What are you baking now?

[chickabator]

I am getting ready to bake some biscuits I already made a chocolate cake

 

[cmb19]

Quote:
I did and I loved it...there's always so many fun and cute things...cakespy has alot of cute things as well. That's the site that Bakerella gets all the cute pictures from.

 

[SunnyDawn]

Wow! You all have been so busy! I am in awe of you. You are amazing! I still haven't even made it to the store for sour cream.

 

[ozark hen]

Very cold and rainy here today. Dh built a fire in the furnace and so now we are snug. I just finished baking more Biscotti. I need to take some my art class tomorrow. dh is pouting thinking he isn't getting any. LOL He ate an entire batch last week! But I am keeping a dozen for him.

 

[eastbaychicks]

Just pulled out another perfect whole grain loaf of bread maker bread.... oat flour, buckwheat flour, whole wheat flour and white bread flour (so we can consume it and not feel like we're eating sticks as the DH puts it). With loads of honey... mmmmm! I love my breadmaker.

 

[arabianequine]

Just made banana bread getting ready to stick in the oven....this is a recipe from missprissy.

 

[jennh]

Quote:
OOoooh, I

lemon ! Recipe please

It sounds like one from a restaurant here in Pa. called "lush lemon". Darn, it's a secret recipe, though, and I don't have it

Jen

 

[jennh]

Quote:
Ooooh, I

lemon! Recipe please

This reminds me of a pie we have in E Pa called "lush lemon". I wish I could get hold of the recipe, but it's a secret recipe

Jen

 

[jennh]

OOPS! Sorry about the double post

Jen

 

[SunnyDawn]

Quote:
Ooooh, I

lemon! Recipe please

This reminds me of a pie we have in E Pa called "lush lemon". I wish I could get hold of the recipe, but it's a secret recipe

Jen

Here's a pic and the recipe...

Lemon curd cream cheese pie

2 prepared 9" pie crusts (plain or graham)

4 large eggs, beaten lightly
1 & 1/3 cups granulated sugar
3 Tablespoons all-purpose flour

1 & 1/2 Tablespoons lemon zest
1 Tablespoon tangerine zest, can use all lemon if desired (reserve half a tablespoon of zest for garnish)
2/3 cup freshly squeezed lemon juice (can add some tangerine juice if you like a less tart pie)
1/3 cup whole milk or half and half
1/4 teaspoon salt
2 - 8 oz pkgs of cream cheese (softened in microwave, 30 seconds at a time till soft)

1 large tub of sour cream (24 oz)
Powdered sugar, honey or agave nectar to taste

In a large bowl whisk eggs, sugar and flour. Stir in remaining ingredients. Pour into 2 - 9" prepared pie crusts, or 3 - 8" (I like graham cracker crusts). Bake for approximately 25 minutes at 325 degrees, remove before fully set (middles are still a little jiggly) pies will continue to cook once out of the oven. Place on racks to cool. When cool enough place in refridgerator for 3 hours, then top with sweetened sour cream, don't sweeten the sour cream too much, the tang it adds to the pie is delicious (I use 1/3 cup of agave nectar but you know better how sweet you like it ). Use reserved tangerine zest for garnish. I like to chill pie in freezer for 30 mins right before serving.

Note: You can zest your fruit a day (or a few days) ahead of time just mix with granulated sugar and put in an airtight container in the fridge (to keep it from drying out).