Caveat, I didn't make this, my pretty experienced Baker wife did, but I watched and did crucial things like lifting it out of he oven.
It seemed really simple, she was very impressed with the end result considering how easy it was.
She's made it 3 times since the asteroid hit and the last time she mixed it by hand instead of her mixer and she said she much preferred the by hand version because it was so easy and ended up baking up fluffier.
She bakes it at 425 now instead of 450 and adds an extra 5 minutes to the covered baking time.
She also goes half whole wheat flour, very nice.
Thanks for the link Flash, I made this bread yesterday. Never baked bread before, this recipe was stupid easy to follow, and produced a great result. Crisp, chewy crust, and fluffy soft inside. I need a little more practice with the shaping of the dough, but overall the result was awesome. I’d recommend this recipe to anyone.
The Following User Says Thank You to Voodooman For This Useful Post:
I made some delicious turkey noodle soup last night using the remaining turkey carcass from Easter to make a turkey stock in the pressure cooker before making the soup.
I made this for dinner last night. Just a pantry pasta with onion, garlic, Chili flakes, and tomato paste. The only thing that I should have added was some white wine to balance everything. It needed some acid.
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Who is in charge of this product and why haven't they been fired yet?
The Following 3 Users Say Thank You to kermitology For This Useful Post:
My wife has celiac disease so I can't go throwing flour around my kitchen to try this. As such, I'm hoping one of you will and report back on how amazing it is so I can live vicariously through you.
Caveat, I didn't make this, my pretty experienced Baker wife did, but I watched and did crucial things like lifting it out of he oven.
It seemed really simple, she was very impressed with the end result considering how easy it was.
She's made it 3 times since the asteroid hit and the last time she mixed it by hand instead of her mixer and she said she much preferred the by hand version because it was so easy and ended up baking up fluffier.
She bakes it at 425 now instead of 450 and adds an extra 5 minutes to the covered baking time.
She also goes half whole wheat flour, very nice.
For my second ever attempt at bread I thought this turned out awesome. I used honey instead of granulated sugar. I thought it came out awesome and it was super easy to make. Will make again for sure!
The Following User Says Thank You to Deviaant For This Useful Post:
I make pho fairly regularly but not as often as I might because of the 12-16 hour overnight simmer. Last night I tried doing it in my pressure cooker to see if the quality is still there and had excellent results. Preparation method was the same except it was ready in 90 minutes!
I make pho fairly regularly but not as often as I might because of the 12-16 hour overnight simmer. Last night I tried doing it in my pressure cooker to see if the quality is still there and had excellent results. Preparation method was the same except it was ready in 90 minutes!
For the Crust
· 1/2 cup butter, melted
· 1/4 cup granulated sugar
· 2 cups graham cracker crumbs, finely crushed
For the cheesecake
· 1 1/2 cup powdered sugar
· 11 ounces cream cheese, softened (approx. ¾ cup)
· 3 tablespoons milk
· 1 teaspoon vanilla
· 1 large container (16 ounces) of Whipped Topping (or Homemade Sweetened Whipped Cream)
For the blueberry topping
· 2 tablespoons cornstarch
· 1/2 cup sugar
· 2 cups fresh or frozen blueberries
· 1/2 cup water
· 1 teaspoon fresh lemon, juice (optional, but it brightens it up)
Instructions
· In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, blueberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool.
· Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
· In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully fold in the whipped topping then spread on top of the crust, being careful not to break it.
*** i added about 1.5 cups of fresh blue berries into the cream cheese/whipped cream mixture just before putting the mixture on the crust
· Spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
The Following 4 Users Say Thank You to bc-chris For This Useful Post:
What is good to make during a heat wave? Simple to prepare, light and refreshing?
Shrimp tacos. The only thing you need to heat is the shrimp and you can do that in less than a minute if the pan is hot enough, and the shrimp is cooked already
The Following User Says Thank You to TheIronMaiden For This Useful Post:
