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Post by mnjrutherford on Apr 25, 2012 9:38:44 GMT -5
LOL SO DO I! The big hole is directly over my bed! Fortunately it's over hubby's side... =o)
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Post by johninfla on Apr 25, 2012 9:50:32 GMT -5
Do you also make panetone? I can't get enough of this stuff during Christmas time!
John
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Post by mnjrutherford on Apr 25, 2012 10:51:08 GMT -5
Not yet. It's on my "to do" list. I need to get a couple (ideally 6) molds. The dough is very similar to ensaimada.
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Post by PapaVic on Apr 25, 2012 12:34:10 GMT -5
Pan Fuerte sounds delicious, but some of the various breads using chickpea flour and other legume flours as in flatbreads from North Africa, the Middle East, and the India Subcontinent might provide better protein sources without the preponderance of fats, sugars, and useless carbs minus fiber found in the pan forte recipes.
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Post by mnjrutherford on Apr 25, 2012 12:49:31 GMT -5
Well, the only fat comes from the almonds. In my recipe at least. The sugars from honey and the dried fruit. So, not necessarily "useless" particularly for athletes, and that is my main target.
HOWever, you bring up a VERY good point regarding the use of legume flours. I've been pondering that myself because I DO want to up the proteins.
Did you actually read my recipe? It's on the first page.
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Post by PapaVic on Apr 25, 2012 14:13:02 GMT -5
Well, the only fat comes from the almonds. In my recipe at least. The sugars from honey and the dried fruit. So, not necessarily "useless" particularly for athletes, and that is my main target. Did you actually read my recipe? It's on the first page. First of all, I did not intend unconstructive criticism of your recipe. Rather, I now am on a extremely low fat (no oil added) vegan, no dairy diet for heart health reasons; therefore always seeking to increase my protein intake without using milk, whey, nuts, etc. Yes, I read your recipe on PAGE 5: Heat GENTLY in a medium saucepan 200 g white sugar 200 g honey
When it starts to bubble and sugar is dissolved add:
300 g nuts 200 g dried fruits 100 g flour 1 heavy pinch each cinnamon, cardamom, and nutmeg
Pour mixture into a prepared pan....
How to prepare the pan:
Use an 9" round cake pan. Butter it well. Line the edge with a collar of foil. Butter the foil well. Place a baking wafer at the bottom of the pan. MUST USE WAFER! If not, mixture will fuse to the pan! Spread mixture over the wafer. Dust top with about 50 g of flour. Bake at 300F for 40 minutes Allow to cool COMPLETELY before attempting to remove from the pan. Be careful removing the foil collar, if you don't use enough butter, it might be a bit tricky. Cut into thin wedges and enjoy! As regards nuts, the recipe only says "300 g (11.1 ounces) nuts." The recipe does not specify "almonds," but yes those would be lower in fat than pecans or walnuts, for example. 300 grams walnuts or pecans would yield approx. 2300 calories with about 250 grams of fat, while 300 grams of almonds would yield about 1650 calories with about 150 grams of fat (and a higher percentage being monounsaturated rather than polyunsaturated). I noticed too that the recipe calls for 200 grams of white sugar along with the 200 grams of honey. Personally, I have to avoid white sugar, and I think it's probably one of the major causes of Type II diabetes in the American diet. But then any sort of sugar, eaten in excess, can trigger diabetes, right? Even fructose from fruit. But at least the whole fruit carries fiber with its sugar, so it's not like you're main lining sucrose when you're eating fruit, like you are when you're consuming refined white sugar, reconstituted/filtered fruit juice, or other popular sugar-added (high fructose corn syrup) drinks. Your fruit and nut cake sounds tasty. Have you run down a nutrition profile per portion? I'd be interested in seeing the calories, protein, carbs, and fat per portion. Bottom line, my comment was only intended to add nutrition value to the conversation regarding "breads" because whenever I consume carbohydrates, I try my best to consume them in whole grain or whole food form as grains, fruits and vegetables, so I get the maximum natural fiber and protein along with the sugars.
