Author Topic: And So The Christmas Season Begins....  (Read 16105 times)

Offline Gyppo

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Re: And So The Christmas Season Begins....
« Reply #60 on: November 30, 2012, 09:22:36 PM »
Pour the whipping cream in a large glass, ceramic or potter bowl. That's because some claim a metal bowl doesn't work well with the cream - at least that's what some say.

We used to whip up the stuff five gallons at a time in the bakery in a metal bowl, with no problems.  I dare say that some who say they have problems probably just don't whip it long enough.  Or perhaps don't clean the bowl first quite as thoroughly as we used to ;-)

It's a bit like making meringues, the cleaner the better.

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Offline Alice, a Country Gal

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Re: And So The Christmas Season Begins....
« Reply #61 on: November 30, 2012, 09:45:44 PM »
Glad to hear that from someone whose been there and done that Gyppo.
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Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #62 on: November 30, 2012, 09:46:10 PM »
Alice that is the way my mum made her cream but she called it chantilly cream back then. I love it, thanks.  :D

Gyp you are right about the clean bowl etc, makes the world of difference on those things doesn't it.
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Offline Gyppo

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Re: And So The Christmas Season Begins....
« Reply #63 on: December 01, 2012, 07:17:21 AM »
Straight out of the cupboard where it may have been sat for a week or two since it was put away clean isn't always good enough.  A 'scald around' with boiling water doesn't take long and can make all the difference.

In the bakery there was always the problem of invisible yeast and mould  spores floating around in the air, so anything which wasn't freshly washed can always be a bit suspect.

If the metal bowl gets really hot in cleaning - and it should - you can just leave it upside down for a few minutes to dry under its own heat.  No chance of picking up anything dodgy from a 'clean enough, drying cloth.

It sounds paranoid when I see it typed up like this, but it really was a habit and I don't doubt it saved us a lot of trouble over the years.  After all, we had no control over storage or anything once it left the shop, so the better the goods were when they left us the longer they could keep before anything 'started to go furry'.

Gyppo
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Offline Spell Chick

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Re: And So The Christmas Season Begins....
« Reply #64 on: December 07, 2012, 03:39:26 PM »
Buckeye Bark

2-1/2 lbs chocolate candy coating
1 (16.3 oz) jar creamy peanut butter
2 c Confectioners’ sugar
8 tbsp unsalted butter, melted
1 tsp pure vanilla extract

Melt half of the chocolate candy coating according to the package directions, then spread over parchment paper or a silpat-lined cookie sheet. Spread to a large rectangle, but not too thin – approximately 1/8″ to 1/4″ thickness. Place in freezer to firm up.
 
In a large bowl, beat together the peanut butter, Confectioners’ sugar, melted butter and vanilla extract until smooth and creamy. Remove first chocolate layer from the freezer and spread the peanut butter mixture over the top. Return to the freezer and melt the remaining chocolate candy coating. Once that is melted, spread it over the top of the peanut butter layer and freeze until set.
 
Break up the bark into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve.
____

This makes a huge amount and if I were to do it again, I would cut the recipe in half. The thinner you spread the chocolate, the easier it will cut when finished. The picture below shows what happens when it isn't quite thin enough and it squishes while cutting. Fortunately, it doesn't change the taste.
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Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #65 on: December 07, 2012, 03:41:25 PM »
Ooooh Chicky, you look spendifferous in that new outfit.  :D :D

Mate, whats choc candy coating to us colonials?  ???
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Offline Spell Chick

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Re: And So The Christmas Season Begins....
« Reply #66 on: December 07, 2012, 03:52:53 PM »
I just used Hershey's chocolate chips and melted them in the microwave in 30 second bursts. Stirring after each. Only took like 1.5 minutes. It was supposed to be milk chocolate, but I prefer semi-sweet.

It is calling for any meltable milk chocolate.

I have no idea what "silpat" is and lined my pan with parchment paper. You really need to line it with something so you can move it around and peel the bottom off to cut it up.
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Offline Alice, a Country Gal

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Re: And So The Christmas Season Begins....
« Reply #67 on: December 07, 2012, 03:58:45 PM »
Patti, maybe you should dip the knife in boiling water between each cut. I don't know, but it stands to reason that a hot knife blade would make for an easier cut even with frozen chocolate.
MWC Charity Publications.
http://www.lulu.com/spotlight>
The universe is made of stories, not of atoms. -Muriel Rukeyser, poet and activist (15 Dec 1913-1980)

R. L. Copple's: http://www.rlcopple.com/

I will not let anyone walk through my mind with their dirty feet.
-Mohandas K. Gandhi

Offline Spell Chick

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Re: And So The Christmas Season Begins....
« Reply #68 on: December 07, 2012, 04:02:44 PM »
It's all broke apart now and delicious. Dick can't eat the other two kinds of bark I made (pistachio/cranberry and almond/cherry) because they have nuts. He loves this and doesn't care what it looks like.

I think the thickness of the chocolate was my main problem because it cut nicer along the edges where it was thinner.
Little Bits of History A short essay on something that happened on any day.

Imperfect Reason My thoughts, such as they are.

Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #69 on: December 07, 2012, 05:49:50 PM »
Alice I went to a wedding last weekend and at the end of the night they asked me to cut up the wedding cake  :o :o

The only way through the soft icing, real thick, was to do as you suggested. Like a hot knife through butter.  ;)

Chick, the pistachio/cranberry one sounds delicious but I am not a pistachio fan I am afraid.
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Offline bri h

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Re: And So The Christmas Season Begins....
« Reply #70 on: December 07, 2012, 06:48:04 PM »
Theres a shop opened in our village sells all kinds of vintage sweets and theyre doing Hersheys and even Wonka bars. I dont know what they taste like, cos theyre both over £5.00! I bet theyre scrumdidliumptious! I jus wont pay that for a bar the size of an average galaxy or cadbury bar! Its extortionate! b
Fare thee well Skip. We're all 'Keening' now. xbx

Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #71 on: December 07, 2012, 06:53:00 PM »
 :o :o :o

Holy Moley, that is up there Brian.
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Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #72 on: December 07, 2012, 06:58:04 PM »
I'm A Binge Thinker: Do It A Lot Somedays, Then Not Much At All.

Don't take life too seriously, none of us get out of it alive. >:D


Offline bri h

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Re: And So The Christmas Season Begins....
« Reply #73 on: December 07, 2012, 07:11:45 PM »
I know FF, but they do a great line in sugar-free sherbet sweets, I'm usually frothin at the mouth most nights! ha ha.
Fare thee well Skip. We're all 'Keening' now. xbx

Offline fire-fly

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Re: And So The Christmas Season Begins....
« Reply #74 on: December 07, 2012, 07:25:59 PM »
Not into lollies but dip them in chocolate and its a whole new world.  ;D
I'm A Binge Thinker: Do It A Lot Somedays, Then Not Much At All.

Don't take life too seriously, none of us get out of it alive. >:D