Thread Number: 41072  /  Tag: Recipes, Cooking Accessories
Holiday baking.... appliances?
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Post# 435953   12/5/2020 at 23:40 (189 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        

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Well, it's tha time. Very soon, the Kitchenaid mixer, and tons of other things will be used. We did a "cookie" thread before.
So.... do you bake? If so, what? and, with what?
Yes, I'll be making eggnog again, along with other cookies, fruitcakes, etc.





Post# 435958 , Reply# 1   12/6/2020 at 00:42 (189 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
During the year, I make my grandfather's

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sugar (cut out) cookies. 8 cups of flour! These are bakery recipes. That recipe is the "fill of a Kitchenaid".
I've also use a food processor, immersion blender, etc.
It'll be like the Keebler tree here soon.


Post# 435967 , Reply# 2   12/6/2020 at 08:43 (189 days old) by suckolux (Yuba City, CA)        

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I bake pretty much weekly, not to keep me fat, really. Like to give most away. Cookies always ready for giveaway or snack.Right now there is blondies, coffee cake and loaded peanut butter cookies on the counter, bored! Have to make my aunt's favorite soft ginger molasses cookies soon, so hard to scoop, tears! Have a large 6 pro kitchenaide I purchased 10? years ago, maybe longer and a small 4.5 the almost son and his wife gave me last year. I also have a Bosch multi? 6.5 qt I think, mixes very well, like it better for dough but just feels off to use after years of the Kitchenaid. Cusinart processor for my grating and grinding, have the hub for the mixer, but its slow and messy by comparison .Much butter and flour in the freezer.

Post# 435971 , Reply# 3   12/6/2020 at 13:12 (188 days old) by suckolux (Yuba City, CA)        

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Not feeling sharp today, so taking short cut!

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Post# 435977 , Reply# 4   12/6/2020 at 16:42 (188 days old) by suckolux (Yuba City, CA)        

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Decent dough, easier if you don't want a lot.

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Post# 435982 , Reply# 5   12/6/2020 at 20:00 (188 days old) by kirbyklekter (Concord,Ca.)        
Recipes old and new

They say I met my great-great grandmother but she passed before I could stand up on my own so I don't remember the occasion.I do have her recipes and all the recipes from the succeeding grandparents to present. They are contained in kitchen scrapbooks from that period. I don't know what they pasted the recipes they cut out from magazines or newspapers back then, maybe wheat paste or similar.

You don't see Scotch tape used in these old recipe scrapbooks until the 40's, not sure when clear vinyl tape became commonly used but that's about when my family started using tape.

You have to convert measurements as many call for adding butter or lard the size of a walnut. One cookie recipe instructs you to roll the dough in to clumps the size of a baby's fist.Another recipe for macaroni and cheese has you pouring a bottle of milk in to a double boiler.

A few of these recipes were written before homes had electricity or refrigeration and I'm not sure when natural gas replaced coal or oil for heating and cooking, so I assume when a recipe says "pull it off the fire" it's referring to a wood burning stove.

Although open flame cooking out back in the 1800's wasn't unheard of still. Recipes using ingredients from companies who started with names like National Biscuit Co., later shortened to N.B.C. and now known as Nabisco.

Making Lady Baltimore frosting requires beating the ingredients for 15 minutes, obviously this was before electric mixers were available. Another recipe cut out from newspaper was donated by The National Gas Company. Sounds funny `getting your cookie recipes from a gas company!

I use my KitchenAid often and my Cuisinart DC-10 which sorely needs a new mixer bowl, has a crack running up the side. The motor will out live me and the next three generations behind me. Probably make Divinity drops and Italian Cookies,(glans) from Mrs. Frank Luciani, are you reading this John haha!

Lots of cookies. There are so many recipes on the web for hot drinks with or without alcohol like hot apple cider with orange peel and cinnamon stick and clove with rum as optional, even Dr. Pepper has a punch recipe. We're close to being on lock down so it will be a small Christmas this year, Christmas Lite.

Oh speaking of lights. I've seen more outdoor lights put up this year already than I've seen in a long long time. It really speaks for the time we're living in right now. A lot of pent up energy being deployed on the Christmas outdoor displays I've seen. The electric companies are probably rubbing their hands together and saying "yes indeed, hang those lights!"


Post# 435997 , Reply# 6   12/7/2020 at 13:45 (187 days old) by suckolux (Yuba City, CA)        

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If I could pose a question to my other baking gurus? I have a gas stove and oven which of course is vented top and bottom so it doesn't stay terribly warm for proofing and rising dough. I ignite the flame in the bottom for just a moment and leave the oven light on before I put anything in there to raise, what is your thoughts on putting a pan of hot water in the bottom to keep it warm also but of course that would raise humidity. Any input would be great, thanks. David

Post# 436000 , Reply# 7   12/7/2020 at 14:36 (187 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
I've heard of that

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being done.
That's the way I used to steam the pretzels I'd bring home from Philly when I used to work there.


Post# 436001 , Reply# 8   12/7/2020 at 14:39 (187 days old) by suckolux (Yuba City, CA)        

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I figured ask here! They were beautiful either way, maybe fuller with the hot bath 🤔

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Post# 436002 , Reply# 9   12/7/2020 at 15:12 (187 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
they look yummy

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.

Post# 436003 , Reply# 10   12/7/2020 at 15:19 (187 days old) by suckolux (Yuba City, CA)        

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Thanks John! Makes the house warm and smell so good ♥️

Post# 436036 , Reply# 11   12/8/2020 at 09:17 (186 days old) by dysonman1 (the county)        

My good friend Hans Craig taught me that when it comes to baking, you can't just have one mixer. And when it comes to cleaning, you can't have just one vacuum.

