http://en.wikipedia.org/wiki/Vetkoek
http://en.wikipedia.org/wiki/Lihapiirakka

Yes. It just uses a different type of pastry and comes frozen and mass produced from factories. American Style.

...Still not the same.

Doesn't it look delicious? MMmm

For thanksgiving I made the fillings for pecan pies, pumpkin pies, and a custard pie. My mother prepared the crusts (I was helping her).

OOoooooo homemade pecan pie? Do want.

TRUFFLES

I love plain pasta with a lot of parmesan (I don't like most pasta sauces) ... but to make it have a little more (since I have a cold and can't taste things very well) I mixed some garlic and other stuff into olive oil in the bottom of a bowl, added the pasta and mixed it all up, then I covered it in parmesan.

I just boiled three eggs! At 2:30 AM lol

Hey Guise,

I want to make my dad truffles for Christmas. Here's the recipe I used last year (see the picture in the other thread about foodz). The problem? The mixture was dry and crumbly. Now I did modify it a little. I did do a double batch, and I substituted 4 oz of that for raspberry jam. But shouldn't that have added moisture in? Whatever. It wasn't a problem, because I dipped them in chocolate so it wouldn't crumble anyways.

Well I don't want to dip it in chocolate this year. Also, I want to make spicy truffles, and I want to use red chili/nutmeg/spices to make it spicy and delicious. That is a powder. Colorado is dry. The recipe was crumbly last year. So...what do? Is there a more moist recipe? K THX

I just used this one:

http://www.joyofbaking.com/ChocolateTruffles.html

CAN YOU SMEEEEEEEEEEEEEEEEEEEEEEEEELLLLLLLL WHAT THE ROCK IS COOKIN'?!?!

Well, you'd better, because it's COFFEE YEAH

When I've made truffles I used a recipe similar to Symmetry's (except I think I added the stuff to the melted chocolate). It's also really dry here in Utaj, and mine turned out good. ;o
I've never heard of chocolates being dry and crumbly in the first place .. Did you melt the chocolate enough/too much?

Wheres Utaj? Do they have good cake?

I got a crock-pot for Christmas, so I figured I'd give it a go today. We had smoked chicken for Christmas dinner, and I stole some veggies (carrots and celery and mushrooms), so I'm making Chicken Noodle Soup. I did cheat and put in about a quart of chicken stock, because I don't think I'll have enough time to pull all the deliciousness out of the bones from the chicken leftovers.

So...here's a picture of deliciousness. This is right after I put in the chicken, veggies and some light seasoning. I don't think I need much because I put the skin in with the chicken, and the chicken was flavored before. I figure I'll leave it on high for a few hours, turn it down and when we get hungry we'll add the noodles.



Maybe I'll even post pictures as it cooks
I know you're supposed to put fresh garlic and onions into it too, but I don't like either of those, so I put in dehydrated onion flakes and garlic.

Post has been edited 1 time(s), last time on Dec 28 2010, 1:43 am by Fire_Kame.

Grilled Tilapia marinated in Sun Dried Tomato and Basil Vinaigrette, mushroom, sea salt, and orange slices :3
Hooraaay for 3 a.m. Grillin'

Post has been edited 1 time(s), last time on Dec 28 2010, 9:23 am by Generalpie. Reason: :kame: looks ugly

We made and decorated cookies last night at like ten. :3

Hey /ck/
We're making turkey chili again tonight, but we've decided we're going to make soup once a week - save it - eat it through the week. Looking for suggestions.

Tong sui

that looks gross

Experiment successful.



Grilled Waffle Sandwich. Needs so much butter it'd make Paula Deen have a heart attack, and I was out of American cheese, so Provolone was used. Thought of this about 3 hours ago playing UWO, and finally got off my ass to make it. It made my heart beat heavy since the first bite.