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pumpkin. i like it as a flan or baked custard, but something about the custard and thick gluey crust is just not appealing.
Potato Rolls - the dough is good in the fridge for over a week, and nothing amazes a crowd like fresh baked rolls!
Doubled an entire recipe of cookies. Except the flour!
I am currently in the process of making a 3 tiered "wedding" cake for a baby shower -- does that count?
I am thinking that Dulce De Leche is going to be a winner - I am a sucker for all things caramel!
It is seasonal. Summer needs a lemon sorbet. Midwinter something with tons of caramel and chocolate crunchies.
Cheesecake -- Golden Girls style!
Prime Rib Roast -- What else is there?
Winter is champagne / sparkling wine season! Thrown in some cranberries for thanskgiving, or ginger liquer any time!
The works! More is more for my dad!
A beautiful baked potato with all the trimmings.
"Daddy Burgers" -- what Dad grilled on Sunday afternoon when I was small. Not sure what it was -- but they were always the best!
My wife's is definitely Katz's. I will take her advice!
Please check the recipe -- you currently do not list butter as an ingredient for the dough.
I am with the other DC-er who hasn't made it to Ray's Hellburger yet .. I think we may be the only two!
Lindt White Chocolate truffles! Or most belgian style white chocolate and fruit truffles
Creme fraiche, bacon, onions, gruyere -- Tarte Flambe!
sauteed with spatzle and cheese .. mmm käsespätzle!
Bell Peppers -- the shape makes it a challenge!
You may want to be careful on the cupcake caddy. I have two, one that looks like the one you posted, and one that looks like a plastic cupcake tray (much deeper holes for the cupcakes). The shallow spots for cupcakes often end up in tipped cupcakes. If anyone is looking, I'd recommend a carrier with the deeper cups.
I got my stuffing methodology from my father. For a few months before Thanksgiving (ok really year round because stuffing is great), I cube up any leftover heels of good bread, homemade, storebought, white, wheat, sourdough, sometimes even cheese bread. I toast them and throw them in ziplocs in the freezer. Then pull them all out and mix, and voila, a texturally interesting, flavorful stuffing! With the added bonus that I didn't actually have to buy any bread.
My best success is having more desserts than people (group of 7, with pumpkin cheesecake, apple spice cupcakes with 2 frostings, walnt apple pie, cranberry caramel almond tartlets, sugarfree pumpkin custard, and sugarfree apple crisp). Odds are it will probably be my biggest fail as well.
Two questions, both related to prep and reheat:
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