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Old 11-08-2019, 12:02 PM   #221
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Had a craving for Andy's Apples Squares..

um... no apples..

wait!! I have bananas..

Used Andy's recipe with bananas and baked in 2 mini loaf pans.. Named it Banana Bread..

Delicious..

Ross
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Old 11-10-2019, 10:24 AM   #222
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Creme Brulee cheesecake.....

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Old 11-10-2019, 10:44 AM   #223
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Quote:
Originally Posted by Just Cooking View Post
Had a craving for Andy's Apples Squares..



um... no apples..



wait!! I have bananas..



Used Andy's recipe with bananas and baked in 2 mini loaf pans.. Named it Banana Bread..



Delicious..



Ross


Good thinking Ross. I’ll have to give it a try.
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Old 11-10-2019, 05:30 PM   #224
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Tried and true, Grandma Hennessey's Bread recipe. The bread came out perfect. Here;s the recipe, just as I copied her recipe, and added my own comments:

This is the bread from my childhood. This version is Grandma Mary Hennessey’s recipe. It make 5 wonderful loaves ofo bread that are delicious. I have wond bread making contests with this recipe. My own mother made a version of this that tasted the same. I suspect the two recpes are the same.. It was a rare treat to come in from a cold winter day, with snow banks taller than I was, into a warm house filled with the aroma of fresh baked bread. Sadly, my Mom worked and didn;t often have the time to make bread. But when she did...
My wife, Debbie, is a pretty good cook in her own right. She taught me the bread basics, including the right dough texture, how to proof yeast, the importance of using the right amount of salt and oil, etc. When I first got married 42 years past, she was the best cook in the house. And she was a good teacher. I was an eager student.
Debbie didn’t have the same opportunity to fill her tummy with fresh bread on a cold winter day. She grew up in Southern California - no cold winter days. Nevertheless, her mother baked this wonderfu; rich white bread every bit as good as my Mom’s bread. I never got the recipe my mother used. But I did get my Mother-in-Law’s recipe. And I have to tell you, there is no better. So with her permission, I share it with you in its unadulterated, original version. Make it at your own risk. Once your family tastes it, you might find that they will ask for it again, and again.
Ingredients:
For 5 loaves
1 quart scalded milk
3 tbs. Yeast
2 tbs. Salt
7 tbs. cooking oil
1 cup honey or sugar
15 cups bread flour
Warm liquid to tepid. You should be able to touch it without burning yourself. Add the sugar and yeast. Stir with a wire whisk to dissolve. Let sit until the yeast forms a layer of bubbles on top. Add the oil, then the salt and remaining ingredients. Stir until mixed with a heavy wooden spoon. The dough should be sticky. Pour another cup of flour over the dough and knead by hand until the flour is completely blended into the dough. If the dough still sticks heavily to your hands, add another half cup of flour and knead it into the dough. Continue this process until the dough is smooth and elastic, and doesn’t stick to your hands. Then knead another five minutes to develop the gluten.
Lift the dough from the bowl and rub softened unsalted butter over the surface. Place the bowl in a warm place and cover with a damp clean towel. Let rise for 1 hour, or until doubled in volume. When the dough has finished rising, fill greased loaf pans 3/4 full and let rise in lightly warmed oven (no more than 100 degrees F.) until again doubled. Remove from the oven and heat the oven to 350'F. Place pans in the oven and cook for 30 minutes. Test bread by tapping lightly on top with a knuckle. If the loaf sounds hollow, it’s done. Remove from the oven and remove the bread from the loaf pans by inverting onto a cooling rack. Brush all sides with softened butter. Let cool completely before slicing and storing in plastic bags.

For 2 ½ loaves:

Ingredients:Ingredients:
For 5 loaves
1 pint (2 cups0 scalded milk
1 1/2 tbs. Yeast
1 tbs. Salt
3 1/2 tbs. cooking oil
1/2 cup honey or sugar
7 1/2cups all bread flour


Try this recipe. It makes great, yeasty white bread. I have also used this recipe and substituted whole wheat for bread flour. I've also used 2 pats wheat bread flour, with 1 part rye. That came out great as well.

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Old 11-10-2019, 05:40 PM   #225
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Creme Brulee cheesecake.....

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That looks and sounds delicious, S and P! I may have to make one for Thanksgiving, since I'm the dessert maker.
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Old 11-10-2019, 06:02 PM   #226
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I wondee if you put sugar in the bottome of a ramekin, with a side coaiting of sweetened graham cracker crumbs, then cheescake custrd, and bake it like you would a flan, if you wou would get someting spectacular. I might just have to try this. Individual cheesecakes, with a beautiful carame/sugar coating, when inverted, just like flan. Just another idea.

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Old 11-28-2019, 08:43 PM   #227
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I baked this yesterday, but burned the topping on today, for Thanksgiving dessert, served with some whipped cream on the side - a pumpkin cheesecake, with a crême brûlée topping. Everyone loved it, would have eaten more, but I convinced them to spread the pleasure over a couple of days - I took a piece home, and left the rest for them. And it's a large, 10" cheesecake.
Pumpkin Cheesecake, bottom side up, on serving disk. by pepperhead212, on Flickr

Sugar burned on the Crême Brûlée Pumpkin Cheesecake. by pepperhead212, on Flickr
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Old 11-28-2019, 09:55 PM   #228
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Can't eat winter squash, and so made carrot pie that tastes like pumpkin pie. Made Chantilly Cream to go with it.

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Old 11-29-2019, 06:17 AM   #229
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I bake Cranberry tangerine nut bread, Apple pie and Pumpkin pie for Thanksgiving.

I only got a picture of the bread.

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Old 11-29-2019, 08:32 AM   #230
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I baked a pecan pie and an apple pie and SO made a chocolate cake with chocolate whipped cream frosting. I only got a picture of the pecan pie.
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Old 11-30-2019, 12:00 PM   #231
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Cranberry cheesecake....

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Old 12-04-2019, 11:56 PM   #232
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I still had a little blob of pastry dough left from last week's pumpkin pies. I made one big apple dumpling for us to share. Turned out really good. Click image for larger version

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