The Most Popular Muffin at the Bakery!
Posted 4 February 10 by Mark Engels
Lemon Shaker Pie
Posted 27 May 09 by Mark Engels
Quant. Measure Ingredient Comments
170 g Lemons, Organic, Sliced
Wash, then slice off the end tips of organic lemons.
Halve them, and remove the seeds.
Using a mandoline (wonderful slicing tool) or a VERY sharp knife, slice as thin as possible.
Remove ALL the seeds!
After, thinly slice most of the “leftover” lemon from the mandoline by hand.
235 g Sugar
1/3 tsp Salt
1/3 whole Vanilla Bean
Slit the vanilla beans and scrape the seeds out of the pods.
Mix sugar, salt and lemons with the vanilla bean seeds and pods.
Cover and leave in cooler overnight, or longer.
2-1/3 ! whole Eggs, Fresh 120 g
Whisk eggs. Mix into the lemons.
33 g Butter, melted 2 Tbsp + 1 tsp
10 g All-purpose Flour 4 tsp
Blend flour and butter. Mix thoroughly into the lemon mixture
Mix filling thoroughly to blend. Scrape into an unbaked prepared shell. Place top crust over, seal, finish and make 6 slits.
Bake in a convection oven 375°F high fan 15 min. +350°F low fan 12 - 15 *OR* regular oven at 400°F for 15 min., rotate and continue baking 350°F until light golden finish and the internal temperature reaches 165°F.
Bubby Rose's French Toast
Posted 30 January 07 by Mark Engels
Oy! You MUST start with challah, and it should be left out to “ripen” for two (2) days, unwrapped.
Prepare this the night before serving for breakfast. Invite people over (the recipe serves
4 – 5).
Slice the challah 5/8” – 3/4” thick.
5 Eggs, beaten
1 tsp. Orange Zest
2 tsp. Sugar
Beat in the orange zest and Sugar.
7 oz. Milk
7 oz. Light Cream
Beat in the milk and cream.
Dip each slice, ensuring that each one gets soaked.
Leave, covered in a dish, overnight.
Cook as usual – with butter in a pan or on a griddle.
Optional: 1 Tbsp. of Brandy blended into the batter.