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Post# 436058 , Reply# 12   12/8/2020 at 14:55 (186 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
Yes, David.

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My house smells great too. The Italian pepper cookies (a staple in our area) contain ground cloves, in addition to several other spices. So, you can imagine how the house smells.

This house has 10' ceilings, so, it's amazing when anything is cooking.
When I make spaghetti sauce (monthly), I put it the slow cooker for about 8 hours. Awesome aromas!!


Post# 436066 , Reply# 13   12/8/2020 at 19:06 (186 days old) by suckolux (Yuba City, CA)        

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Love the smell of cloves and spice cookies, I assume the Italian pepper cookie has actual pepper in it John? If you could box up some of that smell and send it my way, much appreciate 😁

Post# 436072 , Reply# 14   12/8/2020 at 21:43 (186 days old) by kirbyklekter (Concord,Ca.)        
Proofing

John,

From what I read on proofing with your oven is to put a metal or glass baking dish with about 3 cups water on bottom of oven and let that heat up with the oven. They say having the extra moisture in oven is most important during the first 10 minutes of baking breads containing yeast.If you have two ovens proof in one and bake in the other. Billy


Post# 436166 , Reply# 15   12/11/2020 at 16:14 (183 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
yes.

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Just be careful with the oven.


Post# 436182 , Reply# 16   12/11/2020 at 21:57 (183 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
Next week, I'll make large quantities

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BUT, our boss asked us all to make a "virtual cookbook" for a virtual Xmas party this Monday. She also has planned a "Murder Mystery".
So, I add a recipe for an appetizer, (mascarpone dates) a cookie recipe, and an old favorite beverage: home made eggnog. That should be plenty, for now.


Post# 436340 , Reply# 17   12/16/2020 at 10:15 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
Well, we're promised a snowstorm later today.

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Supposedly, 18" might fall. Morgan... thinking of you!
So, after my ZOOM classes, I might start the cookie dough.
Last night, I made 25 meatballs and 2 slow cookers of spaghetti sauce.
The place smells wonderful.


Post# 436350 , Reply# 18   12/16/2020 at 11:24 by dysonman1 (the county)        

Getting ready to use the MixMaster. I'm making Hans Craig's Southern Holiday Cookie Recipe. Isn't she so pretty in pink? What did Terry used to say? "So Pank". Like a model 65. Won't the house smell so good? I love baking.

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Post# 436355 , Reply# 19   12/16/2020 at 14:41 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
The snow has

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just begun to fall.

Post# 436363 , Reply# 20   12/16/2020 at 16:40 by Zenith12 (Canfield Ohio )        
I have

We have 4 inches on the ground already


Post# 436434 , Reply# 21   12/18/2020 at 14:29 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
We got well over a foot of snow.

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The 'cleanup 'hasn't been fun.
Tomorrow, the 10' tree goes up and the cookies begin.


Post# 436625 , Reply# 22   12/24/2020 at 10:40 by suckolux (Yuba City, CA)        

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Well, going vintage today!

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Post# 436626 , Reply# 23   12/24/2020 at 11:28 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
excellent choice!

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Both of them, actually.


Post# 436628 , Reply# 24   12/24/2020 at 11:34 by suckolux (Yuba City, CA)        

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John did you mean both mixers or the mixer and the cookie choice? Lol both mixers were a gift from the almost sun he has a knack for reading my mind I just dug the old one out to give it some exercise.very fluffy, well blended

Post# 436631 , Reply# 25   12/24/2020 at 12:18 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
Well, originally meant both mixers... but... lol

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Mi Kitchenaid is white. If course, it will last. But, IF I were to have to get another, I love that light blue (ice)? Mine will make dought for 10 dozen cutout sugar cookies....
I sometimes make the pepper cookies in it. Sometimes, by hand.


Post# 436632 , Reply# 26   12/24/2020 at 12:24 by suckolux (Yuba City, CA)        

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Ahh, I think you are correct with the color name, Target, the small one. 4.5 qt. Pretty to see on the counter, but big jobs need the bigger black 6 pro. It's just not my favorite to use all the time a bit overkill, and I don't think it mixes small batches very well but that's just my opinion. Loud too.

Post# 436835 , Reply# 27   12/29/2020 at 11:04 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
The Cuisinart has gotten a worlout recently, too

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I made Beef Wellington... The crust was easy. Also, I made the pesto in it.
That appliance hadn't been used in some time.
I should/will use it more.





Post# 436864 , Reply# 28   12/29/2020 at 18:18 by kirbyklekter (Concord,Ca.)        
I agree

I have the black pro KitchenAid and it's always been noisy. Hoped it would quiet down when the carbons broke in, but 20 yrs. later...same.It's my go to for the bigger jobs, I still think the Sunbeams,Dormeyers,Hamilton Beeches do better for creaming butter and sugar. Hoovers too, sorry John!

Two tips from a repair shop: KitchenAid or similar:Don't increase speed all at once if under heavy load, like heavy cookie batter, bread dough etc,like going from speed 2 to 8 or ten. Step it up one speed at a time. Going from "0-60" can mess with the circuitry and wear the gears early .

Sunbeams and mixers under 200 watts: Don't use the lower speeds for too long if the beater is laboring or getting hot, you can burn the motor up.

My sister's mixer got so hot that the gear grease started running down the mixers and into her bowl of steaming hot potatoes,YumYum!





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