What are you baking now?

[charmed one]

Just pulled out 2 loaves of Banana Bread.

Recipe compliments of Chickenchick.
Best banana bread recipe ever!
Thanks sweetie!

 

[SunnyDawn]

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You folks are keeping me sane today! I'm fasting for some tests tomorrow and I am living vicariously through you.

Sandee those breads sound DELISH too! I would loo-ove a nice chunk of warm bread right now with some fresh garlic butter.

Hang in there you get through the day and just think how wonderful food will taste when you can eat it!!

Sandee

Whew, I made it! Went out to eat when I left the Dr.'s office and could only eat a tiny bit before I got full! I was really looking forward to pigging out.

Oh well, maybe I'll drop a pound or two.

Sandee where's the recipe for that pie? Blackberries and peaches together sound wonderful!

 

[Terri O]

No blackberries here...peaches either...

So for me it was raspberry rhubarb pie!

Didnt last but for a minute! Darn--it was good too! Terri O

 

[TipsyDog]

Had to post over here too. For any of you who missed these hamburger buns - you HAVE to get over to BettyR's thread and check out this recipe! https://www.backyardchickens.com/forum/viewtopic.php?id=378597

I used bread flour and one cup was whole wheat and a little less sugar then called for. WONDERFUL!

 

[Jen4]

Terry O and TipsyDog...

 

[vfem]

Nice pie and buns!!!

 

[sheila3935]

Nothing heat index 115 and no AC

 

[Catstar68]

Rustic fresh fig and raspberry mini crostatas with a whole wheat crust. The fig tree is full of luscious figs right now...yum!

 

[vfem]

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RECIPE?!?!?!?!?!?!?!?!?!?!

 

[Catstar68]

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RECIPE?!?!?!?!?!?!?!?!?!?!

An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar. Yields ten. From this month's Fine Cooking.


For the dough
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
3-3/4 oz. (3/4 cup) whole-wheat flour
1/4 cup plus 1/2 Tbs. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. kosher salt
9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces

For the filling
3/4 lb. small fresh figs (preferably Brown Turkey), quartered (about 2 cups)
6 oz. fresh raspberries (1-1/2 cups)
1/3 cup plus 2 Tbs. granulated sugar
3 Tbs. plus 1 tsp. honey
1 Tbs. fresh thyme, roughly chopped (I used basil)
2 tsp. finely grated orange zest
3 Tbs. plus 1 tsp. graham cracker crumbs (I used corn flake crumbs)
1 oz. (2 Tbs.) cold unsalted butter, cut into
1-1/2 Tbs. heavy cream
Make the dough

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.
Make the filling

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme (or basil! It was great with basil), and orange zest until combined. I tossed in some blueberries, too.
Assemble and bake the crostatas
Tip: Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms. (The corn flake crumbs worked excellent)

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.

Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.

Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.

Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.

To die for.