Baking

[TreeSaw]

Any bakers out there? I personally love to bake...especially in the fall with such tastey treats as apples and pumpkins. What are some of your favorite recipes?

I :love: dutch apple pie, pumpkin bread, cranberry bread and pumpkin pie of course.

[Tenchiro]

While I am a piss poor baker, I do like to make cornbread from scratch and it comes out yummy.

Do pancakes count?

[BikeGeek]

My favorite is chocolate chip cookies. :drool:

Pumpkin brread sounds good...got a recipe?

[TreeSaw]

While I am a piss poor baker, I do like to make cornbread from scratch and it comes out yummy.

Do pancakes count?
Of course they do...that's what I made for breakfast :D

[Tenchiro]

I have this recipe for French Pancakes, that I make with cake flour. Tehy pour like a crepe and when done have an almost velvet texture.

I got it out of a 1940's edition of the Joy of Cooking.

[TreeSaw]

My favorite is chocolate chip cookies. :drool:

Pumpkin brread sounds good...got a recipe?
Sure thing....

Preheat oven to 350

Ingredients:
1. 3 cups flour
2. 2 cups sugar
3. 1/2 tsp. cinnamon
4. 1 tsp. salt
5. 1 cup Crisco
6. 2 tsp. baking soda
7. 2 tsp. baking powder
8. 1 tsp. vanilla
9. 4 eggs
10. 1 can (18 oz). pumpkin
11. 1 cup mini chocolate chips (optional, but recommended)

Mix all ingredients 1-9 together well then add pumpkin and mini chips and mix lightly. Pour into well greased and lightly floured bread pans. Bake for about 40 minutes, until moist but a toothpick comes out clean. Cool then remove from pans.

I think this recipe makes 2 normal size bread pans. You can use the mini-ones too, and they bake up pretty fast and make for an excellent snack/lunch treat!

[TreeSaw]

I have this recipe for French Pancakes, that I make with cake flour. Tehy pour like a crepe and when done have an almost velvet texture.

I got it out of a 1940's edition of the Joy of Cooking.
I have a nice hardcover Joy of Cooking...I'll have to look it up and try it sometime!

[trailblazer]

i am the chef in our house and i love baking.
I made a new cake this week and it is my best after all these years.
oatmeal raisin cake with crisp cocconut topping.
The topping is key:
1 cup shredded cocconut
1/2 cup cane sugar
1/2 cup pecans lightly chopped and pre-tanned in the oven
2 tbs cream
1 tsp salt
1 tsp ciinnomen
1 tsp maple sugar
1 tsp vanilla
after the cake is done you mix the topping and broil for 3 minutes and it forms a candy crisp top that is sooooo good and if you use REAL cocconut it rules. The maple syrup is optional. :drool:
Try the topping on a muffin.

[trailblazer]

i actually own hand me down Betty Crocker twin set. Old but true.

[TreeSaw]

i am the chef in our house and i love baking.
I made a new cake this week and it is my best after all these years.
oatmeal raisin cake with crisp cocconut topping.
The topping is key:
1 cup shredded cocconut
1/2 cup cane sugar
1/2 cup pecans lightly chopped and pre-tanned in the oven
2 tbs cream
1 tsp salt
1 tsp ciinnomen
1 tsp maple sugar
1 tsp vanilla
after the cake is done you mix the topping and broil for 3 minutes and it forms a candy crisp top that is sooooo good and if you use REAL cocconut it rules. The maple syrup is optional. :drool:
Try the topping on a muffin.

Mmmm...that does sound good. I love oatmeal raisin cookies, but lately I have been making oatmeal cranberry cookies and they totally rock! :thumb:

[binary visions]

Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D

[trailblazer]

Mmmm...that does sound good. I love oatmeal raisin cookies, but lately I have been making oatmeal cranberry cookies and they totally rock! :thumb:
the topping was from memory but i will do the recipee for the cake tomorrrow...it's at home :nono:
i can see the cranberries. We here in Canada have tons. They harvest them in the maritimes.
This year's Thanksgiving sauce.....we did our canuk version on sunday..
a pound of berries
1 cup cane sugar
the rind from a tangerine and a lime and only the zest.
5 clove tops..not the carrot like stem...just the little flowers and grind them with your fingers into the liquid
one round allspice nut

lightly boil the whole mess with enough water to almost cover them and simmer till the berries burst...about 15 minutes. Extract the allspice and enjoy.
It is so good I eat it all year round. Cranberries have a high anti-oxidant factor.

[trailblazer]

Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D
thems are fightin words..................brownie off at 13 feet
and
go

[narlus]

i don't do any baking. i gotta get my mom's apple pie recipe; her pie crusts are amazing.

[SkaredShtles]

i don't do any baking. i gotta get my mom's apple pie recipe; her pie crusts are amazing.
Lard - that's the secret. Real, good ol' fasioned beef fat. That makes for the best crusts. :drool:

[SkaredShtles]

Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D
I'm sure yours are good. But I have to take issue, because my wife makes the best brownies on the planet. ;)

[narlus]

Lard - that's the secret. Real, good ol' fasioned beef fat. That makes for the best crusts. :drool:

i'm pretty sure she uses crisco.

[binary visions]

I'm sure yours are good. But I have to take issue, because my wife makes the best brownies on the planet. ;)
...I know, I know, that's what you have to tell her.

Even if it's wrong.

:D

[SkaredShtles]

...I know, I know, that's what you have to tell her.

Even if it's wrong.

:D
Alright - cough up the recipe.

[OGRipper]

I don't do any baking - it's too much of a science for me, too much measuring and stuff. I like to improvise when I cook and, well, with baking you can't really get away with that.

But since you will need an impartial to judge, send me your brownies and I'll let you know my unbiased opinion!

[binary visions]

Alright - cough up the recipe.
:think:

Since when do magicians reveal their tricks?

[narlus]

:think:

Since when do magicians reveal their tricks?

ever see Penn and Teller?

[SkaredShtles]

:think:

Since when do magicians reveal their tricks?
I'll give you the world's best brownie recipe if you cough up what you are claiming to be the best.

Put up or shut up. :p

[laura]

i haven't really gotten in to baking. over fall break i plan to give pizza crust a shot. i get into soups hard core this time of year. last week was a lentil and coconut soup, today is Moroccan root vegetable soup, and tn made a killer potato and leek soup straight "from julia child's kitchen" that almost made me cry it was so good. i even have a type of egg drop soup that i make for breakfast when it starts getting cold out. i love soup.

[TreeSaw]

i haven't really gotten in to baking. over fall break i plan to give pizza crust a shot. i get into soups hard core this time of year. last week was a lentil and coconut soup, today is Moroccan root vegetable soup, and tn made a killer potato and leek soup straight "from julia child's kitchen" that almost made me cry it was so good. i even have a type of egg drop soup that i make for breakfast when it starts getting cold out. i love soup.
Oooohhh....I love soups too. I need to make Zuppa Toscana (it's an Italian Potato soup I think) :drool:

[SkaredShtles]

Oooohhh....I love soups too. I need to make Zuppa Toscana (it's an Italian Potato soup I think) :drool:
Get me a recipe!

Have you ever made ribollita? It's Tuscan vegetable soup. :drool:

[TreeSaw]

Get me a recipe!

Have you ever made ribollita? It's Tuscan vegetable soup. :drool:

I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings

[SkaredShtles]

I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings
Sounds good. I'd use about 1/2 lb of bacon, though. :D

Ribollita: http://www.e-rcps.com/pasta/rcp/soup/tuscan_bean.shtml

This recipe says no cheese, but I always put some fresh grated Grana Padano on it. :drool:

[GumbaFish]

Treesaw makes good cookies.

[TreeSaw]

Sounds good. I'd use about 1/2 lb of bacon, though. :D

Ribollita: http://www.e-rcps.com/pasta/rcp/soup/tuscan_bean.shtml

This recipe says no cheese, but I always put some fresh grated Grana Padano on it. :drool:
Thanks! I'll have to try it out sometime soon. I love soups and stews this time of year...true comfort foods :D

[TreeSaw]

Treesaw makes good cookies.
:D Thanks! Just wait 'til you have my homemade mac-n-cheese or blueberry pancakes :devil:

[laura]

I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings

that sounds so good. have you ever tried it without the cream.

tn made potato soup for me last night without and the cream and it was still fantastic.

