text:
What are you baking these days? August 2014 Edition, Part 2
- roxlet Aug 15, 2014 06:01 PM
The baking thread is chug, chugging along, despite the fact that many bakers (myself included) tend to be less inclined to bake during the summer months. I am about to start baking a ton of cookies and brownies to send to college with my son, who leaves a week from today -- the 22nd of August. Between his roommate and his teammates, I figure that I will have a lot of baking to do in the next several months. I will be experiencing the shipping of baked goods for the first time ever.
Fresh fruit desserts? Berry pies? Peach crisps and crumbles? How is summer's bounty (and heat) influencing your baking this month?
I'm looking forward to doing some baking in the latter part of the month (how can we be half-way through August already??). I was away at music festivals/ a family wedding in my hometown, so there was no baking beyond muffins and scones for breakfast.
I've got my book club and a work potluck coming up.. the peaches here are beautiful, so I was considering a peach bundt cake? And I ran across a blueberry cream cheese type bar early in the summer, printed out the recipe.. and now can't find it (!!).
re: rstuart
Despite all of my rhapsodizing about fruit.. I made brewers blondies from the first Baked cookbook! I wanted to make it to "use up" some malt balls I had: of course, the Ovaltine that I had to buy to make the blondies cost more than the chocolate hadd.. I am sure that you will all understand this "baker's logic".
Very yummy..
OMG yesterday I baked Christina Tosi's lemon pistachio pie and it was The Best Pie. Ever. I served it to some people and it made everyone happy. "Wow", "OMG" "outstanding" were comments, and one woman broke out in joyful laughter. It's that good.
Pistachio crunch crust, thin layer of white chocolate, lemon curd (thickened with gelatin) and on top of that meringue mixed with some curd.
Anyone else bake from Momofuko Milk Bar cookbook? I don't like her famous cereal milk ice cream, but Tosi is a brilliant, playfully creative pastry chef.
re: NYchowcook
I have a few of their recipes bookmarked but have yet to get to them. I agree they are extremely creative and exciting.
Glad your pie turned out so well!
re: NYchowcook
I baked her chocolate chip cake a couple of times. Widely loved and wildly appreciated. It's a lot of work, and I baked it over a couple of days. The good part is that you have to freeze it, so it can easily be made ahead.
re: roxlet
That cake looks insane roxlet. I fell in love at first glance here: http://www.hummingbirdhigh.com/2013/0... and instantly decided it was going to get baked this weekend.
But as I read through ingredients and method, I have a few questions.
First, I cannot fathom passionfruit curd with a chocolate chip/buttermilk/coffee flavor profile?? How did this taste to you, and would it be worth making it without it? I'm really not a fan of fruit and chocolate with the exception of strawberries, raspberries, and banana. HATE anything citrusy with chocolate, though I know most don't feel that way.
Second, how was the coffee frosting? It calls for only 1/4 cup powdered sugar per stick of butter which seems like it would just be like eating mildly sweetened butter on top of your cake.
I know I'm now completely changing the recipe, but would a coffee buttercream in more traditional proportions work on this thing, or no?
re: nothingswrong
It was fabulous, but since I couldn't find passion fruit puree, I made a strawberry puree and used that. The coffee frosting was extremely challenging, and the second time I made the cake, I think I doubled the amount. There wasn't enough, and what was there was very stiff. I think I wound up only using it on the top the first time I made the cake. Man, was it good though! Trouble is, you need all kinds of special equipment like a half sheet pan, 6" cake ring, and acetate sheets. I got them all, so am good to go on her other cakes. Maybe in the fall I'll try the pistachio one.
re: roxlet
Thanks for answering... Definitely sounds interesting. I see nothing but good reviews so the flavors must meld even if I can't picture it. I see people have a lot of trouble with the cakes/pans and the frosting, so I will keep that in mind.
I don't see why you couldn't just bake the individual layers in round pans instead of the sheet pan?? I have 6" pans I bought recently with the idea of being able to make tiny cakes for just me and the bf.
re: nothingswrong
No reason you couldn't bake them in 6" pans, but you do need the ring and the acetate sheets (2 for each cake) to properly build the cake. Also, the way Tosi does the cakes, she seems to like to have the edges of the layers exposed, as they are when you punch them out of the sheet pan. When you use the 6" cake ring, you kind of push the cake out from the bottom after it has set in the freezer. I think you need it whether or not you bake 6" layers in separate pans.
re: roxlet
I am a rebel and I will be constructing my own chocolate chip/coffee buttercream cake then.
No but maybe one day I will purchase all of that special equipment, but not today. I do loathe when people totally change up a recipe and try to pass it off as the original. I can totally respect bakers spending oodles of time and special tools to create exactly what they were going for, even if it seems silly. Kind of like a lot of the ATK recipes, or Thomas Keller's. I know from experience though that even skipping out on minor details can be the difference between an okay cake and a spectacular one.
Thanks for all the info though rox!
re: roxlet
I found passion fruit purée in the supermarket freezer --Goya brand. Don't know how it is though because despite numerous thawings and tossing and re-purchasing, I've yet to make the curd I've intended.
re: NYchowcook
I used the Goya brand when I made Tartine's Passion Fruit & Lime Bavarian, and it worked just fine. It was more tart than I imagined it would be, but I've never tasted fresh passion fruit. I was about to drive out of my way to purchase the much more expensive Boiron brand puree, but then I found Goya's in my local Latin grocery.
re: NYchowcook
I would love this recipe if you're willing to paraphrase it here for us - lemon meringue is one of my favorites!
re: biondanonima
I think this is the recipe NYchowcook is referring to:
re: roxlet
Thanks roxlet - I saw this recipe when I googled for a link but this is a cake, not a pie, and the meringue and white chocolate are not part of it (there's a pistachio frosting). Still looks good, though...
re: biondanonima
Sorry for the delay -- I've been in the kitchen ... Baking!
I found the recipe on google books. It may take more than one search to locate the various recipes -- pistachio crunch, curd (if you're using hers -- don't forget gelatin!) and meringue mixed in with reserved curd.
It's cumbersome to find. I have since checked the book out of the library again.
I used a lemon curd recipe I got from the CIA with egg yolks and I used gelatin sheets (for the first time!)
re: NYchowcook
Tosi's pie -- showing lemon curd and then top (too goopy!) layer of meringue mixed with curd
re: lesliej
I adore those cookies! They are fabulous.
38 Replies
re: Siegal
Lol! Hope they tasted good though.
re: nothingswrong
Nope. Lol. Out of desperation I thought I would try lard. They taste piggy
re: Siegal
Ha! Last night the bf asked me if I would make him tamales today. I have nothing better to spend hours and hours on, so I said okay. I start looking at recipes and jotting down what I'll need. He says "Give me a list and I'll run to the store in the morning."
I hand him a list which features prominently: LARD. He immediately changed his mind about the tamales. I told him probably every tamale he's ever had contained lard and he refuses to believe it's true.
Anyway as to the biscuits, I just tried a recipe that called for shortening but used all butter (because that's what I was after) and they tasted absolutely delicious. Texture and rise were not so great, but they were tasty, which is most important in my book. Hope your subsequent attempts turn out better.
re: nothingswrong
Yea... Even though it's healthier then shortening and now some studies say better than butter it still has a reputation
re: Siegal
Right, it's the reputation. I grew up with a nanny from Mexico who took care of me 24/7 (parents were absent). She basically raised me speaking Spanish, wearing handmade Mexican clothing, etc. Part of that was eating all of my meals and snacks with her and her friends. I adored every single thing she fed me and my previously picky self could eat authentic Mexican all day long.
It wasn't until I got older and started helping her in the kitchen that I saw the lard and asked what it was. I was horrified and went vegetarian. Needless to say, most of the Mexican eating stopped too.
The bf has traveled a ton around the US, as he used to be a race car driver. So he has tried so many foods I've never even seen. But the lard thing really threw him for a loop with the tamales.
re: nothingswrong
Sounds like my husband. He learned to cook from his tía that lived with his family growing up. Most of the Mexican dishes he cooks are ones he learned from her. Although he learned Spanish and a couple other languages because his parents would speak them so he couldn't listen in lol. That backfired.
re: rasputina
Ha, smart husband of yours! I can't say I remember much Spanish. Enough to understand, but not to speak myself.
My sister is one of those language people; she started studying them in college and now at 23 speaks 4 (or 5?) fluently. It's a cool thing to be good at... she is always accidentally eavesdropping on people.
re: nothingswrong
Ha. There were two very handsome French guys picking blueberries near me several weeks ago. I finally told them to slow down and enunciate better because my high school French was only picking up every 20th word.
They realized I was joking and laughed, thank goodness.
One advantage of getting (slightly) older, you can pseudo-flirt with handsome young men.
re: sandylc
Lol, sandy!
re: nothingswrong
I have a tamale cookbook (Tamales 101 http://www.amazon.com/Tamales-101-Beg...)
and it calls for butter; I've only made them a few times since it's a lot of work making the sauces, etc. etc. and so far haven't been able to talk my daughter in to helping (she has no trouble with the eating part).
Anyway, make them with butter. (I've made some with roasted poblano chili diced, goat cheese and artichoke hearts with tomatillo salsa.) Easy to freeze them.
re: walker
Awesome, thanks. I will look into it. All of the recipes I saw online called for lard, but what started his craving was seeing some tamales made on Diners, Drive-Ins and Dives on TV. The guy was making fusion Central American and didn't use any lard, so I know it's possible. The bf will love butter of course so I will give it a try soon.
re: nothingswrong
In the book she tells you what kind of masa to buy; there are 4 kinds. You don't buy the "preparada" if you're going to use butter because that one already has the lard mixed in. There's another way of making them with the bag of ground corn but I've gotten the fresh ground corn one from a really good Mexican market in San Francisco, La Palma. Do you have access to such a place?
In the book she explains how to mix up with the butter .. in your electric mixer. Later you drop a bit of it in a glass of water in order to tell if you've mixed it enough time.
A good homemade tamale is a work of art.
re: walker
Interesting! Yes, I do have access to good Mexican markets. I live in L.A. and there's a Mexican grocery 2 blocks down from me.
