2nd Annual Bread Roundup

2nd Annual
Bread Roundup

~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Link all your bread recipes to MckLinky below, right now, through Nov. 15. Also link at Tamy's 3 Sides of Crazy, for more traffic to your blog. Encounter difficulties with MckLinky or Tamy's Mr. Linky? Just leave your links in comments.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.


Here are just some of the bread recipes I have for you! Muffins are a type of bread, not a yeast bread of course, but bread none-the-less. Take a look at my explanation in my post for a prize-winning ginger cheese muffin recipe. I also have a vintage apple breakfast bread recipe, and brown sugar bread too. Don't miss out on this easy great depression chocolate bread recipe, and this delicious pecan, date, raisin bread recipe. Plus I'll be adding more bread recipes for the next two weeks too. Be sure to come back to add more of your own recipes and see what else is new.

And don't miss out on last year's 35 bread recipes, either:
1. Easy Chocolate Bread

2. Pecan Date Raisin Bread

3. Pan lavash

4. Pan integral con sésamo, amapola y linaza

5. Panecillos de leche

6. Pan árabe

7. Panecillos suizos

8. Sally Lunn Bread

9. Cuban Bread

10. Focaccia

11. Cinnamon Buns/Mennonite Recipe

12. Monkey Bread

13. Beer Bread

14. Apple Bread

15. Banana Bread Cranked Up

16. Bread Machine Oatmeal Bread

17. Grandmother Wren's found recipe links

18. Family Favorite Whole Wheat Bread

19. Apple Bread w/Cream Cheese Icing

20. Banana Raisin Nut Bread

21. Beer Bread

22. Brioche Egg Bread

23. Bubble Bread

24. Buttermilk Bread

25. Cheddar Cheese Biscuits

26. Cinnamon Banana Bread

27. Cinnamon Raisin Loaf

28. Crunchy Parmesan Croutons

29. Honey Banana Whole Wheat Bread

30. Lemon Banana Nut Bread

31. Orange Banana Nut Bread

32. Parmesan Rolls

33. Tropical Apricot Mango Bread

34. White Cheddar Biscuits

35. Oat Sunflower Bread/Sesame Oat Bread

Use this MckLinky if you are participating in the
2nd Annual Bread Roundup.
Also list yourself at Tamy's 3 Sides of Crazy.

Please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants. It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.

Thank you for participating!
See you on YOUR blog!

Prize-winning ginger cheese muffins recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Did you realize muffins were a type of bread? They are!*

Perhaps you don't have much experience with yeast breads, but most foodies make muffins or even quick breads, so don't be shy about participating in the 2nd annual bread roundup coming up right around the corner Nov. 1-15. I'm encouraging all my followers, readers, and Vintage Recipe Thursday participants to join in this bread recipe sharing.

These ginger cheese muffins are from a prize-winning recipe from my Household Searchlight Recipe Book. I know you'll enjoy them!

Ginger Cheese Muffins
(Prize-winning recipe)

2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
1 egg
1/2 cup milk
1/2 cup molasses
4 tablespoons melted shortening*
3/4 cup grated cheese

Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, Pa.

*Joy's notes: I don't like to use too much shortening, so I always substitute half the amount of shortening with apple sauce. And yes, muffins are an individual version of a quick bread. Quick breads do often seem more like cake than bread, because most of us think of "bread" as only yeast bread. It's more obvious when we speak of corn muffins, which most people do use to replace the dinner roll or biscuit. You'll notice that muffins are almost always in the bread section of cookbooks too, especially in vintage cookbooks which took fewer liberties with their classifications.

Thank you for participating in Vintage Recipe Thursday, and I look forward to visiting your blogs and reading your vintage recipe finds.


Also happy to participate in:
What Did You Bake Today?

Use this MckLinky if you are participating in
Vintage Recipe Thursday.

It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

Brown sugar bread recipe - Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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There's just something about brown sugar that makes everything taste better. Brown sugar cookies are just better than regular sugar cookies, and this brown sugar bread recipe is no different.

