Any Home Bakers Here?

[ronott1]

I don't know how old the recipe is...it came from a new magazine but that might not mean the recipe is new.

I think I might like to try the recipe again but next time, bake it in the oven. The burnt parts that were done were good.

That is a very good plan!
I find myself pressure cooking a lot more than slow cooking these days.
Next to try will be chicken Tikka Masala!

 

[N F C]

That is a very good plan!
I find myself pressure cooking a lot more than slow cooking these days.
Next to try will be chicken Tikka Masala!

Ooh, love me some Tikka Masala! Let us know how it turns out Ron.

 

[ronott1]

Peach Berry Cobbler
taken from Parade magazine in 1960s

1/4 cup sugar
1/4 cup brown sugar tightly packed
1 tbsp corn starch
1/2 cup water
2 cups sliced peaches
1 cup blueberries (may substitute blackberries or black raspberries)
1 tbsp lemon juice

Combine the sugars, corn starch and water in a saucepan and mix well.

Cook over medium heat, stirring constantly until thick.

Mix in the lemon juice, peaches and choice of berry.

Pour into a lightly buttered 2 quart baking dish.

Topping

1 cup flour
1 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup milk
1/4 cup soft butter

Mix all ingredients together and beat until smooth.

Spoon over the fruit mixture.

Sprinkle with a mixture of 2 tbsp sugar and 1/4 tsp cinnamon (optional add 1/4 tsp nutmeg).

Bake at 375°F for 40 to 45 minutes.

Serve warm with vanilla ice cream.

Can use frozen fruit but it bakes best if the frozen fruit is thawed before using.

I baked this last night and it was a big hit!
Peaches were from a local store and the black berries were from a place where my DW has a garden.

 

[ronott1]

Ooh, love me some Tikka Masala! Let us know how it turns out Ron.

I will!

 

[Aria]

is it an old recipe? Low on a crockpot is hotter now then it used to be. The Instant pot has low, normal and high for this reason,

Ron, Thank you...my starter arrived. Until I am ready to use...should I keep it in refrigerator or freezer. Thanks again, Aria

 

[ronott1]

Ron, Thank you...my starter arrived. Until I am ready to use...should I keep it in refrigerator or freezer. Thanks again, Aria

For the first several days while it rehydrates and gets bubbling again, on the counter and feed it twice a day. Afterwards, keep it in the fridge. I like to use spring lidded mason jars

This one: https://www.amazon.com/Parfait-Fren...05230460&sr=8-8&keywords=spring+lid+mason+jar

Is a bit large--1 liter is 4.2 cups. you need to keep 1 to 2 cups of starter since most recipes want that much for the sponge.

I keep mind in the fridge with a label on it that says sourdough starter. It can get to looking fairly sketchy over time so you want to make sure your mother or mother in law does not "clean" it for you--and toss it down the drain...

 

[Aria]

For the first several days while it rehydrates and gets bubbling again, on the counter and feed it twice a day. Afterwards, keep it in the fridge. I like to use spring lidded mason jars
Feed: One cup of flour and one cup of water twice a day? I know NOTHING fbout sourdough. And when can I start using? When it is bubbling?
This one: https://www.amazon.com/Parfait-Fren...05230460&sr=8-8&keywords=spring+lid+mason+jar

Is a bit large--1 liter is 4.2 cups. you need to keep 1 to 2 cups of starter since most recipes want that much for the sponge.

I keep mind in the fridge with a label on it that says sourdough starter. It can get to looking fairly sketchy over time so you want to make sure your mother or mother in law does not "clean" it for you--and toss it down the drain...

 

[Aria]

This new system...I typed a reply. Here again: To feed twice a day...one cup of flour and one cup of water? And when can you start using? I do not know a thing about sourdough. Thanks for being patient with me. Aria

 

[ronott1]

This new system...I typed a reply. Here again: To feed twice a day...one cup of flour and one cup of water? And when can you start using? I do not know a thing about sourdough. Thanks for being patient with me. Aria

If the jar is too full when you need to feed it, then you need to dump part of it. You can make pancakes, crumpets, bagels, biscuits and any other recipe that uses baking soda or yeast to raise. After it is bubbling well, you can put in into the fridge until you are ready to bake something. I try to use it once a week but have been known to leave it for a couple of months. Then you need to go through a couple of replenishing days to get it back up to full strength again.

The more you use it the better it is.

If you do not want to make something with the extra, It can go down the drain. The yeas in it might clean the pipes too

 

[ronott1]

Added: You can often just add half a cup of flour to the jar. It will become more liquid with time. Usually I will add a bit less water than flour to the jar.