Using a square cake pan for round cake pan recipe

If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.

For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake

LEMON PASTRY

This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes this pastry flavorful, tender, and flaky. This lemon pastry works with a variety of pies like custards, chicken, herb and vegetable pies.

Servings

  •   Makes enough pastry for one double-crust pie

Lemon Pastry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, in 1/2 inch slices
  • 1 egg
  • 2 lightly beaten teaspoons fresh lemon juice
  • 4 to 5 tablespoons of ice water

LEMON PASTRY Directions

  • Stir the flour and salt together.
  • Cut the butter into the flour until the mixture resembles coarse crumbs.
  • With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together.
  • Sprinkle the liquid over the four mixture and mix just until the pastry holds together, adding more water if needed.
  • Knead the dough in the bowl for two or three strokes-just until the dough makes a smooth ball.
  • Cover and chill for 30 minutes or until firm, and use as directed in recipes.

related REferences

Spice Up A Pie Crust

Cheesecakes normally using flavored crusts for a long time, so why not a regular old pie crust? There is no good reason not to use some complementary flavoring in pie crust. this is especially true when dealing sweet pies. Savory pies might need a little more creativity, but they too could easily be flavored with some nice dried herbs and spices.

So, here are some quick and easy ways to step the flavor of your pies, tarts, galettes, pot pies, and quiches:

For pumpkin or sweet potato:

  •  1 teaspoon of ground allspice and 1 teaspoon of finely grated orange zest 

For Apple, Pear, or quince:

  • 1 teaspoon of ground anise or cinnamon and 1 teaspoon of vanilla

For custard: 

  • 1 teaspoon of almond extract and 1 teaspoon of finely grated lemon zest, or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Citrus, herb or vegetable

  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Lamb

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, and oregano, or
  • 2 teaspoons of curry powder, or
  • 1 teaspoon of cumin

For chicken or turkey

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, tarragon, and sage or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice, or
  • 2 teaspoons of curry powder or mace powder,

For Pork

  • 2 teaspoon of ground allspice, curry powder, mustard powder, or ground cloves, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, and sage

For Beef

  • 2 teaspoon of ground chili powder, mustard powder, curry powder, or cumin, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, marjoram, oregano, and finely ground bay leaf

related REferences

How to Prepare Cake Pans

It is not always easy to prepare cake pans in a way that makes beautiful cakes. That is why pan preparation is crucial if you want your cakes to come out cleanly without sticking or tearing. In most cases, people prepare their pans to create attractive, tear-free cakes. How you prepare the pans can also influence the shape of the final product.

The primary considerations when preparing cake pans are the type of pan and the type of batter to use. In some cases, baker’s preferences can also play a role in the kind of preparation needed. If you are a good baker, you should be able to tell the kind of preparation needed just from the recipe.

Typically, cake pan preparation falls in three basic methods or categories. For a better outcome, you can use parchment paper to amplify these methods. If you are ready for faultless baking, here are some hacks and considerations you need to consider as you prepare your pan.

Ungreased Pans (no flour and grease)

A bare-pan, or a pan without flour and grease, are usually used to bake sponge cakes such as genoise and chiffon. The fact that these cakes raise by climbing on the walls of the pan means they need a dry surface to cling. For this reason, bare-naked is more suitable for such baking jobs. You can also use a bare pan for baking some batters such as soufflé-type chocolate because it gives them a better shape. Instead of tapered inwards, you will bake cakes with relatively straight edges.

To detach a cake from ungreased pans, you need a slim spatula, but a flexible plastic spreader can do a better job. Make sure to slide it inside the pan while pressing against the edges of the pan to avoid damaging the cake.

Unless you are using a suspended tube pan or a pan with a removable bottom, you can spread a parchment paper on the bottom of the pan. This will help to prevent the cake from falling out of the pan. To line the cake pan, cut a parchment paper that is slightly larger than the surface of the pan then fold it into quarters before folding it in half.

Greased pans

These pans are best for baking non-sponge cakes such as devil’s food, butter cakes, and quick bread. These pans let the cake to detach from the edges of the pan without tearing or sticking when it has finished baking. Whenever necessary, you can use a slim spatula to detach the cake, especially from the sides of the pan. Before lining the cake pan, use a pastry brush to spread a layer of soft butter bottom and sides of the pan. Use parchment paper to on the bottom of the pan and spread it tight to remove any air bubbles and excess greases.

