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05-25-2008, 12:12 PM
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#591 | |
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Senior Cook
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Gooey butter cookies with my niece who I am visiting. They are so good!
__________________
A different kind of cake: www.apamperedbaby.blogspot.com |
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05-25-2008, 12:56 PM
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#592 | |
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Senior Cook
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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. |
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05-25-2008, 01:01 PM
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#593 | |
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Certified Executive Chef
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Triple portion of Limonnik.
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You are what you eat. |
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05-25-2008, 01:25 PM
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#594 | |
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Executive Chef
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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
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Saludos, Karen |
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05-25-2008, 01:35 PM
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#595 | |
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Certified Executive Chef
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Yesterday, I made a lemon cheesecake - it was everything it should be - creamy and tangy
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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05-25-2008, 02:02 PM
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#596 | |
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Certified Master Chef
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Pineapple upside down cake.
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05-25-2008, 08:15 PM
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#597 | |
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Senior Cook
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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. Joe |
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05-25-2008, 09:37 PM
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#598 | |
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Executive Chef
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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....
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Saludos, Karen |
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05-26-2008, 09:31 AM
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#599 | |
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Certified Executive Chef
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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. |
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05-26-2008, 09:59 AM
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#600 | |
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Senior Cook
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I have 5-min art bread and 2 loaves of walnut bread rising. I may bake Korova cookies, too.
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