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Old 01-21-2015, 09:31 AM   #11
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Old 02-01-2015, 02:35 PM   #12
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I forgot to post a picture of the cinnamon-raisin bagels the young lads made last week. Next week, we are making Pooris.
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I've got OCD--Obsessive Chicken Disorder!
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Old 02-13-2015, 03:22 PM   #13
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my word myrt, this took over a half day to make. Thought I better take a photo cause this may be the last one I ever make. It is a little rough around the edges but I don't think he or I will mind. I had forgotten how decadent the icing is. At 640 Kcal a slice, I will be giving some away. The recipe actually warns to have a light meal to fully enjoy this "special occasion" ( I get what that means now) treat.

Oh, it's a German Chocolate cake
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Old 02-13-2015, 03:35 PM   #14
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Baked a batch of onion bagels yesterday.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 02-13-2015, 05:41 PM   #15
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No baking today. I need some self-raising flour and I keep forgetting to buy it when I go out. Perhaps my mind is trying to tell me something!
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 02-14-2015, 12:51 AM   #16
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Originally Posted by Mad Cook View Post
No baking today. I need some self-raising flour...
You might be able to whip it up yourself with ingredients on hand. This link to the King Arthur Flour website has good information and hints: Homemade self-rising flour tips: King Arthur Flour Maybe something there applies to a fix you can make without leaving home. Then again, if you are completely out of any kind of flour, this ain't gonna help.
"Cooking is the art of adjustment." ~~~Jacques Pépin
“A party without cake is just a meeting.” ~Julia Child
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Old 02-14-2015, 10:09 AM   #17
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Pineapple oatmeal muffins. They are in the oven right now:

Pineapple Oatmeal Muffins

  • 1½ cups all-purpose flour
  • 1 cup old fashioned oatmeal
  • ½ cup packed light brown sugar
  • 1 Tbs baking powder
  • 8oz crushed pineapple, with juice
  • 1 cup buttermilk
  • ¼ cup unsalted butter, softened
  • 1 egg
  • 1 tsp Amoretti Madagascar-Bourbon (2 fold) Vanilla Extract

Preheat oven to 350F.Line 2 six-cup muffin pans with baking cups. ( I am using one huge 6 cup pan)

In a stand mixer fitted with the paddle, cream the butter and brown sugar until pale yellow andfluffy. Add the pineapple, buttermilk, egg and vanilla and continueto beat until well blended. In a medium mixing bowl, whisk the flour,baking powder and oatmeal together. Slowly add the dry ingredientsinto the wet ingredients and continue to beat at medium speed until combined.

Divide batter evenly amongst the baking cups and bake in a 350F oven for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes, then move them to cooling racks. Serve warm or at room temperature.

Oops, there's the timer. Gotta go!
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
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Old 02-14-2015, 11:34 AM   #18
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Just a point of information for everyone: This is the "baking" thread for 2015.

Kind of a mixed baking bag here today. After making, and giving away, a loaf of rosemary-olive oil bread yesterday, I have another one in the works this morning. When it's done, I'll bake Valentine cut-out cookies from the dough that's been chilling. Gotta have Valentine's Day sweets for my "sweet."

Wanted to make some bacon-and-egg bread for tomorrow's breakfast but, then, realized that I'd planned heart-shaped pancakes for that meal, so the bread will have to wait for another day.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 02-14-2015, 04:06 PM   #19
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Roasted beet, dark chocolate flourless cake. Ground almonds replace the flour. It's in the oven now. We licked the bowl and the batter tasted pretty good.
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Old 02-14-2015, 04:32 PM   #20
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I don't think I would call it "baking" so much as "reheating!"
This morning while visiting a friend and his wife I traded them a bottle of very good imported Italian extra virgin olive oil for a loaf of Sour Dough Bread from Boudin Bakery in San Fransisco, home of the original and official S.F. Sour Dough. Even though we're in Arkansas, she pulled a loaf from her freezer. I cuddled it as though I were nurturing a baby and we did a swap reminiscent of a prisoner exchange during the Cold War.
Oven warmed, crunchy crusted bread, sliced and served with a side of sliced Tillamook extra sharp cheddar cheese and nothing else to go with it, not even butter, has been heavenly!!! (sigh!)
As a highschool teenager my girlfriend and love of my life wandered the fisherman's wharf area nibbling on a wheel of Boudin's sour dough and a paper sack of freshly caught and steamed prawns. Sharing a bite of bread and a bite of naturally seasoned prawn with my love, was a moment in my history that still lives on as the most memorable in my life!
I have shrimp in my freezer and plans for them to be served with the second half of this loaf. I only wish I had a love to share them with.

"Food is our common ground, a universal experience." - James Beard
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