Any Home Bakers Here?

[appps]

Cooking the bread in the dutch oven was amazing! The loaf on the left is a regular loaf and the round on the right cam out of the dutch oven. It was amazing and had a lot of bubbles: I used the king Arthur flour tangy sourdough recipe.

The round one looks great. I think I get too impatient and don't let mine rise long enough. I've finally resurrected my abandoned in the fridge for two months sour dough starter. My sister was asking about some so I finally dragged it out to throw and start again but when I took a good look it was really only black hooch not mould on the top. I've poured that off and scraped away the top grey stained layer and have fed the nice cream stuff that was at the bottom. It's got bubbles forming so think there is life in it yet!

 

[N F C]

Fresh eggs whip better and yes to room temperature eggs.

Pullet eggs will also whip better so eggs from your youngest Hens\pullets.

let us know how it goes!

Ron, why do pullet eggs whip up better? Just curious...

 

[Jesusfreak101]

The egg whites are thicker and have a better texture. The older they are the less texture you have and the less they hold together. Oh and i really need to get a starter going i really want sour dough bread. I finally found tea towels so its time to start baking

 

[ronott1]

Ron, why do pullet eggs whip up better? Just curious...

The egg whites are thicker and have a better texture. The older they are the less texture you have and the less they hold together. Oh and i really need to get a starter going i really want sour dough bread. I finally found tea towels so its time to start baking

Perfect answer!

 

[Jesusfreak101]

Now if only i had a chocolate meringue pie, probably not a good thing for me to have it might cause weight issues...mmm yup i an willing to risk it i love me some chocolate pie

 

[OrganicFarmWife]

Lol I gained 10 lbs this Thanksgiving. It did not help that my mother sent the cheesecake home with us. And now I here that my evil SIL is making fudge, sigh.

 

[Jesusfreak101]

Lol ok i dont feel so bad now!! Thank you!! Lol i keep feeling like a piggy.

 

[OrganicFarmWife]

My trouble is I have no control when it comes to sweets. Chips no problem, I can eat one and be done. Sweets, one is never enough

 

[LittleLakePhil]

Bet ya can't just eat one

 

[DigMyChicks]

Yum!!!

Oh! I was getting ready to make my specialty and I thought of ya'll; I HAVE to share the Maple Pumpkin Cheesecake recipe....


A neighbor brought a little tiny cheesecake over to me, oh, 10 years ago.... And brought back the recipe a week later and I've made it for Thanksgiving ever since!

It's a hybrid of pumpkin pie and cheesecake...with maple glaze; you know, for the people that hold up the whole buffet with indecision, "cheesecake or pie?"

Maple Pumpkin Cheesecake

Ingredients:

1 1/4 C Graham cracker crumbs
1/4 C sugar
1/4 C butter
3 8 oz pkgs cream cheese, softened
1 14 oz can sweetened condensed milk
1 15 oz can of pumpkin (OR 1 pie pumpkin baked at 350 for 90 minutes, innards removed and flesh scooped from rind)
3 eggs
1 C maple syrup, divided (NOT pancake syrup, REAL maple syrup)
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 C whipping cream
1/2 C chopped pecans


Procedure:

Preheat oven to 300 degrees

In small bowl, combine cracker crumbs, butter, and sugar. Press firmly into bottom of 9 inch springform pan.

In large mixing bowl, beat softened cream cheese until fluffy. Gradually mix in condensed milk until smooth. Add pumpkin, eggs, 1/4 C syrup, cinnamon, and nutmeg. Mix well. Pour into springform pan.

Bake at 300 for 1 hour and 15 minutes, or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge if pan to loosen. Let cool for another hour. Refrigerate overnight.

Remove sides of pan. In a saucepan, combine remaining syrup and cream. Boil rapidly for 15-20 minutes until thickened, stirring occasionally. Stir in pecans. Cool and serve over cheesecake.


Hoard some for yourself for later, because it goes fast