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Weekly Cooking (and related issues) Thread

Posted on 12/07/2017 4:37:25 PM PST by Jamestown1630

Recently – for some reason that I can’t even remember now – I was looking for information on Germany’s Black Forest. Many of the links that came up were for the famous Black Forest Cake – an extravagant confection of chocolate sponge cake, ‘kirschwasser’ and cherries. Definitely a 'celebration' cake, and it looks very nice for Christmas.

Here, from Genius Kitchen, is a ‘from scratch’ recipe:

http://www.geniuskitchen.com/recipe/authentic-black-forest-cake-schwarzwald-kirsch-kuchen-343698

and here is one using prepared cake mix (includes a little history on the cake) from What's Cooking America:

https://whatscookingamerica.net/History/Cakes/BlackForestCake.htm

I may have been looking up the Black Forest because I’ve become entranced by train driver’s view videos of trains in Europe. This one on the Bergen line in Norway makes you feel as if you're really there - a nice way to enjoy a snowstorm without being in it. For some reason, I just like having this on the television as I putter about the house. (Warning: it's a 2-hour video; but it doesn't take long to get into the storm ;-)

https://www.youtube.com/watch?v=facDr2lTAUM

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: blackforestcake; cake; cherries; christmascooking; christmasdesserts; christmasrecipes; kirsch
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To: Yaelle

That plastic fruit they sell at the holiday season in supermarkets is dreadful! Should be outlawed. I, too, would use good dried fruit or good mixed peel.


141 posted on 12/09/2017 4:47:53 PM PST by miss marmelstein
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To: miss marmelstein

Best thing about Holiday baking ins getting the kids into the entire event


142 posted on 12/09/2017 4:48:14 PM PST by mylife ( The roar of the masses could be farts)
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To: Flaming Conservative

Merry Christmas


143 posted on 12/09/2017 4:51:22 PM PST by mylife ( The roar of the masses could be farts)
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We used to have dough fights and larf our arse off...
Take around baked goods to the old folks...


144 posted on 12/09/2017 4:57:45 PM PST by mylife ( The roar of the masses could be farts)
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To: Flaming Conservative

Perfect! Thanks for the recipe.


145 posted on 12/09/2017 4:58:38 PM PST by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set!)
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To: Diana in Wisconsin

You’re welcome!


146 posted on 12/09/2017 5:02:00 PM PST by Flaming Conservative
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To: mylife

That sounds almost like “Better Than Sex Cake” cake.


147 posted on 12/09/2017 5:05:00 PM PST by Flaming Conservative
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To: Flaming Conservative

All I know is its good chilled on a hot summer day and Its easy

Not very Christmasy LOL


148 posted on 12/09/2017 5:10:56 PM PST by mylife ( The roar of the masses could be farts)
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To: mylife

I’m not a date fan either, but the meat candy is really good.


149 posted on 12/09/2017 6:20:27 PM PST by Yaelle
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To: be-baw

“Boarshead BFham”

YUM!

Take a pork loin, throw it into the crockpot with a 1/2 bottle of Mojo Criollo. Serve with Black Forest ham, swiss cheese, dill pickle and mustard on a roll. Heaven.


150 posted on 12/09/2017 7:10:26 PM PST by lizma2
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To: Aliska

“Secret of snickerdoodles has to be the cream of tartar”

https://www.mygreatrecipes.com/blog/incredible-cream-tartar-use-substitute/

Love food science!


151 posted on 12/09/2017 7:31:33 PM PST by lizma2
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To: lizma2
Thank you, bookmarked to read more thoroughly tomorrow. I vaguely thought it was a by-product of lemons but lemon juice is a substitute. It's a by-product of wine-making or made from letting grape juice stand (ferment a little?) until crystals form and are filtered out. I just remembered after I made my first batch of snickerdoodles what made them taste unique, forgot it's combined with baking soda.
152 posted on 12/09/2017 7:59:08 PM PST by Aliska
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To: Liz

Another bit of proof of Gd’s existence right there....


153 posted on 12/09/2017 8:23:53 PM PST by Yaelle
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To: Liz

Those are so cute. I am going to try and look up that pan.

Found it.

https://www.amazon.com/Nordic-Ware-Platinum-Village-Baking/dp/B004RB8Y7Y/ref=cm_cr_arp_d_product_top?ie=UTF8

Wonder what kind of cake would work best if I brought it to a Hanukkah party... I’d like to do gingerbread but it might be wrong for that event.


154 posted on 12/09/2017 8:42:39 PM PST by Yaelle
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To: Aliska; Liz

I just ordered a silicone covers the village pan on Amazon. For some reason it won’t get here until Wednesday, that seems more like three or four days than two which is what prime is supposed to be.

Oh well, I can’t wait to try it. I have had good luck with the silicone large Bundt pan I have, after I figured out that you had to let the cake cool completely before trying to remove it. So I was thinking the silicone might be easier with the teeny tiny little village cakes since they will be must much firmer when they are cold and I could sort of wiggle the silicone mold a little bit to get them out. With the Metal pan, they would have to come out while still warm and they would be softer and more likely to not come out in one piece. At least that was my thinking. Not to mention the silicon one was much cheaper and I also get a gingerbread house kit with it :-)


155 posted on 12/09/2017 9:06:55 PM PST by CottonBall (Thank you, Julian!)
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To: Yaelle

Your second wedding cake? How many marriages have you had… I thought you were young with small children. You’ve been busy!


156 posted on 12/09/2017 9:08:18 PM PST by CottonBall (Thank you, Julian!)
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To: CottonBall

I do have young children but I’m not that young! ;). Only two marriages. I don’t think I’m too good at choosing partners. Or else marriage doesn’t agree with me.


157 posted on 12/09/2017 9:36:36 PM PST by Yaelle
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To: CottonBall

Funny. I just decided on the metal because the reviews said it you spray enough on them and let the cakes cool completely, the buildings come right out when you bang the pan.


158 posted on 12/09/2017 9:38:21 PM PST by Yaelle
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To: mylife

It’s a winter wonderland out my door this morning. What should I bake today?

I’ve been making Mexican “trenzas” (braids) which I saw in an episode of Chopped. I roll out Pepperidge Farm puff pastry, line the middle of it with fruit, sugar and a bit of cinnamon, and then cut strips on either side, fold them over the middle and stick in a 400 degree oven for about 20 minutes. When it is cool, I dust with powdered sugar. Looks pretty, is simple and delicious with a cup of coffee.


159 posted on 12/10/2017 4:22:52 AM PST by miss marmelstein
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To: Diana in Wisconsin

We have always fed the birds. In west Michigan we have so many varieties. We had to get a lager suet feeder any years ago because the pileated woodpeckers kept trying to land on the smaller one. It is only a couple of feet from the patio door on the house but they come and we enjoy them. You can’t mistake their chicken clucking sounds when they get ready to feed.


160 posted on 12/10/2017 4:46:23 AM PST by MomwithHope (Law and Order and that includes Natural.)
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