Any Home Bakers Here?

[sunflour]

So many of you are Coastal. We are having crab legs for Christmas Eve Supper. What would you recommend to eat with them?

Everything goes with Crab Legs!

Salad, Cole Slaw, Baked Beans, Green Beans or Early Peas!


Or Just melted butter, lemon and Dessert

 

[sunflour]

I will be getting the rolls going soon. They are shaped and resting in the fridge.

Not trying to be "cute", but want to know….why are the resting in the fridge?

Never heard of doing that.

 

[ronott1]

Not trying to be "cute", but want to know….why are the resting in the fridge?

Never heard of doing that.

They are over night rolls!

As Overnight Rolls:
Prepare as above. After rolls are In pan, cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill
a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close
the oven door and let the rolls rise until they look slightly puffy; approximately 30
minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden
brown, or until the internal temperature reaches 190 degrees F on an instantread
thermometer, approximately 30 minutes.

 

[sunflour]

They are over night rolls!

As Overnight Rolls:
Prepare as above. After rolls are In pan, cover tightly with plastic wrap and store
in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill
a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close
the oven door and let the rolls rise until they look slightly puffy; approximately 30
minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden
brown, or until the internal temperature reaches 190 degrees F on an instantread
thermometer, approximately 30 minutes.

Got it.

Thanks. I thought overnight, just meant mix it up, take out shape and rise normally..

 

[katsdar]

We should be well on our way for a baby, remember Jesusfreak was being induced today!!!

 

[ronott1]

We should be well on our way for a baby, remember Jesusfreak was being induced today!!!

She had the Baby--a big 8.10# boy.

Post 4263

https://www.backyardchickens.com/t/921333/any-home-bakers-here/4260#post_16278574

 

[tjo804]

Quote: Mmmmm I am picturing this with a drizzle of melted caramel and some Whipped cream

I keep checking in for Baby Pics

Sounds like Lucy is going to be a protective sister! #4 was like that with her little brother

 

[ronott1]

Mmmmm I am picturing this with a drizzle of melted caramel and some Whipped cream

I keep checking in for Baby Pics

Sounds like Lucy is going to be a protective sister! #4 was like that with her little brother

We will have whipped cream with it.

Caramel sauce sounds good too!

 

[tjo804]

That's how we serve our apple pie at Thanksgiving

 

[N F C]

Chocolate Pecan Pie VI
Rated:
Submitted By: earthymom
Photo By: Pam-3BoysMama
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 8
"The best chocolate pecan pie you will ever try. I used to sell this pie to a restaurant and
the customers had nothing but praise for it."
INGREDIENTS:
1 cup semi-sweet chocolate chips
1/4 cup butter
2/3 (14 ounce) can sweetened
condensed milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecans
1 recipe pastry for a 9 inch single crust
pie
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine chocolate, butter and condensed milk over medium
heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from
heat. Stir in eggs, vanilla, salt and pecans; mix well.
3. Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes.
Serve hot or cold; cold is preferable.

Ron, that sounds absolutely delicious! Thank you for sharing the recipe