Electrolux DLX Assistent Mixer making Snickerdoodles

Posted on November 5, 2011 by Jim — No Comments ↓

My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:

Just for fun, the DLX in motion:

A bad picture of some of the Snickerdoodles:

We also made some Peanut Butter Cookies:

Snickerdoodles

Yield: 40 Cookies, 1 oz. each

Dough:

AP flour	14 oz.	420 g	100%
Baking powder	0.14 oz. (1 tsp.)	4 g	1%
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g	2%
Unsalted butter, softened	8 oz.	240 g	57%
Sugar	6 oz.	180 g	43%
Brown sugar	8 oz.	240 g	57%
Eggs	3.3 oz. (2 eggs)	100 g	23%
Vanilla extract	0.5 fl oz.	15 ml	4%
Salt	0.4 oz. (2 tsp.)	12 g	3%
Total dough weight:	2 lb. 8 oz.	1219 g	290%

Topping:

Granulated sugar	2 oz.	60 g
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g

Fig Stuffing

Posted on August 27, 2010 by Jim — No Comments ↓

12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper

Preheat the oven to 350°.
Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
Transfer the bread to a large bowl and add the figs, sage and parsley.
In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
Let cool, then scrape the vegetables into the bread mixture in the bowl.
Stir in the eggs and stock and season with salt and pepper.
Butter a 9-by-13-inch baking dish.
Spread the stuffing mixture in the dish and cover with foil.
Bake for 30 minutes, until heated through.
Uncover and bake for 10 minutes longer, until the top is lightly browned.
Serve hot.

Note: This stuffing can also be used to stuff a variety of meats.

Source: Pam Clanton, culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson

Julia’s Orange Filling & Icing

Posted on January 15, 2010 by Jim — No Comments ↓

Crème d’Orange filling:
6 TB unsalted butter
1 2/3 cups granulated sugar
2 eggs
2 egg yolks
Grated rind of 1 orange
1/4 cup strained orange juice
1 TB orange liqueur (Jim used pure orange extract, but if you have Grand Marnier in the house . . .)

Place all ingredients in a 6 cup non-reactive saucepan and beat with wire whip over low heat or not-quite-simmering water, until mixture thickens like honey. When it is cooking properly, the bubbles that first appeared on its surface as it is heated will begin to subside, and if you look closely you will see a little whiff of steam rise; it will be too hot for your finger. You must heat it enough to thicken, but overheating will scramble the eggs.

Set saucepan it cold water and beat for 3- 4 minutes until filling is cool.

One cup of this is placed between the cake layers.

Crème au Beurre a l’Orange icing:

To the remaining Crème d’Orange filling, gradually beat in 1 stick of softened butter. The mixture should thicken into a smooth, mayonnaise like cream. If it looks grainy, beat in more butter a tablesppon at a time. Chill until firm but still of spreading consistency. Be sure cake is THOUROUGHLY cold before icing.
Probably when I do this next time, I’ll use the entire filling recipe and turn it into icing using about two sticks of butter.

Gingerbread Cookies in the Universal

Posted on December 5, 2008 by Jim — 2 Comments ↓

3 cup unsalted softened butter
3 cup sugar
3 cup blackstrap molasses
1 cup water
1 teaspoon salt
1-1/2 teaspoon baking soda
1-5 tablespoons ground ginger
2 tablespoons ground cinnamon
1-1/2 tablespoons freshly grated nutmeg
1 teaspoon allspice
1 tablespoons ground cardamom
11-12 cups flour

Preheat oven to 350 degrees.

Cream butter. Add sugar and cream. Add molasses and water and cream.

While everything is creaming, grind spices and sift through a find mesh strainer to ensure all large pieces have been removed. Add spices, salt and soda to sifted flour.

Add flour mixture to creamed mixture quickly, until combined.

Scoop onto parchment-lined baking sheets using a 2 tablespoon measure.

Bake until edges of cookies are just beginning to color.

Submitted by Miss Vi & the Duckies

Procedure using the Bosch Universal

3 cups butter (yes, the bowl is still dirty from the sugar cookies, ok?)
(use the pulse feature to begin mixing)

3 cups sugar before mixing:

Butter and sugar just mixed together:

Butter and sugar after creaming for 3 minutes:

3 cups molasses:

Molasses after creaming for three more minutes:

Getting ready to start adding the dry ingredients after mixing in the water:

Adding flour:
(with splash ring)

The finished product:
(looks like I shoulda scraped the bowl a bit)

Gingerbread Cookies in the Universal

Ingredients

3 cup unsalted softened butter
3 cup sugar
3 cup blackstrap molasses
1 cup water
1 teaspoon salt
1-1/2 teaspoon baking soda
1-5 tablespoons ground ginger
2 tablespoons ground cinnamon
1-1/2 tablespoons freshly grated nutmeg
1 teaspoon allspice
1 tablespoons ground cardamom
11-12 cups flour

Instructions

Preheat oven to 350 degrees.
Cream butter. Add sugar and cream. Add molasses and water and cream.
While everything is creaming, grind spices and sift through a find mesh strainer to ensure all large pieces have been removed. Add spices, salt and soda to sifted flour.
Add flour mixture to creamed mixture quickly, until combined.
Scoop onto parchment-lined baking sheets using a 2 tablespoon measure.
Bake until edges of cookies are just beginning to color.

Recipes

Electrolux DLX Assistent Mixer making Snickerdoodles

Snickerdoodles

Dough:

Topping:

Fig Stuffing

Julia’s Orange Filling & Icing

Gingerbread Cookies in the Universal

Procedure using the Bosch Universal

Follow Cooking with Jim

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