What are you baking now?

[SunnyDawn]

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Your cookies are beautiful and look delicious too.

I'm making candied orange peel this morning. Eventually it'll endup in my grandmother's Orange Bread recipe (quick bread). The candied peel keeps well refrigerated or frozen, so it could be awhile beofre I bake the bread....LOL, time will tell.

Thank you! They were delicious except that the caramels came out a little chewier than I like. At least they held their shape when I dipped them in the melted chocolate though.

Kim_NC how do you make candied orange peel? I use a lot of lemon and orange zest in my baking and hate it when it goes bad before I can use it all!

 

[countrychics]

ok quiche but with no pie shell... a good one..quiche is like soup, put in it whatever u feel... take a muffin pan, spray with a little pam, or olive oil... get a big bowl, add eggs, cheese, mushrooms, bacon, brocolli, onion..what ever u have.....try a variety.... pour mixture into muffin pans...bake 350 for about 20 mins,,,,,,,,,,, you get small rounded single serve quiches w/o the breading.............. too messy 4 u ? use cupcake liners in your pan...these are so pretty and tasty.. i make mine oftern western w/ onion, green peppers, tomatoes, garlic, even hot peppers, turkey...just whatevers in the fridge...can serve w/ a little salsa and sour creme....yummy!!!!!!!!!!!!!!!!!!!!!!! enjoy and make your own varieties and post back on this thread your results 4 me!!!!!!!!!!!!!! dana chics n the kitchen

 

[Kim_NC]

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Here's the recipe. You can also do this with other citrus peel - lemon, grapefruit, etc.

Candied Orange Peel

4 orange peels
1 cup white sugar
1/2 cup water

Place orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and cool for a couple mintues. Using a spoon, scrap white pith from back of peels. (Doesn't have to be spotless, but remove what scraps off easily.) Cut into peel into strips.

In medium saucepan, combine sugar and water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 15 minutes, stirring frequently. Drain.

Roll peel pieces, a few at a time, in extra sugar. Let dry on wire rack several hours. OR dip one end in chocolate and dry on waxed paper. Store in airtight container.

ETA: I also store zest from lemon, lime, etc in a plastic container in the freezer. When needed for a recipe, just pop someout. And I dehydrate citrus zest too - use a paper towel or napkin on the tray to keep it from falling through. Dehydrating is a lot more trouble, but I do like it for gifts-in-a-jar or dry mixes.

 

[Dragonfly Ranch]

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[Dragonfly Ranch]

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Good idea for individual servings. Wonder how they would do in the freezer. My Zucchini Patties which are similar freeze up great and just pop them in the microwave for a minute and good to go.

By the way, welcome to the Baking Thread a lot of great recipes here.

Sandee

 

[Chickn chick 46]

WoW! SunnyDawn that cake looks alot better than mine ever did

Glad it worked for you, was it good ?

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Chickn chick 46, the cake came out perfectly! I took your comment to heart and greased and floured my non-stick pan and it didn't stick at all. I took a picture quick, before DH could cut into it...
https://www.backyardchickens.com/forum/uploads/41069_lemon_chiffon_cake.jpg
It is a lot like a sponge cake very light and fluffy but the eggs give it a lot of stability.
Thanks again for the recipe!

 

[SunnyDawn]

Quote:
Chickn chick 46, the cake came out perfectly! I took your comment to heart and greased and floured my non-stick pan and it didn't stick at all. I took a picture quick, before DH could cut into it...
https://www.backyardchickens.com/forum/uploads/41069_lemon_chiffon_cake.jpg
It is a lot like a sponge cake very light and fluffy but the eggs give it a lot of stability.
Thanks again for the recipe!


It was delicious! I have to admit I cheated a little. I ran out of lemons when making the glaze so I used some mandarins (clementines) I had and finished with that. So the glaze was lemon/tangerine flavored but it worked beautifully!

 

[SunnyDawn]

Quote:
Here's the recipe. You can also do this with other citrus peel - lemon, grapefruit, etc.

Candied Orange Peel

4 orange peels
1 cup white sugar
1/2 cup water

Place orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and cool for a couple mintues. Using a spoon, scrap white pith from back of peels. (Doesn't have to be spotless, but remove what scraps off easily.) Cut into peel into strips.

In medium saucepan, combine sugar and water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 15 minutes, stirring frequently. Drain.

Roll peel pieces, a few at a time, in extra sugar. Let dry on wire rack several hours. OR dip one end in chocolate and dry on waxed paper. Store in airtight container.

ETA: I also store zest from lemon, lime, etc in a plastic container in the freezer. When needed for a recipe, just pop someout. And I dehydrate citrus zest too - use a paper towel or napkin on the tray to keep it from falling through. Dehydrating is a lot more trouble, but I do like it for gifts-in-a-jar or dry mixes.

Thanks Kim_NC

 

[SunnyDawn]

Quote:
Love this idea! I make crustless quiche all the time and DH loves to take leftovers to work but how much easier for him to have quiche if I just pop a few with muffin liners in his lunch bag! His favorite is Italian sausage and asparagus (use fresh asparagus and don't cook it first) with provolone and mozzarella. Thanks for the tip!

 

[peeplessinNC]

Lately I've been testing quick bread recipes with an eye to offering them for sell at the farmers' market where I sold my yeast breads last summer. First was Applesauce Nut bread with some finely diced fresh apple and spices added. Next was Lemon Bread with added fresh chopped cranberries and chopped nuts with a lemon glaze on top of the loaves. This was yummy, but the one cup of sugar was just a little too much, I thought. So next time I try it I'll use 3/4 cup instead.

I'm baking these recipes in mini loaf pans that will sell for $2 each with the aim to get at least 4 mini loaves per recipe to maximize my profit. I found with my non-stick mini loaf pans that all I need to do is lay one small piece of parchment paper on the bottom inside of the pan and I don't really have to grease the entire pan. This method worked great on the lemon/cranberry loaves and means easy clean-up.

Next I will combine my mom's Mexican Cornbread muffin recipe and my Mexican Cornbread recipe to make a batch of mini Mexican Cornbread loaves. I've never baked cornbread in a loaf pan so...we'll see. Our family loves Mexican Cornbread and I'm hoping my customers will too. The recipes both have canned cream style corn, diced onion and bell pepper, shredded cheddar cheese, and some spice, either crushed red pepper flakes or cayenne pepper. Delish!

I'm costing out each recipe vs. the number of mini loaves to see if the recipe is cost effective. I do not want to waste my time and ingredients on recipes that are too expensive to make. For most of the summer when I started this, I sold out every Saturday. Because I work full time I can't really make more yeast breads than I was doing last summer - baking Wed., Thurs., and Fri. nights. So the quick breads seemed an offering that might be feasible.

If you have any suggestions or recipes to share, I'd be very grateful. Thanks!