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Posted: 15 December 2013 10:48 PM   [ Ignore ]   [ # 61 ]
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Hi Flour girl,

I have the Christmas cookie CB and love it. I spent quite a bit of time looking through the TCB and TP&PB; last night, so I’m just beginning to learn!! I made Rose’s pumpkin cake tonight, but used sweet potatoes instead and what a wonderful flavor it had. I meant to use part egg whites, but forgot. Next time!!

I posted some pictures of it under CRenee’s post ‘Sweet Potato in Heritage Pan’, where I got the idea to bake that particular bread. That was gr8 fun!!

See you around!!

Abbey

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Posted: 17 December 2013 01:34 AM   [ Ignore ]   [ # 62 ]
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abbey - 15 December 2013 10:48 PM

Hi Flour girl,

I have the Christmas cookie CB and love it. I spent quite a bit of time looking through the TCB and TP&PB; last night, so I’m just beginning to learn!! I made Rose’s pumpkin cake tonight, but used sweet potatoes instead and what a wonderful flavor it had. I meant to use part egg whites, but forgot. Next time!!

I posted some pictures of it under CRenee’s post ‘Sweet Potato in Heritage Pan’, where I got the idea to bake that particular bread. That was gr8 fun!!

See you around!!

Abbey

Hi Abbey,  I haven’t been able to get on line for the past 26 hours. My computer was down due to an issue in the neighborhood.  I did check out your cake. Perfect! I am going to try it too.  What did you use for sweet potatoes ?

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Posted: 17 December 2013 08:05 AM   [ Ignore ]   [ # 63 ]
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Hello Flour Girl,

Well, I’m glad you’re back!! smile

I just used regular sweet potatoes, but the trick is to roast them in the oven or the microwave. Not boiled. The flavor is so much better!! I would love to make the cake taste more like sweet potatoes, somehow. We’ll have to work on that. wink

If you are talking yams or sweet potatoes, I think sweet potatoes are much more common, but I have seen yams, from time to time. Taste test!!

Well, let me know how things go and, as always, really looking forward to hearing from you.

Have a real good day!! 

Abbey

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Posted: 17 December 2013 11:00 AM   [ Ignore ]   [ # 64 ]
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abbey - 17 December 2013 08:05 AM

Hello Flour Girl,

Well, I’m glad you’re back!! smile

I just used regular sweet potatoes, but the trick is to roast them in the oven or the microwave. Not boiled. The flavor is so much better!! I would love to make the cake taste more like sweet potatoes, somehow. We’ll have to work on that. wink

If you are talking yams or sweet potatoes, I think sweet potatoes are much more common, but I have seen yams, from time to time. Taste test!!

Well, let me know how things go and, as always, really looking forward to hearing from you.

Have a real good day!! 

Abbey

Hi Abbey,

I was wondering if you used canned sweet potatoes.  It sounds like this cake should be included in my Christmas baking, which, by the way, has still not been decided.

What will you be baking?

I just received Rose’s Celebrations and The Melting Pot. I have to sit down with them and pick something to make. That will be a tough choice because, so far, I want to make everything in the books.

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Posted: 17 December 2013 01:19 PM   [ Ignore ]   [ # 65 ]
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FG,

Canned SPs would be fine. Hmmm—I wonder how they process them. It is a cake worth including in your holiday plans-not difficult, very flavorful and so pretty. 

I know what you mean. Honestly, I never really know what I’m baking, until the last minute, though I’ll have a general idea, it just all comes together naturally, usually!! smile 

I will fix oatmeal cookies for my niece, chocolate pudding pie for my sisters and, since everyone seems to like the German chocolate cake and, because I didn’t get it right the first time, will do it again.

Are those newer cookbooks by Rose? They sound very interesting! 

Ab

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Posted: 17 December 2013 02:29 PM   [ Ignore ]   [ # 66 ]
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abbey - 17 December 2013 01:19 PM

FG,

Canned SPs would be fine. Hmmm—I wonder how they process them. It is a cake worth including in your holiday plans-not difficult, very flavorful and so pretty. 

