What are you baking now?

[MaggieRae]

Pear crisp made with fresh pears from our neighbor's pear tree. I climbed the tree to get them, too. Quite a sight!

 

[Amanda0609]

Just put a pan of brownies with pecans in my new gas oven.

 

[TsaLaGi Acres]

Isn't it amazing how quick baked good can disappear? lol We've got half a pan left and I've had 2 small pieces and Ellen has had a nibble and wellllllll her son came in and I think he truly enjoyed it lol, course I hid almost half in the freezer

Amanda, I'm so tickled for you that you have gas to cook with, the only thing better might be wood but I really do miss having a gas stove/oven

Dragonfly Ranch, I would love to hear about the dutch oven bread that you made! I've made peach cobbler in mine but never tried the bread. Oh, how do you like cooking with the clay bakers?? I've often thought about purchasing one but had never known anyone who would give me feedback on theirs ...

 

[justbugged]

I love the few pieces of clay bake ware that I have. My only complaint is that they don't hold up to getting banged around. I have broken most of the pieces that I have had. I need to bake some zucchini bread, but I hate that fact that I don't have anyone around that will eat it. I like to have a piece once in awhile, but I whole loaf is way to much for just me. I sure don't need any more calories these days.

 

[Amanda0609]

I love love love the gas stove. I just got it installed yesterday and it is wonderful. I can't believe someone actually parked an ugly cheap electric stove in its place, I had a gas line run the whole time, that was a lovely surprise when I pulled the stove out to clean. The brownies turned out awesome!

 

[Jen4]

justbugged: Bake your zucchini bread, slice some off for you to enjoy then and freeze the rest til you want it... I always have some frozen in my freezer

 

[luvchicks8]

butterscotch cookies

 

[thechickenchick]

Quote:
Now that sounds yummy!

 

[Dragonfly Ranch]

Quote:
Here is the link to article on Jim Lahey No-Knead Bread. The recipe is a bit different than the one in his book (more water than book) - but sure it will work. As far as the clay bakers - you use a pizza/bread stone and the clay baker together. Make the dough (split into 2 equal 10" long tubes if you are using a 13" x 4" clay bread baker) and 45 minutes before the end of the second rise - you soak the clay baker for 15 minutes then take the stone and baker and place them in the cold oven and heat together for 30 minutes at 475 degrees (I go with 450 since my oven is a bit hot). Once the bread has finished the rise you careful remove the baker and stone (careful not to put on a cold surface) then you take the first piece of dough, put it in the center of the stone and stretch it out to just fit in the length of the clay baker, then take the clay baker and place it UPSIDE DOWN over the top of the dough to form an enclosed separate little oven for the bread - put it back in the oven and bake for 20 minutes - remove the baker and keep it in the oven to the side and continue to bake another 10 minutes or until chestnut brown. Remove the first loaf, stone and baker and repeat with the second loaf.

To make sure that I didn't crack or break the clay baker I left it in the oven after baking both to cool along with the oven and stone.

Hope those directions are clear enough - if not please ask for clarification.

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

Now you need to return the favor and tell me about the peach cobbler that you do in the Dutch Oven.

Sandee

 

[arabianequine]

I made vanilla ice cream with a ice machine maker and added some plain cheesecake to it that I made also yesterday.