Any Home Bakers Here?

[pennyJo1960]

Have to watch how much sugar in things usually do not add near as much to anything BF is 72 and diabetic his has always been stable but scared me one time got low before dinner do not want to see the other way

 

[rjohns39]

DMC's is in the oven... Debby's is waiting it's turn. Then gonna do another loaf of artisan refrigerator bread.

 

[wyoDreamer]

Finally found time to get on here and add the venison recipes. Sorry it took so long.
Since we do not add any beef tallow to our venison, the bacon adds a nice amount of fat to the burgers. - I will confess to not always grilling the onion and sometimes using granulated garlic instead of the carmelized garlic. The original recipe is best, but those couple changes are still good.

Venison Burgers
Ingredients:
3 slice bacon
1 lb venison ground
1 potato cooked, peeled, finely chopped
1/2 onion grilled and chopped
1/2 head garlic carmalized
1 egg
2 tbsp chives
1/2 tsp thyme
1 pinch nutmeg
1 tsp hot pepper sauce

You may notice in the next recipe that the tomato sauce is in the meatloaf instead of ketchup on the outside. That keeps it very moist. The sauce on top is mustard based and is a really good accent.

Venison Meatloaf
Ingredients:
2 eggs slightly beaten
8 oz tomato sauce
1 medium onion chopped
1 1/2 lb ground venison
1 c dried bread crumbs
1 1/2 tsp salt
1/8 tsp black pepper
TOPPING
2 tbsp brown sugar
2 tbsp brown mustard - course ground is best
2 tbsp cider vinegar

Directions:
Mix egg, tomato sauce, onion and venison. Add bread crumbs, salt and pepper. Mix well.
Place in bread pan.
Mix topping ingredients, stir till brown sugar is dissolved. Pour on top of meatloaf.
Bake 350° for 60 minutes.

**Since there are only 2 of us in the house, I make mini individual sized meatloafs - about 5-6 oz each. I divide the mix into 8 portions, and form into a “football” shape by packing loosely by tossing between my hands. Place on a cookie sheet with a piece of parchment paper on it. Put a couple spoonfulls of topping on each one and bake for about 20 minutes, Adding more of the topping about ½ way through.

**When I make it as a single loaf, I line my pan with a wide strip of aluminum foil sprayed with oil, as wide as the long dimention of the pan and that hangs over the edge of the pan. This allows me to lift the meatloaf out of the pan and then I can peel the foil off and put it on a plate to serve.

 

[Aria]

Nice!

You have a rechargeable magic keyboard plugged into the computer? One of our Faculty thought you had to do that and asked me where the charging cable was for the rechargeable mouse...I am amazed at how often that happens with PhD Faculty! They are very smart at one thing but can be doltish at other things

SOUNDS LIKE YOU ARE TALKING ABOUT ME.....HA HA

 

[pennyJo1960]

Aria darn computer today can be very confusing I have yet to figure out windows 10 I am still on 7 pro

 

[ronott1]

SOUNDS LIKE YOU ARE TALKING ABOUT ME.....HA HA

I am the computer person for a couple of hundred Faculty, staff and Grad students at UC Davis.

Love it!

 

[pennyJo1960]

Really how very cool

 

[rjohns39]

I need to find the rest of my bread pans... But here are pics, Debby's recipe on the left and DMC on the right. Haven't done a taste test yet, but they smell yummy and the batter was fantastic. I might not be able to choose a favorite. The turkey eggs gave the batter more volume than expected...

 

[N F C]

I need to find the rest of my bread pans... But here are pics, Debby's recipe on the left and DMC on the right. Haven't done a taste test yet, but they smell yummy and the batter was fantastic. I might not be able to choose a favorite. The turkey eggs gave the batter more volume than expected...
View attachment 1560453 View attachment 1560454

Lol, they look the same!

 

[MagpieDucks]

Lol, they look the same!

I think they are...