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Author Topic: Sweets and Desserts  (Read 25563 times)

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Offline Chicago Bob

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Re: Sweets and Desserts
« Reply #360 on: May 24, 2020, 04:43:15 PM »
Cherry pie

   That's a thing of beauty....     :chef:
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Offline foreplease

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Re: Sweets and Desserts
« Reply #361 on: May 24, 2020, 09:15:31 PM »
Cherry pie
Fabulous! I hope you enjoyed it.
-Tony

Offline ButteredPizza

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Re: Sweets and Desserts
« Reply #362 on: May 25, 2020, 04:23:46 PM »
Absolutely, it was quite tasty, even though the crust was made from fake butter (dairy allergy in family)!

Offline foreplease

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Re: Sweets and Desserts
« Reply #363 on: June 09, 2020, 06:58:55 PM »
My wife made this strawberry rhubarb crisp after I came home with some of our first local strawberries. We will be having it somewhat warm with vanilla ice cream as soon as granddaughter finishes her dinner. I am excited about having it.

-Tony

Offline TXCraig1

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Re: Sweets and Desserts
« Reply #364 on: June 11, 2020, 01:52:49 PM »
My wife made this strawberry rhubarb crisp after I came home with some of our first local strawberries. We will be having it somewhat warm with vanilla ice cream as soon as granddaughter finishes her dinner. I am excited about having it.

That's not fair  :'(
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Offline GumbaWill

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Re: Sweets and Desserts
« Reply #365 on: June 13, 2020, 05:19:23 PM »
Rhubarb & Strawberry Pie

Locally sourced, farm fresh, seasonal pie bake


Offline MadMatt

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Re: Sweets and Desserts
« Reply #366 on: June 16, 2020, 11:26:57 AM »
Chelsea buns..

Cooked in my 14" anodised pizza pan.

Problem is the middle never cooks enough compared to outer.   The pan takes up all oven space  and its pretty close to the heating element at he back so I rotate them a lot during baking.

Offline Bill/SFNM

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Re: Sweets and Desserts
« Reply #367 on: June 17, 2020, 11:12:47 AM »
Burnt Cheesecake - Basque La Vina Style


Offline TXCraig1

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Re: Sweets and Desserts
« Reply #368 on: June 17, 2020, 11:31:10 AM »
See, Burnt Pizza - Drunk Craig Style - is a thing!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline texmex

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Re: Sweets and Desserts
« Reply #369 on: June 17, 2020, 12:10:58 PM »
Burnt Cheesecake - Basque La Vina Style


WOW. Bill, what animal is this? Okay I looked it up. Nice!  I am getting so hungry looking at all these beautiful desserts, and a good chuckle from Craig's original burnt ends pizza.  :-D


I sure do need to make a dessert soon.



Reesa

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Offline TXCraig1

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Re: Sweets and Desserts
« Reply #370 on: June 17, 2020, 12:57:25 PM »
and a good chuckle from Craig's original burnt ends pizza.  :-D

I can't believe I didn't think of that.  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline GumbaWill

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Re: Sweets and Desserts
« Reply #371 on: June 20, 2020, 11:10:00 PM »
I Made another rhubarb& strawberry pie with my grandson today. Fun day! He helped me put my freezer batch of pizza dough into autolyse also. I was impressed that when the scale got to 1400-ish grams, while we were adding the water, he told me to slow down because we were getting close! Kids are so smart today!
 Can I digress just a little more? I ordered Nate, a Schwinn Pea peeler stingray reissue. So cool the bike of my youth! I wanted to get him the "Crate" model, but that reissue is over, and the after market price for new in the box is $800.00 Simoleans!  I could not justify that. (Sucks not being rich)
Anyway, The vitals on todays rhubarb pie.
1. Fresh locally sourced fruit
2. My own formula Lard/butter pastry. I like the idea of making a dedicated pastry for each pie, I added a 1/2 tsp. of ginger to this batch.


