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  #1  
Old 06-25-2003, 11:12 AM
masonite masonite is offline
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Join Date: Feb 2001
Things to make with butter, sugar, flour, and eggs

I like to cook. I like sweets. I hate to shop, and tend to cook with whatever's on hand. Due to good freezing habits, I always have butter, sugar, flour, and eggs. What delicious things can I make with just these ingredients?

The other night I made a poundcake out of Joy of Cooking. Not bad. Even better stale, toasted.

I think we could assume one or two additional ingredients. Water, for instance. I usually have vegetable oil and brown sugar as well. Very often I have cream or buttermilk in the freezer. Spices are iffy -- perhaps I could find a bit of cinnamon or such, if I looked behind everything in all the cabinets.

So who's got a recipe?
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  #2  
Old 06-25-2003, 11:44 AM
Athena Athena is online now
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Join Date: May 1999
Location: da UP, eh
Posts: 12,279
Mmmm... milky eggy sugary things....

Baked custard

3 eggs, beaten
1/4 cup sugar
2.5 cups milk
pince of salt
Optional:
vanilla, extra egg yolks, cinnamon or other spices

Mix it all together. Pour into oven-safe custard cups or a casserole dish. Put the cups/dish into a larger dish (a 9x13" pan works well) and add about 1" or so of very hot (almost boiling) water to the pan - make it go about halfway up the casserole dish/custard cups. If the casserole dish/cups slide around too much, fold up a kitchen towel and place in the pan before you add the custard pans. Just make sure the towel is totally soaked in water before you put it in the oven.

Place in 350 degree oven for about 45 minutes, or until a knife stuck in the center comes out clean.

You can also adapt this recipe to make bread pudding. Collect stale bread until you have enough to pretty much fill a casserole dish. Cube it up, add to dish. Make custard as above, pour over the bread. Add raisins and cinnamon/nutmeg/allspice if desired. Bake same as custard.

Finnish Pancake

3 eggs
2 t. salt
1/4 cup sugar
2 cups milk
3/4 cups flour
optional: cinnamon/nutmeg/etc.

Beat eggs. Add the rest of the ingredents. Pour into a buttered 8 or 9 inch square square baking pan. Bake around 20 minutes at 400 degrees, or until brown on the outside and custardy inside. Serve with more butter and jam/jelly/syrup.
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  #3  
Old 06-25-2003, 12:26 PM
C3 C3 is offline
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Join Date: Jan 2000
Posts: 4,021
Shortbread

1 lb. butter
1 c. sugar
2 tsp vanilla extract
3 c. flour
1/2 c. corn starch

Put butter into a large mixing bowl. Beat at medium until creamy; gradually add sugar, beating well. Stir in vanilla.
In a separate bowl, combine flour and corn starch; gradually add to butter mixture, beating at lowest speed after each addition.
Press into a 15 x 10 x 1 inch pan.
Bake at 350 for 15 minutes. Reduce heat to 325 and bake 20 more minutes, until top is lightly browned.
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  #4  
Old 06-25-2003, 12:37 PM
DeVena DeVena is offline
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Join Date: Jan 2003
Cookies!!!

SNICKERDOODLES

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.

3 Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
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  #5  
Old 06-25-2003, 01:20 PM
teela brown teela brown is offline
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Join Date: Apr 2000
Pastry cream or "creme patissiere". Use it to fill pie crusts and top it with fresh cherries or strawberries.

MILK 2 cups
SUGAR 1/2 cup
SALT 1/8 tsp.
YOLKS 4
CORNSTARCH 1/3 cup
CAKE FLOUR 1 T.
BUTTER - 3 T.
VANILLA EXTRACT 1 tsp.

Scald milk in a large saucepan. Meanwhile, beat up the eggs, salt and sugar together until light and lemon-colored, then beat in the cornstarch and flour. Dribble the hot milk into the mixture, beating it in well. Return the mixture to the saucepan, and slowly bring it to a boil, stirring all the time with a whisk. It will be lumpy at first, but smooth out as you whisk it. After it has boiled gently for a couple of minutes, remove it from the heat and stir in the butter and vanilla. Cool the mixture and use it to fill pastry crusts or to mix with fresh summer fruits.
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  #6  
Old 06-25-2003, 03:50 PM
Hello Again Hello Again is online now
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Join Date: Mar 1999
Yellow Cupcakes / yellow cake is pretty much just butter. flour, sugar eggs, plus baking powder and vanilla.

http://www.pastrywiz.com/archive/recipe/0297.htm

With the addition of some powdered cocoa you can make chocolate cake. It keeps forever so it's a good thing to have in the house.

Did you know there's a baking cookbook called Butter Sugar Flour Eggs? I think most of those desserts are fairly fancified, but its what I thought of when I read your topic.
http://www.bordersstores.com/search/...sp?id=51220674
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  #7  
Old 06-25-2003, 04:23 PM
X~Slayer(ALE) X~Slayer(ALE) is offline
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Join Date: Dec 2002
Pancakes

2 cups flour
1/2 cup sugar
1/2 cup milk
1/4 cup butter (soft)
1 tsp Baking powder
2 eggs
a splash of vanilla extract

Mix dry ingredients together
beat 2 eggs mercilessly, add milk and soft butter
add dry ingredients and beat together until batter is smooth

cook on a griddle and enjoy
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  #8  
Old 06-25-2003, 08:29 PM
Ukulele Ike Ukulele Ike is offline
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Join Date: Jul 1999
Posts: 10,633
Whoa....a cooking thread's been up for nearly 24 hours and You-Know-Who hasn't made an appearance yet?

Somebody'd better go and check on him. He may have fainted at his dinner table and pitched face-first into a bowl of his Ultimatest Gazpacho Ever and drowned himself.


