Home Ec. Tips for baking





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Buttering dessert

Found on FB. Twenty years ago, I was a newlywed in one of the largest cities in the U.S. My husband worked long hours, and I was often lonely—missing home, missing family, missing the rhythm of the life I'd known. That year, for the first time in my 23 years, we weren't going to make it home for Easter. Thankfully, my sister and her husband hopped on a plane to visit. We celebrated Easter together—one week early. We called it "Mock Easter." Or, "Measter" for short.  On that early spring day in 2005, we filled our tiny apartment with all the foods from back home in Nebraska. Ham and cheesy potatoes. Asparagus and strawberry pretzel salad. And, of course, Grandma's Butterfinger Dessert. We ate and laughed and ate some more. My heart—and my stomach—were full. Every year, I bring those same dishes to our holiday table. Not just because they're delicious (but seriously, you have to try this dessert), but because each one is a thread tying me back to where...
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Homemade Garlic Buns

Homemade garlic buns Homemade garlic buns are a delightful addition to any meal. The process begins with a basic bread dough, enriched with minced garlic and finely chopped parsley for an aromatic touch. INGREDIENTS 400 g (3 1/4 cups) all-purpose flour 50g (1/4 cup) sugar 5 g (1 tsp) salt 7g dry yeast 250 ml (1 cup) lukewarm milk 1 large egg 55g (1/4 cup) butter 8 g (1 tbsp.) minced garlic Garlic butter: 8 g (1 tbsp.) minced garlic 1 g (2 tsp) dried parsley 55g 1/3 cup salted butter, melted METHOD In a bowl, combine the flour, sugar, salt and instant yeast. Pour the milk and add an egg. Knead the dough with a mixer for 5 minutes. Cover with a towel and let rest for 20 minutes. Add the softened butter and garlic and continue to knead until you obtain an elastic dough. Transfer the dough to a greased bowl with oil, cover and let rise in a warm place for 1 hour or until doubled in size. Transfer the dough to a work surface, shape it into a square and divide it into 25 pieces. Roll each pi...
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