I saw a guy at the airport eating one. At first I said, Oh that looks good...then I saw him still eating it like a half hour later, and I figured I might pass him a tums on the plane after we took off!Arks said:
I made the danish from crescent rolls yesterday (with blueberries) and my guests still haven't stopped raving about it. It's a regular on my menu here. In the summer I use blackberries and/or blueberries from our property.Innkeep said:
Sugar Bear convinced me to not use jello any longer! Go to my blog and look at the recipe section for 'panna cotta'. You can use food coloring/juice if you want colorful ones. Easy peasy.Innkeep said:
Regional food is a tough one. For my verrrry broad area, I suppose butter tarts would be one. And perhaps beaver tails. Neither would I serve as a breakfast starter. Maple danishes, perhaps.
In North Georgia the orchard we visited made fried pies. Now, that is a regional dish that could be served. We all had samples. Dee-lish.
I never heard of that either, but I want one!Joey Bloggs said:
The home made fried pies I had came from dried, then reconstituted apricots. Is that the way your mom made them?I never heard of that either, but I want one!Joey Bloggs said:
Speaking earlier of fried pies, I was raised on them, apricot ones and apple ones, until my mother decided they were too much trouble to make. These days I get them once a year, when the Humane Society ladies make them as a fund raiser.
A restaurant near here is famous for their chocolate fried pies, with a filling something like Nutella rather than a fruit pie filling, and they are good, but not really traditional around here like the peach, apricot, and apple ones (that's 3 separate pies, not mixed into 1 pie).
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I don't know about SB, but around here it would be pain chocolat. Pain means bread. Croissant dough rolled around either a sheet of chocolate or a chocolate filling. Baked into a rectangular shaped pastry a bit bigger than a deck of cards, drizzled with more chocolate and dusted with powdered sugar. Divine!Joey Bloggs said:
We have chocolatine, which the French also call "Pain au chocolat". It is two to three bars of chocolate in a rolled up dough.
We had those in Boston in 1986 at a place called (can't remember) Au Pain. Oh they were soooo good!!
The home made fried pies I had came from dried, then reconstituted apricots. Is that the way your mom made them?I never heard of that either, but I want one!Joey Bloggs said:
Speaking earlier of fried pies, I was raised on them, apricot ones and apple ones, until my mother decided they were too much trouble to make. These days I get them once a year, when the Humane Society ladies make them as a fund raiser.
A restaurant near here is famous for their chocolate fried pies, with a filling something like Nutella rather than a fruit pie filling, and they are good, but not really traditional around here like the peach, apricot, and apple ones (that's 3 separate pies, not mixed into 1 pie).
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Yep. From dried apricots. My mouth is watering.Innkeep said:
