Kitchen

[RespectLife]

On 10/21/2014 oceantown said:

RespectLife,

If the flour label does not say self rising, it is not self rising.

I know white lily has a self rising flour, but I don't know if they have self rising cake flour.

Thank you oceantown. I guess I need to be sure and use the correct flour.

Wegman's shows online that they carry Gold Medals Self Rising Flour. I guess I should invest in a bag to get this cake right. I have been dying for a vanilla cake for a change!

Thank you.

[spot555]

Speaking of Honeycrisp apples (Respectlife)......

I normally make my apple pies using the apples from my tree (you wouldn't recognize the type it is- it's local). I've never made a pie using another type of apple that came even remotely close to what that tree produces.

But....I thought I'd experiment with Honeycrisp apples. Oh my, DELICIOUS! That makes an excellent apple pie. Now I want one of those trees, too!

[RespectLife]

Thanks Golden...I wasn't sure if they would be good in a pie or not. We first got turned onto Honey Crisp many years ago from a dear, dear friend & Pastor who has been a Vermont Apple Grower as well for his entire life! He is now 80 and still operates his orchard. He is part of a Growers Assoc. and got into Honey crisp a while back.

We live in western New York and can now find them readily available. We brought a Vermont tree back and planted one about 2 years ago...no apples yet...

[spot555]

Respectlife-

I thought the apples would be too sweet, but they're perfect. The texture is also ideal. I don't like soft, squishy apples in my pie. And I REALLY don't like Granny Smith apples in my pie (or any combo with them).

[spot555]

On 10/21/2014 RespectLife said:

Thanks Golden...I wasn't sure if they would be good in a pie or not. We first got turned onto Honey Crisp many years ago from a dear, dear friend & Pastor who has been a Vermont Apple Grower as well for his entire life! He is now 80 and still operates his orchard. He is part of a Growers Assoc. and got into Honey crisp a while back.

We live in western New York and can now find them readily available. We brought a Vermont tree back and planted one about 2 years ago...no apples yet...

Do you have another apple tree in the area of the Honey Crisp? They need to cross-polinate with another tree. maybe this will help a little...

"Like most apple trees, the "Honeycrisp" cannot self-fertilize. It needs cross-pollination for fruit production. A good choice for a pollinator is the "Golden Delicious," which also attracts pollinators, like bees, to help the process along. This means having enough space for at least two apple trees if you want fruit. Once a tree produces fruit, the resulting seeds may not grow, and if they do the resulting fruit won’t be a true "Honeycrisp" -- in fact, it may not even be edible. "Honeycrisp" only produces fruit once every two years."

[RespectLife]

Thanks, we do, but not Golden Delicious. Golden is about the only apple I don't care for! LOL

DH has a mini orchard going on back there. We have Gala, Empire, Honeycrisp, mac...as well as Peach, Pear and Plum. I will def. pass that info on to him so thank you.

I usually get enough apples to make a large batch of applesauce. Snicker...but the racoons, birds, deer and these monstrous attack hornets are fed well!

[sfnative]

On 10/21/2014 RespectLife said:

With reference to Post #9, the Magnolia Bakery White Cake...

Does anyone know if Pillsbury Softasilk Cake Flour is considered a 'self-rising' flour?

I looked on their website and it doesn't say... even under FAQS. I couldn't find a phone number to contact them...and an email question requires a LOT of personal info!

I have A/P flour and the Pillsbury Softasilk...I do not have 'self-rising' unless Softasilk is one?

TIA for any help or suggestions.

Since I posted that recipe, I need to reply to you.

I don't have any self rising flour on hand now, as all of my perishable were trashed when we moved last year. However, if you were to go to the baking aisle of a major market and make your way to the flour section, you will find perhaps one sack/brand of flour that says "Self Rising Flour" on it.

Softassilk is a cake flour, not a self rising flour. A self rising flour has the levening agent already in the flour. The reason you were unable to find anything on the Magnolia site is that they purchase their flour, sugar, etc., in 50 lb. sacks and would have to have an agreement with the manufacturer in order to be able to publish the name on their website and that would cost them attorneys fees.

Hope this helps.

[RespectLife]

Thank you so much sfnative....it is indeed helpful! I will purchase the correct flour!

I will use the Softasilk when the recipe calls for 'cake flour'.

[Poodlepet2]

Golden, I am lucky in that our local chain grocery (Publix) has buy one get one free frequently. There has been a lot of controversy over the purity of olive oil, so when it comes to baking and cooking, unless EVOO is specified, I buy what's on sale. You are correct: the flavor can vary from brand to brand, but I have not noticed any appreciable flavor when it comes to baked goods. I have even used it in pancakes (usually the recipes from scratch call for melted butter or oil). It depends on the recipe, but they are never dry. Poodlepet

[tkins]

On 10/21/2014 gkelly5744 said:

On 10/20/2014 Harpa said:

goldenretriever, I've been meaning to post this.

If any recipe is forgiving, it is this one! The cake is light & moist. I always do a buttercream frosting. Oh, instead of cake, I primarily use this for cupcakes. Makes at least 2 dozen or more, filled pretty high. They really puff up nicely.

<p class="MsoNormal">Easy Chocolate Cake <p class="MsoNormal">2 C sugar (1 3/4 works well, too) <p class="MsoNormal">2 C flour (sifted or not) <p class="MsoNormal">½ C cocoa <p class="MsoNormal">2 tsp. baking soda <p class="MsoNormal">1 tsp. baking powder <p class="MsoNormal">1 C milk <p class="MsoNormal">1 C salad oil (3/4 C works better) <p class="MsoNormal">1 C boiling coffee <p class="MsoNormal">2 eggs (3 if small) <p class="MsoNormal"> <p class="MsoNormal">350 degrees <p class="MsoNormal">************* <p class="MsoNormal">That's the original recipe. I always add flavoring: vanilla and almond extract. <p class="MsoNormal">This batter is very thin. Really don't even have to mix the wet in w/ the dry...just dump the ingredients in order. You need to be careful when you are putting in the hot coffee...set your mixer speed to low! Then you have to be careful that everything is all incorporated (that the hot coffee won't curdle the eggs). I always fork beat the eggs before adding, again with the mixer on slow. <p class="MsoNormal">22 minutes for cupcakes (I pour the batter in my 2-cup measuring cup and then pour in the cupcake liners) <p class="MsoNormal">45-50 minutes for cake rounds

Sorry I have to ask but "salad" oil? this sounds very good & easy but don't want to mess it up if I use veg/canola oil..thanks

l

"Salad Oil" is an old catch all name for any oil that would have been used for making salad dressing. Vegetable/Canola oil will work fine.

tkins