Guys....I'm done. The oven was fixed yesterday afternoon. I just have enough in me to snap some teaser pix. Recipes below.
Luscious Lemon Apricot Bars
[img]http://static.flickr.com/79/238285560_c4dce04e0b_o.jpg[/img]
Hundreds n Thousands Shortbread
[img]http://static.flickr.com/88/238285559_aa70f29b80_o.jpg[/img]
Pistachio Biscotti
[img]http://static.flickr.com/83/238285561_ce1c4ccb21_o.jpg[/img]
White chocolate coated Flapjacks/Oat Bars
[img]http://static.flickr.com/86/238285558_fc8f44d13a_o.jpg[/img]
Benedict Bars (Grape Jam over shortbread, topped with Almond flakes)
[img]http://static.flickr.com/97/238285554_19d8353d3b_o.jpg[/img]
Caramel-topped Blondies
[img]http://static.flickr.com/97/238285557_8e5a7b2ba0_o.jpg[/img]
Category:
Replies
Very very nice TP I'm going to make those Lemon bars.
I bet they will be so yummy with a pot of tea you have hit my weak spot for nice morning tea treats.
Thanks so much.
Normbake
Quick!!
Morning Tea at Normbake's house!!!!!!!!!!!
Carol.
Carol weren't u on some weird diet before?
Did you make the cake or pannetone yet?
Jeremy
No, not weird, just trying to lose a little - but I'm a volunteer with a local medical research group who have me swallowing enormous amounts of fish oil every day as part of a study they are doing!
I haven't made either yet ... in a few weeks I'll get busy for Alexander's birthday.
Making bread today as it is about 30C outside ... PERFECT BUBBLES!!!
Oooo....I can never get enough of those BUBBLES! Thrills me each time.
You're welcome, Normbake. Do let us know how it went.
TP,
As usual, your Goodies look gorgeous! I must say, with your wonderful new camera, you make one want to just reach into the photos and take a big bite. Thank you so much for sharing your lovely creations. I congratulate you, my friend. Best, Diana, Diana's Desserts
You see everyone wants to bite the goodies! Tp you should be a food journalist!
Jeremy
[quote="Jeremy"]
You see everyone wants to bite the goodies! Tp you should be a food journalist!
[/quote]
And you two could go on tour together - yeah suuure!!
Well that or I run away to the circus?
Jeremy
[quote="Diana"]
I must say, with your wonderful new camera, you make one want to just reach into the photos and take a big bite. Thank you so much for sharing your lovely creations. I congratulate you, my friend. Best, Diana, Diana's Desserts
[/quote]
Oh Diana,
How can you have such a lovely website - when we are all on a springtime diet to loose some kilos before summer
Those blueberry trifles look so gorgeous!
[quote="Diana"]
TP,
As usual, your Goodies look gorgeous! I must say, with your wonderful new camera, you make one want to just reach into the photos and take a big bite. Thank you so much for sharing your lovely creations. I congratulate you, my friend. Best, Diana, Diana's Desserts
[/quote]
Welcome to the site Diana. Your site looks nice.
[quote="Maedi"]
[quote="Diana"]TP,
As usual, your Goodies look gorgeous! I must say, with your wonderful new camera, you make one want to just reach into the photos and take a big bite. Thank you so much for sharing your lovely creations. I congratulate you, my friend. Best, Diana, Diana's Desserts
[/quote]
Welcome to the site Diana. Your site looks nice.[/quote]
Yes I agree it's a nice site. What I find dissapointing is that your recipe for sourdough starter is based on commercial yeast, and your sourdough recipes also contain further commercial yeast.
I have no doubt that they taste nice, but IMHO they are a long way from sourdough. Please accept this as just the rantings of a purist, and no offence is intended.
Yup...I was so enamoured with Diana's site that I used to print out files and files of recipes from her site....till hubby put a stop to it .
Bill, with your charms, I'm sure Diana is going to be won over to The Pure Way.
[quote="TeckPoh"]
Yup...I was so enamoured with Diana's site that I used to print out files and files of recipes from her site....till hubby put a stop to it .
Bill, with your charms, I'm sure Diana is going to be won over to The Pure Way.
[/quote]
Well I'm not so sure about the power of my somewhat dubious charms, however I have bookmarked Diana's site, there's just too many goodies there to let it slip by.
Hi Again,
I just wanted to thank all of you for being so nice and welcoming me into the forum. I want to tell Bill that I'm no expert on Sourdough Starters and I didn't really know what the difference between "commercial" and "non-commercial" ingredients for a sourdough starter are. I am only a home baker, not a professional baker. So maybe you'd be kind enough to explain it to me and maybe share a recipe for a good sourdough starter. Thank you again and enjoy your wonderful breads, etc.
[quote="Bill44"]
What I find dissapointing is that your recipe for sourdough starter is based on commercial yeast
[/quote]
There's a starter using yoghurt cultures, too..
HI Diana, once you have estabilished your preferred stable starter it doesn't harm any more which way it was originated ..
Welcome, good luck and some fun..
Hi Daina,
Climb on board and join the bread train...hooot hooot!
