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Thanks are in order:
- Thread starter marilynfl
- Start date
To ErininNY for posting and Curious for converting to a font I could read: CI's Cinnamon Swirl Bread
This recipe makes two loaves, so I split it in half and used the DOUGH cycle of my 1 lb. bread machine. I wasn't that interested in just "cinnamon" swirl, so I added toasted walnuts, ground up dried cranberries & golden raisins (I left those out of the dough--briefly soaked in boiling water and then pressed the bejeesus out of them) plus the original cinnamon mixture. I ended up using about 1/2 of that for the filling. Very nice, altough I'm going to try and work on the "hole-iness in the dough" aspect and I'm not that crazy about the dark brown top (egg wash). However, the timing was spot on....It came out at 200 degrees.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2013%20GBH/c458009f-9a75-452b-982b-f2164b21968d.jpg~original
http://www.eat.at/swap/forum1/218804_Rec_Cinnamon_Swirl_Bread__Does_this_help?
This recipe makes two loaves, so I split it in half and used the DOUGH cycle of my 1 lb. bread machine. I wasn't that interested in just "cinnamon" swirl, so I added toasted walnuts, ground up dried cranberries & golden raisins (I left those out of the dough--briefly soaked in boiling water and then pressed the bejeesus out of them) plus the original cinnamon mixture. I ended up using about 1/2 of that for the filling. Very nice, altough I'm going to try and work on the "hole-iness in the dough" aspect and I'm not that crazy about the dark brown top (egg wash). However, the timing was spot on....It came out at 200 degrees.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2013%20GBH/c458009f-9a75-452b-982b-f2164b21968d.jpg~original
http://www.eat.at/swap/forum1/218804_Rec_Cinnamon_Swirl_Bread__Does_this_help?
To Curious1 again for "Make Ahead" gravy >>although I did follow The Law and
cooked the roux with the chilled fat and flour, rather than boil it like the recipe instructions.
There were no turkey wings at the store when Larry checked, so I used 2 large turkey thighs plus the spine from the turkey I had spatchcocked. I liked having it made ahead of time, but found it a bit too sweet. I think that was from the carrots and onions--I may have gotten carried away as I really like carrots and onions, but never realized how much sweetness they add. Larry liked it as is...didn't even notice the sweetness.
http://www.eat.at/swap/forum1/219106_I'm_also_making_this_recipe_for_make_ahead_gravy_I_clipped_from_Woman
cooked the roux with the chilled fat and flour, rather than boil it like the recipe instructions.
There were no turkey wings at the store when Larry checked, so I used 2 large turkey thighs plus the spine from the turkey I had spatchcocked. I liked having it made ahead of time, but found it a bit too sweet. I think that was from the carrots and onions--I may have gotten carried away as I really like carrots and onions, but never realized how much sweetness they add. Larry liked it as is...didn't even notice the sweetness.
http://www.eat.at/swap/forum1/219106_I'm_also_making_this_recipe_for_make_ahead_gravy_I_clipped_from_Woman
To Traca and Michelle (and Barb for recommending): Artichoke tarts.
I used 5 oz of fontina cheese, caramelized onions, a chunk of Tuscan roasted garlic bread (ground and toasted) and just 3 eggs. Then I filled up a pastry bag and piped it into my "I THOUGHT IT WAS, BUT IT WASN'T' non-stick mini-tart (tassie) pan. Boy, were they a pain to get out. I was worried about scratching the "I THOUGHT IT WAS, BUT IT WASN'T' non-stick surface, so I ended up routing each one out with my Vitamix spatula. They were fine at room temperature, but we toasted them later in the evening and enjoyed them better when hot.
(Edited) I meant to toss in some dried tomatoes packed in oil, but forgot. I think that would add just the right bit of condensed tartness.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=66627
I used 5 oz of fontina cheese, caramelized onions, a chunk of Tuscan roasted garlic bread (ground and toasted) and just 3 eggs. Then I filled up a pastry bag and piped it into my "I THOUGHT IT WAS, BUT IT WASN'T' non-stick mini-tart (tassie) pan. Boy, were they a pain to get out. I was worried about scratching the "I THOUGHT IT WAS, BUT IT WASN'T' non-stick surface, so I ended up routing each one out with my Vitamix spatula. They were fine at room temperature, but we toasted them later in the evening and enjoyed them better when hot.
(Edited) I meant to toss in some dried tomatoes packed in oil, but forgot. I think that would add just the right bit of condensed tartness.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=66627
For all the helpful posters at this site who have located
a requested misplaced recipe that I KNOW is out there somewhere! People here always come to my rescue with whatever culinary problem or question I'm facing. And my gratitude is endless for all the excellent recipes and hints that have been shared by you fine folks over the years!
a requested misplaced recipe that I KNOW is out there somewhere! People here always come to my rescue with whatever culinary problem or question I'm facing. And my gratitude is endless for all the excellent recipes and hints that have been shared by you fine folks over the years!