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pianocat
Regular Member
Joined: Sep 20, 2007
Posts: 193
Location: Melbourne, FL
Birthday: Aug 09
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 Posted:
Wed Jul 02, 2008 7:30 am |
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BCJean
Only a true cake decorator would be concerned with 'crisp lines' in jello and decorating it!
Here in FL we will be sweltering. High humidity and lots of heat! Have a good weekend everyone! |
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rlviescas
Junior Member
Joined: Jun 04, 2008
Posts: 28
Location: Aurora, Colorado
Birthday: Jul 10
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Wed Jul 02, 2008 7:31 am |
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I am going home to Kansas. My DD will spend a lot of time with MIL and FIL while I hang out with the hubby. And there is plenty of family to do the cooking, so I am relaxing all weekend. I have made it a four day weekend as well! Yippee can't wait.  When I get back I may work on a birthday cake for myself. It is my birthday next week! July is soo busy!  |
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mgdqueen
Forum SuperStar!
Joined: Jun 13, 2006
Posts: 2042
Location: TN
Birthday: Dec 18
Gallery Supporter Member
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Wed Jul 02, 2008 7:33 am |
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| Doug wrote: |
been to a few of my family's BBQs have you?
tho, forget the burgers---
make it bratwurst marinated in beer laced w/ onions and garlic. Par-boiled and then grilled to perfection on a big ol' hoagie role w/ german mustard, german potato salad, roasted corn, 6-hour baked beans, beer, the ever present Midwest jello salad mold, and ice cream for dessert. |
YUM-that sounds SO good! Now it's 9:30am and I'm starving for brats! |
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fbgirl00
Junior Member
Joined: Nov 02, 2005
Posts: 49
Location: Oklahoma
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Wed Jul 02, 2008 7:43 am |
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This is my favorite time of the year!! I love to watch my kids' eyes light up at the fireworks. We are hosting the BBQ this year, burgers, hotdogs and a build your own brownie ice cream sundae table! Oh ya and a horseshoe tournament. Happy 4th of July everyone!! |
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Ironbaker
Forum SuperStar!
Joined: Apr 25, 2005
Posts: 2045
Location: Atlanta, GA
Birthday: Oct 02
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Wed Jul 02, 2008 7:46 am |
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mommy2djb
Junior Member
Joined: Feb 10, 2006
Posts: 93
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Wed Jul 02, 2008 7:52 am |
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Way to go Doug, now I'm considering brats for breakfast! I *LOVE* cooking with beer, so I may just have to try out your recipe.  |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
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Wed Jul 02, 2008 7:58 am |
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 Allright We had brats the other night for din din. Doug the tater salad sound great. I think I'll make some. I'm thinking about cream puffs. I might even get some puff going today, and do something with that. OH I can't tell you how much I live for the PUFF.
Mike |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7906
Location: NC
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Wed Jul 02, 2008 8:01 am |
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| Mike1394 wrote: | Allright We had brats the other night for din din. Doug the tater salad sound great. I think I'll make some. I'm thinking about cream puffs. I might even get some puff going today, and do something with that. OH I can't tell you how much I live for the PUFF.
Mike |
and your recipe would be????????? come on - cough it up! |
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Lenette
Forum Addict
Joined: Dec 30, 2004
Posts: 894
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Wed Jul 02, 2008 8:03 am |
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AllCakedOut
Junior Member
Joined: Jun 16, 2008
Posts: 89
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Wed Jul 02, 2008 8:16 am |
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We are refinishing the deck in the house we just bought. Yay :/
I'm going to make my grandmother's potato salad for the first time. Haven't had it since I was a kid, but I know it's waaaay better than the crap around here! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
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Wed Jul 02, 2008 8:34 am |
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| Doug wrote: | | Mike1394 wrote: | Allright We had brats the other night for din din. Doug the tater salad sound great. I think I'll make some. I'm thinking about cream puffs. I might even get some puff going today, and do something with that. OH I can't tell you how much I live for the PUFF.
Mike |
and your recipe would be????????? come on - cough it up! |
For the puff dough? Or after the puff? After I'm thinking just different flavored pastry creams. Let me look up Puff recipe.
Mike |
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Doug
Forum SuperStar!
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Joined: Jun 28, 2005
Posts: 7906
Location: NC
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Wed Jul 02, 2008 8:46 am |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 664
Location: Missouri
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Wed Jul 02, 2008 9:13 am |
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What a great topic!! We are going to start a little early. A friend is having everyone over tomorrow night for food and fireworks and then on the 4th our town has a parade and a big "party" of sorts out at the park. It is usually fun and the kids love it!! Then the optimist club has a big fireworks show later that night. The only thing that could make it better would be if we lived on the beach or had a pool!! LOL |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 664
Location: Missouri
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Wed Jul 02, 2008 9:19 am |
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OH!! And ment to say thanks for the recipes!!! They sound wonderful!!
Mike, anxiously waiting for your puff recipe!! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1297
Location: Michigan
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Wed Jul 02, 2008 9:47 am |
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The Puff Baby.
The Detrampe:
13 oz AP flour-sifted
3 oz Unsalted butter-COLD
7 oz water COLD
Cut the butter into small pieces. Cut the butter into the flour, till pea/cornmeal size. Form a well into the flour pour water into it. Slowly work the flour into the water. It will be a gooey mess. Keep bringing in the flour till you can almost form a ball of gooey dough. Mkae sure all the flour is in corporated, but not a solid mass. Roll out onto floured bench. Knead till it comes together. Wrap in plastic wrap, refidgerate for 24 hrs.
I don't let mine sit that long. I will go back to it in about 4-5 hrs.
Now for the roll in. This recipe calls for 10 oz of roll in butter. With Puff you can go 1 to 1 even ratio with the flour. Make sure your dough, and butter are the same temp. This is very important. If the butter is softer it will just create a mess. If it's harder it will tear the dough, and you won't get good layers.
on a lightly floured bench roll dough to 12x15 rectangle. Lay the butter on 2/3 of the dough evenly. Fold over the part that didn't have the butter. Then fold the butter part over that making a tri-fold. Roll this out to a 12x15 again. Then make another tri-fold. Make sure your edges are all nice, and even. Let rest for a few hrs., or at least till it gets good, and
cold. When you gpo to roll out this layer make sure the folds are away for you. Roll out another 12x15 make a tri-fold. This is turn 2 you need to get to turn 6. Back in the fridge. Always keep the fold away from you. This will give it the layers it needs. Around turn 4 the dough will start to turn satiny looking. It will also start to form some bubbles. This is all good. Keep your edges straight, keep your folds away before you roll out again.
That is the basic dough. From here it can go many places. Bake it in a 400 oven till good, and golden.
All of this before baking
Cut it into shapes. I like T. Bear shapes.
Cut into 3x15 strip for Napoleans
Now for the UMPF LOL. take a pork tenderloin bake until 115. Tkae it out let it rest a few minutes for juices to drain some. Wrap in some PUFF back in 400 oven till Puff is done. Oh that is yummy.
One I think I will try. Roll out some puff, 9x13 poke holes to stop the rising. After baked cover with Lemon curd. Then with some Eclair paste pipe a lattice design to fit over that. Then bake separatly spread some, maybe pastry cream on top of the lemon curd. Then puit the lattice on top of that.
Mike |
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