I know what you mean. Honestly, I never really know what I’m baking, until the last minute, though I’ll have a general idea, it just all comes together naturally, usually!! smile 

I will fix oatmeal cookies for my niece, chocolate pudding pie for my sisters and, since everyone seems to like the German chocolate cake and, because I didn’t get it right the first time, will do it again.

Are those newer cookbooks by Rose? They sound very interesting! 

Ab

Hmmm, my family loves chocolate pudding pie and I love oatmeal cookies.

As a matter of fact, yes, Rose is coming out with a new book in 2015. It will be called The Baking Bible.  Rose has posted about it on her blog. This is one book I cannot wait to get!!

HERE is a search of multiple discussions about her up-coming book found on Rose’s blog.

And HERE is a discussion of her book on the forum.

I think you have her most current books.

There is also Rose’s Celebrations and Rose’s Melting Pot which I just got. In them are many new recipes and a few old favorites, great ideas and stunning presentations.

Also, Rose is mentioned and has a recipe in many books. Probably way more than I even know about.

Have a good day Abbey. My oven is ready, I’m going to bake now. Bye!

 

 

 

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Posted: 18 December 2013 11:52 AM   [ Ignore ]   [ # 67 ]
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Are you still baking? smile What did you bake?

I haven’t had a chance to read all of about Rose’s new cookbook, but I know I love the looks of the RCB-the white cover is so appealing. I do love the inside of the RHC, with all the pics!! 

I use the recipe from the oatmeal lid for the cookies and add a bag of toffee bits, not the chocolate covered ones!!

Let’s hear about your baking, flourgirl…:)
 
Oh, and I figured CRenee was talking about the pumpking cake in the RHC cookbook, the one that was shaped like a real pumpkin. I think anyway.

Later—Abeey+

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Posted: 19 December 2013 12:41 AM   [ Ignore ]   [ # 68 ]
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abbey - 18 December 2013 11:52 AM

Are you still baking? smile What did you bake?

I haven’t had a chance to read all of about Rose’s new cookbook, but I know I love the looks of the RCB-the white cover is so appealing. I do love the inside of the RHC, with all the pics!! 

I use the recipe from the oatmeal lid for the cookies and add a bag of toffee bits, not the chocolate covered ones!!

Let’s hear about your baking, flourgirl…:)
 
Oh, and I figured CRenee was talking about the pumpking cake in the RHC cookbook, the one that was shaped like a real pumpkin. I think anyway.

Later—Abeey+

Hi Abbey, 

I love RHC!  It is my favorite book. I haven’t even begun to delve into that book because everything I have tried, so far, has been so extraordinary, I am always asked to bake it again. My son gave up sweets so I am baking a little less for now. I don’t anticipate him lasting too long with 3 cakes on the kitchen counter all the time. My kitchen looks like a bakery .

Which recipe is on your oatmeal lid?

I was thinking the recipe must be the pumpkin recipe in RHC too. Oh darn! I was out today and forgot to get sweet potatoes ! Tomorrow, for sure.

I baked the Wacky (Wowie) cake using almond flour for the cocoa. I think I have made this cake more than any other. Jeanne recommended it to me when I was struggling with high cholesterol. I think I posted a pic once before but I took a pic yesterday anyway.

Here it is.

It’s a Vegan cake, very moist and really good.  I initially would glaze the cake or dust with powdered sugar but I have stopped because it really needs no adornmeant at all.

How are you enjoying your new books?  Have you selected anything to bake next?

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Posted: 19 December 2013 10:27 AM   [ Ignore ]   [ # 69 ]
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That looks beautiful and perfect, Flourgirl—Good job!!!!! I should try that one, don’t cha think?! What else did you bake?

The recipe on the lid of the oatmeal box is for the oatmeal cookies. It is a good one, as long as you add the toffee. smile

I love that RHC book and agree with you totally!! I’ll be reading the Pie & Pastry, because I need to make some desserts, as gifts, for my bosses here at work. This weekend is supposed to be very “wintry”,  so I’m counting on that to get me in the kitchen.

