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Monthly Archives: February 2010

Whole Grain Artisan Free-Form Bread.

Hello everyone,

I’ve had a couple of busy days. Yesterday was my Master Canning class, and it was a lot of fun! They had a few different presentations, one lady talked about her experience at the Western Idaho Fair. A couple other ladies talked about how to judge items, (that’s what I would like to do)!!! The last lady we had was the superintendent for the WIF baking and canning dept.

I just got my cake done for the mentally challenge adult tonight, I made a flower-pot with lots of pink roses on it. I liked how this one turned out! I hope she likes it as well!!!

I went to a class tonight on how to make whole wheat Artisan Free-Form Bread. It’ s taste’s really good and only has 6 ingredient’s!!!

 Here’s the recipe:

5 1/2 cups whole wheat flour

2 cups unbleached all-purpose flour

1 1/2 tblsp. dry active yeast

1 tblsp kosher salt

1/4 cup vital wheat gluten

4 cups lukewarm water

cornmeal or parchment paper

1. Measure the dry ingredients: Use dry-ingredient measuring cups to gently scoop flour into measuring cup. Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl or in a resealable, lidded plastic food container or food grade bucket.

2.  Mix with water-kneading is unnecessary: Warm the water until it feels slightly warmer than body temperature (about 100 degrees). Add all at once to the dry ingredient’s and mix without kneading, using a spoon, a 14 cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if your not using a machine. Using warm water will allow the dough to rise fully in about 2 hours. Don’t knead! It isn’t necessary. Your finished when everything is uniformly moist, without dry patches.  This step is done in a matter of minutes, and will yield a dough that is wet and remains loose enough to conform to the shape of its container.

3. Allow to rise: Cover the dough with a lid (not airtight) that fits well to the container. If you are using a bowl, cover it loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours. Longer rising times, even overnight will not harm the result. After rising, refrigerate in the lidded container and use over the next 14 days. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. Once refrigerated, the dough will seem to have shrunk back upon itself. It will never rise again in the bucket, which is normal for this dough. Do not punch down this dough! You are trying to retain as much gas in the dough as possible and punching down knocks gas out and will make your loaves denser.

One Baking Day:

4. Shape a loaf in 20-40 second’s. Prepare the rising surface, a pizza peel or parchment paper or paper sheet by sprinkling liberally with cornmeal. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough, using a serrated knife or kitchen shears. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick  to your hands. Gently stretch the surface of the dough around to the bottom on all four sides rotating a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but will flatten out and adhere during resting and baking. The entire process should take not more than 20-40 seconds. If you work the dough longer than this, it might make your loaf dense.

5. Form a narrow oval-shaped loaf and let it rest: Stretch the ball gently to elongate it, and taper the ends by rolling them between your palm and pinching them.

6. Allow the loaf to rest, loosely covered with plastic wrap, on the prepared surface for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Depending on the age of the dough, you might not see much rise during this period; instead, it will spread sideways. More rising will occur during baking (oven spring).

7. Thirty minutes before baking, preheat the oven to 450 degrees F, place an empty metal broiler tray or pan for holding water on any other rack in the oven.

8. Paint and slash: Just before baking, using a pastry brush to paint the top with water. Sprinkle with a seed mixture if desired; Example sesame seeds, poppy seeds, ect..  Slash the loaf with 1/4 inch deep parallel cuts across the top. Use a serrated bread knife held perpendicularly to the bread.

9. Baking with steam: After a 30 minute preheat, place your loaf onto a prepared baking stone or place on a baking sheet in the oven. Quickly but carefully pour 1 cup of hot water into the broiler tray or any cake pan will work as long as it can hold the water. Close the oven quickly to prevent the steam for escaping. Bake for about 30 minutes, crust should be richly brown and firm to the touch. Allow the bread to cool completely on a wire rack, for best flavor, texture and slicing.

