tag:blogger.com,1999:blog-1949697655486045703.comments2023-04-08T10:04:59.364-04:00KitchenGeishaKitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-1949697655486045703.post-13199552340463983332014-04-13T15:32:58.488-04:002014-04-13T15:32:58.488-04:00nice bread,very professionalnice bread,very professionalAnonymoushttps://www.blogger.com/profile/14710710375478540786noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-60062535767024182142013-12-19T23:35:27.189-05:002013-12-19T23:35:27.189-05:00Just made a batch for my friends and coworkers for...Just made a batch for my friends and coworkers for Christmas - I hope they turn out okay ;) Fingers crossed!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-3410053386542025962013-12-11T13:35:29.047-05:002013-12-11T13:35:29.047-05:00Can these be frozen?Can these be frozen?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-20527183376458945982013-10-12T22:20:04.736-04:002013-10-12T22:20:04.736-04:00Cut the butter to one half cup and browned it. Bak...Cut the butter to one half cup and browned it. Baked for one hour. Perfect!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-26746062773733839532013-10-12T16:26:59.666-04:002013-10-12T16:26:59.666-04:00I use this recipe often! I love it! I use this recipe often! I love it! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-91032372293007086722013-06-28T18:15:13.783-04:002013-06-28T18:15:13.783-04:00I made the cake three times and after the first ti...I made the cake three times and after the first time, found it too oily. The second and third times, I used one small container of no added sugar applesauce and brought the volume up to one cup. The cake turned out less oily and tasted just as good. Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-72892778086881046682013-04-17T14:41:38.562-04:002013-04-17T14:41:38.562-04:00Unfortunately we live in a generation where money ...Unfortunately we live in a generation where money is more valueable than peoples life quality. Corn is a major staple and because of that Monsanto tells us that it needs to be GMO'd (genetically modified) to produce more crops. This in itself is a lie. It does NOT produce more. What they have done is made it 'Round-up ready'. You know the stuff we can't put on our lawns because it's so harmful! Well it's on the corn (as well as many other crops!) In addition NO longterm studies have been done on GMO crops on how they affect the human gut/body. They are only now finding out the results - very poor results. So IF YOU CARE ABOUT YOUR HEALTH, don't eat corn that is not ORGANIC. Look seriously into this. It means our lives!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-55636076064632451162013-04-03T17:16:47.971-04:002013-04-03T17:16:47.971-04:00I love this recipe! I was looking and trying out r...I love this recipe! I was looking and trying out recipes from all over, but this one is awesome! for a little variety, I use chocolate chips, semi sweet dark, instead of raisins, and use pecans sometimes too. as well, my family prefers them even more when I use apple cider vinegar instead of regular. thanks so much for this REAL Canadian recipe. much loved in our house! jessternoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-89545729022795530752013-01-17T17:28:09.764-05:002013-01-17T17:28:09.764-05:00Dear K. G.,
I have searched high and low for a gr...Dear K. G.,<br /><br />I have searched high and low for a great challah recipe and I found it. I do use spelt flour due to gluten issue but also enjoy the flavor and consistency. <br />To make it a parve bread I used "Better Than Milk" powdered Soy, it is excellent. I also replaced the butter with the same measurement of coconut oil. Can I tell you...the challah was the best I've made yet! Couldn't stop eating it even days after and that is the sign of some good bread for me. (I do not regularly consume bread)<br />Thank you so much for your variation on a Jewish classic. <br />I will try out your other recommendations.<br />Happy 2013 :D Halikbabyhttps://www.blogger.com/profile/17408764158483855811noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-90283899239020201662012-12-22T23:10:23.600-05:002012-12-22T23:10:23.600-05:00what is wrong with corm syrup ? that's easy i...what is wrong with corm syrup ? that's easy it's not maple and butter and brown sugar dont need no stinkin binder.<br /><br /> i just literally finished making a batch and if i needed to add corn syrup, i would have done something else. the joy of cooking online has a good recipe that requires you to make your own pastry and omits the odious corn syrup.