Good luck with the sweet potato cake. Sounds like you are having a blast! smile

Enjoy!! 

Abbey

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Posted: 19 December 2013 01:30 PM   [ Ignore ]   [ # 70 ]
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abbey - 19 December 2013 10:27 AM

That looks beautiful and perfect, Flourgirl—Good job!!!!! I should try that one, don’t cha think?! What else did you bake?

The recipe on the lid of the oatmeal box is for the oatmeal cookies. It is a good one, as long as you add the toffee. smile

I love that RHC book and agree with you totally!! I’ll be reading the Pie & Pastry, because I need to make some desserts, as gifts, for my bosses here at work. This weekend is supposed to be very “wintry”,  so I’m counting on that to get me in the kitchen.

Good luck with the sweet potato cake. Sounds like you are having a blast! smile

Enjoy!! 

Abbey

Hi Abbey,

Yes, this is a good cake to satisfy your snack-craving and it will be good to your cholesterol. The recipe calls for natural cocoa powder but you can sub the same amount of almond flour in place of the cocoa.

Ooooo! The PPB is amazing! I only made 1 pie, the American Apple. My husband thought it was the best apple pie he ever had and he was raised on apple pies.

You are lucky to have a little window to bake. Time has escaped me. I need my baking complete by this Saturday for a party. My fantasy of baking so many things has sharply reduced to one, or maybe two cakes. I will be bringing the salad too. Everyone loves my salad. it is Sophie’s Chopped Salad from Bobby Flay’s Mesa Cookbook.

After Saturday I will be able to concentrate on Christmas Eve and day. If I can’t bake the sweet potato cake by Saturday, I will make it for Christmas. 

I wonder if I can put that cake in my Christmas tree bundt pan. It has so much detail, it it sticks I will be very upset. The pan you baked it in is perfect.

Have a good day Abbey.

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Posted: 19 December 2013 04:57 PM   [ Ignore ]   [ # 71 ]
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Howdy Flourgirl,

I don’t usually have trouble with cakes sticking, but had noticed that spray w/flour and didn’t buy it until I saw Rose used it. It really works. You might try that and I bet you won’t have any trouble at all. That would look very nice.

I think you helped me decide what cake to bake, for me, anyway. I love the idea of using almond flour instead—-one of my favorite flavors.  Thanks!!

After tonight, well, more like tomorrow, I will be free to do as I please. No more shopping, Grandma will be with her daughter, and I have all next week off. I can’t wait!!!!!!

I hope everything works out for you and I will let you know if I get a pie made from the PPB.  It takes me so long to decided, but probably apple or maybe pear. They have some beautiful pears in the store these days. 

Good luck with the sweet potato cake-wait, I already said that. smile  See ya!!


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Posted: 20 December 2013 10:50 AM   [ Ignore ]   [ # 72 ]
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abbey - 19 December 2013 04:57 PM

Howdy Flourgirl,

I don’t usually have trouble with cakes sticking, but had noticed that spray w/flour and didn’t buy it until I saw Rose used it. It really works. You might try that and I bet you won’t have any trouble at all. That would look very nice.

I think you helped me decide what cake to bake, for me, anyway. I love the idea of using almond flour instead—-one of my favorite flavors.  Thanks!!

After tonight, well, more like tomorrow, I will be free to do as I please. No more shopping, Grandma will be with her daughter, and I have all next week off. I can’t wait!!!!!!

I hope everything works out for you and I will let you know if I get a pie made from the PPB.  It takes me so long to decided, but probably apple or maybe pear. They have some beautiful pears in the store these days. 

Good luck with the sweet potato cake-wait, I already said that. smile  See ya!!


Hi Abbey,

I don’t have a problem with sticking either but the cake in the Christmas tree bundt did have a fuzzy crust. There is a whole-lot of detail inside that pan.  I think my problem originated when I greased and floured the pan and then sprayed it. Today I will just use Bakers Joy. BJ is my go-to weapon when I cannot have a cake stick. For most baking, though, I use Spectrum’s version.

