Lemon Drop Cookies - If I've ever made these for you and you loved them...Here is the recipe. I promised I wouldn't give it out, but since it's on Pinterest, I guess all bets are off. Enjoy they are awesome Sugar Drop Cookies, Drop Sugar Cookies, Cookies Yum, Drop Cookies Recipe, Cookies Lemon Drop, Lemon Drop Cookies, Lemon Drop Candy Recipe, Lemon Cookies, Lemon Drops
|1||Lemon, zest of|
|2||Lemons, juice of|
Baking & Spices
|1 1/2 tsp||Baking powder|
|1 1/2 tsp||Baking soda|
|1 1/2 cups||Butter flavored shortening|
|1 tsp||Lemon extract|
|2 cups||Powdered sugar|
|1 (6-oz) package||Lemon drops|
Outdoor use. flies HATE pine-sol. I mix it with water, about 50/50 and put it in a spray bottle. Use to wipe counters or spray on the porch and patio table and furniture Drives them away! We used to use this in the barn
Pinesol, Sprays Bottle, Flying Hate, Porch And Patio, Porches And Patio, Furniture Driving, Patio Tables, Hate Pine Sol, Wipes Counter
I did not know this! Outdoor use. flies HATE pine-sol. Mix it with water, about 50/50 and put it in a spray bottle. Use to wipe counters or spray on the porch and patio table and furniture Drive them away!....I LOVE the smell of pinesol
I hate pine sol. but i hate flies more!!! Outdoor use. flies HATE pine-sol. Mix it with water, about 50/50 and put it in a spray bottle. Use to wipe counters or spray on the porch and patio table and furniture Drive them away!
Well, let's hope I love this crap,. Nothing else seems to be getting the job done. ORENCIA® (abatacept) Official Site — About Orencia I'm so allergic to this
This is my Friday night buddy. ORENCIA® (abatacept) Official Site — About Orencia
These could be dangerous!!! These coconut almond bites are addictively delicious, and require no bake time - almond joy??
Joy Bites, Addiction Delicious, Coconut Almonds, Almonds Joy, Coconut Joy, Homemade Almonds, Coconut Bites, Baking Time, Almonds Bites
These coconut almond bites are addictively delicious, and require no bake time. Coconut Joy bites.
These coconut bites are addictively delicious, and require no bake time. Almond optional.
These coconut almond bites are addictively delicious, and require no bake time. Homemade Almond Joy Bites
Caramel Pretzel Brownies
Boxes Brownies, Sweet Treats, Brownies So, Brownies Recipe, Caramel Pretzel Brownies, Sweet Tooth, Carmel Pretzels, Caramel Pretzels Brownies, Food Drinks
Caramel Pretzel Brownies #recipes
Caramel pretzel brownies - used box brownie mix they were yummy
Caramel pretzel brownies so going to try this :)
Caramel pretzel brownies! Yummm.... if you can't tell I have a sweet tooth!
Caramel pretzel brownies ~~ Sweet and Salty. this should work for my carmel pretzel fix
caramel apple cake
Memorial Cakes, Candy Pieces, Yummy Food, Caramel Candy, Fall Food, Caramel Apple Cakes, Amazing Concoct, Caramel Apples Cakes, Sweet Tooth
A Whisk and A Prayer: Whisked Away Wednesday: Caramel Apple Cake
Easy Biscuit Doughnuts - Cut biscuits into quarters, drop in 200 - 240° oil for a couple of minutes (flip halfway), cool sightly on paper towel, roll in sugar, brown sugar, powdered sugar, ENJOY - best fresh.
Powder Sugar, Easy Biscuits, Brown Sugar, Paper Towels Rolls, Powdered Sugar, Cut Biscuits, Homemade Donuts, Biscuits Doughnut, Oil
Homemade donut bites - Camping love! Easy Biscuit Doughnuts - Cut biscuits into quarters, drop in 200 - 240° oil for a couple of minutes (flip halfway), cool sightly on paper towel, roll in sugar, brown sugar, powdered sugar, ENJOY
Seven Layer Cookies. Oh I wish.
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Sweet Treats / Ten layer bars...a twist on the classic 7. Made them last night and they will be a repeat.
