Month: February 2009

Sourdough and Cinnamon Rolls

I love my days off when I can spend time playing in the kitchen. Along with our duck dinner I also baked Cinnamon rolls and a few loaves of sourdough bread.

Everything is just Ducky

If you like duck, I have a number of Tried and True recipes to share. First up is the Barefoot Contessa’s recipe for Roast Duck. Duck doesn’t get much better than this. Perfect crispy skin. Melt in the mouth tender. Home Cookin Chapter: Recipes From Thibeault’s Table Roast Duck==========Roast DuckSource: Ina Garten The Barefoot Contessa…

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Monday Night’s Dinner

Braised Short Ribs I’d been craving Beef Short Ribs for a while Finally got around to making them Monday night. This is one of those dishes that I just wing. No real recipe needed. This time I just browned the meat well and then removed it from the pot. Next I caramelized onions, one large…

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Cream Cheese Danish

This is probably my favourite sweet yeast dessert. Actually, I love it for breakfast. And the recipe makes four large danish that freeze beautifully.  Can also be made as individual Danish. Home Cookin Chapter: Recipes From Thibeault’s Table Cream Cheese Danish Coffee Cake===============================Source: Home Cooking Magazine 1 c sour cream1/2 c sugar1/2 c butter1 t….

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Warm Glazed Donuts….I’m in Heaven

These are wonderful. Home Cookin Chapter: Recipes From Thibeault’s Table Yeast-Raised Glazed Doughnuts============================= Yeast-Raised Glazed Doughnuts From the King Arthur Flour All-Purpose Baking 1/2 teaspoon of salt 1/4 teaspoon of nutmeg 1/4 cup (1 3/4 ounces) sugar 2 1/4 teaspoons instant yeast 3 cups (12 3/4 ounces) unbleached all-purpose flour 1 large egg 1 cup…

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A few favourite recipes – Sweet Yeast Treats

Home Cookin Chapter: Recipes From Thibeault’s Table Croissants – Baking with Julia==============================1 oz Fresh yeast3 ½ c Flour, unbleached all purpose1/3 c Sugar2 ts Salt1 c Milk4 ½ Sticks unsalted butter, 1 lb 2 oz, cold-cut into 1/2 inch2 tb Flour, unbleached all purpose1 Recipe-croissant dough, well chilledFlour, for rolling dough1 lg Egg FOR THE…

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More Sourdough

I started a Levain late Wednesday night, kneaded up the dough Thursday morning and put the dough in the fridge for a long slow rise. My intention was to have Moe take the dough out of the fridge on Friday afternoon while I was at work and I would bake the bread Friday night. But,…

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