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October 16, 2013
| Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe
family. Recipes are made with ingredients found in most pantries.
October 16, 2013 | Messages and Recipes
This is a great dessert for all who enjoy any dessert with apples. It is
also nice, as it can be assembled the day before you bake and serve it.
Caramel Apple Pudding
2 cups tart apples,
such as Jonathan or Granny Smith
3/4 tsp ground cinnamon
packed brown sugar
2 Tbsps light-colored corn syrup
margarine or butter
1/4 cup pecan pieces
3 beaten eggs
1 tsp vanilla
1/4 tsp ground nutmeg
8 to 10
1/2-inch-thick slices Italian or French bread
Peel, core, and
slice apples (should have 2 cups). In a small saucepan combine apple
slices and 1/4 cup water. Bring to boiling; reduce heat. Cook, covered,
heat for 5 to7 minutes or till apples are tender,
stirring occasionally. Drain in a colander. Transfer apples to a small
bowl. Gently stir cinnamon into cooked apples. Set aside.
same small saucepan combine brown sugar, light-colored corn syrup, and
margarine or butter. Cook and stir over medium heat till mixture just
comes to a boil. Remove from heat. Pour mixture into a 2-qt square
baking dish. Sprinkle pecans over all.
In a medium mixing bowl
combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the
bread slices in the baking dish atop the caramel mixture, trimming bread
to fit. Spoon cooked apples evenly over bread layer. Arrange remaining
bread slices on top. Carefully pour the egg mixture over bread, pressing
the bread down gently to moisten the slices completely. Cover with
plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
Remove the plastic wrap, when ready to bake. Bake, uncovered, in a
325 degree oven for 40 to 45 minutes or till a knife comes out clean.
Remove from oven; run a knife around edge to loosen. Let stand for 15
minutes. Carefully invert pudding onto a platter. (Spoon any remaining
caramel mixture in dish over pudding.) Cut into triangles. Serve warm or
Makes 8 servings.
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it Done Yet?
Are my breads, cookies, or cakes baked and ready to come
out of the oven yet?
The ability to tell when products are baked
seems to cause more consternation than almost any other phase of baking.
And of course, it is important. Over baked cookies are dry and hard;
under baked bread is soggy. But you can get it right. In this article,
we will give you the techniques and pointers for baking your goods to
The tendency is to under bake yeast
breads. The internal temperature of yeast breads should be 210 degrees
and must be at least 185 degrees. The only way to reliably tell what is
going on inside that loaf is with a probe type thermometer. Remove the
bread from the pan and insert the thermometer through the bottom crust
into the center of the loaf.
(If you are going to bake bread and
you don’t have a thermometer, we strongly recommend that you purchase
one. You will need it to test the temperature of the water, the dough,
and the finished bread. You can buy one on our site.)
bread is done, the crust color will range from a golden brown to a deep
brown for artisan breads baked in a hot oven. Breads with a higher sugar
content or in a hot oven will tend to brown more rapidly as the sugar
caramelizes. If the bread is browning too rapidly, make a tent of
aluminum foil and cover the top of the loaf.
In light colored
pans, the bottom crust is the last to brown. With a done loaf, the
bottom will color even in a light-colored pan.
My mother was a
bread baker. She tested doneness by tapping the loaf with her finger--a
done loaf will sound hollow when tapped. I don’t remember her ever
making a mistake. Though she taught me to do the same, I’m not as good
as she was. Out of habit, I still tap the loaf but I nearly always
follow with a thermometer probe and sometimes the thermometer proves me
If the tendency is to under bake breads, the
tendency is to over bake cookies. Take them out just before you think
they are done; you won’t be wrong often.
My father is a
consummate cookie baker. If you ask him what his secret is, he’ll tell
you: “I don’t over bake cookies.” The difference between a just right
cookie and an over baked one is dramatic.
Make cookies uniform in
size. Not only are they more attractive but different sizes of cookies
take different times to bake.
Most recipe writers tell you to
leave the cookies on the sheet for a minute or two. Cookies continue to
bake on a hot baking sheet. Sometimes that’s necessary for an easy
release but for most recipes, we remove them as quickly as we can.
If the cookies look a little soggy in the middle, then leave them on
the sheet for a few minutes and they will firm up.
should be gold in color, not brown. Both the amount of sugar and soda in
the recipe will affect how fast a cookie browns.
cookies represent another challenge: you can’t tell if they are
browning. If you are baking with a new recipe, bake a few cookies and
check them for doneness before baking the entire batch. Chocolate
cookies will tend to lose their “wet” look when done.
cookies will have a dry, shiny crust when done.
baked goods--but especially cakes--it is best to set the timer for a few
minutes less than directed in the recipe—different ovens or even
different positions in the oven bake differently. A dark pan bakes more
quickly than a light pan. When you find your cake not quite done and
continue baking, set the timer for three or four minutes and check
A toothpick inserted in the center of the cake will come
out clean when done. “Clean” means a few crumbs. If there is wet looking
batter clinging to the toothpick, it’s not done.
If you don’t
want to poke a whole in the center of the cake, check for doneness with
your finger. There should be some resiliency to the touch and the cake
should spring back. When done, the cake will usually have a golden brown
color to the top though different recipes will brown more or less
quickly. When done, the cake will tend to pull away form the edges.
