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Cakes and breads

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Walter Mitty Clementine Cake – Cathy Merenda. Ok so I work for the studio that made The Secret Life of Walter Mitty. So right upfront you’d think I’d be biased towards the film. Well working for Fox has nothing to do with it. I really love every second and every frame of this movie. To quote Sophia Grace, it is SOOOO good. One of the through-lines in the film is this cake. This really is a unique cake. 375 grams clementines (approximately 5 small)6 eggs1 1/4 cup (225 grams) white sugar2 1/4 cups (250 grams) ground almonds1 teaspoon baking powderPreheat the oven to 375ºF. 2 cups confectioners sugar3 tablespoons softened butter1/2 cup clementine juiceMix everything in a bowl adjusting clementine juice and sugar to make a loose but thick glaze 3 clementines2 cups sugar1 cup water Slice clementines very thinly.Put sugar and water in a heavy bottomed pan on medium heat.

Sunny side of life | though clouds do appear | Page 26. I looked at my calendar yesterday and realized that it’s been one year since we settled on our home. One year. Life is interesting as a homeowner. You can’t just call the maintenance guy when something breaks, falls apart, or crashes, and have him come fix it for free. You have to do countless amounts of research to find someone decent enough who specializes in the specific broken item to come do an estimate and then fix the item for $40,000 more than what he quoted you in the first place.

But this is the sunny side of life, so here’s the optimistic twist: We won’t have to paint our walls back to white if/when we move out! Kidding. But, in honor of our twelve months as homeowners, I’m going to share twelve things that I LOVE about being a homeowner/our house. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. In all honesty, any home would be a great one as long as it was ours. Tahini Bread Roll. Recipes I feel very privileged to be blogging about Turkish food as there is just not enough written about this massive topic. Especially when it comes to the Turkish recipes which one may say are all over and nowhere at the same time. I can rarely find reliable recipes for the Turkish food I want to cook. Most of the time it looks like this: I have eaten a dish somewhere and I want to recreate it at my kitchen so I’d love to find a recipe. My mother-in-law? Forget it! Online I will come across something which everyone calls Greek and cooks a bit differently.

This is why I there is a lot of “re-inventing the wheel” at my kitchen when I am simply trying to translate the flavors I have learned into the recipes that can be shared, replicated and enjoyed. I first got introduced to one as I lived in Acibadem, close to Kazdal Kardesler – one of the best bakeries in town as far as I am concerned. I decided to go for the latter. Enough theory – here comes the recipe. Ingredients Directions. Poğaça Turkish Cheese Pastry. The whole week I am playing a kitchen patroness. Because I am replacing one. Anne has got her cancer treatment and at a rehabilitation right now. She would not be able to go outside for a few weeks. When leaving she said, “Now, you are on duty“. And so I am. I thought it would be straightforward but more often than not I wish she was nearby so I could show her my cookie dough and ask whether the texture was right. But I am nailing it down.

Baking for our weekend buffets is the right reserved exclusively by anne. What’s helpful enough is that I have always intimidated by the baking. In time I got back to baking but mostly in bread and cake department. So this weekend I was not worried about the cake, I delegated börek to our kitchen helper, kurabiye I could handle but I have never made poğaça before.

The problem is – there is no recipe. So with those lost notes and sensation of the very very soft dough I started my experiments earlier this week to be ready by Saturday. Yields 20. Swedish Sticky Chocolate Cake Kladdkaka) Recipe - Food.com - 503491. Chocolate-Almond Saltine Toffee Recipe - Nicole Plue. Downeast Maine Pumpkin Bread Recipe. Cranberry Upside Down Cake Recipe. Baking times will vary, depending on the brand of flour, size of pan, thickness of sour cream. The batter should be gloppy, not runny, so add a little more flour to get to gloppy if your batter is too thin. Some readers have needed to cook this cake longer than the baking times indicated, so definitely test before turning out! Method 1 Generously butter the bottom and sides of a 9-inch diameter cake pan. 2 In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. 3 Pour the brown sugar butter mixture into the prepared cake pan. 4 Preheat oven to 350°F. 5 In a separate bowl, use an electric mixer to beat the butter until light. 6 Mix a third of the dry ingredients into the mixture. 7 Pour batter over the cranberries in the cake pan, and smooth the surface.

Harvest Apple Challah. 1) To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough. 2) Allow the dough to rise, covered, for 2 hours, or until it's puffy and nearly doubled in bulk. If you've made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed. 3) Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan. 4) Toss the apple chunks with the sugar and cinnamon. 5) Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10". 6) Spread half the apple chunks in the center of the dough. 7) Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit. 8) Spread the remaining apple atop the folded-over dough. 9) Cover the apples with the other side of the dough, again patting firmly.

Cream Cheese Cinnamon Buns. 1) To make the dough: Mix and knead together all of the dough ingredients to make a smooth, soft dough. 2) Place the dough in a lightly greased bowl or in an 8-cup measure; the measure helps you judge how much it's risen. Let it rise until it's almost double in size, about 2 hours. 3) To make the filling: Combine the nuts in one bowl, and the Baker's Cinnamon Filling and water (or substitute ingredients) in another. 4) Roll the dough into a 14" x 12" rectangle. Spread the softened cream cheese evenly over the surface. 5) Fold one short end into the center. 6) Roll the dough into a 14" x 12" rectangle again, and fold it like a letter again. 7) Roll the dough into a 12" x 18" rectangle. 8) Beginning with one long edge, roll the dough into a log. 9) Bake the rolls for 30 to 35 minutes, until they're golden brown. 10) To ice, whisk together the sugar and milk, drizzle icing over the buns, and serve warm.

Yield: 9 buns. Pumpkin Pecan Scones with Brown Butter Glaze. I’ve always wanted to be the kind of girl that can get away with saying ‘y’all’. You know… like, ‘I made Pumpkin Scones, y’all!’. Being from California, I feel like I can only reasonably get away with something like, ‘Hey dudes, I made you these Pumpkin Scones! Now, let’s go surfing.’ Mostly annoying, but kinda true. I’ll just daydream about being a ‘y’all’ girl. It’s cool. ‘It’s cold outside. Lordy…. clearly I need help. Let’s make some scones! This recipe is October-inspired and super-spiced. I’ve struggled for a few years to find the proper pumpkin scone recipe. I think we’ve nailed it, friends! These scones come together in two ways. First, cold butter is broken down into a flour, sugar, and spices. Wet ingredients are combined with dry ingredients. Pecans, too! We’re going to need some glaze. Lightly glaze the scones with Brown Butter Glaze and YES!

These little scones satisfy so many of my October pumpkin cravings. Oh! Pumpkin Pecan Scones with Brown Butter Glaze makes about 12 scones.