This is a really easy bread to make, too. It's not a yeast bread, so there's no kneading involved which makes it great for those who are skittish about that. Although, I must say that yeast breads are not nearly as difficult as they might seem. Certainly, there are some recipes which require a professional baker and professional kitchen, but there are plenty more which are accessible for anyone. So go ahead and venture out into the great world of breads.

Brown Sugar Bread
3/4 cup sugar
2 tablespoons butter
1 egg, well beaten
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup brown sugar
cinnamon


Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter or butter substitute. Bake in hot oven (435 F.) 25 minutes. 6 servings. Mrs. C. R. Crispin, Syracuse, N.Y.

Thank you for participating in Vintage Recipe Thursday, and I look forward to visiting your blogs and reading your vintage recipe finds.

Use MckLinky if you are participating in
Vintage Recipe Thursday.

It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

This recipe is also linked to What Did You Bake Today? and to the Second Annual Need to Knead Bread Roundup.

Announcing 2nd Annual Need to Knead Bread Roundup

Tamy at 3 Sides of Crazy and I are hosting our 2nd Annual Need to Knead Bread Roundup. Are you ready? This year I will be using MckLinky so you can post your favorite bread recipes between November 1st-15th to link in for the roundup.

Ready ... Set ... Start your ovens!


~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about the 2nd Annual Need to Kneed Roundup on your own blogs.

~ Come back November 1-15, 2009 to link all your bread recipes to MckLinky.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.

Peach Ice Cream Recipe - - 18th Vintage Recipe Thursday

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July is National Ice Cream Month!!

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Here's another ice cream recipe for the 2nd annual We All Scream For Ice Cream Roundup and also for the weekly Vintage Recipe Thursday, both right here at Joy Of Desserts.

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

I found a great illustration for this vintage recipe. I never had the chance to eat ice cream at a Howard Johnson's, but I do understand they were yummy and a missed part of the "good-old-days."

So we'll just have to make ice cream ourselves. Especially since the "half gallon" cartons have shrunk again this summer! Did you notice?

Last summer, prices went up first, then the cartons shrunk to 1.75 quarts, instead of 2 quarts for a real half gallon. This summer, most of the cartons state "48 ounces" all of a sudden. That's to confuse us more easily, but 48 ounces is 1.50 quarts, so they took away another .25 quart this year. I didn't see the prices being slashed though, only the carton size!

Fight back! Make delicious, home-made ice cream!

Peach Ice Cream Recipe
4 cups milk, scalded
2 cups whipped cream
3 egg yolks
1 cup sugar
2 cups peach pulp
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
few grains of salt

Combine egg yolks, sugar, and salt. Beat thoroughly. Add milk slowly, stirring constantly. Cook over hot water until mixture coats a spoon. Cool. Add fruit juices and pulp. Add cream. Freeze. 20 servings.

Please remember to visit the other participants.
Comment, and comment often!

Don't forget to enter my latest GIVEAWAY!

Cool ice cream trivia

Here are some fun facts and trivia about ice cream to get all of us in the mood for the second annual ice cream roundup this Friday, right here at Joy of Desserts. Don't forget to participate; you'll give and receive recipes, meet new bloggers and promote your own blog, plus all participants will get an additional chance to enter the Julie & Julia giveaway!


Consumption
* Each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commercially-produced, frozen dairy products
* Adults consume nearly one-half of all ice cream novelties
* The three cities in America that purchase the most ice cream on a per capita basis are: Des Moines, IA; Roanoke, VA; and Spokane, WA
* More ice cream is sold on Sunday than any other day of the week
* Ice cream consumption is highest during July and August
* July is National Ice Cream Month
* Children ages 2–12 and adults ages 45 and up eat the most ice cream per person
* The average number of licks to polish off a single-scoop ice cream cone is approximately 50
* 98% of all households purchase ice cream

Ingredients
* The favorite topping is still chocolate syrup
* The biggest ice cream sundae ever made was on July 24, 1988 — it contained 20.27 tons of ice cream, 4.39 tons of syrup and 5.22 lbs of topping
* 80% of the world's vanilla bean used for ice cream is grown in Madagascar
* It takes 12 lbs of milk to make one gallon of ice cream

Sales
* Superpremium and premium ice cream represent about 64.8% of the total dollar sales of ice cream
* Ice cream is a $20-billion retail industry
* The five states that produce the most ice cream are: (1) California; (2) Indiana; (3) Pennsylvania; (4) Texas; and (5) Ohio
* Ice cream novelties such as ice cream on sticks and ice cream bars were first sold in the 1920's

Source: Dreyer's/Edy's Ice Cream
Photo: Flickr Commons/~Devil's Angel~

Save Room For Dessert, Giveaway, Roundup, And MORE!

