1. Photoset with 328 notes
    Posted 1 month ago
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    Jalapeno and Cheddar Cornmeal Biscuits

    Ingredients:

    • 1 1/4 cup all purpose flour
    • 3/4 cup yellow cornmeal
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoon superfine sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon cracked black pepper
    • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
    • 1 cup grated cheddar cheese
    • 1 large jalapeno, seeded and diced
    • 3/4 cup buttermilk
    • 1/4 cup (1/2 stick) unsalted butter, melted

    Directions:
    Preheat oven to 400˚F.

    Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.

    Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.

    Fold in cheddar, jalapeno and buttermilk until a dough forms.

    Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.

    Bake biscuits for 15 minutes. Remove from oven and brush tops with melted butter. Place back into oven and bake for an additional 5 to 10 minutes.

    Remove from oven and allow to cool slightly. Once cool enough to handle, serve.

    Makes 10 - 12

  2. Post with 271 notes
    Posted 1 month ago
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    Mass Effect Squadmate Cocktails

    lesbealiens:

    All of the drinks/recipe information is from SaveGameonline (aka, not my stuff! I just wanted to share this with you all. So, enjoy!)

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    Recipe

    • 1 1/4 oz Bourbon (we recommend Maker’s Mark)
    • 1/2 oz Spiced Rum (we recommend Captain Morgan’s)
    • 1/4 oz Triple Sec
    • Ginger beer or ginger ale to fill (we recommend Reed’s Extra Ginger Brew)

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    Recipe

    • oz Vodka (we recommend 42 Below)
    • 1/2 oz Chambord
    • 1/2 oz lemon juice
    • Lemonade to fill

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    Recipe

    • 1/2 oz Scotch Whiskey
    • 3/4 oz Blue Curacao
    • 1/4 oz lime juice
    • Champagne or Lemonade to fill
    • And add Blueberries for that extra Liara-ness

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    Recipe

    •  10ml Jagermeister
    • 10ml Blue curacao
    • 10ml Mountain Dew

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    Recipe

    • oz Parfait Amour
    • 3/4 oz Mandarin Liquer
    • 1/2 oz Vodka
    • Lemonade to fill.

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    Recipe

    Dust the shot glass with curry powder then add:

    • 10 ml Bourbon
    • 10 ml Spiced rum (we recommend Captain Morgan’s)
    • 10 ml Ginger ale
    • And finish with a healthy splash of ground pepper on top.

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    Recipe

    • oz Bailey’s Irish Cream
    • 3/4 oz Kahlua
    • 1/2 oz Sake (we recommend Kizakura)
    • Hot or Iced Coffee to fill

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    Recipe

    • 1/2 oz Sambuca
    • 1/2 oz Blue Curacao
    • 1/3 oz Strawberry liqueur
    • Fill with Red Bull

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    Recipe

    Coat the shot glass with Habanero Tabasco Sauce then layer:

    • 8 ml Vodka
    • 8 ml Whiskey (we recommend Jack Daniels, of course)
    • 8 ml Bourbon
    • 6 ml Red Bull

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    Recipe

    • 1/2 oz Strawberry Liqueur
    • 1/2 oz Mango Liqueur
    • 1/3 oz Melon Liqueur
    • 1/3 oz Vodka
    • Pineapple Juice to fill

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    Recipe

    Coat the glass with chocolate sauce in a spiral pattern, then add:

    • oz Bailey’s Irish Creme
    • 1/2 oz Malibu Coconut Rum
    • 1/2 oz Butterscotch Schnapps
    • Fill with Iced Chocolate
    • Then add crushed cookies, chocolate sauce and sprinkles on top

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    Recipe

    • oz Tequila (the older the better)
    • 1/2 oz Hpnotiq
    • 1/3 oz Parfait Amour
    • Fill with Pineapple Juice

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    Recipe

    • 1/2 oz Glenlivet Scotch Whiskey
    • 1/2 oz Vodka (try Devil’s Springs if you are game, but be warned that it is VERY potent)

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    Recipe

    • 3/4 oz Coconut Rum
    • 1/2 oz Melon Liqueur
    • 1/2 oz Blue Curacao
    • Pineapple Juice to fill

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    Recipe

    Drizzle honey down the side of the martini glass, sprinkle brown sugar around the side, then add:

    • oz spiced rum
    • 3/4 oz butterscotch schnapps
    • Dash of angostura bitters
    • Milk to fill

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    Recipe

    • oz Mango liqueur
    • 3/4 oz Mandarin liqueur
    • Fill with Strawberry and Lime Cider (we recommend Rekorderlig)

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    Recipe

    • oz Champagne
    • 1/2 oz Coconut Rum
    • 1/3 oz Blue Curacao
    • Dash of Lime Juice
    • Lemonade to fill

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    Recipe

    • oz Cherry Brandy
    • 3/4 oz Scotch
    • 1/3 oz Lemon Juice
    • Coke to fill (we used Coke Zero, because Javik puts up with zero bull)

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    Recipe

    • oz Havana Club Dark Rum
    • 1/2 oz Chambord
    • 1/3 oz Raspberry cordial syrup
    • Dash of lime (or alternatively a lime wedge if you prefer)
    • Fill with cranberry juice

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    Recipe

    • 1 1/2 oz Hpnotiq
    • oz White Wine
    • 1/2 oz Champagne
    • Splash of Blue Curacao to colour
    • Fill with Lemonade
  3. Photo with 11,949 notes
    Posted 1 month ago
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    Fry Bread Breakfast Tacos
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups warm water
vegetable oil, for frying
Toppings of your choice
Directions:In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.
Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.
To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm.
The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat. Enjoy!

    Fry Bread Breakfast Tacos

    Ingredients:

    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1½ cups warm water
    • vegetable oil, for frying
    • Toppings of your choice

    Directions:
    In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.

    Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.

    To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm.

    The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat. Enjoy!

  4. Photo with 1 note
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    Blood Orange French Toast
Ingredients:
1 loaf whole-wheat challah or other eggy bread
5 eggs
1 1/2 cups milk
3/4 cup blood orange juice
2 tablespoons blood orange zest
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons vanilla extract
butter and a neutral oil for frying
Directions:Cut the bread into thick 1″ slices and heat a large skillet over medium to medium-high heat.
In a large bowl, whisk together the eggs, milk, orange juice, zest, sugar, salt, and vanilla. Immerse 3 or 4 slices at a time in the egg mixture for 1-2 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon neutral oil in the skillet. Add the French toast and fry for 2-3 minutes per side. Store cooked French toast on a warm plate in a 200 degree oven.
Serve with a sprinkle of confectioners sugar, a drizzle of maple syrup, and blood orange slices. 

    Blood Orange French Toast

    Ingredients:

    • 1 loaf whole-wheat challah or other eggy bread
    • 5 eggs
    • 1 1/2 cups milk
    • 3/4 cup blood orange juice
    • 2 tablespoons blood orange zest
    • 1 tablespoon sugar
    • 3/4 teaspoon salt
    • 2 tablespoons vanilla extract
    • butter and a neutral oil for frying

    Directions:
    Cut the bread into thick 1″ slices and heat a large skillet over medium to medium-high heat.

    In a large bowl, whisk together the eggs, milk, orange juice, zest, sugar, salt, and vanilla. Immerse 3 or 4 slices at a time in the egg mixture for 1-2 minutes. Meanwhile, heat 1 tablespoon butter and 1 tablespoon neutral oil in the skillet. Add the French toast and fry for 2-3 minutes per side. Store cooked French toast on a warm plate in a 200 degree oven.

    Serve with a sprinkle of confectioners sugar, a drizzle of maple syrup, and blood orange slices. 

  5. Photoset with 2,074 notes
    Posted 1 month ago
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    Persimmon Prosciutto and  Brie Grilled Cheese

    Ingredients:

    • 4 slices whole wheat seeded bread
    • 2 tablespoons whole grain mustard
    • 4 slices prosciutto
    • 1 Fuyu persimmon, thinly sliced
    • 2 small  handfuls fresh arugula
    • 2 to 4 ounces  Brie cheese, depending on how much cheese you like
    • 1 tablespoon butter for grilling

    Directions:
    Spread mustard on four slices of bread.  Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices.  Spread Brie cheese onto the other two (mustard-covered) bread pieces.  Sandwich the two parts together.

