Colleen, Here is the recipe for Julia Child's French Baguettes. On my days off each week, I usually make a double batch of this bread dough. The dough goes into the fridge after it's first rise and is left for two to three days. This long cold fermentation develops more flavour and texture in the bread and makes the perfect dough for a pizza crust. Thin crust with a light,airy, chewy rim. How I Make My Pizza Home Cookin Chapter: Recipes From Thibeault's Table French Baguette =============== Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) (NOTE: I use 4 cups) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f. Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. This is the recipe I use as a basic outline. I use it more as a guideline. I have a Magic Mill that I use to do most of the kneading. I still like to finish kneading by hand.

Flour is a thickener when baked. For a lower fat and pure blueberry flavor... (though the above sounds delish) blueberries, set aside 1/2 cup fresh or frozen 3 tbsp tapioca juice of half lemon with some fine diced rind, yellow only 1, yup only 1, tbsp honey or maple syrup tsp of fresh thyme pinch of black pepper -let rest for a few hours or overnight in fridge in covered glass container Bake as above, add fresh berries the last 15 min of baking (my crust has butter so that is all the calories we can tolerate, lol)

Twoyur, thank you for finding the omission and letting me know. I've edited. I always add it so I just never noticed I hadn't included it in the directions. You could probably leave it out if you don't have a lemon on hand. ~Ann Here is a link that might be useful: Blueberry Pie

Here you go. Haven't met anyone that didn't like these. Decadent Caramel Rice Krispies Squares Regular Rice Krispie Squares (thicker version) 1/2 cup butter 400 g Marshmallows Pinch of salt (optional) 1 tablespoon vanilla extra 9 to 10 cups Rice Krispies Melt butter and stir in marshmallows and pinch of salt. Stir until smooth. Remove from heat. Add vanilla and rice krispies. stir until well coated. Pour into buttered 9 X 13 inch . (I use a pyrex glass) cake pan. The idea for these squares comes from another blog - Pots and Pins. Nan, makes the rice krispies squares the normal thickness and pours her caramel over the top. Because her squares are not as thick, some of the caramel sits on top of the square forming a separate caramel layer. In my version, I used my caramel sauce which does not contain corn syrup and because my squares are thicker, the caramel funnels it way through the whole square. Caramel Rice Krispie Squares Prepare rice krispies squares. Set aside. Caramel Sauce 1 cup butter 1 cup heavy cream 1 cup brown sugar 1 cup white sugar pinch of salt vanilla Coarse Sea Salt ( I use Maldon Salt Flakes) Place butter, cream, sugars and pinch of salt in a heavy sauce pan. Simmer until caramel reaches the soft ball stage. Remove from heat. Stir in vanilla. Pour caramel over rice krispies squares. Caramel sauce will slowly seep down through squares. Sprinkle with sea salt and refrigerate until cold.