Yes, I agree, and I don't really buy biscuits (cookies), so I feel sure something else would work.
In fact, if I just egg wash the base, I can't see why I would need to put anything else on there?
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2023 Edition - What are you baking?
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In fact, if I just egg wash the base, I can't see why I would need to put anything else on there?
Jacques Pépin mentions that in a video for an apple galette. His solution is to sprinkle some frangipane on the dough.
Frangipane for tarts
www.copymethat.com
I've never seen it that small, either. We have a similar type "wild rucola" growing in our fields. Goes very well with mozzarella!
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Micro greens are not small plants - they are seedlings, harvested to be eaten as is.
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msmofet
Chef Extraordinaire
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Have you posted that recipe somewhere?
Xocolatl
Senior Cook
A typical Dutch treat, called ' Boterkoek ' which is most comparable to shortbread but a lot creamier & softer. Mine also has orange zest.
Long time ago.
Epcot Cheese Bread and Spread
A recipe from "The Good Turn" restaurant in The Land Pavilion at Disney/Epcot in Orlando. The restaurant very slowly revolved on a huge turntable and as you turned you would overlook the lower food court in The Land Pavilion and scenes from the "Living with the Land" boat tour. Unfortunately...
www.discusscooking.com
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msmofet
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Thank youLong time ago.
Epcot Cheese Bread and Spread
A recipe from "The Good Turn" restaurant in The Land Pavilion at Disney/Epcot in Orlando. The restaurant very slowly revolved on a huge turntable and as you turned you would overlook the lower food court in The Land Pavilion and scenes from the "Living with the Land" boat tour. Unfortunately...
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msmofet
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Looks wonderful. Please post your recipe.
Xocolatl
Senior Cook
I will somewhere later today
Cooking Goddess
Chef Extraordinaire
Can you even make a meringue in England? I've never tried to make one because 1) it's difficult to make on a hot or humid day and 2) I can still hear my Mom cussing every time she had a "fail" with her meringue.
If you can buy frozen peach slices, those would probably work better than canned.
My absolute favorite peach pie is fresh (uncooked) peach pie. Much easier to make. Blind bake a pastry crust. Dredge fresh (or, in your case, frozen or canned) peaches through a glaze made from sugar, water, and peach trimmings (or a could slices). Drain the glaze from the peach slices as you layer them in the baked pastry crust. Top with fresh whipped cream. Enjoy.
Aunt Bea
Master Chef
I thought it was interesting that the meringue recipe called for brown sugar.Can you even make a meringue in England? I've never tried to make one because 1) it's difficult to make on a hot or humid day and 2) I can still hear my Mom cussing every time she had a "fail" with her meringue.
I’ve never had one made that way but I think that it would make a nice finish for a traditional pumpkin pie.
My mother’s no fail mile high meringue used a homemade stabilizer.
Stabilizer for one mile high meringue.
1/2 cup boiling water
1/4 cup granulated sugar
1 T corn starch
Dash of salt
Combine sugar, cornstarch, and salt in small saucepan and work together with the back of a spoon to remove lumps in cornstarch. Add boiling water and cook together for a few minutes until thickened. Cool to room temperature covered to prevent a skin from forming.
Meringue
Beat three egg whites until stiff peaks form, add cooled cornstarch mixture and beat until incorporated. Top pie with meringue and bake in a preheated 375f oven for 12-15 minutes.
Sadly, all of the old timers in my family that enjoyed meringue are gone.
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Kathleen
Cupcake
I love meringue and never had much luck making a meringue with staying power. I'll definitely try your mother's method, Aunt Bea!
Aunt Bea
Master Chef
Small batch banana muffins. 
I use whole wheat flour and swap out the melted butter for a 1/3 cup of oil and the sugar for a squirt of sugar free maple flavored pancake syrup. I also added two tablespoons of dark chocolate baking chips.
