K8memphis

Thank you. Roger that. And multiplied congrats on an awesome pie!

I listed the ingredients I used in the pictorial. You could rearrange any of the spices. If you add lemon juice, you want to be sure to sprinkle the Wondra flour or some kind of flour because moisture is not your friend. I mean you even squeeze the juice out of the apples too. And the butter I used is clarified so the water and milk solids are removed also. You only need about half that amount of apples for that size strudel. So now I have a question for you. Did you plump up your dried cherries before baking? What did you plump them in if you did.

Thank you! Y'all are very kind. Tweety, you made me laugh! Cool! I noticed in a thread somewhere you mentioned the Buntyn Cafe once. Umm, that particular Commercial Appeal is a keepsake. The big picture there is a photo of none other than Chef-boy, our son Jonathan, who broke his bike in a mountain bike race. The photographer captured a cool photo of him carrying the broken bike in pieces at the top of the hill while other riders were yet ascending farther down the path. It made the front page--slow news day I guess. In fact, I looked up how far Cumberland County is from The Inn in Rappahanock County. Which you are a coupla hundred miles away from him, but I just thought that was interesting. Hmm, that doesn't sound stalk-ish does it??!! !!!Hooray for Elvistown!!!

Oh cool! I love stuff like this. Photography is not my forte by any means. Your photo looks great though. What a gloppily handsome jar of starter you have there.

Cool, Little Island, thanks. I hope you do try it. It's so much fun to stretch that stuff out and then rolling it up is equally satisfying, really cool. It's this solid weighty little crunchy roll--way cool. Yes I did remember and use the corner thing some as I worked. But my dough was not going to go over that whole surface. It covers approx 24x48. Mine was 28x36 so I was close. I remember doing this to sell way back when and wishing I had more than just a little kitchen table so I could stretch out more stuff at one time. Now I got the bgger table. I have two more leaves I can pull out too. Need to multiply the recipe and practice stretching. The butter I used was clarified so no water to sog things out. And that's the reason for the sprinkle of Wondra flour too. My second batch will be go easier and stretch better. In the book Bernard says to freeze the finished baked product. And I've never gone beyond his parameters for the dough, I knead the stuffings out of it, let it rest under the inverted hot bowl and then stretch. And making the dough is easy but I diddled with it too much. I had it all going and then I added some more water. So now that I have the right amount of water determined I can get a smoother dough. And I'll make a greater quantity to cover the table too so I can hook around the edges of the table better. It's definitely a learning process until you get a few batches under your belt. Keep me posted how you do!

If you take three or four candy canes and hot glue them <Jl> to a taper candle kinda like that <Jl> the curvey parts of the canes sit on the table and form a stand for the candle to stand upright--then decorate it with ribbons & stuff or whatever. Also, I did a pictorial on apple strudel aka Magic Dough. Fun fun fun (to make and to eat) artisanal gift. The link starts you on a captivating captioned slideshow.

I haven't made this in 25 years so I didn't do too bad for this being my first batch since our girl-kid was two years old. I haven't loaded the photos into egullet so if you click on this link it will take you to the start of a slideshow if you want. Hope this is ok to do. I can load the photos in egullet if I need to. Merry Christmas and Happy Holidays To You!

My only thought is if I used blackstrap I would do so sparingly so it does not overpower the banana and become molasses bread. And in fact I would not add any unless I was out of brown sugar. I think that the molasses in brown sugar is aleady balanced enough to use as is without any additional. Otherwise just make some Boston Brown bread maybe. I think molasses is a strong strong flavor anyway--the blackstrap would shoot and kill the banana I think. I think rum would be a great flavor enhancer in banana bread. Coconut rum even.

I want to be careful to not be crude myself in my commenting here but that is very not cool. Your husband has a great approach. Yah know what though, you would be wise to consider sharing your true feelings with the bride and groom concerning this unusual turn of events. Discussing them diplomatically and non-threateningly and with open hands. It sounds like more surprises could await you and you would not want them all piling up and spilling out like a raging river someday.

