William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-02-01 / 2. szám

steam, which in turn gives off carbon dioxide bubbles. It happens faster than I just explained and it does work very well.)

Baking soda is a single acting product which reacts immediately when it comes in contact with an acid. When using this product, mix your batter or dough and bake immediately.

Which is better to use: baking powder or baking soda? It all depends on what the ingredients of the recipe are. If you have some kind of acid in your recipe, then I would use the baking soda. Sour cream muffins or coffee cake would do well with baking soda.

Biscotti, pancakes and cookies do better with baking powder as they don't usually have any acid present to cause the desired reaction.

Remember, when you are using either product, be sure and measure the right amount. If you use too little, your product will not rise leaving you with a flat "whatever" in your kitchen. Too much and the product will have an odd taste, still leaving you flat. Mix either agent with the dry ingredients first, adding the moisture at the last possible moment before finishing off and sending to the oven.

As a product bakes in the oven the chemical reaction occurs giving off gas bubbles that make the dough or

fhe Jtogyrto Kitchep

Savory Spotlight■

OATS are by far the most nutritious of all the cereal grasses. Whole oats are cleaned, hulled, toasted then cleaned again to become OAT GROATS. This product can be cooked and served just like rice. You can also steam and flatten the groats to get what we call OATMEAL which is enjoyed by many for breakfast. The outer casing of the oat is OAT BRAN which is high in soluble fiber and helps your body control high cholesterol. Oats are a good source of B vitamins, calcium, protein and unsaturated fat They have been around since Roman times and are noted in the Bible.

batter rise. The hot temperature of the oven fixates (or holds) the dough in place once a certain temperature is reached. This process is irreversible, and as the product cools, the gas bubbles disappear leaving us with great tasting baked goods.

Examples of products that use baking powder or baking soda are: -Quickbreads which don't require time to rise or kneading.- Muffins which are cake-like

breads often containing fruits or nuts.- Biscuits, from the French bis cuit meaning "twice cooked," are thin, flat cookies in Europe. The original biscuits had to be cooked twice to make them crispy. In America, biscuits are what we call small quick breads that are usually savory but can be sweet. For example, potato biscuits are savory and cookies are sweet.

(Yes, cookies are a form of biscuit.)- Biscotti is a very good example of something twice baked that uses baking powder. It's first baked in a loaf then sliced and baked again to dry leaving a tasty slice of cookie.

And now you all know a little more about leavening agents! Congratulations are in order before you head into the kitchen and make the recipes.

The answer to this month's question: William Wright was the "money man" behind the invention of baking powder. He was also founder of Calumet Farm, which is the most successful horseracing stable in American history, and a cousin of Orville and Wilbur. Calumet Baking Powder is a leading brand since 1889.

Jé

"The Hungarian Kitchen"

is a trademark of William S. Vasvart/.

Hungarian Sour Cream Muffins

I cup sour cream

1 whole egg, well beaten Vi cup softened butter

2 tablespoons granulated sugar 2 cups sifted all-purpose flour

I teaspoon baking powder Vi teaspoon baking soda I teaspoon salt

I teaspoon Hungarian Paprika

In a mixing bowl blend the sour cream, egg, sugar and butter very well. In another small bowl resift the flour with the baking powder, baking soda, salt and paprika until they are well mixed. Add the dry ingredients to the first bowl, stirring until just

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blended into a heavy batter. Spoon the batter into a greased muffin tin that holds 12 muffins. Bake in a preheated 400 degree oven for 25 minutes until golden brown.

Sensational Biscuits

3 cups cake flour I Vi teaspoons salt 3 teaspoons double acting baking powder

I Zi teaspoons granulated sugar % teaspoon baking soda

'A cup butter I cup sour cream

In a mixing bowl sift the flour, salt, baking powder, baking soda and sugar. Cut in the butter to get a crumbly mixture. Fold in the sour cream until a dough forms. On a lightly floured cutting board or surface, knead the dough for a few minutes then shape into a rectangle that is % inch thick. Cut the biscuits into squares 2 inches by 2 inches. Bake on a greased sheet pan in a preheated 350 degree oven for 12 minutes or until golden brown.

Serve hot to your guests with a soup or stew.

More great recipes on Page / 0.

William Penn Life, February 2007

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