https://www.emerils.com/125913/james-beards-cream-biscuits
Not made these but they have stood the test of time, “James Beard’s Cream Biscuits”.
Maybe the Cook’s Illustrated cream biscuit?
Also referenced here:
Are they baked or fried
Another batch of mini baguettes with fresh rosemary and evoo, a little coarse salt sprinkled on top. I’ve gone through 5 lbs. KA bread flour making these, they make perfect sandwich rolls although I wouldn’t mind them just with some French butter!
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I very recently discovered how easy it is to make focaccia with my sourdough starter. Now I’m all over it.
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Wow, those are beautiful
Ta-dah! Strawberry jam from September 2023.
Took longer than expected to get a little brown, and some of the top crust crumbled off a bit while cutting (and I did wait three hours), but it tastes great!
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I should try this.
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@Nannybakes took one for the team — TLDR: don’t bother
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thanks! I suspected as much but I was on the verge of trying it. Any idea if the basic concept of the SK recipe would work with about half as much cornstarch?
For Father’s Day dessert last night (celebrating early, although the roomate deserves to be celebrated every day…) our daughter made an angel food cake (from a box) and I put together a macerated fruit berry mix of the straw, blue and rasp ones and there was whipped cream. No pic and it was devoured. This followed chiles rellenos and macaroni salad for dinner.
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Here is the recipe @Nannybakes shared, which is 1 tsp for the mini 4” / 1 egg — but 2 tbsp for the 6” / 3 egg.
MINI 4”:
150 g Cream cheese (⅔ cup), room temperature
50 g Sugar (¼ cup)
1 Large egg, room temperature
60 g Thickened/Heavy cream (¼ cup)
3 g Cornstarch/Cornflour (1 tsp)
¼ tsp Vanilla paste
6”:
450 g Cream Cheese, room temperature (16 oz )
150 g Caster Sugar (¾ cup)
3 Large Eggs, room temperature
180 ml Heavy Cream (¾ cup)
15 g Cornstarch (2 tbsp)
1 tsp Vanilla Bean Paste
Adding SK proportions to have them in the same place (more cream, much more cornstarch, slightly less sugar)
1 pound cream cheese (2 8-ounce/227-gram packages)
2/3 cup (130 grams) granulated sugar
3 large eggs
1 cup (235 ml) heavy cream
1/3 cup (45 grams) corn starch
1/2 teaspoon kosher salt
2 teaspoons (10 ml) vanilla extract or 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste
2 tablespoons (30 ml) lemon juice
There is too much cornstarch in the 6” version, I would reduce to 1T.
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Apricot Pistachio Almond tart. Half almond flour, half pistachio flour, this has been adapted from a Donna Hay recipe. It is excellent with plums and nectarines as well. Expecting guests for lunch on this glorious weather day!
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Thank you! Saregama and nannybakes.
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I’m still eating this. I think it’s greatest calling is as toast. I slice it between ¼ and ½ inch. Give it a try.
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An easy swedish rye bread. Do i ever love this bread. Had a slice yesterday with butter and it is perfect with a cup of coffee or tea for fika because the sweetness of the molasses comes thru. Today I made scandanavian open face sandwiches with smoke salmon and again we loved it. A smear of cream cheese and smoke salmon subdued the sweetness. This bread literally takes 5 minutes to mix up.
Recipe is on https://true-north-kitchen.com/kavring-the-easiest-swedish-rye-bread/
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A slice of the apricot tart and a slice of the Burnt Basque cheesecake by my youngest granddaughter , the cheesecake was outstanding, soft, creamy and delicious!
@Madrid
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In addition to the Baking COTQ nominations, the regular COTM/COTQ nominations are also underway — Milkbread & Mooncakes has been nominated under Kristina Cho Quarter in case any of the bakers here are interested in participating.
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