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Is Powdered Milk The Same As Dry Milk In Recipe - Yahoo Recipe Search
Food NetworkI originally found the comfortingly named "hot milk cake" in a collection of old New England recipes and have been using it ever since. Milk and butter give it a tender crumb with a sturdy texture and, unlike many traditional white cakes, which often can be dry, this hot milk cake is moist and flavorful. Hot milk cake is technically a sponge cake made with the addition of baking powder and a large amount of butter. The texture is stronger than most sponges—it stands up beautifully to buttercream—but still light and airy enough to absorb a syrup, without becoming gummy or grainy. That means you can flavor it in many different directions or serve it on its own with berries and whipped cream. Hot milk cake is often used as the base for wedding cakes. This is a challenging cake, in that there are a couple of steps you need to manage simultaneously. The key to success lies completely in temperature control, so it is crucial that you have an instant-read thermometer at the ready. Two separate mixtures that started hot are combined only when they have cooled to the same room temperature. Using a thermometer will help ensure the proper emulsification of the subtly special batter.Food52If you go to a fancy pastry shop in Russia or now days in America, you will see behind the counter, next to the delicate and colorful Parisian-style mille-Feuillet’s and fruit tartlets and cream-filled éclairs, something that looks like nothing more or less than a little potato. It is coaled “Kartoshka” a favorite pastry of many kids and adults as well. The name comes from Russian potato, as the pastry looks like it. These are easy to make and require absolutely no baking or prep work. The pastries come in many deferent coatings: cocoa powder, coconut shavings, powdered sugar, nuts, chocolate sprinkles and melted chocolate. Following the same recipe you can make also a Chocolate Ice Box cake or Chocolate Rolls (photo #8) which are filled with Fruit Jellies, pieces of dried fruits, marshmallows, broken nut-brittles and keep in the freezer for weeks. The butter, cookies, chocolate and milk all really become one and just melt into each other. It makes for amazingly creamy fudge-like or truffle pastries. I dare you to eat just one. There are many versions of the recipe for "Kartoshka". Here is mine, which I coated in cocoa powder and decorated with some chocolate sprinkles, cranberries in powdered sugar and pomegranate seeds (photo #6).YummlyThe idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting. ## A Unique And Simple Cake This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions. In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner. ## Using Coconut In Baking _Coconut is absorbent:_ Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake. _Sweetened vs unsweetened:_ Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor. _Grated or shredded coconut:_ Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened. _Desiccated coconut:_ Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut. ## Variations _Make it gluten-free:_ Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly. _Make it vegan:_ To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts. _Add extra flavor:_ While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors. _Add toppings:_ Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top. _Make a layer cake:_ To make a larger cake, double the recipe and make two separate cakes and frost them. This [coconut buttercream frosting](https://www.yummly.com/recipe/Coconut-Buttercream-Frosting-2012962 "coconut buttercream frosting") uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan. _Use freshly squeezed orange juice:_ Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level. Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.Food52These oat muffins are my favourite. They stay moist for a very long time. There is a super-secret ingredient that makes them so soft and moist. What you will need for these super moist muffins? Flour - Oat-flour Usually, I use oat flour for this recipe. I mixed rolled oat in my smoothie maker. Like this, I make my own fresh flour just in a few minutes. Because of this flour, the muffins are moist too but it's not the main secret ingredient. Of course, you can use all sorts of flour (plain / all purpose flour...) When I'm doing coconut muffins I put 1 and 1/2 cups of plain flour and a half cup of grounded coconut. You can add to this recipe whatever you want such as poppy seeds, nuts, chocolate, cocoa, ... Backing powder I put one pack of backing powder into this batter. If you don't have the backing powder you can replace it with 1 teaspoon of baking soda. Salt It can sound weird but yes salt is very important in all sorts of sweets. Its job is to make all flavours stronger. Sweets with a pinch of salt are definitely better. It's important to mix all dry ingredients in one bowl and the wet ingredients in the other bowl. Yogurt/Sour milk This is the key (secret) ingredient in this recipe. It adds moisture to the muffins after they are backed. Your muffins stay longer softer and moisturized. You can also replace yogurt with sour milk. It has the same effect. oil I use sunflower oil. It is good for baking because it doesn't have any specific flavour like olive oil. Eggs Add eggs to the bowl with wet ingredients. Don't whisk them, it could damage the structure of your batter. Gently stir with other wet ingredients. Sweetener I prefer to use honey in my