Always on the lookout for new-to-him cookies for Bill, Koko and I were
prowling around WS and I espied madeleine pans. Hmmm, think I, perhaps
Himself would like madeleines. Made a batch on Monday that filled the
container and it's already half gone. Easy peasy. He commented that he
really enjoyed them as a change of pace and that they're like
mini-cakes. Might up the lemon zest just a pinch next time:

http://tinypic.com/view.php?pic=34qwt9v&s=7

@@@@@ Now You're Cooking! Export Format

Madeleines

cookies

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 pinch Salt
1 cup flour
10 tablespoons Butter; melted, cooled slightly
powdered sugar

Preheat oven to 375°F, Generously butter and flour large madeleine
pans.

Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just
to blend. Beat in vanilla, lemon zest and salt. Add flour; beat
until just blended. Gradually add cooled melted butter in steady
stream

Spoon 1 tablespoon batter into each indentation in pan. Bake until
puffed and brown, about 12 minutes. Cool 5 minutes. Gently remove
from pan. Repeat process, buttering and flouring pan before each
batch.

Dust cookies with powdered sugar.

Notes: Food.com

Yield: 20 servings

Preparation Time: 00.10

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Oct 6, 1:15*am, Terry Pulliam Burd > wrote:
> Always on the lookout for new-to-him cookies for Bill, Koko and I were
> prowling around WS and I espied madeleine pans. Hmmm, think I, perhaps
> Himself would like madeleines. Made a batch on Monday that filled the
> container and it's already half gone. Easy peasy. He commented that he
> really enjoyed them as a change of pace and that they're like
> mini-cakes. Might up the lemon zest just a pinch next time:
>
> http://tinypic.com/view.php?pic=34qwt9v&s=7
>
> @@@@@ Now You're Cooking! Export Format
>
> Madeleines
>
> cookies
>
> 2 large eggs
> 2/3 cup sugar
> 1 teaspoon vanilla extract
> 1/2 teaspoon lemon zest
> 1 pinch Salt
> 1 cup flour
> 10 tablespoons Butter; melted, cooled slightly
> * powdered sugar
>
> Preheat oven to 375 F, *Generously butter and flour large madeleine
> pans.
>
> Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just
> to blend. *Beat in vanilla, lemon zest and salt. *Add flour; beat
> until just blended. *Gradually add cooled melted butter in steady
> stream
>
> Spoon 1 tablespoon batter into each indentation in pan. Bake until
> puffed and brown, about 12 minutes. *Cool 5 minutes. *Gently remove
> from pan. Repeat process, buttering and flouring pan before each
> batch.
>
> Dust cookies with powdered sugar.
>
> Notes: *Food.com
>
> Yield: 20 servings
>
> Preparation Time: *00.10
>
> Terry "Squeaks" Pulliam Burd
>
>
They look delicious and the recipe is quite simple!

On Thu, 6 Oct 2011 03:11:52 -0700 (PDT), ItsJoanNotJoann
> wrote:

> They look delicious and the recipe is quite simple!

Make sure the pan is well greased. I remember trying to pry madelines
out of my pan more than once.

--

You are what you eat, so avoid fruitcake and nuts.

"Terry Pulliam Burd" > wrote in message
...
> Always on the lookout for new-to-him cookies for Bill, Koko and I were
> prowling around WS and I espied madeleine pans. Hmmm, think I, perhaps
> Himself would like madeleines. Made a batch on Monday that filled the
> container and it's already half gone. Easy peasy. He commented that he
> really enjoyed them as a change of pace and that they're like
> mini-cakes. Might up the lemon zest just a pinch next time:
>
> http://tinypic.com/view.php?pic=34qwt9v&s=7
>
> @@@@@ Now You're Cooking! Export Format
>
> Madeleines
>
> cookies
>
> 2 large eggs
> 2/3 cup sugar
> 1 teaspoon vanilla extract
> 1/2 teaspoon lemon zest
> 1 pinch Salt
> 1 cup flour
> 10 tablespoons Butter; melted, cooled slightly
> powdered sugar
>
> Preheat oven to 375°F, Generously butter and flour large madeleine
> pans.
>
> Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just
> to blend. Beat in vanilla, lemon zest and salt. Add flour; beat
> until just blended. Gradually add cooled melted butter in steady
> stream
>
> Spoon 1 tablespoon batter into each indentation in pan. Bake until
> puffed and brown, about 12 minutes. Cool 5 minutes. Gently remove
> from pan. Repeat process, buttering and flouring pan before each
> batch.
>
> Dust cookies with powdered sugar.
>
> Notes: Food.com
>
> Yield: 20 servings
>
> Preparation Time: 00.10
>
> Terry "Squeaks" Pulliam Burd

Some people dip them in chocolate.

I'd probably put some caramel frosting on top with some pecans.


