I’ve been distributing them, gave some to my hairdresser and manicurist. Both loved them, said I should sell them, they want to buy some!
I don’t know if that’s a way to get rich but I guess I could give it a go!
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LAYERED FIG SCONES
I die.
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I made a laminated scone with jam and stone fruit that was A+, so I approve.
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Yesterday’s egg white excess from spaghetti carbonara become coconut macaroons based a recipe from Alice Medrich - egg white, coconut flakes, sugar, vanilla extract and salt get heated in a water bath, cooled down, portioned and baked in the oven
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I saw those two and said OOOH!!! But the process was more than I wanted to take on. But if @Nannybakes or @Stef_bakes or anyone else wants to make them and ship them to me, it would be remiss of me NOT to thoroughly enjoy them. 
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Wait, if I bake them, you don’t want me to ship some to you? 
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Sorry - I lumped you in with the “anyone else” - even though I replied to you. YES, I’d want them. LOL
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I found that recipe (I think it’s the one you are posting about)
Alice Medrich’s New Classic Coconut Macaroons unusual method!
FWIW Sarah Kieffer also has a raspberry jam (and fresh berry scone) with is very, very good. On my list to make as soon as the fall raspberries arrive.
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Yes, that’s the recipe - a bit unusual with the water bath but worked nicely
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I made Yossy Arefi’s ricotta [plum and blackberry] cake again testing out some substitutions to make it a healthier breakfast option:
Olive oil for butter, and substituted half the fat with unsweetened applesauce
Whole wheat flour and almond meal for the AP flour (I used some almond flour the first time as well)
Reduced the sugar to 2/3 cup
Turbinado sugar for white
Part-skim ricotta for whole (which I also use the first time I made it)
It was still very good, although lacking that buttery flavor. It didn’t get quite as crisp on the outside with the reduced fat and sugar.
I’m not wild about blackberries cooked in cake as as they sink to the bottom and turn mushy. Cherries were good last time though.
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Ok. It’s just cornbread. But it’s using the stone milled cornmeal from the St. Helena grist mill. Usually the recipe calls for 1 c corn meal and 1c AP flour. This time I swapped out half the flour for the softer Sonora whole wheat flour (also from the grist mill).
With some honey butter.
The texture is great. Soft amd slightly crumbly. Not at all dry. The flavor has that distinct corn note as well as a nice earthy, sort of toasty bottom end that I’m going to tell myself is the whole wheat.
Either way, goes great with leftover fried chicken.
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Lovely
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Thank you!
My partner would be absolutely LIVID if I got another piece of “gets used once or twice a year” kit.
But I REALLY want one of these for perfectly square slices of pound cake or angel food.
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Maybe get a pullman pan instead, which is useful for bread, too.
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Got one. I finally figured out how to get the top to stay flat for my milk bread. I had not thought about using it for cake, but I don’t see why that wouldn’t work just fine. Good idea!!
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You only live once … what the hell … buy one and make it more than once or twice!
That Pullman pan … is it 9 X 4 or 13 X 4?
9x4. It fits my standard milk bread and sandwich loaves.
I have recently had a HUGE influx of kitchen bits courtesy of my mother going into assisted living. Thus I have a plethora of new, lightly used and extremely well-cared for equipment. Rimless cookie sheets, half sheet pans, a 1980’s full Cuisinart with all the extra slicing discs, a nonstick Bundt™, a straight sided tube pan with the little feet so you can rest it upside down. Even a spare KA mixer!!
Most of it I’ve just managed to store in the sideboard. I think I’ll have to start losing items before gaining any new ones.
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