Greased and floured pans (flour and butter sprayed on the pan)

In this type of cake pan preparation, you need to add flour and grease. You can use these pans for baking the same types of non-sponge cakes like the one mentioned earlier. The purpose of flour in this preparation is to seal the batter, which in turn create a cake with an even crust. Another importance of flour is that it allows for smooth un-molding without sticking to the pan. In this type of pan preparation, you still detach the cake without damage even if you don’t have a spatula. In fact, people relied on grease and flour to help them detach cake from the bottom of the pan before the parchment paper was introduced.

Some bakers prefer to prepare their pans this way when they want a slight crust, except for when they are making sponges. Others prefer to use this preparation for specific cakes only. In most case, the decision on the type of cake to bake with this type of pan depends on whether the cake will be served bare or covered with frost. Sometimes, this pan is used for cakes that are prone to sticking.

When you are not sure if a cake will come out without sticking, or when you don’t want to frost the surface of the cake, you can always rely on flour and grease.

To grease and flour the cake, line the bottom with parchment paper then add flour and grease the sides of the pan. Use melted shortening or softened butter and a pastry brush to brush the sides and bottom of the cake pan then sprinkle a little bit of flour. Non-stick cooking spray is best for this job.

When do you use oil, butter, or shortening for greasing?

What to use for greasing is usually a matter of personal preference. While each person has what he or she likes best, there are some cases where one greasing type is better than the other. For instance, you will find that some cakes are best greased by clarified butter or oil rather than the normal butter. Plain butter has water that can make your batter to stick.

If you are using a cooking spray, make sure that you spray over the sink or trashcan to avoid unnecessary spills on the floor or counter. Sometimes, commercial spray makes it difficult for the cake to hold onto the surface of the pan when raising. So, keep this in mind as you bake, especially if you want a consistent outcome.

While culinary schools tend to advocate for greasing before adding parchment liner, it is not necessary. The only time you must grease under the liner is when the parchment is rumpled. Likewise, you don’t have to flour or grease the top of the parchment. It is only necessary when you are making a cake sheet or a thin sponge. This will prevent it from sliding. But, as you become a pro, you will use less and less greasing.

Does Your Pan Still Stick?

If after trying the above preparations, you still cannot bake your cake without sticking or tearing, then consider cleaning the pan in between batches. This problem often arises when you are making multiple batches. So, remove any leftover that may make your next cake to tear.

Apple Galette (Tart) Recipe

Baked Apple Galette (Tart)
Baked Apple Galette (Tart)

This apple galette is really nice way to use a couple of apples to make a rustic, free form, tart which uses honey rather than processed sugar.

Apple Galette Recipe Ingredients

For dough

  • Flour – 250 gr (8 oz) (1\2 lb.)
  • Pinch of salt
  • Vegetable oil – 50 ml (2 fl. oz)
  • Warm water – 150 ml (5 fl. oz) (1\4 pint)

For filling

  • Apple – 2
  • Coconut oil, cooking oil or shortening – 2 tbsp
  • Honey – 2 tbsp
  • Cinnamon – 0,5
  • Lemon juice – 1 tbsp.

Apple Galette Ingredients
Apple Galette Ingredients

Apple Galette Recipe Directions

Preheat oven

  • Preheat oven to 180С\350F\4 gas mark

Prepare the dough.

  • Put flour in a mixing bowl
  • add water, a pinch of salt and vegetable oil
  • Mix, until smooth, soft and viscous dough. (Dough should not stick to hands if it sticks -add a bit more flour, if too dry crumbles – add a bit of water)

Preparing The Apple  (Tart) Dough
Preparing The Apple (Tart) Dough

Prepare the filling

  • Peel apples, if desired.
  • Core and slice apples
  • Put the cooking oil, apples, honey, and cinnamon into a pan.
  • Heat on medium low until apples are soft.
  • Set apple mixture aside

Preparing The Apple Galette (Tart) Filling
Preparing The Apple Galette (Tart) Filling

Roll Out Dough And Assemble Galette

  • Roll out the dough to desired sized on lightly floured surface
  • Place parchment paper on baking sheet or stone
  • Move shaped dough to parchment paper
  • Put apple mixture in center of dough, spreading it evenly, but leaving room to fold edges og dough
  • Fold the edge of dough.

