Unwrap and place on a lightly floured surface. There is the lamination the process of rolling and flattening butter into thin sheets between layers of dough and the rolling and folding of that butter-layered dough, a technique called a turn. In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. Leave a Private Note on this recipe and see it here. With a pastry as technical as croissants, some aspects of the process gauging the butter temperature, learning how much pressure to apply to the dough while rolling become easier with experience. Know that the more times you make them, the better your croissants will turn out, but even a first attempt provided you follow the suggestions and principles outlined here will most likely produce a breathtaking, delicious result. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. in today's video, i explore the fine art of pastry making by attempting to make croissants!not just ANY croissants, though. Very thoroughly dust off any excess flour with a pastry brush. She inspires me to make things I never have before and go the extra mile to make something really special. Let the dough sit at room temperature for about 5 minutes. Step 7. If making pain au chocolat or ham and cheese croissants, see recipes. Freeze for 20 minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. - Dining and Cooking . Donate to the newsroom now. Homemade croissants using Claire Saffitz's NYT recipe! 9. Transfer the sheets to the oven and bake for 20 minutes. Andy Larsen: Heres where National Weather Service forecasts flooding, in the short term and the long term, Murray police officers were justified in their use of force against a 52-year-old man who died after arrest, Salt Lake County D.A. If making pain au chocolat or ham and cheese croissants, see recipes. All it requires is some focus, and a little bit of patience. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. First time making croissants. Let the dough sit at room temperature for about 5 minutes. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. Wrap the book tightly in the reserved plastic. str = $(this).attr('id'); 2021-05-07 Get the recipes:Croissants: https://nyti.ms/2RrNUnLPain au Chocolat: https://nyti.ms/2RuxP0AHam and Cheese Croissants: https://nyti.ms/3uwZcpqAlmond Croissan How to make Smoked Standing Rib Roast? 3. 2021-05-31 Kingsley on May 31, 2021 May 31, 2021. Clear off several feet of counter space. Freeze for 20 minutes. This is perfect for a weekend baking , Claire Saffitz is a freelance recipe developer and video host. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. I almost didn't trust the simpler, homier recipes to be as worth writing home about, like the Chocolate Chip Cookies, Flourless Chocolate Wave Cake, and Apple Tart. Transfer the skillet to the floor of the oven and close the door. If you dont have a wheel cutter, a sharp knife will suffice, or you can use a clean box cutter. However, active dry yeast is by far easiest for home bakers to find. 2021-01-24 now, for my first attempt at proper puff pastry, maybe this recipe was a bit ambitious. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two. }); 2021-11-12 ello everyone! Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Its a lot to take on, but none of that should dissuade you from trying. Remove from the oven and let cool completely on the baking sheets. Space them evenly on the baking sheets, four per sheet. Use a spatula to make sure everything is well incorporated, scraping the bottom and sides of the bowl to get to those stubborn pockets of flour. e.preventDefault(); Remove the butter from the refrigerator and the dough from the freezer. Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person. In this video, you'll learn how to make four different types of croissants. Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Simply, the . Sprinkle the chopped milk chocolate for the topping on top of the batter. In a medium bowl, combine the butter and brown sugar, and beat. Baking from frozen, or even just from the fridge, is definitely an option but they don't spread quite as thin. Youre need the butter block and the detrempe to have similar textures before locking in and that occurs at different temps for both. Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitzs step-by-step video on YouTube. minimum center distance between pulleys / socioeconomic variables and their effect on travel / claire . Press the butter gently into the dough and peel off the parchment paper. Touch device users, explore by touch or with swipe gestures. Claire Saffitz Croissant Recipe : Top Picked from our Experts Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. New York Times food writer Claire Saffitz is here to be your pandemic baking fairy godmother. Get the recipe: https://nyti.ms/361IBjuClaire Saffitz is here! Now, fold the entire slab in half crosswise along the gap in the center. Whisk cup milk, cup flour (42 g), and cup water in a small saucepan until smooth. Agree, very into this. i try to bake the . 86. Set aside for 10 minutes. Spread the bottom halves with half of the. The recipe is by Clare saffitz and in this video i. Hello everyone today i am sharing the perfect recipe for French croissants, they are light airy and crisp. