Thursday, February 25, 2010

Scotch-a-roos

This is an interesting recipe because I called Baking Diva Barb to get it. She read it to me over the phone. Some time later when we were in Kitchen Stadium and I was making Scotch-a-roos she asked me why I put the peanut butter in with the sugar and corn syrup to boil. I told her it was because she told me too. She said that she didn't tell me to do it that way. A happy accident, but we think they have a much better texture when they are put together this way.

Scotch-a-roos (Helen’s version)

1 cup sugar
1 cup corn syrup
1 1/3 cup peanut butter
6 cups Rice Krispies


1 cup butterscotch chips
1 cup chocolate chips

Mix sugar, corn syrup and peanut butter. Bring to a boil. Pour over Rice Krispies in a large bowl and mix. Put in a buttered 13” x 9” pan. Melt butterscotch and chocolate chips in the microwave. Stir until smooth. Spread the melted chips over the Rice Krispy bars and let them cool.

Gerry Schaal's Gingersnaps


Sam is in Kitchen Stadium as we speak stirring up a batch of his Mom's famous Gingersnaps. My sister, Barb, and I call my kitchen 'Kitchen Stadium' when we are doing marathon baking projects. Some of our best times together have been spending time in Kitchen Stadium baking round-the-clock to get ready for some of the big Bach family parties. Our creations are so successful that sometimes we have to make ourselves some more when we get home because everybody enjoyed them 'so quickly'. In the last 24 hours Sam and I have made Chocolate Snappers, Choclate Chip Cookies, Scotch-a-roos, and now Gingersnaps. We were assigned to bring the sweets to a party and we are bringing them.

Gerry Schaal's Gingersnaps

Preheat oven to 375 F. Combine

1 cup brown sugar
¾ cup oil
¼ cup molasses
1 egg

Add
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
Pinch nutmeg I talked to Gerry and she said pinch equals about 1/8 teaspoon.
Pinch allspice
Pinch salt

Knead well. Make dough balls and roll them in sugar. Press them down with a fork. Makes about 45 cookies. Bake for 10 – 12 minutes at 3750

Wednesday, February 24, 2010

Chocolate Snappers

Chocolate Snappers

Sam made these today. This is a recipe that he makes better than I do. I did test a few to make sure that it is still true. The house has the heavenly fragrance of warm chocolate cinnamon. This recipe came from Baking Diva Barb’s high school friend Patty Moore and has been a family favorite since she got it in the 1970s.

1 ¾ cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup shortening
1 cup sugar
1 egg
¼ cup corn syrup
½ cup cocoa

Preheat oven to 350 F. Mix all the ingredients together. Make into tablespoon-sized balls and roll in granulated sugar. Place on ungreased cookie sheet (I recommend that you use baking parchment) and bake for 15 minutes. Allow to stand on baking sheet a few minutes before you move them off to a cooling rack. Makes 3 dozen cookies. This recipe doubles well.

Tuesday, February 23, 2010

Helen's Deep Dark Chocolate Cake

To me, food is like wine and music. You get the initial flavor when you first taste it, then you feel the texture and full flavor, and finally you get the finish, the final notes of flavor. I really liked Harriet Church's Deep Dark Chocolate Cake, but I could taste the oil in it. I am of the school that once you use butter you can't go back. For the love of scientific experimentation, I decided to substitute the oil with butter. The texture came out a little heavier but the taste is divine. I frosted it with my Chocolate Butterscotch Pan Frosting. I didn't post a picture. It looks very much like the Deep Dark Cohcolate Cake except for being a little denser and darker.

Helen's Deep Dark Chocolate Cake

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup (1 stick) melted butter
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 3500F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. In a large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, butter and vanilla; beat on medium speed of electric mixer for 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 8 to 10 servings.