I agree a good tamale is a work of art. I recall my nanny from Juarez saying if you weren't going to get GOOD tamales, don't bother eating them. I'd like to say I'm intimidated, but I feel like having access to good authentic ingredients and all the time in the world right now will churn out something decent. I doubt they'll be like the ones we had when I was a kid, but I'm sure the bf will love them.
re: walker
Yup, I've made many tamales with butter. It works just fine. It's particularly good with fresh corn in the masa and a filling of roasted poblano strips and Monterey Jack cheese.
re: nothingswrong
I always use butter in biscuits. I would use lard sometimes if I had a great source for good, non-hydrogenated lard. They're both good. Shortening biscuits, not so much.
re: sandylc
re: nothingswrong
A Mexican lady told me that the keys to great tamales are to use plenty of fat and to really whip the dough up good and light.
I use masa harina because I've never managed to buy fresh masa that wasn't soured :-(
re: nothingswrong
Oh, he's funny. I've never made tamales but I use lard in my pie crust and biscuits.
re: rasputina
I'm sure if I used lard without telling my boyfriend, he would adore the final product. He is one of the least picky eaters I've ever encountered and will pop things in his mouth without asking what it is. But recently discovered I put *gasp* zucchini in my zucchini muffins and he won't touch them anymore. He thought they were carrot muffins. Obviously doesn't inspect his food closely before eating, or he would have noticed all the little green shavings.
According to him, green veggies have no place in baked goods. He had somehow never even heard of zucchini bread before now...??
re: nothingswrong
Weird how our ideas effect what we eat.
re: sandylc
It is. Zucchini in quick breads seems so normal and harmless to me, but I am guilty of it myself... Whenever I see those black bean brownies or mayonnaise/tomato soup cakes, I seriously gag.
re: Siegal
re: roxlet
Did that. Are they supposed to rise? Or do u just cut out 2 inch high biscuits ? Maybe I'm expecting them to rise and that's wrong?
re: Siegal
I'm no biscuit expert but I believe you should roll (or even just pat) them fairly thick, and the rest of the rising will happen in the oven. But I've never heard of or seen a biscuit rolled to, say, 1/2" magically puff up to 2" in the oven.
As when I make scones, I pat the dough gently up to 1" thick and then punch out rounds and bake immediately.
I'd be interested to hear how roxlet does them.
re: nothingswrong
nothingswrong is right. You need to handle the dough as little as possible, and cut them out at about 1" thick. From the look of your photo, I suspect that the dough might have been a bit wet, since it looks as if the sides spread, which they definitely should not do.
re: Siegal
Possibilities are:
Dough too wet.
Baking powder dead.
Dough overhandled.
re: Siegal
Yes, they're supposed to rise. Straight down cutting helps but so does using lard. Personally I don't like the texture or flavor of all butter biscuits and IME they don't rise as high, probably due to the water content in the butter. Also the fat being very cold assists with flakiness. I've gotten the best rise when I put the flour and fat mixture in the freezer before mixing in the liquid.
re: Siegal
My brother makes amazing biscuits, light fluffy and big. Mine=lumps of dough, awful What is the secret to good biscuit making?
re: Ruthie789
I think some people just have "the touch."
But other than that, I think they're the same rules as with pie crusts and scones:
-Cut in butter/fat quickly and keep it cold
-Don't handle dough too much (stir just until flour's moistened)
-Pat into shape instead of rolling
-Use as little flour as possible to keep the dough from sticking to the counter when rolling (which is why half the time I just do drop biscuits/scones)
-As roxlet said, cut straight down with the biscuit cutters to get a clean edge/cut
-Make sure everything's still cold before sticking it in the oven
-Make sure baking powder is good
-Don't overbake
Anything I'm missing?
re: Ruthie789
I have made these Bakewell Cream biscuits several times (using the baking powder version), and they are excellent. Plus, they have the advantage of being able to be made ahead of time, frozen, and then baked to order. It's really a useful recipe since we rarely will consume an entire batch of biscuits, and freezing cooked biscuits is never as good.
re: nothingswrong
Ooops, sorry! Yes, that is it. It's a great recipe!
re: Siegal
Here is a wonderful blog post on biscuits from PJ Hamel, the King Arthur flour blogger. She compares a recipe for super simple biscuits (two ingredients -- self rising flour and heavy cream) to more traditional biscuits. It's pretty much a draw:
re: roxlet
Wow - this is an interesting (and timely) post for me because I recently tried making Marion Cunningham's cream biscuits. They are pretty much the same as the super simple but she uses regular flour & baking powder vs. the self-rising. I thought I would have more biscuit success by not having to deal with butter, but I wasn't impressed by how they turned out. Reading through these comments, however, has pretty much convinced me that my problem is not having a light enough touch when mixing and forming.
re: lesliej
I find her posts very interesting, as are the comments from bakers, who seem to be a fairly knowledgable bunch.
re: lesliej
I use a very similar all-cream recipe for scones. I use a fork to mix the cream into the flour mixture, then knead two or three turns to bring the dough together, very, very gently, being sure not to compact the dough, and then gently pat it out, again being sure not to compact it. They come out very light. It should be noted that, used for biscuits, this style won't please everyone because while they're light and tender, they're not flaky.
re: Caitlin McGrath
Thanks for these tips, Caitlin - I really need focus on my technique next time. I think since I always wait till the last minute to make biscuits (to make sure they're hot out of the oven) I wind up feeling rushed and lose some concentration.
Very productive night and morning for me as I am having friends over today to help with wedding craft projects...Apple Crisp with apples from my future mother-in-law's farm, Lemon Meltaways, Chocolate Whiskey bundt cake, and pita! Oh, also french bread since I was not sure if my pita experiment would turn out. Pita turned out great though and it was really fun to make!
Recipe if you are interested: http://www.fashionedible.com/2013/01/...
re: bustlingswan
The pita looks amazing
re: bustlingswan
It looks perfect!
re: bustlingswan
Those look great!
re: Linda VH
I love that site, and will have to check out that recipe!
I adapted one of my straight dough wheat bread recipes to use the sponge method. Here is the recipe that I used this morning to bake a fragrant loaf of wheat bread.
Molasses Honey Wheat Bread using sponge method
Makes one 2 lb loaf
Time about 10 hours (9 hours total proofing & rising, 1 hour baking, 15 minutes kneading & forming loaf)
Prepare by hand, in a stand mixer or a bread machine dough cycle. Bake in a regular oven.
This loaf will make a wonderful smell while baking because the long period of sponge proofing develops a lot of fragrance. It has a fragrance that the single dough process just doesn't produce, especially from the whole wheat flour.
2 cups (240g) whole wheat flour
1/4 cup (20g) raw wheat germ (I used Bob's Red Mill )
2 Tbsp (15g) vital wheat gluten (optional)
2 Tbsp (15g) malted milk powder (Ovaltine original - don't use chocolate flavored)
2 Tbsp (15g) non-fat dry milk or powdered coffee creamer
2 tsp (5g) diastatic malt flour (optional)
1/2 tsp (3g) table salt
1 1/4 cups (300g) room temperature water
1/4 tsp (1g) instant dry yeast**
2 Tbsp (40g) molasses
1 Tbsp (20g) honey
Remainder of dough:
2 cups (240g) bread flour
1 tsp (6g) table salt
2 tsp (5g) instant dry yeast**
1/4 cup (60g) room temperature water
2 Tbsp (30g) softened butter
1/4 cup (20g) rolled oats, quick or regular
In a mixing bowl, stir together the dry sponge ingredients mixing well (except for the yeast).
Mix the sponge water, yeast, molasses and honey together in a cup, mixing well.
Stir the water mixture into the dry ingredients with a fork.
Stir until all the sponge dry ingredients are moistened and there are no dry spots.
Cover the sponge bowl loosely and place on the kitchen counter at room temperature for 8 hours.
In another mixing bowl, stir together the bread flour, 1 tsp table salt and 2 tsp instant dry yeast. Set aside until required.
In a mixing bowl by hand, or using a stand mixer bowl or bread machine mixing pan, add the sponge that has risen for 8 hours.
Add the bread flour mixture to the sponge.
Mix the sponge and bread flour mixture, adding more water as required to form a moist, kneadable dough.
Mix in the softened butter.
Knead the dough by hand 10 to 12 minutes, or knead in a Kitchenaid stand mixer on Speed 2 for 6 to 8 minutes with a dough hook, or run the dough through a bread machine Dough cycle.
Allow kneaded dough to rest 15 minutes.
Form a loaf from the kneaded dough and place in a 9 x 5 inch loaf pan.
Sprinkle rolled oats on top of the dough and press lightly to make the oats stick on the dough.
Allow to loaf rise in a warm place for 30 to 45 minutes until doubled. It should have risen about 1/2 inch above the edge of the loaf pan.
Bake for 45 to 60 minutes in a 350-F (177C) pre-heated oven.
The bread is done the when the crust is a golden brown color and when a digital probe thermometer, inserted into the center of the loaf, reaches 195-F (90.5C).
Or test for doneness by the old fashioned method. The bread is done when the crust is a golden brown and there is a hollow sound when the loaf (out of the pan) is thumped on the bottom.
Allow to cool to room temperature before slicing. If you can't wait, that's okay, but the loaf may be a little gummy until fully cooled.
** This equals 1 packet of Instant Dry Yeast - 2 1/4 tsp. Active Dry Yeast can be substituted.
For those interested, here is the...
Baker's Percentage
Molasses Honey Wheat Bread
50% whole wheat flour
4% Bob's Red Mill raw wheat germ
3% vital wheat gluten (optional)
3% malted milk powder (Ovaltine original)
3% non-fat dry milk or powdered coffee creamer
1% diastatic malt flour (optional)
0.6% table salt
0.2% instant dry yeast
8% molasses
4% honey
62% room temperature water
Remainder of dough:
50% bread flour
1.25% table salt
1% instant dry yeast
12% room temperature water
6% softened butter
4% rolled oats, quick or regular
re: Antilope
Thank you! You add a lot of great baking info to Chowhound.
I have one question here - isn't it unusual to put salt in a sponge?
OK, second question: How did it taste?
re: sandylc
Worked okay with a small amount of salt. Didn't hold back the sponge at all. I got the idea from some recipes on The Fresh Loaf. I wasn't using the method for any autolyse, more to get more flavor and tenderize the whole wheat by soaking.
The bread had more flavor than a straight dough.
re: Antilope
Time is magical for bread.
I finally made the quick puff pastry from Cook's Illustrated; well actually, CI needs you to sign up, which I didn't want to do, but Malgieri has a recipe that sounds the same. Malgieri states that you need to still go the classic route when making "grand desserts" like pithiviers.
I used the pastry for two things.
