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Yup, have it on my calendar when I wanna enterYou know you are pushing close to the deadline![]()
just WOWMy #4 Entry.
ANGEL WINGS
The ingredients. Egg yolks only. Flour, and a swig of vodka.
Work the dough kneading by hand until can be rolled out thin, like for pasta. Cut with roller into strips, Cut slot in middle, and fold/twist to shape.
These are baked in hot oil like donuts. The Powdered sugar is for dusting after done baking.
The alcohols' purpose, is to keep the angel wings from getting saturated with oil during the baking process. Does not affect taste, as it all evaporates in the process of baking.
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I love this. I had it as a kid all the time but not the whole wheat version. I bet it’s wonderful.Entry #1
Challah Bread, part whole wheat
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Ingredients:
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Thank you for your consideration.
please send to me the pic makes me so hungryHere is my entry.
I call it Black Forest Cherry. The cherries are from a can. The liquid from can is part of the hydration. Additional water is added as needed to make the desired dough consistency.
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i need to make these . y’all are killing mmePeanut butter cookiesView attachment 3909258View attachment 3909260
bravo! looks so good!!Entry #4 Lemon Blueberry Bread. Smelled so good while baking and tastes even better!View attachment 3912934View attachment 3912935
so not fair where is my sliceEntry #1 Fruit Pizza
The sugar cookie crust is baked then topped with a cream cheese frosting and fruit of choice. I picked an American flag design but you can do whatever design your heart desires. This typically goes on a pizza pan so it's circular but I don't own a pizza pan and wanted to do an American flag design so I put it in my square cake pan. It's delicious!
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yum!!!Well,,,, here is my entry.
Too bad there is this 2 picture limit.
I usually like to post multiple pictures with play by play pix, to show progress. and how things evolve/turn out.
The cake is a Plum Yeast raised type. Fresh plums. Milk, Flour, Yeast, Butter, Streusel, Eggs, and Sugar.View attachment 3893435
2 pieces from same cake.
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