daunp

Expert professional


Joined 5m 30d ago

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About me

I am a mom of 2 human children and 3 dog children,,I am a baker, and am happiest poking around in the kitchen creating smiles for people. I think a warm loaf of bread, soft butter and strawberry jam with a glass of cold milk is the best meal yet,,esp if shared. I love old animation and have an extensive library of old movies.

My Favorite Foods

burnt toast and cold coffee,,," cuz we can't use the stove" on Mom's day

Groups

daunp is a member of Baking, Baking - General, Bread Machines and Bread Bakers, Challenging Recipes, Irish Delights

Comment Wall

Given that you wanted to have it as a crust for caramel,1 tsp is usually about what is used,,you can of course add up to 3 tsp/ 1 TBL spn , this will make the crust sweeter and add to the carmelization, making it browner,, a lower heat,, IE 325-350 would need to be used and a slightly shorter cooking time. I find that if the Crust is to sweet, the dessert is perceived as " to sweet". hope this helps

hi daunp,

regarding the pate brisee, doesn't seem that it would be sweet enough to taste like shortbread as you only suggest 1 tsp. of sugar??? jovan (aka: shortbreadjo)

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