Any Home Bakers Here?

[bruceha2000]

You can see the purple in the leaves of the purple potato plant.

Hmm, I should look more closely at the leaves on the blue and the red potato plants before I cover them again. I'm new at growing potatoes.

I can almost taste the cole slaw.

Only almost? I WAS tasting it!
(because I was having some with lunch while reading the thread)

 

[R2elk]

Bakers good afternoon one and all!

The baking looks gooooddddd.

Temperature is in the 70s.

Have a great day!

It's 70°F today here too.

 

[R2elk]

Hmm, I should look more closely at the leaves on the blue and the red potato plants before I cover them again. I'm new at growing potatoes.

Why would you cover the leaves of your potato plants?

 

[Aria]

Literally freezing here. Using the oven as much as I can, just to keep warm.

High 70 here. Looks like RAIN Forecast All this week

 

[Aria]

Baked this Cherry cake. Will call it
CHERRY CAKE YEAST RAISED because is yeast raised. I used a common yeast cake dough recipe, and followed the amounts. The cherry portion is my experimental idea. It turned out great,, so sharing the recipe. I kept track of my amounts.

Ingredients.
1 can of Cherry pie filling
400 Grams Flour. I used All-purpose
2 Tsp. or 1 envelope dry yeast.
200 ml. milk
80 grams Sugar
80 grams butter. (melted and cooled)
2 egg yolks
Pinch of salt.

Here is my play by play.
This is the Cherry pie filling I used. Any other brand would work equally well. 15 oz can.
View attachment 3552630
I placed the cherries onto a strainer, and with my warmed milk, I washed all the syrupy juice portion off the fruit. I had to do the rinsing with the milk over and over until I got the cherries to look as below.

View attachment 3552631
The captured milk now with an added cherry color, Added yeast, and allowed to proof. I did warm the milk, and cherry juice to about 110°F and then added the yeast, and a couple table spoons of flour. Below is a pix of it well proofed.

View attachment 3552632
No pix here, but the next procedure,,
Into my stand mixer,, as it is turning with my dough hook.
dropped the egg yolks in,
then the sugar,
then the butter,
then the yeast mixture with milk
pinch of salt
finally I added the flour.
Mixed well,
First rise, about 45 minutes until dough doubled in volume.
and when I was satisfied , spread dough onto pan.
I then dropped the cherries to be spaced as even as reasonable.
Then I drowned them with my finger. I just pushed slightly into middle of dough.

View attachment 3552633
Covered /topped with streusel made with brown sugar this time. Now for second rise. About 20 minutes. At this time, I started preheating the oven to 350°F
View attachment 3552634
Baked for about 35 minutes,, on center rack.
View attachment 3552635
After 10 minutes out of oven, I lifted cake out of pan by the parchment paper lining. On cooling rack below

View attachment 3552636
Sliced when somewhat cooled, and firm. The dough has a pinkish tone from the cherry juice portion. Delish




View attachment 3552637

Notes;
The Cherry juice I refer to in my writhing of recipe,, is actually the thick glue like portion of the Cherry pie filling. Not sure what the proper term for it is, but around the home, I refer to it as the MUNG
I did have to add some additional flour, but not much. The Mung did provide additional hydration, that I had to compensate for with additional flour.
That is why I always add my flour last when I make dough. I can fine tune the dough consistency by watching how my dough looks in final stage of kneading.
This cake is a KEEPER RECIPE,,,,,
Another experiment that went well.

Such a Delicious Looking Cherry Cake. YOU CAN BAKE AND TAKE BEAUTIFUL
PHOTOS.

 

[ronott1]

Baked this Cherry cake. Will call it
CHERRY CAKE YEAST RAISED because is yeast raised. I used a common yeast cake dough recipe, and followed the amounts. The cherry portion is my experimental idea. It turned out great,, so sharing the recipe. I kept track of my amounts.

Ingredients.
1 can of Cherry pie filling
400 Grams Flour. I used All-purpose
2 Tsp. or 1 envelope dry yeast.
200 ml. milk
80 grams Sugar
80 grams butter. (melted and cooled)
2 egg yolks
Pinch of salt.

Here is my play by play.
This is the Cherry pie filling I used. Any other brand would work equally well. 15 oz can.
View attachment 3552630
I placed the cherries onto a strainer, and with my warmed milk, I washed all the syrupy juice portion off the fruit. I had to do the rinsing with the milk over and over until I got the cherries to look as below.

View attachment 3552631
The captured milk now with an added cherry color, Added yeast, and allowed to proof. I did warm the milk, and cherry juice to about 110°F and then added the yeast, and a couple table spoons of flour. Below is a pix of it well proofed.

View attachment 3552632
No pix here, but the next procedure,,
Into my stand mixer,, as it is turning with my dough hook.
dropped the egg yolks in,
then the sugar,
then the butter,
then the yeast mixture with milk
pinch of salt
finally I added the flour.
Mixed well,
First rise, about 45 minutes until dough doubled in volume.
and when I was satisfied , spread dough onto pan.
I then dropped the cherries to be spaced as even as reasonable.
Then I drowned them with my finger. I just pushed slightly into middle of dough.

View attachment 3552633
Covered /topped with streusel made with brown sugar this time. Now for second rise. About 20 minutes. At this time, I started preheating the oven to 350°F
View attachment 3552634
Baked for about 35 minutes,, on center rack.
View attachment 3552635
After 10 minutes out of oven, I lifted cake out of pan by the parchment paper lining. On cooling rack below

View attachment 3552636
Sliced when somewhat cooled, and firm. The dough has a pinkish tone from the cherry juice portion. Delish




View attachment 3552637

Notes;
The Cherry juice I refer to in my writhing of recipe,, is actually the thick glue like portion of the Cherry pie filling. Not sure what the proper term for it is, but around the home, I refer to it as the MUNG
I did have to add some additional flour, but not much. The Mung did provide additional hydration, that I had to compensate for with additional flour.
That is why I always add my flour last when I make dough. I can fine tune the dough consistency by watching how my dough looks in final stage of kneading.
This cake is a KEEPER RECIPE,,,,,
Another experiment that went well.

Thanks for the Recipe!

 

[pennyJo1960]

Hey Home Bakers. Two days rain sure helped.

 

[MotherofOrpies]

Finally cooled off after we had rain almost for 1 day, some damage in Germany, but thank God not too much ( 2 of my dahlias lost some of their stems and flowers) made the strawberry cake for tomorrow ( temp. are going up again) I’m done for today

I always bake a sheet, cos a normal cake wouldn’t be enough

 

[Sally PB]

People who grow rhubarb: How much can you pick? Is there a "maturity date" on it, ie, when it gets to a certain point, it's too old?

I really like the rhubarb jam I made. I want to make more, but don't want to stress the plants by over picking.

 

[R2elk]

I picked over 75% of one plant this spring. It's doing fine now.

The claim is that it becomes more bitter the later in the year that you pick it.