What are you baking now?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Dragonfly Ranch, Oct 26, 2009.

  1. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    It's that time of year when a lot of us start baking for the holidays. So thought we should start a similar thread to "What are you canning?" to share recipes and what not.

    I'm currently test driving Biscotti recipes to get one that is just right for Christmas giving. I made the first last night, have co-workers and neighbors trying it out. I will post recipes separately and give their feedback. I will also include my thoughts on successes, changes and boo boos.

    So post your favorite recipes for baked goodies!!

    Sandee
     
  2. Whispering Winds

    Whispering Winds Chillin' With My Peeps

    I would love to try biscotti, if you find a good recipe that isn't too involved and really good, would you share?

    I use to make huge cookie baskets for Xmas giving, would get up about 1 Xmas morning and deliver them all over the place, usually about 16-20. Some were anonymous and others knew it was me. I love to bake, its my favorite thing to do when I have my life in order. Those Gooseberry Patch books are wonderful for Xmas giving ideas, LOVE them. I save my metal coffee cans, sherbert containers, tins and baskets at ydeard and thrift stores and its very easy to fill one of them. You can find the cellophane wrappers for baskets at the $1 stores, and its easy to wrap, ribbon and send it on its way. I made oreo fudge, Kaluha fudge, vaniall fudge, regular fudge, peanut butter fudge, butterscotch fudge plus cookies of all kinds. I started at the end of October and froze things until the week of Xmas, and then assembled all of them. Would love to swap ideas and recipes.

    Great Topic!!!
     
    1 person likes this.
  3. lorrir

    lorrir Chillin' With My Peeps

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    Jun 19, 2009
    Upstate SC
    I baked a granny smith apple pie yesterday. Used Equal instead of sugar. Been along time since I baked a pie, I overcooked it. But it sure was good.
     
  4. ozark hen

    ozark hen Living My Dream

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    Mansfield, MO
    I made three pumpkin rolls to take to church last Sunday and they were a hit. I make biscotti every Christmas, we love them! Never had a problem with them, always turn out perfect.
    Here is the recipe I got from Food Network and use every year.
    Biscotti
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    3/4 cup sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    1 teaspoon grated lemon zest
    1/4 teaspoon salt
    2 large eggs
    3/4 cup pistachios, coarsely chopped
    2/3 cup dried cranberries
    12 ounces good-quality white chocolate, chopped
    Red and green sugar crystals, for garnish

    Preheat the oven to 350 degrees F.
    Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

    Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

    Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

    Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

    The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

    I use many different ingredients to change it up.
     
    Last edited: Oct 26, 2009
    1 person likes this.
  5. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    Quote:Can you post your recipe so I can test drive that one too. Also, any tips/secrets that you have would be appreciated.

    Sandee
     
  6. peeplessinNC

    peeplessinNC Chillin' With My Peeps

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    Oct 23, 2008
    NC Piedmont
    Since late July I've been baking breads and selling them at a local farmers' market. Last week I baked 12 loaves of bread to sell. Between 8 AM and 10:30 AM I sold 9 of them and packed it in when it began to rain....again. I've developed some loyal customers who buy from me each week. One lady called in advance and ordered two loaves of Amish Wheat and 2 loaves of 100% Whole Wheat.

    Here are some of the other breads I've been making:
    Harvest Grain
    Egg Braids
    Crescent Rolls
    Knot Rolls
    Graham Wheat Rolls
    Oatmeal Honey
    Orange Sweet Rolls
    Monkey Bread (yeast)
    Breadsticks from Gump's Bread
    Buttermilk Rolls

    It's a lot of hard work - baking after working 8 hours three nights a week. Then I get up early Saturday morning and set up at the market by 7:30 AM. But I've met some nice folks and added a little each week to my meager finances. After Nov. 14 when the market officially ends, I'm going to take orders for breads to be picked up through December. If I have no orders one week, then I don't bake and don't have to wait around in the cold for someone to come buy. I've mostly sold out each week of what I made to sell. Yee haw! I love to sell out early so I can go home and nap!
     
  7. Dragonfly Ranch

    Dragonfly Ranch Chillin' With My Peeps

    May 13, 2009
    Happy Valley, CA
    Quote:Can you post your recipe so I can test drive that one too. Also, any tips/secrets that you have would be appreciated.

    Sandee

    Didn't see you recipe when I replied to the post. Thanks its the next one I'll try.

    Sandee
     
  8. ozark hen

    ozark hen Living My Dream

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    Sandee, I never had any problems with the biscotti, just followed the directions. I am going to use some fresh ginger in some this year. I love Nonni's brand but haven't been able to find their "gingerbread" biscotti for a couple years. They told me they only send that out during the holidays and only to Sam type stores but I haven't found them here at our Sam's. I never cared for gingerbread flavor until I had those. Yum. You can dip one end into melted chocolate, too. Let your imagination run. They may split a bit but that is ok, just cool a bit till you can take a sharp knife and slice your log into even slices and bake the second time for that incredible biscotti cookie!
     
  9. ozark hen

    ozark hen Living My Dream

    6,966
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    Apr 4, 2007
    Mansfield, MO
    Quote:Can you post your recipe so I can test drive that one too. Also, any tips/secrets that you have would be appreciated.

    Sandee

    Didn't see you recipe when I replied to the post. Thanks its the next one I'll try.

    Sandee

    Sorry, Sandee, I edited my post to add the recipe that is why you didn't see it. It is Giada's from FoodTV. Love her recipes!
     
  10. jenjscott

    jenjscott Mosquito Beach Poultry

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    May 24, 2008
    Southeast Arkansas
    [​IMG] I'm not baking any bread right now. My husband put my new gas range in (with convection) (changing from electric) and broke the oven igniter. Now I have to wait til next week for it to come in. I haven't bought bread in 4 or 5 months.
     

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