What are you baking now?

[SunnyDawn]

Quote:
I have a fantastic recipe for Lemon Bars. I got it from this web-site;
http://whatscookingamerica.net/Cookie/LemonBars.htm
I often make this recipe into a creamy pie. I use a graham cracker crust (so just ignore the crust recipe) and make the Lemon filling recipe as above but I add two 8oz pkgs of cream cheese to the batter (I soften the cream cheese in the microwave for 12-15 seconds first) before pouring into two 8" pie tins. Bake as above, testing for doneness by nudging them to see how well the middle has set up. It should be firm on the outer edges and still a little shaky in the middle (it will continue to cook when removed from the oven and will set further when chilled). When cooled add powdered sugar (I use Agave nectar instead, the flavor is wonderful with sour cream) to 24 ozs of sour cream or creme fraiche (to taste, should not be very sweet) divide and spread on top of each pie then refridgerate for 2-3 hours (sometimes I cheat and cool 1 pie in the freezer for 1/2 hour). These pies are delicious when cold or even a little frosty!

My family and friends swear I should go into business selling these pies! They say I'd make millions.

Oh, sometimes I replace some of the lemons with clementines or tangerines but I've found that it's really better if you keep at least half of the lemons in the recipe (but I'm a huge fan of lemons). I've never tried limes but I bet a few limes would work mixed with lemons as well.

If you make this let me know how it came out. I'm curious as to how you like it since someday I might sell them!

 

[Dragonfly Ranch]

Quote:
I have a fantastic recipe for Lemon Bars. I got it from this web-site;
http://whatscookingamerica.net/Cookie/LemonBars.htm
I often make this recipe into a creamy pie. I use a graham cracker crust (so just ignore the crust recipe) and make the Lemon filling recipe as above but I add two 8oz pkgs of cream cheese to the batter (I soften the cream cheese in the microwave for 12-15 seconds first) before pouring into two 8" pie tins. Bake as above, testing for doneness by nudging them to see how well the middle has set up. It should be firm on the outer edges and still a little shaky in the middle (it will continue to cook when removed from the oven and will set further when chilled). When cooled add powdered sugar (I use Agave nectar instead, the flavor is wonderful with sour cream) to 24 ozs of sour cream or creme fraiche (to taste, should not be very sweet) divide and spread on top of each pie then refridgerate for 2-3 hours (sometimes I cheat and cool 1 pie in the freezer for 1/2 hour). These pies are delicious when cold or even a little frosty!

My family and friends swear I should go into business selling these pies! They say I'd make millions.

Oh, sometimes I replace some of the lemons with clementines or tangerines but I've found that it's really better if you keep at least half of the lemons in the recipe (but I'm a huge fan of lemons). I've never tried limes but I bet a few limes would work mixed with lemons as well.

If you make this let me know how it came out. I'm curious as to how you like it since someday I might sell them!

Printed the recipe/and your notes about the pie and will be trying them. My boss' wife is wild for lemon desserts and her Birthday is coming up in a couple of weeks.

Thanks for sharing and I like the idea that the bars can be frozen.

Now I just have to see if I have any extra eggs. The hens are slow at laying right now and since I have 2 steady customers who have standing orders for a dozen each the hens can barely keep up. We feel guilty every time we eat an egg and say there goes our profit

And, if you think we are making a profit - you sure have you fooled

Sandee

 

[jenjscott]

Yesterday I baked a 10 inch round Mufaletta loaf for a mufaletta sandwich. I made the olive salad ahead of time and put it in the fridge to chill. 6 slices of ham 6 slices of turkey breast 4 slices of swiss cheese and 4 slices of provolone. Hollow the bread out a little, olive salad top and bottom and um-um-good. Needless to say, the two of us did not eat the whole thing.

