Any Home Bakers Here?

[Aria]

MMMMM I can smell them from here.

Thanks Floydie, I have your recipe. Checked the King Arthur Recipe...I
prefer YOUR recipe. I will bake yours. Aria

 

[Aria]

New Sourdough Boule Recipe: 3 cups flour (used 1/4 cup spelt, 1/4 rye
flour, 1/4 cup whole wheat ...to make 3 cups... Bread Flour..
1/2 teaspoon yeast 1/2 cup sourdough starter. Wet Shaggy Dough
mix cover and rest overnight. In am add 1 tespoon salt. flour board
shape into a ball adding dried fruit and seeds your choice...about 3/4 cup
shape cover rest 1 hour...bake 450 oven parchment lined dutch oven with lid for 30 minutes....remove lid 15 til golden. Aria

 

[Aria]

 

[Floydie]

Kids asked for sweet treats so I made 15 summerfruit muffins with quail eggs (yes my quail are still laying). Im out of summerfruits now so I may buy some blueberries for the freezer.

 

[pennyJo1960]

I use frozen berries in the batter works great

 

[bruceha2000]

It is coming along nicely! Did you use white rice flour in the basket?

Nope, just dusted on some white whole wheat.

here's the new grandson all wrapped up like a burrito (no recipe-sorry!)

I think we ALL know the recipe CT and likely the specific details shouldn't be posted on this forum

 

[N F C]

Tried a new recipe today, it was good, I'll be making these again.

Jumbo Pumpkin Pecan Muffins
(Makes 6 large muffins)

2 1/2 Cups AP flour
1/2 Cup sugar
1/4 Cup packed brown sugar
2 teaspoons pumpkin pie spice (see note below)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 Cup canned pumpkin
1/2 Cup buttermilk
1/4 Cup oil
1 teaspoon vanilla extract
1/2 Cup chopped pecans

Topping
1/3 Cup packed brown sugar
1/3 Cup finely chopped pecans
1/4 Cup AP flour
1/4 Cup cold butter, cubed

Pre-heat oven to 375*.

1. In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir those wet ingredients into the dry and stir just until moistened. Fold in pecans. Fill 6 jumbo muffin cups 3/4 full.
2. In a small bowl, combine the topping ingredients (cut in butter until crumbly). Sprinkle over the batter in the muffin cups.
3. Bake at 375* for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the muffin pan before removing from pan to a wire rack.

Note about pumpkin pie spice: Next time I make these, I'm going to add a bit more of the spice to the muffin mix. It seemed a bit on the light side to my taste.

 

[Grammy60]

Tried a new recipe today, it was good, I'll be making these again.

Jumbo Pumpkin Pecan Muffins
(Makes 6 large muffins)

2 1/2 Cups AP flour
1/2 Cup sugar
1/4 Cup packed brown sugar
2 teaspoons pumpkin pie spice (see note below)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 Cup canned pumpkin
1/2 Cup buttermilk
1/4 Cup oil
1 teaspoon vanilla extract
1/2 Cup chopped pecans

Topping
1/3 Cup packed brown sugar
1/3 Cup finely chopped pecans
1/4 Cup AP flour
1/4 Cup cold butter, cubed

Pre-heat oven to 375*.

1. In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir those wet ingredients into the dry and stir just until moistened. Fold in pecans. Fill 6 jumbo muffin cups 3/4 full.
2. In a small bowl, combine the topping ingredients (cut in butter until crumbly). Sprinkle over the batter in the muffin cups.
3. Bake at 375* for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the muffin pan before removing from pan to a wire rack.

Note about pumpkin pie spice: Next time I make these, I'm going to add a bit more of the spice to the muffin mix. It seemed a bit on the light side to my taste.

View attachment 2411498

View attachment 2411499

Those look very good thanks for the recipe

 

[rjohns39]

Happy Birthday @Floydie have a wonderful day

 

[N F C]

Happy Birthday @Floydie have a wonderful day

@Floydie enjoy your special day!