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Post by cakediva on May 12, 2020 23:03:34 GMT
2 loaves of sourdough - our first since birthing our starter baby. Buttertarts - some pecan and some plain. I've discovered these are a Canadian thing - tart shell filled with a mixture of brown sugar, egg, corn syrup and a bit of vinegar & vanilla - similar to a pecan pie filling you'd pour over the pecans. SO good. And homemade mac & cheese is about to bake for dinner lol. Replace the corn syrup for maple syrup and then you have a TRUE buttertart. Don't forget the raisins. None of the recipes I looked at were all maple syrup - only one had 2 tbsp in it. And raisins are of the devil - I’d never put one in a butter tart lol. Naked or pecan for me!
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Post by jinxmom2003 on May 12, 2020 23:12:58 GMT
Make some sourdough sandwich buns. That’s all but they smell awesome.
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Post by Deleted on May 12, 2020 23:12:59 GMT
Peach cobbler. It is gluten, corn, soy, lactose, nut free. sounds great! recipe please Preheat oven to 375° For fruit (today was peaches): 2 cans of peaches or 2 cups fresh or thawed frozen peach slices. *I use the juice from 1 can as I don't like a dey cobbler* 1 tsp ground cinnamon 1/4 cup brown sugar Pinch of kosher salt Mix those ingredients in a 9x13 glass pan For the breading: 1/4 cup melted butter of your choice (I use vegan) 1 cup KA GF all purpose baking mix flour 1/4 cup white sugar 3/4 cup LF milk or milk of your choice 1 large egg *optional I add some cinnamon to my dough mixture* Combine and pour over fruit Bake uncovered for 35-40 min.
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Post by flanz on May 13, 2020 4:36:02 GMT
I LOVE butter tarts but no one in California has ever heard of them. (I'm an expat.) May I please have your recipe? Sure! The recipe we used today was an Anna Olsen one: 3/4 cup packed brown sugar 3/4 cup corn syrup 1/2 cup melted butter *whisk all together until smooth 1 egg 1 tsp white vinegar 1 tsp vanilla *whisk in *pour into 12 tart shells (we did half plain and half with chopped pecans) *bake at 400F for 5 minutes then turn down to 375F and bake for 20 minutes more Thanks - sounds good. I might try subbing maple syrup as someone suggested. Would you believe that I have NEVER found tart shells here? I've lived in Cali for over 30 years. Nada.
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Post by flanz on May 13, 2020 4:37:28 GMT
Thanks very much for the peach cobbler recipe @sunnycalimom!
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Post by cakediva on May 13, 2020 11:28:49 GMT
Sure! The recipe we used today was an Anna Olsen one: 3/4 cup packed brown sugar 3/4 cup corn syrup 1/2 cup melted butter *whisk all together until smooth 1 egg 1 tsp white vinegar 1 tsp vanilla *whisk in *pour into 12 tart shells (we did half plain and half with chopped pecans) *bake at 400F for 5 minutes then turn down to 375F and bake for 20 minutes more Thanks - sounds good. I might try subbing maple syrup as someone suggested. Would you believe that I have NEVER found tart shells here? I've lived in Cali for over 30 years. Nada. Interesting! We made our own because DD wanted to learn.
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Post by cmhs on May 13, 2020 11:50:29 GMT
I made a copycat Cinnabon recipe yesterday They were yummy but oh so rich.
I also have the 4 ingredient no-knead bread dough rising. It will be ready to bake this afternoon. This is my first time baking it so, fingers crossed!
I think I will make strawberry shortcake today.
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lesley
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Post by lesley on May 13, 2020 11:54:28 GMT
I have a carton of eggs I need to use up, so I am going to make a big batch of crèpes later. We will probably have them for dinner; with bacon and maple syrup for the kids, and simply lemon juice and sugar for me.
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Deleted
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Post by Deleted on May 13, 2020 14:14:51 GMT
Thanks very much for the peach cobbler recipe @sunnycalimom! You're welcome 😊
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Post by Deleted on May 13, 2020 14:50:35 GMT
I am Today is son’s birthday so I am making lunch for his workplace.
