Posts Tagged ‘sugar

18
Nov
22

RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

Wet Ingredients

  • 226g unsalted butter (2 sticks)
  • 600g sugar (3 cups)
  • 200g light brown sugar (1 cup)
  • 6 eggs
  • 220g buttermilk (1 cup)
  • 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

  • 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
  • 20g salted butter (1 1/2 Tbsp)
  • 4g vanilla extract (1 tsp)

Instructions

  • Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
  • Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
  • Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
  • In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
  • Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
  • Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
  • Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
  • Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
  • Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
    • ************* Blogger’s note: I skipped the following **************
  • Let the cake cool on the rack while you prepare the glaze-soak.
  • In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
  • Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
  • Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
  • Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

************************************************************************8

I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

22
Oct
22

apple drop biscuits

a typical biscuit recipe with a bit of extra liquid, drop onto cookie sheet and bake @ 450 farenheit.

add to the biscuit mixture diced apples of your choice seasoned with your fall blend of spices with sugar.

glaze

AM walk

31
Mar
21

corn dog bites

Usually not a New England regional recipe, corn dogs, but since we have some hot dogs, this looks like a different recipe. We enjoy corn bread once and while and this is a good finger food snack option. The original corn dog recipe requires deep frying hot dogs covered with batter. This recipe just requires baking.

Use mini muffin tins, essentially a corn mini muffin with a piece of hot dog in the middle.

Adapted from a YouTube recipe from the Food Network.

Your quantities may vary .

  • 4 hot dogs, sliced to bite size pieces
  • __________________________________
  • 4 tablespoons melted butter
  • 1/4 cup sugar
  • 1/2 cup buttermilk or 1/2 cup milk soured with a bit of vinegar.
  • 1 egg
  • _____________________________________
  • 1/2 cup corn meal (I used dry masa)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • ______________________________-

Combine wet ingredient list and in another bowl dry ingredients list, mix both together till incorporated like a muffin mix.. (you could of course use a prepared box mix.)

Fill half way the muffin tins with the batter, greased or use those fancy pleated paper liners if so desired.

Push in the pieces of sliced hot dogs into the batter.

Bake 375 for about 10 minutes.

I ended up with more hot dog pieces than batter so the last few muffins have 2 pieces in each muffin. Our mini muffins tins may be larger than normal. If you place your sliced hotdog piece, the diameter horizontally, perfectly in the middle of the muffin batter, then slice it horizontally after baking, you have a round cornbread donut shape, with a hot dog in the middle to place on a tray. (didn’t get a picture of that).

The hot dog bites are good as is, but to enhance the serving, provide some dipping sauces , mustard and ketchup are a favorite.

get the ingredients ready

20
Dec
19

Apple with cardamon sugar,ginger and cinnamon

Illustrations,

Apple sections , grind cardamom seeds with sugar , grate ginger and cinnamon bark over apple (those adverse to sugar, honey is an alternative.)

Microwave several minutes, or bake

Not only pleasing to the taste but aromatic to your kitchen as well.

08
Dec
19

easy fast cranberry sauce

A typical holiday recipe still even better with the use of the instant pot pressure cooker. I find I don’t have to stir and watch a pot on the stove, the machine does automatic  cooking for me. Total cooking time of the instant pot was ~12 minutes from closing  to opening.  The results were just as good as on the stove. (Duo Mini Instant Pot)

Adapted from the recipe on a you tube Food Network Video.

Gather the following ingredients :

  • 12 oz  bag cranberries , (either fresh or frozen)
  • 1 orange
  • 1 cup sugar

(I preheat the instant pot by setting it on saute, then cancel and set to pressure cook when ready to cover and seal)

Peel the orange skin, add to the above ingredients

Add all the ingredients, stir to combine

Squeeze the orange  juice  into the  the instant pot

Cover, set to pressure cook (high) for two minutes.

When cooking cycle is complete, jar and refrigerate.

It’s the Holiday season so decorate some jars and make a gift of the sauce !

 

img_20191208_133730

 

img_20191208_133940

 

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Of course you can vary the ingredients to taste.

12
Nov
19

Apple cranberry crisp

It’s fall weather time and if the cold blast prewinter weather cools you off then it’s apple crisp time.