Chcoclate Butterscotch Pan Frosting

Since it is too cold and wet to play out in the garden I have been playing the the kitchen. I call it scientific experimentation. Sam always agrees to test my 'experiments' to further scientific advancement. I love chocolate. He loves butterscotch. Harriet Church's Chocolate Pan Frosting has an exquisite taste and fudge-like consistency. I decided to try to 'kick it up a notch' so I doubled the cocoa and added a cup of Nestles Butterscotch chips with marvelous results. You could put this stuff in a pan alone as fudge but it takes a great chocolate cake and knocks it off the charts. I love this stuff!

Chocolate Butterscotch Pan Frosting
Yield: Frosting for (13 x 9 x 2 cake)

6 tablespoons butter
½ cup unsweetened cocoa powder
1/4 cup whole milk
1 cup butterscotch chips
3 to 3 ½ cups sifted powdered sugar
2 teaspoon vanilla

Melt butter in medium saucepan over low heat, 2 – 3 minutes. Stir in cocoa powder, milk and butterscotch chips. Cook another minute, stirring, until mixture thickens and just begins to come to a boil. Remove pan from heat. Stir in vanilla and 2 cups of powdered sugar. Stir until you have a smooth mixture with a nice gloss. Then more powdered sugar and milk if needed, until frosting is thickened and smooth and the consistency of hot fudge sauce. Ladle warm frosting liberally over cooled cake. Frosting will harden as it cools. Work quickly; this frosting goes on best while still warm.

Friday, February 19, 2010

Gingerbread Liberation Army - The GLA


You were probably wondering who those Gingerbread People were that were holding up the cookbook to show Grandma Bach's handwritten chocolate cake recipe. These little guys occupy a place of honor on my cookbook and recipe shelves. They are not holiday decorations. They are there all year. My sisters and I have a thing we call "when bad mail happens to good people" which usually means that one of us is sending a prank to another sister. I liked my GLA guys so much that I thought that my sister should also have a set. I boxed them up and sent them off to her with the letter below.
September 30, 2003

From: GLA HQ

To: Baking Diva Barb

Dear Barbara:

Your activities have been monitored closely for the past 3 years. You have gained a worldwide reputation as “The Baking Diva”. Our organization has been exploring the possibilities of placing a cell in the Twin Cities area. With your renowned reputation we feel your apartment is the perfect cover story location for our activities. The advance scouts are arriving in this package. You will recognize them as “your peeps.” Remember that the oven, freezer, and sink are off limits to them and should only be used if your apartment (our cell) is being attacked by counterinsurgents. Do not discuss this correspondence with anyone or the oven, freezer, or sink will not be off limits to you . . . .


Tast E. Cooke
Supreme Commander
Gingerbread People Liberation Army. (GLA)

Harriet Church’s Chocolate Pan Frosting

Yield: Frosting for (2-layer cake)

¾ cup (1 ½ sticks) butter
½ cup unsweetened cocoa powder
½ cup whole milk
5 to 5 ½ cups sifted powdered sugar
1 teaspoon vanilla

Melt butter in medium saucepan over low heat, 2 – 3 minutes. Stir in cocoa powder and milk. Cook another minute, stirring, until mixture thickens and just begins to come to a boil. Remove pan from heat. Stir in vanilla and 5 cups of powdered sugar, then more if needed, until frosting is thickened and smooth and the consistency of hot fudge sauce.

Ladle warm frosting liberally over cooled cake. Frosting will harden as it cools. Work quickly; this frosting goes on best while still warm.

Per serving (based on 16 servings): 257 calories; 9g fat (32 % of calories from fat); 5.5g saturated fat; 23mg cholesterol; 1g protein; 43g carbohydrate; 41g sugar; 1g fiber; 5mg sodium; 15mg calcium; 55mg potassium.
This recipe is easy to make. I put on the Deep Dark Chocolate Cake. You can see the picutres there. It has a nice gloss.

Deep Dark Chocolate Cake

This is the new recipe I tried today. Harriet Church's cakes are highly prized here in town. She is a gifted baker. The Belleville-News Democrat did a story on her cakes.


