Ann_T

I keep coming back to look at Kerry's shortbreads. I might cave and bake shortbread this week. Bread and Butter Pudding with a Caramel Sauce.

Thanks. My "taster in my mind" told me a yeast dough would be best. And I've now bookmarked a new blog...yours! Will peruse it later tonight. Everything I see you post is magnificent, so I'm sure I'll sure I'll enjoy your blog. Thanks Furzzy. My "taster" told me the same thing.

Furzzy, I did use a yeast dough to make the Flammkuchen. Although, the recipe that the topping came from, used a dough that did not contain yeast. ~Ann

Flammkuchen - a crust topped with Creme Fraiche, bacon and onions cooked in butter.

Annie, I reheat the sauce for leftover cobbler so no reason why you couldn't make the sauce in advance.

I use lard and baking powder in my flour tortillas. I use unbleached all-purpose Canadian flour which is a higher gluten flour. Flour Tortillas 2 cups flour 1/2 teaspoon salt 1 tablespoon to 1/4 cup lard/shortening 1 teaspoon baking powder 1/2 cup warm water (might need a bit more) Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. Keep covered. Roll each ball out into a 7 to 9 inch circle. Dough should be thin. Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in tea towel to keep warm as you cook the other tortillas. (I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)

Thanks Huiray, I appreciate the advice.

Dejah, yes I posted the recipe yesterday to the blog. ~Ann

It is one of my favourite summer desserts, when local blackberries or raspberries are in season. Great served with ice cream or whipped cream, but I also like a warm white chocolate sauce or a vanilla sauce. Blackberry CobblerAdapted from Recipe found on the Betty Crocker Website 1/2 cup butter 1 cup white sugar 1 cup flour 3/4 cup of milk 2 teaspoons vanilla 1 1/2 teaspoon baking powder 1/4 teaspoon salt 2 cups blackberries extra sugar to sprinkle on top Heat oven to 350°F. Melt butter in small baking dish. Mix flour, sugar, salt, and baking powder together. Stir in milk and vanilla. Pour in melted butter and stir to blend. Pour back into baking dish. Sprinkle blackberries on top and press down slightly. Sprinkle with sugar and bake 45 to 50 minutes or until done. Serve warm or at room temperature with whipped cream or ice cream. Or drizzle with Vanilla cream sauce or a white chocolate cream sauce. NOTE: Substitute Blueberries, Raspberries, Peaches, etc.... Vanilla Cream Sauce Source: Lori This sauce is like a white caramel sauce. 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Melt butter and add sugar and cream. Add vanilla bean. Simmer over low heat for about 5 minutes. Remove vanilla bean and serve warm over Bread and Butter Pudding, Gingerbread cake, cobblers, etc...

Emma, I'm pretty sure it is really common in Canada. I grew up in the Toronto area, and I remember it being very common in Ontario. I think of Coconut Cream Pie as "diner" food. It is on the menu here on the Island at a favourite little family style restaurant in Chemainus. Kerry, I would love to reach in and grab one (or two) shortbreads. I don't know why, I never think to make shortbread through out the year and not just at Christmas. ~Ann

Dejah, pie is my idea of the perfect breakfast food. And rhubarb would be my first choice. Your crust looks perfect!!! I baked a Coconut Cream Pie yesterday and Moe had another piece at 6:00 AM this morning with his first coffee.

Emma, I'd love one of your Chocolate Chip Cookies with a coffee. Was the texture much different with melted butter vs creaming? Coconut Cream Pie. The filling was a rich egg custard with half coconut milk and half 18% cream.

A different version of Potato Waffles.

Choc Doc, I'm so impressed. Patrick, Thank you. Dinner tonight was inspired by Bruce. Pork Fried Rice.

Moe's breakfast. I used leftover corn tortillas and salsa to make Migas.

Rantz, I want what your dinner. Love "cracklins". Mexican tonight. Carnitas with homemade corn tortillas. And a pitcher of Sangria.

David, that is one beautiful burger. And the perfect Caesar salad with homemade croutons. Patrick, that pasta looks delicious. Roast chicken breast with green peppercorn sauce. Corn custard, Parisienne potatoes and green beans.

Heidi, I just "winged" a tartar sauce.... Chopped dill pickle, green onions, garlic, mayonnaise, fresh chopped dill, just a little chopped basil and parsley, Dijon mustard, a squeeze of fresh lemon, salt and pepper.

Great photo.

Great photo.

Furzzy, I wish my oven would go over 600°F. MM84321, pretty, pretty tart. Bruce, Looks like you have it mastered. Those ribs look perfect. Love slow cooked green beans. Thanks Kim. Another great looking steak. You sure feed Mr. Kim well. JValentino, Wow, look at the colour on those ribs. Tonight's Dinner - Homemade Halibut Fish and Chips with a few battered local spot prawns. (And I battered a few fries too).

This looks so good I'm salivating! Your dough's not having fermented so long as usual doesn't appear to have hurt it in any way. How hot is your oven? And do you use a stone or pan? I was intrigued by your "Magic Mill" & looked it up. Looks like one of our high end Kitchen Aids, only better! Furzzy, I bake bread and pizza on a stone and the oven for the pizza was preheated to 550°F. I've had the Magic Mill for about 18 years now. It is a work horse. Will handle over 20 cups of flour at a time.

Nickrey, I haven't had venison in a while. That looks delicious. Basquecook, lovely meals. Beautifully plated salad. Made a focaccia using the other half of pizza dough. Baked in a vintage Griswold cast iron skillet. Dinner last night - Lettuce Cups.

Had a craving for Pizza, thanks to Franci. Sausage and Mushroom. I made the dough about mid morning. Normally when I make pizza I make the crust with dough that has been given a long fermentation. I mixed the flour, water (77% Hydration) and yeast in a Magic Mill and left it for about 25 or 30 minutes for the dough to absorb more of the water. Then I added the salt and let the machine knead until it came together enough that it could be tipped on to a floured board and handled just enough to shape into something resembling a ball, and then placed in a oiled container. After the first rise, it was knocked down and shaped again. Covered and refrigerated. until around 4:00. Took it out and left it on the counter to come to room temperature.

KIM, Just give me a strong cup of coffee and a piece of your blueberry coffee cake and that would be my idea of the perfect breakfast. Late lunch yesterday so last night's planned dinner ended up as breakfast today.