What are you baking now?

[BarefootMom]

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crap just remember I promised to make 2 pies for Saturday night... a chocolate meringue and a lemon meringue!

 

[kuntrygirl]

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tea cakes? I'm on my way over there.

 

[geckomama]

The tea cakes do go fast around here............then they "sit" "around" my thighs

 

[kuntrygirl]

Quote:

 

[GoldDogsMom]

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Isn't it against BYC rules to even mention food without including the recipe?!!? You should be banned. I'll withdraw my complaint if the recipe appears post haste.

Sorry! I am such a rule breaker

Here's the basic recipe for Mini Quiches

1 pkg. refrigerated pie crust
8 oz. mushrooms
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup whipping cream
1 egg
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded Swiss cheese

Let pie crusts stand at room temperature for 20 minutes, then gently roll out to 12" circles. Wipe mushrooms with damp cloth and chop in food processor or with chef's knife. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid is evaporated and mushrooms are brown and tender.
Preheat oven to 375 degrees. Grease 2 dozen 1 3/4" muffin cups. Using 3" cookie cutter, cut 24 circles from pie crust (12 from each crust), rerolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among lined cups. In small bowl, combine egg, cream, salt and cayenne pepper and beat well. Pour egg mixture over mushrooms; 2 tsp. per each muffin cup. Sprinkle each with grated cheese.

Bake at 375 degrees for 18-20 minutes or until center of quiches is set. Cool 5 minutes before removing from pans.

To freeze, cool on wire rack and freeze in single layer until solid. Place in air tight freezer container in single layer.

To reheat, place frozen quiches on cookie sheet or hot pizza stone and bake at 350 degrees for 12-14 minutes until hot. Makes 24.

I of course like to switch things up so...

I added 2 cloves of garlic to the mushrooms and topped with parmesan instead of swiss
made a 2nd batch with crumbled sausage topped with mozzarella and sprinkled with oregano
and a 3rd batch with chopped frozen spinach (squeezed dry) and topped with feta!

You can actually get about 26-27 dough circles out of each pkg of refrig pie crust...and found that the egg mixture recipe is not quite enough so I quadrupled it for 3 batches! Freezing them is great and they are just as tasty reheated and so convenient to keep on hand!

Happy Holidays Everyone!

 

[knjinnm]

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Hi,
Eight pounds is a lot of cookies .... have you used a quarter of the recipe?
Thanks

 

[BusyBlonde]

Making buttermilk sandwich bread right now ... mmmm!

 

[animalsRawesome]

What's buttermilk sandwich bread? Are you going to make me ask for the Recipe and pics!?! haha Thanks!!!

 

[vfem]

Quote:
Hi,
Eight pounds is a lot of cookies .... have you used a quarter of the recipe?
Thanks

I have no done this recipe broken down into less. However, you can freeze unused dough!

I always gave about 1/2 lb of cookies per person. Trust me, they'll eat them quickly! lol

 

[BusyBlonde]

It's my DH's favorite bread, he doesn't really like me buying bread from the grocery store any more because he says it has no flavor.

Buttermilk Sandwich Bread

3-3/4 c. unbleached all purpose flour, plus more for dusting the work surface
2 tsp. salt
1 c. warm buttermilk (about 110 degrees) ****
1/3 c. warm water (about 110 degrees) ****
2 tbsp. unsalted butter, melted
3 tbsp. honey
1 envelope (about 2-1/4 tsp) instant yeast

**** I use 1-1/3 c. warm water, and mix 4 tbsp. buttermilk powder to flour since I don't use a lot of buttermilk and the buttermilk powder keeps well in the refrigerator**** Buttermilk powder is found next to the regular powdered milk

Mix 3-1/2 c. flour and salt in the bowl of a stand mixer fitted with the dough hook (add buttermilk powder if using also). Mix the buttermilk (if using), water, butter, honey, and yeast in a 2-cup liquid measuring cup. turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine 2 or 3 times to scape dough from the hook (if necessary), about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add the remaining flour, 1 tbsp at a time & up to 1/4 c. total, until the dough is no longer sticky). Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough doubles in size, about 50-60 minutes.

Gently press the dough into an 8" square that measures 1" thick. Starting with the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9"x5" loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.

Keep one oven rack at the lowest position and place the other at the middle position, then heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan (I do in microwave). Pour the boiling water into the empty pan on the bottom rack and set the loaf on the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 - 50 minutes. Remove the bread from th3 pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

It smells soooo good when baking, it's hard to let it cool before you slice it! It makes the best sandwich bread. You can make it with 1 c. whole milk instead of using buttermilk (or buttermilk powder) for American Sandwich bread, it is still very good.

My bread is rising in the pan now, it won't be done for another hour or so, so no pics yet!