tag:blogger.com,1999:blog-47328581168958465982024-02-19T14:58:20.001-08:00Okay, Let's MakeUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4732858116895846598.post-82802932971492434702014-11-24T13:31:00.001-08:002014-11-24T13:31:17.597-08:00Pie Stone a 12" Round Marble Pastry BoardThis is the bee's knees. I have wanted a 12" round marble piece to roll my pie dough on for some time.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22GuiA5KeJu4MQp7vQALBJusy7ELqP1nlQTbJLZW04C0EAOJQP1TmYh5bBsX5WOYtGCwuR05UdJstyW0XlYsozqSHYWXRoxYINLMUXuu4TM8Kr6oWJwrW19XkTpu1izMKToMqf8SHYnxy/s1600/PS1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22GuiA5KeJu4MQp7vQALBJusy7ELqP1nlQTbJLZW04C0EAOJQP1TmYh5bBsX5WOYtGCwuR05UdJstyW0XlYsozqSHYWXRoxYINLMUXuu4TM8Kr6oWJwrW19XkTpu1izMKToMqf8SHYnxy/s1600/PS1.jpg" height="240" width="320" /></a></div>
This is perfect.<br />
<br />
<br />
Click on this<br />
<a href="http://www.wayfair.com/Creative-Home-The-Byzantine-Marble-Round-Board-in-Champagne-74489-CRH1182.html" target="_blank">Wayfair Byzantine-Marble-Round-Board-in-Champagne</a><br />
<br />
<span id="ss_pt2303508_qa_visibility_test_counter"><span>Place this
thick, round, marble stone in the cooler overnight and you are ready for
rolling out the perfect pie dough for a typical Pyrex glass pie dish.
The cold stone will keep your butter from melting. Roll out the bottom
crust and trim off excess using the stone as a guide, place in pie dish
then trim to the edge to the pie dish. Put the trimmed dough under the
top crust dough and roll out past the edge of the stone. Trim using the
stone as a guide to make a perfect 12" round top pie crust. Lay on pie
then tuck the top under the bottom. Best pie tool ever.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVGyFF8iYkXp_JOjPseb4_Wkhg5YbIcxWmAeO_m5-f0ct1eKqzxRi6Xqt7q31rRTpL-O6JbRAV9a5piVEiddB9MB4-N79GrYuABmoBQaDq_61Hpq5VFi1dPX44vWn8tHWmh44xHwCUcfi/s1600/PS2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVGyFF8iYkXp_JOjPseb4_Wkhg5YbIcxWmAeO_m5-f0ct1eKqzxRi6Xqt7q31rRTpL-O6JbRAV9a5piVEiddB9MB4-N79GrYuABmoBQaDq_61Hpq5VFi1dPX44vWn8tHWmh44xHwCUcfi/s1600/PS2.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtzpFcI1d4AgsBWMUeF0BsS_3mqtUQtp1iZHsbSwU4axRIioGJgWhAU-GFNT2MoMvu29zUrnelLMhPauxSo-_TGR4wkLPj9f2bpPbo8gURZVtAlYrDsvADxTxlijXM_a0PM0mnjiS-afO/s1600/PS3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtzpFcI1d4AgsBWMUeF0BsS_3mqtUQtp1iZHsbSwU4axRIioGJgWhAU-GFNT2MoMvu29zUrnelLMhPauxSo-_TGR4wkLPj9f2bpPbo8gURZVtAlYrDsvADxTxlijXM_a0PM0mnjiS-afO/s1600/PS3.jpg" height="240" width="320" /></a></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4732858116895846598.post-27275015340962093912014-11-14T13:59:00.001-08:002014-11-14T14:36:12.673-08:00Japanese Fruit CakeHere is my version of Japanese Fruit cake. It is a simplified version of the following recipe from my Grandmother's recipe box. She got it from the local newspaper when wood stoves were still common. I made a single layer using a 10"X10" pan but the original recipe is to make four short layers. Do a google on images<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ9ft-zwakLnW8waYFtbTjmUcsaHcr8JegmYSJNH4jPfqs4Jex2sxdwJH7djPGfMYQgt9HnF-J2bYTOSA-baoEa-80S9plMq5WjTmmhnfcTctlJ-kyQMYYjj6sUELIzrCfElwmmtWvMFW/s1600/JF2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ9ft-zwakLnW8waYFtbTjmUcsaHcr8JegmYSJNH4jPfqs4Jex2sxdwJH7djPGfMYQgt9HnF-J2bYTOSA-baoEa-80S9plMq5WjTmmhnfcTctlJ-kyQMYYjj6sUELIzrCfElwmmtWvMFW/s1600/JF2014.jpg" height="240" width="320" /></a></div>
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:DoNotOptimizeForBrowser/>
</w:WordDocument>
</xml><![endif]-->
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Book Antiqua"; font-size: 16.0pt; mso-bidi-font-size: 10.0pt;">Original
Japanese Fruit Cake</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Book Antiqua"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Taken
