Category Archives: Equipment

Canning at Home

Posted on August 12, 2014 by Cat

By Cat, July 2008 (Image, right, from hardwarestore.com (3)) Includes: 1. Canning resources; 2. Jars and lids; 3. What type of canner should I use? I’m not what you would call an experienced canner.  In fact, as I write this, I’m … Continue reading →

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Aerating eggs & sugar for egg-leavened cakes

Posted on June 28, 2014 by Cat

By Cat, May 2012 (Photo, right, from Wikimedia Commons) My Mom used to make angel food cakes – made with the egg whites only and lots of sugar. She learned the aerating method when she learned the recipe for her classic … Continue reading →

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Using a Springform Pan and an Alternative

Posted on June 16, 2014 by Cat

By Cat, Jun 2014 (Photo, below, from Wikimedia Commons) Includes: 1. Using a Springform Pan; 2. Alternative to a Springform Pan Many of the cakes and tortes in my recipe collection are made using a springform pan. This is a … Continue reading →

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Scandinavian Almond Cake

Posted on June 10, 2014 by Cat

By Cat, Dec 2011 (Photo, right, from Wikimedia Commons) See also: 1. Danish Almond Torte (Mandelkage); 2. Scandinavian Foods Menu A version of almond cake is made throughout Scandinavia. The version I have made is the Danish Almond Torte (Mandelkage) (made with almond … Continue reading →

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Flatbreads: Notes on Ingredients & Equipment

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right by Cat) See also: Baking Stone and Pizza Peel I won’t deny it, my favorite flatbread is Norwegian Lefse, made with potatoes, butter, milk and flour.  But there are many other delicious flatbreads that deserve … Continue reading →

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Equipment: Baking Stone, Pizza Peel

Posted on March 10, 2014 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons) Includes: 1. How to use a Pizza Peel and Baking Stone; 2. Online sources I’m learning how to make authentic European breads such as focaccia, ciabatta, and  pizza dough. All of these require … Continue reading →

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