Brooklyn Maltese Baking Academy.
Over at the Brooklyn Maltese Baking Academy, we are preparing for another seminar. (The students need to be fed!)
Phase 1 crepe style manicotti. 12 perfect crepes with zero wasted batter! If the filling works out as well I will be a happy baker/cook!
Introduction to pie pastry and fillings seminar menu:
Appetizer - Cheese, pepperoni, and salami platter
Starter - Cheese pizza
entrée - Crepe style manicotti
Desert (at home)
The pie that was created. (Included in the seminar price. Free!)
Now for the bread club-related part.
The third one from this last batch I froze as soon as it was cooled out of the oven. This bad boy was kept on the counter tightly warper in aluminum foil, then place in a cloth bread bag. The humidity made it soft. I crisped it up in a 300F oven unwrapped, for 12 minutes. Good as new!
Better than a sleeping pill! I have to spot eating this heavy.