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like youre wrapping a present), forming an 8-inch square. Free Room (feat. (Johnny Miller | The New York Times) Various croissants are photographed in New York on March 9, 2021. You're going to enclose the butter block in the dough and roll them out together. Claire Saffitz Croissant Recipes Your dough cold How well you control fermentation also largely determines your success. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand. I tried the Claire Saffitz Chocolate Chip Cookies Recipe - The Tummy Train Posted by By disposable plates for wedding bulk May 9, 2022 snagajob hardee's application 0 Shares. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. 66. Laminated dough isnt really my thing. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Set aside. Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Its easy to undershoot. I always use at least two variations of chocolate in my cookies these days, because I find it produces a better tasting cookie. I always use at least two variations of chocolate in my cookies these days, because I find it produces a better tasting cookie. If you have lots of egg drips on the baking sheet, wipe them off, since these could burn while baking. She is currently the host of the series Gourmet Makes on the Bon Apptit YouTube channel, where she uses her classical pastry knowledge to reverse engineer popular snack foods and candy. Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person Remove the hook and cover the bowl with a damp towel. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. sequence memory test world record. This relative flexibility will help the butter roll out more easily, eventually resulting in lighter, taller croissants with defined layers. 17. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Serve warm or at room temperature. Transfer the skillet to the floor of the oven and close the door. Place the baking sheets inside the oven and let the croissants proof until theyre about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. The butter should be chilled but able to bend without breaking. Free Room (feat. now, for my first attempt at proper puff pastry, maybe this recipe was a bit ambitious. Set aside the butter. Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Marble & Walnut Wood Rotating Cake Stand $125. 3 Easy Baking Recipes Claire Saffitz Loves to Make Each Fall - SemiStories 2021-06-22 Use a spatula to make sure everything is well incorporated, scraping the bottom and sides of the bowl to get to those stubborn pockets of flour. (It will have doubled in size.) Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cardamom. If it is thicker than about 1 inches, or if its lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. And below are even more tips to help guide you smoothly and confidently through the process. First time making croissants. Reddit - Dive into anything Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. If it is thicker than about 1 1/2 inches, or if its lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. A true . This croissant recipe is so much fun to make because it's so articulately written. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle thats exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Pay attention to your yeast Experienced bakers generally prefer to use fresh yeast sometimes called cake yeast or bakers yeast when making croissants, as its more reliable than active dry yeast. Set aside for 10 minutes. Clear your schedule and prepare your space : Be sure to budget two days for this project, with most of the active work taking place on the first day. Let the dough sit at room temperature for about 5 minutes. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. 5 Open the oven and stick your hand inside - it should be humid but not hot, as the water in the frying pan will have cooled. Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to . A tray of puffed, burnished croissants, straight from your oven, may elicit a feeling of pure elation. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. With a pastry as technical as croissants, some aspects of the process gauging the butter temperature, learning how much pressure to apply to the dough while rolling become easier with experience. Whenever the dough is out, try to work quickly to prevent it from warming and fermenting. As Claire Saffitz points out, " A woman . As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Set aside the butter. Pay attention to your yeast: Experienced bakers generally prefer to use fresh yeast sometimes called cake yeast or bakers yeast when making croissants, as its more reliable than active dry yeast. 2022-02-17 Whisk yeast and 1/4 cup very warm water (110 115) in another large bowl to dissolve. Almond Croissants Recipe - NYT Cooking Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. Bake the brownies. Log in. Search within r/Baking. 559. cathycooking Cathy. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Cut each strip in half crosswise, creating 10 rectangles. Remove the skillet from the oven and heat to 375 degrees. THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSONAs a classic Thanksgiving dessert, pumpkin pie really should stay classic. 2022. Cook over medium heat, whisking constantly, until a very stiff paste forms (it . Claire Saffitz gives her step-by-step recipe to making Double Apple Crumble Cake, the perfect introduction to her Dessert Person cookbook. This cake recipe is ideally suited to the fall or winter and comes with a difficulty: rating of 2 (Easy, but with several steps). Its a skill that takes practice, so understand that you might have difficulty on your first several tries, but, as long as you follow the other principles outlined here, a little unevenness or misalignment wont ruin your croissants. Its easy to undershoot. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. You should now have a rectangular packet of dough, called a book, thats four layers thick. Create a well in the center, and pour in the water and milk. I suspect Claire may have felt that ap, 2022-01-14 Years in the bowl of croissant recipe claire saffitz food processor, combine the toasted almonds, flour, sugar! } Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. 12. Reattach the dough hook and turn the mixer on medium-low speed. Set aside for 10 minutes. You want the croissants to proof at 70 to 75 degrees. Be the first to leave one. Mix the almond butter swirl: In a small bowl, stir together 3 tablespoons of the almond butter, 1 tablespoon of the sugar, and 1 teaspoon of the coconut oil until smooth. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. Spring for the good butter: European or European-style butters contain at least 82 percent butterfat by weight. 2. Look to high-protein flour A flour with an 11% to 13% protein content (usually noted on the bag) is necessary for a sturdy, gluten-rich dough that can support many layers of butter and withstand the rolling and folding required to create those layers. Unwrap and place on a lightly floured surface. Getting to that point requires following a tight script, but many of the factors that determine success can be controlled in a home kitchen through some key techniques. Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. Let it sit until the mixture is foamy, about 5 minutes, then proceed.). Resist the urge to touch or poke the croissants as they proof: Theyre very delicate. (It's OK if the shorter sides round a bit - you're going to trim them.). Salmon With Pesto Veggie Noodles By Wolfgang Puck Recipe by Tasty, Rib Eye Marinated in Garlic, Chiles and Oregano, Pounded Pork Loin With Orange Pepper Sauce, 4 2/3 cups/605 grams all-purpose or bread flour, plus more for dusting, 1 tablespoon plus 1/2 teaspoon/12 grams kosher salt, 3/4 cup plus 2 tablespoons/214 grams water, at room temperature, 1/2 cup/120 grams whole milk, at room temperature, 1/4 cup/57 grams unsalted butter, cut into 1/2-inch pieces, chilled, 1 1/2 cups/340 grams unsalted European or European-style butter (3 sticks), chilled, 1/2 cup/113 grams unsalted butter, at room temperature, 1/2 cup/106 grams packed light brown sugar. The parchment may tear. Freeze the book for 15 minutes, then refrigerate for 1 hour. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 times its original size, 45 minutes to 1 hour. With a pastry as technical as croissants, some aspects of the process gauging the butter temperature, learning how much pressure to apply to the dough while rolling become easier with experience. 10. Apply the egg wash carefully A combination of egg yolk and heavy cream produces a glossy, bronzed exterior. Press gently so the layers adhere. Set aside for 10 minutes. , 2022-05-08 Get the recipes: Croissants: https://nyti.ms/2RrNUnL Pain au Chocolat: https://nyti.ms/2RuxP0A Ham and Cheese Croissants: https://nyti.ms/3uwZcpq Almond . (The steam released inside the oven will create an ideal proofing environment.). Not in the least. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant -inch-thick layer, fusing the sticks and making it pliable. If you stick to this script, buttery homemade croissants are squarely within your reach. The butter should be about 55F/13C but the detrempe fridge cold. Youll want to keep the dough as cold as possible to prevent the yeast from producing gases during lamination, but not so cold that the butter becomes too hard to roll out smoothly between the layers. With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface. (adsbygoogle = window.adsbygoogle || []).push({}); Categories breakfast, brunch, pastries, project. Make every effort to work in a cool kitchen environment (68 to 72 degrees), which will make rolling out the butter-laden dough and controlling fermentation much easier. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cardamom. rules, Utes seeing transfer portals impact on college gymnastics. Place the baking sheets inside the oven and let the croissants proof until theyre about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 hours. In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Step 2. Two day process. For all your baking needs! 127. Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. It can be easy to underproof your croissants. If you stick to this script, buttery homemade croissants are squarely within your reach. Get those perfectly burnished, flaky pastries straight from your oven with this expert advice. Deflate the dough with the heel of your hand. Then, top with ounce (2 tablespoons) of the cheese. . Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. Press gently so the dough adheres to itself. For best results, youll want to weigh all your ingredients for the dough. Its a lot to take on, but none of that should dissuade you from trying. $.ajax({ Croissants are best within an hour or two of baking. In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each 2022-03-29 Claire Saffitzs recipe for raspberry charlotte with pistachio and rose water. Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. 