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First post, and some questions!

          I want to make something for my treat week at work - and I have decided to be brave and actually bake. 

I have chosen THIS recipe.  Simple, right?  There are only a few problems.

1) Instead of getting canned pumpkin, I got canned pumpkin pie mix.  I am assuming that if I used the can I got, I can simply not add as much cinnamon and sugar as the recipe says.  Am I assuming correctly?

2)  I am horrific at math, and I have no clue how much 2/3rds are or 3/4ths is.  I have the regulation cups, ( 1 cup, 1/2, 1/3, 1/4 etc) so how would I measure these out?  I know this must sound completely silly, but I scoffed at dealing with fractions when I was in middle school - could someone point me in the right direction?

3)  Does anyone have any tips and / or suggestions on how to make this roll turn out perfectly?  I really do want to impress my co-workers and so any help would be much obliged. 

Hopefully I'll have pictures of how my creation turned out - or died horrifically.  :)

Comments

( 12 comments — Leave a comment )
sarahliz
Jun. 9th, 2007 06:59 am (UTC)
Dealing with fractions isn't quite as scary as it looks. Think of it in terms of pies. 1/4 is if you divided the pie into four pieces and took one of them. 3/4 is if you divided the pie into four pieces and took 3 of them.

So if you need 2/3 cups for instance, just take your 1/3 measure and add two of it. If you need 3/4 cups, take your 1/4 cup and add 3 of it.

Basically the bottom number is how many pieces your pie (or other whole object) is divided into. The top number is the number of pieces you want. 3/8 is a pie divided into 8 pieces and you take 3 of them.

In my experience math tends to get taught as being way more scary than it needs to be, which makes me sad.
xunforgivenx
Jun. 9th, 2007 07:11 am (UTC)
Wow, that actually makes sense! Thank you! I wish I had someone to sit me down and explain it to me like that when I was in grade school. :)
ex_a_muffin
Jun. 9th, 2007 06:59 am (UTC)
1. yeah, most likely. the mix should work just fine, just see what the ingredients are on the label, if it includes the spice, then you don't need to add it.

2. 2/3 is 1/3 x 2, and 3/4 is 1/2 + 1/4.

3. "pre roll" the jelly roll on a clean, floured dish cloth when you've removed it from the pan, after its cooled to lukewarm. if you wait until its fully cooled to pre-roll it, it will crack, if you don't pre roll it at all, you might not be able to get it to roll as smoothly as you'd like.

I hope it works out for you!
xunforgivenx
Jun. 9th, 2007 07:22 am (UTC)
Lukewarm, got it - now to be patient enough to actually wait for it to cool. . .

Heh, thank you very much for your help! I hope it turns out well too!
suzilem
Jun. 9th, 2007 08:59 am (UTC)
1. If possible, line pan with waxed paper or parchment paper before you pour the batter in. Makes it much easier to get cake out of pan.

2. Before you take the cake out of the oven, take your dish/tea towel, lay it on the counter, and sprinkle it (fairly heavily) with powdered/confectioner's sugar.

3. As soon as the cake comes out of the oven (while it's still hot) invert it on the sugared dish/tea towel and remove pan (this is why the waxed paper lining is important). Peel off paper. Take a sharp knife and trim off srispy edge from cake (like you were trimming the crusts off a peanut butter sandwich).

4. While the cake is still hot, roll it up with the dish towel still in place.

5. Let cool "completely". Carefully unroll, remove dish towel, add filing, and reroll. Chill thoroughly before slicing.

neumeindil
Jun. 9th, 2007 07:02 am (UTC)
Can't help with the others, but: I have no clue how much 2/3rds are or 3/4ths is. I have the regulation cups, ( 1 cup, 1/2, 1/3, 1/4 etc) so how would I measure these out?

Since you need 3/4 a cup of flour, you could just scoop flour 3 times with the 1/4 cup measuring cup and dump it into a holding bowl. A lot of cooking classes teach you to pre-measure everything and then add ingredients to the big bowls from the small bowls (as seen on TV). It helps cut down on accidents (like using 1/2 a cup of Salt instead of 1/2 cup of white sugar in cookies) and such.
xunforgivenx
Jun. 9th, 2007 07:16 am (UTC)
Yes, I understand the prudence of pre-measuring everything out before hand. Way too many times have I accidentally put it twice as much baking soda instead of powder. . .

Thanks!
jobethfun67
Jun. 9th, 2007 07:07 am (UTC)
Having made several pumpkin pies, the major difference between canned pumpkin and pumpking pie mix is that the mix probly has milk in it, which will make your dough MAJORly runny. If you really want to impress, then I'd go get a can of regular pumpkin, and then perhaps make a couple of pumpkin pie tarts with the other can of mix...

GOOD luck!
xunforgivenx
Jun. 9th, 2007 07:21 am (UTC)
The trick is finding canned pumpkin around here. Apparently, it's rare :)

So, if I do use the canned pumpkin pie mix - should I add the cinnamon and sugar as stated in the recipe?
suzilem
Jun. 9th, 2007 09:06 am (UTC)
according to the Libby's web site:

"LIBBY’S 100% Pure Pumpkin is just that – pure pumpkin with nothing added – no salt, no sugar, no artificial flavorings, colorings or preservatives. It’s ready-to-use for all cooking and baking uses. LIBBY’S Easy Pumpkin Pie Mix contains pure pumpkin and a blend of traditional spices and sugar. Just add eggs and evaporated milk to the Easy Pumpkin Pie Mix, pour into an unbaked pie shell and bake for a delicious and easy dessert."

Since there are no eggs or milk in the mix, it shouldn't be TOO runny.... :-)
jobethfun67
Jun. 9th, 2007 04:13 pm (UTC)
no, if you do use it, what you need to do is figure out how to counter the milk issue. The spices in the pie mix are the same as the recipe...so that should be fine!

GOOD luck!
tori04
Jun. 9th, 2007 11:19 pm (UTC)
For trouble with measuring and fractions, one could always get a measuring set that included more portion options.

The pumpkin mix ingredients (assuming Libby's, which is probably the most widely sold brand in the USA) include Pumpkin, Sugar Syrup, Water, Salt, Natural Flavors, Spices. The called for ingredient of canned pumpkin only includes one ingredient (Pumpkin). You would really be much better off going and picking up a can of the pumpkin. It should definitely be available at a major grocery store and is right near the pumpkin pie mix. The cans even look fairly similar.

Because you are doing a roll, the texture and consistency will matter more to your dessert coming out looking good and holding together. The added water and sugar syrup will make a difference to how it comes out and will be difficult to adjust for because you do not know the exact amounts.
( 12 comments — Leave a comment )

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