Today, for no special reason, I decided to take a look at the recipe book from my mixer. This is when I found the exact same recipe flawless and unused. All these years I have been straining to see the directions. What a ( fill in the blank)
Wednesday, October 7, 2015
The French Bread Connection
I have been baking French bread for years. My recipe is torn, difficult to read, some directions missing from the page.
Today, for no special reason, I decided to take a look at the recipe book from my mixer. This is when I found the exact same recipe flawless and unused. All these years I have been straining to see the directions. What a ( fill in the blank)
Today, for no special reason, I decided to take a look at the recipe book from my mixer. This is when I found the exact same recipe flawless and unused. All these years I have been straining to see the directions. What a ( fill in the blank)
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Thanks for the good recipe! I used it to make pumpkin spice rolls. Make a batch of dough and let rise once. Punch down. Put a little blog of dough in the bottom of an oiled cupcake tin. Pat it up on the sides. Mix a can of pumpkin with a spoonful of pumpkin pie spice. Put a blob of pumpkin on each dough bit. Put a regular sized marshmello on top, then prop 4 pecan halves on the sides of the marshmallow. Let rise until doubled. Bake at 400 deg for 10 min or maybe 12. The dough should be golden. The 'mallo melts to make a sweet topper and the nuts toast and the whole thing is very yummy. Took a batch to a potluck and the folks loved them.
ReplyDeleteJulie in San Diego where it has been 90-105 degrees lately. Where did fall go? Indian summer my ass!
Thanks for the recipe. I'm only a year or so late checking the comments. I'm always surprised that anyone checks my blog.
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