Any Home Bakers Here?

[ronott1]

I was kidding.. But did get an alert on my phone that said more ducklings are in our feed store. If looks could kill, Hubby wouldn't need a knife.

Enjoy the new babies!

 

[Lazy Farmer]

Enjoy the new babies!

I can't head there until the morning
Obligations are restraining my ability to mobilize at the moment.

 

[N F C]

I can't head there until the morning
Obligations are restraining my ability to mobilize at the moment.

If you can mobilize in the morning to get some, be sure to share some photos with us (pretty please)!

 

[Lazy Farmer]

I'm sure I watched those shows a long time after my boys thought they were too old for them

 

[N F C]

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OMG,

 

[pennyJo1960]

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bahhh, baaaah

 

[ronott1]

The new King Arthur Flour catalog was delivered today. There is a recipe for Strawberry-Rhubarb Cobbler....and it is very unfair because the picture is using the same 9x13 pan that I have at home and now when I close my eyes I see it on my kitchen table....I will have to make it now!

Strawberry-Rhubarb Cobbler

In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawberries, sugar and thickener, baked under a batter that's somewhere between a cobbler and a crisp. A sprinkling of sparkling sugar brings just the right amount of crunch and shine to the top. This dessert is perfect served warm, with a scoop of ice cream or a dollop of whipped cream on top.
Fruit

• 4 cups diced rhubarb
• 1 quart strawberries, washed and sliced, or thawed if frozen
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca or cornstarch

Topping

• 2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• Sparkling sugar for garnish

Directions

1. For the fruit: Preheat the oven to 350°F. Butter a shallow 3-quart baking dish. Spread the rhubarb in the dish.
2. Pour the sugar and tapioca over the strawberries; stir well and let the mixture sit for at least 15 minutes, so the juice from the berries will soften the tapioca. After this rest, pour the berries and sugar over the rhubarb in the baking dish.
3. For the topping: Whisk together the flour, sugar, baking powder and salt.
4. Add the milk, egg, and vanilla to the melted butter; whisk the mixture together and pour into the dry ingredients.
5. Stir the batter together until it's evenly moistened.
6. Spread the batter over the fruit in the pan, and sprinkle it with sparkling sugar.
7. Bake for 40 to 45 minutes, until the fruit bubbles at the edges and the top is golden brown. Remove from the oven and serve warm.

Tips from our bakers

• You can prep the fruit, mix it with the sugar and tapioca, and hold the mixture in the refrigerator for up to 3 days before baking this dessert.

 

[N F C]

The new King Arthur Flour catalog was delivered today. There is a recipe for Strawberry-Rhubarb Cobbler....and it is very unfair because the picture is using the same 9x13 pan that I have at home and now when I close my eyes I see it on my kitchen table....I will have to make it now!

I got my new catalog yesterday, that recipe does look good!

Here's what I made today, Apple Fritter Bread (we'll dig into it later tonight)

 

[ronott1]

I got my new catalog yesterday, that recipe does look good!

Here's what I made today, Apple Fritter Bread (we'll dig into it later tonight)
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It looks great!

Enjoy it

 

[N F C]

It looks great!

Enjoy it

It was good! DH really liked it too. It reminded me of a quick bread (more bread than cake). I used Granny Smith apples and they baked up well. Very moist and just the bit of glaze added to it very nicely.