The first was the base for a Tarte Tatin, where it was perfect. The second was rolled, cut into triangles, and baked (used as a garnish for braised sweetbreads). The pastry did not rise very much, so it was not so successful there.
So, I agree with Malgieri.
re: souschef
I agree that quick puff just isn't the same as the real thing. Quick puff to me is more of an ultimate pie pastry!
I made drop biscuits!
I used my Lodge biscuit pan for these. Have not eaten them yet (they're for breakfast tomorrow unfortunately), but they did rise about 50-75% in the oven, so I have high hopes.
I cleaned out the fridge and freezer and made a strata and a set of bread puddings with peaches and blueberries. I used a bunch of baked goods from the freezer--a blueberry swirl bread, blueberry muffins, some cookies, some other bread. It turned out very yummy--though it tastes a lot like the blueberry muffins.
I baked a few things of note over the weekend.
We had a big family dinner last night. The bf and I joined my parents, sister, aunt, uncle, and a few cousins at my mom's house for a feast. It was lovely. Mom requested her favorite apple hand pies. I also made several with a blueberry/brown sugar/lemon filling for the bf.
Second was a sweet corn "cake" my bf was craving. It was something made by the chain El Pollo Loco for years but they stopped carrying it. I'd never eaten it before but I've seen him have it a few times; it was one of his favorite snacks.
I found a few recipes online and combined them. The result was a sweet corn bread-like spoon bread. Really, really tasty. He said it was far better than the one from the restaurant and he was happy to hear it's easy to make. This goes in the "keeper" file for sure. I can see it being great as a side dish for dinner (standing in for cornbread) or a great snack, dessert, or even breakfast.
-1/4 cup butter
-1/3 cup flour
-1/4 cup water
-1 1/2 cups creamed corn
-1/4 cup cornmeal
-1/3 cup sugar
-1/4 teaspoon salt
-1/2 teaspoon baking powder
Cream butter. Add flour and water and beat until combined. Process creamed corn in food processor for a few seconds, then stir into butter mixture. Add cornmeal, sugar, salt, and baking powder and beat until combined.
Spread in a greased 8"x8" pan. Place in a water bath and cover with foil.
Bake at 350 F for 50-60 minutes.
re: nothingswrong
Sounds divine.
I have this halfway done:
We picked 14 pounds of HUGE raspberries yesterday.
re: sandylc
Looks delicious sandy! Pray tell, where did you pick these raspberries?
Please report back on the tart too!
re: nothingswrong
Hi! Minnesota berries, here.
The tart was easy to make and very good, but the crust STUCK to the bottom of the tart pan - odd! So, next time a parchment round...
re: sandylc
Smitten Kitchen has a variation of this recipe that I love.. made with cherries instead. She used parchment paper to line the pan!
re: rstuart
As will I, in the future!
re: sandylc
Just here to say I made this tart yesterday - thanks for the link. It was divine!
re: lesliej
Glad you like it!!
re: sandylc
I'll trade you some of the apples from my tree for your raspberries lol.
re: rasputina
I have a fougasse with lardons and red onion in the oven right now, smells divine. Will post a pic when it comes out!
Edit: it's here :)
re: Sirrith
That looks amazing!
re: Sirrith
Amaretti based on Ottolenghi's: http://alpineberry.blogspot.com/2010_... I did not add the fruit & I wished I had cooked them a little longer and / or used a darker cookie sheet. I thought the flavor was great. Gluten-free, too. Souschef, I want to try yours next.
re: THewat
Funny that you posted that right now as I'm going to be making some (my recipe) in the next few days. I'd like to hear your comparison.
I baked a pizza with roasted red peppers and tomatoes from our garden.
re: zitronenmadchen
Just wanted to add, I think this may have been the best pizza I've ever made. The roasted san marzanos made a really delicious sauce and the roasted peppers were a delicious topping. The dough was pretty good, it's Reinhardt's recipe that's supposed to be just like Pepe's, but it was a little sweeter than the real article. Nice color and large holes though.
re: zitronenmadchen
That sounds yummy.
I haven't tried this yet, but it appears to be very interesting. It involves making cake flour from unbleached all purpose flour.
For those that are concerned about bleached cake flour and the chemicals used to create it, there appears to be an alternative.
Dry, unbleached all purpose flour is heated to 266-F (130C) in a microwave, cooled to room temperature and mixed 1/8 by weight with cornstarch making a homemade unbleached cake flour with the characteristics of bleached cake flour.
In Europe and Australia bleached flour was banned in 2007. People there missed bleached cake flour.
Someone developed a homemade replacement for bleached cake flour by heating unbleached all purpose flour in a microwave to 266-F (130C) and allowing it to cool to room temperature. It is then mixed 1/8 by weight with cornstarch to lower the gluten content.
Heating dries out the flour and ruptures the surface of the flour starch molecules, changing its characteristics to that more like bleached cake flour. In cooling, the flour re-absorbs its moisture content from the air, but retains good cake baking qualities it obtained from heating in the microwave. Adding the cornstarch lowers the gluten content of the all purpose flour to that more like a cake flour.
This homemade cake flour is called "Kate Flour", named for the person that developed it. Here is a link to the blog of the person that created it and also the recipe for making the homemade cake flour from unbleached all purpose flour:
re: Antilope
That's interesting. I've heard of the flour + cornstarch = cake flour thing many times, but never about the microwaving part.
re: Antilope
What would be the difference between unbleached cake flour and bleached cake flour? We don't get bleached flour here so I have no idea. I thought it was only to make the flour look whiter?
re: Sirrith
Bleaching cake flour changes how it absorbs fats and liquids, affecting the crumb of the cake for the better. Bleaching also weakens the flour gluten and lower gluten makes better cakes.
In all types of wheat flour, freshly ground flour has to be aged for a time or it will have poor baking characteristics. Instead of waiting, mills can bleach the white flour, which accelerates the aging process and it can be sent to market sooner. Also, it does whiten the flour.
But some people say they can taste the bleaching chemicals in the baked cake.
According to Wikipedia, these chemicals are used as flour bleaching agents: benzoyl peroxide, Calcium peroxide, Nitrogen dioxide, Chlorine, Chlorine dioxide, Azodicarbonamide, Atmospheric oxygen.
Using chlorine, bromates, and peroxides to bleach flour is banned in the EU. The bleaching of flour is also banned in Australia.
re: Antilope
I see. Thanks!
re: Antilope
I differ with the statement, "In all types of wheat flour, freshly ground flour has to be aged for a time...".
Whole wheat flour is better used fresher. The minimal gluten advantage with aging it does not cancel out the less-than-fresh taste when aged.
re: sandylc
People that grind their own whole wheat at home have trouble if they try to use it immediately. The is a short aging period to get the best performance from the home ground wheat.
re: Antilope
So, I've been having trouble with my whole wheat flour for the last twenty years or so?
Good to know.
re: sandylc
I don't see a reason for snarky attitude. I'm done here. Sorry I wasted my time.
re: Antilope
Not trying to be snarky. You know a lot about baking and ingredients.
So do others, however; can you acknowledge this?
Also, our knowledge and opinions might differ at times - there needs to be room for that give-and-take.
Rosemary-Parmesan Coins. Very fragrant and flavourful. Great served as an hors d'oeuvre .
re: souschef
Those sound fantastic, how did they come out?
re: zitronenmadchen
re: souschef
I can imagine, the recipe sounds like it could have been custom made for me, it has all the flavors I love. I may have to brave the heat and try the recipe out.
I had the pleasure of making a (surprise!) birthday cake for our baking pal buttertart, who is visiting her old haunts here on the left coast this week. She was kind enough to include me in her blowout birthday feast for nine at a renowned local Chinese restaurant, where we had a parade of 27 unique and wonderful dishes, followed by cake.
I made two Golden Almond cakes from RLB's Cake Bible (recipe slightly tweaked), and split them to make four layers, which I brushed with amaretto. Between the layers, raspberry-rose jam, fresh raspberries, and raspberry-rose-flavored cooked flour frosting, with more of that covering the cake. Definitely a more-than-the-sum-of-its-parts flavor combination (if I do say so).
re: Caitlin McGrath
This looks so amazing, Caitlin! And what a wonderful surprise for our beloved fellow baker. I am quite certain that she was thrilled -- as were the rest of the guests at the dinner.
So raspberry-rose jam is made with the flower, not the wine I take it? Must have been a really interesting and unique flavor.
re: roxlet
Yes, rose as in the flower, not rosé wine. I did a bit of a cheat (but an effective one), and just stirred rose water into raspberry jam, to taste, for spreading on the cake. And I also used raspberry jam and rose water to flavor the icing, adding and tasting until it seemed right. The raspberry-rose combo really works well, and I knew that it's one that buttertart especially loves.
re: Caitlin McGrath
visiting the baking thread (i'm no baker) just to sing the praises of Caitlin's creation - it was DIVINE. besides being a stunner, the almond, rose and raspberry flavors paired so wonderfully, and each flavor was distinct yet delicate. It was subtly sweet - which I really appreciated. I am not a sweets person, and if I hadn't been so full of the 27 dishes, I would have had a third piece. Thanks so much for sharing this with us, Caitlin!
re: mariacarmen
Fancy seeing YOU here ;)
Sounds like a lovely evening!
re: Caitlin McGrath
re: Caitlin McGrath
A fabulous-looking cake for a fabulous dame! The dinner sounds great too...
re: Caitlin McGrath
We had the pleasure of devouring Caitlin's masterpiece celebrating our buttertart's birthday... and we all went for 'seconds' leaving just enough for the birthday gal to have a slice with her morning coffee the next day.
This cake is perfection! Kudos to Caitlin!
re: Cynsa
Lucky duck!
re: Caitlin McGrath
It was the perfect birthday cake. I was beyond thrilled. So nice of Caitlin to make it! We all loved it, glorious flavors. True perfection.
re: Caitlin McGrath
It looks lovely and sounds delicious. I've been on a raspberry kick this summer.
We are taking my son to college tomorrow, and he asked me to bake some CCC and brownies for him to share with his new friends and teammates.
re: roxlet
An exciting and emotional time. I remember the drive back home after taking ours to college - I distinctly remember the sort of stunned feeling that came with leaving him behind!
