K.Riggs
Songster
- Aug 22, 2017
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Avgolemono!
I just looked it up YES!! I LOVE poached chicken lemon and rice so this is my kind of food, thankyou!!
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Avgolemono!
A few years ago, my brother (The Blueberry King) gave me a large bag of blueberries he'd grown. I made blueberry hand pies with some of them. They were really good, if I may say so myself! If I had a bunch of blueberries, I would probably make some moreI'm prejudiced, I think your blackberries would be better in a peach berry cobbler.
It's the best. I used to buy a cooked chicken, have tea from it on the weekend, then sandwiches through the week, then I'd boil the bones up to make the stock for avgolemono. It really is good. I really should make some.I just looked it up YES!! I LOVE poached chicken lemon and rice so this is my kind of food, thankyou!!
Trying out a new recipe today...Pumpkin Roll. Of course the photo in the magazine looks wonderful, I'll share how mine turned out (the frosting was wonderful)!
Thanks!Well, the pumpkin roll turned out great! Unfortunately, my old camera died so I bought a new one yesterday on my day off work. Today, I'm back to work only to find out the pumpkin roll was polished off yesterday! So, no photo but here's the recipe (I found it in a magazine, "America's Test Kitchen, Great American Cakes".
Pumpkin Roll
1 cup (4 oz) cake flour, sifted
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
5 large eggs
1 cup (7 oz) sugar
1 cup pumpkin puree
Confectioners sugar
3 Cups Fluffy Cream Cheese Frosting
Preheat oven to 350*. Grease 18"x13" rimmed baking sheet and line with greased parchment paper.
Whisk flour, pie spice, baking soda and salt together; set aside. At medium-high speed, beat eggs and sugar until pale yellow and thick, about 6-10 minutes. Add pumpkin puree and mix on low speed until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared sheet.
Bake until cake is form and springs back when touched, about 15 minutes. While cake is warm, run knife around edge of cake to loosen, then turn out onto clean sheet of parchment that has been dusted with confectioner sugar. Gently peel off parchment attached to cake and discard.
Starting from 1 long side of cake, roll cake and fresh parchment into log and let cool completely, about 1 hour.
Gently unroll cake and spread with frosting, leaving 1" border at edges. Reroll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and refrigerate until completely chilled, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners sugar.
Fluffy Cream Cheese Frosting
(makes 3 cups)
Note: Let the cream cheese soften at room temperature for at least 15 minutes. Do not soften in the microwave or frosting will be runny.
8 Tab unsalted butter, softened
1 cup (8 oz) confectioners sugar
8 oz cream cheese, cut into 8 pieces and softened
1 1/2 tsp vanilla extract
Using mixer at medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.
This cake is wonderful (it tastes like Thanksgiving!) and it looks so cool with that coiled, swirly look.
Mmmm! Looks delicious!Well, the pumpkin roll turned out great! Unfortunately, my old camera died so I bought a new one yesterday on my day off work. Today, I'm back to work only to find out the pumpkin roll was polished off yesterday! So, no photo but here's the recipe (I found it in a magazine, "America's Test Kitchen, Great American Cakes".
Pumpkin Roll
1 cup (4 oz) cake flour, sifted
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
5 large eggs
1 cup (7 oz) sugar
1 cup pumpkin puree
Confectioners sugar
3 Cups Fluffy Cream Cheese Frosting
Preheat oven to 350*. Grease 18"x13" rimmed baking sheet and line with greased parchment paper.
Whisk flour, pie spice, baking soda and salt together; set aside. At medium-high speed, beat eggs and sugar until pale yellow and thick, about 6-10 minutes. Add pumpkin puree and mix on low speed until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared sheet.
Bake until cake is form and springs back when touched, about 15 minutes. While cake is warm, run knife around edge of cake to loosen, then turn out onto clean sheet of parchment that has been dusted with confectioner sugar. Gently peel off parchment attached to cake and discard.
Starting from 1 long side of cake, roll cake and fresh parchment into log and let cool completely, about 1 hour.
Gently unroll cake and spread with frosting, leaving 1" border at edges. Reroll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and refrigerate until completely chilled, at least 1 hour or up to 2 days. Remove plastic, dust with confectioners sugar.
Fluffy Cream Cheese Frosting
(makes 3 cups)
Note: Let the cream cheese soften at room temperature for at least 15 minutes. Do not soften in the microwave or frosting will be runny.
8 Tab unsalted butter, softened
1 cup (8 oz) confectioners sugar
8 oz cream cheese, cut into 8 pieces and softened
1 1/2 tsp vanilla extract
Using mixer at medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.
This cake is wonderful (it tastes like Thanksgiving!) and it looks so cool with that coiled, swirly look.
Thanks!
Perfect for Halloween
I will look for that!Ron, another one in the same magazine would be fun for Halloween too. They baked 2 bundt pan cakes (spice cake if I remember correctly), flipped one cake upside down and topped it with the other bundt. They frosted it with orange frosting, and used a cupcake for the "handle" on top (frosted green).