Any Home Bakers Here?

[ronott1]

That's what I thought...got all my errands done yesterday and laundry done this morning, so play in the kitchen time for me!

When it comes to desserts, DH prefers cake but I like pie better. He's had plenty of cake this winter, I think it's my turn to get to have pie (although, I'm sure he'll get plenty as cherry is his favorite pie).

I made quiche on Tuesday so made an extra pie pastry. I have a lot of lemons in the house which might lead to me baking a lemon pie!

 

[mothergoose]

Don't know if it is country wide but our Kroger has Butter on sale this Saturday only for $1.99....If you don't get snowed in!!!

 

[ronott1]

Don't know if it is country wide but our Kroger has Butter on sale this Saturday only for $1.99....If you don't get snowed in!!!

I do look for those adds!

We do not have a Kroeger close to me sadly....

 

[pennyJo1960]

We do have a Safeway grocer and a Fuller Grocery charges to Market Basket
do get ad relating on will shop at the later because they carry a few fresh spices not found in other stores these both are Centralia and Chehalis about 45 miles for us

 

[OneMountainAcres]

My husband is on a vegan kick right now and came across this recipe today. He made it and I was really surprised at how good it really is. Thought you guys might like it. I made sourdough biscuits too which he used as a bun.

Vegan Lentil Burgers

Ingredients:
1 cup uncooked lentils
1 cup uncooked brown rice
1 1/2 cups carrots, finely grated
1/2 tsp garlic powder
1 1/2 cups uncooked oatmeal
1 tsp season salt
1 small onion, finely grated

Cook lentils and rice in 4 cups water for 45 minutes (we used homemade vegetable broth), simmering over low heat in a covered pan. Allow to cool.

Add remaining ingredients and mix well. Shape into patties and cook on griddle or pan over medium heat, until nicely browned (about 6 minutes per side).

 

[pennyJo1960]

interesting recipe thank you

 

[N F C]

Here are the cherry hand pies. Next time, I'll make a couple of changes to the process (noted with an asterisk *). That little bit of almond extract was good in the pie filling. These were kind of messy to make but they are tasty.

CHERRY ALMOND HAND PIES
(makes about 20-24 hand pies)

enough dough for 2 double pie crusts (or 2 boxes of refrigerated pie crusts)
1 can (21-oz) cherry pie filling
1 tsp almond extract
2 1/2 Cup powdered sugar
1/4 Cup milk (may need more to make the glaze runny)
1 egg white, beaten
1/4 Cup sliced almonds for garnish

1. Pre-heat oven to 425*
2. Dump pie filling into bowl and add almond extract, mix until blended.
3. Roll out dough and cut circles using a 4" biscuit cutter. *
4. Drop 1 Tab cherry pie filling into center of each pie crust circle. Fold in half and pinch edges. Press with fork tines to seal. Poke top of each hand pie to prevent bursting.**
5. Beat egg white with a bit of water until frothy. Brush over the tops of each hand pie. Bake on a parchment lined baking sheet, 1" apart, for about 15 minutes, until browned.
6. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove baked pies from baking sheet and drop (while still warm) into glaze, coating it completely. Return to parchment paper and immediately sprinkle with sliced almonds.***
7. Store in an airtight container at room temp for up to 3 days.

* My cutter was bigger so recipe made 21 hand pies for me.
** Some of my pies still burst open so next time, I'll use some of that egg white to "glue" the edges together.
*** An easier (and less painful) way of coating the hand pies is to leave them on the parchment covered baking sheet and spoon glaze over them. Trying to pick those things up while they were hot hurts! And if you want to sprinkle almonds over them, you have to do it right away or the glaze won't hold the almonds (DH didn't want almonds on his, so I only did it to a couple of them.)

 

[pennyJo1960]

yummy but took my sourdough out

 

[Aria]

Potato Soup...will make. Sounds yummy. I made 3 large loaves of
multigrain bread today...they are cooling. Will slice tomorrow. I am the only one eating it....I slice and put in freezer 2 slices in one small plastic bag. When I want it...it is easy to use.

I don't remember if I told you guys that I am now using my Antique Universal Pail. I cleaned and cleaned it and finally can leave the bread to rise in it. When I started using it...I just mixed the bread and then removed it. This multigrain recipe makes 2 pound loaves and 3 of them. Too much dough for my kitchen aid. Works
fine. I have a long antique bench in my kitchen and I have it attached there and use it there. Works...I am enjoying using it.
The dough for this recipe filled the pail. I LOVE IT. Aria

 

[Aria]

Debby, Here is one for marsala wine:
Ricotta Cheescake
1/4 cup sugar
2 tsp lemon juice
2 cups whole milk ricotta
1 cup mascarpone
Place all above ingredients in a food processor
Add: 1/4 cup semolina flour
4 large eggs YOLKS ONLY (egg whites follow)
2 tablespoons marsala wine
1/4 tsp kosher salt
add ricotta and mascarpone ...smooth about 30 sec
add semolina flour, egg yolks
Remove all from processor to a large bowl
Beat the egg whites with 1/4 cup sugar soft peaks
FOLD INTO OTHER MIXTURE....
All into a 9 inch springform pan Pan should be sprayed and dusted with semolina flour
Bake 350 degree oven 40-45 minutes
Cool for 2 hours
Cool in refrigerator an additional 2 hours before slicing.