19 January, 2010

the European Baking Experience: attempt 1

Well... the chaos in our little cottage is slowly but surely becoming more orderly. It's nice to look around and see less and less boxes.

The kitchen is nearly complete and put together. It's so nice to see everything up on shelves and in their places under the counters. I spent much time in the kitchen today, and there is still work to do!
Here in Ireland, apparently you cant get white small grain sugar the way you get it in America. *facepalm*
All the sugar that is in the house is large grain brown sugar. I have no idea how to cook with this sugar. I imagine it happens though- these Irish people have to stay fed somehow ;-)
I improvised today.
V and i are going over to his friends' home tonight- and i offered to bake a cake for the occasion. It's a recipe that i've had and never really used... and for some reason have memorized...
Anyhow- The large grains kinda freak me out. I wont lie. I'm afraid if i use the sugar the same way, it will come out incorrectly. I dunno... i guess i'm afraid that the sugar wont distribute into my recipes just right... or you'll come across a handful of large grains in a dessert and *GASP* have to chew.
There's something about a light crunch that will ruin the experience of something that isn't supposed to make noise... ;-)
I decided to grind it into a smaller state- Yay for mortar and pestle!
it took some doing, but after a while, i finally got a cup of sugar ground down to where i was satisfied.

  • 1/2  cup butter, softened
  • 1 cup  sugar
  • 2  large eggs
  • 1  tablespoon  vanilla
  • 2 cups flour
  • 2 teaspoons  baking powder
  • 1 teaspoon salt
  • 1 cup  milk
I used 1tsp of baking soda instead... that's all i had. We'll see how it tastes. Actually, i had to break out a translator to make sure i had the right stuff...

    Dont worry. "Soda Oczyszczona" means "baking soda" in Polish. ;-)

    preheat oven to 350 F (175 C)
    Mix flour, baking powder, and salt.
    In a separate bowl, blend butter, vanilla. sugar and eggs together until it's nice and fluffy. Slowly add the dry ingredients and the milk alternately until just blended.
    Bake until cake is brown and springs back when you touch it gently--- between 45-55 minutes.

    it came out pretty! we'll see how it tastes. We will be bringing it to his friends tonight along with some home-canned pears that my husband prepared a couple months ago :D

    with love,


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