Any Home Bakers Here?

[ronott1]

A while back I was talking about my baker's nook in the old house and the custom butcher block with the pie rings inlaid, but I couldn't find the picture. Sue found it yesterday so here ya go... Pie rings are on the left. You may need to zoom in to see it better.View attachment 2022834

Nice Bob!

 

[rjohns39]

Thank you! I didn’t know they sold something like that.

Ooooooh, I could introduce you to some places that have all manner of neat gadgets. The cookbook holder is actually pretty easy to install. A lot of my built-ins and custom stuff started with buying one of something that looked like a good idea and then reverse engineering it to meet my needs. That kitchen started as a pile of rough sawn lumber. Oak for the exteriors and poplar for the interiors.

 

[N F C]

A while back I was talking about my baker's nook in the old house and the custom butcher block with the pie rings inlaid, but I couldn't find the picture. Sue found it yesterday so here ya go... Pie rings are on the left. You may need to zoom in to see it better.View attachment 2022834

Wow, that's an amazing looking kitchen Bob!

Lots of nice light in the kitchen too.

 

[rjohns39]

Thanks Debby, it was fun to build.

 

[N F C]

Thanks Debby, it was fun to build.

Good thing it was fun, it looks like a ton of work. What else have you made with woodworking?

 

[rjohns39]

Good thing it was fun, it looks like a ton of work. What else have you made with woodworking?

Ton's of stuff. The whole kitchen, two bath's, a dining room table, cedar benches, an entertainment center, jewelry boxes and many many more.

 

[N F C]

Ton's of stuff. The whole kitchen, two bath's, a dining room table, cedar benches, an entertainment center, jewelry boxes and many many more.

I remember the picture of a bench you made, it was beautiful!

 

[Aria]

Yup here
Lemon Curd

Ingredients

• 2 large eggs
• 2 large egg yolks
• 1 tablespoon lemon zest, about 1 lemon
• 2/3 cup (160 ml) fresh lemon juice, from about 2 lemons
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons cornstarch, optional SEE NOTE 1
• 2 tablespoons (tablespoons) unsalted butter, optional SEE NOTE 2

Instructions

Add the eggs, egg yolks, lemon zest, lemon juice, sugar, and cornstarch in a large bowl. Whisk together until well combined and cornstarch is fully dissolved.

Pour into a medium saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened; about 7-10 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.

When the curd has thickened, immediately remove it from the heat and stir in the butter.

Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.

Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.

Refrigerate for at least 2 hours or until set before serving.

THANKS Penny. Aria

 

[Aria]

A while back I was talking about my baker's nook in the old house and the custom butcher block with the pie rings inlaid, but I couldn't find the picture. Sue found it yesterday so here ya go... Pie rings are on the left. You may need to zoom in to see it better.View attachment 2022834

Bob, That is ART....so NEAT. Love the Whole Kitchen. You are talented.
YES.

 

[Aria]

Thanks for posting he Recipe Holder....I may just add one to my Kitchen.
Aria