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Frosting  This thread currently has 1,754 views. Print Print Thread
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Lola
Thursday, February 15, 2007, 11:07pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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cewyman
Friday, February 16, 2007, 12:20pm Report to Moderator Report to Moderator
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That sounds great...I thnk I will try it next time.

Question: I am using this "vegan" butter from the local health food store....should I not be? Should I be using ghee? The ingredients in this butter all seem compliant....
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Vicki
Friday, February 16, 2007, 1:49pm Report to Moderator Report to Moderator

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What are the ingredients?  Ghee is a healing food.
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Vicki
Friday, February 16, 2007, 1:53pm Report to Moderator Report to Moderator

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Alia Vo
Saturday, February 17, 2007, 12:56am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from TypeOSecretor

Icing:
6-Tablespoons white spelt flour
1-cup water
1-cup white sugar
1-cup butter
1-teaspoon vanilla extract


Thank you for sharing your recipe with us.

You may want to add it to the Recipe Index; it could be used by all blood types with slight modifications.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
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TypeOSecretor
Saturday, February 17, 2007, 3:35am Report to Moderator Report to Moderator

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The recipe is already there - it is listed under Type O Recipes - Desserts - Spelt Red Velvet Cake.

http://www.dadamo.com/typebase4/recipedepictor.cgi?482

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TypeOSecretor  -  Saturday, February 17, 2007, 3:37am
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TypeOSecretor
Saturday, February 17, 2007, 7:13am Report to Moderator Report to Moderator

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Here are a few possible recipes from MarthaStewart.com.  You could substitute ghee for the butter:

Lemon Curd  
Makes 1 1/2 cups    
6  large egg yolks  
 Zest of 2 lemons    
1/2  cup freshly squeezed lemon juice (about 4 lemons)    
12  tablespoons sugar    
1/2  cup (1 stick) unsalted butter, cold, cut into pieces  
 
 1.   Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.    
 2.   Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.    
 3.   Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.    
   Note: Recipe adapted from Martha Stewart Desserts  
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3270082&layout=martha

Meringue Buttercream Frosting for Buttercream Flowers  
Makes about 10 cups    
3  cups granulated sugar    
12  large egg whites    
2  pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces    
2  teaspoons pure vanilla extract  
 1.   Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140° on an instant read thermometer, 2 to 3 minutes.    
 2.   Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.    
 3.   Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.    
 4.   You can refrigerate the buttercream in an airtight container up to one week, or freeze it up to one month. Before using, bring it to room temperature and stir with a rubber spatula to smooth.    
   Note: Having plenty of frosting on hand allows you to practice mixing colors and piping flowers before you begin decorating. To blend colors, first tint a small amount of buttercream by adding gel-paste food coloring a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single shade of food coloring or experiment by mixing two or more.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you¿re comfortable enough to try them on the actual cake.  
http://www.marthastewart.com/p.....g&rsc=ns2006_r11

 Maple Buttercream Frosting  
Makes 4 cups
This frosting can be stored, refrigerated, in an airtight container for up to two days. Before using, bring to room temperature and beat with a hand whisk or the whisk attachment of an electric mixer for several minutes to restore the fluffiness.
 6  large egg yolks    
2  cups pure maple syrup, preferably grade A dark amber    
1  pound (4 sticks) unsalted butter, chilled and cut into small pieces  
 
 1.   In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.    
 2.   Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240º (just above soft-ball stage), about 15 minutes.    
 3.   Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.    
 4.   Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.    

http://www.marthastewart.com/p.....g&rsc=ns2006_r19

Vanilla-Buttercream Frosting  
Makes about 6 cups    
1 1/3  cups sugar    
7  large egg whites    
 Pinch of salt    
1 1/4  pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened    
2  teaspoons pure vanilla extract  
 
 1.   Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160° on an instant-read thermometer.    
 2.   Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.    
 3.   Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.  
http://www.marthastewart.com/p.....a&rsc=ns2006_r49

Italian Meringue Buttercream for Perfect White Cake  
Makes 4 cups    
1 1/2  cups sugar    
5  large egg whites    
 Pinch cream of tartar    
1  pound (4 sticks) unsalted butter, cut into small pieces    
1  teaspoon pure vanilla extract  
 
 1.   In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238° on a candy thermometer).    
 2.   In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.    
 3.   With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.  
http://www.marthastewart.com/p.....ng&rsc=ns2006_m5



Revision History (1 edits)
TypeOSecretor  -  Saturday, February 17, 2007, 8:02am
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geminisue
Saturday, February 17, 2007, 12:08pm Report to Moderator Report to Moderator

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Sugar is an avoid for non secretors, so what can we substitute in these recipe's for the sugar.  Anyone know?  They all sound so good!

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TypeOSecretor  -  Saturday, February 17, 2007, 12:14pm
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Lola
Saturday, February 17, 2007, 2:58pm Report to Moderator Report to Moderator

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Sa Bon Nim
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agave nectar might be a good idea....or veg glycerine.....

Quoted Text
Agave nectar is 42 percent sweeter than white sugar, and
carries a low glycemic index
average of 11, meaning it’s absorbed slowly. Honey, by comparison,
carries a glycemic index of
83 out of 100, while common white table sugar carries the
highest ability of the three to be
absorbed quickly and turned to blood glucose.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Saturday, February 17, 2007, 7:31pm Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for the extra recipes, TypeOSecretor.

