Found
this silicone mold at the thrift store today. My guess is it's for making some sort of fruit-filled baked dessert. I'm imagining something similar to a strawberry shortcake. What is it for?
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posted by aniola
on Jun 7, 2013 -
8 answers
For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
posted by Jubey
on Jun 3, 2013 -
3 answers
I followed
THIS RECIPE exactly. Couldn't seem easier or simpler. Problem is, it is a streusel-filled and struesel-topped coffee cake. The recipe said to use a 9x13 pan OR a bundt pan. I used the bundt pan, but never thought about reversing the given order ( in bundt pan, should be layer of streusel FIRST, then layer of batter, then layer of streusel, finally layer of batter) given that in a bundt pan you turn it upside down to serve! As soon as I put in the first layer of batter followed by the streusel filling, per the directions, I realized my mistake. But, alas, it was too late. Cake is now in the oven. I am sure it will taste fine, however, I plan to serve it for mothers day brunch and would love to figure out how to add a layer of streusel or equivalent AFTER it has baked and cooled. Any ideas?
posted by Lylo
on May 11, 2013 -
9 answers
A group I belong to plans to have a book-themed
Cupcake Wars party. Everyone's supposed to make a batch of cupcakes with a name based on a book title. Example: The Particular Sadness of Lemon Cupcakes.
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posted by BibiRose
on May 11, 2013 -
27 answers
My friend just got his pilot's license and I have been commissioned among our group of friends to construct an airplane-shaped cake in celebration of this event. I already have the plane-shaped
cake tin, but I need some help with the cake decor.
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posted by half life
on May 3, 2013 -
10 answers
One of my colleagues is moving away to take a job in Seattle and we're having a going-away party for him in a few weeks. I enjoy baking and I thought it would be pretty neat to have a Seattle-themed recipe for the party. I spent the first two and a half decades of my life in Seattle and used to work at the institution he's going to, actually, but I cannot for the life of me come up with a good idea for a Seattle-themed dessert to bring to the party. I see some things online that are either waaayyy too elaborate for my culinary-artistic skills (like cakes with very, very elaborate Space Needle and Mt. Rainier decorations on them) or that are just kind of ugly. What can an intermediate baker do?
(It doesn't HAVE to be a dessert, but I feel like those allow for the most creativity.)
posted by Holygrail2
on Apr 29, 2013 -
21 answers
[Baking idiot-filter] My cake mix is mostly made - butter, sugar and eggs all accounted for. The recipe then calls for the flour and instant coffee to be mixed in. For reasons that now escape me, I added coffee granules >_< Is there any way back from here, or am I doomed to either start again or make a cake full of exciting little bitter surprises?
posted by Otto the Magnificent
on Apr 11, 2013 -
25 answers
So it's rhubarb season and I've finally managed to buy a big batch, yay! I
love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
25 answers
I'm new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me?
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posted by colfax
on Mar 30, 2013 -
14 answers
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with.
Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl
on Mar 23, 2013 -
15 answers
Homemade Easter gifts. Preferably edible - my friends and family are, like me, wretchedly gluttonous fiends but prefer the not super-processed or over-sweet stuff, so if it's got token fruit or something in then even better.
I just realised there's like a week to go and I have no idea what to make these people. HALP.
posted by greenish
on Mar 22, 2013 -
13 answers
My grandmother's in heaven, my bread machine is in the trash and my family can't wait to have Easter Bread next weekend. Help me successfully get this recipe back in the oven where it originated.
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posted by kimberussell
on Mar 22, 2013 -
21 answers
I managed to acquire the recipe for a favorite baked food product from a local grocery store. However, the yield is 300 pounds. How do I convert the measurements to yield a more manageable 3 pounds?
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posted by E3
on Mar 19, 2013 -
14 answers
I've been dating this guy for about 2 months, and he is absolutely wonderful. I want to bake him cookies to show my appreciation for him a) in general, and b) for being especially wonderful during a current shitty time in my life due to family issues.