Deep Dark Choclate Cake frosted with Chocolate Pan Frosting

Deep Dark Chocolate Cake

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 3500F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.

In a large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes.

Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake at 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely. 8 to 10 servings.

This cake tastes great! I do admit to feeling a little over-dosed. I kept trying to cut a pretty piece for the picture and had to eat quite a few before I got this piece. Just kidding . . . . Sam gives this recipe his 2 thumbs up.

Helen’s Earthquake Cake

Helen’s Earthquake Cake Adapted from Greta’s secret recipe. ***** Rating addictive
Preheat oven to 3500F.



1 cup pecans
1 cup shredded coconut

Put 1 cup pecans and 1 cup coconut in a 9 x 13 x 2-inch greased or nonstick cake pan.



8 oz cream cheese
½ cup butter (1 stick)
3 ¾ - 4 cups powdered sugar
1 tsp vanilla

Beat 8oz cream cheese and 1/2 cup butter with 1lb (3 ¾ - 4 cups) powdered sugar and 1tsp vanilla in mixing bowl until blended. Set aside.

Prepare a Grandma Bach’s chocolate cake batter using

1 ½ cups sugar
¼ lb. butter
2 eggs
½ cup cocoa
½ cup milk
2 cups flour
2 teaspoon baking soda
1 cup hot water
1 teaspoon vanilla

Mix butter, sugar, and eggs until smooth. Add milk. Blend in dry ingredients. Stir in hot water and mix until smooth. Add vanilla. Pour over pecans and coconut in pan.

Spoon cream cheese/butter/powdered sugar mix over uncooked batter. Bake at 350 F for 45 to 50 min. When done "cake will look like it was in an earthquake but oh an earthquake never tasted so good!"

Grandma Bach’s Our Favorite Chocolate Cake

A damp, gloomy, gray day here. Another storm front is rolling in. The house is quiet except for the gentle snores of Joe the Cat collapsed in snooze mode at my feet. I know you my reader's would NEVER believe this but my brother-in-law, Jeff, accused me of being a chocoholic today via email. I am not a chocoholic! I can stop any time I want. Then I started thinking of all the scrumptious chocolate baked goods recipes I have. This one is definitely at the top of the list. I don't want to brag (well yes I do) but I stand alone in my generation as having mastered this cake recipe to taste exactly like Grandma Bach's.

Grandma Bach's Choclate Cakes dreessed for Mardi Gras with chocolate fudge and cherry buttercream frosting.


This cake is so good that my Uncle Tom's, (Grandma Bach's daughter Janie's husband) first words, upon arrival at a family party, were not greetings to the family members gathered, but "Where is the Grandma Bach's Chocolate cake?" We thought he was going to cry when he found out that I didn't bring it that year.


This cake is so good that when Sam and I went north to a funeral, I showed my wonderful Aunt Judy how to make it before we all went to the wake. I showed her how to make the chocolate fudge frosting between the funeral wake and the funeral mass. The frosting didn't turn out to be as thick and fudgy as Uncle Phil, Grandma Bach's youngest son loved, but that is another story for another time. Now Judy can make an awesome Grandma Bach's chocolate cake too.

Found in Grandma’s handwriting in a 1947 cookbook she gave me in 1975.

Grandma Bach’s Our Favorite Chocolate Cake
Makes 9” x 13” pan.

1 ½ cups sugar
¼ lb. butter
2 eggs
½ cup cocoa
½ cup milk
2 cups flour
2 teaspoon baking soda
1 cup hot water
1 teaspoon vanilla

1. Preheat oven to 3500F. Mix butter, sugar, eggs, and vanilla until smooth. Add milk. Blend in dry ingredients. Stir in hot water and mix until smooth. Pour into greased 13” x 9” pan. Bake for 25 to 30 minutes until toothpick comes out clean or top springs back at touch. Cool before frosting.

