What are you baking now?

[GPN]

Hey the Recipe Link in blue on my sig line will take you to the thread on here to post a link to the recipe you posted on this thread. the bbcodes in blue when you post something will help show you how to post the links. Then the mods or those whom can will move it to the recipe index.


GPN

 

[SunnyDawn]

Thanks for the reminder GPN. I keep forgetting to do that! It is so great that Terri and Miss P are trying to keep these wonderful recipes organized for us all. You gals rock!!!

 

[#1California Chick]

Oops! i didn't read fqr enough!

 

[Dragonfly Ranch]

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...

https://www.backyardchickens.com/forum/uploads/41069_lemon_curd_cream_cheese_pie.jpg

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).

What a beautiful pie.

that's a double drool+ And thanks for posting the recipe too.

Sandee

 

[Dragonfly Ranch]

I NEED SOME BREAD HELP!! My best friend is having her son's 1st Birthday party this weekend. Since they are having hamburgers I wanted to make fresh homemade buns. My problem is working full time makes it tough to get done at night, rise time and all that. But more so is that I only have one (1) of the speciality pans for the buns, which makes 6 at a time. I could buy another pan for $15.00 but I really don't need a second one beyond this party. Do you think I can start the dough on Thursday night and slow down the rise time in the frig to give me enough time to make them in batches?

Any help or advise would be as always greatly appreciated.

Sandee

 

[MissPrissy]

I made 100% whole wheat bread (ground the wheat berries myself) with honey. Oh, it smells divine!

 

[cmb19]

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

Hey guess what? I'm from PA...I'll email my grandma and get her lemon lush recipe and post it here.

 

[eastbaychicks]

Quote:
Hey, FYI bread is GREAT from the freezer. I'd skip the extra pan and make the buns and freeze them. Then just pop them on the grill or under the broiler all slathered with butter and you'll have an amazing home made flavor and no one will ever know they were in the freezer for a day. I do it all the time! I usually make a fresh loaf of bread (well more like three in a row), freeze them in individual slices and then put them all together in a ziplock bag. I think this would be WAAY easier than trying to slow down a rise. That being said I don't know how to do it so I can't say it would be that difficult.

Good luck!

 

[SunnyDawn]

Quote:
Here's a pic and the recipe...

https://www.backyardchickens.com/forum/uploads/41069_lemon_curd_cream_cheese_pie.jpg

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).

What a beautiful pie.

that's a double drool+ And thanks for posting the recipe too.

Sandee

*blush blush*

 

[SunnyDawn]

Quote:

I wonder when the next flight to Virginia is?