Lots of exciting things are coming soon.

Here are just a few announcements I want to let all of you know about right now:

• Tamy of 3 Sides of Crazy has started a new blog:

ThE KrAzY KiTcHeN!

And I'm part of it!

This new blog has lots of interesting content with a different food-related carnival for each day of the week. I'm hosting Save Room For Dessert each Wednesday at The Krazy Kitchen. So join me on Wednesdays with dessert recipes. The more we are, the merrier it will be, and the more people will discover your own blogs. And join Tamy, and the rest of us all week too.

• Be on the lookout for a great new giveaway, right here at Joy Of Desserts!

Julie & Julia
More details soon! ;-)

• Don't forget the 2nd Annual Ice Cream Roundup in just a couple of weeks, on Friday, July 31, 2009! The more recipes we collect the tastier our summers will be and the more people will discover your blogs too, so we all win in every way!

• And last, but far from least, just a hint to look for MORE in the very near future!

Vintage Chocolate Ice Cream Recipe

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July is National Ice Cream Month!!

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Here's another ice cream recipe for the 2nd annual We All Scream For Ice Cream Roundup and also for the weekly Vintage Recipe Thursday, both right here at Joy Of Desserts.


Chocolate Ice Cream Recipe
2 cups milk, scalded
2 squares unsweetened chocolate
4 tablespoons corn syrup*** (See Joy's note, below)
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 teaspoon salt
3/4 cup sugar
1 cup whipping cream
2 egg whites, stiffly beaten
3 tablespoons quick-cooking tapioca

Melt chocolate over hot water. Add milk, tapioca, and salt. Cook until tapioca is clear. Add sugar and syrup.*** Stir until sugar is dissolved. Rub through coarse sieve. Chill thoroughly. Fold in egg whites. Add extracts. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator or into freezer. Freeze. 8 servings.

This recipe doesn't tell you how to freeze the ice cream, so if you need to know how to freeze ice cream without an ice cream maker or machine, click on my post. It's just 3 easy steps!

*** Joy's note: I would never use corn syrup as it is not a healthy product. Research shows numerous and severe health concerns, including infertility, obesity, tumors, and the most severe of them all -- death! It is banned in many countries. You can replace it with simple syrup, or a light colored honey.

Please remember to visit the other participants.
Comment, and comment often!

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

Announcing 2nd Annual Ice Cream Roundup

LOOKING FOR THE ROUNDUP?
Click here
2nd Annual
We All Scream
For Ice Cream
Roundup!

Join me for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes!

Ice cream, sherbet, parfait, ice milk, Sundaes ... if it's frozen treats, let's roundup all those scrumptious recipes.

• Post your recipes anytime until Friday, July 31, 2009;
• Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
• On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts' URLs in comments;
• Then have fun reading everyone's lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

• IF YOU WANT TO LINK TO RECIPES ALREADY PUBLISHED IN YOUR BLOG ARCHIVES:
  

1. Create a NEW post;

2. Link to your own archived ice cream recipe;

3. Link to the roundup and use the graphic button.
4. Leave a comment on the roundup with your link to your NEW post.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

BONUS

Everyone participating with at least one ice cream recipe can get an extra entry in my latest foodie book giveaway, Julie & Julia by Julie Powell.

Vintage Recipe Thursday -- 4th Weekly Edition Chocolate Pudding Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

Welcome back to Vintage Recipe Thursday!

I have more chocolate recipes for you. This time I am sharing two chocolate pudding recipes, and one of them is a prize winner.

YOU are next!
I'll put your link below if you want to participate.

Remember to visit the other participants of Vintage Recipe Thursday.

