Any Home Bakers Here?

[DigMyChicks]

I think someone has probably posted this link here before, but saw on my link bar and thought of this thread.
https://www.cdkitchen.com/recipes/copy-cat-recipes/

Basically it is a recreation of plenty of Recipes from commercial established business. I really like some ot the Bennigan's ones as they aren't in business any longer. Enjoy @Kim's Chix they have a Cinnabon Clone in there.

Thanks for posting that link... kept me busy for a bit

 

[N F C]

Thanks for posting that link... kept me busy for a bit

Same here

 

[AllenK RGV]

This is the cinnamon roll recipe I posted here a few years ago:#10

That's one of our favorites!

Thanks for sharing all you do NFC! My father sent me quite a ton of Grandma's recipes if you wan't to process through them for the keepers. Just lemme know if interested in them via PM and I'll get em e-mailed out your way. Grandma was an Ohio Valley hillbilly, but no moonshine ones to offer.

 

[BullChick]

As in East Liverpool?

 

[ronott1]

I think someone has probably posted this link here before, but saw on my link bar and thought of this thread.
https://www.cdkitchen.com/recipes/copy-cat-recipes/

Basically it is a recreation of plenty of Recipes from commercial established business. I really like some ot the Bennigan's ones as they aren't in business any longer. Enjoy @Kim's Chix they have a Cinnabon Clone in there.

Thanks for the link!

 

[N F C]

Thanks for sharing all you do NFC! My father sent me quite a ton of Grandma's recipes if you wan't to process through them for the keepers. Just lemme know if interested in them via PM and I'll get em e-mailed out your way. Grandma was an Ohio Valley hillbilly, but no moonshine ones to offer.

I sent you a PM with my email address. Thank you, looking forward to seeing them!

 

[pennyJo1960]

Thinking about making cinnamon rolls for breakfast. The ooey gooey kind.

Just took the last I froze will be having them for breakfast, think I will start out with a couple eggs with toast of fresh sourdough

 

[pennyJo1960]

so had leftover cold pizza instead had cat boxes and chickens to tend to then took the plunge making pesto Ron said use other nuts as pine nuts are expensive I like walnuts keep them on hand tuned a cup of them to butter,
found I could make my own pesto from my fresh basil and sage turned out yummy used
walnuts to make butter then added Parmesan 3 fresh garlic cloves think I will just add the olive oil to mix as I use it, put in the freezer what we did make as it is all fresh ingredients

 

[ronott1]

so had leftover cold pizza instead had cat boxes and chickens to tend to then took the plunge making pesto Ron said use other nuts as pine nuts are expensive I like walnuts keep them on hand tuned a cup of them to butter,
found I could make my own pesto from my fresh basil and sage turned out yummy used
walnuts to make butter then added Parmesan 3 fresh garlic cloves think I will just add the olive oil to mix as I use it, put in the freezer what we did make as it is all fresh ingredients View attachment 1412022 View attachment 1412026 View attachment 1412027 View attachment 1412029

Fantastic!

 

[ronott1]

I baked the strawberry rhubarb cobbler again today. I did not use the topping recipe but instead used the topping off of a peach cobbler from 1960

Topping

1 cup flour
1 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup milk
1/4 cup soft butter

Mix all ingredients together and beat until smooth.
Spoon over the fruit mixture.
Sprinkle with a mixture of 2 tbsp sugar and 1/4 tsp cinnamon (optional
add 1/4 tsp nutmeg).
Bake at 375°F for 40 to 45 minutes.

Turned our great!