10. Store the remaining dough in the refrigerator in your lidded container and use it over the next 14 days. Within 24 hours the dough begins to ferment and takes on sourdough characteristics.

Variation:  Herb Bread

Herb-scented breads are great favorites for appetizers and snacks. Follow the directions for mixing the Master Recipe dough and add 1 tsp. dried thyme leaves (2 tsp. fresh) and 1/2 tsp. dried rosemary leaves (1 tsp. fresh) to the water mixture. This also works with sliced olives, chopped garlic, onions, seeds, nuts, or any other favorite ingredients.

Enjoy!!!

Amanda 🙂

 
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Posted by on February 28, 2010 in Breads

 

Chocolate Cream cake & Canning class tomarrow!

Hello Everyone,   

I delivered the cake to the Vet today, and you won’t belive what I did!!! I messed up on the flavor of the  cake!!! It was supposed to be chocolate, but I made the french vanilla cake instead. I don’t know what happened to me to mess up a cake order like that. It’s the first time that I have done that! I hope he likes it anyway, on the card that we put with all the Angel Cakes I wrote on the back and said how very sorry I was for the mistake. I hope he forgives me! When I realized what I did it was too late to make another cake. If I didn’t have the Dr. appt. today I could have remade it, but I couldn’t change this Dr. appt. The appt. went well they took more blood of course, to check and see what’s going on with me. I can’t understand half of what this Dr. says, she really nice and know’s her stuff, but she talks in Dr. speak all the time. With a lot of big words that I have no idea what she’s saying. Good thing my husband was there today he could understand some of it. My mom would have been there today, she understand’s the Dr. lingo she has some medical training and used to teach EMT’s.  She couldn’t come because her husband had back surgery today, from what she said everything went well with him. That was good to hear, he’ll be in the hospital for a couple of days with this.   

I have another cake this week, it’s for a mentally challenged adult, she likes flowers. I decided to make her a flower-pot with roses on it, I might put on a few pansies as well. I love making roses, they are my favorite flower to make next to pansies. Flower making is what I love doing the most. I  make buttercream, fondant, and gumpaste flowers. I mostly make buttercream flowers for all the Angel Cakes, I don’t think a lot of people would like the fondant or gumpaste flowers. Fondant and gumpaste flowers dry rock hard and are more for display than anything else.   

I’m making my chocolate orange cake and chicken chili for my canning class tomorrow, we always have a potluck with the class. I get to try all kinds of thing’s, we have some really good cooks in our group. It’s always a lot of fun, I’m looking forward to it. It’s nice to see everyone and catch up on how there all doing.  The class will be about showing thing’s in the fair, on how to judge items, and some other thing’s. I would love to be a judge in the fair! I think it would be a lot of fun. I was supposed to judge some of the 4-H exhibits last year, but I couldn’t that was when I started getting sick with the Sarcoidosis.  What a bummer that was!!!    

Well I better go for now, I’m making veggie stir fry tonight, with brown rice. Yummy!!!   

Here’s a my recipe for my chocolate cream cake, hope you all like it!!!   

Chocolate Cream Cake
 
Cake:
1 ¾ cups all-purpose flour
 
1/3 cup baking cocoa
 
1-teaspoon baking soda  
 
½ teaspoon salt    
 
5 egg whites    
1-cup butter (2 sticks) softened   

1 cup packed light brown sugar   

1 cup granulated sugar   

5 egg yolks   

1-teaspoon vanilla   

1-cup sour cream   

Frosting:   

1 (8 oz) package cream cheese softened   

½ cup butter, softened   

4 cups powdered sugar   

½ cup baking cocoa   

1-teaspoon vanilla   

1/8 teaspoon popcorn salt   

Heat oven to 350 degrees; grease and flour 3, 8-inch round cake pans, set aside. Mix flour, cocoa, baking soda, and salt; set aside. Beat egg whites in medium bowl with electric mixer on high-speed until stiff peaks form; set aside. Beat butter and sugars in large bowl on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks and vanilla until smooth and blended.   

