naxos Posted September 29, 2020 Share Posted September 29, 2020 Sourdough raisin- experimenting with einkorn flour which was substituted by WF 1 Link to comment Share on other sites More sharing options...
weezy Posted October 1, 2020 Share Posted October 1, 2020 woke up too early this morning, discovered my peaches needed to be used stat, checked the pantry, ended up using a Jiffy cornbread mix and doctored it with some extra sugar, and made a small peach dump cake with a sweet cornbread top. Smells great. I'll find out tonight if it was more of a waste of peaches than just tossing them out 3 Link to comment Share on other sites More sharing options...
weezy Posted October 6, 2020 Share Posted October 6, 2020 On 10/1/2020 at 7:05 AM, weezy said: woke up too early this morning, discovered my peaches needed to be used stat, checked the pantry, ended up using a Jiffy cornbread mix and doctored it with some extra sugar, and made a small peach dump cake with a sweet cornbread top. Smells great. I'll find out tonight if it was more of a waste of peaches than just tossing them out Wasted peaches, sorry to say. Not much flavor, texture was gritty and just unpleasant. The muffin mix never absorbed the peach juices or steam while baking covered or the butter dotted on top. Obviously that needed to be mixed up and treated more as a clafoutis than a dump cake. 1 Link to comment Share on other sites More sharing options...
saf Posted October 7, 2020 Share Posted October 7, 2020 On 10/6/2020 at 12:02 PM, weezy said: Wasted peaches, sorry to say. I have had more luck turning those kinds of fruit into crumbles. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 17, 2020 Share Posted October 17, 2020 I was on a cookie streak- chocolate chip oatmeal, ginger apricot, apple butter... I got over my hand pie streak, although it is sounding pretty good, I might go back on that bender, but they kept oozing. I also just bought a stick of pepperoni to make pepperoni rolls, which is good because I have a lot of whole wheat flour I need to use. Our previous law firm had what would be a very unexpected amount of sugar left in their kitchen, so now I have several pounds of sugar, and the possibilities are endless. 1 Link to comment Share on other sites More sharing options...
weezy Posted November 3, 2020 Share Posted November 3, 2020 I made this cake with some tweaks, and I really liked it, will definitely keep it in the rotation: https://thecafesucrefarine.com/ridiculously-easy-magic-apple-cake/ First, as a cook's note, I would reserve a couple of tablespoons of sugar and the salt and add that to the chopped apples before mixing into the batter so they are well macerated. I mixed & waited & mixed as directed in the recipe and my apples didn't give up enough juice through that process to make a batter, it was more of a dough, and the cake was a bit tough as a result of the gluten development from the extra handling. I didn't make the frosting, so I cannnot comment on that. I did a quick streusel instead, as I wanted something less sweet and more coffee cake style and easier to freeze one layer. I also added some raisins and chopped nuts and a bit of cardamom because that's how I roll. 1 Link to comment Share on other sites More sharing options...
Pat Posted November 26, 2020 Share Posted November 26, 2020 Baking this cranberry-nut quick bread to go with dinner. 1 Link to comment Share on other sites More sharing options...
naxos Posted November 27, 2020 Share Posted November 27, 2020 My daughter has a Thanksgiving Birthday. Every year she requests this Chocolate Raspberry Layer Cake from Epicurious. 6 Link to comment Share on other sites More sharing options...
weezy Posted December 8, 2020 Share Posted December 8, 2020 Saw this cake being discussed positively, and I've never made anything like it, so I may just have to give it a try https://www.steenssyrup.com/post/syrup-cake-with-satsuma-sauce Link to comment Share on other sites More sharing options...
naxos Posted December 11, 2020 Share Posted December 11, 2020 Cookie baking time. Using the 1995 Gourmet Magazine Basic Butter Cookie recipe and all it’s varieties, I made mocha butter balls and coconut sticks (which are my favorites.) https://www.caskata.com/blogs/news/new-blog Also Greenspan’s world peace cookies. Now to deliver to friends 2 Link to comment Share on other sites More sharing options...
Pat Posted December 13, 2020 Share Posted December 13, 2020 I am trying to find ways to use really good eggnog that don't involve drinking it all. So I'm baking these cookies right now. They look pretty good in the oven. Fingers crossed. Update: These came out great. Recommended. This is a keeper of a recipe, especially because I'm probably going to continue making my one jug of eggnog per season purchase and have this dilemma again. 3 Link to comment Share on other sites More sharing options...
curls Posted December 14, 2020 Share Posted December 14, 2020 @Pat if you have an ice cream maker you could make eggnog ice cream. Just think of your eggnog as a custard ice cream base and pour your eggnog into your ice cream maker. The cookies sound good too. Link to comment Share on other sites More sharing options...