Love chocolate? Join us for the Joy Of Chocolate Roundup on April 20th.


Prize Winning Chocolate Pudding Recipe
2 1/2 Squares Chocolate
3 Tablespoons Butter
2/3 Cup Sugar
1 Egg, Well Beaten
2 1/4 Cups Flour
4 Teaspoons Baking Powder
1/8 Teaspoon Salt
1 Cup Milk

Melt chocolate over hot water. Cream butter with sugar. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add chocolate. Pour into well-buttered mold. Cover. Steam 30 minutes. Serve with any desired sauce.
Submitted to Household Searchlight Magazine by M.G. Maley, Sewickley, Pa.


Chocolate Fruit Pudding
3 Squares Chocolate
2 Cups Milk
1 1/2 Tablespoons Gelatin
1/2 Cup Cold Water
1 Cup Sugar
1/8 Teaspoon Salt
1/2 Cup Chopped Dates
1/2 Cup Seedless Raisins
1/4 Cup Chopped Nuts
1 Teaspoon Vanilla (or Vanilla Flavoring)

Combine chocolate and milk. Heat in double boiler until chocolate is melted. Beat until blended. Soften gelatin in water. Add sugar and salt. Mix well. Add to chocolate mixture. Stir until gelatin is thoroughly dissolved. Chill until slightly thickened. Add fruits, nuts, and flavoring. Stir until well blended. Pour into molds. Chill until firm. Unmold. Garnish with sweetened whipped cream. 6 Servings.

YOU are next!
I'll put your link right here if you want to participate.

Tamy @ 3 Sides of Crazy: Scalloped Carrots

Marcia @ Frugal Homekeeping: "Clean Out The Kitchen" Cookies

Bean @ Coyote Craft: Hurry Up Cake (with Quick Spice variation, Quick Chocolate variation, Chocolate Butter Icing and Lemon Icing too!!)

• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

10 Minute Scrumptious Chocolate Cake Surprise

Happy Easter!!

My mother in law had many culinary tricks up her sleeves. Unexpected guests, last-minute school request, bakery lost an order? She could serve a scrumptious chocolate cake in 10 minutes! Here's one of her secrets.

10 Minute Scrumptious Chocolate Cake Surprise

1 baked angel food cake (she always had one in the freezer)
3 cups heavy cream
4 packets instant hot cocoa mix (milk chocolate)
2/3 cup chopped almonds, toasted (again, always lots of different nuts in the freezer)

With an electric knife or a serrated bread knife, slice off about 1 inch from the top of cake. Hollow out a trough or cavity all around the center, leaving about 1 inch at the bottom and inner and outer sides.

Beat cream until thick. Gradually add the hot cocoa mix. Beat until stiff. Fold in half of almonds. Fill the cake with the chocolate cream mixture. Replace the top of cake. Use remaining chocolate cream mixture as frosting. Sprinkle remaining half of almonds over the top of cake. Serve immediately or can be kept in the refrigerator all day.

Don't waste anything. The hollowed out pieces of cake can be used in a trifle!

I'm also using this recipe for my own Joy Of Chocolate Roundup coming up on April 20th. Won't you join us? :-)

For more Simply Delicious Sunday participants visit Tamy at 3 Sides of Crazy.

• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

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Does Chocolate Make You Happy?

Join me on the Joy of Chocolate Roundup on Monday, April 20, 2009, with all your favorite chocolate recipes!

Chocolate Lava Cake, Chocolate Mousse, Chocolate Chip Cookies ... if it has chocolate, let's roundup all those scrumptious recipes.

• Post your recipes anytime until Monday, April 20, 2009;
• Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
• On Monday, April 20, 2009, return to Joy Of Desserts and leave your posts' URLs;
• Then have fun reading everyone's lovely recipes for the Joy Of Chocolate Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors. Feel free to add the graphic to your sidebars and to write posts about the Joy Of Chocolate Roundup.

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• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

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Welcome To My 2nd Ultimate Blog Party!!

Welcome to the Ultimate Blog Party!!

I'm so glad you stopped by, and I hope we'll become blog friends.