Is this your first to leave the nest?
re: sandylc
First and only.
re: roxlet
re: roxlet
That is so sweet of you to bake for his new friends and roommates! I remember when I went to university in another province (where I knew no-one), my mother came with me to help me settle in, take me shopping for hangers and shampoo and that kind of thing. The first day, she took me grocery shopping and to Wal-Mart, and when I asked where she wanted to go to dinner, she rather abruptly told me that she had decided to go home ( 2 days early), and she was gone! I was dumb-founded (and annoyed that I'd have to buy my own dinner ;). She later admitted that she was so upset about having to say good-bye, she just bolted!
And she never did send me any baking!
re: rstuart
re: rstuart
Aww that is so sad!
Roxlet, how far away will your son be? My mom used to send my older brother a package once a month from L.A. to Chicago with shortbread bars and loaded brownies. They must've taken a few days to get there, and then it would take him a few days to eat them, but seemed to work out.
re: nothingswrong
He'll be in New Haven, which is less than 90 minutes from our house. Much less if rjbh20 is driving! Also, he can get home very easily via MetroNorth train.
re: roxlet
re: roxlet
That's not too bad! He can do weekend visits when he inevitably gets homesick, and he'll have NO EXCUSE not to come back for holidays.
I foresee him calling you up at 5 PM on a Tuesday and saying he wants a chicken wing dinner with CCCs for dessert :)
re: nothingswrong
He will not get homesick, I guarantee it. When he went to sleep away camp as an 8 year old, there were other kids wailing, and he was waving bye, and heading down the path to the cabins. He's very good at separation, and this is something he's been looking forward to forever. He spent 4 years of HS with his nose to the grindstone just anticipating this. He is beyond thrilled, and I am so happy for him.
And so here's the weird part: We meet his roommates parents, and I offer them some ccc and brownies. The dad takes a brownie, and immediately starts talking about Nick Malgieri and his Supernatural Brownies, which these are. Turns out, he's is in the NYC culinary world and happens to know Nick Malgieri!
re: roxlet
re: roxlet
re: nothingswrong
Ha, my kid didn't want to learn anything about cooking. Then he came home after his first semester freshman year and was suddenly VERY serious about it. He took back a plastic bin of supplies that he thereafter toted up and down several flights to the one kitchen in his dorm.
He's a great cook now at age 25.
re: sandylc
My youngest brother was the same exact way. He'd never so much as boiled water prior to leaving and my mom spent a few months pestering him to learn the basics. He wouldn't have it.
Then he came back after freshman year and spent all summer "studying," reading cookbooks, watching cooking shows, and buying supplies.
He's 25 now too and I've never had his food, but he's cooked my parents multicourse French meals several times when they've gone to visit.
He's coming home for Christmas this year and has challenged me to a scone bake-off. I am SO looking forward to this! The family has put money down, winner takes all.
re: nothingswrong
So excellent!!!!!
Necessity is the mother of...learning to cook!
re: roxlet
re: roxlet
It's a small world!!!
re: roxlet
I love that he's asking for the same ol', same ol'... obviously wanting to fill up on his mama's baked goods before he goes. You must make the best CCCs!
I'm not a mother, but when my youngest brother left for college, I literally sobbed for 20 minutes in the driveway when we got back to my parents' house. I hadn't lived there in a decade but it still killed me.
You will be okay roxlet! Time to start adopting puppies.
re: roxlet
Aww, my mom sent my her famous* oatmeal raisin cookies when I was in college, and they always arrived in perfect shape, they only took about a day or two to make it through the mail since it wasn't that far, Connecticut to New York. Hopefully you handle parting better than me, mom, and my sister, we were all bawling, while my father and brother were stoic.
*It was just the recipe from the Quaker oats container, but everyone always says these are the best oatmeal cookies ever! Maybe she has a secret ingredient that she's never told anyone about.
re: roxlet
Oh how sweet!
re: Sirrith
Did you make the rich man's brioche variety? I've only ever tried the middle class variety because I worried about how successful I would be at trying to incorporate all that butter in the rich man's version.
re: zitronenmadchen
I'm not sure! I found the recipe on a blog somewhere, it didn't specify which version. It must have been the rich man, it called for 340g butter for 390g flour (excluding the 64g flour in the sponge).
re: zitronenmadchen
I have to partly take back what I said about the recipe. The brioche is noticeably better today, I guess it was a bit too fresh when I tried it after baking. However, it is still incredibly (a bit too much for me) rich.
As far as incorporating all the butter, it isn't too difficult; I just mixed with my danish dough whisk. The end result was closer to a thick batter than a dough, so you can't really shape it until you've chilled it overnight, then you just squish it into a roughly rectangular shape and plop it into the loaf pan to rise, which it does surprisingly well considering how enriched it is.
I haven't done much baking this month. The cool summer has been conducive to turning on the oven, but DH, the kids and myself have all been out of town at various times leaving almost no one to consume home baking!
My MIL came in for a quick visit so I finally got to scratch that itch. I made a pan of brownies, from the Ghiradelli mix with espresso powder and caramel added.
Also made a batch of these breadsticks to have with dinner last night. http://carmelmoments.com/easy-bread-s... It was the type of breadstick I have been craving lately. I plan on using this recipe to make a type of savoury monkey bread in the future.
And today I have a few girls around the house for lunch so I have made up some dough for pitas and will get them to roll them out. I think they will be impressed when they watch the puffing in the oven. Here's the recipe I used, but am extremely low on flour, so I halved the recipe and used 1/2 c whole wheat flour in place of some of the white. http://www.thefreshloaf.com/recipes/p...
Made a snickerdoodle Bundt cake last night per this recipe: http://dozenflours.com/2009/03/snicke...
I believe someone else posted it a while back.
It is REALLY good and tastes just like a snickerdoodle. You coat the pan in cinnamon sugar before filling, so the cake has this lovely sweet cinnamon crust.
I did a half recipe in a 6" Bundt and it was perfect. The bf and I have somehow eaten half of it since last night. I see he had a huge serving for breakfast.
It is kind of rich though. I can't eat more than 1/2 of the size slice I would normally eat. Glad I baked it small, though a full size would be great for a party or to take to the office.
re: nothingswrong
Thanks for the link! We're going away for Labor Day weekend, and this looks perfect to travel with. On the list for tonight!
re: Torina
It was really tasty, and very easy to put together. Would definitely travel well.
Hope you guys like it! Have fun on your trip.
Peach cheesecake squares, from this recipe..
pretty darn good.. I'd make them again (but reserve more of the crust mixture for the top).
I've been on a baking frenzy!
Baked: RLB's white chocolate cheesecake with graham cracker crust and added pistachio (on white choc & sour cream) on top. Fabulous! if you're a white choc lover like moi! Though I couldn't get it to bake through.
Bouchon chocolate chunk cookies. Meh. I like vanilla more than molasses and there's no vanilla in this recipe. Chunks were good idea 'cause they melt.
RLB's Peaches and cream tart. Yum! I had some fragrant ripe white peaches which I baked in her almond crust. It stuck to the tart pan but was decadently yummy. I think next time I will go back to my standard Standard Baking Co. cookbook almond meal tart dough recipe.
Cardamom whipped cream bundt cake -- RLB's Whipped Cream Cake from Rose's Heavenly Cakes, to which I added 1/2 t. Cardamom because I love it. Nice plain (tho rich!) cake -- I love a plain dry cake, odd as that might sound to some.
re: NYchowcook
I am also fond of plain cakes.
I'm making a peach cobbler tomorrow. I got some gorgeous S. Carolina peaches on Friday at our local Co-Op. Then grape pie. My husband found Concord grapes at our farmer's mkt on Sat. I don't know why the grocery stores around here don't stock them. It is frustrating and you cannot freeze grapes to use later. Grape Pie is a once a year treat when I can get them.
re: buttertart
>>> It hardly seems possible that it's Concord grape season already <<<
It is in North America. Where do you live that "It hardly seems possible"?
re: Fowler
Summer has crept by on us Fowler. It has not been the hottest summer, we have had quite a bit of intermittent cold weather and it feels too soon for the grapes to be is season. I am from Montreal and already the trees are turning yellow a little and starting to loose their leaves.
re: Ruthie789
Hi Ruthie, that is interesting because I thought one of the reasons why Concord grapes were grown was because they do well in colder climates like Canada. I have a friend that lives in Chicago, Illinois which is pretty far north in the USA and he has already made his Concord juice for this season. That would probably not be possible with say a warmer climate grape like Chardonnay but it is possible with Concord.
re: Fowler
Concord grapes are the only variety that I have seen at farmer's markets in Toronto. That said, Toronto/ southern Ontario is much warmer than Montreal...
re: rstuart
I remember a golden-coloured grape with a somewhat similar flavor to Concords when I was living there, do they not grow it? May be called Niagara grapes? Slipskins like Concords.
re: buttertart
My cousin's husband grows Concord grapes for Welch's. They live in the Erie Pa. area.
re: buttertart
Could be.. saw something similar at a farmer's market today, but didn't ask what it was called..
re: rstuart
My husband got more Concord grapes at the market this AM. The farmer said that they'll be around for another 2-3 weeks. I just put the pie dough together and it is chilling. I'll put the filling together after awhile.
re: Fowler
Other varieties of grapes grow as well in this cold climate. Across Canada vineyards are thriving, making wine, ciders and ice wines. I make grape jelly with the concord grapes, it is quite delicious.
re: buttertart
There are several recipes on line. You slip the skins off and reserve and then cook the grapes and pass them through a food mill to extract the seeds.
roxlet, regarding your mailed cookies -- I can't vouch for this myself because I've never done it, but I remember this opinion:
Not really baking, more or less constructing a peach melba dessert because peaches and raspberries are in season.
An old family friend's recipe for a very short and sandy cookie, each of which I topped with a walnut half --
1 c Crisco (I used 1/4 c lard because was running short of Crisco)
1 1/2 c white sugar
Cream together
Add 3 egg yolks, 1 tsp vanilla, beat well
Stir in 2 c unsifted flour, 1 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt
Chill a couple of hours
Roll into small balls (OCD me weighs them, 15 gm each)
Place on parchment-lined half sheet pans (5 rows of 4 -- you will have around 50 cookies total) and top with nut (can also roll in sugar, spiced or not, or chopped nuts)
Bake 20-25 mins at 350, until lightly golden and firm.
I know, I know, Crisco (and lard!). You only live once, and these are not the same made with butter.
re: Sirrith
Those look gorgeous! Bravo!
re: roxlet
Thanks! :)
re: Sirrith
Those look fabulous. I really need to get to baking some rye bread I have 25lbs of rye berries just sitting here waiting.
re: rasputina
I like rye, but I don't have the equipment to mill my own grains. If only I had the space!
