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Old 10-17-2014, 02:12 PM   #441
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For brunch today, I tossed Pillsbury Grands Homestyle Buttermilk bicuits in to the hot box, served with scrambled eggs and bacon, oh and a V8 for DH to wash it down, I had a cup of green tea.
I have never been able to master biscuits, so I have now turned to the freezer case.
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Old 10-17-2014, 02:34 PM   #442
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Yum! I love those but usually only make them for Christmas. Enjoy!

Yeah, well, there's a couple of things going on here.

I am making these cookies for an open house this Sunday. All the homes in my retirement community will be open to the public for touring and cookies will be served at the community house. I didn't know the baking ability of the person in charge of this event. I know I judge places on the quality of the food and didn't want to leave anything to chance.

I also thought I needed to prove my baking ability, but apparently that has already been established.
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Old 10-17-2014, 03:29 PM   #443
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Yeah, well, there's a couple of things going on here.

I am making these cookies for an open house this Sunday. All the homes in my retirement community will be open to the public for touring and cookies will be served at the community house. I didn't know the baking ability of the person in charge of this event. I know I judge places on the quality of the food and didn't want to leave anything to chance.

I also thought I needed to prove my baking ability, but apparently that has already been established.
So now you're the resident baker! Not a bad thing to be DH and I ran into some sister master gardeners at an event recently and one of them told me they had just been telling friends what a good cook I am. It's nice having people to cook for other than DH and me, as appreciative as he is
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Old 10-17-2014, 09:16 PM   #444
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Does anybody have a suggestion for me, something savory? Maybe even with meat included? I know that sounds weird but I enjoy making unusual breads.
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Old 10-17-2014, 11:54 PM   #445
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Pizza bread. Rollout the bread, before you shape the loaf, brusk lightly with marinara/pizza sauce. Sprinkle with shredded mozzerella, top with pepperoni or cooked Italian sausage. Don't overdo it on any of these, roll and shape the loaf, allow to rise and bake. I like to dip this in more marinara while it's still warm.
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Old 10-18-2014, 09:43 AM   #446
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Greg, another option is focaccia with rosemary and Parmesan cheese: http://www.epicurious.com/recipes/fo...Focaccia-14160
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Old 10-18-2014, 10:29 AM   #447
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The rainy day prompted me to bake something. I picked the last few figs, overhanging from the neighbor garden and baked a fig cake. I just made a regular cake batter, halved the figs and pressed them into the batter and baked it for 30''. I have enjoyed it all summer for breakfast.
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Old 10-19-2014, 02:46 PM   #448
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Finally getting around to baking something for our week. The Blue Ribbon Caramel Apple Pie has been in the oven for only a few minutes and it's already beginning to smell wonderful.

I'm confident it will be delicious because I can always depend on the King Arthur folks to deliver good stuff.
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Old 10-19-2014, 02:53 PM   #449
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You said caramel and apple in the same sentence
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Old 10-19-2014, 02:56 PM   #450
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You said caramel and apple in the same sentence
Yep! Guilty as charged. To further "delicious-ize" the pie, warm caramel dip is drizzled over the top of the pie while it's still warm, then allowed to cool.

And the down side to this is..........?
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