Pat Posted December 14, 2020 Share Posted December 14, 2020 That's a great idea. I don't have room in the freezer for the canister, though. If I could find enough space, I might be able to freeze the eggnog in something smaller. It wouldn't have the benefit of the specially designed insulated freezer but could be worth a try. Link to comment Share on other sites More sharing options...
weezy Posted December 14, 2020 Share Posted December 14, 2020 You can put it in ziploc bags and pull it out and squish it around a bunch of times during the freezing process 1 Link to comment Share on other sites More sharing options...
saf Posted December 14, 2020 Share Posted December 14, 2020 On 12/13/2020 at 3:54 PM, Pat said: I am trying to find ways to use really good eggnog that don't involve drinking it all. Giant has a very nice recipe for eggnog cheesecake. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted December 16, 2020 Share Posted December 16, 2020 I went on another cookie streak- mainly to send some to Hubby's team. Chocolate chip with candied ginger and pecans, gingerbread crinkles, and some delicious and tart fresh cranberry and lemon cookies. I also made brown sugar pie tarts. 4 Link to comment Share on other sites More sharing options...
weezy Posted December 17, 2020 Share Posted December 17, 2020 I took the day off yesterday and spent it baking but was disappointed with the results overall. My various butter cookies all spread much more than usual. I think there has been a lowering of butterfat in the butter, as well as my eggs were probably too large. All that extra moisture made for screwed up cooking times and ugly cookies that all ran into one another. The flavor tasted a bit washed out as well. Made a note for future baking to separate the eggs and only use half the whites (and add macaroons -- not macarons --to the repetoire), as well as buying European butter for the higher fat content. Link to comment Share on other sites More sharing options...
saf Posted December 18, 2020 Share Posted December 18, 2020 10 hours ago, weezy said: My various butter cookies all spread much more than usual. I have been having that issue. It appears to be because I was using "super parchment," aka very thin silicone mats, rather than parchment paper. Changing to paper fixed it. Link to comment Share on other sites More sharing options...
weezy Posted December 18, 2020 Share Posted December 18, 2020 16 hours ago, saf said: I have been having that issue. It appears to be because I was using "super parchment," aka very thin silicone mats, rather than parchment paper. Changing to paper fixed it. I was using the same parchment paper that I always have. I'll just have to tinker with the recipe. Link to comment Share on other sites More sharing options...
weezy Posted December 19, 2020 Share Posted December 19, 2020 I was at the Giant this morning checking out butters, and Land O Lakes now makes an extra creamy butter in black packaging, salted and unsalted, that is a higher fat butter, higher than Plugra at half the price. I bought a couple of pounds and will try it out. On sale this week @ $3.50/lb. 2 Link to comment Share on other sites More sharing options...
naxos Posted December 19, 2020 Share Posted December 19, 2020 34 minutes ago, weezy said: I was at the Giant this morning checking out butters, and Land O Lakes now makes an extra creamy butter in black packaging, salted and unsalted, that is a higher fat butter, higher than Plugra at half the price. I bought a couple of pounds and will try it out. On sale this week @ $3.50/lb. I have been baking with this for at least a year and have been very happy with the results, especially in butter cookies and shortbread. It goes on sale from time to time at Harris Teeter. 2 Link to comment Share on other sites More sharing options...
dracisk Posted December 19, 2020 Share Posted December 19, 2020 I'm still getting through the Costco-sized bag of cranberries I bought for Thanksgiving cranberry sauce (I've also made cranberry Moscow mules and cranberry gin fizzes), so I made this glazed lemon cranberry bread. It came out really well even though at the last minute I realized the recipe called for 2% milk and all I had was skim. 2 Link to comment Share on other sites More sharing options...
curls Posted December 20, 2020 Share Posted December 20, 2020 I’m making holiday treats to give to our neighbors and will be making spritz cookies, chocolate chip cookies, caramilized peanuts (per the David Lebovitz recipe), and cinnamon marshmallows. I’m thinking about dipping some of the marshmallows in dark chocolate. 2 Link to comment Share on other sites More sharing options...
