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cookiegrl13

Freezing cooked portabellos?

I don't know....they have so much water in them I think they'd turn to mush while defrosting.

how do i make buttermilk

I know that white vinegar and milk is the traditional substitution - but I made a tried and true coconut cake once with the vinegar/milk mix and I'm sorry to say I noticed a difference. I just make pancakes when I have buttermilk left over (yum).

Better Vanilla Frosting?

Thanks MMinNYC for the recipe. I have a similar one that my grandmother gave me which I love, but it doesnt hold up well when piping rosettes and shells. I hate shortening frosting, which is why I use butter (unsalted only - I agree with sadiepix no salt intensifying the metallic taste).

Plus, I am weary of using raw egg in my frosting, as this cake is going to be eaten by young children and elderly relatives (a no-no when serving raw egg). Plus, my mother's house is un-godly hot, which is why I need something substantial.

Pasteurized Eggs - Help Me!!

Bad news JerzeeTomato, the Safeway in Bear, DE just told me they dont carry pasteurized eggs anymore. It's a conspiracy!

Pasteurized Eggs - Help Me!!

I did see some of those web suggestions also (thank you all for looking) so I think I'll either try the colander suggestion or perhaps drive on down to Bear. (but I will definitely call first as the other Safeways I called in DE didnt have them)

Nigella's Ham in Coke-what ham?

I make this ham every Easter and everyone loves it. The information I received (orginally) was that she was using a fresh, uncured ham, that my butcher said would taste more like pork loin then the ham I'm used to having. I use a bone in, partially cooked (cured) ham (usually Cook' s) and it works just fine. I utilize the temperature and cooking time on the package, but use her temperature (500) for the end stage. Also, I cook mine in the oven using a large black roasting pan with lid and I add more regular Coke if the ham is exceptionally large. (I made my first one on the stove top and the condensation dripped all over the place) I saw that someone mentioned Cherry Coke, but my recipe from the 'Trashy' section of her first American cookbook calls for Coke, an onion, cloves, molasses, mustard powder and demerera sugar. (I recommend Colman's mustard powder of you can find it)

Lost Recipe for Almond (or Butter) Crescent cookies

I would be much obliged PerkyMac...Thank you!

Kitchen Duty: My most dreaded and detested task is _____.

bareneed -

First problem was, my new floor wasnt sealed...didnt know that... so everytime I washed the floor (with floor cleaner (that I didnt know I wasnt supposed to use..Mr Clean and the like)) the grout got worse. I talked to one tile flooring store who told me to use ammonia and water...which I did, using a hard toothbrush. (fun day). It came out pretty good, then I sealed the grout, but the appearance didnt last. As all companies I talked to said to stay away from floor cleaner, to never use bleach (as it evntually breaks up the grout), and since I didnt want to go the ammonia route again (which the same company later claimed that they DIDNT recommend using ammonia-URG) I broke down and called Stanley Steemer. They did a reallly good job and also re-sealed the grout. They left (for free) a bottle of the cleaner they used, and that's what I have now....

Kitchen Duty: My most dreaded and detested task is _____.

-cleaning the stove top surface, grates and burner covers
-cleaning the top of the fridge
-cleaning under the stove and fridge (yuck)
-cleaning the grout in my tile flooring (DONT GET TILE FLOORS)
-cleaning the broiler pan
-chopping onions (a million times I've done this and they still burn my eyes like crazy, sharp knife or not)

Whew!

Lost Recipe for Almond (or Butter) Crescent cookies

Thanks to all for the quick answers!

bemily, your recipe looks the most familiar so I will definately try it this Christmas. My lost cookies were rolled in a mix of granulated sugar and cinnamon once baked, so I will try that with your recipe.

Out of all the recipes you collect over the years, why is it the ones you love that you lose? (and why when you find them in a national magazine do they then disappear off the face of the earth?) I had this one for approx 14 years. I have to blame my recipe organizational skills. I have a book of ones I've clipped out, printed out, etc, but I also keep some stuffed in other recipe books!

Ganache madness!

I had an idea to cover cupcakes with peanut butter frosting and then dip the tops into milk chocolate ganache. The flavor was great, but the tops never set up properly.

I chilled the frosted cupcakes until the frosting was hard, waited until the ganache was no longer warm, and dipped them quickly - shaking off the excess, then popped them back in the fridge. (I should add that this is the first time I'd made this particular ganache - just guittard milk chocolate and cream.)

The tops were almost sticky and the two toppings sort of melded together - you couldn't see the frosting underneath, but that's the impression I got. Again, the flavor was very good, but I wasn't happy with how they looked. I don't think I would have served them at a party because of their sticky tops.

Any suggestions?

Better Vanilla Frosting?

I've made swiss buttercream and milk roux frosting in the past, but I plan on making a simple vanilla frosting for my niece's birthday cake. I use confectioner's sugar, butter, vanilla and milk or half and half but I'm wondering....has anyone come up with something to add that takes away the metallic taste of the sugar? (I've tried the cooked confectioner's sugar vanilla frosting recipe in Joy but I didnt care for the consistency)

Plus, I've read that some process granulated sugar in the food processor until it becomes powder. Has anyone tried this in this type of frosting?

Pasteurized Eggs - Help Me!!

I am going to rip out all of my hair and throw it out of the window.. *I need help and you all are my last hope!

I make my Grandfather's top secret egg nog recipe every Christmas and use pasteurized eggs when I can find them. If not, I find farm fresh eggs (that I know I can trust) but have been unable to do either this year. I used Davidson's pastuerized eggs in the past, but they no longer sell them online and the stores they say carry their product, don't. (at least not in my area - NJ,PA,DE)

I have been searching the web for two days to find a "pasteurize at home" technique and have found several. (so which is the best?). I have tried some (heat the yolk to 160, which cooked most of it), and have tried cooking the yolks and cream (which noticibly altered the consistency)

Has anyone tried pasteuizing whole eggs in the shell at home with any success?

If so, how? Help!

*I understand this isnt life or death, but frustration is a cruel master

Lost Recipe for Almond (or Butter) Crescent cookies

I hope someone can help! I had this Butter Crescent cookie recipe I made every Christmas, but lost the recipe when I moved. I got it from a magazine (Good Houskeeping or Better Holmes, maybe) but it was a rectangular heavy paper insert that you detached from the magazine. The entire pull out was narrow and rectangular and contained I believe 3 other recipes. I think it was put out by Land O Lakes or Kellers (definately a brand-name recipe collection), because in each recipe, butter was a star ingredient. All I remember was that the dough required ground blanched almonds and 1 c of butter. I cant remember how much flour, etc and I dont think there was vanilla. You would chill the dough, shape pieces into crescents and roll in cinnamon and sugar when baked. I have looked at several "crescent" recipes, but they arent quite right. I make at least 10-12 kinds of cookies at Christmas which is why I hadnt commited this one to memory...I wish I had!! They were sooooo delicious. Does anyone know this one??

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