Received order: Fiori di Sicilla and Princess Cake and Cookie Flavoring.....

gayle-mo

gayle-mo

Well-known member
From www.bakerscatalogue.com and was wondering if anyone uses these products and if so, for what? I'm anxious to try the Fiori de Sicilla in cookies, pastries and breads but what about the Princess Flavoring? Anyone have suggestions?

These products are new to me. Can't wait to see the difference in taste.

TIA

http://www.bakerscatalogue.com

 
I've been looking at the Fiori de Sicilla for quite some time. Keep thinking I should try it.

I even looked for it when we were in Italy but no one had heard of such a flavoring. Please post the results, Gayle!

 
My daughter will be headed to Italy again next May.....

I've already asked her to see about bringing me some back. IF she can find it.

I found a recipe awhile back with that as an ingredient which led me on a search for it. I'll see if I can find it and post the URL.

I am intrigued by this ingredient! smileys/smile.gif

 
Would it be too much trouble to post the item #'s? names do not work in search. Thanks

 
Here's how to find it:

Go to link on my post above ^

On left hand side of screen, under Categories, choose Cookies and Cakes. Then, Ingredients.
Choose View All, then skim down the items until you find the two mentioned.

Hope this helps! I'm not sure why the search didn't work for you. It did for me.

I find these ingredients so interesting! smileys/smile.gif

I have also linked the Fiori di Sicilia below:

http://www.kingarthurflour.com/shop/detail.jsp?select=C75&byCategory=C92&id=1546

 
Cyn, I first heard of it when I found a spritz cookie recipe specifying it....

We make a ton of Spritz cookies before Christmas and I plan to add it. Also, to some of my quick bread recipes. (Thanks, Marilyn!)

I'm thinking I'll try it in biscotti, too! It could be the KEY to great biscotti! smileys/smile.gif

Yum. Wish I had some now. hehe Better go put some coffee on. Or, better yet, make a latte! smileys/smile.gif
Join me, anyone?

 
Post by Marcy Goldman

Tiny little butter cookies, that taste like a vanilla creamsicle in a cookie. The Fiori Di Sicilia is a specialty extract that perfumes these morsels just so. We get ours from King Arthur Flour (just click on their link on the BB Front page). These are good plain (no filling) or incredible with store-bought lemon curd or a hazelnut spread such as Nutella. The Fiori Di Sicilia has quickly become an ingredient stable in the BB test kitchens. Try it in oatmeal cookies, holiday shortbread, and French sugar cookies like these. If you want to try these right away, and do not have this unique, marvelous extract, substitute ½ teaspoon orange oil, 1 ½ teaspoons pure vanilla extract, and ¼ teaspoon almond extract but nothing really compares to this sublime taste of Italy.

Marcy Goldman

http://www.betterbaking.com/viewRecipe.php?recipe_id=1474&PHPSESSID=621d8ec9056ba639b6e421e16499d1f6

 
PS Does anyone have a subscription to post the recipe mentioned above?

Would appreciate it! smileys/smile.gif TIA

 
More on F de S and recipe inside for Zucchini Bread using it

The scent of this flavoring could border on an exotic perfume. In fact, I've dabbed a little on my wrists just to see if people would follow me down the street looking for a bakery.

The scent is similar to absolutely nothing I've ever found before, except it reminds me a bit of Danish Pastries or the famous Italian Panettone (amazing toasted and served with butter and confectioners' sugar) or any festival breads filled with orange zest, dried fruit peels and raisins.

Here is one of my favorite ways to use this flavoring.


Seasoned with Love Zucchini Bread

When making this bread, remember to pack the zucchini into the cup to create a moist bread. Muscovado natural cane sugar provides a rich flavor, but the secret is Fiori di Sicilia. This bread freezes well and can be given as gifts.

1 cup muscovado or dark brown sugar
1/4 cup canola oil
1/4 cup applesauce with cinnamon
1 large egg
1 cup (2 med.) shredded unpeeled zucchini, packed into cup
3 drops Fiori di Sicilia flavoring
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoon apple pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped black walnuts

Preheat the oven to 350F. Spray a 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan with nonstick spray or butter and flour the pan. In a large bowl, use a wooden spoon to mix the brown sugar, oil and applesauce. Beat in the egg, then stir in the zucchini, Fiori di Sicilia and vanilla. Measure flour, apple pie spice, baking powder and salt into a sifter. Sift the flour mixture over the egg mixture. Stir the with a wooden spoon until blended. Stir in the walnuts. Pour into the prepared pan. Bake in the preheated oven for 55 minutes. Makes 1 loaf.

This flavoring could produce an elated, love for life feeling that is only increased when a few drops are added to baked goods and you savor the final treats. I also use this flavoring in pound cake and a Christmas fruit bread. You can use it in place of vanilla for an exotic twist.

Happy Cooking,

~TheRebeccaReview.com

 
PS After reading what people said about this product, I bought the 2 bottle special! smileys/smile.gif

I don't bake unless it's for special occasions anymore - don't want to eat it - willpower issues! But, can't wait to try this stuff! smileys/smile.gif

 
Sorry, Lisa! When I first tried your link it wouldn't open...said it had timed out...

But it's working now! I wouldn't have posted the alternate link, otherwise!

Thanks for helping!

 
Please post your findings after you use it.

I read the product descriptions and it sounds like the FdS is the usual vanilla/citrus combo used so extensively in central Europe. Just wondering if vanilla and citrus zest would achieve the same results. I've never seen extracts called for in European recipes for these flavors--vanilla bean infused sugar is usually used with zest.

And the princess sounds like the basic BLOV used by American bakeries. Any cake suppy shop will be selling this combo and you might find it cheaper. BLOV stands for Butter, Lemon, Orange, and Vanilla. My local cake shop sells large bottles of it called "Creme bouquet" for much cheaper than this product.

Again, haven't used the products, so I'll be interested in your findings. I just have a natural inclination to resist advertising hype.

TIA

 
That's exactly what it's supposed to be, Richard.....

I'm not a fad follower but I love that flavor you find in some bakeries that I have never been quite able to duplicate.

I'll be happy to post after I start my Christmas baking next month. I might try out some zucchini bread before that.

I buy a lot of stuff online because I live in rural Missouri and it's an hour drive to the nearest cake supply shop.

I can't wait to try the FdS in spritz cookies! Yum

Will let you know. Thx
I've heard of Creme Bouquet but have never bought it. I'll have to ask the cake baker in our town if she uses that. Her cakes are so sought after. There is a definate difference in the taste of her baked goods.

 
I'll take a half caf americano with room for cream and SF hazelnut syrup. Thanks for the invite!

 
You got it, sweetie! smileys/smile.gif

I drank a double white chocolate raspberry this morning! smileys/surprise.gif)

Think I'm needing another but plain coffee will have to suffice! smileys/smile.gif

 
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