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I place my order a little while ago. I'm getting several cans of the almond filling plus some other goodies. They are claiming a delivery date on Wednesday.
Oh, Nuts.com looks delicious! They also have dark chocolate covered Brazil nuts, the best nuts there are!!
Has anyone tried their coffees?
I too love the Love N Bake Almond Schmear and am disappointed to see KAF no longer carries it. I sent them an email about it a while back and received a generic type of reply that essentially says they are not going to carry it any longer.
Yesterday I made a simple French bread recipe. I used bleached AP flour because I have some I want to use up, normally I never use AP for bread. I cut the salt from 1 tsp to 1/4 tsp because my brother was coming over and he is salt restricted. I formed it into the basket weave and baked it with a pan of water in the oven. It came out great, good taste, soft crumb and crunchy crust.
Aaron, cake flour is an interesting choice for pizza dough. That makes a very soft crust?
Here is one example.
Today I made sandwich buns, the same recipe I used last week to make the basket weave loaf. Except I subbed a little rye for the white flour (1/2 cup). I also wanted to try to make the basket weave for the buns. So I tried it for 2 of them to see how it would turn out. The challenge was to coax 95 grams of dough into 6 ropes. As I expected it would be, it took a little effort. But here is the result.
Of course, it would be easier if I made larger buns. If I do this again maybe I'll make 7 buns instead of 8.
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This reply was modified 7 years, 5 months ago by
RiversideLen.
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This reply was modified 7 years, 5 months ago by
RiversideLen.
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You must be logged in to view attached files.If I'm using buttermilk in a bread recipe, I will add 1/4 tsp baking soda, provided I'm using at least a cup of buttermilk. Otherwise I don't bother.
Skeptic, I cooked it the same way I cook eye of round. I follow a method I saw on ATK or Cooks Country, which is to roast it low and slow. And I mean low. While they recommend searing the meat on a skillet first, I found that produced a lot of splatter to clean up so I don't do that any more. First, I remove it from the package at least a day ahead of time and sprinkle it with kosher salt. I may pepper it at that time too. Cover and refrigerate for a day or three. ATK said that was an important step in making the meat tender. Then I roast it at 225 f until it reaches 10 degrees less then my destination temp, in my case until 135. Of course I use a thermo probe in the meat so I know when the temp is reached. Then I remove it from the over and cover loosely with foil. It will come up 10 - 12 degrees over the next 30 minutes or so.
Of course, slice it thin. I haven't noticed that it suffers any from not having a pre-sear.
For breakfast I made a spinach omelet with mozzarella cheese. Then I got to play in the snow, with the snow blower. For dinner I cubed a sweet potato and roasted it and had it with left over roast beef and brussels sprouts. Simple but good.
I'm the Burger King Hamburger.
You can't go wrong using pecans, Baker Aunt.
Today I made a beef round roast. I'll be having roast beef for the next several days.
Tonight I made a pizza with turkey pepperoni and ground chicken.
Thank you Baker Aunt and ItalianCook.
The recipe I used is Braided Bread Recipe that I found on the former RecipeZaar which has morphed into geniuskitchen (I miss the old recipezaar, they had great forums, sigh). I slightly tweeked it for myself, I use 8 1/5 ounces of milk, olive oil instead of butter and I reduced it from 4 tablespoons to 3 and I use 50% whole wheat. I also usually skip the egg wash. I have also found that the right amount of flour is 14 ounces by weight, which I divide up to 7 ounces bread and whole wheat flours each. If you were using 100% white flour, the 1 cup of milk would probably be right. I also reduce the salt by half. The recipe claims a bake time of 40 - 45 minutes but 35 minutes does it (14 minutes for buns - recipe divided into 8 buns). I like this recipe a lot, I make loaves and sandwich buns with it.-
This reply was modified 7 years, 6 months ago by
RiversideLen.
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This reply was modified 7 years, 5 months ago by
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