Wednesday, November 25, 2015

Forget Turducken. It’s Piecaken Time.

gonna have to keep this in mind for Thanksgiving 2016!
It’s a spiced poundcake with layers of pecan pie and pumpkin pie, topped with upside-down apple pie, slathered in cinnamon buttercream and edged in oat struessel. Just look at this thing.
Think you've got your Thanksgiving dessert spread locked down? Think again. Introducing the #PieCaken! Available for purchase and pick up at David Burke Fabrick. Details below. A deliciously festive creation from the mind of Exec Pastry Chef @Zac_Young. 1/3 Apple Turnover Cake, 1/3 Pumpkin Pie & 1/3 Pecan Pie : 100% Showstopper. Place your order with 24hr notice and pick up anytime before Turkey Day next week. Email sweets@davidburke.com for more info.
Zac Young, the executive pastry chef for David Burke Group, said Wednesday that he dreamed up the recipe four months ago with Fabrick’s pastry chef, Gian Martinez. They wanted to take “dessert turducken” to the next level. The business has been churning out about 100 piecakens a day, at $49 each. “Through the magic of butter, it all stays together,” he said of his eight-pound creation, which takes about 7 hours to construct. As for calories, Mr. Young won’t even get into it, but some rough calculations with online calorie counters puts a slice at over 1,200 calories. “Let’s just say we filed it away in the Thanksgiving calorie box and don’t think about it,” Mr. Young said. The piecaken is a dish that is free of culinary constraints. It can take on many forms. On social media, people have celebrated piecaken in all of its glorious variations: Covered in chocolate, bursting with apple pie, topped with Oreos and frosted in buttercream.

Monday, November 23, 2015

***INDIAN FRY BREAD****

Ingredients:
4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands
Directions: Put flour in bowl, add baking powder, salt and powdered milk. Mix. Mix in warm water to form dough. Cover hands in flour. Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes. Shape dough into balls about 2 inches across then flatten by patting and stretching the dough. Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other. This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Ghost Town Hunters near Bozeman, MT · Thank you to Gary Hedman for sharing this photo of Virginia City,NV! It has been chosen for our cover photo this week!

Monday, November 16, 2015

sock sheep

Sock Sheep Pattern
How To Sew Sock Sheep Difficulty: Intermediate Finished size: Upright – 5″ (W) x 12″ (H), Stay down – 12″ (L) x 6″ (H)
Materials:
Make: 1
1. Sock (crew length), microfiber fuzzy, adult size, solid color, single
2. Sock (crew length), cotton or wool, adult size, solid color, single
3. Button eye 1/4″, black, 2; or button
4. Crochet lace thread or Embroidery floss, pink
5. Poly-fill stuffing material
6. Sewing threads (matching colors)
7. Jingle bell and yarn or string
8. Sock sheep template
Tools:
1. Sewing machine or, you can hand-sew without machine
2. Long sewing needle (about 2″), tapestry needle and pins
3. Erasable fabric marker
4. Scissors
5. Blunt point tweezers or an awl
Seam Allowance: approx. 1/8″ – 1/4″ (loose-knit and thinner sock material need to have bigger seam allowance as the loose knit can be ripped off easily.)
Note: Since the sock is stretched after stuffed, thick sock with close-knit yields better quality than thin sock. Click here to shop for Microfiber chenille socks set to make Sock Sheep.
Tips: Always massage the stuffing to loosen the lumps. Roll any long tubular parts with both hands to smooth out the lumps, it will also help to make the parts longer and firmer.