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I used a homemade fudgy brownie for the base. I used some homemade baklava ice cream and the torched the meringue to finish it off. My memories of the 1970's and The Galloping Gourmet Mr. Graham Kerr.
The sign on the front door of the popular bakery at 2246 W. North Ave. stated all goods were sold out; preorder pickups only. This must have been left over from the day before; Bake in the 1903 building is closed on Mondays and Tuesdays.
Recipe by Tartine. Sweet tart shell (sablée dough), pastry cream filling, raspberries, strawberries, and peaches.
Not my usual kind of image, but it is summer -- the nights are short and the skies are clear. This is my first attempt at this recipe. The sides of the shell shrank on me a bit after baking and came out a bit too crispy. Still tasty though.
Baking supplies are kept handy for daily baking of delicious sweets.
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Table: just got last week for $4
Chair: flea market for $3
Tin baking goods: belong to my sister. They are vintage. Can't remember the name. She collects them. She got them at a few antique shows and flea markets. They are on loan.
Pie: American Girl
Glass Cake Stand: from Michael's crafts
Quilt: American Girl Kirsten Larsen
Basket: American Girl Samantha
We’ll circle back to the butcher, but first here’s a look at the bakery. Plenty of delicious baked goods out in the aisle here! And while I can’t say I ever tried them, they sure look good in the photos I’ve taken, as well as in my memory :P Don’t get me wrong – the bakery décor itself looks good, too, but certainly not as, well, edible XD
(c) 2019 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Ingredients
1 pound sweet Italian sausage (or HOT Italian Sausage)
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Coriender Seeds
1 teaspoon Italian seasoning
1 teaspoon salt (or less to taste)
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles (I use WHOLE WHEAT noodles)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Enjoy!!! ^^
Some of my best childhood memories are of baking and cooking or at least attempting to. Making a mess would likely be a better description.
Well, I'm too busy to bake ... but my wife has been baking nd making all sorts of goodies as wee are about to go and see little James as it is his 7th birthday, today!!
Our Daily Challenge ~ Different Varieties of The Same ...
Stay Safe and Healthy Everyone!
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... Thanks to you all!
Baked using the recipe from Le Pain Quotidien cookbook (I find the recipes a bit spotty but a few really excellent ones such as this recipe). Much nicer than those you buy at the bakery because fresher to my mind. Definitely worth the effort.
Remodel, Week 5
The baked goods displays at the far end of produce weren't spared during the reset, either. Pictured here is an October 2015 view of the bakery, with various displays of baked goods in the foreground. I have another shot of this general area from this January, when the black décor 2.0 bakery signs were rolled out chainwide, here. Compare these views to the next one... (cont.)
(c) 2016 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Getting the ingredients measured and ready
Measuring cups and spoons, check.
Strong flour, check.
Baking powder, check.
Vanilla, check.
Separated egg whites, check.
Oil? Oh my, that's a lot.
The baked sushi consists of layers of rice, Furikaki or Japanese rice seasoning, a mixture of shredded baked salmon, mayo, sour cream, and fish roe, and finally another layer of Furikake.
You can buy my postcards in here or buy me a coffee!
Photo by Girl Travel Factor
Had a load of strawberries that were going soft so I have been getting creative in the kitchen using them up.
A Strawberry and Rosemary cake just before going in the oven.
The rest are going in a bottle of vodka tomorrow.
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans
12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from to 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)
1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Find more recipes at www.bettycrocker.com.
I found this in the grocery store last time I was out shopping and the Foodie in me said go for it! I must admit this is very different. It turned out crunchy on the outside and creamy on the inside.
We do not live just to pay bills our entire life. Got to taste what life has to offer. Good morning dears! #travel #traveling #TagsForLikes #TFLers #vacation #visiting #instatravel #instago #instagood #trip #holiday #photooftheday #fun #travelling #tourism #tourist #instapassport #instatraveling #mytravelgram #travelgram #travelingram #igtravel