<br /><br /> i love butter tarts, and on a comparitive scale based on my mother's tarts i've never gotten higher than 7/10.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-46392494927650190902012-12-17T21:45:46.984-05:002012-12-17T21:45:46.984-05:00I've used your recipe for butter tarts probabl...I've used your recipe for butter tarts probably 5 times now and they turn out fantastic every time! <br />Thank you for posting Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-11632302251572791402012-11-26T08:30:08.395-05:002012-11-26T08:30:08.395-05:00Well, I have friends who are allergic to corn prod...Well, I have friends who are allergic to corn products, so they can't use corn syrup. Also, I dislike the taste corn syrup adds to baked goods. It's a personal taste, but I prefer not to use it. Trying to find a butter tart recipe without corn syrup is difficult, so I thought I would offer mine. KitchenGeishahttps://www.blogger.com/profile/07692907815031221090noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-16389885235288318032012-11-25T08:49:27.834-05:002012-11-25T08:49:27.834-05:00What's wrong with corn syrup. I know the harmf...What's wrong with corn syrup. I know the harmful effects of high fructose corn syrup, but why the concern for regular corn syrup? Just wondering. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-89562682703641799762012-10-08T13:03:24.420-04:002012-10-08T13:03:24.420-04:00Thank you for posting both these "Idiot Proof...Thank you for posting both these "Idiot Proof"cakes, I too bought this book for my oldest son as he approached his teenage years, But now he lives independently of us far away and I miss his book (him as well, of course)!! <br />It really is a great and humerous cook book for EVERYONE!!<br />I do wish, however, that you also posted the recipes for the icing that is printed in the book; will wing that part, I guess!<br />Thanks again, I was very happy to find both these recipes.<br /><br />Mary<br />ps. Have you discovered the "Best Recipes Ever" on CBC TV afternoon and there is also a good website on cbc.ca; there are great family-friendly and easy everyday dishes. You might like to check it out, if you haven't already.Cheers and happy cooking!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-14786632056750143202012-09-09T16:14:59.091-04:002012-09-09T16:14:59.091-04:00Love the cake when made with flavorful tart apples...Love the cake when made with flavorful tart apples - I used Jonathon. Way too oily however. I used olive oil since that was all I had on hand. The next time I tried half melted butter and half olive oil, which added some nice buttery flavor but still resulted in excessive oiliness.<br /><br />Has anyone experimented with less oil?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-70471936208908356412012-08-22T08:13:10.018-04:002012-08-22T08:13:10.018-04:00You know, I found exactly the same problem! One of...You know, I found exactly the same problem! One of my daughters and my husband disliked the string eggy taste the custard had - myself and my other daughter didn't mind it - and we all said it was quite rich. I also had a leaking pan bottom, but as it said to put it on a foil covered cookie sheet I expect they had a similar issue. I used canola oil as well, but I don't think that's the problem. I think that it's the way the recipe works, there may be too much oil called for. I also found it kind of bland, the apples didn't add any flavour at all. I used Granny Smiths, and while it smelled wonderful while it baked, the taste was missing when eaten. I think I would prefer it with peaches and less oil. I too was looking forward to this cake, but I have to say I've had better versions of it.KitchenGeishahttps://www.blogger.com/profile/07692907815031221090noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-20374085032490175142012-08-22T00:16:21.188-04:002012-08-22T00:16:21.188-04:00Coincidentally, I also made this cake for the firs...Coincidentally, I also made this cake for the first time today. Recipe was easy to follow, cake turned out beautifully. Husband and I each had a slice, and we commented it was TOO rich. With a funny aftertaste. Now I am feeling ill from what I think is too much oil in this recipe. The bottom of the cake pan is coated in oil, and oil is oozing out of the cake. Did you have this problem? Do you think it is because I used canola oil instead of vegetable oil? I was looking forward to this cake more than you can imagine.Anonymoushttps://www.blogger.com/profile/09114594355227829547noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-5825177744563421502012-05-07T10:45:25.906-04:002012-05-07T10:45:25.906-04:00I did indeed make a mistake, for which I sincerely...I did indeed make a mistake, for which I sincerely, apologize. Thank you very much for pointing it out - I normally catch these errors, but occasionally one will slip by.KitchenGeishahttps://www.blogger.com/profile/07692907815031221090noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-43457201357549367882012-05-07T10:33:15.522-04:002012-05-07T10:33:15.522-04:001/2 cupS? Did you mean 1 1/2 cups or something? .....1/2 cupS? Did you mean 1 1/2 cups or something? ...or just 1/2 cup?