Recipes abound, this one I like that adds the cranberries for tartness. You can cut back or eliminate the sugar with a substitute if you please.

4 apples (or whatever harvest will give you.)

1 & 1/2 cup cranberries,( I keep a few bags in the freezer)

1/3 cup sugar (or substitute)

3 tbls AP flour Or substitute

Zest (I used lemon juice)

Topping:

1/2 cup flour or equivalent (some rice flour substituted)

1/2 cup oats, either quick cook or steel cut ,your preference.

1/3 cup light brown sugar or substitute

1/4 cup almonds sliced

1/2 teaspoon cinnamon, fresh grated for me.

Pinch of salt

1/4 cup unsalted butter

Mix the first 5 ingredients in a bowl, I lined a 10 inch baking pan with aluminum foil, and added the mix.

You can rinse out and dry the bowl, add the rest of the topping ingredients, mix with a pastry blender, spread on top, bake in a 350 degree farenheit oven for about 30 – 40 minutes.

Let cool slightly, best with rich vanilla ice cream, and /or whipped cream.

From the oven

Plated, yes I ran the broiler for some char!

25
Aug
19

recipe replicate II,

Back again, actually I made this recipe before the last posting…

again one from  myfavoritepastime.com  Buchty Dough Recipe

img_20190811_163810

after sifting ingredients, make a well in the center and add milk and melted butter.

img_20190811_164023

Start to mix the dough slowly as NOT to incorporate all the flour at this time. flick some of the flour over the mixture and let stand covered about 30minutes….kinda like the last recipe I posted…

img_20190811_171951

The result  after 30 minutes

 

Gradually add the beaten egg, knead in the mixer about 8 minutes

Now for the usual, let stand covered for about an hour….

This time your going to divide into 16 sections….

img_20190811_194022

Now you’ve got an 8 by 8 inch pan prepped, so fill it with the 16 formed balls of dough, with added butter brushed on.

img_20190811_194918

An amazing rise !  Hungry already !

img_20190811_212955

One variation of this recipe from the basic dough recipe is a either sesame or poppy seed filling, I opted for plain dough recipe with black sesame topping

img_20190811_213218

after a bake time, browned and done

excellent crumb !

img_20190811_215705

Fluffy pull apart goodness !

img_20190811_215735

Broil, or toast test reveals the texture.

img_20190812_130450

In comparison from the previous post, these are more a sweet bun (or bread type recipe). 1/4 cup sugar int he mix.

Deceivingly fluffy roll but with big flavor and thicker mouthfeel than anticipated. I guess the three eggs add a lot to the structure

Will definitely repeat this recipe with the sesame seed filling.

Here’s the ingredients, for brevity Ive left off the instructions

Ingredients

  • 450g (1Ib, 3⅔ cups) all-purpose flour 
  • 1½ teaspoons Fleischmann’s instant yeast
  • 60g (¼ cup + 1 tablespoon, 2oz) sugar
  • 1 teaspoon salt
  • 120ml (½ cup) warm milk
  • 40g (3 tablespoons) butter, melted
  • 3 eggs, beaten

BTW Buchty means small roll or cake.

17
Mar
19

Irish Soda Bread

Shamrock time !  looking at some recipes I was going to make a popular posted Chocolate Potato cake but I switched to a more traditional Irish Bread. Glad I did , one of my better bakes as I have made soda bread before this combination had a very full taste.

It’s slightly modified from the recipe from Real Simple in these respects: 3 and 1/2 cups AP flour, 1 tablespoon buckwheat flour. The buttermilk substitute is simply whole milk with a tablespoon of white vinegar, let stand for couple of minutes. The rest of the recipe follows as directed with the exception of fluffing the raisins, let the raisins steep in boiling water for about 10 minutes, drain, toast the caraway seeds.

Oven set up for 350 degree

  • 3 and 1/2 cups AP flour
  • 1 tablespoon buckwheat flour
  • 1 tablespoon sugar
  • 2 teaspoon kosher salt
  • 1 teaspoon each of both baking soda and baking powder.

At this point, using a strainer sift the above several time to fully combine. Some of the kosher salt may remain in the strainer so empty into the flour mixture.

