More links. . . .

Doughnuts. . .

Old Fashioned Sour Cream Doughnuts

Krispy Kreme Doughnuts



Copy Cat recipes
Barbecue Pizza, Cheese Bread, Pretzels, Chimichangas . . . . .

For a slow afternoon when I'm looking for something to make.

Homemade Tortillas

Another recipe I emailed myself three months ago. . . . don't remember where it was from

Thin and Tender Flour Tortillas

YIELD: Makes 10 tortillas

Ingredients

2 cups all-purpose flour
1 teaspoon of kosher salt
1/4 cup cold lard, preferably back lard (see note above)
3/4 cups cold water

Quote. . . ..

This was someone's sig line. . . .forgot who or where (LMB list?). . . .

The problem with defending the purity of the English language is that English is about as pure as a

cribhouse whore. We don't just borrow words; on occasion, English has pursued other languages

down alleyways to beat them unconscious and rifle their pockets for new vocabulary.

Chocolate Chip Cookies!

Chocolate Chip Cookies!

From 

·         2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

·         1 ⅔ cups (8 1/2 ounces) bread flour

·         1 ¼ teaspoons baking soda

·         1 ½ teaspoons baking powder

·         1 ½ teaspoons coarse salt

·         2 ½ sticks (1 1/4 cups) unsalted butter

·         1 ¼ cups (10 ounces) light brown sugar

·         1 cup plus 2 tablespoons (8 ounces)granulated sugar

·         2 large eggs

·         2 teaspoons natural vanilla extract

·         1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note)

·          Sea salt.

o     

1.   Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2.   Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3.   When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4.   Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Random Links

How to make garlic bread from scratch

A Grilled Cheese Sandwich That's Cheesy Inside and Out

DIY Breakfast which include links to making homemade Cinnamon Toast Crunch

Another Pizza Pocket Recipe

Homemade Cocoa Puffs which is off the What Should I eat for Breakfast Today site which sounds interstin'