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Keksmamsell goes shortening

a new roommate for my kitchen, has arrived here on Friday: The Page by Soehnle in silver metallic. Trés chic! She looks a bit like the Mac Book of Mr Doctor today and has done well in the test.

If you look back into the American world, you meet so constantly on the ingredient "shortening". For a long time for me this was one of the myths of American baking. What is it? What can it do? Will I use it? What is shortening, was eventually found by visiting the chef. This is in fact a hardened vegetable fat. It probably will be happy to put coconut oil and I suspect that it was simply cheaper once used as a good butter. Why now this little lexical Trip? I have the Pioneer Woman a simple oatmeal cookie recipe found that I really wanted to try it once and then found himself on the ingredients list just also said shortening. Sun from Also bought in the store and coconut oil. Interestingly then, the list of ingredients is:

I had never been clear that air can enter as an ingredient must / should /. Well, at least, the air has not hurt my cookies and they are delicious and really become crispy.


Oatmeal Crispies (oat-Knusperkekse)

1 Cup Shortening (225g)
1 cup brown raw sugar 1 cup white sugar

2 large eggs 1 teaspoon liquid vanilla

1 1 / 2 cup flour 1 teaspoon salt

1 teaspoon baking soda 3 cups oatmeal
delicate
1 / 2 cup pecans (chopped)

first Preheat oven to 175 ° C.

second In a large bowl beat shortening with brown and white sugar until fluffy.

third open in a separate bowl beat the eggs with the liquid vanilla.

4th Shorteningmasse to egg mixture and mix well.

5th Flour, salt and baking soda mix and stir into the Shorteningmasse.

6th Finally, the rolled oats and chopped pecans Stir and mix well.

7th Pour the mixture into two rolls shape, wrap in foil and set hours of refrigeration. If desired, you can freeze one of the rolls and then bake fresh when needed.

8th The role in a centimeter thick slices and place the cookies on a baking sheet. Bake about 10 minutes and then cool thoroughly.

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In the mean time ...




an apple cake recipe.

A new scale, I still have not, but just now I have pictures from this year's Easter coffee table found. The recipe of the "Papal apple pie," which graced the board, I have not even blogged and this Failure must now be rescheduled soon. Finally, the cake is a real pleasure and what is good enough for the Pope, can not hurt us! The recipe I owe to my dear mother, who discovered it in a newspaper and had to try the cake immediately. Supposedly it is the favorite cake of the Pope, his housekeeper set before him regularly at his summer residence. Meanwhile not only the Pope has died the cake, but my family calls the cake regularly at family celebrations.

Pontifical apple pie


250g flour 1 / 2 Pk.
baking powder 100g sugar 150g butter

1 egg
1.5 kg sour apples (Elstar)
200g sliced almonds 4 tablespoons sugar

a pinch of cinnamon
100ml cream

first Mix the flour, baking powder, sugar, butter and egg dough and knead for about an hour to give the refrigerator.

second Preheat the oven to 180 ° C preheat.

third Peel apples, cut into slices and boil in a little water and some sugar briefly in a pot.

4th Grease a springform pan. Roll out the pastry and line the tin with it. It should be a few inches high margin.

5th The apple mixture on the dough.

6th Sugar, cinnamon, cream and almonds and pour over the apples.

7th At 180 ° C for about Bake 50-60 min.

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back-enforced break

Sorry, unfortunately, because I have my nice digital scale to drop a few days ago. The scales may well not, and since then the display an obscure error message. Therefore must have a new her. It should again be a digital gram scale with exact weight function. Entscheidunbgsfreudig But I'm not. Therefore I have taken three times on the short list:


a) The Soehnle Siena b) The style of Soehnle


c) The Page Soehnle

Does anyone have any of the instruments, or perhaps, a different Model suggest? Oedr is simply off in my little survey. I'm excited about the result!

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In Easter

Apparently I was very good this year and that is why the bunny is a nifty little cookbook put in my Easter basket:


I think the Easter Bunny is really my dear mother, who like me poorly on fine cookbooks can pass. So soon it will also give the house Keksmamsell times now and then a dessert. If regrettably far too rare!