Bakeware Nordic Ware: purchase, features, reviews, recipes

[Mams]

Mams, I ordered Olya. Of the small cupcakes, I have three molds. So I was thinking

Irina, it was Oksana who spoke to me

I'm not talking about that. Who is this Maida Hitter?

Maida Heatter is such an American aunt, in my opinion, she is still alive, she is somewhere around 98 now, I think .. She was dubbed "The Queen of Desserts", her books won a lot of prizes in the States at one time, and she is also in what -that their cool magazine got on the walk of fame as Chocolatier ... She published about a dozen books (I have about five, I probably need to count) ...
When I bought her first book on Amazon - I was terribly disappointed - then I needed current books with pictures, but here - only pencil drawings, and even then not to all recipes ... But then, reading it, I began to feel - she amazingly describes each cake-cookie-dessert, gives a little interesting story for each recipe .. For example, about the Budapest cake, she wrote that once off the bat, a man proposed to her after eating this cake ... And the recipes themselves are painted in such detail that they simply cannot fail ... I hooked several acquaintances on her books, I confess, but it's worth it ... The girls even began to learn English from her books - after all, there are none of them in Russian .. ...

And she also has a lot of Bundt cupcake recipes, that is, her recipes and Nordic molds are simply made for each other ... I used to think that molds with a pipe are very old-fashioned, and she also writes about aluminum - that they say only he and nothing else))) thanks to her, I realized that the light did not converge on silicone, because of her I am constantly looking for good forms, and you know that we have a problem in Russia ...

And I thought I was the only one, I don't really like her either, I'm not chasing her.

And I, too, silently looked at the suffering in Bavarian and could not understand why the girls were so addicted to her.

Maida Heatter is such an American aunt, in my opinion, she is still alive, she is about 98 now, I think .. She was christened "The Queen of Desserts",

Thank you very much. I already looked in Yandex and did not find anything. Now I will have to look for books. I wonder if it is possible to order these books today and where?

Girls, you will forgive that I am not writing on a subject; if anything, tell me, I'll transfer it to a personal ...
Natalia, I always look for books on Amazon, and buy on the site - there you can find more interesting conditions. As far as I know, Maida's books are no longer published, but I buy used ones - it does not bother me .. I just choose from the seller so that the quality is good, I’m never disappointed

Nataliwave, could you submit a recipe for a Budapest cake to the studio ?! For all of us who do not have these magic books and who do not speak the 'angelic' language (I mean myself mediocrity) Thank you in advance for your answer !!!

Natalya, I always look for books on Amazon, and buy on the site - t

Everything went to the sites. Thanks for the tip.

[Nataliwave]

Nataliwave

Nataliwave, I join the request for recipes !!!! If it's not difficult for you, could you at least occasionally give us recipes from these MAGIC books, and we would quickly copy them into our culinary notebooks. And in addition, links could be given on the first page.

Nataliwave, and with what book it is worth starting / having (like a must have) - although they are no longer released similarly, they offer everyone in the Amazon region .. It became very interesting to me.

Girls, of course, I'd love to!
By the way, the last time I baked it in Chrysanthemum (today I have already described my sufferings about this - but this does not apply to the recipe, the whole point is only in my curvature and arrogance, I made a conclusion for sure - never fill the form by more than 2 / 3 !!!)
Today I will give a link to the site of an American blogger who writes about this cupcake so that you know how it looks, and tomorrow I will translate the recipe, if necessary, of course (right now, I really want to sleep, sorry)
The cupcake is sooooo juicy, melts in the mouth, does not require, in my opinion, any decorations, although the icing is supposed to be according to the recipe ..
Keep in mind that the name Budapest Coffee Cake has nothing to do with the taste of the cake (there is no trace of coffee there); so Americans often call "Cupcake for coffee or tea"
Here is a link - 🔗

Girls, of course, I'd love to!
By the way, the last time I baked it in Chrysanthemum (today I have already described my sufferings about this) - but this does not apply to the recipe, the whole point is only in my curvature and arrogance, I made a conclusion for sure - never fill the form by more than 2 / 3 !!!
Today I will give a link to the website of an American blogger who writes about this cupcake so that you know how it looks, and tomorrow I will translate the recipe, if necessary, of course (right now, I really want to sleep, sorry)
The cupcake is sooooo juicy, melts in the mouth, does not require, in my opinion, any decorations, although the icing is supposed to be according to the recipe ..
Keep in mind that the name Budapest Coffee Cake has nothing to do with the taste of the cake; so Americans often call "Cupcake for coffee or tea"
Here is a link - 🔗

THANK YOU!!!! We wait

Franky, tomorrow I will write about her books in detail (or just in a personal message to you - otherwise we have already started a conversation off topic)

Franky, tomorrow I will write about her books in detail (or just to you in PM - otherwise we have already started a conversation off topic)

Thanks anyway!

Franky, tomorrow I will write about her books in detail (or just to you in PM - otherwise we have already started a conversation off topic)

And then, too, in a personal!

