Any Home Bakers Here?

[Jesusfreak101]

Ok this is a must try then thanks alice you rock!!

 

[Alice28]

My husband was working at my aunt and uncles all day, so my son and I brought over some of the lemon poppyseed bread/cake and everyone loved it!

I hope everyone is enjoying 2016 so far!

 

[ronott1]

We made lemon poppyseed bread (only we did it in bunt cake pan) today. Gabe is glazing it for me. It's a recipe from Pinterest and this is the first time I've made it, so I will wait until we try it and see if it's good before I post the recipe

Nice!

Lemon Poppy Seed Bread
Ingredients
1 2/3 cups all-purpose flour Lemon Glaze
2 Tbsp poppy seeds 1/4 cup granulated sugar
1 tsp baking powder 3 Tbsp fresh lemon juice
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 Tbsp lemon zest (from about 3 lemons)
1/2 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 cup + 2 Tbsp sour cream
1/4 cup milk
2 Tbsp fresh lemon juice
Directions
Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside. Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won't be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). Let loaf cool on wire rackl (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
For the lemon glaze:
Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.

Thanks for the recipe!

 

[sunflour]

It was very good, I put some extra lemon zest in the glaze too.

Glad it turned out well, definitely will have to try it. I love lemon.

 

[OrganicFarmWife]

I like almond poppyseed I never have cared for the lemon, but enjoy!

 

[N F C]

Finally, the best "Cheese Straws"

I want to remove the recipe from post #566 and replace it with this one.

For those of you not here last year, I have been on an annual adventure (for too many years to count) to recapture my Mom's recipe.

But found My Old One at Christmas and today baked the second batch, and IMO better than hers and so much better than traditional cheese straws.

So the quest is over

and all others are removed from my recipe books.

There's a different texture and taste when made with a cookie press - which is what I would recommend. They have a little "bite" with the Cayenne Pepper and the fresher, the better.





Sunflour's Cheese "Straws" Recipe:

• 8 oz extra sharp shredded cheese - shredded while cold.
• 1 stick = 1/2 # butter - shredded while cold.
• 1/2 tsp cayenne pepper.
• 1 and 3/4 cups all purpose flour - KA unbleached weighs 7.44 oz = 210 gm.

Directions:

1. Shred cheese and butter and let sit in mixing bowl to warm to room temp - 30 min is adequate.
2. Place cheese and butter in heavy duty mixer. Cream together. Slowly add in the flour mixed with pepper.
3. Once all together, knead with your hands to form a soft dough.
4. Load into a cookie press and place on an ungreased, regular (not a non-stick) baking pan.
5. Bake 16-17 minutes at 350 degrees. Cool on wire racks covered with paper towels.

They are best the day after baked, but last quite a while. Last batch lasted nearly a month - may have been good longer, but DH ate the last two.

Just to let you know...Sumi has replaced the cheese straw recipe that had been in the index with this one per your request. Glad you persevered until you got one you were happy with!

 

[N F C]

I tried something new today, I made crackers. They turned out pretty good and I think this recipe might be fun to play around with using sesame seeds or dried herbs.

Sea Salt & Pepper Crackers

2 C AP flour
1 Tab sugar
1 tsp. Kosher salt
1/2 tsp. fresh ground pepper
2 Tab. chilled butter, cut into small pieces
2/3 C milk
additional salt & pepper is desired

* Preheat oven to 450*
* Blend flour, sugar, salt, pepper
* Add pieces of chilled butter & mix until the butter is no longer discernible in the mixture (easiest to do with your fingers)
* Add milk & mix until the dough comes together
* Turn dough onto floured board & knead 5-6 minutes
* Shape into ball & cut in half
* Roll out dough on baking sheet as thinly as possible. Repeat with other half of dough on 2nd baking sheet.
* Sprinkle with additional sea salt & pepper if desired
* Prick dough with fork & score with pizza wheel into serving size pieces
* Bake 10-12 minutes, rotate pans halfway through baking time
* Take out of oven & let rest on pans for a few minutes then transfer to wire rack to cool completely
* Break apart on the score lines if necessary (easier to do once they have cooled, then they are crisper)

I found it easier to roll the dough out on the back of the baking sheets, otherwise the sides got in the way of the rolling pin. You want to roll these very, very thin.
I added the optional salt & pepper this time but next time, I'd just add the optional salt...mine were peppery!
These were very easy to make, came together fast and didn't need any special ingredients.

 

[Jesusfreak101]

Awesome thanks nfc i am going to try this my daughter, husband and i all love peanut butter on crackers that will so save us some money lol.

 

[Alice28]

Oh man, I might be making those crackers tomorrow! Are furnace went out Thursday night and the house has been freezing! That's why I decided to try the lemon poppyseed bread, to warn the house a little

. Crackers might need to be made! Definitely making bread tomorrow!

 

[N F C]

Awesome thanks nfc i am going to try this my daughter, husband and i all love peanut butter on crackers that will so save us some money lol.

I'm guess-timating the cost for a batch of these to be about $1. The ones in the photo probably equal about 1/4 of the total crackers this made.

Oh man, I might be making those crackers tomorrow! Are furnace went out Thursday night and the house has been freezing! That's why I decided to try the lemon poppyseed bread, to warn the house a little

. Crackers might need to be made! Definitely making bread tomorrow!

Oh no, not your furnace! Hope you get it fixed soon. Thank goodness you have your oven (I'd probably be sleeping next to it to stay warm, lol).