Saturday, February 13, 2010

Microwave Baked Potato Bag


Check out this cool kitchen item that my best friend Janet sent me for my birthday, a Microwave Baked Potato Bag. I had never heard of this before but it works great. I made a baked potato for Sam and a baked sweet potato for me last night to test it.
The directions to use this bag are:
Baked Potatoes. Wash and dry potatoes. Do not pierce skin. Wrap in a wet paper towel and microwave according to your manufacturers directions until done, about 5 minutes. To serve: Remove from pouch, pierce skin with fork. Let bag air dry.
Sweet Corn. Remove husk and wrap in wet paper towel. Place in bag. 1 ear approximately 2 minutes. 2 ears approximately 3 minutes.
Day Old Rolls. Place in bag foe 10 to 15 seconds.
Flour Tortillas. Place 4 to 8 tortillas in the bag for 30 seconds.
The bag keeps the microwave clean. To clean the bag use a cold wash, gentle cycle, and let it air dry.

Wednesday, February 10, 2010

Who was Grandma Bach?

In this blog you will be seeing a lot of recipes from Grandma Bach. They all taste great. However, the fact that they came from Grandma Bach, my paternal grandmother, make them so much more special because they help me feel she is still here with us. She was a special lady. To illustrate this point, here is a commemorative speech I wrote about her in April 1999.

Janet Bach in 1929 with my Dad, Edwin James


Grandma Bach in the 1980s


Janet Bach
1904 –1991


I loved her not only for who she was,
But who I was when I was with her.
I loved her not only for what she made of herself, but what she made me.
I loved her because she had done more than any creed could have done to make me good, and more than any fate could have done to make me happy.
She did this without a touch, without a word, without a sign.
She did it by being herself, an angel of the earth.
In the quiet of an afternoon when the dust motes dance in golden rays of dying sun I remember the magic that she spun. The magic is still powerful. It is always with me, but I feel it most when I remember her the way she was forty years ago. Sitting in the big, soft chairs -- so big my young legs could not even bend towards the floor -- sitting in the soft sunlight of the sitting room she dispensed the unconditional love, caring, wit and wisdom and an unrelenting zest for life. She made me feel special. She made me feel the magic of hope and possibilities.
Her zest for life was evident in everything she did. Her eyes would twinkle. Her laughter was hearty with the sound of crows cackling in the corn. She always sang or hummed, always out of tune, and always sweet music to my ears. When others would tell me to be quiet, she encouraged me to sing and hum, to celebrate life, although I too could never carry a tune.
Janet Bach born in 1904, was a woman before her time. Charismatic, caring, kind, compassionate, blended with a steely courage and strength of character she ‘did it all’ years before it was popular to do so. She was an educated woman, a nurse, and a mother. She also knew how to have fun. She was a wild young thing, engaged to three men at once and a party girl during Prohibition times and the Roaring Twenties. She had lots of experience to draw upon when dispensing advice because she lived her life to the fullest. She always encouraged me to "have fun while you can because you will need the memories!"
She held court with lots of witty, eccentric, wonderful friends from all walks of life. She was never concerned with rank or titles or riches. She believed in the richness of the spirit and of the human mind. She always said ‘pick your friends for what they are . . .. strong, reliable, true, imaginative, intelligent . . .’ not for who they are. Associate with those who challenge your mind and lighten your spirits, care not if they are socially acceptable. Don’t judge a person by how they look, look on the inside, the same, as you wouldn’t judge a book by its cover.
She was a good listener. She carefully listened to problems both trivial and titanic and dispensed advice with wit and wisdom. Always follow the courage of your convictions. Follow your dreams. You CAN do it she would say. By her example, she taught me to be a good listener. Her words taught me to never give up.
Her strength of character carried her through the rough times too. She had four children. Although Janet was a nurse, and her was a husband a doctor, their youngest daughter contracted one the rampant illnesses of the time and died. I don’t think she ever forgave herself that she couldn’t save her. Many times there was a certain sadness lurking behind her laughing eyes. When my sister was an infant the doctors said that she would die. My parents gave up hope. Janet refused to listen, and took care of the weak, sickly baby round-the-clock until she turned the corner into a happy, healthy child.
Janet also fought an arduous battle with alcoholism. She was in and out of sanitariums over the years ‘to dry out’. Always positive, she eventually won the battle. She always said be brave, always go forward, no matter how hard it is. Never give up. The sweetest revenge is being successful when others tell you it is impossible.
Her magic is carried in my heart. I still seek her wise counsel even though she is no longer ‘of the earth.’ My goal in life is to grow up to be just like her. At 44, I am still trying to grow up to be just like her. A noble aspiration to become one of the angels of the earth.

