The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dec 10

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nbicomputers's picture
nbicomputers

Dec 10

this day is the real start of my baking for the holidays i plan to be completed by the 23 0r 24


i will check in once a day if i can .  Most of the time i don't list my computer web site on this board but this one time i will


www.nbicomputers.com


if anyone here is going to be in my neck of the woods during the holiday just give me a call and all are welcome to stop by for a coffee and some samples the list of what im doing for the holiday follows i will post picks in my blog page as the items are done. and the whole table when completed.


Edit: Dec 16


i have changed the list a little adding a n extra thing or two


things are well under way things marked with a * are done and things marked with @ have been started but need to be finished like covered in choc or icing


tomorow i will make my danish dough and the rugalach



bread pie cake pastry cookies
salt sticks pie dough choc layer puff pastry dough * French bars dec 23
poppy horns apple pie yellow layer Danish dough  French pairs
egg rolls     rugalach  French Cherrie
soft rolls   checker board * assorted Danish  French jam tarts
    pound cake* assorted puff pastry rainbow @
panatone choc *       lace dec 22
panatone fruited *       pine nut dec 24
Babka        coconut macaroons 22
      cheese filling *  
      apple filling* choc covered brownie dec 20
      almond filling * linzer dec 21
      butter cream * choc moons dec 21

i have calulated the total wieght and the table is below will add the danish when i decide how much to make

again if you are in my area during the holidays and have time coffee and cake (bread) for fresh loafers

total pounds aprox
rainbow cookies 10
pound cake plain 2 each 3
pound cake marble 2 each 3
checker board cake 4 each 4
French cookies assorted 28
rugalach 4
puff pastry dough only 1 slab 11
cheese filling 1 bucket 5
linzer tarts 2
choc moons 2
lace  3
coconut macaroons 3
choc covered brownie 3
panatone 3 fruit 3 choc 9
total weight 90
Eli's picture
Eli

You are ambitious and I am excited to see it all!!! Thank you for sharing!!


Eli


 


www.elisfoods.wordpress.com

PaddyL's picture
PaddyL

Wow, I wouldn't mind dropping by, but I think we're too far away for dropping in.  That's a very impressive list, Norm!  All I've got on tap are more shortbread, chocolate bread, Guinness cake, speculaas, gingerbread people/animals, and gallons more of pomegranate jelly.

proth5's picture
proth5

and I thought I was busy...


Look forward to seeing the results!

nbicomputers's picture
nbicomputers

it's not that bad i have it all timed out and many of the things can be made in advance and frozen ether baked or ready to thaw proof and bake

proth5's picture
proth5

And really is the mark of a true professional!


Have fun and be sure to keep us in the loop.

Eli's picture
Eli

Do you have a good recipe for a Poppy seed filling. I want to make a Babka with a poppy seed filling. At least I think I do. What do you think.  I have a recipe that calls for almond paste, which I like, however, I wanted something different and also I have a hard time finding almond paste unless I drive around the city.


Many thanks!!


Eli


 


www.elisfoods.wordpress.com

nbicomputers's picture
nbicomputers

i don't knoe where you are but there are 3 grades available to me here in 7 pound cans kernal paste made from de bittered aprocot kernals the cheapest and still very bitter to the tast


macaroon paste 1/3 almonds and 2/3 kernals very strong tasting but not bitter


almond paste then most costly and mild tasting mostly used for marzpan


macaroon paste will cost about 3 dollars a pound making a can about 21 to 25 dollars but it will add the most flavor to baked goods even more than pure almond paste.


i have a formula for poppy seed filling it involves cooking the seeds in milk and sugar like cream of wheat till it is a stiff paste havent used it for a while so i will have to look for it in one of my hand written forunla books.


poppy butter as it is called is also available in #10 cans and it will last a year in the fridg

Eli's picture
Eli

I am in Atlanta, no problem. I only thought it might be something different. I will just do a apricot filling. Thanks and don't go to any trouble. 


 


Eli


 


www.elisfoods.wordpress.com

Marni's picture
Marni

What about the Solo filling sold in the kosher sections of most markets?  I've never tried it, but there is s poppy seed version.


