Any Home Bakers Here?

[Hholly]

Nice to have you here Bridebeliever. That pasta recipe looked really tasty. Let us know how your pasta maker works out.



Hi Hholly, welcome to our baking thread! Care to share your brownie recipe? I can see my husband going for that one

Sure!
Oven:350
Pan9x13, sprayed or greased.
Melt 2 sticks of butter in a saucepan, remove from heat, add a cup of cocoa, mix well. Add 2 cups of sugar. Add 4 eggs one at a time. Add 1/2tsp salt and 2 tsp vanilla. Then fold in a cup of flour just till combined. In a separate bowl, add an 8oz block of softened cream cheese, 1/3 cup sugar, 1 egg, 1tsp vanilla and mix till blended. Spread half of brownie mixture in pan. Pour cream cheese over that. Dollop cherry pie filling or good, tart cherry jam liberally around the pan. Add the rest of the brownie stuff. (It will be stiff, so do your best to spread it) Take a toothpick and marble the top by dragging it through the pan. Bake for about 35 minutes or so, till a toothpick comes out cleanish.

 

[N F C]

Sure!
Oven:350
Pan9x13, sprayed or greased.
Melt 2 sticks of butter in a saucepan, remove from heat, add a cup of cocoa, mix well. Add 2 cups of sugar. Add 4 eggs one at a time. Add 1/2tsp salt and 2 tsp vanilla. Then fold in a cup of flour just till combined. In a separate bowl, add an 8oz block of softened cream cheese, 1/3 cup sugar, 1 egg, 1tsp vanilla and mix till blended. Spread half of brownie mixture in pan. Pour cream cheese over that. Dollop cherry pie filling or good, tart cherry jam liberally around the pan. Add the rest of the brownie stuff. (It will be stiff, so do your best to spread it) Take a toothpick and marble the top by dragging it through the pan. Bake for about 35 minutes or so, till a toothpick comes out cleanish.

Thanks for the recipe, that does sound good!

 

[N F C]

Time to go to work now. I promised DH chocolate chip cookies today so best get to it.

 

[Hholly]

Thanks for the recipe, that does sound good!

You betcha! It's pretty easy too.

 

[sunflour]

Ooh ooh pick me, I'll taste test! That bread pudding sounds so good.

Guess What? I found "the recipe", but now I am feeling a little embarrassed.

.
Gonna post it here, but want to preface the recipe with my disclaimer

. I made this years ago, long before I had my own flock, fresh eggs, and before I joined BYC and the Any Bakers Thread. And before I found the recipe today, honestly didn't realize it was another example of Lazy

and promise not to use packaged ingredients….ever again

.



Cinnamon-Raisin Bread Pudding


Ingredients:

1 loaf of cinnamon raisin bread (1 lb loaf) - cut or torn into 1 inch cubes.
6 cups of milk.
2 - (3 ounce) boxes of vanilla pudding mix ( cook and serve type - I prefer Royal Puddings).

Directions:

1 - Heat oven to 350 degrees.
2 - Toss bread with 2 cups of the milk in baking dish (original recipe calls for 13x9x2 inch dish). Let this stand 10-15 minutes or more for bread to absorb the milk. ( while getting pudding/milk mixture ready)
3 - Cook pudding by package directions.
4 - In a separate bowl, mix the remaining milk and the cooked pudding and pour the mixture over the soaked bread. Toss slightly or fold to mix.
5 - Bake at 350 for one hour or unit almost set in the middle.
6 - Cool on a wire rack for at least 15 minutes.

***Was pretty good both serve warmed and cold from the fridge. Does not need a sauce or topping.
*** I think would be much better with home made from scratch egg custard pudding.

 

[sunflour]

@sunflour you might have just given us our thread motto..."We're here for you". Of course that means with a fork & plate in hand, lol.

But would be for real if the computer wizards could figure a way to have virtual taste?

 

[Bridebeliever]

I just made black forest brownies with cream cheese ripples, from scratch. Can't wait till they cool off!

