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Toasted Bread Crumbs
1. Place bread in food processor and pulse until crumbs.
2. Place on metal pan and bake four minutes stirring once half way through cooking cycle.
2. Place on metal pan and bake four minutes stirring once half way through cooking cycle.
- Katie Fehlberg
- Bakery
Potato Wedges
1. Combine 454g of russet potato wedges with 44mL olive oil, 6ml Italian seasoning, 1 clove minced garlic, 1/4 tsp Kosher salt and 33g shredded Parmesan cheese.
- Katie Fehlberg
- Vegetables/Vegetarian
Scones
1. In a medium bowl, mix ingredients.
2. Stir to combine and form into a ball. Knead 5 times.
3. Add more flour as needed to keep from sticking. Cut dough in half.
4. Shape into two rounds (152mm diameter).
5. Cut each round into six wedges.
6. brush with additional cream, sprinkle with crystallized sugar.
2. Stir to combine and form into a ball. Knead 5 times.
3. Add more flour as needed to keep from sticking. Cut dough in half.
4. Shape into two rounds (152mm diameter).
5. Cut each round into six wedges.
6. brush with additional cream, sprinkle with crystallized sugar.
- Katie Fehlberg
- Bakery