Luscious Food Recipes For The Soul: Layered Cookies Dessert Recipe
10 layer bars (Because 7 layers just aren't enough) Seven Layer Cookies (& How They Became Ten Layer Cookies) A "Best of" Inn Cuisine, original recipe courtesy the 1785 Inn as featured in the 13th Annual Holiday Inn to Inn Cookie & Candy Tour presented by the Country Inns in the White Mountains, adapted versions courtesy Inn Cuisine. Yield: One 13x9-inch pan of layered cookie bars (12-24 cookies, depending on size cut) Ingredients: ½ cup butter 1 & 1/2 cups crushed graham crackers 2 cups semisweet chocolate chips 2 cups butterscotch chips 7 ounces flaked coconut 2 cups chopped walnuts 1 can (14 ounce) sweetened condensed milk Directions: Melt the butter in a saucepan and mix in the crushed graham crackers. Press the mixture into the bottom of a 9”x13” pan. Layer in the chocolate chips, layer in the butterscotch chips, layer in the coconut, layer in the walnuts, and cover with the condensed milk. Bake at 350oF for 25 to 30 minutes until golden brown. Cool and cut into squares. To Make As Ten Layer Cookies As pictured with this post Ingredients: 1/2 cup butter 1 & 1/2 cups crushed graham crackers 1 cup semisweet chocolate chips 1 cup dark chocolate baking chips 1 cup butterscotch baking chips 1 cup Heath Milk Chocolate English Toffee baking chips 7 ounces sweetened angel-flake coconut 2 cups chopped walnuts 7 ounces canned Dulce de Leche 7 ounces sweetened condensed milk Directions: Melt butter in a saucepan and mix in the crushed graham crackers. Press the mixture into the bottom of a lightly greased 13"x9" pan. Layer in the semisweet chocolate chips, layer in the dark chocolate baking chips, layer in the butterscotch baking chips, layer in the Heath Milk Chocolate English Toffee bits, layer in the flaked coconut, and layer in the chopped walnuts. In a small bowl, mix 7 ounces EACH (14 ounces in total) canned Dulce de Leche and sweetened condensed milk (warm in the microwave for a few seconds if necessary to blend and make pourable). Pour mixture evenly over layered ingredients. Bake in a preheated 350 degree F oven for 25-30 minutes. Cool in pan and cut into squares. Serve at room temperature. Note: like many prepared dishes, I found these cookies to taste even better the day after they were baked. Also, if you're interested in turning Ten Layer Cookies into Eleven Layer Cookies, consider adding a layer of miniature marshmallow as well (1 cup).
Seven Layer Cookies (& How They Became Ten Layer Cookies) | Tastebook. #sweets #chocolate #butterscotch #coconut #walnut #nut #cookie #dessert #recipe
Whether you call them 7 layer bars or magic cookie bars, this version, called 10 Layer Bars are out of this world!
ok -- these are getting pintasticced for the dough ALONE -- they are baking now and the dough is AMAZING! Creamy Lemon Oat Bars
Fun Recipe, Lemon Oats, S'More Bar, Bar Recipe, Oatmeal Bar, Oats Bar, Savory Recipe, Creamy Lemon, Lemon Bar
Creamy Lemon Oat Bars Recipe ~ not much more complicated than lemon bars from a box, and based on no evidence whatsoever I'd guess it's better for you (no chemicals, right?). Never making stuff from the box again. If you like lemon bars, make the switch to these! Oh, and since I'm too lazy to zest a lemon, the conversion is 1 tsp lemon zest = 1/2 tsp lemon extract. You're welcome :)
Fun Recipes / LEMON OAT BARS
Creamy lemon oatmeal bars
Another pinner says: Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.
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Coconut Banana Cream Pie. I have a wonderful coconut cream pie recipe but may have to give this one a try.
Lawry's Coconut Banana Cream Pie ~ Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome. The crust takes it from ordinary to sublime. Love coconut pie!!
Coconut Banana Cream Pie Recipe ~ Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome. The crust takes it from ordinary to sublime!
Avalanche Rice Krispies...Another pinner says: "These could kill you. You will not believe how wonderfully good these are!" - have on hand for unexpected guests
White Chocolates, Chocolates Chips, Chocolates Peanut Butter, Chocolates Factories, Krispie Treats, Avalanche Bar, Savory Recipe, Minis Marshmallows, Rice Krispie
I stock up on these every time I come across a Rocky Mountain Chocolate Factory. Yummmm. Avalanche Bars.. White Chocolate Chips, creamy peanut butter, Rice Krispies, mini marshmallows, mini chocolate chips
Avalanche Bars - souped up rice krispie treats. White chocolate, peanut butter, chocolate chips & mini marshmallows. Only cooking was melting white chocolate in microwave. Kids loved them.
Japanese Cheesecake - looks like pound cake, tastes like cheesecake. This one goes in the 'to do' file.