I'm French and I blog from California, where I live with my husband and young son. I started this dessert blog a year ago (my blog-iversary was March 3! WOOHOO!!) just as a test to see if I would like the Blogger platform, but it had such immediate success that I never started the mommy slice of life with a French joie de vivre twist which I had planned to write.

I've been having a blast and from all the great comments from my regular readers, I think they've been pretty happy too.

Besides, I want this blog to be FUN and a lot more than just a series of recipes. That's why I take my readers on fieldtrips to yummy foodie places like the Laduree Tea Salon in Paris; I have great giveaways (the last one was a cookbook written by comedienne Amy Sedaris and the next giveaway is in April so be sure to check back here); and I host fun recipe roundups like my We All Scream for Ice Cream! roundup. There's always something new and unexpected, all with a dessert theme.

Does CHOCOLATE make you happy??!! My next roundup will be on Monday, April 20, and we will celebrate the Joy Of Chocolate! Yum!! I can't wait to see what you all come up with! :-)

I'm also launching a new weekly carnival called Vintage Recipe Thursday. Vintage Recipe Thursday (VRT) is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines or newspapers. You can also post your own original vintage family recipes. Click on the link for the details. It's as easy as 1, 2, 3!

So come on friends, FOLLOW ME and we'll have lots of FUN together!!!

• For our lovely hostesses and Pamela: Here are the prize numbers of what I would love to win should I be picked.

• #58 -- My absolute favorite. With a dessert blog I do a lot of baking, including breads, so I not only want the Kitchen Aid Artisan Stand Mixer generously donated by Moms Who Think, but I also NEED it! It would also give me lots to blog about.

• #19, 21, 22, 26, 91, 89, 113, 118, 123, 121, 111, 103, 69, 130, 20, 12, 11, 2, 70, 15, 41, 37, 85;

• INTL #61, 3, 51;

• USC #56, 47, 15, 77, 26, 75, 40, 16.

Joy's Roundup Of Fall Pies & Tarts

It's time for Fall Pies and Tarts so let's gather up some great recipes.

Using comments, leave the link to your fall pie and tart recipe post(s) and the name of your recipes. Link to your posts, NOT to the main page of your blogs so that people can find your recipes even in the future.

This is the html code to use for the link. Just replace the { bracket with the less-than symbol, and the } bracket with the greater-than symbol:
{a href="http://url of your post here"}Pie or Tart Name Here{/a}

Blogger is still having intermittent problems with comments, so if you are having problems, you can e-mail me your links and I will post them here.

As customary with these roundups and carnivals, be sure to display the Fall Pie & Tart Button linking to this blog and to link to this post so that your readers can find all the other participants too.

Be kind and visit everyone too. Have fun and enjoy!

1. Pumpkin Tart
2. Apple Tart w/3 Spices
3. French Tarte Tatin (upside-down apple tart)
4. French Apple Tart (tarte aux pommes)
5. Shoo-Fly Pie
6. California Dream Raisin & Sour Cream Pie With Surprise Maple Stuffed Crust
7. Black Bottom Banana Cream Pie
8. Boston Cream Pie
9. Pineapple Cream Pie
10. Short Pastry Crust or Pate Brisee
11. Pink Apple and Cranberry Galette
12.

You are next!

French Apple Tart Or Tarte Aux Pommes Recipe

This is my 17th Thursday 13!
Visit More Participants!

French Apple Tart
Tarte aux Pommes

There are 13 ingredients needed for a classic French Apple Tart or a Tarte aux Pommes. It may seem like a lot, but really, this is quite simple to make and often one of the first things taught to French children when their mothers or grandmothers show them how to bake.