naxos Posted December 20, 2020 Share Posted December 20, 2020 2 hours ago, curls said: I’m making holiday treats to give to our neighbors and will be making spritz cookies, chocolate chip cookies, caramilized peanuts (per the David Lebovitz recipe), and cinnamon marshmallows. I’m thinking about dipping some of the marshmallows in dark chocolate. David Lebovitz recently had a recipe for chocolate marshmallows that looked interesting. 1 Link to comment Share on other sites More sharing options...
curls Posted December 20, 2020 Share Posted December 20, 2020 1 hour ago, naxos said: David Lebovitz recently had a recipe for chocolate marshmallows that looked interesting. Yes, I saw those! Thank you for mentioning it. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted January 2, 2021 Share Posted January 2, 2021 My husband made a delicious swirl bread loaf with the apple butter my family gave us for Christmas. We're not big on eating fruit butter as a condiment so this worked well for us. We've only got 3 more jars to use up now. 2 Link to comment Share on other sites More sharing options...
dracisk Posted January 10, 2021 Share Posted January 10, 2021 I used the last of my Costco-sized bag of cranberries in this cranberry eggnog coffee cake. It was easy and tasty. I didn't have any eggnog left so substituted half and half, but the nutmeg in the recipe still gave the cake an eggnog-ish taste. Link to comment Share on other sites More sharing options...
dracisk Posted November 6, 2021 Share Posted November 6, 2021 I couldn't let fall pass without baking something with pumpkin, so I made scones. They're not the prettiest but they're tasty! 3 Link to comment Share on other sites More sharing options...
saf Posted February 15, 2022 Share Posted February 15, 2022 Hello bakers! I have a baking mystery. Let me explain: I have a recipe for something called kuchen. I have never eaten kuchen made from this recipe. Why? Because half the recipe is missing! I am trying to figure out what the rest might be, or find a similar recipe that I could experiment with. I will gladly accept any ideas! I think the recipe was written down as someone, probably either my mother or aunt, followed my great-grandmother around the kitchen. She wasn’t really a recipe cook (neither was their other grandmother, so they did the same thing to her), but mom and auntie are, so this is how they got their grandmothers’ recipes. I’m very grateful, otherwise I wouldn’t have any of my Christmas cookie recipes. It's odd though - I recognize both mom's and auntie's writing, and this doesn't look like either of them wrote it. It does have g-gramma's full name on it though. So I am pretty sure it was her recipe. Maybe my great aunt wrote it down. Who knows. Anyhow, my aunt was sorting out stuff and sent me a copy of this recipe. It’s handwritten, and I have typed it up exactly as written. I’ve asked her for the second page, but she cannot find it, and doesn’t remember what happens after the last step on this page. (she doesn’t really cook a lot) I showed the recipe to my mother, and she doesn’t recognize it at all. She remembers her grandmother’s kuchen as being flat with fruit on top. Great-Grandma died in 1960, and this was probably written down a number of years before that. She was born in Germany, brought to the US very young, spent many years in Buffalo, then a number of years living with her daughter (my great aunt) in China and in Oregon. This recipe is probably from either her mother (so, German), or from the Buffalo years. (So, still German, really.) Kuchen 2 teas yeast, heaping full 1 cup water ½ cup, more or less, sugar 2 eggs 1 cup water or milk 2 heaping tablespoons shortning scant teaspoon salt vanilla, almond, lemon rind, your choice flour 1) Soften yeast in a little lukewarm water with teaspoon sugar in a cup 2) Mix shortning, sugar, add eggs, one at a time. Beat well. Add salt + flavoring. 3) The above has been mixed in a large bowl, add 2 cups of flour, 1 cup water or scalded and cooled milk and the ¼ cup yeast mixture, rinse the cup with a bit of water + add. Stir well, add more flour until a ball of dough is pliable. 4) Cover. Let rise until double. With fork or knife lift and press down, let rise again until it has risen a few inches (about 1 hour) then cut dough in half, roll out to ½ inch and spread with mixture of sugar, butter, cinnamon. Little flour over the slightly sheet of dough. Also, you may spread beaten egg on the dough. 5) Roll and close ends. Lift in pan, let rise. Link to comment Share on other sites More sharing options...
