ery close approximation to the Levain Bakery chocolate chip cookies.
If
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
Continue mixing ...
In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying ...
Preheat the oven to 350 degrees F.
Combine everything except the half-and-half until just combined.
Do not over mix. (Mixture will not be creamed, just mixed together.)
Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly.
If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined.
Again, do not over mix.
Turn the dough out onto a very well floured surface.
If the dough is very sticky, flour the top of the dough also.
Pat the mixture into a layer 3/4 to 1-inch thick.< ...
mix first four ingredients until combined, MIX BY HAND (its the trick to this recipe!). add the dry ingredients, then the oats, then the chocolate chips, mixing each time.
refrigerate dough for taller/chunkier cookies for 1 hr or more. drop them on a greased pan in Tablespoonfuls.
350 for 10 mins (i usually find that 12 is good- though recipe said 10. it's a little too gooey for me. just start checking them after 10.
different cookie recipe.
General method: This recipe uses only a
wiss meringue buttercream for this recipe for the entire cake.
Combine graham cracker crumbs, sugar and melted butter in a bowl.
Mix with fork.
Press evenly in a spring form pan.
Place in oven.
Bake 375\u00b0 for 15 minutes.
Remove and cool.
Pour filling (recipe to follow) into crust.
Place a roasting pan filled with hot water on the bottom rack of the oven.
Bake at 300\u00b0 for 1-1/2 hours.
Spread topping (recipe to follow) over cheesecake and bake for 7 minutes.
Cool completely and refrigerate.
Cover the top with strawberries or other fruit.
nformation: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg
nformation: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg
Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl
wiss meringue buttercream for this recipe for the mini pineapples and
*For smaller serving sizes, adjust recipe accordingly.
oom temperature before proceeding with recipe) Preheat oven to 350F (175C
aking the rest of the recipe.
In a large bowl