Alia


Alia A. Vo
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geminisue
Saturday, February 17, 2007, 7:49pm Report to Moderator Report to Moderator

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Thanks Lola- I just used my first bottle of it this month- I was not aware of the glycemic level-that alone will encourage me to get another bottle.  Thanks

I tried it on heated pumpkin seeds, Oh My!
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TypeOSecretor
Tuesday, February 20, 2007, 5:34pm Report to Moderator Report to Moderator

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I finally found a boiled white icing recipe for cakes without all the butter and also no cream of tarter.  My aunt used to bake cakes professionally and used this icing on all her decorated cakes instead of buttercream.  She even used it to pipe pink elephants on pink elephant cakes.  This recipe sounds very similar to the recipe she gave me, and I later lost:

Meringue Icing (Boiled Icing)

Ingredients

1 cup of granulated sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
Dash of salt

Directions:  

1. Dissolve the sugar and salt in the water in a heavy saucepan.  Bring to a boil and continue cooking until the syrup reaches 250 degrees, stirring frequently.
2. In the meantime, beat the egg whites until peaks form.  Pour the hot syrup slowly through the egg whites while continuing to beat the whites.  Continue until the mixture has cooled and peaks again form.  Add the vanilla extract as the mixutre cools.

This makes enough to frost the tops and sides of a two-layer cake.

http://www.preparedpantry.com/italianyogurt.html
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cewyman
Tuesday, February 20, 2007, 5:40pm Report to Moderator Report to Moderator
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I like that one...simple!!
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Lola
Tuesday, February 20, 2007, 8:11pm Report to Moderator Report to Moderator

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Sa Bon Nim
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CM, thanks for sharing!

GS< glad you enjoyed your pumpkin seeds!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (2 edits)
TypeOSecretor  -  Tuesday, February 20, 2007, 8:14pm
TypeOSecretor  -  Tuesday, February 20, 2007, 8:13pm
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Alia Vo
Tuesday, February 20, 2007, 8:37pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from TypeOSecretor
Meringue Icing (Boiled Icing)

Ingredients

1 cup of granulated sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
Dash of salt


Thank you for the recipe; this is a nice alternative for a dairy-free version.

Alia


Alia A. Vo
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TypeOSecretor
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Quoted from geminisue
Sugar is an avoid for non secretors, so what can we substitute in these recipe's for the sugar.  Anyone know?  They all sound so good!


Here is one possible solution for a TypeO non-secretor.  However, gelatin is an avoid for all other types.

For the non-secretors, here is one idea for a frosting:

Quoted Text
From Joy of Cooking, p. 746, Twenty-seventh printing May 1982, there is a recipe called Marshmallow Pudding.  I will give the recipe as it is given, then tell you what changes I made

Sift:
1 cup sugar
Soak:
1 1/2 tablespoons gelatin
In:
1/2 cup cold water
Dissolve it in:
1/2 cup boiling water
Cool these ingredients.  Whip until stiff:
4 egg whites
Add the gelatin to the egg whites in a slow stream, whipping the pudding constantly.  Add the sugar, 1/2 cupful at a time.  Whip well after each addition.
Add:
1 teaspoon vanilla
Continue to whip until the pudding thickens.  Chill 4 hours or more.



This is what I did:
I softened the gelatin, then added it to boiling water.
I divided the mixture into 2 parts (about 1/2 cup each).
I beat 2 egg whites until stiff in one bowl, then added 1/2 of the gelatin mixture, continuing to whip it, then I added agave syrup 1 tablespoon at a time, continuing to whip the mixture.  When it was the desired sweetness (I don't think I added more than 4 tablespoons), I added 1/2 teaspoon ground Tahitian vanilla bean.  I mounded the mixture into a small glass pan.  The mixture mounds up so you could mound it on a cake or cupcakes successfully.  You can refrigerate if you like.  The syrup separated out slightly after awhile, but the mixture still tasted OK.  Yes, it tastes like marshmallows, and you could probably cut them up like marshmallows or also use as a pudding.

To the other half of the gelatin, I whipped it, then again sweetened it with agave syrup and added ground vanilla bean.  It also can be used as a frosting I think.  My problem, I became impatient and tried to add cocoa powder to the mixture and it jelled instead of whipped - tasted like Chocolate jello or chocolate pudding, which I guess is OK.  You may have to cook the chocolate with the gelatin, I'm not sure.

However, I am sure you can add other flavorings, such as lemon or lime zest - or whatever to either mixture.

Quoted Text
One word of caution from the cookbook, p. 743, "A word of caution:  gelatin puddings with uncooked egg whites are often served to children or invalids over protracted periods of time.  Since it has been discovered that biotin deficiency is occasionally induced by overproportionate quantities of raw egg white, we suggest varying such diets.  Substitute instead some of the puddings we describe in which the egg whites are cooked like meringues.

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TypeOSecretor  -  Monday, March 5, 2007, 3:18am
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geminisue
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TypeO Secretor-thank you for your help, all sounds good, even the chocolate jello pudding.  I just found out from this recipe that O nonnies can have gelatins, but also found out we cannot have vanilla, so would substitute another flavor like suggested.  

I also just heard yesterday on a cooking show, that when making a meringue to slightly cook the white first by placing bowl in boiling water while mixing for the first 30 second, than remove bowl from hot water and continue as you normally would.
So to make marshmellows, one would just put first recipe into a container until dry and cut apart as desired correct?  and store in closed container I would assume?
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TypeOSecretor
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Quoted from geminisue
 

I also just heard yesterday on a cooking show, that when making a meringue to slightly cook the white first by placing bowl in boiling water while mixing for the first 30 second, than remove bowl from hot water and continue as you normally would.
So to make marshmellows, one would just put first recipe into a container until dry and cut apart as desired correct?  and store in closed container I would assume?


Yes.  Or you can cover and refrigerate.
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zola
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Check out the cookbook "How it all Ve-gan!" They have some excellent vegan baked good recipes. (And that's saying something


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

Johann Wolfgang Von Goethe
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Alia Vo
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Kyosha Nim
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Thank you for the tip, zola.

Alia


Alia A. Vo
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