Any Home Bakers Here?

[pennyJo1960]

I did pick up one pumpkin today want to cook it down for pies

 

[Latitude33]

I did pick up one pumpkin today want to cook it down for pies

Will likely have to do the same as the sugar pumpkins I planted are pathetic specimens of their species. Definitely prefer fresh pumpkin to the canned version.

 

[pennyJo1960]

me also I prefer fresh

 

[Latitude33]

me also I prefer fresh

Personal FAV is garden grown Long Island Cheese pumpkin.

 

[Aria]

Anyone have a special LOW Shortening pie crust recipe? I do not make pies because of the crust. I do a no crust pumpkin pie.
Ron, you said it was time to bake a pie. Pie crust recipe?

 

[ronott1]

Anyone have a special LOW Shortening pie crust recipe? I do not make pies because of the crust. I do a no crust pumpkin pie.
Ron, you said it was time to bake a pie. Pie crust recipe?

This one comes out great! Increase\lower sugar based on preference--add less for savory pies for example:

Easy Pie Dough

INGREDIENTS
· 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
· 2 tablespoons (25 grams) sugar
· 1 teaspoon (5 grams) kosher salt
· 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
· 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

WHY IT WORKS
The only pie dough recipe you'll ever need.

· All-butter gives this pie crust extra flavor.
· Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.

 

[Aria]

This one comes out great! Increase\lower sugar based on preference--add less for savory pies for example:

Easy Pie Dough

INGREDIENTS
· 2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
· 2 tablespoons (25 grams) sugar
· 1 teaspoon (5 grams) kosher salt
· 2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
· 6 tablespoons (3 ounces; 85 milliliters) cold water

DIRECTIONS

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

WHY IT WORKS
The only pie dough recipe you'll ever need.

· All-butter gives this pie crust extra flavor.
· Combining the flour and butter in two distinct phases creates a dough that is tender and flaky yet extremely easy to roll out.

Ron, Sounds like a good one. Will try it soon. Thanks again, Regards, Aria

 

[pennyJo1960]

Personal FAV is garden grown Long Island Cheese pumpkin.

I would love to have that recipe please

 

[pennyJo1960]

only been home a short time met @junebuggena picked up for beautiful EE from her this morning clipped wings first as two are great big girls that like to roost high there run has many trees to keep them out of.. making cinnamon rolls just now

Best Homemade Cinnamon Rolls Ever

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.

Yield: 12 cinnamon rolls I always have to double the recipe

Ingredients
Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

 

[ronott1]

only been home a short time met @junebuggena picked up for beautiful EE from her this morning clipped wings first as two are great big girls that like to roost high there run has many trees to keep them out of.. making cinnamon rolls just now

Best Homemade Cinnamon Rolls Ever

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.

Yield: 12 cinnamon rolls I always have to double the recipe

Ingredients
Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• ½ cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

The recipe has way too much cinnamon in it. My guess is that the recipe has not been proof read or tested.

Should be 2 teaspoons of cinnamon and the yeast seems a bit high.
Otherwise it is very close to the rolls I make