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Old 08-09-2008, 09:08 AM   #931
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SusieQ---you are a stitch to use a corny phrase...........you are so funny.........I love your posts!!! :)
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Old 08-09-2008, 09:10 AM   #932
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Having company for a fish fry tonight and DD's b'day on Sunday, so I'll be making 4 loaves of Italian to cover both events. 2 braided and 2 slashed.

joe, they are beautiful...........what a lucky daughter!!!! Bon apetit!!!
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Old 08-09-2008, 09:20 AM   #933
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Does anyone get the Rhodes Bread newsletter? The recipe they sent out yesterday (?) was braided spaghetti bread!!!! It was regular spaghtetti, baked inside the bread. I am thinking this looks....... GOOD! I may have to try it today if my daughter will let me, LOL! Maybe she will want to take it to her slumber party?!!??!

Rhodes Bake-N-Serv
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Old 08-09-2008, 10:10 AM   #934
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I bought a crate of peaches today, so have made two batches of peach jam and
will have frozen baked fresh rhodes bread; and am making a peach cheesecake for
a shower tomorrow.
I need to learn this winter how to make bread, got the bread maker.
soup and homemade bread are the tops.
Have to give Ladycook61 credit for making a bread that is hard for her to
eat, but at least, their is an option to still have it. Great talent with those
bread makers Carolyn
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Old 08-09-2008, 10:13 AM   #935
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It's a guessing game

What a delicious meal, great to be able to make ahead, what an organized cook. My experience with icing, is trial and error; if it's is too thick add
more nectar, if too thin add more powder sugar, it really is not that hard;
I like to add butter also. Carolyn




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Hello! I am a newbie to this site and love everything I have read so far. Today I am cooking for lunch after church tomorrow. I have a pot of large lima butterbeans with chunky ham on the stovetop, potatoes for creamed spuds in the boiler, hard boiled eggs cooling on the sideboard for deviled eggs and cornbread in the oven. After that I am going to attempt my Grandmother Ladelle's Apricot Nectar Bundt Cake. My only difficulty is the "icing". My Grandmothers recipe just says to take a little bit of nectar and mix it with confectioners sugar and drizzle over the warm cake. I can't seem to get the proportions right for it to drizzle and still harden like I remember it. As near as I can remember, it is the consistency of the glaze you pour onto doughnuts. Any ideas?

thanks
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Old 08-09-2008, 10:15 AM   #936
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Quote:
Originally Posted by JoeV View Post
Having company for a fish fry tonight and DD's b'day on Sunday, so I'll be making 4 loaves of Italian to cover both events. 2 braided and 2 slashed.

Joe they look wonderful!! Care to share your recipe?
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Old 08-09-2008, 10:45 AM   #937
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Joe they look wonderful!! Care to share your recipe?
Kat,

It's not my recipe. I got it from Emeril on the Food Network Website. I'm e-mailing you my variation on Emeril's basic Italian Bread Recipe. I like my procedure better than his as described on the Food Network website.

JoeV
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Old 08-09-2008, 11:43 AM   #938
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Kat,

It's not my recipe. I got it from Emeril on the Food Network Website. I'm e-mailing you my variation on Emeril's basic Italian Bread Recipe. I like my procedure better than his as described on the Food Network website.

JoeV
Can you email me your variation too please Joe? Your breads and buns always look marvelous. I seem better off sticking to cake, but with the amount of bread we go through here I really want to start making more!
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Old 08-09-2008, 11:47 AM   #939
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Sunday I'm demoing Heirloom tomato Shortcakes at the Freylinghausen Arboretum for the 2nd Annual Tomato Day, so today I have to make a whole bunch of biscuits!
ChefJune, these intrigue me! Do you just layer the biscuits with the tomatoes or do you add something creamy (sour cream or creme fraiche?)?
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Old 08-09-2008, 11:53 AM   #940
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Can you email me your variation too please Joe? Your breads and buns always look marvelous. I seem better off sticking to cake, but with the amount of bread we go through here I really want to start making more!
E-mail sent. I'll tell DW that you said my buns look marvelous.
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