4 c All-purpose flour 1/2 ts Salt 2 pk Yeast/ or 2 cakes yeast 1 1/4 c Butter 3 Eggs; separated 2 ts Vanilla; divided 1/2 c Sour cream 1 c Granulated sugar 4 oz Ground pecans Grated lemon rind to taste Powdered sugar Recipe by: St. Louis Post-Dispatch 7/15/96 To prepare pastry: Sift flour. Stir in salt and yeast. Using a fork, work in the butter until each particle is coated with yeast and flour. Lightly beat egg yolks; add to butter mixture along with 1 teaspoon vanilla and sour cream. Work together until dough is smooth. Wrap in waxed paper; refrigerate while you make the filling. To prepare filling: Beat egg whites until stiff. Gradually beat in granulated sugar and remaining 1 teaspoon vanilla. Fold in pecans and lemon rind. Preheat oven to 400 degrees. Divide dough into 8 parts. On a board sprinkled with powdered sugar, roll out each part to a 9-inch circle. Cut each circle into 8 equal wedges. Put 1 teaspoon filling on each piece and roll up, starting at wide end and shaping into a crescent. Bake on greased cookie sheets 15 to 18 minutes, watching carefully, until each cookie is cookies. -----
How To make Vienna Crescents/Slp's Videos
The Hallo-Weiner
The Hallo-Weiner, a children's book by Dav Pilkey, read by Jacqui Ainlay-Conley at the grave of Shep the Turnpike Dog near the Broomfield Depot Museum. Shep would sure love this Halloween story! Listen and see if you do too.
Croissants - Week 5 - Toast Time
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Croissants are a buttery, flaky viennoiserie pastry made from laminated dough. It consists of multiple layers of dough separated by thin layers of butter, which are rolled and folded repeatedly. This creates a light, airy texture with a crispy exterior and a soft, tender interior.
While the pastry we know as a croissant is typically associated with France, its origins can be traced back to Austria where 17th century bakers created a kipferl. In 1838, a Viennese baker named August Zang introduced the kipferl to Paris, where it was adapted and perfected by French bakers. The croissant's shape is said to be inspired by the crescent moon, and its name comes from the French word for crescent.
Flaky layers give way to a soft, pillowy interior and the rich flavor of butter melds with the subtle sweetness of the dough. It's a perfect breakfast pastry but it can also be enjoyed as a snack or even a dessert.
They are traditionally eaten plain but they can also be filled with chocolate (pain au chocolat), ham and cheese (simple croque monsieur or croissant jambon fromage), almond paste or marzipan (croissant aux amandes) or other fillings.
Making croissants is a time-consuming and labor-intensive process, which is why they can be expensive at bakeries or cafes, but with a lot of patience and a lot of butter, you can create these masterpieces at home!
Gluten-free Baking Lab | BAKERview | BAKERpedia
Developing gluten-free products requires a knowledge of food science and ingredient functionality. Follow along in the baking lab as the Grain Millers team makes gluten-free oat tortillas and a vegan gluten-free oat milk peanut butter pie. Plus, a Q&A session on gluten-free baking.