Now cut in as you would like a biscuit mix:

  • 8 tablespoons of butter

to a crumbly type mix , then add :

  • 1 cup raisins (steeped then drained, (or currents))
  • 2 tablespoons caraway seeds (toasted if possible)
  • 1 and 1/3 cups buttermilk (or whole milk with a splash of white vinegar)

Mix with a fork or with hands, turn out to floured counter top and knead about 10 times.

Form the shaggy mass to a 7 inch round about 1 and 1/2 inches in height.

Score the top deeply about 3/4 inch with a X pattern.

Bake @ lower middle rack seemed to work out, recipe recommended to shift position about midway through the bake, the oven seems to bake a bit faster so I downshifted to about 330 degrees when the bread went in the oven for about 50 minutes. I did take a temperature reading that indicated 200 degrees but I left in the about an addition 10 minutes as these moist type biscuit dough may have to go a bit further to insure a complete bake.

img_20190316_162346img_20190316_163444img_20190316_164244img_20190316_164424img_20190316_165448img_20190316_175336img_20190316_175345img_20190316_175410

recommended serving with jam, but the best is sliced, toasted with whipped butter.

if you program in BPL Bakers Programming Language:

dim (array 1.105):

::{3 and 1/2 cups AP flour}{1 tablespoon buckwheat flour}{1 tablespoon sugar}{2 teaspoon kosher salt}{1 teaspoon each of both baking soda and baking powder. ::{}

..<>read array 1 to 5 to <string :;[dryingredients]>

“val004″= [1 tablespoon of butter]

`read “val004″+1”,`

`read` <read> if read :8 then (read :0 )| (break :next)

val (5); [dryingredients] {val004]

and so on…

 

 

 

 

16
Oct
18

lo mein

With the abundance of fresh veggies and with the addition of noodles, lo mein was an easy choice, though prep would be essential to the recipe.

A slicing of the veggies was done using the rotary slicer of the kitchen aid attachment.

One of those recipes, the more you look the more variations you find , you settle as with most “authentic” recipes to the ingredients you have available to the village or are grown locally.

I didn’t  get to list all the sauce ingredients and amounts, but loosely followed several recipes that I researched by listing all the ingredients that compose the sauce to get an idea of the basics. I modified it by adding a bit more cornstarch and a good amount of stock as I prefer s saucy-er thick coating to the dish.

IMG_7472

The sauce was a build up from the basic soy sauce/rice wine/sugar combo. Some of the associated components are: soy sauce, rice wine, fish sauce, shrimp paste, chili paste, ginger root, galangal root, garlic, sugar, honey, salt and pepper with sesame oil.

IMG_7473

The sauce, less the stock.

The veggies are the same deal, use what you have. Pea pods and the baby bok choy were included as they were fresh and attractive from the market. The carrot was also crunchy as they were fresh, large diameter and not very tapered as the packaged carrots were.

Stir fry the veggies in oil.

 

IMG_7431

While stir frying the veggies, prep the noodles, I used rice noodles instead of the wheat noodles, so just a brief toss in hot water is all that’s needed, drain and add to wok.

 

Mix well , then add the sauce… serve….

 

IMG_7433

 

 

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The result is as good or better result than restaurant  because you have control of the ingredients. So if you like salad with noodles with a sauce here it is.

I made this dish twice and this post is a compilation of the pictures from both.

30
Sep
18

walnut biscuits

From Taste of Health.

Ground walnuts, flour and sugar make for a delicious cookie type biscuit that’s easy to make. (about 80 biscuits)

220 g ground walnuts

220 g flour

110 g sugar

220 g butter

2 egg yolks

icing sugar (10x) mixed with vanilla sugar for coating.

You can see by the ingredient measurements this is a easy ratio recipe to scale.

ready to make the dough

 

combine the dry ingredients then pulse in  the butter, then the egg yolks till combined.

 

Wrap and refrigerate for awhile

 

 

 

Use baking paper on baking sheets and with about a teaspoon of dough roll and form the dough into 1/2 moon shapes.

Bake at 350 degrees for 10 to 12 minutes.

Coat the biscuits with the powdered sugar, I put a few drops of vanilla extract into the sugar and mixed it. Maple sugar or maple sryup added to the icing sugar would be an alternative.

 

Store the finished cookie in an airtight container or cookie jar.

A nice addition to coffee, tea or a glass of milk.




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