Any Home Bakers Here?

[R2elk]

Do you use honey in your muffins?

If you have some honey that is turning to sugar, add 1/4 cup of it as is to your favorite cornbread recipe. Swirl the honey in gently, do not mix hard. I bake my cornbread in cupcake liners in cupcake tins.

For me it is a perfect serving size and the rest of the cornbread doesn't dry out after you slice a piece like it would if it were cooked in a pan or skillet.

When you bite into the warm muffin you will have little areas or streams of honey already in it.

 

[R2elk]

That looks like an amazing book to have. I'll have to do a search and see if I can find a copy. Might be kind if hard to do, but you never know.

I'm sure I got it off of eBay.

 

[drstratton]

If you have some honey that is turning to sugar, add 1/4 cup of it as is to your favorite cornbread recipe. Swirl the honey in gently, do not mix hard. I bake my cornbread in cupcake liners in cupcake tins.

For me it is a perfect serving size and the rest of the cornbread doesn't dry out after you slice a piece like it would if it were cooked in a pan or skillet.

When you bite into the warm muffin you will have little areas or streams of honey already in it.

That sounds so good. I will have to try that. Thank you for the tip.

 

[R2elk]

That sounds so good. I will have to try that. Thank you for the tip.

You do have a recipe for honey chocolate chip cookies. The honey keeps them moist much longer than without it. That is assumiing they last long enough.

 

[drstratton]

I'm sure I got it off of eBay.

That's where I'm looking. I think I found a newer version
Looks like they combined it with another book.

 

[R2elk]

That's where I'm looking. I think I found a newer version
Looks like they combined it with another book.

Indeed

 

[drstratton]

You do have a recipe for honey chocolate chip cookies. The honey keeps the moist much longer than without it. That is assumiing they last long enough.

Yes I do, thank you very much and I was planning to try that soon!

 

[drstratton]

Still working on the focaccia. I will be baking it soon. Unfortunately my 12" cast iron pan won't fit into my proofing oven. I could have used a 9x13 pan, but I prefer to use my cast iron. So, I had 2 unused seed starting mats. I placed one mat on top and one on the bottom. We plugged them into a 3 outlet power cord and then plugged that into the PID controller. I then placed the sensor probe. It seems to be doing the trick, it will help it proof faster than just leaving it on the counter. I don't want to be baking it at midnight...lol

Can't wait to get it baked.

 

[BullChick]

Is there a reason you can’t do the overnight focaccia? It seems it would be better for sourdough.

 

[jnicholes]

I am LOVING this book!