What are you baking now?

[Mrs. Fluffy Puffy]

I'm fixing to make Pumpkin Bread for breakfast in the morning.

~ Aspen

 

[math ace]

I am on a mission to bake the perfect cinnamon roll .....

I tried one recipe out yesterday and will try a different one today....

Then another one tomorrow!

The chickens get to eat anything that doesn't work out as good as I want it too!

 

[SundownWaterfowl]

Mrs. Fluffy Puffy :

Quote:
Do you have the recipe?

~ Aspen

Crust
1 1/2 Cups All Purpose Flour
1/2 Cup powdered sugar
1/3 cup Cornstarch
1/4 Teaspoon Salt
1 cup (2 sticks) unsalted butter, softened and cut up


Filling
4 eggs
2 egg yolks
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup fresh lemon juice (about 3 large lemons)
1 tablespoon grated lemon zest


Heat oven to 350 degrees. Line a 13x9 inch baking pan with foil leaving a little foil overhanging the edges. Line the bottom of the pan with parchment paper overtop of the foil. Spray the foil and parchment paper with nonstick cooking spray.

To make the crust: Beat together flour, powdered sugar, cornstarch and salt in a large mixing bowl with an electric mixer at low speed. Add the butter and beat until the butter is distributed throughout the mixture and is moist. Put into baking pan and press down to line the bottom of the pan. Bake for 25-30 minutes or until golden brown. Remove from the oven and immediately reduce the temp to 300 degrees.

To make the filling: While the crust is baking, whisk together the eggs and egg yolks in a medium bowl. Add the granulated sugar and flour and whisk until smooth. Whisk in the lemon juice and lemon zest. Pour the filling over the hot crust.

Bake for 15 to 20 minutes or until set. DO NOT OVER BAKE. Cool completely, cover and refridgerate until ready to serve. Can be made 2 days ahead of time. Cut into 24 bars.





*I checked on the bars at 15 minutes and the center was still jiggly, left them in 4 more minutes and the center didn't jiggle anymore so I took them out.​

 

[Jen4]

White Texas Sheet Cakes..... makin my mommas redneck weddin cake for tomorrow

 

[KenK]

Quote:
Post a picture when you get it done.

Just took these out, the house sure smells good when the bread is baking.

 

[Mrs. Fluffy Puffy]

Quote:
Do you have the recipe?

~ Aspen

Crust
1 1/2 Cups All Purpose Flour
1/2 Cup powdered sugar
1/3 cup Cornstarch
1/4 Teaspoon Salt
1 cup (2 sticks) unsalted butter, softened and cut up


Filling
4 eggs
2 egg yolks
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup fresh lemon juice (about 3 large lemons)
1 tablespoon grated lemon zest


Heat oven to 350 degrees. Line a 13x9 inch baking pan with foil leaving a little foil overhanging the edges. Line the bottom of the pan with parchment paper overtop of the foil. Spray the foil and parchment paper with nonstick cooking spray.

To make the crust: Beat together flour, powdered sugar, cornstarch and salt in a large mixing bowl with an electric mixer at low speed. Add the butter and beat until the butter is distributed throughout the mixture and is moist. Put into baking pan and press down to line the bottom of the pan. Bake for 25-30 minutes or until golden brown. Remove from the oven and immediately reduce the temp to 300 degrees.

To make the filling: While the crust is baking, whisk together the eggs and egg yolks in a medium bowl. Add the granulated sugar and flour and whisk until smooth. Whisk in the lemon juice and lemon zest. Pour the filling over the hot crust.

Bake for 15 to 20 minutes or until set. DO NOT OVER BAKE. Cool completely, cover and refridgerate until ready to serve. Can be made 2 days ahead of time. Cut into 24 bars.





*I checked on the bars at 15 minutes and the center was still jiggly, left them in 4 more minutes and the center didn't jiggle anymore so I took them out.

Thanks, I may make those in a little bit.

~ Aspen

 

[cmb19]

Made some cinnamon rolls today...first time I've ever made them. I have decided I hate cutting cinnamon rolls...I even used fishing line to make it easier.

 

[Mrs. Fluffy Puffy]

Quote:

oh my word!

That looks sooo yummy!! Wheres the recipe!

I've made quite a few goodies the past couple of weeks/days. I made 2 Wacky Chocolate Cakes, Lemon Bars (I used Sundown's recipe pretty much, but I had to use a little bit different recipe b/c I didn't have the corn starch.) Then the other day we made Chocolate Chip Cookie Dough Brownies!

To Die For!

Here is the recipe for that: http://www.browneyedbaker.com/2011/07/21/chocolate-chip-cookie-dough-brownies/

Then this morning I made Chocolate Pudding, and some Vanilla Coconut Pudding!

Since the pudding only uses the egg yolks I have a whole bowl full of egg whites so instead of wasting them I'm going to make an Angel Food cake in a second.

~ Aspen

 

[cmb19]

Here's the recipe. I changed it up a little...other than the fact that I cut the recipe in half and got 3 pans of rolls...had I made the whole thing I would have gotten 7 pans. I used half brown sugar and half white sugar in the filling just because I read it in the comments, but it would have been just as good with all white sugar I think. I made the frosting she has on there, except I left out the maple extract and added a little extra vanilla.

http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Oh, and that brownie recipe looks amazing!

 

[Mrs. Fluffy Puffy]

Quote:
On a side note, if you make that brownie recipe make it about 1-2 days before you need it so it has time to get cold and hard. It's much better that way!
It was also really hard to get out of the pan; the brownies reall stuck to the bottom. But over all it was soo yummy!

~ Aspen