graham wrote:

> On 2019-04-20 8:57 p.m., GM wrote:
> > graham wrote:
> >
> >> On 2019-04-20 4:57 p.m., Boron Elgar wrote:
> >>> On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. >
> >>> wrote:
> >>>
> >>>>
> >>>> I made Jalapeno Corn Bread to go with the sausages for supper. I used
> >>>> the recipe fro Bernard Clayton's New Complete Book of Breads.
> >>>>
> >>>> Jalapeno Corn Bread
> >>>>
> >>>> 2 pans, about 8 servings
> >>>>
> >>>> 2 1/2 cups yellow cornmeal
> >>>> 1 cup bread or all purpose flour
> >>>> 2 tablespoons sugar
> >>>> 1 tablespoon salt
> >>>> 4 teaspoons baking powder
> >>>> 1/2 cup nonfat dry milk
> >>>> 3 eggs
> >>>> 1 1/2 cup warm water
> >>>> 1/2 cup cooking oil
> >>>> 1 16-ounce can cream style corn
> >>>> 6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
> >>>> instead)
> >>>> 2 cups grated sharp Cheddar cheese
> >>>> 1 large onion grated
> >>>>
> >>>> 2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
> >>>> skillet and a 9x9inch foil pan)
> >>>> Preheat oven to 425F
> >>>> Stir together the cornmeal, flour, sugar, salt, baking powder, and
> >>>> powdered milk
> >>>> in a smaller bowl lightly beat the eggs and stir in the warm water and
> >>>> oil. Pour the liquid mixture into the cornmeal mix and then stir in
> >>>> the corn, chopped peppers, cheese and grated onion.
> >>>> Pour into prepared pans.
> >>>> Bake until bread tests done with toothpick, about 30 minutes
> >>>>
> >>>> Janet US
> >>>
> >>> I have that book on the shelf and have not opened it in ages. I must
> >>> refresh my memory.
> >>>
> >>> This is quite close to my dolled up corn bread recipe and I actually
> >>> keep a couple of those little cans of jalapenos in the cupboard just
> >>> for it (I also use them for canned refried beans). Granted, I use
> >>> fresh corn or frozen niblets, and might experiment with the type of
> >>> cheese
> >>>
> >>> You know me, of course, I am likely to vary it every time I make it.
> >>> The above is particularly appealing, as I have never used onion in the
> >>> CB. I must try it.
> >>>
> >>> Thanks for sharing.
> >>>
> >>
> >> I hadn't looked at my copy in ages until this thread. I have been
> >> meaning to make the "Pain Hawaiien Fauchon" but have not got around to
> >> it in the 35 years that I have owned the book (bought used).
> >> On a business trip to Paris some years ago, I went to Fauchon hoping to
> >> buy a loaf for comparison but they had never heard of it:-(
> >>
> >> I've just had a good baking day:
> >> 2 dozen sablés
> >> 2 dozen almond tarts
> >> 2 dozen lemon cheesecake tarts from a book about baking in the time of
> >> Jane Austen
> >> 1.5 dozen "tart-come-buns" a tartlet pastry shell with 0.5tsp seedless
> >> raspberry jam and topped with a simple sponge cake batter. My Mother
> >> used to make them regularly as my Father loved them. The excess batter
> >> made 6 cupcakes.
> >> In the process I had to use egg yolks so I accumulated a lot of
> >> eggwhites. So I made an Italian meringue and messily piped a few dozen
> >> small meringues that are drying out in the oven overnight.
> >> Did I mention that I'm trying to lose weight?
> >> Graham
> >
> >
> > Wow, good show there, graham!
> >
> > For the almond tarts do you use almond paste, slivered almonds, or...???
> >
> I make a paste of almonds, sugar and egg but it's tricky to get right.
> The tart-come-buns are much easier and the result is always pleasing.


Thank you, graham...my fave treat is an almond croissant from my corner bakery, the best part is the paste and I imagine it is a task to successfully make it...

--
Best
Greg