Any Home Bakers Here?

[User395221]

Those homemade potato chips look wonderful..... sigh.

Maybe I can just put in requests, and people can just supply me with photos of the things I'd like to eat.

LOL

How were the scones, they look perfect?

 

[sunflour]

Those homemade potato chips look wonderful..... sigh.

Maybe I can just put in requests, and people can just supply me with photos of the things I'd like to eat.

LOL

How were the scones, they look perfect?

X2 on the chips.

 

[N F C]

Hi everyone...just popping in to drool all over the lovely pictures of what you all have been baking.

Actually, I'm baking something right now but it's just a couple of potatoes for dinner, lol. First time I've tried this oven and figuring out the control panel just to turn it on was a bit of a challenge. Just a matter of getting used to a different oven than the one in my old house I suppose.

Keep baking...all the pasta, scones/biscuits, gravies etc. sound and look wonderful!

 

[sunflour]

Hi everyone...just popping in to drool all over the lovely pictures of what you all have been baking.

Actually, I'm baking something right now but it's just a couple of potatoes for dinner, lol. First time I've tried this oven and figuring out the control panel just to turn it on was a bit of a challenge. Just a matter of getting used to a different oven than the one in my old house I suppose.

Keep baking...all the pasta, scones/biscuits, gravies etc. sound and look wonderful!

Hi, N F C

Glad to hear you have an oven

. Bet you figure that new/ old? one out and when off season comes can get back to some serious baking

 

[N F C]

Hi, N F C

Glad to hear you have an oven

. Bet you figure that new/ old? one out and when off season comes can get back to some serious baking

Hi Sis,

I am SO looking forward to that!

 

[Serenashome]

I have my great grandmother's hand written recipes from the great depression and before. There are some amazing ideas in there about how to conserve sugar and flour in cooking and baking since they were on rations.

Sugar substitutes:

Honey instead of sugar: If a recipe calls for 1 cup sugar use 1 cup honey and remove 1/4 cup of liquid from the recipe.
Cactus Juice (read that as agave nectar): Peel cactus, press juice from meat of cactus and discard pith (assuming this means any solids) use in the same ratio as honey. Only pick as much as you can use it doesn't keep (this may not be true today with modern refrigeration).

Flour substitute:

Non flour thickening agent: Shred potatoes and dry in the oven (use a dehydrator if you have one). Store for future use.
Thicken gravy: Grind dried, shredded potatoes to make powder. Add half potato powder and half flour to your gravy.
For breads: Use potato powder on your counter instead of flour. Use 1/4 potato powder in place of flour within the recipe.
For cakes: Line pan with butter and a 1/2 and 1/2 mix of flour and potato powder to prevent sticking to pan.

My favorite tip out of her book: "Dry mulberry leaves for tea, save the berries for wine no matter what Annabelle says." Annabelle is my grandmother who to this day loves mulberry jelly.

 

[ronott1]

I have my great grandmother's hand written recipes from the great depression and before. There are some amazing ideas in there about how to conserve sugar and flour in cooking and baking since they were on rations.

Sugar substitutes:

Honey instead of sugar: If a recipe calls for 1 cup sugar use 1 cup honey and remove 1/4 cup of liquid from the recipe.
Cactus Juice (read that as agave nectar): Peel cactus, press juice from meat of cactus and discard pith (assuming this means any solids) use in the same ratio as honey. Only pick as much as you can use it doesn't keep (this may not be true today with modern refrigeration).

Flour substitute:

Non flour thickening agent: Shred potatoes and dry in the oven (use a dehydrator if you have one). Store for future use.
Thicken gravy: Grind dried, shredded potatoes to make powder. Add half potato powder and half flour to your gravy.
For breads: Use potato powder on your counter instead of flour. Use 1/4 potato powder in place of flour within the recipe.
For cakes: Line pan with butter and a 1/2 and 1/2 mix of flour and potato powder to prevent sticking to pan.

My favorite tip out of her book: "Dry mulberry leaves for tea, save the berries for wine no matter what Annabelle says." Annabelle is my grandmother who to this day loves mulberry jelly.

Great tips!

cactus juice is not agave nectar. Agave nectar is made from the roots and is very high in fructose--It is also burnt which accounts for the dark color. The darker it is, the worse it is for you.

It seems odd to me that many think Agave Nectar is healthy. It is still sugar and might have more fructose in it than high fructose corn syrup.

 

[Serenashome]

Great tips!

cactus juice is not agave nectar. Agave nectar is made from the roots and is very high in fructose--It is also burnt which accounts for the dark color. The darker it is, the worse it is for you.

It seems odd to me that many think Agave Nectar is healthy. It is still sugar and might have more fructose in it than high fructose corn syrup.

I didn't know the difference I wonder what she was referring to as cactus juice?

 

[appps]

I have my great grandmother's hand written recipes from the great depression and before. There are some amazing ideas in there about how to conserve sugar and flour in cooking and baking since they were on rations.

Sugar substitutes:

Honey instead of sugar: If a recipe calls for 1 cup sugar use 1 cup honey and remove 1/4 cup of liquid from the recipe.
Cactus Juice (read that as agave nectar): Peel cactus, press juice from meat of cactus and discard pith (assuming this means any solids) use in the same ratio as honey. Only pick as much as you can use it doesn't keep (this may not be true today with modern refrigeration).

Flour substitute:

Non flour thickening agent: Shred potatoes and dry in the oven (use a dehydrator if you have one). Store for future use. 
       Thicken gravy: Grind dried, shredded potatoes to make powder. Add half potato powder and half flour to your gravy. 
       For breads: Use potato powder on your counter instead of flour. Use 1/4 potato powder in place of flour within the recipe.
       For cakes: Line pan with butter and a 1/2 and 1/2 mix of flour and potato powder to prevent sticking to pan.

My favorite tip out of her book: "Dry mulberry leaves for tea, save the berries for wine no matter what Annabelle says." Annabelle is my grandmother who to this day loves mulberry jelly. 

Interesting. We don't really have access to cactus here lol so can't try that one (and yeah agave is not a healthy sugar substitute) but I do often use a couple tablespoons of potato flour in things. It's supposed to be good for digestion too.

Love the chips! They look just like the bought ones!

The scones were 98% cooked through, should have left them a couple more minutes but then they would have ended up burnt looking on the outside. Am wondering if it's a start with hot oven but then turn down a bit once they are in there thing. Or, I've got a conventional oven button, maybe I should be turning the fan forced bit off and cooking on that.

 

[ronott1]

I didn't know the difference I wonder what she was referring to as cactus juice?

It sounds like she was making sugar from cactus leaves, which is similar to the way cane sugar is made. This is from: http://nourishedkitchen.com/whats-your-take-on-agave-nectar/

Quote: Agave nectar is very similar to high fructose corn syrup and raises leptins in the same way. Honey is a better choice.