Any Home Bakers Here?

[BigBlueHen53]

I probably mentioned this before but every time that I visit my folks I have to bring some sort of baked goodies. So I am going over there this Saturday and mom told me that he's been asking for cupcakes. Plan on making a depression era recipe. Back Bottom Cupcakes. It is a egg and milk free chocolate batter with a cream cheese center, instead of frosting.

Er... Nobody will bite you if you post the recipe...

 

[Aria]

Er... Nobody will bite you if you post the recipe...

YES...Recipe Please Aria

 

[ronott1]

Lighting is not wonderful but I made the Rosemary Focaccia with dried rosemary flakes instead of fresh and yummy!View attachment 2957679

It looks good like that!

 

[jnicholes]

Got a question for you all. I have a 9 x 4 x 4 Pullman bread loaf pan. I’m trying to find a recipe that uses it.

Does anyone have a recipe for a Pullman style bread loaf?

 

[Bonkerelli]

@BigBlueHen53 and @Aria and anyone else who wants it too... oh I suppose I can, lol.

Preheat oven to 350F, makes one dozen, bake 25-30 mins, grease the crap our of the muffin/cupcake pans or use liners.
8 oz of room temp cream cheese, 1 egg, 1 1/3 c sugar, 2 1/2 tsp vanilla, 1 1/2 c flour, 1 tsp baking soda, 1/3 c unsweetened cocoa powder, 1/4 tsp salt, 1 c room temp water, 1/3 c oil, 1 tbsp vinegar
In a bowl mix until smooth the cream cheese, 1 egg, 1/3 c sugar, 1/2 tsp vanilla. Set a side.
In another bowl, mix the flour, cocoa powder, salt, rest of the sugar, and baking soda. Make a well and pour in the water, vinegar, rest of the vanilla vanilla and oil. Mix well NO clumps.
Fill muffin/cupcake tins or liners 3/4 full. Using a spoon approx. scoop cream cheese mixture and place about 1 1/2 tbsp worth in the center of each batter.
Bake 25-30 mins or until the toothpick comes out clean and the cream cheese is just set. Cool. Store in the fridge but best eaten at room temp.

​

 

[Swiss]

I probably mentioned this before but every time that I visit my folks I have to bring some sort of baked goodies. So I am going over there this Saturday and mom told me that he's been asking for cupcakes. Plan on making a depression era recipe. Back Bottom Cupcakes. It is a egg and milk free chocolate batter with a cream cheese center, instead of frosting.

I grew up with and love black bottom cupcakes! I didn't know it was from the depression era, though.

 

[BigBlueHen53]

@BigBlueHen53 and @Aria and anyone else who wants it too... oh I suppose I can, lol.

Preheat oven to 350F, makes one dozen, bake 25-30 mins, grease the crap our of the muffin/cupcake pans or use liners.
8 oz of room temp cream cheese, 1 egg, 1 1/3 c sugar, 2 1/2 tsp vanilla, 1 1/2 c flour, 1 tsp baking soda, 1/3 c unsweetened cocoa powder, 1/4 tsp salt, 1 c room temp water, 1/3 c oil, 1 tbsp vinegar
In a bowl mix until smooth the cream cheese, 1 egg, 1/3 c sugar, 1/2 tsp vanilla. Set a side.
In another bowl, mix the flour, cocoa powder, salt, rest of the sugar, and baking soda. Make a well and pour in the water, vinegar, rest of the vanilla vanilla and oil. Mix well NO clumps.
Fill muffin/cupcake tins or liners 3/4 full. Using a spoon approx. scoop cream cheese mixture and place about 1 1/2 tbsp worth in the center of each batter.
Bake 25-30 mins or until the toothpick comes out clean and the cream cheese is just set. Cool. Store in the fridge but best eaten at room temp.

​

Got it, thanks!

 

[ronott1]

Got a question for you all. I have a 9 x 4 x 4 Pullman bread loaf pan. I’m trying to find a recipe that uses it.

Does anyone have a recipe for a Pullman style bread loaf?

That is a "small" pullman pan. this is the recipe I use:

A Smaller Pain de Mie​

Ingredients​

• 7/8 cup to 1 cup (198g to 227g) lukewarm water*
• 1 heaping tablespoon (32g) honey
• 1 1/2 teaspoons (9g) salt
• 2 tablespoons (28g) soft butter
• 2 1/4 teaspoons instant yeast
• 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk

*Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter.

Instructions​

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
3. Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.
4. Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5. Remove the plastic wrap, and slide the greased lid onto the pan. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F. If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
6. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
7. Yield: one 9" loaf, about 18 to 24 servings, depending on how you slice it.

Tips from our Bakers​

• For a bit of tang and wonderful overall flavor, make a simple sourdough pain de mie using your sourdough starter discard (the starter you'd potentially discard during the feeding process). Substitute 227g (1 cup) starter for 113g (1/2 cup) of the water and 113g (1 cup) of the flour in the recipe. Adjust the remaining water and/or flour if necessary; starters may vary in consistency.

 

[jnicholes]

Thanks. I’ll try it out maybe tomorrow.

 

[ronott1]

@BigBlueHen53 and @Aria and anyone else who wants it too... oh I suppose I can, lol.

Preheat oven to 350F, makes one dozen, bake 25-30 mins, grease the crap our of the muffin/cupcake pans or use liners.
8 oz of room temp cream cheese, 1 egg, 1 1/3 c sugar, 2 1/2 tsp vanilla, 1 1/2 c flour, 1 tsp baking soda, 1/3 c unsweetened cocoa powder, 1/4 tsp salt, 1 c room temp water, 1/3 c oil, 1 tbsp vinegar
In a bowl mix until smooth the cream cheese, 1 egg, 1/3 c sugar, 1/2 tsp vanilla. Set a side.
In another bowl, mix the flour, cocoa powder, salt, rest of the sugar, and baking soda. Make a well and pour in the water, vinegar, rest of the vanilla vanilla and oil. Mix well NO clumps.
Fill muffin/cupcake tins or liners 3/4 full. Using a spoon approx. scoop cream cheese mixture and place about 1 1/2 tbsp worth in the center of each batter.
Bake 25-30 mins or until the toothpick comes out clean and the cream cheese is just set. Cool. Store in the fridge but best eaten at room temp.

​

Thanks for the Recipe!