Pam Cooking

My new Obsession...  French Macaron with Salted Buttercream Icing I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons.  I have been on a quest to duplicate it....so here is my working cook book. 1) I started out with unblanched almond flour and egg white that had not sat for 3 days.  They oozed and were gritty... I also used cup measurement 2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale) 3) Turned the caramel previously prepared into Salted caramel buttercream- delicious So far my favorite recipe is.... Macaron Shell: 100 grams ground blanched almonds or almond meal /flour* 180 grams confectioner (powdered or icing) sugar** 100 grams "aged" egg whites, at room temperature*** 1/4 teaspoon cream of tartar (optional) 35 gr...

I like a certain kind of brownie, so I am in the process of perfection.  here my draft for today. Chewy Brownies         RATE IT Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out. This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. 16 oz. (16Tbs.) unsalted butter; more for the pan 4 tablespoons Hershey's special dark cocoa 6 tablespoons coconut oil 3 cups sugar Scant 1/4 tsp. salt 4 tsp. vanilla extract ( pure Danncy's Mexican vanilla) 4 large eggs, at room temperature 2 cup flour TIP: The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans. Position an oven rack on the middle rung. Heat the oven to 335F. Butter an 9x13 inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment. melt the butter and chocolate and coconut oil in microwave. Remove the pan from the heat; coo...

In a large mixing bowl: 1/2 cup lukewarm water 1 package yeast Let stand 5 minutes. Add 2 cups lukewarm milk 1/2 cup melted butter or salad oil 1 tsp salt 1 tsp sugar Beat in 2 cups flour Cover Bowl.  Let stand overnight or 8 hours on counter. When time to cook waffles add: 2 eggs pinch of baking soda Beat well.  The batter will be very thin.  Cook on waffle iron

Refrigerator Bran Muffins 2 cups boiling water 4 cup bran cereal 1 cup salad oil 2 cups sugar 4 eggs 5 cups flour 1 teaspoon salt 6 teaspoons baking soda 1 quart buttermilk 2 cups bran flakes cereal Pour boiling water over 4 cups of bran. Sift dry ingredients.  Cram oil and sugar.  Add eggs, hot bran mixture, dry ingredients, and buttermilk.  Last add 2 cups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins at 400 F. for 15 to 20 minutes.  Recipes makes 6 dozen muffins.  But Batter may be put in a covered container in refrigerator for up to 6 weeks. and any amount baked as desired. Note:Bran Buds, All Bran, Bran Flakes, or Raisin Bran may be used; or use part all brand part flaked bran.  Use about 2 cups or less is Raisin Bran is the cereal.  Part whole wheat flour can be used.