I finally got around to buying and baking TJ's croissant dough. They
were wonderful. Very, very light and so flaky! Wonderful yeast to
butter flavor. Not a bad price, IMHO, at $3.99 for a package of 8.
They need to rise 7 - 9 hours (the below rose for 9 hours and didn't
rise appreciably more after 7). I am definitely buying these again. In
fact, I'm going to buy a couple, three boxes and keep them on hand.
FYI, there's a warning that it is made on "equipment shared with tree
nuts. Facility processes eggs and soy." 150 calories per, 9 grams of
fat, 150 mg of sodium and 16 g of carbs.

Well, no one every claimed you could find croissants on the
recommended list for people who have to watch such things.l

Photos he

http://www.flickr.com/photos/terrys_...in/photostream

http://tinyurl.com/3zstm28

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

In article >,
Terry Pulliam Burd > wrote:

> I finally got around to buying and baking TJ's croissant dough. They
> were wonderful. Very, very light and so flaky! Wonderful yeast to
> butter flavor. Not a bad price, IMHO, at $3.99 for a package of 8.
> They need to rise 7 - 9 hours (the below rose for 9 hours and didn't
> rise appreciably more after 7). I am definitely buying these again. In
> fact, I'm going to buy a couple, three boxes and keep them on hand.
> FYI, there's a warning that it is made on "equipment shared with tree
> nuts. Facility processes eggs and soy." 150 calories per, 9 grams of
> fat, 150 mg of sodium and 16 g of carbs.
>
> Well, no one every claimed you could find croissants on the
> recommended list for people who have to watch such things.l
>
> Photos he
>
> http://www.flickr.com/photos/terrys_...in/photostream
>
> http://tinyurl.com/3zstm28
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

Nice. Are they shaped like that or is that you rolling?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

On Mon, 30 May 2011 22:33:03 -0500, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> I finally got around to buying and baking TJ's croissant dough. They
>> were wonderful. Very, very light and so flaky! Wonderful yeast to
>> butter flavor. Not a bad price, IMHO, at $3.99 for a package of 8.
>> They need to rise 7 - 9 hours (the below rose for 9 hours and didn't
>> rise appreciably more after 7). I am definitely buying these again. In
>> fact, I'm going to buy a couple, three boxes and keep them on hand.
>> FYI, there's a warning that it is made on "equipment shared with tree
>> nuts. Facility processes eggs and soy." 150 calories per, 9 grams of
>> fat, 150 mg of sodium and 16 g of carbs.
>>
>> Well, no one every claimed you could find croissants on the
>> recommended list for people who have to watch such things.l
>>
>> Photos he
>>
>> http://www.flickr.com/photos/terrys_...in/photostream
>>
>> http://tinyurl.com/3zstm28
>>
>> Terry "Squeaks" Pulliam Burd
>>
>> --
>>
>> To reply, remove "spambot" and replace it with "cox"
>
>Nice. Are they shaped like that or is that you rolling?

Dang, they look great. Can't wait to go get some.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

"Terry Pulliam Burd" > ha scritto nel messaggio
>I finally got around to buying and baking TJ's croissant dough. They
> were wonderful. Very, very light and so flaky! Wonderful yeast to
> butter flavor.

They are obviously not TJ brand, but I buy packages of frozen ones to keep
for breakfasts for Couchsurfers who come through. Nothing feels quite so
"happy day and welcome" as a hot croissant and the readymade ones here are
all sugary. I put parchment on a baking sheet, lay out the croissants,
leave overnight. They thaw and rise, cook in minutes. Great breakfast with
some cheese and jams.

On Mon, 30 May 2011 22:33:03 -0500, Melba's Jammin'
> arranged random neurons and said:

>Nice. Are they shaped like that or is that you rolling?

They're shaped like that.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Mon, 30 May 2011 23:20:18 -0700, Terry Pulliam Burd
> wrote:

> On Mon, 30 May 2011 22:33:03 -0500, Melba's Jammin'
> > arranged random neurons and said:
>
> >Nice. Are they shaped like that or is that you rolling?
>
> They're shaped like that.
>
I'm glad you posted about them again. I was away from home the last
time and forgot I was going to find them. Will do that today. Thanks
for the memory jog!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 31 May 2011 07:17:49 +0200, "Giusi" >
wrote:

> I put parchment on a baking sheet, lay out the croissants,
> leave overnight. They thaw and rise, cook in minutes.

Good idea! That's how I'll treat them and see how it goes.




--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 30 May 2011 22:33:03 -0500, Melba's Jammin'
> > arranged random neurons and said:
>
> >Nice. Are they shaped like that or is that you rolling?
>
> They're shaped like that.
>
> Terry "Squeaks" Pulliam Burd

I've got some shicken that could become salad. . . .
I'm tempted to make a run to TJ but I don't think I want to be away that
long.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011