Offline deb415611

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Re: Sweets and Desserts
« Reply #372 on: June 21, 2020, 07:50:41 AM »
I Made another rhubarb& strawberry pie with my grandson today. Fun day! He helped me put my freezer batch of pizza dough into autolyse also. I was impressed that when the scale got to 1400-ish grams, while we were adding the water, he told me to slow down because we were getting close! Kids are so smart today!
 Can I digress just a little more? I ordered Nate, a Schwinn Pea peeler stingray reissue. So cool the bike of my youth! I wanted to get him the "Crate" model, but that reissue is over, and the after market price for new in the box is $800.00 Simoleans!  I could not justify that. (Sucks not being rich)
Anyway, The vitals on todays rhubarb pie.
1. Fresh locally sourced fruit
2. My own formula Lard/butter pastry. I like the idea of making a dedicated pastry for each pie, I added a 1/2 tsp. of ginger to this batch.

sounds like you had a great day.  The pie looks awesome
Deb

Offline Bill/SFNM

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Re: Sweets and Desserts
« Reply #373 on: June 21, 2020, 02:23:54 PM »
Mexican Pastel de Elote (Sweet Corn Cake)

Offline texmex

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Re: Sweets and Desserts
« Reply #374 on: June 26, 2020, 04:07:35 PM »
Ricotta cheesecake with zest of orange.
I winged it and ended up with a bonus sidecake.
Is it okay to eat warm cheesecake straight out of the pan?
Reesa

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Offline Chicago Bob

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Re: Sweets and Desserts
« Reply #375 on: June 26, 2020, 10:47:58 PM »
Ricotta cheesecake with zest of orange.
I winged it and ended up with a bonus sidecake.
Is it okay to eat warm cheesecake straight out of the pan?
.  Yes... It's jus fine to do that. Especially at need time

Reesa, have you ever heard of a Mexican sweet cake that uses very fine ground bread crumbs instead of flour?  (day old bread)

Thank you.
« Last Edit: June 26, 2020, 10:50:33 PM by Chicago Bob »
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Offline texmex

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Re: Sweets and Desserts
« Reply #376 on: June 27, 2020, 02:47:34 AM »
.  Yes... It's jus fine to do that. Especially at need time

Reesa, have you ever heard of a Mexican sweet cake that uses very fine ground bread crumbs instead of flour?  (day old bread)

Thank you.

Hmmmm,  I can't think of anything like that except for  bread pudding. It's Capirotada you're probably thinking of.  They get crazy with new ingredient combos, and I mean questionable combos, but what the hey, it ain't pizza and pineapple is allowed. :-D .   I really have never liked it....but some people do make mellower ones.  I can't think of anything else sweet using old bread in a Mexican dish, and I have made plenty of bread puddings that weren't capirotada.. I hope that's it, Bob. I'm curious if it isn't.
Reesa

Offline erickso1

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Re: Sweets and Desserts
« Reply #377 on: June 28, 2020, 03:19:30 PM »
Chocolate Chip Rye cookies (w/ Caraway.).  I may have drizzled 1 or 2 with mikes hot honey while they were still hot. 


Offline TXCraig1

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Re: Sweets and Desserts
« Reply #378 on: June 28, 2020, 05:29:47 PM »
Chocolate Chip Rye cookies (w/ Caraway.).  I may have drizzled 1 or 2 with mikes hot honey while they were still hot.
I'd flip them bad boys over and soak them with whiskey  :drool:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Chicago Bob

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Re: Sweets and Desserts
« Reply #379 on: June 28, 2020, 05:59:06 PM »
Hmmmm,  I can't think of anything like that except for  bread pudding. It's Capirotada you're probably thinking of.  They get crazy with new ingredient combos, and I mean questionable combos, but what the hey, it ain't pizza and pineapple is allowed. :-D .   I really have never liked it....but some people do make mellower ones.  I can't think of anything else sweet using old bread in a Mexican dish, and I have made plenty of bread puddings that weren't capirotada.. I hope that's it, Bob. I'm curious if it isn't.
No, unfortunately that is not it. But thanks for trying.
This was back in the 80's.....they were just regular old sheet pan cakesand maybe like 2in. tall after baking. No iceing, topping...jus plain light tan big squares of delishious cake. :)
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