[N8]

Oooohhh....I love soups too. I need to make Zuppa Toscana (it's an Italian Potato soup I think) :drool:


You can get a version of that at Olive Garden...

[TreeSaw]

You can get a version of that at Olive Garden...
Yupper! That's where I first tried it and really like it. I then sought out the recipe and have since made it a few times. Quite good.

[TreeSaw]

that sounds so good. have you ever tried it without the cream.

tn made potato soup for me last night without and the cream and it was still fantastic.
I haven't tried it totally without cream, but I have substituted light cream instead of heavy cream before and the results were good.

[N8]

Yupper! That's where I first tried it and really like it. I then sought out the recipe and have since made it a few times. Quite good.


It doesn't seem to me that they use creme in it... maybe it's a tiny bit..???

[narlus]

You can get a version of that at Olive Garden...

by scooping it out of their toilet?

just say NO to chain restaurants.

[geargrrl]

Pizza Dough

this is a good one, got it from my mom's ex husbands wife...

1 1/2 C warm water
1 T. yeast ( one envelope)
2 T olive oil
1 T sugar
4 C white flour.

dissolve yeast with first 4 ingredients, make sure yeast is active. You can check for correct water temp if you want. Slowly add flour knead until really smooth. I use the dough hook on my kitchen aid. Let rise 1.5 hours in a smooth place.
Punch dough down, divede into two, roll or toss into size.

as for what to put on your pizza, you know what to do.
Bake at 400 for 20-25 minutes

geargrrl

[TreeSaw]

It doesn't seem to me that they use creme in it... maybe it's a tiny bit..???
Yeah, I don't think they use heavy cream...probably light cream instead. Plus, a cup of cream to 10 cups of water isn't a lot of cream

[geargrrl]

here's a different-good cornbread for you corn bread affectionados

Magic Custard Cornbread.

Preaheat oven to 400, Put cast iron skillet with 2 T butter/marg in oven.

in bowl, sift or stir together
1 1/3 C cornmeal
1/3 C flour
1 tsp baking soda
2 T sugar
1 1/4 tsp salt

add 1 cup milk, 2 eggs, stir carefully , do no overmix, then add
1 cup buttermilk, do not overmix.
Now, take hot skillet out of over, ( do not burn yourself!!) and pour batter into pan.
Pour another 1 cup milk over batter, do not stir. Bake 30 minutes.

If you don't keep buttermilk around, a really good substitute is put 1 tablespoon vinegar in a cup of milk and let it sit for about 10 minutes

geargrrl

[geargrrl]

I love baking, air bake cookie sheets rule.

geargrrl

[SkaredShtles]

by scooping it out of their toilet?

just say NO to chain restaurants.
Goddam hippy. :mad:

[TreeSaw]

here's a different-good cornbread for you corn bread affectionados

Magic Custard Cornbread.

Preaheat oven to 400, Put cast iron skillet with 2 T butter/marg in oven.

in bowl, sift or stir together
1 1/3 C cornmeal
1/3 C flour
1 tsp baking soda
2 T sugar
1 1/4 tsp salt

add 1 cup milk, 2 eggs, stir carefully , do no overmix, then add
1 cup buttermilk, do not overmix.
Now, take hot skillet out of over, ( do not burn yourself!!) and pour batter into pan.
Pour another 1 cup milk over batter, do not stir. Bake 30 minutes.

If you don't keep buttermilk around, a really good substitute is put 1 tablespoon vinegar in a cup of milk and let it sit for about 10 minutes

geargrrl

Oh! I always burn myself...that's how I know it's going to taste good :D

[laura]

i make a ginger honey cornbread that rules.

we are trying pizza dough tonite, although i think i didnt put enough yeast in, or it wasn't active or something. i don't think its rising correctly. oh well. if at first you don't succeed.......and i never seem to mess up twice.

[geargrrl]

i make a ginger honey cornbread that rules.

we are trying pizza dough tonite, although i think i didnt put enough yeast in, or it wasn't active or something. i don't think its rising correctly. oh well. if at first you don't succeed.......and i never seem to mess up twice.


yeast can get old and die, and the water temp is really critical. I wing it a lot now, but in my hippy bread baking days I used a thermomter to make sure the water was just right to get the yeast growing.

gg

[laura]

yeast can get old and die, and the water temp is really critical. I wing it a lot now, but in my hippy bread baking days I used a thermomter to make sure the water was just right to get the yeast growing.

gg

i think that the water temp was the problem. it turned out ok, but not fantastic. i am ready to give it another go. i'd like to get into baking. i love bread.