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posted by hasna
on Mar 14, 2013 -
35 answers
I want to make brownies for my son's birthday and mail them to him. This is not a problem. What might be a problem, however...
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posted by DMelanogaster
on Feb 15, 2013 -
11 answers
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?!
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posted by masquesoporfavor
on Feb 13, 2013 -
20 answers
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
3 answers
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread?
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posted by jaguar
on Jan 23, 2013 -
51 answers
Do you have any dessert recipes that are sugar-free? Bonus points for also being flour free.
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posted by fruitopia
on Jan 14, 2013 -
29 answers
I'd like the recipes for your best wheat-free baked treats! Bonus points if they are cookies. Double bonus points if they are free of refined sugar (other natural sweeteners are fine).
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posted by windykites
on Jan 2, 2013 -
12 answers
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
10 answers
I've been gifted a fruit basket. The problem is while there are lots of fruits I eat, I now find myself with a bunch of fat pears. Because I'm a picky eater, I don't like pears. However, since I'll be attending holiday parties, I figure there are probably some delicious pear recipes-cookies, desserts-that would allow me to share this gift with people who will actually enjoy them.
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posted by miss-lapin
on Dec 15, 2012 -
29 answers
I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
posted by ohmansocute
on Nov 28, 2012 -
11 answers
I love to bake cookies for the holidays. I'd like to do most of my baking the second weekend of December (8 & 9), but that's earlier than I've done my baking in the past. Do you have recipes for cookies that freeze well? Preferably after baking?
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posted by kimdog
on Nov 27, 2012 -
8 answers
[Xmas baking filter] I'm looking for ideas and recipes for festive baking which can be successfully posted.
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posted by neilb449
on Nov 25, 2012 -
8 answers
I want a crazy overpowered stand mixer that won't burn out whatever I throw in it. Is KitchenAid still the way to go? I've heard that the quality has dropped off in recent years. Do you have a newer model (preferably last five years) that you can recommend or rant about? Is there another brand that I should get?
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posted by stoneweaver
on Nov 21, 2012 -
26 answers
Throw me some dessert recipes or ideas that are not only delicious, but involved to make - lots of time required, or lots of steps, or lots of ingredients, whatever. As long as they're yummy and a bit out of the ordinary.
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posted by Stacey
on Nov 17, 2012 -
40 answers
I need a gift idea for my wife's birthday. She is a nurse and mom to five awesome kids, but her passion is making awesome cakes.
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posted by tacodave
on Nov 5, 2012 -
19 answers
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas?
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posted by snow_mac
on Nov 5, 2012 -
4 answers
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary.
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posted by Bardolph
on Oct 26, 2012 -
19 answers
I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this?
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posted by mippy
on Oct 26, 2012 -
7 answers
I recently became the owner of a large collection of unused six-cavity Wilton silicone molds. I'm aware of the craft possibilities of these, but my son really wants me to bake some tiny breads for his lunchbox. So far, we have tried two recipes, and neither really retained much of the detail of the molds. Can you recommend a cake or (ideally) a quick bread recipe that will use these molds to their greatest advantage?
posted by anastasiav
on Sep 8, 2012 -
8 answers
If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base?
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posted by sparklemotion
on Sep 6, 2012 -
18 answers
Food locator question for SoCal Mefites: Where (and what brand) can I buy a soy margarine, no dairy component, that comes in sticks, that is NOT Nucoa?
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posted by bolognius maximus
on Aug 19, 2012 -
8 answers
BakingFilter: I'm trying to clean out the fridge and use up some things - and one thing I want to do is make up a whole bunch of turnovers using jam and puff pastry, and then freeze them. The question is: WHEN should I freeze them, before or after baking? (Bonus question - if after baking, how would I reheat them?)
posted by EmpressCallipygos
on Aug 18, 2012 -
4 answers
Can someone guide me to a small, handleless, tapered rolling pin that is truly meant to be used and is from a trust worthy place?
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posted by Foam Pants
on Jul 28, 2012 -
16 answers
