Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 08-11-2008, 11:46 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

We enjoyed this every year for many years!!


@@@@@ Now You're Cooking! Export Format

Date Nut Cake

cakes, desserts, fruits

1/2 pkg dates
1 cup water, hot
1 teaspoon baking soda
1/2 cup walnuts
1 1/2 cup cake flour
1 teaspoon baking powder
2 tb butter
1 cup sugar
1/2 teaspoon salt
1 egg
----TOPPING----
1/2 pkg dates
1/2 cup walnuts
3/4 cup sugar
2/3 cup water

Preheat oven to 350F.

Mix first three ingredients together and let cool completely.

Add walnuts, cake flour and baking powder and stir gently. Add butter
sugar, salt and egg. Stir completely and bake in prepared pan until
tester comes out clean.

Topping: Cook until syrupy and spread on warm cake. Serve cooled
with whipped creme!


Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **


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Old 09-11-2008, 06:08 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

Billy wrote:

We enjoyed this every year for many years!!
Date Nut Cake

1/2 pkg dates


Sounds good, but what size (weight) is a "package" of dates?
I buy them in rather large tubs from Costco!

Dave
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Old 09-11-2008, 06:52 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

On Sun, 09 Nov 2008 10:08:45 -0800, Dave Bell
wrote:

Billy wrote:

We enjoyed this every year for many years!!
Date Nut Cake

1/2 pkg dates


Sounds good, but what size (weight) is a "package" of dates?
I buy them in rather large tubs from Costco!


I haven't made this since last year...so I don't remember. This
recipe was from Grandma's old book. All I remember is that I buy a
ordinary box at the grocery. It probably is eight, ten ounces but I
don't have a box in the cabinet right now to look at!! Will be
getting dates in two weeks and will advise then! Hope that helps for
now.
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Old 09-11-2008, 08:32 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

Mr. Bill wrote:
On Sun, 09 Nov 2008 10:08:45 -0800, Dave Bell
wrote:

Billy wrote:

We enjoyed this every year for many years!!
Date Nut Cake

1/2 pkg dates

Sounds good, but what size (weight) is a "package" of dates?
I buy them in rather large tubs from Costco!


I haven't made this since last year...so I don't remember. This
recipe was from Grandma's old book. All I remember is that I buy a
ordinary box at the grocery. It probably is eight, ten ounces but I
don't have a box in the cabinet right now to look at!! Will be
getting dates in two weeks and will advise then! Hope that helps for
now.


Certainly does... I was thinking along those amounts.
Will check the grocery shelves, too...

Dave
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Old 09-11-2008, 08:35 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

Mr. Bill wrote:

I haven't made this since last year...so I don't remember. This
recipe was from Grandma's old book.


What size pan? I'd guess 8x8, but it could also be a loaf...


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Old 10-11-2008, 08:04 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

On Nov 8, 3:46*pm, Billy wrote:
We enjoyed this every year for many years!!

@@@@@ Now You're Cooking! Export Format

Date Nut Cake

cakes, desserts, fruits

1/2 pkg dates
1 cup water, hot
1 teaspoon baking soda
1/2 cup walnuts
1 1/2 cup cake flour
1 teaspoon baking powder
2 tb butter
1 cup sugar
1/2 teaspoon salt
1 *egg
* * * ----TOPPING----
1/2 pkg dates
1/2 cup walnuts
3/4 cup sugar
2/3 cup water

Preheat oven to 350F.

Mix first three ingredients together and let cool completely.

Add walnuts, cake flour and baking powder and stir gently. *Add butter
sugar, salt and egg. *Stir completely and bake in prepared pan until
tester comes out clean.

Topping: *Cook until syrupy and spread on warm cake. *Serve cooled
with whipped creme!

Yield: 8 servings

** Exported from Now You're Cooking! v5.84 **


What the heck are you doing by posting a recipe here?
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Old 10-11-2008, 09:07 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

On Mon, 10 Nov 2008 12:04:33 -0800 (PST), Merryb
wrote:

What the heck are you doing by posting a recipe here?


Since it is a "food" forum...though it might be a good idea. Gawd
knows, rec.food.cooking is reserved for foul, vulgar self appointed
experts who don't know their butts from a bombe.

I made this one three weeks ago and will make it again for
Christmas!!! It was wonderful.


