baroness
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Posts posted by baroness
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The Carol Field books and Sweet Maria (Maria Bruscino Sanchez) books are the ones I use the most.
Notice that I wrote books - both of them have several great titles.
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If I had to choose, I'd rather have dog-licked biscuit board than cat-feet on counter. Now to hope I never have to choose.
I wouldn't want to choose, either - but food comes into direct contact with cutting boards (not counters).
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If anyone is still looking for Volume 1, it is $6.80 from ecookbooks.com
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But, you know, if all else fails, maybe you could give them away. (I also like pastrygirl's suggestion of using them for decoration).
Give them away.
As a fellow eggplant non-enthusiast I absolve you from spending time, labor, and ingredients on a vegetable that you do not have enthusiasm for!
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The title of the thread reminded me of college days' THB - toasted honey bun. Diners near campus would split puffy, commercial bakery (yeast) raised cinnamon rolls and put the cut sides on the griddle.
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Be aware that as more choices are offered, the average guest will eat more items (wanting to sample everything).
I would suggest 3 or 4 items.
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There's always the wonderful New York Public Library; it's a great resource!
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I think sugar snaps are better for being briefly blanched (until they turn jade green from their raw 'dusty' green) and shocked. When they are dry, toss them with a sesame vinaigrette. A few lightly cooked carrot matchsticks are good with this as well.
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IKEA has a number of tiny home layouts on display; it is amazing what careful planning and ruthless editing can produce.
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I assume the vinegar/lemon juice trick with full fat milk should do the trick. Just add the acid to the milk, stir, let sit for a few minutes, and stir again. I forget the exact ratio, but a quick google search will tell you.
It's generally one tablespoon (0.5 ounce) of lemon juice or vinegar to 8 ounces milk.
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I can't help noticing your breakfast plates - are they Fiestaware?
Yes I love fiesta! I have a set in the blue and yellow and a number of dishes and bowls in other colors.
I finally surrended to a long-held love last year and now have 10 place settings, each in a different color, plus quite a few pieces in Black. SIGH.
Now they have introduced Marigold for their 75th anniversary - and I am trying to figure out what I could possibly "need" in that color....
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I'm not Andie, but I bought the ultra slim spatulas HERE!
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I can't help noticing your breakfast plates - are they Fiestaware?
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You could brush the bread lightly with olive oil before toasting; it might fit better than butter with your other ingredients.
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I have a collection of glass sticks; will try to remember to photograph them.
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Sounds good! What are "who's on first" meringues? I'm intrigued.
"Who's on First" meringues are a tribute to the legendary comedy team of Abbott and Costello, and their most famous routine. I incorporated ballpark flavors - pretzels, peanuts, caramel (no, no hot dogs or mustard ). The cookies have received rave reviews, so when the weather dries out a bit I will be tinkering with the recipe.
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Here's a quick post-sale report: there was lots of everything in the chocolate line that I had predicted, plus dark chocolate covered pretzels, caramel brownies, and brownie-like cookies topped with caramel and almonds. Quick breads and muffins, oatmeal cookies, lemon and 'Jewish' apple cakes were there as well. One of the organizers brought a variety of decorative melamine trays and rolls of cellophane to make pre-wrapped assortments.
My Lemon Coolers (recipe here) and Cheese Straws (used a recipe with 1 pound of cheese to 4 ounces butter - yum!) were sold out in a trice. The Black Pepper Biscuits and my experimental "Who's on First" Meringues did well, too. The more classic meringues (cocoa-almond and vanilla-mint) were the least popular of my items. I look forward to hearing the final amount raised for Alabama tornado relief.
Thanks to everyone here for their ideas!
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OOOoooh, cheese straws!
Yet another fabulous idea - and by making them instead of scones, I can finish packaging on Saturday.
I'm off for a bit to make meringues while the sun shines.
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What great ideas!
I checked the forecast for Sunday; high of 88F so I would fear for the lemon bars/keylime pie bars' & sausage rolls' food safety (rats!). Muffins and quick breads are being covered by other bakers this time.
I do make great banana-oatmeal cookies; hmmm. Traditional shortbread would be tromping on another baker's toes. Biscotti - maybe! Though we are likely to have mostly nut-averse buyers, and I like nuts in my biscotti.
Meringues are a definite; will do some with coconut.
Djyee - The lemon sugar cookies sound promising - but the linked recipe calls for 1/3 lemon zest. One-third of a lemon's worth? (I did request the book from the library, but that will take awhile.) ETA - I found the recipe on google books; it is 1/3 CUP of zest.
I do have, and love, Dorie's book -- it's high time to explore it more. I've been in a delicious rut with her Coconut Tea Cake. Following your Dorie link eventually led me to her Cornmeal Shortbread Cookies (with lemon) - another possibility. Her Molasses-Spice cookies sound a lot like my lone recipe from my Grandmother Irene, which are wonderful.
A local Filipino shop sells egg whites by the quart, so any ideas for using them besides meringues and coconut macaroons are welcome.
Thanks!
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Thanks!
Those sound delicious; I wouldn't have thought about cheddar with raisins (or dried cranberries would be good, too).
I might also be wise to avoid NUTS; forgot to mention that above.
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I will be participating in an informal benefit bake sale on Sunday. It's a sure bet that chocolate (brownies, chocolate chip cookies, cupcakes and cakes) will be well covered by others.
My baking should be completed by Saturday night - though I might be able to bake a quick batch of scones Sunday morning.
Does anyone have particularly good recipes for:
1. Crisp meringue cookies in a variety of flavors (gluten-free and almost fat-free) -
perhaps lemon, mint, cherry, coconut
2. Savory scones - sharp cheddar with herbs or bacon
OR other non-chocolate ideas that fit my time constraints?
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Black walnuts are quite assertive on their own, unlike their "English" cousins. A caramel (perhaps salted) or brown sugar note would work well.
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There was a tasting of iced tea candidates last year; if you haven't seen this thread, click here!
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That much I'd spend but I'm not sure if that unit has the height, and it only specifies two of the dimensions on the product page.
Product Dimensions: 8 x 4.5 x 2 inches
Baking Fortune Cookies
in Pastry & Baking
Posted
The fortunes are added when the shaping is done.
However, the idea of a bit more baking AFTER shaping might be worth exploring; it might crisp the cookies.