Jeremy
TP,
I Licked my screen, just need smello-vision now!Hope you try the Knusperli recipe I sent you they are the un-biscotti, more a sable feel to them!
Good work now go rest! How is Owen?
J
I'll try the knusperli recipe in the coming week after I get the ammonia. Tks.
Owen the owen fixer? He was very efficient and spotted the fault. Had to change the timer; cost almost half the oven.
ZZZzzzzzzzzz
did he sample your treats?
J
oh god
i'm hungry now
Oh TP!
How could you post these pics?
Now I have to go and bake something!
TP!
Sensational!
I'd have bought the lot!
Carol
[u][b]Lemon Bars[/b]
[/u]
Shortbread Base:
3/4 cup (170g) unsalted butter
2 cups all-purpose flour
1/2 cup castor sugar
1/2 teaspoon salt
Bake 20 mins moderate oven. Tin must be lined at the bottom.
Lemon Topping:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup fresh lemon juice
1/2 cup all-purpose flour
Pour over hot shortbread.
Preheat oven to 350°F (180°C). Bake for 30 mins or until set in 150 deg C oven.
I like to melt some jam...didn't have lemon jam, so I used apricot...then brush on top. Cut into bars or squares when still hot. But, let it cool completely before you lift them out.
Don't wanna eat them hot......wait for it kids!
Sounds mouth puckeringly sweet! Alright eat em and weep!
J
[u][b]Hundreds n Thousands Shortbread[/b][/u]
Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.
250g butter
1/3 C icing sugar
1/3 C cornflour
1/4 C castor sugar
1/2 teasp vanilla
2 1/2 C plain flour, sifted
Melt butter. Sift icing sugar and cornflour, then add sugar. Add butter and vanilla. Beat until thick and creamy. Mix in flour. Press into 8 inch square tin. Bake in mod oven 30 mins.
Make royal icing....gosh I wing this all the time, so I don't have the proportions. Just start with around 2 C of sifted icing sugar. Add egg white until you reach a consistency which is not too stiff it can't flow. Get your sprinkles ready because you have to work fast before the icing dries. Spread over warm shortbread. Add sprinkles. I didn't have enough sprinkles to cover the biscuit fully..because making this was impromptu. Cut while warm and let cool completely before lifting out of tin.
[u][b]Biscotti[/b] [/u]
125g nuts of your choice
3 egg whites
1/2 C castor sugar
3/4 C plain flour, sifted
Grease and line bottom as well as sides of an 8" square tin. Lightly toast the nuts. Cool.
Beat egg whites till foamy. Add castor sugar a spoonful at a time. Beat until stiff and glossy, but not dry. Add sifted flour and nuts. Spread into tin and smooth the surface. Bake in 170C oven for 30 minutes. Cool in tin. Cut into slices with serrated knife. Line cookie tray with paper. OVen 150 C. Bake 15 minutes, then turn over the slices, bake another 15 minutes. Leave longer at a lower temp if they are not hard and crispy enough.
[u][b]White Chocolate Coated Flapjacks [/b][/u](Jeremy says flapjacks in the US means something else...pancakes with maply syrup)
This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book.
250g unsalted butter, cubed
200g golden syrup
100g brown sugar
250g porridge oats
100g plain flour, sifted twice
150g dried longan (his recipe uses dried cranberries)
100g white chocolate (I used more)
Grease and line 9" tin. Oven 170C.
Simply melt butter, golden syrup and sugar till foaming. Stir tog oats, flour and dried fruit. Add butter/sugar mixture and blend well. Press into tin. Bake 25 - 30 mins. Cool. Cut.
Melt choc. Dip bar inside diagonally (or any way you like). Let set on tin lined with non-stick parchment.
[u][b]Benedict Bars[/b][/u] - inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts.
Choose your fav shortbread recipe. I used the melt and mix one (above). After pressing the dough into the tin. Spread a thin layer of fav jam...don't get too greedy here (look who's talking?). Add topping. Bake for 25 - 30 mins at 170 deg C.
Topping:
80g unsalted butter
60g castor sugar
1 tsp vanilla essence
150g flaked almonds
3 T milk
Put everything into a saucepan. Heat over lowest heat until butter has melted. Remove until cool.
[u][b]Blondies[/b][/u] is from my good friend, Diana's website. She was the 'first person' I met online and since then we've been very good friends for 3 years already. In fact, I have her to thank for starting and encouraging me on cake-decorating...never knew I had it in me.
The recipe's [url=http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/464/Recipe.cfm]here[/url] but I'd do 1.5 times recipe in an 8" square tin. The recipe made a very thin layer.
I topped this with a caramel frosting. Roughly, melt 1/4 C butter and 1/2 C dark brown sugar with 3 T milk in heavy saucepan. Add 2 tsp vanilla essence. Then add around 1.5 C sifted icing sugar. Add more if not thick enough. Stir till smooth. Yum!
Ok...the smell of the nutty barley flour I just toasted is calling me...from downstairs! Going to make DL's Barley and Rye Loaf. And Spelt Cinnamon Rolls. I miss baking bread!!