Any Home Bakers Here?

[BullChick]

I actually think I have a copy too. I just really want to see if one of us wins.

 

[N F C]

Mine's been rode hard and put away wet! lolView attachment 1945530

Too funny...my cover isn't attached any more either

@BullChick it would be fun if one of the BYC bakers won!

 

[R2elk]

I already have one of those, must be about 50 years old. Wonder how many of the recipes are different? Ok, so one of you win the new one and we'll compare
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Even I have a Betty Crocker cookbook.

 

[N F C]

Even I have a Betty Crocker cookbook.

I got mine from a former MIL. She shoved a pile of cookbooks at me one day and said "Here, I know you don't know how to cook".

Gee, that almost felt like a put down! But still have that book and don't have her around any more. So it all worked out.

 

[ronott1]

I baked the Croation potato bread today. I gave it a second rise and proofed it in my Baing Basket. It was baked in a porcelain cast iron dutch oven

 

[Sequel]

I baked the Croation potato bread today. I gave it a second rise and proofed it in my Baing Basket. It was baked in a porcelain cast iron dutch oven

View attachment 1945655

OH MY WORD! That is absolutely the most beautiful thing I ever saw!!!! Well close anyhow! Good on ya! How does it taste?

 

[ronott1]

OH MY WORD! That is absolutely the most beautiful thing I ever saw!!!! Well close anyhow! Good on ya! How does it taste?

It starts out with a very nice crunch and then moves into the rosemary and garlic. It has a nice mellow sweetness too.

I will be making this recipe again!

Next weekend I am making an Asiago cheese bread. It takes a 12 to to 20 hour start the day before and I did not start it in time this weekend. I have the cheese now too!

 

[DigMyChicks]

Thank you! I agree, sprouts seem to start slow but they'll be big before you know it.

I used the pan I bought last summer and I love it! The loaf is more uniform in shape. The bottom is wider and it seemed to get a better rise.

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Very nice bread!

Wowzer Jared great story did I post this last night ? no curse I promise View attachment 1945355 View attachment 1945356

Looks yummy Penny!

The Almond cookies look good! I used kirkland butter and their organic all purpose flour
View attachment 1945378

The Almond cookies look good! I used kirkland butter and their organic all purpose flour
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Nice job Ron!

I already have one of those, must be about 50 years old. Wonder how many of the recipes are different? Ok, so one of you win the new one and we'll compare
View attachment 1945508

I have that too Debby.

If I remember correctly, @DigMyChicks also has that cookie book

I still use a few of the recipes out of it.

I do, mine is missing the back cover.

I baked the Croation potato bread today. I gave it a second rise and proofed it in my Baing Basket. It was baked in a porcelain cast iron dutch oven

View attachment 1945655

Pretty!

 

[ValerieJ]

Here it is. 8584 posts ago.

It is a true story.

Many, many years ago, my mother worked very hard to make a soup. I can’t remember what kind of soup, except that it had hamburger and some other things in it. When we had dinner that night, we all didn’t like it that much, and we put in the fridge.

The next day, my mother opened the fridge to grab something to eat, when the soup spilled all over her and in front of her. We cleaned it up and saved most of the soup. I then told my mom jokingly, “Mom, the soup is cursed.”

The very next day, we were driving and decided to take the soup to a potluck, when it spilled inside the car all over the place. My mom was like, “My car! Now I have to clean it!”

I then went to her and I said, more seriously, “It’s the curse of the soup! It struck again!”

After that, it kept on spilling from many places, the fridge, the table, and more, all in a 72 hour period.

Me and my family agreed the soup was cursed, and we discarded it. We took the garbage out that day so it wouldn’t spill anymore.

The events of that week went down in my families history as the legendary “Cursed Soup.”

Jared

That begs the question, why would you make that soup again?

 

[ValerieJ]

You do? I saw Rick Bayless on one of the cooking shows a few days ago in Mexico making ceviche. I think he was using fresh caught red snapper but it wasn't absolutely clear. Do you use fresh or previously frozen like they do for sushimi? It looked really good but i'm spooked by raw fish.

I isn't really raw. The lime cooks it. You leave it overnight in the frig and when the fish is opaque it's "cooked". I make an Icelandic Gravalax where salt and sugar is used to "cook" salmon. It's really good, as is ceviche.