THE BUTCHER, THE BAKER AND THE CANDLESTICK MAKER

Two things I have learned so far with being home in this pandemic is 1- I now know I can survive this long without being around people. 2- It's amazing how much bread and bread like food one can eat, and 3- If I don't stop eating said bread things, I'll be on My 600lb Life! Ok. so that's three things. But I'll be honest...nothing can beat the homemade taste of baked goods. Yesterday I walked up to my neighbors, to get , yet more fresh eggs. A quick visit with the birds.

They weren't having any close ups. 

On the way back I snapped off some dogwoods to cheer up the livingroom, and took some snoozes off and on all day, before making more peach turnovers. Thanks to my aunts recipes...I and some neighbors have full bellies during this pandemic.

Challah bread

Oat

Believer's 

This bread was a test. It was stuffed with pieces of mozzarella, parmesan and asiago cheeses .Once done, I had it with Marianna sauce for dipping. The braiding was the trickiest part. Then just let it rise, and then bake. I told Mitchell, it sort of reminded me of a horse penis with the length. But once baked it looked better, lol!

Tea Biscuit's 

Hot Cross Buns

Peach Turnovers

I can slice meat, cook and bake, now it I could just learn to make candlesticks.

Peach Turnovers

1 box of puff pastry - 2 sheets total thawed

1 can of peach pie filling

1 egg white beaten with a tsp of water

*optional drizzle*

2 cups of powdered sugar

2 tablespoons of milk

1 teaspoon of vanilla

Preheat oven to 375 and line two baking sheets with parchment paper.On a large, flat work surface, unroll the puff pastry sheet. Press any perforations together to seal. Cut into four equal square pieces and separate the pieces from one another. Set aside. Open the can of peach pie filling and chop the peaches into bite sized pieces. Spoon a heaping Tablespoonful of peach pie filling into the center of each puff pastry square. Brush the edges of the square with the egg white wash. Then, take one corner of the puff pastry and bring it to the diagonal corner, pinching the edges shut with your fingers. Brush the tops with the egg white wash. Repeat with remaining turnovers. Bake for approx. 20-25 minutes or until the tops are light brown. Serve turnovers warm or at room temperature.

Excuse me now...I'm off to expand.