TWD:I got nothin' edition

Somehow, I ran out of week. Or rather weeks, plural, as I've had two weeks to make the delicious and easy Hungarian Shortbread that was this week's challenge for Tuesdays with Dorie. The recipe can be found at Lynnette and Cher's blogs.

Once you get past the shock of using one pound (yes, the whole thing!) of butter in a single recipe, it's simple to make. Tips from the conversations at the challenge site: Use the food processor or a stand mixer with a grating attachment to grate the frozen dough, and bake the bottom layer of the shortbread alone for the first fifteen minutes of the bake time, before adding the rhubarb and the top layer of grated dough.

Rhubarb is optional - lots of people used strawberries, another berry or different jams in place of the rhubarb filling.

Because it is so very rich, it can be cut into small pieces, serving a crowd. If I do decide to try this, I will probably bake a half recipe.

Next up is pecan sticky buns. I thought I was out for that one, as it begins with a brioche dough that requires (according to the Baking with Julia cookbook recipe, anyway) a fifteen minute kneading in the stand mixer, complete with warnings about monitoring the heat of your mixer to avoid burning out the motor - !.  I've no stand mixer and no counter or storage place to put one.

Julia Child herself comes to the rescue on this one. Her cookbook, The Way to Cook, just happens to both be sitting on my bookshelf and to have a recipe for sticky pecan buns in it. A recipe whose brioche dough is made....in a food processor. I'm curious to see how the recipe recreated by modern chefs stacks up against her original.