from the small town paper during the wood stove days</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 16.0pt; mso-bidi-font-size: 10.0pt;">Prepare four </span><span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">9” pans<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 cup butter</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">2 cups sugar</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">4 eggs</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">3 cups flour</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 cup sweet milk</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 teaspoon vanilla</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">3 teaspoons baking powder</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 pound (unshelled weight)English walnuts</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 pound (unshelled weight)Pecans</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 pound (unshelled weight)Brasil nuts</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 teaspoon ground cinnamon</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 teaspoon ground cloves</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 cup white raisins (opt)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Mix nuts, spices<span style="mso-spacerun: yes;">
</span>and a little bit of flour together set aside.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Cream butter, and sugar.<span style="mso-spacerun: yes;"> </span>Separate the yolk from the whites. Add Yolks. Sift flour, baking
powder together.<span style="mso-spacerun: yes;"> </span>Alternate flour
mixture and milk into creamed ingredients.<span style="mso-spacerun: yes;">
</span>Add vanilla.<span style="mso-spacerun: yes;"> </span>Fold in nuts and
spices.<span style="mso-spacerun: yes;"> </span>Fold in egg whites<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Cook at moderately hot oven in 4 layers for 25 - 35
minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Filling</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 whole coconut grated </span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 whole orange grated</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 whole lemon grated</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 big can pineapple</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">2 cups sugar</span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">3 teaspoons cornstarch or flour</span></div>
<span style="font-family: "Book Antiqua"; font-size: 14.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">mix
and cook until stiff but not very long.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-33860810717225271542014-11-04T12:45:00.001-08:002014-11-04T12:45:23.762-08:00Ribs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-LdERX2vYzMJyv9EDUVJOhyphenhyphenV_XYgX8kWfLQr2zr3_Ok23RH5Jcpal9uUbS2JZkJjhcGEBV6xYpDiA05s0ZcVq0RfoL6NpYk5FvmKa4dAJ4d9yQr0XCWqHBt0H1wa3EmRmEGi6llneggK/s1600/Ribs+2014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-LdERX2vYzMJyv9EDUVJOhyphenhyphenV_XYgX8kWfLQr2zr3_Ok23RH5Jcpal9uUbS2JZkJjhcGEBV6xYpDiA05s0ZcVq0RfoL6NpYk5FvmKa4dAJ4d9yQr0XCWqHBt0H1wa3EmRmEGi6llneggK/s1600/Ribs+2014.jpg" height="240" width="320" /></a>I built this pit especially for ribs and barbecue chicken. I burn the winter prunnings from my apple and peach orchard.<br />
<br />
I Q mostly spare ribs because they have such a wonderful flavor.<br />
<br />
The rub recipe I use Is one Walmart had on their website.<br />
<br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:DoNotOptimizeForBrowser/>
</w:WordDocument>
</xml><![endif]-->
<br />
<table border="0" cellpadding="0" cellspacing="0" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in;">
<tbody>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<strong><span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Walmart Dry Rub</span></strong><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/4cup
dark brown sugar</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">4tsp.
garlic salt</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">4tsp.
chili powder</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">2tsp.
salt</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1tsp.
black pepper</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2tsp.
