Any Home Bakers Here?

[ronott1]

Hope all had a nice veteran's day. Took the day off yesterday. Met my sister at a farm swap. I took a few young males to sell. It was a nice day. Going to bake bread today. This is me 45 years ago when I was in the army. No camo clothing back then.
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Sounds like a great day!

Thank you for your Service!

 

[pennyJo1960]

@cmom thank you for you service


think I need to dig out her old donut recipe now

 

[cmom]

Any one else who has been in the military? Post a picture in your fatigues or uniform along with your favorite recipe and thank-you for your service. I'm making tator tots today.

 

[pennyJo1960]

Any one else who has been in the military? Post a picture in your fatigues or uniform along with your favorite recipe and thank-you for your service. I'm making tator tots today.

maybe in a day or so I am able to post one of my BF will have to upload it first he was in vietnam a ceebee...
doing donuts old fashioned way 22 minutes before I roll out the dough, oil is in Grandma's old skillethttps://www.backyardchickens.com/threads/multi-quote



Old Fashioned Yeast Doughnuts

Ingredients
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 egg
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Keep a cookie sheet or tray under racks for easier clean up.

 

[sunflour]

Any one else who has been in the military? Post a picture in your fatigues or uniform along with your favorite recipe and thank-you for your service. I'm making tator tots today.

My DH served in Viet Nam, but I have no pics of him in uniform without digging thru trunks...
Thank you for sharing your pic and thank you for your service.

Hope your tutor tots turned out well

 

[rjohns39]

Hi, I wish all my friends in arms a wonderful veterans day and morn dearly for those we've lost. Many of us will be unwilling to post pics for security reasons. We're not anti social, just have other concerns. It's not easy to explain, but it is what it is.

 

[N F C]

Hello bakers (oldies and newbies)! Got back home yesterday after being out of town for the weekend.

My cousin & SIL and I went to Ft. Collins Saturday and went to a wonderful kitchen store, tons of things covering about any area of baking or cooking you can name. It took a lot of restraint but I limited myself to a brotform for bread rising, a clay rooster cookie stamp and some specialty coffee beans for DH.

Looks like you all were pretty busy this weekend too! @cmom great to see your photo! And a belated "Thank You" to all the service people, your hard work and sacrifices are not forgotten or unnoticed. DH was in the Navy during the Cold War, he says we won

@penny1960 your doughnut post reminded me of my G-ma. She was the school & town baker for years and whenever she would come to visit, we'd come home from school to find the kitchen counters covered with her doughnuts and Kolaches. Makes my mouth water remembering those wonderful aromas & tastes.

Time to grab another cup of coffee and catch up on posts. It's good to be back!

 

[sunflour]

Hope your tutor tots turned out well

Just noticed the tutor tots ....my mac won't let me correct it.

Hi, I wish all my friends in arms a wonderful veterans day and morn dearly for those we've lost. Many of us will be unwilling to post pics for security reasons. We're not anti social, just have other concerns. It's not easy to explain, but it is what it is.

I totally understand, I don't want local folks who may be members really knowing who I am. . And I don't do Facebook - it surprises me that people post so much personal info.

Sometimes it is more fun to imagine what some folks look like IMO

 

[sunflour]

Hello bakers (oldies and newbies)! Got back home yesterday after being out of town for the weekend.

My cousin & SIL and I went to Ft. Collins Saturday and went to a wonderful kitchen store, tons of things covering about any area of baking or cooking you can name. It took a lot of restraint but I limited myself to a brotform for bread rising, a clay rooster cookie stamp and some specialty coffee beans for DH.

Looks like you all were pretty busy this weekend too! @cmom great to see your photo! And a belated "Thank You" to all the service people, your hard work and sacrifices are not forgotten or unnoticed. DH was in the Navy during the Cold War, he says we won

@penny1960 your doughnut post reminded me of my G-ma. She was the school & town baker for years and whenever she would come to visit, we'd come home from school to find the kitchen counters covered with her doughnuts and Kolaches. Makes my mouth water remembering those wonderful aromas & tastes.

Time to grab another cup of coffee and catch up on posts. It's good to be back!

Two new words for me today --- had to look up Kolaches and brotform .

Would love to see the clay rooster cookie stamp pic when you get time.

 

[Aria]

Penny, THANKS for the Doughnut Recipe. Something I've always wanted to bake...
but never did. With this Recipe....I am going to do it. Thanks again, Aria