Little Lemon Loaf Cakes

Posted on April 20, 2012 by Karen Manfredi | 0 Comments

     Today's    recipe comes from Baking With Julia and is called Lemon Loaf Cake.  It was a pleasure to make, and fun to prep my mise en place using my new Catamount measuring beakers.  I recently found out about this great Vermont-based glass company and fell for the measuring cups (great colors), glass rolling pins, and glass baking sheets.  

 

I used Myer lemons and browned the butter, rested the batter in the fridge for a couple of hours, then followed the recipe through.  It was nice to whisk it all by hand.  I like a flat whisk when incorporating the dries into the wets.

I decided to bake these cakes off in a few pretty little paper cake molds, to make dropping them off at school(s) easier.

Three naked lemons begging to be juiced and made into a glaze was my only other alteration! Then off to my girls' amazing teachers for a little tea-time break.  


    Today's    recipe comes from Baking With Julia and is called Lemon Loaf Cake.  It was a pleasure to make, and fun to prep my mise en place with my new Catamount measuring beakers.  I recently found out about this great Vermont-based glass company and fell for the measuring cups (great colors), glass rolling pins, and glass baking sheets.  

 

I used Myer lemons and browned the butter, rested the batter in the fridge for a couple of hours, then followed the recipe through.  It was nice to whisk it all by hand.  I like a flat whisk when incorporating the dries into the wets.

I decided to bake these cakes off in a few pretty little paper cake molds, to make dropping them off at school(s) easier.  


Having three naked lemons just begging to be juiced and made into a glaze was my only other alteration. Then off to my girls' amazing teachers for a little tea-time break.  


Posted in best flat whisk, Catamount, duralex mixing bowl, glass measuring beakers, Lemon Loaf Cake, myer lemon, paper cake molds, tamis, Tuesdays with Dorie

Irish Soda Bread-a big biscuit?

Posted on March 20, 2012 by Karen Manfredi | 0 Comments



This is the recipe of the day, and it was a snap to make.  I can't help but think that this is really just a huge buttermilk biscuit, and there is nothing wrong with that.  I used my new handmade cherry bowl scraper today (it's so nice in the hand!) with my favorite old mixing bowl given to my by my grandmother.




I didn't add any fruit or goodies to the recipe, however, I did brush on some extra buttermilk before baking in my preheated Lodge dutch oven.  I took the top off about half way thru to let my huge biscuit brown.  I love to bake bread this way for the wonderful crust the trapped steam creates-simulating a big steam injected oven in my little kitchen.  




And here we go, with a wee bit of luck, we'll enjoy this tonight!

Posted in buttermilk, cherry bowl scraper, Dorie Greenspan, Irish soda bread, Lodge dutch oven

Under construction, but time out for RUGELACH

Posted on March 05, 2012 by Shopify | 0 Comments

    I've never understood rugelach.  Until today.  Having only tried it once or twice before at a bakery, it has been on my "pastries to pass by" list.  



    Today is my first blog entry and my first day baking with Tuesdays With Dorie, baking from "Baking with Julia" by Dorie Greenspan. Welcome to my fun mess!  My bakers store is under construction, I am surrounded by files and catalogs, yet I loved every minute of making this rugelach, with homemade prune levkar, black mission figs, montmorency cherries, pecans and almonds. When it came out of the oven, I had to wrap this stuff up and get it out to my neighbors before I convinced myself that all of those fruits and nuts made this just a little healthy snack!  


I stopped mixing the dough fairly early, hoping for a tender result.




Prune levkar in the making.  I substituted apple cider vinegar for the fresh lemon.  I love using my copper pot for jams!




All ready to spread, sprinkle and roll-





Rolled and ready for the overnight chill.  I baked one tray in the center the way I see most rugelach sold in bakeries.  Delicious!!! 



It's so much fun to bake again on schedule with a group of bakers--I'm looking forward to the rest of the book and I hope you'll check back as I get Whisk and Bowl set up!!!



Posted in black mission figs, Dorie Greenspan, dried montmorency cherries, levkar, Mauviel, prunes, rugelach, thermohauser

 

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