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The redesigned James Burton Telecaster® guitar features a basswood body, '60s "U"-shaped neck, three specially designed James Burton pickups, five-way Strat-o-Tele switching, and blue or red paisley flame finish.
You are welcome to praise or criticize the products you have purchased. However, please be specific in your comments as to why you like or dislike a product, so that it's helpful to others in their decision-making process. All reviews will be monitored, and normally posted within 1-2 business days. Please refrain from including phone numbers, addresses or URLs in your review. Also, we ask that you please do not post promotional content such as advertisements of any kind (including "for sale" ads), links to your music page or music video, or repeated posts that make the same point excessively. Fender reserves the right to reject publication, without notice, of any review due to content, language or other issues.
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owns Fender product(s)
This Guitar beat my expectations, Between the pickups which deliver either a Tele traditional sound to a Strat sound and everything in-between has blown me away. This plays like a much more costly instrument. I love the neck, and as for the body and gold plated hardware this Guitar BLASTS.
gd2583 owns this item
this guitar is a remarkable piece of engineering from a player's perspective. This guitar, unlike many other attempts at making artists commeritive editions actually is something more than a fancy paint job put on the old same old guitar. The design of this guitar is meant for one thing throughout the form, fit and function of this instrument and that is that it was built to be played hard in truly any style of music
i've been playing since I was 8 years old and there are some days when you play and you think, well that really went well and other days when you wondered if you had ever touched a guitar before cause everything was such a strain. With this guitar evertime you play it you'll amaze yourself.
The 5 way switch on this baby makes this guitar scream like a wild cat although it can also settle into the time honored traditional twang of a Telecaster. This guitar will replace my other Telecaster as i dont know if i want to deal with the weight of my old one. This Telecaster would be worth it at twice its price. the neck is designed for speed and ease of fingering from the first fret to the very last fret. I absolutley love this instrument and I cant imagine anything anyone could want this guitar to do that this instrument does not do well.
The finish along with the gold hardware and pearl tuners make for as wonderful a sight as this guitar sounds. Anyone who invests their money in this guitar will not be disappointed in this instrument.
huddlo owns this item
|Model Name:
|James Burton Telecaster®, Maple Fingerboard, Red Paisley Flames
|Model Number:
|Advertised Price:
|Red Paisley Flames
|Body Material:
|Body Finish:
|Body Shape:
|Neck Material:
|Neck Finish:
|Satin Urethane
|Neck Shape:
|'60s "U"
|Scale Length:
|25.5" (648 mm)
|Fingerboard Radius:
|9.5" (241 mm)
|Number of Frets:
|Fret Size:
|String Nut:
|Synthetic Bone
|Nut Width:
|1.650" (42 mm)
|Position Inlays:
|Black Dot
|Truss Rod Nut:
|1/8" American Series
|Artist Signature on Headstock
|Neck Plate:
|4-Bolt Standard
|Bridge Pickup:
|Specially Designed James Burton
|Middle Pickup:
|Specially Designed James Burton
|Neck Pickup:
|Specially Designed James Burton
|Master Volume, Master Tone
|Pickup Switching:
|5-Position Blade, Special "Strat-o-Tele" Switching:
|Pickup Configuration:
|Special Electronics:
|S-1™ Switch
|6-Saddle American Vintage Strings-Through-Body Strat Hardtail
|Hardware Finish:
|Tuning Machines:
|Deluxe Cast/Sealed with Pearl Buttons
|Control Knobs:
|Knurled Flat-Top
|Switch Tips:
|Barrel Style
|Fender® USA 250L, NPS (.009-.042 Gauges)
|Unique Features:
|Special '60s "U" Shape Neck, Special Design James Burton Pickups, Paisley Flame Finish on (887) and (888), Strat-o-Tele™ Switching with S-1™ Switch
|Included Accessories:
|Vintage Tweed Case, Strap, Cable
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CLINTON, Md. (AP) - Prince George's County Police have arrested a county building inspector they say tried to get a restaurant owner to pay his band to play at the business.
Fifty-two-year-old John Cleveland Brown of Clinton was arrested Thursday and charged with extortion and harassment. Police say they arrested Brown when an officer posed as the entertainment manager of the restaurant.
Officers say Brown approached the restaurant owner in March and tried to get the owner to pay $1,000 a week for his band to play. Police say Brown threatened to take away the restaurant's permits unless the owner complied.
Authorities say a police officer, posing as the entertainment manager, met with Brown Thursday at the restaurant. Police say Brown was arrested when he demanded money from the undercover officer.
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

subset: commoncrawl


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Hot VideoCombine three inches of rain and sod with an uncommonly strong root system, and you might get a squishy, floating lawn. That's what happened on one yard in Lawrence County, Alabama.
Parents need to be careful with their children these days—not for the safety of the children, but for the well-being of the parent. More parents are facing arrests and court battles for leaving children alone, even if the kids aren't in...
What would've happened to the cast of�Cheers�if nobody ever knew their name?"I'd be running a...
It was a wild Jayhawk League finale for the El Dorado Broncos Tuesday night at Derby.
Portia de Rossi has booked a multi-episode arc on�Scandal's fourth season, TVGuide.com has...
I�m in favor of taking care of children.I hope you are, too.
Evelyn L. Lacy Seymour-Saferite passed away on Friday July 18, 2014. Celebration of her life will be 1 p.m. Wednesday, July 23, at the First Christian Church.
Chuck Palahniuk�is revisiting�
Something to Talk About
Christian E. Miller, 67, El Dorado, passed away on July 21, 2014
After watching an entertaining episode of �Last Week Tonight with John Oliver,� I was compelled to do a little research of my own concerning wage disparity in the U.S.
- Events Calendar


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Margherita Missoni at the Carine Roitfeld cocktail party at Paris Fashion Week
Margherita Missoni, the granddaughter of the Missoni founders, is pregnant with her first child! Her pregnancy was announced at the end of February on WWD, but the news became apparent when the accessories director at Missoni attended Carine Roitfeld's coctail party in Paris Fashion Week with a cute little bump on show.
You might remember Margherita married racing driver Eugenio Amos last year in a fashion-tastic ceremony. There were powerhouse editors at the ceremony including Suzy Menkes, Franc Sozzani and Stefano Tonchi, and whimsical bridesmaids in floral gowns and fresh-flower headdresses. As for Margherita she wore a frothy, fabulously OTT gown which she designed herself pieced together by tailors in Sumirago and made with Missoni silk and organza. Dreamy.
So what clues does this give us for Marg's maternity style? She will be wearing Missoni, of course, but perhaps she will design her own custom made maternity clothes. We've taken a look back in the fashion archives to try and work out what a Missoni maternity wardrobe will look like. We've picked out oversized sweaters, flowing maxis and loud kaftans that would carry Margherita through the next nine months.
There must be something in the Evian water as it's not just Kim Kardashian and Kate Middleton who are expecting, as the fashion world has experienced a baby boom. Gucci's creative director Frida Giannini and her husband Patrizio di Marco gave birth to daughter Greta just this week (n'aww) and Alexander McQueen's creative director Sarah Burton is currently heavily pregnant with twins.
Take a look at the Missoni looks which would work for maternity wear in the gallery below...


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Into the pages of history goes Icepocalypse 2014.
Don't get us wrong – we are not making light of the historic freeze that occurred in the Central Savannah River Area last Tuesday through Thursday. Hundreds of thousands were without power. Damage to homes and property seems almost incalculable. The misery index needle was buried in the red end of the dial.
FG_AUTHORS: via Fort Gordon PAO
Read more http://www.ftgordonsignal.com/news/2014-02-21/Spectrum/Communitys_heart_on_display_during_storm.html


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I know it is a big post but it is a still small taster of the shots I have taken over London Fashion Week for Vogue. If you would like to see more then just take this link.
Wednesday, 20 February 2013
Out and about....London Fashion Week 2013 for Vogue
I know it is a big post but it is a still small taster of the shots I have taken over London Fashion Week for Vogue. If you would like to see more then just take this link.
11 comments:
- Joseph Kent said...
My favourite is your photo of Nasiba. It's hard to believe there were at least two dozen (if not more) taking photos at the same time.
- 20 February 2013 14:06
- Lauren@Styleseer said...
Bravo! These are all wonderful. Makes me feel like I'm there.
- 20 February 2013 15:08
- Adele said...
Wow! You've papped soooo many amazing women.
Happy Wednesday Hun xoxo
- 20 February 2013 15:26
- thankfifi said...
Just amazing - I love the shot you got of me, thank you so much!
- 20 February 2013 16:46
- S said...
Great shots!
Love all the looks you selected, but Olivia's is my fav!^^
- 20 February 2013 18:57
- Little Rus said...
I never get tired of your photography, so as far as I am concerned, the posts can be as long as you could possibly fit on the blog. :)
Wonderful shots! x
- 20 February 2013 19:41
- Mat said...
Tiffany Hsu is stunning, do you know what she does?
- 20 February 2013 21:42
- Willow said...
Your photos are always so gorgeous! LFW really is such a wonderful place for dressing up.
- 21 February 2013 09:30
- Not Just A Pretty Dress said...
Dear Dvora, of course I've been following your LFW adventures via Instagram and Vogue UK! Rosalind portraits are stunning as usual and I would love to wear the beautiful kimono of the girl in the third photo! I asked about Paris because I'll be there on Saturday and I would have loved to meet up, it will be for next time! Caterina
- 21 February 2013 18:38
- Not Just A Pretty Dress said...
PS: I meant next Saturday, during PFW...
- 21 February 2013 18:38
- Ebony said...
Gorgeous shots as always! I love being able to layer coats and knits at this time of year. Everyone looks so chic
- 26 February 2013 04:40


