Maybe use a food processor to get granola crumbs that you combine with melted butter. Press most of it into the bottom of the pan to make a crust. Bake 10 minutes. Top with your fruit. Sprinkle with the remaining granola - combined with some flour and egg to make sand-textured dust. Drizzle with more butter, so the topping technique is similar to Willies Crisp.
Deep dish cheese. 1lb full fat low moisture mozz, 8oz non-smoked provolone. Homemade sauce from Cento San Marzanos. Dough from scratch, with 20% semolina.
I think mine is better than any of the commercial.options in town.
I’ve not heard the term ‘canary top’ before… What does it refer to?
I DO know that a traditional Chicago thin crust is oven baked til the cheese is lightly browned, more so than a NYC-style or neopolitan pizza. Underbaked ones are referred to as ‘blonde’ …
deep dish tradtionally has the sauce on top, since you’re baking for 30-40 minutes. The cheese on top would burn.
Peach and Ginger Cake from Pastry Love. I didn’t make the crumb topping for this. It’s really good! Moist but not too much. The batter was very gingery from the powdered and crystallized ginger, but the baked cake is mellower. Supposed to be a good keeper so looking forward to it lasting a few days.
Canary refers to the yellowish/white color of the cooked cheese topping. I understand canary is not desirable, and I think it is a Chicago term from Vic’s and Nick’s.
A very moist delicious blueberry muffin which has almond flour, buttermilk and sour cream in ingredients, topped with sugar flavoured with nutmeg. The recipe is from 100 Morning Treats
Thank you. 100 Morning Treats is a wonderful baking book. All the recipes do take a little more different ingredients and time but well worth it. I really like all of Sarah Kieffer’s books.
I doubled the recipe to make 12 muffins but didn’t double the fresh raspberries. I had the 12 oz pack from Costco so I was 4 oz short. I think it’s ok for my peeps.
Excuse poor quality of photo, maybe I’ll take a better one tomorrow when I taste. Not as cute as Sally’s but skewer came out clean after about 33 minutes.
Finally making fruit bars with granola again, with stonefruit jam I made this summer that was way too sweet. I used the recipe from Serious Eats , which is very similar to the one from Spruce Eats posted by @MidwesternerTT . Thanks again!
