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Old 08-04-2013, 10:15 AM   #581
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Originally Posted by Addie View Post
So bakechef, are you making the cake at home and then transporting it to Maine or are you going to make it up there? Either way, we all want to see it.

BTW, what is the date of the wedding? This is like waiting for the overdue baby to arrive. We are all waiting.
I am making the cake up there, I'm mailing my supplies this week. We are flying.

The wedding is on the 24th we fly out 2 weeks from tomorrow! Holy crap
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Old 08-04-2013, 11:53 AM   #582
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I am making the cake up there, I'm mailing my supplies this week. We are flying.

The wedding is on the 24th we fly out 2 weeks from tomorrow! Holy crap
Thought you might like to know that RI finally recognized same sex marriages this past week. Now all of New England is on board. YEA!

Good luck and don't forget the pics.
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Old 08-04-2013, 08:57 PM   #583
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Reduce your recipe by half. Then only use as many of the slots for the buns as you need. But make one extra. That will be your throw away one. The outside of that one will be complete with crust. And you don't want that.
Thank you Addie. Never thought about that.
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Old 08-04-2013, 09:17 PM   #584
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Second attempt at making Wheat Thins today.
The first time they were OK but lacking something. Looking at the
ingredients on the box it had malt syrup. Never did find any syrup
but I did get malt power from a homemade beer store.

What a difference in the taste. They came out perfect this time.


1 1/4 cups (5 oz) whole wheat flour (I used hard ground wheat flour)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
teaspoon turmeric and 1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter

dissolve:
1/4 cup water
3/4 teaspoon malt powder.
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Old 08-04-2013, 10:48 PM   #585
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Originally Posted by BoracayB View Post
Second attempt at making Wheat Thins today.
The first time they were OK but lacking something. Looking at the
ingredients on the box it had malt syrup. Never did find any syrup
but I did get malt power from a homemade beer store.

What a difference in the taste. They came out perfect this time.

1 1/4 cups (5 oz) whole wheat flour (I used hard ground wheat flour)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
teaspoon turmeric and 1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter

dissolve:
1/4 cup water
3/4 teaspoon malt powder.
What fun to figure out the missing ingredient, and have them turn out so well!

Nice recipe, thanks Boracay!
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Old 08-05-2013, 04:14 AM   #586
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Cheers for the recipe

Quote:
Originally Posted by BoracayB View Post
Second attempt at making Wheat Thins today.
The first time they were OK but lacking something. Looking at the
ingredients on the box it had malt syrup. Never did find any syrup
but I did get malt power from a homemade beer store.

What a difference in the taste. They came out perfect this time.


1 1/4 cups (5 oz) whole wheat flour (I used hard ground wheat flour)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
teaspoon turmeric and 1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter

dissolve:
1/4 cup water
3/4 teaspoon malt powder.
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Old 08-05-2013, 04:15 AM   #587
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Originally Posted by Addie View Post
I love lemon anything and so do my kids.
Oh me too Ads...lemon is such a lovely and versatile flavour
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Old 08-09-2013, 04:48 AM   #588
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We are going to make a large custard tart from scratch tomorrow
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Old 08-09-2013, 08:04 AM   #589
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We are going to make a large custard tart from scratch tomorrow
Kylie, Do you ever make Manchester style custard tarts. They have a thin layer of raspberry jam spread over the crust before the custard filling is poured in and sometimes a top crust is added. My Mother used to make them with strawberry jam. A baked custard pie or cup custard is one of my all time favorite desserts. When we were little we always had cup custards when we were sick, a real comfort food!
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Old 08-09-2013, 06:36 PM   #590
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Kylie, Do you ever make Manchester style custard tarts. They have a thin layer of raspberry jam spread over the crust before the custard filling is poured in and sometimes a top crust is added. My Mother used to make them with strawberry jam. A baked custard pie or cup custard is one of my all time favorite desserts. When we were little we always had cup custards when we were sick, a real comfort food!
I havent Bea...but one recipe I did find does do a layer of strawberry jam on the base and I thought that sounded lovely

I too loved baked custard tarts...I have always bought them, this will be my fist attempt at making one, I hope I have found a good recipe
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