Gradually beat in flour mixture with sour cream, beating after each addition until smooth. Fold in beaten egg whites. Pour into pans. Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to a wire rack. Cool completely. Beat all frosting ingredients together until smooth. Fill layers and frost side and top of cake with frosting.   

Enjoy!!!   

Until tomorrow, Amanda  🙂   

 
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Posted by on February 24, 2010 in Cakes

 

Corn Tamale Casserole & VA cake

 

Hello everyone,

I have a VA cake to finish tonight, it’s now 10:30 p.m. I’m afraid I’m going to be up late tonight. I don’t know why I wait so long to get the cakes done.  I made  a french vanilla cake with creme brulee icing. I know I’ve made that icing a lot lately, I really like the taste of it. I hope the people I give the cakes to like it as much as I do!!! lol!!! I’ll post the link for the cake I’m making,  I hope the vet likes it!!! Sometimes I get thank you cards from people.  It’s nice to hear from the people we make cakes for! Not that’s the reason I make the cakes, I do it because I love it!!!

http://www.wilton.com/idea/First-Mate-Cake

Healthwise I’m doing better, my leg is feeling a lot better. My DR said I can’t take birth control pills anymore. I’m not happy about that. I have poly cystic ovarian syndrome, it’s where I have cysts grow on my ovaries. The BC was the only thing I have found that worked for me. To be honest I don’t think I ever want kids. I’m 34 now and have to many other issues to deal with. Do you think that’s selfish of someone to not want kids??? I like my freedom, you have to give up a lot to have kids.  I just don’t think I have it in me to be a mother anymore. I like animals better, they don’t cost as much and don’t talk back! I used to want kids really bad and was willing to do anything, something changed with me awhile ago to change my mind. I don’t know what it was, but the desire for kids went away. I love baking cakes for kids through, that’s about it. When I told my mom what the Dr. said, she said tell them you want a baby that will take care of the BC thing, I said no way!!! That’s the last thing I need now!!! I was raised with a lot of foster kids, to many sometimes. Foster care isn’t something I want to do either. I know there’s a lot of kids that need good homes, but I think I’ll stick to just baking cakes for them. When we move (don’t know when that will ever happen) I wouldn’t mind taking in a student from another country. I think I could handle them ok??? We’ll see what happens, first I need to get healthy!!!

Well I better go get the cake done, I’ll be up the next 2 hours or so getting it done. I’m glad we have satellite tv, otherwise there wouldn’t be anything on to listen to. I’m watching Forrest Gump now, love that movie!!!

Here’s a recipe for my corn tamale casserole, hope ya all like it!!!  🙂

Corn Tamale Casserole:

Beef mixture:

1- lb., ground beef

3, green onions white and green parts, chopped

1, (15 oz.) can black beans, rinsed and drained

1, (8 oz.) can tomato sauce

1, (14.5 oz.) can diced tomatoes, undrained

1, (14.75 oz.) can cream style corn

1, (4 oz.) can diced fire roasted chilies, undrained

1, tblsp. chili powder

1, tsp. Ground cumin

1, tsp. granulated garlic

1, tsp. salt

Heat oven to 350 degrees. Lightly spray a 9×13 pan with vegetable spray.

Brown beef in large skillet, do not drain. Add remaining ingredients and heat through. Set aside and keep warm.

Tamale Topping:

1-cup cornmeal

1-cup all-purpose flour

4, tablespoon sugar

4 teaspoons baking powder

1-cup whole milk

1 egg, beaten

1/4 cup butter, melted

1, cup shredded cheddar cheese

1, (4 oz.) can, diced fire roasted chilies

1, (8-3/4 oz.) whole kernel corn, drained

1/2, tsp. cayenne powder

1/2, tsp. Ground Cumin

In mixing bowl, combine the first 5 ingredients. Make a well in the center of mixture and pour in milk, butter, and the egg. Blend to combine. Mix in remaining ingredient’s just until blended, no do over mix.