First, the ingredients for the short pastry shell or a pate brisee sucree:
1. 1 C all-purpose flour
2. 1/2 C cake flour
3. 3 T sugar
4. 1 egg
5. 1 T water
6. 1 T vanilla extract
7. 8 T (1 stick) of butter, softened
8. 1 egg, beaten (for brushing on pastry shell before pre-baking)

On a cool work surface, make your combined flours into a well (a circle of flour). In the center add the rest of your ingredients and work them together with your fingertips or a fork. Gradually add the flour into your wet ingredients taking from the inner side of the circle. You can use a pastry scraper to help you, but it is optional. When the dough starts to form into a ball, knead the dough gently, pushing it away from you with the heel of your hand, until it is smooth. Do not overwork your dough. Dust your dough lightly, place in plastic wrap or moist linen and refrigerate for about a half hour. Then flour your work surface and roll out your dough into a disk slightly larger than your tart pan. Prick your pastry dough with a fork, brush on beaten egg, and refrigerate for 10-15 minutes. Blind bake or pre-bake the dough at 350 degrees F. for about 10-15 minutes or until slightly golden. Optionally, you can use pastry weights such as beans, rice or a slightly smaller pan. Let shell cool.

Then, the ingredients for your tart filling:
9. 3/4 C applesauce
10. 3 to 4 Golden Delicious apples, peeled, cored and thinly sliced
11. Juice of 1 lemon
12. 1/4 cup sugar + 1 to 2 T to sprinkle over the top of tart
13. 1/2 to 3/4 C apricot jam to spread over baked apple pie

Macerate (like marinating, but for fruits) apples with lemon juice and sugar while pastry is pre-baking. Spread applesauce in cooled, pre-baked shell. Arrange apple slices in a pleasing design of your choice such as in overlapping circles. Sprinkle additional sugar over the top of the apples. Bake at 375 degrees F. for about 25 minutes or until apples are tender and golden. While tart is baking, warm the jam in a small saucepan. Optionally, if the jam is a bit too thick, you can add 1 to 2 Tablespoons of water, alcohol or vanilla extract. Let tart cool a bit, then brush the jam over the apples.


Join me on Friday for a great roundup of Fall Pies and Tarts. Come back to share your recipes or to find some new favorites. Click on the link for all the details.

Tarte Tatin: Official Authorized Recipe And History

The Tarte Tatin is a classic French upside down Apple Tart recipe created at the Hotel Tatin in 1889 in Lamotte-Beuvron in the Loire Valley. The demoiselles Stephanie and Caroline Tatin inherited the hotel-restaurant from their father, Jean (John). Tradition says the hotel which is located across from the train station was very popular with hunters, and having a restaurant full of hungry and demanding men, Stephanie hurried to prepare dessert. Whether it was a mistake or a shortcut, no one really knows, but Stephanie placed the pie crust over the apples and created gastronomic history with a tart which became so requested and so famous that it was given the family name, and it is said that the owner of the Paris restaurant Maxim's even sent spies to discover the secret recipe.

So many variations and false recipes were taking the name of the "Tarte Tatin" that the hometown's people created a brotherhood to preserve the official recipe and history. Each Fall they celebrate this culinary delight with a festival and they are in full swing preparing for the 120th anniversary in 2009.


Here is the translation of the official authorized recipe for "La tarte Tatin" from the Brotherhood of the Tarte Tatin.

Tarte des Demoiselles Tatins

Ingredients
- 125 g (about 4.5 oz.) of good quality butter
- 150 g (about 5.3 oz.) granulated sugar
- 1,5 kg (about 3 lbs.) apples (ideally "reines des reinettes," or Golden Delicious or "reinettes grises from Canada")
- 1 thin pâte brisée (short paste) slightly larger than the diameter of the pie pan.

- 1 pie pan with relatively high sides and 24 cm (9.5") in diameter.

Directions
- Butter pie pan with all the butter and sugar bottom and sides of pan.
- Peel apples, core, and cut in 2 or 3 pieces.
- Place apples in pan on their rounded side, very tightly together.
- Place on stove on high and let caramelize the three ingredients for 15-20 minutes.
- Remove from heat, cover the apple with the pie dough, then place in oven for about 30 minutes at 180-190° Centigrade (350-375° F).
- Remove from oven and let cool for a few minutes, then slide knife along outer edge of the pie. Unmold by placing a plate over the pie pan and quickly turning over. Serve hot or warm. Traditionally, the Tarte Tatin goes from oven to table so that it can be savored immediately.


