Any Home Bakers Here?

[Bamabexchicks]

That is very pretty!

Thank you,pies are my favorite

 

[N F C]

Thank you! I like to add a drained jar of Maraschino cherries and some almond extract to get that real texture and flavor pop

About the Maraschino cherries, did you use the juice?

 

[DigMyChicks]

<sigh> I need friends. You guys will have to do.
KitchenAid accessories have rotten reviews because they have switched to plastic. The covers getting bad reviews is interesting (bad stitching, too short and/or too tight), but I am getting one regardless. It’s the shield I’m going nuts about. I’ve found other brands that hook onto the bowl. One is even metal. The issue is that they don’t surround the bowl like the KA.
So, my BYC peeps, do you have/like the newer plastic non-gripping pouring shield?

I do, it’s not worth the money.

My mother could bake like nobody else. I try to do justice to her legacy and as a nod to her ability I humbly present my lattice top cherry pie. Hubby will be taking to family dinner tomorrow. I will not be able to go with, but promised a dessert before I knew I would miss it.View attachment 1627099

Beautiful! I’ve always wanted to make one like that.

 

[rjohns39]

My mother could bake like nobody else. I try to do justice to her legacy and as a nod to her ability I humbly present my lattice top cherry pie. Hubby will be taking to family dinner tomorrow. I will not be able to go with, but promised a dessert before I knew I would miss it.View attachment 1627099

beautiful

 

[BullChick]

The more I look at the different models, the more I remember the one my mother had. It was yellow, and had a metal cage on it. It probably broke during a move.

 

[N F C]

@rjohns39 I saw a picture of your old kitchen in the Forum slideshow thingie that shows random photos throughout the day. What a gorgeous kitchen that was! Any plans for doing something similar with your current kitchen?

 

[rjohns39]

We do not eat enough pasta (two of us) to getting my pasta machine going again. Thinking??? Well? Right NOW...no. Bob what kind of pasta do you make? Maybe you will inspire me??? Aria

My go to pasta recipe is my grandmother's dumpling recipe. For every egg, one cup of flour, a pinch of salt and a little water, just enough to bring the dough together. Generally measured in drops. Knead it a bit, about five minutes, then let it rest for 30 minutes to an hour covered or wrapped in plastic. I generally just toss it in a bowl with a wet towel over the top. Roll it out to your desired thickness and cut with a pizza cutter. Cook between a minute and a half to 4 minutes on a full boil. You kind of have to taste as you go. Too long and they get tough, too short and they are a bit doughy.

I have several other recipes I want to play with, just haven't gotten around to it yet.

@rjohns39 I saw a picture of your old kitchen in the Forum slideshow thingie that shows random photos throughout the day. What a gorgeous kitchen that was! Any plans for doing something similar with your current kitchen?

Not in the near term, that was a three year effort that started with a pile of raw lumber. The baker's nook featured a hard maple butcher block counter top with black walnut pie rings inlaid.

 

[Bamabexchicks]

beautiful

Thanks! Hopefully hubs will get it there in 1 piece!

 

[Bamabexchicks]

I do, it’s not worth the money.

Beautiful! I’ve always wanted to make one like that.

My old school Betty Crocker cookbook shows about 4 different ways to do lattice tops. My trick is to brush the bottom crust w/ egg white before filling to prevent soggy crust, then brush lattice and sprinkle sugar to crisp it up. Works great! Thanks for the kind words.

 

[Aria]

@rjohns39 I saw a picture of your old kitchen in the Forum slideshow thingie that shows random photos throughout the day. What a gorgeous kitchen that was! Any plans for doing something similar with your current kitchen?

Bob, Where could I see a photo of your old kitchen? Kitchens are
my favorite rooms in the household. Aria