Pour beef mixture into prepared pan; pour cornmeal topping over beef mixture. Smooth the top. Bake for 30 minutes until top in brown. Yield 12 servings.

 
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Posted by on February 23, 2010 in Casseroles

 

Pumpkin Biscuits & Julia Child’s Cookbook!!!

Hello everyone,

I hope your all having a great day! My husband  bought me an early Birthday present, (it’s  in June). He bought the cookbook I have been wanting to get for a very long time. It’s the (Mastering the Art of French Cooking) by Julia Child, I’m so excited. I don’t know yet what I’ll make from it, so far I’m loving it.  

I finally found the cake I’ll be making for the vet this weekend. It was on  Wilton’s cake site. It’s using the Lil’ Pirate pan and making him look like he’s in the Navy. I think it will turn out really cute. I just hope he like’s it!!! I need to deliver it on Tuesday. I also have an appt with my specialist that day. We’ll see if she’ll let me get off the steroids, I’m praying that will happen.  My leg is doing a lot better, Ray and I went to Wal-Mart and did some much needed shopping tonight, so far my leg feels fine…

Here’s a recipe for my Pumpkin biscuits, I won Best in Show at the State fair, I was very surprised, but happy!!! 🙂

Pumpkin Biscuits

4, cups all-purpose flour

2, tblsp. baking powder

2, tsp. salt

1/4, cup packed brown sugar

1, cup butter unsalted (2 sticks) cold, cut into cubes

1, cup pure pumpkin

1- 1/2 cups buttermilk

Combine first 4 ingredients. Cut in butter with a pastry blender until crumbly.

Stir together the pumpkin and buttermilk; add to dry ingredients. Stirring just until moistened.

Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat or roll to

half-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet.

Bake at 425 for 10 to 15 minutes, or until biscuits are golden brown. Yield 14 biscuits.

Amanda 🙂

 
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Posted by on February 19, 2010 in Breads

 

Orange Grove Cake

Hello Everyone,

 I’m still alive and kicking, well alive anyway… lol  I had a lady come from our church today, it was nice to have someone come and see me… When you can’t drive and live as far out as we do it can get lonely sometimes. It’s nice to have people here, I just wish it was more often. We can never have anyone over without them calling first, my house is small and cluttered. My husband is a pack-rat and like’s to keep stuff I would throw away. Sometimes I still throw stuff away without him knowing it. He get’s weird about keeping all kinds of junk. My parent’s moved every 3 years of my life and I learned what to keep and what to give or throw away. No, they were not army or anything like that. They just never seemed settled, they got divorced just 2 weeks shy of there 25fith Wedding anniversary.  They grew apart and just wanted different thing’s. They are both married to different people now and it’s been a hard for me. There spouse’s have children of their own and so, all our time is divided. Holiday’s can be hell sometimes, this past Christmas wasn’t good. My mom and her husband did get us some nice thing’s this year, I don’t understand why though. I just hope Easter doesn’t get all botched up I’m not looking forward to it I guess. We can’t have people to eat at our house, I hate the way Ray reacts most of the time, like it’s always a bad time to have someone here.  Well on to better thing’s…

I have a cake to bake for a vet this weekend, he likes music and was in the Navy. Any thought’s on what I should make him??? I’m glad to have something to do besides just sit around my house this weekend.  It keeps me away from my cranky husband, just kidding  lol… You see we have 15 years between us and it’s hard to find common ground. We both like to eat and watch movies, but our taste’s in both area’s are very different. We try to do what each of us like’s, it’s not alway’s easy.  Well enough for now…

Here’s the recipe for the Orange Grove Cake that I won Best In Show at the Western Idaho State Fair. I was very suprised to win. I never thought it would win anything!!! It’s by Tish Boyle’s The Cake Book, I love her cookbooks!! I did change the frosting recipe, to my taste..