W. Pooh (AKA Winnie P.)

On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
> arranged random neurons and said:

>Some people dip them in chocolate.

Doable.
>
>I'd probably put some caramel frosting on top with some pecans.

Actually, I thought some kind of lemon glaze might be nice, but I love
lemon!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

Squeaks wrote about embellishing madeleines:

>> Some people dip them in chocolate.
>
> Doable.
>>
>> I'd probably put some caramel frosting on top with some pecans.
>
> Actually, I thought some kind of lemon glaze might be nice, but I love
> lemon!

I'd want to add poppy seeds. Or maybe a blueberry glaze.

Bob

"Terry Pulliam Burd" > wrote in message
news
> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
> > arranged random neurons and said:
>
>>Some people dip them in chocolate.
>
> Doable.
>>
>>I'd probably put some caramel frosting on top with some pecans.
>
> Actually, I thought some kind of lemon glaze might be nice, but I love
> lemon!

There's one thing I love on Dutch Baby's, and it's powdered sugar and lemon
juice. You could be right.


W. Pooh (AKA Winnie P.)

On Thu, 06 Oct 2011 20:16:45 -0700, Terry Pulliam Burd
> wrote:

> Actually, I thought some kind of lemon glaze might be nice, but I love
> lemon!

That sounds really good, but I love lemon too.

--

You are what you eat, so avoid fruitcake and nuts.

"Terry Pulliam Burd" > wrote in message
...
> On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
> > arranged random neurons and said:
>
>>
>>"Terry Pulliam Burd" > wrote in message
>>news
>>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
>>> > arranged random neurons and said:
>>>
>>>>Some people dip them in chocolate.
>>>
>>> Doable.
>>>>
>>>>I'd probably put some caramel frosting on top with some pecans.
>>>
>>> Actually, I thought some kind of lemon glaze might be nice, but I love
>>> lemon!
>>
>>There's one thing I love on Dutch Baby's, and it's powdered sugar and
>>lemon
>>juice. You could be right.
>
> Now you're thinkin'. That'd be perfect. Koko and I made Dutch babies
> last weekend. Hadn't made them in a while and forgot how simple and
> good they are. I use vanilla sugar (which has been "percolating" for
> months now) and lemon on Dutch babies, but if you squeezed just a tiny
> bit of lemon juice, then sprinkled with powdered sugar...yum!

I think vanilla sugar lasts forever.


W. Pooh (AKA Winnie P.)

On Fri, 07 Oct 2011 07:51:00 -0700, Terry Pulliam Burd
> wrote:

>On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
> arranged random neurons and said:
>
>>
>>"Terry Pulliam Burd" > wrote in message
>>news
>>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
>>> > arranged random neurons and said:
>>>
>>>>Some people dip them in chocolate.
>>>
>>> Doable.
>>>>
>>>>I'd probably put some caramel frosting on top with some pecans.
>>>
>>> Actually, I thought some kind of lemon glaze might be nice, but I love
>>> lemon!
>>
>>There's one thing I love on Dutch Baby's, and it's powdered sugar and lemon
>>juice. You could be right.
>
>Now you're thinkin'. That'd be perfect. Koko and I made Dutch babies
>last weekend. Hadn't made them in a while and forgot how simple and
>good they are. I use vanilla sugar (which has been "percolating" for
>months now) and lemon on Dutch babies, but if you squeezed just a tiny
>bit of lemon juice, then sprinkled with powdered sugar...yum!
>
>Terry "Squeaks" Pulliam Burd

It was wonderful, I loved it. The powdered sugar and squeeze of citrus
is just perfect.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Fri, 07 Oct 2011 07:51:00 -0700, Terry Pulliam Burd
> wrote:

> Koko and I made Dutch babies
> last weekend. Hadn't made them in a while and forgot how simple and
> good they are.

I have no idea why I don't make them more often. They're easy and
delicious. Why, why, why???

--

You are what you eat, so avoid fruitcake and nuts.

sf wrote:

>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>> and forgot how simple and good they are.
>
> I have no idea why I don't make them more often. They're easy and
> delicious. Why, why, why???

Because they're HEAVY.

Bob

On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> Koko and I made Dutch babies last weekend. Hadn't made them in a while
> >> and forgot how simple and good they are.
> >
> > I have no idea why I don't make them more often. They're easy and
> > delicious. Why, why, why???
>
> Because they're HEAVY.
>
Heavy? They're as light as any other souffle. I use all purpose
flour and I couldn't ask for a better rise.
http://whatscookingamerica.net/Eggs/GermanPancake.htm

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
> arranged random neurons and said:

>sf wrote:
>
>>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>>> and forgot how simple and good they are.
>>
>> I have no idea why I don't make them more often. They're easy and
>> delicious. Why, why, why???
>
>Because they're HEAVY.

