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ElsieD

society donor
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    Ottawa, Ontario

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  1. ElsieD

    Dinner 2019

    Tell me more about those corn sticks.
  2. ElsieD

    Cruffins

    @Miriravan Oh yes, I can definitely see it with cheese baked into it.
  3. ElsieD

    Cruffins

    I have seen several recipes where the dough part, excluding the butter, is rolled out using a pasta machine until it gets to the thinnest level. The dough is then spread with the butter, rolled, cut, etc. As we have a pasta machine I think I'll try that.
  4. ElsieD

    Cruffins

    @Kim Shook Thanks for posting the link and the picture. What I ended up with is very similar to yours, with that same flakiness. To me, what you made and what I made looks to more closely resemble kouign amann. But this is different. The picture is of the purchased ones, with lemon curd in the middle. To answer @Smithy 's question, the cruffins I have purchased aren't dripping with butter (as these were) and the dough is lighter, more like croissant dough and not as sweet as these were. I found a couple of recipes that I'm going to try out as I have time and I'll post the results.
  5. ElsieD

    Cruffins

    Thank you for responding but that is not the answer to the question I was asking. I wanted to know if any eGulleters had made them.
  6. I found some Costco rotisserie chicken in the freezer and used it for this.
  7. ElsieD

    Pastizzi Construction

    I am interested in making cruffins and have started a topic in the pastry and baking section. The dough sounds very similar, essentially a croissant type dough. I read the article that used a pasta machine and may try that next. What is your ratio of flour/liquid/butter? I have visions of the dough sticking to the pasta rollers.
  8. ElsieD

    Cruffins

    I realize cruffins have been around for a while but I had never had one until I spotted them at my local Farm Boy. They are a cross between a muffin and a croissant and Farm Boy sells them with either a lemon curd filling or a vanilla one. While googling cruffins, I came across a recipe posted at taste.au.com and decided to make some today. I did not fill them with anything. To me, the ones I made more closely resemble Kouign Amann than what my store sells as cruffins. The recipe i used called for 1 1/3 cups flour and 1/2 pound plus a couple of tablespoons of butter. Rich they are and nicely layered but not what I was looking for. Has anyone else tried making these?
  9. ElsieD

    Pastizzi Construction

    @IndyRob I came across this when I was doing a search for cruffins. Did you master the pastry?
  10. Last night 's dinner was good old mulligan stew. From the freezer i used up a pound of ground chicken, the rest of the pearl onions, peas, corn, diced squash, chicken broth and a couple of Roma tomatoes. Fresh items were mushrooms, green beans, celery, carrots, onions and fennel. I think that's it. I made a batch of @Lisa Shock 's cream biscuits with added grated old cheddar cheese to go with it. Enough left over for two lunches for John.
  11. ElsieD

    The Bread Topic (2016-)

    Wish I had one cooling!😃
  12. ElsieD

    The Bread Topic (2016-)

    Great idea. I'll check the timing of the add-ins and tell 'Hey Google' to do the same. All these beeps sound the same to me.
  13. Tonight's dinner came from the freezer. Lamb shanks, served over previously frozen potatoes, and a frozen mixture of collards, kale and spinach.
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