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-77428105464442772382012-03-27T06:00:08.756-04:002012-03-27T06:00:08.756-04:00No doubt that Lemon Herbal Tea is good for health....No doubt that Lemon Herbal Tea is good for health. It is made with pure herbs. Thanks for sharing great information.Spokane Boot Camphttp://spokanefitnesssecrets.com/spokane-personal-trainer-tips/spokane-boot-camp-start-living-life-to-the-fullest-by-losing-weight/noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-79865750438427660272011-12-23T08:08:44.258-05:002011-12-23T08:08:44.258-05:00Thank you so much for this recipe - I lost my own ...Thank you so much for this recipe - I lost my own recipe for butter tarts, which also did not use corn syrup, so I was very glad to find this. Christmas just wouldn't be Christmas without butter tarts!Susanhttp://www.susanwhistler.comnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-82084896915733065042011-12-21T21:43:01.918-05:002011-12-21T21:43:01.918-05:00I make victorian milk bread all the time. Here are...I make victorian milk bread all the time. Here are some tips for you to make the perfect victorian milk bread.<br /><br />Use a digital scale to measure the ingredients since flour compacts and doesn't give accurate proportions.<br /><br />2tsp active dry yeast (1 packet)<br />1tsp sugar <br />300ml lukewarm milk (measure by volume)<br />500g bread flour<br />1-1/2tsp salt<br />1tbs honey (for glaze only)<br /><br />1)Warm the milk so that it is slightly warmer than your fingers temp (about Fahrenheit).<br />2)mix all dry ingredients together (flour,salt,sugar)<br />3)when milk is warm add the yeast, stir, and wait 2-3min.<br />4)mix wet and dry ingredients all together and knead till it passes the elasticity test (take a little bit off and do a windowpane test by slightly tugging at it looking at it in the light till light can be seen through it, and it doesn't tear)<br />5) put in a lightly oiled bowl and cover to let rise for 45 min<br />6) gently deflate and punch down the dough and recover, let rise for another 45min<br />7) punch down the dough again and then in a butter bread pan form the "S" shape<br />8) let rise until the bread is 1- 1 1/2inches above the pan<br />9) bake in a 400 degree oven for 45min. <br />10) if desired after 10min use the honey to glaze the bread, while doing so you can also lightly sprinkle toasted sesame seeds ontop (seeing as how I can see you like them)<br /><br /><br />Some tips : put the oven racks both in the middle, the bread rack being the best located... the one under it you can put a pan filled with 4-5 ice cubes to help steam the bread through the initial process, giving a better crust. <br /><br />Let the bread cool for about 2 hours before even thinking about cutting into it. This process is vital for the strands of gluten to settle and for the bread to reach the perfect texture. <br /><br />sincerely,<br />A foodie (food lover)samnoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-63040128820707191662011-11-22T17:20:31.456-05:002011-11-22T17:20:31.456-05:00Made this loaf yesterday and it worked out just pe...Made this loaf yesterday and it worked out just perfectly. Great for bruschetta. Thankyou!Lucynoreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-21519700814928400992011-11-12T13:33:35.043-05:002011-11-12T13:33:35.043-05:00It was delicious, Winnie! Moist, dense and slightl...It was delicious, Winnie! Moist, dense and slightly sweet.KitchenGeishahttps://www.blogger.com/profile/07692907815031221090noreply@blogger.comtag:blogger.com,1999:blog-1949697655486045703.post-37325408894312445982011-11-12T11:33:25.691-05:002011-11-12T11:33:25.691-05:00Your bread look great!
I'd love a slice to tas...Your bread look great!<br />I'd love a slice to taste :) as I'm sure it's deliciousWinniehttps://www.blogger.com/profile/08809780720677426776noreply@blogger.com