What are you baking now?

[ozark hen]

Quote:
you are amazing and your dessert is amazing. Wonderful of you to do this for your husband. It will bring back memories for him. good wife...that you are!

I have all my recipes on my computer for all our girls. It was wonderful to get the byc cookbook as it contained ten of my recipes that my girls got for Christmas. Plus, I had another like-cookbook from our church that we made up many years ago that has been passed down.

 

[ADozenGirlz]

Quote:
This is the easiest recipe for Biscotti! I make it every Christmas. Just make sure to LET IT COOL before trying to cut it!!!

CHOCOLATE ALMOND BISCOTTI


1 stick real butter (1/2 cup)
1 ½ cups sugar
4 eggs
1 teaspoon almond extract
3 cups flour
1 ½ cups cocoa powder
3 teaspoons baking powder
½ teaspoon salt
1 egg for egg wash

Preheat oven to 350 degrees.
Cream butter, sugar, eggs and almond extract until fluffy.
Mix in dry ingredients until just incorporated.
Add a handful of nuts and/or chocolate chips (semisweet or white).
Roll onto floured surface into a 13” long x 3” wide log. Pat flat on top.
Brush off any excess flour. Brush top with egg wash (1 egg + 1 Tblsp milk or H2O)
Bake 40 minutes. Remove from oven and cool for 30 minutes.
Slice into diagonal pieces approx. ½ inch thick. Bake for 15 minutes more.
Drizzle with melted chocolate chips if desired.

 

[chicks4kids]

I made Gump bread today, however, instead of baking it on a flat pan, I baked them in bread plans so that I could have pieces large enough for sandwiches. It takes longer to rise but they turned out fantastic!!!

 

[TipsyDog]

Quote:
That is a beautiful torte! Would you mind posting the recipe? I am sorry to hear about your MIL's passing. I hope having some of of her torte/kucken will cheer your DH up a bit. What a sweetie you are to make it for him.

Thanks. Below is the recipe, however I'm not sure you can make it here as it's a european recipe using their ingredients which I am forever bringing back with me on every trip. I have converted it from grams below for you. Also, it's a very large cake and I make it in my 12-1/2" springform pan. I'm pretty sure you won't find any egg liquor here in the States either but I think if you spread a thicker layer of whipped cream and some chocolate shavings over the top, it'll still taste good. Another idea I had is to use chocolate syrup (but may be too sweet) in place of the egg liquor or even better - Kalua or Irish Creme? The liquor topping is really what gives it that european flavor and you a buzz! It is also not as sweet as American cakes. This is how I make it:

In large bowl, beat 7 - 8 Egg Whites till stiff

In a separate large bowl beat 4 minutes:
1/2 cup butter (softened)
2/3 cup + 1-1/2 tablespoons sugar
2 teaspoons Vanilla Extract
7 - 8 Egg Yolks

Add to the above:

11 oz. finely ground Hazelnuts
5 oz. semi-sweet chocolate shavings
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons Rum (recipe uses "Stroh" Austrian Rum which is different than dark rum, but I'm sure you can use ANY rum)
2 tablespoons Brandy/Cognac

Fold in egg whites and bake 1/2 hour at 350*

When cool, beat 1 pint heavy cream, 3 teaspoons sugar and 1 teaspoon vanilla extract till stiff. (You can add alittle more sugar to taste but it shouldn't be too sweet)

Spread whipped cream over entire cake, add chocolate shavings to sides and whipped cream stars around perimeter of cake to hold in liquor. Refrigerate till thoroughly cold. Then pour thin layer of liquor over top and refrigerate well.

 

[3goodeggs]

http://www.foodgoddess-ulli.com/christmasliqueur.html

Is this like the egg liqueur that you use?

 

[Kim_NC]

Quote:
Oh My! That is beautiful!

 

[TipsyDog]

Quote:
you are amazing and your dessert is amazing. Wonderful of you to do this for your husband. It will bring back memories for him. good wife...that you are!

I have all my recipes on my computer for all our girls. It was wonderful to get the byc cookbook as it contained ten of my recipes that my girls got for Christmas. Plus, I had another like-cookbook from our church that we made up many years ago that has been passed down.

Thanks. Unfortunately most of my "recipes" are in my head and it's always some of this and alittle of that. I cook mostly using a "feeling" of how much of what goes in. My only daughter doesn't seem to be interested in cooking or any of my recipes and gets annoyed when I don't write down exact amounts. I keep telling her to stop by when I make something since I think once you actually see it made, it's easier.

As far as family recipes I'm still kicking myself because when my grandmother passed away she took all those recipes with her! When I was young I wasn't interested much but now that I'm older I sure could use her know how, especially when it came to canning and preserving meats. She went through 2 world wars and stored food with out power through entire winters! She knew every weed out there and what was edible and how to use it. When she butchered a chicken for dinner I ran away squealing. I was very young and didn't think I'd ever need those skills here in the new world.

Isn't it funny that no matter how much things change, they're still the same? Skills from the 1930's back in use today? Who would have thought?

Now back to baking....

 

[TipsyDog]

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Could be. I buy it overseas in the liquor store. I've never made it, but that recipe seems like it would be quite strong, alcohol wise? It could work though if you wanted to try it. Worse case, you get to drink it all!

I was thinking that Irish cream or Kaluaha would be a good topping too.

 

[Jen4]

1st time making hm brownies... hope they taste as good as they smell

 

[DuckLady]

I just took a pan of Katy's Rolls out of the oven and now I have bbq chicken baking.