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pjm333

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

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53 minutes ago, Kim Shook said:

The recipe is here.  It is for the 1 lb. loaf.  The source has scaled up amounts for 1 1/2 and 2 lb. loaves.  Not sure if would be ok to post a picture of that page here, so I've sent it to you in a PM.  

 

Thanks for that.  I remember buying something like it in a grocery store, I think it was called tutti frutti bread or some such thing.  I haven't seen it in ages and I used to really like it so I've copied the recipe into my recipe files.

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1 hour ago, ElsieD said:

 

Thanks for that.  I remember buying something like it in a grocery store, I think it was called tutti frutti bread or some such thing.  I haven't seen it in ages and I used to really like it so I've copied the recipe into my recipe files.

I have Kim's recipe on the go as we speak.

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Darienne

learn, learn, learn...

Cheers & Chocolates

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Lovely work, Kim. Were I in Richmond on Christmas Eve, I'd be attempting to cadge an invitation.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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12 hours ago, Kim Shook said:

My Christmas goodies were made over the month of December – mostly from the middle of the month.  I was very, very late this year – worse than I have ever been.  Most years I have almost everything in the freezer by the beginning of the month.  The Christmas Eve goodie buffet:

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Sugar cookies.  Including Jessica’s shot reindeer and Mr. Kim’s zombie gingerbread man and snowman:

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I have a weird family. 

 

 

PB cookies, ginger cookies (store bought), and chocolate chunk shortbread cookies (a big thank you to @jedovaty for sending me the recipe for these – they were a huge hit):

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Mincemeat tarts (store bought) and Lemon chess tarts:

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Chocolate fudge:

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Reeses cup fudge:

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Iced almonds, peanut brittle, sponge candy, and pretzel turtles:

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Happy Accident Candy:

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This is all of the leftover crumbs and shards from making the sponge candy mixed up with some melted chocolate. 

 

The toffee this year was my greatest success ever.  @Darienne gave me her recipe a few years ago and it is delicious, but I had a large learning curve getting the chocolate to stick – I finally figured it out, but haven’t managed @Darienne's feat of a chocolate coating on both sides.  Thank you from me and from every single person who tasted this, @Darienne!  Unbroken (the moment before disaster or success):

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Success – hardly ANY chocolate loss:

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Look how nice and thick it turned out:

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Toffee (again), happy accident candy and GF cookies:

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That sweet tray that the candy is on is no more☹️.  Mr. Kim was washing it and it just fell apart in his hands and cut him fairly badly.  He waited a couple of days before going to the doctor and they said they would have probably stitched it had he come in immediately. 

 

Not on the goodie bar, but gifts that I made for a few folks – Holiday bread with candied fruit and walnuts:

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All of the loaves were that dark on the bottom and sides – and that was the lightest setting.  I’ve put a new bread machine on my wishlist.  I love using the bread machine and I think mine is almost 30 years old – time it retired.  But the insides were lovely and made good toast:

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I also made classic Ranch spiced oyster crackers:

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Everyone laughs when they see this stuff and remembers it from the 1980’s, but then they grab handfuls and scarf them down!

 

It all looks so good Kim. Congrats on pulling it off!

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Pistachio custard. Mulberry and yogurt sauce, flavored with rose water. I wanted too include pomegranate seeds, but forgot.

 

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~ Shai N.

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Apple & Cranberry Galette for a birthday on Mr. Kim's staff:

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It was very well received!  

 

I do have a question.  The apples aren't brushed with anything - the crumble topping is just scattered on.  I'd prefer the apples to be not quite so starkly white.  Would a glaze of apple jelly color them a little?  


Edited by Kim Shook (log)
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11 minutes ago, Kim Shook said:

Apple & Cranberry Galette for a birthday on Mr. Kim's staff:

DSCN0599.JPG.87e645eaf279d3a6063e8edf3a075c5e.JPG

 

tart.jpg.cecac02547f30a273d2b45382f53defb.jpg

It was very well received!  

 

I do have a question.  The apples aren't brushed with anything - the crumble topping is just scattered on.  I'd prefer the apples to be not quite so starkly white.  Would a glaze of apple jelly color them a little?  

 

 

Or apricot jam, my favourite for brushing on baked goodies.

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Persimmon and orange crumble. 

 

 

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  • Delicious 1

~ Shai N.

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Basbousa, with semolina, coconut, pistachios and walnuts. Flavored with orange zest, orange blossom water, cardamom, clove.

 

 

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~ Shai N.

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