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Old 03-19-2014, 05:00 PM   #751
Signal
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Quote:
Originally Posted by LadyDraco View Post




That day being the day before Valentines Day .. So I made Cronuts ! OM Gosh are they good..




[
I hope you are all enjoying life...

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Old 03-21-2014, 05:13 PM   #752
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It really comes out Awesome!!
Well worth the time...Trust me on this...

Here is a Cronut recipe...
Dough
3/4 cups milk, warmed {I use organic milk or a mix of 1/2 &1/2 and H20 }
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs {I use raw sugar}
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided- remove a 1/4 of flour ) {I used white whole wheat}
1 teaspoon salt
1 cup butter, at room temperature { 2 sticks or 8oz }

Maple Glaze
1/2 cup powdered sugar
3 tablespoons pure 100% maple syrup
1 to 2 tablespoon milk, cream or water

What to do

1. In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
2. Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
3. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13″x18″ and 1/4″ thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
4. Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13″x18″ rectangle, 1/4″ thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.
5. Roll, fold and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at least an hour, or overnight.
6. Then, cut them into rounds, or rings, or scraps.
7. In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel.
8. Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they’re still warm.
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LadyDraco screwed with this post 03-22-2014 at 05:57 AM
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Old 03-22-2014, 03:30 PM   #753
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Excellent, thanks for taking the time to share


Gonna have to give it a try
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Old 03-22-2014, 03:38 PM   #754
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Quote:
Originally Posted by LadyDraco View Post
I know it's been a while since I posted..
I apologize for that...I have started selling stuff on EBay, and it takes up a lot of my spare time

Well I was at the sink the other day doing few dishes.
Looking at the snow and the birds feeding at the feeder...I turned around for a sec.
And BAM !!!
A hawk had caught a Redwing Blackbird !!!


It was a great privilege to watch her tend to a much needed meal on a cold end of winters day....
I just thought I would share this great gift...

Thanks!

Great photos.
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Old 03-22-2014, 04:49 PM   #755
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Ya both are welcome
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Old 03-27-2014, 09:23 AM   #756
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I just went through your thread, thanks for taking the time to take us along on your rides and adventures, they were awesome....I own a farm and am 4th generation to tend it, it's not much different than yours and we sure do love farm life, although it gets hectic at hay time, I do a field of alfalfa and it demands a lot of time and waits on no one, you have to drop everything when bug are in it or it time to cut, ( every 28 days).


I do love me a women that knows her birds ( a hobby of ours)

oh by the way, that kitchen of yours looks like a place I would like to spend some time.....yummy

keep posting I sure do enjoy them..

Dar
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Old 03-27-2014, 03:36 PM   #757
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Thank You for peeking in...
I will be posting up more soon...
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Old 03-31-2014, 03:25 PM   #758
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It was a beautiful day to be born!!
I give you our new addition to the farm..
Cream had a calf today...



This is her Very first baby..SHe does seem to love it..
Thank Goodness ...



I believe it's a bullcalf... Didn't get close ..As it's her first and want them to bond good...In the next few days we will get a better looksee...

I also made more Cronuts yesterday....



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Old 03-31-2014, 03:38 PM   #759
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For us city folk, what kind of cows are those? I know they are not longhorns, are they Angus?
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Old 03-31-2014, 03:42 PM   #760
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The sire is Angus..
The mum is a Charolais/Longhorn
Our first cow that was born hornless..
Her buddy Mocha is also polled (no horns) ...

My girls we call them Miraculous Cows

As we don't own a breeding bull...
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Old 03-31-2014, 04:10 PM   #761
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Quote:
Originally Posted by LadyDraco View Post
The sire is Angus..
The mum is a Charolais/Longhorn
Our first cow that was born hornless..
Her buddy Mocha is also polled (no horns) ...

My girls we call them Miraculous Cows

As we don't own a breeding bull...
It must be in the water they are drinking!
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Old 03-31-2014, 04:12 PM   #762
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It must be in the water they are drinking!
Could be... I better stop drinking it..
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Old 03-31-2014, 04:15 PM   #763
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Originally Posted by LadyDraco View Post
Could be... I better stop drinking it..
We wouldn't want you to have a cow.
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Old 03-31-2014, 04:16 PM   #764
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Yeah right a little heifer...
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Old 04-02-2014, 07:08 PM   #765
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Calves and Cronuts!!

FULL of awesome

:)
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