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Post by chedanemi on May 13, 2020 14:55:04 GMT
Three cookie sheet pans of granola and five dozen cupcakes. I'm going out of the cake business and using up my supplies by donating to local health care facilities. This week it's our local nursing home for the resident and staff. They're getting a variety of lemon, white and chocolate cupcakes with various fillings I have left in the freezer!
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Post by ExpatBackHome on May 13, 2020 15:30:51 GMT
I made a copycat Cinnabon recipe yesterday They were yummy but oh so rich. I also have the 4 ingredient no-knead bread dough rising. It will be ready to bake this afternoon. This is my first time baking it so, fingers crossed! I think I will make strawberry shortcake today. Can I get your Cinnabon recipe? I've made several recipes but can't get the inside as gooey as Cinnabon's. Thank You!!
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paigepea
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Post by paigepea on May 13, 2020 15:39:44 GMT
I baked a cracked wheat bread this morning. Looks great. I have to find something to bake later today.
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Post by ExpatBackHome on May 13, 2020 16:49:18 GMT
Does pizza count?? ![](https://uploads.tapatalk-cdn.com/20200513/77edf493ab5c49529aa2fc640fb7145b.jpg)
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Post by cmhs on May 13, 2020 17:13:03 GMT
I made a copycat Cinnabon recipe yesterday They were yummy but oh so rich. I also have the 4 ingredient no-knead bread dough rising. It will be ready to bake this afternoon. This is my first time baking it so, fingers crossed! I think I will make strawberry shortcake today. Can I get your Cinnabon recipe? I've made several recipes but can't get the inside as gooey as Cinnabon's. Thank You!! Here you go: www.jocooks.com/recipes/cinnabons-cinnamon-rolls/
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Post by papersilly on May 13, 2020 18:49:58 GMT
I have been baking sugar free, gluten free banana muffin tops lately. I was going to bake some more today but I got lazy.
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peaname
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Post by peaname on May 13, 2020 19:05:45 GMT
My boys and I made cream puffs. The creme pat is chilling and the puffs are cooling!
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Post by juanita on May 13, 2020 19:18:39 GMT
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Post by stargazer on May 13, 2020 19:31:19 GMT
![](https://uploads.tapatalk-cdn.com/20200513/1af007b6bd4531fb1fc0c6eed7fdf3ba.jpg) I made this. It’s a “Strawberry & Elderflower Bun Cake” Huge effort as it’s a bun dough with 2 rises & multiple oven temp changes etc but soooooo worth it! We often joke that my dad (who lives with us) is physically incapable of ever praising me but this did it ![](https://uploads.tapatalk-cdn.com/20200513/340932a943bb0981f1292ac33d1ae0cc.jpg) It’s very light, gooey in all the right places & the flavours go all the way through.
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Post by maryland on May 13, 2020 19:34:32 GMT
I baked three loaves of banana bread yesterday. There’s none left. No more baking for me. That sounds like our house! Between three daughters, my husband and I, nothing lasts. Everything is so good that the kids have been making.
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Post by flanz on May 13, 2020 20:48:57 GMT
Thanks - sounds good. I might try subbing maple syrup as someone suggested. Would you believe that I have NEVER found tart shells here? I've lived in Cali for over 30 years. Nada. Interesting! We made our own because DD wanted to learn. I remember pie making in Grade 11 Home Ec. Ugh. I got a 1/5 on my pie (crust was ugly and all of the crimped edges fell onto bottom of the oven). I literally never tried making crust again. I also can't eat regular wheat. Organic is ok (none at home) and European is great. I do have some assorted flours from Poland in my freezer... Is there an EASY way to make pie / tart crust? I assume it's the same?