Tuesday, February 9, 2010

Grandma Bach's Brownies

As you can see by this recipe card this is a well-loved recipe. Sam copied it for me a long time ago. You can see he put serves 1 because they are so good that you want to eat the whole pan. When I mix them up and pour the batter into the pan I feel like Grandma Bach is smiling down on me from the big kitchen in the sky.

Grandma Bach’s Brownies
Makes 13” x 9” pan

4 squares baking chocolate
1 stick plus 2 tablespoons butter
4 eggs
2 cups sugar
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup of chopped nuts (I like pecans)

1. Preheat oven to 350F. First melt chocolate, and butter. Beat eggs until light and fluffy. Slowly add sugar, beating vigorously. Then add melted chocolate and beat thoroughly. Add rest of ingredients and combine until smooth. Pour into greased 13” x 9” pan. Bake at for 25 to 30 minutes.

Frosting
1/3 stick of butter
2 squares of baking chocolate
Then add powdered sugar, milk, and vanilla to desired consistency and spread on warm brownies.

Or dust with powdered sugar. They are so good that they don't need any frosting. I made this batch without frosting or powdered sugar.
This is how the look right out of the oven. The crust should look shiny if you mixed them up correctly.
And below is a plate of finished brownies. Yum!








Here is Joe the Cat supervising my baking. He likes to be in on any action in the kitchen just in case it might be something that cats like to eat.


Friday, January 15, 2010

Barb's Best Chocolate Chip Cookies


I think this recipe makes the best chocolate chip cookies ever!

The recipe, if you follow it exactly, makes these beautiful, huge, most delicious, meal-sized chocolate chip cookies.
I make them smaller and I like to add a cup of pecan halves. I was out of chocolate chips when I made this batch so I used Toll House Chocolate Chunks. If you make the small sized ones, bake the for 8 to 10 minutes before you swap them around in the oven, so bake for a total of 16 to 20 minutes.

This is Baking Diva Barb’s Chocolate Chip Cookie recipe. She found it at http://www.americastestkitchen.com/http://www.americastestkitchen.com/recipe/65.htmitchen.com/recipe/65.htm
The following recipe is exactly as developed by America's Test Kitchen. They say these over-sized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the cookie sheet. Over-sized cookie sheets allow you to get all the dough into the oven at one time. If you’re using smaller cookie sheets, put fewer cookies on each sheet and bake them in batches.

Thick and Chewy Chocolate Chip Cookies Makes about 18 large cookies

2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup light or dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract (I recommend Watkin's Double Strength vanilla)

1 – 1 1/2 cups semisweet chocolate chips

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.

2. Whisk flour, baking soda, and salt together in medium bowl; set aside.

3. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.

4. Roll scant ¼ cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough’s uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2 inches between each ball.

5. Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.

This is the size of dough balls that I make before they go into the oven. The yield making this size cookie is 48.

My taste tester has given them a 2-thumbs up. I only hope that there are some left over tomorrow. Sometimes taste-testing can get out of hand. I better go taste another right now to make sure they are still good . . . .

The picture below is a batch that Baking Diva Barb made. She added some colored sugar to dress them up for the Chritmas holidays. Her presentation is always so much better than mine.