Biscuits are best warm with butter and jelly. I also love to serve them up with a sausage gravy. My son loves biscuits and gravy.
Gotta represent for Utah, either the Utahraptor, or the Utahceratops!
Love me some pulled pork
on a smoker it will go
fifteen hours and yummo
Guacamole with a nice chile verde
It was at Schmidts. I'll go there next week when I'm back out that way and ask for certain.
BTW, I also forgot to say thanks to those who replied. I'll figure this out one day.
More description:
It looks very much like this minus the apple(?) on top. http://farm3.static.flickr.com/2509/4210702545_27acc45a29_z.jpg?zz=1
It seems to have a regular pie crust, with marzipan baked inside. It's small the size of a small torte. I think the "Tartchen" idea might be along those lines, but it doesn't resemble the one in the picture.
I just need to take the time and ask them when I'm not in a rush. Now I need to go back and get one, so I can take a pic and maybe find out what it really is.
I've used some of the flavored creamer in french toast. Not a lot, just some to add a bit of flavor.
Not just sucking up here, but my favorite cup is my Tervis tumbler. My son and I visited their store in Osprey, Florida in 2008 while we were on vacation watching Spring Training baseball.
When I use this cup I always think back to those days in March when it was just my son and I watching some baseball.
I love the treat's from Schmidt's Pastry Cottage in Taylorsville, UT. My wife always gets a napoleon, and I just go for whatever looks good.
Pulled Pork with Homemade Memphis Style BBQ Sauce on nice crusty roll.
I've never made Jelly shots, and the most creative ones I've ever had just had bits of fruit in them. Pretty lame... I know! With a book like this I might have to have a Jello Shot tasting party!
In my opinion, this won't be done from frozen to cooked in 24 hours at 200 degrees. I'm not sure what your smoking rig is, but I cook 28 pounds of pork butts on my Weber Smokey Mountain for 12-14 hours at around 230 to 250 and the butts are at 185-190. I then take them off to rest until they are ready to be pulled.
I think you thaw them first, and bump the heat up if you can. I'm no expert though.
The most experimental thing I've made has to be the "Diabetic Pizza Dough" it used vital gluten as a substitute for some of the flour. It was a pain to work with, but my mother in law who was a recently diagnosed diabetic like the fact I was trying to make something she could eat. It didn't turn out half bad.
My kids got me one of these (http://tinyurl.com/5w387vu) for Christmas a couple of years ago. The kids get a kick out of helping me mince garlic. It makes quick work when having to chop garlic.
I also love our new found panini press with different plates for grilling, and waffle making.
There is a local pastry shop that I've frequented once in a great while. Each time I'm there I get a pastry that is called a "torsion" (at least that's what it sounds like when I asked). I think it's German, and I'd love to replicate this delightful pastry.
The pastry is a marzipan middle with a bit of raspberry jelly. It's shaped like a pie.
I'm stumped, can anyone help me with the correct name and a recipe?
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My biggest pet peeve has to be that my mother in law puts lemon pepper on hamburgers. Blech!