I just made these for the second time and I think they are the best muffins I've made to date. Thanks Foodie2x plus another who recommended this recipe. This time I had the cocoanut oil but I'm thinking I like the unsalted butter version better.
Made an oldie but goodie last night for the boyfriend to take with him for breakfast on his early flight this morning. Banana muffins following this recipe: http://allrecipes.com/recipe/banana-c... but subbing in 1/2 brown sugar for all white, and oil for the butter in the batter (which for some reason is much much better). I've made these millions of times for years and years but this was the first time he'd ever had them. He ate 2 while hot and took a few more this morning.
Also baked some brownies two nights ago and they are already gone.
And some CCCs with half milk and half dark chocolate for him to take on his trip and share with his family tonight.
I'm cooking for a crowd this weekend so I've decided to make two breakfasty cakes - the first being a maple apple ginger cake http://bakingbites.com/2010/09/maple-.... I'm planning to reduce the ginger a bit and add cinnamon, and frost it with an experimental maple cooked flour frosting (I will let all you cooked flour frosting fans know how this turns out!).
Cake #2 is this brown butter coffee cake from Epicurious: http://www.epicurious.com/recipes/foo... Again, I'll be switching out ginger, this time for cardamom and dried cherries. I think I'll use pecans instead of almonds in the streusel, too. Photos coming soon!
re: biondanonima
So, MAJOR WIN with maple cooked flour frosting. Maple frosting never really tastes like maple to me, because you generally have to use a ton of powdered sugar to get it to a spreadable consistency so it just tastes like sugar. With the cooked flour, you can pack it FULL of mapley goodness! I used a generous cup of Grade B maple syrup, 1/2 cup of milk and 5 T. flour, plus a pinch of salt and two sticks of butter. I was worried at first that the flour wouldn't dissolve evenly into the syrup, since it is somewhat more viscous than milk, but a good whisking brought it all together. The result is basically a fluffy version of the goo left on your plate after you've melted butter and syrup all over your pancakes, and it is AMAZING. I urge anyone who loves maple to try it!!!!!!!!!!
re: biondanonima
Thanks so much for posting this. I love maple and this frosting looks great.
What did you frost with it? (I am assuming you did not eat it all straight out of the bowl with a spoon as I might have done ;0)
re: soccermom13
Oh, I would have if I could! I used it to frost an apple cinnamon cake that I linked in the post above - it looks good but I haven't cut into it yet to taste. I baked it in a 9x13 and just slopped the frosting on it in the pan - since it has to be transported, looks fell to the wayside. There was probably more frosting than I really needed for one 9x13 but I doubt there will be any complaints once people taste it. I think this frosting would be AMAZING on pancakes/waffles/french toast in addition to being great for cakes.
re: biondanonima
Thanks, and so sorry that I missed your earlier post about the cakes. Pls report back on how you liked them.
re: biondanonima
"I think this frosting would be AMAZING on pancakes/waffles/French toast..."
re: biondanonima
Wow! I have just bookmarked this! I wonder how it would work with maple sugar instead of sugar?
re: roxlet
re: roxlet
I have some maple sugar I have been saving for just the right use (because, as biondanonima says, it's so damn expensive), and I decided a while ago that flour frosting might be it, when the right cake occasion comes along. At the same time, I bet making it as she did with grade B syrup gives the frosting more maple flavor than the sugar would.
I found beautiful dates at the local farmer's market, and couldn't resist making sticky toffee pudding, despite the fact that it was all wrong for the season.
Used David Lebovitz's version of his friend's recipe (posted to the DL blog), including lots of candied ginger.
The British boyf insists that this be made next time his family visits.
This recipe was linked on another thread, and I wanted to make sure all the bakers here have seen it. It looks amazing.
re: roxlet
wow, despite my usual nut hatred, that looks good to me roxlet.. thanks for sharing!!
re: rstuart
Ack! You hate nuts? I have always loved them. In fact, I loved them so much as a child that my mother called me The Squirrel!
re: roxlet
Yes, it's a strong taste preference. I now don't mind almond in some things (like the recipe that you shared), or peanuts in some things.. but I don't like nuts on their own, and there are certain nuts that I loathe (WALNUTS! Also macadamia nuts.. cashews.. I'll stop now). When I bit into a brownie or cookie and realise that it has nuts, it is so profoundly disappointing..
re: roxlet
Here's a cookie for a nut-lover:
Not sure if the dough is the best ever, but you could use whatever dough (and nuts) you like. They are darling, aren't they?
re: soccermom13
Ha! I already had this recipe book-marked! Too adorable!
re: soccermom13
Those might be the cutest cookies I've ever seen.
re: THewat
Had a bunch of bananas getting really ripe, so some baking needed to be done! I have a loaf of banana choc chip bread cooling on the counter, either for breakfasts this week, or sliced and into the freezer for back to school snacks next week.
In the oven now is this recipe, I baked a bit of the batter in a small dish so I could do a taste test. http://www.crazyforcrust.com/2014/08/...
It will likely get frozen until family visits in the near future, I will frost it once it has thawed.
re: cheesymama
I just had two bananas that needed to be used up, so I made oatmeal CC banana cookies with them. The recipe called for nutmeg and cinnamon, and they are very banana bread - like.
Picked up a basket of lovely Ontario Red Haven peaches today at the farmer's market, and a peach spice bundt cake is in the oven (it reads like a pound cake with peaches to me, so that's good...)
re: rstuart
So how was the cake?? I adore peaches but have never been able to bake a cake with them where I felt the flavor came through as strongly as I wanted. It is always disappointing somehow. But "peach spice bundt cake" sounds so perfect to me.
re: nothingswrong
I really liked it. It's not super-peachy (I would do a peach cobbler if I wanted that.. but that is much harder to transport on a streetcar to work!), but the peach flavour does come through. I will be making it again..
re: rstuart
I love Red Havens, you don't see them here though. Should be just about Elberta season too, eh?
re: buttertart
Our Red Havens were wiped out by a late freeze. Not many to be had this summer.
re: buttertart
I'll ask next week at the farmer's market!
re: rstuart
re: buttertart
So I asked my peach guy about Elbertas, and he got a faraway look in his eyes, and said "geez, I haven't heard about those since i was a kid". He said that they were grown when he was young, but that he doesn't know anyone in the Niagara region that still grows them. Apparently peach orchards only last about 20 years, so farmers will just replant with something new.. and it seems to be mostly Red Havens there..
re: rstuart
Son of a gun. I thought they'd still be grown. They're a little tarter than Red Havens but intensely peachy.
Speaking of varieties, I bought an "Angel face" peach at our greenmarket yesterday. It's enormous (like about 6 inch dia). Looking forward to tasting it. The other peaches they had were all quite large.
Blueberry-Lemon Galette. A friend from Boston sent me this recipe by Joanne Chang because she knows I have enjoyed baking from Flour. I used our local blueberries and had a couple of peaches from our area too, so I threw them in. The pastry is a dream to work with.
re: lesliej
This looks terrific; I want to make it .. any helpful tips for me?
re: walker
Thanks - and honestly, I just followed the recipe directions exactly: weighing the flour & butter, using my KA mixer for the crust, turning it out directly on the counter with no extra flour to work it (I used a large spatula rather than a bench scraper),etc., and was so relieved when it handled like a champ. I did need to add a bit more sugar to the fruit, and my quarter cup flour to thicken was "heaping", just in case. And thankfully the dough didn't tear at all when folding it up around the fruit (just leave it out of the fridge for a few to let it become pliable). Because the juice may leak out, go with her recommendation of baking on parchment.
re: lesliej
just beautiful!!!!!
re: soccermom13
Appreciate it - thanks!
I made hot water pastry, and then made lamb meat pies. They were awesome! (why don't we eat more meat pies here in the U.S?) Anyway, piecrust is always the bane of my existence but I'm trying to work on it more. I watched a Jas Townsend video of a guy making meat pies. It was an eye opener for me. Not just the hot water pastry part, but the rolling, shaping & trimming. I always get so tense when trying to roll out crust in a circle with neat edges, etc. To just roll out a shape, drape it on a glass and then cut away any parts that didn't look right, and not worry about if it was perfect was amazingly freeing. And the pies weren't all the same size, and it didn't matter. (perfectionist much?) Anyway, they're not seasonal at all, and I didn't follow the rest of the directions, I pre-cooked the lamb (it was pretty fatty ground lamb) and added some carrots and potatoes to it. I made a sauce and poured it in after baking (another revelation for me - no soggy crust). Anyway, that's my big baking achievement for the month.
re: joycebre
Awesome! Nothing like being able to make a pie crust you are happy with. The meat pies sound fun too. I have wondered why we don't eat those here more; I'm sure people would adore them. Your "sauce trick" is interesting and would never have occurred to me. Did the meat dry out without it, and did the sauce set up without baking??
re: nothingswrong
I used ground lamb with potatoes & carrots - it didn't seem dry to me. I didn't cook it all the way on the stove top, just enough to render out a lot of the fat. I poured the sauce in while it and the pie were still pretty warm. It's not as much gravy as a regular pot pie - you don't need very much, but it seemed to keep it moist.
re: joycebre
I totally agree -- meat pies are awesome and there aren't enough of them in the US.
One of my favorite secret tricks ... instead of using puff pastry for a chicken pot pie, I will use a pate brisee type crust and sub in chicken fat for some of the butter or lard. Bake it apart from the fricasee on a cookie sheet (cut to size), deposit on top of the stew just before serving. I have yet to do this in a full crust pie, but the chicken fat (typically rendered fat I've saved from from a roast chicken) adds a wonderful savory flavor to the pastry.
re: Torina
I adore meat pies too - tourtiere especially. I usually use half bacon grease, half butter for meat pies, which makes the crust super flaky and savory.
re: biondanonima
LOVE toutiere. And I want to make some little British pork pies soon.
re: sandylc
Yum.. we have tourtiere every Christmas Eve (even though we're not French-Canadian). But the good thing about Canada is that you can also always buy a good tourtiere..
re: rstuart
I have yet to come across a tourtière that I like, despite having French-Canadian in-laws. Every one that I've had has been bland, and I'm not one who likes spicy-hot food (don't like the heat in the mouth, and can't digest it).
re: souschef
This one from Epi is really great - I did add some additional herbs and spices, nothing major, though. A bit of sage, nutmeg and mace in addition to what's called for really made it sing. Http://www.epicurious.com/recipes/foo...
re: souschef
To me, the cinnamon and cloves really make the tourtiere yummy. If they're missing, it will be bland.
re: biondanonima
You should try it with duck fat instead of bacon grease.
