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I guess even though I have ‘arrived’ at 40, I am still a sucker at times. I am not sure how I got roped into it, but I am making bread for close to 100 people. I am still up because the croissants are rising. The first 5 pans are cooked, but I promised my SIL I would make some for their family get together too.
As I was rolling them out, I reminded myself why I haven’t made them in so long.
Actually, they are probably one of the easiest yeast breads I have ever made. You don’t have to knead the dough, and they mix up in less than 10 minutes. However, once the dough is stirred up, you have to let them rise for 2 hours. Then you punch it down, and do it all over again. Then you have to roll them out like a pizza, baste, cut, and shape them into rolls. Then... they have to rise again. It never fails that I have to put the dough in the fridge because of an interruption that prevents me from moving to the next step. Today was no exception. Add to that a quadruple recipe for which I don’t have enough stones to cook them all on.
So, here I sit, with the last 50 or so croissants rising to bake. This is when I ask myself why not rolls from the store. Everyone has grown to love my croissants. Actually, they are more like crescent rolls. They don’t quite have the flakiness of a french pastry. I have a recipe that creates that effect, but I decided after making them one time that it just wasn’t worth it. They are much more labor intensive.
I still have the Black Forest Torte to make. It will have to wait until morning. I am not feeling like pulling an all-nighter. The torte is to die for though. The chocolate cake layers are rich with melted chocolate and kahlua. Then there is a chocolate cream layer, and a real whipped cream layer that I normally flavor with almond extract. This year I’ll be using the Mexican Almond flavored tequilla I bought in Cancun. Also layered in are fresh sliced strawberries (in lieu of cherries) and toasted slivered almonds. It usually measures about 14 inches tall. Not the easiest thing to cut, but you feel like you are getting a small taste of heaven in every bite! :)
These will be my contributions to the family gathering tomorrow. I may find time to make our broccoli rice casserole, but I doubt it. We have to leave for the airport at 10am, and farm chores will have to be done first.  

I am off to check the croissants, and hopefully get a few hours of sleep. Hope everyone has a wonderful, blessed Thanksgiving! Maybe while they are cooking, I’ll hop back on and post the recipe.



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Member Comments

    • 0 votes vote up vote up

      Linni wrote Nov 26, 2008
    • WOW! you are amaizing! your family is lucky!

      have a Blessed THANKSGIVING!



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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 26, 2008
    • Croissants:
      1 c very warm water
      4 tsp yeast
      1/2 c sugar
      3 eggs
      1/2 c oil (butter won’t work!)
      1 1/2 tsp salt
      5 c bread flour (all purpose will work)

      Mix together water, yeast, and sugar. When it begins to bubble add eggs, oil, and salt. Whisk together. Mix in flour, one cup at a time. Work it with your hands until it forms a ball. You do not have to knead. Add more flour if it is too sticky. When it no longer clings to the bowl, pour a few drops of oil onto your hands and coat the outside of the dough ball with oil. Cover and let rise until double (about 2 hours.) Punch down and rise again. You can skip this step if you are in a hurry, but it does make the bread more ‘airy.’ Divide into 4 parts (or 2 if you want big, sandwich size, rolls.) Roll out on a lightly floured surface like you would a pastry or pizza. Melt one stick of butter and mix together with a beaten egg. Baste the butter/egg mixture onto the dough, and then slice into triangular wedges (like pizza). Roll up and shape into crescents. I fold my ends under so they end up round and are easier to make sandwiches with. I also think they cook more evenly that way. Baste the tops of the rolls with the butter/egg mixture and place on pans to rise. (~2 hours) Rebaste right before putting them in the oven. Don’t worry if the butter solidifies. Just gently brush it on so the rolls don’t fall.
      Bake at 350 for 18-20 minutes. I bake two pans at a time, swapping to opposite racks at 9 minutes.
      These are best enjoyed right out of the oven, but they are also great for sandwiches too. My favorite is Queen Elizabeth’s Chicken Salad with Romaine lettuce. Mmm, Mmmm, Good!



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    • 0 votes vote up vote up

      Heidi Caswell wrote Nov 26, 2008
    • Yummy!   My youngest was making rolls today, using her favorite recipe.  Sadly, her dough doesn’t seem to be rising, maybe the yeast is getting old.  

      It has been fun in the kitchen, helping the kids make pies all day.  Like you, my family likes to have everything handmade, even the mashed potatoes.  Good thing they are helping.

      Your family will love you.



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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 26, 2008
    • Thanks txmom and Linni. It is my fault my family likes homemade. But I am glad... that is until they want croissants. LOL



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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 26, 2008
    • 2 pans down, 3 to go. I am looking at after 2am. :(



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    • 0 votes vote up vote up

      Jenz ~ wrote Nov 26, 2008
    • LOL! Because you‘re waiting for me to tell you I’m slamming lemon tea! ha ha

      How are you?



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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 26, 2008
    • Jen, you are funny! So, how’s it goin? :)
      Last pan is finished and cooling. It is 2:53. I need to practice what I preach about getting the proper amount of rest, that’s what! :)



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    • 0 votes vote up vote up

      Jenz ~ wrote Nov 26, 2008
    • It’s GOIN!! I’m chatting via Skype with my friend from NJ who’s studying in Equador right now. lol

      I’ll fill you in via email tomorrow~ I’ve GOT to get some SLEEP! Sweet dreams!



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    • 0 votes vote up vote up

      Dee Dee Shaw wrote Nov 26, 2008
    • me too! :) Happy Thanksgiving! I love your new pic btw.



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