Roll out Dough And Assemble Apple Galette (Tart)
Roll out Dough And Assemble Apple Galette (Tart)

Baking Galette

  • Place baking sheet or stone on center shelf of oven
  • Bake at 180С\350F\4 gas mark for about 40 minutes, until center is bubbling, and crust is golden brown.
  • Set on cooling rack to cool

Servings

  • 4 portions

 

 

Buttery Baked Carrots

Buttery Baked Carrots Side Dish
Buttery Baked Carrots Side Dish

I found this recipe in one of my old cookbooks from the 1940s and it makes a quick and easy side when the weather is cool in the fall and winter. Especially, when you need to put a side dish on the table for a holiday celebration like Thanksgiving or Christmas. This can be a really easy side dish to make, if you take advantage of the shortcut method and replace the grating stage with matchstick carrots which simplifies the process and saves time.

Buttery Baked Carrots Ingredients

  • 2 lbs. Fresh Carrots
  • ½ cup Maple Blended Syrup
  • ½ cup Butter or Margarine, Melted
  • ½ tsp. Salt (Optional)
  • ½ Pepper (Optional)
  • ½ tsp. Cinnamon (Optional)

Buttery Baked Carrots Recipe Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Wash, peel and coarsely grate 2 lbs. fresh carrots, to measure 8 cups.
  • Place grated carrots in a 2 1/2- to 3 qt. Casserole pa
  • Add maple syrup
  • Add melted butter or margarine
  • Add salt, pepper, and cinnamon.
  • Toss gently until thoroughly coated
  • Place in oven to bake, covered
  • Use a pair of tongs to stir after about 15 minutes.
  • Return to oven for final 15 minutes, until carrots are tender
  • Stir before serving.

Buttery Baked Carrots Servings

  • Serves 6 to 8.

Buttery Baked Carrots Notes

  • Turnips, rutabaga or parsnips provide ideal alternates to the carrots in this delicious recipe
  • As a shortcut, the grated carrots can be replaced with matchstick carrots, which is a serious time saver.

Slow Cooker Ham Hock Kettle Beans

Bowl Of Ham Hock Kettle Beans
Bowl Of Ham Hock Kettle Beans

This recipe is the epitome of home comfort food.  With a bit of cornbread and a tab of unsalted butter mix in my bowl, this one of my favorite breakfasts. Although, most people will think of it as a dinner dish.

Ham Hook Kettle Bean Ingredients

  • 1-pound pinto beans
  • 1/2 large onion, minced, (about 3/4 cup)
  • 3 celery stalks, diced (about 1 cup) (optional)
  • 1 medium carrot, diced (about ½ cup)  (optional)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 large smoked ham hock
  • 6 to 8 cups of chicken broth, vegetable broth, or water
  • 2 teaspoon blended chili powder  (optional)
  • 1 tablespoon ham base (optional)
  • 1 cup chopped ham hock or 1 large whole ham hock
  • Salt and pepper, to taste (optional)

Ham Hook Kettle Bean Directions

  • Glean the beans removing any foreign items like stones, dirt clods, bits of leaves, twigs, etc.
  • Wash the beans in cool water by covering the beans with water and stirring them. Then carefully dump off the water letting any small bit’s flow away with the water. This process should be repeated until the water remains clear and clean.
  • Cook’s Note: I usually wash my beans in the slow cooker pot to save on dishes.
  • Add the beans, onions, celery, carrots, garlic, bay leaf, blended chili powder, hame base, and ham hock to the empty slow cooker.
  • Fill the slow cooker with 6 to 8 cups of chicken broth, vegetable broth or water, but no more than a ½ inch from the top, so, it will not boil over.
  • Cook’s Note: to expedite the cooking process, I usually heat the broth in the microwave a couple of cups at a time and poor the broth in the slow cooker.
  • Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart.
  • Cook’s Note: I usually put the beans on in the early evening on high, when retiring for the night, I turn the slow cooker down to low for the night; adding broth, if necessary to ensure the beans will not run dry during the night.
  • Remove the bay leaf; also, remove the ham hock bone and skin from the slow cooker and strip off any meat. Chop any large pieces of meat, which you see and add back into the slow cooker.
  • Salt and pepper, to taste if desired.