TWD rewind- Madeleines


I had my eye & taste buds on those madeleines; so decided to give them a whirl this week for rewind.   There were many comments posted on the P & Q link from all of you wonderful, very experienced bakers-  thank you, thank you.  This was my first genoise batter trial- I was very pleased to try it.  It seemed like an easy cake batter, except for the darn sifting!   Sift and re-sift- I just don’t grasp it- and then most of the other genoise/madeleine recipes I read, did not even use cake flour or sift; what gives here?

My eggs & sugar fluffed up perfectly with the 5 minutes of whipping- then I began the add this add that part (slowly, methodically even^&*).   All came together perfectly, then I looked over & saw my extract sitting there that had not been added!   Damn it!   I very carefully poured it on top & folded some more- wondering if I have dealt it the fateful blow.  This is where I took other advice-  I had buttered my pans twice & refrigerated them; so I went ahead & filled the molds & refrigerated them also for 3 hours.   Despite the fact that my portioning was not totally even in the pans- the little cuties looked promising.

You know, they are very tasty- but nothing spectacular- I adore the shell shape of the madeleine pans and would love to use them for other recipes.  Question posed- are there other recipes for madeleine pans?

You will enjoy checking out other TWD bakers recipes this week on this link,

LYL: Rewind!

PS- As you see from the picture, i did not have the Dachsie sous chefs in the kitchen today; they were extremely busy outside.

And I do not like to sift....

And I do not like to sift….

IMG_2258 IMG_2259

There is a mouse in here!

There is a mouse in here!

IMG_2261 IMG_2260


TWD- Rustic Potato Bread


You know, my boys had those Mr. Potato Head toys when they were young; and I always just loved them ~ I was always quite willing & eager to put aside dull household chores & play Potato head games. Gee, I wonder- can you still buy those??

This little red potato wants to join the party!

This little red potato wants to join the party!

Anyway, on to the potato cooking for this week.  Quite often I have heard that potato breads are very delicious with a wonderful texture and taste, and now I feel free to attest to that.    Now, tis true that my resulting loaves were more like crazy bat-head freeform (I mean, the damn things had sorta like wing projections) than football shapes.   But, that is just A-OK with me- the dough was most agreeable to work with, and  it was a quickie, if you know what I mean. I delve in sourdough often and have become accustomed to very long prep & rising times.  I whipped this together & baked it within 3 hours or so.

I even doubled the recipe and called on the big Bosch (aka German dude) to stand in- as ever, it mixed & kneaded the large quantity with no sweat nor strain.

By the way, the addition of some fine parmesan grated in the dough was a winner- the taste of the bread was very satisfying and I , as usual, could not just allow it to sit there in peace and cool.    No, I had to have that warm, just out of the oven first slice- oh yeah, the baker’s sublime reward.

And, most importantly, Dawn at Simply Sweet has the recipe for this delectable choice from Baking with Julia.

The Bosch takes on the task.

The Bosch takes on the task.

Uhhh; maybe not a football??

Uhhh; maybe not a football??

Hohummmm; waiting for the baking....
Hohummmm; waiting for the baking….

Is it ready, Mom?

Is it ready, Mom?

Even the kit cat gets in on the action.

Even the kit cat gets in on the action.

Hmmmm, I'm calling it strange!

Hmmmm, I’m calling it strange!

It's a "wave" of bread.

It’s a “wave” of bread.


TWD- Focaccia


If that word focaccia was just a little longer, it would be like spelling Mississippi- (remember that bizarre ditty we all had to learn in order to spell it?).

Many years ago our small town of Mckinney, Texas (which now happens to be one of the fastest growing cities in the country!!) had this quaint bakery that sold focaccia- a new discovery for me.  I absolutely loved it and stopped in often to purchase some, but, alas, the bakery closed & I have not had any focaccia in a while.

So I was rather pleased to have the opportunity to try my hand at this recipe.  My sturdy Bosch mixer sailed through the 1st stage with nary a problem (if the kitchen caught on fire, I would probably grab the Bosch right after the 3 Doxies and the cat!).   I pondered a little about that 2 TBSP. of yeast- for 6 cups of flour that certainly sounded like overload, but I followed along.   It did seem to rise high & very quickly, but the long retarding period in the frig. made things alright.

I am certainly not positive if my shaping, dimpling, folding, spritzing, etc. etc. was exactly right, but the finished product was splendid and quite delicious.   The DH and I ate 1/2 a loaf of it before dinner.   Frankly, I would have been quite satisfied to add a bit of fresh fruit and a nice cheese and call it dinner.

Now I don’t need the little bakery anymore; yes, indeed, I can make focaccia on my own.

Please link right now to Sharmini of Wandering Through to get this fine recipe for yourself and be sure to find your way to   to read all about it.

No trouble for the Bosch.

No trouble for the Bosch.

Giant crater in this one....

Giant crater in this one….


Looking pretty good here.

Looking pretty good here.