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Don't you love it when things you've gotten used to suddenly change on you? Especially if those changes cost you money?
No I'm not talking about random price hikes on your TV bill or that your favorite grocery store no longer carries Coke Zero. I'm talking about Apple. Current rumors about the upcoming iPhone 5 (if that's what it's finally called) to be released this fall all point to the end of the big 30-pin connector on the bottom of your iPhone. A smaller 19-pin connector is supposedly going to replace it.
So why is that important? Because I have iPod speakers, docks and thingamigogs all over my house that use the 30-pin connector. And some of those thingamagogs were expensive. So if I upgrade to a new iPhone 5 (and let's face it, you know I will), I may be stuck with a lot of other iAccessories I can't use.
The fact that every electronics company in the world makes accessories for iPhones is one of the main reasons it's my favorite smartphone. With an iPhone you don't have to risk a limited availability of accessories. And if you forget your charger on a trip you can bet that at least half of the people you're traveling with will have one you can borrow. That advantage may be on its way out, at least temporarily.
Makers of iAccessories are probably pretty excited about this. It means they get to sell a lot more stuff for people who upgraded. Owners of older accessories (by older, I mean products purchased this afternoon) are going to be disappointed, possibly so disappointed that they may forgo the phone upgrade altogether.
It's understandable why Apple may want to do this—the 30-pin connector is big, takes up a lot of space on the phone, and the technology behind it is outdated. Also, more people are using either Bluetooth or AirPlay to connect wirelessly to speaker systems anyway. With iCloud you don't need to connect to a computer to back up your content, so the practicality of a physical connection of any type is waning.
Still, I'm preparing to be annoyed. With an install base in the gazillions of 30-pin products, I predict an outcry over this forced obsolescence.
I also worry that the timing is poor. Will manufacturers have enough time to reboot their product lines for the holiday season or will we have to wait until 2013 to get a new iSpeaker system for the iPhone 5?
Of course Apple and third party makers will probably offer adapters, but those might not be practical for every device. In case, we won't know for sure until Apple makes the official unveiling later this year or a blogger finds a prototype sitting on a bar stool.Follow Electronic House on Facebook and Twitter.
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.
Home automation system helps wounded war veteran live more comfortably.
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.


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Vehicle registrations are renewed annually, and renewal notices are mailed out several weeks prior to your expiration date to help you remember. Renewing your registration is easy no matter how you go about it, and you only need a few things.
You have several options when it comes to how you renew your registration. The most convenient method is renewing online, via our RenewalExpress tool.
Or, click here to find an inspection station near you that can not only complete your inspections, but also renew your registration as part of our On The Spot program.
Otherwise, feel free to visit your local DMV office or return the renewal notice with applicable inspection certificates and registration fee payment by mail.
Though the DMV will send you a renewal reminder, this notice is not required to renew your registration. Applicable safety and/or emissions inspection certificates and payment of the vehicle's registration fees are all that is required.


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- 7-Keto
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Customer Reviews
LOVE 'em! (but not the smell)
21 people found the following review helpful
Posted by Reviewer3071228 on Sep 19, 2008
Purchased at iHerb
I've always been one to stay up 'til the wee hours of the morning even when I was tired. I also have restless leg syndrome, which exacerbates my insomnia. I was hesitant to use any serious sleep medications, so I thought I'd try valerian (believe it or not, based on the recommendation of a holistic vet). These pills are magic, albeit stinky. I take two before getting into bed and they allow me to simply fall asleep when I'm tired. I've also noticed a marked decrease in my RLS since I'm sleeping better. My teenage son also struggles with the same conditions I do, so I gave the valerian to him (with pediatrician's okay) and he swears by them. Without the extra little calming affect, he'd be up through the night. They are non-addictive and don't really make you sleepy, just allow you to sleep when tired. Highly recommended to all who suffer as we USED TO!
Not Bad
13 people found the following review helpful
Posted by Reviewer2781224 on Mar 30, 2009
Purchased at iHerb
250 capsules in person is a lot more than 250 imagined capsules! Huge bottle - lasts a really long time. I decided to try this stuff to see if I could take it instead of a klonopin for when I have more mild anxiety. I've found that it's not a bad alternative, but works best if taken at the beginning of the day - it makes me less prone to feel anxiety. It will not, however, do much about anxious feelings once they've already started. And as for helping to sleep, definitely take two. Overall, I'd say I'm fairly impressed. Definitely worth a try. Especially for the price!
Nighty night
11 people found the following review helpful
Posted by Reviewer3180222 on Nov 05, 2007
Purchased at iHerb
This no frills non standardized supplement does the job.My wife and I use this regularly and find it enhances all phases of sleep. We get to sleep easier and sleep deeper. Great product at a great price.
Valerian Root
8 people found the following review helpful
Posted by Reviewer1872135 on Apr 23, 2008
Purchased at iHerb
Works well for muscle relaxation and stressful times...good sleep aid.
Essential Relaxant.
6 people found the following review helpful
Posted by Reviewer1885707 on Oct 26, 2009
Purchased at iHerb
It is essential to have as a relaxant. Not really for sleeping. It is a healthy herb to help unwind or calm yourself naturally. Very noticeable for the first few weeks, and dramatically tapers off. But still a great herb, that I will always have on hand. It is mild in comparison to kava kava though. It is a must have for anyone suffering any form of anxiety or chronic stress. Smells like funky gym equipment though!..lol


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Here's a much prettier lunch bag than a brown paper bag! With enough space for most pre-packaged frozen meals and a handy ID window to set your bag apart from the rest, you'll never go back to a boring lunch bag.
7 ½" x 9" x 4 ¼" with 3" handle drop


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A Theory Based HIV Prevention Video For Rapid HIV Testing: A Randomized Trial
Recruitment status was Active, not recruiting
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
OraQuick is a safe, rapid test that accurately identifies HIV in as little as 20 minutes. By providing an accurate, quick method for detecting a person's serostatus and access to immediate post-test counseling, rapid testing has a crucial role in identifying HIV status and improving post-test counseling rates in populations who are at high risk of HIV infection and high failure to return rates. This prospective randomized control trial compared the educational effectiveness of a fifteen-minute post-test counseling video with the normal practice of a session with an HIV counselor.
Rapid HIV Testing
Behavioral: Post test video
|Study Type:
|Study Design:
|Allocation: Randomized
Endpoint Classification: Bio-equivalence Study
Intervention Model: Parallel Assignment
Masking: Open Label
Primary Purpose: Prevention
- Mean Knowledge Score within both groups.
- Overall condom intention measures and Condom Self efficacy measures
|Estimated Enrollment:
|Study Start Date:
|May 2005
|Estimated Study Completion Date:
|October 2005
A convenience sample of stable patients presenting to the walk-in section of the Jacobi Medical Center Adult ED were recruited for rapid HIV testing. After consenting for the rapid HIV test and completing measures on condom intention and condom use self-efficacy, participants were randomized to either a fifteen-minute HIV post-test educational video available in English or to an HIV counselor for post-test counseling. Afterwards, both groups completed a measure of HIV knowledge assessing relevant testing information and level of satisfaction. An equivalence analysis was carried out to assess whether the video was at least as good as counseling, measured by total score on the knowledge questionnaire, with a lower equivalence bound of -5%.
|Ages Eligible for Study:
|18 Years and older
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
Inclusion Criteria:
- All adult patients presenting to the Urgent Care Area at Jacobi Medical Center
Exclusion Criteria:
- Patients that were in to much pain, unable to understand the consent process or spoke another language other than the languages offered via the video or were HIV tested with in 6 months.
Please refer to this study by its ClinicalTrials.gov identifier: NCT00250549
|United States, New York
|Jacobi Medical Center
|Bronx, New York, United States, 10461
|Principal Investigator:
|Yvette Calderon, MD, MS
|Jacobi Medical Center
No publications provided
|ClinicalTrials.gov Identifier:
|NCT00250549 History of Changes
|Other Study ID Numbers:
|Study First Received:
|November 7, 2005
|Last Updated:
|November 16, 2005
|Health Authority:
|United States: Institutional Review Board
Keywords provided by North Bronx Healthcare Network:
Rapid HIV testing
ClinicalTrials.gov processed this record on November 27, 2014


