Any Home Bakers Here?

[wyoDreamer]

My French Silk Pie recipe (from The Pioneer Woman) is totally raw - no cooking it at all. It is so flipping good! Thick, rich and fluffy.

She is a city girl and really likes the eggs he gets from us. She says she knows that the eggs from us are safe, but just cannot get over the training she got all her life, from her mom, that raw eggs will make you sick. I can respect that.

 

[ronott1]

My French Silk Pie recipe (from The Pioneer Woman) is totally raw - no cooking it at all. It is so flipping good! Thick, rich and fluffy.

She is a city girl and really likes the eggs he gets from us. She says she knows that the eggs from us are safe, but just cannot get over the training she got all her life, from her mom, that raw eggs will make you sick. I can respect that.

I understand not getting over stuff. I still think that lard is poison when recent studies show that is is actually good for you! or at least better than crisco which is actually bad for you

 

[pennyJo1960]

Often that is case how to alter are beliefs from when we were young.. well have two jars one small one one a quart one to save starter a pint not hydrate the other to start it in why is mail so slow when your when you really want something

 

[User395221]

Food poisoning from eggs isn't even on my radar of things to worry about. I'd never even heard about salmonella from eggs until the recent recall in the US. We've guzzled raw eggs all my life, and I've never heard of anyone getting sick. Always licked the cake batter bowl, they used to make these things called 'egg flips' - egg mixed into milk. They'd give them to you if you'd been sick to "build you back up", they also used to do eggs "coddled" (basically let them sit in hot water, they are really sloppy when "cooked"), never worried about having a runny yolk on a fried egg.
It's a risk I'm prepared to take for the yumminess of fresh mayo.
I'd be more worried about salmonella in beef mince than in my girls' eggs. God knows who has done what to it at the shop, whether the mincer was clean, etc. I still buy mince.
It's different for people who might end up in hospital if they get a dose of diarrhoea. If you are otherwise healthy, it would be a bit of inconvenience if you did eat something 'bad'.
I always look at the numbers the other way around - eg if there was 100,000 reported cases of salmonella-related illness in the US where there are however-many-million people, that's still many-millions who HAVEN"T had any issue.

I've become much more "laissez-faire" with what I eat than I used to be. The authorities are there for public health and are usually directed to making absolutely sure that companies don't poison people/make them sick. They'll stick a date on food that means that there's next to no chance that it's gone "off". The real date for it going "off" is later than the labelling will tell you. I'm much less wasteful, I use my own judgment. Fresh dairy, don't risk it, bugs love it. Other stuff, it'll be fine.

 

[ronott1]

Food poisoning from eggs isn't even on my radar of things to worry about. I'd never even heard about salmonella from eggs until the recent recall in the US. We've guzzled raw eggs all my life, and I've never heard of anyone getting sick. Always licked the cake batter bowl, they used to make these things called 'egg flips' - egg mixed into milk. They'd give them to you if you'd been sick to "build you back up", they also used to do eggs "coddled" (basically let them sit in hot water, they are really sloppy when "cooked"), never worried about having a runny yolk on a fried egg.
It's a risk I'm prepared to take for the yumminess of fresh mayo.
I'd be more worried about salmonella in beef mince than in my girls' eggs. God knows who has done what to it at the shop, whether the mincer was clean, etc. I still buy mince.
It's different for people who might end up in hospital if they get a dose of diarrhoea. If you are otherwise healthy, it would be a bit of inconvenience if you did eat something 'bad'.
I always look at the numbers the other way around - eg if there was 100,000 reported cases of salmonella-related illness in the US where there are however-many-million people, that's still many-millions who HAVEN"T had any issue.

I've become much more "laisses-faire" with what I eat than I used to be. The authorities are there for public health and are usually directed to making absolutely sure that companies don't poison people/make them sick. They'll stick a date on food that means that there's next to no chance that it's gone "off". The real date for it going "off" is later than the labelling will tell you. I'm much less wasteful, I use my own judgment. Fresh dairy, don't risk it, bugs love it. Other stuff, it'll be fine.

I am with you!
We used to go to a dairy and buy fresh milk before it hit the pasturizer. It was so good! It was a grade B dairy--The cows were Gurnsey's and brown Jersey"s

 

[pennyJo1960]

I know now how privileged I was to grow up on a farm

 

[N F C]

just generally, or have your eggs been tested as having a high/er risk?
have you ever had afgans? they are nice (they keep saying they are nz, but we've always had them here as well)

Those look tasty and fun to make...do you have a favorite recipe you could share for them?

