What are you baking now?

[Dragonfly Ranch]

It's that time of year when a lot of us start baking for the holidays. So thought we should start a similar thread to "What are you canning?" to share recipes and what not.

I'm currently test driving Biscotti recipes to get one that is just right for Christmas giving. I made the first last night, have co-workers and neighbors trying it out. I will post recipes separately and give their feedback. I will also include my thoughts on successes, changes and boo boos.

So post your favorite recipes for baked goodies!!

Sandee

 

[TipsyDog]

How Pumpkin Pies are really made!

 

[Whispering Winds]

I would love to try biscotti, if you find a good recipe that isn't too involved and really good, would you share?

I use to make huge cookie baskets for Xmas giving, would get up about 1 Xmas morning and deliver them all over the place, usually about 16-20. Some were anonymous and others knew it was me. I love to bake, its my favorite thing to do when I have my life in order. Those Gooseberry Patch books are wonderful for Xmas giving ideas, LOVE them. I save my metal coffee cans, sherbert containers, tins and baskets at ydeard and thrift stores and its very easy to fill one of them. You can find the cellophane wrappers for baskets at the $1 stores, and its easy to wrap, ribbon and send it on its way. I made oreo fudge, Kaluha fudge, vaniall fudge, regular fudge, peanut butter fudge, butterscotch fudge plus cookies of all kinds. I started at the end of October and froze things until the week of Xmas, and then assembled all of them. Would love to swap ideas and recipes.

Great Topic!!!

 

[ozark hen]

I made three pumpkin rolls to take to church last Sunday and they were a hit. I make biscotti every Christmas, we love them! Never had a problem with them, always turn out perfect.
Here is the recipe I got from Food Network and use every year.
Biscotti
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

I use many different ingredients to change it up.

 

[ozark hen]

Pumpkin Roll

3 eggs 1Teasp. baking powder 2/3 cup of pumpkin
1 Cup of sugar 2 teaspoons of cinnamon
1 teaspoon of ginger 1/2 teaspoon of nutmeg ( I grate fresh) and 3/4 cup of flour.

I spray a cookie sheet with a type of Pam, cover it with waxed paper and then spray the wax paper with Pam again.
I have a tea towel laid out on the table and sprinkle it well with confectionary sugar.
Combine all ingredients till thick and creamy. Spread on to cookie sheet. Bake @ 400` for 15 min. or until top springs back..test like you would any cake.
Flip the cake out onto the sugared towel and let cool completely.
Filling:
8 oz. cream cheese 1 Cup of confectionary sugar
4 tablespoons of melted butter 1 teaspoon of vanilla
Cream together till very creamy and spread on cake. Roll up like a jelly roll from the long end not the short. Cake most likely will break but just squeeze it a bit and it will be fine. I wrap mine in about three layers of plastic wrap tightly. When rolled up put in freezer till ready to serve. When serving dust it with powdered sugar(it will cover any cracks) and slice. YUM!!!

 

[toletiquesbysam]

I made pumpkin bars and carrot cake this weekend, both are heavenly!! Made the carrot cake in a jelly roll pan so I could serve alot of people, it went Fast!!

http://allrecipes.com/Recipe/Sams-Famous-Carrot-Cake/Detail.aspx

http://allrecipes.com/Recipe/Pauls-Pumpkin-Bars/Detail.aspx

 

[OnceAroundTheBlock]

I've gotten bored with my bread machine so I'm going to try something different.....making artisan bread. I bought a sweet 3.5 qt. round, enameled cast iron dutch oven, I'll dedicate solely to baking the bread in it. Bought all fresh ingredients, found an easy no-knead recipe on the Internet, and studied the process probably a lot more than I needed to. Wish me luck.....

This is my first loaf of making artisan bread, the second loaf is baking in the oven now. Sorry about the crummy picture quality, used my crummy cell phone....

 

[HenThymes]

So, what did you use as the dough for the hot pockets? What was the filling? That look delicious.

The dough is Grands style biscuits, I flatten and stretch them as much as possible into an oblong shape. The filling is a basic burger, onion, garlic, mushroom with any type of seasonings you like, when cooked add a can on cream of mushroom or cream of chicken or even cream of celery soup. (really you could make your burger mix any style with any ingredients that you like, your binder is your cream soup) Place a heap onto each flattened biscuit, sprinkle with your favorite cheese, fold over and waalaa... hot pockets!! I also sprinkle the top with a touch of garlic salt right before baking. Bake 12-15 minutes and they are ready to eat.

 

[ronott1]

I baked Banana Blue Berry Bread and am baking(raising now) Wild Yeast Baguettes.



Wild Yeast Baguettes

These crackly-crusted baguettes feature complex flavor, thanks to the addition of sourdough to the dough. While not particularly sour, their taste is rich and compelling.

View by: Volume Weight

* 1 cup sourdough starter, fed and ready to use
* 1 1/2 cups lukewarm water
* 1 teaspoon instant yeast
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 5 cups King Arthur Unbleached All-Purpose Flour


Directions

1) Combine all of the ingredients, kneading to form a smooth dough. If your sourdough is thin (thinner than a very thick pancake batter), you'll probably need to add more flour.

2) Allow the dough to rise, in a covered bowl, for 1 hour; then refrigerate overnight, up to about 18 hours.

3) Next day, divide the dough into 6 pieces.

4) Gently shape the dough into six 12" baguettes, and place them on two lightly greased or parchment-lined baking sheets; or into baguette pans. Cover and let rise until very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425°F.

5) Spray the loaves with lukewarm water.

6) Make three fairly deep diagonal slashes in each baguette; a serrated bread knife, wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove the loaves from the oven, and cool on a rack.

Yield: six 13" baguettes.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
BLUEBERRY BUTTERMILK BANANA BREAD
Printed from COOKS.COM

​

1 stick butter, melted
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1/2 c. buttermilk
3 over ripe bananas
3 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. frozen blueberries
1/2 c. chopped walnuts
Mix butter, sugar and brown sugar together. Add eggs, buttermilk. Mix well. Add bananas, mashed. Mix together flour, soda, salt and add to banana mixture. Add blueberries--DO NOT OVERMIX!! Add walnuts.
Pour 1/2 of mixture into a regular loaf pan--greased and floured. Sprinkle 2 tablespoons of brown sugar across top of mixture. Bake at 325 degrees for 70-80 minutes. Cool in pans 10 minutes.

 

[math ace]

YESTERDAY was a busy day for me...

First I made egg bread...


Then cinnamon rolls with a vanilla glaze...





Then I canned some cinnamon apple jelly ...





Then I made a Lemon Chiffon cake with a lemon glaze...




Last thing I did before I called it a day was made a loaf of herb bread....





It was all made in one day! Next thing I will be baking is a french toast casserole.... I put it together the night before. The next morning you take it out of the frig and toss it in the oven for a delicious breakfast

Everyone have a good night !