"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Closed Thread
Thread Tools Display Modes
Old 05-25-2008, 12:12 PM   #591
Senior Cook
Join Date: Apr 2008
Location: Canada
Posts: 266
Gooey butter cookies with my niece who I am visiting. They are so good!

Let's Pour Tea!
Calya is offline  
Old 05-25-2008, 12:56 PM   #592
Senior Cook
Essiebunny's Avatar
Join Date: Oct 2006
Posts: 473
NYT's Bread to go with the prime rib that I just put in the convection oven. It already smells pretty yummy.
Tomorrow, I'm going to attempt the Sourdough NYT's Bread.

Essiebunny is offline  
Old 05-25-2008, 01:01 PM   #593
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,086
Triple portion of Limonnik.
You are what you eat.
CharlieD is offline  
Old 05-25-2008, 01:25 PM   #594
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Here's the recipe for the cake - thanks for asking! We just ate some for brunch, with ham, eggs and fried potatoes. DH is already taking his siesta, and I'm right behind him!
Peach Struesel Coffee Cake
Saludos, Karen
MexicoKaren is offline  
Old 05-25-2008, 01:35 PM   #595
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,679
Yesterday, I made a lemon cheesecake - it was everything it should be - creamy and tangy
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now  
Old 05-25-2008, 02:02 PM   #596
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Pineapple upside down cake.
LadyCook61 is offline  
Old 05-25-2008, 08:15 PM   #597
Head Chef
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Got my baking done for tomorrow's Brat's & Burgers fest. Everyone is looking forward to the fresh rolls & buns more than the meat. Big meatloaf-style burgers will be getting big buns... 3.5 oz. dough portions. Brats made with 2.75 oz. dough. The digital scale sure makes for nice consistency of size. Nobody should go away hungry.

Also have two loaves of NYT for dipping appetizers.

JoeV is offline  
Old 05-25-2008, 09:37 PM   #598
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
They are beautiful, Joe. You must feel very accomplished just looking at them! And the nice part is that they will taste even better than they look....
Saludos, Karen
MexicoKaren is offline  
Old 05-26-2008, 09:31 AM   #599
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Gorgeous bread, Joe!

I'll be baking brownies to take to the folks who printed and bound my thesis last week.

Here's a tip... ever made your brownies with dark brown sugar instead of white? Try it. It adds a wonderful butterscotch-y undertone to the flavor.
Wine is the food that completes the meal.
ChefJune is offline  
Old 05-26-2008, 09:59 AM   #600
Senior Cook
marigeorge's Avatar
Join Date: Aug 2005
Location: East Central Kansas
Posts: 499
I have 5-min art bread and 2 loaves of walnut bread rising. I may bake Korova cookies, too.

marigeorge is offline  
Closed Thread

rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.