@@@@@ Now You're Cooking! Export Format

Pumpkin Cheesecake With Pecan Praline Topping

cheesecake

15 ounces pumpkin puree
8 whole graham crackers, broken
1/2 cup pecans
1 tb light brown sugar
5 tb unsalted butter, melted
1 1/2 cups cream cheese; room temp
1 1/2 cups granulated sugar
1 ts salt
1 ts cinnamon
1/4 ts freshly ground nutmeg
1/4 ts ground cloves
1/4 ts ground allspice
5 large eggs. at room temperature
1 cup heavy cream, at room temperature
1 tb lemon juice
2 ts vanilla extract
whipped cream; for serving
Pecan Praline Topping:
1 1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
2 cups pecans

1. Set a rack over a baking sheet and line the rack with 2 layers of
paper
towels. Spread the pumpkin puree over the paper towels and let drain
for 2
hours, until the puree is fairly dry.

2. Preheat the oven to 500°. Butter the bottom and side of a 9-inch
springform pan. In a food processor. pulse the graham crackers until
finely
ground. Add the pecans and brown sugar and pulse until finely ground.
Add
the melted butter and pulse just until incorporated. Press the crumbs
onto
the bottom of the prepared pan. Bake the crust for about 8 minutes,
just
until it is fragrant and lightly browned. Let the crust cool
completely.

3. In the bowl of a standing electric mixer fitted with the paddle,
beat
the cream cheese until it is very smooth. In a small bowl, whisk the
sugar
with the salt, cinnamon, nutmeg, cloves and allspice. With the machine
on,
add the spiced sugar to the cream cheese and beat until creamy,
scraping
the bottom and side of the bowl. Carefully add the drained pumpkin
puree
and beat until smooth. Add the eggs one at a time, beating well and
scraping down the bowl between each addition. Beat in the heavy cream.
lemon juice and vanilla until the cheesecake mixture is smooth.

4. Pour the cheesecake mixture over the cooled crust and bake for 12
minutes. Lower the oven temperature to 225° and bake the cheesecake
for
about 3 hours, until an instant-read thermometer inserted in the
center
registers 150°; the center will be very jiggly but not liquidy. Let
the
cheesecake cool on a rack, then cover with plastic wrap and
refrigerate
overnight.

5. Run a hot knife around the cheesecake and loosen the springform
ring.
Carefully remove the ring and transfer the cake to a plate. Using a
warm
knife, cut the cake into wedges and serve with the Pecan Praline
Topping
and whipped cream. MAKE AHEAD The cheesecake can be refrigerated for
up to
3 days.

1. Preheat the oven to 350°. In a large saucepan, combine the butter
and
brown sugar and cook over moderate heat, stir- ring, until smooth.
Stir in
the heavy cream and salt and bring to a boil. Simmer just until
slightly
thickened, about 3 minutes. Let the caramel cool.

2. Spread the pecans on a rimmed baking sheet and toast for about 8
minutes, until they are lightly browned and fragrant. Transfer the
pecans
to a work surface and let them cool. Coarsely chop the nuts, stir them
into
the cooled caramel and serve. MAKE AHEAD The topping can be
refrigerated
for up to 1 week. Re warm slightly before serving. .

Notes: Food & Wine 11/08

Yield: 12 servings


** Exported from Now You're Cooking! v5.84 **

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Old 10-11-2008, 11:06 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming!

On Nov 10, 1:07*pm, Mr. Bill wrote:
On Mon, 10 Nov 2008 12:04:33 -0800 (PST), Merryb
wrote:

What the heck are you doing by posting a recipe here?


Since it is a "food" forum...though it might be a good idea. * Gawd
knows, rec.food.cooking is reserved for foul, vulgar self appointed
experts who don't know their butts from a bombe. *

I made this one three weeks ago and will make it again for
Christmas!!! * It was wonderful. *

@@@@@ Now You're Cooking! Export Format

Pumpkin Cheesecake With Pecan Praline Topping

cheesecake

15 ounces pumpkin puree
8 whole graham crackers, broken
1/2 cup pecans
1 tb light brown sugar
5 tb unsalted butter, melted
1 1/2 cups cream cheese; room temp
1 1/2 cups granulated sugar
1 ts salt
1 ts cinnamon
1/4 ts freshly ground nutmeg
1/4 ts ground cloves
1/4 ts ground allspice
5 large eggs. at room temperature
1 cup heavy cream, at room temperature
1 tb lemon juice
2 ts vanilla extract
* whipped cream; for serving
* Pecan Praline Topping:
1 1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
2 cups pecans

1. Set a rack over a baking sheet and line the rack with 2 layers of
paper
towels. Spread the pumpkin puree over the paper towels and let drain
for 2
hours, until the puree is fairly dry.

2. Preheat the oven to 500°. Butter the bottom and side of a 9-inch
springform pan. In a food processor. pulse the graham crackers until
finely
ground. Add the pecans and brown sugar and pulse until finely ground.
Add
the melted butter and pulse just until incorporated. Press the crumbs
onto
the bottom of the prepared pan. Bake the crust for about 8 minutes,
just
until it is fragrant and lightly browned. Let the crust cool
completely.

