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Old 10-20-2014, 08:02 AM   #461
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Originally Posted by PrincessFiona60 View Post
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.
Isn't that called Stromboli - Simply Scratch » Homemade Stromboli

Just sayin'.

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Old 10-20-2014, 09:18 AM   #462
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Mine is more of a hint of pizza bread, Stromboli is PIZZA Bread...

I will also use porcini powder with butter as a similar filling in bread. Roasted garlic and butter.

Parmesan...
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Old 10-20-2014, 10:10 AM   #463
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My pies were well received. I found out that the slices went very quickly. My co-worker that's the volunteer fireman said they were outstanding. I love that swelled-head feeling, though I try very hard to not let anyone know that it's there. Humility is something I try to maintain, though sometimes, it's fun to basque in the glow.

Ok, I'm humble again. I had to shake off the verification of my work. Now I have to concentrate on how to avoid the pie crust failure I had in San Diego a few weeks back while making pie for my dear MIL. It was close to 90 degrees in the house, and yet, others make perfectly flaky crusts in such conditions. I have no problems with crust at room temps up to 75' F. Above that, I start running into problems, especially where there is no room to chill the table surface, or chill the dough in the fridge, etc., like at MIL's house.

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Old 10-20-2014, 11:24 AM   #464
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Did you use ice water, Chief?
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Old 10-20-2014, 12:37 PM   #465
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Apple cake, of a sort.

3 eggs
1 cup sugar
1 cup flour
2 apples
+ sugar and cinnamon for sprinkling


Beat eggs and sugar till soft picks
add flour, mix well. Pill and slice apples thinly. Mix 50/50 sugar and cinnamon sprinkle over apples, fold the apples into the batter. Pour into a form, sprinkle some more sugar/cinnamon on the tom. Bake 325 deg about an hour, but check, could be more, could be less. Just baked 6 full size aluminum trays. It was recipe times 18. Yum.

And here is the picture, though it did not came out, the picture did not come out.
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Old 10-20-2014, 12:40 PM   #466
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And here is the picture, though it did not came out, the picture did not come out.

Oh, I dunno, looks good to me!
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Old 10-20-2014, 01:48 PM   #467
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Thank you. It is one of the easiest cakes to make. And tastes great.
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Old 10-20-2014, 03:05 PM   #468
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Thank you. It is one of the easiest cakes to make. And tastes great.
That'[s a winning combination, tastes great, easy to make. Do you have a low carb version for us sugar/carb challenged types?

Nice job. Another recipe that I can make for pot lucks.

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Old 10-20-2014, 03:08 PM   #469
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I have a batch of whole wheat/bran bread rising now. Will get a shot in a couple of hours of the finished loaves....as song as they don'e look hideous...
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Old 10-20-2014, 04:04 PM   #470
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My first cake attempt here in NM. Used a recipe from one of my three high altitude baking cookbooks. It is a chocolate sour cream cake.
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