celery salt</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/4tsp.
red pepper</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/4tsp.
cinnamon</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr>
<td style="padding: 0in 0in 0in 0in;">
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/4tsp.
white pepper</span><span style="font-family: "Arial Unicode MS"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"></span></div>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-23020338584446042572014-11-03T04:27:00.000-08:002014-11-03T04:27:07.970-08:00Pizza American Style<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6QLrOHUY3IqojuITb_bPq8v5aky-S-i6mnL9WQc51pwpkO2nxvArumMkj_5Q5cOt8LJJ3ovE4mbzKKhhG9TMVWyA0U0X5435A7DjGvwM2ez1CAsahX_Md1o90JmmBtIgc9DZIcCBkIMU/s1600/PD2014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6QLrOHUY3IqojuITb_bPq8v5aky-S-i6mnL9WQc51pwpkO2nxvArumMkj_5Q5cOt8LJJ3ovE4mbzKKhhG9TMVWyA0U0X5435A7DjGvwM2ez1CAsahX_Md1o90JmmBtIgc9DZIcCBkIMU/s1600/PD2014.jpg" height="240" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfmnhfiYlP-ydNbju7yGem9DAmF9jPN99MHxgGiQfzneQjcgvcoukN1B6Z2iwWmYCsSt0s9aDdjckYeJJdzUl_keZAUic5b7TjtuzTZAl6MHk28P_bSwDvIjFqBoYHiCRyDImGEbhqe9P/s1600/PNY2014.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfmnhfiYlP-ydNbju7yGem9DAmF9jPN99MHxgGiQfzneQjcgvcoukN1B6Z2iwWmYCsSt0s9aDdjckYeJJdzUl_keZAUic5b7TjtuzTZAl6MHk28P_bSwDvIjFqBoYHiCRyDImGEbhqe9P/s1600/PNY2014.jpg" height="240" width="320" /></a>The weather has turned cool and that means homemade pizza. A really good flour like King Arthur bread flour and an overnight rise in the fridge is the key to a great tasting pizza. For final shaping I have a mix I keep that is equal parts flour, cornmeal and semolina.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-70771927773941895252014-10-29T11:57:00.002-07:002014-10-29T12:03:34.264-07:00Fall in the SouthSatsumas, are just coming into season. This one I picked this morning. They are much like Clementines but much larger. Even though <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnUZKaxqTT5a3RM02Jj48o3I339E2GJTN4TPfiHq2doLkqDBqPGF93n8sghuR_dUVDoUXdFD77aoS2oxNw3R2kP3WhAp-APiA8M1-rJFgewH02_wl3_F8xs7O15EYQVYXjz8YHzGSujOx/s1600/Satsuma.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnUZKaxqTT5a3RM02Jj48o3I339E2GJTN4TPfiHq2doLkqDBqPGF93n8sghuR_dUVDoUXdFD77aoS2oxNw3R2kP3WhAp-APiA8M1-rJFgewH02_wl3_F8xs7O15EYQVYXjz8YHzGSujOx/s1600/Satsuma.jpg" height="240" width="320" /></a></div>
they are a citrus, they have a very narrow growing window in the South they can reach best flavor. The optimum location is just far enough north that they are not damaged by a heavy freeze. Too far South and it is too warm to develop that wonderful sweet flavor. They are mostly seedless but some of pollination comes from my Meyer Lemon tree so those Satsumas can have seeds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDcQySQuo5gQGJjoTFlTGcD7SCvTEmyYawf5xmAY-obI9h3LZClroegXehFlWg_z7il9T_j4TwrIqAkI15s9vkGtkc6rymStSHVNyeuml_NEIZM-29xcSC-W7n46jkv0T1HHAYahLEzCN/s1600/ZBN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDcQySQuo5gQGJjoTFlTGcD7SCvTEmyYawf5xmAY-obI9h3LZClroegXehFlWg_z7il9T_j4TwrIqAkI15s9vkGtkc6rymStSHVNyeuml_NEIZM-29xcSC-W7n46jkv0T1HHAYahLEzCN/s1600/ZBN.jpg" height="238" width="320" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-50179160843287238872014-10-22T09:04:00.001-07:002014-10-29T11:44:16.248-07:00Danish Braid<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik42m_shhrbvxuFnXnq26YLGUcWNCMBsHc_xuQ_UxTHUOie8NO9RrI4URIGAeq5pRXY2wEub4QfRsgk7hzDDV1B7iFIha6ySbkSMJvA1yIuNBHc8J2N-gURR4bxuh_RVQZ_DNk4Qhm3eYX/s1600/DBA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik42m_shhrbvxuFnXnq26YLGUcWNCMBsHc_xuQ_UxTHUOie8NO9RrI4URIGAeq5pRXY2wEub4QfRsgk7hzDDV1B7iFIha6ySbkSMJvA1yIuNBHc8J2N-gURR4bxuh_RVQZ_DNk4Qhm3eYX/s1600/DBA.jpg" height="240" width="320" /></a></div>
<br />
I have been working on a Danish dough recipe that would be easy for the average person to work with whether they have a mixer or not. It is also important for the recipe to of a size that the average, home baker can work with in a timely manor. I have a change I want to try then I will post the recipe.<br />
