Comments on: If I had to take just one recipe with me to a dessert island… http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 10:44:58 +0000 http://wordpress.org/?v=2.3.1 By: Cathy Ballard http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-19188 Cathy Ballard Wed, 26 Aug 2009 02:08:17 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-19188 Stephanie, apples are a favorite here and instead of apple jam you can saute apples in a little butter and perhaps some brown sugar depending on how sweet you want it. A little cinnamon and a bit of brandy or rum for flavor. Cook until thick and syrupy. And toasted English walnuts instead of almonds. The flavor of autumn. Skip the drizzle. Thanks for this wonderful tasting pastry for coffee time. Stephanie, apples are a favorite here and instead of apple jam you can saute apples in a little butter and perhaps some brown sugar depending on how sweet you want it. A little cinnamon and a bit of brandy or rum for flavor. Cook until thick and syrupy. And toasted English walnuts instead of almonds. The flavor of autumn. Skip the drizzle. Thanks for this wonderful tasting pastry for coffee time.

]]> By: Stephanie http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-18654 Stephanie Mon, 17 Aug 2009 16:00:31 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-18654 I was thinking about using some kind of apple jam with this. I've never made it before so I'm not sure if it would taste as good, what do you think? <strong>Hi Stephanie, I would try a bit of the apple jam on a corner of the puff before covering the whole thing. If you like the bite, cover the whole puff. If you don't you can choose another jam. ~ MaryJane </strong> I was thinking about using some kind of apple jam with this. I’ve never made it before so I’m not sure if it would taste as good, what do you think?
Hi Stephanie,
I would try a bit of the apple jam on a corner of the puff before covering the whole thing. If you like the bite, cover the whole puff. If you don’t you can choose another jam. ~ MaryJane

]]> By: Elizabeth Sindler http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-18312 Elizabeth Sindler Sat, 08 Aug 2009 04:17:17 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-18312 For some reason I am unable to find the measurement section of this recipe and I can't wait to try it. It looks wonderful and with two puffs one can be used as a gift. Is there some way to help me? Thanks, E. Sindler <strong>The link is at the end of the blog, Elizabeth. And here it is again: <a href="http://www.kingarthurflour.com/recipes/almond-puff-loaf-recipe" rel="nofollow">Almond Puff Loaf.</a> This is a truly yummy pastry... and so easy! Enjoy - PJH</strong> For some reason I am unable to find the measurement section of this recipe and I can’t wait to try it. It looks wonderful and with two puffs one can be used as a gift. Is there some way to help me? Thanks, E. Sindler

The link is at the end of the blog, Elizabeth. And here it is again: Almond Puff Loaf. This is a truly yummy pastry… and so easy! Enjoy - PJH

]]> By: Linda http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-16910 Linda Mon, 03 Aug 2009 22:50:10 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-16910 Hi PJH... Thanks. No, I didn't use KA flour. I have it in the house, but was working the last of another brand before opening the KA. I'll take your advice and let you know. The last batch, although flat, were exceptionally great tasting. I used a bumbleberry jam (strawberry, raspberry, loganberry, blueberry), and they were awesome! Can't wait to try them again, I'm about to start. I'll let you know how they work out with the correct ingredients! <strong>Thanks, Linda, I'll look forward to hearing from you. That bumbleberry jam sounds great! I've never had it with loganberries... PJH</strong> Hi PJH…

Thanks. No, I didn’t use KA flour. I have it in the house, but was working the last of another brand before opening the KA. I’ll take your advice and let you know.

The last batch, although flat, were exceptionally great tasting. I used a bumbleberry jam (strawberry, raspberry, loganberry, blueberry), and they were awesome!

Can’t wait to try them again, I’m about to start. I’ll let you know how they work out with the correct ingredients!

Thanks, Linda, I’ll look forward to hearing from you. That bumbleberry jam sounds great! I’ve never had it with loganberries… PJH

]]> By: Linda http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-16844 Linda Sat, 01 Aug 2009 01:01:53 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-16844 I wish that I had read all of the tips here before starting out on this.... I read some of them, but missed the one about the dough not puffing up... My first attempt at this is currently in the oven, about 15 or 20 minutes left of bake time, and it's totally flat. I used only 2 eggs in the 2nd layer, because all I had were jumbo eggs, and the consistancy looked right, a very very soft dough, but not like a custard, which is how it appears in the photo. What went wrong? <strong>Hi, Llinda - This can be a bit tricky; the flour/liquid ratio has to be pretty close, so could be the jumbo eggs. Also, did you use King Arthur all-purpose flour? Any other flour would make a difference, too, as other flours are lower protein, and the dough would be slacker, and wouldn't puff as much... Finally, sometimes mine don't puff - and I always make them exactly the same. So it can be an unsolved mystery. Try again with large eggs, make sure you use KA flour, and hopefully the next one will puff! PJH</strong> I wish that I had read all of the tips here before starting out on this…. I read some of them, but missed the one about the dough not puffing up…

My first attempt at this is currently in the oven, about 15 or 20 minutes left of bake time, and it’s totally flat.

