Here’s the cultured variation:
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Looks great! ——very moist. Wish I could get a piece of that!
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Thank you! It’s such a lovely cake.
Love that blog: recently got her newest cookbook, which I am looking forward to working my way through!
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Nut patties, better known as buttertarts to our Canadian HOs. A Christmastime favorite of my dad’s, from a recipe his mother found in a newspaper or magazine sometime in the 1950s (ish), I think. Original recipe uses a simple filling of sugar, butter, eggs, walnuts and raisins. I use dried sour cherries instead of raisins and sub maple syrup for most of the sugar to increase the complexity of flavor. Today’s batch turned out splendidly if I do say so myself.
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Another afternoon of snow/sleet – wonderful excuse to bake. I made a batch of Xoco’s Granola from More Mexican Everyday (p.228) by Rick Bayless, subbing puffed rice for the recipe’s puffed amaranth or puffed millet and a variation combo of nuts/seeds - cashews, almonds, peanuts, pecans and sunflower seeds.
And while the granola toasted I assembled and cut out a recipe of Toronto Jo’s Southern Biscuits. I got 18 smaller (2 1/4 inch) and 4 large (3 1/2 inch).
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@MidwesternerTT and I are travelling in the same orbit today!
I also made granola this morning (not sure where I got the recipe, but it’s a favorite). I also printed out my copy of Toronto Jo’s Southern Biscuits today, as I’ll be making them for tomorrow’s dinner.
Great minds think alike!
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This is amazing synchronization. With this kind of karma starting the year… do you happen to also be considering some (good) investment decisions… those are on my to-do list this week. Grin. Messages welcome.
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Just a wonky loaf of bread for an upcoming recipe I want to try. (Brats, Beans, and Bread Casserole). I’ll cube it tomorrow.
The recipe calls for “Artisan Bread” cut into cubes, Wonky – Artisan; meh, it should work.
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I see nothing even remotely wonky in that image.
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I’ve now tried the no-spread sugar cookies, they are closer to the cutter shape, but I’d say low-spread, not no-spread. The little houses are definitely improved, though. I seem to remember a dough for miniature tart crust that did not change shape at all, might look for that in my recipes. The puzzle piece cookies would be cute if they would fit nicely like a real puzzle. Can we no longer choose a size for our pictures? Some of my successes deserve a billboard, sure 
but just a little information post should be a post-it?
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On my wish list for next Christmas! Or my birthday
Hate to deprive my kids the joy of dumping things in the mixer for the flour explosion but I think we will be ok
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Have you tried using lower-moisture butter?
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Or cold butter?
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I chilled the dough very well but did not use low moisture butter (meaning high fat, I assume) it never occurred to me. I’ll read up on it!
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Does that slide-out with the mixer lift so you can store in the cabinet and raise it?
Did you pay $120 + tax? I don’t think I really need it that badly.
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No it was in canadian $
