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Old 03-24-2013, 07:22 PM   #231
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That frosting is to die for.
+1!!
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Old 03-25-2013, 10:59 AM   #232
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It's a crappy, gloomy, cold, windy day here today which, for me, is just prime for filling the house with the aroma of yummy things baking.

I'm beginning with biscuits and am going to experiment with preparing the dough, cutting the biscuits and putting the cut biscuits on a parchment-lined tray into the freezer. I want to see if I can replicate the frozen biscuits found in our market.

Then, I'm going to make a recipe of Glenn's favorite yeasty cornmeal pan rolls, some of which will make their way into the freezer for another time. But, of course, he'll have to sample some hot from the oven. Just for quality control purposes you know.

If I'm still in the "mode" I'll make some baguettes for the freezer.
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Old 03-26-2013, 05:04 PM   #233
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Putting a ruhbarb pie in the oven this afternoon
Sounds lovely
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Old 03-26-2013, 06:25 PM   #234
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I'm baking a skillet full of cornbread to go along with a batch of chili for tonight's dinner.
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Old 03-26-2013, 06:36 PM   #235
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Quote:
Originally Posted by Katie H View Post
It's a crappy, gloomy, cold, windy day here today which, for me, is just prime for filling the house with the aroma of yummy things baking.

I'm beginning with biscuits and am going to experiment with preparing the dough, cutting the biscuits and putting the cut biscuits on a parchment-lined tray into the freezer. I want to see if I can replicate the frozen biscuits found in our market.

Then, I'm going to make a recipe of Glenn's favorite yeasty cornmeal pan rolls, some of which will make their way into the freezer for another time. But, of course, he'll have to sample some hot from the oven. Just for quality control purposes you know.

If I'm still in the "mode" I'll make some baguettes for the freezer.
I caught a segment on the P. Allen Smith garden show where you use 1/4 butter 3/4 margarine and fold and roll the dough 3x, cut, freeze and then you pop the biscuits in a muffin tin to bake from frozen. I'm thinking of giving the recipe a go this weekend (these are a baking powder and milk biscuit). The chef said the fold and roll technique was a french technique to get flaky biscuits. Reminded me of making puff pastry or croissants.
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Old 03-26-2013, 07:15 PM   #236
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Putting a ruhbarb pie in the oven this afternoon
My very favorite pie.
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Old 03-26-2013, 07:22 PM   #237
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My very favorite pie.
Mine too! Love rhubarb anything!
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Old 03-26-2013, 08:52 PM   #238
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Making Spinach-Musroom filled mini pies.
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Old 03-27-2013, 02:58 AM   #239
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My very favorite pie.
I have had one once, an apple and rhubarb one in England, so tasty!
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Old 03-27-2013, 12:05 PM   #240
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I have had one once, an apple and rhubarb one in England, so tasty!
Strawberry and rhubarb is good too, but just rhubarb is yummy on its own. Love that pie!
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