Original French
La Tarte Tatin

Ingrédients
- 125 g de beurre de bonne qualité
- 150 grammes de sucre semoule
- 1,5 kg de pommes (idéalement, des reines des reinettes, à défaut, des goldens ou
des reinettes grises du Canada)
- 1 mince abaisse de pâte brisée légèrement plus grande que le diamètre du moule
Matériel
- 1 moule à bords relativement hauts (type "moule à manqué") de 24 cm de diam.
Savoir-faire
- Beurrer le moule avec tout le beurre, le recouvrir de sucre semoule.
- Éplucher les pommes, les épépiner et les couper en 2 ou en 3.
- Déposer ces gros quartiers sur leur partie bombée, très serrés.
- Mettre le moule sur la gazinière, à feu vif, et laisser caraméliser ces trois
ingrédients pendant 15 à 20 minutes.
- Hors du feu, recouvrir les pommes de l'abaisse de pâte puis enfourner environ 30
minutes à 180 ou à 190°.
- Laisser reposer hors du four quelques minutes, puis passer un couteau le long des
parois du moule. Démouler en recouvrant le moule d'un plat et en retournant d'un
geste vif. Servir chaude ou tiède.
Traditionnellement, la tarte Tatin se met au four en passant à table de façon à être
dégustée dès sa sortie du four.

Joy's Roundup Of Fall Pies And Tarts

Let's get ready for Fall and Thanksgiving with a pie and tart roundup. We'll gather everyone's favorite recipes right here at Joy Of Desserts to help us plan some scrumptious desserts.

Apples, pumpkins, pecans, pomegranates, cranberries, chocolate, pears, you name it!

• Post your recipes anytime until Friday, November 14, 2008;
• Link to the Joy Of Desserts blog and use the graphic button on each participating recipe;
• On Fri., Nov. 14, return to Joy Of Desserts and leave your posts' URLs;
• Then have fun reading everyone's lovely recipes for Fall Pies And Tarts.

Help me spread the word so we can all get lots of recipes and lots of visitors. Feel free to add the button to your sidebars and to write posts about Joy's Roundup Of Fall Pies And Tarts.

I Like You: Hospitality Under the Influence GIVEAWAY

It's time for another fun giveaway!

I am offering 5 copies of "I Like You: Hospitality Under The Influence" by comedienne, actress and writer Amy Sedaris. They are kindly donated by the publisher, Hachette Book Group USA.

All are eligible, just leave a comment (and an e-mail if you don't have a blog). Be sure to read my review of this book and tell me why you would like to win (other than just because it is free.) ;-)

If you blog about this giveaway, leave a second comment for a second chance.

In the last giveaway, a few of you e-mailed asking for ways to get additional chances, and I know other bloggers do that. So let's try it out and see how it goes. If you want a third chance, blog about my next roundup, and leave a third comment. You can click on the link for details about Joy's Roundup of Fall Pies and Tarts which will be on Friday, Nov. 14.

Deadline to enter this giveaway HAS BEEN EXTENDED DUE TO BLOGGER "KNOWN ISSUES" with comments just as they introduced their new comment form. The new deadline is Friday, October 31, 2008 at midnight, Pacific Time (California time). The extended deadline should give Blogger more than enough time to resolve all issues and also give all of you a chance to participate in the giveaway.

Need To Knead Bread Roundup Preparations

Are You Ready?

The Need To Knead Bread Roundup is almost here.
Click for all the details on how to participate on October 15th.

I have all my supplies and my apron!
That's the apron I won at Confessions of an Apron Queen.

Bread Baking Tips To Remember

Our Need To Knead Bread Roundup is on October 15th and my fellow co-hostess, Tamy of 3 Sides Of Crazy, has prepared some great tips for all of us to remember as we get ready for our bread-baking. Here they are:

The need to knead is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.

• Recipe Curio has a lot of wonderful tips as well as many vintage recipes
• Yeast Dough gets down to the basics of the ingredients and how to work with them.
• Bread World is Fleischmann's Yeast site for recipes and baking tips.
• Bread Baking 101 is all encompassing site of information and recipes.
  

General Tips to remember:

• Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
• To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
• Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
• White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
• Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
• Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

♥

Want to participate in our bread roundup on the 15th? Here are all the details for the Need To Knead Bread Roundup.