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January 2022

Regina's Personal Blog

Sunday, January 23, 2022

How Much Time Do You Have?

Since Thanksgiving, I have been baking quite a bit. Maybe, because it seems colder this year or because I have wanted to do something other than business related chores.

Since mid-summer, I worked a great many business related projects, without reward. I am rather frustrated with the amount of time I spend creating new revenue generating properties (i.e., WiredShops) or updating and repairing existing tools, with no visible signs of recompense.

So, I have been baking. Earlier this month, I made an apple tart.

I liked the way the tart turned out, however have to admit it was an laborious effort.

The reason I wanted to try a new apple dessert? I made an apple pie for Thanksgiving, using a homemade crust. I found the recipe years earlier, however decided to do something I had not done before, use a mixer to blend the dough. In the past, I used a pastry cutter.

As shown in the illustration below, I used a pastry cutter to blend the dough for the (more recent) apple tart.

I used this recipe for the crust, with the following modifications for a smaller yield.

Ingredients:

  • 1.68 Cups All Purpose Flour (little over 1½)
  • ¾ Cup Unsalted Butter cut into small pieces
  • 2¼ Teaspoons Sugar
  • ¼ Teaspoon Salt
  • ½ Teaspoon Vinegar (original recipe called for red wine vinegar. Does not matter after the crust is baked.)
  • 7½ Tablespoons Ice Water

Directions:

  • In large bowl stir flour, sugar, and salt until combined.
  • Combine vinegar and ice water.
  • Add small pieces of butter to the flour and coat.
  • Using the pastry cutter, begin cutting the butter into flour. Dough should be lumpy with pieces the size of almonds or peanuts.
  • Begin adding the vinegar/water to the flour/butter mix a tablespoon at a time while stirring with a fork until the dough starts to come together. The flakier the dough, the flakier the crust once baked. The dough should be a shaggy mass when the step is complete. Add more flour if the dough becomes too sticky.
  • Turn dough out onto a very lightly floured surface and press firmly until the dough comes together. Cover with plastic wrap and refrigerate for 1-2 hours before rolling.

Toward the end of the two-hour period the dough was in the refrigerator, I cored, peeled, and cut into thick slices three large gala apples. I then sautéed the slices in butter, cinnamon, nutmeg, cornstarch, brown and white sugars to release the juices from the apples. I have found this step is critical in ensuring the apple filling is not too juicy after baking.

After rolling out half the dough for the bottom layer of the tart, I layered the tart pan, pricked the crust with a fork in several places, and put it into the oven for about 10 minutes.

Once out of the oven, I added the apple filling, and a lattice topping with the rest of the dough. I baked the tart for about 40-45 minutes. Keep in mind the tart is smaller than a pie and I recommend baking the bottom crust a bit before baking the entire tart.

This tart turned out buttery, flaky, non-juicy, and in my opinion just great.

Note: I used a tart pan with a removable bottom so lining a cookie sheet with foil turned out to be a good idea. Not much of the filling leaked through, however enough that it could have been a cleanup problem if not for the lining.




Monday, January 17, 2022

Sunday- Game Day Favorites, Leftovers Monday...

Knew I was staying in over the weekend. It was going to be a long holiday weekend. Local weather forecasters had been calling for a winter storm for the four days leading into the weekend.

Had a pound of 93% lean ground beef in the freezer, package of McCormick Hot Chili Seasoning Mix, two 8oz cans of tomato sauce, pinto beans, onions, green peppers, eggs, milk, butter and Jiffy Corn Muffin Mix, so I thought why not.

I love hot chili on a cold day. Is your team in the playoffs?



Sunday, January 16, 2022

Basic Buttermilk Cake Recipe (For Smaller Cakes)

I have been playing with the following recipe for a number of years to replace the box cake mixes I once used. The major problem with the box cake mixes? These days, simply too much.

The following basic buttermilk cake recipe works well with two 7" cake pans for a layered cake, one 7" cake pan for a coffee cake (add topping to the bottom of the pan), or 12 standard size cupcakes.

Ingredients

  1. 1½ cups of all purpose flour (to make cake flour substitute 3 Tbsp of flour with 3 Tbsp of cornstarch)
  2. ½ cup soft unsalted butter1
  3. ¾ cup white sugar
  4. 1½ eggs beaten
  5. 1 teaspoon vanilla (pure almond extract is another great flavoring)
  6. 1¼ teaspoon baking powder
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt
  9. ¾ cup lowfat buttermilk

Directions

  1. Preheat oven to 350°F.
  2. Spray cake pans with baking spray. I like Baker's Joy.
  3. Cream with mixer butter and sugar for about 3-5 minutes. (This seems long, but I think worth it)
  4. Add eggs and beat.
  5. Mix in vanilla.
  6. Combine flour, baking powder, baking soda, and salt in a small bowl.
  7. Add flour mix to butter/sugar mixture in 3 parts alternating with the buttermilk in 2 parts, beginning and ending with the flour.
  8. Stir after each addition until blended.

When using this recipe for one 7" cake pan as in a coffee or fruit topped cake, bake for about 27 minutes at 350°F. Bake 12 Cupcakes for about 20 minutes and two 7" cakes for about 24 minutes. Cake tester should come out clean.

I have used this recipe for layered cakes (cake flour version), coffee cake with an apple topping, and blueberry cupcakes. All turned out well. Yesterday, I made the blueberry cupcakes.

Last Wednesday, Safeway had blueberries on sale for $1.49. I purchased both blueberries and strawberries ($2.00) out of season for about $3.50.

Thursday and Friday morning, we had blueberry buttermilk pancakes (recipe found here).

I still had lots of blueberries leftover, so I made the cupcakes Saturday morning.

I thought I would need icing for the cupcakes, however after tasting them- decided they were great without the added sugar.

I purchased my Fat Daddio's 7x2 inch cake pans in March 2018 and the silicone cupcake cups in November 2020.

1Did you know you can freeze butter? I purchase unsalted butter and immediately put it in the freezer upon arriving home. This tidbit from Martha Stewart.




Thursday, January 06, 2022

WiredShops Sale Stats, Java JDBC Servlet

Recently, I developed a Java JDBC Servlet that connects to the WiredShops Opencart database- allowing real-time quick reports of sales data.

The illustrations below show the development (local) mode output of the program.

I have ported several integrated databases, i.e., CIA's World FactBook, Commentrics, and Opencart to my local development environment.

I was pleasantly surprised with the ease in which I was able to access the Opencart data. In comparison to the other databases, Opencart is very straight forward as related to executing queries without having to make joined or multiple requests.

The new program is installed on Remix (Business Blog) and this blog in the lower area of the sidebar as illustrated in the graphic below.

Can a program like this be written in PHP rather than Java JDBC Servlet technology? Yes. I prefer Java because it executes faster and is less resource intensive. Opencart is written in PHP. That said, all of my websites use Java hosting services in addition to Linux, Apache, MySQL, and PHP (LAMP).

To learn more about my WiredShops Opencart installation see this promotional article.





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