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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
That's where I realized I meant to use corn *oil* - not syrup. Damn brain fog! I could just dump it and make the Melomakarona cookies I had started- but I apparently need a nap, anyway, so while I'm pausing, does that look like the start of anything good? BTW- I just ate the last one of these this morning. Made them in the beginning of Dec & they've been in a tin in my foyer since then. The flavor & texture was exactly as they were within a week of making them. [this particular recipe doesn't say they are better after a week or two-- but another one does, and I agree. But this is the recipe I followed- [except to substitute farina and grits for the semolina, I followed it exactly, using orange juice, not beer. This time I plan on making them a bit smaller & will practice my quenelle technique to form them.] http://www.food.com/recipe/melomakar...s-cookie-76498 Jim |
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1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
On 3/3/2011 1:03 PM, Jim Elbrecht wrote:
> 1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . . > > That's where I realized I meant to use corn *oil* - not syrup. > > Damn brain fog! I could just dump it and make the Melomakarona > cookies I had started- but I apparently need a nap, anyway, so while > I'm pausing, does that look like the start of anything good? > > BTW- I just ate the last one of these this morning. Made them in the > beginning of Dec& they've been in a tin in my foyer since then. The > flavor& texture was exactly as they were within a week of making > them. [this particular recipe doesn't say they are better after a week > or two-- but another one does, and I agree. But this is the recipe I > followed- [except to substitute farina and grits for the semolina, I > followed it exactly, using orange juice, not beer. This time I plan > on making them a bit smaller& will practice my quenelle technique to > form them.] > http://www.food.com/recipe/melomakar...s-cookie-76498 > > Jim Maybe a couple of chess pies or pecan pie. Sounds like too much corn syrup for just one pie. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
Kate Connally > wrote:
>On 3/3/2011 1:03 PM, Jim Elbrecht wrote: >> 1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . . >> >> That's where I realized I meant to use corn *oil* - not syrup. >> >> Damn brain fog! I could just dump it and make the Melomakarona >> cookies I had started- but I apparently need a nap, anyway, so while >> I'm pausing, does that look like the start of anything good? -snip- > >Maybe a couple of chess pies or pecan pie. Sounds like too >much corn syrup for just one pie. thanks- I didn't see a Chess pie that would use that much butter-- but while looking I found an oatmeal pie that might work. I'll leave it all right there until tomorrow morning & maybe make a pair of oatmeal pies and donate one to somebody. Jim |
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1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
On 03/03/2011 1:18 PM, Kate Connally wrote:
> On 3/3/2011 1:03 PM, Jim Elbrecht wrote: >> 1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . . >> >> That's where I realized I meant to use corn *oil* - not syrup. >> >> Damn brain fog! I could just dump it and make the Melomakarona >> cookies I had started- but I apparently need a nap, anyway, so while >> I'm pausing, does that look like the start of anything good? >> >> BTW- I just ate the last one of these this morning. Made them in the >> beginning of Dec& they've been in a tin in my foyer since then. The >> flavor& texture was exactly as they were within a week of making >> them. [this particular recipe doesn't say they are better after a week >> or two-- but another one does, and I agree. But this is the recipe I >> followed- [except to substitute farina and grits for the semolina, I >> followed it exactly, using orange juice, not beer. This time I plan >> on making them a bit smaller& will practice my quenelle technique to >> form them.] >> http://www.food.com/recipe/melomakar...s-cookie-76498 >> >> Jim > > Maybe a couple of chess pies or pecan pie. Sounds like too > much corn syrup for just one pie. > It could be adjust for a double batch of butter tarts. There is too much butter in it for a single batch, but OP could add some another half cup of corn syrup and a cup of brown sugar, 2 tsps. vinegar and some currants or raisins. It could also be used to make a tarte au sucre. Add some brown sugar and maple syrup andd a bit of baking soda. Pour it into a single crust pie pan and backe. |
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1/2C butter, 1 1/2C corn syrup, 1 T cinn. . . . .
Kate Connally > wrote:
-snip- >Maybe a couple of chess pies or pecan pie. Sounds like too >much corn syrup for just one pie. I rescued 1/2 of the butter & went with a pair of these Oatmeal Pecan pies. http://find.myrecipes.com/recipes/re... 000001545731 I used the Joy of Cooking food processor pie crust- and Scottish Rolled oats. [a lot more body than the Quaker guy's] The last of my corn syrup was in the bowl- so I used 1/2 cup of honey to bring the syrup level up. And I used 3 whole eggs per pie instead of 2 whole & 2 whites. The bowl already had a T of cinnamon and 1/2 T of ground cloves. The recipe says 50 minutes- I baked them together and it took nearly twice that time, so I'd probably allow a bit over an hour for 1. But the end result is/was scrumptious. The oats add an extra layer of crunch. The cinnamon and cloves will go into the next pies, too. They give it a very subtle extra layer of flavor. All in all, a nice re-direct by the cooking gods. Jim [and thanks to Dave too-- Butter tarts are in my future] |
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