3. In the bowl of a standing electric mixer fitted with the paddle,
beat
the cream cheese until it is very smooth. In a small bowl, whisk the
sugar
with the salt, cinnamon, nutmeg, cloves and allspice. With the machine
on,
add the spiced sugar to the cream cheese and beat until creamy,
scraping
the bottom and side of the bowl. Carefully add the drained pumpkin
puree
and beat until smooth. Add the eggs one at a time, beating well and
scraping down the bowl between each addition. Beat in the heavy cream.
lemon juice and vanilla until the cheesecake mixture is smooth.

4. Pour the cheesecake mixture over the cooled crust and bake for 12
minutes. Lower the oven temperature to 225° and bake the cheesecake
for
about 3 hours, until an instant-read thermometer inserted in the
center
registers 150°; the center will be very jiggly but not liquidy. Let
the
cheesecake cool on a rack, then cover with plastic wrap and
refrigerate
overnight.

5. Run a hot knife around the cheesecake and loosen the springform
ring.
Carefully remove the ring and transfer the cake to a plate. Using a
warm
knife, cut the cake into wedges and serve with the Pecan Praline
Topping
and whipped cream. MAKE AHEAD The cheesecake can be refrigerated for
up to
3 days.

1. Preheat the oven to 350°. In a large saucepan, combine the butter
and
brown sugar and cook over moderate heat, stir- ring, until smooth.
Stir in
the heavy cream and salt and bring to a boil. Simmer just until
slightly
thickened, about 3 minutes. Let the caramel cool.

2. Spread the pecans on a rimmed baking sheet and toast for about 8
minutes, until they are lightly browned and fragrant. Transfer the
pecans
to a work surface and let them cool. Coarsely chop the nuts, stir them
into
the cooled caramel and serve. MAKE AHEAD The topping can be
refrigerated
for up to 1 week. Re warm slightly before serving. .

Notes: *Food & Wine *11/08

Yield: 12 servings

** Exported from Now You're Cooking! v5.84 **


Hey- I resemble that remark- actually I try to stay on topic. It's
like a freakin' soap opera! I was being a smartass if you didn't know
it. I'm glad to see some recipes here!
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Old 10-11-2008, 11:27 PM posted to rec.food.baking
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Default Wonderful Thanksgiving coming with apology

On Mon, 10 Nov 2008 15:06:29 -0800 (PST), Merryb
wrote:
Hey- I resemble that remark- actually I try to stay on topic. It's
like a freakin' soap opera! I was being a smartass if you didn't know
it. I'm glad to see some recipes here!


I apologize....didn't mean to offend you! I know you post some
great recipes without fail!

It becomes very difficult when you post a recipe and other readers
substitute every ingredient and/or procedure in a recipe and then
have the nerve to "claim" your recipe stinks. I can't abide that.


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Old 11-11-2008, 01:47 AM posted to rec.food.baking
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Posts: 540
Default Wonderful Thanksgiving coming with apology

Mr. Bill wrote:

It becomes very difficult when you post a recipe and other readers
substitute every ingredient and/or procedure in a recipe and then
have the nerve to "claim" your recipe stinks. I can't abide that.


You're quite right, but I would have moved the quote marks:
have the nerve to claim "your" recipe stinks. I can't abide that.


Dave - always happy to see actual recipes here!


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Old 11-11-2008, 04:42 PM posted to rec.food.baking
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Posts: 4,392
Default Wonderful Thanksgiving coming with apology

On Nov 10, 3:27*pm, Mr. Bill wrote:
On Mon, 10 Nov 2008 15:06:29 -0800 (PST), Merryb
wrote:

Hey- I resemble that remark- actually I try to stay on topic. It's
like a freakin' soap opera! I was being a smartass if you didn't know
it. I'm glad to see some recipes here!


I apologize....didn't mean to offend you! * * I know you post some
great recipes without fail!

It becomes very difficult when you post a recipe and other readers
substitute every ingredient *and/or *procedure in a recipe and then
have the nerve to "claim" your recipe stinks. * *I can't abide that. *


Oh, you didn't really offend me-sarcasm doesn't write well! Your
recipe looks great, by the way. I am always responsible for the
desserts at holidays since I used to do it for a living, so I like to
have fun with them. Last year, I made a pumpkin cheesecake with a
gingersnap crust, a Cranberry Upside Down Cake, and Gingerbread, made
with a 1/2 cup of fresh grated ginger- spicy! If anyone is interested,
I posted the recipe for the cake in the food/soap opera group under a
post about No Pumpkin pie this year...


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