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The effects of stroke (brain attack) vary from person to person based on the type, severity, and location of the stroke. The brain is extremely complex and each area of the brain is responsible for a special function or ability. When an area of the brain is damaged, which typically occurs with a stroke, an impairment may result. An impairment is the loss of normal function of part of the body. Sometimes, an impairment may result in a disability, or inability to perform an activity in a normal way.
The brain is divided into three main areas:
Depending on which of these regions of the brain the stroke occurs, the effects may be very different.
The cerebrum is the part of the brain that occupies the top and front portions of the skull. It is responsible for control of abilities, such as movement and sensation, speech, thinking, reasoning, memory, sexual function, and regulation of emotions. The cerebrum is divided into the right and left sides, or hemispheres.
Depending on the area and side of the cerebrum affected by the stroke, any, or all, of the following body functions may be impaired:
In addition to these general effects, some specific impairments may occur when a particular area of the cerebrum is damaged.
The effects of a right hemisphere stroke may include the following:
The effects of a left hemisphere stroke may include the following:
The cerebellum is located beneath and behind the cerebrum towards the back of the skull. It receives sensory information from the body through the spinal cord and helps to coordinate muscle action and control, fine movement, coordination, and balance.
Although strokes are less common in the cerebellum area, the effects can be severe. Four common effects of strokes in the cerebellum include:
The brain stem is located at the very base of the brain right above the spinal cord. Many of the body's vital "life-support" functions such as heartbeat, blood pressure, and breathing are controlled by the brain stem. It also helps to control the main nerves involved with eye movement, hearing, speech, chewing, and swallowing. Some common effects of a stroke in the brain stem include problems with the following:
Unfortunately, death is common with brain stem strokes.
Click here to view theOnline Resources of Nervous System Disorders
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text:
In today's ever changing healthcare environment, hospitals are finding they have to do more with less:
- Admit more patients with less reimbursement
- Work more efficiently to drive less waste
- Drive more savings with less revenue
Introducing, the next-generation Presource® Products and Services.
Presource® is the provider of low cost, high quality kitting solutions serving integrated healthcare providers across the continuum of care with innovative products and services that improve their cost effectiveness and their ability to serve patients.
Our promise: We go above and beyond to help you reduce costs and deliver high quality care.
More information
To learn how we can help you reduce cost and operate more efficiently without sacrificing quality, contact your local Presource® sales representative or contact us online.


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Recommended for you
Product Info
Men's Council Baker S Shoes - ADYS300040
To commemorate the introduction of Cyril Jackson to the DC team, we collaborated with Baker skateboards to bring you the Council Baker S. With an Cyril inspired black and gum colorway, Baker red accents and tongue logo, and custom footbed art, this special release makes it official! Welcome to the team CJ!!!
Enjoy Free Shipping on all orders to the US and Canada! Orders are shipped on business days only. Business days are Monday-Friday, excluding federal holidays within the United States. You will receive an email notification with tracking information once your items ship.
Click here for our entire shipping policy and rates
Items purchased online or by phone may be returned or exchanged by mail or at any DC Shoes/Quiksilver/Roxy retail store.
For a full refund, returns must be made with the original receipt and merchandise must be in its original condition.
Click here for our entire return policy
The nuts and bolts
- Cyrill Jackson's Baker Edition
- Custom Sockliner Artwork
- Embossed Baker Tongue Logo
- Vulcanized Construction for Board Feel and Sidewall Grip
- Super Suede Upper with Premium Leather Tongue
- DC's Trademarked Recessed Pill Pattern Tread
- New Improved Last and Fit
- Clean Toe
- Impact S Sockliner for Protection
- Metal Eyelets
- Abrasion-Resistant Sticky Rubber Outsole
- Cotton Laces
Reviewed by 2 customers
Sort by
- Baker Skateboards
- Board feel
- Comfortable
- Durable
- Quality material
- Simple
- Stylish
- Limited color
- No Baker Stickers
Best Uses
- Casual Wear
- Chilling
- Going Out
- Street Skating
- Travel
Comments about dcshoes Men's Council Baker S Shoes:
This shoe definitely exceeded my expectations. I usually skate in toniks and bristols but the council is choice. They are easily more comfortable and posses a simple and straightforward appearance while simultaneously maintaining focus on the technicality and delivery of the shoe. I intended to wear these shoes casually but was so stoked on the quality of the show that I had no choice but to skate in them. The black and gum colors work well with this low cut shoe. Amazing boardfeel and perfect sized pointed toe shape. The 4 lace holes sit on the upper and inner area of shoe preventing rapid corrosion of the laces from rubbing against griptape. The baker logo
on the tongue is durable and the in sole pic of Cyril keeps skateboarding
fun. All this shoe really needs is new colors and free baker stickers in every box.
- Sizing:
- Feels true to size
- Width:
- Feels true to width
- View On Shoes:
- I'm Really Into Shoes
- Comfortable
- Durable
- Stylish
Best Uses
Comments about dcshoes Men's Council Baker S Shoes:
Brazil has access to this item? because I'm crazy to buy the shoes, I'm Brazilian!
- Sizing:
- Feels half size too small
- Width:
- Feels true to width


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to Texas BBA
Home ·
BBA Home ·
BBA International Programs ·
Programs Overview ·
Short-Term Programs ·
Summer- MPA Short-Term ·
MPA Hong Kong ·
Please Note this program will not be running during Summer 2014.
Program Duration: Five weeks, first summer session
Eligibility: tMPA and iMPA students with a minimum UT and Accounting GPA of 3.0. Please note, meeting the minimum requirements does not guarantee acceptance into the program.
Prerequisites: Successful completion of the following courses by summer of participation:
Classes take place Monday-Thursday (usually 9 a.m. to 1 p.m.)
* Tentative dates
Classes usually take place Monday-Thursday (usually 9 a.m. to 1 p.m.). Some afternoon or Friday classes are very likely. Students are strongly urged to refrain from making weekend travel plans until receipt of finalized schedule. Absence from class will not be permitted.
Company visits provide students with a firsthand look at important local industries and business practices. Company visits will vary on a yearly basis. Past company visits include:
Page last updated: 12/18/2013
By phone: (512) 471-5921
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In person:
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©2014 McCombs School of Business, The University of Texas at Austin | Technology Resources | Contact Us


