Anyone Doing Any Baking For The Weekend?
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Any Christmas baking happening?
Comments (49)I think I'm about baked out too for now. I had to get the box to New Orleans in the mail yesterday so during the week I made Ann T's Chocolate Chip Shortbreads, the four different times I baked them they all came out good. Chocolate Chocolate Chip Pudding cookies, one pan of those I overcooked and they're pretty stiff, but edible, saved those for us/me. Made the ricotta cookies by hand after my non stand mixer crapped out and they came out tough. I find I have to make at least a double batch of cookies to use my stand mixer. Last week I had made some oatmeal cookie dough so I baked some off for the kids[N.O.]. I made some of the dough for the cutouts/press cookies posted by Lori I believe it was.. mind is gone tonight. I was planning to use my cookie press and somehow both of the tubes were cracked and therefore the press was unusable. I didn't have the energy by then to cut out cookies so I made some into a linzer type cookie with raspberry jam. I just pushed the dough out of the tubes with the ratchet and the end off and cut off slices. One down on pan, then one I cut hole in with a decorating tip. Just liked you'd do for any linzer cookie. Worked out well and since I had both tubes filled, it was for sure the easiest fix. The crew in New Orleans also always gets a pecan pie which I forgot until about ten Thursday night, so, had to whip up some crust and get that baked off. I cook them pretty well done when I mail them but this got a little extra well done. I'm sure it will still taste good. Since I had enough crust for two pies I just put that crust into a foil pan and froze it. We also made fudge for the family down there. It's Christy's tradition and these days it's her that makes it. I did some of the heavy beating. Today I still had some doughs in the fridge for the Chocolate Chip Shortbreads and the sugar dough so I made those up to have around here. I froze the rest of the Pudding Chocolate Chip dough so we can have fresh cookies at Christmas. Froze some of the cutout dough too. Think I'll try some as Kolacky with it. Since I had that frozen pie crust in the freezer.... we had a couple of Jonagolds that needed to be used so I had the nerve to make a apple crumb pie. We were both so exhausted that we didn't even cut the pie tonight. LOL.....See MoreDid You Do Any Baking For the Weekend?
Comments (36)Sally, Ann T's chocolate meringue cookies are good and have no flour, so they can easily be made gluten free using the appropriate ingredients. Macarons are also naturally gluten free, made with almond meal, but they are fussy. I can also heartily recommend this lemon bar recipe, I made it for Amanda and it was so good that no one even knew it was gluten free. She had to sneak a couple to hold back so she'd have some for her work snack! I got it from a blog called "Faithfully Gluten Free". Gluten Free Lemon Bars (the Way Lemon Bars Should Be) Author: Jeanine Friesen Ingredients For the crust: 1 cup unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups all-purpose gluten-free flour blend (see Note) 1/2 teaspoon xanthan gum pinch salt For the Filling: 7 large eggs, at room temperature 2 1/2 cups granulated sugar 2 tablespoons grated lemon zest (4-6 lemons) 1 cup freshly squeezed lemon juice (I needed 6 lemons to get 1 cup) 1 cup all-purpose gluten-free flour blend (see NOTE) Confectioners' Sugar for dusting Instructions Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, so the paper rises up the sides (I had it run up the 13" sides, and left the 9" sides bare). (This will make removing the squares much easier, as you can lift them out once they are cooled.) For the crust, in the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Combine the flour & salt, and slowly add to the butter/sugar mixture while the mixer is on low. Mix just until it is combined. Dump the dough into your 9x13-inch pan, and using hands dusted with gluten-free flour, press the dough evenly over the bottom of the pan, building up a 1/2-inch edge on all sides. Bake in preheated oven for 20 minutes, or until very lightly browned. Remove from oven and cool on wire rack. Leave the oven on. While the crust is baking, you can prepare the filling. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour over your pre-baked crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature. To remove from pan, cut along 9" edges, and use the parchment paper to lift the bars out to a cutting board. Using a sifter or wire sieve, dust the top of the bars with confectioners' sugar. Cut into squares, and serve. Notes The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Adapted from The Barefoot Contessa Cookbook. I used King Arthur's gluten free flour mix, as that's all I had on hand. They turned out nicely moist, extremely lemon-y and altogether delicious. Annie...See MoreWhat Are You Baking or Cooking for the Weekend?
Comments (20)I just put a turkey in the over and I am making a brownie since the oven is on. I wanted to take the chill out of the air here. Friday night I made Tiger Meat, For those of you who don't know what it is It is raw hamburger like ground chuck. I add green pepper, raw egg, onion and salt and pepper. It is really good. We eat it on saltine crackers. I got the meat from my brother who had the cow butchered. No I am not scared of getting salmonella. I would not just use any hamburger for it though. Some butcher shops sell the meat especially for this....See MoreDid You Bake This Weekend?
Comments (28)Raven, rhubarb is not sweet, in fact it is quite sour. ! cup diced has just 6 grams of carbs. Many won't eat it because it takes a good bit of sweetener to make it tasty such as in sauce or a pie. But, compare the carbs in apples and the sugar needed to make a tasty pie or sauce with them....well you come out pretty even on the carbs. In fact my way of making each, the rhubarb has a little less carbs....See More
11 years ago
11 years ago
11 years agoMy husband's birthday was a few days ago, but his brother and sister-in-law sent him a cake, so I didn't bake one for him. I ate one piece of it and he ate one bite. It was a nice gesture but we don't like cakes from the supermarket. I can taste all the preservatives in it....I think. ;) So, Pig Newton got it....he proclaimed it as awesome! So I am baking Jody's favorite cake, which is pineapple upside down cake. It is a simple butter cake but I bake it in a glass tube pan..drape the pineapple slices so they will lay over the top, add maraschino cherries and usually pecans around it, but since I don't have pecans, will use walnuts. I am also making this....which I got the recipe for on Pinterest. I've made it several times before. http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Marilyn Sue thanked marilyn_c
11 years agolast modified: 11 years agoHi Walnutcreek. What's wrong with your family that they don't like pineapple?? :-)
I'll post a link to the recipe, *but I cut it in half*. It makes a huge dessert, otherwise. I'll post my measurements. Of course, mine doesn't look as pretty as the one in the site, but it sure tastes good!
Banana Split Dessert1 1/2 cups graham crumbs
6 tbsp butter or margarine, melted
1 pkg cream cheese, softened
1/2 cup sugar
14 oz can crushed pineapple, well drained
2 bananas (the recipe calls for 6)
1 cup milk
1 pkg (4 svg size) vanilla instant pudding
1 cup thawed Cool Whip (I usually use more)
1 cup chopped pecans (I don't use)
Mix crumbs and melted butter and press into a 9x9 or 7x11 pan. Freeze 10 minutes.
Beat cream cheese and sugar until well blended. Spread over crust, top with drained pineapple. Slice 1 or 2 bananas and arrange over pineapple.
Pour milk into a large bowl. Add vanilla mix and beat with a whisk 2 minutes or until well blended and thickened. Gently stir in 1/2 cup (or more) whipped topping; spread over bananas. Top with remaining whipped topping.
Refrigerate at least 5 hours. Slice remaining banana just before serving and arranged over top; sprinkle with chopped nuts. (I don't bother with the banana or the nuts)
Marilyn Sue thanked Jasdip- 11 years ago
sjerin