Lost my taste for confectioner's sugar?
12 years ago
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10 years agolast modified: 10 years ago
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Help! I lost my cinnamon rolls recipe that Annie gave me
Comments (10)Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste....See MoreRECIPE: Lost my Good Housekeeping cookbook need recipe!!
Comments (8)I didn't know which one you wanted so I scanned them all: REMARKABLE FUDGE Butter sides of heavy 3-quart saucepan. Add 4 cups granulated sugar, one 14-1/2-ounce can (1-2/3 cups), evaporated milk, and 1 cup butter. Cook over medium heat to soft ball stage (236ú); stirring frequently. Remove from heat; add one 12-ounce package (2 cups) semisweet chocolate pieces, 1 pint marshmallow creme, 1 teaspoon vanilla, and 1 cup broken walnuts. Beat till chocolate melts, Pour into buttered 13x9x2-inch pan. Score while warm, cut when cool and firm. BLUE RIBBON FUDGE Butter sides of heavy 2-quart saucepan. In it combine 2 cups granulated sugar, one 6-ounce can evaporated milk, two l-ounce squares unsweetened chocolate, dash salt, and 1 teaspoon light corn syrup. Cook and stir over medium heat till chocolate melts and sugar dissolves. Cook to soft ball stage (236ú), Immediately remove from heat, Add 2 tablespoons butter without stirring. Cool to lukewarm (110ú). Add 1 teaspoon vanilla and beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/2 cup chopped walnuts, Push from pan, (don't scrape sides) into buttered shallow pan. Score while warm; cut when firm. OPERA FUDGE Butter sides of a heavy 2-quart saucepan. In it combine 2 cups granulated sugar, 1/2 cup milk, 1/2 cup light cream, 1 tablespoon light corn syrup, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly, till sugar dissolves and mixture boils, Cook to soft ball stage (238ú). Immediately remove from heat; cool to lukewarm ,(110ú) without stirring. Add 1 tablespoon butter and 1 teaspoon vanilla, Beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/4 cup chopped candied cherries, Spread in buttered 9x5x3-inch pan. Score while warm; cut when firm....See MoreWhat improvements happen you substitute Confectioners w/Granular?
Comments (22)At least to me, it's more about science than just randomly making a change or two out of curiosity. When I develop an original recipe or "improve" an existing recipe (mine or others), I keep a record of each change. I used the same method to develop a "base" cookie recipe using sorghum flour from a local mill using a set ratio of ingredients, then adapted the base recipe into different kinds of cookies. This method has a lot of practical uses. I have a form sheet I've pre-printed with the original recipe on the left half of the page and places on the right half for: -DATE -INGREDIENT CHANGES - with reasons why I chose them. -RESULTS -NEXT TIME - changes to make yet again and why or what results they will make or expect. Changes can include the pan type or size as well as ingredients or mixing methods. -NOTES Some recipes take many iterations. I remember reading how Sara Phillips, author of "Baking 9-1-1" and web site formerly baking911.com now http://www.craftybaking.com/?baking911=true made 100 changes before she got her recipe for low-fat white cake the way she liked, so if I make 4 or 5 alterations I figure "good enough"..... I'll live to bake another day with or without this recipe. ;-) This isn't America's Test Kitchen after all, but I do keep notes from things they have tested and how they worked so I don't have to make the same mistakes. Chris Kimball's books are also full of this information. I even send foods out to work with hubby with the ingredient list (not amounts) and critique sheets his office staff can use to judge or compare a recipe (believe me - these wonderful folks will eat ANYTHING and criticize EVERYTHING - so I'm not afraid of their honesty). You can always tell who was in 4-H because they are familiar with the judging process and do a good job - and I'll dismiss the critique "I don't like coconut." in a recipe with coconut in the title and on the ingredient list. After all those years as a Foods Judge, I also use my "Fair Judging Standards" (you can find lists of these on-line) as a guideline and I use terms used in judging for things like general appearance, shape, condition of top/crust, exterior color, volume/size, lightness (in weight for size), crumb (interior portion), texture, color (appropriate for the product, pleasing to the eye), moistness, tenderness, flavor (which is really a combination of taste and smell). Most recipes will follow the tried and true baking standards and ratio of ingredients, others are an anomaly - a "one off" - so to speak, that doesn't follow traditional baking or is a complete fluke. "Flukes" also have reasons they work. An example of that is a Molten Lava Cake, which was supposed to have been an accident when a sponge cake was under-baked, and now it has a number of different base cakes including flourless cake or brownie types. And who the heck decided adding a 4-oz. bottle of red food coloring to a Red Velvet Cake (which can be deadly to anyone who is allergic to that particular dye color) was a brilliant idea? Or, add a drained and chopped canned sauerkraut to a chocolate cake recipe - both are examples of taking "creative" license. --When developing gluten-free baked goods I have an entirely different set of guidelines because there are different ingredients used. --You can successfully make changes in recipes but it helps to be aware of some guidelines, such as established ratio of one ingredient to another for each type of baking. This is also how we judge recipes when we read them in books. Will this list of ingredients in a Brownie recipe make cake-like brownies, chewy brownies, or something in between? If you know the attributes of certain ingredients, the ratio between ingredients, you can make that determination by reading the recipe. When I was a member on another message board, a member who was a competent baker, complained about a Banana Bread recipe they made unsuccessfully several times and wondered if there was a mistake in the recipe. The recipe was from Peter Reinhart's "Crust and Crumb" (on the book jacket it says "MASTER FORMULAS FOR SERIOUS BREAD BAKERS) -- that is until he got to the ratio of dry ingredients to wet ingredients in his Banana Bread recipe wrong, which were completely off (and even with the correct ratio was at best an insipid banana bread recipe). --There are some things that are just standards in baking, so if you fiddle with them too much you may need to adjust in another area. It's also where you may want to make sure you have a scale for weighing ingredients. The crystals of