Fruit Sweet And Sugar Free - Equipment #4 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Equipment (contd) ******************
Optional Equipment: *******************
Free standing, heavy duty mixer; 5 quart capacity is my preference.
These mixers come with a paddle, a whip, and a dough hook. If you
plan to make many cakes, I suggest you purchase an extra mixing bowl
and whip attachment.
Food Processor, great for chopping nuts and making pie crusts.
Electric knife: almost nothing works better than an electric knife for
cutting beautiful slices of cake. Electric knives cut right through
the toughest of nuts or the most ornery raisins.
Drum sifter, very efficient when sifting large quantities. Be sure to
have a mixing bowl just the right diameter of your sifter, to be the
most efficient.
Ice Cream Scoops: #12, #24 and #40, these are indispensable for well
formed muffins and cookies, as well as for scooping perfect rounds of
ice cream.
Apple peeler/corer/slicer: for peeling, coring and slicing apples. A
wonderful hand operated tool that saves much time and energy and
applies. A must if apple pie is your familys favourite.
Marble surface, because marble stays cool in any weather, it is
wonderful for rolling out pie dough or for working with puff pastry.
Pastry wheel for cutting lattice strips for pies. Purchase the kind
that has 2 cutting wheels, one fluted and one plain.
Ruler for cutting straight lattice strips, or straight puff pastry,
or for measure dough for cinnamon rolls.
Kitchen scale, by far the most accurate method of measure
ingredients, as there is less room for error.
Doilies for placing under pies, tarts, and cakes.
Cardboard cake rounds, 8 inch and 10 inch.
Cake turntable, makes frosting and decorating cakes much easier.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #1
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
There is so much joy in making bread. If the promise of having that
wonderful and all pervading aroma of fresh baked bread throughout your
kitchen is not enough reason to get you started, then consider the
unrivaled experience of feeling the alive and vibrant dough in your
hands, and the expectancy and comfort of that first soft bite of
fresh baked bread still hot from the oven.
Yeasted: ******** All of these yeast bread recipes have been
perfected at the Ranch Kitchen Bakery, and many of them have been
blue ribbon winners at the local Park County or Montana State fairs.
As The Ranch Kitchen is nestled in the Gallatin Mountain Range at
over 5,000 feet in elevation, all of our yeast doughs rise very
quickly. Therefore I suggest giving the dough a second rising before
forming it into loaves or rolls. You may or may not choose to do
this, though a second rising at any elevation helps produce a fine
textured bread with a more developed flavour.
The yield is given in both the size and number of loaves or rolls and
in pounds. When a number of loaves or rolls is given, they are for
1-1/2 pound loaves baked in standard 4"x8" loaf pans, and for 2 ounce
to 3 ounce rolls.
Bread making is easy to master once you know a bit about the principal
ingredients and the techniques for working with them. I have included
tips for making yeasted breads by hand as well as by machine. If you
choose the efficiency of kneading your dough in an electric mixer
with a dough hook, you will still have the pleasure of having your
hands on the dough when you punch it down after it has risen and when
you form your loaves. Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
Equipment (contd) ******************
Optional Equipment: *******************
Free standing, heavy duty mixer; 5 quart capacity is my preference.
These mixers come with a paddle, a whip, and a dough hook. If you
plan to make many cakes, I suggest you purchase an extra mixing bowl
and whip attachment.
Food Processor, great for chopping nuts and making pie crusts.
Electric knife: almost nothing works better than an electric knife for
cutting beautiful slices of cake. Electric knives cut right through
the toughest of nuts or the most ornery raisins.
Drum sifter, very efficient when sifting large quantities. Be sure to
have a mixing bowl just the right diameter of your sifter, to be the
most efficient.
Ice Cream Scoops: #12, #24 and #40, these are indispensable for well
formed muffins and cookies, as well as for scooping perfect rounds of
ice cream.
Apple peeler/corer/slicer: for peeling, coring and slicing apples. A
wonderful hand operated tool that saves much time and energy and
applies. A must if apple pie is your familys favourite.
Marble surface, because marble stays cool in any weather, it is
wonderful for rolling out pie dough or for working with puff pastry.
Pastry wheel for cutting lattice strips for pies. Purchase the kind
that has 2 cutting wheels, one fluted and one plain.
Ruler for cutting straight lattice strips, or straight puff pastry,
or for measure dough for cinnamon rolls.
Kitchen scale, by far the most accurate method of measure
ingredients, as there is less room for error.
Doilies for placing under pies, tarts, and cakes.
Cardboard cake rounds, 8 inch and 10 inch.
Cake turntable, makes frosting and decorating cakes much easier.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #1
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
There is so much joy in making bread. If the promise of having that
wonderful and all pervading aroma of fresh baked bread throughout your
kitchen is not enough reason to get you started, then consider the
unrivaled experience of feeling the alive and vibrant dough in your
hands, and the expectancy and comfort of that first soft bite of
fresh baked bread still hot from the oven.
Yeasted: ******** All of these yeast bread recipes have been
perfected at the Ranch Kitchen Bakery, and many of them have been
blue ribbon winners at the local Park County or Montana State fairs.
As The Ranch Kitchen is nestled in the Gallatin Mountain Range at
over 5,000 feet in elevation, all of our yeast doughs rise very
quickly. Therefore I suggest giving the dough a second rising before
forming it into loaves or rolls. You may or may not choose to do
this, though a second rising at any elevation helps produce a fine
textured bread with a more developed flavour.
The yield is given in both the size and number of loaves or rolls and
in pounds. When a number of loaves or rolls is given, they are for
1-1/2 pound loaves baked in standard 4"x8" loaf pans, and for 2 ounce
to 3 ounce rolls.
Bread making is easy to master once you know a bit about the principal
ingredients and the techniques for working with them. I have included
tips for making yeasted breads by hand as well as by machine. If you
choose the efficiency of kneading your dough in an electric mixer
with a dough hook, you will still have the pleasure of having your
hands on the dough when you punch it down after it has risen and when
you form your loaves. Submitted By JANE KNOX On 09-30-94
Source from luhu.jp