Any Home Bakers Here?

[Cakerchick]

what state you in then WOW
Hamburger buns from bread dough just went in oven had rodeo here, 2 new birds in cockerel coop figured 10 days well crap they got loose tipped over the water bucket put their butts in a crate cleaned wet shavings went to take them out fast little critters both out Moose the lab pleading I'll catch em Mom PLEASE nope fastest open door to main coop they both run in so much for letting them get use to each other came in separated dough for buns baking now

I’m in Oklahoma ....and thanks. Now to clean up after the 8stinky chicks

 

[pennyJo1960]

yup I have bunches here already did that job for the day

 

[Aria]

I worked in Radio had my own show. Then stayed home to raise a family. Later I had an opportunity to work in a LARGE Advertising Agency. Later I purchased the Agency and later taught College Marketing Advertising Classes for 33 years.

When I stayed home to raise a family....I opened an old Fashioned County Store and took bread and cookie orders. Prefer teaching
and baking JUST for my friends and family.

 

[pennyJo1960]

I did radio in Juneau had tons of fun in it moved back here to Washington
left the show behind, only started baking as a adult this last year or so find I have a knack for it Potato's on for potato salad mixing burger and sausage for hamburgler patties made the buns from bread dough earlier

 

[rjohns39]

I have a custom cake/cookie studio www.sweet-traditions.com

Love your website...

Well, my first ever quiche just came out of the oven... Pix later. Everything that could go wrong did, but it still looks amazing and hopefully tastes as good as it looks. The recipe I used called for pre-cooking (or partial cooking of the crust) The crust shrank, never had that happen before... Any ideas why? Opened the fridge to get the heavy cream, no heavy cream.... DS used it for something a couple days ago, so powdered heavy cream was reconstituted and used. DW mixed it up so it was kind of half whipped when it went into the eggs. I'll post results of taste test once it cools.

 

[jnicholes]

Hello,

This is my bread recipe. It was given to me and my family many years ago. It’s still the best bread recipe ever in my opinion. Capital T means tablespoon and lowercase T means teaspoon. C stands for a cup, obviously. I made five loaves with this recipe yesterday.



As for the Swiss recipe, I have to find it again.

Jared

 

[Cakerchick]

Love your website...

Well, my first ever quiche just came out of the oven... Pix later. Everything that could go wrong did, but it still looks amazing and hopefully tastes as good as it looks. The recipe I used called for pre-cooking (or partial cooking of the crust) The crust shrank, never had that happen before... Any ideas why? Opened the fridge to get the heavy cream, no heavy cream.... DS used it for something a couple days ago, so powdered heavy cream was reconstituted and used. DW mixed it up so it was kind of half whipped when it went into the eggs. I'll post results of taste test once it cools.

Thanks! Bet your quiche is yummy! Tight gluten is usually the cause of shrinking pie crusts..

 

[Cakerchick]

I did radio in Juneau had tons of fun in it moved back here to Washington
left the show behind, only started baking as a adult this last year or so find I have a knack for it Potato's on for potato salad mixing burger and sausage for hamburgler patties made the buns from bread dough earlier

Yum! When’s dinner

 

[BullChick]

Did you know that you can substitute unsalted butter for heavy cream?

 

[Cakerchick]

Did you know that you can substitute unsalted butter for heavy cream?

You can use 3/4 cup milk with 1/4 melted butter in a pinch but it really depends on what you’re using it for....this substitute won’t whip