    Heat butter in a medium skillet over medium heat.  Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown.  Flip sandwiches and cook until golden.

    Remove from the skillet.  Slice in half and serve immediately.  

  6. Photo with 380 notes
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    Mini Shrimp Rolls with Dill on Buttered Challah
Ingredients:
1 1/2 pounds shrimp, defrosted, peeled and deveined
1 cup white wine
2 lemons
¼ cup light mayonnaise
1 tablespoon chopped dill
¼ cup finely diced celery
1 teaspoon white vinegar
¼ teaspoon salt
Pepper to taste
2 tablespoon butter, melted
12 mini challah or brioche rolls
Directions:Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
Nestle into challah crevices.

    Mini Shrimp Rolls with Dill on Buttered Challah

    Ingredients:

    • 1 1/2 pounds shrimp, defrosted, peeled and deveined
    • 1 cup white wine
    • 2 lemons
    • ¼ cup light mayonnaise
    • 1 tablespoon chopped dill
    • ¼ cup finely diced celery
    • 1 teaspoon white vinegar
    • ¼ teaspoon salt
    • Pepper to taste
    • 2 tablespoon butter, melted
    • 12 mini challah or brioche rolls

    Directions:
    Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.

    In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.

    In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.

    Nestle into challah crevices.

  7. Honey Cake
Ingredients: For the Cake:
1 cup butter (softened)
1 cup honey (I used raw local honey)
1 1/2 cups self-rising flour
3 eggs
For the Frosting:
1 cup powdered sugar
1 tbsp. melted butter
1 1/2 tbsp. milk
1 teaspoon honey
Directions:Preheat oven to 350.
In a large bowl, cream the butter and honey, then add the eggs. Slowly add the flour 1/2 cup at a time.
Pour into a greased 8 inch cake pan, or loaf pan and bake for about 45-50 minutes, until a skewer comes out clean.
While the cake is cooking you can make the frosting by warming the milk slightly and mix in the honey until dissolved. Afterwards, mix in butter and then powdered sugar.
After the cake is cooked and cooled down, slice it up and pour the frosting over the cake as a glaze.

    Honey Cake

    Ingredients: 
    For the Cake:

    • 1 cup butter (softened)
    • 1 cup honey (I used raw local honey)
    • 1 1/2 cups self-rising flour
    • 3 eggs

    For the Frosting:

    • 1 cup powdered sugar
    • 1 tbsp. melted butter
    • 1 1/2 tbsp. milk
    • 1 teaspoon honey

    Directions:
    Preheat oven to 350.

    In a large bowl, cream the butter and honey, then add the eggs. Slowly add the flour 1/2 cup at a time.

    Pour into a greased 8 inch cake pan, or loaf pan and bake for about 45-50 minutes, until a skewer comes out clean.

    While the cake is cooking you can make the frosting by warming the milk slightly and mix in the honey until dissolved. Afterwards, mix in butter and then powdered sugar.

    After the cake is cooked and cooled down, slice it up and pour the frosting over the cake as a glaze.

  8. Photo with 1 note
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    Gingerbread Cookies
Ingredients:
1 ½ cups dark blackstrap molasses (12-ounce bottle)
1 cup packed brown sugar
2⁄3 cup cold water
1⁄3 cup vegetable shortening (such as Crisco; do not use butter)
7 cups all-purpose flour (yes, 7 cups of flour)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Assorted cookie cutters: gingerbread men, stars, trees, bells, wreaths, crescent moons, snowmen…
Directions:Mix molasses, brown sugar, water, and shortening in a large bowl. Mix in remaining ingredients by hand. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough ¼-inch thick on a floured board. (This is important! The dough has to be thick, not thin, or your cookies will not stay soft.) Cut out the holiday shapes with floured cookie cutters. Place about 2 inches apart on a lightly greased cookie sheet or a sheet sprayed with nonstick cooking spray. You may also use parchment paper for a quicker cleanup.
Bake 10– 12 minutes or until no indentation remains when touched. Cool. These cookies also freeze well.

