2020 Edition - What are you baking?

[GotGarlic]

So dinner and graham cracker crust for dessert?

[emoji38]

 

[Andy M.]

Another batch of Joey's cast iron skillet dinner rolls as part of dinner tonight.

 

[Cooking Goddess]

So dinner and graham cracker crust for dessert?

Not exactly. However, only the crust gets baked. This is what the finished pie looks like.

 

[Cooking Goddess]

I made quick danish to go with supper tonight. A tube of crescent rolls, a little cream cheese mixed with a touch of sugar, and fresh fruit. Blackberries were only 99¢ at Aldi on Friday, so that's the winning fruit!

 

[Andy M.]

Not exactly. However, only the crust gets baked. This is what the finished pie looks like.

View attachment 41268

I'd eat that.

 

[Cooking Goddess]

Andy, it was my first time making this dessert in decades. The original is in a grocery store cookbook that I gave away - along with the other 15(?) books in the collection and the holder for them. I figured I'd never make it again since the cream cheese base was made with Dream Whip, something I never buy. I ran across a recipe for a stabilized cream cheese/whipped cream base. The crust was tough (I baked it; I was probably just supposed to chill it), the filling was loose, the glaze on the berries was too thick.

It. Was. Delicious! If you lived closer, I'd bring you a big piece for you and your SO. I think I'm going to have to try this again, with a few little modifications.

 

[Sir_Loin_of_Beef]

I had six black bananas sitting on top of the fridge, so today I baked a 9 x 13 banana cake and a banana bread. I frosted the cake with peanut butter buttercream frosting (I call it Elvis' birthday cake) and froze the banana bread because I still have half a loaf of sourdough cinnamon raisin bread to finish.

 

[Cooking Goddess]

I made one loaf each of banana nut bread and rye bread with caraway seeds. Still trying to get comfy with instant yeast after years using active yeast.

 

[Andy M.]

Corn Muffins! My breakfast options just expanded!

 

[GotGarlic]

I'm a volunteer test cook for America's Test Kitchen Yesterday, I tested a recipe for buttermilk blueberry biscuits prepared in a slightly different way than the usual - in a baking dish instead of individually. The flavor was good, although I *really* wanted to add some Penzeys Pie Spice But I made it as written. Had some for breakfast. Good stuff.

 

[Andy M.]

Hamburger buns, out of necessity.

 

[Cooking Goddess]

Those look good, Andy.

 

[Kathleen]

As CG said, the buns look great! Like bakery perfect!

 

[bbqcoder]

I'm a volunteer test cook for America's Test Kitchen

Interesting! Would like to know more about this. Are you a subscriber? How often do you get recipes to test? Is there a quota that you need to fill or you get dropped from the list?

 

[GotGarlic]

Interesting! Would like to know more about this. Are you a subscriber? How often do you get recipes to test? Is there a quota that you need to fill or you get dropped from the list?

Yes, I've subscribed to Cooks Illustrated for many years. I'm not sure whether you have to be; I don't remember if there were any questions like that when I applied. We receive one or two recipes per month. After you make the recipe, you fill out a survey with feedback about it. There's no quota.

To apply, go to https://www.americastestkitchen.com/

Scroll down to the bottom of the page and click on Magazines, then Be a Recipe Tester.

 

[Cooking Goddess]

Our neighbor across the street told me that he had used up the last of his fertilizer/weed killer on the bottom edge of our lawn. Hmm, I wondered what happened to the dandy lions! [emoji38] For payback, I took a pie plate of clafoutis over on Wednesday. I've been wanting some ever since! So I went ahead and made one for us. Tasty!

 

[taxlady]

Our neighbor across the street told me that he had used up the last of his fertilizer/weed killer on the bottom edge of our lawn. Hmm, I wondered what happened to the dandy lions! [emoji38] For payback, I took a pie plate of clafoutis over on Wednesday. I've been wanting some ever since! So I went ahead and made one for us. Tasty!

View attachment 41372

Are you willing to share your recipe?

 

[Cooking Goddess]

Sure, taxy, since it's actually Serious Eat's recipe. Here you go!

https://www.seriouseats.com/recipes/2015/06/cherry-clafoutis-french-dessert-recipe.html

 

[Katie H]

'Bout an hour away from putting a loaf of NYT no-knead bread in the oven. Haven't made it in a long time and I'm looking forward to a hot slice right out of the oven slathered with butter.

 

[taxlady]

Sure, taxy, since it's actually Serious Eat's recipe. Here you go!

https://www.seriouseats.com/recipes/2015/06/cherry-clafoutis-french-dessert-recipe.html

Thank you. That looks easy enough. I have saved it to Copy Me That.