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Old 05-17-2011, 08:25 PM   #3731
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Coconut cream pie
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Old 05-17-2011, 10:59 PM   #3732
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sounds wonderful. probably wouldn't do a diet any good. i have given up on the diet, was making me crazy. still cutting as much fat and sugar as i can, and eating sensible portions. that will have to do.
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Old 05-18-2011, 05:40 AM   #3733
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I tried a new recipe and made a coconut layer cake yesterday which turned out surprisingly delicious and moist, filled and frosted it with white and purple home made buttercream frosting...yumm...
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Old 05-18-2011, 06:05 AM   #3734
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I'm baking some vanilla cookies tonight for my daughter and her preschool friend to decorate tomorrow. Crabs and teapots! Random shapes, but i want to use my new cutters!
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Old 05-18-2011, 06:59 AM   #3735
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Three 6.5 - 7.5 ounce club rolls for breakfast with egg salad and bacon.

4 1/2 ounce each milk & water
1 1/2 tsp dry yeast
1 1/4 tsp diastatic malt
1/2 tsp salt
2 3/4 cups bread flour.

Five minutes kneading, 15 minutes rest, form into three club rolls, 20 minute rise.
Bake 35 - 40 minutes @ 385F
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Old 05-18-2011, 08:15 AM   #3736
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Quote:
Originally Posted by sarah View Post
I tried a new recipe and made a coconut layer cake yesterday which turned out surprisingly delicious and moist, filled and frosted it with white and purple home made buttercream frosting...yumm...
That cake looks fantastic! I would love the recipie
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Old 05-18-2011, 09:59 AM   #3737
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Quote:
Originally Posted by justplainbill View Post
Three 6.5 - 7.5 ounce club rolls for breakfast with egg salad and bacon.

4 1/2 ounce each milk & water
1 1/2 tsp dry yeast
1 1/4 tsp diastatic malt
1/2 tsp salt
2 3/4 cups bread flour.

Five minutes kneading, 15 minutes rest, form into three club rolls, 20 minute rise.
Bake 35 - 40 minutes @ 385F
What is diastatic malt?
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Old 05-18-2011, 10:31 AM   #3738
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Quote:
Originally Posted by msmofet View Post
What is diastatic malt?
a dried sprouted barley powder. see-
http://www.nyx.net/~dgreenw/whatisdiastaticmalt.html
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Old 05-18-2011, 03:34 PM   #3739
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Quote:
Originally Posted by justplainbill View Post
a dried sprouted barley powder. see-
http://www.nyx.net/~dgreenw/whatisdiastaticmalt.html
I wonder how much just adding sprouted grain would help. I have eaten some very tasty breads that had sprouted grain.
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Old 05-18-2011, 03:36 PM   #3740
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I posted this in the brownie forum also. But maybe someone will see it here before there. I have a TNT Frosted Brownie recipe which calls for unsweetened bakers chocolate, sugar, shortening etc. I would like to cut down the sugar (in the brownie AND the frosting) so as to get a less sweet brownie BUT I don't want to hurt the integrity of the finished brownie (IE I don't want the texture and mouth feel to suffer). Can this be done? And do I have to compensate in some other way for the decreased sugar volume?
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