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Joan
- Palm Bay, FL
- United States
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Joan's Discussions
Danish mix - what is it?
Replied Jun 20
Danish mix - what is it?
3 Replies
Started this discussion. Last reply by Bot Jun 20.
dowling
2 Replies
Started this discussion. Last reply by Bot Jun 20.
Joan's Page
Latest Activity
Hello Joan, greetings from Costa Rica! I have this book and find it very handy! http://www.ciaprochef.com/fbi/books/GlutenFreeBaking.html.
Beautiful job.
Thank you!
Nice job Joan. Beautifully executed.
I have just begun this and I have a really good book, but it is aimed at the home cook. Does anyone know of a professional cookbook? I haven't been able to find one...
And I finally posted a couple pictures..
I have just begun baking gluten free and find the recipes in "Gluten-Free Baking Classics" by Annalise G Roberts to be really good. I posted a photo of a couple of the things I made. I did tweek a couple recipes to my liking. The Triple Ginger Tea l…
I finally did my 1st Wedding cake! I uploaded the picture. Perfect 1st cake, she wanted it simple, all white, no flowers and she had something she was putting on top. I uploaded some other pictures as well.
Profile Information
- About me :
- I am just starting a small batch Bakery in Palm Bay, Fl. What I always wanted to do. No experience in the food industry. Wow! what a trip this will be!
- I enter competitions :
- Never
- I consider my specialty to be:
- I am not sure yet - exactly.. European/Italian Pastry will be my products
Joan's Photos
Joan's Blog
missed PR deadline...
about the PR opportunity... too bad I am so busy baking, I missed your post! I have rec ently opened a new scrath bakery in Palm Bay, Fl. Not too much time for computers now... Learning the in's and out's of being an employer as well. Wow! what a lesson in time management!
Posted on April 30, 2009 at 11:12pm —
Comment Wall (11 comments)
- At 7:11am on October 17, 2009,
ragab ahmed sayed mousalem said… - alot of thanks for your replied on my discussion and i tell you i have a deck oven for choux paste. why you ask? you have a profisonal recipe?
- At 12:53pm on January 26, 2009,
Denay Davis said… - Hi Joan,
I am so happy for you, this is wonderful. Can you bake from the comfort of your home, like here in North Carolina? What is a "small batch Bakery? I've never heard of that...?
- At 10:30am on January 26, 2009,
Kristi said… - fior di silica...it is a flavoring like vanilla...and they market it as a "secret baking ingredient"...though I know no one who actually uses it or doesn't just cringe at the thought. It is also sometimes referred to as "angel flavoring" because it can taste like angel food with that strange almondy/sweet taste depending on manufacturer.
- At 12:10am on January 14, 2009,
Nardia said… - Iam sure you will do good in your Bakery, just trust in God everything will be fine,.
- At 5:07pm on January 10, 2009,
MJ Lachica said… - Thanks Joan. I am a big admirer of Notter. I know there is a ton of specialized education out there. It is just a matter of time and money :) thanks for the suggestion.
M.J.
- At 1:29pm on January 4, 2009,
mls said… - I've seen it in the King Arthur Flour Baker's Catalogue where they claim it is an "exclusive" product but I just did a quick web search and found another source that carries it, so maybe it's not so "exclusive" :)
- At 9:15am on January 4, 2009,
mls said…
- Hi Joan -- I've heard of (but not used) a product called "Fiori di Sicilia" which is described as a combination of citrus and vanilla but more floral. Could that be what you're thinking of?
- At 12:17pm on January 3, 2009,
Kristi said…
- fyi, you have to use butter (always unsalted) for this anything else will just coat the inside of the press and also may cause the cookies to lose shape in the oven. Good luck
- At 12:16pm on January 3, 2009,
Kristi said…
- spritz just refers to the way it was formed, and I am guessing what you are tasting is almond extract (tastes a little like cherry...goes well with any stone fruit, if you use it you will have to warn for nut allergies though...sub vanilla if it is a concern) if dough is too thick you can add milk a tsp. at a time. if too soft, chill slightly. You will need a cookie press.
Spritz Cookies (Spritzgeback)
2 cups butter, room temperature*
1 cup granulated sugar
1 egg, well beaten
1 teaspoon pure almond extract
4 cups sifted all-purpose flour
**you can sprinkle with sugar, or place 1/2 a maraschino (well drained and patted dry) and the bake at 375 (25 degrees cooler if using a convection oven) for 10-12 minutes. Cool on sheet tray 10-15 minutes then move to rack or parchment.
if you don't want to use a cookie press I am sure you could scoop them and press them down with a sugared glass bottom and add the cherry.
- At 12:20am on January 3, 2009,
Kristi said…
- Joan-I have a good spritz recipe, I think you posted a question about it and removed it later. Anyway, if you are still looking...let me know. Basically if it is not light enough it is probably too dry when you press it. Also it must be all butter and can be chilled if it is sticking. If you thinkit may be too dry add milk a tsp. at a time to get the right consistency. If you would like the recipe, let me know and I'll get it to you. I am in the process of opening a bakery in Chicago area....so we are in similar positions right now. We are hoping to open June 1st, or sooner. Good luck on your venture.
Kristi
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