<br />
Size wise I wanted the recipe to fit a pound of butter that comes in four sticks. This gives a recipe that is large enough to make quite a few pastry items so you can store them in your freezer.<br />
<br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:DoNotOptimizeForBrowser/>
</w:WordDocument>
</xml><![endif]-->
<br />
<div class="MsoNormal">
Danish Dough<span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> by Romina Rasmussen was my starting point. She is quite well published and owner of </span><br />
<span class="st">Les Madeleines in Salt lake city. The changes I made were to accommodate an overnight cooler rise and a change to allow proper baked color without using an egg wash albeit you do lose the shine. If you wanted to use Chief </span><span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Rasmussen as is it is perfect without any changes.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://www.les-madeleines.com/chef.html" target="_blank">http://www.les-madeleines.com/chef.html</a></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">I do take a single batch dough and make it two different laminated doughs. This gives the home baker a size that is easy to work with as well as limits handling time which can detrimental to laminated dough.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfSQBhwf4xwSt6Co5L650rYYUPh0K6tYxFLYf67IUJtzfcr8L8XY9fMQF8E2sPJbZE0UgJllZL3UYbBH4Sf1w3QRY4XtSpb66bobGF6BOKInF3gPbzfGCN0jwyn_t-8Q__F0nES3kxAf4/s1600/DBD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfSQBhwf4xwSt6Co5L650rYYUPh0K6tYxFLYf67IUJtzfcr8L8XY9fMQF8E2sPJbZE0UgJllZL3UYbBH4Sf1w3QRY4XtSpb66bobGF6BOKInF3gPbzfGCN0jwyn_t-8Q__F0nES3kxAf4/s1600/DBD.jpg" height="150" width="200" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; layout-grid-mode: line; mso-ansi-language: EN-US; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Notice too the larger amounts of Cardamon which is balanced with a lemon zest.</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4732858116895846598.post-19096563510370213592014-10-21T03:48:00.001-07:002014-10-21T12:13:43.949-07:00Confederate Rose<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT598mK-o7jdS4Dip_jC3GuTJ3IvQ1N-eLDO5SAwWFW06mdsN-aR7qdF17e5SoNtPwUT06tXzkkw7FADo9-SRTOzh2czwJZYtCb8h2DKKlWCQ8TIZyPh-nqTAFr7OR0Y4dw2_YVTRlyR3a/s1600/CRW.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT598mK-o7jdS4Dip_jC3GuTJ3IvQ1N-eLDO5SAwWFW06mdsN-aR7qdF17e5SoNtPwUT06tXzkkw7FADo9-SRTOzh2czwJZYtCb8h2DKKlWCQ8TIZyPh-nqTAFr7OR0Y4dw2_YVTRlyR3a/s1600/CRW.jpg" height="240" width="320" /></a>I always thought the origin of the name Confederate Rose came from the flower color cycle. It starts white representing the glory of the Confederate states rise then, it turns blood red, then dies.<br />
<br />
These flowers are quite large. Maybe 6" across. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkcf1lahKa4j0LmQe9_A-BP4dxmziXiVqDnYoxSQJO5zclI-AEr4FKAKp742qnxLPNxVWyti9nBDhOZ36iQwustEogrAingEUxfEn4SulLmUM8Bo4uj9SSKY0iXBeWlrPJ9Qotz2JkpqY/s1600/CRR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkcf1lahKa4j0LmQe9_A-BP4dxmziXiVqDnYoxSQJO5zclI-AEr4FKAKp742qnxLPNxVWyti9nBDhOZ36iQwustEogrAingEUxfEn4SulLmUM8Bo4uj9SSKY0iXBeWlrPJ9Qotz2JkpqY/s1600/CRR.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFMKYwNji80HCl61MhzFf6H5GdpRVgopVsuxV-LYbvlo_Ut3rn9XXqgUS0dZnOYoD_YFad1fu77jBqM8NcSKO0bmfkvkj5qsLC9ISaUE0TSpn3yeRjC60r0IYeyacqzxAm74_wLfIdYgx/s1600/CRRW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFMKYwNji80HCl61MhzFf6H5GdpRVgopVsuxV-LYbvlo_Ut3rn9XXqgUS0dZnOYoD_YFad1fu77jBqM8NcSKO0bmfkvkj5qsLC9ISaUE0TSpn3yeRjC60r0IYeyacqzxAm74_wLfIdYgx/s1600/CRRW.jpg" height="240" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-21900386378654501362014-10-01T09:01:00.001-07:002014-10-01T09:01:42.285-07:00Banana