I dunno. It can be made with either walnuts or pecans. My recipe for pecan puffs is from my friend's italian grandmother, but I don't know where she got the recipe. The measurements are american, so it's probably from here someplace. It's just your basic flour butter nut concoction. I heard the same about pecans. Too bad I don't like them all that much. Pecan Puffs 1 cube butter (4 oz) 2 T sugar 1 C flour 1 C pecans/walnuts, chopped fine (or processed) 1 t vanilla fine sugar for dusting/coating Cream butter and sugar. Add chopped nuts and flour. Roll into small balls, bake at 325F for 40 mins. Roll in sugar after removiing from oven. I prefer the nuts hand chopped rather than processed, but it adds significantly to the prep time. While I'm at it: Tea Chiffon Cake 3 tea bags (or 3 bags worth of tea leaves, ground/chopped fine) 5 egg yolks 7 egg whites salt 70 cc (2.35 fl oz) vegetable oil (anything that doesn't smell) 100 cc tea (3.4 fl oz) 140 g (5 oz) sugar 120 g (4.25 oz) flour and 1 t baking powder, sieved together Beat egg yolks, salt and half the sugar until white. Add tea and tea leaves. Gradually mix in the vegetable oil. Mix in the flour. In another bowl, beat egg whites to soft peaks. Beat in the remaining sugar 1/3 at a time. Fold the yolk mixture into the whites, 1/3 at a time. Pour into a tube pan. Bake for 40 mins at 170C/340F. Hmmm... That doesn't look like enough for a 16 C pan. I bet those are Japanese size eggs too. Might be easier to find a US recipe and add the tea. One of these days I will start eating rhubarb again. It still brings back memories of the rhubarb crumble with watery custard that my catholic school in the UK served for lunch.

I made this last year and it was very good! Originally posted by Suzytwo STRAWBERRY RHUBARB COFFEE CAKE ** FILLING ** 3 cups sliced rhubarb, -- 1 inch pieces 1 quart fresh strawberries, -- diced/mashed 2 tablespoons lemon juice 1 cup sugar 1/3 cup cornstarch ** CAKE ** 3 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda ý teaspoon salt 1 cup butter or margarine, -- cut into pieces 1 ý cups milk (buttermilk is even better) 2 eggs 1 teaspoon vanilla extract ** TOPPING ** ü cup butter or margarine þ cup all-purpose flour þ cup sugar Preheat oven to 350. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. (I used my hands, pressing the butter into the flour. Use cool butter) Beat milk, eggs, and vanilla; stir into crumb mixture. Spread half the batter evenly into a greased 13x9x2-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping: melt butter in microwave over low heat, stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack, bake at 350 for 40-45 minutes. Cool in pan. Cut into squares. Posted 6/10/08 by Susytwo Linda

I like to buy all kinds of fresh-baked goods at farmer's markets. I end up making lots of scones and muffins for teachers' meetings, so I just wanted to add a few recipes here. I have some sources (if I do, I'll name it) and some I do not (just didn't note it at the time I saved the recipe). I didn't create the recipe and I may or may not have tweaked these recipes. These always work out great for me! I also added a couple of other recipes I make a lot when I need something in bulk. Hope some work for you! I love, love the vanilla ones (I usually double the recipe)...but the huge hit...pumpkin scones. I doctor up the spice glaze to make it spicier and darker in color than written below. I get asked to make these for every event. (I usually triple the pumpkin recipe since these tend to be more in demand.) There's an old-fashioned crumb cake (I think that's what it's called) in the KA cookbook that I make all the time, too. It's similar to one of the recipes posted on the coffee cake thread. ******************* Scones ====== 1 cup unsalted butter, cold 4 ¼ cups unbleached all-purpose flour ½ cup sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 liquid cups heavy cream 1 cup chocolate chips (see variations) Equipment: 2 half sheet pans lined with nonstick liners such as Silpat or parchment a baking stone or a baking sheet Oven Temperature: 400ËF Baking Time: 15 to 20 minutes Servings: 12 or 16 4-in by 1 ½-in high scones 1. Chill the butter. Cut butter into 1" cubes. Refrigerate for at least 30 minutes, or freeze for 10 minutes. 2. Mix the dough. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and with your fingertips, press the cubes into large flakes. (Or use an electric mixer, mixing until the butter is the size of small walnuts.) Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps. Stir in the chips. Knead the dough in the bowl just until it holds together, and turn it our onto a lightly floured board. 3. Preheat the oven. Preheat the oven to 400ËF at least 30 minutes before baking. Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating. 4. Shape the dough. Lightly flour the top of the dough (or use a floured pastry sleeve), and roll it out into a long rectangle 1 inch thick and about 8 inches by 12 inches; use a bench scraper to keep the edges even by smacking it up against the sides of the dough. Fold the dough in thirds, lightly flour the board again, and rotate the dough so the closed side faces to the left. Roll it out again and repeat the "turn" 3 more times, refrigerating the dough, covered with plastic wrap, for about 15 minutes as necessary only if it begins to soften and stick. Roll out the dough once more. Trim the edges so it will rise...

Q. Doesn't baking soda need an acid to work? A. Yes. These ingredients/foods are commonly used with baking soda in leavening: citrus, vinegar, cranberries, rhubarb, apples, berries, apricots, orange juice, honey, yogurt, sour cream, buttermilk, bananas, carrots, pumpkin, molasses, cocoa and chocolate (listed in decending order from high acid - pH of 2.0 to lower acid - 6.0). Baking soda is an alkali, or a base, and it reacts with acid to make carbon dioxide. Without acid, baking soda can't properly do its job. But think of it as "lightening" the baked good because of the carbon dioxide, not just leavening, because eggs also contribute leavening. Exception to the rule (isn't there always one!): Occasionally you find a recipe that doesn't contain an acid counterpart. There's still some carbon dioxide produced, just not as "lively". The baking soda that is left unnutralized can have a soapy, bitter taste. That's another reason to sift, or thoroughly mix, dry ingredients together to make sure they are evenly distributed throughout the bulk of the ingredients, and to break up a soda "lump" that can remain because of the quick mixing techniques normally used on chemically-leavened baked goods. The alkalinity can also cause color changes - yellowing the pigments in flour, can accelerate browning, and alter the colors of chocolate and molasses. If the recipe also has cream of tartar in it, that's also an acid that is used to complete the reaction of the soda. -------------------- Q. Doesn't baking soda begin to react with the liquids immediately? A. The liquid ingredients cause the blending of the acid and alkali ingredients in a mixture to create a chemical reaction that makes carbon dioxide. Not just the liquid. If the acid ingredient is a liquid (sour milk, yogurt, etc.,) it is the cause of the reaction. It may take the blending of the dry ingredients into the wet ingredients to perform the reaction. Baking powder reacts once with the liquid, and then again with the heat from the oven (hence, double-acting baking powder). Hence - the tests for activity level of chemical leaveners. You mix soda with vinegar (a liquid acid) to test it's activity level, while baking powder only needs to be tested with hot water. --------------------- Q. Can the batter be frozen in balls if only baking soda is used, or will they go flat when later thawed and baked? A. Generally speaking, you can freeze cookie dough, even when only leavened with soda. Occasionally you find a recipe that doesn't perform as well when the dough is frozen. Eggs also perform part of the leavening. -Grainlady