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Thread: Madeleines

  1. #1
    Terry Pulliam Burd Guest

    Default Madeleines

    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 375F, 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"

  2. #2
    ItsJoanNotJoann Guest

    Default Re: Madeleines

    On Oct 6, 1:15*am, Terry Pulliam Burd <ntpull...@spambot.net> 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!


  3. #3
    sf Guest

    Default Re: Madeleines

    On Thu, 6 Oct 2011 03:11:52 -0700 (PDT), ItsJoanNotJoann
    <[email protected]> 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.

  4. #4
    Christopher M. Guest

    Default Re: Madeleines


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..
    > 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 375F, 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.)



  5. #5
    Terry Pulliam Burd Guest

    Default Re: Madeleines

    On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    <[email protected]> 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"

  6. #6
    Bob Terwilliger Guest

    Default Re: Madeleines

    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



  7. #7
    Christopher M. Guest

    Default Re: Madeleines


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news[email protected]..
    > On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    > <[email protected]> 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.)



  8. #8
    sf Guest

    Default Re: Madeleines

    On Thu, 06 Oct 2011 20:16:45 -0700, Terry Pulliam Burd
    <[email protected]> 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.

  9. #9
    Terry Pulliam Burd Guest

    Default Re: Madeleines

    On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
    <[email protected]> arranged random neurons and said:

    >
    >"Terry Pulliam Burd" <[email protected]> wrote in message
    >news[email protected]..
    >> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    >> <[email protected]> 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

    --

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

  10. #10
    Christopher M. Guest

    Default Re: Madeleines


    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
    > <[email protected]> arranged random neurons and said:
    >
    >>
    >>"Terry Pulliam Burd" <[email protected]> wrote in message
    >>news[email protected]..
    >>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    >>> <[email protected]> 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.)



  11. #11
    Mr. Bill Guest

    Default Re: Madeleines

    That is a great recipe....used that before. I don't have the pans but just make and use a small #40 ice cream scoop and just put on parchment paper. Makes a nice sized tea cookie.

    www.whstoneman.blogspot.com

  12. #12
    [email protected] Guest

    Default Re: Madeleines

    On Fri, 07 Oct 2011 07:51:00 -0700, Terry Pulliam Burd
    <[email protected]> wrote:

    >On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
    ><[email protected]> arranged random neurons and said:
    >
    >>
    >>"Terry Pulliam Burd" <[email protected]> wrote in message
    >>news[email protected]..
    >>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    >>> <[email protected]> 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

  13. #13
    sf Guest

    Default Re: Madeleines

    On Fri, 07 Oct 2011 07:51:00 -0700, Terry Pulliam Burd
    <[email protected]> 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.

  14. #14
    Bob Terwilliger Guest

    Default Re: Madeleines

    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




  15. #15
    sf Guest

    Default Re: Madeleines

    On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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.

  16. #16
    Terry Pulliam Burd Guest

    Default Re: Madeleines

    On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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"

  17. #17
    James Silverton Guest

    Default Re: Madeleines

    On 10/7/2011 10:51 AM, Terry Pulliam Burd wrote:
    > On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
    > <[email protected]> arranged random neurons and said:
    >
    >>
    >> "Terry Pulliam Burd"<[email protected]> wrote in message
    >> news[email protected]..
    >>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    >>> <[email protected]> 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* [email protected]

  18. #18
    Serene Vannoy Guest

    Default Re: Madeleines

    On 10/08/2011 10:03 AM, Terry Pulliam Burd wrote:
    > On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> 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

  19. #19
    [email protected] Guest

    Default Re: Madeleines

    On Sat, 8 Oct 2011 00:58:39 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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

  20. #20
    [email protected] Guest

    Default Re: Madeleines

    On Sat, 08 Oct 2011 13:11:12 -0400, James Silverton
    <[email protected]> wrote:

    >On 10/7/2011 10:51 AM, Terry Pulliam Burd wrote:
    >> On Thu, 6 Oct 2011 23:39:55 -0400, "Christopher M."
    >> <[email protected]> arranged random neurons and said:
    >>
    >>>
    >>> "Terry Pulliam Burd"<[email protected]> wrote in message
    >>> news[email protected]..
    >>>> On Thu, 6 Oct 2011 13:06:25 -0400, "Christopher M."
    >>>> <[email protected]> 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

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