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Your terrific idea, product, service, book, or film needs a special ingredient in the promotion and distribution process: exposure.Posted on February 7, 2013
NRB has published the list of candidates for the 2013 Executive Committee and the list of candidates for the 2016 Class of the Board of Directors.Posted on February 7, 2013
Does your organization have openings that need to be filled? Do you want more candidates to apply for a key position?Posted on February 7, 2013
NRB is pleased to announce the winners of the iNRB Student Awards for 2013.Posted on February 7, 2013
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Late last night we were a massive Grand Palais venue for YSL. A mere 11 hours later we were back and the cathedral height space had been transformed into Chanel street. A five story high backdrop of the famous Rue Cambon headquarters stood at the top of the runway which was laid out like a road with the audience sitting on the pavement either side.
To the sing-along sounds of Madness's Our House the models shows the new S/S '09 collection which was full of Chanel greats reworked to tempt the credit cards out of the most wary wallets. The classic Chanel jersey suit was stamped with a random glossy check. A soft tweed jacket was fastened with a looping jet fob chain. A simple black skirt suit was super chic with white collar and turned back cuffs. A sequinned white shift had a sparkling black sequin grid overdress. And flamingo frilled skirts, rose strewn cropped jackets high waisted skinny pants and matador boleros finished the show. We can feel the waiting lists building already for the leather Chanel carriers (a new take on the everlasting shopping bag). And the upended 2.55 bag. It was a fabulous feel good moment.
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What are you baking these days? June 2011, part 2 [old]
- buttertart Jun 15, 2011 09:46 AM
Hi all, for some happy reason the June thread got very big very fast, so I thought a part 2 was a good idea for ease in loading, since it's the 15th.
I see we're all baking our little hearts out. "It's a good thing."
Just wanted to remind everybody of souschef's fun challenge for the month: a Brioche aux Fruits...
"The challenge, should choose to you accept it, is to make a 'Brioche aux Fruits'.
As made by a former wonderful pastry shop here (the Swiss owner unfortunately died many years ago), it consisted of a brioche with the top knot cut off, the delicious contents of the brioche scooped out, and the brioche shell filled with pastry cream and fruit, then the top knot replaced.
There was a thin chocolate shell on the bottom (inside) to prevent the brioche from going soggy.
The terms of the challenge is that the brioche has to be made, not purchased, and it should be done by July 4th, 2011."
Come one, come all - what are YOU baking these days?
Made some gluten-free cornmeal lemon cookies this week -- they're actually quite good! I think I want to try ivory teff flour instead of sorghum flour for my next project, though -- I might be crazy, but I detect a hint of bitterness/chalkiness that I think is attributable to that ingredient. Anybody else have experience baking with sorghum flour?
re: Blancmange
That looks so cool! How was it? I've never made/had one.
re: roxlet
Used to make quick versions of that as a dessert when I worked at the fish and chips shop - small plastic disposable bowls, Oreo cookies crushed in the bottom, Cool Whip with creme de menthe* stirred in on top, more crumbs to garnish, frozen. You'd be surprised how tasty they were.
* aka "cream dee mint" to my dad...
re: buttertart
Is that really how it's made? I might pass on it then, lol!
re: roxlet
I'm by no means whatsoever implying that that's how Blancmange necessarily made this one!!!!!!!!!!!!
Blancmange, hope you understand and please let us know how this was confected.
re: buttertart
omgosh, no worries at all! This was made with choc wafers/melted butter for the crust...the filling is whipping cream (beat stiff), marshmallows (melted with a little milk), crème de menthe, crème de cacao.
If you are at all into the chocolate & mint combo---this is the perfect summer pie for you. Super easy and gets tastier each day. I baked the crust for 10 min, but think it would be fine as a no-bake and just refrigerated .
re: Blancmange
I knew I was wrong even on my fish shop version - it was marshmallow fluff with creme de menthe and some cool whip on top, then crumbs. Dang.
I love mint and chocolate together (and this pie) but it annoys me to see mint as a garnish on non-mint desserts. Superfluous.
re: buttertart
Sorry to hear, mc. Hugs.
re: sweetTooth
sweetTooth, you might want to post this down farther on the thread, mc may not see it in this position. I have no idea why posts end up in odd places on CH but they surely seem to.
re: Blancmange
Blancmange -- could I get a more precise ratio for the butter to cookies in the crust, and the filling?
Also... there must be some kind of alcohol-free something for the flavoring for someone like me who doesn't use any alcohol in cooking? Hmmm. Chocolate and mint is one of my favorites! (ever tried the trader joe's peppermint joe joes?) I *want* to make this pie.
re: twilight goddess
Heat the cream, steep a good amount of mint in it, strain it out when it seems minty enough, chill it and whip?
re: twilight goddess
Sure!! Yes, if you want to do alcohol-free for kids, use a bit of mint extract in lieu of the liquors. Have done that for kids before.
1 1/2 cups choc wafer cookie crumbs
1/4 cup butter , melted
3 cups mini marshmallows
1/2 cup milk
1 1/2 cups chilled whipping cream
1/4 cup crème de menthe
3 tbsp crème de cacao
Few drops of green food color if you use clear creme de menthe
Heat oven to 350F. Combine butter and crumbs in 9-inch pie pan. Bake 10 min. Cool. Chill mixing bowl.
Melt Marshmallows with milk over lo-heat. Stir constantly. Chill until thickened.
In chilled bowl, beat cream until stiff. Add both creme's to marshmallow mixture and blend. Fold in whipped cream and food color. Pour into baked crust. Chill at least 4 hrs.
re: buttertart
I'd probably love that. Not-so premium mint chip ice cream is a guilty pleasure (although premium versions are also tasty!). One could also use the mint girl guide cookies to good effect here. Not sure my kids would like the alcohol taste so I might try peppermint extract...
Yesterday I made a focaccia with sourdough, and olive oil from Sicily. Turned out alright, though it was the first time I made it.
I made myself a sandwich with pastrami, iceberg salad and garlic dressing.
Yesterday, (Rainy)..I made a Banana Layer cake with a cream cheese icing , topped with crushed pecans and shaved dark chocolate.
Hi folks! I'm an old cook and a new baker. I don't actually care for sweets much but my DH craves sweets constantly.
Taking some much-needed hound advice on pan selection, last night I made angel food cupcakes. The batter tasted delightful but after cooking the cupcakes seemed very tough to me. I used this recipe: http://www.thekitchn.com/thekitchn/de... (I did not frost.)
I have a hand mixer and took ~5 minutes to incorporate the sugar, then whipped on high for ~2 more (was not sure how to tell when it was the right amount of glossy without being too stiff). Any tips from experienced angel food bakers out there?
Thanks all!
My 83 year old father comes for dinner every Sunday, and he loves dessert - so I'm constantly looking for something new to make that is quick, and not chocolate. I lean toward fruit desserts and have recently done the strawberry cake posted by Smitten Kitchen - excellent, quick and easy, and found a rhubarb pudding cake on another blog that was very good. I'm looking forward to the stone fruits that should be showing up soon - a whole new round of cobblers, pies, cakes and crisps
Rhubarb Apple Crumble Pie! Rhubarb is in season now and this is a great spin on a traditional apple pie!
Rhubarb Apple Crumble Pie
(Makes one 9″ pie)
One 9″ flaky pie crust
1 pound (about 8 large stalks) rhubarb, ends trimmed and sliced 1/4″ thick
2 medium apples, peeled and thinly sliced
1/2 cup light brown sugar
1/2 cup white sugar
1-1/2 tablespoons flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon zest
1/4 cup light brown sugar
1/3 cup flour
1/3 cup old-fashioned rolled oats
2 tablespoons butter, coarsely cubed
1/4 cup chopped walnuts (optional)
Preheat the oven to 350F.
In a large bowl, mix together the rhubarb, apples, 1/2 cup brown sugar, white sugar, 1-1/2 tablespoons flour, cinnamon, nutmeg and lemon zest. Let sit for 5-10 minutes.
In a small bowl, mix together the crumb topping of 1/4 cup light brown sugar, 1/3 cup flour, rolled oats, butter and walnuts.
Pour filling into prepared pie dish and cover evenly with crumble mixture.
Place pie dish on a cookie sheet and bake for 45 minutes.
Serve with vanilla ice cream or yogurt.
re: limonay
I wish I could lay hands on rhubarb for under - get this - $4 a lb. I grew up with a patch about 20' long so paying for it just seems wrong. Especially that much.
re: limonay
LImonay --
I am soooo enchanted by rhubarb desserts. I recently made a mango blueberry rhubarb crisp with pistachio topping. I've made it with the blueberries and rhubarb for several summers, and this time threw in some mango. YUM. Found it on epicurious a few years back.
paraphrased here:
*1/3 cup sugar
* 2 TBSP flour
*2 cups berries (about 3/4 pound) and/or mango, cut in 1/2-inch to 3/4-inch pieces
*2 cups rhubarb cut in 1/2-inch pieces (about 3/4 pound)
*1/3 cup chopped (shelled, of course) pistachios
*3/4 cup flour
* 1/2 cup sugar
*1/4 cup brown sugar packed
*6 TBSP cold unsalted butter, cut in 1/2-inch bits
Butter an 8 x 8 square glass baking dish and preheat oven to 375.
Filling: Mix the flour and sugar. Add the fruit and gently combine. Spread in pan.
Topping: Sir together flour and sugar. Mix in butter with your fingers, squeezing to combine. Add pistachios.
Grab some topping in your hands, squeeze, and drop in little nuggets atop the fruit.
Bake for 40 to 50 minutes in upper third of oven until you see a merrily bubbling summer-deliciousness dessert.
Fun ideas: Add some lemon or orange zest for fun, or try almonds in the topping instead of pistachio, although I really recommend the pistachio.
Hey Buttertart, I started the brioche today, and so that we may compare notes, I decided to use the recipe in "Rose's Heavenly Cakes", which is what you said you would use.
I had intended to use Cynsa's recipe, but since she said that she wanted to fudge with the recipe to improve it, decided against it.
re: souschef
That RLB is the one I'll definitely use.
re: souschef
I think you should definitely bake both recipes. Time waits for no man.
