Any Home Bakers Here?

[Aria]

Be sure to check how long the rice you buy can stay fresh on the shelf. The more refined, the less time is has.

I freeze jasmine rice in gallon bags but they are not the worst for shelf life. Brown rice has a much longer shelf life.

I PREFER SHORT GRAIN BROWN RICE. HAVE SOME....will check for more to
have on hand.

 

[MomInWA]

Welcome!

The pastry looks amazing!

Thank you! That one was a special challenge. I also like to make variations of recipes sometimes. My grandmother's banana bread (more like a cake than a bread) was everyone's favorite she used to make! 2 weeks ago, I taught my 22 year old son how to make it! For her wake, I made 4 versions. One regular. One Vegan and GF. One low-sugar (for my mom who had diabetes). One without cinnamon because my grandpa had a cinnamon allergy. This recipe is the original version with my updates.

Ingredients:

Banana Bread:

• 3 cups Baking Flour (cake or regular Gold’s works fine)
• 1 ½ cups organic fair-trade white sugar
• ½ cup organic fair-trade brown sugar
• 1 teaspoon pink Himalayan sea salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 – 4 chopped overripe bananas
• 3 eggs (to make Vegan, I use Bob’s Red Mill Egg Replacer)
• 1 ½ cups Sunflower oil
• 1 teaspoon vanilla
• 1 cup (8 oz) pineapple pulp from juicer (you can use one 8-oz can pineapple with juice as well)
• ½ cup chopped walnuts

Crumble Topping (Optional):

• ½ cup packed brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/4 cup butter (unsalted)

Directions:

• In a medium mixing bowl, sift together dry ingredients; set aside.
• In a large mixing bowl, add bananas, egg replacer, sunflower oil, and vanilla. Beat with electric mixer until well mixed.
• Stir in pineapple to wet mixture.
• Slowly add dry mix to the wet batter; continue beating until smooth.
• Add nuts and mix well with a wooden spoon.
• Pour into a greased 9 x 13” baking pan.
• OPTIONAL: Make Crumble Topping and sprinkle evenly over bread
• Bake at 325 degrees for one hour.
• Cool on rack.

 

[Sally PB]

Be sure to check how long the rice you buy can stay fresh on the shelf. The more refined, the less time it has.

I freeze jasmine rice in gallon bags but they are not the worst for shelf life. Brown rice has a much longer shelf life.

I have about 17 lbs of short grain brown rice in our pantry. That should last a while.

DH is NOT a fan of rice, in any form. I think he'd be looking stinkeye at me if I took up space in the freezer.

 

[CountryCuratesWife]

Homegrown food tastes better!

This morning I had stir fried rice. Not home grown rice, but home grown (laid) eggs, garlic, onions, tomatoes, and oregano.

I think part of the taste come from going to the grocery store.

That sounds amazing!

 

[CountryCuratesWife]

I made some dark chocolate and pistachio mini scones today! I think they taste pretty good. We will see what the folks at bible study think!
(Pistachios are so much fun to bake with)

 

[ronott1]

Thank you! That one was a special challenge. I also like to make variations of recipes sometimes. My grandmother's banana bread (more like a cake than a bread) was everyone's favorite she used to make! 2 weeks ago, I taught my 22 year old son how to make it! For her wake, I made 4 versions. One regular. One Vegan and GF. One low-sugar (for my mom who had diabetes). One without cinnamon because my grandpa had a cinnamon allergy. This recipe is the original version with my updates.

Ingredients:

Banana Bread:

• 3 cups Baking Flour (cake or regular Gold’s works fine)
• 1 ½ cups organic fair-trade white sugar
• ½ cup organic fair-trade brown sugar
• 1 teaspoon pink Himalayan sea salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 – 4 chopped overripe bananas
• 3 eggs (to make Vegan, I use Bob’s Red Mill Egg Replacer)
• 1 ½ cups Sunflower oil
• 1 teaspoon vanilla
• 1 cup (8 oz) pineapple pulp from juicer (you can use one 8-oz can pineapple with juice as well)
• ½ cup chopped walnuts

Crumble Topping (Optional):

• ½ cup packed brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/4 cup butter (unsalted)

Directions:

• In a medium mixing bowl, sift together dry ingredients; set aside.
• In a large mixing bowl, add bananas, egg replacer, sunflower oil, and vanilla. Beat with electric mixer until well mixed.
• Stir in pineapple to wet mixture.
• Slowly add dry mix to the wet batter; continue beating until smooth.
• Add nuts and mix well with a wooden spoon.
• Pour into a greased 9 x 13” baking pan.
• OPTIONAL: Make Crumble Topping and sprinkle evenly over bread
• Bake at 325 degrees for one hour.
• Cool on rack.

Thanks for the Recipe!

 

[ronott1]

I made some dark chocolate and pistachio mini scones today! I think they taste pretty good. We will see what the folks at bible study think!
(Pistachios are so much fun to bake with)
View attachment 3604438

Nice!

 

[BigBlueHen53]

I made some dark chocolate and pistachio mini scones today! I think they taste pretty good. We will see what the folks at bible study think!
(Pistachios are so much fun to bake with)
View attachment 3604438

Oh, PLEASE post your recipe! I have some pistachios and I've been waiting for a good recipe to use them in! Those look amazing!

 

[Ladies-Eight]

View attachment 3603994

View attachment 3603995

Including yesterday, I have 26 ears so far. Seven were eaten, and three did not turn out right, maybe because of pollination.

Time to make room in the freezer!

Actually, that poses a question for everybody who likes to preserve or freeze fresh vegetables here. How do you cut the corn off the cob? Do you usually do that before you freeze the corn?

When I freeze corn I leave it on the cob.

I have a pot of boiling water which I put the corn in for three minutes then I transfer it to an ice cold bath then put it out to drain.

Once the corn has drained I package it and place in the freezer.

 

[Ladies-Eight]

Pickled corn? I’ve never heard of that. I didn’t think it was possible. How did she do it?

I'm not real sure.

She had her crocks in the well house, one had pickled beans and the other had pickled corn.

I just looked up pickled corn on the internet by accessing pickled corn and there is an easy recipe for pickled corn.

I hope this helps.