This morning I will be baking the Golden Lemon Almond cake in the Christmas tree bundt. Not sure what I’m baking this afternoon. 

I did buy both fresh and canned sweet potatoes. I’ll probably use the fresh and return the can.

What are you baking today?

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Posted: 20 December 2013 09:33 PM   [ Ignore ]   [ # 73 ]
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Hi Dear Flourgirl,

How was your day? I had to work but tried to look up recipes for a pie. Searched and searched, without any luck, then came home, looked in the Rose’s P&PB; and found exactly what I needed. She is good. I still need to read some more but at least I have a good idea now. I bought a variety of pears so it should be wonderful.

Did your cake turn out okay? I’d love to see a pic of it, if you have time. I looked at that recipe and thought it would be fun to bake. I went to the grocery store during lunch, bought a car load of food and forgot the lemons. I’ll shop early in the morning and get back before it starts to snow. I think we’ll have a White Christmas. Yeah!!

Talk to you later!! smile

 

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Posted: 22 December 2013 02:17 AM   [ Ignore ]   [ # 74 ]
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abbey - 20 December 2013 09:33 PM

Hi Dear Flourgirl,

How was your day? I had to work but tried to look up recipes for a pie. Searched and searched, without any luck, then came home, looked in the Rose’s P&PB; and found exactly what I needed. She is good. I still need to read some more but at least I have a good idea now. I bought a variety of pears so it should be wonderful.

Did your cake turn out okay? I’d love to see a pic of it, if you have time. I looked at that recipe and thought it would be fun to bake. I went to the grocery store during lunch, bought a car load of food and forgot the lemons. I’ll shop early in the morning and get back before it starts to snow. I think we’ll have a White Christmas. Yeah!!

Talk to you later!! smile

 

Hi Abbey,

I’m so glad you found what you were looking for. Which recipe are you considering?  The Pie And Pastry Bible is a tomb. I can’t imagine anyone not finding something delicious to make within it’s pages. I’m certain whatever you make will be wonderful.

I’m glad you are going to make the Golden Lemon Almond Cake.  I learned that 1/4 tsp of lemon oil equals 1 tsp zest, if that helps. I used 1TB (3 tsp) of zest for the 3/4 tsp of lemon oil.

I just got home from our family Christmas party. It’s late but I couldn’t wait to tell you about the cakes. I made The Golden Lemon Almond and the Whipped Cream Cake. Both were smash-hits! I came home with two empty cake carriers and crumbs.

My husband doesn’t like lemon. Tonight he told me he wants me to make that cake again and that it was truly delicious.

I love the Nordic Ware Christmas tree pan.  Everyone loved eating a tree and thought it was so cute.  One of my sisters-in-law brought the cake to everyone’s table and told them it was mountains lol.

Tomorrow I am baking 2 Many Splendid Quick Breads to give to my father-in-law with his gift.

i hope you don’t get too much snow. Be careful on the roads when you go to the store.

Good night.

 

 

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Posted: 22 December 2013 09:56 AM   [ Ignore ]   [ # 75 ]
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HI Flourgirl.

Those cakes look really cool—haha—mountains smile So festive. You made me search the cupboards for a festive pan and found one with roses, that I used for a birthday cake. Fun, fun!!

No need to worry, not much snow, and the freezing rain held off longer than they predicted yesterday morning, so I’m good to go(or stay).

Thanks for the help. All help is always welcome and needed. smile

The recipe I found in the Pie and Pastry CB is “The Best All-American Apple Pie”. But, Rose also included a paragraph about making a pear pie, using the same recipe, but instead of using the spices, so the flavor of the pears shine through, is exactly what I wanted. Perfect. Like I said, I had searched for just a simple pear pie and finally found Rose’s recipe. I should be able to make that today, esp. since I read her comment about letting it sit for up to 3 days which really enhances the flavor of the pears. OM, this should be a fabulous pie. I just hope I can make it pretty too. wink

I’m glad everyone loved your cakes. You did a good job, I’m sure, and have fun fixing your breads. I’m rested up and ready to hit the kitchen soon. Have a gr8 day dear girl.   

 

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