Riffing on this: http://www.gourmet.com/recipes/2000s/... to try to use a slightly fibrous rhubarb paste (the leftover from rhubarb simple syrup.) It's really a riff: I cut the sugar dramatically because the rhubarb was sweetened, and used lemon instead of vanilla / all spices except ginger (which I used.) I ended up with a batter that was a little too stiff, I think, but it's in the oven now...
In Indiana the grocery stores do not stock Concord Grapes,and I wonder why. Last Sat. at the local farmer's market my husband found locally grown Concords. I'm hoping there will be more tomorrow AM so I can buy some more. If I can I'll be making grape pie. I've got my fingers crossed.
I've made the Purple Plum Torte from the Essential NYT Cookbook twice in two weeks. So delicious. Here's a photo of one, pre cinnamon and lemon juice, and pre-baking:
re: pistachio peas
Is this the Marian Burros recipe? I've seen it in a few blogs (including smitten kitchen).. and have been meaning to try it for years! Maybe this will be the year..
re: roxlet
re: roxlet
I was dying to make this last year and then found out the Italian plums were out of season. I just made it a couple of weeks ago and it was easy and so delicious. As she says in the blog, it gets even better after a day or two as the plums release their juices into the cake part.
I'm sure it'd be good subbing other stone fruit or berries, just not citrus.
re: walker
I just bought some prune plums on impulse today: will make the cake tomorrow...
re: roxlet
I've made the smitten kitchen recipe as well as a recipe from another link which calls for less sugar (3/4 c.vs 1 cup...SK does note the fact there are different versions out there), which I liked a bit better. Have also used regular black plums, cutting them into large crescents and arranging them in a spiral pattern on the batter. Any which way, it's a fabulous cake!
re: lesliej
Sorry for the delay, yes, that's the one!
Homemade donuts are something that he may find fun to eat, and a change from all of the cookies and pies that you may have sent him; potato donuts (they can be fried or baked) are particularly delicious, and a bit healthy as well. The potato dough creates an especially chewy and earthy tasting donut that soaks up the flavor of the glaze much better than a wheat flour based donut. This recipe adds thyme and a lemon citrusy glaze on top; it is divine! See the full ingredients and instructions on my blog at http://thymetobake.com/?p=32
We're having the chocolate fanciers over for Labor Day (our town has an antiques fair every Labor Day that we all like to go to) and so I'm making the RLB chocolate Valentine heart cake. It's a great cake, very tender, and not so chocolaty that it knocks you sidewise. pic will be posted upon completion. May make some bread too...
re: buttertart
It's nice that the weather is cooperating!
I baked a German Apple cake using this recipe from Epicurious. I picked nearly 10 pounds of apples off our tree yesterday so I needed to do something with them
re: rasputina
I love apple cakes, and that one looks really good..
re: rstuart
Oh my gosh, it tastes great. I'm going to have to make it again sometime. The apples were perfect for it too. And of course my husband picked more off the tree because he had to do some pruning after a branch fell during a recent storm.
I was going to make the purple plum cake (below) but got a call from a friend at 4 inviting me to dinner at 6, so there wasn't time for that. Instead made peach shortbread from smitten kitchen: much faster!
No time to brown the butter and then let it solidify, unfortunately..
re: rstuart
These sound great. I should make them.
re: rstuart
Have had those bookmarked for literally years... report back, will ya?
re: nothingswrong
They are good: I've made them quite a few times. Even better with browned butter, but still good without.. very quick too!
re: rstuart
I am jealous of people who live in a peachy place. A tree-ripened peach is heaven.
re: sandylc
It is wonderful. They don't grow here in Toronto, but just south of here in the Niagara region.. and they don't have to travel far to farmers' markets.
Made these tonight, and I have no idea why: http://www.bakerella.com/mini-maple-p... Actually, I do know why. They looked cute and low in fat.
They are just so-so, unsurprisingly. They will probably get eaten, but don't think I'll make them again.
When I want something maple-flavored, it will forever be these delectable and fat-filled bombs of amazingness: http://cassiecraves.blogspot.com/2011...
re: nothingswrong
Yes, those look amazing!
re: roxlet
re: nothingswrong
I second these, they are fabulous. A new staple in my baking repertoire and will be a favourite with my kids in their lunch boxes this school year.
re: buttertart
Here is the link:
re: roxlet


text:
We are your source for books and audio-visual materials for children from Birth through Grade 6! We offer storytimes, singalongs, playtimes, a reading discussion group, guest performers, and an exciting summer reading program. See our calendar for upcoming events.
Our weekly storytimes have begun!
Lapsit for Infants: Thursdays, 10:30 a.m
Storytime for 1's: Wednesdays, 10:30 a.m
Storytime for 2's and 3's: Tuesdays, 9:30 & 10:30 a.m
Storycraft for 4's, 5's, and 6's: Tuesdays, 3:15 p.m
No registration required. All are welcome!
Sing and dance along with Belmont resident Rubi Lichauco! Rubi brings her popular preschool program to the library on the following Mondays at 9:30 a.m. and 10:30 a.m.: December 15, and December 22.
To accommodate everyone at this Belmont favorite, please choose to attend either the 9:30 or the 10:30 session.
Songs with Liz Buchanan
Friday, December 19 at 10:30 a.m. in the Assembly Room.
The Belmont Library's LEGO Club is back! Lego engineeers from kindergarten through second grade can come on Thursday, December 4 in the Assembly Room. Drop in and join the fun anytime between 3:00 and 4:30 PM. No sign-up required!
Join us for fiction, food, and fun!
Our 3rd and 4th Grade Book Club will meet next on Thursday, December 11, 2014 at 3:15 p.m. Click here to sign up online!
Our 5th and 6th Grade Book Club will have its next meeting on Thursday, December 18, 2014 at 3:15 p.m. Click here to sign up online!
After you've signed up, stop by the Children's Room Desk to pick up a copy of the November books. Hurry! Space is limited!
Laugh along with Jeff Jam's hilaroius original songs on December 20 at 10:30 a.m.

subset: commoncrawl


text:
Story: Nov 24, 2014
Artist-in-residence Chi-Yu Liao appreciates CIA reception
CIA Exhibition: Nov 07, 2014
Fall 2014 Exhibitions
Story: Nov 15, 2014
Students capture two of the top prizes in museum's surreal d...
Events: Dec 01, 2014
The Art of Designing Everything
Social: about 9 hours ago via Facebook
Holiday shoppers: skip the lines today and hold out for CIAs annual student holiday sale, Dec. 5-7. Here, you can purchase one-of-a-kind gifts, including ceram...
Story: Nov 04, 2014
New CIA building taking shape; set for December completion
Events: Dec 05, 2014
Student Holiday Craft Sale
Story: Aug 18, 2014
CIA again named to "Best in the Midwest" list
Cinematheque . Film Schedule . A Touch Of Sin
Tian Zhu Ding
China | 2013 | Jia Zhangke
Here's another chance to see one of the most acclaimed films of 2013! Jia Zhangke's new work marks a radical change of pace for the acclaimed Chinese director of Still Life and The World. A Touch of Sin is an angry contemporary drama that re-creates four under-reported but actual incidents from recent Chinese history—two killing sprees, one murder, and a suicide—all involving dissatisfied or exploited workers. "An explosive indictment of the Chinese economic miracle and its brutalizing effect on ordinary Chinese life." –Film Comment.
128 min. Subtitles. Blu-ray.
Best Screenplay, Cannes 2013. A 2013 New York Film Festival selection.
at the Cleveland Institute of Art
11141 East Boulevard
Cleveland, OH 44106
Become a Cinematheque member and save off regular admission prices for one full year!
General Admission: $9
Member: $7 (includes CIA I.D. holders)
Age 25 & under: $7 (proof of age required)
*Additional film on the same day: $7


text:
This is the audio of the sermon I gave on Sunday, October 5, 2014 @ Mackville Church of Christ
Podcast: Play in new window | Download
This is the audio of the sermon I gave on Sunday, October 5, 2014 @ Mackville Church of Christ
Podcast: Play in new window | Download
One of the great hymns of the Church starts off this way: "Soldiers of Christ, arise and put your armor on…" The hymn writer (Charles Wesley) reminds us that it is in the strength of the eternal Son of God that we live our lives today.
The Christian "soldier" must, like the Roman soldier avail himself of all the equipment needed to be effective as a soldier. Because of our faith in, and obedience to the Gospel, we are now in the Lord's Army! Jesus expects us to "let our light shine" and use the training we receive to not only help us be better soldiers for Him, but to help others in the same manner.
Charles Wesley wrote, "Stand then in his great might, with all his strength endured, and take, to arm you for the fight, the panoply of God." If we will do this we will fulfill the words of Paul in 2 Tim 2:3-3. Because we have our eyes on Jesus at all times (Heb. 12:1-2), we will not as Paul says, "get entangled in civilian pursuits." One of the songs we sing goes like this: "More about Jesus I would know, More of His grace to others show; More of His saving fulness see, More of His love who died for me."
Christians must strive to be the best soldiers we can be. We can rest assured that our Commander, the Lord Jesus, is leading us by example and is out in the forefront of the battle. He has provided all that we need to fight the spiritual battle. We only need to be willing to "take up the whole armor of God."
If you are willing to and desire to take your spiritual life to another level, one beyond just a new believer, our gracious and loving God has provided the exact resources you need to equip yourself for a lifetime of service to the one who died for you. We hope and pray that you will avail yourselves of these resources and live "an abundant life" in the Lord. By doing so, you will impact not only you own life in the Lord, but will help and encourage others. We all need to be involved in reaching the lost and strengthening the saved. Let's join together in this journey!


text:
Loading ...
With more than 20 years of combined experience, the hair-loss experts at Acropolis Hair Studio have several ways of restoring thick, lustrous heads of hair. Handmade wigs crafted from human hair or high-quality synthetics wear easily on sensitive scalps to simulate flowing locks with less maintenance than wig-shop wigs, and laser therapy can tweak the skin in the scalp to revive it's follicles. Experts tailor each treatment to the needs and desires of the client, offering a free consultation before administering any of their nonsurgical hair-restoration treatments.
