Any Home Bakers Here?

[pennyJo1960]

See know BF is so stable diabetic I can use a sugar based one but usually
never add extra he does not like sugar free

 

[igorsMistress]

To keep the pie shell from slipping down the sides as it bakes. I need a baked shell that will stay up on the sides of the pie pan so I can fill it with the coconut cream filling.

I didn't know this NFC, thanks! I never really did much baking

 

[jnicholes]

Well, that explains why there are no ducks around my decoys.

I put the file name incorrectly. It's a Juvenile Bald Eagle

 

[pennyJo1960]

Ham and Bean soup started low mustard, jalapeno, cilantro, garlic, pepper ... Oh well carrots and corn also

 

[Aria]

Just out of oven: No Knead Bread
14 oz warm water
1 1/2 tsp salt
1 1/4 tsp yeast
1 T EVOO (extra virgin olive oil)
1 T Honey
1 T whey protein powder
1 T flax meal
4 cups Bread Flour
In one large bowl...Stir, mix well. Cover with plastic. Rise
in a warm place 1 1/2 hours
Remove from bowl....shape. Place in greased tin 1 hour
Bake 400 degree oven 35 minutes

 

[pennyJo1960]

Add a photo if you can never tried no knead bread here

 

[N F C]

I got 3 pizza doughs ready. We usually fix up 2 of them for dinner and eat the leftovers the next day. The 3rd dough will be used for focaccia or Stromboli during the upcoming week.

And a small batch of peanut butter chocolate chips are cooling on the table. I wanted to make a coconut cream meringue pie, but DH said he was in the mood for cookies. Pie will wait for another time (the cookies are faster to whip up any way).

 

[rjohns39]

Recipe negotiations are fun... Sue has always used Betty Crocker for stuffed peppers and I've always used Paul Prudhomme. We'll see how this blended version turns out

 

[R2elk]

Recipe negotiations are fun... Sue has always used Betty Crocker for stuffed peppers and I've always used Paul Prudhomme. We'll see how this blended version turns out

This is not something I would make but fortunately we all have different tastes. This recipe was from my maternal grandmother.

Stuffed Peppers

2 cups flaked salmon
1 egg, well beaten
1/2 cup bread crumbs
salt & pepper
1 1/2 cups grated cheese
3 tbsp milk
1 tbsp melted butter
6 green bell peppers, washed and seeded

Combine the ingredients and stuff the peppers. Place in a baking dish with water enough to cover the bottom of the dish. Bake until the peppers are tender. During the last 15 minutes of baking, lay a small cube of cheese on top of each pepper. This will melt and give an interesting appearance.

Unfortunately she did not leave a baking temperature (I assume 350°F but I could be wrong) or baking time.

 

[N F C]

Recipe negotiations are fun... Sue has always used Betty Crocker for stuffed peppers and I've always used Paul Prudhomme. We'll see how this blended version turns out

Sometimes blended recipes turn out the best!