I use whole wheat flour and swap out the melted butter for a 1/3 cup of oil and the sugar for a squirt of sugar free maple flavored pancake syrup. I also added two tablespoons of dark chocolate baking chips.
pepperhead212
Master Chef
It's bread baking time again! Something I just had to do, when it got so cool. When I set that buttermilk to cure (I always make my own BM, and yogurt) overnight, I had about 3/4 c milk, plus almost that much BM leftover, that didn't go into the container with the milk, and I used that for the liquid, and I made a sponge, with that and some rye flour, to ferment overnight. The buttermilk was thick by about 9 am, but I left the sponge until about 7 pm, to make the bread. It's mostly WW and rye, with a little white added at the end, only because I ran out of WW (not really ran out, but the rest is in the freezer). As soon as I start getting more dill weed outside, I'm going to have to make some of that Dilly Rye I haven't made for a long time, but is delicious.
A loaf of rye bread, I had to bake, since it got so cool here! by pepperhead212, on Flickr
A loaf of rye bread, I had to bake, since it got so cool here! by pepperhead212, on Flickr
Xocolatl
Senior Cook
Here's the recipe for my boterkoek:
www.discusscooking.com
Boterkoek (Dutch style soft shortbread)
I can't really compare Boterkoek (buttercake) to anything else I know from outside of the Netherlands. Shortbread comes the closest, so I have chosen to describe this as a soft shortbread. It's very rich and creamy. I hope you like it! Ingredients for the dough: 350 grams of plain flour 300...
www.discusscooking.com
Well CG, I certainly wish I'd seen your version! Honestly, I started making this Peach Pie recipe today and only got halfway. I haven't given up, but having used almost every utensil, bowl and gadget, the mess was making me frantic! I also have some sort of "buyers remorse" because, having decided that the recipe was too big, I ordered mini tart cases (fairly pricey ones) from Amazon. They arrived and were so shallow I was worried about getting much filling in them. So yesterday, while in Sainsburys doing my weekly shop, I "happened" along to the kitchen section, and what do I see but deeper tart tins! So I bought those too.Can you even make a meringue in England? I've never tried to make one because 1) it's difficult to make on a hot or humid day and 2) I can still hear my Mom cussing every time she had a "fail" with her meringue.
If you can buy frozen peach slices, those would probably work better than canned.
My absolute favorite peach pie is fresh (uncooked) peach pie. Much easier to make. Blind bake a pastry crust. Dredge fresh (or, in your case, frozen or canned) peaches through a glaze made from sugar, water, and peach trimmings (or a could slices). Drain the glaze from the peach slices as you layer them in the baked pastry crust. Top with fresh whipped cream. Enjoy.
(At this point, I should mention, I already have large ceramic x 3, small ceramic x 6, and loose-bottomed metal tart tins x 2 - some of which are still in the attic as I just don't have room for them in my very small kitchen.) I think I may have a kitchenalia buying problem. Back to the Peach Pie. The pastry is made and the filling is made. Tomorrow I will roll out the pastry, do the blind baking etc and make the pesky Meringue! (And yes it IS possible to make meringue in the UK CG! You just have to really work at it!) What I am wondering is what to do with the 6 egg yolks that will be left over?
Aunt Bea
Master Chef
I would probably add some milk/cream, a dash of salt, nutmeg, a spoon of sugar and a splash of vanilla to make French toast.Well CG, I certainly wish I'd seen your version! Honestly, I started making this Peach Pie recipe today and only got halfway. I haven't given up, but having used almost every utensil, bowl and gadget, the mess was making me frantic! I also have some sort of "buyers remorse" because, having decided that the recipe was too big, I ordered mini tart cases (fairly pricey ones) from Amazon. They arrived and were so shallow I was worried about getting much filling in them. So yesterday, while in Sainsburys doing my weekly shop, I "happened" along to the kitchen section, and what do I see but deeper tart tins! So I bought those too.
Back to the Peach Pie. The pastry is made and the filling is made. Tomorrow I will roll out the pastry, do the blind baking etc and make the pesky Meringue! (And yes it IS possible to make meringue in the UK CG! You just have to really work at it!) What I am wondering is what to do with the 6 egg yolks that will be left over?
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