1 medium sweet onion such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil
Directions
Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
In actual Martha Bakes segment S9/E2 for Australia ginger cookies, Martha leaves out the amount of Treacle she added to the mix! Someone missed that in proof/editing!!
It's great that you make a large assortment of meat and otherwise pies etc. How about having a feature with the Italian Neopolitan "Lard Bread" called "CASATIELLO" which is DELISIOSO. Rendered Lard Cracklings (Cioccoli) mixed with smatterings of salami, parmesiano all baked into the bread dough. Try it, You'll Like It...!!! Ange
I made it today!! I mixed milk, semi sweet and dark chocolate and had to bake a wee bit longer with foil tinted on top to prevent over baking, but it came out great. I am not a banana fan and don't get excited about banana bread, but this one is a winner! print-out going in my hand-down-to-kiddos binder. Thank you!
This is NOT Mary Berry's Recipe!! It belongs to one of the contestants from the last Season of TGBBS!!! and some contestants used extra baking powder and some did not, it depended on the contestants recipe
It is unfortunate that the series 9 episode 8 (Great Britain) has so many tidbits of misinformation. I wonder where it was sourced- as some of the 'facts' on some episodes are so odd. In this, at the beginning of the segment on shortbread, the banner stated 'Irish shortbread'. Martha began talking about Scottish shortbread, and then all o
These came out very doughy for me -- even with a little extra cooking time. Are they really never allowed to rise at all (kneading --> fridge; rolling --> boiling water)?
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