BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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It's cruel. The sort of thing she'll be posting on her own forum some day about her hyper-controlling, elegance at all costs, mom.
You all really need something else to occupy yourselves with. I promise you that the last thing on earth Woodstock will care about is whether she gets traditional apple pie or tarte tatin. Good Lord. She wouldn't even really care if she didn't get any kind of apple pastry at all -- if I said "hey, you want to make chocolate cake instead?" she'd jump up and down and say "yeah!" She just wants the fun of baking and the joy of eating something sweet. The whole dream thing was just a funny story that inspired me to say "should we make a pie?"
I'd be fine with making traditional apple pie if it was important to Woodstock, but I thought this recipe sounded interesting. But, I won't post about it any more if it's going to create this kind of angst.
By the way, the first batch of the coconut-cranberry things just came out of the oven and they're STILL toothachingly sweet. I cut the amount of sugar in half, even. I think it's the sweetened coconut -- next time I'll try it with unsweetened.
Alice, won't it make you happier to send her to Cal's and let Cal help her make the pie? You know you're either going to end up overmanaging the experience or wanting to. Instead, we can let Cal help Woodstock make the pie while you and I hang out in the living room.
Tarte Tatin is a wonderful, yummy dessert.
Seriously, am I the only one who finds the coconut-cranberry things way too sweet? Or am I the only one who followed the recipe and used sweetened coconut?
Using sweetened coconut seems like a very old school thing to do, like for jam bars or something. It wouldn't have ocurred to me to try anything other than unsweetened.
Really? I live just outside a big city and Trader Joe's is the only place I've been able to find unsweetened coconut. The default seems to be sweetened.
Alice, I find that the cookies are really sweet even with the unsweetened coconut (I've made it both ways), but I still love them. I can't have more than two of them at a time, but they are good.
I am somewhat jealous that you guys can find unsweetened coconut. I had to look all over town for mine and it was expensive (organic).
I made two recipes from the MS Baking Handbook for a family gathering last night. The tomato tart was beyond expectations. Very simple to make and just wonderful. I wish I had leftovers.
I've never tried looking for it, though I suppose Whole Foods would have it. The recipe said sweetened coconut, so that's what I used.
I suppose I should put a comment in the recipe thread to the effect that I think those cookies are intolerably sweet.
We have one - no two but the other is pretty far out of the way - health food store. Said store happens to also be in the wealthiest part of town and is quite chi chi. I adore shopping there but cannot afford to often. I am always a bit jealous of those that have Whole Foods in their area. I have no idea if it would be cheaper but it always sounds larger - and some competition wouldn't be bad.
It was pretty crazy - I looked all over Bi-Lo, WalMart and Food Lion. I asked all the managers. I finally just paid too much at my favorite yuppie market for the organic stuff.
My 6 year old son is doing this right now for the pie we're taking over to our friends' house later. He is a cooking fool. He claims to like it, "even better than sports."
I missed baking at Christmas since we were on our trip. Since we got back, I've made insanity Rose's rugelach, 2 batches of spritz, some chocolate chip cookies, and now this apple pie with my sous chef.
I agree that Alice should send her daughter to Cal's for pie baking. No stress, no mess, perfect crust.
I can't wait until Calvin's old enough to help cook and bake. He's totally fascinated with the whole process. We call him Chef Baby-R-Dee.
I made chocolate chip cookies last night. They are good, but not as good as the Julia recipe cookies.
I called my aunt yesterday and got the recipe for her blue ribbon winning oatmeal bread. It is simply the best homemade bread ever and has always been a staple during the holidays. This will be my first attempt at bread making and it will be interesting because the recipe is a lot more involved than I had assumed.
Yeasted. I don't know what a quick bread is?
Anyways, it has a lot more ingredients than I thought it would and it sounds like I have to let it rise 3 times. Who knew bread could be so complicated? I'm literally going to need all day to make the bread. But it's soooo good. It's dense and tasty and just so amazing.
Quick is leavened with baking soda or powder. With quicks, you usually mix the wet and dry ingredients separately then add the dries to the wets in a couple of shots. I've found it's important not to overmix-- to the point where a few lumps makes a better product than a totally smooth batter.
Yeasted bread thrives on a benevolent neglect. Mix, leave alone, knead, leave alone, shape, leave alone, bake. You're fine as long as you don't kill the yeast at the start by putting it in liquids that are too hot. I think kneading by hand makes a more tender loaf than by machine but I'm kickin' it old skool.