Earthquake Survival Kits

3 Comments

1. RecipesFree
   Posted September 19, 2010 at 7:16 pm | Permalink

   Currant Cookies Recipe: Ingredients 4 cups all-purpose flour [...]Go to Source Subscribe to the comments for this …

2. shelby
   Posted October 4, 2010 at 5:03 pm | Permalink

   i’m a fellow “june mama” on the PF website (we shared a PM re: co-sleeping with our kids a while back). anyhow, had AWFUL thrush for months with my firstborn. they kept giving me and her nystatin, which did little for us besides keeping it somewhat at bay, but it would flare back up when we stopped. did the probiotics and everything else your doula suggested. what finally kicked it was dr. jack newman’s all purpose nipple ointment (check out his website online for details – you probably need a compounding pharmacy to make for you) along with grapefruit seed extract. i’m not sure which of the two did the trick – ‘tho i’m guessing the APNO was the winner. BTW, i’ve also heard that gentian violet can be very effective – i was just reluctant to give it a try as it can be rather strong and it also leaves an awful purple stain. best of luck and hope the job/insurance situation is quickly resolved as well! ~shelby

3. pjdias
   Posted October 26, 2010 at 1:56 pm | Permalink

   If you haven’t rolled anything and you have some time then you might wanna do a small trial before just so you can practice rolling it. The sponge is a quick recipe and you could just do a half batch to get a feel for the process. Anyway, here’s the recipe. I took the sponge and pastry cream recipe from Michel Roux but modified a few things. The filling recipe isn’t exact yet since I’m still changing a few things and you’ll probably have excess filling but better to have too much than too little. **Pastry Cream Filling:** * 3 egg yolks * 65g sugar (about 1/4 cup) * 40g flour (about 1/3 cup) * 250mL milk (1 cup) * 1 tsp Vanilla extract * 125mL heavy cream, whipped * Around 1/3 – 1/2 cup pumpkin puree (to start, more if you want) * Optional: Baking spices (cinnamon, nutmeg, clove) **Method:** * Combine the egg yolks and about 1/3 of the sugar in a bowl and whisk to light ribbon consistency * Add the flour and whisk in thoroughly * In a saucepan, heat the milk, sugar, and vanilla until it just comes to a boil. * Once the milk comes to a boil, remove from the heat, and slowly add some to the egg and sugar mixture to temper the eggs, whisking as you go. Once the eggs are brought up to temperature, add the rest of the milk and whisk together * Pour the mixture back into the sauce pan, heat over medium heat until it reaches a boil. Gently bubble the mixture for a few minutes until it thickens then pour into a bowl/container and chill completely. Place plastic wrap over the cream or dust the surface with icing sugar to prevent a skin from forming. Once chilled, mix in around 1/3 – 1/2 cup of pumpkin puree (or to your taste) and any spices you may want (cinnamon, nutmeg, clove, etc.), then fold in the whipped cream. * Keep the filling in the fridge until the sponge is ready **Ginger-Spiced Genoise Sponge:** * 4 medium-large eggs * 125g (just over 1/2 cup) sugar * 125g (approx. 1 cup) all purpose flour * 4 tsp ground ginger * 30g (2 tbsp) butter, melted and cooled to room temperature * Extra butter and flour for greasing and flouring the parchment paper **Method:** * Preheat oven to 375F * Cut a piece of parchment paper large enough to line a half sheet pan (13×18″) and extend up the sides as well * Grease the paper with butter and then dust with flour. Place the pan and paper in the fridge to keep cold. * Before starting the sponge, make sure you have a clean tea towel large enough to cover the sheet pan. Try to use a towel that doesn’t have a woven/checkerboard type texture. Lightly dampen the towel. * For the sponge, set up a water bath with a medium-large bowl (enough to allow you whisk comfortably), add the eggs and sugar and begin whisking. **If you have an electric hand mixer**, whisk the eggs and sugar until white and ribbony and tripled in volume (about 8-10 minutes). **If you have a stand mixer**, whisk the eggs in the bowl by vigorously hand for 2-3 minutes until they start to increase in volume, then transfer to the mixer with a whisk attachment and whisk on high for 5-6 minutes until white, ribbony and tripled in volume. **If you only have a hand whisk**, whisk vigorously until white, ribbony and tripled in volume (about 10-12 minutes). * Sift the flour and ginger powder in and gently fold the mixture together with a rubber spatula until just combined. * Drizzle the melted butter into the mixture and gently fold through until combined * Pour into prepared pan and spread out into a thin, even layer roughly 1cm thick with a greased palette knife * Bake for around 6-8 minutes or until the top is just set and is still springy * Once the sponge is cooked, remove from the oven and cover the top with the dampened tea towel. Quickly invert the cake onto either the back of another sheet pan or a cooling rack. Gently peel of the paper, then gently roll up the cake with the tea towel (starting on the long side), set aside, and cool for about 10-15 minutes. * Once cool, unroll the sponge. A thin layer of the sponge crust may stick in some spots but don’t worry about it. * To assemble, simply spread an even layer (about 7-8mm [3/8"]) of the filling on the unrolled sponge, leaving a 1cm margin all around; you may not need all of the filling. Gently roll up the sponge, clean the two ends with a sharp serrated knife, then chill it for 3-4 hours. Dust with some icing sugar over top and cut into thick slices to serve.