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I need help disecting some recipes

post #1 of 14
Thread Starter 
Tessa maybe?

I just got back from trip to the in-laws and stopped on the way at a bakery I've been wanting to check out for a couple of years. They had a couple of interesting things that I'd like to try in my shop, but need a little help figuring out what they did.

One is a gooey pecan chocolate chip bar with a chewey moist crust. There's coconut in the crust and maybe oats. It's not a 7 layer bar, but is similar. The topping is walnuts, pecans, and chocolate chips. DH thinks the crust tastes of caramel which I think is part of the topping. Any ideas what the crust might be?

The other bar is the answer to my over abundance of egg white dreams. It has a very short short bread crust that I think is too crumbly and will probably use my lemon square crust instead. Then it has a layer of raspberry jam. The topping it what's so great about this bar. It is a macaroon-type topping, but it's very light- maybe it's just a macaroon cookie but crumbled on. Any ideas on the topping? It's about 3/4 inch thick, but light and sugary instead of dense and sticky like a macaroon.

Thanks in advance.
Susan
post #2 of 14
The first one you wrote about as I call it a rocha square, I use grahm cracker cruse left over from cheesecakes and the carmal part is sweetened condensed milk poured over the topping of your choice.
Too sweet for me but they are an easy mix for brunches and such.
Sorry I can't help you with the second.
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post #3 of 14
Thread Starter 
I don't know, Rat. I looked rocha squares up on the internet, and they didn't seem to be it. The base has nuts and oats in it, but is sticky. I don't think it uses sweetened condensed milk, because that's what the 7 layer bars use and this is very different. Can you post your recipe for me? Thanks!
post #4 of 14
Would that be the sweetened condensed milk that you simmer in water for a few hours (in the can), thereby caramelizing it?
That stuff is so sweet, and so decadent.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 14
Maybe I am wrong with the name, it happens more than I like to admit :D
My recipe is just line a full sheet pan with pachment and press a prepared graham cracker crust into it (to that you can also add coconut and whatever), top this with 6 cups of pecans(or whatever) and 6 cups of chocolate chips, open 6 cans of sweet condensed milk and pour it evenly over your mix. bake it at 325-350 until the top has browned and is slightly bubbly around the sides. Thats it. The milk will soak into the crust during the bake and make it gooey.People at brunch gobble them up. Grease your paper well or it will be hard to peel it away when they have cooled.
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post #6 of 14
Thread Starter 
Hmmm. Maybe that is it. I still dont' think it was graham crackers for the crust, but the rest sounds about right. Maybe I'll try it using oats and nuts for the crust. Thanks Rat!

Now what about those coconut bars? Anyone?
post #7 of 14
HI Susan , the second one is what we call here Louise Cake
its a shortcakebase then the jam , and the toppiing is just egg white whisked, castor sugar and coconut untoasted all mixed together,, then jam is spread(its particularly tasty with plum jam or fresh strawberry) then the coconut mix is spread over the top and cooked till it goes a golden brown colour, about 30 mins i can send you a recipe for that one if you want
the first one sounds like it might have sweeteend condensed milk,in the base, flour, butter, eggs, brown sugar as well as the coconut and oats
and if you need a recipe for the 1st i can hunt one up for you too
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #8 of 14
Thread Starter 
Tessa! I think that's it! I'd love the recipe if you have time to post it. Is your crust a short "cake" or short bread "cookie"? This one was definitely more cookie. I think my lemon square bottom would work.

As far as the other one goes, I'm still stumped. I may have to call the bakery and ask what it is. Maybe I'm far enough away from them that they'd share the recipe.:o

Thanks so much, everyone! If I wasn't taking the day off, I'd be testing out some recipes, but, alas, I'm going to the beach.....:D
post #9 of 14
hey lentil , sure no problem i will post the recipes for you tonights its really a cross between shortcake and short bread, its not spongy like a cake more a firmer texture , my mum used to make it all the time when i was a kid
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #10 of 14

hey lentil here we are

sorry its taken me a few days been back at school and its just been full on

Louise Cake

3 3/4oz butter
1 1/2 c sugar
3 egg yolks
7 1/2 oz flour
1/2 t baking powder
Raspberry Jam
Topping
6oz sugar
3oz coconut
3 egg whites

Cream butter and sugar. Add egg yolks and sift in flour and baking powder. Mix well. Roll out fairly thin, put on a greased tray and spread on raspberry jam. Beat egg whites until quite stiff and add sugar and coconut. Mix and spread on top of jam. Bake for 30 minutes at 180C i think this converts to 350 F
when you take it out of the oven let cool slightly and cut while still warm



when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #11 of 14
Thread Starter 
Thanks so much, Tessa! That looks delicious! We tried to make one the other day, and the topping just didn't have the same look. It was more dense like a macaroon and I'm trying to get a light, almost crunchy, fluffy top. Maybe yours is it. My baker is off now until next Thursday, so she'll try it then.

By the way, I think it would be wonderful over a brownie crust or chocolate short bread then drizzled with dark chocolate. Sort of like a Mounds bar. Maybe topped with almonds? What do you think? Ooh, I may try that one before she gets back. Sounds like something I'd love!
post #12 of 14

ooooohhhh yum

im happy to be a taste tester , dont know how it will cope with the travelling but hey it sounds great

maybe if you whip the egg whites so they are not so stiff that would make it a lighter texture i should think and just a few mins less in the oven
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #13 of 14
Thread Starter 
I wonder how much it would cost to overnight them?:lol:

I have too many quotes to do today, but I'd really rather be trying out those chocolate coconut thingies.

I'll try the Louise topping the way you suggested. My baker is stuck on the macaroon way to do it, but it's just not what I'm seeing. What would happen if I lightly whipped the whites, tossed the coconut in them then tossed the whole mess in sugar? Does that make any sense? Did I mention that I called the bakery and they refused to give me the recipe? Sheesh! I'm 50 miles from them- I would have shared if the situation were reversed.....leaving out a key ingredient, maybe.
post #14 of 14
the way we have (my mum and i ) have always done it is to just whisk the egg whites lightly, then toss the sugar and coconut in all together , and just mix till combined and it always comes out quite moist not hard and crunchy like a macaroon and also you could put slightly less sugar in the topping and be a wee bit more generous with the jam and that would keep it moist too
for the other slice im still working on that recipe, so maybe i can send you a couple of ideas and you can have a play with them and see what works the best
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
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