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#Dutch crunch bread safeway ingredients cracker#
#Dutch crunch bread safeway ingredients full#

Using the dough hook attachment, mix at medium speed until the dough comes together. Add in vegetable oil, remaining salt and about 2 cups flour. Stir to dissolve and let rest for 5 minutes until frothy.

In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt.

I thought the mousse tasted a lot like the Crab Louis salad dressing except without horseradish–well, and all mashed together into a Jell-O mold. He wasn’t going to chow down on the leftovers (as I did–this was lunch for a whole week), but he ate it. At this point is anyone surprised that I liked the shrimp Jell-O? Honestly, it wasn’t bad. So here it is, once everything was in its place and my mousse was un-molded (this one was particularly difficult to get out for some reason).Īnd luncheon was eaten. My Amandine might not have been pretty, but damn did it taste good. There was no pouring. Lumpy, sticky, pasty, stringy, blobby: think of every adjective you would not want used to describe white sauce and that’s what I got. Then stir in the almonds and pour over the celery.ĭamn you, white sauce. Then stir in chicken broth and half and half. Then combine some flour, some onion, some seasonings in a saucepan.

So I ended up with a recipe that kinda went like this: boil celery until tender. This must not be a terribly popular dish because I had a hell of a time finding a recipe. The day of the luncheon the only thing I had to worry my pretty little head over was the Celery Amandine. So all that went into the mold and chilled overnight.

#Dutch crunch bread safeway ingredients full#

I did cut everything in half, though because I did not need a full 1 and a half quarts of shrimp-filled gelatin in my house. I just followed the directions: I minced and chopped, I melted and mixed. Then I made the showpiece of #107, the Seafood Mousse. I am still in shock and awe that I did this. They were great. It’s not until almost 2 hours of rising that these finally went into the oven. Once the topping is on the rolls rise AGAIN for another 20 minutes. Once mixed it’s to rest for 15 minutes until it becomes frothy. It was a mixture of yeast, water, sugar, vegetable, oil, salt and rice flour. After an hour of rising, my dough ball was huge! I then cut it into 6 equal pieces, which then became smaller dough balls.

Since this was a fancy luncheon I got all snazzy with the lemon slices.

#Dutch crunch bread safeway ingredients cracker#

Here is my graham cracker pie crust and subsequent pie. This was a snap to make, only required 6 ingredients, and was really, really good. Or Weight Watchers Creamy Lemon Pie in this instance. So while my massive dough ball rose for an hour, I shifted my attention to the lemon pie tarts. If I had to knead this by hand I’d probably still be kneading the dough. But thank God (and my parents) for the KitchenAid stand mixer.

It’s your standard flour/yeast/milk/oil bread. Anyway, I searched the interwebs and found this recipe. I still have no idea what a Dutch Crunch Roll is because my rolls were not crunchy. I had to do some research because I had no idea what the hell a Dutch Crunch Roll was. Let’s start with the baking because there was a lot of baking. This being a luncheon, and one for which I did not want to start cooking at 8am, I made everything the afternoon before. Fancier than brunch, right? And seriously, what’s fancier than crustacean-flavored Jell-O?īy the way, Cleve was thrilled when I announced that I was making another savory gelatin. I don’t know why, but for some reason luncheon sounds fancy. I know that I’ve mentioned that DiS! offers up desserts and brunches in addition to their giant-ass dinners.