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Post by Dweaver on Feb 27, 2006 23:18:31 GMT -6
Dear Baking Friends, Welcome to The Baker’s Corner. Thanks for joining us. We’ll talk baking here. We’ll share some recipes, talk some tips and techniques. I don’t know all the answers but I know some of the answers. Together, we’ll find most of the answers and make baking a little easier, a little more fun. We appreciate your contribution. Dennis Weaver www.preparedpantry.comP. S. Here’s one of my favorite recipes. Peanut Butter Sandwich Cookies with Ganache Filling This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes. For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie. Ingredients1/2 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 teaspoon salt 1 large egg 1 teaspoon vanilla extract 3/4 cup peanut butter 1 1/4 cups all-purpose flour 1 teaspoon baking soda Directions 1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix. 2. Add the flour and baking soda and beat until combined. 3. Refrigerate the dough for 20 minutes to firm up slightly. 4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm 5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack. For the filling: Mix 1/2 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools. This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons. Source: www.preparedpantry.com Used by permission.
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Post by Chris in NM on Feb 28, 2006 5:37:37 GMT -6
Dennis we are so glad you are with us on Nancy's board! I am sure we will all have lots of questions for you! ;D
By the way, I made your Cowboy Scramble for breakfast a few weeks ago and it was a hit! Thanks a lot!
Chris in NM
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Post by NancyRogers on Mar 1, 2006 21:46:57 GMT -6
I know that in some of the past newsletters you have posted some great pancake recipes. Would it be possible to post some of those here?
Nancy
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Post by Dweaver on Mar 2, 2006 0:29:47 GMT -6
Dennis we are so glad you are with us on Nancy's board! I am sure we will all have lots of questions for you! ;D By the way, I made your Cowboy Scramble for breakfast a few weeks ago and it was a hit! Thanks a lot! Chris in NM Happy to be here. Aren't eggs wonderful! Glad that you enjoyed that scramble. Dennis
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Post by Dweaver on Mar 2, 2006 0:42:19 GMT -6
Thanks, Nancy. Those pancake recipes are all posted in our free library on our website (www.preparedpantry.com) but this may be my favorite: Gingerbread Pancakes We’ve been intrigued by gingerbread pancakes for some time. We checked out several recipes, did a little experimenting, and this is the recipe that we ended up with. These pancakes work fine with maple syrup but our favorite is our blueberry syrup. Gingerbread Pancakes Recipe Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/3 cup molasses crystals 2 large eggs 1 cup sour cream 1/4 cup melted butter 1 cup milk (plus more as needed for the right consistency—about 1 1/2 cups) Note: Instead of molasses crystals, you may use liquid molasses. Do not use blackstrap or other strong-tasting molasses. Directions 1. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and spices until well-dispersed. 2. In a large bowl, mix the molasses, eggs, sour cream, melted butter, and milk. Let the mixture sit for a minute to soften the molasses crystals and then stir until they are dissolved. 3. Add the dry ingredients to the wet ingredients and stir until the two are just combined, adding more milk if needed. Some lumps will remain. 4. Cook on a very hot griddle.
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Post by Dweaver on Mar 2, 2006 0:46:18 GMT -6
Here's a similar pancake that you can make with a mix:
Pumpkin Pancakes Recipe
You can make these pumpkin pancakes with a mix or with your favorite recipe. We used our Buttermilk Pancake mix so we had pumpkin buttermilk pancakes. We’re sure that these would be great with our Country Wheat Pancakes also.
The recipe that follows makes six large pancakes. If you are cooking for a family, double or triple the recipe.
Ingredients
1 1/2 cups pancake mix 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 large egg 1 tablespoon brown sugar, packed 1 tablespoon vegetable oil 3/4 cup canned or pureed pumpkin 1 cup water, more or less
Directions
1. In a medium bowl, mix the pancake mix and spices together. 2. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water. 3. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency.
Serve hot with maple syrup.
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Post by bigjim67300 on Mar 13, 2006 2:12:51 GMT -6
Hello Dennis:
This is Bigjim, This is my first transmission here. You are not the actor are you? If you nare I am one of your biggest fans. I just wanted to say hello.. Hellooooo.
