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  1. Matthew.Taylor

    Dinner 2020

    Made this tonight with leftover pizza dough and Italian sausage.
  2. I got the recipe here. http://collectingmemoriess.blogspot.com/2015/05/millionaires-bars.html?m=1 give it a shot. though I should tell you, make sure you stir the caramel constantly! It will take at least 40 minutes of constant stirring. EDIT: though I should tell you that I may have cooked it too long. The caramel is not as soft as I would have liked.
  3. Made this for the first time. Ciabatta bread!
  4. Ok! They’re done! Some are normal, some are Craquelin covered. The filling is a mixture of the pastry cream I showed you and whipped cream.
  5. So I've been looking into this stuff for quite awhile now, and today I took the time to make some. I know that Dark Invert Sugar is used in beer, and clear Invert Sugar is often used by bakers and confectioners. From what I've read it can do so things as help retain moisture, and help in making Ice Cream more smooth and improve flavor in sorbet's and Jams. Of course, it should not be used entirely in place of sugar, as one of the things it does is make Maillard reaction (aka Browning) happen faster, and while this can be helpful in flavor and appearance, it can also lead to the outside of something browning before the inside is done (at least that is my understanding, I'm happy to be proven wrong). It is said to be best in supporting the normal sugar in a baked good or confection. So the question I ask for this thread is how do you use Invert Sugar? Do you use it at all? According to my reading, this link leads to the most commonly used recipe for it, if you want to try it out. http://www.chefeddy.com/2009/11/invert-sugar/
  6. Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time. the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.
  7. Ok! It just got out of the oven! Take a look and compare it to the one in the magazine. The magazine is the third one.
  8. I’m going to give people some choice. Some with the herb mix, at least one with just the oil. I live in the land of “don’t upset your mother” you see, and that needs to be considered.
  9. Ok I’ve decided to go with a good extra-virgin Olive Oil, my mom also showed me a mixer she had of herb and spice mixes to add in. I’ll let you all know how it goes.
  10. Gladly! I got this recipe out of a recent issue of a magazine called Bake From Scratch. HERBED SOUR CREAM PULL-APART LOAF INGREDIENTS 1. 3 and ¼ cup (413 grams) Bread Flour, divided 2. 2 Tablespoons (24 grams) Granulated Sugar 3. 2 and ¼ teaspoons (7 grams) Instant Yeast 4. 2 teaspoons (6 grams) Kosher Salt, Divided. 5. 1 cup 240 grams) Sour Cream 6. ¼ Cup (57 Grams) Unsalted Butter. 7. ¼ cup (60 Grams) Water 8. 1 Large egg (50 Grams), room temperature 9. 1/3 of a cup (76 Grams) Unsalted Butter, melted. 10. 1 tablespoon (10 grams) Minced Garlic 11. 1 Tablespoon (2 grams) chopped Fresh Rosemary 12. 1 tablespoon (2 grams) chopped fresh Thyme 13. 1 tablespoon (2 grams) chopped fresh Parsley 14. ½ teaspoon Flaked Sea Salt 15. Garnish: chopped fresh rosemary, Thyme, and Parsley. STEPS. 1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 1 and ½ cups flour, sugar, yeast, 1 and ½ teaspoons Kosher salt by hand. 2. In a medium saucepan, heat the sour cream, butter, and ¼ of a cup water over medium heat until a thermometer reads 120-130 degrees F. 3. With mixer on medium speed, pour warm sour cream mixture onto flour mixture, beating until combined and cooled slightly, about 1 minute. Add Egg, and beat at medium speed until combined. 4. With mixer on low speed, gradually add remaining 1 and ¾ cups flour, beating until well combined and stopping to scrape down sides of the bowl, about 1 minute. 5. Lightly spray a large bowl, place dough in bow and turn to grease top. Cover and let rise in a warm, draft free area, until doubled in size, 45 minutes to1 hour. 6. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining1/2 teaspoon Kosher Salt. 7. Divide dough into 36 pieces. With lightly floured hands, working with 1 piece at a time, roll each piece into a smooth ball. 8. Dip each ball into butter/herb mixture, and place in a 9x5 inch loaf pan. Pour any remaining mixture over dough in pan. Cover and let rise in a warm, draft free place until doubled in size, about 15 to 20 minutes. 9. Preheat Oven to 350 degrees F (180 degrees C). Sprinkle flaked sea salt over the dough. 10. Bake until golden brown, and an instant read thermometer reads 190 degrees F (8 degrees C), around 30 to 40 minutes, covering with foil halfway through to avoid excess browning, if necessary. 11. Let cool in pan for ten minutes, remove from pan and garnish with chopped fresh parsley, thyme, rosemary, if desired. Serve warm or at room temperature.
  11. Ok, it’s Super Bowl Sunday soon, and I have a recipe for a herbed sour cream pull-apart loaf that I was going to make. But I think it needs a dipping sauce, so I thought I’d ask you guys. The herbs are minced garlic, rosemary, thyme, and parsley, if that helps.
  12. Here’s something I made for the kids for our pre-thanksgiving Thanksgiving meal with my sister and her family. They head up north for thanksgiving so Travis parents can see the kids.
  13. From the King Arthur flour Cookie Companion. These are called Harvest Moons. Some with the suggested pumpkin pie spice glaze, some without.
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