I used only 2 eggs in the 2nd layer, because all I had were jumbo eggs, and the consistancy looked right, a very very soft dough, but not like a custard, which is how it appears in the photo.

What went wrong?

Hi, Llinda - This can be a bit tricky; the flour/liquid ratio has to be pretty close, so could be the jumbo eggs. Also, did you use King Arthur all-purpose flour? Any other flour would make a difference, too, as other flours are lower protein, and the dough would be slacker, and wouldn’t puff as much… Finally, sometimes mine don’t puff - and I always make them exactly the same. So it can be an unsolved mystery. Try again with large eggs, make sure you use KA flour, and hopefully the next one will puff! PJH

]]> By: Jean Donaruma http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-15160 Jean Donaruma Sat, 20 Jun 2009 00:11:04 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-15160 I've been making theses for many years. The recipe was given to me from a friend. I make them without the preserves. I simply drizzle the frosting and sprinkle with walnuts. They are so easy and make a great presentation. I’ve been making theses for many years. The recipe was given to me from a friend. I make them without the preserves. I simply drizzle the frosting and sprinkle with walnuts. They are so easy and make a great presentation.

]]> By: Toni Kappelmeier http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-12442 Toni Kappelmeier Sat, 28 Mar 2009 17:12:13 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-12442 Molly, I want to thank you for your help. I wanted the recipe for the Almond Puff Loaf so bad, but I tried and tried to find the recipe and I just couldn't bring it up. I did exactly as was instructed to the other person who had a hard time getting it, but for some reason it wouldn't open to the recipe. Anyhow, you came to my rescue. Thank you so very much. What a wonderful Website you have and such wonderful people who will share their terrific receipes. I think I will enjoy giving my recipes as well. these are people who truly love to cook and bake!! Thank you agin, Toni Molly, I want to thank you for your help. I wanted the recipe for the Almond Puff Loaf so bad, but I tried and tried to find the recipe and I just couldn’t bring it up. I did exactly as was instructed to the other person who had a hard time getting it, but for some reason it wouldn’t open to the recipe. Anyhow, you came to my rescue. Thank you so very much. What a wonderful Website you have and such wonderful people who will share their terrific receipes. I think I will enjoy giving my recipes as well. these are people who truly love to cook and bake!!
Thank you agin,
Toni

]]> By: foodie princess http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-12124 foodie princess Sat, 21 Mar 2009 23:27:27 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-12124 Instead of jam or preserve, can I spread cream cheese so I end up with something similar to a cheese danish? Or will the cheese just melt and create a huge mess? <strong>I think you should spread with spreadable (whipped) cream cheese RIGHT before serving. Spread with cheese, then drizzle with icing, top with nuts, and serve. Refrigerate any leftovers. Sounds yummy... PJH</strong> Instead of jam or preserve, can I spread cream cheese so I end up with something similar to a cheese danish? Or will the cheese just melt and create a huge mess?

I think you should spread with spreadable (whipped) cream cheese RIGHT before serving. Spread with cheese, then drizzle with icing, top with nuts, and serve. Refrigerate any leftovers. Sounds yummy… PJH

]]> By: Scratch Cook http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-11566 Scratch Cook Tue, 10 Mar 2009 05:08:14 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-11566 Thanks for the pictures; they help so much--"cover the logs completely" doesn't mean edge to edge. As the picture shows, it means 'bury them'! lol Thanks for the pictures; they help so much–”cover the logs completely” doesn’t mean edge to edge. As the picture shows, it means ‘bury them’! lol

]]> By: Mary Ann Cawley http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-10916 Mary Ann Cawley Thu, 26 Feb 2009 18:10:33 +0000 http://blog.kingarthurflour.com/2008/02/14/if-i-had-to-take-just-one-recipe-with-me-to-a-dessert-island/#comment-10916 I made the puff today and looove it! One question. I found forming the first layer into logs and patting them very awkward and messy. Couldn't you divide, chill, roll out the dough into an 11" X 6" rectangle and then cut in half? It would involve much less handling of the dough. <strong>Actually, Mary Ann, I think I'd find it much more trouble to divide, chill, and roll out; than to simply wet my fingers and pat into shape... All I can say is, try it and see how it works for you. Good luck - PJH</strong> I made the puff today and looove it! One question. I found forming the first layer into logs and patting them very awkward and messy. Couldn’t you divide, chill, roll out the dough into an 11″ X 6″ rectangle and then cut in half? It would involve much less handling of the dough.

Actually, Mary Ann, I think I’d find it much more trouble to divide, chill, and roll out; than to simply wet my fingers and pat into shape… All I can say is, try it and see how it works for you. Good luck - PJH

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