[avk]

avk, Oh how glad I am that you got. Last time the girls began to unsubscribe earlier, but now they are silent
They also write about Maida that she is a little out of her mind: she bakes goodies and treats everyone to them. She has a very beautiful description, I agree; though I read a little. I also want my recipes, can I?

And then, too, in a personal!
Both me and me in a personal

Why is this in a personal? And if you open a new topic?

Oksana, the uniform has acquired the same color everywhere, that is, the coating is the same throughout the uniform. It was probably some kind of raid. I am very glad. Thank you.

[avk]

avk, Anya, after washing? Very glad, Really, it was a strange color ?. as if they dipped it in oil?

Loksa, Oksana no, I haven't washed her yet, I just got it out of the package, probably there was some kind of plaque and it left with paper.

I'm shocked! So she was waiting for you and it's very good that you are satisfied, bake and take pictures, and we will watch and rejoice!

Last time the girls began to unsubscribe earlier, but now they are silent

Oksanochka, we are waiting, sir ... My forms are somewhere already on m. O. wandering around, apparently they can't find my village ...

Seems to have written everything correctly, just checked it! Let's wait!

Virgo, and Maida has a book in what language? I will also be interested to know about her.
And by the way ... I don't agree that these conversations are not on the topic of Nordic forms. After all, the book contains exactly those recipes that are suitable for a Nordic. Am I really thinking?

[A.lenka]

A.lenka, I read through the translator the story of her life, for some reason it seemed to me that she died. But if I'm alive, I'm glad! And the language is probably English. liss's baked a lot according to her recipes.

[A.lenka]

A.lenka, I read through the translator the story of her life, for some reason it seemed to me that she died. But if I'm alive, I'm glad! And the language is probably English.liss's baked a lot according to her recipes.

and where did you read it? Can I have a reference? Also interesting

And I bought gifts in Domos today!

[Svetlashka]

Why is this in a personal? And if you open a new topic?

I strongly support Svetlashka in this matter! What kind of secrecy has developed in our, up to this point, common and beloved topic ?!
It's a shame, right ?!

[kolobok123, Natasha!]

kolobok123, Natasha! Heartiest congratulations! bake! Rejoice! And please us with your recipes and photos!

Why is this in a personal? And if you open a new topic?
I strongly support Svetlashka in this matter! What kind of secrecy has developed in our, up to this point, common and beloved topic ?!
It's a shame, right ?!

Girls, as you say!
Right now, I'll rake up a little bit of work and write the text of the recipe in translation .. And in the evening I'll look through all the books that I have in order to give you a detailed report - what and how!

[Nataliwave]

Nataliwave, we wait! Everything is very interesting! They bought the forms, and now the skill is to hone!

And I, too, wait for the molds from OZON and from DOMOS. thank you girls for the tip

🔗
But I liked it, but I still did not understand how the top of the pie is made, separately, what should I bake? but it's not serious

🔗
But I liked it, but I still did not understand how the top of the pie is made, separately, what should I bake? but it's not serious

The red thing in the photo is like a cutting mold (stencil) - you roll out the dough, apply this mold (like a mold for cutting cookies). And put the resulting dough with a pattern on top of the cake and into the oven!
I also look at it periodically, but I rarely bake pies (shares), so while the toad is choking)))

🔗 And I liked it

[Nataliwave]

The red thing in the photo is like a cutting mold (stencil) - you roll out the dough, put this mold (like a mold for cutting cookies). And put the resulting dough with a pattern on top of the cake and into the oven! I also look at it periodically, but I rarely bake pies (shares), so while the toad is choking)))

Nataliwave, "Semyon Semyonich" ah, I'm a garden head, and I lie and think about how to attach it, and I love shares. I have truth and there are different shapes for them and a knife for the mesh on top, but I really liked this one

[Budapest coffee cake]

Budapest coffee cake
Maida heatter
Book of great desserts
Photo (someone else's) here: 🔗./2009/12/budapest-coffee-cake-foodie-friday.html#.VPAIvPmsVpE

Filling (Streusel type)
¾ cup (150g) brown sugar
1 st. l. cinnamon
1 st. l. cocoa
3 tbsp. l. raisins (large cut)
1 cup (100g) toasted walnuts, finely chopped

Cake:
3 cups sifted flour (340g)
1 ½ tsp baking powder
1 ½ tsp soda
½ tsp salt
170 g butter (82.5%)
2 tsp vanilla extract
1½ cups (300 g) sugar
3 large eggs
2 cups sour cream (450g)

Glaze:
2 cups sugar powders
1 tsp vanilla
2-3 st. l. hot milk

Oven 180 degrees, grill on the lower third (so that the cake is located in the center of the oven when baking)
Grease a large dish with a pipe, sprinkle with flour
Filling: mix everything
Cake:
- mix and sift flour, baking powder, baking soda, salt.
- beat the butter until smooth and whitened, gradually add vanilla and sugar, beat for a couple of minutes until fluffy
- Drive in eggs one at a time, stirring very well each time; after all the eggs, beat for a minute or two, until smooth, splendor
- add, alternating, flour (in 3 passes) and sour cream (in two passes), at a low mixer speed, just before mixing the products! (don't beat a lot, you don't need to form gluten bonds here, this is not bread!)
Put a thin layer of dough on the bottom of the mold, sprinkle 1/3 of the filling, then again the dough, again the filling, etc. There are 4 layers of dough and three layers of filling. The last top layer is the dough. Gently flatten the top with a spoon or quickly rotate the form in one direction or the other to level the surface.
Bake 50-60 minutes until toothpick dry

