"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 05-05-2012, 09:56 PM   #4371
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
I baked the Mexican Rice, does that count?
__________________

__________________
PattY1 is offline  
Old 05-05-2012, 10:14 PM   #4372
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Bake black and white brownies for the kids tomorrow. Also baked some of those wonderful gold beets, they are like sugar no dirt taste at all. Put together a casserrol of baked eggplant,buttermilk,moz cheese,butter and some cheddar. for tomorrow as well. wish me luck everything was a first.
kades
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline  
Old 05-06-2012, 07:55 AM   #4373
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Quote:
Originally Posted by Kayelle View Post
I so seldom bake that in all the time I've been here, I don't think I've ever posted on this thread.

I love pecan pie but every recipe I've ever seen has corn syrup, and that's something I'd just never use.
The other day I ran across a recipe called "Spirited Brown Sugar Pecan Pie" so I thought I'd give it a go. The "spirit" is a tablespoon of spiced rum along with 4 eggs, 2 cups brown sugar, 1/4 cup butter, 1/4 tsp cinnamon and two cups of pecan halves. The recipe said it has a richer, denser texture than most pecan pies because it calls for brown sugar instead of corn syrup.

I can't wait for it to cool.

Oh, Kayelle - that is just beeoo-tiful! Is it as good as it looks?
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline  
Old 05-06-2012, 01:05 PM   #4374
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Thanks for the nice compliments everyone! Yep, it was scrumptious! I wrapped individual slices for the freezer to prevent us from making 's of ourselves.

I'll post the recipe under pies PF.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline  
Old 05-06-2012, 05:16 PM   #4375
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by Kayelle View Post
Thanks for the nice compliments everyone! Yep, it was scrumptious! I wrapped individual slices for the freezer to prevent us from making 's of ourselves.

I'll post the recipe under pies PF.
Thank you!!!! You know I will likely convert it to the pie maker!
__________________
PrincessFiona60 is offline  
Old 05-06-2012, 07:33 PM   #4376
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
I'm planning to bake these for the upteenth time - They're insanely good:
NOTE: There's a typo in the recipe - it should be 1 1/4 cups flour, NOT 1/4 cup:
CHOCOLATE ESPRESSO CHEWS
A Monster of a Cookie
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline  
Old 05-06-2012, 09:58 PM   #4377
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Made cheesecake and ate it yesterday, just got the pictures uploaded. Made a fresh strawberry sauce to go with it.

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline  
Old 05-08-2012, 10:47 AM   #4378
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
1.5 Lb rye bread
Attached Thumbnails
Click image for larger version

Name:	0508121020a.jpg
Views:	92
Size:	87.0 KB
ID:	13670   Click image for larger version

Name:	0508121031a.jpg
Views:	89
Size:	83.7 KB
ID:	13671  

__________________
justplainbill is offline  
Old 05-08-2012, 11:17 AM   #4379
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by justplainbill View Post
1.5 Lb rye bread
Your bread looks wonderful. Thanks for sharing. Now did you put up a recipe? I'd love to try making one..

Kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline  
Old 05-08-2012, 02:40 PM   #4380
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by kadesma View Post
Your bread looks wonderful. Thanks for sharing. Now did you put up a recipe? I'd love to try making one..

Kades
3 LBS OF RYE BREAD:
Add 1 Tbs of dried yeast and 1 Tbs of coarse salt to 3 cups of water.
Add 1 cup rye flour, 2 cups first clear flour, 1 cup AP flour, 1 cup high gluten (e.g. King Arthur's Lancelot), 1 cup bread flour and 1/2 cup Durum flour to a six quart bowl.
Mix the flours together and add 1 to 2 Tbs Caraway seeds (optional).
Use a heavy wood spoon to incorporate the 3 cups of water.
Cover and allow dough to rise to more than double for 3 to 6 hours depending on room temperature.
Degass the dough and refrigerate for at least 16 hours.
For a 1 1/2 pound loaf-
Preheat oven to 425*F
Remove dough from refrigerator, sprinkle lightly with bread flour.
Punch down and remove half of dough.
Press down and spread out the dough remaining in the bowl and return to refrigerator.
Knead BRIEFLY, shape into a ball and elongate ball into a long oval football shape.
Place football on a cornmeal covered wood peel.
Slash the loaf along the top of it's long axis to prevent oven blowout and promote oven spring.
Generously paint the loaf with a mixture of 2 tsp corn starch, and 1/2 tsp baking soda dissolved in 3 or 4 Tbs of water.
Slide the still 'cold' loaf off of the peel onto a preheated baking stone.
(In an oven preheated to 425*F the baking stone should be at least 450*F).
Bake 40 minutes.
After 35 minutes of the 40 minute leg rotate the loaf from front to back 180 degrees.
Turn oven down to 400*F
Bake 15 more minutes then turn oven temp down to 375*F.
Bake an additional 15 minutes.
Finished loaf should be moist but fully cooked on the inside and dark brown and crisp on the outside.
The edges of the bottom of the loaf should be rounded upwards; if not the yeast was killed too quickly (oven too hot or dough not cold enough) to permit good oven spring.
Due to differences in ovens, the above baking times may need to be adjusted to produce a loaf to your liking; but in no case should the loaf be moved during the first 30 minutes of baking.
Cool the loaf on a wire rack for at least 45 minutes.
__________________

__________________
justplainbill is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.