Any Home Bakers Here?

[sunflour]

The stuff in the packet is called dream whip. They still make it and it is a low fat alternative.

Whipping cream? Simple!

1C whipping cream
1tsp. Vanilla
2is tablespoons of sugar--taste it! you do not need much
a shake of salt

Whip it until it is whipped cream consistency--about 3 minutes on high

Do not whip it too long or butter will form!

Thanks….dream whip…so it was not just my imagination

Will get some whipping cream and try the Real stuff soon.

 

[N F C]

Buttercup and Butternut are 2 different kinds of winter squash. I think most grocery stores sell both and they look like this:
Buttercup (kind of like a green turban shape)
Butternut (that one seems to be the most familiar to people)

To me, the Buttercup is sweeter. We love it baked. When we grew them last year, we didn't try roasting them. If I can just get them to grow again next year, I'll have to try it that way. Love roasted vegetables.

DH makes the real whipped cream, I'll jot down some notes when he makes it this time. I think it's heavy cream, powdered sugar and vanilla and a lot of mixer action. Best let me double-check!

 

[sunflour]

Buttercup and Butternut are 2 different kinds of winter squash. I think most grocery stores sell both and they look like this:
Buttercup (kind of like a green turban shape)
Butternut (that one seems to be the most familiar to people)

To me, the Buttercup is sweeter. We love it baked. When we grew them last year, we didn't try roasting them. If I can just get them to grow again next year, I'll have to try it that way. Love roasted vegetables.

DH makes the real whipped cream, I'll jot down some notes when he makes it this time. I think it's heavy cream, powdered sugar and vanilla and a lot of mixer action. Best let me double-check!

Thanks, will definitely look for those other squash varieties and give them a try.

Bet your DH doesn't measure, so try to just get a close estimate

 

[N F C]

Bet your DH doesn't measure, so try to just get a close estimate

He used 1/2 quart of heavy cream, 2 heaping tablespoons of powdered sugar and probably 1-1 1/2 teaspoon of vanilla to make about 2 cups of whipped cream. He just put it all in a mixing bowl and used the hand mixer to whip it into stiff peaks. It wasn't overly sweet with that much powdered sugar because we layered it with thin cake slices and didn't want too much of a good thing. You might want to add a bit more of the powdered sugar if you were topping something like a pumpkin pie.

It's a wonderful topping, it's fresh and airy. It is best used within a couple days or like we're doing with the ice box cake. It's not like Cool Whip...that stuff doesn't really separate if it sits in your fridge awhile, but this will lose it poofiness.

And...there's cream left for my coffee in the morning (REAL cream in my coffee, I can hardly wait)!

 

[Wyorp Rock]

Bake them just as you would Butternut. They would also make a nice casserole or soup, just as you would use pumpkin.
Easy to grow just like any winter squash just need lots of room, they are runners.
Should grow well in GA. We are in NC, so your growing season should be great for them.
Vidalia onions are a favorite of mine! Love them any way you can fix them. That savory pie looks so good.

 

[sunflour]

@NorthFLChick Will have to get the cream, bet it is so much better in coffee than half-n-half

@Wyorp Rock Gonna check into the winter squash, we have had so much trouble with squash borers in our summer squash, may have better luck with those. Vidalia are the only onions I really like.

 

[N F C]

x2 on the Vidalia onions, they are good!

We had a lot of trouble growing both summer and winter squash this year. The bugs were very happy, us...not so much.

 

[3goodeggs]

I have a new problem.
I make chocolate chip bar cookies for my husband's classes occasionally.

I made some this afternoon, and it smelled like something was burning, but dough was still raw so I assumed it was something on the element.
Pulled them out, they looked perfect- but one corner only on the bottom were black. The tops were barely golden.
I asked my husband if it could be the element and he said no. But he doesn't always 'know' what he knows and what he assumes.
Why only half the pan? The rack was in the same place as usual, no change, same pan...?
Can half of an element burn out?
It is a 20 year old oven, It seems like we just got it, but It feels that way with my son too. I am pretty sure we just unpacked the oven and brought the kid home from the hospital. Time flies.

 

[ronott1]

I have a new problem.
I make chocolate chip bar cookies for my husband's classes occasionally.

I made some this afternoon, and it smelled like something was burning, but dough was still raw so I assumed it was something on the element.
Pulled them out, they looked perfect- but one corner only on the bottom were black. The tops were barely golden.
I asked my husband if it could be the element and he said no. But he doesn't always 'know' what he knows and what he assumes.
Why only half the pan? The rack was in the same place as usual, no change, same pan...?
Can half of an element burn out?
It is a 20 year old oven, It seems like we just got it, but It feels that way with my son too. I am pretty sure we just unpacked the oven and brought the kid home from the hospital. Time flies.

Elements can do odd things but a more likely cause is that the insulation in the oven is messed up.

Time to get a new oven! I bought a new oven\stove top about three years ago and it is very nice. It is a GE Gas-convection oven.

 

[N F C]

Our neighbors gave us a big batch of over-ripe bananas they didn't want. The chickens got a couple of them, the goats got a couple and I turned the rest into a loaf of banana bread that's almost done baking now. Hope this recipe is better than the ones I've tried in the past. This new one was on the back of the Gold Medal flour bag. Will let you all know how it comes out.