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Baking from My Home to Yours

Biscuit's picture

by Dorie Greenspan.  Fairly new book.  I just finished reading it - have baked nothing yet.  Initial thought:  IF the recipes live up to Dorie Greenspan's usual standards (and her recipes are insanely reliable, so I suspect they will), this could rival Baking with Julia on my list of all-time great baking books.


It's written in that wonderful style of Baking with Julia.  Clean, simple directions, but fully explaining everything.  There are some old classics (carrot cake, muffins) and some old-classics-with-a-twist (tirimisu cake) and some things that are just totally new to me (cranberry lime galette and split level pudding).    Love the section on Apple Desserts - I love the idea of just apple desserts at my fingertips, since I always have so many.


As usual she adds lots of little extras like a page on how to marble cakes and breads properly - not something you'd think was difficult, but it does require a certain technique to get a pretty marble.


We'll see how it goes.  I am going to bake a few things from it this week - probably start with quickbreads and see how it goes.  There's a birthday cake in here, though, that is going to get used by the end of January.  Can't wait to see how that turns out.


"I just don't think we should go hellfire damnation around the globe freeing people, unless it is directly related to our own national security" - former President Gerald Ford

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Adele's picture

(post #62795, reply #70 of 258)

I haven't tried it yet, but now that I have melting white chocolate down pat, I will no longer hesitate the next recipe I try that has it.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

MadMom's picture

(post #62795, reply #72 of 258)

Tried it last night.  Overwhipped the cream, which is unusual for me, but I wasn't paying attention when I was adding the chocolate, and kept the KA going at max.  Stopped short of butter.  Put it in the fridge anyway, and thought tonight I would make parfaits with bananas, strawberries, and white chocolate whipped cream.  What I licked off the KA whisk was delicious, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

RuthWells's picture

(post #62795, reply #73 of 258)

For future reference, slightly overwhipped heavy cream can be rescued by the addition of more (liquid) cream, then gently incorporating and whipping slightly.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

MadMom's picture

(post #62795, reply #74 of 258)

Hmmm...wonder if it's too late to try that?  WTH, I have nothing to lose, LOL.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Lee's picture

(post #62795, reply #75 of 258)

I took the Coconut Tea Cake out of the oven a few minutes ago, and the top looks odd.  I used a 10 cup Kugelhopf pan made by Kaiser, which is one of the suggested pans for this cake.  The cake rose well except for about 1/2 inch all around the edge, which isn't as high as the rest.  It looks a lot like a souffle does when you run your thumb around the edge before baking; it comes out with a high, domed center, and a flatter edge.  I usually use a brush and softened butter to grease Bundt pans, then flour them, but, this time, I tried the method suggested in a recent FC and used melted butter.  Since Dorie does not specify flouring the pan, I didn't.  I'm wondering if the batter along the sides didn't rise properly because it didn't have anything to cling to, or if the melted butter would make a difference?  Or is this the way this cake is supposed to come out?  I unmolded it a few minutes ago (it unmolded beautifully), and it looks picture perfect now that you can't see the funny looking top.  I'm anxious to cut into it later and taste it. 


Has anyone else made this cake?  I notice she doesn't call for flouring the pan for other Bundt cakes, either.  Have those of you who have made any of her Bundt cakes had the same result?  Did you grease the pan with melted butter and/or flour it?  

Wolvie's picture

(post #62795, reply #76 of 258)

I have had that same result (not with that cake tho) with melted butter instead of using solid butter. Or by using a spray for that matter.


How did the cake turn out?


 


 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

Lee's picture

(post #62795, reply #79 of 258)

Well, I won't use melted butter to grease a pan again.  I cut the cake last night, and the crust was firm to the point of almost being crisp, which I think was another result of using melted butter.  The flavor yesterday was ho-hum IMO, although DH liked it.  I wrapped it up and tried it again earlier today, and it has improved a lot (no surprise there).  The crust has softened, the cake is moister, and, although the coconut flavor is subtle, the flavor is much better.  It's a dense cake, perfect with tea or coffee, just as Dorie describes.  I'll make it again.


BTW, I used unsweetened, dessicated coconut instead of sweetened coconut.  I wouldn't change that.   It needs no adornment.  DH loves frostings and icings, but even he thinks it doesn't need any enhancement.

