Making your own superfine sugar?
4 years ago
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Can't find superfine sugar?
Comments (4)Sometimes it's near the drinks/bar stuff. I don't really think it would be a problem at all. I have had recipes where I wanted to use superfine sugar and the answer is yes, the food processor does a fine job of making it superfine. Just pulse, doesnt take long at all....See Moreneed help baking cakes
Comments (15)Just because something is "common" does not make it good, ant. The original pound cake got it's name because it contained a pound of each key ingredient. All of the recipes used that common theme. I am willing to be that if anyone followed a common recipe of 1 lb each flour, butter and eggs, that the result would turn out incredibly dry compared to cakes we are use to today.... Here is a nice pound cake from the joyofbaking. You can replace the vanilla with lemon juice or make a lemon glaze with 8 tablespoons powdered sugar, 5 tablespoons lemon juice, 3 tablespoons dark rum, a pinch of salt. A good way to tell if your butter is soft enough is to see if you can bend it easily without it cracking or turning to mush. :) Pound Cake Stephanie Jaworski 1 3/4 cups (230 grams) cake flour, sifted 2 teaspoons baking powder 1/8 teaspoon salt 1 cup (226 grams) (2 sticks) unsalted butter, room temperature 1 cup (200 grams) sugar 4 large eggs, room temperature 2 teaspoons pure vanilla extract Zest of a lemon or orange (optional) Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your food processor. Process until very fine, about 30 seconds. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a large bowl, sift together twice, the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature Will keep several days well wrapped or it can be frozen for a month. Makes one 9 x 5 x 3 inch loaf. Here is a link that might be useful: Joy of Baking...See MoreWhat is your favorite homemade birthday cake?
Comments (31)Jude, the Hot Milk Cake was what I used for my wedding cake, I love the stuff. Here's the recipe I used, both for cake and frosting. The frosting does not contain powdered sugar. Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. Topping fom the daughter of Cindy NY Brown Sugar Topping 1 cup packed light brown sugar 1/4 cup whipping cream 1 T unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Combine the brown sugar, whipping cream & butter in a saucepan. Bring to a boil, whisking constantly until smooth. Remove from heat. Stir in the vanilla. Let stand 10 minutes. Whisk until of spreading consistency. Stir in the pecans. Spread over the brownies or cake. Let stand 1 hour or until set. Serve cold or at room temperature. Makes enough for an 8x8 pan. Just a note, the topping seems pretty runny when you put it on the cake, but it sets right up when cool, so don't worry. Annie...See MoreDo you make your own jerky?
Comments (15)Here's my basic recipe, which you can vary as to the amount of spiciness desired: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my Nesco dehydrator's eight trays fairly full) 5 to 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt OR 3 to 4 tablespoons soy sauce--see Note 2 2 tablespoons garlic powder 2-4 tablespoons hot stuff --see Note 3 optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine), pour the remaining marinade over the beef, mix well and refrigerate for at least an hour (more is better--overnight is fine). If you have time, mix up the beef strips every so often in the marinade. Place the strips flat on the trays and dry to your desired amount of dryness. I prefer crisp to leathery, but do it however you want. Note 1: Before slicing the beef, trim all extra fat off the surface of the meat. I like to use round roast because it's very lean; whenever possible, slice the strips across the grain. Slicing it with the grain results in a stringy final product. Eye of round costs a little more, but is very lean and also is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut of meat because it won't dry as thoroughly and won't have the storage properties of a leaner cut. (The fat can turn rancid.) Note 2: I have found mushroom flavored soy sauce at an Asian market. It works great in this recipe. Note 3: For the hot stuff, cayenne works well; you have to judge for yourself how hot your particular cayenne pepper is. (Mass market cayenne from brands like McCormick is relatively mild; powdered chili peppers from a Mexican or Indian market will be much hotter.) If you’re unsure, go easy with the hot stuff. You can always sprinkle a little more hot stuff on the finished product if you wish. I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet Hungarian paprika which would make a product not at all hot but would still have a good flavor. You can also use smoked Spanish paprika (‘pimenton’) which comes in three degrees of hotness (sweet, bittersweet & hot). If you use that, though, or chipotle powder, don’t use any additional smoke flavor. --Don't use a hot sauce that's vinegar based (like Tabasco or Sriracha)--the vinegar taste will be concentrated in the finished product. The finished product can be stored in plastic ziplock bags in the freezer, and can be moved to the fridge when you open one. I find that a quart ziplock bag holds one Nesco tray's worth of dried jerky. Note that this recipe does not contain any curing agents like nitrates or nitrites, so I can't vouch for what would happen if you left this jerky at room temperature for several days. Storing it this way, though, I've never had any of it go bad. That's partly because it tastes so good, a bag never lasts that long once I open one....See More- 4 years ago
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linnea56 (zone 5b Chicago)Original Author