Used in 83 recipes at an average of 0.713%.
I have worked on French Toast for what seems like ever. It was always missing something. Once I finally got the Bread aspect, the Syrup and Butter just right I realized it was missing that Browned Egg portion on the outside of the bread. With a little help I settled on using INW Custard for the Eggy part. That was it... the Custard was exactly what it was missing. At this % it isn't overpowering but stands out enough from the other flavors that you actually get the Browned Egg coating of actual french toast. The Bread is made using the RF French Toast and WF Cinnamon Pastry, INW Custard is the Egg coating and OOO French Toast at this % gives the Browned egg and edges to the bread, the Butter Base is of course the Butter and the Maple Syrup perfected came from a lovely mixer whom I can not remember their name that posted a maple syrup that used Caramel, Butterscotch, Golden Syrup and FA Maple I just adjusted it to my liking for this mix. ( If this is your Maple invention please Leave a Comment so you can get credit for the delicious Mapley mix)
I had tried several Brown Butter Ice Cream mixes and they weren't bad but I wasn't exactly sure what BBIC was so I looked up the flavor description on brown Butter and BBIC and from that I decided to try my own version of a vapeable BBIC. This is what I came up with and I have to say it is really nice. It is a Toasted Nutty smooth Ice Cream with a soft Buttery finish. It isn't overly sweet but just sweet enough without being dry as a lot of Nut mixes can be. It blended together really nicely and the Nut doesn't overshadow the Ice Cream and the Ice Cream doesn't cover up the Nuttiness. It is worth a mix and will def be one we have in our rotation now. You can add 0.5% Sweetener if you'd like you can also use LB VIC in place of the VT VIC it will turn out just as good maybe even better.
Warm and deep fried apple cinnamon fritter. Inspired by Mr Fritter from Cuttwood. It's not supposed to be a clone, just craftet to suit my personal taste.
Pic by www.crazyforcrust.com
This is how much I believe in this recipe, and have faith that it is truly the closest thing ever mixed to the real deal Pop Deez. I paid for a membership with ATF just so I could share this recipe publicly for everyone to try!.. Give it a mix.. It was worth the $2 to share it with everyone...
Instead of Creating a totally new recipe I opted to post my tweaks to this recipe here. Once I get closer and feel it is as close as it is going to get I will create and post a new final recipe version. So here is my changes and tweaks for Version 2 :
FLV- Popcorn- 0.75%
FLV- Sweetness- 0.25%
CAP- Golden Butter- 0.5%
HS- Caramel Toffee- 1%
WF- Caramel Butter- 0.5%
VTA- Butter Base- 0.5%
My Husband and I rarely buy commercial juice, but when we do we always buy Pop Deez. It is our all time favorite juice. Period. So when I started mixing that was one juice I set out to try and mix. I have worked on recreating (cloning) Steep Vapor's Pop Deez for over a year now. I have tried every recipe that was a supposed Pop Deez clone and near every Caramel Popcorn recipe I have found. NONE of them have been anywhere near close. Nowhere in the ball park of tasting anything like Pop Deez. No recipe I worked out every turned out how I hoped and never even resembled Pop Deez. That was until now... I started investing in FLV flavors as well as a few other Higher Priced / Better Quality flavors. I knew FLV Popcorn was in it as soon as I smelled it out of the bottle. But even then I still hadn't nailed the caramel and butter aspects of it. That was until I got Hangsen's Caramel Toffee in. I immediately knew this was the caramel I was missing and what I needed for my "Great White Buffalo" Pop Deez... There is still a little tweaking I need to do with the sweetness and possibly the caramel as it is a caramel heavy flavor after a super short steep. I will know more after a few more days steep time but I truly believe it will need little to no altering. This is the closest recipe you will find anywhere to being Pop Deez. So if you are like us and love this juice then you def need to mix this up. No flavors can be substituted so if you don't have these exact flavors do NOT mix this, do what you need to do and invest in these flavors to mix it up. I promise you will not regret it... It is sooooo damn good and sooooo damn close to the ever illusive POP DEEZ! Give it a mix and let me know what ya think.. and yes this is my first and only recipe here on ATF.. Don't let that scare you off though, mix this up, I just can not stress enough how happy you'll be with this one..
I am thinking of these wonderful little oven warm pastries from Italy. Filled with the fruitiest apricot jam you've ever tasted and delightful buttery puff pastry.
-Changed Solube Apricot Tarte for Flavorah Apricot as i am hoping to get rid of some off notes i get from Apricot Tarte.
-Took out Graham Crust TFA
-Changed FA Pandoro for FA Zeppola to get more a crusty Pastry taste.
-Lowered Butter Base from 4% to 2%
-Lowered Croissant from 6% to 5%
Future Mix Suggestion:
-Add FLV Nectarine?
-OOO Powdered Sugar?
I am still looking for more dark crispy pastry flavour.
So i really wanted to nail down a little debbie fruit pie - with that fried dough, sugary glaze and gooey sweet filling that lingers.
The use of deep fried dough, butter and pie crust gets me that type of little debbie fruit pie crust I was after
The filling I used is FA apple filling at a higher percent then I have ever used ( thanks to DaddyKane91 for that tip) and was able to get that true apple pie filling with cinnamon, and cooked apple. The country apple was added for a more prominent cooked apple filling.
The frosting provides that sweet coating on the pie shell.
The Quince jelly was added for some tart bright fruit top notes notes along with the VTA golden syrup, for a owwie Gooyey texture that coats your mouth and lingers which is exactly what I wanted
The cinnamon tends to settle down after a 3 - 5 days and the apple pops up more -
This is a spot on shoofly pie - so what is a Shoofly pie you ask ? Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia The name comes from a particular brand of molasses, Shoofly Molasses
. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency
As a kid my family would vacation in Lancaster PA with a large amish community and they would sell wet bottom shoofly pie at road side stands, I love that pie !!!!
for this pie the Molasses and , butterscotch cream pie create the main note . The molasses is a brown sugar/ maple syrup and needs a a little body to support it so the butterscotch cream pie by WF, along with the condensed milk to create that wet bottom of the pie. . The recipe actually has a stick of butter for the crumble top hence the butter base by VT combined with some of LB bakers touch to add a cinnamon for the crumble like texture. The sugar cookie and cookie are my go generic butter pie crust. and will also help with the crumble top . This is an over the top sweet pie so it needed a touch a supersweet
This brought back some great memories for me - This is pretty much spot on and needs bout 2 - 3 days to really begin to come out and 5 days to get the deeper molasses notes
LOOKING for a group to learn about mixing your own juice check out these groups and your tube channels
I love Irish soda bread and it is a tradition at this time of the year for me to seek out some ( because heck no - I do not bake)
Anyone that has had Irish soda bread recognizes that it does not really have a soft bread texture but a texture that is similar to a scone, dry and crumbling. So in order to achieve that I used shyndos bread stone https://alltheflavors.com/recipes/57854#bread_stone_by_shyndo RF baked bread which is more of a white fluffy bread with cap 27 and INW biscuit for the grainy dry back note that works well with the RF baked bread to leave that dry finish.
There is also a sweetness that raisins or currants add to the bread so using sweet fig and apple cranberry I was able to add that slight top note of sweetness I wanted along with the brown sugar at the back end of the exhale.
The cap yogurt adds that slight sour note that buttermilk would add in a soda bread along with some mouth feel.
My favorite thing to put on warm Irish soda bread is butter and VT butter base is perfect for that .
This is a winner and I am really happy with it - it is spot on - I hope you enjoy