[Snacks]

I love baking. When we when the lottery I'm goin' go to school to be a pastry chef for the fun of it.

My favorite things to make are bar cookies, interesting cupcakes(with stuff baked inside em) any kind of pie product, cheesecakes, and stuffed pork chops.

[SkaredShtles]

I love baking. When we when the lottery I'm goin' go to school to be a pastry chef for the fun of it.
Don't wait. You'll never win the lottery and then you'll miss out on taking the class...... :(

[Silver]

i think that the water temp was the problem. it turned out ok, but not fantastic. i am ready to give it another go. i'd like to get into baking. i love bread.

Don't use water above 110 or so. If it feels hot on your hand, it is too hot for the yeast.

Better yet, use instant yeast. You don't have to proof that stuff.

[geargrrl]

i think that the water temp was the problem. it turned out ok, but not fantastic. i am ready to give it another go. i'd like to get into baking. i love bread.


I used to do TONS of breads, by hand, dough hook, pre bread machine days. If you are into cookbooks, the Laurel's Kitchen Bread Book is terrific, lots about the science of bread/gluten/yeast etc but some really outstanding recipes too. I'm lazy now, just got to the bakery for bread but I bake lots of goodies when the mood hits. I suck at pie crust though, now there is an art, scratch pie crust....

[trailblazer]

well I am back from the flu and a face plant..arguhuh....
I allways use banana or capsium peppers in my cornbread and I use a half cup of freshly cobbed corn that is oven roasted til it's sweet and tender.
I can't wait to log on my corn/crab fritter recipee on Monday.

I recently bought into the silicone baking pans/cups. Awesome results.
Especially my Yorkshire puddings for the roast beef. Speaking of I use cardomon seeds on my roast. It gives that expensive steakhouse flavour. I use fresh white nuts and crack them and use the pepper looking seeds. They taste unreal on meat.

[SkaredShtles]

<snip>
Especially my Yorkshire puddings for the roast beef.
Mmmmmmm........ Yorkshire pudding........ :drool:

[trailblazer]

it took me 40 years to learn the secret to the Y Puddings....heat the cups with the oil[and 1/2 tsp. beef au jus] for 5 min. @ 425 then fill and bake. The au jus floats to the top of the pudding and colours and flavours the top crust. YUM. As soon as you start pouring in the batter onto the heated liquid they start bubbling up!

OMG someone pass the horse raddish

[SkaredShtles]

it took me 40 years to learn the secret to the Y Puddings....
My mum makes the best pudding. I'm a heathen, though, and prefer mine with maple syrup to the usual gravy coating. :eek: :drool:

[Westy]

My mum makes the best pudding. I'm a heathen, though, and prefer mine with maple syrup to the usual gravy coating. :eek: :drool:


Yorkshire pudding with gravy during the meal. Yorkshire pudding with your favorite preserves or butter for desert.

[SkaredShtles]

Yorkshire pudding with gravy during the meal. Yorkshire pudding with your favorite preserves or butter for desert.
Naw. I take it with syrup during the meal. I don't even really like it with gravy. It's odd.......... :think:

[trailblazer]

you must have relatives in Quebec....maple syrup capitol of the world.

saddly most of last years syrups have been re-called. Check your maker and the net warnings. Most maple 04 contains lead. That's my main sugar when doing veg like yams/squash and baking so I am still nursing the 03 batch.

i am definately trying that on the pudding. I love it on ice cream or I know this will sound odd but syrup & cottage cheese with fruit rules.

[SkaredShtles]

you must have relatives in Quebec....maple syrup capitol of the world.Heaven forbid! :eek: Nope. My kin are from the thumb area of Michigan. I just happened to be fortunate in that we had about a dozen mature sugar maple trees on our farm. :drool:

<snip>i am definately trying that on the pudding. I love it on ice cream or I know this will sound odd but syrup & cottage cheese with fruit rules.It's good, man...... really good. :drool: