![]() My sandwich was not exactly one-of-a-kind, but it was simple and good. Can I blame pregnancy brain for this even if it happened before I was pregnant? Luckily there was no harm done and my kitchen didn’t explode as a result of my oversights. Turns out I should have made half a recipe of the topping since I was only making 6 rolls! I promise that I really do read a recipe all the way through before I start cooking, but sometimes I miss things. I realized in rereading this recipe that I should have added more water to my topping to make it less stiff and easier to spread. The topping adds great visual appeal and texture to the finished product. But they baked up beautifully and the topping lived up to its title of dutch crunch, but wasn’t striped like it should have been. As I spread it (or tried to) on top of the risen rolls I had some serious doubts. The topping struck me as strange when I mixed it up and did not look like the recipe said it should. And that makes me a little weird, I know. The dough was so easy, smooth and lovely. I chose a simple soft white bread that I made into rolls. We were given a couple of bread recipes to use as the vehicle for the dutch crunch topping. Whenever I find myself in Northern California I will make sure to keep an eye out for it. Making this bread made me want to go try the real thing sometime. that I would have otherwise gone my whole life without knowing anything about. One of the reasons I really like being a part of Daring Bakers is the exposure I get to foods in other countries and other regions of the U.S. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Thankfully it was a successful baking experience that resulted in a tasty sandwich and picnic lunch with my little family. Janet Bossetto of Hayward credits this recipe to Sunset Magazine.This month I was confronted by my fear of bread baking with this Daring Bakers challenge. Recipes cannot be returned and have not been tested in Chronicle kitchens. Or, send e-mail to Include your name, address, daytime telephone number and the source for your recipe. Send requests and contributions to " The Exchange," Food Department, The San Francisco Chronicle, San Francisco, Calif. The sauce had a tomato base and - no surprise here - was finished with canned pineapple. Is baked on top of the spice layers." Sawyer wonders if anyone knows the proper procedure.īarbara Budd of Woodacre is looking for an old recipe for sweet-sour spareribs developed by Del Monte. It appears that a brown sugar meringue, with chopped nuts, When she died, I found a recipe for it among her cookbooks, but it had only the ingredients, not the baking instructions. Susan Sawyer writes that "my mother always talked glowingly of 'Araby spice cake,' although I frankly never remember her making it. Lots of garlic, but who knows what else." As often as I have tried, I was unable to repeat the recipe. "They eventually sold sunshine salad dressing in local markets, such as Piedmont Grocery," she recalls, "and when I heard they were going out of business, I bought several bottles. Their pizza was fine, she writes, but it's the dressing for the signature sunshine salad that she really misses. ![]() Katherine Field says when she grew up in the East Bay, her favorite restaurant was Sunshine Pizza on Piedmont Avenue. It's for a coffee cake with blueberries that used graham cracker crumbs instead of flour. Hers appeared in a Sunday supplement in 1970. ![]() Kathleen Kasmire of Eureka also lost a recipe. She made the puffs twice, "and then the magazine was thrown away before I cut the recipe out." (Sound familiar?) Quick would love to retrieve the recipe and find out if it's as good as she remembers. The recipe contained Bisquick, grated cheddar cheese and grated onion. ![]()
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