Any Home Bakers Here?

[Jesusfreak101]

Does the german potato salad have pickles, i am obessed with pickels(my husband not a potatoe salad person he very picky eater sadly) green beans are always a hit with my two year old so thats a bonus and i like salad (she have carrot sticks).

 

[wyoDreamer]

Day old bread - cubed, tomatoes - cut into chunks, cucumbers, a red wine vinaigrette, some parmesan cheese grated on top, maybe some fresh mozzarella cheese ripped into bite sized pieces tossed in, maybe some olives; vary ingredients for whatever taste you are going for. Place in a bowl and mix up. A lot recipes call for soaking the bread to soften it, but I like it to soak up the vinaigrette.

 

[wyoDreamer]

German potato salad is boiled potatoes, diced bacon and sliced hard boiled eggs - the sauce is sugar, apple cider vinegar, flour for thickening, water and added to the bacon grease and cooked until thick.
No pickles, but sweet and sour flavor.

 

[wyoDreamer]

Ginger Roll Cookies


Prep time:
Cook time:
Yield: 4 dozen

Serving size: 1
Calories per serving: 2,903.568 (or as @NorthFLChick pointed out - 60 calories if you make 4 dozen instead of just 1 great big cookie)

Ingredients:
3/4 c butter, softened
1 c sugar
1 egg
2 1/3 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon


Directions:
Mix all the wet ingredients until creamy.
Sift or mix all dry ingredients together and add to creamed mix.
Chill for aat least one hour.
Roll out. For small crispy cookies, roll thin.
Bake at 350°, about 10 min.

 

[N F C]

@wyoDreamer Thanks for the info on bread salad, I hadn't heard of it before.

Another question for you...the calorie count on your cookie recipe, maybe something is off? Calories per serving: 2,903.568
I hope that's not true!

 

[wyoDreamer]

I didn't look at what I copied! lol! Almost 3,000 calories, wow - they are not that good!

That calorie count would be for the entire batch of cookies. I never put in number of servings when I add recipes to that recipe program, because I never know what size a serving will be until I eat it! I assume the program adds up the calories of all the ingredients and then divides by number of servings - which for my recipes is 1.

 

[room onthebroom]

It does require freezing...unless its dried completely, and I just don't like how brittle it is when completely dry, so I usually dust them with flour and coil them up into a gallon baggie, and they go in the freezer. That way, I can just open the baggie and snag a couple of bunches, and the flour keeps them from sticking together in the freezer.

They cook much faster than dried, too

That's brilliant! We eat a lot of pasta here & I've always wanted to make my own. You have totally encouraged me to seek out a pasta maker. (Have I mentioned how much I love this thread?!)

 

[wyoDreamer]

I love my Pasta roller! I have one for the KitchenAid. I am going to have to try that basil garlic pasta recipe!
I like having the extra pasta in the freezer for those quick suppers.

 

[sunflour]

Day old bread - cubed, tomatoes - cut into chunks, cucumbers, a red wine vinaigrette, some parmesan cheese grated on top, maybe some fresh mozzarella cheese ripped into bite sized pieces tossed in, maybe some olives; vary ingredients for whatever taste you are going for. Place in a bowl and mix up. A lot recipes call for soaking the bread to soften it, but I like it to soak up the vinaigrette.

Thanks for posting, that sounds great, wish the tomatoes were still in season.

I never know what size a serving will be until I eat it!

And y'all got me spending time today exploring homemade pasta….Fabio Vivani has some great videos on the the how to…..looks like one batch could be done quite fast by using a food processor for the dough mixing. But I just weaned out unused appliances just yesterday and have already filled their spot .

 

[room onthebroom]

Does anybody have any experience with homemade caramel apples? Every recipe I've found, most of the reviews say the caramel slides right off. I found a recipe last night that said to let the caramel sit & cool in the pan 10mins before dipping the apple, then immediately dunking it into an ice bath. Little bells went off in my head when I read this... Anybody tried this or have other recommendations?