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are you after a crumbly crust or a crispy, flakey crust? :wink:

thanks Andy, that's a great head start. kind of what i imagined, but the cornstarch would have eluded me. and no egg, either. :wink:

thanks for the very quick reply, but i don't think it's a shortbread (as in butter, sugar & flour only). the texture is dissimilar. i'd be pretty sure that it has egg, baking powder or soda, and possibly some milk. i don't have (and can't get) a package here, but if someone happens to have...

i'm not a candy making expert, but i'm thinking that taking some sugar to the hard crack stage, adding some peanut butter, pouring onto a buttered surface, buttering the top surface as well, and repeatedly folding like puff pastry might get me headed in the right direction. anyone have an...

how about a sculpture?? the eiffel tower or barney, pehaps?? use it to decorate the coffee station at your place of work. :wink:

pepperidge farm "geneva" cookies are my wife's favorite but not available here in japan. to have them sent is really exhorbitant since the demise of international surface mail, so i'd like to try to replicate them. i'm guessing that it would be a rolled out cookie, perhaps what may be known as...

poppy seeds have oil, and anything oily can go rancid. in your fridge or freezer, they could be fine for years. however, stored in a warm place, for example near your stove, in a warm kitchen in the summer, etc., they could concievably go bad within a few months. the same with cookng oil...

plenty of info here without having to fork out a lot of cash: King Arthur Flour home page check out the recipe section :wink:

did you forget the flour??? a typical ratio would be - 1 part butter: 2 parts sugar: 2 parts flour although you can definitely go heavier on the flour and either lighter or heavier on the sugar as you prefer. there is also usually some cinnamon and or other pie spices involved...

glad to hear you're getting the hang of it. your average dinner roll should be much easier. once you get into it, bread making is pretty forgiving, in that it's easy to adjust, add or subtract ingredients or even start bread on one day and finish on the next. best of luck on your future...

here's a totally different approach which can be done in only 1 1/2 hours or so bake time and give you crispy skin too. if someone can throw it in the oven for you at around 8:00, it should be about ready when you get home. - prepare stuffing and place in bottom of a casserole or roasting pan...

have you ever made regular cinnamon rolls yet? if not, they would make a good intro into the type of filled bread you are trying to make. just a very thin brushing of melted butter along with a little sugar and cinnamon prevents the layers from adhering. a couple of things i thought of later...

not having seen the results, it's hard to tell where you may have gone wrong, and there's nothing glaringly wrong with the recipe either. for what it's worth, here are some points where you may want to pay attention to on your next try. as far as the recipe itself goes, the one point that i'd...

the easy way would be to use a toothpick or something and push some below the surface before you bake it. :wink:

secret ingredient i'm astounded if not flabbergasted and bewildered that no one has mentioned this ( pssst!) "SECRET INGREDIENT" !!! malted milk!!! add 3 or 4 tablespoons to a standard sized recipe. :wink:

the reality of stock vs. broth in today's world is that if you take animal and/or vegetable products and slowly simmer for a long period of time, then strain and clarify, you have stock. add some salt and you have broth. broth will stand as part of a meal, stock will not. add other...

with all that butter in it, it would be hard to find a way to use it other than as a filling. jabbur mentioned a graham cracker sandwich. that or maybe toll house cookies. keep them in your freezer or bring to a perty or bake sale. and, as someone else asked, how was it?? great? too...

i'm sure the buter will add a nice flavor but the suet, besides being traditional, gives a totally different mouth feel. the butter will entirely melt into the pudding, while the suet will only partially melt, leaving small particles to melt in your mouth. i'll second what others have...

first, 2 things jump out; there is no suet in the recipe, and "mixed spice" seems pretty ambiguous. here's the recipe i use, which has been in the family at least 4 generations. 2 cups hot milk 1 cup cake or bread crumbs - mix the above 8 eggs 1/4 cup white sugar 1/4 cup brown sugar 1/4...

ex-pro. about 16 -18 years experience.

is there any way i could talk you into sending a rhubarb pie to me here in japan? o.k., i thought not. but i sure wish rhubarb were available here. or even more available at restaurants in the states . i was just back in the states, trying to eat everything i could think of, but one of the...

brush with butter but leave in the pan for 5 min or so. transfer to a wire rack and cover with a well-rung-out, damp tea towel until cooled. :wink:

nutritionally, you've got a 1-pot meal that pretty much doesn't need anything else, but as far as a special occasion goes, maybe just a plateful of casserole leaves a little to be desired. you should definitely go with a green salad at a minimum. personally, if i were to serve the casserole, i...

the link to the pic is the " 1 " next to "images" Profile: Join Date: May 2010 Posts: 1 Images: 1 :wink:

and if it's too old to revive, don't forget that they can be made into rusks. slice thinly, brush 1 side with simple syrup, and dry in a very slow oven. simple syrup can be flavored with cinnamon, vanilla, etc. :wink: