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160 g of sour cream
1¼ cups of flour (+ more as needed until not sticky and can be rolled)
1 stick (112 g) of butter
pinch of salt
Dough rolled to ~3mm thick, baked at 400°F till golden (15-20 minutes).
I actually did mine at 415°F, and it didn't cook quite to the point in the middle, but when I tried 400°F, it wasn't browned as nice, and came out too dry. I suspect the filling was too cold and affected cooking in the middle, so next time I'll try get it out of the fridge an hour before.
Another shot taken at the Faversham classic car show last weekend. A 1950's Cadillac was parked outside Oscar's Bakery which I thought made a great advert for the shop.
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i said i wanted Lays, then hubby said he'd baked me some chips. they were nicer than i thought. will ask hubby to bake me chips in future.
A simplified version of a very old recipe.
Start with a white cake mix, and prepare as directed on the box, except use 1/3 cup maraschino cherry liquid (from the jar of cherries) for 1/3 cup of the liquid called for. Cut 16 maraschino cherries into 1/8ths, and stir into the batter. Bake in desired pans as directed on the box, and allow to cool completely.
Frost as desired, or try this: whisk together 1 cup milk and 1 box of vanilla instant pudding. Whisk for 2 minutes - will be very thick. Fold in a thawed carton of cool whip. Frost cake.
Decorate with additional cherries.
i blame rakka for the biscuit craving. dead simple to do: 2 c. self-rising flour , dash of salt (optional), 1-1 1/2 c heavy whipping cream unwhipped. mix together until a ball forms, knead <10x (smoosh,fold, turn), cut into circles or squares, bake at 450˚F for 10-12 minutes. ta-da!
The scene of baking in my kitchen. Notice my Sunbeam mixer. It is quite old and I think it is great.- Gladstone Queensland
Baked Eggs
Lemon-thyme cream, fava leaves, farmers cheese, preserved lemon.
MARLA Bakery
San Francisco, California
(April 19, 2017)
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“My missus is an awful cook,” sighed Yuffie.
“How come?” asked Fuen.
“Well,” started Yuffie, “I left her to bake a few piles of dough the other day. I’d separated everything into different bread types. All she had to do was put it in the oven for various lengths of time. She burned the lot.”
“Oh dear,” said Reala.
“Mmmhmm,” motioned Yuffie. “When I saw there was naan left, I entered a pitta dispair.”
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TellyTube Edition: youtu.be/zC5HTnJunic
Baking bread - or dealing with any kind of yeast dough - always makes me calm and relaxed. The texture of it is so fabulous - slightly springy, a bit warm...
This was for tekakor - sweet flat buns for tea.
Some group of stone statues known as Jizo, which is known to care for the deceased.
In a raining hike in Nakimushiyama, in Nikko
My wife baked pumpkin bread and I had to take some photos before we finished it all. Her blog post has her recipe too: gnatj.com/2016/07/21/pumpkin/