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Cake and Pastry Recipe Adventures

Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

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Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

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1 italian meringues

2 swiss meringues

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10 so so

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Cake and Pastry Recipe Adventures | recipeadventures.blogspot.com Reviews

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Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

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recipeadventures.blogspot.com

1

Cake and Pastry Recipe Adventures: Italian or Swiss or French?

http://www.recipeadventures.blogspot.com/2008/12/italian-or-swiss-or-french.html

Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

2

Cake and Pastry Recipe Adventures: Aunt Dolly's Biscotti Recipe

http://www.recipeadventures.blogspot.com/2006/06/aunt-dollys-biscotti-recipe.html

Cake and Pastry Recipe Adventures. Monday, June 26, 2006. Aunt Dolly's Biscotti Recipe. Aunt Dolly's Biscotti Recipe. So, so. but am comparing this to a commercially made biscotti. This reminds me of a donut taste or something. cinnamon". Waiting for the verdict. Twice baked at what temperature? Therefore, I'm going to take the cookies to Aunt Dolly and ask her about her recipe. 3 teaspoon baking powder. 2 TABLEspoons of aniseed. 1 3/4 cup of sugar. 1 1/2 stick butter. 1 1/2 cups walnuts or pecans.

3

Cake and Pastry Recipe Adventures

http://www.recipeadventures.blogspot.com/2006/06/lemon-cream-cheese-frosting-sunday.html

Cake and Pastry Recipe Adventures. Saturday, June 24, 2006. Lemon Cream Cheese Frosting. Sunday June 11, 2006. Well today I made a lemon cream cheese frosting. The choice was made because I had a spare lemon, extra confectioners sugar I wanted to discard, and a few chips of white chocolate that were unwrapped. Just right. I needed lots of lemon flavor. What did you put in here? Makes your mouth pucker. This is good.". I used the following recipe which normally will yield about 4 1/2 cups.

4

Cake and Pastry Recipe Adventures: DOUBLE CHOCOLATE LAYER CAKE

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Cake and Pastry Recipe Adventures. Saturday, June 24, 2006. DOUBLE CHOCOLATE LAYER CAKE. DOUBLE CHOCOLATE LAYER CAKE. Too moist, this is like fudge. It is squished and thick. Too dense. But later I loved it. About day 7 it was fantastic. (But. I like dark, decadent chocolate.). Very very chocolatey (She was from Guademalla). Too Rich (He was from Mexico). I have made this cake on 2 occasions. The first time, I must. Have added an extra yolk because the cake turned out very. I love the bittersweet. Bu...

5

Cake and Pastry Recipe Adventures: December 2008

http://www.recipeadventures.blogspot.com/2008_12_01_archive.html

Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

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recipeadventuresii.blogspot.com

Recipe Adventures: 6/25/06 - 7/2/06

http://recipeadventuresii.blogspot.com/2006_06_25_archive.html

Tuesday, June 27, 2006. Aunt Dolly's Italian Spaghetti Gravy Recipe. I checked twice prior to including the carrots. Too many carrots. I like the taste of just hamburger. I have tasted this recipe when others made it. I have tasted this when I made it. The taste is unique. But I happen to like McCormick's instant Spaghetti powdered. Mix the best. Just one of those weird things, I guess. With the sauce without the removal of any liquid. But all in all, when you begin to change the spices and remove ingred...

skylightsky.blogspot.com

Adventures in Cake Baking: July 2006

http://skylightsky.blogspot.com/2006_07_01_archive.html

Adventures in Cake Baking. Thursday, July 13, 2006. What I've Been Cookin' Lately. Been busy cooking. but of a different sort. Here's what I have been cookin' lately. Http:/ www.thepiercehousedinnerandbenefitauction.com/. Posted by Skylightsky at 9:33 AM. Wednesday, July 05, 2006. Fifth of July and Five Times Better. Well, it is Wednesday and I feel much better. The cake was finished. It was 8 layer high. It actually made it to the destination intact! Was very well received. Tuesday, July 04, 2006. View ...

skylightsky.blogspot.com

Adventures in Cake Baking: June 2006

http://skylightsky.blogspot.com/2006_06_01_archive.html

Adventures in Cake Baking. Friday, June 30, 2006. Well this is the weekend. 4th of July. I am determined to make my Colette Peters' 4th of July cake. If I can find a way to make photographs along the way, I will. Found the camera, (Underneath a pile of yet to be sold items on ebay), but alas, no charger. Must find charger. Posted by Skylightsky at 4:14 PM. Monday, June 26, 2006. 5 items in the freezer. 4 Ice (with strawberries). 5 homemade ice cream container. 5 items in my closet- I have lots of closets.

