Bake Day.... Cream cheese babka and sourdough...........
ann_t
16 years ago
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LOOKING for: Cream cheese layer French Silk pie
Comments (3)Diane, I make a chocolate pie that has that layer and it's so good. Here you go: (PaulÂs favorite.) 1 2/3 cups Oreo cookie crumbs (see below) 1/3 cup butter; melted 4 oz. cream cheese (room temperature) 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups cold, heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoons real vanilla extract 2 1/4 cups milk 2 (4 serving size) chocolate pudding mix Spray a 9-inch pie plate with Pam. Combine cookie crumbs and butter and press in bottom and sides of prepared pie plate; refrigerate until ready to use. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with a wire whisk until smooth; set aside. Using a cold (preferably stainless steel) bowl and a wire whisk, whip heavy cream with 3 tablespoons sugar and vanilla just until mixture peaks. (Do not over whip or youÂll make butter). Gently stir in 1 1/2 cups of the whipped cream (refrigerate the rest) into the cream cheese mixture and spread in bottom and up sides of crust; place in refrigerator while making pudding. Cook pudding as directed on box except use only 2 1/4 cups milk (mixture will be thick). Lay plastic wrap directly on hot pudding, cool completely in refrigerator. Spread cooled pudding on top of cream cheese layer. Top pie with remaining whipped cream. Garnish with dark chocolate curls. Refrigerate 4 hours. *Can be made with 2 (4 serving size) instant pudding and with 12oz. container of Cool Whip in place of the freshly whipped cream. **I like to use the reduced fat Oreos because they have less cream filling. Pulse in the food processor to make crumbs. Marilyn...See MoreAnother Bake Day..... Pics
Comments (20)Sorry, Moe would miss me. LOL! Deanna, that is just a picture in a Mexican cookbook. Makes a nice background. Rusty, I shaped the loaves like described in this pictorial. After the bread is slid on to the hot stone, I toss a few ice cubes on to the oven floor and I spray the loaves with water to or three times 3 to 4 minutes apart. Yesterday's bread was a sourdough and the dough had a long cold rise which also effects the crust. Ann...See MoreSourdough Chocolate Babkas
Comments (9)Cloud_Swiff, you can find the recipe for the Babkas here I don't know if you have a sourdough starter, but you need one before you can start making sourdough bread. I use Amy's Bread instructions on How To Make a Sourdough Starter. Once you have the starter you can use it to make all kinds of different breads. I edited my standard recipe recently to add instructions for making Sourdough bread. You can use this recipe to make Baguettes, Boules, Pizza, etc.... Artisan Style Bread Edited February 5th, 2014 6 cups flour (1000 g) 3 1/2 cups water (820g water - 82% hydration) 1 1/3 Tablespoons salt (4 teaspoons) (21 g) 1 1/4 teaspoons yeast (5 g) NOTES: I usually double this recipe. The flour that I use weighs 160 to 165 g per cup (reduce yeast to 1/8 to 1/4 teaspoon if making sourdough bread) Regular Biga 1 1/2 cups flour 1/2 teaspoon yeast 1 cup water Stir well, cover and leave to rise overnight. Sourdough Biga 2 oz sourdough starter 1 1/2 cup flour 1 cup water Stir well, cover and leave to rise overnight. Sourdough Levain 2 ounces sourdough starter 1 cup flour 1/4 cup (more as needed) The Levain is stiffer than the Biga. Mix the ingredients together and knead for a few minutes. Place in oiled container and allow to rise overnight ~~ ~~ ~~ I use a Magic Mill mixer to do all my mixing and kneading. Mix flour and water (Biga or Levain if using) together and allow to rest for 20 to 30 minutes. This allows the flour to absorb the water and will cut down on the kneading time. Add yeast and salt mix and again set aside for 20 minutes. Knead the dough until it comes together and forms a smooth ball. Oil a large rectangular container with a lid. Because of the amount of water this will be a very soft dough. Tip out on to a well floured board. Knead by hand just long enough to shape into a ball and then place dough into oiled container and cover with lid. After 10 minutes fold dough a few times. (Using the Ken Forkish method of folding). Keep the dough in a ball shape. As the dough rises it will spread out to fill the container. Repeat the fold once more in the next hour. Then leave dough to triple. Carefully tip dough out on to floured board and cut in half. Recipe makes two large loaves or a number of baguettes. Also makes a wonderful pizza crust. NOTE: I usually double my recipe and refrigerate half the dough for a few days. The longer fermentation further develops the flavour and texture. Shaping Loaves Baguettes (4 to 6 Baguettes depending on size) Shape , dust with flour and cover with tea towel. Rounds - Shape into two large rounds and place. seam side down, in floured tea towel lined basket/bowl. Dust with flour and cover with tea towel. I bake baguettes on a stone preheated to 500°F. When the baguettes have proofed, almost doubled, slash and place on preheated stone. They take about 20 to 25 minutes. Rounds can be baked on the stone at 500°F or in preheated Dutch Ovens (475°F). If baking on a stone, tip the round out on to floured board,(seam side will now be up) slash and slide onto stone using a pizza paddle. If baking in a dutch oven, tip loaf out on to floured board. Carefully pick up and place into preheated Dutch Oven.(seam side will be up. No need to slash) Cover and bake for 30 minutes. Remove lid and continue to bake for 15 to 20 minutes. Option:. Cut dough in half and shape each half into four balls. Place balls, seam side down, into proofing baskets/bowls. As the dough rises, the balls form one large loaf. When ready to bake, carefully tip loaf on to floured board. Very carefully pick up loaf and place into hot pot. When the loaf is baked and cooled split into four smaller loaves....See MoreEmergency T-day dessert: TJs No-bake pumpkin cheesecake
Comments (1)Sounds yummy! Mom's in charge of the Pumpkin Cheesecake though! I may save to make later and use butternut squash and my hommade pumpkin butter. Deanna...See Moredebbie814
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