Quick breads are basically cakes in a loaf pan. The
same tests that you use on cakes can be used with quick breads. Stick
the toothpick or skewer right in the open crack in the center of the
bread. The area under that crack seems to be the last area in the loaf
to set up.
Incidentally, quick breads release from the pan easier
if left to cool for few minutes before removing. Because of the larger
mass, a loaf does not continue cooking as quickly as cookies do.
Custard pies—including pumpkin pies—are a special
problem. It takes quite a while for the protein in the eggs to set and
make the pie firm. Often, the crust is becoming too brown before the
eggs set. If so, cover the crust with strips of aluminum foil to retard
When a custard pie is done, a knife inserted in
the center of the pie will come out clean. If you don’t want a cut mark
in the center of your pie, use the jiggle test. Pick the pie up with two
hot pads or mitts and gently shake the pie back and forth. If done, all
but the center should be firm—there will be a little jiggle in the
center. The center will continue to cook and firm up after you remove
the pie from the oven.
We hope these guidelines help. With
practice and observation, you’ll soon become very proficient at judging
when your bread or cookies are baked to perfection. Your baked goods
will then be irresistible.
Dennis, the Prepared Pantry
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Enter the Fisher Nuts My Fresh Twist Recipe Contest for a chance to win a trip to NYC and meet Chef Alex Guarnaschelli!
I am sure I got a wonderful recipe from your web site a few years back,
It was called Autumn Apple soup and was delicious. Does anyone recall
this? I keep searching thru Google but haven't found it. Thanks for any
Maryann from MN
Good Morning Nancy and all Landers,
I have a request for all our good
cooks and bakers in Nancyland. I
received some Sugar Pumpkins from my DIL and would love to make them
into pumpkin to use in pies etc.
Does anyone have any suggestions on
how to process them? I would like to know how to either freeze the
pumpkin or can it to be used later.
Dianne in Wisconsin
It is Wednesday and I remembered.
I love the little messages sent to me about remembering today.
my age, "getting lucky" means walking into a room and remembering what I
came in for.
I have a brain like the Bermuda Triangle.
Information goes in. never to be found again.
I hate it when I'm
singing a song and the artist gets the words wrong.
Pumpkin Spice Mug Cake
2 Tbsp flour
3 tsp brown
2-3 dashes nutmeg
1/4 tsp cinnamon
1/4 tsp baking powder
1 Tbsp oil
1 Tbsp milk
1-1/2 Tbsp canned pumpkin
a few white chocolate chips/nuts, optional
Note: I used a soup mug which was overkill and I added the chips and
In a mug, mix together the flour through the baking powder.
Add the oil, milk, pumpkin, vanilla and mix well. Drop in a few white
chocolate chips, if you feel so inclined. You could also pop a handful
of pecans or walnuts in there. Mix to cover the chips or nuts. Microwave
for 1 minute. Top with whipped topping, if desired.
Denise in the Villages, FL
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I am anxious to try Denise in The Villages, FL recipe (October 15th) for
the banana butterscotch pudding made in the microwave. These are ideal
for single servings. I need to know what is golden syrup. I am guessing
it might be Karo/cornsyrup but am not sure. I also considered it might
be a pancake syrup. Please clarify.
Thanks, Nana in SE Ohio
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Halloween Red Candied Apples
6 small apples (McIntosh, Jonathan Red
Delicious, Stayman, Winesap, or Baldwin
6 Popsicle sticks
3/4 cup red cinnamon candies (red hots)
1/4 cup granulated sugar
1/4 teaspoon fresh
Few drops red food
Wash and dry apples and
insert sticks into stem end of each.
Apples should be room temperature to
prevent moisture from forming inside the
taffy. Mix remaining ingredients and
cook over medium heat in a small
saucepan until it reaches 300 degrees F
on a candy thermometer (hard-crack
stage), about 12 minutes. It takes a
while to reach this stage but it occurs
quickly, so do not leave the area while
the syrup is boiling. As it
the 280 degrees F mark, watch closely as
it may burn if you do not take it off
Quickly dip each apple
into the hot syrup, covering it
completely, and place it on a greased cookie sheet to dry. Store
on wax paper in a dry area. If they are
stored in a moist or refrigerated
area, they will weep and become sticky.
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Toasted Pumpkin Seeds
2 tbsp. melted butter
Scoop out the seeds from a pumpkin.
Wash the seeds. Put on paper towel to
cookie sheet with 2
tablespoons melted butter. Spread seeds
on cookie sheet. Sprinkle with salt.
Bake in 300 degree oven for 1 hour or
until seeds are golden brown.
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Pumpkin Custard recipe
1 c. evaporated
2 c. canned pumpkin
2 lg. eggs, lightly beaten with
2 tbsp. water
2 tbsp. firmly packed
light brown sugar
2 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped
Ground cinnamon to garnish
Place milk in a 1
quart measure or casserole. Microwave on
High 2 minutes, or until boiling. Stir
in remaining ingredients except whipped
topping and garnish. Spray eight 6 ounce
custard cups with nonstick cooking
spray. Pour custard evenly into cups.
Place cups in circle on round tray.
Microwave on Medium 20 minutes,
rearranging cups every 4 minutes.
Custard is cooked when knife inserted 1
inch from edge comes out clean and
center is thickened, but not set.
Refrigerate at least 1 hour, or until
and center is set.
To serve, top each custard with 1 1/2
tsp. whipped topping. Sprinkle with
cinnamon, if using.
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