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Old 03-14-2015, 10:33 PM   #41
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For some reason my computer doesn't see my camera. I have pics of the bagels, but can't get them from the camera to the computer....arggh!
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Old 03-18-2015, 03:14 PM   #42
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Cherry Nut Gateaux.


Had a bit of a mare with this, the cake was domed slightly and I made the icing too runny so it oozed over the sides. I also had problems with applying the green buttercream, as you can see.




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Old 03-18-2015, 03:31 PM   #43
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I'm in the middle of baking some oatmeal raisin walnut cookies. One of my favorites.
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Old 03-18-2015, 05:17 PM   #44
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Dinner rolls for tonight's pot luck. Nothing's guaranteed baking at 7000 feet elevation
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Old 03-18-2015, 05:34 PM   #45
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Quote:
Originally Posted by Wyshiepoo View Post
Cherry Nut Gateaux.


Had a bit of a mare with this, the cake was domed slightly and I made the icing too runny so it oozed over the sides. I also had problems with applying the green buttercream, as you can see.




Never mind its looks - I bet it tasted good.
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Old 03-18-2015, 05:44 PM   #46
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Yes, was nice. I think I am just a bit too 'blokey' and heavy handed for cakes.
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Old 03-18-2015, 06:36 PM   #47
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I made a cast iron skillet corn bread in the Amoretti Test Kitchen. It has jalopy peppers, whole corn kernels, and it is flavor-enhanced with Sweet Corn extract and butter extract.

Cast Iron Skillet Cornbread
Ingredients:

· 1¼ cups yellow cornmeal

· 1¼ cups all-purpose flour

· 1 Tbs granulated sugar

· 1½ tsp baking powder

· ½ tsp baking soda

· 1 tsp kosher salt

· 1¾ cups buttermilk

· 1 egg

· 1 Tbs Amoretti Sweet Corn Extract

· ½ tsp Amoretti Butter (5 Fold) Extract

· 1 cup whole kernel corn, fresh, frozen or canned

· ½ cup jalapeño pepper, cored, seeded and chopped

· 4 Tbs shortening for the skillet (Some people use Crisco, some use lard and some use butter. I use bacon fat)

Instructions:

Preheat the oven and a 10-inch cast iron skillet to 425F.

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together. Pour the buttermilk into a small bowl, add the egg and whisk until blended. Add the sweet corn extract and butter extract to the egg and buttermilk mixture.

Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula, fold the dry ingredients into the wet ingredients until they are completely combined. Fold in the corn and the chopped jalapeño.

Put the shortening in the pre-heated skillet and carefully swirl it around to coat the bottom and sides. Pour the batter into the pan and smooth to the edges of the skillet. Bake at 425F for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
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Old 03-26-2015, 08:04 PM   #48
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Made a batch O' bagels

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Old 03-26-2015, 08:15 PM   #49
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I can see where you wanted to put the holes. Did they close up in rebellion for something you did or didn't do? But they look beautiful.
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Old 03-26-2015, 08:30 PM   #50
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Quote:
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I can see where you wanted to put the holes. Did they close up in rebellion for something you did or didn't do? But they look beautiful.
I do it that way because I like to make pizza bagels. The sauce does not run through the holes !
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