Forming<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39sUXr2QViz5JretmPWVV3juZ0vzPWa_RbLyOmmRBUGwlo_gi8m3B2Ssfi6GbPMGGdVKO1p7jipPzvnnYropBD6hy6LLW0CNb8DHJzg6412oEBOpP-z066xjMsHLKgrTTIw4SvoGb1AQ_/s1600/BB12014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39sUXr2QViz5JretmPWVV3juZ0vzPWa_RbLyOmmRBUGwlo_gi8m3B2Ssfi6GbPMGGdVKO1p7jipPzvnnYropBD6hy6LLW0CNb8DHJzg6412oEBOpP-z066xjMsHLKgrTTIw4SvoGb1AQ_/s1600/BB12014.jpg" height="240" width="320" /></a></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4732858116895846598.post-118451073801255212014-09-25T10:33:00.001-07:002014-09-25T10:33:34.762-07:00BananasHere is a good picture of an emerging banana bloom. As the bloom drops, under each bloom petal will be a hand of bananas. As the bloom goes down the hand of bananas will get bigger pushing the petal up and away till it falls so the next hand can develop.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt8y7-mIYRfcvu7Mk1Q038A7HDM7IXznr-DRRlPNq6obZeanankY-XD7akS0M62ZNZLsUOSL-A4ugy64zJcWUBcl0CXHO5WbTpKa446cLz4zHQKJJKs-SOcg71Eb4_ZK0H6Th6yiDVuOB/s1600/BB2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt8y7-mIYRfcvu7Mk1Q038A7HDM7IXznr-DRRlPNq6obZeanankY-XD7akS0M62ZNZLsUOSL-A4ugy64zJcWUBcl0CXHO5WbTpKa446cLz4zHQKJJKs-SOcg71Eb4_ZK0H6Th6yiDVuOB/s1600/BB2014.jpg" height="240" width="320" /></a></div>
The next picture shows about six of the trees. I have eight but will soon narrow that down<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP88uJEU3DNGaXY6-OG1TUfCiMBzOCa9Mx3WJvVYnFo0AywOiAPQ7ziv9Az6IKbWDur9P6KKd0u4eRraNzGcnWdoNEjwLiXyCIfoB7QNGLh9v1Uu0dxh-sIl6RB1AfK4JpAAel5hSrpbz/s1600/BT2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP88uJEU3DNGaXY6-OG1TUfCiMBzOCa9Mx3WJvVYnFo0AywOiAPQ7ziv9Az6IKbWDur9P6KKd0u4eRraNzGcnWdoNEjwLiXyCIfoB7QNGLh9v1Uu0dxh-sIl6RB1AfK4JpAAel5hSrpbz/s1600/BT2014.jpg" height="240" width="320" /></a></div>
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-19709979136734381932014-08-21T12:22:00.000-07:002014-08-21T12:22:03.490-07:00A lot of Dough for CroissantsIf you are new to laminated dough, this recipe is quite large but well documented on their web page.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Bjcv_5wbrMuv_pzZwcnEyOlr8u_nLRK0iKXEbDbn9wjcg_saJxzXy_FEvMO00d7YJWiDumFQpQE4U-g-aoZuj0JPx3nMLf9bsh8YaB2D4btGMH5cWWucOPy8OizIYZCXaI2z3eFw2QHv/s1600/CD11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Bjcv_5wbrMuv_pzZwcnEyOlr8u_nLRK0iKXEbDbn9wjcg_saJxzXy_FEvMO00d7YJWiDumFQpQE4U-g-aoZuj0JPx3nMLf9bsh8YaB2D4btGMH5cWWucOPy8OizIYZCXaI2z3eFw2QHv/s1600/CD11.jpg" height="240" width="320" /></a></div>
<br />
<div style="text-align: center;">
<a href="http://www.kingarthurflour.com/blog/2014/07/29/flaky-buttery-fabulous/" target="_blank">Laminated Dough: by bakery owner Andy King </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
You need a pretty good size work space for this recipe. You need a large bowl, no, that is not right, you need a very large bowl to mix it in by hand.<br />
<br />
If this is your first rodeo, you might want to use a smaller recipe then come back to this one. The point of making a large recipe like this is if you are going to spend the time, get a good payoff.<br />
<br />
What you find here is my experience in making this very large recipe. It was a challenge but well worth the effort.<br />
<br />
The key to making laminated dough is maintaining the butter layer integrity. It is the water in the butter that will turn to steam and blow up the dough as if it were tiny flat balloons. During this process, don't hesitate to pick up your dough after the butter layer is added and go back to the fridge for a few minutes. Always check to see if the dough is sticking. Too much flour can be brushed off. As you gain experience you will see the warning signs. Laminated dough needs a cool temperature in your house. If you feel comfortable then your dough will too.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkXXVDTv5ELFo_qA-O7oL_hkoua63vQC8FD5vQjvfEOWbDLR_d86gJgOHnmMqmvQ6oEU8nAeNwTOfxEFDeO9LsDQGZsr9hzhoGWFpG_XYmWuWshPMv_YNfzSI9ZB0VPD-f0aGRVETT0ih/s1600/CD1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkXXVDTv5ELFo_qA-O7oL_hkoua63vQC8FD5vQjvfEOWbDLR_d86gJgOHnmMqmvQ6oEU8nAeNwTOfxEFDeO9LsDQGZsr9hzhoGWFpG_XYmWuWshPMv_YNfzSI9ZB0VPD-f0aGRVETT0ih/s1600/CD1.jpg" height="150" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I use a very good home baking scale called a KD8000. It has the capacity to handle these weights. The bowl is about 14" across and about 4" deep.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkdUSOXcLhSC0mjRoIc0GkcwdEPVoj_XBj6KjADsvWHUSng-BcGTiqhbmZVzZbSQFQNPhGQzuXCav944jSxFVj2KY4DXh-2f52EBhNhx29s5BWXPjA_8I43n8-uSxBL4IZwlbi8G2BJW5/s1600/CD2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkdUSOXcLhSC0mjRoIc0GkcwdEPVoj_XBj6KjADsvWHUSng-BcGTiqhbmZVzZbSQFQNPhGQzuXCav944jSxFVj2KY4DXh-2f52EBhNhx29s5BWXPjA_8I43n8-uSxBL4IZwlbi8G2BJW5/s1600/CD2.jpg" height="150" width="200" /></a></div>
