Any Home Bakers Here?

[ronott1]

Someone smack me! I forgot to make more yogurt!
Guess what I’m doing today?

I made goat milk yogurt yesterday. I used pasteurized from the store. It came out great!

 

[ronott1]

I’m glad I didn’t know about exploding pressure cookers and canners before using them! I’d be too terrified to use them!

They don't explode any more

 

[BullChick]

They don't explode any more

My pressure cookers are from before I was born.

 

[BullChick]

This past Easter/April Fools Day was also Sourdough Bread Day.
We all should be prepared for the next important day!

I think even banana bread counts, so we should all be able to celebrate!

 

[ronott1]

My pressure cookers are from before I was born.

Those might not have the safety features depending on the age. Ones from the 50s were generally bad. By the 1970s they were better and from the 1980s on pressure cookers have the safety features.

 

[ronott1]

This past Easter/April Fools Day was also Sourdough Bread Day.
We all should be prepared for the next important day!
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I think even banana bread counts, so we should all be able to celebrate!

Home made bread day is any day that I run out of bread!

I baked cheddar bread yesterday. It is a quick bread and uses baking powder and baking soda instead of years. I substituted Bulgarian yogurt for butter milk. The DW loved it!

 

[N F C]

My pressure cookers are from before I was born.

Well BC, it's been nice knowing you! (j/k you'll be fine)

 

[BullChick]

 

[pennyJo1960]

Last 4 loaves are rising for the food bank that gives me 12.. Took sausage out meatballs and pasta have not decided if it is butter garlic or pesto or red sauce

 

[DigMyChicks]

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I had some bananas to use up so I made chocolate banana bread today.

Beautiful!

Made the chorizo, Jimmy Dean sausage and potato, we each cooked our own eggs that I keep in a bowl... No leftover View attachment 1506352 View attachment 1506353

Looks yummy!

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We made apple pie today. I minced about 1.5" of fresh ginger and added it to my regular recipe to test it before Thanksgiving. I hope it's good. I found some recipes that use crystallized ginger but I think that would be too sweet.

Looks yummy! I put cinnamon and a touch of nutmeg in mine.

Angel food cake tonight. Strawberries are ready! I still need to make the whipped cream

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Beautiful...we have the same plates. I’m sure I’ve said that before

Hello,

Very funny story. I was watching an anime and they had a food in it called “flower topped hamburgers”

I found a found a fan made recipe on the Internet, and I gave it a shot, and this is, without a doubt, the best hamburger I have ever had.

It is basically a homemade hamburger patty with an egg on top that is shaped like a flower. I’m having it for breakfast.

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Jared

My boys like them.

Chocolate malt cake

View attachment 1515542

The Chocolate Malt



Malt isn't just an old-fashioned soda-fountain treat — here it flavors a moist, tender cake, creamy filling, AND fudge glaze.

Cake

• 1 3/4 cups sugar
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons Instant ClearJel or cornstarch
• 3/4 cup Dutch-process cocoa
• 3/4 cup malted milk powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 teaspoons Vanilla extract
• 1 teaspoon chocolate extract, optional
• 1 cup hot water

Filling

• 1 3/4 cups heavy cream
• 1/2 cup malted milk powder
• 1 tablespoon sugar
• 1 tablespoon Instant ClearJel, optional
• 1/4 cup semisweet chocolate, grated or finely chopped
• 2 teaspoons chocolate extract, optional

Glaze

• 1/4 cup heavy cream
• 1 tablespoon corn syrup, light or dark
• 1/4 cup malted milk powder
• 1/2 cup semisweet or bittersweet chocolate, chopped into 1/4" pieces
• crushed malted milk balls, for garnish

Directions

1. Preheat the oven to 350°F. Grease and flour (or line with parchment circles, then grease) two 9" round cake pans.
2. To make the cake: Stir together the dry ingredients, then add the eggs, 1/2 cup water, oil, and extracts. Beat on medium speed for 2 minutes.
3. Stir in the hot water, and pour the thin batter into the cake pans.
4. Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
5. Cool the cakes for 10 minutes, then turn them out of the pans to cool completely on a rack.
6. To make the filling: Warm 1 cup of the cream and stir in the malted milk powder.
7. Add the remaining cream and chill completely.
8. Beat the chilled cream on medium-high speed just until soft peaks form. Stir the ClearJel and sugar together, then sprinkle over the whipped cream; whip for 5 seconds longer; the cream will become stiff. Be careful not to over whip or the cream will curdle.
9. Fold in the grated chocolate and chocolate extract.
10. To make the glaze: Stir together the glaze ingredients (except the malted milk balls) over low heat until melted and smooth.
11. To assemble the cake: Trim the cake layers to flatten them. Place one layer on a serving platter.
12. Spread with half the filling. Top with the second layer, and spread with the remaining filling.
13. Drizzle the lukewarm glaze on top, then sprinkle with crushed malted milk balls.
14. Store the leftover cake, covered, in the fridge for up to 4 days.

Tips from our bakers

• Instant ClearJel stabilizes the whipped cream. If you don't have any on hand, dissolve a packet of unsweetened gelatin in 2 tablespoons of cool water. Heat at half power in your microwave to melt it for 20 seconds; then poor into the whipped cream halfway through whipping it. Chill the cream for 30 minutes before using it to fill the cake.

Yum!

It all looks great!

x’s 2