Any Home Bakers Here?

[BigBlueHen53]

View attachment 3667598

View attachment 3667599

Huh. It’s not every day you come across a clad proof in circulation. Last time I had that happen was about two or three years ago.

Man, I’m lucky.

Anyway, we are going out to eat. I’m not baking tonight.

That's pretty cool, Jared!

 

[cavemanrich]

I now have a jar of oatmeal raisin cookies.

I only see ½ jar

 

[jnicholes]

Good morning, everyone.

Rain here. Current temperature is 42°F.

Not sure what to make today. However, I am going to be baking for a Halloween party. I need to pick up some ingredients.

 

[Sally PB]

I am going to be baking for a Halloween party. I need to pick up some ingredients.

Eye of Newt cookies!

Aka, oatmeal raisin, or chocolate chip.

 

[BigBlueHen53]

I messed up my SD bread and am starting over. I forgot to do the stretch-and-fold part yesterday before putting it on the warm back porch to rise overnight (it was about 80°F in the afternoon when I set it out). I couldn't figure out why it had such an awful, sticky texture when I got up this morning and was ready to shape it. I pitched it and started over.

 

[bruceha2000]

I will have to pay a monthly fee for the extra coverage

You get to pay for Medicare as well.

 

[ronott1]

Sometimes I have to add flour to my dough recipe if it is very humid here. When I do, it changes the flavor of the finished product because the salt proportion is changed, and that bothers me. Tonight I figured out how to correct that. I set aside an additional cup of flour for "in case" I might need it. I stirred in 1/2 tsp salt, as that was the proportion of salt to the base recipe (1 Tbsp salt to approx 6 c. flour). At least I think I did the math correctly .... I did need to add about half that extra cup of flour, and I am confident the addition of that flour did not throw my flavors off. Win! (But I won't know for certain until tomorrow when I taste it!)

The salt helps with the dough structure too!

 

[Shabby Chic-Hens]

Portuguese sweet rice: fills up a casserole dish
1/2 gallon whole milk
1 1/2 cup white sugar
pinch of salt
2 cups of river rice
2 tablespoons butter
1 lemon
6 egg yolks
vanilla

1: rinse rice in water until clear
2: take four quart saucepan, add rinsed rice, 1 1/2 cups of sugar, 1/2 gallon milk, pinch of salt, lemon rind, two tablespoons of vanilla
3: keep on medium heat, stir until sugar dissolves
4: add butter, keep stirring, keep on low heat, (you'll end up stirring for about 30 minutes). rice will get thicker and thicker
5: once rice is cooked and absorbed milk, set aside
6: take six egg yolks, with the juice of a whole lemon, and beat it together.
7:take two cups of the hot rice in a bowl, pour eggs into that. mix it really good.
8: put the rice back into saucepan.
9: put back on low heat, and bring to boil, constantly stirring it. when it comes to a bubble, let do so for two minutes, constantly stirring.
10: place in casserole plate, sprinkle cinnamon on top. let set for hour, and place in fridge

 

[cavemanrich]

Portuguese sweet rice: fills up a casserole dish
1/2 gallon whole milk
1 1/2 cup white sugar
pinch of salt
2 cups of river rice
2 tablespoons butter
1 lemon
6 egg yolks
vanilla

1: rinse rice in water until clear
2: take four quart saucepan, add rinsed rice, 1 1/2 cups of sugar, 1/2 gallon milk, pinch of salt, lemon rind, two tablespoons of vanilla
3: keep on medium heat, stir until sugar dissolves
4: add butter, keep stirring, keep on low heat, (you'll end up stirring for about 30 minutes). rice will get thicker and thicker
5: once rice is cooked and absorbed milk, set aside
6: take six egg yolks, with the juice of a whole lemon, and beat it together.
7:take two cups of the hot rice in a bowl, pour eggs into that. mix it really good.
8: put the rice back into saucepan.
9: put back on low heat, and bring to boil, constantly stirring it. when it comes to a bubble, let do so for two minutes, constantly stirring.
10: place in casserole plate, sprinkle cinnamon on top. let set for hour, and place in fridge

Your recipe resembles rice pudding. I had to look up River Rice.... Pricey, for sure,,, but a good product will carry a good price tag.
Wonder how this recipe would come out using entry level price rice,, like Jasmine rice???
I have not made sweet rice dishes, although some family members do make the rice pudding.
I may give this one a test-drive with regular rice. I will also cut recipe in half for maiden voyage.
Thanks for the recipe. Ron usually slips them into the index when he gets a chance.

 

[Shabby Chic-Hens]

Your recipe resembles rice pudding. I had to look up River Rice.... Pricey, for sure,,, but a good product will carry a good price tag.
Wonder how this recipe would come out using entry level price rice,, like Jasmine rice???
I have not made sweet rice dishes, although some family members do make the rice pudding.
I may give this one a test-drive with regular rice. I will also cut recipe in half for maiden voyage.
Thanks for the recipe. Ron usually slips them into the index when he gets a chance.

Yep.