Are You Baking For The Weekend?
10 years ago
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Comments (56)Trail, that pie looks fantastic! So the granola came out only so-so. I put lots of healthy, hippie type stuff in it so my SD will love it all the same. On the flip side, the applesauce is to die for! I'm not a fan of applesauce but this stuff I could eat all the time. I'm dreaming of pork chops and applesauce! Decided to give my SD the applesauce: Along with the granola: Also made a whiskey pecan tart & a chocolate tart: Made some Cardamom Coconut rice pudding as well. I think I'm calling it a day. I made the cherry pie filling today (like to let the flavors meld overnight) then I'll put it in the pie crust and bake in the morning....See MoreLast Weekend's Baking
Comments (12)Here's the recipe Woodie. My notes: Layer half the batter, then half the plums and topping. Repeat with other half to make a "ribbon" of fruit through the middle. It was a lot of cake.......then the fruit and topping. It makes a pretty full pan....put foil or a cookie sheet under it. (don't ask) I made mine with toasted walnuts....Yum! Plum Coffeecake  Old Thyme Inn Website  You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) 1/2 cup white sugar 1/2 cup canola oil 2 eggs 1 cup whole milk 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 6 to 8 plums, pitted and sliced 1 cup brown sugar, packed 6 Tablespoons all-purpose flour 1-1/2 teaspoons cinnamon 6 Tablespoons butter 1 cup chopped walnuts In mixing bowl, cream white sugar, oil, and eggs until fluffy. Stir in milk. Sift together the flour, salt, and baking powder. Beat into other mixture. Spread batter in greased and floured 9 x 14-inch glass pan. Top with rows of plum slices. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plums. Bake at 350 degrees approximately 1 hour or until tested done. Cut into squares and serve warm. Deanna...See MoreAnyone Doing Any Baking For The Weekend?
Comments (29)Hi 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 Dessert 1 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) Banana Split Dessert...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 More- 10 years ago
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