recipeadventuresii.blogspot.com

Recipe Adventures: 12/7/08 - 12/14/08

http://recipeadventuresii.blogspot.com/2008_12_07_archive.html

Tuesday, December 09, 2008. December 9, 2008. Mama'nete and I prepared cookies tonight. Began with a late start because as I was driving I ran through high standing water which tore the bumper off the front of the car. (It is plastic) Anyway, I had to stop and use Tiger's water safety harness and a bungee cord. BUT I T WORKED AND I FINALLY ARRIVED AT MOMs. 1 cup butter, softened. 1 (3 ounce) package cream cheese, softened. 1 cup white sugar. 1/2 teaspoon vanilla extract. 2 1/2 cups all-purpose flour.

recipeadventuresii.blogspot.com

Recipe Adventures: 7/2/06 - 7/9/06

http://recipeadventuresii.blogspot.com/2006_07_02_archive.html

Tuesday, July 04, 2006. Cannoli Shells from sugar. Cannoli Shells from Sugar. Sugar texture too pronounced when following recipe. Adding flour does not help as it changed the texture of the cookie, and thus doesn't "crisp" dry in about 3 minutes. Texture. Is sticky, oily, and more of a candy than a cookie. Held their shape best when recipe followed to the "T.". This reminds me of a donut taste or something. cinnamon". Waiting for the verdict. Cannoli didn't hold shape very well. 1/2 cup granulated sugar.

recipeadventuresii.blogspot.com

Recipe Adventures: 7/9/06 - 7/16/06

http://recipeadventuresii.blogspot.com/2006_07_09_archive.html

Sunday, July 09, 2006. Cream Cheese and Chive Biscuits. Cream Cheese and Chive Biscuits. Martha Stewart's Baking Handbook. So, so. Needs a tad more taste, maybe? With a savory dish. Shouldn't really stand on its own. You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same). 2 1/2 cups all-purpose flour, plus more for dusting. Watch the ...

recipeadventuresii.blogspot.com

Recipe Adventures: 4/5/09 - 4/12/09

http://recipeadventuresii.blogspot.com/2009_04_05_archive.html

Tuesday, April 07, 2009. Braised Short Ribs by Anne Burrell. Really good. Each time I have made this recipe it has been a success. This must be one of those recipes a person just can't "mess up" unless they burn it. Important caveat however: be sure and brown the meat well. As for the vegetables, I have doubled the vegetable amount with no problem in the end result. During the time in the oven. keep the short ribs at least 3/4 covered by adding more water, if needed. Ingredients for 8 servings. 3 large I...

recipeadventuresii.blogspot.com

Recipe Adventures: 1/13/13 - 1/20/13

http://recipeadventuresii.blogspot.com/2013_01_13_archive.html

Saturday, January 19, 2013. As individualistic as I am, roasting a turkey, although the most traditional of cooking forms, seems to be the repeated method I choose. Not that Brining, Frying, Bar-B-Q or any other method isn't attractive, it just seems I don't quite have the time to experiment. Today, Thursday/Friday January 18th 2013 represents the first item I have attempted to cook since saying farewell to my loving Grandmother . God Rest her Gracefully. Posted by Skylightsky at 3:04 AM.

recipeadventuresii.blogspot.com

Recipe Adventures: 6/18/06 - 6/25/06

http://recipeadventuresii.blogspot.com/2006_06_18_archive.html

Saturday, June 24, 2006. Macadamia and Ginger Stuffing. Macadamia and Ginger Stuffing. Didn't like the ginger, or orange, loved the macadamia. Cut the ginger, love the macadamia. Add more ginger, love the ginger. "what is that, orange? The stuffing always burns easily in the oven. It crisps over so badly one almost has to. Double the recipe just to get HALF the amount needed. I find I discard the top layer after. 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed. Orange grater...

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Cake and Pastry Recipe Adventures

Cake and Pastry Recipe Adventures. Tuesday, December 16, 2008. Italian or Swiss or French? Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks. Italian Buttercream or American? Mrs Italian cook herself. Thought the Italian bu...

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THE ROAD FOR MY ADVENTURES. I started my blog about my kitchen adventures, ranging from trying various recipes and making good pulutan. I just hope i can make this work. I miss tinolang native na manok but you can’t hardly find one here in the metro, so here is my dressed chicken version of the native chicken. I used a low-end camera phone so don’t expect too much from the pics…. 1 dressed chicken, cut into pieces. 4 cloves of garlic, crushed and chopped. 1 thumbsize ginger, crushed. 1 Knorr chicken cubes.

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Saturday, January 19, 2013. As individualistic as I am, roasting a turkey, although the most traditional of cooking forms, seems to be the repeated method I choose. Not that Brining, Frying, Bar-B-Q or any other method isn't attractive, it just seems I don't quite have the time to experiment. Today, Thursday/Friday January 18th 2013 represents the first item I have attempted to cook since saying farewell to my loving Grandmother . God Rest her Gracefully. Posted by Skylightsky at 3:04 AM. Really good&#46...

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