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Post by cakediva on May 13, 2020 22:01:48 GMT
Interesting! We made our own because DD wanted to learn. I remember pie making in Grade 11 Home Ec. Ugh. I got a 1/5 on my pie (crust was ugly and all of the crimped edges fell onto bottom of the oven). I literally never tried making crust again. I also can't eat regular wheat. Organic is ok (none at home) and European is great. I do have some assorted flours from Poland in my freezer... Is there an EASY way to make pie / tart crust? I assume it's the same? I’m only just getting the hang of it. My problems always came when I added the liquid to the flour/butter/lard mixture. I was always over mixing. but I took a class last year and have finally found what works for me. You sprinkle the ice water over the flour mixture and let it sit for about 30 seconds to soak in a bit. Then use your fingers to blend it together - I rub it between my hands until it starts to make clumps. I never tried this before because I hate to get my hands all sticky messy, but this has really been the key for me. 2 1/4 cups flour 1/4 tsp salt 1/2 cup cold butter cut into 1/2” pieces 1/2 cup cold shortening cut into 1/2” pieces (I use tender flake) 1/3 cup ice cold water mix flour and salt, add in the butter & shortening - use a pastry cutter to blend until it resembles coarse meal and the flour begins to clump together. Sprinkle the water over the top and let sit for 30 seconds. Mix with your hands quickly and lightly until it starts to stick together and come away from the sides of the bowl. Dump onto the counter and press it together into a disc. Cut into 2/3 & 1/3 (larger piece for bottom crust, small piece for top crust) and then wrap in Saran and chill for at least 20 minutes.
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Post by Rainy_Day_Woman on May 13, 2020 22:20:08 GMT
I made sundried tomato and olive focaccia with bruscetta for dinner. The dough was super easy and other than an hour rise, very quick to make.
We are having it with balsamic/oil dip and greek salad.
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caangel
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Post by caangel on May 13, 2020 22:27:22 GMT
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Post by crazy4scraps on May 13, 2020 23:14:45 GMT
Interesting! We made our own because DD wanted to learn. I remember pie making in Grade 11 Home Ec. Ugh. I got a 1/5 on my pie (crust was ugly and all of the crimped edges fell onto bottom of the oven). I literally never tried making crust again. I also can't eat regular wheat. Organic is ok (none at home) and European is great. I do have some assorted flours from Poland in my freezer... Is there an EASY way to make pie / tart crust? I assume it's the same? I use this recipe to make cream cheese pie crust. It’s super easy and always tastes great. It’s the only recipe I use anymore. The only thing is the recipe says to divide it into six crusts, but since I only have 9” deep dish pie dishes I only get 4 out of it so that might be something to be aware of. ETA: I always roll this out between two pieces of parchment paper. www.allrecipes.com/recipe/179998/the-perfect-cream-cheese-pie-crust/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201
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Post by flanz on May 13, 2020 23:24:44 GMT
Thank you cakediva and crazy4scraps! I think I have cream cheese but no shortening. May try some of this soon. Appreciate the help!
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Post by cakediva on May 14, 2020 0:21:17 GMT
Thank you cakediva and crazy4scraps ! I think I have cream cheese but no shortening. May try some of this soon. Appreciate the help! You can use all butter too!
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Post by Ryann on May 14, 2020 1:31:18 GMT
Thank you for sharing! I just popped this into the oven. I'm hopeful it tastes as good as it smelled going in to bake!
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Post by birdy on May 14, 2020 1:54:38 GMT
DD and I made cake mix cookies today - super easy!!
1 yellow cake mix 1 c. peanut butter 1/2 c. vegetable oil 1 egg
Mix and drop by spoonfuls onto a cookie sheet. Bake 8-10 minutes. If you don't bake them long enough, they fall apart.
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Post by houstonsandy on May 14, 2020 1:58:47 GMT
I was given a big ole bucket of fresh picked dewberries (blackberries) and had to find a way to use them up quickly. Today I made three loaves of berry bread and two berry pound cakes. They are all yummy...but then I had all that bread and pound cake! lol So I sent out a text to all my neighbors and gave most of it away pretty quickly. The only downside is that I am now completely out of sugar....
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