2023 Edition - What are you baking?

[Cooking Goddess]

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.

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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.

 

[msmofet]

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.

View attachment 64013View attachment 64014

Looks great! Is this recipe posted?

 

[Cooking Goddess]

@msmofet, it's from my old bread machine recipe book. If you want a copy, I can post the list of ingredients and amounts later today.

 

[msmofet]

@msmofet, it's from my old bread machine recipe book. If you want a copy, I can post the list of ingredients and amounts later today.

Would love that. Thank you.

 

[Cooking Goddess]

Here ya go, @msmofet.

Yogurt Rye bread

 

[msmofet]

Thank you.

 

[dragnlaw]

Thanks CG - have to go check out my rye supply.

no, no, not the one in the bottle - the one in the bag

 

[bethzaring]

Dh really likes breakfast sandwiches and I have gotten tired of being disappointed with store bought English muffins, so I made some today..

 

[Cooking Goddess]

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.

 

[dragnlaw]

they look beautiful beth! I have STILL not made any yet....

Drooling and waiting for the pics CG

 

[Cooking Goddess]

In lieu of applesauce muffins, I ended up making Mom's recipe for Kuchen/coffeecake. I needed to use up a bit of aged milk; the muffin recipe doesn't use milk, but the Kuchen recipe does.

 

[pepperhead212]

I made another loaf of my usual sourdough WW/rye bread, started a couple of days ago, since it is supposed to be getting hot again!
A loaf of WW/rye bread, baked before it is supposed to get hot again! by pepperhead212, on Flickr

 

[pepperhead212]

Made another batch of Russian black bread today, this time starting the night before with a rye poolish. And this time I used WW flour, instead of bread, but added some gluten.
Russian black bread. by pepperhead212, on Flickr

 

[Aunt Bea]

I’m going to try this simple little pear tart that uses a flour tortilla as the crust.

Quick Pear Tart by Jacques Pepin Recipe - Food.com

This is a quick idea introduced by Jacques Pepin at the start of an episode of Fast Food My Way. My daughter and I loved its taste and I love it's ea

www.food.com

 

[dragnlaw]

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 ... ?

 

[Aunt Bea]

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’m using a Bartlett pear only because it was the cheapest.

I really wanted to use an apple but was amazed that they were more expensive than the pear.

 

[blissful]

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!

 

[Aunt Bea]

I’m going to try this simple little pear tart that uses a flour tortilla as the crust.

Quick Pear Tart by Jacques Pepin Recipe - Food.com

This is a quick idea introduced by Jacques Pepin at the start of an episode of Fast Food My Way. My daughter and I loved its taste and I love it's ea

www.food.com

The little tart made it out of the oven.


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.

 

[blissful]

@Aunt Bea beautiful, a piece of food art! Looks like a flower.

 

[taxlady]

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.