(Note: There's a newer "What are you baking these days?" thread started. If you have a question or comment about something below, please go ahead and post it. But if you want to add a new thing you're baking to the list, please find the newest thread from this list: http://www.chow.com/search?query=&... -- The Chowhound Team )
Hi all bakinig friends, here we are at part nine of this shared enterprise. It's coldish in NJ today - wish I were home, with the oven going.
Wanted to draw your attention to the below thread, if you haven't already seen it - there's a discussion of a baking Cookbook of the Month you may want to weigh in on with possible book ideas or other thoughts: http://chowhound.chow.com/topics/735114
Yesterday I made a very good apple cake recipe from Ronald Johnson's great book, "The American Table". It had been recommended by bushwickgirl so I knew it had to be good, and it is.
I used 2 Macs, a Macoun, and an Empire in it - the apples remained largely intact.
Two things: I'm not crazy about cinnamon in quantity - this calls for 2 tsp - so I subbed 1/4 tsp mace, 1/4 tsp nutmeg, 1/2 tsp ginger, and 1/2 tsp cinnamon. It heightened the apple flavor and made the batter eminently spatula-lick-offable. (I put the spices into the creaming butter and sugar because my mom taught me that fat carries flavor.
)And the Wilton Cake Release recommended by roxlet really works - the 2 small tube pans I used are fairly intricate but only 1 little cube of apple stuck on the smaller cake. Best ever performance of any greasing method I've tried. (My mom said that it's best to grease a pan with butter because it will make the baked good taste of butter even if you've used shortening or margarine in it. Worked for her!)