Any Home Bakers Here?

[AKMommaF8]

My husband loves it with the cheese. I'm allergic to milk (thanks to child #5!) so I also make it sans cheese, though I plan to use some goat cheese in the future. (Why goat milk is fine, I have no idea!)

You really can't mess this recipe up, it's very user friendly!

Have fun!

 

[Sally PB]

@SnapdragonQ, if I make it with GF and it's any good, I'll be sure to pass it on.
Oh. Right, I forgot about your dairy restriction...

 

[AKMommaF8]

I've learned after 25 years of no dairy how to adapt most recipes, so any you find that you enjoy, by all means, please, share!

 

[SnapdragonQ]

@SnapdragonQ, if I make it with GF and it's any good, I'll be sure to pass it on.
Oh. Right, I forgot about your dairy restriction...

That's ok. I've learned to make many things cheese free for kiddo then add some cheese on my own paper plate with a plastic fork.

I'd be interested to know if it works for you. I'm a stickler about the flour mixes I use, but love to experiment with different ways to use them.
I'll have to post my psuedo Dutch babies tomorrow. Puffy as all get out and a complete experiment in pushing the limits.

 

[troyer]

Busy day here trying to fill the hours until we heard from Katie. Got tagliatelle made, bagged and frozen, but didn’t flour it enough and some of the strands stuck together.
Made a yeast bread…it’s a little lopsided because I didn’t shape it well, and I forgot the egg wash so Ken slathered butter over it when it was hot. I don’t like that…makes for a soggy crust but he likes it, so no big deal - we’ll eat it.
And I made the beef pot pie I was going to make a day or so ago, but my puff pastry was old and it didn’t puff right. Not only that, but I didn’t have any golden beets so I just used the reds. I figured the gravy is dark brown so it shouldn’t show too much. Wrong! Looked like I butchered the cow over the pan. And when I added the cream, it turned a lovely shade of bubble gum pink. <sigh> So how was your day?

The butter slather made my salivary glands and digestive juices charge into high gear. Soggy with melted butter = scrumptious!

 

[SnapdragonQ]

My husband loves it with the cheese. I'm allergic to milk (thanks to child #5!) so I also make it sans cheese, though I plan to use some goat cheese in the future. (Why goat milk is fine, I have no idea!)

You really can't mess this recipe up, it's very user friendly!

Have fun!

The protein in goat's milk is different than cow's milk and is why some people can tolerate goat milk but not cow's milk.
The molecules are also smaller overall and easier to digest in goat's milk.
(I used to have a goat micro dairy.)

 

[jnicholes]

It never fails. This time of year, EVERY year, me and my brother get the urge to watch Halloween movies.

It’s happened again, we got Half Moon Fever, as we call it.

Maybe I’ll experiment with some creepy recipes this time…….

 

[AKMommaF8]

That's ok. I've learned to make many things cheese free for kiddo then add some cheese on my own paper plate with a plastic fork.

I'd be interested to know if it works for you. I'm a stickler about the flour mixes I use, but love to experiment with different ways to use them.
I'll have to post my psuedo Dutch babies tomorrow. Puffy as all get out and a complete experiment in pushing the limits.

THANK YOU! They sound yummy!

 

[Blooie]

Re: Yeast and freshness…..

When Jenny and I lived at the Ronald MacDonald House in Denver for 6 weeks waiting for Kendra’s birth and surgery, one of the rules for using the kitchens there was that you had to use the Sharpie taped by a string to the fridge and write your room number and the date you put an item in the fridge. The same applied to items you put into the cabinets.

Brilliant!! Since then I mark everything with the date I opened it before it goes in the fridge. Just because there’s a half a jar of something left doesn’t mean it’s still fresh enough to use. Once something is opened and partially used, it’s shelf life is shortened. Oh, mustard, ketchup, pickles, etc I don’t worry too much about, but I KNOW that I opened that jar or bottle a long time ago, and these old eyes have trouble finding and reading expiration dates on some packages. With the “opened” date on it, I know exactly how fast it’s nearing the end of its viability or freshness. I try to use it up as quickly as possible. Some products also say to use within so many days of opening….it helps to know when that opening was. Been doing this for 10 years now and it’s such a habit I don’t even think about it anymore - it’s automatic.

That line in your post about checking the freshness of yeast reminded me and I thought I’d share what works for me.

 

[SnapdragonQ]

I've learned after 25 years of no dairy how to adapt most recipes, so any you find that you enjoy, by all means, please, share!

I've had to cook and bake dairy free and gluten free for over 15 years for my kiddo and like you have learned to adapt a lot of things.

Re: Yeast and freshness…..

When Jenny and I lived at the Ronald MacDonald House in Denver for 6 weeks waiting for Kendra’s birth and surgery, one of the rules for using the kitchens there was that you had to use the Sharpie taped by a string to the fridge and write your room number and the date you put an item in the fridge. The same applied to items you put into the cabinets.

Brilliant!! Since then I mark everything with the date I opened it before it goes in the fridge. Just because there’s a half a jar of something left doesn’t mean it’s still fresh enough to use. Once something is opened and partially used, it’s shelf life is shortened. Oh, mustard, ketchup, pickles, etc I don’t worry too much about, but I KNOW that I opened that jar or bottle a long time ago, and these old eyes have trouble finding and reading expiration dates on some packages. With the “opened” date on it, I know exactly how fast it’s nearing the end of its viability or freshness. I try to use it up as quickly as possible. Some products also say to use within so many days of opening….it helps to know when that opening was. Been doing this for 10 years now and it’s such a habit I don’t even think about it anymore - it’s automatic.

That line in your post about checking the freshness of yeast reminded me and I thought I’d share what works for me.

Great minds think alike! I do the same when I open certain things, and especially jars of yeast. Keep a sharpie in the kitchen near the fridge and have for many years. Everyone knows not to take my sharpie...just like they know not to touch my fabric scissors.

Been in the habit of marking safe or unsafe things for kiddo in the fridge/cupboards for like forever.