Amanda 🙂

 

Orange Grove Cake

Cake layers:

3-cups cake flour

2½ tsp. baking powder

½ tsp. salt

1-cup (2 sticks butter), softened

1¾-cups granulated sugar

4 large eggs

2 tsp. orange zest

1/3-cup orange juice

2/3-cup whole milk

Orange Filling:

½-cup granulated sugar

1 tbl. Plus 2 tsp. cornstarch

1/8 tsp. salt

1 tsp. orange zest

2/3-cup orange juice

2 tbl. lemon juice

2 tbl. water

3 large egg yolks

Orange Soaking Syrup

1/3-cup water

¼-cup orange juice

½-cup granulated sugar

1 tsp. orange extract

Frosting:

4-cups sifted powdered sugar

2 sticks butter, softened

1 tsp. orange zest

1 tsp. orange extract

¼-tsp. popcorn salt

3 tbl. heavy cream

Make the cake:

Heat oven to 350 degrees, grease & flour 2, 9-inch round cake pans. Sift together the flour, baking powder, & salt. Set aside.

Cream the butter & sugar together until light & fluffy, add eggs one at a time beating well after each addition. Beat in orange juice & zest until combined. On low-speed add the flour mixture & milk in alternating additions. Pour into prepared pans and bake for 22 to 25 minutes until done. Cool in pans for 15 minutes on a wire rack. Invert onto racks & let cool completely.

Make the filling:

In a medium saucepan, stir together all the ingredients. Place over medium-high heat & cook, stirring constantly, until the mixture thickens & comes to boil. Let boil, stirring, for 1 minute. Remove the pan from the heat & scrape the filling into a small bowl. Cover the surface with plastic wrap & refrigerate until chilled, about 1 hour.   

Make the Syrup:

In a small saucepan, combine the water, orange juice, & sugar & bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat & stir in the orange extract. Set aside at room temperature.

Make the Frosting:

Cream all ingredients together until smooth & fluffy.

To assemble cake, slice cake layers in half, place first layer on serving plate. Brush with syrup, & then add 1/3 of the filling. Repeat with next 2 layers. Set last cake layer on top of filling & brush with remaining syrup. Frost top & sides with frosting. 

Recipe By Amanda J. Bowyer

For some reason and I can’t figure out why, but part of the recipe is in bold type. I have redone this post 3 times already. I don’t know much of anything about computers. I’m sorry it looks that way, maybe later my husband will help me with it, he’s the computer person.. lol Who knows…

 
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Posted by on February 17, 2010 in Cakes

 

Poppy Seed Torte

Hello all,

I don’t have any Angel Cakes until the 23rd, it’s for a vet. I’m not sure what I’ll make yet, have to think about. I have to rest for a while anyway. I can’t make my nephew’s cake yet. His party is tomorrow, I’ll make something for him later… I have been in pain in my right leg for a while and couldn’t figure out why. I had an appt to see my MD yesterday, but ended up in the ER. They found out I have a blood clot. Wow is all I can say, no wonder I was hurting so bad. I didn’t have to stay in the hospital. The Dr gave me some new medicine that I have to inject 2x a day. It was very expensive, $1,500 before our insurance. We ended up paying $250, I’m so thankful for our insurance!!! I know a lot of people are suffering without it, and that makes me sad… 😦 

Here’s a recipe for a cake I made for the fair a few years ago…

 POPPY SEED TORTE

 

Cake:

2 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

½ cup butter, (1 stick), softened

1-¼ cups honey***

3 eggs

1-cup sour cream

3 tblsp. poppy seeds

½ tsp. almond extract

½ cup apricot preserves: for filling

 

Frosting:

4 oz. cream cheese, softened

2/3 cup powdered sugar

1-cup sour cream

1/8 tsp. lemon extract

1/8 tsp. almond extract

 