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Post by mnjrutherford on Apr 25, 2012 15:46:43 GMT -5
I totally appreciate your input on the recipe! I had forgotten that I posted the original version of my recipe. My most current version has no white sugar, but 300 g honey. Previously I used 200 g honey and I think I will compromise with 250 g. No white sugar in the final. The nuts are all almonds because they are cheap. However, as you point out they are about the lowest in fat. I THINK, but don't quote me, that hazelnuts are lower in fat. For fruit, I'm working with a blend of raisins, cranberries, and cherries. I think prunes would be to sweet. I'd like to try dates, figs, and apricots, but sourcing and cost are not with me at the moment. I've replaced half of the flour with almond flour and that was successful. THAT was what led me to consider legume flours! AS for the nutritional data... well... I THOUGHT I had it. Using "Calorie Count", an online web site, I did the recipe without sugar and calculating the cake at 10 portions. Portion Size: 80 g Calories: 301 Total Fat: 16.5 Cholesterol: 0 mg Sodium: 5 mg Total Carbs: 35.1 Fiber: 4.8 g Sugars: 20.8 g Protein: 7.9 g Vitamin C: 2% Calcium: 9% Iron: 9% BUT, then I tried to analyze the individual nuts and fruits trying to get a better profile. I'd gone through all the nuts and about half the fruits and was working on cherries. I got to the sugars and it said 0%. Seriously? No sugar in dried cherries? HuH??? Well, to make a long story short you go to a dozen sites including fed and grower sites and nobody agrees with anybody and that includes the data on the bags. SO, while I'm going with my original numbers, I do so with the caveat that it isn't precise. Just the best I can do with what I got available. I don't have good access to variety flours around here. If you decided to give this a shot, I would LOVE to hear how it comes out particularly with chickpea flour. OH! DON'T let me neglect to mention that my numbers DO NOT include data for the wafer I use to line the bottom of the pan nor for the butter I use to grease the pan! I use olive oil for the greasing sometimes. Butter works moderately better but if you are doing vegan, go with olive oil of course. The wafer is a trickier deal. You can't sub out rice paper. The wafers are imported and are often stale even at the store. I'm totally open to suggestions. ALSO! This keeps FOREVER just sitting on the counter. No refrigeration needed.
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Post by mnjrutherford on Apr 25, 2012 15:55:59 GMT -5
Steev! You are absolutely correct! That's what gave me the idea to work it towards the military folks that surround me here. You could mail this stuff to the moon and it would be as tasty as the day it was baked.
I put a lot of thought regarding accessibility of ingredients and equipment "back in the day" when I make stuff like this. That is what made it easy to leave out the white sugar and work with just honey. Bet it would be pretty good with sap or even crushed fruit... probably stone fruit, apples, or pears... hmmm... never even thought about that. Well, anyhow...
But you seemed to have arrived at the same conclusion I did, this is where modern day fruit cake started. Speaking of which, one of my tasting "victims" said, "I don't like fruitcake but this is really good!" She's allowed to come to dinner any time! ;o)
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Post by blueadzuki on Apr 25, 2012 18:40:33 GMT -5
Steev! You are absolutely correct! That's what gave me the idea to work it towards the military folks that surround me here. You could mail this stuff to the moon and it would be as tasty as the day it was baked. Sounds like my dad's Joe Froggers. If they could survive months in a whalers sea chest, the mail would pose no problem actually I know this, I got tins of the things when I was in colledge (when I also discovered that, when you get to the point where there are only crumbs pulverize them mix in some water and microwave the result, you get something surpisingly similar to Indian Pudding (just wheat, instead of corn).
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Post by sandbar on Apr 26, 2012 21:42:46 GMT -5
Thanks, Jo!
Will have to give it a try after I figure out what a "baking wafer" is ... lol
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Post by mnjrutherford on Apr 27, 2012 4:03:16 GMT -5
It's sort of an "oblaten". Try googling the word, I'm not sure what you'll get. I get mine from a European grocery store. I THINK they are made in Russia, maybe the Ukraine? They are like a cake ice cream cone but flat and round. Some of them are the same color, but right now I have some that are multi colored. Pink, green, yellow, and white.
I can't tell you anything from the package cause, well, I can't read it! Spanish, French, Italian, English, Portugese... Yea, but not whatever language it is.
If you come across something, I'm interested in sourcing a better product.
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baby daddy
gardener
Laugh when you can, Apoligize when you should, Let go of the things you can't change.
Posts: 132
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Post by baby daddy on May 9, 2012 19:54:35 GMT -5
like the forum just the way it is, It's as simple as ending a confrontation by saying ( That's all i've got to say about that) and let it go. johnny... P.S. Did this thread get hijacked by Betty Crocker or what.... LOL....
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Post by mnjrutherford on May 9, 2012 20:04:42 GMT -5
More like "Betty Cracker"!!!! LOL
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Post by Drahkk on May 9, 2012 20:35:17 GMT -5
Pan forte was often like C-rations during the Crusades. Approval of the food in no way is to be taken as approval of the activities. Its descendant, fruitcake, however, is too often fit only as ammunition for catapults. My great-grand-aunt 'Til, however, made excellect fruitcake (I think it was the rum), so aromatic and tasty; I'd never have considered throwing it at anyone I didn't like. Fruit cake doesn't HAVE to be cannon fodder. It's all in the ingredients. The four essentials are dried fruit (NOT CANDIED), spice, nuts, and liquor. Usually rum, brandy, or whiskey. Or some combination of the three. There's a really good recipe here: www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html It can be very expensive to make if you follow it exactly and buy all the ingredients, though. I just use it as a base and substitute whatever dried fruit I have on hand. It's great with peaches and apples instead of cherries and currants!
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Post by steev on May 9, 2012 22:50:02 GMT -5
I totally agree. Fruitcake is like a sewer; what you get out depends on what you put in!
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