...oh, yes. Cookies. Simple butter-cookies or sugar-cookies, much like DeVena suggests, only I like a little brown sugar in 'em, and hold the cinnamon.
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  #9  
Old 06-25-2003, 10:59 PM
sj2 sj2 is offline
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Join Date: May 2002
Mmmmm pugluvr, I just made Pate a Choux with your filling. I used Alton Brown's pastry recipe and added nutmeg and cinnamon to your mix. Deee-lish. I've always wanted a good filling recipe. Thanks.

Oh, and as for the OP. Make your own pastas!
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  #10  
Old 06-26-2003, 12:07 AM
masonite masonite is offline
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Join Date: Feb 2001
Mmmmm... these are all great ideas.

Uke, you have a cookie recipe?
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  #11  
Old 06-26-2003, 09:11 AM
jacquilynne jacquilynne is offline
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Join Date: Apr 1999
Quiche

Pie Crust is basically butter/flour/water + sugar and/or salt for flavour.

Quiche filling is basically eggs & milk/cream + pretty much whatever else you might have on hand that sounds like a good idea. Cheese, mushrooms, tomatoes, ham, chicken, spinach, you name it, it can probably be thrown into a quiche to good effect.

I tend to cook by the seat of my pants, so I'm not too good with actual recipes and amounts, but if you want measurements and instructions, let me know, and I'll look some specifics up.
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  #12  
Old 06-26-2003, 09:35 AM
DeVena DeVena is offline
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Join Date: Jan 2003
Here another...

Butter Pie

2 eggs, well beaten
1 tsp. vanilla
3 heaping T. flour
1 1/2 c. milk
1 1/2 c. sugar
2 heaping T. butter



Beat eggs in medium bowl; add sugar, melted butter, milk, flour and vanilla. Stir well. Pour into unbaked pie shell and bake at 350 for 1 hour or until solid in the middle and slightly brown on top.
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  #13  
Old 06-26-2003, 10:11 AM
Shirley Ujest Shirley Ujest is offline
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Join Date: May 1999
Quote:
Whoa....a cooking thread's been up for nearly 24 hours and You-Know-Who hasn't made an appearance yet?
Voldemort?



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  #14  
Old 06-26-2003, 10:17 AM
Shirley Ujest Shirley Ujest is offline
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Join Date: May 1999
Quote:
Moist Yellow Cake

Makes 3 cups batter for 1 eight-inch cake
This makes an excellent base for a wedding cake, as it keeps well, wrapped in two layers of plastic, for several days in the refrigerator or freezer.

8 tablespoons (1 stick) unsalted butter, softened, plus [b]more for parchment
1 1/3 cups cake flour (not self-rising), sifted, plus more for parchment
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
Pinch of salt
1/2 cup milk

1. Preheat the oven to 325. Butter an 8-inch cake pan, line the bottom with a round of parchment paper, and butter and flour the parchment. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated.

2. In a medium bowl, sift together flour, baking powder, and salt three times. Add to egg mixture in three additions, alternating with milk, starting and ending with flour.

3. Pour the batter into the pan, and bake until the top is golden brown and a tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely.
I've used self rising flour, non sifted and it came out just fine. YMMV.


And for Frosting:

Quote:
Italian Meringue Buttercream

Makes 4 1/2 cups
Use this to frost your favorite layer cake.

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract


1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 on a candy thermometer (soft-ball stage).

2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
Another frosting that I like to do is just use pudding. It's very quick and relatively painless.
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  #15  
Old 06-26-2003, 10:30 AM
Shirley Ujest Shirley Ujest is offline
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Join Date: May 1999
Pizza Dough

1 teaspoon of sugar
1 package of dry yeast ( about 2 1/4 teaspoons)
1 1/4 cups warm water ( 100 - 110 degrees)
3 cups all purpose flour, divided
1 tablespoon olive oil
1 teaspoon salt
Cooking spray.

1. Dissolve sugar and yeast in warm water in large bowl; let stand for 5 minutes. (It should bubble to show it is activated.) Lightly spoon flour into dry measuring cups and level with a knife. Add 2 3/4 cups flour, oil and salt to yeast mixture; stir til blended.
Turn dough out onto floured surface and knead until smooth and elastic. (10 mins, aprox.) add enough of remaining flour a tablespoon at a time, to prevent dough from sticking to hands. Dough will feel tacky.

2. Place dough in a large bowl coated with cooking spray. Spray top of dough and cover and let rise in a warm (85*) free from drafts for about 1 hour or until doubled in size. ( Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch down dough, cover and let rest for 5 minutes. Divide dough in half. Shape into a standard pizza cirle with floured rolling pin or wine bottle. (makes two 12 inch pizzas)

3. Put on toppings of choice. Leave a one inch border to prevent spillage. Preheat Oven to 450. Bake for about 15 minutes or until lightly brown.


If you have a pizza stone, preheat about 20 minutes.

You can freeze the extra dough: let it rise once, punch it down and roll into a ball. Place in freezer bag. Can be frozen for up to two months. Thawing: allow at least 12 hours or overnight. Leave in bag. When ready to use cut away plastic bag with scissors and shape, bake and eat.
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  #16  
Old 06-27-2003, 01:53 AM
j.c. j.c. is offline
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Join Date: Mar 2003
You are not going to get much baking done without salt/baking soda/baking powder.
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  #17  
Old 06-27-2003, 03:06 AM
Apos Apos is offline
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Join Date: May 2002
Eclairs and creampuffs! (AKA Pate A Choux)

Learn all about it here:
http://www.goodeatsfanpage.com/Season6/ChouxTrans.htm
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