![]() ![]() If mixture is beaten after the addition of flour, much of the work already done of enclosing a large amount of air will be undone by breaking air bubbles. Mix and sift flour with salt, and cut and fold in at the last. Beat whites until stiff and dry,— when they will fly from the beater,— and add to the first mixture. Beat yolks until thick and lemon-colored, using an egg-beater add sugar gradually, and continue beating then add flavoring. Look at the fire, and replenish by sprinkling on a small quantity of coal if there is not sufficient heat to effect the baking. In winter, cake may be made of less flour than in summer.īefore attempting to mix cake, study How to Measure (p. Flour differs greatly in thickening properties for this reason it is always well when using from a new bag to try a small cake, as the amount of flour given may not make the perfect loaf. If bread flour must be used, allow two tablespoons less for each cup than the recipe calls for. Pastry flour contains more starch and less gluten than bread flour, therefore makes a lighter, more tender cake. Coarse granulated sugar, bought by so many, if used in cake making, gives a coarse texture and hard crust. In cake making (1) the best ingredients are essential (2) great care must be taken in measuring and combining ingredients (3) pans must be properly prepared (4) oven heat must be regulated, and cake watched during baking.īest tub butter, fine granulated sugar, fresh eggs, and pastry flour are essentials for good cake. Two kinds of cake mixtures are considered:— THE mixing and baking of cake requires more care and judgment than any other branch of cookery notwithstanding, it seems the one most frequently attempted by the inexperienced. P.S. Take a moment to check out my recipe booklets for sale on this site and purchase some of the tools I used for this “Nut Balls” recipe below.145055 Boston Cooking-School Cook Book - Chapter 31 Fannie Farmer If you’ve never had one, then this is your chance. The best part is I can now enjoy these whenever I have an urge, at any time of the year. There isn’t much to these heavenly morsels. Coating the cookies twice may seem a bit much but makes all the difference in the final product. It’s important to form the nut balls about the same size to ensure uniform cooking. The kind of nuts you use is to your taste. Notes: I used pecans in my nut balls recipe, but they can be substituted with almonds, hazelnuts, walnuts or a combination. Store the Nut Balls in an airtight container for a week or so. When they have completely cooled, roll the nut balls in remaining confectioner’s sugar mixture to add a final coating. ![]() Move the cookies from the baking sheet and place them on a cooling rack. Reserve the leftover confectioner’s’ sugar for later. Roll the dough balls in confectioner’s’ sugar and place them on the prepared baking sheets about 1 inch apart. Using a 1-tablespoon cookie scoop, shape the dough into 1-inch balls. Add the sugar, flour, vanilla, pecans and salt mix until well blended. ![]() Using a stand or hand mixture cream the butter on medium speed until it’s light and fluffy. Pour the confectioner’s sugar in a shallow dish and set aside both. Ingredients: Makes approximately 3 dozen cookies The strange thing is I only seem to make them at this time of year. Fast-forward to today and these Nut Balls are still one of my very favorite cookies. But I was wrong they were so much better. That’s when I discovered a recipe for them in my old reliable and quite tattered Fanny Farmer Cookbook circa 1965.Īt first, I was in fear they wouldn’t be as good as I’d remembered. The funny part of all this is it never occurred to me that I might be able to make them myself. ![]() When the last nut ball was gone, I knew I would have to wait a year before they would appear. I would savor those cookies to the last bite. As soon as Thanksgiving had passed, I would hunt for them at bakeries and groceries stores. I consider them very special because I could only get them during the holiday season. My memory of Nut Balls goes back many years. ![]()
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