<br />
Following their recipe I add the water. A point here. Next time I am switching to whole milk instead of using the dry milk powder. If I use whole milk the crust will be a bit darker without an egg wash. If you prefer an egg wash then by all means stick with the dry milk powder.<br />
<br />
<br />
<br />
After you start mixing you are sure to have doubt in your mind ranging from, "Oh my!" to "Maybe this was not such a good idea." Persevere. It will work out. There will be bragging rights that goes with this.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu6F0jlkS6sA2hqb2PQvWUyeSL7LQuBSqSI2lNs6RVvhxTldPDU41_rZUKyOb94mP1iVbPfsBRUvXHA19rVVEu2m3rVqm_0SowJA0ygUr_JUcwSd2mRFyB9ZRg0Uwq3Lbnf8seVPJnsnr/s1600/CD3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu6F0jlkS6sA2hqb2PQvWUyeSL7LQuBSqSI2lNs6RVvhxTldPDU41_rZUKyOb94mP1iVbPfsBRUvXHA19rVVEu2m3rVqm_0SowJA0ygUr_JUcwSd2mRFyB9ZRg0Uwq3Lbnf8seVPJnsnr/s1600/CD3.jpg" height="240" width="320" /></a></div>
<br />
If your dough looks something like this, you are done. Shaggy they say and they be right. Now another tip. If you have a 9x13 cake pan, especially nonstick. you have a perfect storage place for the fridge. Now the battle is getting it in the pan. Its like picking up five pounds of pudding.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D1voMWOSKAEa6B5ZFp9FbGNkxeENY6GXwF5uQtQ_p0jEMEolKomFWbhntggEJiZcat7etay5AsSBqJyKMTCoEzBU3wwe8epHOKwD_KMXvRHmpvgk0tbPzcLMaCF36uyIHU2Z45q207Ms/s1600/CD4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D1voMWOSKAEa6B5ZFp9FbGNkxeENY6GXwF5uQtQ_p0jEMEolKomFWbhntggEJiZcat7etay5AsSBqJyKMTCoEzBU3wwe8epHOKwD_KMXvRHmpvgk0tbPzcLMaCF36uyIHU2Z45q207Ms/s1600/CD4.jpg" height="150" width="200" /></a></div>
It will grow in the fridge so allow room above the dough. A piece of plastic wrap will help hold in the moisture.<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>
<div style="text-align: left;">
Now for the butter layer. I used stick butter so I had 5 sticks at a 1/4 pound each. I cut those in half length wise so now I had 10 half's. I keep on hand those cheap gallon bags from Walmart that come with the little twisty wires. They are perfect for the butter size slab the recipe calls for<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGFPvR9YmO5EfGlNm3ehibRKqZmKXR0X3gv4s9Tm1FTWMTDX1TB_0cxJKIy5GININ_36AYTm7P63FW7FzB8xMr0WQFFBTmM8NzOEeq6xhWkxHbxetnaLPNHi_QL9SAygh2YiDjg3p6KWI/s1600/CD5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGFPvR9YmO5EfGlNm3ehibRKqZmKXR0X3gv4s9Tm1FTWMTDX1TB_0cxJKIy5GININ_36AYTm7P63FW7FzB8xMr0WQFFBTmM8NzOEeq6xhWkxHbxetnaLPNHi_QL9SAygh2YiDjg3p6KWI/s1600/CD5.jpg" height="240" width="320" /></a></div>
<br />
<br />
Put the butter eight half's from the top to the bottom with the last two on the side. Now use your roller to fill the bag. Chill as needed remembering their suggested 55F.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Take the dough from the fridge and put it on floured surface that is big enough and low enough so you can but a bit of muscle into the roller. I use my kitchen table.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzG4i9AxRMFTZJL4kf1-lHSQRRKZjqe1ANW89lGolQG2x2FCMJDTKyB0LnBJFXLg48tftxFwKr2prmPXAkUiQxd3BRngXFIETwqCm9fWzS6t3h7b5IbmuXj1b4LIZUQIkiylQ1JK4srVYQ/s1600/CD6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzG4i9AxRMFTZJL4kf1-lHSQRRKZjqe1ANW89lGolQG2x2FCMJDTKyB0LnBJFXLg48tftxFwKr2prmPXAkUiQxd3BRngXFIETwqCm9fWzS6t3h7b5IbmuXj1b4LIZUQIkiylQ1JK4srVYQ/s1600/CD6.jpg" height="150" width="200" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Roll it out per their instructions for size. I use a pair of scissors to cut open the butter bag then lay it on the dough then fold and seal the edges with your fingers. Now it is starting to look like something. Use you hands to stretch the corners to maintain the rectangle.