Any Home Bakers Here?

[Wyorp Rock]

I got adventurous and made lefse today for thanksgiving.

These look good!

 

[BakerGirl]

Beautiful bread!

Thank you

I got adventurous and made lefse today for thanksgiving.

I haven't had lefse in years. My mom used to make it. I grew up in the Minneapolis area. There aren't many Scandinavians in Texas. There is a town south of me that I would like to go to visit that is a Norwegian settlement and the traditions run deep there.

 

[theuglyduckling]

I got adventurous and made lefse today for thanksgiving.

are they like tortillas? or completely different?

 

[sunflour]

Dumb question

DH wants a Red Velvet Cake for Thanksgiving or Christmas - my recipe calls for 3 layers - I have only 2 pans and couldn't fit a third in the oven even if I bought another.

Is there a problem with cooking 2 layers and saving the same batter to bake the third layer in a second bake?

Any suggestions appreciated

 

[DigMyChicks]

Dumb question

DH wants a Red Velvet Cake for Thanksgiving or Christmas - my recipe calls for 3 layers - I have only 2 pans and couldn't fit a third in the oven even if I bought another.

Is there a problem with cooking 2 layers and saving the same batter to bake the third layer in a second bake?

Any suggestions appreciated

My recipe is for a 3 layer also but I do mini cupcakes so mine aren't all baked at the same time....I would bake it as quickly as possible or it will lose some of its fluff.

 

[DigMyChicks]

are they like tortillas? or completely different?

They look like tortillas but totally different taste.

 

[DigMyChicks]

Thank you

I haven't had lefse in years. My mom used to make it.  I grew up in the Minneapolis area. There aren't many Scandinavians in Texas. There is a town south of me that I would like to go to visit that is a Norwegian settlement and the traditions run deep there. 

My family loves lefse...hubbys grandma was 100 percent Norwegian and she made the best lefse.

 

[BakerGirl]

My family loves lefse...hubbys grandma was 100 percent Norwegian and she made the best lefse.

My grandfather was a baker by trade. He immigrated to Illinois from Norway, and had several bakeries. He passed away before I was born. Not sure if he made lefse or not. He did bake a lot though.

 

[ronott1]

Dumb question

DH wants a Red Velvet Cake for Thanksgiving or Christmas - my recipe calls for 3 layers - I have only 2 pans and couldn't fit a third in the oven even if I bought another.

Is there a problem with cooking 2 layers and saving the same batter to bake the third layer in a second bake?

Any suggestions appreciated

Yes, you can bake them separately.

I have a 4 layer cake recipe that I bake two layers at a time. I also have a Doberge cake recipe that has 6 layers! They are 8 inch layers and Three pans do fit in a standard oven:

Doberge Cake

½ cup butter or margarine

2¼Cups all purpose flour
¼ cup shortening

2 tsp baking powder
3 egg yolks

¼ teaspoon salt
1 ½ cup sugar


1 teaspoon vanilla

¾ cup milk


3 stiff-beaten egg whites

Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1 ½ -inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder and salt. In a large mixer bowl, beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating till light and fluffy. Add egg yolks. One at a time, beating one minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition till blended. Gently fold in egg whites by hand.

To make 6 cake layers, transfer a generous ¾ cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375° oven for 10 to 12 minutes or till cakes test done. Cool 5 minutes in pans. Remove from pans and cool as directed above.

To assemble, place 1 cake layer on serving plate. Spread a scant ½ cup Lemon filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peal, if desired. Makes 16 servings.

Lemon Filling: In a saucepan combine 1 ¼ cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash of salt. Stir in 1 ½ cups cold water. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Stir about 1 cup of the hot mixture into 3 unbeaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in 2 tablespoons butter or margarine and ½ teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring.



Lemon Icing: In a mixer bowl beat 6 ounces of cream cheese, and 3 cups sifted powdered sugar till fluffy. Add 1 teaspoon finely shredded lemon peel and ¼ teaspoon vanilla and beat till smooth

 

[sunflour]

My recipe is for a 3 layer also but I do mini cupcakes so mine aren't all baked at the same time....I would bake it as quickly as possible or it will lose some of its fluff.

Yes, you can bake them separately.

I have a 4 layer cake recipe that I bake two layers at a time. I also have a Doberge cake recipe that has 6 layers! They are 8 inch layers and Three pans do fit in a standard oven:

Doberge Cake

½ cup butter or margarine

2¼Cups all purpose flour
¼ cup shortening

2 tsp baking powder
3 egg yolks

¼ teaspoon salt
1 ½ cup sugar


1 teaspoon vanilla

¾ cup milk


3 stiff-beaten egg whites

Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1 ½ -inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder and salt. In a large mixer bowl, beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating till light and fluffy. Add egg yolks. One at a time, beating one minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition till blended. Gently fold in egg whites by hand.

To make 6 cake layers, transfer a generous ¾ cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375° oven for 10 to 12 minutes or till cakes test done. Cool 5 minutes in pans. Remove from pans and cool as directed above.

To assemble, place 1 cake layer on serving plate. Spread a scant ½ cup Lemon filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peal, if desired. Makes 16 servings.

Lemon Filling: In a saucepan combine 1 ¼ cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash of salt. Stir in 1 ½ cups cold water. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Stir about 1 cup of the hot mixture into 3 unbeaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in 2 tablespoons butter or margarine and ½ teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring.



Lemon Icing: In a mixer bowl beat 6 ounces of cream cheese, and 3 cups sifted powdered sugar till fluffy. Add 1 teaspoon finely shredded lemon peel and ¼ teaspoon vanilla and beat till smooth

Thank you so much for the responses, I was getting nervous and just ordered 3 matching pans

. Just hope the new ones will bake as well as my 2 vintage pans.
I measured and can fit 3 - 9 inch pans at one time in my oven, so will make it easier.

@ronott1 the cake sounds delicious - I love Lemon.