Addiction 2022.2
05-10-22, 08:06 PM
#4526
Senior Member
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05-10-22, 08:31 PM
#4527
VFL For Life
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Location: Knoxville, TN
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What band?
I haven't been to a rehearsal for any other band in ages, but I think this is how most of them operate.
No.
She's in Ohio. Only been playing percussion for a few months. I'm not sure if she's KCB material yet.
I haven't been to a rehearsal for any other band in ages, but I think this is how most of them operate.
No.
She's in Ohio. Only been playing percussion for a few months. I'm not sure if she's KCB material yet.
05-10-22, 08:39 PM
#4528
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
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05-10-22, 08:41 PM
#4529
Mostly Harmless
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05-10-22, 08:43 PM
#4530
Senior Member
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Location: Greenville SC
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Indeed it did. Bike actually got to the shop yesterday but I was off and hanging out with my parents.
Coincidentally, my old bike sold this morning! Perfect timing!
Yep. Trance 29 3.
Coincidentally, my old bike sold this morning! Perfect timing!
Yep. Trance 29 3.
05-10-22, 08:44 PM
#4531
Mostly Harmless
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05-10-22, 08:44 PM
#4532
cowboy, steel horse, etc
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05-10-22, 08:45 PM
#4533
So it is
Join Date: Sep 2008
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If you can find Braeburn apples, use them. Otherwise, Granny Smith for a more tart, Honey Crisp and Gala for more sweet. It depends what you like, and with Granny Smith, there's enough sweet to offset in the recipe to offset it.
Enough puff pastry sheets to cover 6 apples.
Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.
Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.
Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.
While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.
I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.
They look awesome, and taste better.
Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.
Enough puff pastry sheets to cover 6 apples.
Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.
Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.
Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.
While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.
I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.
They look awesome, and taste better.
Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.
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05-10-22, 08:47 PM
#4534
So it is
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05-10-22, 08:52 PM
#4535
So it is
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Sweet bread is delicious. Sweet bread with basically pizza ingredients kneaded in (olives, green peppers, small amount of cheese, stuff like that) is awesome. A nice crust on top... Same dough as cinnamon rolls... That kind of sweet bread. Ingredients are up to your imagination.
05-10-22, 09:12 PM
#4536
Senior Member
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05-11-22, 12:19 AM
#4537
cowboy, steel horse, etc
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Uh-oh. Habanero in my size alert. Orange CK hubs and HS. Red shifty and brakey bits.
I don't need another road bike. I don't need another road bike...
I don't need another road bike. I don't need another road bike...
05-11-22, 01:40 AM
#4538
shaken, not stirred.
Join Date: Aug 2006
Location: The Shaky Isles.
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Doo et.
__________________
Get a bicycle. You will not regret it if you live. ~Mark Twain, "Taming the Bicycle"
vBulletin: snafu
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05-11-22, 03:26 AM
#4539
Senior Member
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I have a bit of an issue with today’s word.
Wordle 326 4/6
🟩🟩⬜⬜⬜
🟩🟩⬜⬜🟩
🟩🟩🟩⬜🟩
🟩🟩🟩🟩🟩
Wordle 326 4/6
🟩🟩⬜⬜⬜
🟩🟩⬜⬜🟩
🟩🟩🟩⬜🟩
🟩🟩🟩🟩🟩
05-11-22, 03:37 AM
#4540
he said member
Join Date: Sep 2008
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05-11-22, 03:44 AM
#4541
he said member
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What a beautiful day! First Tuesday night ride done. New member to the group fit right in like he's been with us for years.
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05-11-22, 04:59 AM
#4542
serious cyclist
Join Date: Apr 2009
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05-11-22, 06:11 AM
#4543
-------
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05-11-22, 06:17 AM
#4544
-------
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Wordle 326 2/6
⬜⬜🟨🟨🟩
🟩🟩🟩🟩🟩
⬜⬜🟨🟨🟩
🟩🟩🟩🟩🟩
05-11-22, 06:21 AM
#4545
Fat n slow
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I've got an induction stove, but I can't say that I can recall seeing any induction-only cookware. I also can't think of why a pan might suitable for induction but not gas/electric - the only reason that some pans aren't suitable for induction is that they don't have any magnetic layers.
05-11-22, 06:39 AM
#4546
VFL For Life
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05-11-22, 07:00 AM
#4547
Senior Member
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05-11-22, 07:02 AM
#4548
Senior Member
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05-11-22, 07:04 AM
#4549
serious cyclist
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05-11-22, 07:17 AM
#4550
-------
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If you can find Braeburn apples, use them. Otherwise, Granny Smith for a more tart, Honey Crisp and Gala for more sweet. It depends what you like, and with Granny Smith, there's enough sweet to offset in the recipe to offset it.
Enough puff pastry sheets to cover 6 apples.
Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.
Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.
Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.
While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.
I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.
They look awesome, and taste better.
Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.
Enough puff pastry sheets to cover 6 apples.
Equal amount of raisins and pecans. 3-4 Tablespoons or so. 1 teaspoon of cinnamon, 1 tablespoon of brown sugar. Mix all that together.
Core 6 apples, and save all 6 stems. Install the mixture in the cores of the apples. Cut 6 sheets of puff pastry to tightly wrap the apple. You want it round, and you want the heat of your hands to form the dough. (I know it's not puff pastry-like to do that, but tough. It's my recipe) When the apples are totally covered, set them aside. Take one more sheet of puff pastry, and cut 12 leaf shapes out that will match in size and scale to the apples that are set aside. Use a knife to score them so it looks like there are leaf-veins on them, and wet the underside of them so as to apply them to the top of the apple. Once set so the ends of the leaf meet at the top, put the stem in where it "should" be at the top of the apple.
Preheat the oven to 400. Put the apples in a baking pan big enough to keep space between them. Pam or parchment on the bottom of the pan. Put the apples in the oven and keep an eye on them because you're looking for a golden color, so about 20-ish minutes. The puff pastry won't puff, and that's good. It will rise, but not look like baklava, or other puff recipes. Once starting to get golden, reduce heat, and go another 15-25 minutes. Peirce an apple to make sure it's tender inside. Don't burn it, but you want to cook the apple inside. Don't let the leaves burn. You'll see how it plays out. Once done, pull out and let cool.
While apples are baking: In a sauce pan, 2 cups of water, 1 cup of brown sugar, 4 tbsp of butter and 2 teaspoons of cinnamon. Warm on medium heat until boiling-melted and smooth. I've added two teaspoons of cornstarch to make it thicker, but it's not necessary. If you do, make sure and dissolve in water, and stir in slowly to the hot mixture.
I've done this both ways, and both ways are fine. Spoon some syrup over the apples a few times in the last ten minutes of baking, or pull the apples out, let them sit, and prior to serving, warm them up, warm up the sauce, and add sauce as they're being served.
They look awesome, and taste better.
Here's a pic, and that's sort of how you want the leaf to look, and as said, it'll be glued to the apple, not free floating like the pic.
Skins on the apples, I presume?