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BetD

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    Your Daily Sweets: What Are You Making and Baking? (2017 – )

    in Pastry & Baking

    Posted

    On 1/26/2023 at 10:05 AM, shain said:

     

    200g challah or brioche, cubed

    3 large eggs (or 4 small ones)

    About 6g earl grey tea (It should be about 3 teaspoons, or 3 bags, I assume)
    220ml (1 cup) milk

    Apx 40g maple syrup (a little less than 1/4 cup), plus more for serving
    Grated nutmeg, generously

    Optional: a couple pinches of clove

    Candied ginger, candied orange (diced), optional raising - to taste

    Vanilla

    A few pinches of salt

    Heat the milk and steep the tea for 10 minutes or so, you want a strong extraction.
    Filter the leaves.
    Mix the milk with the remaining ingredients, and let soak for a short while.
    Pour into greased pan.
    Spray the top with oil or scatter grated butter.
    Bake at 200dC until browned.
    Serve with more maple, and/or ice cream (it's not very sweet as is, IMO).

     

     

    Thank you so much!

     

    • Like 1

    Show us your latest cookbook acquisitions!

    in Cookbooks & References

    Posted

    1 hour ago, blue_dolphin said:

    Thanks for the reminder!  I have that book because....well, of course I do! When I bought it, I had good intentions to figure out a scaled-down recipe but apparently lost momentum.  I think the closest I got were some cassoulet toasts. This is the perfect time of year to revisit that project.  Or maybe just make those toasts again 🙃

     

    The toasts look so good, I am definitely going to try them!  Thank you for the link.

    • Like 2

    Forever Soup

    in Cooking

    Posted

    I found this article  interesting as it reminded me of my aunt, who was a school teacher married to a cattle rancher. Her winters were spent in town, but summers were all at the ranch house. Her stove had a perpetual kettle of yum going the whole summer.  Some days beef was added, some days beans, everyday things from the garden would find their way into the pot. It was always served up with fresh flour tortillas and was simply the best food ever. 

     

    I miss her.

    • Like 5
    • Thanks 2

    Treats that are easy on the teeth

    in Pastry & Baking

    Posted

    1 hour ago, Annie_H said:

    I've been making this for years for Passover neighbors. It is tender with a caramel layer. I'm not a baker but this is fool-proof. Addicting and so simple. Toffee Matzo Brittle

    I make two trays and add pecans, toasted coconut, everything bagel with Korean chili flake, --in 1/3'rd sections. 

    One addition I do is to add the chocolate chips and place back in the hot oven for 30 seconds to melt a bit better. Can add or leave out nuts or chocolate. 

    The caramel is as tender as a saltine. And can be used in place of Matzo. 

     

    *looking at my tin of saltines*

    • Haha 2

    Christmas Cookies Redux

    in Pastry & Baking

    Posted

    3 hours ago, MaryIsobel said:

    I'm going to make a few family favourites; Alison Roman's Salted Chocolate Chunk Shortbread, Chocolate Crinkle Cookies, Bailley's Truffles, Cheese Crispies and shortbread with some type of inclusions. Goinig to get started today.

     

    I don’t know what a Cheese Crispíe is, but I know I want some! Can you point me at a recipe?

    Saltines: Hopelessly Square

    in Ready to Eat

    Posted

    When the hangries hit, a few saltines with either PB or cheddar/Colby cheese will put things right for me in a hurry. I don’t use them for much else other than the rare bowl of tomato soup. I seem to recall Alton Brown making a sort of snack with them involving butter, hot sauce and baking… yup…  here it is.  May have to give that a go.

    • Like 3

    Breakfast 2022

    in Cooking

    Posted

    On 12/12/2022 at 10:37 AM, Ann_T said:
    I showed Moe a roasted chicken on Facebook this morning and I commented that whenever I see a roast chicken I want a roast chicken dinner.
    His response was he would eat that for breakfast.
     
    I didn't have a whole chicken, but I did have bone in chicken breasts.
    So, I made a simple version of a chicken dinner. I didn't have time to make dressing, but I had a box of Stove Top in the pantry.
    1230318281_RoastChickenBreakfastDecember12th2022.thumb.jpg.fcecda5ced884876903241257b2eddd1.jpg
     
    So along with that, mashed potatoes, frozen peas and lots of gravy,Moe had a roast chicken dinner for breakfast.
     
    Not a fan of breakfast so I'm going to take the same thing to work for lunch.

     

    I am always amazed by how much you get done in the morning while I am drinking tea, doing Wordle and trying to get to Genius in Spelling Bee

     

    WOW  😋 

    • Like 2
    • Haha 2

    Chili con Carne

    in Cooking

    Posted

    1 hour ago, heidih said:

    A  point about the dish that I like to nise is that the setting of eating it is a huge part of the experience for me. Nothing I crave, but after a less than enjoyable day on the slopes (miscalc on run level) wow my best bowl was in the lodge cafeteria - everyone cradling styrofoam bowls of it. There were snow fliurries. Talk about "hit the spot".

     

    Under these circumstances, I would think that saltine crackers would be a very necessary part of the experience!!

    Chili con Carne

    in Cooking

    Posted

    I think you will find that “authentic” southwestern chili tends to be made with cubed beef in a chile sauce and no beans while other regions of the US might consider ground beef and kidney beans to be the norm… it is a WIDE playing field.  I have found “The Chili Cookbook” by Robb Walsh ( Here…) to be a good source for many variations. (My go to chorizo recipe is in there)  In AZ, you are likely going to be served flour tortillas and perhaps grated cheddar cheese as go-alongs. I love beans, so I usually add in pintos beans, or at least would have a bowl of them on the table.  Happy hunting!

     

    • Like 2
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