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Submitted by friedymeister89 on September 4, 2008 - 8:35am. Mandel BreadI've been looking for a mandel bread (sometimes referred to as jewish biscotti) recipe similar to the recipes used in bakeries.
All the recipes I've seen are essentially for biscotti; bakeries make them infinitely richer, and the bread has a thicker consistency.
Does anyone have a recipe?
Thanks in advance. Submitted by Adelphos24 on August 31, 2008 - 5:31am. Three cakes, one dayI've posted some pics here: http://jeremyskitchen.wordpress.com/2008/08/31/three-cakes-one-day/ of some cakes I made for a co-worker. Anyone ever get a request for a simple baking project that just kept growing, until it engulfed an entire weekend? Gotta love the "oh, by the way, do you think you can...?" questions. The pic is a little fuzzy, but here's one of the finished products:
Submitted by Adelphos24 on August 31, 2008 - 5:21am. Orange Chiffon CakeIt's been a while since I've contributed to the forum, so much to bake, so little time. I've posted a recipe for an orange chiffon cake I made for a friend here: http://jeremyskitchen.wordpress.com/2008/08/31/orange-chiffon-cake/ and here's a pic of an individual orange chiffon I made with some leftover batter:
Submitted by evince on August 26, 2008 - 3:55pm. Cinnamon RollsHi all. Submitted by lookingglass on July 28, 2008 - 8:44am. An accidental cookie...I decided to try to make the Cook's Illustrated Thick and Chewy Chocolate Chip Cookie Recipe, but my chocolate chips had melted. I decided to just toss in as much of the chocolate as I could, and see how it turned out.
I've had to pry my husband's hands off the cookie jar. It's one of my top five greatest cooking mistakes ever. Submitted by bakerwendy on July 20, 2008 - 8:17am. sconesLemon Blueberry Scones 1 c unbleached flour 1.5 c whole wheat flour 1/4 c sugar 1 t baking powder 1/4 t baking soda 1/2 t salt (use 1/4 t if using salted butter) zest of 2 small lemons 6 oz butter 1 c milk 1/2 to 3/4 c blueberries (fresh is better but frozen is still very good) Glaze juice of half lemon 1/3 to 1/2 c powdered sugar Mix together dry ingredients. Cut cold butter into small pieces. Use your hands to cut the butter into the four mixture until butter pieces are the pea size or smaller. Gently stir in the blueberries using a fork. Add the milk and stir just to combine. Form the dough into a ball and place on clean counter. Form into disc and cut into 8 pieces. Place on lined cookie sheet and place in oven. Bake 15-20 minutes or until slightly brown. Rotate once during baking. Whisk together lemon juice and sugar. Once out of the oven glaze while still hot. Let cool 10-20 minutes. Enjoy.
Submitted by Adelphos24 on May 21, 2008 - 2:35am. Chai Creme BruleeI know it's not the typical Fresh Loaf fare, but I wanted to share a recipe I just posted here: http://jeremyskitchen.wordpress.com/2008/05/21/chai-creme-brulee/ for chai Creme Brulee. I figure someone else out there might have a sweet tooth. Submitted by Barbarainnc on April 30, 2008 - 5:27pm. ? for Floyd ,The recipe for Pain Au Lait, states 3/4 c water. Is this 3/4 c total( 1/2 c to dissolve yeast and 1/4 c more water) ?? Just wanted to know. Thanks for clearing this up for me. Thanks so much!!!!! :) :) :) Submitted by Barbarainnc on April 30, 2008 - 4:36pm. Newbie here- ISO : MeltawaysI’m interested in a recipe called Meltaways. It is neither the cookie or candy. I went on the net and found bakeries that make these. I emailed a bakery in Rhode Island, they use a Danish dough, roll it out like making cinnamon rolls, spread with a cream cheese smear, roll and cut. They are baked in muffin pans, and when they come out of the oven, while still in the muffin pan, they use a wooden paddle to flatten them a bit, dump them on trays, and when cool frost them with a sugar icing and nuts. Another bakery said they use a Sweet Yeast Dough to make their Meltaways. Another person emailed this to me: Have you ever heard of them? If you can add anything else please let me know!!! I can make cinnamon rolls but would like to learn all I can about Meltaways. :) :) :) Submitted by koolmom on April 24, 2008 - 6:34pm. Bite sized cinnamon rollsHello, I have a great recipe for cinnamon rolls. I roll out the pastry to 24x14. after rolling I have a 24 inch log, that I cut into 2 inch rolls. This makes 12 rolls. However after baking each roll grows to 2 inches high by a radius of 4 inches on average. I would like to make smaller rolls that could be classifed as bite sized or two-bite sized roll for an event we are hosting. Anyone have any ideas how to accomplish this? Thanks, Tanya |
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