zgast Posted February 15, 2022 Share Posted February 15, 2022 9 hours ago, saf said: Hello bakers! I have a baking mystery. Let me explain: I have a recipe for something called kuchen. I have never eaten kuchen made from this recipe. Why? Because half the recipe is missing! I am trying to figure out what the rest might be, or find a similar recipe that I could experiment with. I will gladly accept any ideas! I think the recipe was written down as someone, probably either my mother or aunt, followed my great-grandmother around the kitchen. She wasn’t really a recipe cook (neither was their other grandmother, so they did the same thing to her), but mom and auntie are, so this is how they got their grandmothers’ recipes. I’m very grateful, otherwise I wouldn’t have any of my Christmas cookie recipes. It's odd though - I recognize both mom's and auntie's writing, and this doesn't look like either of them wrote it. It does have g-gramma's full name on it though. So I am pretty sure it was her recipe. Maybe my great aunt wrote it down. Who knows. Anyhow, my aunt was sorting out stuff and sent me a copy of this recipe. It’s handwritten, and I have typed it up exactly as written. I’ve asked her for the second page, but she cannot find it, and doesn’t remember what happens after the last step on this page. (she doesn’t really cook a lot) I showed the recipe to my mother, and she doesn’t recognize it at all. She remembers her grandmother’s kuchen as being flat with fruit on top. Great-Grandma died in 1960, and this was probably written down a number of years before that. She was born in Germany, brought to the US very young, spent many years in Buffalo, then a number of years living with her daughter (my great aunt) in China and in Oregon. This recipe is probably from either her mother (so, German), or from the Buffalo years. (So, still German, really.) Kuchen 2 teas yeast, heaping full 1 cup water ½ cup, more or less, sugar 2 eggs 1 cup water or milk 2 heaping tablespoons shortning scant teaspoon salt vanilla, almond, lemon rind, your choice flour 1) Soften yeast in a little lukewarm water with teaspoon sugar in a cup 2) Mix shortning, sugar, add eggs, one at a time. Beat well. Add salt + flavoring. 3) The above has been mixed in a large bowl, add 2 cups of flour, 1 cup water or scalded and cooled milk and the ¼ cup yeast mixture, rinse the cup with a bit of water + add. Stir well, add more flour until a ball of dough is pliable. 4) Cover. Let rise until double. With fork or knife lift and press down, let rise again until it has risen a few inches (about 1 hour) then cut dough in half, roll out to ½ inch and spread with mixture of sugar, butter, cinnamon. Little flour over the slightly sheet of dough. Also, you may spread beaten egg on the dough. 5) Roll and close ends. Lift in pan, let rise. Does this look reasonably close? Most of the recipes I found used baking powder, so I tried adding yeast to the search. https://redstaryeast.com/recipes/apple-kuchen/ Link to comment Share on other sites More sharing options...
curls Posted February 15, 2022 Share Posted February 15, 2022 You may know this already but kuchen means cake. This recipe sounds a bit like making a strudel or cinnamon rolls (without cutting the coil into individual rolls). I guess the next step, 6, is to bake until done. I would go with a preheated 350 F oven and started checking on it after 20 minutes. May be close to done or may need up to an hour in the oven. Link to comment Share on other sites More sharing options...
saf Posted February 16, 2022 Share Posted February 16, 2022 14 hours ago, zgast said: Does this look reasonably close? Most of the recipes I found used baking powder, so I tried adding yeast to the search. https://redstaryeast.com/recipes/apple-kuchen/ That's probably fancier than g-gramma's was, but I wonder if that is the technique. After rolling it, maybe put in a larger pan and put fruit on it. Also, clearly her dough was sweeter and less buttery. May be worth an experiment. THANK YOU! 12 hours ago, curls said: You may know this already but kuchen means cake. This recipe sounds a bit like making a strudel or cinnamon rolls (without cutting the coil into individual rolls). I guess the next step, 6, is to bake until done. I would go with a preheated 350 F oven and started checking on it after 20 minutes. May be close to done or may need up to an hour in the oven. That was my thought - cinnamon bread. But sweet. And that's not kuchen! I wonder if it is missing a fruit step. I also wonder what size pan it should have. Link to comment Share on other sites More sharing options...
curls Posted February 16, 2022 Share Posted February 16, 2022 I would make the recipe and see how large it is and put it on an appropriately sized pan. Since the recipe is using two cups of flour, it looks like a regular home sized recipe — the kuchen should bake on a half sheet pan (probably with room to spare). Link to comment Share on other sites More sharing options...
saf Posted February 16, 2022 Share Posted February 16, 2022 8 hours ago, curls said: I would make the recipe and see how large it is and put it on an appropriately sized pan. Since the recipe is using two cups of flour, it looks like a regular home sized recipe — the kuchen should bake on a half sheet pan (probably with room to spare). Thanks! I admit, I am still baffled by the instructions to roll it. Also, the cut the dough in half part. Guess the next step is to make it. 1 Link to comment Share on other sites More sharing options...