Wolvie's picture

(post #62795, reply #80 of 258)

good to know - I never used sweetened coconut - always dessicated or fresh - no matter what the recipe says. TY for reporting back. :-)

 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

knitpik's picture

(post #62795, reply #81 of 258)

Good to know. We don't have sweetened coconut here.
I don't think I'd care for it either.

knitpik's picture

(post #62795, reply #77 of 258)

Seems like you are not the only one with that problem.
Look here...(second pic down)
http://peasantwench.blogspot.com/2006/11/cookbook-spotlight.html

You could post on egullet. Dorie pops in once in a while and answers questions regarding her book.
And there are some who have made that same cake so they might be able to help you too.

http://forums.egullet.org/index.php?showtopic=92574&pid=1342913&st=630&#entry1342913

Lee's picture

(post #62795, reply #78 of 258)

Thanks for the links.  I had followed the egullet discussion for awhile, but didn't remember any mention of the coconut tea cake.  I'll look again when I have time to go through it.  It's a LONG thread!


The cake in the first thread was baked in a plain tube pan.  I can't tell what the top of the cake looks like, but the bottom (the side we see) is quite pale.  I used a Kugelhopf pan, and the crust on mine is a uniform deep golden brown, really pretty.  Wolvie says she has had the same experience when she has used melted butter or a spray to grease a pan instead of whole butter.  I won't use melted butter again.


Wolvie asked how the cake tasted, and I have to say it's very good, much better today than yesterday.

Adele's picture

(post #62795, reply #69 of 258)

What's funny is that every person said they were on a diet last week.  I brought in 4 Ginger carrot cookies for the afternoon. I had half of one.  Even better today than they were yesterday.  Just had a taste of the oatmeal chocolate bar- hardly tasted the nuts, just enough to know they are there- which is fine by me.  I have some out for those on the diet tomorrow- LOL


I might have company at the end of March, want to do the cake then. Trying not to get excited in case it falls through, my niece & sister.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Heather's picture

(post #62795, reply #71 of 258)

You might just have to post this ginger carrot cookie recipe. :-)

Heather's picture

(post #62795, reply #226 of 258)

>>>Gingered Carrot Cookies (pg 162). I couldn't stop eating them. <<<

I made these the other day. I took your advice on the chopped crystallized ginger and it is a wonderful addition to the cookies. In fact I think I'll reduce the raisins next time and add more ginger. I don't care for the way the exposed raisins get too well done.
I gave a plateful to a sick friend and she raved about them and wants the recipe. They are a little different than a usual cookie--more like mini cakes.

knitpik's picture

(post #62795, reply #43 of 258)

For anyone interested...several bloggers posted their reviews on
Baking: From My Home To Yours. Check it out.

http://iliketocook.blogspot.com/2006/11/spotlight-on-baking-from-my-home-to.html

There's also another long thread going on egullet but most of you probably already know that by now.

I haven't bought a cookbook in months. I think it's time to break the stride;-)

nutcakes's picture

(post #62795, reply #44 of 258)

If you'd like to try some recipes before buying the book google around. Global Gourmet always has cookbook blurbs with recipes. Here's the one on the Greenspan book:


http://www.globalgourmet.com/food/ild/2006/1106/index.html


 


I am crazy about the sour cream pumpkin pie/tart. It is every bit as suave and silky as promised.


I think I screwed up the lemon cream but the filling is totally decadent and delicious. The simple pie shell is a nice sandy cookie type.

helena1's picture

(post #62795, reply #45 of 258)

Thanks for the link!!

SallyBR1's picture

(post #62795, reply #46 of 258)

Thanks for the link - very useful

I was surprised to see that her sweet tart dough included 1 egg yolk! (ah, the many heated discussions we've had here about it)

Pierre Herme's tart dough also calls for it.

 


 


"Sally who? Sally in the corner"
(Amy, November 2006)

wisekaren's picture

(post #62795, reply #82 of 258)

There are also a few recipes over at NPR; be sure to listen to the interviews too -- she sounds delightful.
http://www.npr.org/templates/story/story.php?storyId=6649570
http://www.npr.org/templates/story/story.php?storyId=6514512
Karen

Heather's picture

(post #62795, reply #83 of 258)

For some reason, we received a copy of House Beautiful's Feb issue in the mail the other day. There is a very odd piece entitled "Cookbook" that seems to be written by a non-cook. She discusses From My House to Yours and makes two recipes from it--and grumbles a lot about them. It took her three tries to get edible Cocoa Almond Meringues but she complains about the hollow centers of version 3. The Chocolate-Banded Ice Cream Torte gets thumbs up but she says "it's a struggle"--mixing the fruit into the ice cream is too much trouble and the ganache layers are too thick.
I guess the point of this article, which appears to be a regular feature of the magazine, is that a non-cook can actually make something in the kitchen.

