Speaking of Favorite Supermarkets...Canadian T&T?
9 months ago
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- 9 months agolast modified: 9 months ago
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Speaking of Apples
Comments (11)I just tried this one and I liked it a lot, although the girls didn't care for the "custardy" middle part. It's from Cook's Illustrated but is not as picky and tedious as some of their recipes tend to be. I did not have Granny Smith apples so I used Jonathan, and it turned out fine but I think something like MacIntosh would turn to mush in the microwave. FRENCH APPLE CAKE (serves 8 to 10) 1-1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges and sliced 1/8 inch thick crosswise 1 Tablespoon Calvados 1 teaspoon lemon juice 1 Cup plus 2 Tablespoons all purpose flour 1 Cup plus 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg plus 2 large yolks 1 cup vegetable oil 1 cup whole milk 1 teaspoon vanilla extract Confectioner�s sugar Adjust oven rack to lower middle position and preheat to 325 degrees F. Spray a 9-inch spingform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminun foil. Place apple slices into a microwave safe pie plate and cover, then mircrowave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes. Whisk one cup flour, 1 cup granulated sugar, baking powder and salt together in a bowl. Whisk egg, oil, milk, and vanilla together in a second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer one cup batter to a separate bowl and set aside. Add the two egg yolks to remaining batter and whisk to combine. Using a spatula, gently fold in cooled apples. Transfer batter to prepared pan; using an offset spatula, spread batter evenly to pan edges, gently pressing on apples to create an even, compact layer and smooth surface. Whisk remaining 2 tablespoons of flour into reserved batter. Pour over batter in pan and spread evenly to edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over batter. Bake until center of cake is set and a toothpick inserted in center comes out clean. Top should be golden brown, bake about 1-1/4 hours total. Transfer pan to wire rack and let cool 5 minutes. Run knife around sides of pan to loosen and let cool completely, 2 to 3 hours. Dust lightly with confectioners sugar, cut into wedges and serve. Annie...See Morespeaking of punches
Comments (19)"Maybe you should send your 2-hole/2-slit idea to some of the punch people. Maybe you could get a kick-back somehow? (Free punches for a year? *grin*)" that would be great. But if you do send a copy to yourrself in the mail and don't open the letter. I think that's called a poorman's copyright. My mom sent an idea in to "Barbie" about making one with different wigs. That was a few years after they came out. She got a letter saying something to the effect that it wasn't feasible at that time. Of course years later they did....See MoreSpeaking of Convection Ovens....
Comments (8)I love it. I would not own a non convection oven again. I just was posting on the other thread and I'll repeat part of what I said there. Best thing to do is begin using the convection on things and check after about 90% of the time has passed, keeping an eye on it till it's done. You'll figure out how to adjust time after a while and won't have to hover over it anymore. That's what I did. Believe me, once you get used to the convection mode you will love it. I got a convection oven as a second choice to having two ovens in my remodel and I would say, for my purposes, the convection has come through with flying colors! Use it, learn it and don't be scared! It's great! Yes, it does take a little bit of getting used to, and a little bit of extra attention at the beginning, but it's worth it. It's really not that much extra trouble. I think I figured out my 10% rule after maybe just three or four times of baking. I just normally bake things for about 10% less time than the recipe calls for. The benefit is that everything comes out so nicely browned. And baking three racks of cookies at once, I love that. Or putting in multiple dishes at the same time and they all cook evenly, what a time saver. Yeah, IMHO, you're missing something....See MoreWhat is your favorite song of all time
Comments (53)Way way too many to list, or even to bring to mind! My top one is probably Canon in D - My heart turns over when I listen to that song. Second, maybe River Dance. I love so many that are already listed in this thread. Someone mentioned Oh Danny Boy and in that same category is Loch Lomand, two ancient songs that I've sung thousands of times. Used to sing them to my kids when they were babies and still sing them to myself from time to time. I have some favorite hymns... Amazing Grace and This is my Father's World are a couple. Unchained Melody - Wonderful song mentioned above. Many others. I love country western and old time rock. My list would be dozens if not hundreds!...See More- 9 months ago
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- 9 months ago
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