Any Home Bakers Here?

[matt44644]

Does anybody know if using a double acting baking powder would make something take longer to cook?
I've noticed since i started using it my cornbread are taking longer to cook.Thanks

ETA i guess the original one i was using is double acting also
i was using Rumford
http://www.clabbergirl.com/consumer/products/rumford/rumford_reduced_sodium_baking_powder.php
I started using this

And it takes 10 minutes longer to cook?

 

[speckledhen]

If you make your own, you'll never buy commercial pimento cheese again. I have 2 easy recipes if you are interested. One traditional and one softer with cream cheese.

Oh, yes, I'd love the recipes if you don't mind. I could eat an entire tub of that stuff on crackers, but I have to stop myself. Bad me.

 

[sunflour]

Traditional Pimento Cheese:

• 8 ounces sharp cheddar cheese, grated
• 4 ounce jar diced pimentos - I don't drain them
• 3/4 cup mayonnaise - I use Miracle whip but most prefer mayo.
• 1/2 tsp black pepper
• 3-4 drops of hot sauce (optional)

Mix all ingredients well - I like to cream mine in a mixer. Some like it chunky and just stir it all together. Original recipe states to chill overnight but I usually eat it right after mixing.

___________________________________________________________

Creamy Pimento Cheese :

• 8 oz sharp cheddar cheese grated or let sit at room temp to warm
• 8 oz cream cheese left at room temp to soften.
• 1/3 cup mayo or miracle whip = 5 Tablespoons is easier to measure and add.
• 7 - 8 oz jar diced pimento - don't drain.
• 1/2 tsp black pepper
• 1/2 tsp hot sauce (optional but I like it).

Cream cheddar and cream cheeses in a mixer until light/fluffy. Add everything else and mix well. Best if left overnight to chill in fridge so the flavors blend and the texture firms. But an hour or so is enough to enjoy.


*** We prefer Miracle Whip instead of mayonnaise for most everything, but it adds some flavor that mayo lovers may not like. I think it is good either way.
*** I like Kraft extra sharp cheddar cheese and that's all I use. But whatever cheddar you prefer would be the best choice since it is the dominant flavor.

 

[speckledhen]

sunflour, thank you so much! Will print these out and put them in my notebook. Definitely want to try them. We use Duke's mayo-hubby hates Miracle Whip so will use the Duke's. I bet it will work great in there.

 

[sunflour]

Thinking about trying a from scratch pie crust attempt for an egg custard pie.

I've been using frozen ones. Not sure how to adjust baking for glass or corning ware pie baking dishes. I have only one metal one and it is larger and deeper than I want.

I've read to lower oven temp for glass/corningware vs metal pans. Or should I just bake it at same temp as I have done with the bought crusts?

My recipe doesn't pre bake the crust and is only at 325 degrees. Maybe I could just use one of the aluminum pans that came with the used frozen pie shells?

Any thoughts or tips?

 

[wyoDreamer]

If you don't pre-bake the crust it will be soggy on the bottom, it is a personal preference thing. I pre-bake. I will use Julia Childs method from now on - she takes a piece of aluminum foil and puts it in pie crust and then fills it with dry beans to keep the crust from falling in on itself. When the crust is done, just lift out the foil, fold it in on itself and put it in a plastic container to use again and again.
I have baked pumpkin pies in both glass and metal pans at the same time and haven't noticed a difference ... just my experience.
A really thin metal pan, which I think the frozen pie plate would be may make a difference.

 

[sunflour]

If you don't pre-bake the crust it will be soggy on the bottom, it is a personal preference thing. I pre-bake. I will use Julia Childs method from now on - she takes a piece of aluminum foil and puts it in pie crust and then fills it with dry beans to keep the crust from falling in on itself. When the crust is done, just lift out the foil, fold it in on itself and put it in a plastic container to use again and again.
I have baked pumpkin pies in both glass and metal pans at the same time and haven't noticed a difference ... just my experience.
A really thin metal pan, which I think the frozen pie plate would be may make a difference.

Once I bought some ceramic beads to place in pie shells for pre-baking ( of course it was a bought one) . Just poured them on…and what a mess, the pie shell baked up onto the beads and the whole thing went in the trash.. crust, beads and all .

Thank goodness, those frozen pie crusts come in 2 in pkg. Wish I had known about the tinfoil thing then. I have seen those metal beads on chains to use to pre-bake the shells, seems more cost effective - I like to eat the dried beans...

Thanks for your post. Made a OMG from scratch crust. It was probably a little dry, but first attempt..ha ha..Decided to just bake it "raw" as per recipe. It is done in the same time as the ones I have baked in the past in commercial crusts, but shockingly did not have to add a crust shield. Will critique soggy crust or not tomorrow, it is cooling now. But plan to eat it anyway...

 

[ronott1]

Thinking about trying a from scratch pie crust attempt for an egg custard pie.

I've been using frozen ones. Not sure how to adjust baking for glass or corning ware pie baking dishes. I have only one metal one and it is larger and deeper than I want.

I've read to lower oven temp for glass/corningware vs metal pans. Or should I just bake it at same temp as I have done with the bought crusts?

My recipe doesn't pre bake the crust and is only at 325 degrees. Maybe I could just use one of the aluminum pans that came with the used frozen pie shells?

Any thoughts or tips?

Try this recipe:

Sour Cream Pastry​

2 C. Flour
½ Tsp salt
½ Tsp baking powder
½ C. butter or vegetable shortening
¼ C. sour cream
1 egg, lightly beaten

Sift flour with salt and baking powder, then cut in shortening until mixture resembles coarse meal. Blend sour cream and egg, pour all at once into the flour, and mix briskly with a fork until pastry just hold together. Wrap in wax paper and chill while you prepare filling. Divide pastry in half, shape into 2 balls, then roll, 1 at a time, on a lightly floured board into a 3” larger in diameter than the pie pan you’re using. Fit 1 circle into pan, pressing gently to smooth out any air bubbles underneath. Fill pie, brush rim of pastry lightly with cold water, top with second pastry circle (it should have a steam vent cut in center), and press edges to seal. Roll overhang over until even with rim, and crimp. Bake according to directions given in filling recipe.

It is very tasty with custard pies.

 

[pfields]

I haven't posted in awhile. Haven't been baking much

. @NorthFLChick I hope you get some fun in while your gone!

Today I got a baking/ cooking bug. I think I caught it last night. lol. For lunch I made challah bread and what we use to call veggie chowder growing up. Although it has bacon in it, so I feel the name is a misrepresentation.

It's a chowder with corn, broccoli, potatoes onions, carrots, cheddar cheese and yes, bacon. I made a big pot so we can have it for dinner. It turned out really yummy and the challah bread goes great with it!

I hope you all are doing amazing!

Here's my first attempt to make challah bread. My grandson helped me braid it.

 

[ronott1]

Here's my first attempt to make challah bread. My grandson helped me braid it.

Nice Job!