 

[User395221]

Those look tasty and fun to make...do you have a favorite recipe you could share for them?

I haven't made them in years, but I'd use the recipe in the CWA cookbook (I'll have to hunt it down to get the recipe). It's basically what's in the video, my only suggestion is to always use brown sugar (some recipes have white, but it should be brown), and don't skip the icing and walnut (they can be too dry without the icing).

EDIT: ok, here's the CWA (Country Women's Association) recipe (it is a bit different to the video one, it has SR flour and an egg. I have made them from this recipe and they are good) (I've no idea what Fergies are):

Afgans
185g (6oz) butter
90g (3oz) brown sugar
1 tablespoon cocoa
185g (6oz) self raising flour
60g (2oz) cornflakes or Fergies
1 egg
pinch salt

cream butter and sugar, add egg, add dry ingredients and cornflakes and mix well/ Place in small heaps on a cold greased oven slide. Bake in a moderate oven for 15 minutes. Ice with chocolate icing and walnuts.

While we're at it, here's another Aussie favourite:
Anzacs
half cup sugar
1 cup flaked oatmeal
125g (quarter pound) melted butter
1 tblspn golden syrup
1 cup coconut
1 cup flour
1 level teasp bicarbonate of soda
2 tblspn boiling water
Mix all dry ingredients together, pour in melted butter, add soda and syrup dissolved in boiling water, and mix well. Drop in small pieces on an oven slide and bake in a moderate oven 20 minutes.

Now I've got my book out, I'm gonna make me some biccies!

 

[N F C]

I haven't made them in years, but I'd use the recipe in the CWA cookbook (I'll have to hunt it down to get the recipe). It's basically what's in the video, my only suggestion is to always use brown sugar (some recipes have white, but it should be brown), and don't skip the icing and walnut (they can be too dry without the icing).

EDIT: ok, here's the CWA (Country Women's Association) recipe (it is a bit different to the video one, it has SR flour and an egg. I have made them from this recipe and they are good) (I've no idea what Fergies are):

Afgans
185g (6oz) butter
90g (3oz) brown sugar
1 tablespoon cocoa
185g (6oz) self raising flour
60g (2oz) cornflakes or Fergies
1 egg
pinch salt

cream butter and sugar, add egg, add dry ingredients and cornflakes and mix well/ Place in small heaps on a cold greased oven slide. Bake in a moderate oven for 15 minutes. Ice with chocolate icing and walnuts.

While we're at it, here's another Aussie favourite:
Anzacs
half cup sugar
1 cup flaked oatmeal
125g (quarter pound) melted butter
1 tblspn golden syrup
1 cup coconut
1 cup flour
1 level teasp bicarbonate of soda
2 tblspn boiling water
Mix all dry ingredients together, pour in melted butter, add soda and syrup dissolved in boiling water, and mix well. Drop in small pieces on an oven slide and bake in a moderate oven 20 minutes.

Now I've got my book out, I'm gonna make me some biccies!

Thanks so much for the recipes PC! Now you have to explain what biccies are, lol.

 

[chickmom3941]

I haven't made them in years, but I'd use the recipe in the CWA cookbook (I'll have to hunt it down to get the recipe). It's basically what's in the video, my only suggestion is to always use brown sugar (some recipes have white, but it should be brown), and don't skip the icing and walnut (they can be too dry without the icing).

EDIT: ok, here's the CWA (Country Women's Association) recipe (it is a bit different to the video one, it has SR flour and an egg. I have made them from this recipe and they are good) (I've no idea what Fergies are):

Afgans
185g (6oz) butter
90g (3oz) brown sugar
1 tablespoon cocoa
185g (6oz) self raising flour
60g (2oz) cornflakes or Fergies
1 egg
pinch salt

cream butter and sugar, add egg, add dry ingredients and cornflakes and mix well/ Place in small heaps on a cold greased oven slide. Bake in a moderate oven for 15 minutes. Ice with chocolate icing and walnuts.

While we're at it, here's another Aussie favourite:
Anzacs
half cup sugar
1 cup flaked oatmeal
125g (quarter pound) melted butter
1 tblspn golden syrup
1 cup coconut
1 cup flour
1 level teasp bicarbonate of soda
2 tblspn boiling water
Mix all dry ingredients together, pour in melted butter, add soda and syrup dissolved in boiling water, and mix well. Drop in small pieces on an oven slide and bake in a moderate oven 20 minutes.

Now I've got my book out, I'm gonna make me some biccies!

Thanks for the recipes. And thanks for converting them from grams. I have the hardest time figuring out non-Americanized recipes. It was nice of you to do the conversions on them!