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Lisa Yockelson
all the buttery adventures from the author of the award-winning BAKING STYLE: ART, CRAFT, RECIPES (cake image ; styling )
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Lisa Yockelson May 22
TwitterBakers asked&answered~Reply about ingredients in the cultured butter shortbread: No egg yolks were used in the dough! The cultured pastured butter is so beautifully yellow that the dough has taken on a pale golden color.
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Lisa Yockelson May 22
Replying to @nancybaggett
Thank you, Nancy!
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Lisa Yockelson May 21
Cultured butter shortbread. Flaky and tender to the max. Delicate but firm crumb, achieved by creaming butter for several minutes to get a mayonnaise-like consistency. Vanilla-scented.
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Lisa Yockelson May 19
Houses with sump pumps in downtown DC are engaging due to poor drainage and clogged storm drains!
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Lisa Yockelson May 18
Two-bite almond bonbons. Really a rich little cookie of sorts. A chewy, ultra-moist, intensely almond something to have with coffee. Fits sweetly on the flat surface or in the bowl of a vintage petit four server.
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Lisa Yockelson May 18
Today’s bake~two-bite almond bonbons, quite at home among vintage petit four servers. This handmade sweet highlights the flavor of almond.
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Lisa Yockelson May 18
Today’s bake taste-test~a half bite of a handmade two-bite almond bonbon. A sweet to love.
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Lisa Yockelson May 18
Today’s bake~little almond bonbons. Chewy, rich in almond paste, dusted with confectioners’ sugar, handmade, . Resting on and round vintage petit four servers.
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Lisa Yockelson May 15
Chocolate chip crunch break-up. Crispy/crunchy/buttery. Part cookie. Part cookie brittle.
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Lisa Yockelson May 15
My ma would direct to “put those biscuits in a linen-lined bowl.” And so I did.
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Lisa Yockelson May 15
Pull-apart biscuit. Swipes of Amish country butter. Vintage cookie sheet.
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Lisa Yockelson May 15
Pull-apart “cake” of sour cream drop biscuits. About to do the disconnecting. Impossible to wait any longer...
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Lisa Yockelson May 15
Sour cream drop baked as a pull-apart cake. Rustic. Now cooling. Oh~the baking aroma of butter and golden brown crusty surface. Reaching for the salt butter now...
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Lisa Yockelson May 15
Almost finished baking a pull-apart “cake” of sour cream drop biscuits. Heavenly scent. See you later, TwitterBakers.
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Lisa Yockelson May 14
Also known as any-berry shortcake! Follow the season when raspberries, blueberries, and blackberries line up in baskets on a farm market table.
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Lisa Yockelson May 14
Ready for shortcake season~fruit, biscuits, cream is the essential warm weather dessert combination.
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Lisa Yockelson May 13
Replying to @darra_goldstein
Thank you! I loved writing about grandma Lilly (and, by extension, my baking) through the lens of a recipe.
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Lisa Yockelson May 12
This baking week, dedicated to my grandma Lilly, ends with a brownie (which is, essentially, my madeleine). Years ago, I contributed “Brownies: A Memoir” to GASTRONOMICA, then under the scholarly leadership of . It’s a personal story of family and baking.
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Lisa Yockelson May 11
Replying to @lisibit
Though, historically, old cookbooks call for “nut meats” I have never seen an antique jar labeled as such. Tins were imprinted and some glass apothecary jars had paper labels, such as those containing agricultural seeds. Priceless recipe.
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Lisa Yockelson May 11
Very pretty landscape of biscuits...
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