Poundwise and Penny Foolish
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Tools of the Trade
It is so easy to cook efficiently and without frustration if you have tools to do the job easily.
I use the Sunbeam, with two Bowl-Fit beaters for all baking that involves creaming. I use the Kitchenaid for bread baking or in the case of today's cake, to whip the 8 egg whites that are folded in.
I really like silicone for cooking and have a silcone spatula, pastry brush and oven grippers.
I use a solid bottom aluminum tube pan for making poundcakes, so none of the fat or batter leaks out.
I like the new Oxo offset measuring cups. Easy to read markings, microwave and dishwasher safe and easy to empty. The measuring spoons are solids stainless with a silcone grip. I found the measuring scoops that are so easy to use and I wish I had bought two sets.
For zesting the lemon, I have a silcone handled zester and use a wooden reamer to juice the lemons.
The thin blade offset spatula is great for frosting cakes and also for loosening angelfood, chiffon and poundcakes, without gouging the sides.
The dual timer with second increments and minute increments is a great help when I have several things going at once. I can also carry it to another room and be alerted when it is time to return to the kitchen.
My main driver is a Maytag smooth top range. I like the ease of cleaning, steady even heat and speed of heating. The oven is 5.3 cu with a recessed element. It bakes beautifully and I can fit a ton of food into it.
Kelly
It is so easy to cook efficiently and without frustration if you have tools to do the job easily.
I use the Sunbeam, with two Bowl-Fit beaters for all baking that involves creaming. I use the Kitchenaid for bread baking or in the case of today's cake, to whip the 8 egg whites that are folded in.
I really like silicone for cooking and have a silcone spatula, pastry brush and oven grippers.
I use a solid bottom aluminum tube pan for making poundcakes, so none of the fat or batter leaks out.
I like the new Oxo offset measuring cups. Easy to read markings, microwave and dishwasher safe and easy to empty. The measuring spoons are solids stainless with a silcone grip. I found the measuring scoops that are so easy to use and I wish I had bought two sets.
For zesting the lemon, I have a silcone handled zester and use a wooden reamer to juice the lemons.
The thin blade offset spatula is great for frosting cakes and also for loosening angelfood, chiffon and poundcakes, without gouging the sides.
The dual timer with second increments and minute increments is a great help when I have several things going at once. I can also carry it to another room and be alerted when it is time to return to the kitchen.
My main driver is a Maytag smooth top range. I like the ease of cleaning, steady even heat and speed of heating. The oven is 5.3 cu with a recessed element. It bakes beautifully and I can fit a ton of food into it.
Kelly
Beat me, Beat me!
Poundcakes are as easy as it gets. One pound of fat, one pound of sugar, one pound of eggs and one pound of flour.
Beat it up, bake it slow and let it mellow and ripen to enjoy the subtle nuance of flavor.
There are many variations. One is made with a smaller portion of fat and the addition of cream cheese. The 7up poundcake is popular as well. I like to separate the eggs and fold in the whites which lightens the finished cake. Lemon or citrus eases the richness. Anything with coconut rocks my boat and Coconut Macaroon Poundcake is my favorite. It has coconut and coconut milk and a crispy "macaroon" top. The Black and White is another favorite with lots of cocoa dissolved in coffee and flavored with cinnamon and black pepper. The batter is divided and half is chocolate and half is vanilla. The two batters are marbled.
Today, for Toggles, I am making a lemon pouncake.
1c butter
2 cups sugar separated
8 eggs separated
zest of 2 lemons
1/4 cup water
3 cups flour
1 t salt
Cream the butter and 1 cup sugar for 5 minutes. Beat in the egg yolks one at a time. Mix in the lemon zest. Alternately add the flour and the water, mixing well. In a clean bowl with clean beaters, beat the egg whites and slowly add the remaining 1c sugar. Whip until very stiff. Mix one half of the egg whites into the cake batter, to lighten it. Fold in the remain egg whites. Pile batter into a buttered 10 inch tube pan. Bake 1 hour and 15 minutes at 325, or until cake tests done in the center. Poke holes in warm cake and drizzle with glaze.
Glaze
Juice of 2 lemons
2 T Karo Syruo or honey
1 1/2 cups powdered sugar
Mix to remove any lumps of sugar
Kelly
Poundcakes are as easy as it gets. One pound of fat, one pound of sugar, one pound of eggs and one pound of flour.
Beat it up, bake it slow and let it mellow and ripen to enjoy the subtle nuance of flavor.