re: souschef
Arrrrgh ! My yeast was dead, so the dough did not rise. Back to square one after buying more yeast....tomorrow.
re: souschef
Fresh yeast? My instant SAF in the freezer from maybe 3 yrs ago (bought a 500gm pkg, and that is a LOT of yeast, especially for the long-rising breads I usually make) is still going strong.
The last time I baked with fresh was in 1976 (summer job at a bakery).
re: buttertart
I baked my Easter bread with fresh yeast this year. I have to say that I think it gave the bread a slightly more "yeasty" flavor.
re: roxlet
I suppose I could find it at Fairway or the like.
re: buttertart
The only place I found it was in a ShopRite in White Plains. No one had a clue about what it was or where it would be in the store. I found it in a refrigerator case in the back of the store.
re: buttertart
It's the instant stuff, per the recipe.
re: souschef
Seems like the yeast was not dead after all. Leaving it overnight seems to have given it the kiss of life as the dough more than doubled. It's behind schedule, but instead of throwing out the dough, I am proceeding with the process. I may well have some half-decent brioche for breakfast tomorrow.
re: souschef
It's the high sugar and butter ratio in the dough, brioche always takes a long time to rise. Hostile environment for yeast. Chelsea buns, anyone?
re: buttertart
Buttertart, you just brought back wonderful memories, especially since it's Friday. I worked in a hospital in the 70's (doing the electronics for medical research), and every Friday the cafeteria used to bake fresh Chelsea buns. The taste and smell were incredible.
Needless to say, I never called in sick on a Friday. In any case, hospitals are used to sick people !
re: souschef
JoanN's been talking about Dorie Greenspan's brioche dough buns on one of the "Baking from my home to yours" threads - was thinking of going that route myself, since the brioche pan is too small for a whole recipe. I bet Canadian Living has a great recipe for the sugary stuff...there used to be a bakery in Thedford (on the way to our cottage in Port Franks, near Ipperwash Beach) that made terrific Chelsea buns, homestyle bread, and dream cake. So they're the stuff of happy memories for me too.
re: buttertart
It just occurred to me that the dough was probably unsafe to use as it contained raw eggs and sat out on the counter all night. Also, the rising in the mould just barely happened even after 4 hours. In any case, out it went. Back to square one with a new package of yeast, maybe tomorrow.
Shucks! I was hoping to beat Buttertart to it !
re: souschef
You will, believe me.
I love the taste of honey in souschef's Nocciollette - I reduced the baking time in my oven to 12 minutes. I will be baking these again and again, thx to souschef
re: Cynsa
My pleasure Cynsa; glad you liked them. Sounds like I should post the recipe for amaretti from the same book; I have made those as well, and like them. In the interim you should make the biscotti recipe I posted a while ago (and which Buttertart was supposed to make despite her not liking biscotti, but never did).
BTW your Nocciolette look more like the ones in the book than mine do. Mine look like an engineer's version whereas yours look like an artist's version !
re: souschef
souschef, it would be beyond terrific if you linked all of the recipes here, I feel a baking coming on and just maybe I'll do those biscotti since everything you've pushed has indeed been wonderful.
A souschef's finest post incl the choc chestnut cake, fig cake, and the 3 cookies?
re: buttertart
"A souschef's finest post "?
We are missing a souschef here, buttertart. I am but a 'umble engineer !
I'll do as you suggest, after I post the amaretti recipe (so I can link to it), which I expect Cynsa to have made almost before I finish entering the recipe !
re: buttertart
Here you go Buttertart. Some you have made and some you have not. Should we have a challenge between you and Cynsa to see who can make them all first ?
(Hasselnuss Spritzgebäck ):
re: souschef
souschef, you are a doll. Thanks so much. No challenge, please, at least not this month!
re: buttertart
That's the second time I've been called a doll here. Not sure how I should take that, as I'm far from doll-like :)
And, you're welcome. I should remember this thread any time I'm asked for those recipes.
re: souschef
Sweetheart then. I seem to remember the doll issue.
re: souschef
urban dictionary 'you're a doll' means 'you're a wonderful person' or 'a generous or helpful person'. I will vouch for these statements of fact.
I am adding 'apricot kernels' to my shopping list - I've never found these bitter almonds at the Chinese markets but I will continue the search.
I have baked souschef's Nocciollette, Habsburger Torte, Chocolate Fig Cake and Chocolate-Glazed Hazelnut Spritz Wafers, but who's counting?
re: Cynsa
Thanks Cynsa. There's one more recipe you should have, if you like pistachios. Buttertart already has the book ("The International Cookie Cookbook" by Nancy Baggett) in her Great Library at Joisey. This recipe is Lebanese. The darned book lists ingredients by volume only (yeech!), so that's what I'm listing.
1/2 cup natural, unsalted pistachios
1/2 cup granulated sugar
1 large egg yolk
3/4 tsp vanilla extract
1-1/2 sticks cold, unsalted butter, cut into small pieces
1-1/2 cups AP flour
Roast the nuts for 8-10 min in a 350 oven, stirring occasionally. Allow to cool then rub off the skins (have fun, Cynsa!). Reserve 1-1/2 tbsp of the nuts; put the rest into a food processor with the sugar, and process till finely ground. Add the egg and vanilla and blend.
Sprinkle the butter over, and process till till well-combined; make sure you do not melt or warm the stuff. Throw in the flour and pulse till combined, scraping the sides of the bowl as necessary.
Divide the dough into two. Roll each between wax paper sheets to 1/8 inch thick, making sure you do not have any creases. Refrigerate in a tray for 20 minutes, till the dough is firm but not hard.
Peel off one sheet of paper from the dough. With a 2-inch cookie cutter cut rounds from the dough. Place the rounds on a parchment-lined cookie sheet. Repeat with other sheet. Reroll scraps and repeat process; you may have to re-chill the dough before cutting rounds again.
Finely chop the reserved nuts and sprinkle over the rounds, patting down the nuts slightly. Bake in a 350 oven for 9-11 minutes till golden. Remove from oven, let stand for 2 minutes, then transfer to a rack.
May be stored for a week (or 2 days in Cynsa's case).
Makes 40-45.
re: souschef
here's another: ghorabiyeh recipe with pistachios - cookies from Tabriz) • 3/4 cup sugar • 3/4 cup brown sugar • 1 cup butter, softened • 2 large eggs, beaten • 1/2 cup ground almond • 2 -1/4 cups all-purpose flour • 1 teaspoon baking soda • 3/4 teaspoon salt • 1 cup chopped pistachio - Preheat oven to 375°F. Mix sugar, brown sugar, butter, almond and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Sprinkle pistachio on top. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
re: Cynsa
Last holiday season I created a recipe for saffron-pistachio shortbread cookies, inspired by the Indian ice cream/kulfi flavor.
re: Cynsa
Cynsa, here's the recipe for the amaretti (from the book "Italian Cooking", general editor Maria Scarlatti):
8 oz blanched almonds
2 oz bitter almonds
12 oz superfine sugar
1 oz AP flour, sifted
4 egg whites
few drops vanilla essence
1/4 tsp grated lemon rind
I have never been able to find bitter almonds, so I just use a total of 10 oz blanched almonds.
Set aside 2 tbsp of the sugar. Throw the rest into a food processor with the almonds and the flour. Process till the almonds are finely ground. Transfer to a bowl. In anothe bowl lightly whisk the egg whites, then add the vanilla and lemon rind. Add the egg mixture gradually to the almond mixture, till it is smooth and soft and holds its shape.
Place small spoonfulls on a parchment-lined baking sheet; space them well apart. Sprinkle with the remeining sugar. Baked in a 350 oven for about 20 minutes, till lighly browned.
re: souschef
Ooh I have bitter almonds (they sell them in Chinese stores)...
re: buttertart
Please let us know how they turn out. I should look for the almonds in Chinatown here.
My apologies for all the typo's in the recipe.....brain f**t !
re: souschef
They're labeled apricot kernels, by the way. Homemade laetrile, anyone?
re: buttertart
So are they really bitter almonds, or are they apricot kernels? Was my understanding that sale of bitter almonds is banned in the US (as well as their cultivation) mistaken?
re: Caitlin McGrath
This from about.com on bitter almonds:
"The bitter almond is a cousin to the sweet almond and contains traces of lethal prussic acid in its raw state. Although the toxicity is destroyed by heat, the sale of unrefined bitter almonds is prohibited in the United States. Fifty unprocessed bitter almonds can be lethal to a human. Yet, bitter almonds are successfully processed to make almond extract and almond-flavored liqueurs."
re: souschef
Yes, this follows what I've read and understood about them and their ban in the US, so I was surprised to see buttertart's post. Perhaps they are labeled apricot kernels because that is in fact what they are? After all, amaretto liqueur (and the di Saronno amaretti cookies) are made from apricot kernels, which comes as a surprise to a number of people who assume they're made from almonds.
re: Caitlin McGrath
They're as close to bitter almonds as you'll get here. Not the actual critter but very like them without the worrisome aspect.
re: buttertart
Thanks for clarifying. I suppose I must be dense, but I was thrown by your saying, "I have bitter almonds" but "they're labeled apricot kernels" - which sounded to me like you were saying they're mislabeled but really something else.
re: Caitlin McGrath
They have a similar tang. I also have bitter almond extract a friend in Germany sent me but haven't used it yet. I really like Penzey's almond extract, by the way.
re: souschef
Souschef, these sound *amazing*....thank you so much for posting this!! Am going to make these this weekend with my italian father visiting.... he will LOVE them!
re: souschef
Per Cynsa, 20 minutes baking time is too long as they turn out hard; I also found that to be the case when I made them recently, after many years. Cynsa recommends 12-14 minutes for chewy centres.
Cynsa also recommends letting them cool completely on the parchment before removing them.
I'm baking for a bake sale that I mentioned on another thread where I was soliciting ideas for fun jam flavors. I'm making the ono mochi butter cake that I learned about from Cynsa on another WAYBTD thread, my brown butter chocolate chip cookies with smoked salt (this is the best chocolate chip cookie ever, i think), raspberry chocolate jam, strawberry jam with black pepper and fresh mint, and strawberry/white peach jam with vanilla bean.
