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I Googled the cake's name. And, it was Stephanie Jaworski of the the of who gives the recipe and SHOWS the video of her making this, too. (Every Friday she adds a new video.) And, I'm sorry I didn't get this right the first time. It's her video of March 7th.
Toggle Commented Mar 21, 2014 on Why We Test Recipes at Ruth Reichl
Oy. Butter changes the parameters of Kosher. There's a woman on the Internet, Kittencal, who preps all her pans with a homemade mixture see says lasts forever. Doesn't even need to be refrigerated. You know Fleischman's margarine is a very acceptable switch when you can't use butter for dietary reasons.
Toggle Commented Mar 21, 2014 on Why We Test Recipes at Ruth Reichl
ORANGE CAKE without the olive oil. I found this recipe very recently. Basically, you're going to BOIL your oranges. Here, clementines are recommended. One day ahead you put your oranges into a pot. Cover this with water. And, BOIL. As soon as the boiling starts you lower your heat to simmer. FOR 2 HOURS! (So, you do this step the night before.) And, you let the oranges cool, overnight. Weigh out about a pound of oranges. (Clementines, says the recipe I saw) 6 large eggs (at room temperature) 1 teaspoon vanilla extract 1+1/4 cups granulated white sugar 1 teaspoon baking powder 1/4 teaspoon salt 2+1/2 cups almond flour. (You can finely grind your own) Preheat to 375-degrees. Butter and line the bottom of a 9" spring-form pan TAKE your "cooked" oranges and cut them up into large chunks. If you see seeds, throw them away. Now, but ALL of this into a food processor. Skin! Everything! All the chunks. Add the 6 eggs. And, the vanilla extract. And, whir until you have a nice, smooth mixture. DRY INGREDIENTS: Put your almond flour into a bowl. Whisk this together with sugar, salt, baking powder. Then add your processed orange/egg mixture. Pour this batter into your pan. And, bake 45-60 minutes. Until a toothpick stuck in, comes out clean. IF the cake is "over-browning" cover it LOOSELY with a piece of BUTTERED tin foil. Remove the cake from the oven, and place this on a wire rack to cool completely. Only then remove the spring-form pan's side. Now if you allow this cake to sit for a day it will taste even better. GLUTEN FREE. Great for Passover. I think I saw this at Jamie Geller's site.
Toggle Commented Mar 21, 2014 on Why We Test Recipes at Ruth Reichl
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Mar 20, 2014