Any Home Bakers Here?

[pennyJo1960]

Beautiful Baked. I so miss baking. I am not feeling STABLE enough yet. Dr. said the surgery he performed would cause pain and heal slowly....but when healed it would be STRONGER. Looking forward to
stronger days. I do my exercise and DO WHAT Doctor advises. It does
heal slowly. I had a break in left leg and left hip. A double WHAMMY< Aria

Takes time seems we take longer the older get

 

[rjohns39]

On the subject of bone broth, I have a few quirks. When doing beef, I like to season and roast the beef bones and I'll sometimes add some ox tails to it. For pork bones, I like to smoke them first. Chicken/turkey bones either roasted or raw (no matter) and I do add the raw feet. I also like to use soup socks and spice bags to make clean out easier.

I do it the old fashioned slow way and start it about 4:00PM on Friday, bring it to a boil then back to a simmer... I'll remove the solids around 8:00AM on Saturday and will let it simmer until about 10:00AM before I start canning it. oh and I use a 160 qt pot...

 

[Sequel]

@Sally PB bone broth is one of my favorite subjects!! I collect bones and veggies scraps in separate bags in the freezer. Since I get at least 2 boils from the bones, I cook them first either in the pressure cooker or at least 12 hours (usually 18 to 24). I remove them then and add the veggie scraps and a few herbs for a couple hours at most. Also Peppercorns, some salt, allspice berries, bay leaves, whatever I can think of that I have. This I strain out and press until all the liquid is out and then in the compost it goes. I chill it overnight in the fridge and remove the fat layer, pour into freezer containers and voila I have nice bone broth/stock.
Some is frozen in ice cube trays as well for when I don’t need a whole pint. I put the cubes in ziplock bags. It’s great fun when someone wants ice for something and they pull one of those bags out! Usually when I make it I do 2 batches , I just throw the bones back in, add a little vinegar and water and let it go. Some people boil them many times but after a couple I’m done messing with them. Unless it’s a very large beef bone that is still hard after two boils. Those I throw back in the freezer. The smaller chicken bones are usually pretty much cooked to mush and at that point the chickens would probably enjoy them but I freeze them till trash day.

 

[Sequel]

On the subject of bone broth, I have a few quirks. When doing beef, I like to season and roast the beef bones and I'll sometimes add some ox tails to it. For pork bones, I like to smoke them first. Chicken/turkey bones either roasted or raw (no matter) and I do add the raw feet. I also like to use soup socks and spice bags to make clean out easier.

I do it the old fashioned slow way and start it about 4:00PM on Friday, bring it to a boil then back to a simmer... I'll remove the solids around 8:00AM on Saturday and will let it simmer until about 10:00AM before I start canning it. oh and I use a 160 qt pot...

Yes if I get raw beef bones I like to roast them too! I have some chicken feet in the freezer, thanks for reminding me! I’ve also used calves feet when I’ve found them, they are superb!

 

[Grammy60]

Sue, You can make MANY things with ripe bananas....Breakfast Cookies, would be #1 My Torpedeos #2 just two suggestions...there are many more. Post what you decide on. Aria

I will for sure post whatever I end up making.

Aria, what are these and where do I find them? Thanks

 

[Sally PB]

oh and I use a 160 qt pot...

40 gallons?!?! FORTY GALLONS?!?!?!?! Words fail me. Thank goodness for emojis.

 

[BullChick]

40 gallons?!?! FORTY GALLONS?!?!?!?! Words fail me. Thank goodness for emojis.

My thought exactly!

 

[Aria]

I will for sure post whatever I end up making.

Aria, what are these and where do I find them? ThanksSue, Look in the Index. Penny posted Breakfast Cookies a few days ago. Check the index. Aria

 

[Artichoke Lover]

40 gallons?!?! FORTY GALLONS?!?!?!?! Words fail me. Thank goodness for emojis.

It’s probably not as big as you are picturing. They measure roughly 23 across and 21 tall. We have close one that size that we use for frying turkeys and boiling peanuts. We’ve even used it to cook spaghetti for a dinner at church.

 

[pennyJo1960]

Do not forget the nuts I did added the chocolate chips but a nut will complete them. Not my recipe but copied it.
Breakfast Cookies
(makes 12)

2 to 2 1/2 Cups oats
2 ripe, mashed bananas
1 Cup peanut butter
1/4 teaspoon salt
1/4 Cup honey or real maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 Cup mix ins (dried fruit, nuts, seeds, coconut, chocolate chips, etc.)

* Heat oven to 325*
* Combine all ingredients in a large bowl, mix well
* Using a 1/4 Cup measuring cup, scoop dough onto lined baking sheet (about 6 per sheet). Gently press dough down as these cookies do not spread.
* Bake 17-20 minutes (until edges are lightly browned)
* Cook on baking sheet 5 minutes then transfer to cooling rack
* Store at room temp up to 5 days or in fridge up to 10 days

The ones I made today had dried cherries, coconut and pepitas in them...yum!

The variance in the oat measure is due to what you put into the mix. If you substitute something like pumpkin puree for the banana, you might want to add the additional oats for the thicker batter. You can also substitute apple butter or maybe applesauce for the honey.