curls Posted February 17, 2022 Share Posted February 17, 2022 I suspect the cut the dough in half step is to give you two manageable dough balls to roll out to a thickness of 1/2 inch. It would be more difficult to roll out all the dough at once to that thickness and you would need a very large counter. My visual on this is that you are making two cinnamon sugar strudel logs (or coils). Sounds like it will be delicious for an afternoon snack with some coffee or tea. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted February 21, 2022 Share Posted February 21, 2022 Made this today: https://entomofarms.com/featured_item/chocolate-coffee-cricket-muffins/ I skipped sprinkling extra sugar on top, but I found about 1/8 of a cup of dark chocolate baking bits, so I tossed those in. So far, I've eaten 2 of the 20 muffins the recipe made and very happy with the result. 1 Link to comment Share on other sites More sharing options...
dracisk Posted October 15, 2022 Share Posted October 15, 2022 I realized we're halfway through October and I hadn't baked anything pumpkin-centric yet, so this morning I made pumpkin cream cheese swirl muffins with help from my eight-year-old. They're delicious! I appreciate that they use a whole can of pumpkin so I don't need to find something else to do with the remainder of a can. 2 Link to comment Share on other sites More sharing options...
Pat Posted October 15, 2022 Share Posted October 15, 2022 6 hours ago, dracisk said: I appreciate that they use a whole can of pumpkin so I don't need to find something else to do with the remainder of a can. That kind of thing is a real nuisance. One thing I've discovered works well with that extra several ounces of pumpkin puree is to add it to mac and cheese, with a bit more nutmeg or whatever warm spices you like. 1 Link to comment Share on other sites More sharing options...
dracisk Posted October 16, 2022 Share Posted October 16, 2022 4 hours ago, Pat said: That kind of thing is a real nuisance. One thing I've discovered works well with that extra several ounces of pumpkin puree is to add it to mac and cheese, with a bit more nutmeg or whatever warm spices you like. I was thinking of you as I wrote that because you seem to be VERY good as using up leftover ingredients (judging from the dinner thread)! 1 Link to comment Share on other sites More sharing options...
curls Posted February 20, 2023 Share Posted February 20, 2023 Baked the jam swirled cake from "Snacking Cakes" by Yossy Arefi. I used some of my homemade peach jam for this recipe. 7 Link to comment Share on other sites More sharing options...
Katya4me Posted May 26, 2023 Share Posted May 26, 2023 I got a Dutch oven for my birthday and I've been experimenting with bread recipes. So far these are my favorites: Basic bread with all purpose flour Italian herb and cheese bread 6 Link to comment Share on other sites More sharing options...
Katya4me Posted July 1, 2023 Share Posted July 1, 2023 I made 2 batches of dough yesterday and baked them in the Dutch oven today. I made this olive bread for the first time and it's delicious. You definitely have to like olives though. The other was a loaf of spicy cheddar cheese bread. Not particularly spicy but very tasty. This was my second time making this one and I decided to skip the egg wash this time. This isn't really a sandwich slicing bread but it's very nice to just nom on. I can see it toasted with eggs and bacon for breakfast though. 😋 4 Link to comment Share on other sites More sharing options...
Katya4me Posted December 10, 2023 Share Posted December 10, 2023 Family is in town this weekend so did some baking. 2 new bread recipes: 5 seed loaf and cinnamon raisin bread for my sister in law. Then I made 2 batches of gluten free cookies: triple chocolate peppermint cookies and habanero sugar cookies. I really liked how the chocolate cookies turned out and the sugar cookies have been a staple for many years now. I used the Cup4Cup Multipurpose Flour this time, instead of Bob's Red Mill. The Cup4Cup had absolutely no grittiness to it at all, which is great. However, I can't buy it in my local grocery stores and it is more expensive. So I'll use it for special occasions when I want no one to be able to tell something is gluten free. I just got a bag of King Arthur's Gluten Free Bread Flour but it arrived too late to make another loaf of bread so I'll give it a try at Christmas time. 2 Link to comment Share on other sites More sharing options...
Katya4me Posted January 1 Share Posted January 1 Made 2 more batches of gluten-free cookies for the family Christmas celebration this weekend. The first is a savory one I've really liked for several years now: Sun-Dried Tomato and Pepperoni Crescent Bites. The other is a new one my husband wanted to try this year: spicy hot oatmeal chocolate chip cookies. We substituted in white chocolate chips for the semi-sweet but no other changes. I was very pleased that we had no leftovers to bring home. 3 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now