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Clockwise from left: Alison's fig & goats cheese couronne, Rachael's Chelsea buns, Lizzie's banoffee millionaire shortbread, and Kris' spelt, potato, and blue cheese focaccia...
I helped to eat it all.
I made this today with the leftover bread from my freezer. Will try it with dried cranberries next time. It was yummy.
Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Very delicious, baked with lactose-free milk and vinegar, topped with caramelised almonds....
tortentante.blogspot.com/2009/04/mandelkuchen-ein-laktose...
Two obsessions satisfied: 1. Making a classic, old-skool pound cake (1 pound butter: 1 pound sugar: 1 pound eggs: 1 pound flour) and 2. Grinding a leftover vanilla bean into sugar and using that as a sweetener. The cake is dense and sturdy, with a crisp edge like a madelaine. The flavor is truly fantastic. Don't forget to sift the larger bits out of your sugar! Also, don't overfill your baking pan, or you might get FSM across the tops of your cakes. I'm just saying.
Pinot Noir Baked Beans with Hobbs' smoked bacon at Mustards Grill.
Mustard's Grill, located at 7399 St. Helena Highway in Yountville, was the first restaurant to introduce high end New American cuisine to Napa Valley when it was opened in 1983 by Cindy Pawlcyn. Over the years, with its mix of American regional dishes with global influences and a list of "way too many wines", it has blossomed into a culinary destination. The cozy, country-style roadside grill was named after the wild mustard flowers that bloom in the vineyards every spring, helping to nourish the soil. Mustards features an on-premise organic garden has blossomed into two fully planted acres and provides 20-percent of the restaurant's produce year-round.
I'm a Brownie Leader; something a lot of people who know me find somewhat worrying. For me being a Brownie Leader involves giving up at least one weekend a year to go on Pack Holiday at Catterburn (just outside Glasgow) and this year was no exception.
This year we had a High School Musical themed weekend. As if that wasn't bad enough it rained the entire weekend and the I was landed with the job of First Aider. Despite all this a lot of fun was had.
We like to teach the girls how to make a hell of a lot of mess and then call it "baking".
Well, almost ready. There's still the quick dip in boiling water + baking soda (I opted against the lye alternative), and then they go into the oven.
Ready for eatin'!
I was quite impressed with my second attempt at pasties. I decided after trying these in the north of England that I wanted to open a pasty shop in downtown Chicago. With a little more tweaking and experimenting with flavors, I think these babies will be a hit!
Ultimate Chicken Fingers
3 boneless skinless chicken breasts cut crosswise into 1/2" strips (or 1 lbs of chicken fingers)
2/3 C Original Bisquick Mix
1/2 C Grated Parmesan cheese
1/2 tsp salt
1/2 tsp paprika
1 egg, beaten
3 Tbs melted butter
Heat oven to 450F. Line cookie sheet with foil; spray with cooking spray. In a 1-gallon resealable storage bag, mix Bisquick mix, cheese, salt, and paprika
Dip half the chicken strips into eg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
Bake 12-14 min, turning halfway through bake time until no longer pink in center.
4 Servings.
Day 351 ~ Christmas Baking Begins
Friday, December 16th, 2016
I was invited to a cookie exchange party on Saturday and I decided to bake my favorite cookie, the classic peanut butter cookie from the Joy of Cooking. The recipe calls for butter or shortening. I was curious about the difference in quality and taste, so last year, I tried baking half the batch with butter and half with shortening. The cookies made with shortening were denser, crumbly, and melted in my mouth, so I always used shortening now if given a choice. I also use organic peanut butter instead of Jif and the flavor is so so so good. I like watching a show on my iPad while I bake, so I put on my favorite... The Real Housewives of Beverly Hills.
Norman Olley's baking tins, as described in The Tracing Paper's Real bread: a slice from the archives
Kate gave me a gingerbread men kit for Christmas and this was the result :)
Baked before knitting on Tuesday afternoon.
This recipe was way too much for my petite little bread machine so I just tossed it into a lightly greased casserole dish and covered it with some cinnamon sugar. 350 for about 45 minutes and bingo! giant loaf o' breakfast bread, mmm hmmm.
1 1/2 cups milk (cow's, cashew, whatever)
1 1/2 tsp. salt
2 1/2 tbs. butter 1 tbs cinnamon
4 cups bread flour
3 tbs. sugar
2 1/2 tsp ative dry yeast
1 cup raisins tossed in whole wheat flour/almond meal/ground up oats/something kinda nutty and toothsome
I plopped all this in the bread machine because I am a lazy wang and just baked it in the oven after the rise.
They tasted so good that I couldn't save any for my bento . They disappeared in 10 minutes !
I've found the recipe here :
http://parispastry.blogspot.com/2010/09/baked-doughnuts-with-krispy-kreme-glaze.html