granulated sugar are large and there is a lot of space between the crystals when you measure it in a cup. There is very little space in powdered sugar. Therefore, you would find weighing the amount of granulated sugar and substituting it with the equal amount - BY WEIGHT - of powdered sugar would mean you have the same amount by weight, but it won't be the same amount of "sugar" if you substitute cup-for-cup. The same goes for salt. If you normally use a fine crystal salt product (like a fine sea salt), there will be more salt per teaspoon (by weight) of the fine crystals than if you use a teaspoon (by measure) of a chunky crystal salt product (Kosher salt) because it's off-set by voids of air between the larger crystals. Therefore you really should weigh the salt for accuracy rather than by the teaspoonful otherwise you may find a finished product is too salty or not salty enough just by changing the type of salt crystal you used. In other words, it pays to measure accurately, and accurately means using a scale rather than a dry measure (cups, spoons). --Know ahead of time when you reduce fat and sugar without adjusting other ingredients, you will be sacrificing some tenderness, and it may dry out much quicker. It helps to make low-fat items in much smaller amounts - an 8x8-inch pan instead of a large 9x13 - so leftovers don't dry out quickly and are unappetizing. --If you increase the sugar and fat you may find it's TOO tender and falls apart when sliced. If this is something like a quick bread you are altering ingredients in, you may find it will work best baked in a small loaf, or a long narrow Danish Loaf Pan, instead of the traditional 9x5-inch quick bread loaf pan. Smaller slices will hold together better if the crumb is a little too tender. --You won't always get the same results by using 100% whole grain flour in a recipe that was made with bleached or unbleached flour. Bran in wholegrain flour will require an increase of hydration because it soaks up more liquid, which makes for a heavier finished product. --Don't make too many different changes at once, change one or two things each time you work on the recipe. --Other things that can change a recipe is using the muffin method of mixing ingredients instead of the cake method. Using liquid fat instead of solid fat, or vise versa. Separating eggs and beating the whites and adding the yolks (or even an extra egg yolk) when beating the sugar and fat until pale and thickened, then fold in the whites. --If you've increased the sugar content it could delay how the baked good "sets" and the original baking time could be off. There is logical established baking temperatures for baked goods high in sugar, so you may want to switch to a lower temperature and a longer baking time if you increase the sugar by a large percent. -Powdered sugar right from the bag will work differently than powdered sugar that has been finely sifted. Powdered sugar once came in 10X, 6X and 4X, and those numbers indicate the size of the mesh used to sift it, with 10X being the smallest and is sifted much finer. You can make some of these small changes to recipes yourself. --It also helps to know the internal temperature of different baked goods to test accurately for "doneness". AHHHHHHHHHHHH, the science of food. -Grainlady...See MoreSugar! Sugar! SUGAR!
Comments (38)"people in power haven't tried to keep cures for diseases from getting out in the open you are truly naïve" Seriously? Are you a conspiracy person? Who are these people in power conspiring to keep people ill? -- "You don't think it's odd that all this money has been raised to find all these cures but none have been found?" That's how science works. If people knew where to look, knowledge would be much easier to obtain. You may not appreciate that the fact that nothing is found with a particular investigation doesn't mean nothing will be found, simply that where or how they were investigating wasn't fruitful. Work goes on. -- "Going to doctors but staying sick?" Doctors are in on the conspiracy with people in power too, they want to keep their patients ill intentionally? Yeah? -- "Medicine is all trial and error" Yes, this is true, it's true of much of scientific research in general too. Can you suggest a better approach? Smarter people than you and me and the world of science in general have settled on an approach to expand knowledge. Why do you accept unproven approaches that AREN'T tested or subject to trial and error? Do you think that's smarter or a more valid approach? -- "And all of those trials you speak of have no affect on me because I don't go to the dr." That's your choice. Do you think it's a thoughtful one? Do you have medical insurance and choose not to use it, or do you not have coverage? I've known some people over the years who've scoffed at conventional medicine as you do and turn to alternatives BECAUSE they couldn't afford health insurance. For several, it was a short sighted decision because they needed care and had to scramble to get coverage. I hope you don't have kids whose wellbeing you're risking because of your extreme views. -- "If I get sick I take my natural remedies and feel better in no time. " Sure you do. Just hope you never have anything seriously wrong with you, it will strain your faith beliefs. -- "Just because you don't agree with something it doesn't make it wrong" True. -- "And I'm pretty sure tests have also been run on these other remedies. You'll never hear about them if they actually accomplish something though." Don't be so sure, that's the greatest beef about so-called "alternative medicine". Lack of testing and lack of proof. If something is proven to be effective, the researchers rush to publish papers and everyone knows about it pronto. Ever hear of PubMed? It's an NIH-run online catalog of ALL biomedical research that's published. Should a piece be missed in a periodical, researchers doing catalog references will come upon any findings that are new or different concerning an area of interest they have. There are no secrets. In fact, researchers rush to find areas others haven't investigated because being first is a way to become better known. In the alternative medicine area, it's mostly crickets. Religions are a belief based environment, science is not. Wishing doesn't make it so. -- "Drug companies can't patent natural things. " Sure they can. -- In the absence of proof, a suggestion or a hypothesis is described as lacking proof or being unsupported by evidence. That means it's false/invalid/doesn't exist. It's not the negative, "it hasn't been disproven". That argument is illogical and isn't valid for science. Or medicine. You're very misinformed. Sorry....See More
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