Any Home Bakers Here?

[DigMyChicks]

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That looks fabulous!

Now this is an impressive cake!
black-and-white-cake

I can't decorate (believe me, I've tried) but I think someone here should give it a go and set us all up with a piece

I could eat that, yum!

Thank you had not seen that in years morning all starting late maybe biscuits and gravy tonight... think may add a bit of bacon?

I made sausage gravy and homemade buttermilk biscuits on
Tuesday.

My new bread recipe, love it!

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It's called "Pane Bianco" (Italian for White Bread). Here's a link to the recipe:
pane-bianco-recipe

This is the 2nd time I've made it, guess a little practice paid off...it looks a lot prettier this time. This time I added about 1/2 Cup chopped black olives to it.

That is just beautiful. Wish I could do bread like that. Basic white is all I have tried.

This was my version of that cake @N F C. A mini 2 layer cake!
Not as good as there's but View attachment 1237783View attachment 1237784

Nice job!

It was pretty good. Maybe a little too dense. The recipe was flawed a little bit...They listed the buttercream ingredients in with the cake ingredients, and then listed them again on the buttercream list. . And if I was making a full size, I'm pretty sure it's supposed to be 2 cups of Butter and 4 cups of powdered sugar. Not lbs.

I think I use a cup of butter to 2 lbs of powdered sugar.

Peach Upside down cake

I substituted sucralose for the brown sugar.
Pecan pie

I substituted sucralose for the sugar and added 1/2 tsp baking soda. Without the baking soda, the sucralose substitution caused it to foam over. The baking soda cured that problem but the filling is now very dark instead of the expected caramel color. It is still very tasty.

Both are Beautiful!

It tastes like licorice, not my favorite.

Agree...

 

[pennyJo1960]

Sorry if you felt ignored Penny, I didn't notice your post until this morning.

That's correct, there's zero sugar in that recipe. Not sure why your dough didn't rise, there are so many factors that could cause that. Were the milk and water lukewarm when you mixed it? Maybe didn't mix/knead it enough (you should have ended up with a soft, almost sticky dough). How long did you let the dough rise (mine always takes longer than the recipe calls for).

don't worry about it weird day I guess bread kinda ticked me off going to have try it again

 

[OneMountainAcres]

I made the yummy peanut clusters chocolate covered awful good and so quick and easy


Peanut Clusters


Ingredients

• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (12 ounce) package peanut butter chips

• 12 ounces raw Spanish peanuts

Directions

1. Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.

2. Drop by teaspoon full on wax paper. Allow to cool.

This sounds rediculously easy and delicious!

 

[pennyJo1960]

This sounds rediculously easy and delicious!

make you do bad things good

 

[OneMountainAcres]

make you do bad things good

I'm on a diet! It's torture! But I plan on trying it sometime soon lol

 

[ronott1]

don't worry about it weird day I guess bread kinda ticked me off going to have try it again

It was a weird day!

I worked until Noon and then took my Youngest Dress shopping.

 

[pennyJo1960]

the whole day was bust for me looking for a car has us all getting odd

 

[JanetMarie]

I have a question for our home bakers.

I love sauerkraut but it doesn't like me at all and gives me horrid gas pains and general GI upset. I prepare it with Bay leaf and a chive or two, does anyone have any idea how to tame this beast? I'm using the stuff from glass bottles should I just give home fermenting a shot?

You might want to try home fermenting to see if that helps.

 

[N F C]

You might want to try home fermenting to see if that helps.

That reminds me of the time my former MIL decided to make her own sauerkraut. She made up several big crocks full of cabbage, shoved the lids on tight and stored them in her basement while she went on vacation. She came home to a reeking house and a basement covered in rotten cabbage (the crocks had exploded because the lids were tightly sealed).

 

[AllenK RGV]

That reminds me of the time my former MIL decided to make her own sauerkraut. She made up several big crocks full of cabbage, shoved the lids on tight and stored them in her basement while she went on vacation. She came home to a reeking house and a basement covered in rotten cabbage (the crocks had exploded because the lids were tightly sealed).

If I do go that route I'll pull out my trust Lehmann's Catalog and get amish supplies to do it right! Seems like precrushing the cabbage also helps to release enzymes to get the ferment started faster.