The specialists at Alpha Omega Hair Design are well known for keeping abreast of the latest industry techniques through ongoing workshops and educational courses. While stylists busily clip hair, clients are led across the salon?s expansive floor to one of six private treatment rooms, where an aesthetician rejuvenates skin with exfoliating facials and chemical peels. During waxing sessions, an aesthetician swathes skin with warm wax before swiftly removing excess hair.
Shear Genius Hair Salon's owner Leila Albanna stocks only top products from the likes of Redken, Pureology, and Mizani, which are deployed during a full spectrum of haircut and coloring services. Leila and her passionate stylists effortlessly enact a coiffure to match your unique personality, face shape, or rhinestoned tiara.
The friendly, highly trained staff at Hair Designers at Deane Hill offers a full menu of swanky services to sate stylish appetites. Its shellac, no-chip, two-week manicure is a hybrid polish and gel service that creates long-lasting shine without chipping natural nails or requiring continuous licks from lizard tongues. It begins with a luxurious hot glove treatment to soften, smooth, and renew skin, and ends with a natural, acrylic, or diamond gel finish. Each cut and color from Hair Designers at Deane Hill begins with a consultation to ensure that clients receive styles and shades suited to their personality and learn how to prevent their follicles from reverting to unbending bedhead after leaving the salon.
Smile-A-Nu provides teeth-whitening services to erase telltale signs of tar-chewing contests and catching paintballs in your mouth. After comparing the current shade of your teeth with a shade-guide comparison chart, a Smile-A-Nu technician will assist you in applying hydrogen peroxide gel directly onto each mouth bone while ensuring minimal spilloff onto gums. Peroxide concentrations vary between treatments. In the traditional treatment, a gel is applied to a tray that's placed in the mouth and worn under an LED light for 30 minutes, while in the advanced treatment, customers don a cheek retractor, then apply gel directly to teeth themselves before a 15-minute LED light shines brightness into dull incisors.
Armed with current techniques for properly maintaining noggin lawns, Regis Salon's network of stores keeps clients' hair in order as dictated by the latest trends. Within this caravan of hair bazaars, customers' wild manes are tamed by skillful stylists; use your Groupon toward a shampoo, cut, and blow-dry, and lean back and dream of breakdancing Stay Puft Marshmallow Men as a stylist carefully cleanses hair with shampoo and conditioner and then clips it into stylish head hedges that beautifully complement scalp-garden pathways. Afterward, the hair that's left behind will receive a loving blow-dry for a style that gleams and glitters like a ruby-encrusted bowling ball. During the treatment, stylists offer helpful tips and tricks to help clients care for hair at home. If a shampoo and cut isn't your cup of sports drink, put your Groupon toward the cost of another service, such as hair coloring (starting at $52), highlights (starting at $75), or a perm (starting at $75).


text:
Military Archive
Louisville World War II Vet Honored for ServiceSeptember 27, 2014 | Heather BlackThe Louisville-Winston County Airport dedicated a facility to one resident who served in World War II.
Video: Local Airport to Unveil New TerminalSeptember 26, 2014 | Emily CassuloWinston County residents are getting the chance to check out a plane they don't normally see at their airport.
Video: Little Girl Gets Big Surprise in TupeloSeptember 22, 2014 | Eric LampkinLawhon Elementary Student gets a special visit from an Uncle who has been on overseas assignment
Video: Prospective Cadets Attend Academy DaySeptember 20, 2014 | Emily CassuloMany high school students across North Mississippi are hoping to attend a service academy.
Video: Weekend Events Held in Tupelo to Honor HeroesSeptember 20, 2014 | Chad GroeningTupelo doesn't want to rival Washington D.C., but it wants to come close.
Video: Vietnam Veterans Raising Money For Memorial WallSeptember 19, 2014 | Allie MartinWeekend events planned to raise money for replica Vietnam Memorial Wall
Video: 9/11 Remembered In AberdeenSeptember 11, 2014 | RH BrownPatriotic group at city hall
Thompson: Guard Funds NeededSeptember 9, 2014 | Steve RogersCongressman plays key role on Homeland Security committee.
Guard Cancels Weekend DrillsSeptember 8, 2014 | Steve RogersFederal budget to blame.


text:
Inside the NFL
Inside the NFL is a weekly cable television sports show that focuses on the National Football League. It originally aired on HBO from 1977 through 2008. Following Super Bowl XLII, HBO announced that it would be dropping the program, and it was subsequently picked up by the Showtime network. Each NFL season, the program airs from Week 1 of the regular season until the week after the Super Bowl. The show principally features highlights of the past week's games that we...... more on Wikipedia
Inside the NFL is listed on...
- 42
- of 62
Inside the NFL is #42 on
The Best of Premium Cable TV Series
Best cable series on premium cable includes some of the greatest TV shows in history. This list of premium cable original programming is ranked by TV fans around the world. What ar...read more
- 43
- of 53
Inside the NFL is #43 on
The Best HBO TV Shows
List of popular HBO shows, ranked from best to worst. This list of the top current and cancelled HBO TV series includes the date when each show first aired, as well as which actors...read more
- 8
- of 200
Inside the NFL is #8 on
Best Sports TV Shows
The very best sports shows on television, ranked from best to worst. This list of the greatest sports shows also includes pictures from the shows when available. Popular sports TV ...read more


text:
By Catholic Online (NEWS CONSORTIUM)
5/29/2014 (5 months ago)
Catholic Online (www.catholic.org)
The search for flight MH370 is becoming increasingly frustrating as officials announce they no longer believe the black box pings which narrowed the search area for the aircraft, were actually emitted by the presumably submerged airliner.
By Catholic Online (NEWS CONSORTIUM)
Catholic Online (www.catholic.org)
5/29/2014 (5 months ago)
Published in Asia Pacific
Keywords: Flight 370, Malaysian Airlines, hijacked, black box, pinger, locator, beacon, oil, clues, tantalizing, Bay of Bengal, conspiracy theory, theories
LOS ANGELES, CA (Catholic Online) - Conspiracy theories stand out. Such notions that a few known facts and order them in such a way as to suggest something sinister and complex is at play. We know such theories can be discarded because they fail basic tests of logic, such as Occam's Razor, on face. But what happens when the conspiracy theories start to provide the only explanation for what could have happened?
It has now been nearly three months since the mysterious disappearance of MH370, and investigators are absolutely no closer to finding the plane, why it disappeared, or what motives or terrible circumstance could have led to such an event. A Boeing 777, one of the world's largest aircraft, has simply vanished without a trace with all souls on board.
Join prayers for the victims and families of flight MH370.
Not so much as an oil slick has been found and now searchers say they believe the acoustic pings which were thought to have come from submerged flight data recorders and were used to focus the search area, were man-made and not from the black boxes at all.
Michael Dean, the U.S. Navy's deputy director of ocean engineering has told CNN that both his office and investigators from other countries working on the case now believe that "Our best theory at this point is that (the pings were) likely some sound produced by the ship ... or within the electronics of the Towed Pinger Locator."
The statement is astounding. For three months, searchers have been scouring the entirely wrong part of the ocean floor because an unknown something produced signals on the exact same frequency as the black boxes. However, they are sure it wasn't the black boxes.
The announcement is both frustrating and infuriating, especially given the expense of the mission and the prolonged lack of closure for the victims.
Indeed, the lack of information, often a powerful fuel for conspiracy theories, has many critics upset because nobody involved in the search appears forthright with concrete information. The answers range from "we don't know" to "we can't say."
Investigators are now out of leads and the search will be suspended for at least two months as investigators regroup.
About $60 million has been spent on the search.
China however is undeterred and they have a ship that will map the ocean floor, despite the hiatus. That ship will be joined by an Australian ship in June and together they will continue their mapping mission in the hopes of finding something while investigators ponder what to do next.
China had over 100 passengers on board the flight and the inability of searchers to find the missing plane has been a source of embarrassment for the country, which is promoting the idea that it is a regional superpower capable of anything.
Now, the conspiracy theorists will have a field day. A leading conspiracy is that the plane was hijacked by the United States, flown to the remote island base of Diego Garcia and stored there for some future purpose, possibly in a staged terror attack designed to initiate a future conflict. The passengers would have been considered "collateral damage."
Such theories are pretty far-fetched and are probably beyond the competency and means of the U.S. government. We'd also like to believe that such actions are outside the morality of our governing officials however moral fiber hasn't been the hallmark of the current administration.
The most likely scenario certainly isn't a conspiracy theory although many of them will gain traction because of the most recent announcements. Instead, the most likely theory is that the plane went down in the Indian Ocean, possibly in a controlled manner, which would explain the lack of impact debris.
Most importantly, we have to remember that the ocean is an extraordinarily vast place. Had this aircraft disappeared on land, we would still face challenges in searching for it.
The search for MH370 will take a lot longer and the mystery will remain a lot more complex than we first imagined. Despite this, we need to persevere in patience and avoid the temptation of conspiracy theories.
In the meantime, the best we can do is offer to share prayers for the victims of this terrible tragedy and ask that their loved ones find the inner peace they so badly deserve.