1 1/2 cups/340 grams unsalted European or European-style butter (3 sticks), chilled. 21. The dough will start to spring back, but try to get it as close to those dimensions as possible. Make Perfect Croissants With Claire Saffitz | NYT Cooking 13. Remove the butter from the refrigerator and the dough from the freezer. Beat the dough and roll out as before, but into a 14-by-17-inch slab. Anyone can read what you share. March 7, 2023. Make Perfect Croissants With Claire Saffitz | NYT Cooking. (Any hotter and the butter will start to melt, leading to a denser croissant.) 20. Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Pain au Chocolat Recipe - NYT Cooking Follow along with me as I attempt to bake these laminated beautie. The dough rolled out like a dream and there was a great final result. In a small bowl, stir the yolk and heavy cream until streak-free. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. 4 2/3 cups/605 grams all-purpose or bread flour, plus more for dusting. Pistachio croissant. It should not be considered a substitute for a professional nutritionists advice. Line a large rimmed baking sheet with parchment paper and set aside. I used the recipe from Claire Saffitz Dessert Person cookbook. Appleby) - Ravyn Lenae. How to Make Croissants - The New York Times Remove from the heat and set aside. (Its OK if the shorter sides round a bit youre going to trim them.). Its a skill that takes practice, so understand that you might have difficulty on your first several tries, but, as long as you follow the other principles outlined here, a little unevenness or misalignment wont ruin your croissants. Recipes: Croissants | Pain au Chocolat | Ham and Cheese Croissants | Almond Croissants. Form and proof the croissants. Set the mixture aside. Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Homemade croissants using Claire Saffitz's NYT recipe . Repeat with the remaining rectangles to make 8 triangles. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Home. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. 2020-10-19 Mix the almond butter swirl: In a small bowl, stir together 3 tablespoons of the almond butter, 1 tablespoon of the sugar, and 1 teaspoon of the coconut oil until smooth. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. Remove the butter from the refrigerator and the dough from the freezer. Recipes, ideas and all things baking related. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. Apply the egg wash carefully: A combination of egg yolk and heavy cream produces a glossy, bronzed outsides. Anyone with even a passing interest in baking will feel pure elation upon pulling a baking sheet of puffed, burnished crescents from the oven. Poking the dough, the normal test a baker would use, isnt an option because the risen dough is too delicate and will tear, disrupting the layers. Vefk Yapan Hocalar - Vefk Yaptranlar - Vefk Yorumlar iin doru sayfadasnz. And your ingredients: Weigh all your ingredients for the dough (also called the dtrempe), especially the flour, water and milk. Its important that the dough stay as cold as possible throughout the process, so minimize opening and closing the fridge and freezer doors. Know that the more times you make them, the better your croissants will turn out, but even a first attempt provided you follow the suggestions and principles outlined here will most likely produce a breathtaking, delicious result. But even in those recipes especially in those recipesSaffitz's obsessing over every last detail is apparent. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle thats exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Advertisement. ), Featured in: How to Make Stunning Croissants at Home, 692 calories; 43 grams fat; 27 grams saturated fat; 2 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 11 grams protein; 475 milligrams sodium. Is there a more met. Keep wrapped airtight at room temperature. Remove the hook and cover the bowl with a damp towel. Is making croissants at home an easy feat? Poking the dough, the normal test a baker would use, isnt an option because the risen dough is too delicate and will tear, disrupting the layers. But is it a fascinating and fun project? Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior? Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. attempting to bake Claire Saffitz' ~perfect croissants - YouTube } Clear off several feet of counter space. How To Make Ribollita With Claire Saffitz - YouTube User account menu. The parchment may tear. And your ingredients Weigh all your ingredients for the dough (also called the dtrempe), especially the flour, water and milk. Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. While applying it, take care to avoid coating the exposed layers on the cut sides of the dough, as this will fuse them together. This Croissant recipe is about as minimal equipment as you can get in a recipe. Claire Saffitz recipe. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. The specific ratio of liquid to flour in the accompanying base recipe, called the hydration, produces a dough thats the right texture for croissants soft enough to roll out by hand, yet firm enough to keep the butter enclosed. And your cuts clean: For the most defined croissants, use a wheel cutter (either a pastry wheel or a pizza cutter) when cutting your dough. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed.
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