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I just realized!!

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    I just realized!!

    I owe you guys some pictures! I have not done a ton of baking but, I did do a pretty nice Quiche. the Y has decided he likes Quiche for breakfast. which is good because I LOVE making Quiches. I have made them a little shallow in the past, you know, the typical wide and low tart style. but, I was reading Ruhlman on Quiche and he was waxing rhapsodic on the beauty of deep dish Quiche and how creamy it is. So, I tried it and I LOVE it!

    I have to apologize for one, though. I made some nice Pithiviers but, for some reason, I didn't get pics of them. I'll be making them again, though. I LOVE them!

    But, for today, here is the Quiche. Deep dish, baked in an 8" deep pan of dark metal. the crust in laid over the edges and baked laying overm then trimmed with a rasp. this makes a great crust that doesn't shrink and it also leaves the baked scraps available for coating or for sprinkling on, say a custard. yummy!

    After that, the Nice little Scones I made. Good thing I took those pics as they came out of the oven cause, well, they didn't hang around long. Simple sweet scones with dried fruit. Cranberries and a bit of dried pineapple and mango. the Jam is home made Meyer Lemon Marmalade. The Y found them on a great sale so we made up a batch of the marmalade.
    Enjoy the pics, and accept my apologies for the tardiness!! I don't have a smart phone so, snapping quick pics that are easy to post isn't the way I do them. But I love doing my pics. I think I learn from them when I shoot them.

    Click image for larger version

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    #2
    That Quiche looks gorgeous. Thanks for sharing these Karon. They look great!

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      #3
      Upper class cooking!

      Comment


        #4
        Oh man, now I am HUNGRY! Looking great Karon!

        Comment


          #5
          Great looking! Wonderful job with the baking!

          Comment


            #6
            Go Karon Adams !!!

            Comment


              #7
              Looks great, and now thanks to you and google, I know what a Pithivier is...

              Comment


                #8
                Great lookin stuff Karon. I need to try making scones. I had one once, but was not impressed, so I'm wondering if I can do better. First I need to get some dried blueberries.

                Comment


                  #9
                  Looks delicious!

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                    #10
                    Nice!!

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                      #11
                      Looks absolutely delish!

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                        #12
                        I have a few tricks with scones. first, think of it like puff pastry. VERY cold butter. I cut a stick into 6 long pieces, then cut those into 1/8 inch slices and pop them in the freezer. that's FIRST. then sift ALL the dries and do it from a good height to give it LOTS of air. Then, mix all your wets together. this way, the egg will be well mixed with the other wets and won't clump up. add the butter in last, and mix with a fork (to keep your body heat from melting the butter.).. Roll it out and fold and roll, quickly 3-4 times so that you get the layers you have in puff pastry. you really ARE making chemically risen rough puff pastry. your final roll should be no less than 1" thick.

                        cut straight down. I like fluted cutters to let the heat get in faster. never, ever twist, that seals the edges, making it harder to rise. brush with a little bit of milk or cream stretching the dregs of your wet bowl. just add a tablespoon or so to the same bowl you beat your eggs. there will be just enough to brush the tops. lastly, bake them at 425. it needs to be at least 425 to bake the butter hot enough to part bake and part fry the layers of butter.

                        all of that will give you flakier scones/biscuits. make them smaller rather than larger. dainty little scones rather than cathead biscuits. They really are nice. but, they will not be as moist as southern biscuits because you don't use the fats for shortening the gluten, but to create the layers. that's OK, that's the way it is supposed to be. Took me a while to realize that part.

                        Good luck! Scones are fantastic!

                        My next "Tea Cake" with be Maids of Honor. those look terrific!

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                          #13
                          Beautiful!

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                            #14
                            That quiche looks amazing!

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                              #15
                              Both are beautiful. Great job. Thanks for sharing!

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