Pound Cakes, Flourless Cupcake, Cheese Cak, Flourless Cakes, Desert Breads, Cheesecake Recipe, Japanese Cheesecake, Gluten Free, Japan Cheesecake
Japanese Cheesecake - looks like pound cake, tastes like cheesecake. (flour less = GLUTEN FREE!) Japanese Cheesecake Recipe from The Cookbook Chronicles 300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks) 20g sugar 11g cornstarch 150g milk 95g egg white (3 egg whites) 55g sugar Use an 18 cm (7 in) cake pan with a fixed bottom
Lemon Chews candy recipe
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Homemade Lemon Chews
Lemon Chews Recipe - How to Make Lemon Chews - Lemon Candy Recipe so easy to adapt to be clean! Just replace corn syrup with honey or coconut nectar and the sugar with organic cane sugar(the recipe even calls for granulated sugar!) flavour it with lemon juice and BAM!
Lemon Chews candy recipe-yum homemade Starburst
Homemade Starburst (Lemon) recipe - use other flavor extracts for other flavors - use organic sugar/corn syrup, organic food dye, and vegan butter (coconut oil?)
Lemon drop (candy) cookies.
Sugar Drop Cookies, Drop Sugar Cookies, Cookies Yum, Drop Cookies Recipe, Cookies Lemon Drop, Lemon Drop Cookies, Lemon Drop Candy Recipe, Lemon Cookies, Lemon Drops
Lemon drop Sugar cookies
Lemon Drop Cookies recipe~~
Lemon Drop Cookies. I love lemon cookies
Lemon drop cookies! yum!
candy lemon wedges I love, love these, worth taking a chance.
Baby Shower Desserts, Sweet
Baby shower dessert table
whoaaaaa.... Pancake cupcake with maple buttercream and bacon.....
Maple Buttercream, Maple Bacon Cupcake, Brunch Cupcake, Pancakes Cupcake, Buttermilk Pancakes, Sweet Tooth, Breakfast Cupcake, Pancake Cupcakes, Food Drinks
Delicious Maple Buttermilk Pancake Cupcakes Recipe These cupcakes are fantastic, they are so soft, moist, light and have the most amazing maple flavour. I have been wanting to try some Maple Bacon Cupcakes for ages and I'm really please they have come out so well. I used my own Maple Buttercream recipe, for preference but have provided the frosting recipe that originally came with the cupcakes.
Oh dear lord! Pancake cupcake with maple buttercream and bacon (got to candy the bacon: half a cup GOOD maple syrup on it, bake it at 400* for 15-20 minutes and then flip it and bake for another 15-20 after adding another 1/2 cup maple to the other side, chop and sprinkle it over the the frosting)....not for MY sweet tooth, but the boy would LOVE these!
Pancake Batter cupcakes with maple buttercream and bacon Pancake Breakfast Cupcakes Ingredients Buttermilk Pancake Cupcakes: 1 cup buttermilk pancake mix (ex: Bisquick) 1/2 cup whole milk, room temperature 1 egg, room temperature 1 tablespoon unsalted butter, melted 1/4 cup mix-in; chocolate chips, blueberries, nuts, chopped bacon, etc. (optional) Maple Buttercream Frosting: 1 cup (2 sticks) unsalted butter, softened 3-4 cups powdered sugar, sifted 3-5 tablespoons heavy whipping cream (sub half and half or milk if necessary) 1/2 teaspoons maple extract (found in the baking aisle of the grocery store) OR about 3T pure maple syrup 1/4 teaspoon salt Bacon & maple syrup for garnish Directions Preheat oven to 350 degrees F. Line cupcake/muffin pan with baking cups. Lightly whisk milk, eggs, and butter in small bowl. Add the wet ingredients to the pancake mix and gently whisk until just incorporated (it' ok if a few lumps remain). If desired, fold your favorite pancake mix-in into the batter. Distribute batter between the baking cups, filling them 1/2-2/3 full. Bake 13-16 minutes, or until pancake cupcakes are puffy and a toothpick comes out cean. Prepare Frosting: With an electric mixer, beat butter until smooth on medium speed. Slowly add powdered sugar until fully incorporated and creamy. Add maple and cream/milk. Beat on medium speed about 3 minutes until light and fluffy, adding more powdered sugar or milk until desired consistency is reached. Garnish cupcakes with a piece of bacon and drizzle with maple syrup. Voila, cupcakes for breakfast!
Pancake cupcake with maple buttercream and bacon..... perfect brunch cupcake
Easy Recipe, Brownies Batter, Vegans Brownies, Food Dinners, Brownies Recipe, Punch Spoons, Best Brownies, Caramel Brownies, Paula Deen
CARAMELIZED BROWNIES...make vegan brownies and add caramel nut mix
Paula Deen Caramelized Brownies Recipe
Caramelized Brownies -Melt together 1 cup chopped pecans, 4 tab butter, 1 cup (packed) light br sugar in a saucepan till the sugar dissolves, then pour over your brownie batter just before putting it into the oven. So simple!
Caramelized Brownies - My family loved these gooey brownies. The recipe was super easy too. #Recipe #Food #Dinner
Punch Spoon: Caramelized Brownies
This is the BEST BROWNIE recipe EVER!!
