What are you baking now?

[peeplessinNC]

Re: the farmers' market

The market where I sell is in a small town and is governed by the town hall officials. There are at least 4 of us that regularly sell baked goods and others that have home canned salsa, jams, pickles, etc. and one beekeeper that sells honey. They reccomend that we put our name and phone number on our label, so I do. I keep an ingredients list out in view if anyone wants to see what ingredients are in a particular bread recipe. My repeat customers are golden and they know they can call and place an order for their needs. I even had a customer buy $35 worth of bread and rolls the week before Christmas. I met her at the market site (in the snow) to deliver her order. Another customer let me know she was stockpiling my bread in the freezer for when the market ended the first weekend in November. As long as I sell enough, I'm going to keep baking for this market. I found the traffic to be much less in October of last year - so I may end my participation earlier in 2010.

 

[Dragonfly Ranch]

I share everyones frustration about being able to sell "homemade" products. What this does is to force you to do what I do which is to sell my products in darken allies

and everybody knows to keep it zipped or no more goat cheese, fresh jams/jellies and breads with NO junk in them.

SunnyDawn I know this is not the situation to the big picture of laws being imposed on us - but you might want to talk with a friendly local restaurant and see if they will let you borrow a corner of their kitchen on a day that they are closed. We belong to a "Farm Trial" Association in our area which has about 46 farmers - we have talked about doing a "mobile" canning kitchen that would meet requirements. But after looking into it the cost it would be about $50,000 and then the problem of getting rid of the waste water. So it died quietly after much discussion.

The next struggle that we face in California if you do manage to find a certified kitchen is the labeling. There are REAL strict laws about how big the label has to be, the size of the font, the position of the words etc. I think those darken allies are looking better all the time.

Well, enough ranting about this subject. I want to try a Cinnamon Rolls recipe this weekend but only find ones that call for making the dough in a bread machine. Anyone have a good recipe for making with Kitchen Aide mixer and a dough hook - or are those recipe interchangeable.

Happy baking everyone! and have a great weekend.

Sandee

 

[TipsyDog]

Quote:
You could always try the Gump Bread and roll it up into cinnamon rolls! I use this recipe http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx

Just put the yeast in the warm milk with a pinch of sugar - let stand 10 minutes and then add to the flour, etc. and knead. You don't need a bread machine! Have fun - I'm back on a diet this weekend cause I ate that Torte

 

[Dragonfly Ranch]

Quote:
You could always try the Gump Bread and roll it up into cinnamon rolls! I use this recipe http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx

Just put the yeast in the warm milk with a pinch of sugar - let stand 10 minutes and then add to the flour, etc. and knead. You don't need a bread machine! Have fun - I'm back on a diet this weekend cause I ate that Torte

Thanks I give this one a try. Like you I'll be on the diet too after sampling all these breads and goodies. Thank goodness that my boss and his family love to be my taste testers.

Sandee

 

[SunnyDawn]

Quote:

OK bakers! Stake out your alleys!

Did I hear Cinnamon Rolls!!? What alley do I find those in? I'm baking Tangerine soaked Tea Bread today. I'll trade some of my tea bread for some Cinnamon Rolls!

 

[Dragonfly Ranch]

Have dough raising for Ooey-Gooey Cinnamon Buns. After reading a review of the recipe I added some orange zest to the dough. Hope it works. So the dough is doing its thing in front of the wood burning stove (only source of heat in our house) so hopefully can bake it off in an hour or so. Also, raining today so will see how that affects the raising of the dough.

I also spooned the flour into the measuring cup and it seemed to make a nicer dough and not as tough looking, nice and shinny. I might just become a baker someday! I'll let you know how they come out.

Sandee

 

[SunnyDawn]

Quote:
Cinnamon rolls with orange zest?!! Ok, now I've got to try some! I'm booking my flight now, directions? Smell vision? Something???

 

[Dragonfly Ranch]

SunnyDawn - meet me in the alley between 2nd and 3rd at 8:32pm and I'll some Ooey-Gooey Cinnamon Buns for you - provided my husband doesn't eat them all before noon.

He had 2 for dessert last night.

The orange zest was a definite add. I used about 1/2 Tsp which was what a small orange gave up and it was just a nice hint of organ every now and again. I also posted the recipe too.

Sandee

http://allrecipes.com/Recipe/Ooey-Gooey-Cinnamon-Buns/Detail.aspx

 

[bumpershoot]

Parsnip and Apple Shortbread! YUM!

I got the base recipe from one of my favorite blogs; 101 Cookbooks. Here's the link: www.101cookbooks.com/archives/apple-and-carrot-shortbread-recipe.html . Her recipe calls for carrot, but I tire of carrot stuff sometimes and parsnips are a passion of mine. Sooooo, I substituted P's for C's and then decided to glaze with grade B maple syrup. I have had a hard time walking away from eating "just one more", which is what is going to happen to my clothes size if I make these dudes too many more times.

 

[jojo54]

Quote:
Link doesn't work, can you try again please?