Any Home Bakers Here?

[pennyJo1960]

wow last night was fun Nachos for dinner here lack of anything else

 

[jnicholes]

Hello,

Carrot cake is done! Happy birthday to my father!



Jared

 

[ronott1]

Hello,

Carrot cake is done! Happy birthday to my father!

View attachment 1457712

Jared

Happy birthday to Him!

 

[pennyJo1960]

putting off baking 1 extra loaf in the freezer other thawing in the cupboard so few days will bake bread

 

[BullChick]

I’d like some thoughts. I’m thinking of cornbread chicken. Like a corn dog. Perhaps even using toothpicks to hold some cheese on under the batter. Does this sound like an “oh no!” or an “oh yes!”?

 

[ronott1]

I’d like some thoughts. I’m thinking of cornbread chicken. Like a corn dog. Perhaps even using toothpicks to hold some cheese on under the batter. Does this sound like an “oh no!” or an “oh yes!”?

Looks good:

Cornbread Chicken Tenders

These golden tenders come from Angela Bottger of Foster City, California. Since they are cooked in just a tiny bit of oil, there's very little fat, and they crisp up in just about six minutes.
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 2 servings.
Ingredients

• 1/4 cup cornbread/muffin mix
• 3 tablespoons prepared ranch salad dressing
• 6 chicken tenderloins
• 2 teaspoons canola oil

Directions

• 1. Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix.
• 2. In a large skillet, cook chicken in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink.

 

[pennyJo1960]

good enough I will try it tomorrow

 

[ronott1]

I am putting it on the Menu for next week!

 

[BullChick]

Idk about you guys, but when I have to flour a surface for rolling out dough, I put whatever is on the counter into my sourdough starter. Unless I’m going to be doing a lot of baking. Then it’s used for the next batch of whatever I’m rolling out.
Tonight I had about 3/4C of flour on the cutting board from rolling out dough.

 

[ronott1]

Idk about you guys, but when I have to flour a surface for rolling out dough, I put whatever is on the counter into my sourdough starter. Unless I’m going to be doing a lot of baking. Then it’s used for the next batch of whatever I’m rolling out.
Tonight I had about 3/4C of flour on the cutting board from rolling out dough.

Make sure you add a half a cup of tepid water too