(A High-Fat-Weight Control Moment)
During this past year of COVID, there were a potpourri of projects that
I was going to accomplish.
For example, early on, I discovered an unfinished needlepoint
from years past.
So long ago, in fact, I had to purchase a magnifying lamp to see the canvas clearly.
I did create and complete cake designs using various techniques
that I wanted to try
and shared the results on social media.
Most of those “projects”, however, centered around
preparing sweet and savory recipes clipped from magazines and newspapers.
And lots of those projects got stacked in a to-do pile under a kitchen workbench.
Some weeks ago, when I was decluttering my Pandemic accumulations,
I had to laugh out loud when I reached near the
bottom of the stack!
There was a long-lost recipe shared by Lasheeda Perry for the Food Network
that I had downloaded for Raspberry Fritters.
But the laugh was because it was “filed”
between the pages of “Thinner in 30″ by Jenna Wolfe!
Now this book offers lots of great suggestions to maintain one’s weight but
preparing Raspberry Fritters is not one of them!
In what month was the book pulled from the shelf and
how did this type of “filing” occur?
The recipe was shared by Chef Perry because of Juneteenth.
Was I thinking weight loss in June rather
than in January-which is usually when I think of that topic?
At any rate, no judgments here!
It is now October 2021, and since I have been reminded of the recipe,
the ingredients are calling to me once again.
My choice to prepare the recipe was due to my mind’s image
of freeze-dried raspberries used in the glaze as well as
sprinkled-over the fritters.
In addition, the raspberry jam and fresh raspberries added to
the orange zest and nutmeg-enhanced yeast-raised fritter dough,
still sounded mouth-watering!
Because sharing food that I prepare is a way that I let people know
how special they are to me,
and fried pastries are part of my holiday mix,
and since the holiday season is approaching,
now is the time to finally get this project to the finish line!
An important note-
before I decide to include a product for giving,
I test the recipe to be sure
that it will meet my expectations.
One major thing that I do first when I bake is to
rid a recipe of volume measurements and
change all amounts needed into weights needed.
Professional bakers use weights to get consistent results.
And, yes, you need to purchase a scale to have by your side in the kitchen!
The reason?
One person’s “cup” may not be the same as someone else’s.
One other thing, be careful when converting
volume measurements to weights because liquid weights
differ from dry ingredient weights.
In other words, a cup of flour will not weigh the same as
one cup of water.
In addition, if I enlarge the recipe, which is usually what is necessary to
feed everyone on my share list,
weighing ingredients is one key technique
that is used to streamline the production process.
I will share my final formula for the Raspberry Fritters with you
while I maintain the “Thinner in 30″ mantras and share even the testers
to avoid tasting too many of them myself.
I know that I will relive
the funny HIGH FAT-WEIGHT CONTROL moment
each time I prepare them from now on.
Let baking make you happy!
Chef Susan
Note: Please let me know if you enjoyed reading my blog and if you tried the modified formula.