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Post by Dweaver on Mar 13, 2006 15:09:03 GMT -6
Hello Bigjim,
Actually, Dennis Weaver the actor passed away last week.
I’m a baker and the GM for The Prepared Pantry. We’re located in Eastern Idaho. I can look out the window at the back side of the Tetons.
Thanks for posting.
Dennis
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Post by Sylvia on Oct 17, 2008 14:25:09 GMT -6
Hi Dennis,
I have said it many times, but I am so envious of the people who can buy your great products. I would have to talk nicely to my bank manager (if I've still got one) and get a loan not only for all the wonderful mixes you have, but lots and lots of other things, the killer is the P & P.
I wonder if all our readers realise that you have placed some great recipes at the bottom of your site. I made your sandwich rolls in my bread maker last night finished them off this morning with white sesame seeds. Had some really tasty bacon rolls for brunch. Bought rolls are so bad these days. I used my usual bread mix. I am going to ring the changes.
Thanks for all your wonderful recipes. Your Tai Burgers are still doing the rounds in this area and now doing the rounds in London.
Sylvia446
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Post by canary088 on Dec 9, 2008 21:31:17 GMT -6
Hi All - New here and for a very specific purpose. I am looking for the Purity Foods dark fruitcake recipe that was printed in the edition with the red hard cover with a sheaf of wheat on it. I've lost my copy and I really need that recipe this time of year!!! Thank you all in advance for your help!
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Post by Sylvia on Dec 16, 2008 6:09:07 GMT -6
Hi Canary088, Welcome to Nancy's Message Boards. I presume you have googled under Purity Foods and had no joy. I am enclosing a link for a dark fruit cake that I was going to give a try this year (just for a change), but time has beaten me. If you have time you might like to try it: allrecipes.com/Recipe/Rich-Dark-Fruitcake-2/Detail.aspxThe one good thing about this site is that you can recalculate the quantities from Imperial/Cup or metric with just the press of a button. Happy baking Sylvia446
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Post by Sylvia on Dec 16, 2008 6:15:42 GMT -6
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Post by cookinnnn on May 19, 2009 14:55:19 GMT -6
Hey guys, I'm new here to the forums! Thanks for sharing the recipe's Dweaver. They look tasty!!
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Post by nearnorth on Aug 29, 2009 16:10:28 GMT -6
I was wanting to ask a question, but did not know how on the home page of the forum. So I thought this site was best since it's about baking. Actually I wanted some new recipes for Zuccinni. It grows in abundance here in the Near North of Ontario Canada. I make the typical Zuccinni breads, but thought I would like to find something different, rather than the same old zuccinni, pumpkin pie spice, cinnamon, add some nuts or fruit etc...Anything new in the Zuccinni cooking world? I do bread it for a veggy, but looking for new idea's for breads, cakes etc.. Hope this is the right way to address this question. If so thank, If not please redirect me. Happy Baking - Brenda in the Near North of Ontario Canada
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Post by Sylvia on Aug 30, 2009 9:44:15 GMT -6
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Post by Sylvia on Sept 1, 2009 12:47:18 GMT -6
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Post by grandmagea on Jan 21, 2010 8:39:39 GMT -6
I am guessing I am doing this wrong. I do not know how to start a new topic or question for Dennis Weaver. I bake my own bread. I prefer wheat bread. I saw where you said that wheat bread will rise better if the dough is allowed to raise in the refrigerator 1 to 3 days. I tried my wheat recipe but it raised to much overnight. I went back to your recipe and saw that you used only 2 teaspoons of yeast to 6 cups of flour. I use 4 teaspoons or 2 packets with 6 cups of flour in the recipe I make. If I put the dough in the refrigerator to raise do I need to decrease the yeast to 1 packet or 2 teaspoons? Can I use this method on other yeast bread recipes than the one you gave us?
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Post by natalie01 on May 19, 2010 9:42:47 GMT -6
There are a bunch of french gourmet cheese recipes that just got posted to this website that you might want to take a look into: oork.com/g94tvI must say though those pancakes look amazing at this time of day...and I'm def going to be making some of those delicious looking cookies tonight :]
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