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsrr8l7iHTAjpsmH9bWl73-7aNLuvXQxKT8XKhQFjKWzqpJbvnVe2JqTvMOZl8Czc3pZG2zfUBIrRJSvrFSoz5cJ-8eMWMEOelcrM3J8Onk6jNwSgX7hCRx34-qmyL_Cr8I5qI6UdU__t/s1600/CD7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsrr8l7iHTAjpsmH9bWl73-7aNLuvXQxKT8XKhQFjKWzqpJbvnVe2JqTvMOZl8Czc3pZG2zfUBIrRJSvrFSoz5cJ-8eMWMEOelcrM3J8Onk6jNwSgX7hCRx34-qmyL_Cr8I5qI6UdU__t/s1600/CD7.jpg" height="240" width="320" /></a></div>
Then make the first fold.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvv5hXcNSZbxuzCSxtTVq6qzd9tPc0h4P1jzRTbRGvmlfKQrrR3_z6q_WqXCfAd8BPemvcrmf56ETEfGEFEliXITuHKh0kWhFzzA4FjnhnXHTfV-EoAkj1ihE3ZzIetO9c7q2R1xTWf5r/s1600/CD8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvv5hXcNSZbxuzCSxtTVq6qzd9tPc0h4P1jzRTbRGvmlfKQrrR3_z6q_WqXCfAd8BPemvcrmf56ETEfGEFEliXITuHKh0kWhFzzA4FjnhnXHTfV-EoAkj1ihE3ZzIetO9c7q2R1xTWf5r/s1600/CD8.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5YJojO3HPA_QgiWZgcNCuMZff2YYgtx9msjSZl76lfRx9crMyQtYf7TCHK6SPWqbHad2PVH-2W7dOSi3T6nSFuTVWIHrt0jyghbMGwKzjgH2H0E-nDk9nQGopxVf3i9Lg29K3O4zBgEJ/s1600/CD9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5YJojO3HPA_QgiWZgcNCuMZff2YYgtx9msjSZl76lfRx9crMyQtYf7TCHK6SPWqbHad2PVH-2W7dOSi3T6nSFuTVWIHrt0jyghbMGwKzjgH2H0E-nDk9nQGopxVf3i9Lg29K3O4zBgEJ/s1600/CD9.jpg" height="240" width="320" /></a></div>
Notice the tea strainer in the picture I use as a flour duster.<br />
<br />
After all the folds are done with chill times in the fridge, I divide the dough into thirds for easier handling. I made the croissants, then place on a parchment sheet then into the freezer. Once frozen, they are bagged for latter use. I used some of the dough to make Danish shapes albeit this recipe is not a purest Danish dough. That is another post.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2REFTX_X54VCwaXRRa7W6PzTi9X-gJaBKmhJKmifNhLSjN5AmLyKO5TxdRZcOIIHnZVV91N2Q1qcUlf1VRsrbY7o5mtSCa3oKXKOs2bMtgATlSS7H4q51rP_1jp_UtIplEb5BWQE9azy/s1600/CD10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2REFTX_X54VCwaXRRa7W6PzTi9X-gJaBKmhJKmifNhLSjN5AmLyKO5TxdRZcOIIHnZVV91N2Q1qcUlf1VRsrbY7o5mtSCa3oKXKOs2bMtgATlSS7H4q51rP_1jp_UtIplEb5BWQE9azy/s1600/CD10.jpg" height="240" width="320" /></a></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-73837855656962149972014-08-20T11:47:00.001-07:002014-08-20T11:56:32.114-07:00Apple Pie Filling Even though this is called apple pie filling, it is perfect for your fruit pastry like Danish or a braid. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppOcvpbTZtaTNdSr98Bo3mCr5GKUdaZisLEW-IFmw28fkSY6bf9QFqs8hkfEPzHiva9VIiQF7Vc9oE3glAtfu7jY1IPH1iaXgxR18TkhcvAOE0k3hv8YwDburdX8i8hN28Ikjqpf3IIsb/s1600/AF1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppOcvpbTZtaTNdSr98Bo3mCr5GKUdaZisLEW-IFmw28fkSY6bf9QFqs8hkfEPzHiva9VIiQF7Vc9oE3glAtfu7jY1IPH1iaXgxR18TkhcvAOE0k3hv8YwDburdX8i8hN28Ikjqpf3IIsb/s1600/AF1.jpg" height="150" width="200" /></a></div>
Equally as suited for an apple crisp.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSqDrsIoSYC1tXoGbY-m_p9hB7yva1Hf0f1a-MrOCAF4tuPWzFQk1IiW_Cd-9yNtHxlcPE6Z8zwM7j5johcrx2nVRHGW5rwxmykCFrt4QC819zO6gosZV01nr3a8qfib94sKc6xvcWzZh/s1600/AF2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSqDrsIoSYC1tXoGbY-m_p9hB7yva1Hf0f1a-MrOCAF4tuPWzFQk1IiW_Cd-9yNtHxlcPE6Z8zwM7j5johcrx2nVRHGW5rwxmykCFrt4QC819zO6gosZV01nr3a8qfib94sKc6xvcWzZh/s1600/AF2.jpg" height="150" width="200" /></a></div>
