Chat-a-Thon 2017-18 Thread!

[walkonby]

this is the recipe for that caramel sauce I want to try
Makes about 3 cups worth

2 cups sugar, 2/3 cup butter cut in small cubes, 4 tbsp water, 1 cup whipping cream

Instructions

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan
of about 3 quarts or larger because the sugar foams up when you add the butter and cream
so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium
amber color. The real skill in making caramel sauce does come with experience and knowing the
point at which the color is perfect. Good advice for beginners is that it is better to be a little too
light in color rather than a little too dark because too dark a caramel can often taste a little burnt.

It is very easy to burn this mixture which can happen very quickly once the proper color is achieved,
so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize,
use a pastry brush to brush water around the inside edge of the pot as it boils.
You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid
crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted.
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce
is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce
is fantastic with almost any apple dessert or for great caramel sundaes.

[danger_dan]

morning gang.

[flemeth]

this is the recipe for that caramel sauce I want to try
Makes about 3 cups worth

2 cups sugar, 2/3 cup butter cut in small cubes, 4 tbsp water, 1 cup whipping cream

Instructions

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan
of about 3 quarts or larger because the sugar foams up when you add the butter and cream
so make sure you have a large enough pot.

Boil the sugar and water over medium heat until the mixture begins to turn a light to medium
amber color. The real skill in making caramel sauce does come with experience and knowing the
point at which the color is perfect. Good advice for beginners is that it is better to be a little too
light in color rather than a little too dark because too dark a caramel can often taste a little burnt.

It is very easy to burn this mixture which can happen very quickly once the proper color is achieved,
so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize,
use a pastry brush to brush water around the inside edge of the pot as it boils.
You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid
crystallization of the sugar.

When the color is right, quickly add the butter and stir quickly until the butter is melted.
Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce
is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce
is fantastic with almost any apple dessert or for great caramel sundaes.

Thanks @walkonby will try it the next time I bake

[flemeth]

here you go @flemeth I am so geared up to make one....lol

https://www.rockrecipes.com/graham-cracker-apple-crisp/

Thank you @walkonby it looks delicious . Will be making it this week I have all the ingredients.

[GoJays]

[GoJays]

[flemeth]

Good morning everyone

[walkonby]

Good morning ladies. I don't have to go anywhere today! woo hoo!!
For years whenever DH would see a stunned looking open mouthed teenager walking by he'd refer to them as " lampreys " .
I always laughed not even knowing what a lamprey was, because he's always had the ability to make me laugh. ( must be his inflection combined with the imitations he does) . Anyhow.....I looked up images of actual lampreys and wtf was he talking about? Clearly he meant to call those teens mouth breathers.
This is what those photos remind me of.....sorry Tay-Tay and Napoleon D, but you are both mouth breathers!

[danger_dan]

morning all

[Lynn49]

Oh, @flemeth, @walkonby, sorry I didn’t post the link to that amazing apple crisp!
Everything I’ve made by Barry in Rock Recipes has never disappointed…all from.Newfoundland!
And how could I not have taken a pic of my pie?! (Rather than a rectangular dish)

Performance this afternoon, so busy day!

Cheers, everyone!

Cheers!

[danger_dan]

morning peeps

[flemeth]

Good morning everyone

[danger_dan]

oooooooo.....quiet day here yesterday.
Morning Gang.

[Lynn49]

Quiet for sure…we had a performance yesterday, and the audience was so receptive. Our skit on elder abuse drew a few tears, but it’s a necessary story that needs to be told.
Today a few of us are attending our table at an information show for women, seniors…tomorrow I get to stay home! Lol!

Enjoy the day, everyone!

[walkonby]

totally forgot to say hello this morning. Sidetracked!
Is anyone watching the Netflix series called The Fall of the House of Usher? I was oblivious that it was an Edgar Allen Poe thing AND also unaware that in 1960 Vincent Price was the lead ( Roderick Usher ) character.

Funny, I had noticed this series listed but when I saw the word USHER in the title, I somehow thought it was a series about the singer Usher! Pfft! I could care less about watching that.
So glad I looked closer at it yesterday. Was very good!

Enjoy your day of rest from the theatre @Lynn49 .