    Gingerbread Cookies

    Ingredients:

    • 1 ½ cups dark blackstrap molasses (12-ounce bottle)
    • 1 cup packed brown sugar
    • 2⁄3 cup cold water
    • 1⁄3 cup vegetable shortening (such as Crisco; do not use butter)
    • 7 cups all-purpose flour (yes, 7 cups of flour)
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground allspice
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • Assorted cookie cutters: gingerbread men, stars, trees, bells, wreaths, crescent moons, snowmen…

    Directions:
    Mix molasses, brown sugar, water, and shortening in a large bowl. Mix in remaining ingredients by hand. Cover and refrigerate at least 2 hours.

    Heat oven to 350 degrees. Roll dough ¼-inch thick on a floured board. (This is important! The dough has to be thick, not thin, or your cookies will not stay soft.) Cut out the holiday shapes with floured cookie cutters. Place about 2 inches apart on a lightly greased cookie sheet or a sheet sprayed with nonstick cooking spray. You may also use parchment paper for a quicker cleanup.

    Bake 10– 12 minutes or until no indentation remains when touched. Cool. These cookies also freeze well.

  9. Photo with 2 notes
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    Rose Petal Scones
Ingredients:
8oz plain cream flour
¾ teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon baking powder
2 tablespoon fine caster sugar
1oz whole almonds
2 oz margarine
2 heaped tablespoons rose petals (unsprayed and rinsed)
1 tablespoon rosewater
1 free-range medium egg
5 tablespoons milk
Directions:Preheat the oven to 400 degrees.

Roughly chop the almonds and finely shred the petals. A quick blitz in the food processor would do the trick. Sift the dry ingredients and using your fingertips rub in the margarine, add the sugar and mix briefly. Add the almonds and petals. Set aside a little of the beaten egg and combine the rest with the milk and rosewater, then add to the flour mixture and mix briefly to form a moist dough.

Place on a lightly floured work surface and quickly bring together, then roll to a thickness of approx. 1 inch. Using a medium size cutter, cut out 6 scones and place on a floured baking tray. Brush with the remaining beaten egg and sprinkle with sugar.

Bake for 10-12 minutes. Leave to cool for 10 minutes and a rose scent will fill your kitchen!

Delicious with blueberry butter, rose petal jam or apple jelly.

    Rose Petal Scones

    Ingredients:

    • 8oz plain cream flour
    • ¾ teaspoon baking soda
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking powder
    • 2 tablespoon fine caster sugar
    • 1oz whole almonds
    • 2 oz margarine
    • 2 heaped tablespoons rose petals (unsprayed and rinsed)
    • 1 tablespoon rosewater
    • 1 free-range medium egg
    • 5 tablespoons milk

    Directions:
    Preheat the oven to 400 degrees.

    Roughly chop the almonds and finely shred the petals. A quick blitz in the food processor would do the trick. Sift the dry ingredients and using your fingertips rub in the margarine, add the sugar and mix briefly. Add the almonds and petals. Set aside a little of the beaten egg and combine the rest with the milk and rosewater, then add to the flour mixture and mix briefly to form a moist dough.

    Place on a lightly floured work surface and quickly bring together, then roll to a thickness of approx. 1 inch. Using a medium size cutter, cut out 6 scones and place on a floured baking tray. Brush with the remaining beaten egg and sprinkle with sugar.

    Bake for 10-12 minutes. Leave to cool for 10 minutes and a rose scent will fill your kitchen!

    Delicious with blueberry butter, rose petal jam or apple jelly.

  10. Photo with 1,189 notes
    Posted 2 months ago
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    Cinnamon Braid Bread
Ingredients
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk
Filling
1/4 cup (50 g) softened butter
4 or 5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds or macadamias, optional
Directions:In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.
Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

    Cinnamon Braid Bread

    Ingredients

    • 2 1/4 cups flour
    • 1/2 tsp salt
    • 3/4 cup lukewarm milk
    • 1 tbsp sugar
    • 15 g fresh yeast (1 envelope active dry yeast)
    • 1/8 cup (30 g) melted butter
    • 1 egg yolk

    Filling

    • 1/4 cup (50 g) softened butter
    • 4 or 5 tbsp sugar
    • 3 tsp cinnamon
    • 3 tsp grounded almonds or macadamias, optional

    Directions:
    In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.

    In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

    While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

    Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

    On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.

    Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.

    Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.

    Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.

    Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

    Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

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