recipes. There are many sweeteners such as white sugar, brown sugar, agave syrup, maple syrup... It doesn't matter what you use. You can use your favourite one.Food52A Victoria sponge cake (or a “Vicky” sponge, as a beloved British friend calls it) is a traditional, everyday English treat, best served at teatime. It is so easy to make that, despite its two layers, Americans might even refer to it as a “snacking cake” and serve it whenever a cake craving hits, be it during the afternoon with a cup of tea, or not. I quite like it for casual celebrations or after an intimate dinner party; and yes, a slice is excellent for breakfast, as well. The cake, often referred to as a “sandwich,” is named after Queen Victoria herself, who legend has it did indeed enjoy a slice every day at 4:00 p.m. Typically, raspberry jam and whipped “double cream,” the U.K.’s slightly thicker version of American heavy cream, are spread between its two layers. The cake is finished with nothing more than a generous dusting of confectioners’ sugar, just like so many of its simple snacking cake brethren. A proper Vicky sponge, not unlike an American pound cake, requires that its eggs (shells and all), butter, sugar, and flour all weigh about the same amount. Self-rising (or “raising” to the Brits) flour is called for, due to its ease of use; though Mary Berry uses a touch of baking powder as well, and I—of course—felt compelled to follow suit. That said, we did part ways when it came to flavoring the cake. I added a little vanilla to the batter, notwithstanding the fact that it is traditionally omitted, and I fear Ms. Berry would not approve. Although the cake is easy to assemble—sugar and butter are creamed, eggs and then dry ingredients are added—many recipes do instruct that the finished batter have a “dropping consistency.” This means a texture just soft and loose enough that a dollop of batter on a downward pointing spoon will drop or slide off. This is achieved in some recipes with the addition of a few tablespoons of milk or warm water. I went the warm water route and ended up adding about 4 tablespoons before “dropping” occurred, but any number between 1 and 4 may do the trick for you. And don’t sweat it if, after 4 tablespoons, your consistency is not as drop-worthy as you had hoped. The cake is pretty foolproof, enough to make both Victoria and Mary proud.YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food52Kolache are a delicious stuffed or topped bread made with a soft, slightly sweet yeast-raised dough. The pastry is Czech in origin, and different versions have long-held popularity in certain areas of the United States. For example, in Texas, there are delicious dough wrapped sausages—often called klobásník or sausage rolls. Kolache fillings can also be sweet, but I personally love celebrating them as a savory pastry. These sausage and peppers kolache are so delicious, with a bottom layer of pickly peppers and onions, and large bites of the juicy sausage of your choice. Note: If you want to take a Texan cue and shape this same recipe as a more traditional sausage klobásník (or roll) shape, roll or press out each piece of dough into a rectangle about 3x4-inches. Scoop the pepper mixture in a line down the center of the dough, leaving ½ inch uncovered on each end. Place a whole cooked sausage on top, then wrap the remaining dough around the sausage and pinch well to seal. Egg wash, and top with cheese as directed for the kolache. Bake for 20 to 24 minutes. Or, try your hand at a simple sweet kolache instead! Skip the sausage and pepper filling, and shape the kolache dough as specified in steps 8 to 9. Spoon 2 tablespoons of lemon curd into the center. Make a batch of streusel streusel. After egg washing the pastries, sprinkle a generous handful on top of each kolache. Egg wash and bake for 22 to 25 minutes.Food.comThis is variation of marbled rye. It does take some time to prepare; however, nothing beats the wonderful chewy texture of rye bread that has been slathered in melting butter. The recipe makes 2 tall and proud loaves of bread--one for you and one to share. The initial mixing of the breads can be done with a Kitchenaid Mixer and dough hooks. Words of Wisdom from the Creating Chef: Sourdough baking is not an exact science and if anyone tries to tell you so don't buy it. During the creation of this bread, I made it 3 times. Each time the sponge was different in some way. Either there was more one time than the other or less. Same amount of ingredients, same quantities produced different results. The sponge should be wet, not soupy. If it isn't add more water. If to wet add more flour. Next there is the issue of flour. That will vary as well so I listed the ingredients with an either or. Also, I learned that to produce a tall loaf of rye bread, loaf pans are a must. The free form loaf while good wasn't what I was wanting. Lastly will the beets bleed out without the food coloring? I have no idea after the third time around, I added in a small amount of red paste food coloring. This recipe is truly unbeetable. Created for RSC #14Food.comAn easy and tasty recipe from Food Network. In order to make it more low calorie, I replaced butter/oil w. cooking spray, and heavy cream with fat free milk with a 1/2 tsp of flour. Grits I replaced with brown rice. It looks great on the plate, tastes fantastic, and is very low calorie and healthy. Instead of a regular grill, I broiled the fish and vegetables in oven spraying them first with cooking spray so that they would not get dry (used same timings as given in the recipe for grilling).
