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Muffins - Page 2

post #31 of 43
oh yeah scones with lemon curd, raspberry jam and clotted cream....TEA PLEASE
cooking with all your senses.....
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cooking with all your senses.....
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post #32 of 43
Tarts, Crisps, Cobbler...........
it's all fair game!
We used to have Brekfast Cookies with raisin bran, eggs, bacon, flour, sugar, baking powder.
They were great with dunked in coffee or beer! Even good stale.
Don't ask, it was college.
remember raisin flat cookie wafer thingies?
How about rugela? croissants with almonds and roasted fruits?
enjoy brunch all!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #33 of 43
Thread Starter 
It's all fair game is right! People are so thrilled when you place a freshly made individual cobbler or tart in front of them (a favourite 3rd course...).

Croissants, rugela, muffins, etc are standard out with coffee about an hour before breakfast.

People are iffy about scones, but when I've tried to do a fruit and cheese course as third course, people don't do brie or camambert or some of the other non-day-to-day cheeses. They just don't know what they are missing!


Thanks for the wonderful feedback--I obviously love brunch too! It's those 7am breakfasts I'm not too thrilled about...
Sweet Dreams!!
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Sweet Dreams!!
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post #34 of 43
So Lynne if my math is right your serving bread products at 6am.....wooooo

There are B and B's in Southern Louisiana that make sweet potato biscuits pre breakfast. There were some nice B and B's in St. Francisville....the old plantations were fun too....even the haunted ones.
cooking with all your senses.....
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cooking with all your senses.....
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post #35 of 43
Thread Starter 
Actually most of my guests are honeymooners, anniversarys, promotions and proposals (we had such a cool one last weekend) -- and they aren't in to getting up too early -- breakfast is usually 9 ish so baked goods out 7:30-8ish. I'm lucky when that happens and dread the way early corporate breakfast...

Sweet potato biscuits are awesome (especially with a good Virginia baked ham).

This weekend I was inspired by napoleans; did a banana napolean this morning that everyone loved and was wowed by and it was so easy!! Never thought about baking wonton wrappers with butter and cinnamon sugar before-such a no-brainer. But everyone wanted the recipe (and wasn't it hard to roll the dough so thin? as one person asked)
Sweet Dreams!!
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Sweet Dreams!!
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post #36 of 43
That's always floored me....the easy stuff everyone goes bonkers over and wants the recipe the 3 day daube or multi~houred multi~prep they go "it's nice".....the easy recipes are "Family secrets"....I give out the hard ones.
cooking with all your senses.....
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cooking with all your senses.....
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post #37 of 43
Thread Starter 
Me too!!
Sweet Dreams!!
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Sweet Dreams!!
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post #38 of 43
MaryeO did you cook this over an open fireplace in a big cast iron pot?
Sounds OK to Me love the name sounds like the names I give....I hate naming food.
cooking with all your senses.....
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cooking with all your senses.....
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post #39 of 43
Do it all the time...just sounded like it fit.
cooking with all your senses.....
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cooking with all your senses.....
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post #40 of 43
No kidding it also hones your organizational skills......I have 1 son who came close to Eagle scout so I did ALOT of outdoor cooking with them.....now it's with my wild mushroom guys.
cooking with all your senses.....
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cooking with all your senses.....
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post #41 of 43
What went wrong with your muffins ?Jesse...alot of the time we talk ingrediants knowing what the "muffin technique" is....
Joy of Cooking is a great resource, just take one of the basic recipes and adapt...throw in dried cherries that have soaked in a poaching liquid (Orange comes to mind with cinnamon stick) drain throughly throw in the rich muffin batter maybo top with a streusel (butter, sugar, flour crumb mix) and bake...just do not over mix...that is basic muffin NONO>
cooking with all your senses.....
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cooking with all your senses.....
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post #42 of 43
Hi everyone, there is a very interesting article by baker Marcy Goldman on muffins here:
http://www.cheftalkcafe.com/ubb/Foru...ML/000011.html

with recipes!
post #43 of 43
A lot of muffin recipes you find in older cookbooks are not as sweet and rich (and dessert-like) as people expect nowadays. You'll probably need to double the sugar and increase the butter by a half. Also, old-fashioned muffin pans were pretty small. If you're using a large muffin pan, expect to get only one-third the number of muffins out of a recipe.
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