You must be using the wrong recipe, Bob. The Dutch Baby I make is
anything but (and you can substitute 1 t. vanilla with 3 T. sugar):

@@@@@ Now You're Cooking! Export Format

Dutch Baby

breakfast

3 tablespoons butter, melted and divided
1/2 cup flour
3 tablespoons vanilla sugar; plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk; room temperature
2 large eggs; room temperature
lemon wedges

Preheat oven to 375° F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron
skillet and place in the oven. Set the remaining tablespoon of melted
butter aside to cool slightly. Wait 10 minutes before assembling the
other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining
tablespoon of melted butter into the bowl of a food processor or
blender and process for 30 seconds. Carefully pour the batter into the
preheated skillet. Bake on the middle rack of the oven for 30 to 35
minutes or until the edges are puffed and brown. Sprinkle with
additional vanilla sugar and serve with lemon wedges.

Notes: Alton Brown

Yield: 4 servings

Preparation Time: 15 mi

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On 10/7/2011 10:51 AM, Terry Pulliam Burd wrote:
> On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
> > arranged random neurons and said:
>
>>
>> "Terry Pulliam > wrote in message
>> news
>>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
>>> > arranged random neurons and said:
>>>
>>>> Some people dip them in chocolate.
>>>
>>> Doable.
>>>>
>>>> I'd probably put some caramel frosting on top with some pecans.
>>>
>>> Actually, I thought some kind of lemon glaze might be nice, but I love
>>> lemon!
>>
>> There's one thing I love on Dutch Baby's, and it's powdered sugar and lemon
>> juice. You could be right.
>
> Now you're thinkin'. That'd be perfect. Koko and I made Dutch babies
> last weekend.

And neither of you are Dutch?


--


James Silverton, Potomac

I'm *not*

On 10/08/2011 10:03 AM, Terry Pulliam Burd wrote:
> On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
> > arranged random neurons and said:
>
>> sf wrote:
>>
>>>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>>>> and forgot how simple and good they are.
>>>
>>> I have no idea why I don't make them more often. They're easy and
>>> delicious. Why, why, why???
>>
>> Because they're HEAVY.
>
> You must be using the wrong recipe, Bob. The Dutch Baby I make is
> anything but

The recipe you posted gets about 50% of its calories from fat; I'd call
that heavy, myself.

Serene
--
http://www.momfoodproject.com

On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>>> and forgot how simple and good they are.
>>
>> I have no idea why I don't make them more often. They're easy and
>> delicious. Why, why, why???
>
>Because they're HEAVY.
>
>Bob
>
>
HEAVY!! not Squeaks'

http://www.flickr.com/photos/koko181...in/photostream
or
http://tinyurl.com/3fs9plz

http://www.flickr.com/photos/koko181...n/photostream/
or
http://tinyurl.com/43n2on8

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sat, 08 Oct 2011 13:11:12 -0400, James Silverton
> wrote:

>On 10/7/2011 10:51 AM, Terry Pulliam Burd wrote:
>> On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
>> > arranged random neurons and said:
>>
>>>
>>> "Terry Pulliam > wrote in message
>>> news >>>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
>>>> > arranged random neurons and said:
>>>>
>>>>> Some people dip them in chocolate.
>>>>
>>>> Doable.
>>>>>
>>>>> I'd probably put some caramel frosting on top with some pecans.
>>>>
>>>> Actually, I thought some kind of lemon glaze might be nice, but I love
>>>> lemon!
>>>
>>> There's one thing I love on Dutch Baby's, and it's powdered sugar and lemon
>>> juice. You could be right.
>>
>> Now you're thinkin'. That'd be perfect. Koko and I made Dutch babies
>> last weekend.
>
>And neither of you are Dutch?

Sometimes we go Dutch at lunch, does that count?

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

koko wrote:

>>sf wrote:
>>
>>>> Koko and I made Dutch babies last weekend. Hadn't made them in a while
>>>> and forgot how simple and good they are.
>>>
>>> I have no idea why I don't make them more often. They're easy and
>>> delicious. Why, why, why???
>>
>>Because they're HEAVY.
>>
>>Bob
>>
>>
> HEAVY!! not Squeaks'
>
> http://www.flickr.com/photos/koko181...in/photostream
> or
> http://tinyurl.com/3fs9plz
>
> http://www.flickr.com/photos/koko181...n/photostream/
> or
> http://tinyurl.com/43n2on8


Sorry, you're not gonna convince me. That would lie on my stomach like lead.
Doesn't mean Dutch babies aren't a joy to eat, they just weigh me down for
the better part of the day. I think it's the relatively-high proportion of
flour to eggs. The only other things I've found with similar leaden
qualities are the Austrian fruit dumplings.

Bob