hi i don't bake that much but i gave myself the job of baking for a youth group an i feel like it is going to get boring to make the same thing every week(it's not yet though ) so i think i would be nice to join this thread
A few days ago I decided to bake since my sister wasn't home. I noticed we had two big containers of fat free Greek yogurt in the fridge, so I decided, "Hey, I've seen desserts made with Greek yogurt before, how about I make one." So I googled "brownie recipes made with Greek yogurt", found a reciped I liked, and made the brownies. They were quite tasty, but I little on the sour side since I used fat free yogurt instead of full fat yogurt. With a drizzle of Hershey's chocolate syrup on top they were delicious though.
hi i don't bake that much but i gave myself the job of baking for a youth group an i feel like it is going to get boring to make the same thing every week(it's not yet though ) so i think i would be nice to join this thread
Welcome to the home baker's thread! Feel free to share any recipes you'd like. And if you try one that's been posted here, let us know how it worked out for you.
Baked cinnamon rolls Friday, but DH had bought a cake, so placed the baked, unglazed rolls in the freezer untasted. But decided to bring some out and see how they turned out and they are delicious
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I used this recipe because wanted to let the bread maker do the mixing and first rise and not have to do the math to convert NFC's recipe.
I used 1 cup of water and instant potato flakes. Did not use the optional dough flavor. Needed no water or flour adjustment. Both rises were very nice.
I did not roll it, just pressed it out on a cookie sheet of approximately the correct dimensions. Baked 2 sets of 8 rolls each in 2 shiny Old aluminum cake pans. I went longer than the recommended time and did overcook them a little bit.
Filling:
Spread about 1TBS of melted butter over the pressed out dough. ( easier with fingers instead of a brush)
And on top added,
1/2 cup of firmly packed Brown Sugar with 2 tsp of Cinnamon.
Icing/Glaze:
2 cups powdered sugar
1/3 cup of orange juice
Zest from a medium sized orange - finely zest, used as much of the peel area I could.
Added a little more powdered sugar to thicken a bit.
*the glaze itself was a little bitter with all the zest, but well-balance the extra sweetness of the heavily filled rolls.
Thawing and Heating:
The rolls took only a short time to thaw on the counter and were still cool when placed in the oven. Wrapped in tinfoil, baked 15 minutes in preheated oven at 350 F. Brushed tops with melted butter and threw on the glaze.
Ahhh ok thanks ron thats pretty neat. Oh and while i am remembering my husband loves the homemade bread taste but like the store bought because the inside is lighter and the crust is soft any ideals? I been using ron's basic white bread recipe.
I agree, it's supposed to make it softer. I do use the potato flakes in my honey wheat rolls and keep those on hand for it. But you can use potato flour to do the same thing.
But, with that in mind, I really don't think these have a different texture than the ones I used to make with just bread flour.
) so i think i would be nice to join this thread
