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I used panko , almond flour, sugar and melted butter, packed in the cake mold and toasted . costs more but tastes better.

Part of my job was to make up pastry tables with a set aside table for gluten free. i made choux paste substituting rice flour for wheat, same recipe pound for pound, it came out very passable. a woman refused to believe they were wheat free and wouldn't eat them. That told me they were good...

i like sweet capicola but not the price, tried 2 recipes from youtube but threw them out. surely it can't be that difficult.

I buy raw milk from the amish, I made yogurt by inoculating with live culture yogurt then wrapping the pot with an elec blanket for 8 hrs, came out good. , then i realized I could make cream cheese from that, then realized I could make a cheesecake from the cream cheese. I don't use a recipe...

I made a bunch for the neighbors, its scottish shortbread, the wreath is made from almond paste loosened with 1 egg white per 8 oz almond paste.

A very light ice cream like frozen concoction, simple and quick to throw together. This is a good use for dried out macaron cookies, add half a cup of amaretto if you have it. 4 eggs 1 pint heavy cream. 8 oz sugar Separate the eggs , whip yolks with 4 oz sugar until thick ribbon. Whip cream...

Reverse dough is the highest quality of all the varieties, it flakes more, requires no resting before baking. reverse has the butter on the outside of the dough. It sounds odd but after 2 folds you can't tell the difference, it just feels like any other puff dough. Pound and roll the butter out...