What are you baking now?

[luvchicks8]

baked mac and cheese son broke his wrist yesterday (9) and got his cast today so he really wanted moms mac and cheese even though it is 95 degrees out, some things just need to be done

 

[SunnyDawn]

Quote:
Diabetic foods are all I know how to make.

What is it you'd like to cook?

Well desserts are what I love to make and, of course, the hardest on diabetics. I made my parents creme brulee using agave nectar, which does not seem to affect their blood sugar at all and it has a great flavor. Unfortunately, even though I used extra egg yolks, it would not set up.
I've had some success with fruit breads but cookies and lighter cakes are a problem. I tried the truvia but the flavor is way too strong! The other artificial sweeteners taste, well, artificial.

Are there some secret substitutes or rules of substutution that might help?

 

[MaggieRae]

Quote:
Diabetic foods are all I know how to make.

What is it you'd like to cook?

Well desserts are what I love to make and, of course, the hardest on diabetics. I made my parents creme brulee using agave nectar, which does not seem to affect their blood sugar at all and it has a great flavor. Unfortunately, even though I used extra egg yolks, it would not set up.
I've had some success with fruit breads but cookies and lighter cakes are a problem. I tried the truvia but the flavor is way too strong! The other artificial sweeteners taste, well, artificial.

Are there some secret substitutes or rules of substutution that might help?

Well, I just split the amount of sugar a recipe calls for and replace half with splenda. That way, you get the sweetness without the artificial taste. So long as you still monitor the sugar, it shouldn't affect their blood sugar too much.

 

[SunnyDawn]

Quote:
Well desserts are what I love to make and, of course, the hardest on diabetics. I made my parents creme brulee using agave nectar, which does not seem to affect their blood sugar at all and it has a great flavor. Unfortunately, even though I used extra egg yolks, it would not set up.
I've had some success with fruit breads but cookies and lighter cakes are a problem. I tried the truvia but the flavor is way too strong! The other artificial sweeteners taste, well, artificial.

Are there some secret substitutes or rules of substutution that might help?

Well, I just split the amount of sugar a recipe calls for and replace half with splenda. That way, you get the sweetness without the artificial taste. So long as you still monitor the sugar, it shouldn't affect their blood sugar too much.

Thanks.

 

[X2Farm]

So I'm not a cake baker.. thats about the only thing I CANNOT bake, much to my dismay

But, the kids wanted some, so I figured I'd give it a go. This time, though, I have our fresh eggs to use

Thought that might help a bit too

So far, so good. Its just the simple Chocolate Cake from the Ultimate Southern Living cookbook. Last time I tried, it was awful. This time, I used a budnt pan (I think thats the right name.. its the circular one for fancy style pound cakes?) and though it overflowed, it baked nice and poofy! Now its cooling on the counter

I'll be making some Caramel frosting for it (same book recipe) so hopefully the taste test tomorrow goes well

I'm hoping, using the fresh eggs from our chickens, brings out some more flavor when baking. I'll hafta do some more baking with usual stuff and see how that goes

 

[luvchicks8]

Quote:
Good luck... Geese eggs make the BEST cakes

 

[X2Farm]

Thanks Luv

Well, it came out pretty good

Musta been the eggs

Was gonna make carmel frosting, but, too many dirty dishes already, and I don't feel like washin em tonight

So I had some w/o frosting.. yummy! Not too rich, just enough chocolate to satisfy a craving, and VERY moist!

Definetly looking forward to baking with the fresh eggs! Though my waistline ain't

 

[Dragonfly Ranch]

Quote:
I've been practicing breads ever since the wheat rolls this past Thanksgiving turned out to be such a disaster. Some of my loaves have come out wonderful and some atrocious. Oddly enough, the chickens never notice a difference. They appreciate it just the same!

Been there done that and yes the chickens are the winners in the end!!

Sandee

 

[Dragonfly Ranch]

Quote:
Jen - you need to try out this method and recipe. It is the best bread we have had in a long time. I taught my husband how to make it since he is getting to leave for work out of town for three months and wants to make his own while he's gone. Super easy and results are great every time. The second link is his YouTube showing how he does it.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Sandee

 

[Jen4]

Thanks DR

I'll check it out and make it....... soon. I went ahead and sliced up the bread that I baked yesterday, toasted a slice this morning, put bb & j on it, tasted good.