2 TBSP. of yeast??

2 TBSP. of yeast??

TWD- French Apple tart


I have created some wonderful apple recipes lately, and we have enjoyed every one of them. Those of you that participate in FFWD remember that we did “long, slow apples” just last week- they were delicious. During the holidays, I baked up Dorie’s French Apple Cake from AMFT for my book club, and it was a huge hit. They were begging for the recipe.
So this week we have another smash hit (in my opinion) with this French Apple Tart. And, best of all, I had huge success & ease of preparation with this crust of Julia’s (flaky pastry crust, I think it is)….while this may sound silly, for me to have an unqualified crust victory is unusual, to say the least, for me. To put it simply, I am disastrous with a rolling pin and flaky tart/pie crusts. So, double high five to all my cooking friends!
Now, I can not deny that this one took some time- especially when you do the crust, filling & topping in one fell swoop. But I was lucky enough to have a baking day at home (the carpet cleaning man was coming, so while he cleaned, I cooked) and was able to complete it for dessert after dinner. The extra bonus when I do apple recipes is that my sweet (25 year old) Arabian mare gets all the peels and extra pieces. Does she ever perk up when I come out with the apple bag!

And isn’t it just so divine how the kitchen smells when you bake apples?  We ate this up way too quickly!   I managed to get 1/2 of it out the door to my good friend and neighbor, or we would have devoured the whole thing.

Please do link to Gaye of Laws of the Kitchen to read all the fabulous blogs of the TWD bakers.   Better yet, go to your favorite book source and purchase  the delightful cookbook Baking with Julia, by Julia Child and Dorie Greenspan.

I"m kinda proud of my crust!

I”m kinda proud of my crust!

Finally- let's bake!

Finally- let’s bake!



Amouura the Arabian mare

Amouura the Arabian mare

TWD- Onion Confit Pizza


Onions, lots of them….and they looked scrumptious melting in the red wine mixture.   I would probably scale down the sugar amount; personal preference thing, I am sure.  The dough behaved politely- even rolled & shaped in the pan well (sometimes I seem to fight that with pizza dough).

This made a substantial amount of onions;  enough for more than 2 pizzas, in my opinion.  I added some of my home-made tomato sauce over the onions and a combo of mozzarella and parmesan cheese with lovely fresh basil leaves on top of  it all.  My pan was a rectangular stone dish & the crust browned  beautifully and had a great texture.

Granted, the novelty of this recipe was the onion confit, and I think that it could be used in many different ways.   Otherwise, we had a basic pizza recipe and I will close by saying, “Who doesn’t love a delicious home-made, fresh crust pizza??”
Our host this week is  Paul of The Boy Can Bake. He has the recipe. Go drool at his blog.



I usually dive right into the yeast bread recipes with no trepidation, as I have enjoyed bread baking for many years.   Now, when I have to do a pie or tart crust, look out- I have very little confidence in that operation.

So I came home from a busy day out, with only 3 hours to spare until my husband’s bridge group of 8 guys showed up for their card game.  I revved up Herr Bosch, my trusty & very strong mixer, tossed all the ingredients in there, and let him do his thing. I swear- you can put up to 12 cups of flour in that dude, and it just muscles through.

I have been baking recently with a sourdough starter and had forgotten how quickly breads will rise when you use just yeast (I mean, compared to sourdough).

By the way, I could not locate any of that malt extract, so I used molasses- I love the taste of it in bread anyway.

The bread rose beautifully, and I pulled it out of the oven right before the guys arrived.

Of course, the house smelled like a little French bakery; which I found delightful!

After just a bit of cooling, I tasted a slice with just a touch of butter & salt-YUM!

Michele from Veggie Num Nums has the recipe and that gorgeous bread in her house.  And Teresa of The Family That Bakes Together has the recipe as well. Please link to their blogs as our gracious hostesses for this scrumptious recipe.

Soon to be enjoyed…..

Do I smell fresh bread, Mom?

Herr Bosch hard at work!

Silky round of dough.

TWD- Popovers


Soft Texas rain

TWD- Popovers


These sound so darn simple; I mean- the little short ingredient list and all.   And, naturally, I have read all of your comments and suggestions on problems encountered.

Got it,   I will use custard cups,  heat the baking sheet, butter & spray like crazy, and reduce the oven temp and time.

They mix up simple and nice in my blender- eggs and milk room temp.  I grated just a tad of gruyere and topped 4 of the popvers with it. Oh,  I am doing so well here.


POP them in the oven (trite I know); I dare not peek for 22 minutes- then decrease the temp for about 15 more; voila!  They are puffy, golden and surely perfection.


I am sure you have guessed by now- every damn one of them was stuck like glue.

So we dig them out- eat hot with creamed honey and marvel at how totally delicious and melt in your mouth they taste.

???????  Have to figure this one out…….


Thank you to our gracious hosts for this week’s yummy “Baking with Julia” recipe,

Recipe available on Paula’s and Amy’s blogs!

the popover “chair”

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