Marni

Eli's picture
Eli

Marni,


I will heve to check and see if I see that next time. I haven't seen it before but I didn't think of that.


Thank you!


Eli


 


www.elisfoods.wordpress.com

nbicomputers's picture
nbicomputers

i also forgot about that since i ether make everything or buy big # 10 canes at the bakery supplyer. i have seen that in the baking section nere the comstock canned fillings

LindyD's picture
LindyD

That's quite a list!


You either haven't retired after all, or have a heck of a big family!


Too bad the Bronx isn't closer....


 

carbjunkie's picture
carbjunkie

What do you do with all of those baked goods? Sounds delicious but, i had to cut down all of my breadmaking/yeast dough experiments because i was eating too much!

nbicomputers's picture
nbicomputers

actualy there are only 3 of us some goes to my frends some to my wifes job some to my sons girl frends hous and the rest well guilty as charged


yer i am ret but making 30 plus pounds of cookies and other pastries is retired when working starting dec 1 my team produced over 700 pounds of cookies alone.


i only do a littel each day going by shelf life  cookies cam last 30 days or more


if i realy wanted to work with the equipment i have available i coule easly make 200 pounds myself in a week . right now i am making about 7 pounds of 3 color cookies also known as rainbow cookies


this only takes about 3 hours i could make twice that  4 hours and every year that is not one left after i am all done i will post pics of the whols spread along with the total poundage of each  thing and the total wieght of everything

carbjunkie's picture
carbjunkie

i wish i lived near you! i can't wait to see your finished products. Are the rainbow cookies brown,pink and green? i think i remember cookies like that when i was in bakeries when i was little. i hope that you have such a wonderful holiday-you and everyone on this blog (thnx Floydd!!) really provide such inspiration and invaluable advice.

nbicomputers's picture
nbicomputers

actualy they are green yellow and pink and have a choc coating on top and bottom


i add an additional layer of marzpan on top and then the choc making these cookies 6 layers thick but only about 1 inch tall

carbjunkie's picture
carbjunkie

OHHH! I know exactly what they are!!! I cannot wait to see them!

carbjunkie's picture
carbjunkie

Have you posted a danish recipe? I really want to try an old-fashioned blueberry danish... When i look them up i always find recipes for snails... i don't know if that is the same thing.  The ones i am thinking of are like snails...i guess. You know- they used to sell regular and mini ones with all different fruit dolloped in the center- drizzled icing... yummy. 

nbicomputers's picture
nbicomputers

quick edit and revist to this post

purpurea's picture
purpurea

Hi Norm


Delighted to read and know about all your christmas baking. Indeed you are *the human baking machine*. I have my christmas baking also, albeit humble, I want to make Stollen for my family and relatives -6 to 8 loaves- and I have prepared myself the candied peel, and I have ready pretty much all the ingredients, and I wanted to make from scratch the almond filling, but I have browsed countless recipes and can't really find one that would -or seem to- suit filling a bread such a stollen. Do you have a thought on that? Maybe a recipe?


Still I really can't figure out the difference between marzipan, almond paste and almond filling and which one is the most appropriate.


Thanks in advance and a big greeting from The Netherlands,


P


 

nbicomputers's picture
nbicomputers

Still I really can't figure out the difference between marzipan, almond paste and almond filling and which one is the most appropriate.


marzpan is a candy which is made from almond paste and has to much sugar and not enough taste to reduce as a filling without additional almond flavor


there are 3 types of paste used in baking. i have posted about them befor but here goes again.


kernal paste made from de-bittered aprocot kerbals very strong in tast but still somew what bitter


macaroon paste the most commenly used is 1/3 almonds and 2/3 kernals also very strong but much less better


and almond paste the king of nut pastes not bitter at all but very mild tasting.


 for a filling take 8 oz of macaroon or almond paste add 4 oz od sugar and 4 oz of butter


cream this still soft  if yoy need to spread it on a dough you can add a little egg to make it soft enough to spread. on your dough


for a firm filling use 8 oz of almond paste 3 oz of sugar and just emough egg white to make a very stiff looking clay