re: mollyomormon
yay for you and jams :^) - please post your recipe for brown butter chocolate chip cookies with smoked salt.
re: THewat
1 cup whole wheat pastry flour
1 1/4 cup buckwheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, browned, solids included
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Sift together the flours, baking soda and salt; set aside. In a medium bowl, cream together the melted brown butter, brown sugar and white sugar until well blended.
2. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
3. Stir in the chocolate chips by hand using a wooden spoon.
4. Roll cookie into log on plastic wrap and refrigerate overnight.
5. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper. Slice cookie log into 1/2 inch slices onto the prepared cookie sheets. Cookies should be about 3 inches apart. Sprinkle cookies with smoked salt.
6. Bake for 10 to 12 minutes (check your cookies before they're done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
re: mollyomormon
re: THewat
If you end up making them, I'd love to hear what you think!
re: mollyomormon
thanks - I love trying others' "best" cookies..... where do you get smoked salt? I have never heard of this salt! Is it just a sprinkling over the cookies before baking? I love that contrast!
re: smilingal
I buy it from these guys:
but you may be able to find it if you have a really good spice store near you.
re: mollyomormon
k - I'll look for it - we don't have a spice store - but I will be on the lookout - it is a new one to me.
re: THewat
beautiful loaf - I wish I had a slice right now.
re: THewat
That looks amazing.
re: THewat
Thanks Cynsa & Mollyomormon.
This try was:
12 1/2 ounces ap KA flour (or three cups less all other flours by volume)
2 3/4 ounces rye flour (2/3 cup)
3/4 ounce mixed grain flour (two tablespoons)
10 1/4 ounces water (1 1/3 cups)
1 1/4 teaspoons coarse salt
1/4 plus 1/8 teaspoons yeast (I used red star)
polenta, for dusting pan
Mix all dry ingredients (except polenta). Mix in water. Let rise at room temperature overnight.
Pre-heat oven to 450˚ with cast iron pot & cover in it.
Shape loaf, and let rise again, covered & on a polenta covered peel, for at least 40 minutes.
Take (wicked hot) pan out of oven, dust the bottom with polenta, load & dock loaf. (I actually turn the loaf into the pan very unceremoniously). Put lid on pan & replace in oven.
Cook 35 minutes at 450˚. After 35 minutes, remove cover and reduce heat to 350˚. Continue cooking, uncovered, for 10 minutes.
I find this bread to be pretty great toasted & not so good otherwise. I like the flavor and it really does take about fifteen minutes active time.
re: THewat
Very nice indeed.
Father's Day so a special dessert was in order - a Japanese cheesecake that the last of the frozen sour cherries will garnish...
8 oz cream cheese
3 egg yolks
1/4 c cornstarch
grated rind of 1 lemon + 2 tb juice
1/4 c milk or cream
1 tsp vanilla
Combine in food processor until smooth
3 egg whites
1/2 tsp cream of tartar
Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
Fold cream cheese mixture into egg whites
Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.
re: buttertart
re: somervilleoldtimer
Make it!!! I beg you. It is terrific.
re: buttertart
Buttertart - I want to try the recipe. I had my first piece of this type of cheesecake at Fa di Lay Bakery on Canal Street in Chinatown. I am forever smitten....
Any tips before I forge ahead with the recipe?
re: six dower
No, it's pretty straightforward, really. You just need a fairly light hand with the folding.
And cookies were needed - these were my father's favourites BUT with half brown sugar (I use 1/3), with currants instead of chocolate, and rolled in sugar before baking. They're wonderful like that but certain people like them better this way...
1/2 c butter
1/2 c shorrtening (HAS TO BE SHORTENING FOR THE PROPER TEXTURE)
1 1/2 c sugar, half or 1/3 light brown
1 egg
Cream fats and sugar, beat in egg until fluffyish, add 1 tsp vanilla
Sift together 2 1/2 c sifted ap flour, 1 tsp salt, 1 tsp baking soda, 2 tsp cream of tartar
Stir into creamed mixture.
This makes a lovely, friable, nice-handling dough.
For the right way, stir in 1 c currants that have been rinsed and dried, form into 1" ball, roll in granulated sugar.
For this way, form into small lumps (I'm anal and weigh them, 20 grams each), semi-flatten them, put a piece of chocolate (a kiss or a few chips or a bit of a cut-up chocolate truffle, which is what I used here) in them and form them into balls. Press a whole pecan or walnut on each (or roll them in chopped walnuts - I used pecans because we had more of them than walnuts for once).
Bake on parchment 20 to a half-sheet for about 8-10 mins at 400 deg F (the right way) or at as close to that as you can get it if you're using a wonky oven like mine for about 15 mins, until risen, collapsed (thank you baking soda), crinkled, and lightly brown on the bottoms.
Nice hot and lovely cooled - sandy and crisp.
Disregard pic which is of a very good soup dumpling with a beautifully thin skin from another adventure this weekend.
re: buttertart
I like the xlb - very impressive.
re: Cynsa
Not mine, believe you me. About the best in NYC at the moment (Old Shanghai, Manhattan Chinatown - used to have just ok ones but must have gotten a new dumpling maker recently, the skins are as thin as they're supposed to be). I couldn't remove the pic from the post, for some reason.
re: buttertart
I'd really like to make these but I tend to work in metric, converting a stick of butter to 115g. Is 1/2 cup shortening also 115g or is there a particular way to measure a half cup of shortening by volume apart from just scooping it in and levelling?
re: limoen
I just weighed 1/2 c shortening - 100 gm (I suppose 1/2 c butter is 115 gm because of the water content).
If measuring, you can do it by water displacement - put 1 1/2 c water in a 2 or 4 c glass measure and add shortening until the water level rises to 2 c with the shortening submerged.
re: buttertart
Eureka !!!
re: souschef
Wonder if Archimedes liked cookies.
re: buttertart
He probably did, in principle.
re: buttertart
Brilliant, thanks very much. I have a block of shortening and a bunch of raisins to use up, so I will make these soon!
re: limoen
That brings to mind something I have wondered about - how long does shortening keep? I use it so rarely that it stays forever in my fridge, then when I need some I end up throwing out the old stuff and buying a new block
re: souschef
I freeze mine so indefinitely, I'd say. It changes in quality if stored at room temp - gets clearer and has a stronger smell.
re: limoen
Hope you like them! Have only ever made them with currants, but raisins are certainly conceivable in them.
PS they are brilliant formed around a piece of marron glacé, then rolled in finely chopped nuts (usu walnuts) before baking. Could also use sugar.
re: buttertart
Not to toot my own horn or anything (or as my husband says, if you do say so yourself, which of course you do), these are some of the best cookies I've ever made. I do hope you will try them. The texture is great (from the Crisco and cream of tartar - I have no idea why, but cookies made with c of t are always brilliant).
re: buttertart
...and cookies were needed - I started your recipe at 9:10 am today and had to be out the door with cookies in hand by 10:30 am. My batch is flat not puffy - but we were out the door at 10:26 am. Now, buttertart, if these were 'father's favourites', now they are mine, also. I love this texture; delicate, crisp crunch to the tooth, but not hard. Recipe goes to the top of my 'satisfaction' listing.
Thank you to my friend, buttertart. (where did I go wrong in technique? perhaps I need a NEW jar of cream of tartar)
re: Cynsa
You are most welcome. I'm beyond tickled you liked them! They aren't terrifically puffy, yours look very like mine. The texture is killer, isn't it? (Insert happy face here.)
To make the real Dad's faves, use half brown sugar and half white, put currants in them, and roll them in sugar before baking. The contrast between the cookie and the currant is really nice.
I was just given The Bread Baker's Apprentice as a gift and since it was given by my fiancee, I told her she gets to choose what I bake from it first... so that will be something I bake though it will probably happen more in July than June... However, I do feel a raspberry or blueberry and cream cheese braid will be coming soon.
I am doomed to making the same things over and over and over again. Tomorrow, my son is having (what was supposed to have been a surprise) birthday party for twin friends of his. For a snack, I am made my version of Chipwich sandwiches with chocolate chip cookies and a nice premium ice cream. (BTW Kirkland brand gives Hagen Daz a run for its money.) And tomorrow I will make the epicurious chocolate cake with the flour frosting. So unmotivated with the sticky weather, though! So all the kids want to know who's coming and who is on the guest list. My husband instructed my son to tell his male friends that there would be "swimsuit models and strippers." That shut them up pretty fast, lol!
re: roxlet
Good move! Hope the party is a blast.
re: roxlet
Thanks for the info on the Kirkland brand. I find it strange that Haagen Dazs that normally goes for $7.29 at the grocery store is on sale every now and again for $2.99 at the same grocery store. Someone is making a killing !
re: kathleen221
So, what do you think? Which cookies have you (and the guys at your husband's office) particularly enjoyed?
re: roxlet
Lace Cookies - My least favorite of the ones I've tried, but still very good. Full disclosure: I used almond flour instead of finely ground almonds, so they didn't look "lacey". My bad; I didn't feel like going to the grocery store. The taste was good, though.
Kourambiedes - Tried out my Kerry Gold butter on these, and oh my goodness. They were so tender that they sort of melted and stuck to the roof of your mouth. Never had anything like them.
Mocha Cookies - Exactly what I expected them to be: Rich, brownie-ish cookies with a hit of coffee flavor.
Walnut Acorn Cookies - Looked (and tasted) like something from a bakery. Very easy to make, and impressive-looking.
Lemon Sandwich Cookies - Beautiful little cookies. I don't usually go for citrus desserts, but I thought these had a good balance of sweet and lemon. (I do have a sweet tooth, though.)
I've been going through butter at an impressive rate lately!
re: kathleen221
