Beard + Bonnet | Meyer Lemon Skillet Cake (Gluten-Free) If you are like me than you really aren’t a cake baker, I leave that to my mom. I have never iced a cake and I don’t have the patience to decorate one either, sorry! I love recipes like this simple, rustic, skillet cake. It’s not a looker, but what it lacks in beauty it makes up for in flavor.
If you can stir you can make this cake and it will turn out perfect, all in your trusty cast iron skillet. Meyer Lemon Skillet Cake Adapted from Dorie Greenspan’s Swedish Visiting Cake Makes 8-10 servings 1 cup of sugar, plus more for sprinkling Grated zest of 2 Meyer lemons, *1 regular lemon will do if you cannot find Meyer lemons 2 large eggs 1/4 tsp. salt 1 tsp. g-free vanilla extract 1/2 tsp. g-free almond extract 1 cup Better Batter g-free all purpose flour 1 stick (8 Tbsp.) unsalted butter, melted and cooled 1/4 cup sliced almonds Place a rack in the center of the oven and preheat to 350° F. Pour the batter into the skillet and smooth the top with your spatula. Baking Bread in Cast Iron - No Preheat Method - Photos! There has been a flurry of discussion in the past weeks on baking bread in a cast iron dutch oven.
Many TFL members use this method. It produces great breads but many find it problematic to lower the risen dough into a preheated pot. On November 9, 2010, TFL member dmsynder asked whether it was necessary to preheat a cast iron dutch oven prior to baking in order to get a good rise and crust. (His post can be found here). Here's the collective answer ...
> preheat the oven > do NOT preheat the cast iron dutch oven and lid > grease the dutch oven and let your dough rise directly in it Here's my detailed illustration of this method with photos (with thanks to everyone who went before me) I used a two-quart capacity non enameled cast iron dutch oven. The bread recipe I use is a fairly standard sourdough. I baked two loaves. The dutch oven was lightly greased. When ready to bake, the dough had risen close to the top of the dutch oven.
Care of Cast Iron. If You Don’t Use a Cast Iron Skillet, The Robber Might Get Away | Cast Iron Recipes. Cooking Steak on Your Cast Iron Survival Skillet | Self-Sufficiency. (Before It's News) If you think grilling your meat is the way to go, I would like to challenge you to try something new. Grab that survival skillet – cast iron, of course – and prepare steak like you have never experienced! Background Please!
As you might recall, I am very new to the cast iron skillet fan club. Alas, I had to buy mine at Amazon but heck, my Lodge 12″ Pre-Seasoned Cast Iron Skillet was less than $20. So back to the steak. 1. 2. Mix together 1 tablespoon each olive oil and soy sauce. 4. 5. 6. Just to be sure. 7. Done all that? Your skillet is multi-tasking. Tomorrow? Enjoy your next adventure through common sense and thoughtful preparation! Gaye Backdoor Survival Tip of the Day: Since we are on the subject of meats and marinades, one of the most overlooked marinades in my opinion is regular ole’ Lea and Perrins.
From the Bargain Bin: The Lodge 12″ Pre-Seasoned Cast Iron Skillet is still only $16.91 $17.75 at Amazon. Amazon has another great deal that I have to tell you about. Cooking With Cast Iron | Cast Iron Frying Pan. Never Bring A Knife To A Skillet Fight | Cast Iron Skillet. I married a good man. Truth be told, I could do no better. And like any good couple, we have had our fights. Some for good reason, most for not. None, however, sticks out at me more than the one about my skillet. My jumbo cast-iron skillet was my pride and joy. Oh, dear Husband. And nobody wants dishes piling up. In the beginning I relished in his need for cleanliness. That’s when things went south. My food started burning. I was cooking the same.
He was washing my skillet. My skillet had belonged to my mother and, before that, her mother. It was given to me in college, or sometime in my roaming youth. I’m sure there was yelling, certain of it, in fact. The implications of it all were too overwhelming to comprehend. Sure, I was being dramatic, but the whole thing felt so real.
Husband pointed out he didn’t know better; he didn’t grow up with a skillet. They were all right, of course. I reapplied a layer or two of oil and salt and, after only a few wipes clean, my skillet was just fine. Lodge Cast Iron. Cast Iron Club - Cookware. I love cast iron cookware. But then I love the kind of food that is best prepared in cast iron. Is there such a thing as a "general all purpose tool" that would be for everyone? To me stating that something is "general all purpose" is a matter of opionion. In my grandparents day, cast iron would have been considered just that. With that said, they did have a few other pots besides their cast iron, that was used for different things.
If my main diet was, say, pasta dishes. So to me, for TN southern cooking, CI could be considered "all purpose". Yes, I do consider myself in the Cast Iron club. Cast iron pans: a pizza’s best friend. Cookbook author Susan Purdy has a saying: “You can only change a pie so many times before you have a pizza.” It’s a good warning about messing with recipes too much for those mad scientists in the kitchen. But I’ve been thinking. How many times can you change a pizza? Happily, you can change a pizza over and over and over again. Change the dough, change the topping, change the cheese – it all just keeps getting better and better. Today I’m not changing the crust or the toppings, though. The big change is in how the pizza itself is baked. So, what’s the hot new thing about this pizza? Cast iron used to be the hottest thing in baking, and it’s been making a big comeback for the last couple of years.
After seeing this technique for pizza online in a few different places, I knew I had to try it. Start with a batch of your favorite pizza dough that’s had its first rise; and a preheated 400°F oven. Gently deflate the dough and divide into two pieces, or more if your cast iron pans are smaller.