It's chilly and gloomy here and all I feel like doing is eating.

Hholly, that recipe looks amazing! I took a screen shot of it...be sure I will be making that VERY soon! I just have to adapt it to my 18x24 pan...hehehe

 

[Bridebeliever]

I have an IDEA! Has anyone done an cookie exchange on here before? That would be SO fun! Here's my thought (And this may require a new thread...I don't know), 12 of us sign up for this exchange. We each make 24 cookies (maybe a dozen of 2 different flavors?), each of the 12 people mail me their 2 dozen cookies via flat rate medium box Priority Mail and include $12.65 cash. I then repackage all the cookie varieties and remail them back out to everyone in an assortment!! I could bag each kind with the screen name of the person who made them and include the recipe! We could get the whole thing turned around in a week! (We decide on the ship day and bake them fresh, then into the mail.) Sound do-able? Anyone in?

 

[sunflour]

Pineapple Bread Pudding Recipe:

- ​

While locating the lazy recipe, came across this one and had to try it today & turned out very well…only made a half recipe and wish I had made the whole batch

For those who like cooked pineapple, here's the full recipe:

1 cup sugar
1/2 cup butter
2 eggs, beaten ( I used 2 in the half recipe and would use 4 in the full one)
1/2 cup of milk
1 - 20 ounce can of chunk pineapple, drained, but reserve 2 TBS of juice.
4 cups white or whole wheat bread cubed ( approx. 7 slices) - I used whole wheat bread.

Directions:

Original recipe calls for preheating oven to 375, I used 350 but think the higher temp may be better.

Cream together butter and sugar - add eggs, milk, pineapple and the 2 TBS of pineapple juice. Then fold in the bread cubes.

Pour into a 9x9 inch baking dish and bake 45-55 minutes or until set. If starts to get too brown, cover with tin foil for the last 5-10 minutes.

Serve warm.


** I also found nearly the same ingredient recipe that may be better and easier, will have to test it before sharing.

 

[Hholly]

Hholly, that recipe looks amazing! I took a screen shot of it...be sure I will be making that VERY soon! I just have to adapt it to my 18x24 pan...hehehe

Lol, that would weigh about 15 lbs. Hehe.

I have an IDEA! Has anyone done an cookie exchange on here before? That would be SO fun! Here's my thought (And this may require a new thread...I don't know), 12 of us sign up for this exchange. We each make 24 cookies (maybe a dozen of 2 different flavors?), each of the 12 people mail me their 2 dozen cookies via flat rate medium box Priority Mail and include $12.65 cash. I then repackage all the cookie varieties and remail them back out to everyone in an assortment!! I could bag each kind with the screen name of the person who made them and include the recipe! We could get the whole thing turned around in a week! (We decide on the ship day and bake them fresh, then into the mail.) Sound do-able? Anyone in?

Great idea!

Pineapple Bread Pudding Recipe:

- ​

While locating the lazy recipe, came across this one and had to try it today & turned out very well…only made a half recipe and wish I had made the whole batch

For those who like cooked pineapple, here's the full recipe:

1 cup sugar
1/2 cup butter
2 eggs, beaten ( I used 2 in the half recipe and would use 4 in the full one)
1/2 cup of milk
1 - 20 ounce can of chunk pineapple, drained, but reserve 2 TBS of juice.
4 cups white or whole wheat bread cubed ( approx. 7 slices) - I used whole wheat bread.

Directions:

Original recipe calls for preheating oven to 375, I used 350 but think the higher temp may be better.

Cream together butter and sugar - add eggs, milk, pineapple and the 2 TBS of pineapple juice. Then fold in the bread cubes.

Pour into a 9x9 inch baking dish and bake 45-55 minutes or until set. If starts to get too brown, cover with tin foil for the last 5-10 minutes.

Serve warm.


** I also found nearly the same ingredient recipe that may be better and easier, will have to test it before sharing.

That looks super yummy!