Way too friggin' cool. Umm, that's one thing Chef-boy always tells me, is to leave them wanting more. And in fact, let's work on a better picture of the tuille horn... : ) So after my eyes gorged and feasted sufficiently, I got out the dictionary "Chiboust: A custard made originally as the filling for the gâteau Saint- Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatine." With many thanks to cdkitchen.com for the definition Umm, then I thought what in the world is a legos?? Hahaha, I almost looked it up!! The light came on just in time duh, Kate! Way too cool and it is glimmering shimmering New Year's with the great curliques radiating out from the center. It seems so perfectly proportioned too. I love the way the grapefruit sections continue the the dessert is circulating idea from the center like a New Year's fireworks explosion or one of those sparkling revolving disco balls shimmering shock waves of flavor far and wide. And then the stunningly sophisticated but still playful lego tossed in casual like a Christmas toy left out of the toy box while the owner sleeps and the grown ups bring in the New Year. And what clean bright flavors I'm imagining are going on--perfect for not only celebrating January one but also toasting with the champagne. Cheers! It is very put away the old and bring in the new. Shit, you're good. (way beyond)

There's different ways to make them. And if I used kirsch I would make a simple syrup and add kirsh to that as opposed to reducing it.

It probably would fine. Here's a coupla thoughts on that. Number one, add a little almond extract to the cherry!!! But what I was gonna say is bake a cupcake with the cherry inside & see if it does up the way you want it to. Or or or, just plop the can of cherry juju in the hole of the baked plated bundt cake. I mean I like canned cherries, shoot me. Especially if you get the premium brands they are very very good. How about get some cherry wine and cook it down, reduce it down to jazz up the cherry stuff?? Maybe... Oh hey, my friend Valarie won* the pie competition in Florida with a classic cherry pie she made with cherries from California, Morrelies or something like that...I'll find out. *as in $5000 and a new stove & microzapper--not bad for canned cherries. edited to say: She used Morello Cherries. Here's a link.

Orangette just posted a thanksgiving recipe reminder list that included Sweet Potato rolls. Wonder how your recipe would do with mashed yams or sweet potatoes for the mashed potato part? ← I wonder. I did make one batch for Thanksgiving but I mean I often make beaucoups of batches and next time I do multiples, maybe Christmas, I will try one with the sweet potato. Interesting idea. Maybe I should use the water used to boil the white potatoes in the sweet potato one. I will report back when I try this.

Patrick you are too cool to enlarge those photos, thanks. Andie, those are beautiful flans, beautiful. Michael! Wow awesome stuff. I think my favorite is the little blond round one with the tearshaped chocolate circle, nut and cookie on it. Way cool stuff. Umm, unless it's the apricot one--are those apricots there on the fluffy cloud-like covered ones? But then the chocolate tarts are very inviting and the blond marbley stuff is beckoning as well, not to mention the stunning presentation of the cake with all manner of diamonds, curliques, macarons, all encircled with those little pistachio'd (?) mounds of goodness hmmm...it's never fair to play favorites anway

And raisins too--now if you haven't tired it don't poo poo it. Umm, the first time I saw raisins in banana bread I quietly thought amateur!! But it's really good. 'Specialy if you rum-ify* 'em And you can grind them too so they disappear. *(soak in rum I mean)

I'm sorry Little Island, I don't know. But if it tastes good, run with it!

My banana bread formula I totally agree the more banana the better. Toasted coconut & pecans makes a great topping too, mixed with a strusel-y buttery topping. But yah just gotta have cinnamon Bet toffee chips would be good on top. But even just the carmelly nicely browned off tops are awesome. I even use toasted oats for topping sometimes mixed in with a streusel-y topping for a sweet batter and plain toated oats to top regular breads. Geez I haven't baked bread in forever. It lodges on my thighs y'know. Thigh food is not my friend unfortunalely...but I do have that persistent potato refrigerator roll dough going with a tea ring right now for Thanksgiving. Wait, wait, but I didn't make four times the recipe this year That's gotta count for something!

