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Your Daily Sweets: What Are You Making and Baking? (2017 – )


pjm333
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2 hours ago, Kerry Beal said:

The rennet I have comes from the Portuguese bakery and there is no english on the bottle.

 

 

 

Fondness for Eastern European sardines aside, our manager at work is a Portuguese speaking Portuguese, and since she is a librarian she probably would be pleased to help.

 

When I was little I used to adore rennet pudding.  Although one has to ask:  for what does a bakery use rennet?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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My second go at junket was a fail.  I warmed 2 cups whole (non ultra pasteurized) supermarket milk, made sure to keep milk 90-98F, added 10 drops rennet.  The flavoring I tried was a package of Swiss Miss hot chocolate.   It did not set.  Left it the whole day at room temp and its still liquid.   Theory is that something in the Swiss Miss counteracted the rennet, maybe.

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@CookBot – that is an absolutely beautiful babka.  I love them, but haven’t ever attempted my own. 

 

Made a Chocolate Cream Dessert for a church luncheon last Sunday:

1-IMG_0665.jpg.ffd702a27f2f58b0df2e16bf58ee0c98.jpg

 

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A cookie crust and a chocolate, marshmallow, and whipped cream filling.  This is one of those mysterious things that is perfectly good, but that people go inexplicably crazy over.  I made it back in March and thought it was good, but everyone I served it to loved it.  Same this time. 

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6 hours ago, rotuts said:

@Kim Shook 

 

what a nice thing to to !

 

would you share the Rx 

 

I know exactly what you mean by 

 

"" is perfectly good, but that people go inexplicably crazy over ""

 

cheers.

 

Here you go.  Always happy to share!  I honestly think that doubling the amount of chocolate or using dark chocolate would be a good idea.  

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On 9/22/2022 at 8:31 AM, lemniscate said:

 Theory is that something in the Swiss Miss counteracted the rennet, maybe.

 

My money would be on an acid in the Swiss Miss, something other than lactic acid.  Just a guess.

 

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1 hour ago, RWood said:

Happy Birthday to my cousin Jackie. She lives for York Peppermint Patties, so chocolate cake with minty cream filling.

 

I love the way the bottom of the cake is indistinguishable from the cake stand.  Very arty!

 

Or did you frost the cake stand too???    😉  

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