onehsancare

oops.

Like these? (Sorry--I didn't realize how small this would be.)

Jeanne, I'm having trouble picturing this. Are there cutouts on the sheet for the shells?

I haven't frozen already-baked pp (so this is the voice of inexperience!), but wouldn't thawing them still wrapped cause the condensation to end up on the outside of the wrapping, rather on the pp itself?

Can you do that? I'd guess Wendy's able to do it because she's "in-house." Or am I misunderstanding and you're talking about the whole tray of x that never got on the buffet? Had a very frustrating experience the other month. We were at a company event at a destination resort. Cheese, etc. on buffet before dinner, barely touched. We were having a breakfast the next day for which I was making coffee cakes. I thought that the extra cheese would help round things out. The staff refused to box up the cheese, citing health department rules, so it looks like $$$ of good cheese just went in the garbage.

What's Tues.Morning?

jgarner53 had a blog during her six months at Tante Marie. I'm not qualified to comment on the school, but the blog was wonderful! I'm at work and can't take the time to look for the blog--anyone have it handy?

Absolutely gorgeous! Well done!

I'd like to find a site that outlines the storage limitations of different ingredients. For instance, I opened a can of coconut milk on Friday, used some, and put the rest in a container in the refrigerator. How long can I feel comfortable using it? (I tend to push the envelope on time--without visible mold or a stench, I go ahead and use an ingredient that's been in the refrigerator.)

What made you decide to put the batter in only one pan? How full was it before baking? What was the loaf's finished height (before torting and filling)? I've been thinking that I could make a really solid version of the Pavé by using each of my three paving stone loaves as a layer, but I'll play with what to do with them later. (All four are in the freezer, so I can wait until I'm feeling experimental.) BTW--Alton Brown's "Serious" Vanilla Ice Cream (here) received rave reviews.

And check out the Summer Pudding thread here . I've been trying to find currants for days, just so I can do a Summer Pudding for the British Open party on Sunday. I'm hoping to find some at tomorrow's farmers' market.

With enough chocolate, almost anything could be good!

PANIC!! I'm making dessert for 16 for tonight. Yesterday, I did the apricots and the cocoa cake for the Faubourg Pavé. Very disappointed by the cake, so my DH got a chunk of one loaf for dessert. I thought that I hadn't folded enough (crust looked a little marbled, although interior did not), that I hadn't been able to incorporate all of the cocoa, and that there seemed to be a collapsing problem. They ended up about 2.5 inches high and 2.75 inches high. So, today, I tried again. I mixed more than the tablespoon of yolk/cocoa mix into the butter, which seemed to help incorporating all the ingredients. I concentrated on folding, being gentle, but thorough. I was hopeful, since both of these loaves had baked higher than the sides of the pans. They've both collapsed. One is 1.5 inches thick, one is 1.25 inches. They look a lot more like paving stones than cake. I think I have to give up on this project for tonight, unless someone can diagnose my problem and cure it soonish! Please! URGENCY GONE. I'm taking raspberry ice cream I made Wednesday, "serious" vanilla ice cream I'm making as I write, and a raspberry tart. Not as showy as I'd hoped, but reliable. (Edited to remove code red.)

I'm checking the markets for currants (no luck yet, but I have high hopes for Saturday), but I've got a loaf of brioche that I'd love to have a purpose for. I'm afraid that it will melt (crumble? moosh?) in a summer pudding. How did the challah work? Carolyn

How easy is it? ← It's as easy as . . .

I Googled "pineapple cake" and got lots of hits. The first one: CAKE: 2 eggs 1 can crushed pineapple in juice -- 20 oz 2 cups flour 1 cup sugar 1 cup brown sugar 2 teaspoons baking soda 1 cup walnuts -- chopped Combine. 350. Ungreased pan I bet there's a recipe out there in googleland that matches your client's vision.

My mother, Girl Scouts, and home ec did a fantastic job of getting into my head the belief that NEVER should I dip and sweep. I'm not yet ready to switch to weighing flour, but I'm really resisting dipping and sweeping. OCD? maybe. Words of wisdom? Encouragement? Scorn?

My sons inform me that Burrito Boy in Eugene is the best available.

I'd love it if we held off starting brioche until Friday, my first day as a free woman!

I made two batches of croissants this weekend, too. The first was from Julia's Mastering the Art of French Cooking. I ultimately didn't get much rise from them, which (I intuited--no real basis for concluding this! ) seemed to have been the result of all the chilling. It rose fine on the intermediate rises. I think I let the first rise go a little long, but only 20-30 minutes. Formed them Saturday night, refrigerated immediately, brought to room temp for an hour or so before baking. Hardly any rise. Baked at 475 for 10-12 minutes. The middles were not consistently baked through, so they weren't as flaky as I wanted, but had gotten darker than I'd wanted. I gave them a B-. Competitive as I am (even with myself), I "knew" I could do better. I have a set of books "La Cuisine" and "La Cuisina" that somebody picked up at Costco a few years ago. The croissant recipe called for the initial proofing to be 1/3 c. water, 4 1/2 tsp yeast (2 pkg) and 1 c. flour. I couldn't get all of the flour into the yeast mix, so I took the recipe up on its offer to add more water, if necessary. I probably added 3 or 4 T. water, then let it rise, which it did beautifully. The dough called for 2+ (I'm at work now--it was 2.5 cups or 2 1/3 cups) of milk, and another 3 c. of flour. Result was flour soup. There was no offer to add additional flour, but I had to. I lost track after adding 1.75 more cups--I might have added 2.5. Now I have a huge hunk of dough that I don't decide to divide into two until after the first two turns. I increased the butter to account for the extra dough, and was satisfied that I'd added enough. This recipe did not call for another rising period after making the soup into dough, so I went ahead. Nothing unusual, except I had to use more flour on my pin and board than I had with Julia's. This recipe called for forming, then letting them triple in size before washing w/ egg. At tripled, they were too delicate for egg, so I forwent that step. These turned out to be really breadlike but very light. I gave them a C. (Of course, my coworkers were impressed no matter what--they don't know anyone who could make croissants!) While I was forming the second batch, I used a dry pastry brush to get rid of the extra flour on each piece. That felt really fussy. I think that was the right thing to do (right?), but it was awkward. Any thoughts would be extremely welcomed!

This one's embarrassing (and it's in my native tongue!): culinary Cool-i-nary Cyul-i-nary

WOW! What a spectacular job! How did the lemon cake end up so perfectly sliced? (You don't have a guitar at home, do you?) I'd be interested in hearing more about what treats guests went crazy about and what wasn't as popular. I made the chocolate almond brownies a few months ago, and was told that my regular brownie recipe was much better. (And, incidentally, it does not require the purchase of $14 of almond paste!) Congratulations on both the huge project of planning and baking, but also, congratulations on rearing a wonderful Bat Mitzvah girl.

I could start on Friday (taking July off from work while I'm between jobs!) I'll have lots of baking time! (Actually, the job thing is a little scary. I anticipate a lot of comfort baking.)

I love Golden Syrup, so I'm not being resistent by asking about black treacle! Delia's recipe (here!) calls for 3 T. Golden Syrup, 1 T. black treacle, plus 3 T. Golden Syrup for pouring on when serving. I just wanted to follow the recipe as closely as possible, at least for a first time. (I'm so proud--my first link to another site!) (edited for superfluous consonants)

Is molasses a substitute for black treacle? One to one ratio, or ?