn't really spoil the taste too much though....although I had made them for New Year's Eve feast and it was New Year's Day that we were eating leftovers...the whole world could have been a little soggy and I would have still eaten it..

LOL

Landi
Member

07-29-2002

Monday, July 23, 2007 - 8:36 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
holly says that you can't do anything overnight using phyllo dough as it will cause the sogginess which ruins the entire taste, as you want phyllo dough to have a crisp "bite" to it

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 5:09 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Cost, you sprinkle the won ton with cinnamon and/or sugar before you put it in the tin, it gives it a nice sweetness. I can use the baking cups, just exploring other options.

thanks Holly! would puff pastry be the same?

Costacat
Member

07-15-2000

Tuesday, July 24, 2007 - 5:30 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Yup. Puff pastry would be the same! When it sits with anything on it (like the filling), it'll absorb the moisture from the filling. Both phyllo and puff pastry are too "fragile" if you want to retain a crispness that you are not going to be serving immediately.

BTW, it still tastes good and looks good. It's just not the same texture as it originally was.

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 6:31 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
hmm..what is done with baklava and turnovers that keep them crisp?

Costacat
Member

07-15-2000

Tuesday, July 24, 2007 - 8:57 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Baklava doesn't sit with a cream filling. It's layers and layers and layers of phyllo and butter and nuts and baked. And THEN the hot syrup is poured over it. It's a completely different process and a completely different type of food.

Turnovers stay crisp on the outside. If you tear a turnover apart, you'll see that it's not crisp on the inside, where the fruit filling is. And if you let a turnover sit for a day, it won't be crisp on the outside either.

You are making a crust that is basically fully contained by the cheesecake filling. Even if you made a regular pie with puff pastry, the edges of the crust will be crisp but the bottom of the pie will be more soggy.

It's the nature of the beast. And it's why cookie crumbs or cracker crumbs are used for cheesecake... they hold up better as they start out stiffer (especially with butter mixed in).

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 11:19 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
never had problems with regular crust going soggy when i made cream type pies and my turnovers have stayed crisp.
just trying to avoid the wrappers, these are more along the lines of an amuse bouche.
worst case, i have done a cheesecake bar type recipe and used a cutter to make the individual bites.

Costacat
Member

07-15-2000

Tuesday, July 24, 2007 - 3:13 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Well Annie, it sounds like you want to do it no matter what. So go ahead and do it and use phyllo or whatever.

Texannie
Member

07-16-2001

Tuesday, July 24, 2007 - 4:18 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
whatever? LOL

Landi
Member

07-29-2002

Tuesday, July 24, 2007 - 8:46 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
annie, have you thought of prebaking the phyllo and the cheesecake separately, and then adding the cheesecake after it is cooked and cooled?

Texannie
Member

07-16-2001

Wednesday, July 25, 2007 - 5:16 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
landi, i have a couple of different recipes. one is the traditional bake in the crust, one is prebake the crust/shell and then adding the cheesecake mixture (no bake) and refridgerating.
i was thinking about making the filing (it would have to be more of a no bake type filling) ahead and then just piping them in the shells at service. (just trying to cut down on all the last minute prep).

when i did my last recipe testing party, some of the comments made were the ones in the cup cake sized baking cups ended up being rather bulky to eat and that they preferred them to be more bite sized and they didn't necessarily like dealing with the baking papers.
i am not going to do whatever i want, and i am certainly not going to do anything that will ruin the dessert for my client! LOL

Vee
Member

02-23-2004

Thursday, July 26, 2007 - 6:53 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Zucchini Chocolate Cake

Ingredients:

* 1 stick soft butter (1/2 cup)
* 1 3/4 cup sugar
* 3 eggs
* 1/2 cup unsweetened apple sauce or 1/2 cup vegetable oil, if preferred...not both
* 1/2 cup soured milk (done by adding a TBS of vinegar to fresh milk...never use spoiled milk)
* 1 tsp vanilla
* 3 cups grated zucchini including the peel
* 2 1/2 cups unbleached all-purpose flour
* 1/3 plus 1 tablespoon cocoa (Actually, I prefer a scant 1/3 cup, but the recipe calls for this amount.)
* 1 tsp baking soda
* 1/2 tsp baking powder
* 1/2 tsp cinnamon
* 1/2 tsp sea salt
* 1 cup milk chocolate chips

Method:

* Preheat oven to 350°
* Cream butter and sugar at low speed in mixing bowl until smooth.
* Add eggs one at a time and beat until light.
* Mix in apple sauce and vanilla.
* Mix in sour milk.
* Remove mixing bowl from stand and, using a large spoon, stir in zucchini.
* Combine dry ingredients and sift together twice. (Use Martha Stewart's method and whisk or sift through a sieve.)
* Add to zucchini mixture all at once and stir until just combined.
* Spread in a well greased 9x13 pan and sprinkle with chocolate chips.
* Bake at 350 degrees for 35–40 minutes or until toothpick comes out cleanly.

This is a delicious moist summer cake. No one would ever guess that you sneaked zucchini in. :-)

Urgrace
Member

08-19-2000

Friday, August 17, 2007 - 2:05 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Anyone ever try this recipe? Gives new meaning to BB slop.


Old-Fashion Oatmeal Cake


1 c. oatmeal
1/2 c butter or margarine
1 ½ c boiling water
2 c flour
1 c sugar
1 c brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. soda
1 tsp salt
2 eggs

Topping:
¼ butter or margarine
½ c cream
1 ½ c brown sugar
½ - 1 c chopped nuts
½ - 1 c coconut


Place oats and butter/margarine in a bowl; pour boiling water over oats mixture. Let stand for 20 minutes. Mix dry ingredients in a bowl; add eggs. Add oats mixture(after it sat for 20 min) to dry ingredients with egg and blend thoroughly. Pour into greased 13x 9-inch baking dish. Bake at 350-degree oven for 30 minutes or until toothpick inserted in center comes out clean. Cool.


Topping: Place butter and cream in saucepan; heat until butter is melted. Add brown sugar, nuts and coconut; bring to a boil, stirring constantly. Boil for 1 minute; spread over cake immediately. Broil for 2-3 minutes or until glazed. May serve warm or room temp.

OR you can ice with a tub of cream cheese frosting. (optional to add coconut flakes and nuts to this frosting)

Vee
Member

02-23-2004

Friday, August 17, 2007 - 4:18 pm   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Oh yes, Grace! Many, many times. It was a favorite of my Florida aunt's so we called it Florida cake. As I recall, I gained 25 pounds one summer eating that cake. Haven't had it in over 30 years and I don't think that now would be a good time for me to start. It is scrumptious though.

Serate
Member

08-21-2001

Friday, August 17, 2007 - 5:38 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Wish my hubby would eat it, brings back memories. Momsy would add raisins for me. And when I started making it I'd use applesauce instead of butter. All three ways were yummy.