 

[SunnyDawn]

Quote:
I have a fantastic recipe for Lemon Bars. I got it from this web-site;
http://whatscookingamerica.net/Cookie/LemonBars.htm
I often make this recipe into a creamy pie. I use a graham cracker crust (so just ignore the crust recipe) and make the Lemon filling recipe as above but I add two 8oz pkgs of cream cheese to the batter (I soften the cream cheese in the microwave for 12-15 seconds first) before pouring into two 8" pie tins. Bake as above, testing for doneness by nudging them to see how well the middle has set up. It should be firm on the outer edges and still a little shaky in the middle (it will continue to cook when removed from the oven and will set further when chilled). When cooled add powdered sugar (I use Agave nectar instead, the flavor is wonderful with sour cream) to 24 ozs of sour cream or creme fraiche (to taste, should not be very sweet) divide and spread on top of each pie then refridgerate for 2-3 hours (sometimes I cheat and cool 1 pie in the freezer for 1/2 hour). These pies are delicious when cold or even a little frosty!

My family and friends swear I should go into business selling these pies! They say I'd make millions.

Oh, sometimes I replace some of the lemons with clementines or tangerines but I've found that it's really better if you keep at least half of the lemons in the recipe (but I'm a huge fan of lemons). I've never tried limes but I bet a few limes would work mixed with lemons as well.

If you make this let me know how it came out. I'm curious as to how you like it since someday I might sell them!

Printed the recipe/and your notes about the pie and will be trying them. My boss' wife is wild for lemon desserts and her Birthday is coming up in a couple of weeks.

Thanks for sharing and I like the idea that the bars can be frozen.

Now I just have to see if I have any extra eggs. The hens are slow at laying right now and since I have 2 steady customers who have standing orders for a dozen each the hens can barely keep up. We feel guilty every time we eat an egg and say there goes our profit

And, if you think we are making a profit - you sure have you fooled

Sandee

I know what you mean, I'm getting 6-7 eggs a day from 18 chickens that are about 10 months old. But yeah, profit? What the heck is that? You might have to wait 'til spring to start baking again!

Sunny

 

[Kim_NC]

Quote:
Thanks...can't wait to try it!

 

[ams3651]

apple crisp, with vanilla ice cream mmmmmmmmmmmm.....

 

[Dragonfly Ranch]

Thank you to all my culinary teachers here on BYC.

Through your encouragement and support I forged ahead this weekend and made 3 loaves of Simple Whole Wheat Bread from a recipe that I found on All Recipes.com. It came out well and was so tasty. I wish I could say the same for the hockey pucks that were suppose to be Ooey Gooey Cinnamon buns. I got distracted and forgot the eggs and tried adding them in the middle of adding the flour 1/2 cup at a time and it didn't work.

But lesson learned to lay everything out in sight and re-read recipe as I go (I usually do).

One question about using bread and all purpose flours. The first time I made these buns (which were wonderful and gone in no time) I used bread flour and the dough was much better and not stiff. This time I used all purpose (as the recipe called for) and it was a lot heavier - even before my egg mess up. My mom said that I should take out 1 Tablespoon per cup when using all purpose flour in breads - any thoughts on that.

And one final question about kneading. The recipe called for 8 minutes of hand kneading. I let my KitchenAid do the work for me and do you think I should do less time and may be stop shortly after the dough pulls away from the bowl. I'm thinking that if you knead too long the dough can get tough - am I right or was it just a bad batch. I do want to get this baking thing right - especially since this one recipe takes 1 3/4 cups butter and I hate to waste stuff.

Again, thanks for all your help and advise

Sandee

 

[DawnSuiter]

Angel Food Cake

 

[Dragonfly Ranch]

Quote:
I know you are not suppose to bump posts - but am really interested in getting some advise/feedback on this subject.

Sandee

 

[DawnSuiter]

Sorry.. I dunno the answers.. I have no luck with real bread and have to hand mix stuff

Right now is Organic Pizza with ham & pineapple, tomato & basil

and later is MUFFINS!! It's cold outside so I gotta keep the house warm

Blueberry
Banana
Honey
French Puffs
English Strawberry Jam Filled
and maybe some chocolate chip & powdered sugar ones too