Kathleen--how do you like it? I have had my eye on that book for over a year. Crate & barrel had it on sale at christmas 50% off , but each time I thumb through it, I can't get excited about it.....maybe I wasn't looking at the right recipes....any particulars you have loved?
re: Blancmange
I love it! Out of curiosity, I looked at the Amazon reviews the other day, and it got a lot of fair-to-middling reviews. Seems a lot of people don't like the layout: The right side of the page is a photo, and on the left side is a paragraph about the recipe on the top, and the recipe is at the bottom, with blank space in between. I kinda like the layout; I think it's unique, and I enjoy reading the stories behind the recipes.
One thing I really like is that there aren't really recipes for "standard" cookies. I already have go-to recipes for sugar cookies, chocolate chip, etc. These are more unique ideas. There's also a wide range of difficulty, time commitment, and equipment required.
See my reply to Roxlet, above, for the recipes I've tried thus far. I think I have about 1/3 or 1/2 of the recipes flagged to try.
re: blue room
You are allowed to confess all here, my child :)
That's great-looking raisin bread. I wanna piece of that ......NOW !!! Recipe please. TIA.
re: blue room
It's a beauty - I'd like my slice toasted, buttered and a smear of cinnamon-sugar - all melty, please.
re: blue room
What means "excess"? It does not compute...
re: buttertart
it's a curse, it's a blessing - the KA casts a spell and you cannot stop baking. hehehe - like "The Red Shoes" fairy tale by Hans Christian Andersen.
re: buttertart
Don't we ALL want to be Cynsa's friend? She's THE most prolific baker here, foot problems not withstanding. Guess it's will power !
re: souschef
Friends, there are more prolific bakers who lurk on the fringe - I'm just the gal who tells all.
Yesterday was my birthday, so I made cupcakes. I was never allowed the Hostess-type cupcakes growing up (or really, any junk food whatsoever), but the cream-filled ones always appealed to me. For my own spin, though, I topped them with a cream cheese frosting instead of chocolate and added silvery sprinkles. They were really good (and gratifying). My almost-three-year-old asked for a spoon and proceeded to scoop the filling out first!
For the actual celebration, though (in August), I plan to make a dobos torte a la smitten kitchen ( http://smittenkitchen.com/2011/06/dob... )
re: auburnselkie
Oh, I love the sprinkles! So pretty!
I love the idea of homemade Hostess-style cupcakes. I tried out a recipe a couple of weeks ago.
re: kathleen221
Those look fantastic! What did you use for a filling?
re: auburnselkie
Thank you! Cook's Country had a recipe for them in an issue called "Best Country Recipes". Very fun to make.
I'm a cook. Not much of a baker, so I'm learning lots by reading this thread. Thanks!
I've been having mad carb and sweets cravings this week though, and snickerdoodles were one of the few baked goods I actually have all the ingredients for (well, no cream of tartar, but when you're jonesing...).
And since we're moving in about a week, I'm trying to just up as much pantry stuff as possible, so I gave in and baked some genmai tea snickerdoodles using Martha Stewart's Holiday Cookies 2005 recipe.
re: inaplasticcup
I saw those on WFD and was thinking it's be nice for you to show up here. Very nice!
re: buttertart
Thanks, buttertart! :)
I'm on my second attempt at making brioche from RLB's "Heavenly Cakes". So far everything has risen on schedule, indicating that the last batch of yeast was dead.
The dough is now in the fridge, awaiting the final shaping and rising. In the book it says, "Roll the dough into a rectangle 7-1/2 inches wide and about 5 inches long. Roll it from the top in three turns....". This makes no sense to me. If I made just one turn I would end up with a piece of dough 2.5 inches by 5 inches, and immensely thick. I checked her other books, and this step is not there, so I'm going to ignore it, despite this book being her latest, and just shape it, put it into the mould, and let it rise. Opinions ?
re: souschef
souschef, do you know that Rose B. has a blog, and she actually answers questions there? Well, I just looked and she's away on vacation 'til July 5. But maybe for next time. The direction you're asking about *is* puzzling.
re: souschef
Seems odd, but souschef, you dare to question the Ultimate Authority dear to your heart? Just kiddin'.
re: buttertart
Hey, you try making a turn out of a square that small and you would be questioning St. Honoré himself, let alone the redoubtable Ms. Beranbaum, whom I hold in the highest of esteem !
I tend to have an aversion to blogs (find them too chatty), but I should get onto her blog and ask her, per blue room's suggestion. I should also ask her about the horrible Bernachon cocoa cakes, though I might couch the question in more diplomatic terms (hope she does not read this forum).
re: souschef
Do, she sent me a reply to the mash note I sent her about the chocolate Valentine heart.
re: buttertart
What did you tell her, and what was her response?
re: souschef
That I loved her new book and that cake in particular. She thanked me. Nothing serious. On the other hand, I'm "friends" (ha ha) with another baking goddess on Facebook and asked her a very specific question about two of her recipes (in a nice and complimentary way) and got no reply. Guess who's suffered a tiny bit in my estimation.
re: mamachef
Holy cow. That's some party.
re: inaplasticcup
Not a party per se, iapc: it's for my darling son's memorial service a month hence. He liked his sweeties, he did - and so did his friends. Since it's a casual event, casual desserts are indicated; these are perfect.
re: mamachef
Thoughtless of me, mc. I didn't make the connection. I'm sure your guests will remember him fondly through the sweets he liked so well. And I'll bet he blessed those cookies for you, too.
re: mamachef
You're making my mom's? I truly do love you, sweetie. She would be so happy.
re: buttertart
I am, bt. I made them first for my other fellas up in the Frat - reception was beyond excellent. Next time you "talk" to your ma, you tell her thank you from me, all right? Love love.
re: mamachef
Snif. She knows.
I don't know what I am doing lurking here, seeing as I have a 3 year old and a 3 month old and zero time to bake.. but I just keep coming back to this thread to torture myself with the gorgeous goodies yawl keep turning out. Sigh, maybe in a few more months I'll actually bake something decent. For now I'm wallowing in my Anadama bread rut - 5 or 6 batches in the past 2 months. Oh and one batch of Parker House Rolls. Turns out they are perfect for Pav Bhaji.
re: letsindulge
Where are you finding these recipes? They all sound very interesting.
re: letsindulge
yes, inquiring minds want to know the recipes for the bundts: pumpkin with orange-cream cheese tunnel, carrot, and pineapple upside-down, please.
Buttertart, I goofed (sort of) when making the brioche, but it worked out in the end.
After removing the dough from its required 6-48 hour rest, I put it into the brioche mold, screwed in the top knot, and set it aside to rise (1.5 - 2 hrs is the recommended time). After 2 hrs it had doubled, but did not fill the mould; it was just over half-full. RLB does not have pictures of the before (or the after IIRC), so I looked at the book "The Roux Brothers on Patisserie" (great for pictures), and it showed the dough filling the mould, and they use 6 eggs instead of RLB's 3, and a whole bunch more flour.
So I went through all of RLB's books, and in TBB she states that you need to make a double recipe to fill a giant (8.5 inch) mould, which is what I have. And I had only a single batch.
I decided to bake it as is. Tried a piece a few minutes out of the oven, and two hours out of the oven, and it's wonderful. A light crumb, and very buttery. To be served with chicken livers for supper today.
It has a diameter of 6.5 inches, and a height of about 5 inches. It is the perfect size for a Brioche aux Fruits.
1) I found the dough a bit too sticky when manhandling it to make the top knot. I will dust it with a bit of flour the next time.
2) When putting the dough into the mould, make sure you press it well into the curves on the bottom. It will not just expand to fill them. Learning from my mistake.
3) My top-knot fixing techniques need to be developed. I felt it was not securely attached to the bottom, so it puffed up a bit more than it should have. Or maybe it's okay ?
Pictures attached
re: souschef
The crumb looks just lovely.
re: souschef
Mais elle est belle, ta brioche. I'll make a double recipe of the RLB, then. Caitlin is right, the crumb looks perfect. What flour did you use? Gluten content labeled by any chance? I got some King Arthur Flour bread flour to do this - it's the highest gluten one regularly available - and I believe I saw bread flour mentioned in the (or a) recipe.
re: buttertart
Buttertart, For the 7-inch mould you have, a single recipe will suffice; as I said, what I used is the perfect size for a BaF. I used Robin Hood AP unbleached flour. The gluten content is not labelled. I use it for pretty much everything - cakes, scones, crepes, etc.......all purpose, indeed :) I wonder if Robin Hood and King Arthur are rival companies :)
It's late in the day, but if you like, I'll call the company next Monday and ask about the gluten content. I did not see bread flour mentioned in any of the recipes.
re: souschef
Not necessary, that's a hard flour, I'm sure the gluten would be pretty much the same. Robin Hood may be a descendant of King Arthur!
I'll see...might just have to make some brioche-based rolls...Chelsea bun type...so need 2x the recipe.
re: souschef
delicious :^)
re: Cynsa
Cynsa, thinking about your toasted brioche with butter and cinnamon sugar, I decided to do something similar, but no cinnamon for me, of course. I have chocolate sugar (which I got as a gift from a restaurant in Montreal at the end of a dinner). So that was my breakfast - really yummy.
re: souschef
yummm - what is the chocolate:sugar ratio? ahhhh - toasted brioche with more butter, a slice of heaven.
re: souschef
Souschef, what fruit? Not baking today due to nasty cold dragging me down, maybe tomorrow.
re: Cynsa
Cynsa, eating toasted brioche again, with chocolate sugar. I think that in the future I would just do the chocolate and skip the sugar as I'm not enjoying the gritty feeling of the sugar today.
BTW before you apply the butter make sure it's at room temperature so that it soaks well into the brioche.
re: Cynsa
CYNSA, from the same source I have lemon sugar. Would you put THAT on top of your toasted brioche ? I can't try it right now as the brioche is long gone, and the next one is destined to be stuffed. I need to find something to do with the stuff I cut out of it - maybe toasted and served with Vanilla Swiss Almond ice cream from Haagen Dazs? Or would it be too delicate to toast?
