What are you baking now?

[Jen4]

My Amish Friendship Bread is baking right now.... Smells So Good

Gonna make zucchini bread later too

 

[Dragonfly Ranch]

Quote:

Glad that you and your family enjoyed it. I too made a double batch last night and we had it as biscuits with sausage gravy, chicken fried steak and an egg. I bought the remainder to work for my boss and a dear friend of mine that is coming by to see me today.

I was thinking that next time I make this to throw in a couple hands fulls of cheddar cheese and see how that is. Yes, this is a super easy one and definitely one I will make again and again.

What type of flour did you use?

Sandee

 

[Dragonfly Ranch]

I have a question about my sourdough starter. It has separated with about 3/4 to an inch of this amber liquid on top. Should I pour that off or mix it back in. I did the other night and it became a medium thick pancake type batter. Is that right?

Sandee

 

[Dragonfly Ranch]

Quote:
Jen4 where are you getting Zucchini at this time of year? I thought I was so smart last summer and shredded a bunch of zucchini and froze it. YUK!

when I defrosted it was really mushy and did not look good at all - so the chickens got it.

Sandee

 

[jojo54]

Quote:
I mix it back in. A bit of trivia on it, I read in an old cookbook that the liquid was used as alcohol by old gold miners (they were called sourdoughs because they carried some sourdough with them to make their bread) to get a buzz.

 

[Jen4]

Dragonfly Ranch Wrote:

Jen4 where are you getting Zucchini at this time of year? I thought I was so smart last summer and shredded a bunch of zucchini and froze it. YUK! sickbyc when I defrosted it was really mushy and did not look good at all - so the chickens got it.

Hummm... thats what I did too

I defrost it in the fridge and it looks good to me, just real watery, I've been making zucchini and squash bread, taste good

 

[SunnyDawn]

Quote:
The grocery stores around here have zucchini. They were small and I had to pick through the pile to find a few good ones but they're there. They come from South America. I just planted my zucchini seeds for the season. They will be put outside in a few weeks when the weather warms up. I planted two pots that will be thinned to one plant in each pot but that's probably one pot too many.

 

[Kim_NC]

Quote:
I stir any liquid back in and feed the starter at the same time. If I've had the starter stored in the refrigerator, I pour off the liquid if it separates, then feed it before using.

 

[Terri O]

Got that banana bread in the oven again...mmm it is starting to smell really good! Glad the fam is at a hockey game...I can eat it all! Terri O

 

[jojo54]

Made two cakes today - one old standby to freeze and one new one to try.

The Mississippi Mud Cake was heavenly. Rich and gooey.

Tried it still warm so pic it a bit runny - set more on cooling.

Makes one 13 x 9 inch sheet cake


Mississippi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into big chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts


For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered


Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.


Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.


While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.


Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.


To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

Sourdough coffee cake
freezes well - is nice and moist

recipe in this thread - https://www.backyardchickens.com/forum/viewtopic.php?id=272398