  1. Heat oven to 350 degrees. Grease and flour a 9-inch round cake pan, set aside. In medium bowl, stir together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, beat butter and honey together until smooth, add eggs one at a time beating until blended. At low-speed add the flour mixture alternating with the sour cream. Beat in the poppy seeds and the almond extract.
  3. Spoon into prepared pan and bake for 35-40 minutes until dark golden brown and a toothpick inserted in center comes out clean. Cool completely on wire rack.
  4. Level off top off cake to make a smooth surface, and cut cake into 2 layers. Place one layer on serving plate and spread with the ½ cup apricot preserves. Lay second layer on top. Spread with frosting.
  5. Beat frosting ingredients together until smooth and spread over cake.   

 I won first place for this cake in our local county fair. It was a baking with honey contest.

Note: Baking with honey can be tricky, anything bake with honey can burn quickly, so watch it!!! 

Enjoy all

Amanda 🙂

 
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Posted by on February 13, 2010 in Cakes

 

Cheeseburger Pasta and Idaho Steelheads and 3-D Care Bear Cakes.

Hello all,

I delivered the 2 cakes today, one was an Idaho Steelheads hocky player, the other was a 3-D Care Bears cake. The people loved them, I love seeing how there faces light up when they see there cakes. It made my day despite all the pain I’m in. I was up until 2am getting the cakes done. Thank goodness there wasn’t any more spills or mess’s ect… 🙂  The hocky cake was a spice cake with a creame brulee icing. The Care Bears cake was strawberry with buttercream icing. The cream bruleee icing tasted an smelled so good, I’ll post the recipe below for that one. 

I haven’t made anything else foodrelated this week, I have someting wrong with my right leg. Taking way to much pain meds and nothing helps. I’m seeing my Dr. tomarrow, and she shinks I might have a blood clot. If I do I’ll be in the hospital.. 😦  It’s very painful even to walk. This all related to the Sarcoidosis, it can effect your arteries as well. I  hope it’s nothing more that bad leg cramp!!! I want to bake my nephew’s Transformer cake tomarrow. He has been asking me about it for months. When we went to my mom’s house Saturday to decorate cookies, the kids were allready there. Abby jumped up and yelled my name and came running to hug my legs, and Bo yelled out our names and said he missed us. I’m still crying thinking about it… I am so frustrated with this disease and what it’s taken away from me,  my energy, eyesight, and I can’t have children…  That’s why I bake it’s all I have right now….

Here’s the recipe for the icing,

4 cups powdered sugar, sifted ***

1 stick unsalted butter, softened. No substitutes!

1/2 cup Crisco shortening

4-6 T. Cream Brulee liquid coffee creamer,more if needed, for desired consistency

1 tsp. pure vanilla extract

1 tsp. butter extract

1/8 tsp. popcorn salt

Mix all ingredient’s together well. 

I have only used this on spice cake so far, I think it would be good with a butter cake as well. I’ll have to try it out and see!!! 

Note on powdered sugar: use only pure cane powdered sugar, some brands of powdered siugar is beet sugar and doesn’t dissolve well in icing. This will cause you alot of trouble with piping, like writing!! Beat sugar clogs up those small tips, and it’s frutrating to keep changing or washing tips.

Here’s another recipe for you all to try:

Cheeseburger Pasta

1 cup whole wheat elbow macaroni, cooked and drained

1 lb. ground beef or turkey

6 slices bacon, diced

1 (10 3/4oz.) can, condensed tomato soup, undiluted

1 1/2 cups shredded cheddar cheese

1 Tblsp. dried minced onion

1 tsp. granulated garlic

1 (14.5 oz.) can diced no salt added tomatoes, undrained

In skillet cook beef with dried onion and granulated garlic, until no longer pink; drain and set aside. In the same pan cook the bacon until crisp; remove to paper toweling and discard drippings. Add all the ingredients back into skillet and heat through, until cheese is melted.

This one of my favorites!!

 
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Posted by on February 11, 2010 in Pasta