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Old 07-29-2012, 05:54 AM   #4621
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Pizza and oatmeal cookies.
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Old 07-29-2012, 06:37 AM   #4622
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Originally Posted by Kylie1969 View Post
That looks brilliant Kel, well done...I love it
Thanks Kyles!

I made these today: Vanilla cupcakes with homemade raspberry jam filling and a whipped cream icing infused with raspberries :)

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Old 07-29-2012, 11:23 AM   #4623
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Lunch Sunday 29th - Margaux

A casual Lunch for two ... Pork and calves liver Terrine ... Recipe in Pork Section ...
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Old 07-29-2012, 12:03 PM   #4624
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I wasn't going to bake today, but have everything for this Swiss Chard tart (I've made it several times before--using homemade pastry, wholewheat pastry, and puff pastry). I think I'll just make basic pastry today:

Recipe Details
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Old 07-29-2012, 12:04 PM   #4625
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Thanks Kyles!

I made these today: Vanilla cupcakes with homemade raspberry jam filling and a whipped cream icing infused with raspberries :)

Yum! What's the occasion?
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Old 07-29-2012, 12:13 PM   #4626
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Mrs. Krock,

Your magenta and white cupcakes look delightful ...

Thanks for posting,
Ciao. Margaux.
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Old 07-29-2012, 12:14 PM   #4627
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The Australia Olympics Cake is darling ... Very lovely.

Have nice Sunday.
Margaux Cintrano
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Old 07-29-2012, 01:41 PM   #4628
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Originally Posted by CWS4322 View Post
I wasn't going to bake today, but have everything for this Swiss Chard tart (I've made it several times before--using homemade pastry, wholewheat pastry, and puff pastry). I think I'll just make basic pastry today:

Recipe Details
I went with a pastry of 1-1/4 c AP flour, 1/4 c chickpea flour, ice water, 1 T apple cider vinegar, grated pepper, garlic powder, and about 1/8 c grated parm. cheese. For "fat" I used 1/4 c Crisco, 1/4 c lard. I put one crust in a spring-form pan, the other in a pie shell. I'm blind-baking them for about 7 minutes now, and will fill them after that. I decided to add some crumbled bacon this time to the tart.
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Old 07-29-2012, 04:19 PM   #4629
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I went with a pastry of 1-1/4 c AP flour, 1/4 c chickpea flour, ice water, 1 T apple cider vinegar, grated pepper, garlic powder, and about 1/8 c grated parm. cheese. For "fat" I used 1/4 c Crisco, 1/4 c lard. I put one crust in a spring-form pan, the other in a pie shell. I'm blind-baking them for about 7 minutes now, and will fill them after that. I decided to add some crumbled bacon this time to the tart.
Here's one of two (I doubled the recipe, used Greek yogurt instead of ricotta, added 3 slices bacon, crumbled, to the egg-swiss chard mixture, topped the "tart" with crumbled bacon [1 slice] and more grated sharp white cheddar cheese). Quite tasty. The crust is light and flaky. The bottom of the tart (at least the one in the springform pan) comes away clean and is not soggy.
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Old 07-29-2012, 05:40 PM   #4630
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No occasion CWS4322 I just love to bake! I don't actually eat much of what I bake, so I give it away or take it to work for everyone to enjoy! I just love making cakes and cupcakes :) Weird I know lol
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