What are you baking now?

[knjinnm]

I always see ways to use zucchini, but rarely other types of summer squash... I decided I should change that and came up with a recipe for Yogurt, Apple & Summer Squash Muffins. I used coconut oil - the flavor underlines the apple nicely, but if you don't have any butter works just fine.

http://artmamasays.blogspot.com/2012/09/yogurt-apple-summer-squash-muffins.html

We just started using coconut oil but not for baking, is anyone else using it to bake?

 

[3goodeggs]

I saw it a while back at the store as a solid- like Crisco. I understand that it is a trans fat, but it is an honest one vs. the hydrogenated ones. I have heard that coconut oil is good for keeping the flora in check intestinal wise... what do you all know about it? Is it good or bad? olive oil is limited, and I am tired of the olive tasting baked goods. It is faint, but I can tell.
I think coconut fat would make one wonderful batch of oatmeal cookies.

 

[Happy Chooks]

Quote:
I saute my veggies in it, but haven't used it in baking.

 

[artmamasays]

I only started using Coconut Oil recently. You can taste it in baked goods (in oatmeal cookies sounds great). So far my experience has been good.
I don't like to use olive oil in baking because of the flavor...

 

[artmamasays]

I saw it a while back at the store as a solid- like Crisco. I understand that it is a trans fat, but it is an honest one vs. the hydrogenated ones. I have heard that coconut oil is good for keeping the flora in check intestinal wise... what do you all know about it? Is it good or bad? olive oil is limited, and I am tired of the olive tasting baked goods. It is faint, but I can tell.
I think coconut fat would make one wonderful batch of oatmeal cookies.

It has a low melting point, so it looks like Crisco in the store where there is AC but might look like water when you get your groceries out of the car. Repeated change in state doesn't seem to effect the flavor at all.

 

[Happy Chooks]

I'll be making butterhorn rolls this evening. And a double chocolate cake.

 

[ozark hen]

 

[knjinnm]

It has a low melting point, so it looks like Crisco in the store where there is AC but might look like water when you get your groceries out of the car. Repeated change in state doesn't seem to effect the flavor at all.

So when you use it for baking do you substitute an equal amount when a recipe calls for oil? I assume you let it liquefy instead of using it in a solid form which would be harder to incorporate.

 

[knjinnm]

Is anyone drying their own fruits and veggies for baking?
If so what brand of food dehydrator are you using?

Thanks

 

[ronott1]

Quote: Yes! Oil is oil in a recipe. There is a flavorless version of coconut oil. Walmart sells the Luann brand of it. I use it for frying where I do not want to taste the coconut flavor.

Geeky article on what makes bread and yeast work when baking bread:

http://blogs.scientificamerican.com...enzymes-the-little-molecules-that-bake-bread/

Ron