Well--I just Googled Devon S. Frederick to see who she was and found her wedding announcement. She married Eli Zabar--"The bride, who will keep her name, graduated from the Cambridge School in Weston, Mass., and attended the Parsons School of Design. She is the chief executive of E.A.T., a New York food store and restaurant owned by Mr. Zabar."
Curiouser and curiouser!

shoechick's picture

(post #62795, reply #84 of 258)

I made the Blueberry Crumb Cake tonight, it's excellent.  It's technically for tomorrow, but a girl has to taste it :)  I'm now going to make the Blueberry Sour-Cream Ice Cream to go with it.


When science discovers the center of the universe, a lot of people will be disappointed to find they are not it.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Heather's picture

(post #62795, reply #85 of 258)

Yum! Can I come visit?

shoechick's picture

(post #62795, reply #86 of 258)

Absolutely :)


When science discovers the center of the universe, a lot of people will be disappointed to find they are not it.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Biscuit's picture

(post #62795, reply #87 of 258)

I made the carrot cake yesterday.  Frosting it today.  Will report on flavor and texture tomorrow.

"I just don't think we should go hellfire damnation around the globe freeing people, unless it is directly related to our own national security" - former President Gerald Ford

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

shoechick's picture

(post #62795, reply #88 of 258)

Please do, I was looking at that one last night.


When science discovers the center of the universe, a lot of people will be disappointed to find they are not it.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Biscuit's picture

(post #62795, reply #89 of 258)

It smells good.  The cake baked really well and it was easy to put together.  The layers are even and pretty.  The cream cheese frosting went together easily (G).  Actually - I let Max make it.  No joke.  He's reading, you know, and he wanted to help, so I gave him the recipe and ingredients and let him make it.  The only thing I did was turn on the mixer for him and scrape down the bowl; he added all the ingredients and measured them.  He even iced the cake by himself (G).  Messy, messy.  But - if a 5-almost-6 year old can do it, you know it's fool-proof.


My only issue with the cake is the coconut - I don't care for it - but DH loves it and it is his birthday so it really wasn't about me.  I'm sure it will be delicious.  Will let you know.


"I just don't think we should go hellfire damnation around the globe freeing people, unless it is directly related to our own national security" - former President Gerald Ford

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Biscuit's picture

(post #62795, reply #90 of 258)

Okay - report on the Carrot Cake. 


Fantastic.  Really.  Understand up front I am NOT a fan of either coconut or raisins cooked into things - I nearly left both out, but (a) DH likes both and it was his cake, and (b) I really like to try recipes as written at least the first time.  You never know when something you think you won't like will be something you do.


So - as I said above, easy to put together, etc.


The taste is great.  The texture is wonderful.  Loved it.  The only modification I made is that the recipe did NOT call for the addition of vanilla or any other flavoring, and I love a bit of orange zest in my carrot cake, so I added 1 tsp. of orange extract and 1 tsp. of vanilla.  That was the only change/addition I made.


You really don't notice the raisins much - I think it's because there really aren't that many of them.  And the coconut is just the right amount.  Love the spiciness and love that it isn't terribly sweet. 


This is a keeper.  One of the best carrot cakes I've ever made.  Loved the toasted coconut and pecans on top.  Nice little addition.


"I just don't think we should go hellfire damnation around the globe freeing people, unless it is directly related to our own national security" - former President Gerald Ford

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

shoechick's picture

(post #62795, reply #91 of 258)

Thanks for posting.  I'll try that one next weekend.  I have Mango and Pecan muffins in the oven right now from #77, that and the Blueberry Crumb cake on Friday night is enough baking for one weekend ;)


When science discovers the center of the universe, a lot of people will be disappointed to find they are not it.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

courgette's picture

(post #62795, reply #94 of 258)

What happened to the diet? Just curious, cause mine flew out the window. Have to try to catch up to it tomorrow.... In the meantime tonight there's tea and Ina's lemon loaf, made with Meyer lemons from Loblaws.


Mo

shoechick's picture

(post #62795, reply #95 of 258)

Diet?  what Diet?  I actually made no new years resolutions towards diet.  Mine was not buying crap that I didn't need so we can travel more and cooking classes on weekends.  Although we're going to Hawaii in April, so I'll have to think about Diet soon :)


When science discovers the center of the universe, a lot of people will be disappointed to find they are not it.

The World is a book, and those who do not travel read only a page.  ~St. Augustine