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Old 08-23-2013, 06:28 PM   #641
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C'mon over! I like to have company anytime!
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Old 08-23-2013, 06:35 PM   #642
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Sounds good to me SB...one day I would love to come over for sure
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Old 08-23-2013, 06:42 PM   #643
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I'm not much of a baker. Dh usually does all the baking for work & home. I was in the mood to bake so I made a apple/walnut, maple cake. Made the house smell good.
SB, are you and your husband both culinary trained?
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Old 09-08-2013, 11:53 AM   #644
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Ordered some Bakewell Cream, I forgot to buy it while I was home, of course.

Not sure how this ingredient fell off my radar for so many years. These started as just about a 1/2 inch dough circles, and this was the result, following the recipe on the can and baking instructions.



With some blackberry compote made by my mom's cousin in Maine.
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Old 09-08-2013, 11:57 AM   #645
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bakechef,

Those look great!

Do you know what makes Bakewell Cream different from other baking powders!

Also have you ever used the Italian baking powder that contains vanilla flavoring.
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Old 09-08-2013, 12:00 PM   #646
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Oh those look good!

Do pancakes count as baking? I want to fry up some apples with cinnamon and then pour pancake batter over...
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Old 09-08-2013, 12:07 PM   #647
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Oh those look good!

Do pancakes count as baking? I want to fry up some apples with cinnamon and then pour pancake batter over...
Try the apple mixture or other warm stewed fruit over Alix's Dutch Baby recipe!

Dutch Babies

I miss pancakes!
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Old 09-08-2013, 12:12 PM   #648
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bakechef,

Those look great!

Do you know what makes Bakewell Cream different from other baking powders!

Also have you ever used the Italian baking powder that contains vanilla flavoring.
I'm not exactly sure, I'll have to read up on it and find out. I do know that it needs baking soda to work. You can use it in combination with baking soda as a substitute for baking powder, so maybe it's more of a deconstructed baking powder.

I remember this ingredient as a kid, but hadn't used it much. I have never had lift like this on a biscuit. The mixing and cutting are all typical of a basic biscuit recipe, but the baking is different. You place them in a 475 degree (yes you're reading that right) for 5 minutes and then turn the oven off and leave them in there for 10 minutes more, and this is the result.
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Old 09-08-2013, 12:13 PM   #649
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Oh those look good!

Do pancakes count as baking? I want to fry up some apples with cinnamon and then pour pancake batter over...
They absolutely do!

Oh and that sounds really good!
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Old 09-08-2013, 12:22 PM   #650
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I'm not exactly sure, I'll have to read up on it and find out. I do know that it needs baking soda to work. You can use it in combination with baking soda as a substitute for baking powder, so maybe it's more of a deconstructed baking powder.

I remember this ingredient as a kid, but hadn't used it much. I have never had lift like this on a biscuit. The mixing and cutting are all typical of a basic biscuit recipe, but the baking is different. You place them in a 475 degree (yes you're reading that right) for 5 minutes and then turn the oven off and leave them in there for 10 minutes more, and this is the result.
I did a little googling and it seems that Bakewell Cream is cream of tartar and that a mixture of two parts cream of tartar and one part baking soda makes baking powder. I remember my Grandmother using the combination instead of baking powder in some recipes. I also noticed that the Bakewell Cream comes in original and baking powder versions.

I need to try your turn off the oven method!

I noticed King Arthur has a frozen Bakewell Cream biscuit recipe where you form and freeze the bicuits prior to baking. That sounds like a good idea!

Time to do a couple of experiments!
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