There are many variations. One is made with a smaller portion of fat and the addition of cream cheese. The 7up poundcake is popular as well. I like to separate the eggs and fold in the whites which lightens the finished cake. Lemon or citrus eases the richness. Anything with coconut rocks my boat and Coconut Macaroon Poundcake is my favorite. It has coconut and coconut milk and a crispy "macaroon" top. The Black and White is another favorite with lots of cocoa dissolved in coffee and flavored with cinnamon and black pepper. The batter is divided and half is chocolate and half is vanilla. The two batters are marbled.
Today, for Toggles, I am making a lemon pouncake.
1c butter
2 cups sugar separated
8 eggs separated
zest of 2 lemons
1/4 cup water
3 cups flour
1 t salt
Cream the butter and 1 cup sugar for 5 minutes. Beat in the egg yolks one at a time. Mix in the lemon zest. Alternately add the flour and the water, mixing well. In a clean bowl with clean beaters, beat the egg whites and slowly add the remaining 1c sugar. Whip until very stiff. Mix one half of the egg whites into the cake batter, to lighten it. Fold in the remain egg whites. Pile batter into a buttered 10 inch tube pan. Bake 1 hour and 15 minutes at 325, or until cake tests done in the center. Poke holes in warm cake and drizzle with glaze.
Glaze
Juice of 2 lemons
2 T Karo Syruo or honey
1 1/2 cups powdered sugar
Mix to remove any lumps of sugar
Kelly
washendry
Well-known member
Pound Cakes
Could you post the Coconut Poundcake, I have family gathering on the 4th, Coconut is one of my weaknesses,
Kim
Happy 4th too
Could you post the Coconut Poundcake, I have family gathering on the 4th, Coconut is one of my weaknesses,
Kim
Happy 4th too
maytagbear
Well-known member
Looks excellent, Kelly!
A sincere, if lighthearted question:
Is that a loose bottomed tube pan?
Lawrence/Maytagbear
A sincere, if lighthearted question:
Is that a loose bottomed tube pan?
Lawrence/Maytagbear
jasonl
New member
I was just a skinny lad
Loose bottomed pans you make the baking world go 'round.
Loose bottomed pans you make the baking world go 'round.
Loose bottom, huh?
Fabulous.
Thank you.
Lemon? Peeps of my ethnic background use lemons (and olive oil) for eveything.
I'm beginning to think we d**che with it.
Fabulous.
Thank you.
Lemon? Peeps of my ethnic background use lemons (and olive oil) for eveything.
I'm beginning to think we d**che with it.
A special tool for rimming, er.... reaming a lemon?
Try a fork. And rotate (oh my) the lemon around IT!
Try a fork. And rotate (oh my) the lemon around IT!
brettsomers
Well-known member
- Joined
- Dec 30, 2005
- Messages
- 1,993
loose bottoms
Mr Kelly says in the first panel the pan is a *solid bottom*.
Mr Kelly says in the first panel the pan is a *solid bottom*.
Oh David. Isn't it nice to know WHERE one stands in life? LOL
brettsomers
Well-known member
- Joined
- Dec 30, 2005
- Messages
- 1,993
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Must be so gratifying to have a man clear across the country bake you a (cyber) cake, using the finest ingredients and quality kitchen equipment, huh? the only thing missing is an image of Steve putting the first tender morsel into his eager and receptive mouth...LOL
Must be so gratifying to have a man clear across the country bake you a (cyber) cake, using the finest ingredients and quality kitchen equipment, huh? the only thing missing is an image of Steve putting the first tender morsel into his eager and receptive mouth...LOL
maytagbear
Well-known member
Kelly-
I was not intending to cast aspersions or even asparagus on the subject of your personal bottom. I'm sure it's wonderful.
I was just curious about the pan, but didn't re-read. Just too entranced by the pretty pictures.
Lawrence/Maytagbear
I was not intending to cast aspersions or even asparagus on the subject of your personal bottom. I'm sure it's wonderful.
I was just curious about the pan, but didn't re-read. Just too entranced by the pretty pictures.
Lawrence/Maytagbear
brettsomers
Well-known member
- Joined
- Dec 30, 2005
- Messages
- 1,993
Useless Celebrity Tidbit
In one of the trashy movie star bios ive read, it told of a famous actress who sucked lemons cause she believed it tightened her mouth muscles. i cant remember if it was Crawford or Dietrich (sp?)?
In one of the trashy movie star bios ive read, it told of a famous actress who sucked lemons cause she believed it tightened her mouth muscles. i cant remember if it was Crawford or Dietrich (sp?)?
