2023 Edition - What are you baking?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
Sounds like that "Skeptoid Group" would also be the type that would tell us there's no global warming, and maybe no corona virus.
Well EWG has a bit of an anti-vax belief, so there's that.

***************

We had leftover cabbage and corned beef, a scant two servings. To make up for that, I baked a loaf of yogurt rye bread - extra caraway seeds.

20230321_190013.jpg20230321_202049.jpg
 
No photo, but I made a half dozen applesauce raisin muffins for my "landscaper", i.e. the neighbor across the street. There will be a photo soon, since I want to make a batch for us.
 
I’m going to try this simple little pear tart that uses a flour tortilla as the crust.

photo by Chef Nyomi


 
Oh My! and Wow! Gonna pick up a pear next trip to grocers! How simple. What kind of pear are you going to use? Bartlett, Anjou, Bosc ... ?
 
I made two loaves of plum (prune) and zucchini bread. We eat it for snacks or dessert. I make it dairy free, refined oil free, refined enriched flour free, refined sugar free, and yet, it is delicious!
 
I’m going to try this simple little pear tart that uses a flour tortilla as the crust.

photo by Chef Nyomi


The little tart made it out of the oven.

IMG_0260.jpeg
I baked it in my 9” CI skillet at 400f for 20 minutes.

I didn’t have any sugar so I used a shaker with some granulated Splenda and ground cinnamon that I mix up for cinnamon toast.
 
That sounds like a great idea, using a tortilla as the crust for a tart. I'm just wondering if there is any advantage to using a tortilla instead of a thin pita. I am far more likely to have pita on hand than flour tortillas.
 
Back
Top Bottom