Tropicalsenior

We need a hmmm, interesting emoji.

It sounds to me like it might have had too many additions for the gluten to support.

The mixing is pretty straightforward. I use a large mixing pitcher and with a wire whisk, I thoroughly beat the egg and the milk together and then thoroughly beat in the flour and the salt. I mix it up about 1/2 hour before I'm ready to bake it and leave it in the pitcher. Preheat the oven to 350°. In the meantime, put about one teaspoon of butter in each of the muffin cups. While the oven is preheating, place the tin in the oven just long enough to melt the butter. Brush the cups thoroughly with the melted butter and pour the batter into the tin. Bake for 25 minutes without opening the oven. I measured the muffin cups and they are two and a half inches in diameter.

Do you need the mixing and baking directions?

I bought a mini cupcake pan today and I made a tiny batch, or rather a batch of tiny popovers. I used one egg, 1/3 cup flour, 1/3 cup milk and a pinch of salt. Next time I will cut it down to 1/4 cup flour and a 1/4 cup milk. They turned out really well but it was just a tad too much batter.

My next door neighbor has a tree and for 20 years has been offering them to me. I took them once and after that I don't mind buying the paste in the store at all. I learned to say no thank you right quick.

I would never have gotten it. This is a very WEEK joke.

Thanks for the recipe. After looking it over, it is next on my list.

A week in my kitchen would have you rolling in the aisles.

Me too! I'm glad to finally find a recipe that satisfies my taste for ginger. I'll never make it any other way.

Yesterday I made the Sparkling Gingerbread Cake. I like a strong Ginger flavor and it seems like this one probably would have it. Wow, oh boy did it ever. It calls for a tablespoon each of fresh and powdered Ginger and a quarter cup of crystallized ginger. My fresh ginger had quite a bit of a bite as did the crystallized ginger that I had made by @liuzhou's recipe. I must say that it is the first time that I have taken a bite of cake and had it bite me back. This recipe is a keeper.

I had the opposite problem with this dish that I made last Saturday. Photographed well and tasted like hell. So if you see a recipe for Russian pork chops, pass! The last pork loin that I got to cut into chops was a little bit tough so I thought I would braise them in some type of sauce. Instead of tough they were just dry and I can't imagine any self-respecting Russian wanting to eat them. Carlos said they were delicious. It's nice to have somebody that compliments your food no matter how bad it is.

I just made a half a batch of light brioche dough and made nine little dinner rolls and two rolls to have pork schnitzel sandwiches tonight.

Sadly, again I would have to pass. $16.49 $45.24 Shipping & Import Fees Deposit to Costa Rica Details

Just read the recipe and it is what we used to call pudding cake. Thank you, it looks like a great recipe. I haven't made it in years but I think it's time to try it again.

Sorry about that but you spoke about 5 minutes too late.

I made Char Siu Bao for my weekly stuffed buns. I had a little bit of dough left over so I made a tiny batch of cinnamon rolls.

I had a little bit of dough left over when I made Char Siu Bao today so I made a tiny batch of tiny cinnamon rolls. Each one is about two bites.

Just posted

Brown Sugar Nut Bars Makes 9 bars Crust 1/2 cup butter 1/2 cup brown sugar, packed 1 cup flour Filling 2 eggs 1 cup brown sugar, packed 1 tablespoon flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 cup chopped nuts Cream butter and 1/2 cup of brown sugar. Mix in flour. Press lightly in the bottom of a greased 8” x 8” pan. Bake at 350o for 20 minutes. Meanwhile, beat eggs, flour, and remaining sugar until smooth. Add vanilla, baking powder, and nuts. Spread over the crust. Bake for 20 to 30 minutes more. The filling should be just set. Cut into 9 squares. For an extra rich bar. Add 1/2 cup chocolate chips to the egg mixture before baking. Notes: Some recipes call for cooling the base before adding the filling. I don't but I do suggest that you do not compress the filling tightly. It makes for a much lighter bar.

As soon as I reformat the recipe, I will be happy to post it.

Turned out perfectly.

I just took my caramel nut bars out of the oven. My husband and I had something similar to this in a bakery quite a few years ago and I decided to see if I could copy it. It took some tweaking to get it just the way my husband liked it but I finally came up with a recipe that I think works. It has a shortbread base and the second layer based on eggs, brown sugar, nuts and both white and chocolate chips. In the photo, it looks like it's over baked but it's just a trick of the lighting. I'll post another photo tonight after I cut into it.

Tonight we had my favorite beans and rice dish. Tuscan white beans and sausage served over red tomato rice. It is melon season here and I was able to get a nice ripe melon to serve as a side. Not pictured, which I guess is stating the obvious.

Believe me! I did that plus soaking it in lemon juice for an hour before cooking it the first time. All that does is knock down the tripe aroma while it is cooking, the Taste is still there. And that is one of the reasons that it is a two-day cooking project.