Anima Christi Holy Card
Prayer Cards
By Catholic Online (NEWS CONSORTIUM)
New satellite images are showing that China has begun constructing an island on a reef near the disputed Spratly Islands, which could be large enough to accommodate an airstrip, its first in the South China Sea. LOS ANGELES, CA (Catholic Online) - That China ... continue reading
By Catholic Online (NEWS CONSORTIUM)
As the Catholic Church there begins to celebrate its 500 years there, Christianity remains a small minority in predominantly Buddhist Myanmar. According to a census conducted this year, Catholics number about 750,000 out of a population estimated at just over ... continue reading
By Catholic Online (NEWS CONSORTIUM)
Relations between the Vatican and China have been frosty since the communist takeover in the 1950s, and the Holy See has found it very difficult to warm relations with the Asian superpower. But with an unprecedented proposal from China, all that could very well ... continue reading
By Catholic Online (NEWS CONSORTIUM)
The nation of India recently saw the deaths of 13 women, with as many as 50 women seriously injured after a hasty mass sterilization camp in Ghuvara in Chhatarpur district. Lessons were not learned, it appears, as another 132 women were reportedly operated upon ... continue reading
By Magdalena Mis, Thomson Reuters Foundation
Nearly two billion people use water contaminated by feces, posing a global health risk despite billions of dollars spent on sanitation, said a report published on Wednesday. LONDON (Thomson Reuters Foundation) - One in seven people, mostly poor and living in ... continue reading
By Catholic Online (NEWS CONSORTIUM)
Five million people are expected to flood Goa, India in order to venerate the remains of 16th century Spanish missionary Francis Xavier. The remains will be on display for 40 days beginning this weekend. LOS ANGELES, CA (Catholic Online) - In order to ... continue reading
By Catholic Online (NEWS CONSORTIUM)
A baby boy born with four arms and four legs is drawing crowds to Baruipur, a city in India's eastern West Bengal State. The child has been called "God Boy" by his parents as he resembles a Hindu deity with multiple arms and legs. LOS ANGELES, CA ... continue reading
By Catholic Online (NEWS CONSORTIUM)
The Telegraph has published a list of eight crimes for which North Korea and its leadership could be tried in international court. Although the odds of anyone from North Korea facing such justice are long, the world should be prepared because anything could happen in ... continue reading
By Kieran Guilbert, Thomson Reuters Foundation
A woman in northern India was stripped naked and paraded through her village on a donkey after being accused of murdering her nephew, according to a BBC News report on Monday. LONDON (Thomson Reuters Foundation) - The village council in Rajsamand district in ... continue reading
By Catholic Online (NEWS CONSORTIUM)
It's too early for Christmas - but two American men are on the run after a grisly package that they allegedly shipped from Thailand made it back to the states. According to officials, the men's package included a severed baby's head and a child's left foot cut ... continue reading


text: Robin Williams By Kristy Puchko February 19, 2013 12:59 PM | TheFW Share on Facebook Share on Twitter Source: Robin Williams Category: Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! More from KISS FM Bozeman Snow Removal Rules North Dakota Man Killed in Avalanche Near Cooke City Titillating Tidbits About Turkeys and Thanksgiving Ariana Grande's 'Santa Tell Me' Lyric Video Features Childhood Christmas Photos Best of the Web


text:
Hit by the holidays or hit your head? Before you write off your headaches, fatigue, irritability, and blurry vision to the stress and hustle and bustle of the holiday season, think back. Did you slip and fall? Did you bump your head? Even seemingly harmless blows or bumps to the head can cause a concussion. Symptoms of concussion can feel like the holiday blues! Read More
Can an ancient art help us deal with difficult emotions? Read More
Why we are losing the personal, courteous relationship between patient and doctor Read More
Warning signs and treatment of sleep apnea Read More
Sure, the flu shot protects you from the seasonal flu. But did you know that the flu shot protects you from heart attack, stroke, and other cardiovascular crises? Learn why you need to roll up your sleeve at this time every year, not only to prevent the flu, but also to protect your heart and brain! Read More
The existing literature on the long-term effects of marijuana on the brain is confusing, mostly due to methodological differences across studies. Read More
Yes, you read that correctly: pie therapy. Sara and Stacie describe this course as "a simple, fun and yummy introduction to baking with a therapeutic twist." When I heard about pie therapy I was immediately intrigued and knew that I had to learn more, and that I wanted to share this idea with others. Read More
Artists expressing suffering through their work is nothing new. Art therapy is also nothing new. But, recent years have seen an uptick in the number of exhibits combining the two in innovative and meaningful ways. The purpose of these exhibits is artistic, yes. But they're also intended to help heal suffering. Does it work? Read More
How does neurofeedback treat symptoms such as anxiety, sleeping problems, headaches, memory problems and ADHD? Read how Neurofeedback treats these symptoms, along with causes relating to dysregulation of the brainwaves and/or neural hubs as seen in a concussion, stroke, MS, autism, and parkinson disease. Neurofeedback can also be used to improve brain function! Read More
Can interacting with dogs or horses help treat mental and physical illnesses? I recently reviewed the scientific evidence on the effectiveness of animal assisted therapies. The good news is that the vast majority of studies have reported that animal therapy works. The bad news is that... Read More
Does research support the use of natural methods for treating ADHD? Here are five evidence-based suggestions for tackling the poor focus and disorganized behavior that are part and parcel of this disorder. Read More
Higher standards of living and medical advancements are extending life expectancies in many countries to well above the age of eighty. Caring for, and having successful relationships with older adults often requires unique communication skills and strategies. Here are five keys for successful communication with seniors... Read More
In an age where "selfies" are taken anywhere and posted everywhere on the internet, do the pictures really mean anything? Is it pure narcissism or is there a deeper meaning to the pictures you or I take, especially the ones we keep and cherish? In the field of PhotoTherapy the answer is unequivocally yes, as those pictures could hold clues to your true self. Read More
Are there certain personality traits that make us more prone to cancer? Research suggests that there very well may be. How we think and act may be putting us at risk. Read More
Devices already on the market allow you to remotely talk to your dog, while tracking his location, activity and wellness Read More
Eating spinach made Popeye strong but adding this spinach extract to your drink may help you curb cravings and lose weight. Read More
Nausea, often the first sign of pregnancy, afflicts three-quarters of mothers-to-be. For two-thirds of those women nausea will lead to actual vomiting. So why does it happen? Pregnancy sickness has often been explained away as a side-effect of hormonal changes during pregnancy. But there is evidence that nausea and vomiting evolved to protect both mother and fetus. Read More
Whlle aging is an inevitable part of life, there are still things we can do to slow down the aging process, or at least to ensure that we can remain as mentally and physically fit as we possibly can over time. Lifestyle changes can play an increasingly strong role in buffering many of the physiological changes linked to aging. Read More
Some workaholics drive themselves into a state of chronic fatigue, motivated by an internal sense of perfection or a commitment to a cause. Others, driven by ambition or competitiveness, may develop gastrointestinal distress. Either way, natural medicines can relieve the physical symptoms and help the person set healthier boundaries at the same time. Read More
How to make your wellness exam far more helpful. Read More
It can take a radical reboot to get past old hurts and injustices.


text:
Geneva-on-the-Lake House Rental Photos and Description
Located in beautiful wine country, this completely renovated home boasting hand-hewn beams from the 1840's on over 75 acres is just minutes from internationally-known Spire Institute. The open-floor plan is 2600+ s.f with 4 bedrooms. The kitchen is well-equipped with granite countertops. Two large gathering rooms and a large outdoor deck overlooking the field area provide spectacular views of the forest and fields all year long.
- Suitability:
- Minimum Age Limit for Renters
- children welcome
- non smoking only
- pets not allowed


text:
Our room was not in the main building but in an outside courtyard, we got wet going to our room - not acceptable for a 4 star hotel. There were wooden floorboards that creaked all the time, instead of carpet. There was mould in the bathroom, dust quite thick on the bedside lamps, no fan in the bathroom, Air-conditioning did... More
- Reservation Options:
- TripAdvisor is proud to partner with Hotels.com, Booking.com, Expedia, Priceline, Travelocity, getaroom.com, Despegar.com, Odigeo, Otel, TripOnline SA and Tingo so you can book your Hotel de Flandre reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- De Flandre Hotel
- De Flandre Ghent


text:
Fugitive lip biter arrested in California
Nov 6, 2014
Jonathan E. Benedict
Oct 30, 2014
Darrell W. Cook
Oct 2, 2014
Michael Polchies
Sep 25, 2014
Home » News » Crime
Two men charged after purse snatching victim and boyfriend fight back
"I was hanging out the side of the door trying to get my purse back, and he (the driver) started punching me in the head," said LeClair, a petite woman who speaks softly. "I kept screaming, 'Give it back! Give it back!'"
LeClair and Hardy were walking together when they stopped to talk to a friend. LeClair said she noticed a silver van pass by, turn around and head back toward them. She said a man jumped out of the van and grabbed her lime green leather purse.
So when the man snatched her purse, she didn't hesitate. Neither did Hardy, who ran to the driver's side of the van, but the door was locked. He tried unsuccessfully to break the window with his elbow, but then went to help LeClair when he saw the driver punching her.
LeClair said she was hanging out the door when the driver pulled away and the door hit a street sign. The door bounced back and hit her in the ankle and knocked both her and Hardy to the ground. Hardy said he got a cut on a foot.
Two Manchester police officers were about a block away working a construction detail at Pine and Chestnut streets when they heard the commotion.
Officer Stephen Flynn saw the van leaving and called in a description of it to headquarters.
Patrol Officer Tyler Shaw spotted the van at Bridge and Chestnut streets and stopped it.
Valentine is charged with robbery, conduct after an accident and reckless conduct. Lemite is charged with robbery.
- Judge OKs early release for former teacher convicted of possessing child porn - 0
- Nashua man indicted for allegedly shooting girlfriend - 0
- Manchester 7-Eleven robbed for fourth time - 0
- Manchester couple faces robbery, theft charges after Salem mall incident - 0
- Chainsaw-wielding man facing multiple charges over Sept. incident - 0
- Woman faces assault charge after Monopoly game gets out of hand - 14
- Plea deal gives shooter 15-30 years in 2012 death of Manchester man - 0
- Missouri governor urges calm ahead of grand jury decision on shooting; findings to be announced at 9 p.m. - 0
- Two Manchester brothers indicted in Nashua drive-by shooting - 0
Nashua police chief wants pair of pawn shops shut downREADER COMMENTS: 0
- Dave D'Onofrio's Patriots Notebook: It took a while, but now they're on Wright track - 0
- Newmarket blacksmith has forged a career shaping the elementsof steel - 0
- Kathy Sullivan: We need to rethink some of our county government positions - 0
- Pipes and plans: A chance to show up Mass. - 0
- H.S. Football Power Poll: No doubt - Astros finish on top - 0
- College Hockey: Wildcats home to RPI on Tuesday night - 0
- Manchester school board OK's contract for driver's ed program - 0
- Unrest erupts after grand jury decides against charges in Ferguson, Mo., shooting - 0
- Malkin, Crosby foil Bruins in overtime - 0
Monarchs Scouting Report: Nick ShoreREADER COMMENTS: 0
Clinton has 'historic' lead in poll
Sources say former White House Chief of Staff Andy Card to be tapped as Franklin Pierce president
Randy Johnson, Pedro, Smoltz lead HOF ballot
Pipes and plans: A chance to show up Mass.
- Whom do you think bears the brunt of the blame for the mayhem this weekend in Keene?
- KSC students
- 37%
- KSC administration
- 2%
- Police
- 6%
- Visitors from out of town
- 18%
- A combination of any/all of the above
- 37%
- Total Votes: 2483