No not at all, give it a little time. Some folks are kinda tied up with the holiday. Umm, I have a favorite banana bread I love, so I usually don't make banana muffins. But I wouldn't hesitate to make a mini muffin out of it if I had some batter leftover.

Ruth Gregas gave me this recipe a loooong time ago. It was not new to her I'm sure. It is a common recipe, much passed around. I make rolls for holidays and I make tea rings with it. I use lotsa butter and light brown sugar and a little flour for the filling. These days I add some pecan or walnut meal too. Decorated with cherries and walnut or pecan halves they are beautiful, delicious and oh yeah I drizzle them with a glaze. What's fun is you can make the dough the night before, toss it in the frige and make up your rolls or whatever the next morning, let it rise then bake. Gives you more control of the process. Potato Refrigerator Rolls 1 1/2 cup warm water (I use scalded milk) 2 pkg yeast 2/3 cup sugar & shortening ( I cut back on sugar for rolls) 1 1/2 teaspoon salt 2 eggs room temp 1 cup lukewarm mashed not seasoned potatoes 6 1/2 to 7 cups flour I guess you could use butter but I always use shortening. (shoot me) It's a cleaner, clearer taste with shortening. Activate the yeast according to package directions in some of the slightly sweetened liquid. Being careful not to put the salt directly into the yeast mixture, put in all the rest of the ingredients reserving half the flour, combine well. Knead in the rest of the flour until you have a nice soft dough. Place in an oiled container large enough to allow the dough to well double in size. A container that has a tight fitting lid. Turn the dough over in order to oil the surface everywhere. Put it in the frige and do your thing the next morning after punching down, make rolls or tea rings or cinnamon rolls or whatever. I just usually roll three little balls of dough per muffin cup & make a modified parkerhouse roll that way. Allow your creation to double in bulk for an hour & a half or two, then bake off at 350 degrees until golden brown. Smells like heaven too!

I am late in perusing this thread. I am not a professional chocolatier. However I am a professional lover of all things chocolate including loving to play and dabble with it. I made a pictorial about the cherry cordials I made. Not all of the pictures are captioned as yet, but I think they speak for themselves nonetheless.

Mille Crepes maybe? Clickety here and here's another great crepe thread.

Cream cheese, strawberries??? Maybe too obvious. It' s very pretty, Filipe. Blue cheese corn muffins served with champagne jelly! Just a fill a muffin cavity a third of the way with whatever corn muffin recipe then drop a blob of blue cheese then the rest of the muffin batter. Maybe too ordinary. I kinda like the wild contrast of a corn muffin to champagne jelly. Just some ramdom ideas. Edited to say: wait wait one more idea, My son, during a chef's tasting he treated us to, deep fried some beggar's purses made of phyllo dough filled simply with marscapone and fresh corn off the cob. Wonder how champagne gelee would be with that???

Too Cool!!! Great choice of challenge and Challengee/Challenger, er agh I mean Michael is a great pastry dude. !!!Go Michael, Go Michael, Go Michael!!!

Oooooooh Aaaaaahhhhhhhhhh it's beauuuutiful, so delicate looking. Wait wait wait delicate fruitcake??!!! Yes it's strikingly fragile looking with the tower and the golden ring there. I mean even though the jury is still out as to whether the tower shatters or not, it still comes off as mysteriously stunning. It could shatter so, man, that's cool! What a great job you did. The warm brown teardrop contrasts so effortlessly with the icey looking crystal container of white creamyness. And the rough scraggy fried panko provides playful disorder surrounded by golden sweetness. Love it.

Wow, Dude, you're half of rich & famous!! Awesome for you!!! clap clap clap