First prepare the apples. <b><u>About one quart</u></b> of peeled and cutup apple chunks. I have a hand crank peeler but this economical, hand press slicer is my favorite way of cutting them into wedges that are easy to peel and slice. I add <b><u>one oz lemon juice</u></b> to the apples to help reduce browning. Put them in a bowl large enough to mix in the apple stuff below or put the apple stuff below in a large enough pan to mix in the apples.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC11U81OEn6e5so51PioWEQxG5BZeDur5xd4FS8dTEXoQWTUdQCRi_0LE9rlY-sg9iKM0eGm0fLQOhOH-temfFP3VYil-ww1We9YP5FD1X88S8pMUKRaq9URwDnUbUbi-eNi0ApFJ1inh7/s1600/AF3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC11U81OEn6e5so51PioWEQxG5BZeDur5xd4FS8dTEXoQWTUdQCRi_0LE9rlY-sg9iKM0eGm0fLQOhOH-temfFP3VYil-ww1We9YP5FD1X88S8pMUKRaq9URwDnUbUbi-eNi0ApFJ1inh7/s1600/AF3.jpg" height="150" width="200" /></a></div>
I weigh everything on my KD 8000 scale. Really saves on clean up. I just put the pan on scale and measure right into it with no mess and no bother.<br />
To the pan I add:<br />
<b><u>6 oz of regular sugar or Raw sugar.</u></b><br />
<b><u>1 oz regular Clear Jel(I order mine from the internet)</u></b><br />
<b><u>1 teaspoon good cinamman</u></b><br />
<b><u>One twist on my nutmeg grinder </u></b><br />
<b><u>4 0z water</u></b><br />
<b><u>6 oz bottled apple juice</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLHr5bwh-oUaFwvRDqRhSIpdsP76Qfi82ojWSequhzbtW72GO8Khd7Ak2xH7gAAYLXyyFyJCXjXrMhro5-AK_b0PBh2werAAc23uGuxnqGgVTEn2He7GvU91v8r8mBMCL5QThPlH8EeDV/s1600/AF4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLHr5bwh-oUaFwvRDqRhSIpdsP76Qfi82ojWSequhzbtW72GO8Khd7Ak2xH7gAAYLXyyFyJCXjXrMhro5-AK_b0PBh2werAAc23uGuxnqGgVTEn2He7GvU91v8r8mBMCL5QThPlH8EeDV/s1600/AF4.jpg" height="150" width="200" /></a></div>
Heat the mixture on medium-high heat stirring constantly. After a while you will suddenly lumps of brown things. This is the first of the thickening action. With in just a minute or so, the whole thing starts to get thick. Remove from the heat and pour over the apples or pour the apples in the pan and stir. Your done.<br />
<br />
I tried using all apple juice this time instead of the listed apple juice water mixture but as you can see from the picture the filling is just a little darker than I would like. <br />
<br />
If you like this then when apples are plentiful you can apple pie filling using the National canning center recipe. Note follow their recipe. My recipe is for immediate use only and not for canning. My recipe is a simpler version of theirs but I follow their recipe when I can apple pie filling. Note too they also have several other fruit pie fillings recipes. I have tried the cherry and it is super.<br />
<br />
<a href="http://nchfp.uga.edu/" target="_blank">National Center for Home Food Preservation at the University of Georgia</a><br />
<br />
<br />
Here is where I get my Clear Jel from. I buy a couple of pounds at the time.<br />
<br />
<a href="http://www.barryfarm.com/our_store.htm" target="_blank">Barry Farms.</a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4732858116895846598.post-74943952056191694182014-08-07T11:22:00.001-07:002014-08-07T11:22:13.449-07:00Croissants <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53JboGxdhUz5aFJVAV3CEHBxTcAuQhjnc7BxcBSuYCibQIgKgnRuMOhfWWqSQgQ4DH6BOPS5OBj7kCLv8fdJyC5M-fTyD_Amg05KO2APjPlRsoG2VJEgmDvzqYFOt_EWnoD-w_bCKW-TO/s1600/LMC14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53JboGxdhUz5aFJVAV3CEHBxTcAuQhjnc7BxcBSuYCibQIgKgnRuMOhfWWqSQgQ4DH6BOPS5OBj7kCLv8fdJyC5M-fTyD_Amg05KO2APjPlRsoG2VJEgmDvzqYFOt_EWnoD-w_bCKW-TO/s1600/LMC14.jpg" height="240" width="320" /></a></div>
This is my second attempt at making croissants. I used a recipe by Fine Cooking.<br />
<br />
Here is the Link.<br />
<a href="http://www.finecooking.com/recipes/classic-croissants.aspx" target="_blank">Fine Cooking Croissants Recipe</a><br />
<br />
The recipe went very smooth. They are a super flavor held together with a crispy crust and a nice, pull apart center.<br />
<br />
I made some and the rest were stored in the freezer before they rose. The one in the picture was baked after several hours from the freezer. Matter of a fact, one of the best ways is to put the unbaked, frozen croissants in your cold oven or microwave just before you go to bed, Next morning they will be ready to bake.<br />
<br />
Notice how light these are.<br />
<br />
I did break with tradition. These do not have an egg wash.Unknownnoreply@blogger.com2