Any Home Bakers Here?

[Aria]

I would but the noodles are too soft for me n DH...so it never gets eaten...I gotta get better!

YES...make it for yourself and your husband...a Recipe that you both like and it KEEPS. I plan to make my Winter Weekly Soup tomorrow or Monday.
Aria

 

[Floydie]

I did jambalaya in my dutch oven for dinner today. And jam suet pudding for supper. Nice and filling for these colder days.

 

[Aria]

I did jambalaya in my dutch oven for dinner today. And jam suet pudding for supper. Nice and filling for these colder days.

View attachment 2969022View attachment 2969023

YMMMM...looks yummy. Never had it. Would
you share YOUR recipe. Like to try making. It
would be new and different. . for me. Aria

 

[Sally PB]

NEED A BAKING
BREAK.

I bet your kitchen is nice and warm, and your whole house smells wonderful!

 

[troyer]

I did jambalaya in my dutch oven for dinner today. And jam suet pudding for supper. Nice and filling for these colder days.

View attachment 2969022View attachment 2969023

Looks delicious!

 

[Aria]

I bet your kitchen is nice and warm, and your whole house smells wonderful!

Yes it is warm cozy and smells GREAT. This one
Recipe is SUPER ....all of the 6 Loaves were 2 pounds each and all looked the same. That is not usual.
Right now...it is my favorite Sourdough Multigrain
Seeded. Aria

 

[Floydie]

YMMMM...looks yummy. Never had it. Would
you share YOUR recipe. Like to try making. It
would be new and different. . for me. Aria

It was this one, but I had no lemon zest.
https://plantbasedmag.com/steamed-jam-suet-sponge-pudding/

I also lined a foil tin with baking/greaseproof paper added the jam to the bottom of that, pudding mix on top. Foil over the top pressed round the edge to seal.
Cook at 160.c 320.F with a pan of boiling water under it on the bottom shelf. 60 mins. You can leave it to cool and reaheat for 10 min 180.c 356.c with no foil over. Tip out upside down so the jam is on top.

 

[pennyJo1960]

Okay must ask how bad to use plain milk and lemon juice?

@Floydie

 

[Floydie]

Okay must ask how bad to use plain milk and lemon juice?

@Floydie

I used semi skimmed milk. Didnt try lemon juice.

 

[jnicholes]

I made fish stock for the first time out of bones and trimmings of 4 wild rainbow trout.

The recipe was in the Escoffier book.

I had to scale it down x22 because the recipe normally calls for 22 pounds of fish bones and trimmings.

I tasted it, and my reaction was “OH MY GOSH! THIS IS DELICIOUS!!”

I gave some to my sister, and she almost fell out of her chair in surprise. It’s THAT good!

This is the recipe with my changes. It’s not the exact same as in the book, so I can post it:

1 lbs Bones and trimmings of fish

22.72 g Sliced onions

11.36 g Chopped Mushrooms

0.68 g Pepper

Splash of lemon juice (about a Tbsp)

2 cups Water

1.81 g Salt

Splash of White Wine (about a Tbsp)

Combine all ingredients except for pepper. Simmer for 20 minutes. Then, add pepper and simmer 10 more minutes. Strain.

As you can see, I had to do some math. Hope it’s not too complicated.

Jared