Remove from oven and leave for 10 minutes.
In the meantime, make the glaze: mix everything (first with two tablespoons of milk, then, if necessary, add a third) - until the consistency of a thick cream.
Turn the cupcake on the wire rack, immediately (while it is hot!) Pour the icing - it will melt on the cupcake and drain in strips.
Cool completely.

My comments:
- American cup - 240 ml (I have 250 ml), tsp. and Art. l. I use it from a bread machine, very good conveniently
- Pour the dough into no more than 2/3 of the mold (it is better to bake the rest of the dough and filling separately in some small form or make muffins)
- Cupcake keeps well in the freezer
- for this cake, forms with a relatively smooth surface (such as Pro Form, Bavarian) are better suited, which allows you to concentrate on the beautiful stripes of the filling of the cake cut into pieces - IMHO
- be sure that the cake is completely ready before taking it out of the oven, it is better to bake it for 5 minutes longer if you are not sure (the juicy structure will forgive you for this)
- purchased sugar. the powder has recently been very strange, large and does not absorb liquid well (it feels like it is interfered with with something); if possible, it's better to do it yourself, so that for sure ..

All! It takes longer to write than to do!
Bon Appetit!

Thank you! A very tempting recipe! But now after the post!

But now after the post!

By the way, I made one recipe at Maida's, there are no eggs or butter, and a very interesting and simple way to make dough; if I find it at hand right now, I'll send it! But it is done in a regular rectangular shape ... Not in a pipe shape ..

[Nataliwave]

Nataliwave, Thank you very much!!! Even reading is delicious I will definitely do it!
And in the glaze recipe "2 cups of powdered sugar" it is in grams how much, can you tell me? I'm used to everything on the scales, everyone has different cups

[Nataliwave]

Nataliwave, we urgently need to make these cupcakes separate topics! Destroyed by God! One description already leads to culinary delight!
Thanks so far for Budapest!
Rest, waiting for the next one !!

Girls, thanks not to me, but to Maida!))) Sorry for her in our form, I would have kissed her virtually! (according to information from the press, she does not know at all what an Internet is and what to do with it! but I think she can be forgiven for that!)

And in the glaze recipe "2 cups of powdered sugar" it is in grams how much, can you tell me? I'm used to everything on the scales, everyone has different cups

Lyudmila, I wrote that their cup is 240-250 ml, I don't remember about the powder in grams - I can weigh it at home and see it. In the evening, ok?
In general, Americans are simply obsessed with their cups and spoons, the scales do not recognize at all ... every time I suffer with an American book - I translate their cup disgrace into grams (for a long time I have experimentally weighed most of the ingredients, where can you go ...) , imagine eating a cup of sifted flour and wholemeal! nightmarrr!

Nataliwave, thanks for the recipe!

Since my weakness for cookbooks has long been cured only by new shelves, I ordered this book. It turned out that this is a kind of "compilation" of her several (apparently most famous) books and was released relatively recently. There is also a second volume with Cookies

🔗

In Amazon, you can browse a couple of pages from there, even with recipes.
but from the list of recipes I want to drop everything and go to the kitchen (after ordering a couple of more Nordic forms) :-) School English, in principle, should be enough, well, here and there a couple of specific expressions, it's not scary.

By the way, I made one recipe at Maida's, there are no eggs or butter, and a very interesting and simple way to make dough;

Nataliwave (I understand that the namesake is Natasha), thank you very much for the recipes. This is very convenient for those who are not very fluent in English. Maybe you don't need to design them as a separate topic, but place them in this one.

In general, Americans are simply obsessed with their cups and spoons, the scales do not recognize at all ... every time I suffer with an American book

By the way, in this "new" book, according to these Preview-pages, there is a long list of recalculations in grams and milliliters.

[Nataliwave]

at home I can weigh, look. In the evening, ok?

Nataliwave, OK. Thank you. I would be very grateful And if you can write in parentheses in the recipe right away, so as not to get lost

And also, imagine eating a cup of sifted flour and wholemeal! nightmarrr!

Nataliwave, we urgently need to make these cupcakes separate topics! Destroyed by God! One description already leads to culinary delight!

Mikhaska, I agree that Maida's cupcakes deserve a separate topic! But all the same, I am more of a reader than a writer ... I have been studying the Forum for seven years, but I decided to write only recently, and even then by accident - I was looking for a vanilla extract in the vastness of my homeland .. I don't know how to use anything ..
Let one of you open a thread, and I will gladly support you!

[Franky]

FrankyYesterday I also looked through the books on Azone, but until I realized whether it was possible to make an order from Russia or now it was no longer possible. It seemed to me that you have already made an order.