Edmund

Intermediate home cook
Lorgues Var France


Joined 1yr 9m 1d ago

0 medals this month
1 total ; Medals I've awarded

About me

Live in the South of France. Retired, Used to work in Washington D.C. Cook, mostly bake and garden for fun. Also write articles for a Hungarian Internet News Letter about France.

My Favorite Foods

I like baking, mostly Hungarian and Austrian pastries.

Website

http://edmundilazar.blogspot.com

Groups

Edmund is a member of Grilling

Comment Wall

This is OK -- it can be fixed. If you explain a little, I can make the changes. How much "lukewarm water or milk" is used in the dough? How much sugar is added to the 1/4 cup of water for the glaze? How much sugar is added to the nuts?

ReneeM

ReneeM : 631 days ago re: Barbecued Chimney Cake

You are totally right. I forgot the lukewarm water or milk. In the first mixture one should add only 1-2 tbl spoons of flour and after the 1/2 hour mix this in with the rest of the flour and egg.

Sorry, this was my first contribution, I hope I will do better in the future.

Edmund

Edmund

Edmund : 632 days ago

Edmund, Your Chimney cake sounds interesting. Your instructions say to mix the flour, sugar, and yeast and let this totally dry mixture rise for 1/2 an hour before kneading in the egg. Is that correct?

Or do you mean to mix flour, sugar, yeast, and water, and let rise for 1/2 an hour before kneading in the egg?

Thanks for clarifying. ReneeM

ReneeM

ReneeM : 632 days ago

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