BUTTERTART, I hope your cold is better as it seems to be cramping your baking style, and we can't have that since the challenge deadline is just round the corner.
re: souschef
You could use the "stuffing" as the base for a grand small Summer pudding, seems like. Especially allowed to stale up just a titch.
re: souschef
I'm fairly recovered and girding for battle this weekend, I hope. Thanks for asking.
re: souschef
I just figured out what RLB meant when she said "roll it from the top in three turns":
She does not expect you to make a turn out of a piece of dough that is only 7.5 x 5 inches. What threw me was her saying "roll it from the TOP", but it does make sense - when you are making puff pastry you roll in only one direction - top to bottom or bottom top, but not both. So she does expect you to roll it into a larger rectangle, make a turn, then make 2 more turns in the same way. You could just as easily roll it from the bottom.
re: souschef
Aha. Of course she couldn't have been WRONG! Not RLB.
re: buttertart
her way
btw, July 4 is Monday
re: buttertart
We do need SOME things in this world we can believe in! I believe in ice cream, dim sum, and RLB!
Cynsa agrees with me. BTW she has been in the presence of the great lady.
re: souschef
RLB is delightfully charming, kind, with a sense of humor - a passionate baker.
All bakers I have known and loved have generous hearts and never hesitate to share wisdom, experience, dreams and encouragements - as in these posts.
re: souschef
I believe in deadlines but I fear due to being sick I'm going to have to ask for an extension to the following weekend - last year's deadline was Bastille Day, could it be this one's as well?
We're also having company the weekend of the 9th who I'm sure would be happy to put paid to such a confection.
PS nice to know about RLB, I admire her very mcuh.
re: buttertart
For you Buttertart, anything ! The deadline is extended to Bastille Day. Vive La France !
My brioche dough is resting in the fridge. I am planning to bake and fill it today - dessert to start the Canada Day weekend.
re: souschef
A thousand thanks, souschef. And happy Canada Day.
re: souschef
Happy Canada Day to you and thank you from the bottom of my heart - the W-S store here didn't have the brioche pan in stock. Now, I can 'shop around' before Bastille Day.
buttertart, are you feeling better?
re: souschef
That's where I got mine.
In the last few days I made
Maman's Cheese Soufflé Contributed by Jacques Pépin
The explanation of how this souffle came about is worth reading.
I used (good) cheddar instead of the Gruyere. I believe it was probably much richer because of the cheddar.
The next day I served the rest of it COLD. It was even better cold than fresh out of the oven. I wish I'd have taken a photo, but didn't.
In the last few days I made from "Deborah Madison's Vegetarian Cooking for Everyone" her recipe named "Seed Crackers" although seeds were not a big part of this recipe.
It did use whole-wheat pastry flour, which I am not fond of in a cracker, but after about the third day, every ingredient must've melded into the other and it tasted pretty good.
No pictures, sorry. The crackers went pretty fast even though I doubled the recipe to 2 cups flour. They were strong enough in flavor that they could be eaten alone as a snack with afternoon espresso/coffee.
My umpteenth batch of Clotilde's Very Chocolate Cookies: http://www.davidlebovitz.com/2007/09/... My batches of these vary a little, but when they're good, they are among my favorites.
Got my copy of this month's Bon Appetit and in the pouring rain all morning, played in the kitchen. I made their Blackberry Buttermilk Cake and it was so easy and delicious. Just fill the bottom of a sprinform pan with fresh blackberries, sprinkle on a 1/4 cup granulated sugar. Make a simple batter with orange zest and vanilla extract. Bake and invert. Pretty looking cake.
Here's a couple of shots I took.
re: mcel215
Stunning!!! Have not looked through that one yet....great summer cake.
re: Blancmange
Thank you. It's very light too. My blackberries were huge....
re: mcel215
Nice. Maida Heatter has a cranberry one in "Great American Desserts" that's very similar, with more sugar of course, that we usually have at the holidays.
re: buttertart
Thanks, BT. I am not sure I'd like cranberries as well though. But, around the Holidays it would be nice to try.
re: mcel215
It's a different breed of cat but quite beautiful and very tasty.
re: somervilleoldtimer
Ohhhhh.......I ♥ that book! Have not made those before...are they on the chewy-side? Am going to pull it off the shelf now :)
re: somervilleoldtimer
I don't have the book - recipe or link please? Thank you kindly.
re: roxlet
And? It was wonderful, I bet.
re: buttertart
It's nearly gone, if that tells you anything,
re: roxlet
Not surprised.
re: roxlet
oooh - love coconut cake. What frosting?
To take to a friend's house this weekend, I baked raspberry-rose cupcakes, with a dollop of rapberry jam mixed with rose water in the center, and more of each to flavor the frosting. The rose flavor was subtle, not perfumey.
Of course some that were not the one I bisected with a knife had the filling all nicely centered. The cupcake paper that just reads as gray is matte silver paper in person.
re: Caitlin McGrath
Lovely. What a great combination of tastes that is.
re: Caitlin McGrath
That looks like a really nice moist cupcake. Do you think that a bit of kirsch would go well in the filling ?
re: souschef
They were moist. Yes, I'm sure kirsch, or any liqueur that would complement the fruit flavor, would be good. The filling is simply jam with a bit of rose water stirred in - put half the batter in the cupcake cup, spoon in a bit of the filling, spread on the rest of the batter.
I started with this recipe: http://www.myrecipes.com/recipe/straw... and added lemon zest to the cake batter and substituted raspberry jam for the strawberry (inspired by buttertart rhapsodizing on another thread about raspberry-rose sorbet she had at Berthillon in Paris). Instead of the cream cheese frosting with rose water in the recipe, I made the cooked flour-milk type of buttercream (this time I used this recipe roxlet posted where the sugar is cooked with them instead beaten into the butter separately, and liked it: http://chowhound.chow.com/topics/7600... ), and then beat in rose water and a spoonful of raspberry jam to flavor it in place of vanilla.
re: Caitlin McGrath
Ah, so that's how they get the caramel into the Caramilk bar :)
re: souschef
Don't think we have that commercial here, souschef, but it's a goodie.
Caitlin: :)
re: Caitlin McGrath
That looks and sounds gorgeous --- to the eyes and the mouth. Mmmmm. How romantic and delicate! great idea.
Half of that Marguerite was cluttering up the fridge (the two glazes subside into one as it sits, by the way, as they obviously would) so I rinsed off the glaze*, cut it up into roughly similar sizes and baked them at 350 deg F. Makes nice biscotti because of the almond paste in it. Have a rotten cold so that's as adventurous as I got this weekend.
*to appease the smoke alarm gods who would have been set off had it burnt...
re: flourgirl
I had never heard of Canal House Cooking. Now I'm intrigued, so I hunted around and found this:
and this:
and, strangely, in my local library a 1992 book entitled Canal House Cookbook, Girl Scouts of Rhode Island. To quell my curiosity, I ordered that one, although I realize it has nothing to do with the one you used above ;-) It seems that the volumes you reference, however, are not available in the library but can be ordered from Canal House for $19.95.
So, flourgirl -- How do you find volume four (Farm Markets and Gardens, for those who don't know, and the one in which the aforementioned berry cobbler appears)? Worth it? Do you cook from it frequently?
Baked yesterday morning for 9:30 am delivery: Flo Braker's "Baking for All Occasions" page 88 - Mocha-Almond O'Marble cake in a bundt pan instead of the pullman pain de mie loaf as in the recipe - a donation to the J-Town Art Workshop art sale.
Cantaloupes are taking over, can't freeze them or can them so I gut them, mash the flesh smooth, then make quick breads ( like pumpkin or zucchini). It's delicately flavored, a beautiful golden color and goes well with sweet cinnamon butter. It also makes great French toast and solves the overabundance problem.
re: shecrab
Very, very cool!
re: shecrab
WOW that is a brilliant idea, they must be wornderful.
re: shecrab
Could I trouble you to post the recipe you use as a guideline for the cantaloupe bread? It sounds light. I tried a strawberry bread a couple of weeks back and I was utterly disappointed and couldn't even serve any (too too heavy). I would like to try this, though. Seems like the subtle flavors would be just right for breakfast or an afternoon snack with the cool island breezes floating around...
Greek "pita" but it didn't come out as I had hoped. I used this recipe: http://www.georgefamily.net/cookbook/...
Mine was a little sweet and not soft enough, even when I cooked it less than indicated. I tried both on a cookie sheet and directly on my pizza stone. If anyone makes a greek flatbread that they love, I'd appreciate any tips.
I made a Raspberry and Blueberry Crisp with some fresh fruit that needed used and some frozen blueberry's. from AllRecipes.com. The only tweak is i just used the two berries but made sure it added up to 4 1/2 cups
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Hey you happy fellow bakers, here it is July 1st and so here we go with our new thread...
re: burgeoningfoodie
Saw that on FB. Fun.
re: burgeoningfoodie
I don't know if I posted my endeavors on the black cherry clafouti
The recipe is in the book
It is excellent.
I thought the fact that one can remove the seeds (or not) was pretty remarkable. Mine were seeded.


text:
The Undersea and Hyperbaric Medical Society is accredited by the ACCME to provide continuing medical education for physicians (MD/DO) but also seek approval through the National Board of Diving and Hyperbaric Medical Technologies and Wound Care Education Partners for certification requirements for other allied health professionals. We offer directly sponsored courses that can be found on our calendar as well as joint sponsorship with other non-accredited organizations to provide CME. All CME educational activities developed and presented by the UHMS must be developed and presented in compliance with ACCME accreditation requirements-in addition to all the requirements of the AMA PRA program. Please contact us if you have any questions.
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