Any Home Bakers Here?

[wyoDreamer]

Yes, you can freeze extra dried yeast. I do it all the time.

And that is a cute site.

 

[BullChick]

Oh dear. I went to the Fleishman's page to see about possibly freezing extra yeast because I'm getting mixed answers with a search, and wowzers....
So Many Yummy Recipes!! Good thing I don't bake with regular flour. I mean Snowman cinnamon rolls and alligator bread?? How stinkin' cute!!
https://www.breadworld.com/recipes/category/Bake-with-Kids

Regular recipes with help videos-
https://www.breadworld.com/recipes/category/Artisan

I actually think we can do that!

 

[bruceha2000]

I often use Pesto as a base seem to have allergy with tomato recently
so it is pesto but olive oil is the base

DD1 is nightshade intolerant so she gets the "Against the Grain" gluten free pesto pizza. Nothing wrong with olive oil and pesto!

I lost my pizza stone in the move. What can I use instead? Preferably something to make circular Pizza.

You can just roll it out into a circle and bake it on a cookie sheet. I've never owned a pizza stone but we do have metal round pizza pans.

 

[Skyleen13]

Rhubarb Pie

Want the crust recipe as well?

6 cups sliced rhubarb
3/4 cup sugar
1/4 brown sugar
1 tablespoon lemon juice
1 tablespoon vanilla
2 tablespoons water
1/2 cup flour

Pre heat oven to 360. In a large pan heat water, sugars, & rhubarb. Once sugars have dissolved add lemon & vanilla. Stirring occasionally. Cook until rhubarb has changed color & broken apart. Remove from heat & add flour. Stir to combine. Pour mixture into pie shell & cover with another. Poke holes to allow steam to escape. Bake for 45 mins.

 

[ronott1]

Want the crust recipe as well?

6 cups sliced rhubarb
3/4 cup sugar
1/4 brown sugar
1 tablespoon lemon juice
1 tablespoon vanilla
2 tablespoons water
1/2 cup flour

Pre heat oven to 360. In a large pan heat water, sugars, & rhubarb. Once sugars have dissolved add lemon & vanilla. Stirring occasionally. Cook until rhubarb has changed color & broken apart. Remove from heat & add flour. Stir to combine. Pour mixture into pie shell & cover with another. Poke holes to allow steam to escape. Bake for 45 mins.

Thanks for the recipe!

 

[Skyleen13]

Keep us posted on how this works for you!



Hi, it's nice to have you here with us bakers! Feel free to share anything you'd like (like the buttery almond cookies )!

My buttery almond cookies are like a cross between a cookie & a scone. Supper yummy with tea or coffee.

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 teaspoon almond extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup sliced or chopped almonds
(I prefer the sliced)

Pre heat oven to 375
Cream butter & sugars together until fluffy. While still mixing add vanilla & almond extract. Then add one at a time the eggs. Mix flour, salt, & baking soda together in separate bowl & add to dough a third at a time allowing flour to completely combine before adding more. Finally, fold almonds into dough with a spatula or spoon. This keeps the almonds more intact. Roll doing into balls about the size of a silver dollar or 1 inch size. Place onto cookie sheets about 2 inches apart. Press down on top of dough balls to turn into discs. Not very much. Just enough to flatten the top. This keeps the dough from spreading out to much while baking.
Bake for 9-10 minutes or until golden brown & enjoy!

 

[pennyJo1960]

Thank you for the cookie recipe

 

[N F C]

Oh dear. I went to the Fleishman's page to see about possibly freezing extra yeast because I'm getting mixed answers with a search, and wowzers....
So Many Yummy Recipes!! Good thing I don't bake with regular flour. I mean Snowman cinnamon rolls and alligator bread?? How stinkin' cute!!
https://www.breadworld.com/recipes/category/Bake-with-Kids

Regular recipes with help videos-
https://www.breadworld.com/recipes/category/Artisan

That looks like a fun site to look around for ideas. Thanks for sharing!

My buttery almond cookies are like a cross between a cookie & a scone. Supper yummy with tea or coffee.

1 cup softened butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 teaspoon almond extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup sliced or chopped almonds
(I prefer the sliced)

Pre heat oven to 375
Cream butter & sugars together until fluffy. While still mixing add vanilla & almond extract. Then add one at a time the eggs. Mix flour, salt, & baking soda together in separate bowl & add to dough a third at a time allowing flour to completely combine before adding more. Finally, fold almonds into dough with a spatula or spoon. This keeps the almonds more intact. Roll doing into balls about the size of a silver dollar or 1 inch size. Place onto cookie sheets about 2 inches apart. Press down on top of dough balls to turn into discs. Not very much. Just enough to flatten the top. This keeps the dough from spreading out to much while baking.
Bake for 9-10 minutes or until golden brown & enjoy!

I love cookies like that, thank you for sharing the recipe

 

[N F C]

@SnapdragonQ thanks for that link to the Fleishman's page...I found several recipes to try out (just need to pick up a few ingredients first)!

 

[Aria]

Thank you Ron! This place should be called BYCU. I also read that the texture of the towel makes a difference. I used the smoothest ones I had, they said a patterned weave was less sticky. Another place said to use linen. I actually have a linen tea towel somewhere. At any rate the bread has turned out tasty and chewy and very rewarding.

They LOOKED GREAT. Aria