Chocolate chip s'mores cookie... ummm genius!
Chocolate Chips, Stuffed Cookies, S More Cookies, Chocolates Chips Cookies, Smore Cookies, Chocolates Cookies, Chocolate Chip Cookies, Chips Smore, Stuffed Chocolates
Smore's stuffed chocolate cookies
Giant S’mores Stuffed Chocolate Chip Cookies Posted By smellslikehome On May 25, 2012 @ 12:01 pm S’mores Stuffed Chocolate Chip Cookies source: idea and method inspired by Picky Palate I made my own graham crackers for these s’mores stuffed cookies, but you can certainly use store-bought crackers if you’re pressed for time or you know, not crazy like me. You’ll need 4 approximately 1 1/2″ by 3″ pieces which for store-bought graham crackers means half of a graham square. If you decide to make your own graham crackers (go for it!), cut them to fit. This recipe yields 4 gigantic cookies. Feel free to double the recipe and/or make smaller cookies by using smaller graham crackers and just half of a marshmallow for each cookie. Ingredients: For the cookie dough (Thick and Chewy Chocolate Chip Cookies): 2 cups plus 2 tbsp all-purpose flour ½ tsp baking soda ½ tsp salt 12 tbsp unsalted butter, melted and cooled until warm 1 cup brown sugar, packed ½ cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp vanilla extract 1 ½ cups semi-sweet chocolate chips For assembly: 1 cookie dough recipe, at room temperature 8 graham cracker squares, broken into halves (see header note above) 4 marshmallows, snipped in half lengthwise 1 full-size Hershey’s bar, divided between each of the prospective cookies Instructions: To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick. Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.
Smores Chocolate Chip Cookies. Need to try and compare to my other Smores Cookie recipe!
S' mores cookies
Homemade bread in the crockpot - perfect for summer/when you don't want to heat up the house...from authors of Artisan bread in 5 mins a day.
Crock Pots Breads, Summer Kitchens, Breads Recipe, Idea, Artisan Breads, Breads Baking, Crockpot Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
flattened cinnamon rolls as crust for apple pie...
Sweet Potatoes Pies, Good Ideas, Apples Pies, Pies Crusts, Recipe, Pie Crusts, Cinnamon Rolls, Cinnamon Treats, Pumpkin Pies
Sweet potato pie recipe with cinnamon roll crust. I think it would be good used as an apple pie crust! Gonna try this with pumpkin pie!
Cinnamon Treat pie crust
Flatten cinnamon rolls for an apple pie crust. Well, it sounds like a good idea to me! Or pumpkin pie!
Pure Maple Candy
Moldings Maple, Wedding Favors, Maple Candy, White Chocolate, Pure Maple, Maple Syrup, Candy Recipes, Sugar Candy, Maple Sugar
Dreaming of White Chocolate: Molded Maple Sugar Candy
Pure Maple Candy Recipe, chapter 7, Little House in the Big Woods as a side note. i think it's crazy that i love maple sugar candy, but i hate maple syrup. haha.
wedding favors: maple sugar candy hearts
Pecan Pie Cake A decadent Pecan Pie Filling is used instead of frosting between the layers of this moist cake.
Desserts, Sweet, Food, Holidays Tables, Cakes Recipe, Pecan Pies, Pecans Pies Cakes, Pecan Pie Cake, Pies Fillings
Pecan Pie Cake A decadent Pecan Pie Filling is used instead of frosting between the layers of this moist cake. RECIPE
Pecan Pie Cake from Southern Living. It's delicious and not overly sweet. Perfect for Thanksgiving and Christmas.
Pecan Pie Cake. #recipes #desserts #cakes #foodporn
Homestead Survival: Pecan Pie Cake Recipe , Wow How Pretty For A Holiday Table #Recipe #hair #food #DIY
Ultimate Death by Chocolate Brownie Cake - uses boxed cake and boxed brownie mix
Death By Chocolates, Chocolates Cakes, Boxes Brownies, Boxes Cakes Mixed Recipe, Ultimate Death, Boxes Mixed, Brownies Mixed, Chocolates Brownies Cakes, Cakes Mixed Brownies
Ultimate Death by Chocolate Brownie Cake - uses boxed cake and boxed brownie mix - always looking for a great/easy chocolate cake recipe. This sounds it.
Ultimate Death by Chocolate Brownie Cake - uses boxed cake and boxed brownie mix.. WHAT A GOOD IDEA FOR BOX MIXES
Ultimate Death by Chocolate Brownie Cake - uses chocolate cake mix, brownie mix, 2 containers of frosting, bag of chocolate chips (or any chopped candy bar)
fill with citronella oil and use outside!