What are you baking now?

[michickenwrangler]

Quote:
I was thinking molasses cookies ... (drools ...)

 

[krcote]

Blueberry muffins

 

[3goodeggs]

Quote:
How do you make the lemon ice cream? my grandmother always had some in the freezer. I love it, But I can't ever find it.
How do you keep it from curdling? I never wanted to waste the milk on a potential mess, so I never tried.

 

[jojo54]

Fresh raspberry pie

Recipe on my blog today. http://mountaingardengleanings.blogspot.com/2011/08/fresh-raspberry-pie.html

 

[Jen4]

jojo54... that is a beautiful sight

 

[prairiegirl]

jojo, that raspberry pie sure is pretty and I'm sure tasty, too.

I've been baking alot this week.
Monday - Cookies
Tuesday- Pecan Pie
Wednesday - Peach Pies (took one to a sick friend)
Today - Carrot Bundt Cake with icing (for our aunt/family that lost their dear husband/father yesterday)
Carrot bread for our lunch tomorrow

 

[math ace]

I made some delicious EGG BREAD...
The recipe makes two loaves of egg bread and uses a total of 10 eggs.
Considering I am getting about 14 eggs a day right now..... Yum Yum and I got to use my own eggs!

 

[3goodeggs]

Quote:
That many raspberries down here would cost 100 dollars. I am envious of you that can have bushes!
That would be a trillion dollar pie!

 

[breezy]

Quote:
Would you mind posting a recipe for your egg bread?

 

[math ace]

Quote:
Egg Bread
TIME: 20 minutes baking, 25 minutes prep, plus 2 ¼ hours rising
Yield: 2 LOAVES OR 1 Loaf and 12 dinner knots.
INGREDIENTS:
2 – ¼ oz pkgs active dry yeast
2/3 cup warm water ( 110 degrees – no more)
6 egg yolks
3 eggs at ROOM TEMPERATURE
½ cup veg oil
½ cup white sugar
1 tsp salt
4 ½ cups all purpose flour

Egg wash:
1 egg
1 pinch salt

DIRECTIONS:

1. Dissolve yeast in warm water.
2. Add oil, sugar, salt. Stir. Add yolks and 3 room temperature eggs. Stir.
3. Add about 3 ½ cups of flour to make a sticky dough

4. Turn dough out onto a lightly floured surface. Kneed with the remaining flour until smooth and elastic - - about 7 minutes.

5. Place in a well oiled bowl and turn to oil entire surface of dough. Cover with a warm damp cloth. Place in a warm place ( 80 to 100 degrees) until double in size - - - about 1 ½ hours.

6. Punch down the dough. Divide the dough into halves. Now make loaves or knots.


a. Six braid method.
Divide one of the ½ dough partitions into 6 pieces. Roll each piece out into a strand about 12 inches long. Place in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move the second strand form the right over to the far left. Start over with the outside right strand. Continue this until all the strands are braided. Tuck the ends underneath.

b. Three braid method
Divide one of the ½ dough partitions into 3 pieces. Roll each piece out into a strand about 12 inches long. Place in a row, parallel to one another. Pinch the tops of the strands together. Braid normally. Tuck the ends underneath when the strands are fully braided.

c. Knots
Divide one of the ½ dough partitions into 3 pieces. Roll each piece out into a strand about 12 inches long. Use one strands at a time to make about 4 knots. Pinch the end of the dough to the knot so that is stays attached during the next stage of rising.

7. Place bread on greased cookie sheet. Beat remaining egg with a pinch of salt. Brush onto the bread. Let the bread raise till doubled - - about 45 mintues.

8. Preheat the oven to 350 degrees. Brush bread with egg wash AGAIN.

9. Bake loaves for 20 – 25 minutes. Bake knots for 10 minutes.
Bake until tops are a rich golden brown.

10. Cool on wire rack.